This is my mother-in-law's recipe and we love it!
Chinese Cabbage Salad
1 head green cabbage
1/4 cup sesame seeds- toast them in your toaster oven for 1 minute
1/4 cup sliced almonds- toast them with the seeds in your toaster
4 green onions- sliced thin- including white and green parts
Toss and set aside
**2 ramen chicken soup packages of noodles- dry, crushed
(but don't put them in until ready to serve)**
In bowl:
1/4 cup sugar
1/2 cup vegetable oil
1/2 tsp black pepper
6 tbsp white vinegar
2 packets of chicken flavoring from a ramen soup package
Toss dressing with cabbage salad, and add dry noodles (right before serving).
Serve chilled.
Monday, September 8, 2008
Sunday, September 7, 2008
Korean Style Beef
A friend recommended this recipe from foodnetwork, and it's FANTASTIC!
I changed a few things- like I cooked it on the grill instead of a skillet, and I marinaded it for a lot longer. So good!
Korean-style Beef
Makes 4 servings
Hands-on time: 25 minutes
Total preparation time: 25 minutes
Skirt steak (in California it's non-marinated carnitas) is one of those ingredients you would have to be very talented to mess up. It is a well-marbled, tough cut of meat that should be cooked rare to medium rare and sliced thin across the grain. Skirt steak is the full-flavored cut of beef usually used for fajitas and it takes very nicely to this Asian preparation. If you have time, make double the sauce and marinate the meat in half of it for 1 hour.
** I just made 3x the marinade, and used 3 pounds of beef!! We marinded it for 5 hours and then grilled it instead of using the skillet. It lasted us for four meals =). We did it straight with rice, we cut it up for alfred pasta bowls, OH MY GOSH FANTASTIC!, and we put it in grilled cheese sandwiches.**
3 tablespoons soy sauce
2 scallions -white and green parts-, thinly sliced
2 tablespoons rice vinegar
1 tablespoon dark brown sugar
2 teaspoons finely grated fresh ginger -use a Microplane-
1 1/2 teaspoons toasted sesame oil (**I used olive oil and it was great**)
1 garlic clove, minced
1 pound skirt steak
Kosher salt and freshly milled black pepper
Whisk together the soy sauce, scallions, vinegar, brown sugar, ginger, sesame oil, and garlic and set aside. Season the steak with salt and black pepper on both sides. Cut into pieces (**I didn't- I just did it with the whole flap of meat**), if necessary, in order to fit all of it into the marinade bowl.
Later, after meat has marinaded:
Heat 2 tablespoons of the oil in a large skillet over high heat until hot (**I just used cooking oil spray for the grill**); add the meat. Sear the steak on both sides, 4 to 6 minutes total for medium-rare. (**On the grill it was 2 1/2 minutes on each side**)
Transfer the meat to a platter, cover loosely with foil. Tent this way for at least five minutes.
To serve, slice the steak thin, against the grain, at an angle.
(**I also microwaved the leftover marinade so that I could still use it since it had had the raw meat in it. That way I put it over my white rice. FANTASTIC!**)
I changed a few things- like I cooked it on the grill instead of a skillet, and I marinaded it for a lot longer. So good!
Korean-style Beef
Makes 4 servings
Hands-on time: 25 minutes
Total preparation time: 25 minutes
Skirt steak (in California it's non-marinated carnitas) is one of those ingredients you would have to be very talented to mess up. It is a well-marbled, tough cut of meat that should be cooked rare to medium rare and sliced thin across the grain. Skirt steak is the full-flavored cut of beef usually used for fajitas and it takes very nicely to this Asian preparation. If you have time, make double the sauce and marinate the meat in half of it for 1 hour.
** I just made 3x the marinade, and used 3 pounds of beef!! We marinded it for 5 hours and then grilled it instead of using the skillet. It lasted us for four meals =). We did it straight with rice, we cut it up for alfred pasta bowls, OH MY GOSH FANTASTIC!, and we put it in grilled cheese sandwiches.**
3 tablespoons soy sauce
2 scallions -white and green parts-, thinly sliced
2 tablespoons rice vinegar
1 tablespoon dark brown sugar
2 teaspoons finely grated fresh ginger -use a Microplane-
1 1/2 teaspoons toasted sesame oil (**I used olive oil and it was great**)
1 garlic clove, minced
1 pound skirt steak
Kosher salt and freshly milled black pepper
Whisk together the soy sauce, scallions, vinegar, brown sugar, ginger, sesame oil, and garlic and set aside. Season the steak with salt and black pepper on both sides. Cut into pieces (**I didn't- I just did it with the whole flap of meat**), if necessary, in order to fit all of it into the marinade bowl.
Later, after meat has marinaded:
Heat 2 tablespoons of the oil in a large skillet over high heat until hot (**I just used cooking oil spray for the grill**); add the meat. Sear the steak on both sides, 4 to 6 minutes total for medium-rare. (**On the grill it was 2 1/2 minutes on each side**)
Transfer the meat to a platter, cover loosely with foil. Tent this way for at least five minutes.
To serve, slice the steak thin, against the grain, at an angle.
(**I also microwaved the leftover marinade so that I could still use it since it had had the raw meat in it. That way I put it over my white rice. FANTASTIC!**)
Monday, September 1, 2008
A Toast
Food Network just showed a recipe for a Jamaica Coctail!!!
Make the Jamaica concentrate as normal- but also slice fresh ginger in the concentrate to add a zestful flavor. He didn't put sugar in the Jamaica concentrate, but made a simple syrup to add to the coctails by boiling sugar and water.
Coctail:
2 parts Jamaica concentrate
1 part Lime Juice
1 part Rum
1 part simple syrup
Ice to shaker
I think you could make it blended too, but he just shook it.
Sound yummy! Can't wait to try it!!
Make the Jamaica concentrate as normal- but also slice fresh ginger in the concentrate to add a zestful flavor. He didn't put sugar in the Jamaica concentrate, but made a simple syrup to add to the coctails by boiling sugar and water.
Coctail:
2 parts Jamaica concentrate
1 part Lime Juice
1 part Rum
1 part simple syrup
Ice to shaker
I think you could make it blended too, but he just shook it.
Sound yummy! Can't wait to try it!!
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