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Char Siu (Chinese BBQ)

Ingredients

  1. Meat (preferably pork. If Baby Back Ribs, cut them into individual bones)
  2. Char Siu marinade mix (https://www.amazon.com/Natural-Chinese-Barbecue-Seasoning-Ounce/dp/B00YK05CMW/ref=sr_1_3_a_it?ie=UTF8&qid=1539349859&sr=8-3&keywords=char+siu+powder)
  3. 1/3 cup hoisin sauce
  4. 1/4 cup honey
  5. 1/4 cup soy sauce
  6. 3 tablespoons dry sherry
  7. 1 teaspoon Chinese five spice powder
  8. Ginger and garlic as desired

 

Method

  1. Marinate meat in marinade mix in vacuum-sealed bag overnight or more.
  2. Preheat oven to 225. Place meat on a rack over a foil-lined tray (this gets messy)
  3. Bake 3-4 hours. Cover with foil for the early cook time.
  4. Baste with sauce. Broil until caramelized.
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Pressure Cooker Salisbury Steaks

This is a good casual meal. It takes some effort, but not too much.

Total time: 2 hours, some down time

Ingredients:

  • 1 1/2 lbs Ground Beef
  • 3 TBSP Whole Milk
  • 1 TB Worcestershire sauce
  • 1 clove Garlic, minced
  • 1/3 cup Panko Breadcrumbs
  • 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1 TBSP Butter

Gravy:

  • 8 oz Baby Portabella Mushrooms, sliced
  • 1 med Onion, diced
  • 2 cups Beef Broth
  • 1 TBSP Tomato Paste
  • 1 TBSP Dijon Mustard, or 1 tsp Ground Mustard
  • 2 TBSP Minced Parsley
  • 1 tsp Salt
  • 1/2 tsp Thyme
  • 1/2 tsp Black Pepper
  • 2-3 TBSP Water
  • 2-3 TBSP Corn Starch

Serve with any of the following:

  • Potato
  • Egg Noodles
  • Corn
  • Broccoli

Directions:

  1. In a medium bowl, add Ground Beef, Milk, Worcestershire, Garlic, Panko, Salt, Pepper, and Paprika. Mix well, by hand.
  2. Form six separate patties, and set aside.
  3. Chop Mushrooms and Onions. Set aside
  4. Make the gravy liquids. In a small/medium bowl, whisk together Beef Broth, Tomato Paste, Mustard, Parsley, Salt, Thyme, and Black Pepper.
  5. Turn the pressure cooker to Saute.
  6. Melt the butter. Then brown steak patties in batches. When browned, remove to a clean plate.
  7. After steaks are removed, add Mushrooms and Onion. Cook until softened, 2-5 minutes.
  8. Add in the Gravy Liquids and stir until well combined. Deglaze the bottom of the pot.
  9. Nestle the steaks into the gravy mixture. Close the pressure cooker and set the vent to seal. Set to: Manual, High, 15 minutes.
  10. Once pressure cooking complete, allow to natural pressure release for 15 minutes.
  11. After pressure release, remove steaks to a plate.
  12. Mix Cornstarch and Water in a separate bowl. Slowly add the mixture to the Gravy, whisk until thickened.

Swedish Meatballs

http://www.foodnetwork.com/recipes/alton-brown/swedish-meatballs-recipe.html

Crack and Cheese

Ingredients

  • 4 ounces elbow macaroni
  • Bacon
  • 4 ounces cheese
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1.5 cups whole milk
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • Method
    Fry bacon, shred cheese, make macaroni.
    In saucepan or Dutch oven, melt butter over low heat. Add flour to make roux. Slowly add milk, whisking smooth. Add cheese and melt. Add pepper, salt, paprika, and bacon. Mix in macaroni.
    Serve immediately.

Sesame Noodles

2 lbs Chinese egg noodle (they can be very long, I cut them in half)

Immerse in boiling water for 2 minutes, then rinse in cold water.
Marinade for noodles:
6 tbsp sesame oil
6 tbsp black soy sauce
2 tbsp Chinese black vinegar
2 tbsp sugar
1 tbsp salt
6 tbsp finely sliced scallions
Pour marinade over the noodles. Mix thoroughly. Chill overnight.

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.

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.