"What's for Dinner?!" I'm always thinking about it, thought I'd share.
Friday, December 11, 2020
Saturday, December 5, 2020
Spicy Stir Fried Chinese Green Beans
If you can make vegetables taste this good, you may not even need the meat (who am I kidding, love meat!). If you can find Chinese long beans that would be great, but regular green beans work fine. I will warn you, these are addicting. They are spicy, sweet, and the addition of bacon makes them beautifully smoky. You may never look at greens beans the same way again. Enjoy!
Serves 6
2 Tbsp. Oyster sauce (Hoisin sauce works as a substitute)
1 tsp. white sugar
1 Tbsp. avocado or sunflower oil (any frying oil good for high heat will work)
6 slices of thick, center cut bacon, cut into bite sized pieces
3 cloves garlic, minced
1 small shallot, chopped (1/4 of an onion will work too)
1# trimmed green beans (if using long beans, trim and then cut into 2-3" pieces)
In small mixing bowl, combine, chili garlic sauce, oyster sauce, and white sugar. Set aside.
Heat either a wok or skillet over high heat (get that vent fan working, gonna smoke). Add oil and bacon. Cook bacon until edges are crispy and fat has rendered. Add chopped garlic and shallot. Stir fry for 30 seconds or until they become fragrant (be careful not to burn, it'll go quick).
Pour sauce into pan, mix and cook an additional 30 seconds. Add green beans and stock, mix and cover with a lid and let cook for 5-6 minutes. Stir occasionally. Cook until beans are tender and most of the liquid has evaporated. Taste and correct seasoning with salt and pepper if needed. If using, drizzle a small amount of sesame oil over beans and top with sesame seeds. Serve and enjoy!
Beef Bulgogi
For my Daughter's Birthday she asked if I could do Korean Barbecue. I said, "Sure thing!" She really wanted beef over pork, so we made this really excellent, very fulfilling version of this traditional preparation. The beef is best if left marinating over night, so a bit of planning is needed, but if not, an hour in frig will be just fine. I cooked the meat on my grill using a screen so the strips would not fall through. I wanted to get that really nice char the flame gives the meat. A hot, heavy bottomed skillet or cast iron on your cooktop inside will do the trick too. Just make sure your vent is on and windows open, cause you will create a bunch of smoke. I served it over cauliflower rice (keeping it healthy), along side some spicy stir fried Chinese Green Beans. Totally was a hit and I think you'll no longer need to order this in. Enjoy!
Serves 4 people
2 Tbsp. mirin (you can substitute a sweet white wine of sherry)
1/2 ripe pear, remove skin and core. Mash to pulp
1 Tbsp. sesame oil, plus more for finishing the dish
1 Tbsp. sesame seeds, plus more for finishing the dish
1# thinly sliced beef ribeye
1 large onion, sliced, divided in half
6 cloves garlic, finely chopped
3 green onions
2 Tbsp. sunflower oil (can substitute canola or vegetable oil)
First, remove root end of green onions and cut them 3/4 from the bottom, cut the white parts in half lengthwise, then into 2-inch long pieces. Chop the remaining green parts and reserve both separately on the side.
In a large mixing bowl combine soy sauce, mirin, sugar, pear pulp, sesame oil, and sesame seeds. Add beef, half the sliced onions, garlic, and white parts of the green onions. Mix well with your hands and marinate for 1 hour up to overnight in the refrigerator.
Heat your flame grill (use a screen so the meat won't fall through). You can also use a skillet or cast iron pan on your cooktop. Get skillet very hot (if using skillet, add a small amount of oil to pan and heat before adding beef). Cook beef for 6-8 minutes. Remove from heat and let beef rest 3-4 minutes.
Meanwhile, heat small skillet add sunflower oil and heat. Add remaining sliced onions to hot oil and cook until edges brown slightly, 3-5 minutes. Once done, place onions on serving platter, place bulgogi right on top of onions and garnish with sesame seeds, small amount of sesame oil, and the sliced green onions. Serve with warm cooked white rice, kimchi (if desired) and lettuce wraps. Enjoy!
Weekly Menu 12/5-12/12
Shredded Chicken Tacos
Pico De Gallo