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Mongolian Chicken

Mongolian Chicken

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Yield: 2 Servings
Adapted from Sue & Gambo

Chicken version of Mongolian Beef. Add a glop of steamed rice or some lo mein, maybe some pot stickers or an egg roll and enjoy.

Chicken & Marinade

  • 12oz sliced chicken
  • 1pinch salt
  • 1tsp sesame seed oil
  • 1pinch white pepper
  • ½egg white
  • 1-3TBS corn starch

Sauce

  • 1TBS oyster sauce
  • hot pepper sauce to taste
  • 1TBS hoisin sauce
  • 1TBS vinegar
  • 1TBS Shaoxing rice wine (or dry sherry)
  • 1TBS sugar

Slurry

  • 1TBS corn starch
  • 2TBS water

Stir-Fry

  • 1tsp ginger
  • 1tsp garlic
  • 1cup white onions, julienned
  • 1cup green onion, chopped 2-inch pieces
  • 1TBS soy sauce


Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Marinate the Chicken:

In a bowl add sliced chicken, salt, egg white, white pepper, sesame oil, 1½ TBS of cornstarch and 1 TBS of oil. Mix everything together well. Marinate for 5 to 15 minutes.

Make the sauce:

Mix vinegar, Shaoxing wine, hoisin sauce, hot pepper sauce, sugar and soy sauce in a small bowl.

Make a slurry:

whisk together 1 TBS of cornstarch and 2 TBS of water in a bowl.

Stir-fry the chicken:

Add 2 TBS of cooking oil and your chicken to your wok and cook on high heat until chicken is fully cooked all the way through.

Set the chicken aside to drain oil.

Stir-fry the vegetables:

To the wok add 2 TBS of oil, white onions, minced ginger, minced garlic, green onions, and stir-fry for several seconds.

Next add the chicken, green onions, and soy sauce.

To thicken the sauce, slowly add slurry to your stir-fry and return to boil. Add additional until it’s the desired thickness.

Fajitas

Fajitas

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Yield: 4 Servings
Scott Nowell

A decent and quick Fajita, you could substitute any meat, chicken or shrimp here. The heat level is moderate, so increase the pepper flakes if you like a little more intensity.

Protein (Pick 1 or mix & match for 1 lb total)

  • 1lb top sirloin steak (substitute any)
  • 1lb boneless, skinless chicken breast or thighs
  • 1lb raw shrimp, shelled and deveined

Marinade

  • 2TBS olive oil
  • 2TBS lime juice
  • 1garlic clove, finely minced
  • ½tsp chili powder
  • 1-2tsp cumin
  • ¼tsp hot pepper flakes
  • ½tsp black pepper
  • 1tsp salt
  • ¼-¾cup water or stock

Fajitas

  • 810-inch flour tortillas
  • 1-2TBS olive oil
  • 1onion
  • 2small sweet bell peppers, of your choice (green, red, or yellow), seeded
  • instant potato flakes (don’t laugh! This is magic thickening stuff)

Toppings


For Chicken:

Slice chicken into thin strips about 2-inches long.

For Shrimp:

Although big shrimp are great, whole shrimp make a messy fajita. Depending on the size you have, cut into smaller bite size pieces. Remove tail If present.

For flank steak:

The grain in flank runs the length of meat, so cut it into 4-inch pieces, and then slice those across the grain into thin strips. Cut each piece in half to make pieces about 2-inches long.
For other steaks:

Determine the direction of the grain and cut across that. Some steaks like sirloin the grain is through the thickness of the cut. Either cut into 4-inch strips and then slice these thin with the knife tilted sideways at a 45-degree angle. Cut each piece in half to make bite sized pieces about 2-inches long.
Alternate for steak:

Use a Jaccard on steak to tenderize. Marinate whole piece, cook to 120-125F. Remove to cutting board, rest then slice as above.

Marinate protein:

In bowl, mix together 1 TBS olive oil, 2 TBS lime juice, a finely minced clove of garlic, ½-tsp chili powder, 1- to 2-tsp cumin, ¼-tsp hot pepper flakes (🌶️ or more 🌶️🌶️🌶️😊), ¼- to ½-cup water or stock, ½-tsp black pepper & 1-tsp salt.
Add protein and stir to coat, set aside for 15 to 30 minutes.

Prep onions & peppers:

Cut onions in half lengthwise then remove ¼- to ½-inch of the root & stem ends and thinly julienne, cut the peppers into strips the same width as the onions.

Cook fajita mix:

In a large non-stick or cast-iron skillet over medium high heat, heat a TBS or two of olive oil.

Add the onions & peppers and sauté for 5 to 8 minutes, until softened and slightly browned. Transfer to a bowl and set aside.

Scoop the protein from the marinade and add to the skillet, sear and sauté until it is nearly cooked through. Pour remaining marinade into skillet. Bring to boil and mix. If needed, add ¼- to ½-cup of water or stock to the bowl and mix to pick up the remaining marinade. Add to skillet.

Return onions and peppers to skillet. Sauté for a minute or two. Add the water/marinade to the skillet, mix and bring to a boil. If it is too thin, add instant potato flakes to the liquid in the pan, 1-tsp at a time, stir. Repeat until you get the desired consistency. Taste and adjust seasoning. Remove from heat.

To serve:

Spoon a portion of the fajita mixture down the center of each tortilla, top with your desired toppings, fold bottom of tortilla up over filling, fold the sides in, overlapping.

Black Pepper Beef & Potatoes

Black Pepper Beef & Potatoes

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Cantonese
Yield: 4 Servings
Chris Kimbel / Milk Street

Stir-fried beef with black pepper sauce is a Cantonese classic. This version has a twist and uses red and sweet potatoes into the mix.

  • 3TBS grapeseed or other neutral oil, divided
  • 3TBS soy sauce
  • 5medium garlic cloves, finely grated
  • 4tsp finely grated fresh ginger
  • 2tsp cornstarch
  • Kosher salt and coarsely ground black pepper
  • 1lb beef sirloin tips or tri-tip, patted dry and cut into 1-inch pieces
  • 12oz Yukon Gold or red potatoes, cut into 1-inch pieces
  • 6oz sweet potato, peeled and cut into 1-inch pieces
  • 1medium yellow onion, chopped
  • 1red, yellow or orange bell pepper, stemmed, seeded and cut into ½-inch pieces
  • 6TBS finely chopped fresh cilantro

In a small bowl, whisk together 1 tablespoon of the oil, the soy sauce, garlic, ginger, cornstarch and 1 teaspoon pepper. In a medium bowl, toss the beef with 2 tablespoons of the soy sauce mixture, then let stand at room temperature for 15 minutes. Whisk 3 tablespoons water into the remaining soy sauce mixture; set aside.

In a medium microwave-safe bowl, toss both types of potatoes with 1 teaspoon salt. Cover and microwave on high until just shy of tender (a fork inserted should meet just a little resistance), about 8 minutes, stirring halfway through. Set the potatoes aside.

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the beef in a single layer and cook, turning about every minute, until well-browned and the center of the thickest piece reaches 120°F (for medium-rare), about 4 minutes total. Transfer to a plate and set aside.

In the same skillet, heat the remaining 1 tablespoon oil over medium-high until shimmering. Add the potatoes and cook, stirring occasionally, until tender and browned, about 3 minutes. Add the onion and bell pepper and cook, stirring, until slightly soened, about 4 minutes. Reduce to medium and return the beef and accumulated juices to the skillet, then pour in the reserved soy sauce mixture. Cook, folding gently, until the juices have reduced slightly and the ingredients are well-coated, about 2 minutes. Stir in ¼ teaspoon pepper and 5 tablespoons of the cilantro. Transfer to a platter and sprinkle with the remaining cilantro.

Pot Roast (IP)

Pot Roast (IP)

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Yield: 4 Servings
Adapted from https://www.pressurecookrecipes.com/pressure-cooker-pot-roast/

October 2017: I got an Instant Pot multi-cooker this year. I used this recipe for my pressure cooker test and it’s wonderful. The recipe takes great advantage of the multiple functions of the Instant Pot. The meat is sauteed, then pressure cooked. After that, the potatoes and carrots get a six minute pressure cook and Bob’s your uncle, it’s pot roast.  You need an Instant Pot.

  • 2-3lb USDA Choice Grade chuck roast
  • Kosher salt and ground black pepper to taste
  • 1TBS olive oil
  • 2small onions, sliced
  • 4cloves garlic, minced
  • 8oz white mushrooms, sliced
  • 1cup unsalted homemade chicken stock
  • 1TBS soy sauce
  • 1TBS fish sauce
  • 1pinch of dried rosemary
  • 1pinch of thyme
  • 2bay leaves
  • 2TBS red wine or balsamic vinegar to deglaze
  • 3large russet potatoes, quartered (means quarter lengthwise then half making 8 pieces)
  • 3medium to large carrots, chopped in 1-inch pieces
  • 3stalks celery, chopped in 1-inch pieces (optional)
  • flour and butter in equal amounts as required for roux.


Prepare the Chuck Roast:

Pat roast dry with paper towels and season generously with salt and ground black pepper.

Prepare the Pressure Cooker:

Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add the olive oil into the pot, coating the oil over the whole bottom of the pot and heat until shimmering.

Brown the Chuck Roast:

Add the seasoned chuck roast into the pot, then let it brown for 10 minutes on each side (don’t need to keep flipping). Remove and set aside.

Sauté the Onion and Garlic:

Reduce the heat to medium (Instant pot: press CANCEL button, then press SAUTÉ button, then MINUS). Add in the sliced onions and stir. Add a pinch of salt and ground black pepper to season if you like. Cook the onions for 3 to 5 minutes to soften. Add garlic and stir for 30 seconds until fragrant. Add in the mushrooms and season with another pinch of salt. Stir and cook for another 2 to 4 minutes until mushrooms start to brown.

Deglaze:

Pour in a dash of red wine or balsamic vinegar and scrape the bottom of the pot with a wooden spoon. Add the chicken stock, soy sauce, fish sauce, 1 pinch of dried rosemary, 1 pinch of thyme, and 2 bay leaves into the pressure cooker. Adjust the seasoning as needed.

Pressure Cook the Chuck Roast:

Place the chuck roast back into the pot with all its meat juice. Seal Instant Pot and set to MANUAL HIGH pressure for 45 minutes.

Let pressure naturally release for 25 minutes. Open the value to release any remaining pressure then open the lid carefully.

Remove the pot roast and set aside. Cover the roast with aluminum foil and let it rest while pressure cooking the vegetables.

Pressure Cook the Vegetables:

Submerge the quartered potatoes into the sauce and stack the chopped carrots and optional celery on top of the potatoes. Seal Instant Pot and set to MANUAL HIGH pressure for 5 minutes. Cover the pressure vent with a towel and do a Quick Release. Open the lid carefully. Use a spider or slotted spoon to remove vegetables to bowl.

Make the Gravy:

Carefully pour the sauce into a large measuring cup. In a suitably sized saucepan make a roux of 50:50 flour and butter (1½ TBS per cup) for the amount of sauce you have and cook for a couple of minutes. De-grease the sauce and pour into the saucepan. Cook, stirring until thickened and boiling. Reduce heat and simmer a few minutes. Adjust seasoning.

Serve:

Slice the meat against the grain. Serve with the gravy, potatoes & carrots and celery.

Hamburger & Gravy

Hamburger & Gravy

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aka Gravy Train / Country Pie / Shepherds’ Pie

Yield: 6-8 Servings
Scott Nowell

1994: A throwback to school days in the 60’s. This was officially called Hamburg & Gravy in high school, the students called it Gravy Train, after the dog-food brand. With a change to lamb and topped with mashed potato, it becomes Shepherd’s Pie.

For mushrooms:

  • 8oz mushrooms, sliced
  • 2TBS butter

For meat:

  • 2lb 10% ground beef or ground lamb
  • ½-1medium onion, diced medium fine
  • -or-
  • 2-3shallots, diced medium fine
  • 2cups beef broth
  • 1TBS tomato paste (Shepherd’s Pie only)
  • 1TBS Worcestershire sauce
  • 5TBS butter, divided
  • 3TBS flour
  • olive oil
  • salt and pepper
  • Kitchen Bouquet

Country Pie / Shepherd’s Pie:

  • Mashed potatoes for 6
  • 12oz bag frozen vegetables, (peas & carrots, corn, peas or any mixed veg)
  • 1TBS butter


Mushrooms:

Add 2 TBS of butter to a large sauté pan over medium-high heat. When foaming stops add mushrooms and cook until nicely browned. Remove to medium bowl.

Meat:

Brown the beef over medium high heat. Drain the beef and add to bowl with mushrooms.

Sauce:

Add 2 TBS of butter to the sauté pan. When foaming stops, add onion/shallot. Sauté over medium heat for 3-5 minutes, until translucent but not browned.

Add Worcestershire sauce, tomato paste (if using) and sauté for another 5-8 minutes. Add another TBS of butter and melt, then add the flour. Stir and sauté for 2-3 minutes. This becomes the roux for the sauce.

Return the beef/lamb and mushrooms to the pan. Add the beef stock and bouillon or beef base and stir. Bring to boil, reduce to simmer. If too thin, simmer until reduced to sauce consistency. If too thick add a little more stock or water. To darken, add a few drops of Kitchen Bouquet.

Taste and adjust seasoning.

For Country pie / Shepherd’s Pie:

Preheat oven to 400°F. Add 1 cup frozen corn, peas or other vegetables to the meat & sauce mixture. Return to boil. Remove from heat and pour into baking dish. Cover with mash, dot with butter. Optional, sprinkle with paprika or other seasoning.

Bake until top starts to brown, 20-30 minutes. Serve.

Serve with:

Vegetable Starch
Green Beans Mashed Potato (Gravy Train)
Broccoli Baked Potato
Corn French Fried Potatoes
Green Salad  

Steak Diane

Steak Diane

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Yield: 2 Servings
Adapted from Food & Wine

Circa 1987: I’ve made this many times for special occasions. It’s often done table-side in restaurants because it is quick, and showy since it’s flambeed.  It also tastes really wonderful.

Note: Opt for some fancier sides like Lyonnaise or Fondant Potatoes. You can also use any tender steak. Filet is very good here.

  • 1lb boneless sirloin steak, trimmed of all fat, cut about 1/2-inch thick, 
  • 4TBS unsalted butter
  • ¼cup brandy
  • 2TBS Madeira
  • 1TBS Worcestershire sauce
  • 1tsp Dijon-style mustard
  • Salt and pepper
  • 1tsp minced fresh parsley


Before starting steak, start Roasted Brussels Sprouts and Lyonnaise Potatoes.

Cut the steak horizontally in half. You want slices about 1/2-inch thick.

Pound each steak slice in a plastic bag until 1/4 inch thick. If you’re using sirloin, you might tenderize it with a jacquard now. Season each steak slice on both sides with salt and pepper.

Heat a large heavy skillet over medium-high to high heat. When hot, add 2½ TBS of the butter. Melt until foaming stops.

Add one of the steaks and sauté over moderate heat for 30 seconds on each side. Remove from the pan and quickly sauté the second steak.

Return both steaks to the pan.  If you are using a gas stove, remove the pan from the burner and pour the brandy over the steaks.

Note: 🔥 This makes a flame a full 2 to 3 feet tall 🔥. If you aren’t up for that or don’t have the head room, simply add the brandy and return the pan to the burner and let the alcohol cook off. Otherwise, return the pan to the burner and ignite the brandy. Carefully shake the pan over the heat until the flame dies out, then remove the steaks to a warm platter.

Whisk the Madeira, Worcestershire sauce, mustard and salt and pepper to taste into the skillet and heat to simmering. Cook for 1 minute, remove from the heat and swirl in the remaining 1½ tablespoons butter. Dip the steaks in the sauce to coat. Sprinkle with parsley and serve.

Serve with:

Vegetable Starch
Roasted Brussels Sprouts Lyonnaise Potatoes
Broccoli Fondant Potatoes
Peas Crispy Roast/Sautéed Potatoes
Corn French Fried Potatoes

Beef with Broccoli

Beef with Broccoli

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Yield: 2 Servings
adapted from Sue & Gambo

This is a simple recipe, but you need to remember one key rule – Don’t overcook the beef or the broccoli! The Oyster Sauce is a traditional flavoring and is skipped in many recipes.
I’ve made this with a variety of steak cuts. Flank and sirloin have good flavor but are rather tough. If you want it better than takeout, use strip or tenderloin.

Beef:

  • 8oz of sliced beef

Tenderize: (optional)

  • ¼tsp baking soda
  • 3TBS water

Marinade:

  • 1egg white
  • 1pinch white pepper
  • ¼tsp salt
  • 1-2½TBS of corn starch
  • 1TBS of oil

Broccoli:

  • 1lb broccoli
  • boiling water

Slurry:

  • 1TBS of corn starch
  • 2TBS of water

Premix sauce:

  • 1cup of chicken or beef broth
  • 2TBS of oyster sauce (optional)
  • ½tsp sugar
  • 1pinch white pepper
  • 1tsp sesame seed oil
  • 1tsp of dark soy sauce

Stir-fry:

  • 1TBS of oil
  • 1tsp minced garlic


Beef:

Note: Tenderize the beef with a Jaccard before slicing. (optional)

Slice the beef with the blade tilted 45 degrees to get a thin cut through the grain.

Tenderize: (optional)

Mix 1/4 tsp baking soda and 3TBS water in a small bowl. Add beef and let sit for at least 30 minutes.

Marinate:

In a bowl, add the beef, egg white, white pepper, salt, Mix well. Add 1 to 2 TBS of corn starch and mix well. Add 1 TBS of oil and mix again. Set aside for 15 to 30 minutes.

Premix sauce:
In a small bowl add 1 cup of broth, oyster sauce, sugar, pinch of white pepper, sesame seed oil, dark soy sauce. Mix well and set aside.

Make slurry:

Whisk 1 TBS of cornstarch and 2 TBS of water in a bowl. Set aside.

Boiling the broccoli

In a 6 qt pot add 1/2 inch of water and bring to a boil. Add the broccoli, cover and steam for 2 to 3 minutes. After your broccoli is done boiling strain and cool with cold water.

Cooking the beef

In a wok add 2 TBS oil, the beef and cook on high heat until the beef is brown. Set the beef aside.

Stir-fry
Add 1 TBS of oil, minced garlic and stir-fry for a few seconds.
Add beef, broccoli and stir-fry for 30 to 60 seconds. Add the premix sauce and bring to a boil. To thicken the sauce, slowly add slurry to your stir-fry until it’s the desired thickness.

Grilled Marinated London Broil

Grilled Marinated London Broil

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Yield: 2 to 4 Servings
Adapted from various others

Now you’ve done it.  You bought a London Broil and see that it also says “top round”.  Well, that’s not a traditional London Broil.  The real London Broil is usually flank steak.  Here’s a recipe that will make it taste good, but don’t expect it to be tender.  You can give it a real work-over with a meat needler if you have one, that should help a lot.

  • 5large garlic cloves
  • 1tsp salt
  • ¼cup dry red wine
  • ¼cup balsamic vinegar
  • 1TBS soy sauce
  • 1tsp honey
  • 2-2½lb top-round London broil


Peel garlic and add to blender jar. Add remaining marinade ingredients. Blend to liquefy.

Place London broil in a 1 gallon freezer bag. Pour marinade into bag and squeeze out as much air as possible. Knead steak to cover completely with marinade and place in the refrigerator in a shallow dish. Refrigerate for 4 to 24 hours, turning and kneading occasionally.

Heat grill. Remove from marinade and let marinade drip off. Grill for 6 to 7 minutes per side for medium-rare, 125°F internal temperature.

Rest, covered loosely for 10 minutes then slice across the grain with the knife held to 45 degrees from vertical.

Steak, Reverse Sear

Steak, Reverse Sear

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Serves 2 to 3
Adapted from Serious Eats

February 2015: This is an incredible way to cook steak. For a reverse sear, the steak is roasted at low temperature to rare, then rested and seared to finish.

  • 1½to 2 lb tender steak, (rib-eye or strip).
  • Kosher salt
  • pepper
  • canola oil


Adjust oven rack to middle position and heat oven to 250-275°F.

If using a rib-eye, tie steak to retain shape.

Let steak stand at room temperature for 1 hour.

Line small baking sheet with foil. Place rack above.

Season steak liberally with salt and pepper. Place on rack. Insert meat thermometer to center of steak. Place racked steak on middle shelf of oven.

Roast until temperature is 125°F, 45 to 90 minutes depending on thickness.

Remove from oven, cover loosely with foil and rest 12-15 minutes. Temperature should rise to about 135°F.

While steak is resting heat a cast iron or other heavy pan over high heat until very hot.

Add a teaspoon or so of canola oil and the steak to the pan.

Cook about 1 minute and turn steak over. Cook 1 minute on the other side.

Slice, serve, enjoy.