Recipe: West Coast Pot Roast

Ingredients:

4 lb. lean beef chuck or rump roast
2 tbsp. canola or other neutral oil
2 tbsp. salt
2 tbsp. pepper
3 tbsp. minced garlic
2 tbsp. minced ginger
1 bunch cilantro, finely chopped
1 1/2 cups diced carrots
2 cups diced red potatoes
2 tbsp. Sriracha
1/2 cup soy sauce
2 cups of Zinfandel
1 cup beef broth
1 sweet red onion

Directions:

Pre-heat oven to 300 degrees. Finely chop the red onion by hand or in the food processor.

Generously coat all sides of the roast with the salt and pepper. Heat the oil in a dutch oven over medium high heat. Put in the seasoned roast and brown on all sides, about 3 - 4 minutes per side. Remove the dutch oven from the heat and take the roast out and set aside. Pour in the Zinfandel to deglaze the dutch oven, using a wooden spoon to scrape up any bit stuck to the bottom of the dutch oven. Add the remaining ingredients to the dutch oven. Put the roast back in the dutch oven and put the dutch oven into the oven.

Roast for about 3 1/2 to 4 hours until the roast is fork tender and just falls apart.

Makes 8 servings.

Recipe: Eggplant in Spicy Garlic Sauce

Ingredients:

1 1/2 pound eggplant, cut into thick strips
1 bell pepper, red, diced
6 tbsp. sugar
4 tbsp. low-sodium soy sauce
3 tbsp. white vinegar
3 tbsp. rice vinegar
2 tbsp. dry sherry
2 tbsp. cornstarch
1 tsp. chili oil
2 tbsp. Sriracha (Vietnamese garlic/chili sauce)
2 tbsp. dark sesame oil
3 tbsp. canola oil
12 garlic cloves, minced
1 cup scallions, finely chopped, white and green parts

Directions:

In a colander, toss eggplant strips with the cornstarch to coat evenly. In a bowl, combine sugar, soy sauce, white vinegar, rice vinegar, dry sherry, chili oil, Sriracha, dark sesame oil, and minced garlic together. Whisk to combine. Heat the canola oil in a wok over high heat. Once oil is hot, add the eggplant strips. Saute them, turning frequently, until they are lightly browned - about 6 - 7 minutes. Add the sauce mixture, reduce the heat to medium, and continue stirring. The sauce will begin to thicken (feel free to add an additional 1 tsp. of cornstarch if it does not thicken to your liking). Once the sauce is thickened, add the bell pepper and scallions and mix together to combine. Remove from heat and serve.

Variation:

Add 8 - 12 oz. of cubed firm tofu to the oil in the wok first. Once it starts to brown, then add the eggplant and follow the directions above.

Makes about 4 servings.

Recipe: Teriyaki Steak Burgers

These were just yummy! They are good grilled or pan-seared (I grilled mine) and have lots of flavor. Cut the sriracha amount in half if you can’t take the heat...

Ingredients:

2 tbsp. soy sauce
1 tbsp. sugar
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. rice vinegar
1 tsp. dry sherry
1 tsp. sesame oil
1 tbsp. sriracha (Vietnamese hot sauce)
1/4 cup bread crumbs
1 lb. of ground sirloin

Directions:

Combine all ingredients in a large mixing bowl. Using your hands, knead all of the ingredients together evenly. Make 4 equal patties from the mixture and place on wax paper. Heat the grill (or sautee/grill pan) to medium-high heat. Place the burgers on the grill and cook for 4 - 5 minutes on each side, turning at least once for each side. Use your spatula to press down on the burgers to flatten them as they cook. Serve on onion rolls with sharp cheddar cheese or whatever condiments you like.

Makes 4 servings.