RSS Feed

Fake Pho Beef

Ingredients

  • 2 containers Pho broth (Big Y)
  • Chuck roast (2-4 lbs)
  • Broccoli
  • Matchstick carrots
  • Sprouts
  • Chopped peanuts
  • Rice (made with Pho broth, butter, ginger, etc).

Method

  1. Cut roast into chunks. Marinate overnight in one container of broth. Sprinkle salt, pepper, ginger, cinnamon, etc.
  2. Pressure cook 30-40 minutes. Slow release.
  3. Remove meat and shred. Set aside. Separate fat from broth, return to pressure cooker.
  4. Add broccoli, pressure cook 2-3 minutes, quick release.
  5. Serve over rice with veggies and peanuts.
Advertisements

Cinnamon Sugar Rice Crispy Treats

So I found these amazing individually wrapped Churro flavored rice crispy treats at Geisslers. Needless to say, my first thought was, well these would be super easy to make ourselves and for a quarter of the price. So yeah, here’s what I came up with.

Ingredients:

115 g (1 stick/8 TBSP) Unsalted Butter
566 g (2, 10oz bags) Mini Marshmallows, divided into about 450g and 110g
1/2 tsp Salt
1/2 tsp Vanilla extract
255g (1, 9oz box) rice crispy cereal
0.25 cups white sugar (could use a coarse turbinado type sugar too)
1.5 tsp cinnamon

Directions:

  • Prepare a 13×9 inch pan with parchment paper
  • In a large sauce pan over medium-low heat, melt the Butter and 450g Marshmallows until smooth, remove from heat.
  • Add in the Salt and Vanilla extract, stir to combine.
  • Add in the Cereal, stirring until combined.
  • Allow to rest for 2-3 minutes.
  • Add in 110g Marshmallows, stir to combine.
  • Turn mixture out into prepared pan and press down into place.
  • Allow to cool for 3-5 minutes *but not completely. Meanwhile, in a small bowl, mix together the sugar and cinnamon.
  • Sprinkle the cinnamon-sugar mixture evenly over the top. You want it to melt in a little bit.
  • Allow to set for at least 1 hr then store in an airtight container.

Pressure Cooker Korean Beef

Ingredients

  • 1 cup low sodium beef broth
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger
  • 1 teaspoon Sriracha, or more to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 3 lbs sirloin steak tips, cut into 1″ chunks
  • 2 tablespoons (or more) cornstarch
  • Sesame seeds
  • Green onions, chopped

Method

  • Turn pressure cooker to saute. Add all ingredients up to steak tips. Allow to dissolve.
  • Pressure cook 45 minutes. Shut off pressure cooker, allow to depressurize naturally.
  • Add cornstarch/water mixture to thicken as desired over saute setting.
  • Serve over rice with sesame seeds and green onions.

Japanese Beef Stew

Note: for best results, cook day before and allow to cool overnight.

Ingredients

  • 3-4 lb. beef chuck roast, cut into large chunks roughly 3″ in size
  • 1 onion, cut in large chunks
  • 1 carrot, cut in large chunks
  • 1 rib of celery, cut in large chunks
  • 2 garlic cloves, peeled
  • 1 can of tomatoes (14 oz.)
  • 100g tomato paste
  • 1 cup sake
  • 2 tsp. Miso
  • 2 tbsp soy sauce
  • 1/2 cup olive oil
  • 1 tbsp honey
  • 1 tbsp sugar
  • 1 cube chicken bullion
  • Rice

Method

  1. In a food processor, pulse onion, carrot, celery, garlic, tomato paste and tomatoes (with juices) until smooth.
  2. In a measuring cup, add sake, miso, soy sauce, honey, sugar, olive oil, and chicken bullion. Mix thoroughly.
  3. Place beef chunks into a heavy pot with lid. Pour tomato and sake mixtures over the top, stire. Bring to a boil, reduce to low simmer, and cover.
  4. Keep heat as low as possible, making sauce bubble gently. Check beef for tenderness after two hours. Remove any tender pieces to a bowl and reserve.
  5. Continue to cook until lean pieces are tender, another one to two hours.
  6. Once beef is fork tender, remove to a bowl.
  7. Increase heat to reduce sauce at a medium/high simmer, about 10 minutes. Don’t let sauce scorch.
  8. Let cool, skim off oil/fat.
  9. Cool overnight. Remove fat from top.
  10. Reheat gently, serve over rice.

Scalloped Potatoes

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small onion, minced
  • 2 medium garlic cloves, minced (about 2 teaspoons)
  • 3 cups heavy cream
  • 1 cup whole milk
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons table salt
  • 1/2 teaspoon ground black pepper
  • 4 lbs russet potatoes, peeled and cut into 1/8″ thick slices
  • 1 cup shredded cheddar cheese (about 4 ounces)

Method

  1. Heat oven to 350F.
  2. Melt butter in large Dutch oven over medium-high heat until foaming subsides.
  3. Add onion and sauté until soft and it begins to brown, about 4 minutes.
  4. Add garlic and sauté imto; fragrant, about 30 seconds.
  5. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes. Bring to a simmer.
  6. Cover, adjusting heat to maintain light simmer. Cook until potatoes are tender.
  7. Remove and discard thyme and bay leaves.
  8. Transfer mixture to a 3 quart gratin dish and sprinkle with cheese.
  9. Bake until cream has thickened and is bubbling around sides and the top is golden brown (about 20 minutes). Let cool for 5 minutes before serving.

Portuguese Dry Rub

  • White wine/garlic rub (before dry rub)
  • 1 tablespoon salt (adjust as necessary)
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper

Oak wood is best for smoker.

Charring is important for final flavor.

Ruhrei – German Scrambled Eggs

Ingredients

  • 4 tablespoons flour
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 1/2 tablespoon butter

Method

  1. Mix flour and milk into a smooth paste, making sure there are no lumps.
  2. Add the eggs and salt. Mix well into a thin batter.
  3. Melt butter in a frying pan, add batter. Cut and turn with a spatula until form and cooked through.