Vietnamese "Shaking" Beef ... Bo Luc Lac

Vietnamese "Shaking" Beef... Bo Luc Lac. I've always been fascinated with different sort of recipes, and I especially like recipes that use ingredients familiar to me. Yet when those familiar ingredients are put together in a way that is different... well, it makes me, out of curiosity, want to try the recipe. So when this Vietnamese dish jumped out at me because of its uniqueness, I mentally made a note to try it... asap! 

I loved the idea of a main salad dish. A salad that would be filling and yet refreshing at the same time. What I loved most, was the flexibility to make the dish your own... to some extent. I chose to marinate the meat with coconut aminos instead of soy sauce, and cut down the garlic, because I don't do well with too much.  And while I used butter lettuce, you can easily use whatever greens you like. Since my husband and I like spicy, I chose to add a bit of sliced jalapeno, though it's truly not necessary. I also had some fresh cilantro in the fridge, and I knew a bit would enhance the dish. But again this is optional as well. The pickled onion is sufficient along with the flavorful beef and the vinaigrette. And in reality the meat and pickled onion could easily be served over rice...   

I loved, loved the vinaigrette. I'm thinking to make it again and use it to make a different sort of dish. A rice noodle salad with fresh veggies would go really well with the vinaigrette. So even if you don't make the dish as is... the vinaigrette is worth making. I know, it doesn't sound like much... just vinegar, sugar and salt. But the flavor is delicious!  

I'm also toying with the idea of substituting the beef with chicken and maybe even grilling it.  It's a great recipe that I'm thrilled to have come across. So I'm sharing it in the hopes that some of you would like it as well... enough to try it, even if you put your own spin on it:). Hope you enjoy...

You will need: inspired by Rasa Malaysia

Meat:

1 lb beef steak, cut in small cubes

Meat Marinade:

2 tsps grated garlic, or 1.5 TBS, if you like 

2 tsps sugar

2 tsps fish sauce

1 tsp toasted sesame oil

1 TBS coconut aminos (can use 1 tsp soy sauce+ 1TBS oyster sauce and decrease salt)

1/2 tsp kosher salt, or to taste

Vinaigrette:  use 1/2 of sauce for salad and 1/2 to pickle onion

1/3 cup rice vinegar

1 TBS sugar

1 tsp kosher salt, or to taste

Veggies:

1/2 of red onion, sliced thinly

1 butter lettuce, torn~ can use watercress, or other type of lettuce 

2 tomatoes, sliced thinly, can be optional

chopped cilantro, optional

1/2 jalapeno, sliced, optional

Lime Dipping Sauce: optional, for dipping meat cubes

2 TBS lime juice

1/2 tsp kosher salt

1/2 tsp freshly ground pepper

Extra: 

oil for stir fry

Directions: 

1. Cut beef in cubes. Mix meat marinade and combine with beef to coat thoroughly. 

2. Marinate steak at least 1 hour before cooking, or overnight for best results. 

3. Make vinaigrette  by combine rice vinegar with the sugar and salt. Taste and adjust, if needed... to get a good balance of sour, sweet and salty.

4. Slice the red onion thinly and combine with 3 TBS of vinaigrette. Mic to combine and allow to pickle covered in fridge while you prepare the greens and meat.

5. Prepare bed of greens and tomatoes on a serving platter. Sprinkle with a bit of cilantro and sliced jalapeno, if using. Set aside.

6. Make dipping sauce by combining lime juice, salt and pepper in a small ramekin. Set aside.

7. Heat a large skillet... or wok over med-high heat. Add about l TBS oil and when it is hot, add 1/2 of the marinated beef cubes in a single layer. Allow to sear for about 2 minutes, before “shaking”the pan and sear the opposite sides of the beef... for another couple of minute more... or until brown all over and cooked to your liking.  

8. Repeat this with the second batch of meat.

9. Transfer beef to bed of greens and tomatoes. I like to place it in the middle.

10. Drizzle the remainder of the vinaigrette over the greens and over the beef if you like. You can use all of the vinaigrette... or just some of it. 

11. Top with pickled red onions. Serve with lime dipping sauce.... if you like.  

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Korean Style Chicken Rice Bowl... a super quick meal.

Korean Style Beef Chicken Rice Bowl... super quick and versatile. 

~Happy New Year~ 

~Wishing each of you a blessed 2014

And

God's Grace and Mercy~

Thank you for stopping by in 2013... appreciate each of you!

It's been a very long time since I've bought ground meat. A VERY long time. Ever since I acquired my meat grinder, years ago, I have been grinding my own meat. For some reason, I find home ground meat superior to the store-bought... it's nice because I can choose the type of meat I grind and don't have to worry about additives and other things related to the store-bought version. 

As a child I remember my mom using the hand cranked grinder to do most of her grinding. Sometimes she bought quite a  bit of meat to grind... and that always required a bit of muscle strength. My mom would end up doing most of the grinding, but sometimes she'd have us kids do the job. While it was fun grinding,  we'd most definitely feel the sore muscles the following day:).  

When I first bought my Kitchen-Aid mixer, I knew I wanted to buy the grinder attachment as well. It would make it super simple for me to grind all sorts of meats. And no hand cranking involved:). In any case, grinding my own meat has been something I do... without really thinking about it as being a  chore. I love to portion out the ground meat and label it... and freeze. It becomes really easy then to defrost whatever amount I need... and use it in a quick meal.  

So the other day, I had defrosted some ground chicken and was scrambling about to fix dinner. I needed something that would come together quickly... plus I had these butter lettuce leaves from a previous dinner in my fridge that I wanted to use up. I instantly thought of making lettuce wraps. But I also knew the lettuce wraps weren't going to suffice as a complete meal. That's when I decided to cook some rice and make a Korean-style rice bowl. It would be quick and I would have dinner on the table in a matter of minutes... well, in under half hour.

I had all the ingredients I needed... even went out in my garden to fluff away the snow that had settled on the green onion and chives. They were frozen, but I knew it would work in the recipe:)... no need to go out and buy green onion. And while I made the recipe with ingredients I had in the house, I've added some notes to help with some substitutions that can also work. 

I've slowly started going away from soy products and am LOVING the coconut aminos as an alternative... so, so good... and you'd hardly notice it isn't soy based. And if my husband loved it, it's always a plus:). However, feel free to use what works for you.... I personally notice I do better without the soy. And if using the coconut aminos, the dish becomes gluten-free as well. Hope you enjoy... 

Note: While I used a soy-free version of "soy sauce", you can easily use regular soy sauce, but will need to adjust salt amount. You can totally skip the salt and add extra soy if you like. And if you don't have the Korean chile flakes, you can substitute it with regular chile flakes, although you will need to decrease amount to taste... and you may want to add some paprika to obtain the color of the Korean chile flakes. 

If you have gochuchang on hand, the sweetened fermented Korean chile paste, you can use a tablespoon or so and skip the honey and/or gochugaru flakes. While I ended up using only 1 TBS of honey, the dish can easily take  more, especially if you like the dish to take on a sweeter flavor.  

Tip: The dish can be on the "dry" side , so feel free to top with extra sauce of choice and mix it in... even a fried egg on top would work rather well, leaving the yolk runny.

You will need:

1.5 lb ground chicken (can use beef, or turkey)

1/3 cup small diced onion (can use a large shallot)

2 TBS olive oil

Sauce:

4 1/2 TBS coconut aminos (soy-free alternative sauce) 

1 TBS rice vinegar

1 1/2 TBS toasted sesame oil

1 TBS ginger juice(can use freshly grated)

2 garlic cloves, grated

1 TBS  Korean gochugaru chile flakes

1 TBS honey, or to taste

3/4- 1 tsp kosher salt, or to taste

Additional:

1/4-1/3 cup chopped green onion(chives work), reserve some for topping

toasted sesame seeds, to taste

lime juice, or rice vinegar, as needed to balance out the dish

extra coconut aminos, as needed (or sauce of choice... soy, hoisin, plum, sweet sour, etc.)

Serve with:

cooked short grain rice (I like to use sushi rice)

cooked fried egg, to top rice bowl, optional

Directions:

1. Mix sauce ingredients together and set aside... adjust salt to taste, use a bit less in the sauce, as you can always add more at the end of the dish. I found 1 tsp to be about right, when final dish is adjusted with a bit of acidity. 

Note: If using soy sauce the salt amount will differ.... you can skip salt and add a bit more soy sauce to taste. 

2. Dice onion (or large shallot, if using). Heat 2 TBS oil in a large skillet on med heat. Add diced onion and cook until slightly golden, stirring every so often... about 2-3 minutes. 

3. Add ground chicken (or meat of choice), and cook until nicely caramelized, stirring and scrapping brown bits that may form on the bottom of the skillet. This should take about 5-8 minutes... the meat may release a bit of liquid, but I like to cook it down so that the meat browns bit. If you like your meat to have some extra liquid, you can cook the meat until no longer pink.

4. Add reserved sauce and cook until meat is thoroughly combined with the sauce and meat is flavored well. 

5. Adjust seasoning, by adding extra salt, or coconut aminos(or soy sauce if using) and adjust the overall flavor with a bit of rice vinegar or even a squeeze of lime juice.The acidity balances out the flavor of the dish. 

6. Stir in most of the chopped  green onion (or chives). 

7. Serve with hot steamed rice... and sprinkle with toasted sesame seeds. Top with extra chopped green onion. 

Note: I like to serve the dish with some sort of vegetables be it raw, lightly steamed or pickled. Kimchi would work really well, as would marinated cucumber salad or even raw grated carrots, lightly seasoned with sesame oil and vinegar.  

If you would like to make lettuce wraps:

Spoon some meat filling in a butter lettuce leaf cup, add some chopped peanuts, or sesame seeds, chopped green onion, and a drizzle of sauce... be it coconut aminos, soy sauce, plum, hoisin, sweet and sour, etc. Sprinkle some grated carrots for extra color and crunch. You could even add a spoonful of rice on the bottom of the lettuce cup, if desired.  Be creative with the additions, as you can add all sorts of other veggies... bean sprouts, shredded seasoned cabbage, water chestnuts, etc.       

Note: If you have any leftover rice and seasoned meat (you'll have leftovers only if you are making this for a single/double serving) ... you can always turn the leftovers into fried rice and stretch the dish even further.  You can use bits and pieces of vegetables you may have in the fridge by sauteing them quickly and adding the leftover meat and rice. Adjust seasoning with a bit of extra sesame oil, vinegar, coconut aminos (or soy sauce)... or sauce of choice. I just used some roasted vegetables(chopped fine), a carrot, half an onion, a handful of peas along with a chopped red chile.  

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Chinese Honey Glazed Beef with Walnuts

Honey Glazed 5 Spice Beef with Walnuts and Chile... Ah, sometimes pictures don't do the dish justice. This is one of them. I think that's what happens when I'm in a hurry and need to plate up for dinner:). But hopefully it shows the main idea... somewhat. 

When I first saw this recipe a few weeks ago, I immediately loved it, even without trying it:). The recipe sounded like something I really wanted to try. And I had all the ingredients in the house to make it. Even the Chinese 5 spice....   

Do you ever have a spice bottle that you've used only once for a certain recipe? And that recipe only requires a minute 1/4 teaspoon? Well, I bought a pretty big bottle of Chinese 5 spice one day while traveling... wanted to duplicate a fruit salad I had eaten at a restaurant when I got home. The 5 spice isn't for everyone, and a little goes a long way. You'll find the 5 spice mainly used to flavor meats... common one would be those crisp hanging ducks you see in Chinatown. Pork belly is another. But you will find it used in other recipes as well, both sweet and savory. In any case, the 5 spice needs to be used sparingly(for the most part) otherwise the flavors will overpower the dish. But over the months, this particular 5 spice bottle was sitting in my pantry without being used. It's not like I can get away with sprinkling it on any dish I make... like say, paprika. You really have to know how to use it.

So you can imagine why I was so excited to try the dish. The original recipe used 2 teaspoons of the 5 spice. For me that sounded like a good amount, better than 1/4 teaspoon:). And I was hoping my husband would enjoy the dish, because this way I could make the dish again and put my spice bottle to good use. I just loved the simplicity of the dish. It didn't require too many ingredients and it came together rather quickly. 

I chose to(out of fear that the 5 spice would be too strong) use a bit less of the 5 spice... but next time will put the full 2 teaspoons, as it wasn't that overpowering. Actually, it was quite pleasant. Also, I'm beginning to love frying in coconut oil. I love the flavor it imparts and how well it stands up to frying. And my house doesn't smell as bad as when I use vegetable oil. So because the coconut oil is quite expensive, I usually use a bit less than what I normally would, but add enough that it does the job. So for instance, this recipe requires about 1 inch of oil, I used maybe about 1/2 inch. 

While the original recipe doesn't use any spice, I chose to add a red jalapeno for some heat. And I'm glad I did. Lately I've been using this ginger juice I bought in a small bottle from my natural food store. I don't always have fresh ginger on hand, so it comes in rather handy when I need ginger for a particular recipe. Plus, I noticed it's really quite flavorful and I don't need to grate it:). Of course you can use fresh ginger instead.  

Interestingly the recipe is described as tasting like candy:)... and I have to agree! Well, somewhat:). It's sweet enough, though not overpowering, and just so, so delicious! Like candy in a way:). I was a bit apprehensive to see my husband's reaction. And when I asked him how he liked it, he said: " I would pay money for this!" Yay! I was thrilled... because he uses that comment sparingly, only when he really loves the dish. I personally loved it so much, I can barely wait to make it again. This is not your typical "Chinese dish".... you'll find there is no garlic(gasp!).  So if you are wanting to make something different, I'd recommend this dish wholeheartedly. Hope you enjoy...

You will need: adapted from Daring Gourmet and originally from Williams and Sonoma 

10 oz beef sirloin, or lean beef, partially frozen*

2 TBS cornstarch

1 TBS water

1 egg

1 TBS soy sauce

1 1/2- 2 tsps Chinese five-spice powder(I used 1 1/2 tsp)

¾-1 cup walnut pieces, (I like walnuts so I used the whole cup) 

1 red jalapeno sliced thin, optional

coconut oil for frying(you can use vegetable oil, if you like)

* partially frozen beef helps in cutting thin slices and strips

Sauce:

¼ cup honey

1 tablespoon rice vinegar

2 tsps ginger juice( or 1 tsp finely grated fresh ginger)

1 tsp balsamic vinegar

½ tsp salt

Sesame seeds for sprinkling on top, if desired

Directions:

1. Using a sharp knife, cut the partially frozen beef in thin slices( 1/4 inch), then stack slices and cut into thin strips(1/4 inch)... you basically want matchsticks.

2. In a bowl, combine the cornstarch, water, egg, soy sauce, and five-spice powder. Whisk to combine  the mixture thoroughly.... the cornstarch has a tendency to clump up, so whisk till smooth. 

3. Add the beef strips to the egg mix and toss to coat evenly. Set aside to marinate... this can be done a few hours ahead or you can let it marinate for just a few minutes. I left mine to marinate for a couple of hours.

Make Sauce:

1. In a bowl, combine the honey, rice vinegar, ginger, balsamic vinegar and salt. Set aside.

Fry and Assemble Dish: 

1. Add some coconut oil or vegetable oil to the depth of about an inch in a wok or skillet.... I used about a 1/2 cup coconut oil and it was about 1/2 inch in depth.

2. Heat oil to about 350-360 degrees F in a skillet/wok. Slowly add the beef strips and stir to separate them. Cook until lightly browned, about 2-3 minutes. Remove the beef with a slotted spoon, allowing the oil to drip for a few moments. Transfer beef to a plate.

3. Add walnuts and chile(if using) to the hot oil and fry for about a minute or so, until crispy. I like to use a stainless steel flat spatula to stir walnuts/chile, then scrape any browned bits that may have formed on the bottom of the skillet from the beef....  Drain and transfer the walnuts to the plate with the beef.

4. Remove all the oil except 2 tablespoons from the skillet/wok. There will probably be some browned bits on the bottom of the pan, I leave those in for flavor... but remove if they are burned.

5. Bring oil to medium heat and add the honey sauce. Simmer for 15 seconds or so... or until slightly thickened and looks like a glaze. I like to scrape any remaining browned bits so it combines with the sauce.

6. Add the reserved beef and walnuts, and stir until evenly glazed, about 3-5 minutes.

7. Sprinkle sesame seeds over the beef and serve at once.

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Homemade German Liverwurst... "Pateu de Casa"

Freshly made... without waiting 24 hours "settling" time. 

After 24 hours "settling" time in the fridge.

Homemade German Liverwurst( poached version)... or "Pateu de Casa". It so happened, that a few months back, I was introduced to the idea of making my own homemade liverwurst. A phone conversation with my sister made it all happen. You see, we ended up talking about recipes.... and then she mentioned that she had just finished making a batch of homemade liverwurst. I mean really, homemade liverwurst? Oh, I was all ears... I loved the idea of homemade liverwurst! And because my sister was thrilled with the final result, I instantly asked her for the recipe. Decided to attempt the liverwurst recipe myself.... 

I felt the liverwurst would  be a great project to make. First and foremost, because it would be free of preservatives, and secondly, because I could use ingredients I wanted. And well, thirdly, because the technique sounded interesting... and I'm always up for trying something new. But in the end, I was hoping the final product would be somewhat similar to the liverwurst I grew up with... the type my mom would spread on toast for us... topped with a few slices of pickle. It was always so, so delicious! 

Now, normally you can make a "pâté " by processing some cooked liver, fat, some spices, and a bit of brandy or cognac. Not a difficult process. And you'll have a good pâté . But making a German-style liverwurst is a bit different. The process involves mixing ground fresh liver, ground fat, some meat, and spices. And all this normally gets stuffed in some sort of casing, which then gets cooked.... or more like poached. The result is a soft and spreadable liverwurst.... similar to the Oscar Meyer braunschweiger we know here in the states. This is also the type of liverwurst Romanians are used to as well... or maybe just our family:). So I was excited to try my hand at making a homemade version...

I was ready to finally make the liverwurst after our local grocery store, that normally carries Montana grown meat, brought in some beef tongue. I've noticed they don't always carry it, so I bought the tongue. Then the butcher kindly gave me some free back fat when I told him I was making liverwurst. Sweet of him. Sometimes it just pays to live in Montana:). And even though pork liver is more widely used when making liverwurst, I ended up using beef liver... just because it is always available. In any case, it's nice to know the recipe works with beef liver as well.... in case you can't find or want to use pork liver. 

While the recipe uses some sort of casing to stuff  the raw liver mixture, I didn't have any. So I chose to make my own version of a "casing". I basically wrapped the liver mix in parchment paper, and then used foil to wrap again... this way the foil would help keep its shape, as well as keep most of the water out as it was poaching. Interestingly, my sister "poaches" the meat in glass jars... so that's another way of doing it. Probably smarter:)

The final product was simply amazing! Delicious. So worth it. And because I knew exactly what went into it, it was doubly worth it:). Plus, it makes a nice amount... you can give some away... or use as an hors d'oeuvre for large gatherings. A big thanks to my sister who did the hard work of finding just the right recipe... that beats the store-bought version. Hope you enjoy...   

                 

Note: If you remember the Romanian "Beef Tongue and Olives" dish I posted earlier.... this recipe used some of the beef tongue. So if you want to see how the tongue was cooked, you may want to check out that recipe. 

~ While you have the option of using some nitrites(or curing salt) to help with keeping the "pink"color, I chose not to. The liverwurst does have a tendency to quickly oxidize and turn gray when exposed to air... but the gray doesn't bother me.

You will need: adapted from HERE. Will yield about 2 3/4 lbs of liverwurst.

1.25 lbs beef liver(can use pork, which is often used)

1/2 lb cooked beef tongue(can use heart or pork shoulder)

3/4 lb back fat

3 tsps table salt

1 1/2 tsp sugar

1/2 onion +1 TBS oil, grated and cooked till soft and golden  

1/4 tsp ground cardamom

1/2 tsp ground ginger

1/4 tsp ground mace

2 tsps dried marjoram

1/4 tsp ground coriander, optional

1 1/2 tsp freshly ground black pepper

Directions:

1.  Cook beef tongue till tender  and peel skin off while tongue is still hot... I cooked mine in the pressure cooker with 2 celery stalks, 2 carrots, half an onion, 2 cloves of garlic, 1 TBS of kosher salt and 12 cups of water... for 40 minutes.

2.  Weigh out 8 oz (1/2 lb). Cut beef tongue in chunks. Grind fine. Set aside and refrigerate. 

2. Weigh out fat and liver. Cut in chunks. Freeze till solid. You may want to place the fat and liver on a parchmement/ plastic wrapped plate before placing in freezer... easier removal later on.

3. Grind frozen fat and liver using a fine grinder plate. Re-freeze and re-grind.

4. Measure out spices.

5. Grate onion and cook in 1 TBS oil on medium/low heat... until soft and golden. Allow to cool.

6.  In a large bowl add cold cooked tongue, cold ground fat and liver, cooled onion, and spices. Mix until thoroughly combined. I added an extra step and processed the liver mixture ( in 2 parts) for a few seconds... until mixture was a bit smoother. Original recipe does not include this step... so it's optional. Just don't over process and warm up the mixture too much if you decide to use the food processor. You want the mixture to be as cold to freezing as possible. 

4. Place liver mixture in fridge and allow to sit overnight or up to 24 hrs.

5. Remove liver mixture from the fridge and divide into 3 parts. 

6. Place one part of the liver mixture onto a large piece of parchment paper... fold over the parchment paper and roll into a log. Twist ends of parchment paper.

7. Place parchment paper wrapped liver mixture on a piece of foil. Wrap yet again.... twisting the ends to tighten log.

8. Repeat with the other 2 portions of liver mixture. 

9. Add the 3 wrapped logs  in a large pot with cold water. Heat pot on low until temperature reaches 170 deg F( no higher)... simmer and adjust heat as needed to maintain a constant temperature. Internal temperature should be around 145 deg F...  which should take about 40 minutes(or so) total cooking time. 

10. Remove from water, unwrap and allow to cool. Re-wrap with fresh parchment paper tightly(and then again in plastic wrap if desired) ... or place in small glass containers and cover. 

11. Refrigerate for 12- 24 hours to allow the flavors to settle as well as the liverwurst to "mature".

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Romanian "Limba cu Masline"... or Beef Tongue Stewed with Olives.

Romanian "Mancare de Limba cu Masline in Sos de Rosii"... or Beef Tongue Stewed with Olives in Tomato Sauce.  I know this post might not appeal to some. I mean, seriously, beef tongue?! But if you think about it, it's not that strange of a dish. You see, the tongue happens to be a muscle... just like beef tenderloin is a muscle:). And in reality, if the tongue is cooked right, it can be just as tender as a filet mignon... and much more flavorful. 

Anyway, some of you may be aware of using beef tongue to make tasty tacos... or  Mexican tacos de lengua.  But Romanians have a slightly different way of cooking with tongue... and that's cooking it in a tomato sauce with olives. It's the best. Especially served over creamy mashed potatoes. Well, at least I love it:)...  My mom would make this dish numerous times when I was growing up... so what may sound like a strange dish to some, is actually quite familiar to me. 

Because beef tongue is quite inexpensive here in Montana, the dish is also budget-friendly. I know the price of beef tongue can be quite high in other areas... especially in Hispanic communities, where tacos de lengua can be in demand. And I'm sure other nationalities use the beef tongue as well. Yet, Romanians will not only use the tongue to make this dish I am posting today, but will also use it to make piftie (aspic with meat), toba (head cheese), pateu (liverwurst) and other deli-style sort of meats.

Since I've been wanting to add more Romanian dishes on this site, I decided to cook this beef tongue dish as a memory of my early growing up years. At the same time, I ended up reserving some of the tongue meat to make another dish... coming soon:). But the weight measurements I've posted  below reflect what I used for this particular recipe. If you have a larger amount of beef tongue(say an extra 1/2lb) you can use the whole amount... it really won't matter much, as you'll just have extra meat with the sauce. Hope you enjoy...

Note: I'm not sure if my mom used garlic in her recipe... but I decided to add some to mine... opt to skip if you like.

For a gluten-free dish use a GF thickener... instead of the flour slurry.

  

You will need:

Cooking the Beef Tongue and Stock: 

2 lbs beef tongue

1 onion

2 medium carrots

2 stalks of celery

1-2 garlic cloves

1 TBS kosher salt, or to taste

8-12 cups water*

* I would probably use a bit less water (8 cups), but you want the tongue to be covered in water. I wanted some extra stock to freeze, so I used 12 cups. Less water will yield a more flavorful stock.... which yields a more flavorful sauce/dish in the end.

Cooking Tongue in Sauce:  

1 1/2 lb cooked tongue, sliced and cut in pieces

4 TBS oil

1 large onion, chopped fine

3-4 TBS tomato paste( I used 4)

2 TBS flour

3 cups beef tongue stock( can substitute with some wine, if desired)

3 garlic cloves, sliced thinly

2 -3 bay leaves

2 tsps fresh thyme(or cimbru), to taste and optional

1 cup olives( I used pitted kalamata)

1 tsp peppercorns, optional

Thicken sauce if needed only:

with a bit of flour/water slurry*

*can use a gluten-free thickener for GF dish

Season with:

freshly ground pepper

salt to taste

squeeze of lemon juice

fresh parsley(or chives), chopped

Serve with:

mashed potatoes(my favorite), pasta, crusty bread, rice, couscous, quinoa, etc

Directions:

1. Wash beef tongue well. Place in pressure cooker pot( or regular pot) and add onion, carrots, celery, garlic, salt and water to cover.

2. Cover pressure cooker pot and heat on high and bring to pressure. Lower heat and cook for about 30-40 minutes. Release pressure and check beef tongue to see if it is cooked... and if you can peel the skin off. You can also cook the tongue in a regular pot... it just might take a bit longer to cook.... more like 1 1/2-2 hours or so. Peel skin off tongue...

You will need to peel the skin off  the tongue while it is still hot. You may need to use a knife to cut some of the skin, but for  the most part the skin should release quite well... that is, if the tongue has cooked sufficiently.   

3. Strain stock. 

4. Cut tongue 1/2 inch slices( or whatever thickness you desire)... and the slices in half yet again, if desired. Set aside.

Make Sauce:

1. In a large skillet, heat oil on medium heat. Add onion and lower heat a bit (medium/low). Cook onion until real soft, stirring every so often for about 15 minutes or so.... you can sprinkle a bit of salt in this step if you like.

2. In a medium/large measuring cup, add tomato paste, flour and 1 cup beef tongue stock... you can add the thyme(or cimbru , if using). Stir to combine. 

3. Remove skillet from heat for a bit and add  tomato paste mixture to the cooked onion. Stir to combine, then add the rest of the stock( about 2 cups). You can  substitute some of the stock with a bit of wine, if desired. 

4. Add sliced beef tongue, olives, sliced garlic, and bay leaves.... add peppercorns, if using. Mix to combine. Increase heat and bring sauce to a boil, cover and lower heat to a simmer.

5. Simmer sauce for 25-30 minutes... check sauce every so often and stir, making sure nothing sticks on the bottom while it is cooking. 

6. Season sauce with salt and pepper as needed... and thicken sauce if you feel it is needed with a bit of flour and water mixture. 

7. At the end, "freshen" up the dish with a squeeze of lemon juice and a bit of fresh parsley, or chives.     

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Chipotle Marinated Flat-Iron Steak Tacos... with Corn-Avocado Relish

Chipotle Marinated Flat-Iron Steak Tacos... with Corn-Avocado Relish. I normally like to use a flank steak whenever I make any type of beef soft tacos. But recently I noticed our local market carrying flat-iron steaks... and they had such a great deal on them. Took my chance and bought a few pieces because I knew I could always pressure-cook the meat and shred it if the meat would end up being tough. But I was really hoping for a tender and flavorful cut of beef.... at an affordable price. So glad I bought a few pieces, because with the great deal at our local market, I ended up finding a new favorite cut of beef! At least one that I wasn't aware of before. 

The flat-iron steak can contain quite a bit of marbling, which is really nice, as it makes the steak quite tender and packed with flavor. The steak usually comes in a rectangular shape and actually looks like the back of a "flat iron"... therefore the name. But the steak can also go by a different name, depending on how each supermarket labels the package... it can be labeled as top blade roasts, or if cut crosswise, as top blade steaks.

I normally don't cook a ton of beef. But every so often, I'll add it to our meals. So with my new found "treasure"... I've been grilling the steaks. Found them to be really tender... almost tenderloin quality. I was really surprised. Maybe it's the Montana cows:). But I did want to introduce you to this different steak cut... in case you've never tried it. It's normally not as expensive as other prime beef cuts.

When it comes to making soft tacos, I usually grill some sweet peppers along with an onion. Then I cut the vegetables in strips and season them with a light chimichurri -style dressing. I'll then serve it alongside thinly sliced grilled meat. ... be it chicken or beef. For this post I used beef, and instead of the grilled vegetables, I made a quick corn-avocado relish... just to vary things up a bit.                                                     
For the most part, I will make the soft tacos using homemade tortillas. I love doubling up when making a batch... and then freezing the tortillas. And since I had some whole wheat tortillas in my freezer that I made earlier, the meal came together rather quickly. Was able to snap a photo of the final dish as my husband was eating away. He was kind enough to hold still for a bit... it's actually one of his favorite meals:). Hope you enjoy...

Note: In case you are interested in making your own homemade tortillas you can see the post here.... HOMEMADE TORTILLAS.

Ingredients for Corn-Avocado Relish:

Tip: You could also make this an avocado-corn relish by decreasing the corn to 1/2 cup and adding an extra avocado. And if you are planning on making this ahead, you may want to add the avocado just before serving, so it won't darken on you... and look fresh:).
And if you are looking to cut down the carbs, opt to skip the tortillas and serve as a salad.

2 cups corn*

1 avocado, diced

1 red jalapeno, minced

1/4 cup cilantro, chopped

3 TBS lime juice

1/4-1/2 cup red onion, diced

2-3 TBS olive oil

salt to taste

* I used frozen and placed under hot running water

Directions:

1. Thaw corn by placing under running hot water, Drain well and place in a bowl.

2. Add jalapeno, onion, cilantro and oil. Mix until combine. Gently stir in avocado and lime juice. Season with salt.

Ingredients for Grilled Chipotle Flat-Iron Steak:

1.25 lb flat-iron steak( you could also use flank, skirt, flap, tri-tip steak)

Marinade:

1 tsp dried chipotle powder (you could use smoked paprika)

2 TBS olive oil

1 TBS fresh cilantro, chopped

2 TBS lime juice

2 garlic cloves, grated

salt to taste

Directions:

1. Mix steak marinade in a small bowl and pour over steak. Spread the marinade all over the steak to completely cover.

2. Place marinated steak in a plastic bag or container to marinate overnight... or at least a couple of hours.

3. Preheat grill on high heat. Place steak on grill and lower heat to med-high. Cook on one side for 3-6 minutes.

4. Flip steak over and grill for an additional 3-6 minutes ... time depends on how well cooked you like your steak. Allow to rest for at least 5 minutes. Slice... and serve with Corn-Avocado Relish. Use some soft tortillas to wrap it all up, if you like.

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Braised Beef Short Ribs...

Braised Beef Short Ribs... I love braised meats... probably because the meat gets to be so flavorful and so tender when it's all said and done. And I love short ribs... something about them that's just so good! Maybe it's the collagen in the meat that eventually dissolves into gelatin that makes them extra-delicious...

So I made this dish some time ago...when I had my parents visiting for the holidays. Knowing that my dad and husband would enjoy a meat dish, specifically beef, I decided to make some slow braised short ribs. It was a cold and cloudy day, and any dish cooking away for hours in the oven would be a welcome meal. Made more than enough ribs... but I didn't mind, as I especially love having leftovers. That's because I can use the leftover meat to make other dishes throughout the week..... I'll add some sauteed mushrooms to some of the beef and serve it over soft polenta( the combination is so good!) or shred the meat to make sandwiches, enchiladas, soft tacos, burritos, etc.

This recipe isn't anything new... nothing fancy about it. You'll find plenty of recipes online for slow braised ribs, and most all follow the same technique. But this is how I made mine. So I'm posting it simply as a reference for myself.... just because I use my recipe index quite often:). Hope you enjoy...

Note: I ended up searing the ribs and cooking the vegetables in another pot....then used another baking dish for the final braising....the photos reflect that. But it is much easier if you have a dutch oven... as everything is done in one pot without the need for transferring liquids/meat.

Tip: You can serve this dish right away....but I really find it best when served on the second day, as the flavors meld together .... and I can skim off the fat that solidifies on top. Just reheat and reassemble the dish the following day.

You will need:

Sear:

3 1/2 lbs beef short ribs

oil, as needed

salt and pepper, to taste

Add:

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

3-4 garlic cloves minced

1 heaping TBS tomato paste

2 tsps dried savory ( or you can use a few thyme sprigs)

2 bay leaves

1 1/2 cups red wine( or you can substitute with stock)

veal/chicken stock/water, as needed to completely cover meat

Stir in:

1 1/2 lbs sauteed mushrooms, optional

Serve over:

polenta

mashed potatoes

buttered noodles

Directions:

~Preheat oven to 375 deg F~

1. Pat dry the ribs with some paper towels. Season with salt and pepper.

2. Heat 2-3 TBS of oil on medium heat... in a dutch oven( or a heavy pot, in my case).

3. Add 3-4 short ribs and brown on all sides. Remove and do the same with remaining short ribs. Set aside.

4. Drain most of the oil and reduce heat to med/low. Add onions, carrots, and celery. Stir to release some of the browned bits on the bottom of the pot. Cook until softened a bit... about 5 minutes or so.

5. Add garlic and tomato paste. Stir and cook for another couple of minutes or so.

6. De-glaze with the wine( or stock, if using)... scraping any bits that may have formed on the bottom of the pot.

7. Add 2 cups of stock and the bay leaves and the savory( or thyme, if using)....

8. Place the browned short ribs in the wine/stock vegetable mixture... making sure the ribs are all sitting on the bottom of the dutch oven... pour extra stock as needed over the ribs until they are almost covered....you can use some water instead of the stock, but the stock gives the dish a bit more flavor.

9. Bring liquid up to a boil, remove from heat, then cover with a tight fitting lid.

10. Place covered dutch oven/baking dish in preheated 375 deg oven...and bake for about 2-3 hours or until meat is tender.... You may need to check periodically and add some water, if needed, especially if the lid isn't tight and steam escapes. Also, you may want to turn the ribs over halfway through the cooking time, so that they get cooked evenly. The meat should be quite tender...to the point of falling of the bone.

11. Remove the lid during the last 20-30 minutes of the cooking time....just so that the sauce reduces down a bit... you can also reduce the sauce by draining all the liquid and placing it in a saucepan on the stovetop to further reduce.

12. If serving the second day, allow to cool and refrigerate. Remove the solidified fat and reheat. Serve...

13. As an option, you can sauté some mushrooms and then stir them into the sauce before serving.... I ended up doing that with some of the leftovers.

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Korean Jap Chae(Sweet Potato Noodle) Stir-Fry...

Korean Jap Chae Noodle(Sweet Potato Noodle) Stir-Fry... This has got to be one of my favorite noodle dishes. I love, love these noodles. While I can't find the sweet potato noodles here in Montana, I'll buy them whenever I have the chance...usually when we go down to visit our families or when family comes up our way. I have a sweet sister-in-law who knows I like these noodles and often asks me if I need them before she comes up for a visit. This past Spring, yet another sister-in-law came over for a visit with her family.... and surprised me with a whole new batch of the sweet potato noodles. And they were even the right kind of noodles...made simply with sweet potato starch...nothing else added. It's a blessing to have such a large family:)!

A few weeks ago, my husband and I took a road trip out of state...and headed down southwest. All along I had in mind to stop at a Korean supermarket if I could:). It so happened there was one... just a few miles away from the hotel we were staying at. Of course, I bought enough to carry me through the winter:). And I grabbed the chance to buy a few more pantry items I normally can't find here.

I was initially introduced to this dish when we first moved here in Montana. We were invited for dinner one day, and my friend from church(being Korean) cooked us a feast. I have to say the Japchae noodles were my absolute favorite. I'd never had them before... the flavors of the dish and the texture of the noodles were entirely new to me. That same day I made sure to find out the name of the dish... and the kind of noodles that were used.

It took me some time to finally make the Japchae noodles...just because I couldn't find the noodles here in town. But I couldn't get them out of my mind, so I had my sister-in-law look for them in the city she lived in. I knew she would probably find them as there were plenty of international stores around. Every so often she would bring me some... interestingly enough I was able to find woodear mushrooms here in town:). The sweet potato noodles have a chewy sort of texture with a see-through transparent look to them...that's why they are often called "glass noodles". But I love the springy-ness of the noodles and all the stir-fried vegetables that are mixed in... making a dish that can be entirely gluten-free( if gluten-free soy sauce is used).

The Japchae noodles are meant to be a part of a multi course meal...but we'll have it as a meal in itself. This dish can be varied with all sorts of vegetables and meats... you can even make a vegetarian version. I especially like making this dish when I have leftover grilled beef...even grilled chicken.

This is the sort of dish where the whole family can get involved...some can slice the meat, others can cut the vegetables, while still others can cook the eggs. The sauce can even be made while the vegetables are stir-fried... and then, in a matter of minutes, all the ingredients are combined ... ready to be served. A delicious meal that can be served warm... or even at room temperature.

While I listed a basic way of making this dish...you can be creative and adjust ingredients to taste...even the sauce can be adjusted. I'm not keen on using too much soy sauce... often I will decrease the amount of soy sauce and add a bit of salt instead. But I am posting this recipe for those of you who want to give this dish a try... and actually have access to the noodles. I wish the pictures would've done the noodles justice....it was the best I could do...at the moment. Hope you enjoy...

Note: While it looks like a complicated dish... with all the steps I posted. The dish isn't really that difficult to make. I probably over-explained the dish and repeated myself:)...it's just a matter of cooking the noodles, stir-frying some vegetables and combining everything together with a simple sauce.

Tip: I used a leftover piece of grilled flank steak for the meat...but you can use a fresh piece...just season it, cut in strips and cook before adding the vegetables

You will need:

Cook, Drain, Rinse and Cut:

200 grams dried sweet potato noodles(dangmyeon)

water

Soak and Cut:

20 grams dried woodear mushrooms, cut in julienne strips

5-6 dried shiitake*(only if not using fresh mushrooms below), cut in strips

water

Blanch and Season:

small bundle fresh spinach, blanched( or 1/2 cup frozen spinach)

2 garlic cloves, minced

1 TBS sesame oil

Separate, Cook, and Cut Into Strips:

2 eggs

salt and pepper

drizzle of oil

~~~~~~~~~Sauce(option 1):~~~~~~~~~~~~

5 TBS soy sauce( you could use low sodium), or to taste

2-3 TBS chopped green onion

1 TBS sugar

~~~~~~~~ Sauce (option 2):~~~~~~~~~~~~

only if not seasoning the spinach

5 TBS soy sauce, or to taste

1 TBS rice wine vinegar

1 TBS honey

1 TBS sesame oil

2 garlic cloves minced

2 tsps minced ginger

2-3 TBS chopped green onion

pepper to taste

Cut and Stir Fry:

1 onion, sliced thinly

1 large carrot, julienned matchsticks

1/2-1 red bell pepper, julienned

4 oz sliced mushrooms*(only if not using dried shiitake above)

re-hydrated woodear mushrooms, cut in strips

250 grams cooked beef, sliced thinly into strips

oil for stir frying

Combine and Quickly Cook:

stir-fry mix

noodles

spinach

and sauce

Garnish With:

1-2 TBS roasted sesame seeds(I used un-toasted)

strips of cooked egg

chopped green onion

Directions:

1. Re-hydrate mushrooms: Boil some water and pour over woodear mushrooms...and shiitake , if using. Allow mushrooms to soften and re-hydrate.... about 20 minutes or so.

2. Cook noodles: Bring water to a boil in a large pot. Add noodles and cook for 4-6 minutes, or until noodles are tender. Drain and rinse in cold water. Using a scissor cut through the noodles a few times to make them a bit shorter and easier to handle. Set aside.

3. Blanch spinach: Place spinach in boiling water...cook until wilted, strain under cold water and then squeeze dry...or use frozen spinach, squeeze dry. Add minced garlic and sesame oil( you can always add less sesame oil, if you don't care for it too much...and if needed you can add more at the end). Set aside.

4. Make Sauce of choice... combine ingredients. Set aside. If you are concerned with the salt amount, opt to add less soy sauce in the beginning... as you can always add some more at the end.

5. Cook Eggs: Separate egg yolks from egg whites. Lightly beat egg yolk and season with a tiny bit of salt. Do the same with the egg whites. Heat a skillet on med heat, add a drizzle of oil and cook yolks like a pancake, remove and then cook whites the same. Allow to cool a bit, roll the yolks up, cut in two parts, and then into strips. Do the same with the whites. Set aside. Now if you want, you can just scramble the eggs without separating the eggs... you just won't have the yellow and white contrast.

6. Stir-fry Vegetables and Meat: Cut vegetables, meat, and re-hydrated mushrooms into strips. Heat skillet on med heat...add 1-2 TBS oil and then add onion, carrots, and mushrooms. Cook until softened...a few minutes. Add strips of bell pepper and strips of beef. Stir-fry another couple of minutes.

7. Combine All Ingredients: Lower heat and add noodles to the stir-fried mixture.( if they're stuck together, quickly rinse them under water and then drain completely). Add the sauce and combine as you cook it for an additional minute or so. Adjust seasoning.

8. Garnish With: Sesame seeds, cooked egg strips and chopped green onions.

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