Monthly Archives: March 2008

Za Jiang Mein (Pork & Bean Chinese Noodles)

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Submitted by randilicious

Ingredients

3 tbsp extra virgin olive oil 1 lb ground pork
¼ c. brown bean sauce 2 tbsp sugar
¼ c. beer 1 lb Chinese noodles (non egg-based)
¼ c. chopped scallions ½ c. shredded cucumbers
3 cloves garlic, minced 1 tsp red pepper flakes
¼ c. bean sprouts (optional) 1 pkg tofu, chopped into small pieces (optional)

Directions

  1. Heat the oil in the wok. When oil is ready, add the garlic, then the pork. Brown evenly. If so desired, add tofu after pork has been browned.
  2. In a separate bowl, mix beer & brown been sauce. Blend well.
  3. Add the bean sauce mixture to the ground pork.
  4. Sprinkle sugar & red pepper flakes into sauce. Stir until the sauce is piping hot. Reduce heat & allow to simmer uncovered.
  5. As sauce simmers, in a separate pot, boil noodles in water for approximately 3 minutes. Drain the noodles.
  6. To serve, put noodles into a bowl, then spoon sauce over noodles. Garnish generously with scallions, bean spouts, & cucumber on top.

Chef’s Note: You can find the brown bean sauce in most Asian grocery stores.

Beef Stroganoff

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Submitted by NorthernDarling

Ingredients

7 tbsp unsalted butter 3 shallots, finely chopped
1lb. shitake mushrooms, stems removed, roughly chopped 1lb. white button mushrooms, sliced
½ c. cognac 2 c. heavy cream
1 tsp English-style mustard 2 tbsp olive oil
2lb. beef tenderloin, cut into strips 1/8″ thick 1 bag broad egg noodles
¼ c. fresh flat-leaf parsley, finely chopped salt & pepper to taste

Directions

  1. Beef Stroganoff by cobalt123 on FlickrIn a large sauté pan over medium-high heat, melt 2 tbsp butter. Add shallots, & sauté until translucent, about 3 minutes. 
  2. Add mushrooms, & cook until liquid is released yet mushrooms are still firm, about 5 minutes. 
  3. Transfer shallots & mushrooms to a medium bowl; set aside. Remove pan from heat. 
  4. Add ¼ c. cognac to de glaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. 
  5. Add cream, & return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt & pepper.
  6. Heat 4 tbsp butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, & add to mushrooms. 
  7. Once all the meat is seared, de glaze sauté pan with remaining ¼ c. cognac, & return meat, mushrooms, & cream mixture to sauté pan. 
  8. Cook until just heated through, about 5 minutes.
  9. Toss pasta with Butter & Salt. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with black pepper & parsley.

Meatballs

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Submitted by Caaien
Serves Approx. 24

Ingredients

1lb. ground sirloin 2 tsp Worcestershire sauce
1 large egg ½ c. Italian bread crumbs
¼ c. shredded Romano, Parmesan, & Asiago cheese blend 1 tsp McCormick California Style Crushed Garlic
salt & pepper

Directions

  1. Preheat oven to 425°F.
  2. Combine all ingredients in large bowl.
  3. Roll into ½” balls.
  4. Place on greased sheet or shallow pan.
  5. Bake 10-12 minutes, until no longer pink.

Moroccan Lamb & Fruit Stew

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Submitted by serenityn0w
Servings: 6-8

Ingredients

1-2 tsp crushed dried red pepper ¾ tsp ground turmeric
¾ tsp ground ginger ¾ tsp ground cinnamon
½ c. tsp salt 2 lbs. well trimmed, boneless leg of lamb, cut into
2 tbsp olive oil or cooking oil 1″-1½” pieces
2 large onions, chopped 3 cloves garlic, minced
1 14 oz. can beef broth 1 tbsp cornstarch
2 tbsp cold water 1 c. pitted dates
1 c. dried apricots Hot cooked couscous or rice
¼ c. toasted slivered almonds Orange peel curl (optional)

Directions

  1. In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, & salt. Coat meat with seasoning mixture. 
  2. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3½ or 4 qt. electric slow cooker. Add onions & garlic; stir to combine. Pour beef broth over all.
  3. Cover & cook on low-heat setting for 7-9 hours or on high-heat setting for 3½-4½ hours or until meat is tender. 
  4. Skim fat from the surface of the juices in the slow cooker. Stir cornstarch into the cold water; stir into crockery cooker.
  5. Add dates & apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover & cook for 30 minutes more or until mixture is slightly thickened & bubbly.
  6. To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls.

Guaranteed to Get Laid Meal

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Submitted by RenFestKarla
Servings: 6-8

Ingredients

2 steaks Meat tenderizer
Garlic powder Cracker Barrel Baked Potato Seasoning
½-1 c. dark brown sugar 1-2 16oz containers Breakstone’s Sour Cream
4 potatoes, suitable for baking butter
1 can corn

Directions

  1. Cook the steaks to your personal taste. Use the meat tenderizer, garlic powder, & baked potato seasoning to season to taste. Cut up the steaks in bite sized pieces.
  2. Preheat your oven to 350°F.
  3. In a decent sized oven safe bowl, mix 1-2 containers of Breakstone’s sour cream or other premium brand, the brown sugar (may add more to reach a nice caramel color), & a good shaking of garlic powder.
  4. Mix in the steak bites & put into the preheated oven for 45 minutes or until the top is a nice golden brown color.
  5. In the microwave, “bake” the potatoes (usually takes around 6 minutes) then put them into the oven with the steak mix.
  6. About 2 minutes before done, put the corn into a bowl with a decent amount of butter & microwave for 2 minutes.
  7. When finished, put then baked potatoes into small bowls & open them up, softening up the insides. Put a decent amount of corn & butter in, then top off with the steak mixture.
  8. Enjoy heaven in a bowl!
Chef’s Note: I’ve experimented with many brands of sour cream & the cheaper stuff just doesn’t bake as well.