Wednesday, March 31, 2010

Steak with sauce

Tonight's dinner is steak, rotelle, carrots, and sauce.

1lb steaks
4oz Ancient Harvest Quinoa Spriral Rotelle Pasta (1/2 box)
4 carrots, cut into small pieces
3 garlic cloves, diced
1 shallot, diced
grapeseed oil
1/2c red wine
1c chicken broth

Peel and cut carrots. Add to boiling water. Boil to desired softness.
Add salt/pepper to steaks.
Pre heat pan, add oil, after oil is warm, add steaks. Turn every few minutes until desired doneness. Place on plate and tent with foil. Add butter, shallots and garlic, cook for a minute then add red wine to deglaze. Boil water and salt, add pasta in. Cook for around 6mins, test for doneness. After wine reduces, add chicken broth. Cook down to desired liquidity. Remove from heat, add 1Tb butter, stir. Pour upon steak.

Not your kid's Hello Kitty

They make Hello Kitty wine now. Read about it here. Costco is the world's largest wine retailer, will they sell it there?

Sunday, March 28, 2010

Iced Lemongrass Tea

Iced Lemongass Tea

Lemongrass just smells good, and it happens to taste as well as it smells. You might notice hotels will use lemongrass scents in soaps, shampoos, etc. I had my first lemongrass tea in Thailand, very good. I decided to try a recipe I found on google, it was close but not quite...

3 lemongrass stalks
4 cups water
3tsp sugar

Boil 4 cups of water. Remove 1-2 outer linings of the lemongrass. Cut off bulb end. I made small slice marks on the stalks then cut into smaller pieces. I placed clear wrap over and hit lightly to bruise the lemongrass with a small sauce pan. Add lemongrass and sugar to boiling water, cook for around 10 minutes. Remove the lemongrass and enjoy over ice.

After boiling and removing the lemongrass:

Here it is:

Thursday, March 25, 2010

Lemongrass Chicken

Lemongrass Chicken with rice.

Recipe adapted from here.

Chicken thighs rather then breast.
Sallots instead of an onion.
Sugar instead of honey.
I added baby bok choy.

Wednesday, March 24, 2010

It's Raining Turkey Meatballs

Penne pasta with Turkey Meatballs.

1/2 pkg penne pasta
1/2 ground turkey
3 garlic cloves diced
basil leaves cut up
canned pasta sauce (basil & garlic)

Add salt/pepper to the turkey. Mix in the galic, make little balls.
Boil water, add salt after boil, stir. Add penne.
Pre heat pan, add oil, add turkey meatballs. Move meatballs around. Cook until no longer pink inside. Warm up sauce in another pot. Drain pasta when done (~12mins, taste to see if done).
Combine all in pan or add penne to plate, then meatballs, then sauce. Add pepper and basil leaves on top.

Beef Fried Rice

Quick and easy meal using leftover rice. I used the small slices of beef like you see at Mongolian bbq's.

1 garlic clove diced
1 ginger piece diced
4 Taiwanese bok choys
1/2lb beef slices
1 cup old rice
1TB soy sauce
1 egg
sesame seeds

serves 2

Heat up pan then oil, add the garlic and ginger, cook for 1-2 minutes. Add the old rice.

In another pan, heat up pan then oil. Cook the beef slices then place aside to cut up.

Make a circle in center of pan moving rice aside, add egg. Before egg cooks, mix in with rice. Add in bok choy. Add in soy sauce. Keep mixing. Add in beef. Mix and serve. Sprinkle salt and sesame seeds on top.

Monday, March 1, 2010

Steak au Poivre

Peppercorn Steak (Steak au Poivre) my variation :)
There's so many different ways to make it, I decided to follow the basic guideline and deviate from there. Served with Gratin Dauphinois (potato gratin) and boiled broccoli.

1T peppercorn
2 .40lb steaks (filet mignon)
1/3c brand, cognac, or red wine
chicken stock
2T butter
3 red potatos
1c milk
green onions
Irish parsley for garnish

Follow the potato gratin recipe.

coat both sides of the steaks in pepper and smashed peppercorn
pre heat pan, add oil, once oil is ready, add the steaks
Cook each side for 3-4 minutes. Add the pan to oven for 5-10 minutes (depending how you want them cooked). Remove pan and back onto stove. Place steaks to rest. Cover with aluminum foil tent. Start to boil a pan with water for the broccoli. Add 1T butter and the shallots (and garlic if desired), cook 1-3 minutes. Add in brandy or red wine. This will deglaze. Some recipes tell you to flambé...I'm not at that level. Mix the sucs with the shallots. Once reduced, add in chicken stock, reduce to a syrupy consistency. Remove pan from heat, add 1T of butter, stir in. The broccoli should be ready after 4mins boiling. Add everything to a warm plate.