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Beef Lo Mein

Beef Lo Mein

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Yield: 4 Servings
S. Nowell

Adapted from a few different recipes. Basically a beef lo mein or beef chow mein. It’s good though.
Serve with pot stickers, etc.

For Beef and Marinade:

  • 1lb beef, sirloin steak, thinly sliced across the grain
  • 1TBS dark soy sauce
  • 1TBS Shaoxing rice wine
  • 1TBS garlic, minced
  • 1TBS sesame oil
  • 1tsp sugar
  • 1tsp corn starch

For Sauce:

  • ½cup beef broth
  • 2TBS oyster sauce
  • ½tsp dark soy sauce
  • 1TBS Shaoxing rice wine
  • 1tsp sugar
  • 1tsp sesame oil

For Slurry:

  • 2tsp corn starch
  • ⅛cup water

Stir-fry:

  • 2oz snow peas
  • 8oz chow mein noodle
  • 2TBS ginger
  • 2TBS green onion, chopped

Marinate beef: In a bowl add beef, dark soy, Shaoxing wine, sesame oil, garlic, sugar and cornstarch. Mix well and set aside for at least 1 hour on the counter, or up to overnight in the refrigerator.

Premix sauce: In a small bowl or measuring cup, add beef broth, oyster sauce, Shaoxing wine, dark soy, sugar, sesame oil and mix. Set aside.

Slurry: Mix corn starch and water, set aside.

Snow peas and noodles: Bring 6 quarts of water to a boil. Blanch snow peas for 1 minute, then remove to cold water. When the water returns to a boil, cook noodles for 3 minutes, then remove to cold water.
When snow peas and noodles are chilled, drain and set aside.

Stir-fry beef: Heat 1 TBS cooking oil and stir-fry half of beef until browned on both sides. Remove to bowl. Repeat for remaining beef.

Finish: Add a little oil to wok. Stir-fry ginger and green onion for 30 seconds. Add premix sauce and bring to boil. Add slurry to thicken. Add beef, pea pods and noodles. Mix well, adjust seasoning if needed.

Serve.

Pork Tenderloin with Creamy Pan Sauce

Pork Tenderloin with Creamy Pan Sauce

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with Roasted Sweet Potato Couscous
Yield: 4 Servings
Hello Fresh

When toasting the couscous in step 5, stir until the pearls are evenly coated in butter and lightly golden. Toasting provides an extra layer of savory flavor

  • 1sweet potato
  • 25 oz pork tenderloin pieces, silver skin removed
  • 2scallions
  • 2cloves garlic

For bold & savory steak spice:

  • ¼tsp red chili flake
  • ¼tsp crushed coriander seed
  • ½tsp crushed dill seed
  • ¾tsp crushed mustard seed
  • 1tsp dried minced garlic
  • 1tsp crushed black pepper

For couscous:

  • 1TBS butter
  • 1½cup Israeli couscous
  • scallion whites
  • 1clove garlic, minced
  • 1¼cups water
  • 1heaping tsp mushroom (or chicken) stock concentrate
  • big pinch salt

For sauce:

  • drizzle of oil
  • 1clove garlic, minced
  • 1/3cup water
  • 1tsp Better Than Bouillon, chicken
  • 1tsp Better Than Bouillon, beef
  • 2TBS cream cheese
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F.

Wash and dry produce.

Dice sweet potato into ½-inch pieces.

Trim and thinly slice scallions, separating whites from greens.

Peel and mince or grate garlic.

Roast sweet potato:

Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack 11 minutes (you’ll add more to the sheet then).

Sear pork:

While sweet potato roasts, using a rolling pin or heavy-bottomed pan, crush peppercorns inside packet of Steak Spice.

Pat pork dry with paper towels and season all over with 1½ tsp Steak Spice, a big pinch of salt, and pepper.

Heat a drizzle of oil in a large pan over medium heat.

Add pork and sear, turning occasionally, until browned all over, 4-8 minutes.

Turn off heat, transfer to a plate.

Wipe out pan.

Roast pork:

Once sweet potato has roasted 11 minutes, remove sheet pan from oven.

Carefully toss sweet potato, add pork to empty side of baking sheet.

Return to top rack until pork is cooked through and sweet potato is browned and

tender, 9-11 minutes.

Transfer pork to a cutting board to rest for at least 5 minutes.

Cook couscous:

Meanwhile, melt 2 TBS butter in a medium pot over medium high heat.

Add scallion whites and half the garlic (you’ll use the rest in the next step).

Cook until fragrant, 30 seconds.

Add couscous and stir to coat.

Stir in ¾ (1½) cups water, 1 tsp chicken stock concentrate, and a big pinch of salt.

Bring to a boil, then cover and reduce to a low simmer.

Cook until couscous is tender, 6-8 minutes.

Drain any excess liquid if necessary.

Season with salt and pepper if desired.

Keep covered off heat until ready to serve.

Make sauce:

While couscous cooks, heat a drizzle of oil in pan used for pork over medium heat.

Add remaining garlic and cook, stirring often, until fragrant, 30 seconds.

Add ¼ (1/3) cup water, 1 tsp BTB beef and 1 tsp BTB chicken, and cream cheese.

Cook, stirring occasionally, until cream cheese melts and sauce has thickened, 2-3 minutes.

Remove from heat and stir in 2 TBS butter.

Taste and season with salt and pepper if desired.

Finish & serve:

Stir roasted sweet potato into pot with couscous.

Thinly slice pork crosswise.

Divide couscous and pork between plates.

Spoon pan sauce over pork.

Garnish with scallion greens and serve.

Twice-Cooked Pork 回锅肉

Twice-Cooked Pork 回锅肉

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Yield: 3 to 4 Servings
Martin Yan

This twice-cooked pork recipe first simmers the pork in a fragrant mixture of rice wine, ginger, and green onions to tenderize it and keep it moist, then finishes the dish by stir-frying the sliced, simmered pork with garlic and a chili-laced sauce to give it a final flavorful punch.

For pork:

  • 1lb boneless pork butt or pork belly
  • 3cups water
  • 2TBS Chinese rice wine
  • 3-4pieces ginger
  • 2green onions

Sauce:

  • ⅓cup chicken broth
  • 3TBS oyster-flavored sauce
  • 1tsp sugar
  • 1tsp chili garlic sauce

Stir-fry:

  • 3TBS cooking oil
  • 6dried or fresh red chiles
  • 2garlic cloves
  • ¼-½tsp ground Sichuan peppercorn
  • ½small head of napa cabbage
  • 1tsp cornstarch


Pork 1st cook:

Thinly slice the ginger.

Cut the green onions into 2-inch lengths.

Place the whole pork butt in a pot with the water, rice wine, ginger, and green onions, and then bring to a boil.

Reduce the heat to low, cover, and simmer for 30 minutes.

Remove from the heat and set aside to cool.

When cool, drain and cut the meat into large slices, about ⅛-inch thick.

Premix sauce:

Combine the chicken broth, oyster sauce, sugar, and chili garlic sauce in a small bowl.

Toast Sichuan peppercorns:

Toast ¼- to ½-tsp ground Sichuan peppercorns in a pan until slightly browned.

Stir-fry:

Place a wok or frying pan over high heat until hot.

Add 2 TBS of the oil, swirling to coat the sides.

Mince the garlic and slice the Napa cabbage into 1-inch lengths.

Add the chilies and 1 TBS minced garlic and toasted ¼- to ½-tsp ground Sichuan peppercorn to the wok.

Cook, stirring until fragrant, 10 seconds.

Add the pork slices and the Napa cabbage, stir for about 1 minute.

Add the sauce, cover and cook until the cabbage begins to soften, about 4 minutes.

Slurry:

Dissolve the cornstarch in 1 TBS water.

Thicken:

Remove the wok’s cover, add the slurry and cook, stirring, until the sauce boils and thickens.

To lend twice-cooked pork a more traditional taste, toast ¼- to ½-tsp ground Sichuan peppercorn with the chilies and garlic for about 25 to 30 seconds. Toss in some shredded bamboo shoots, too, if you’re looking for a little extra crunch.

Campanelle with Scallops

Campanelle with Scallops

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Yield: 4 Servings
Cook’s Country

Bottled clam juice amplified the briny seafood flavor in this pasta.

  • 12oz (3¾ cups) Campanelle
  • ½tsp table salt, plus salt for cooking pasta
  • 1½lb large sea scallops, tendons removed
  • ½tsp pepper
  • 5TBS unsalted butter, divided
  • 4garlic cloves, minced
  • ½tsp red pepper flakes
  • 1(8-oz) bottle clam juice
  • 1oz Parmesan cheese, grated (1⁄2 cup), plus extra for serving
  • ¼cup chopped fresh parsley
  • 1TBS lemon juice

You can substitute an equal weight of penne, ziti, medium shells, farfalle, or orecchiette for the Campanelle, if desired.

Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 TBS salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta.

Meanwhile, pat scallops dry with paper towels and sprinkle with salt and pepper. Heat 1 TBS butter in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of scallops and cook, without moving them, until well browned, about 1½ minutes per side. Transfer to plate and tent with foil. Wipe out skillet with paper towels and repeat with 1 TBS butter and remaining scallops.

Add 1 TBS butter to now-empty skillet. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add clam juice and cook until reduced by half, about 2 minutes. Add pasta, reserved cooking water, Parmesan, parsley, lemon juice, and remaining 2 TBS butter and toss to combine. Serve pasta with scallops, passing extra Parmesan separately.

Seared Sea Scallops

Seared Sea Scallops

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with Sweet Corn Salad & Garden Salsa

Yield: 4
Lynda Balslev / Epoch Times

Scallops are easy to prepare in a pan. You can serve them with sauces and accompaniments, add them to pasta and rice, or simply enjoy them on their own. Their natural sweetness is complemented by bright citrus and crisp, sweet vegetables, such as corn and bell peppers, which make them a delightful summer meal.
Active Time: 30 minutes Total Time: 30 minutes

For the salsa

  • 1cup fresh Italian parsley
  • ½cup fresh cilantro leaves
  • ½jalapeño pepper, seeded, chopped
  • 2TBS fresh lime juice
  • ¼tsp salt, or more to taste
  • freshly ground black pepper to taste
  • ¼cup olive oil

For the salad

  • Corn kernels from 2 ears of corn (or 2 cups defrosted frozen corn)
  • 2scallions, white and green parts, thinly sliced
  • 1red bell pepper, seeded, diced
  • ½jalapeño pepper, seeded, finely chopped
  • ¼cup fresh Italian parsley leaves, chopped
  • 1TBS olive oil
  • 1TBS fresh lime juice
  • ½tsp salt, or more to taste
  • ¼tsp freshly ground black pepper
  • Dash of hot sauce

For the scallops

  • 16-20large (U/15) sea scallops
  • salt and freshly ground black pepper
  • 2TBS olive oil

Combine all the salsa ingredients except the oil in a food processor and pulse to chop. Add half the oil and process to blend. Add the remaining oil 1 TBS at a time until you achieve salsa consistency. Taste for seasoning. Transfer to a bowl and set aside.

Combine all the salad ingredients in a bowl and stir to blend. Taste for seasoning.

Thoroughly blot the scallops dry with paper towels. Season with salt and black pepper.

Heat a large (preferably cast-iron) skillet over medium-high heat. Add the oil, and when it begins to shimmer, arrange the scallops in the skillet without overcrowding. Sear until a golden-crust forms around the base and the scallops release easily with a spatula, about 4 minutes. Flip the scallops and continue to cook until golden-brown and cooked through the centers, about 3 minutes more, depending on the size of the scallops. Transfer to a plate.

Spoon the salad onto a serving plate. Arrange the scallops on the salad.

Drizzle a little salsa over the scallops and the salad. Serve with the remaining salsa.

Skillet Tarragon Chicken

Skillet Tarragon Chicken

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Yield: 6 Servings
Adapted from Food

“This delicious chicken and easy creamy tarragon wine sauce cook right on the stove top. We love this over some simple white or brown rice with a green salad on the side.

  • 6boneless skinless chicken breasts or thighs
  • salt, to taste
  • pepper, to taste
  • ¼cup AP flour
  • ¼cup butter
  • 1TBS onion, finely chopped
  • ¼cup dry white wine
  • ½tsp dried tarragon
  • ¾cup chicken broth
  • ¼cup heavy cream

Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.

Heat 3 TBS of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.

Sauté onion in same skillet until it begins to become clear.

Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely – this happens fast!

Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.

Add tarragon, chicken broth and the cooked chicken. Cover and cook until chicken is 165°F.

Place chicken on a warm platter.

Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.

Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.

Serve with Rice, Couscous and a green vegetable.

Pasta with Chicken, Sun-Dried Tomatoes & Cream Sauce 😊

Pasta with Chicken, Sun-Dried Tomatoes & Cream Sauce 😊

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Yield: 4 Servings
Scott Nowell

This is a happy face dish. Use your imagination on the type of pasta and protein. Shrimp, pork, beef. Just about anything will work.

Chicken

  • 1TBS oil
  • 1lb boneless chicken breasts, thighs, etc., sliced to bite size pieces

Pasta, Vegetables & Sauce

  • Kosher salt
  • 8oz Rotini, Penne, etc.
  • 1head broccoli
  • ½cup chicken stock
  • ½cup heavy cream
  • ½cup sun-dried tomatoes drained, sliced
  • 2TBS oil from sun-dried tomatoes
  • 1tsp dried basil, crumbled

Bring a pot of water to a boil, season the water and par cook the broccoli for a couple of minutes. Remove the broccoli from the pot and cool in ice water. Add the pasta to the boiling water and cook the pasta to al dente. Drain pasta and set aside.

Return the pot to the heat and add a TBS of oil. Heat oil until hot and add the diced onion. Cook the onion until translucent, 4 to 6 minutes. Add the minced garlic and cook for 30 seconds. Remove and set aside the onion and garlic.

Add the reserved chicken breast and brown on both sides for 2-3 minutes until nicely browned. Remove chicken from pan and set aside. Chicken will finish cooking later.

Add the stock and cream to the pot and bring to a boil. Reduce heat to medium and simmer 2 to 3 minutes until reduced and thickened slightly. Add tomatoes and basil, stir. Return broccoli and chicken tothe pot, stir and simmer until cooked through 2 to 3 minutes.

Return pasta to pot. Mix. Season to taste with salt and pepper. Serve.

Kate’s Chicken & Rice

Kate’s Chicken & Rice

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Yield: 2
Kate Johnson
  • 4chicken thighs
  • paprika
  • onion salt
  • black pepper
  • 1TBS olive oil
  • 1TBS butter
  • 2shallots, sliced or minced
  • 6cloves (1-2 TBS) garlic, minced
  • 1½cups chicken broth
  • 1cup basmati rice

Preheat oven to 400°F.

Season chicken well with paprika, onion salt and black pepper.

Place an oven safe skillet (with lid), over medium high heat, add olive oil and butter and heat until foaming stops. Sear chicken on each side for 4 to 5 minutes.

Remove chicken to a plate and cover with foil.

Add shallots to skillet and sauté until translucent. Add garlic and sauté for 30 seconds. De-glaze the pan with a splash of white wine.

Pour rice & chicken broth into the skillet with the onions & garlic, stir well and bring to a boil.

Place chicken on top of rice in the skillet. Cover and place in 400°F oven for 20 minutes.

Serve with vegetable of your choice.

Chocolate Cream Pie

Chocolate Cream Pie

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Yield: One 9” pie
King Arthur Baking

A true diner classic, Chocolate Cream Pie is a head-turning treat, and just the thing for lovers of both chocolate and pie. The crust is prebaked, then filled with a cooked, cooled chocolate filling. Topped with lightly sweetened whipped cream, it’s the perfect combination of crispy crust, dense chocolate-y filling, and ethereal cream garnish. This is a tall pie with a generous amount of filling. You can customize the chocolate flavor to your taste, by using bittersweet, semisweet, milk chocolate, or any combination of these that you like.
Prep 1 hr 30 mins Bake 25 mins Total 4 hrs 25 mins

Crust

  • 1½cups King Arthur Unbleached All-Purpose Flour
  • ½tsp salt
  • ¼cup vegetable shortening
  • 4TBS unsalted butter, cold
  • ⅛-¼cup ice water

Filling

  • 2TBS unsalted butter
  • 1⅓cups semisweet chocolate, chopped
  • 1tsp vanilla extract
  • ⅔cup granulated sugar
  • 3TBS cornstarch
  • 2TBS unsweetened cocoa, Dutch-process or natural
  • 1tsp espresso powder, optional; for richer chocolate flavor
  • ⅛tsp salt
  • 3large egg yolks
  • 1cup heavy cream, divided
  • 2cups milk

Topping

  • 1cup heavy cream
  • ¼cup confectioners’ sugar
  • ½tsp vanilla extract

Make the crust: In a medium bowl, whisk together the flour and salt. Work in the shortening until it’s in lumps the size of small peas.

Dice the butter into ½” pieces and work it into the mixture until you have flakes of butter the size of your fingernail. Add the water 2 TBS at a time, mixing with a fork as you sprinkle the water into the dough.

When the dough is moist enough to hold together when you squeeze it, with no floury patches or bits of dry pastry in the bottom of the bowl, transfer it to a lightly floured work surface. Fold it over on itself three or four times to bring it together completely, then pat it into a disk ¾” thick, rolling the disk to smooth its edges.

Bake the crust: Preheat the oven to 400°F. Lightly grease a 9″ pie pan that’s at least 2″ deep.

Roll the pastry into a 13″ circle. Transfer it to the prepared pan and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute or crimp them. Put the lined pie pan in the refrigerator to chill for 10 minutes.

Line the crust with foil or parchment paper and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 to 20 more minutes, until it’s golden-brown all over. If the edges of the crust start becoming too brown, cover them with a pie shield, or strips of aluminum foil. Remove the crust from the oven and cool completely.

To make the filling: Place the butter, chopped chocolate, and vanilla extract in a 2-quart mixing bowl; set aside.

In a medium saucepan off the heat, whisk together the sugar, cornstarch, cocoa, espresso powder, and salt. Add ½ cup of the heavy cream, whisking until the mixture is smooth and lump-free. Whisk in the egg yolks.

Place the saucepan over medium heat, and gradually whisk in the remaining ½ cup cream and milk. Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute. The temperature of the mixture will be around 200°F after 1 minute.

Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth.

Pass the filling through a strainer into a bowl to remove any lumps. You can use the back of a ladle, a flexible spatula, or a wooden spoon to stir it through the strainer. Scrape the underside of the strainer occasionally with a clean spatula to help the process along.

Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly. A shallow metal bowl with more surface area will chill the filling most quickly.

To make the topping: Place the heavy cream in a chilled mixing bowl. Whip until the whisk or beaters begin to leave tracks in the bowl.

Add the sugar and vanilla and whip until the cream holds a medium peak.

To assemble: Spoon the cooled filling into the cooled, baked pie crust. Level the top with the back of a spoon or an offset spatula. Spoon or pipe the whipped cream on top. Note: If you’re not planning on serving the entire pie at once, top individual slices with a dollop of whipped cream just before serving.

Chill the pie until ready to serve. For best slicing, refrigerate the pie overnight before serving.

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Corned Beef and Cabbage IP

Corned Beef and Cabbage IP

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Yield: 4 Servings
One try, then moved to Almost Deleted.
Under seasoned and the veg were overcooked. Be worth trying using the ingredients and seasoning from the regular Corned Beef and cutting the veg cook time to 2 to 5 minutes.

  • 3-3½lb ready-to-cook corned beef, preferably flat-cut
  • 1¼cups semi-dry white wine, such as Riesling
  • 1lb red or Yukon gold potatoes, cut into 1- to 2-inch pieces
  • 2-3large carrots (about ½ lb), peeled and cut into 1- to 2-inch pieces
  • ½small head green or savoy cabbage (about 1 lb), core left intact, cut into 4 wedges
  • Flaky sea salt, if necessary
  • Black pepper

Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don’t rinse the brine off the meat, it will be too salty.) If there is a substantial fat cap on top of the beef, you can place the beef on a cutting board and trim most of it, if you’d like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about ⅛- to ¼-inch thick, to keep the meat moist.

Put the corned beef into the pressure cooker with the fat cap facing up. Add the wine and the spices from the packet. Cover and set steam valve to sealed position. Cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually.

Open the lid. Drop the potatoes and carrots into the liquid that surrounds the beef. Lay the cabbage wedges on top. Cover and set steam valve to sealed position. Cook on high pressure for 15 more minutes.

Let the pressure release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Using tongs, remove the cabbage wedges, potatoes and carrots to a serving platter.

Let the corned beef rest for 5 to 10 minutes then slice it against the grain into ½-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper.