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I love a quick meal that doesn’t leave too full, has no “side dish”, which usually is carbs and tastes fresh and clean. Chinese food is usually my choice and here is a simple and tasty dish!

• 1 lb round steak cut into thin strips
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 cloves chopped garlic
• 1 tbsp freshly grated ginger
• 1 tsp black bean paste
• 1 tsp red pepper flakes
• 1 tbsp honey
• 1 red, green bell pepper each, chopped
• 3 ribs celery, chopped
• 1 medium onion, chopped in half, then sliced
• 2 tbsp vegetable oil
• 1/2 cup beef broth
• 1 tbsp cornstarch
• sesame seeds for garnish

In a mixing bowl add the first eight ingredients and set aside for 15 minutes to marinade.Chop the vegetables in the meantime into bite sized pieces and heat a wok until several drops of water skip and steam when thrown in the pan – it’s ready!

Brown the meat quickly in the oil and stir often. Next, add the vegetables and stir to coat evenly and begin to cook for several minutes. Add the broth/cornstarch mixture to the wok and stir quickly as sauce will begin to thicken.

Serve with rice if you want but this is good on it’s own.

Tags: beef, Chinese, stir fry, wok
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So the other day we got a wild hair and decided after watching Brian Boitano’s cooking show to make our own pizza oven.

It was simple really, just headed over to Home Depot and purchased 18 clay bricks, the ones that are half the width of regular red clay bricks. When we returned home we then lined the sides and bottom of our BBQ grill and voila! instant brick oven. It cost about .17 cents a brick, too. Nothing to it. Dave also made the 2 side ones that ended where the lid closed cut on the diagonal to seal the deal nicely.

Once you make your dough, recipe below, or get a pre-packaged one from the deli refrigerator section of your market, you add whatever toppings you want and enjoy.

• 3/4 cup warm water
• 1 1/2 oz fresh yeast
• 1 tbsp honey
• 1 tsp salt
• 1 tbsp plus 1 tbsp olive oil
• 3 1/2 cups flour
• cornmeal to dust pizza stone

In a large kitchen mixer place the water and yeast in a large bowl and stir until dissolved. Next add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix until it becomes a loose batter. Add 2 more cups of the flour and mix on low for 2 to 3 minutes or until it form a ball around hook and pulls from sides.

Take the dough off the rook and scrape inside of bowl and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in the cleaned mixing bowl that is lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.

For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.

Tags: pizza
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OK, here is my version of savory, braised shorts ribs. Not in your typical tomato based, red wine sauce, but in a white wine and herbed sauce with vegetables. Recently, I just got a new Dutch oven by Le Creuset and wanted to break it in with a traditional French recipe a la Kevin!

• 4- 4″ short ribs
• 3 tbsp bacon fat or oil
• salt and freshly ground black pepper
• 2 carrots, peeled and chopped
• 3 ribs celery, chopped
• 1 large onion, chopped
• 1 tsp red pepper flakes
• 3 bay leaves
• 1 bunch thyme
• 3 sprigs of fresh oregano, chopped
• 3 cloves crushed garlic
• 1 cup dry white wine
• 1 cup water
• 1 can Campbell’s Condensed Golden Mushroom Soup
• 6 medium red potatoes
• 2 parsnips, peeled and chopped

Preheat oven to 350˚

In a dutch oven, add the bacon fat and melt completely. Add the short ribs and brown completely on all sides. Drain on a paper towel, salt and pepper and let rest as the next stage is prepared.

Add 1 tbsp of oil to the pan and add the chopped onion, celery and carrots. Let sweat for a few minutes and add the garlic and red pepper flakes. Next add the wine, water and mix in the condensed soup. Stir to incorporate completely. Finally add the bay leaves, oregano and wrapping the thyme into a bundle, toss in the pot.

Next place each short rib in the pot nestled in between the vegetables. Add the red potatoes and parsnips. Push this down and make sure there is enough liquid to cover. Bring to a boil and remove from heat. Place the pot into the oven and bake for 3 hours.

Remove the braised short ribs from the vegetable mixture and keep warm. Let the mixture cook down, lid removed, for 20 minutes to condense the sauce. Place ribs in a bowl, pour vegetable sauce mixture over and enjoy!

Tags: short ribs
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If you’re a reader here you know my love of Costco and their wonderful roasted chickens. Inexpensive, practical and versatile, these are wonderful to use as a base and create. Today I made a homemade French-inspired chicken salad served over a potato nest. I used Golden Grill Russet Hash browns, which are pre-packaged and to which you simply add hot water and cook – you may use your preferred brand.

• 1 roasted chicken, meat shredded
• 1/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 red and green bell pepper each chopped
• 1 small red onion, chopped small dice
• 2 tbsp fresh tarragon, chopped cooursely
• salt
• white pepper
• 4 tbsp sour cream
• 1/4 tsp smoked paprika

In a mixing bowl I shredded the chicken, added the mayonnaise, Grey Poupon, tarragon, chopped red and green bell peppers, red onion, salt and white pepper. Mix and incorporate completely.

In a frying pan I added the oil and placed individual hash brown patties to brown on each side. Remove from pand and drain on a paper towel. Salt and pepper to taste.

With a ice cream scoop I molded the chicken salad and placed one portion on each crispy hash brown. Top with a dollop of sour cream and a sprinkling of smoked paprika.

Tags: chicken, potato, tarragon
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I was thinking of a rich, flavorful sauce to coat the savory chicken fingers I pan-fried and seasoned with Italian Seasonings. White wine, Madeira or Port would be the basis, alcohol burned off of course, and the resulting flavor napped over each crispy piece of chicken served over rice and steamed vegetables was the result.

This serves 2 hungry guys:

• 10 thawed chicken tenders
• flour to coat
• salt and freshly cracked black pepper
• 1 to 2 tsp Italian seasoning
• 3 tbsp butter
• 1 tbsp olive oil
• 1/2 cup chopped shallots
• 1/2 cup chicken stock
• 1/2 cup Paul Masson Madeira
• 1/2 cup heavy cream

I made this with steamed broccoli that had lemon zest tossed in and steamed rice, which takes 20 minutes to cook so plan accordingly.

In a saute pan, melt 2 tablespoons of the butter and olive oil. Saute the shallots until translucent. With a paper towel pat dry the chicken tenders, sprinkle with Italian seasonings, coat with flour, shaking off excess and add to pan. Cook for several minutes on each side until golden brown and crispy, adding salt and pepper after each side is cooked. Remove from pan and drain on a paper towel on a plate – keep warm in a low temp oven to make sauce.

To the saute pan add the chicken stock and scrape the bits of cooked pieces to clean pan. Next add the Madeira over low heat and continue to cook for several minutes until reduced by half. Add the cream to the pan, whisking to incorporate, then the 1 tablespoon of butter. Pour sauce over chicken and serve!

Tags: chicken, port
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Well the new grill is getting a workout for sure! With the addition of the rotisserie we are experimenting with all sorts of grilling, marinades and meats. Today’s is a marinade with a Mediterranean flavor with spices, honey and yogurt. We purchased a beautiful leg of lamb and marinated this for over 24 hours. It was great with a salad and roasted potatoes.

• 1 leg of lamb (4lbs)

Marinade:

• 1/4 cup honey
• 3 tbsp plain yogurt
• 2 tbsp dried mint
• 1 tbsp fresh ginger
• 3 tsp tumeric
• 1 1/2 tsp ground cardamom
• 2 tsp paprika
• 3 cloves of garlic, chopped
• 1/2 tsp salt and freshly ground black pepper each

In a large mixing bowl combine all the above ingredients and mix thoroughly. It will appear to be a thick paste. Pierce the lamb all over for the marinade to penetrate. Place the lamb in the bowl and cover with marinade completely. Turn several times over the 24 hour period. Cook to your liking and use reserved marinade to baste the lamb while grilling. Let the meat rest for at least 10 minutes before slicing.

Tags: lamb
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Got this new barbecue and it came with a rotisserie attachment so more of that later. Tonight we grilled halibut and with the amazing fruit that is so abundant here is San Diego I opted for a fresh papaya salsa. Mangoes are too messy to deal with and I love the taste of a cold chunky papaya with lemon.  As a side dish I made some steamed Jasmine rice with turmeric for color and the meal was set!

• 1 lb halibut fillet
• 1 lime
• cayenne pepper
• salt and freshly ground pepper to taste

Salsa:

• 2 papayas, seeded and cubed
• 1/2 cup coarsely chopped cilantro
• 1/2 red onion chopped
• red and green bell peppers, chopped small dice
• 1 tbsp cider vinegar
• 1 lime, juiced
• 1 clove chopped garlic
• 1 tbsp vegetable oil
• 3 tbsp chopped jalapeno rings

Seed the papaya, and make slices vertically and horizontally in the flesh without going through the peel. Scoop out the papaya and place in a medium bowl. Add the remaining ingredients and let sit in the refrigerator for at least half an hour. In the meantime you can start the rice and clean the fish.

Put the grill on at high heat for at least 5 minutes. Grate the zest of the lime and set aside. Rinse the halibut and pat dry. On a platter squeeze the juice of the lime over the fish. Sprinkle the lime zest, cayenne pepper and salt and pepper on top.

Place the fish on a aluminum foil with enough to fold over and seal into a pouch to cook. Place on the grill for 7 minutes on medium heat. Remove from the grill or when the fish appears flaky when pressed. Top with the papaya salsa and serve with steamed rice that had 1/2 tsp of turmeric put in the boiling water prior.

Tags: halibut, papaya
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I love a simmering pot on the stove of anything that permeates the house with a homey smell of tantalizing deliciousness – is that a word? I don’t care, but this recipe does the trick.

• 1 bag of white beans
• 8 cups fresh chicken stock
  (see previous recipe)
• 1 onion, chopped
• 1 roasted chicken, meat torn into bite size pieces
• 2 ribs of celery, chopped
• 2-7 oz. cans diced green chilies
• 2 tsp of ground cumin powder
• 2 tbsp crushed garlic
• salt and freshly ground pepper to taste

Soak the beans in water with a tsp of salt, covered by 1 inch overnight in a large bowl. In the morning, rinse the beans and place in a pot, cover with the homemade chicken stock and bring to a boil. Reduce heat to a simmer and cook on low for 3 hours until beans are soft.

Chop the celery and onion and add to the beans, cook for an additional 30 minutes. Next add the roasted chicken, green chilies, cumin, garlic and salt and pepper to taste and cook on low for another 30 minutes.

Tags: chicken, green chilis, white beans
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OK, this is my take on a delicious Mexican favorite of mine. Instead of the flaky, crisp dough usually associated with these I use a store bought pizza dough. I roll it out and coat with cornmeal. I use Pillsbury pizza or bread dough from the refrigerator section of market. This recipe makes two large entrees for dinner. Add a salad to the mix and you’re set!

• 1 onion, chopped
• 1 lb ground chuck
• 1- 8 oz. can of tomato sauce
• 2 tbsp crushed garlic
• 3 tbsp ground chili
• 1 tbsp ground cumin
• 1 tsp cayenne pepper
• 1-8 oz. can of corn kernels
• 1-8 oz. can of red beans
• 1 cup crushed tortilla chips
• 1/4 cup water as needed
• 1 can of pizza/bread dough

Preheat the oven to 350˚.

In a large stock pot over high heat add the oil, onion, beef and brown. Drain the grease and add the other ingredients, mix thoroughly. If too thick, add the water as needed to thin slightly, but not too much. Let cool to room temperature.

Roll out the dough on a surface covered with cornmeal. Slice into two squares and fill each with half the beef and bean mixture, positioning mixture more to one side. Fold over the other side and crimp the edges to seal all the contents.

Cut several small slices into the tops of each to vent. Cook for 20 minutes or until golden brown. Serve with a salad and enjoy!

Tags: Beans, beef, spicy
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Well it’s been a while since I posted here due to my work load and frankly, after 3 months of consistently posting daily, I got a little burnt out.

So I am back and believe I will be writing every Monday and possibly Friday to keep this site fresh.

Let’s start with the flap steak. Like skirt or flank steak, flap meat flavor gets enhanced from marinating and being cooked on high, dry heat, whether grilled, broiled, pan-fried or stir-fried. It’s important to cut the meat very thinly across the grain, too.

Marinade:

• 12 Mexican limes juiced or 3 regular limes
• 1 bunch of cilantro
• 1 onion
• 2 tbsp of olive oil

Blend the above ingredients in a food processor until pureed. Place the flap steak in a Ziplock bag and pour marinade over. Seal the bag, pushing excess air out of the bag and let marinate for at least an hour.

Set the grill to high and cook to desired doneness. Let meat rest before slicing and cut thin.

I like to serve this with a starch and potato gnocchi drenched in pesto is a nice combination. Serve with sliced lemon to squeeze over gnocchi and enjoy!

Tags: flap steak, gnocchi
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