Blue Cheese Sauce for Christmas Potatoes and Steak 2020

 

Blue Cheese Sauce

4 oz of blue cheese crumbles

1/3 cup of mayonnaise

2/3 cup of sour cream

1 ½ teaspoon Worcestershire sauce

In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth.

Korean Barbecue (Bulgogi) - Street Tacos Gone Wild

From my first ever time attending the Harmon's Cooking School. I'm going to put all of the recipes in one place from that night. The night was taught by Chef Freyka Nunez del Prado

Recipes included in this group:
 - Korean BBQ (Bulgolgi) with Kimchi
 - Sweet Pork Bahn Mi Tacos with pickled Carrots & Daikon
- Peruvian Lomo Saltado
- Chaufan Rice

The literal translation of "Bulgogi" is fire meat. The dish used to only be cooked over coals or over the fire. Today it is usually cooked over cast iron in a stir fry way.

Recipe adapted from Chef Jia Choi
Serves 4

INGREDIENTS:

1 LB                     Sirloin – thinly sliced

2 TB                     garlic - minced

½ cup                  Leek – thinly sliced/minced

1                           Asian Pear – peeled/grated or juiced

4 TBS                   soy sauce

2 TBS                   brown sugar

                             Black Pepper – to taste

                             Salt – to taste

                             Toasted sesame seeds – crushed/just a pinch/ plus extra non-crushed for garnish

                            Canola oil - as needed

½ med                 white onion – thinly sliced wedges

1 single               green onion - for garnish

Quick Ssamjang: combine (to taste): Korean soy bean paste, Korean red pepper                            paste, honey, minced leeks and sesame oil 

DIRECTIONS:

1. Slice the beef sirloin into thin slices, place in a medium sized bowl and set aside

2. To create the marinade: in a small bowl combine the garlic, leek, Asian pear, soy sauce, and brown sugar. Season to taste with salt and pepper; add a pinch of crushed sesame seeds

3. Pour marinade over the beef:

     a. Cover and marinate over night; or

     b. place in a vacuum-bag seal bag for at least 2 hours

4. Preheat a large saute pan/wok, over high heat, add some oil and heat it through

5. Saute the onions until golden in color and translucent; set aside

6. Reheat the saute pan, over high heat add oil and cook when oil is heated through (but before smokes)

7. Add the beef to the wok on a single layer. Saute until cooked. Make sure not to over cook. Meat can always be a little pink inside

8. To serve garnish bulgogi with the green onion and the sesame seeds

9. When serving, use small Romaine lettuce leaves, wrap them in bundles or eat taco style with some ssamjang, kimchi, and kamja Jorim (mini sweet and spicy braised potatoes - Kamja Jorim) and white rice

Book Club Drip Beef

This recipe was so good. We ate it on sandwich rolls at book club. 

Drip Beef   by Jolyn Raleigh

1  3-4 lb chuck roast
Salt and pepper
2 T butter
Canola oil (I used Olive Oil)
2 C. Beef Broth
2 T  Fresh Rosemary
1 jar pepperoncinis
2 onions (I only used 1)

Season roast with salt and pepper.

Brown roast in pan with bottom covered with oil and add butter.  

When browned put it in a crock pot. (I used a One Pot and browned it in the same pot I was cooking in ).

Put Broth and 1 C of water over roast.

Put all the other ingredients on top of the roast.
Cover and cook 4-5 hrs in crockpot. ( In the one pot use the recipe for cooking a roast )
Remove beef and shred.  

Return to pot to keep warm.
(I let mine simmer another hour in my one pot.)

Asian Steak

Ingredients:
strip steak - any kind you want will do; but I like thin with little fat.
2 T soy sauce
2 t sesame oil
2 t crushed garlic
1 T white vinegar
1 t apple cider vinegar
Marinate for at least 30 minutes

Saute - can add any vegetables to make it stir fry.  Be careful not to let the meat get tough.  It's faster than you think.

Served with Breaded Green Beans and rice

Pesto Meatballs and Orzo

So I've been on a meatball kick since my freezer group has been on the same meatball kick.  This one doesn't freeze well (except the meatball part).  It comes from my friend Kristi Guiness, I know she got it on line from Linda Larson.


Ingredients:

1 (16 ounce) package or frozen precooked meatballs (or if you have a great recipe let me know)
1 (16 ounce) package of orzo pasta
1 (16 ounce) jar Alfredo sauce
1 (6 -7 ounces) basil pesto
1 1/2 cups frozen peas (could use other vegetables as well)
1/3 cup reduced fat sour cream
1/4 cup skim milk
1/4 cup grated Parmesan cheese

Preparation:

Step one:  Preheat oven to 350 degrees.
Step two: Spray a large casserole dish with nonstick cooking spray
Step three: Cook orzo until almost al dente
Step four: place peas in colander and drain pasta over the peas - return past and peas to the pot
Step five: Add meatballs, Alfredo sauce, sour cream, and pesto and mix gently
Step six: pour milk into Alfredo sauce jar, close lid, and shake; add that to the pasta mixture and stir.
Step seven: pour into  casserole dish and top with parmesan cheese
Step eight: bake for 25-35 minutes until it is bubbly and the top begins to brown.

Steak Wrap

I got this one from Nicole.  We love it!

1 top sirloin steak
lettuce
cherry tomatoes (halved or quartered)
cucumbers (sliced and quartered)
crumbled bacon
blue cheese  or feta crumbles
caesar or ranch salad dressing
flour tortillas

Grill steak with salt and pepper or montreal steak seasoning.  Slice.  Fill tortillas with steak slices, vegetables, bacon, cheese and dressing.

Enjoy!

Christmas Flank Steak

Option 1 (Adapted from the Heritage Cookbook):
1 ½ lbs. flank steak
¾ cup vegetable oil
¼ cup soy sauce
3 T honey
2 T vinegar
1 t powdered garlic
½ t powdered ginger
6 green onions, finely chopped

Tenderize flank steak by stabbing thoroughly with forks on both sides. Place steak in 9x13 glass pan. Mix all other ingredients together and pour over steak. Cover and marinate in refrigerator for 2-12 hours (Can leave it overnight). Remove steak from marinade and broil 8 minutes per side, or until desired doneness.

Option 2:
1 flank steak
Olive oil
Mesquite Steak Seasoning or Montreal Steak Seasoning or just salt and pepper

Tenderize both sides of steaks by stabbing with forks. Rub oil on both sides of steak. Sprinkle moderately with either of the seasonings or liberally with salt and pepper. Broil until desired doneness.