Monday, 22 May 2017

Korean BBQ Wraps

Slow Cooked Korean BBQ Wraps

Ingredients:

Slow Cooker Korean BBQ Beef:

1 Pound Beef Steak, like flank, sirloin, strip loin or 'quick fry'
1 Asian Pear
2 Inch Piece Ginger Root
4-5 Clove Garlic
1/4 Cup Soy Sauce
1/4 Cup Brown Sugar
1 Tablespoon Sesame Oil

Wraps:

4-6 Flour Tortillas
Cooked Rice (1-2 cups)
1 Cup Bean Sprouts
1 bunch green onion
1 Tablespoon Sesame Oil
Salt
1/4 Cup Mayonnaise
2 Tablespoons Sriracha Sauce

Other toppings could include more veggies or mushrooms, seaweed strips, Sesame seeds etc.

Special Equipment:

Slow Cooker
Food Processor with blade attachment, recommended

Instructions:

Slice the steak into one centimeter slices and add to slow cooker insert. In the bowl of a food processor add the ginger root, garlic and peeled, cored and roughly chopped Asian pear. Pulse several times into a rough paste. Add to slow cooker insert. Stir in the soy sauce, brown sugar and Sesame oil. Cover and cook on high for 3-5 hours, or low for 6-8 hours.

To prepare wraps, cook rice set aside. Thinly slice green onions set aside. In a small bowl stir together the mayonnaise and Sriracha Sauce, set aside.

To prepare bean sprouts, bring a small pot of well salted water to a boil, blanch bean sprouts for twenty minutes. Drain and season with salt and stir in 1 Tablespoon of Sesame oil, set aside.

When beef s cooked, place a tortilla on a plate, and arrange beef, rice, green onions, bean sprouts and spicy mayo to your liking. Fold and roll the wrap how you like.

Enjoy!

Notes:

If you aren't into Asian wraps you could also serve this as a rice bowl, just omit the tortillas, spoon cooked rice into a bowl and arrange the filling ingredients on top.

For a more authentic Korean BBQ, place all the individual fillings in small serving bowls, and serve with large pieces of lettuce, fill lettuce leaves with the ingredients and use the lettuce like a tortilla.

My husband spent a year in Korea and he was quite happy with the flavours in this meal.

Crispy Ginger Beef

Crispy Ginger Beef

Ingredients:

1 pound beef steak, like flank, strip, sirloin or one labeled 'quick fry'

Batter

1/2 Cup Corn Starch
1/4 Cup Cold Water
1 Egg

Sauce

2-3 Inches(1/4 Cup) Ginger Root, Grated
5 Cloves Minced Garlic
3 Tablespoons Soy Sauce
4 Tablespoons Rice Vinegar
1 Tablespoon Sesame Oil
1/2 Cup White Sugar
Red Pepper Flakes to taste
Vegetable Oil

Special Tools:

Deep fryer is recommended

Instructions:

Heat deep fryer or a deep skillet with at least 1 inch of vegetable oil to about 375°F.

In a medium size bowl measure out the corn starch, and add the water and egg. Whisk together until smooth. 

Thinly slice the steak, roughly 1 centimeter wide strips. Transfer the sliced steak to the batter and stir to coat evenly.  Set aside.

In a medium size sauce pan heat roughly one table spoon of vegetable oil over medium heat until hot but not scorching, roughly 5 minutes. 
Add the minced garlic and grated ginger root, and stir fry for about three minutes. Add the soy sauce, rice vinegar, Sesame oil and sugar and stir to combine. If some extra spicy flavor is desired, add red pepper flakes, starting with about one teaspoon. Reduce heat to low, simmer for a few minutes, taste and adjust sauce to your liking.

Once oil in fryer is heated, storage beef strips in the batter again to separate, carefully lower strips into the hot oil, being careful to not over crowd the oil. Fry beef strips for about 2-3 minutes in batches. Transfer cooked beef strips to a plate lined with paper towel. Once all beef has been fried, toss with the prepared ginger sauce.

Serve over rice or noodles.

Enjoy!

Notes:

Terribly sorry for the long break in posts, I got a promotion at work which took up a lot more of my time and then I got pregnant! Which caused me to seek out comforting, familiar foods for most of the past year so I wasn't doing a lot of new recipe testing.

I became a mommy in April 2017, and now that I am getting the hang of parenthood I thought I should catch up on my recipe cataloging.

Now back to the blog, I have made this recipe several times now and I would really recommend using a deep fryer to cook the beef, I have tried heating oil in my cast iron skillet but I just can't seem to get the oil temperature​ hot or steady enough to crisp up this batter unless I use my deep fryer. But if you have a candy thermometer to check your oil temperature you might have better luck.

Also sorry if the formatting is off on this post, I used to do all my blogging on my laptop, but I am trying to do it on my phone now. I am not known for my ability to use a smart phone well... I should eventually get the hang of things though.

Saturday, 2 April 2016

Breakfast Sausages

Breakfast Sausages

Ingredients:

1 Pound Ground Pork (a small percentage should be high in fat, like pork belly)
2 Teaspoons Salt
1 Teaspoon Pepper
1 Teaspoon Sage
1 Teaspoon Thyme
1/2 Teaspoon Ground Rosemary
2 Teaspoons Brown Sugar
1/4 Teaspoon Ground Nutmeg

Instructions:

Allow ground pork to sit at room temperature for at least 30 minutes.

In a medium bowl add the ground pork, salt, pepper, sage, thyme, rosemary, sugar and nutmeg. Mix thoroughly.

Shape meat mixture into small balls and press into flat disks. Cover in wax paper or plastic wrap and freeze until ready to serve.

To serve, heat a skillet over medium heat, fry 3-5 minutes per side until golden brown and cooked through.

Enjoy!

Notes:

You can do more traditional sausage and put this mixture into casings and form links, but I like my morning round sausage and so that is how I wrote it.

Apple Crisp Cheesecake

Apple Crisp Cheesecake

Ingredients:

Crust

1/4 Cup Brown Sugar
1 Cup Graham Cracker or vanilla cookie crumbs
3/4 Cup Rolled Oats
1/2 Cup Melted Butter

Cheesecake Layer

3 Bricks Cream Cheese(8 ounces each)
1 Egg
2 Tablespoons Flour
1/4 Cup Brown Sugar
1/4 Cup White Sugar
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice

Topping

2-3 Peeled and thinly sliced apples
1/4 Cup Rolled Oats
1/4 Cup Brown Sugar
1/4 Cup Flour
1/2 Teaspoon Cinnamon
2 Tablespoons Melted Butter

Instructions:

Thoroughly grease a 9X13 inch baking dish. If desired, also coat in a thin layer of white sugar to ensure finished dessert comes out easily.

Allow eggs and cream cheese to stand at room temperature for at least 30 minutes.

Preheat oven to 350°F.

Crust

To prepare crust, mix together sugar, oats, and crumbs in a large bowl. Melt the butter and drizzle over top. Mix together into a very crumbly blend. Press crumbly mixture into the bottom of the prepared baking dish. Press the crust up the sides of the baking dish slightly, and try to get the bottom thin and even.

Bake crust in preheated oven for 5 minutes.

Keep the oven on!

Cheesecake Layer

In a large bowl cream the cream cheese with electric beaters for about 3 minutes. Add in the egg, flour, sugar and spices. Cream until everything is blended smooth. Pour the cream cheese mixture over the crust and carefully spread in an even layer.

Topping

Arrange the thinly sliced apples over top of the cheesecake layer.

In a small bowl mix together the flour, oats, sugar and cinnamon. Melt the butter and drizzle over top. Blend into a crumble. Spread the crumble over top of the apple slices.

Bake the entire dessert uncovered for 40-50 minutes. The center of the cheesecake shouldn't feel wiggly anymore when it is cooked through.

Let cool for 30 minutes- an hour on a rack, then cover and chill for at least one hour to fully set the cheesecake. Keep chilled until ready to serve.

Enjoy!

Saturday, 26 March 2016

Stuffed Pork Loin

Stuffed Pork Loin

Ingredients:

1 Pork Loin Roast, butterflied and flattened to about 1/2 inch thick
10 Ounces Frozen, chopped Spinach, Thawed and drained of excess water
1/3 Ounces grated Parmesan Cheese
1/3 Ounce Feta Cheese, crumbled
2-3 Cloves Garlic
Olive Oil
Salt and Pepper
Prosciutto, thin slices

1/2 Cup chicken or vegetable stock

Butcher's twine

Instructions:

Butterfly the pork loin and flatten to about 1/2 inch thick. Season all over with salt and pepper.

In a medium bowl stir together the spinach, Parmesan cheese and feta cheese along with the cloves of garlic, minced. Season with salt and pepper lightly and stir to blend together.

Arrange slices of prosciutto, just over lapping each other across the open face of the butterflied pork loin. Pour the spinach mixture over the prosciutto and gently press the filling into an even layer over top of the prosciutto.

Starting from one side, tightly roll the pork loin into a log shape and tie with butcher's twine. Wrap entire thing up in plastic wrap tightly and chill for 30 minutes in the fridge.

After 30 minutes, remove from fridge and let stand 10 minutes at room temperature. While meat rests, heat a skillet to medium high heat. Add a small amount of olive oil to heated skillet. Preheat oven to 375°F.

Sear pork loin all over until lightly browned on all sides. Add the 1/2 cup of stock and transfer skillet to the oven and roast until center of pork is cooked through, roughly 40 minutes.

Remove pork from skillet to serving platter, cover with foil and rest 10-15 minutes.

To serve slice the roast into 1 1/2 inch slices, and pour some of the remaining stock from the skillet over the slice to keep the pork moist and tender.

Enjoy!

German Lamb Spice Rub

German Lamb

Ingredients:

Rack of lamb, small leg roast, or Loin steaks, whichever you prefer
2 Cloves Garlic
Salt and Pepper
1 Teaspoon Ground Clove
1 Teaspoon Brown Sugar
3-4 Tablespoons Dijon Mustard

Instructions:

Preheat oven to 375°F.

Remove lamb from packaging, pat dry with paper towels and season well all over with salt and pepper all over on all sides. Allow lamb to rest at room temperature at least 15 minutes.

Heat a large skillet to medium high heat.

Once lamb has rested, sear lamb all over until just browned. Set aside.

In a small bowl mix together Dijon mustard, brown sugar, and ground cloves. Mince the garlic and stir everything together.

Smear the Dijon Mustard mixture all over the lamb, evenly coating it. Place prepared lamb in a shallow baking dish and roast until cooked to med-rare, time will depend on what variety of lamb you are making. Best advice is roast for at least 20 minutes, most loins and rack of lamb will be done then, a leg roast will likely need more time.

Once lamb is cooked, remove from oven, and let rest 10 minutes before serving.

Goes great with garlic mashed potatoes and a veggie side.

Enjoy?

Ginger Carrot Salad Dressing

Ginger Carrot Salad Dressing

Ingredients:

2-3 Peeled Carrots, chopped
1/4 Cup Grated Ginger root
1/4 Cup Diced Onion, (1/2 small onion)
2 Tablespoons Honey or Sugar
2-3 Tablespoons White Miso Paste
1/2 Cup Vegetable Oil, like Canola or light Olive Oil
2 Tablespoons Sesame Seed Oil
1/4 Cup Rice Vinegar
Water
Salt and Pepper

Instructions:

In the bowl of a food processor fitted with the blade attachment add all the chopped carrot, ginger root, onion, honey, miso, vegetable oil, sesame see oil and rice vinegar. Season lightly with salt and pepper.

Pulse the food processor several times until ingredients blend into a smooth paste. Add about 2 tablespoons of water and pulse again, continue to add small amounts of water and pulse until salad dressing is smooth and has a good consistancy.

Taste and adjust any seasonings as needed. Keep chilled until ready to serve.

I usually serve this dressing over top of an iceburg lettuce with shredded carrot salad.

Enjoy!