Mongolian Beef

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Asian cooking tends to involve a plethora of prep work. It's said that in order to preserve fuel, they cut up their meat and vegetables into very small pieces (hence the length of time it takes to prep) and cooked it quickly over very high heat. Luckily this recipe doesn't involve any veggies, so your prep time will be significantly less.

I have to admit that I began this with great trepidation. Not because it is difficult, but because the family I cook for has Asian roots. The ingredients though are straight forward and the method easy...and it quickly became one of their favorite dishes.



Ingredients: Yield 4

2 T. Tamari Sauce (Regular Soy Sauce will work fine)
2 Dashes Hot Pepper Sauce (I used Tobasco because it's all we had)
1 T. Cornstarch
1 T. Rice Wine Vinegar
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2 T. Peanut Oil
1 Inch Fresh Ginger, cut into strips
4 Cloves Garlic, sliced
1 # Beef Sirloin, cut into strips
3 Bunches Scallions, greens only, sliced

Method:

1. Combine all of the ingredients above the line in a bowl. Whisk to ensure there are no lumps. Set aside.

2. In a large skillet or wok, heat the peanut oil. Add the ginger & the garlic & saute 2 minutes being sure it does not burn. Remove and discard.

3. Into the oil, add beef and saute until browned. Add sauce and allow to thicken, usually about 1-2 minutes. Garnish with scallions & serve over rice with steamed broccoli.

Chicken Sliders

I know that a while back I was baffled by those tiny little burgers called slider. Truth be told, I still am, but as a caterer, they just make sense and as a hostess they couldn't be a better choice. These babies are quick little bites that disappear quickly. (They're also super easy to make!)

For the Sauce:
1/2 C. Mayo
3 t. Curry Powder
3/4 T. Plain Yogurt
3/4 T. Ketchup
1 Clove Garlic, minced

Combine all of the ingredients above & refrigerate until sliders are prepared.

For the sliders:
2# Ground Chicken
6 T. Fresh Cilantro, Chopped
1/4 C. Green Onions, Chopped
2 T. Fresh Ginger, Peeled & Minced
2 t. Ground Cumin
3/4 t. Chili Powder
1 t. Kosher Salt
24 Small Dinner Rolls, split & toasted

1. Use pre-ground chicken & combine all of the ingredients minus the rolls. Form into 24 small patties (they should be about the same size as your rolls). If you find that the meat is sticking to your hands, wet them with a little water. You'll find it easier to form the patties with wet hands.

2. Once the patties are formed, grill or broil the sliders until done, about 3-4 minutes per side.

3. Spread curried mayo on one side of each bun, top with a slider and serve warm.

Orange Rosemary Turkey

Adding any flavor under the skin of a bird will always result in better seasoning. Adding butter under the skin will yield a crispy, golden brown skin that no one will want to pass up. Try this Orange Rosemary Butter under your next Turkey for a fresh twist on an old bird...

1/2 C. Unsalted Butter, room temperature
2 T. Orange Zest
4 t. Fresh Rosemary, Minced
TT (to taste) Salt and Freshly Ground Pepper


Method:
1. Combine all ingredients
2. Working from tail end of turkey, gently slide your fingers between skin and flesh on breast, legs and as much of the thighs as you can.
3. Next, slide your fingers between skin and breast of turkey from neck end. Spread about half the rosemary-orange butter underneath skin and over meat on turkey breast, legs and thighs. 4. Spread remaining butter over outside of skin.
5. Roast turkey as usual

Moroccan Lemon Chicken with Couscous

Ingredients: Serves 2

1 T. Olive Oil
2 Boneless Chicken Breasts, w/ skin
1 Small Onion, sliced
1/4 t. Paprika
1/4 t. Cinnamon
2 t. Grated Lemon Zest
1 1/2 t. Flour
1 1/2 C. Chicken Stock
1 T. Honey
1/2 C. Chickpeas

Method:

1. In a large saucepan heat the olive oil until it's very hot, but not smoking. Season the chicken with salt and pepper and place it skin side down in the pan. Sear chicken until golden brown on each side. Remove from the pan.

2. In the same pan, add the onion and saute until soft, about 4 minutes. Add the flour and the spices and toast for about 2 minutes. Add the broth, honey and lemon zest. Whisk well and add the chicken back into the pan. Simmer 8 minutes.

3. Add the chickpeas. Heat for another minute or so. If the sauce has not thickened to your liking, remove the chicken again and reduce the sauce until it coats the back of a spoon. Serve the chicken over couscous and drizzle with the sauce.

Couscous

Ingredients:

1 C. Couscous
1 C. Chicken Stock
1 T. Olive Oil
2 Cloves Garlic, chopped
1 t. Salt
1 t. Tumeric
1.2 t. Cinnamon
2 t. Lemon Zest

Method:

1. In a saucepan, combine all of the ingredients except for the couscous. Bring to a boil.

2. Add the couscous and stir immediately. Remove from heat and cover for 10 minutes. Fluff with a fork and serve.

Chicken with Tomato Concase

Ingredients:

Chicken Breast, boneless & skinless 3
Salt & Pepper To taste
Clarified Butter* 1 fl oz.
Onion, small dice 2 oz
Garlic, chopped 6 cloves
Dry white wine 4 fl oz
Lemon Juice 1 oz
Tomato concasse 6 oz
Chicken Stock 4 fl oz
Fresh Basil, chiffonade 6

Method:
1. Season chicken w/ salt & pepper; dredge in flour, shaking off the excess
Saute chicken in butter til golden. Remove from pan, hold in warm oven.

2. Add onions & garlic with a little butter in the same pan. Saute until translucent.

3. Deglaze pan with wine and lemon juice. Make sure to loosen all fond (brown bits from cooking chicken)

4. Add tomato concasse & stock. Saute to combine flavors & reduce.
Return chicken to pan

5. Add basil. Adjust seasoning if necessary

*If you do not know how to clarify butter or simply don't want to, normal butter will do.

*To concasse a tomato, simply put an "X" in the bottom of each tomato and drop it into just boiling water until you see the skin loosen. Take out of hot water and immediately shock in icy water. Peel and dice tomatoes, removing seeds.

*Chiffonade means to roll the leaves like a cigar (all at once is ok) and cut the tip in order to make long thin strips of the leaves. (Shreds if you will)