Two meals : Fajatias and Chicken Breasts, Martini Style

FAJITAS

1 1/2 pounds top round steak fat and tissue removed

1 large yellow onion sliced 1/2" thick

2 medium sweet green peppers cut 1/4 inch thick

12 flour tortilla

MARINADE FOR FAHITAS

1/4 cup olive oil

1/4 cup lemon or lime juice

1/4 cup cilantro

2 tablespoons oregan-(2 teaspoons dried)

1 tablespoon shallot minced

2 teaspoons minced garlic

1 tablespoon chili powder

1 teaspoon ground cumin

salt and pepper to taste

1 1/2 LB TOP ROUND, FAT AND TISSURE TRIMMED

1 LARGE YELLOW ONION SL. 1/2 “ STRIPS

2 MED. SWEET GREEN PEPPERS, CUT 1/4” STRIPS

12 FLOUR TORTILLIAS

MARINATE MEAT 1 HOUR AT ROOM TEMPERATURE OF OVERNIGHT IN REFRIGERATOR.

BROIL OR GRILL STEAK.  BRUSH SWEET PEPPER AND ONIONS WITH MELTED UNSALTED BUTTER AND BROIL WITH THE STEAK.  BRUSH TORTILLIAS ON ONE SIDE WITH MELTED BUTTER, WRAP IN FOIL ANDKEEP WARM ON GRILL OR IN OVEN  (MICORWAVE WITHOUT FOIL).  SLICE STEAK THINLY WITH THE GRAIN AND TOSS WITH VEGETABLES.  PUT IN TORTILLAS, ROLL UP AND TOP WITH CHOICE OF JACK CHEESE, RED ONION, TOMATO, CILANTRO, LETTUCE, SALSA.

 

 Breast of Chicken, Martini-Style

This recipe for breast of chicken, martini-style, is from "Two Meatballs in the Italian Kitchen," the cookbook by chefs Pino Luongo and Mark Strausman.

INGREDIENTS

Serves 4.

• Coarse salt

• 8 ounces green beans or haricots verts, trimmed

• 4 carrots, cut into thin strips, about 2 inches long

• 4 boneless, skinless chicken breast halves (6 ounces each), tendons removed

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup all-purpose flour

• 3 large eggs, beaten

• 1 1/3 cups freshly grated Parmigiano-Reggiano cheese

• 2 cups safflower or corn oil

• 2 tablespoons unsalted butter

• 2 tablespoons fresh lemon juice

• 3/4 cup dry white wine

DIRECTIONS

1. Preheat oven to 425 degrees.

2. Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add carrots to boiling water and cook until tender-crisp, about 3 minutes. Drain and transfer vegetables to ice-water bath to cool. Drain and set aside. Repeat process with green beans.

3. Place each chicken breast half between two sheets of plastic wrap on a cutting board. Using the flat side of a meat mallet or the back of a skillet, pound chicken breasts until they are 3/8 inch thick.

4. Remove chicken from plastic wrap; season with salt and pepper. Place flour, eggs, and cheese each in separate large, shallow dishes. Coat each chicken breast half evenly with flour, shaking off any excess. Then di !p in egg, followed by cheese to coat.

5. Heat oil in a deep large skillet over medium-high heat. When oil is very hot, reduce heat to medium and, working in batches, add chicken. Cook chicken, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Repeat process with remaining chicken, allowing oil to reheat between batches.

6. Melt butter in a small saucepan over medium heat. Add lemon juice and wine; stir to combine. Pour butter mixture into the bottom of a large baking dish. Arrange chicken in baking dish and top each with an equal amount of beans and carrots. Brush some of the butter mixture over the chicken and vegetables and transfer baking dish to oven. Cook until vegetables begin to brown, 15 to 20 minutes. Remove from oven and serve immediately.

First published October 2007

Pork Bulgogi and kalbi

 

The kalbi was bought pre marinated

Jeyuk Bokkeum (or Spicy Pork Bulgogi)

Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger!

Prep Time10mins Cook Time10mins Marinating time1hr Total Time15mins

Servings: 4 Author: Hyosun

Ingredients

• 2 pounds thinly sliced pork shoulder or butt (or a combination of  pork shoulder or butt and pork belly)
• 1/2 medium onion, sliced
• 3 scallions, cut into 2-inch pieces

Marinade:

• 6 tablespoons gochujang (red pepper paste)
• 1 or 2 tablespoons gochugaru ( red pepper flakes or powder)
• 3 tablespoons soy sauce
• 3 tablespoons rice wine (or mirin)
• 2 tablespoons sugar (or brown sugar)
• 1 tablespoon honey (or more sugar)
• 2 tablespoons sesame oil
• 2 tablespoons minced garlic
• 1 tablespoon grated ginger
• 1/2 small apple grated, 3 - 4 tablespoons (or 2 T plum syrup, maesilcheong)

Instructions

• Thinly slice the meat, if not pre-sliced.
  
• Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes.
  
• Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.

Ribs from the smoker

 

I used the smoker for ribs today. 

Franklin Beans                 Gates Beans

1 lb dried pinto beans         2-55 oz cans B&M pork and beans

1/2 yellow onion                 3 T. rub seasoning

1/2 Cl bean seasoning (recipe below)          1/2 C firm pack brown sugar

8 C. water                 3/4 C BBQ sauce

1 C. chopped brisket bark and shredded meat 1/2 C. molasses

                        1 T. liquid smoke

                        1 C. beef                 1 C. brisket fat drippings

Bean seasoning for Franklin beans In cast iron kettle, combine ingr. about 20  min before rib are done & cook 

1 C. Chili powder         until crust forms on top. about 20 minutes

1/2 C kosher salt                                         

1/4C. coarse black pepper Smoked Chili Powder

2 T. onion powder

1 tsp. ground cumin 1 C. smoked paprika

                 5T+1tsp. dried Greek oregano

CS Rub                  3 T. + 1 tsp. ground cumin

                 3T.+ 1 tsp. granulated garlic

1/2 C. Turbano sugar 2T. granulated onion

1/4C. + 2   use 2T. tsp. kosher salt 3T. 1tsp. cayenne pepper  

1/4C. Smoked Chili Powder—recipe here> Mix above together

2T.+ 2 tsp. ground cumin

1tsp. cayenne pepper CS Cherry BBQ Sauce

1T.+ 1 tsp. cracked black pepper

1 T+ 1tsp. granulated garlic 3 C. ketchup

1T. + 1 tsp. granulated onion 1 C. packed light brown sugar

Mix, store in a cool dark space 3/4 C. distilled white vinegar

                2 T. molasses

                1 T. Worcestershire sauce

OKJ Rub 1/2 C          1 tsp. chipotle chili powder

                 1T. chili powder

2 T. sugar         1T. sweet paprika

1 T. packed brown sugar 1 tsp. kosher salt

1 1//2 tsp, garlic powder         1 tsp. granulated onion

1 1/2 tsp. chili powder         1 tsp. granulated garlic

1 1/2 tsp. paprika         1 1/2 tsp. black pepper

1 1/2 tsp. cumim         1/2 C. cherry preserves

1 tsp. salt         1/2 C. sun dried cherries (Us 1C. cherry preserves)

1 tsp. onion powder in 4 qt saucepan, combine ingredients with 1/2 C.

1 tsp. white pepper         water over med. heat. Simmer, stirring 

 1tsp. black pepper continously  20 minutes, until thickened slightly.

                Set aside to cool Note try other fruit preserves  like peach or apricot instead of cherry.  

Directions to Franklin beans:  Combine beans, onion, ban seasoning and water in a large pot and let set overnight.Aadd the brisket bark and meat to the soaked beans and bring to a boil Lower heat to a slow simmer and cook, covered,3-4 hours, until tender.   Norm note I will use canned baked beans drained, soften the onion in butter, add to beans with bean seasoning to taste. Or I might use Gates seasoning instead with the onion added.

Gates Beans-my version- I only use ingredieht 2 -5 stored in a 12 ounce bottle and adding enough to however much Bushes Baked Beans I am using at the time. I put them in an open pot in the smoker and let them smoke with the meat.  I chop up some of the meat and add it to the beans and some of the juice from the meat   Next time I'll add some softened onions and see if that is an improvement. 

Chicken Shawarma

I should have served rice with this Middle Eastern dish but I had a potato salad I wanted to to try and I made it instead.  Turned out to be a bad idea because potato salad does not go well with spicy Asian food. 

 Chicken Shawarma (Middle Eastern)  4-5 servings 

Ingredients
2 lb. chicken thigh fillets , skinless and boneless

MARINADE

• 1 large garlic clove , minced (or 2 small cloves)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamon
• 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper
• 2 tbsp lemon juice
• 3 tbsp olive oil

TO SERVE

• 1 batch Lemon yogurt sauce
• 4 – 5 flatbreads (Lebanese or pita bread or homemade soft flatbreads)
• Sliced lettuce (cos or iceberg)
• Tomato slices
• Red onion , finely sliced
• Cheese , shredded (optional) (or feta)
• Hot sauce of choice (optional)
• other sides: Pita, tahini, ch, cucumbers,  ch. parsley,

Instructions

• Marinade chicken – Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
  
• Yogurt Sauce – Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
  
• Preheat stove or BBQ – Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and
• heat to medium high. (See notes for baking)
  
• Cook chicken – Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  
• Rest – Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
  

TO SERVE

• Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce (or dairy free Tahini sauce from this recipe).
  
• To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

TAHINI SAUCE:

• 1/4 cup tahini
• 2.5 tbsp water
• 1.5 tsp honey
• 1 tbsp lemon juice
• 1/2 garlic clove , pressed through garlic crusher or grated using microplane (to make sauce smooth)
• 1/4 tsp each salt and pepper

GARNISH:  1/4 cup flaked almonds, pine nuts or pistachios 

Yogurt sauce

1/2 C. plain Yogurt

1 T. Mayonnaise

1 1/2 tsp, cider vinegar

1/2 lemon, juiced ( 1-2 tsp)

heaping tsp. garlic powder

salt and white pepper

Mix the shawarma sauce: Add ingredients Season with ½ teaspoon kosher salt and ground white pepper as desired. Whisk until the sauce is smooth and creamy. Taste and adjust seasoning as needed. If you’d like to thin it out some, whisk in 1-2 tablespoons of water. Set aside, or store in an airtight container in the refrigerator for up to 1 week.

Authentic Russian Salad ‘Olivye’ 10 servings 

Ingredients

6 potatoes, peeled

1 carrot or more to taste

4 whole eggs

6 large pickles, cut into cubes 

1 (15 oz.) can peas, drained

1/2 C. cubed fully cooked ham

1 T. chopped fresh dill or to taste (optional)

1/2 C. Mayonnaise

Directions  

Gather all ingredients. Bring a large pot of water to a boil.  Add potatoes and boil 5-0 minutes. Add carrots and whole eggs and cook until potatoes are tender< 10-15 minutes.

Drain and cool.  Chop eggs and potatoes, peel the eggs.

Mix potatoes, carrots, eggs, pickles, peas, ham and dill together. Stir in the mayonnaise until evenly coated.

tip: you can use fresh parsley for the dill if preferred or dill is not available.