Thursday, July 2, 2015

Korean Beef Tacos and Garlic Spiced Green Beans

I love to experiment and try different foods. This is a combination of a few Korean Spiced Beef that I have researched and combined together. The result was delicious! I had also canned about 10 lbs of green beans. I thought they would be the perfect accompaniment to the delicious taste of the Korean Spiced beef tacos. You could also eat this over rice with some veggies stir fried in if you didn't want to use the tortilla.  We grilled the

Korean Spicy Beef Tacos

Marinde:

1/4 cup sesame seed oil
1 small onion
1 Asian Pear cored
1/2 cup  soy sauce
1 TBSP sesame seeds
5 cloves garlic minced
1 TBSP minced ginger
3 thin cut rib eye steaks cut on the bias

I stuck my rib eye steaks in the freezer for about 15 minutes. This makes them easier to cut. I cut against the grain and make the pieces thin. You could fry these in oil or do what we did. We lined the grill with tin foil and grilled the pieces for 5-10 minutes.

This is probably the most money I spent on dinner all week at $14.00. You could use a tougher cut of meat like round steak or flank steak. In the food processor I added the onion, and Asian Pear and minced it very fine. The Asian Pear adds a different kind of sweetness to the dish. Marinate for 3-24 hours.
Remove thee meat from the marinade and either grill or fry. The meat should not turn gray. Just light brown. Serve over rice or with soft shell tacos, cucumber, radishes, and bib lettuce. I also served Siracha on the side. Sprinkle with toasted sesame seeds before serving.

Garlic Green Beans

1 1/2 lbs green beans
2 TBSP oil
4 cloves garlic minced
2 TBSP soy sauce
salt

Toss the green beans in the oil and stir fry until crispy tender. Add the garlic and soy sauce. Toss to coat.Top with sesame seeds. Season with additional salt if necessary.


Tuesday, June 30, 2015

Lemon Meringue Pie

I have been ill due to a complication with my gall bladder surgery. Since I have been cooped up in my house I felt well enough to do some baking and experimenting yesterday. When I was growing up my  Mom made the best lemon meringue pies ever when I was a kid. I have a feeling she used the boxed lemon meringue filling. Mine is a different recipe. I did sub bottled lemon juice for squeezed. I also have perfected my meringue and got to pull out my stand mixer. You can use a hand held mixer, but I found this saves the wrists.



Lemon Meringue Pie

1 premade, pre-baked pie crust (I used Martha Stewart's recipe)
3/4 cup lemon juice
3 TBSP corn starch
2 TBSP flour
1 cup sugar
1 1/2 cups water
4 eggs separated (yolks for the filling)

Meringue
4 egg yolks
1/2 cup sugar
1 pinch cream of Tartar
1 tsp. vanilla

Preheat the oven to 375 degrees. Poke holes and prebake the pie crust using parchment paper loaded with pie weights or beans to weigh the pie crust down. If you don't do this the crust separates from the pan. Bake for 25-30 minutes. Remove the pie weights and bake for another 5 minutes or until the pie crust is baked through. .

Add the water, corn starch, flour,  and sugar to and sugar to a medium sauce pan. Stir with a whisk until boiling. Add in the lemon juice. Stir and remove from the heat. Add the egg yolks one at a time and continue to stir. After all have been added, return to the heat and continue to mix for another 2-3 minutes. Remove from the heat and let cool for 20 minutes. Stir the mixture periodically. Put the whites in the fridge.

Use a fine mesh strainer to pour the pie filling through. Use a spoon to push it through and into the pie crust. This assures there are no lumps in the filling. Refrigerate pie for 2 hours. Remove the whites from the fridge and place in a clean metal bowl. I used a stand mixer. I began beating the meringues on low. I added the vanilla and sugar with a pinch of Cream of Tartar slowly until the whites became glossy and formed peaks. Cover the pie with the meringue and use a knife to lift the meringue up and form peaks. Place under a broiler for 5 minutes until browned. Cool for a few minutes and back to the fridge if you can wait that long!




Thursday, June 25, 2015

Honey Dipped Fried Chicken

Who doesn't like fried chicken?  On Monday's at Woodman's they put all the weekend meat on
Honey chicken with mango-corn salsa.
clearance. Score for us! I got a thick ham slice for $1.50 and a whole chicken fryer for around $3.00. Again, nothing wrong with them. They were at their due date. If chicken is frozen it's good for up to 9 months. If you are using it you want to try to make it no later than 2-3 days afterward. Throw away if you notice any fowl smell or slime.

This chicken was perfect. I have this way I like to bread my chicken. I normally use a grocery paper bag. It saves the mess. I use 2 cups flour to 1/2 cup corn starch. This recipe is different using a dipping batter. Still the same principle: dip the chicken into the cornstarch and then into the wet batter. To keep the skin krispy, this recipe called for removing the chicken and letting rest half way through cooking. I didn't like this method at first. I had to rebatter some of the chicken half way though. With the bag method, you shake and fry. The wet batter only had salt and pepper. I like to add Cayanne and Thyme to my dry batter.

Brine:
 But before all that I brine the chicken for a few hours first in 2 quarts water, 1/2 cup salt, and 1/2 cup sugar. Mix the sugar and salt until dissolved. You could also use buttermilk. This helps break down the fibers and makes the chicken moist.

Batter:
2 cups flour (1/2 cup reserved)
1/2 cup corn starch
1/2 tsp pepper
1 tsp. salt
1 1/2  cups water

Honey Coating:

3/4 cup honey
2 TBSP hot sauce

Remove the chicken from the brine patting dry with paper towels. Prepare the batter mixing in a little water at a time. Fill a cast iron skillet half way with canola oil. Heat to 350-375 degrees. Use a thermometer to verify temp. Coat the chicken in the reserved flour on both sides. dip into the batter and into the hot oil. I fit all of my chicken in together. You can also do this in batches. Fry for 7 minutes a side. Remove the chicken from the oil and let rest for 7 minutes. (Or fry the next batch)

Return the chicken to the hot oil. Fry the breasts 20-25 minutes or until the internal temp is 160 degrees. Thighs take 15-20 minutes, smaller pieces like drums and wings may be done at 14 minutes. Drain oil off chicken on paper towels, season with salt,  and make the honey dip. Dip each piece of chicken in the honey and serve!

Tuesday, May 26, 2015

Roasted Marshmallow Strawberries

Roasted Marshmallow Strawberries

These are as easy as can be for a quick dessert or campfire treat during the summer. I didn't make my own mallow but used the store kind in the jar. Make sure to wipe all the water off your berries to make the mallow stick I used a spoon to get the mallow on the strawberries and then a metal skewer over the stove burner. If you are really fancy, you could use a blow torch for more control. I am a love burnt marshmallows though!

Sunday, May 17, 2015

Homemade Gnocchi

We love gnocchi here and usually end up buying the dried kind from Woodman's. Today I gave making my own from scratch. Lydia Bastianich makes it look so easy. How hard could it be right?  I got a new toy today too, a potato ricer. I boiled 3 lbs or so of potatoes on the stove and they are cooking. I am going to peel them rice them, and then let them cool before I attempt this dough. You can make your own pesto like I did in this recipe (my herbs just started to grow) http://tinkmomfoodie-foodobsession.blogspot.com/2014/08/peanut-pesto-focaccia.html  or you could buy the Classico brand like I did today.

Lydia's Gnocchi

6 lg potatoes
2 TBSP plus 1 tsp salt
3 eggs beaten
3 cups flour
grated Parmesan approx. 1/2 cup
Classico Pesto sauce or the sauce of your choice

Peel and rice the potatoes. (I got my potato ricer at Bed Bath and Beyond for $12.99)  Let them cool completely and make a large circle with the flour and potatoes. Leave  a well in the center. Place the eggs, a tsp of salt,  and a pinch of pepper. Move the flour from the outside of the well into the eggs. Incorporate until the dough becomes to come together. Flour hands and divide dough into 6 portions. Roll each portion into a rope 1/2 inch thick. Cut rope into smaller portions and mark with a fork. This helps the sauce adhere to the dough. Boil a huge pot of water, add two TBSP of salt. Add the gnocchi and boil until the gnocchi float to the top 2-3 minutes. Drain and top with your favorite sauce.

Friday, May 15, 2015

Crock Pot Adobo Chicken Wings


My friend George posted this recipe the other day and it looked yummy! Filipino Adobo Chicken. It's got vinegar for acidity and some soy sauce which makes for a rich sauce.

Adobo Chicken Wings

3lbs defrosted chicken wings
3 cloves garlic
2 bay leaves
1 1/2 cup vinegar
2 tsp. black pepper
3/4 cup soy sauce
2 medium potatoes cut into chunks (optional)

I defrosted a bag of chicken wings and broiled them on a tin foil lined pan for 25 minutes. This helps brown the chicken and prevents it from falling apart in the crock pot. I added the soy sauce and vinegar along with two bay leafs. I also threw in 2 tsp pepper and some salt. I put the entire thing on high in the crockpot for three hours. I poured the sauce out and reduced it on the stove to about half. I served the chicken over white rice. The family loved it!

Sunday, May 10, 2015

Crock Pot Beef and Broccoli

Crock Pot Beef and Broccoli


1 head of broccoli
1 can of sliced water chestnuts drained
1 lg onion quartered
2 TBSP flour
1 cup beef stock
1 lb stir fry meat or tenderized round steak (found in meat dept)
2 TBSP oil
4TBSP soy sauce
salt

This is a crowd pleaser and you can make this with very little effort. Perfect for Mom's Day! The only cooking you will be doing on the stove is browning the meat.  Take the meat and cut down into strips. Be sure to cut across the grain. Roll the beef around in the flour. (You could also use corn starch here also)  Season the meat with salt. Add to a frying pan that has been heated with 2 TBSP of oil. Brown the meat on all sides. Once the meat is browned place it in the crock pot.

To the frying pan add  the beef broth and soy sauce.  Use a spatula to scrape all the brown bits up. Add the florets to the crock pot along with the water chestnuts. Top with the sauce. Cook on low for 6-8 hours or low for 4 hours. Add more soy sauce to taste. Serve over white rice.