This tasty and easy main course or appetizer is adapted from Nancie McDermott’s book Quick & Easy Thai. An optional ingredient which adds a lot to the final dish are Kaffir lime leaves. Fortunately, I have such a tree. (They can also be purchased at specialty stores, sometimes in the produce section and sometimes in Read More …
Fajitas are properly made from skirt steaks, which once upon a time were very inexpensive, as well as very flavorful. These days, skirt steaks are frequently so expensive, that when I want to make fajitas, I use sirloin steak instead. I was at New Grand Mart recently buying some Asian ingredients, and was pleasantly surprised Read More …
“Yoshuku” is the Japanese word for Japanese adaptations of Western cuisine. This “yoshoku steak” illustrates that meaning since a pan-fried steak with a sauce is a Western idea, but in this case the sauce is made with such Japanese ingredients as soy sauce, mirin, and rice vinegar. This recipe made enough sauce for 2 lbs. Read More …
This easy version of the Korean classic was adapted from Serious Eats ¼ cup soy sauce 2 Tbs. brown sugar 2 Tbs. gochujang (Korean pepper paste) 1 Tbs. sesame oil 1 Tbs. rice vinegar 2 Scallions, chopped 3 cloves garlic, chopped 1 tsp. grated fresh ginger ¼ tsp. freshly ground black pepper 1 lb. steak, Read More …
This was an inspired idea to create a simple dinner salad which would be nearly all cooked on the grill. Quantities shown below are for 2 servings. 2/3 lb. steak 1 red bell pepper, cut into strips 1-1/2 ears of corn 1 large onion, cut into thick rings ¼ cup chopped cilantro ~6 Tbs. guacamole Read More …
It is easy to get a very nice crust on a steak by just using a very hot cast iron pan. In fact, my favorite way of cooking steaks these days is to cook the steak sous-vide for 45 minutes to 3 hours at 130 degrees, then to dry it, and to cook it for Read More …
This is an adaptation of the best-selling meatball sold by The Meatball Shop, and is a winner in spaghetti and meatballs. (We are serving them with Oven Roasted Tomato Sauce ) An advantage of this recipe is that the meatballs are roasted, rather than fried, which is a much less messy process. 2 Tbs. olive Read More …
This very easy dish is one of our Thai favorites, which we have made many times over the years. For people concerned about such matters, it is notable that this dish has no oil in the dressing and almost no carbohydrates. This is a dish in which everything is really to taste, so what I Read More …
This tasty dish is popular in SF Bay area Vietnamese restaurants, according to the Mercury News. This recipe is an adaptation of recipe by Andrea Nguyen in her “Vietnamese Food Any Day: Simple Recipes for True Fresh Flavors.” It consists of stir-fried beef on a bed of lightly dressed greens. Due to the very light Read More …
This recipe is based on the excellent Time-Life International Cookbook. It was one of the first cookbooks we ever received, and our copy is now literally falling apart from heavy use. As the book points out in its introduction to its version of the recipe, in the US the name beef stroganoff is sometimes used Read More …