I've been making this for years and love it.
The original recipe called for 1-2 tsp of salt, which I found to be too much.
A full teaspoon of the chili paste (I use Lan Chi Chili Paste With Garlic from my local Whole Foods but you might be able to get it at a local Asian/Chinese grocery) is pretty hot but as I like it. Adjust as you see fit. Different brands will have different heat.
I've served this on cucumber slices, in endive leaves, and molded in a ring on a plate.
Sometimes I garnish with black and/or white sesame seeds.
Great on extra-thick pork chops, but put it on any chop or steak bound for frying pan or grill. Adapted from Fine Cooking #5 (October/November 1994).
The spice rub freezes well - we almost always have some in a ziplock bag in the freezer.
From The Mandarin Inn, formerly of Chinatown, Manhattan (at 14 Mott Street and 23 Pell Street), proprietor Peter Wong.
Note that I've transcribed the recipe with ingredients as originally specified. We found this to be excessively salty, so we eliminate the salt from the marinade and halve the soy sauce in the sauce.
From Shira Scott: I love Passover brownies, even more than regular brownies. Not sure whether that's because of the taste or because they come with a cookbook full of memories. I've tried many recipes over the years and this one is by far the best....simple, yet delicious. It's good with meat or dairy meals. I top my brownie with a spoonful of homemade whipped cream (I use very little sugar in the cream since the brownies are sweet).
Adapted from Cucina Ebraica, Flavors of the Italian Jewish Kitchen, by Joice Goldstein. Although this spread resembles the traditional Jewish American chopped chicken liver found in delis, it includes the very Italian addition of wine. The recipe has been adapted from a description in Giuseppe Maffioli's La Cucina Padovana, and is probably Ashkenazic in origin. To keep this kosher, flame-singe the livers before sautéing and cook them until there is no trace of pink remaining.