Mar
31
2010
0

Fresh Horseradish Sauce

Recipe: Fresh Horseradish Sauce

Summary: I love this on prime rib and roast beef sandwiches.

Ingredients

  • Fresh horseradish root (look for a firm, unblemished root – the whiter it looks inside, the fresher it is)
  • White vinegar
  • Salt
  • Ice water

Instructions

  1. Gather all your protective gear, cooking implements and ingredients together and bring them all to the outdoor location of your choice (you’ll need an outlet and a table.) It’s best to have everything in place before you get started so you don’t have to run back and forth and take the gloves on and off, etc.
  2. Cut the ends off the horseradish root and peel it (the interior should be a creamy white) and then cut it into cubes that will be a manageable size for your blender or cuisinart.
  3. Pour 1/4 cup of the ice water into your blender or cuisinart (if you’re using a blender, it should be enough to just cover the blades) and dump the horseradish cubes in after it.
  4. Blend it for 25-30 seconds or until it is the consistency of the prepared horseradish you’d buy at the store. If your blender or cuisinart is having trouble, you can add a bit more water. Stop blending to shove any stray, unblended chunks down into the bowl and blend until they’ve been incorporated.
  5. Depending on how hot you want the horseradish you can either add the vinegar and salt now or wait a few minutes to add it. (I wait about 5 minutes let the heat reach a maximum.) Add 2-3 tablespoons of white vinegar and a half teaspoon of salt for each cup of ground horseradish root. Then blend a few seconds to combine thoroughly.
  6. Taste (try a small amount as it may be very spicy!) the sauce to see if you need to adjust anything (more vinegar, more salt, etc.) If you’re satisfied, you can jar it up now.
  7. If your sauce seems too liquidy, you can drain off some of the water.
  8. Spoon the sauce into glass jars with airtight lids and place them in the refrigerator. If you want to freeze the sauce, use a plastic container with an airtight lid. It will keep well in the fridge for about 4-6 weeks or in the freezer for 6 months or more.

Cooking time (duration): 15

Diet (other): Low calorie

Culinary tradition: USA (General)

My rating: 5 stars: ?????

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Written by Johnny in: Sauces and Condiments |
Mar
31
2010
0

P.F. Chang’s Mongolian Beef

Recipe: P.F. Chang’s Mongolian Beef

Ingredients

  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/2 cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak
  • 1/4 cup cornstarch
  • 2 large green onions

Instructions

  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don’t get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into 1/4″ thick bite-size slices.
  7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
  8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  11. Heat the oil over medium heat until it’s nice and hot, but not smoking.
  12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  13. You don’t need a thorough cooking here since the beef is going to go back on the heat later.
  14. Stir the meat around a little so that it cooks evenly.
  15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  16. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  17. Add the sauce, cook for one minute while stirring, then add all the green onions.
  18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  19. Leave the excess sauce behind in the pan.

Cooking time (duration): 40

Number of servings (yield): 2

Meal type: dinner

Culinary tradition: Chinese

My rating: 4 stars: ?????

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Written by Johnny in: Beef |
Mar
31
2010
0

Simple Peruvian Ceviche

Recipe: Simple Peruvian Ceviche

Summary: This is pretty tasty stuff. However, it’s hard to eat a ton of it.

Ingredients

  • 8 ounces tilapia fillets or other firm white fish fillets, cubed
  • 3 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon fresh cilantro, chopped
  • 1/3 habanero pepper, seeded and chopped
  • 4 limes, freshly squeezed and strained to remove pulp, enough to cover fish or mix of 2 limes and 2 lemons
  • 1/3 red onion, thinly sliced and rinsed
  • 1 cucumber, cubed
  • 1 avocado, cubed

Instructions

  1. Combine all ingredients except red onion and mix well.
  2. Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving (although 1 to 2 days really firms up the fish).
  3. Before serving, mix in cucumber and avocado
  4. It is important to use a juicer that squeezes the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.

Quick Notes

Some suggestions are to add corn and torn lettuce to the ceviche. You can also experiment with the citrus. I used a mix of lime, lemon and orange the last time.

Cooking time (duration): 180

Diet (other): Gluten free

Number of servings (yield): 2

Meal type: dinner

Culinary tradition: Spanish

My rating: 4 stars: ?????

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Written by Johnny in: Fish,Misc Salads |
Mar
31
2010
0

Lyman’s Rib Roast (Prime Rib)

Recipe: Lyman’s Rib Roast

Summary: This recipe was given to me by an old coworker who also had a catering business. Awesome and easy.

Ingredients

  • Rib roast (with bones cut-off and tied back on)
  • 2-L bottle of lemon-lime soda
  • 16 oz bottle Kikkoman’s teriyaki sauce
  • Seasoned salt (I prefer Alpine Touch)

Instructions

  1. Preheat oven to 500F
  2. Liberally coat the roast with the seasoned salt
  3. Place roast in deep baking dish
  4. Combine lemon-lime soda and teriyaki sauce and pour over roast
  5. Place roast in oven and roast at 500F for 15 minutes.
  6. Reduce heat to 350F and cover roast with aluminum foil
  7. Roast until inner temperature is 120F for Rare, 130F for med-rare. (For prime rib there is nothing allowed above med-rare.)
  8. Remove from oven and let set for 15 minutes
  9. Remove tie holding bones on and slice into desired thickness.
  10. Serve with fresh ground horseradish and some of the pan juices.

Cooking time (duration): 120

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: USA (Traditional)

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Written by Johnny in: Beef |
Mar
31
2010
0

Rock Sugar

Check out these guys.  I heard about them on one of the podcasts I listen to (Daily Source Code) and they sound pretty good.  They are an band that takes 80′s Hair Metal and mixes it with 80′s pop.  The one song I’ve heard so far is “Don’t stop the Sandman” a mix of Metallica’s “Enter Sandman” and Journey’s “Don’t stop believing”. 

I may have to get their CD.  It sounds like a good mix of Tracy and I.


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Written by Johnny in: Musings |
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