Carne en su Jugo (Meat in it's Juices)

 

 

I first had this when a friend brought it over from a restaurant. I'd never heard of it, but I love Mexican food and this soup was amazing. It's also easy to make! The fun thing about it is since the toppings and veggies are served on the side, it can be customized to anyone's preferences. A great meal for a party or a cold wintry night.

Ingredients:

8 fresh tomatillos
3 serrano chile peppers
6 cloves garlic, peeled
3 cups beef stock or broth
12 slices bacon
3 pounds skirt or flank steak
3 cans pinto beans (15.5 ounce each)
1 red onion
1 bunch cilantro
Ground black pepper, to taste
Salt, to taste

Optional Toppings / Extras:
Diced Tomato
Diced Onion
Grilled Knob Onions (Cebollitas Asadas)
Chopped Cilantro
Lime Wedges
Hot Sauce or Salsa
Pickled or Sliced Radishes
Sliced or Diced Avocado
Mexican Rice
Corn Tortillas and/or Tortilla Chips or Strips
Cheese (Queso Cotija or Cheddar)

Directions:

There are 2 options here; to truly make this from scratch, or skip a couple of steps and make it an easier way. I made it from scratch, but if you don't have access to tomatillos or an immersion blender, you can easily buy tomatillos in cans or even tomatillo juice in the Mexican aisle of any grocery store... or even go one step further and substitute the tomatillos for one bottle of mild salsa verde, in which case you wouldn't need to blend the soup at all.

Here's the from scratch version:  Cook the bacon until crispy, remove to drain and reserve some of the bacon fat. While the bacon is cooking, dice the skirt steak into bite sized pieces. Using some of the bacon fat as oil, season the skirt steak with a little salt and pepper and sear it in a frying pan until lightly browned. It doesn't have to be cooked all the way through, as it will be going into the soup; this step is just to give it a bit of caramelization so it will have more flavor. Once all the steak is lightly cooked, set it aside. 

Peel the tomatillos and rough chop the serrano peppers (remove the seeds if you want the soup to be less spicy). Rough chop the garlic and red onion and remove the larger stems from the cilantro. Add the tomatillos, peppers, garlic, onion, cilantro, beef broth, about 1/2 cup of the cooked steak and a few slices of the bacon to the bottom of a large soup pot. Use an immersion blender to blend the mixture until smooth.  If you don't have an immersion blender, you can use a regular blender and then transfer to a pot.

Bring the mixture to a boil, then reduce heat to medium. Add the beef. Simmer until tender, at least 30 minutes, or until the texture of the soup is to your liking (the longer you cook it, the thicker it will get).  Either crumble or rough chop the bacon while the soup is cooking. Just before serving, stir the bacon and beans into the soup.

As mentioned, you can serve this with any number of toppings or rice on the side. I served it with rice, tortillas, grilled knob onions, sliced radishes, cilantro, extra salsa and diced avocado!

Classic Chinese Fried Rice

 

Fried rice is one of my absolute favorite Chinese dishes. Personally, shrimp fried rice is my go to, but there are so many variations. It's also super easy and affordable to make, once you know a few tricks!

 
Ingredients:

4 whole large eggs, whisked until smooth

1/4 cup soy sauce, or to taste
1/4 cup sesame oil
1 large bag frozen peas with diced carrots
4 cups cooked rice

8 green onions, chopped, including white parts

1/2 teaspoon white pepper

Protein (if desired)

1 lb raw, peeled, deveined shrimp  (sauteed until pink and firm, but not overcooked)

OR - you can add diced chicken, Chinese BBQ Pork (click link for recipe) mixed vegetables, steak... this is an easy recipe to modify!

Directions:

Heat the sesame oil on medium high heat in a large non-stick pan and add the rice. The true secret for fried rice is that leftover, cold or room temperature rice is far easier to crisp than hot rice you've just steamed. If you know you're making this dish in advance, you can make the rice the day before OR what I usually do is if I make some sort of dinner with rice, I set some aside and make fried rice sometime later that week.

The first time I learned this trick, someone suggested saving plain takeout rice and using it to make fried rice... a funny idea, ordering Chinese delivery one day and then making Chinese food from scratch a few days later!  But... I've used this trick multiple times, ha ha... I do really like fried rice!

Cook the rice, stirring as necessary, for about 10 minutes or until it gets brown and crispy.  Add the egg to the edge of the pan and mix it around until scrambled, then integrate into the rice.  Add the veggies, soy sauce and white pepper, then cook until desired texture is achieved.  Taste and add additional soy, if needed.

If adding protein or veggies, you would cook those separately and then stir in once the rice is done.  Enjoy!

Char Siu - Chinese BBQ Pork

I wanted to make BBQ pork fried rice and had never realized that the pork in the rice is itself, from a classic Chinese recipe called "Char Siu". It's used in various recipes or just served alone.... and it's delicious.

Ingredients:
4 lb pork shoulder roast
1/4 cup soy sauce
1/4 cup hoisin sauce
4 cubes red bean curd
4 tablespoons five spice powder
1/4 cup honey
1/4 cup Shaoxing cooking wine (Chinese cooking wine)
1 tsp ground white pepper
2 tablespoons sesame oil
2 cloves garlic, finely chopped

Glaze:
1/4 cup honey
1/2 cup marinade


Directions:

Slice the pork roast along the grain into long strips no thicker than 2 inches. Trim off any large pieces of fat.

Mix all the ingredients (with the exception of the glaze items) and mash in the bean curd.  Whisk until combined.

Pour marinade over pork until coated and marinate for 24-48 hours in the refrigerator, turning the pork at least once to ensure even distribution.  Reserve some of the leftover marinade for the glaze.

When ready to cook the pork, heat an oven to 400 degrees. Roast the pork uncovered for 15 - 20 minutes or until it starts to brown.  Whisk the glaze ingredients together until combined. Remove the pork from the oven and brush with the glaze, then return to oven for about 10 minutes, or until the glaze has dried.  Remove and glaze again.

You can glaze the pork as many times as you like, but somewhere between 3-5 times should do the trick.  Roast for about an hour or until the internal temp reaches 155 degrees, then remove.

If the pork does not have a crispy exterior at this point, glaze it again and turn the oven to broil, leaving the oven door open, until the meat is charred as desired.

Be sure to let the pork rest for at least 10 or 15 minutes before serving.  If making for fried rice, dice the pork into 1 inch pieces and combine with rice - here's a recipe for fried rice.  Enjoy!

Crispy Mongolian Beef

Serves 2 to 4

Ingredients:
Vegetable oil (for frying)
2 teaspoons ginger, minced
2 tablespoons garlic, chopped
1 cup soy sauce
1 cup water
1 cup dark brown sugar
2 lbs flank steak
1 cup cornstarch (divided,1/2 cup for sauce, 1/2 cup for beef)
6 green onions, sliced on the bias in approx. 1 inch pieces
2 cups sliced mushrooms (if desired)
2 tablespoons white sesame seeds (if desired)

3 cups white rice (if desired)

Directions:
Heat about 2 tablespoons of oil in a sauce pan over medium heat. Add green onions, ginger and garlic to the pan and fry until softened. Add soy sauce and water, then add brown sugar and cornstarch and stir until the sauce thickens. Remove from heat and let stand.

If you would like to add mushrooms to the dish, cook those separately and set aside.

Slice the flank steak against the grain into thin, bite sized slices. Dab with a paper towel to remove excess moisture, then dip each piece of meat into cornstarch on both sides. Let the beef stand for about 10 or 15 minutes, to allow the cornstarch to adhere.

Heat about 1 cup of oil in a skillet or wok on medium heat. Add beef to the oil in batches, frying until just crisp and removing to let drain on paper towels.

Once all the beef is fried, pour any remaining oil out of the pan. Add the beef, sauce and mushrooms (if using) and warm on low heat until meat and veggies are covered in sauce and hot.  Remove and garnish with sesame seeds if desired, then serve.  This is most frequently served over white rice. Enjoy!

Loaded Irish Potato Pancakes (Boxty)

Boxty are traditional Irish pancakes, different than American style potato pancakes in that they are made from half hash browns, half mashed potato. I prefer them to traditional potato pancakes; something about the mixture helps make them a bit less greasy.

The Irish saying goes, "Boxty in the griddle, boxty in the pan, if you can't make boxty, you'll never get a man!"  Sexism and cooking; a great combination!  Happy St Paddy's Day!

Yield: 4-6 servings

Ingredients:
3 cups grated raw potatoes or frozen shredded hash browns
2 cups all purpose flour
2 cups mashed potatoes
3 eggs
1/4 cup milk
Salt and pepper, to taste
Vegetable or olive oil, for frying

Directions:
Prepare mashed potatoes using standard methods and set aside to cool (can be made the night before, or used from leftovers).  Toss the grated potatoes with flour in a bowl.  Stir in the mashed potatoes.  In a separate bowl, whisk together eggs and milk, then add to the potato mixture.   Season to taste with salt and pepper.

Heat the oil on a griddle or pan, then drop the potato mixture in large tablespoons onto the hot surface, pressing down slightly to form patties.  Fry on both sides until golden brown, about 5-7 minutes per side.  Drain on paper towels and serve while warm.

Note: I turned these into "loaded boxty" pancakes; with sour cream, crumbled bacon, cheddar cheese and green onions. There are a lot of variations on boxty, so if you're in the mood to experiment, search online for more ideas.  In Ireland, these are traditionally served with breakfast or dinner, so there are a ton of ways to serve this recipe.  Enjoy!

Meatless Meatballs

 

I stumbled upon this recipe while trying to make a meal that was both hearty and delicious for a vegetarian friend.  This turned out really nice and the texture is surprisingly similar to a meaty meatball.

One caveat - I tried making the veggie meatballs even healthier by omitting the frying and that version wasn't nearly as tasty, or as textured, as the fried version.  Oil, you win again!  Bake for health or fry for flavor! 

Yield:  about 20 appetizer sized meatballs 

Ingredients:
Olive oil, for frying 
4 cloves garlic, minced 
1 medium white onion, finely chopped 
1 pound mushrooms, finely chopped
1 large zucchini, diced
1 jalapeno, seeded and minced
1/2 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese 
1 cup panko crumbs
1/4 cup flat-leaf Italian parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped 
2 large eggs
Salt and pepper, to taste

Directions: 
Coat large pan with olive oil and heat to medium-high. Add garlic and onions to hot oil and cook for about 2 minutes.  Add mushrooms, jalapeno, and zucchini.  Cook until softened, then transfer to a mixing bowl.

Add cheeses, panko crumbs, and herbs to the vegetable mixture and mix until well combined.  Season with salt and pepper to taste.  Add the eggs and stir until the mixture comes together.  Cover and refrigerate for at least 30 minutes or up to overnight.

Once the mixture has chilled, form into firm meatballs with your hands or a scoop.  Add more olive oil to a pan, bring to medium-high heat, and fry the meatballs for about 10 minutes, until crispy and golden brown.  For a healthier version, bake the meatballs in 400 degree oven for about 15 minutes or until brown.

Serve with pasta and marinara sauce as an entree, or try adding a little extra cheese to the top and serving as an appetizer with some marinara on the side.  Enjoy! 

Note:  for a vegan version, simply omit the cheese and substitute an egg replacer so the meatballs hold together

Spicy Stewed Mexican Potatoes (Papas Guisadas)

This is a super easy dish to make that is hearty, but still healthy.  I like to make a big batch of this, serve it as a side dish, and then eat the leftovers for lunch for a couple of days.

Yield:  5-8 medium servings

Ingredients:

3 tablespoons vegetable oil

4 cloves garlic, minced

1 large yellow onion, diced

3 pounds russet or red potatoes, cubed

3 serrano peppers, diced (remove seeds for a less spicy dish)

1 large red bell pepper, seeded and diced

3 large tomatoes, diced

1 whole bunch cilantro, stems removed

1 28 ounce can crushed tomatoes

1 cup lime juice

2 tablespoons fresh oregano

Salt and black pepper, to taste

Directions:

Cut potatoes into 1-inch cubes. Cook in boiling water until just tender. Drain and set aside.

In a blender, add the fresh and crushed tomatoes, lime juice, cilantro, oregano, chiles and garlic. Blend until smooth.

Heat oil in a skillet. Add the onion and bell pepper and cook over high heat until slightly soft. Add the potato cubes and continue frying. Once the potatoes are cooked through and have started to brown, pour the sauce over the potatoes, reduce heat, and cook for about 10 more minutes.

Potatoes should be soft and tinged with the color of the tomato before this dish is ready.

Season to taste with salt and pepper, garnish with cilantro, then serve. This dish is great as a meal, a side dish, or in tortillas as vegetarian tacos.  Enjoy!

Oaxacan Red Chile Enchiladas

Making enchilada sauce from scratch is very easy and tastes a million times better than the canned stuff!  This recipe is slightly different than traditional red sauce.  It's very garlicky, a little spicy and a little sweet.  I like to double the sauce ingredients and freeze half later, to use over quesadillas or in beans (or in another batch of enchiladas!) 

 

Yield: approx 6 servings 

 

Ingredients: 

1 medium white onion, diced

2 whole dried guajillo chiles
8 cloves garlic, peeled
6 plum tomatoes, cored and quartered
2 serrano chiles (remove seeds for a less spicy sauce)
2 cups chicken stock
2 tsp. fresh chopped oregano
2 tsp. fresh chopped thyme
1/2 tsp black pepper
1 slice white bread, toasted and crumbled
¼ cup light brown sugar
2 tbsp lime juice
Kosher salt, to taste
18 corn tortillas
2 cups shredded cooked chicken breast
3 cups cheddar cheese (reserve 1/2 cup for topping) 

Garnishes: 
1 cup crumbled Cotija cheese 
1 small white onion, thinly sliced
1/4 cup copped cilantro
Salsa (for serving)

Directions:
Heat a skillet on high heat and add the dried chiles. Toast for about two minutes. Transfer to a bowl and cover with boiling water, then allow to soak for about 20 minutes.  Drain the chiles, reserving the liquid, and remove the stems and seeds.  Transfer the chiles to a blender or food processor along with enough of the soaking liquid to cover the chiles.  Purée until smooth, then set the chile purée aside.

Return the skillet to medium heat, and add the whole garlic cloves, tomatoes, chiles, spices, herbs, and onion.  Cook for about 15 minutes, or until the vegetables are softened.  Add the chicken stock, lime juice, sugar and bread, then cook until the mixture has thickened a bit.  Remove from heat and allow to cool.

Once the mixture has cooled, pour into a blender with the chile puree.  Purée until smooth, then season with salt to taste.  That's the sauce!

For the chicken, I usually boil boneless skinless chicken breast for about 30 minutes, allow it to cool, then shred it by hand.  Depending on how saucy you want your enchiladas, you can add about 1/4 cup of the enchilada sauce to the chicken to coat it.  If not using additional sauce, add a bit of salt and pepper to the chicken so it isn't bland.

Now, set up your enchilada making station!  One bowl of chicken, one bowl of enchilada sauce, one bowl of cheddar cheese, and a pile of tortillas.  And a casserole dish.

The tortillas must be warm in order for them to be pliable enough to fold.  The traditional way to make them pliable would be to fry them, but personally I find that adds more grease (and more calories!) than necessary.  What I usually do is heat about half of the tortillas in the microwave at a time - about 30 seconds will do it.  It won't affect the flavor at all, and if the tortillas get cold while working, you can just nuke them again.

To assemble the enchiladas, start by spooning a bit of the enchilada sauce into the bottom of the casserole dish. Dip a warm tortilla in the enchilada sauce bowl to coat each side.  Place chicken and cheese in the center of the tortilla, then roll tightly.  Place seam side down into the casserole dish, then repeat until the dish is full.  Spoon additional enchilada sauce over the enchiladas, then sprinkle with the reserved 1/2 cup of cheddar cheese.

Bake enchiladas in a 350 degree oven until melty and brown on top, or about 20 minutes.

To serve, transfer the enchiladas to a serving platter.  Sprinkle with cotija cheese, onion rings, and cilantro, and of course, don't forget salsa on the side!  Enjoy!

Double Decker Inside-Out Grilled Ham & Cheese Sammie

This makes an enormous sandwich that you can share with a sandwich loving friend, or eat for two meals!  The method of cooking the cheese into each side of the bread makes for an extra crispy, cheesy sandwich.

Yield: 1 giant sandwich (serves 2)

4 tablespoons unsalted butter, room temperature

4 large slices crusty Italian or Panini bread

1/4 cup Parmigiano-Reggiano cheese

1/2 pound sliced Swiss cheese

1/2 cup shredded Mozzarella cheese 

1/2 cup shredded cheddar cheese

1 pound deli sliced ham

Optional:  any desired condiments or vegetables

Directions:

Heat a griddle, grill pan, or large skillet to medium high heat.  Butter each side of the slices of bread.  Place the bread pieces (you may have to work in batches, depending on the size of your surface) onto the hot surface.  Sprinkle the top of each slice of bread with Parmigiano, cheddar and mozzarella, a light coating for the surface of each slice, about a teaspoon of each cheese.  Allow the cheese to melt for about a minute, then flip over to cook into the bread.  If the cheese falls off, don't worry!  Just place the slide of bread right on top of it, it will still cook into the bread.

Cook for 2-3 minutes, until the cheese is cooked into each slice of bread and is golden brown.  Repeat on each side for all remaining pieces of bread, then remove from heat, leaving the heat on but turning down to medium.

Top three of the slices with the swiss cheese and ham and sprinkle with remaining cheeses, repeating and stacking the sandwich as you go.  Cover with the fourth slide of bread and press together, then place back on the hot surface and cook until the cheese melts, turning once, about 5 more minutes. Cut in half and serve warm, with any desired garnishes.  Enjoy!