Steak for dinner

Charlie had a request for dinner tonight: Either strip or rib eye steak, mac & cheese and a vegetable.. no potatoes. I added some strawberries for dessert.

Hash Brown Scotch Eggs

Every once in a while I have to try something over the top and this was one of them. A boiled egg inside a layer of sausage inside a layer of grated potatoes. The recipe said to bake it in the oven for 10 minutes.  I was not sure it was long enough so I left it in for 15 minutes which I was pretty sure that  would not be too long. 

Hash Brown Scotch Eggs

4 eggs boiled 6 - 8 minutes, cooled in ice water, peeled

500 g. Sausage (17.64 oz)

1/4 t. salt

1/2 t. pepper

1/2 t. garlic powder

1/2 t. paprika

1/2 C. green onion

1 T. mustard

Mix, cover and refrigerate

grate 3 med. potatoes, squeeze dry; add

1 t. salt

70 gr. bread crumbs (2.5 oz)

50 gr. shredded cheddar cheese  (1.8 oz)

4 egg yolks

Mix

roll peeled eggs in 70 gr. flour  Wrap sausage around eggs. Place plastic wrap in bowl, place enough potato to wrap around scotch eggs, wrap potatoes in plastic tight around eggs leave in plastic and refrigerate 30 minutes.

Heat veg oil to 350 and cook eggs until potatoes are browned, move to oven and bake @ 400º 10 minutes.

oven"fried" chicken with corn flake crumbs

When I was single, I made James Beards oven fried chicken several times. It was made by dipping chicken in evaporated milk and rolling with corn flake crumbs, then baking for about an hour.

When I saw the corn flake crumbs at the store, I thought I'd try it again.  There is a recipe on the box that seems to be an updated version. Milk, salt and egg are beaten together, then a batter is made by adding flour. The chicken is dipped in it,  then rolled the in corn flakes.  It was good but not as good as I remember all those years ago.  Maybe my tastes have changed.  Almost a year ago Charlie got a large amount of mac and cheese at Costco and we are finally about to use it up. The green beans were cooked for about a minute in the Instant Pot with a little water and some onion.  Finally it was salted and tossed with a little butter.

Steak and okra

when I was at the store a few days ago getting the pork shoulder for the bulgogi, I also picked up a couple of steaks.  A day or two later I got some okra at the farmers market and today when I decided to cook them I noticed a package of Velveeta alfredo cheese bowl in the cupboard that had been there a long long time . I thought I should either cook it or throw it away so I cooked it, we tasted it, and then I threw it away.

Korean BBQ Wagyu Ribs (Kalbi)

These were delivered today from Heritage Foods

That arrived from Heritage Foods today and cooked a few hours later along with pork bulgogi that I got ready yesterday. Recipe for Spicy Pork Bulgogi is on the recipe that follows.

Spicy Korean Pork

Spicy Korean BBQ-style Pork

by Alvin Zhou • featured in 5 Globally Inspired Spicy Dishes

Ingredients  for 4 servings 

• 1 ½ lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing
• ½ onion, sliced into thin strips
• 3 stalks green onion, sliced into 2-inch (5 cm) pieces
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• ¼ cup korean red chili paste, gochujang
• 1 teaspoon red pepper flakes
• ¼ cup soy sauce
• 3 tablespoons rice wine
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 1 tablespoon canola oil
• sesame seed, to garnish
• rice, to serve
• Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
• Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
• Cover and marinate in the refrigerator for at least 30 minutes.
• Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes.