I find when making a quick stir fry with beef, it is always preferable to either buy the beef fresh and put it in the freezer for 10 minutes to firm up, or to almost completely thaw out a frozen piece of flank to make it easier to slice. I slice the piece of meat down the middle lengthwise and then on the bias make thin slices at an angle.
- 1 flank steak
- 1 tbsp cornstarch
- 2 tbsp soy sauce
- 2 tbsp freshly cracked black pepper
- 3 tbsp oil
- 1 tsp crushed red chili flakes
- 1 clove crushed garlic
- 1 onion halved and sliced
- 2 cups chopped broccoli
- 2 carrots, peeled and chopped
- 3 celery stalks chopped
- 1 cup snap sugar peas, trimmed
- 1 buch Bok Choy, washed and chopped coarsely
- 1 cup beef broth
- 1 tbsp cornstarch
Slice the beef as described above and reserve in a bowl.
In another bowl mix the first four ingredients with 1 tablespoon of the oil, let stand at room temperature while chopping the vegetables.
In a hot wok put the remaining oil and red pepper flakes, cook until fragrant and add the beef. Stir quickly to sear and after several minutes remove from wok and set aside.
Add the vegetable to the wok and toss quickly to coat with beef juices and oil. Add the crushed garlic and cook for several minutes. In a small bowl mix the stock and cornstarch. Pour this over the vegetables and toss to coat, sauce with thicken after a few minutes. Add the beef back to the wok and quickly stir fry the dish to incorporate. Serve as is or over steamed rice.
Tags: beef, pepper, stir fry
Posted in Dinner |
Every year at the Del Mar Fair I get these flavored extracts and oil from a booth I can’t remember the name of, but the label says the company is Watkins Extracts. They are just incredible and the variety is amazing. I just mix some in with plain yogurt and Splenda and it makes the best topping for chopped fruit.
- 2 cups chopped strawberries
- 2 seeded and chopped papayas
- 2 cups plain yogurt
- 2 tsp Watkins Mango extract
- 1 Splenda
In a mixing bowl add the yogurt, extract and Splenda and mix thoroughly with a whisk to incorporate completely. Let stand while you chop your favorite fruit. Toss to coat well and serve cold with a sprig of mint.
Tags: Fruit, yogurt
Posted in Breakfast, Dessert, Fruit |
What to do with some leftover flank steak or even skirt steak? Well I either make sandwiches or this one particular idea came to mind. Make a savory, steak pie.
- 2 cups chopped leftover flank steak
- 1 can condensed Golden Mushroom soup
- 1 cup frozen peas
- 2 chopped carrots cooked
- 1 can sliced potatoes
- 1 tsp dried rosemary
- 1 garlic clove crushed and chopped
- Pie Crust, thawed – top and bottom
- salt and pepper to taste
Preheat over to pie crust directions. In a pie pan, or stone, lightly sprayed with Pam, place one layer of the pie crust in the bottom. Prick holes with a fork to prevent it from bubbling up. Cook for 10 minutes, remove from oven and set aside.
In a mixing bowl add all of the other ingredients and mix thoroughly. Pour into pie shell and top with remaining pir crust. Tuck in the edges to seal and with a fork prick holes to vent the steam. Bake for 20 minutes and serve with a mixed green salad.
Tags: beef, flank steak, pie
Posted in Dinner |
These are just the best combination to accompany any main course.
- 2 large carrots
- 2 large parsnips
- 1 large onion
- 4 ribs of celery
- 2 medium white potatoes
- 1 large red potato
- 1 package onion soup mix
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- kosher salt and crushed back pepper to taste
Preheat oven to 450˚.
Chop all vegetables into 1 inch dice and set aside. In a mixing bowl combine the balsamic vinegar, olive oil and dry soup mix. Add the crushed black pepper and salt and toss with the chopped vegetables. Roast for 40 minutes.
Tags: parsnips, soup mix
Posted in Side Dish, Vegetable |
In the mood for smoking a pork shoulder we decided on hickory chips and keeping it low and slow. 9 1/2 hours later it was pulled and shredded for carnitas. Add a few limes, cilantro, avocado and onion and it’s a meal!
- 1/2 cup brown sugar
- 1 pinch red pepper flakes
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 3 tbsp Spanish paprika (smoked)
- 2 tbsp kosher salt
- 1 tbsp cumin powder
- 1 tbsp cayenne powder
- 3 tbsp mustard
I use latex gloves when handling this and mix the dry rub seasoning well to incorporate thoroughly. Rub over the pork shoulder that you have basted with mustard. Through the cooking process the mustard flavor with not come through, it is used to keep the rub on the pork. Wrap the pork shoulder in plastic wrap and keep in the refrigerator over night.
Take off the plastic wrap and place pork on a rack and smoke for 2 hours for each pound. Remove from smoker and let cool. Shred a apart and use as desired.
Tags: pork shoulder
Posted in Dinner, Spice |
Simple, colorful and tasty!
- 1 kielbasa sausage
- 1 bunch large leaf basil
- 1 jar roasted red peppers
- 1 jar marinated artichoke hearts
- wooden toothpicks
In a skillet, add the sliced kielbasa and brown on both sides. Remove from pan, pat dry and set aside. Rinse basil and pinch off the stems. Drain artichoke hearts and red peppers. Cut these into 1 inch pieces.
Assemble the pieces in stack fashion. First place a kielbasa slice down and the following on top: artichoke heart, pepper, and folded basil leaf. Skewer with tooth tick or thicker wooden pick.
Posted in Appetizer |
I was invited over to a friend’s house and his wife made this incredible first course salad. Where the name for this salad came from is beyond me, but it sure is one of my all time favorites. Chilled and crunchy, salty, cheesy and sweet all in bite after bite.
- 1 head of Iceberg lettuce, torn into bite-size pieces
- 1/2 cup raisins
- 1 package bleu cheese crumbles
- 1 lemon, juiced
- 2 tbsp olive oil
- 6 slices cooked, crumbled bacon
- freshly ground black pepper
Chill salad bowl for 10 minutes prior to assembly. In the meantime, slowly render and cook bacon until crispy. Reserve bacon fat for other use and pat dry bacon and crumble. Tear lettuce into bite-size pieces and put into salad bowl. In a small bowl, mix oil and lemon juice. Add raisins, bleu cheese and bacon. Pour this mixture over lettuce and toss to incorporate thoroughly. Place on plates and season liberally with crushed black pepper.
Posted in Salad |
I wanted something crunchy and salty, but hot from the oven. Looking in my refrigerator I saw the puff pastry I had purchased for a dessert and decided to take a sheet and make a quick appetizer. I brushed on the Dijon, spread out the salami and cheese, rolled them up, sliced and baked these delicious, quick and tasty appetizers.
- 1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
- 12 slices Italian hard salami
- 3 tbsp Dijon mustard
- 6 slices Muenster cheese
- 1 egg, beaten with 1 tsp water
Preheat the oven to 375°. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet lightly to remove the fold marks. Spread the cheese on the pastry sheet to within 1/2 inch of the edge. Sprinkle with the Dijon mustard, Gruyere cheese slices and salami. Starting at a short side, roll up like a jelly roll. Place the pastry, seam-side down, onto a baking sheet. Brush with beaten egg and water wash on top of each.
Refrigerate for 15 minutes or until the pastry is firm.
Cut the pastry crosswise into 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Bake for 20 minutes or until the pastries are golden brown. Let the pinwheels cool on the baking sheets on wire racks for 10 minutes.
Posted in Appetizer |
Made this on the fly, wanting strong flavor, steamed meatballs and vegetables in one pot. This did the trick. I toasted the spices, ground them and added them to the beef. Hope you enjoy.
- 1 tbsp cumin seeds
- 1 tbsp mixed whole peppercorns
- 2 tsp sesame seeds
- 1 cinnamon stick
- 1 1/2 lbs ground beef
- 1 egg
- 1/2 cup bread crumbs
- 1 tbsp Worcestershire sauce
- 2 tbsp crushed garlic
- 1/2 large onion, chopped small dice
- 1 large shallot, chopped small dice
- 1 red bell pepper, chopped small dice
- 2 tbsp vegetable oil
- 2 large yellow potatoes, chopped small dice
- 1 can Cream of Celery Soup
In my trusty Le Cruset dutch oven I toasted the first four ingredients/spices until the aroma was strong. Be careful not to burn. Pour into a spice grinder, I use a old coffee bean grinder devoted specifically for this purpose. Grind to fine and mix with the next five ingredients. Incorporate well, this mixture should be firm and if too wet, add some more bread crumbs. Using a small ice cream scoop I made the meatballs and put them in the dutch oven with the oil on low.
Next, add the onion, shallot and red pepper mixture. Let this cook for 5 minutes while you cook the potatoes. I use a large glass measuring bowl and cover the chopped potatoes with water and cover with a paper towel. Cook on high for 5 minutes. Drain off some water and add the soup and incorporate until soup is mixed in with the potatoes. Pour this mixture over the cooking meatball and vegetables. Simmer on low until meatballs and vegetables are cooked thoroughly.
Tags: cinnamon, cumin, meatball
Posted in Dinner |
I felt like a tangy and herb infused sauce, but settled on a marinade that imparted the same and doubled later as the sauce with a few additions!
- 1 lb boneless pork loin, cubed
- 2 tbsp Dijon mustard
- 1/4 cup olive oil
- 1 cup white wine
- 10 sprigs of fresh thyme, leaves only
- 1 tsp of red pepper flakes
- 2 crushed garlic cloves
- 2 tbsp flour
- 1 can of chicken stock
- 1 onion, chopped
- 1/2 each red/green bell pepper, chopped
- 2 zucchini, center removed, sliced
- 1 bunch green onions, trimmed and chopped
- 2 ribs of celery, chopped
- 1/2 cup toasted walnuts
- chopped parsley for garnish
- salt and freshly ground black pepper to taste
Mix a mixing bowl place the garlic, salt, wine and mustard. Slowly whisk in the oil and emulsify like a dressing. Add the red pepper flakes and thyme, mix thoroughly to incorporate completely. Add chopped pork to bowl, pour marinade over meat and toss to coat evenly. Marinade for 30 minutes.
Meanwhile, in a small saute pan, toast the walnuts until they release their aroma, several minutes, do not burn!
Next, slice the ends off the zucchini, then lengthwise. With a small spoon scoop out the center pulp and discard. Cut these into slices along with the celery and other vegetables.
Drain the pork and reserve the liquid. In a large stock pot, add the oil and cook the pork until brown and crispy. Sprinkle with the flour and cook for several minutes. Slowly add the broth and reserved marinade to make a sauce. Add the vegetables and walnuts. Cook on medium for several minutes. Season with salt and top each place with chopped parsley.
Tags: dijon mustard, pork
Posted in Dinner |
I find when making a quick stir fry with beef, it is always preferable to either buy the beef fresh and put it in the freezer for 10 minutes to firm up, or to almost completely thaw out a frozen piece of flank to make it easier to slice. I slice the piece of meat down the middle lengthwise and then on the bias make thin slices at an angle.
Slice the beef as described above and reserve in a bowl.
