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Beef Jerky

INGREDIENTS

  • 5 lbs Fresh brisket (lean)
  • 15-20 oz Soy sauce
  • 15 oz Worcestershire sauce
  • 15-20 oz Teriyaki sauce
  • 2-4 T Dark brown Sugar
  • 2-4 T Garlic Powder
  • 2-4 T Onion Powder
  • 2-4 t Cayenne pepper
  • 5 oz bottle Liquid smoke
  • 2-4 oz Dark corn syrup
  • 1 Very sharp knife

INSTRUCTIONS

Add all liquid ingredients into container (with lid is preferred or cover with a plastic wrap. Now add all other ingredients into the container, mix completely. Trim as much fat as possible off the brisket. It is the fat on the meat that will go bad, not the meat. The meat is to be sliced with the grain as thin as possible (approx. 3/16″). To aid in slicing meat thinly, freeze until ice crystals are formed. This allows for more slices and a quicker drying time. Place into marinade as sliced. Make sure all meat is covered with the ingredients and stir meat occasionally to ensure all areas of meat have been exposed to the marinade. Cover and refrigerate for 24 hours or more, occasionally shaking or stirring the meat at least 2 more times.

When ready to dry, place aluminum foil on bottom of oven and cover bottom entirely. Try to a make a pan out of the foil because of the drippings. Remove when it is obvious that there are no more drippings. This is usually a while after the meat has been turned over. You will notice that the drippings will have a tendency to give off a burning smell because it is laying on the bottom of the oven, you can replace the foil at any time to avoid this. It is advisable to place paper towels on the oven door while opening and loading the trays to catch the drippings. Place the meat across the racks, filling the top rack first. Set temperature at lowest setting and then call Dad for advice on how long to cook 🙂

Dak (Chicken) Kalguksu (Noodle) Soup

Feeds 4-6 people.

Ingredients:

  • 2 lbs chicken breast (or other chicken parts) 
  • 3 zucchini 
  • A bunch of green onions (5-6)
  • 1 onion 
  • 2 teaspoons Fish sauce 
  • Salt 
  • Pepper
  • 8-10 cloves garlic 
  • Ginger (6-8 ½ inch cubes) 
  • Neutral cooking oil
  • Toasted sesame oil

Kalguksu Noodles:

You can find premade Kalguksu at a Korean store but homemade noodles are much tastier. They’re relatively simple to make but will add a little time. 

  • 3 cups all purpose flour
  • 1 teaspoon salt 
  • 1 tablespoon cooking oil
  • 1 cup water

Instructions:

Here is a YouTube video that covers the process (slightly different recipe) Maangchi (Korean Julie Childs) is a boss. 

  1. Mix dough ingredients and knead for 5 minutes. Set aside for 30 minutes to an hour 
  2. In a large pot combine 12 cups water, 2 lbs chicken, 1 onion chopped in big pieces (it will be removed later), 8-10 garlic cloves (whole), and 6-8 ginger chunks. Bring to a boil then reduce to a simmer for about 40 minutes or until chicken is cooked (165 F)
  3. In the meantime, matchstick the 3 zucchini. Toss in a bowl and sprinkle with salt and mix. Let this sit for 30 minutes or so and then squeeze out water from the zucchini.
  4. Heat some sesame oil on high heat and sauté the zucchini for ONLY 1 MINUTE. 
  5. Once the chicken is cooked, remove it from the broth. Remove the onion and ginger and discard. 
  6. Collect the garlic cloves from the broth  and mash in a small bowl, use fingers if necessary. Mix in a teaspoon of salt, some black pepper and one teaspoon of sesame oil. 
  7. Pull apart the chicken into strips and coat with garlic mixture.
  8. To the broth add 1 tablespoon of salt and 2 teaspoons fish sauce. 
  9. Knead the noodle dough again for 3 minutes until you can feel it toughen up slightly. Cut the dough into two halves.
  10. Using plenty of excess flour roll out one of the halves into 16×16 inch square (circle is fine too). Flouring as you go, fold the dough over four times, it should now be 4×16 inches. Slice thin (¼ inch wide) pieces along the short end of the dough. The pieces should be 1/4×4 inches. 
  11. Pull apart noodles from their fold form and coat with more flour. Leave them laying on a floured surface. DO NOT PILE THEM UP, they can be together but they don’t appreciate a pig pile and will stick to each other. 
  12. Bring the broth to a boil and cook noodles for 7-10 minutes.
  13. Serve noodles and broth in a bowl and top with zucchini, chicken and chopped green onions.
  14. Feel free to spice things up with gochujang, gochugaru, or even sriracha.

Sesame Chicken and Asparagus Pasta

Submission by Mama Nocka ❤

Ingredients:

3 cloves garlic, minced

1 Tablespoon red wine vinegar

1 tablespoon brown sugar

6 Tablespoons chunky peanut butter

¼ cup soy sauce

6 Tablespoons sesame oil

1 Tablespoon hot chile oil

2 boneless skinless cooked or poached* chicken breast halves

5 Tablespoons toasted sesame seeds

1 pound thin asparagus, trimmed and sliced in 1 inch pieces

3 scallions, white and 3 inches green cut into 2 inch julienne

1 small cucumber, halved and seeded, cut into ¼ inch dice

Instructions:

  1. Boil [pasta until tender, drain, rinse with cold water and set aside.
  2. Place first 5 ingredients in food processor and process for 1 minute. Slowly add oils through feed tube and process until well blended.
  3. Shred the chicken and toss with pasta. Add sauce and 4 T. sesame seeds and toss to coat well.
  4. Blanch asparagus for 1 minute in boiling water. Drain, rinse under cold water and dry.
  5. Arrange on top of chicken and pasta. Sprinkle with scallions and cucumber and remaining 1 T sesame seeds.  Serve at room temperature.

*Poached chicken breasts

        Boil a pot of water add chicken ½ cup white wine, 1 stalk celery and a bay leaf, salt and pepper.  Bring to a boil then remove from heat and allow to cool in water.

Savory Steel Cut Oats

Intro: Every time I make steel cut oats, I’m reminded of one of my favorite cats, Mitsy. Mitsy was a good cat, and she loved to snuggle, but she also had a mischievous side…

Just kidding, this a recipe, not a food blog! Let’s skip the bull**** and get to the recipe!

Time: 20 minutes

Servings: 2

Ingredients:

  • ½ cup steel cut oats 
  • 2 cups water
  • ½ teaspoon salt for oats, plus more for kale and eggs
  • 1 cup (freshly) shredded cheddar cheese
  • 2-3 cups kale, stripped and rinsed
  • 2-3 cloves garlic
  • 2 eggs
  • Olive oil

Instructions:

Add the oats water and salt to a small saucepan. Bring to a boil and then simmer uncovered for 10-15 minutes, stirring occasionally

In the meantime shred the cheese

Heat some olive oil in a non-stick pan. Once hot add the kale and saute for a few minutes. Add some salt and the garlic and saute for a few more. *If you want, add more vegetables to the saute, mushrooms are great in there.

Remove the kale and keep warm if possible. Heat more oil in the pan and fry two eggs sunny side up, yolks runny if you’re into that. Season with salt and pepper.

Once the oats are done remove from heat and stir in the cheese. Season to taste and add the oats, kale and egg to a bowl. 

Huevos Rancheros

Time: 30 minutes

Servings: 2 big ones

Ingredients:

  • 4 eggs
  • 2-4 medium tortillas
  • 1 medium avocado
  • 2 tablespoons chopped oregano
  • 1 lime
  • Salt and pepper
  • 1 teaspoon cumin
  • 1 can black beans
  • 2 cloves garlic
  • ½ cup salsa
  • Olive oil
  • ½ teaspoon chili powder (optional)

Instructions:

Heat some oil in a nonstick pan, fry two eggs sunny side up, yolks runny, season with salt and pepper, remove, do two more

Heat some oil over medium-low heat in a small saucepan and add the black beans. Once the beans are hot add some salt, the cumin and the garlic. Continue cooking for a couple minutes, or if you want refried beans, cook longer and mash the beans with a wooden spoon as you go.

Heat another pan, cast iron if you have one, over medium-high heat. Crisp the tortillas, both sides, in the pan. Or do this right over the flames if you have a gas stove, just don’t get distracted or walk away while you’re at it.

Slice the avocado and season with salt and some of the lime juice.

Plate the eggs, beans and avocado on a tortilla, season with some lime juice and chili powder. Top with salsa and cilantro,

“Nobby” Fruit Muffins

INGREDIENTS

  • 2 1/2 c/350g flour (plus 1T for fruit)
  • 1 t baking soda
  • 2 t baking powder
  • 1/2 t cinnamon
  • Pinch salt
  • 1 1/3 c/9.25 oz brown sugar
  • 2/3 c/140 g vegetable oil
  • Optional 1 T lemon zest or 1 t lemon extract
  • 1 egg
  • 1 c/240 g buttermilk
  • 2 t vanilla extract
  • 1 1/2 c fresh or frozen chopped fruit tossed with 1T flour
  • Lightly roasted Chopped nuts

INSTRUCTIONS

  1. Preheat oven to 400.
  2. Whisk brown sugar, vegetable oil, lemon zest/extract, egg, buttermilk, and vanilla extract.
  3. Add flour to wet mix and whisk until just absorbed.
  4. Mix fruit into batter quickly.
  5. Scoop into 12 cup greased muffin tin and top with 1 T chopped nuts.
  6. Bake for 14 minutes @ 400, turning once.
  7. Turn oven down to 350 and bake until firm to touch, 5-10 minutes.

  

Frog Commissary Wings

INGREDIENTS

  • ¼ c Chinese fermented black beans (optional)
  • ½ c soy sauce
  • ¼ c sesame oil
  • ¼ c sesame oil
  • ¼ c unseasoned rice vinegar
  • ½ c brown sugar
  • ¼ molasses
  • 2/3 c hoisin sauce
  • ¼ horseradish
  • ¼ c Dijon mustard
  • 1 T minced garlic
  • ½ ketchup
  • 5ish lbs chicken wings

   INSTRUCTIONS

  1. Combine sauce ingredients and toss with wings. 
  2. Marinate in refrigerator overnight or at least 6 hours. 
  3. Preheat oven to 400F.
  4. Arrange wings with sauce in single layer on foil lined baking sheet and bake 45’. Baste every 10’.
  5. Bake until well glazed and deep, reddish brown color.

Jimmy Schmidt’s Rattlesnake Ribs

SPICE MIXTURE

  • ¼ c Garlic salt
  • 1 T Ground white pepper
  • ½ c Paprika
  • ¼ c Dry mustard
  • ¼ c Red wine vinegar
  • ¼ c Worcestershire sauce
  • ½ c Beer
  • Stir together to form a paste, add more beer if too dry

SPICE MIXTURE

  • ¼ c Garlic salt
  • 1 T Ground white pepper
  • ½ c Paprika
  • ¼ c Dry mustard
  • ¼ c Red wine vinegar
  • ¼ c Worcestershire sauce
  • ½ c Beer

Stir together to form a paste, add more beer if too dry

BARBECUE SAUCE

  • 1 c Chile sauce
  • 1 c Ketchup
  • ¼ c Steak sauce
  • 1 T Worcester sauce
  • 1 T Garlic, finely pressed
  • ¼ c Horseradish, well drained
  • 3 T Dry mustard
  • 1 T Tabasco sauce
  • 1 T Molasses
  • 1 T Red wine vinegar
  • 1 T Jalapeno salsa (optional)

Whisk until well blended

BRAISING LIQUID AND RIBS

  • 4 quarts Beef stock or broth
  • ¾ c red wine vinegar
  • 1 T paprika
  • 1 T Cayenne pepper
  • 1 ½ T Ground cumin
  • 3 T Tabasco sauce
  • 1 ¼ T Garlic powder
  • 1 T Ground ginger
  • 1 c Tomato paste
  • ¼ c Honey
  • 1 t Salt
  • 4 X slabs Baby back ribs (1 ¼ lbs each)

   INSTRUCTIONS

  1. Combine braising liquid ingredients in a large pot and bring to a simmer of medium heat.
  2. Add the ribs and simmer until tender but not falling apart, about 1 hour and 45 minutes.  Carefully transfer to a baking sheet.
  3. Rub paste over all surfaces of ribs and wrap in foil, dull side out.  Refrigerate until ready to cook.
  4. Preheat oven to 400F and prepare coals for grilling.  Place rack 3-4” from the heat.
  5. Cover a baking sheet with foil. Coat ribs with 2 c of barbecue sauce.  Bake for 10’.
  6. Transfer ribs to grill and cook long enough to char.  Serve with remaining sauce.

Pancakes

Pancakes for Breakfast!

Fam favorite from author Tomie dePaola in Pancakes for Breakfast

PANCAKES

  • 2 cups flour
  • 2 t baking soda (3/4 t if using buttermilk)
  • 3 T melted butter
  • 3 T sugar
  • 1 t salt
  • 3 eggs (separated with whites beaten for fluffier pancakes)
  • 2 c milk (or buttermilk)

INSTRUCTIONS

  1. Sift dry ingredients.
  2. Beat eggs with milk and mix with dry ingredients just long enough to blend.  Batter SHOULD be lumpy!
  3. Add eggs whites if beaten separately.
  4. Stir in butter and cook.

  

Silver Palate Chili for a Crowd

Adapted from the Silver Palate Cookbook.

INGREDIENTS

  • 2T olive oil
  • 1 lb yellow onions, coarsely chopped
  • 1 lb sausage, hot and or sweet, removed from casing
  • 4 lbs beef chuck, ground
  • 1 can (12 oz) tomato paste
  • 1 ½ T minced garlic
  • 1/3  cup ground cumin
  • ½ cup chili powder
  • ¼ cup Dijon mustard
  • 1 T dried basil
  • 2 T dried oregano
  • 1 ½ T salt
  • 1 1/2/T freshly ground pepper
  • 3 cans (28oz) Italian Plum tomatoes, drained
  • ¼ dry red wine
  • 2 T fresh lemon juice
  • ¼ c chopped fresh dill
  • ¼ c chopped fresh parsley
  • 2 cans (16 oz each) dark red kidney beans, drained
  • 2 cans (5 ½ oz each) black olives, drained

INSTRUCTIONS

1.Heat olive oil in very large pot. Cook onions over low heat until wilted, about 15’. Add sausage and ground beef and cook over medium high heat until well browned.  Spoon off extra fat.. 

2. Stir in tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper.  Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer uncovered for 15-20’.

3. Taste and adjust seasonings. Add olives and simmer 5’ more to heat through.

  

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