chuck roast with mushrooms and carrots

Chuck roast wiped dry and put in a slow cooker, topped with a package of brown gravy, Italian dressing powder and two heaping tablespoons of dry Ranch dressing mix.  1/2 C. water added and cooked for an hour and a half at 350.  Added carrots, onion and mushrooms and turned down to 300 for two more hours.

Three russet potatoes shredded into strainer, two cups of very hot water poured over, patted dry and put in skillet with oil and mixed with chopped onions, salt and pepper then pressed into a half inch paddy, covered and cooked on medium high for 15 minutes, flipped uncovered and cooked until done on the bottom.

Spicy Pork Tenderloin with garlic and chilies

I am getting ready to make pork tenderloin roast and have cut up another one for sandwiches tomorrow.

Spicy Pork Tenderloin with Garlic and Chiles

Ingredients:

• 1 pork tenderloin, about two pounds
• 3 TBS lime juice
• 5 cloves of garlic, finely minced
• 3 guajillo chiles, de-stemmed and de-seeded, cut in fine strips (horizontally)
• 1/4 cup olive oil
• 5 sprigs of parsley, finely chopped
• salt and pepper to taste

Directions:

• Arrange the meat in a baking dish, pour in the lime juice, season with salt and pepper, cover with plastic wrap and marinate, at least 35 minutes, in the refrigerator.
• In a nonstick skillet over medium heat, heat 2 tablespoons oil and sear the meat on all sides
• In another pan, heat the remaining oil and fry the garlic, add the chile strips, sprinkle with parsley. Add to the meat in the first pan.
• Lower the flame, add 2 cups water with a tablespoon of Better than Bouillon chicken base , cover the pan and cook 10 minutes or until the meat is cooked, or until done but moist and tender inside.
• Turn off the heat and let stand, covered, for 3 minutes. Slice meat into serving portions and serve with rice

Here is how dinner came out.  The salad was romaine, tomato, onion, cucumber which had been salted and wrung out and green olives.  Dressing was olive oil, balsamic vinegar, lime juice all to taste and then salt and pepper and a tiny bit of sugar.

Rice was two rice cooker measures with the appropriate amount of water plus two packets of Sazon seasoning and a tablespoon of Better than Bouillon  chicken base.

Sukiyaki

SUKIYAKI

1 pound tenderloin,or sirloin beef cut 1/4x2 inches

2 tablespoons oil for browning meat

1/2 cup beef broth

1 tablespoon sesame oil

1 teaspoon sweet rice wine

1/2 teaspoon sesame seeds

2 tablespoons sugar

1/3 cup soy sauce

1/2 pound mushrooms

1 bunch green onion sliced 1 1/2 inch

3 stalks celery sliced diagonally

1 can bamboo shoots drained

3 cups cooked spinach

hot cooked rice

corn starch and water

Brown meat, stir in liquid and sugar, add rest of ingredients except spinach, rice and dissolved corn starch.  Cover and simmer 10 minutes, add corn starch and water, simmer to thicken, add spinach, cover and cook 5 minutes. Serve with rice.

SUKIYAKI  OSAKA STYLE

2 pounds well marbled beef cut 1/2 inch thick

10-12 shiitake mushrooms

10 scallion

1 small head oriental cabbage (HAKUSAI)

1 bunch spinach (10 oz-HORENSO)

1 bunch watercress

2 cakes grilled yaki dofu or plain tofu

1/2 pound shirataki noodles

12 small pieces wheat gluten (FU)

6 eggs

2 ounces beef suet

1 1/2 cups dark soy sauce (KOI-KUCHI SHOYU)

1/4 cup warm water

PARTIALLY FREEZE BEEF AND BIAS CUT PAPER THIN.  SOAK MUSHROOMS 15 MIN. IN HOT WATER.  CUT OFF HARD STEM ENDS.  DECORATIVELY CUT AN “X” ACROSS THE TOPS OF THE MUSHROOMS.  WASH & PAT DRY THE CABBAGE, SPINACH, SCALLIONS, AND WATER CRESS.  REMOVE STEMS OF SPINACH AND CUT INTO DIAGONAL STRIPS 1 INCH WIDE.  SEPARATE WATERCRESS INTO SMALL SPRIGS.  DIAGONAL CUT SCALLIONS 1 1/2 INCHES LONG.  INCLUDE SOME GREEN.  DIAGONAL CUT CABBAGE 1 INCH.  DISCARD STEM ENDS.  PARBOIL NOODLES 2 MINUTES, DRAIN.  SOAK WHEAT GLUTEN IN LUKEWARM WATER 5 MINUTES, SQUEEZE AND PAT DRY.  ARRANGE ON PLATTER AND BREAK EGGS INTO INDIVIDUAL SERVING BOWLS.  

HEAT  SKILLET, MELT SUET AND SPREAD OVER PAN.  SPRINKLE WITH SUGAR AND COOK UNTIL IT CARMELIZES.  REMOVE SUET, STIR IN 1/4 C. WARM WATER & 3/4 C. SAKE.  BLEND IN SOY SAUCE.

SET FONDUE POT, CHAFFING DISH OF ELECTRIC SKILLET WITH HOT LIQUID WHERE GUEST CAN REACH IT.  GIVE EACH PERSON A BOWL WITH EGG.  PROVIDE FONDUE FORKS OR CHOP STICKS.  ALLOW EACH PERSON TO COOK MEAT AND VEGETABLES THEMSELVES. DIP INTO EGG, ADD SOY SAUCE IF DESIRED.  MEAT WILL TAKE 5-30 SECONDS.  CABBAGE, MUSHROOMS, TOFU, SCALLIONS WILL TAKE 2 TO 3 MINUTES.  REST OF VEGETABLES WILL TAKE 1 MINUTE.  WHEN LIQUID BOILS DOWN, ADD REST OF SAKE AND 1/4 C. WARM WATER.

Chicken Cutlet Parmesan

This is the recipe for today's meal except I used a jarred pasta sauce and I added some grated Romano cheese to the parmesan cheese.  It was a hit with the family.  The pasta was gluten free but the breading on the cutlets was not.  We had some gluten free pasta left from a couple months ago and I used it instead of regular.  If I had had some linguini, I would have used that.

   CHICKEN CUTLET PARMESAN       Serves 6 to 8 

    3 large whole boneless skinless chicken breasts (about 3 pounds total), split

    and trimmed 

    2 cups milk 

    4 cups all-purpose flour, sifted 

    6 large eggs, beaten 

    Pinch of coarse salt 

    6 cups unseasoned dry bread crumbs 

    1/2 cup extra-virgin olive oil 

    4 tablespoons unsalted butter 

    2 cups Traditional Italian Tomato Sauce (recipe follows), warmed 

    1/2 pound fresh mozzarella cheese, thinly sliced 

    1. Using a meat tenderizer or a heavy skillet, pound the chicken breasts

    between two sheets of plastic wrap until flat, about 1/4 inch in thickness. Place

    the milk, flour, eggs, and bread crumbs in separate shallow baking dishes.

    Season the eggs with a pinch of salt. Dip each breast in the following order;

    milk, flour (shake off excess), eggs, and bread crumbs (press down firmly while

    coating with bread crumbs). 

    2. In a large skillet, melt the butter with the olive oil over medium-high heat until

    sizzling. Arrange the chicken breasts in the pan without crowding, cooking in

    batches if necessary. Reduce the heat, and cook the chicken until golden

    brown and the juices run clear when poked with a sharp fork, 3 to 5 minutes per

    side. Remove to a baking sheet lined with paper towels; pat off excess oil. 

    3. Place 1/2 cup of the warm tomato sauce in the bottom of a 9-by-13-by-2-inch

    baking dish. Add 3 of the cooked breasts to the baking dish; cover with 1/2 cup

    of the warm tomato sauce and half the sliced mozzarella. Repeat with the

    remaining chicken breasts and sauce, and top with mozzarella. Transfer to

    broiler, and broil until the cheese is melted and golden brown, about 5 minutes.

    Remove from broiler, and serve immediately. 

    TRADITIONAL ITALIAN TOMATO SAUCE 

    Makes about 9 cups 

    If you are preparing this recipe in August or September, use fresh plum

    tomatoes, because they will be at the height of their season. Cut them into

    large pieces, and run them through the food mill just as you would canned

    tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned

    tomatoes, Mark likes to use Italian plum tomatoes from the San Marzano

    Valley. 

    4 twenty-eight-ounce cans whole Italian plum tomatoes 

    1/4 cup extra-virgin olive oil 

    3 cloves garlic, thinly sliced 

    1 teaspoon crushed red-pepper flakes 

    1 cup Chianti or dry red wine 

    1 tablespoon dried oregano 

    8 leaves fresh basil 

    Coarse salt to taste 

    Freshly ground pepper to taste 

    Purée the tomatoes in a food mill, removing most of the seeds. In a medium

    stockpot, heat the olive oil over medium heat, add garlic, and sauté until golden

    brown, 1 to 2 minutes. Add red-pepper flakes. While the oil is sizzling, slowly

    add half of the puréed tomatoes and the wine, stirring to mix. Add remaining

    tomatoes, reduce heat to low, and let simmer. Add the oregano, and continue

    to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add

    the basil. Season with salt and pepper to taste. The sauce may be kept in the

    refrigerator up to 3 or 4 days in a covered container, or in the freezer for 1

    month.