Recipe: Easy Sukiyaki

Ingredients:

2 1/2 lbs. boneless beef rib eye steak, sliced very thin

1 large sweet onion

3 tbsp. minced garlic

2 cups of crimini mushrooms, chopped

2 large carrots, sliced into 1/4" thick rounds

2 cups of Napa cabbage OR baby bok choy, pulled apart and washed

1 1/2 cups of soy sauce

2 cups of beef broth

1 cup of sake

1/2 cup of sugar

1/4 cup of rice vinegar

3 tbsp. of vegetable oil

Directions:

Whisk the soy sauce, beef broth, sake, sugar, and rice vinegar together into a large bowl and set aside.

In a large cast iron pan or cast iron dutch oven, heat the vegetable oil over medium-high heat. Add the onions, garlic, and carrots and saute until fragrant. Add the sliced beef and cook until the beef browns, stirring/mixing frequently. Add the mushrooms and cook until they soften. Pour all of the reserved sauce mixture in over the meat and vegetables. Cover, reduce heat to medium-low, and simmer for 15 - 20 minutes, stirring occasionally . Add the Napa cabbage (or bok choy), recover, and continue cooking for 10 - 15 minutes until beef is very tender and the cabbage is wilted. Remove all meat and vegetables to a separate serving bowl with a slotted spoon draining off the sauce. Then, pour about 1/3 to 1/2 of the sauce from the pan over the meat and vegetables in the serving bowl and serve. Best served over short-grain white rice.

Makes 6 servings.

Recipe: Spicy Beef Stroganoff

This ended up a total winner... so very tasty... and comforting :)

Ingredients:

2 lbs. lean beef tenderloin, cut into small cubes

2 tbsp. peanut oil

2 tbsp. unsalted butter

1 1/2 tbsp. sea salt

2 tbsp. Dijon mustard

3 habanero peppers

3 tbsp. minced garlic

1/2 large sweet onion (Vidalia or equivalent)

4 cups crimini mushrooms

1 cup beef broth

1/3 cup bourbon

2 cups of sour cream

1 1/2 lb. egg noodles

Directions:

Heat the peanut oil over medium-high heat in a large pan. Add the beef and sear lightly on all sides. Remove beef from the oil and set aside. Add the butter to the pan and melt. Finely chop the onion, mushrooms, and habanero peppers. Add the onion and garlic to the pan, cover, sweating them for about 5 - 6 minutes until the onion is translucent. Add the mushrooms, habaneros, salt, Dijon mustard, beef broth, and bourbon and stir to combine. Turn heat to high and bring to boil, boiling on high for about 2 - 3 minutes. Reduce heat to low, add the beef back to the pan (including any juices), cover, and simmer for about 45 - 50 minutes, stirring occasionally.

Cook egg noodles according to package directions. Remove cover from beef mixture and turn heat to high until the pan returns to a boil, boiling vigorously for about 10 minutes to reduce the mixture to a very thick consistency (mix 1 tbsp. of corn starch with warm water and stir in to thicken more quickly if not the right consistency within 10 minutes). Remove from heat and stir in the sour cream as a final step. Serve over the egg noodles.

Makes 6 - 8 servings.

Recipe: Asian Slaw Burger

I had a major craving for a burger tonight, but I still had more cabbage to get rid of, so, on to creativity...

Ingredients:

1 1/3 lb. of lean (90-10) ground beef
8 slices of applewood smoked bacon
2 tbsp. minced garlic
1 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. coriander
3 tsp. salt
3 tsp. black pepper
1/4 cup of mayonnaise
1 tbsp. soy sauce
1 tsp. mirin
2 tsp. wasabi paste
1 tsp. sesame oil
1 1/2 tsp. rice vinegar
1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1/4 cup of scallions, finely diced
4 thick slices of sharp cheddar cheese
4 onion rolls

Directions:

In a medium bowl, combine the mayo, wasabi paste, soy sauce, mirin, sesame oil, rice vinegar, 1 tsp. salt, and 1 tsp. of black pepper. Whisk to combine thoroughly. Add the cabbage and scallions. Stir to coat the vegetables in the sauce. Cover the slaw and set in the refrigerator.

In a large bowl, combine the ground beef, minced garlic, onion powder, cayenne, coriander, and the remaining salt and pepper. Using your clean hands, mix the spices thoroughly into the meat. Form 4 equal flat patties out of the meat mixture. Heat a well-oiled grill to medium high and put the burgers down on the grill. Close the lid. Cook the burgers for about 4 minutes on each side for medium-well. Add a cheese slide to the top of the burgers for the last 30 seconds of cooking to melt.

Using a non-stick skillet over medium-high heat, heat the bacon slices for about 8 - 9 minutes, turning frequently, until brown and crispy. To build the burgers, place a cooked cheddar covered beef patty onto the bottom of the onion roll, top with two folded over slices of the bacon, and then top with 1/4 of the slaw mixture. Place the roll top on and press down. It's a messy burger, but man is it good!

Makes 4 servings.

Recipe: Ultimate Lasagna

This recipe is just off the frackin' chart... I made this tonight for like the 4th time, but I made some modifications that sent it into the stratosphere... total comfort food :)

Ingredients:

1 1/2 lbs. ground sirloin

1 large eggplant

5 cups (32 oz.) of diced tomatoes

1 cup (8 oz.) of tomato paste

1 lb. baby spinach

1 large onion, diced

1 cup fresh basil, chopped

1 cup fresh parsley, chopped

6 tbsp. minced garlic

2 tsp. red chili flakes

2 tsp. ground sage

2 tsp. ground oregano

2 tsp. dried tarragon

3 tsp. salt

2 tsp. black pepper

1 cup chicken stock

2 lbs. part-skim ricotta cheese

2 cups romano cheese, shredded

2 cups parmesan cheese, shredded

3 eggs, lightly beaten

1 lb. dry wide lasagna pasta (1 box)

3 tbsp. olive oil

Directions:

Slice the eggplant into 1/4 inch thick slices and place into a colander. Liberally salt all of the slices and cover with a plate. Let the eggplant sweat and drain overnight in the sink.

In a large pot, heat the olive oil over medium high heat. Add the eggplant and saute for about 5 minutes, stirring frequently. Add in all of the other ingredients except for the pasta, meat, eggs, and cheeses and stir to combine. Reduce the heat to low, cover, and simmer for 1 hour until the eggplant is mushy, stirring and mashing the ingredients together using a wooden spoon about every 10 minutes.

Cook the ground sirloin over medium high heat until browned. Add to the sauce mixture and stir to combine. Add the ricotta and stir vigorously until fully combined through. Add the beaten eggs and stir vigorously to combine through. Set aside.

Preheat oven to 400 degrees. Cook the pasta according to package directions. Take a large 13 x 9 baking dish and spray down with cooking spray. Place 1/3 of the sauce/meat mixture into the bottom of the baking dish. Top with 1/3 each of the parmesan and romano cheeses in an even spread. Top with 1/3 of the lasagna pasta sheets. Repeat this until you have a final layer of pasta on top. Cover the baking dish with aluminum foil. Place in the oven and bake for 35 minutes. Let cool for 10 minutes before serving.

Makes 10 large servings.

Recipe: Gyuuniku Somen (Beef Noodle)

OK... so I'm not quite recovered from my Japanese venture last week, so I decided to dip again into their wonderful culinary pool and pull out this recipe for beef noodles...

Ingredients:

1 lb. of thinly sliced flank steak
3/4 cup of diced scallions, green and white parts (about 1/2 bunch)
1 tsp. cayenne pepper
1/4 cup soy sauce
2 tbsp. mirin (Japanese cooking sake)
1 tbsp. sugar
1 tbsp. olive oil
3 cups of cooked somen noodles (thin wheat noodles), cooking water reserved

Directions:

Cook somen noodles according to package directions, usually for about 3 - 4 minutes in boiling water removed from direct heat. Put the cooked noodles into deep bowls.

In a large skillet, heat the olive oil over medium-high heat. Add the flank steak and cook for about 4 - 5 minutes, turning frequently, until cooked to medium-rare. Add the scallions, cayenne, soy sauce, mirin, and sugar and mix well. Add the whole mixture to the noodles and then add 1 cup of the reserved noodle cooking liquid to each bowl. Serve immediately - the beef will cook through to medium well/well in the hot broth.

Serves 2.

Recipe: Garlic-Lovers Pot Roast with Root Vegetables

Ingredients:

3 1/2 lb. chuck roast

2 1/2 cups of red wine

2 1/2 cups of beef stock

6 tbsp. minced garlic

1 large sweet onion, diced

2 tsp. sea salt

2 tsp. black pepper

2 tsp. cayenne pepper

2 tsp. dried ground sage

2 tsp. cumin

2 tsp. onion powder

2 tsp. garlic powder

2 tsp. dried oregano

2 tsp. dried basil

3 large carrots, diced

2 large beets, diced

4 large potatoes, diced

1/4 cup olive oil

2 - 3 tbsp. of Wondra flour

Directions:

You're going to need a large dutch oven and a large roasting pan. Preheat the oven to 325.

Mix the dry spices all together to make a spice rub. Use 1/2 of the rub to coat the roast on all sides. Lightly coat the bottom of a roasting pan with olive oil, throw in the diced carrots, beets, and potatoes, spray the vegetables on the top with cooking spray, and then sprinkle the remaining 1/2 of the spice rub over the vegetables. Place the remaining vegetable oil into the dutch oven and put the dutch oven on the stove over medium-high heat. Place the diced onion and garlic into the hot oil. Cook until the onion becomes translucent, stirring frequently, about 6 minutes. Place the roast in the hot oil with the onions and garlic and sear on all sides, about 2 - 3 minutes on each side. Add in the red wine and beef stock and stir it up. Put cover on the dutch oven and place into the oven for 3 - 3 1/2 hours.

Place the roasting pan with the vegetables into the oven separately with 1 hour of cooking time left. Once the roast is done, carefully take it out of the dutch oven (it'll be very tender!!!) and set aside. Skim any excess fat off the top. Place the dutch oven back on the stove over medium heat and add the Wondra flour. Stir frequently until a nice gravy forms. Turn off the heat, place the roast back into the gravy, and serve with the vegetables.

Makes 6 servings.

Recipe: My Ultimate Burger

Ingredients:

Burger
3/4 lb. lean ground beef (< 7% fat)
3/4 lb. ground veal
2 tbsp. Worcestershire sauce
1 tbsp. nuoc cham (Vietnamese fish sauce)
1 tsp. onion powder
1 1/2 tsp. dried chives
1 tsp. sea salt
1 tsp. cumin
1 tsp. white pepper
1 tsp. sweet paprika
1 tbsp. brown sugar
2 tbsp. bread crumbs

Sauce
1 bunch scallions, loosely chopped
3 jalapeno peppers, loosely chopped
2 medium heirloom tomatoes, loosely chopped
2 tbsp. minced garlic

6 brioche buns
6 thick slices of sharp cheddar
12 thick slices of applewood smoked bacon

Directions:

Place sauce ingredients into a food processor and pulse until fully chopped and blended together. Set aside.

Place 12 slices of bacon on a baking sheet and place into a 450 degree pre-heated oven for 12 minutes or until crispy.

Heat grill to medium-high heat. Mix all ingredients for the burger together with your hands and form 6 equal patties. Place on the hot grill and grill for 4-5 minutes on each side for medium-well, the lid closed for each period. Add the cheese slices to each burger and continue on the heat with the lid closed for about 2 minutes. Remove the burgers from the grill. Cut the brioche buns in half and place white side down on the grill. Close the lid for about 2 minutes to toast. Remove the buns from the grill. Place the burgers on the buns. Top with 2 bacon slices each. Top with 2 - 3 tbsp. each of the sauce mixture. Serve immediately.

Makes 6 servings.

Recipe: Killer Fried Rice

WARNING: there is no way I'm going to call this "authentic" - but damn is it good... and easy to cook, too! Enjoy!

Ingredients:

1 1/2 lbs. of ground beef, pork, or chicken (your choice :))
3 eggs
5 cups of cold cooked brown rice (cook with about 1/8 less water than package recommends)
2/3 cup of diced carrots
2/3 cup of cooked English peas
1/4 cup of diced water chestnuts
2/3 cup of diced fresh pineapple
1 1/2 cup of diced scallions, green and white parts
2 tbsp. of chili garlic sauce
3 tbsp. of oyster sauce
1 1/2 tbsp. of soy sauce
2 tbsp. minced ginger
2 tsp. cayenne pepper
1 tsp. cumin
3 tbsp. of canola or other neutral oil

Directions:

Cook ground meat until fully browned, removing all of the fat from the meat, set aside.

Soft scramble the three eggs and set aside.

In a large wok, heat the oil over high heat. Add all of the other ingredients except for the scallions and pineapple to the hot wok. Stir constantly for about 90 seconds. Add the ground meat and the cold cooked rice to the wok and blend all of the ingredients thoroughly. Cook, stirring like once every minute, for about 6 - 8 minutes. Add the eggs, pineapple, and scallions, blend together thoroughly, and continue cooking for another 60 seconds. Serve immediately.

Makes 8 servings.

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: Pepper Steak over Rice Noodles

Ingredients:

1 3/4 lb. of lean flank steak, cut into 6 equal portions
8 oz. of uncooked rice noodles
1 cup chopped scallions, green and white parts
2 red jalapenos, thinly sliced
1 cup low-sodium soy sauce
1 cup mirin (Japanese cooking sake)
1/2 cup fresh lime juice
3 tbsp. rice vinegar
4 tbsp. minced garlic
1 tbsp. wasabi paste
1 tsp. salt
3 tsp. black pepper
1 tbsp. canola oil

Directions:

Whisk soy sauce, mirin, lime juice, rice vinegar, 3 tbsp. of the garlic, wasabi, salt, and pepper together into a large bowl. Submerge steak filets into the mixture, cover, and allow to marinate overnight.

Oil and then heat the grill to medium-high heat. Remove steaks from marinade and place on the grill and grill for about 6 - 8 minutes on each side for medium rare. Reserve 2 tbsp. of the marinade. Once done, thinly slice the steak and set aside.

Cook the rice noodles according to package directions. Heat the canola oil over medium high heat in a large wok. Add the scallions, the remaining garlic, and the red jalapenos to the wok, moving them about quickly to prevent sticking. Cook until the oil becomes fragrant, about 1 1/2 to 2 minutes. Add the steak, the rice noodles, and the reserved marinade to the wok. Continue cooking for another minute or two and then remove. Serve immediately.

Makes 6 servings.

Recipe: Thai Spiced Tri-Tip

Ingredients:

2 lbs. of beef tri-tip roast
3 tbsp. of minced garlic
1 cup of soy sauce
1 cup of dry sherry
3 tbsp. of olive oil
4 Thai chili peppers, diced (yes - them really hot little red things - wear gloves!!!)
1 bunch of scallions, coarsely chopped
1/2 bunch of parsley, coarsely chopped

Directions:

Mix all ingredients together and put into a large plastic bag. Put the tri-tip roast into the bag, seal, and refrigerate overnight to allow to marinate.

Heat the grill to high heat. Put the tri-tip on the grill and sear for about 90 seconds on each side. Reduce the heat to medium, close the grill lid, and continue cooking for about 12 - 14 more minutes for medium-rare to medium, turning every couple of minutes. Once done, cover in foil for about 2 - 3 minutes to allow it to rest. Cut across the grain into one inch pieces. Serve!

Makes about 4 servings.

Recipe: Zen Pepper Steak

This turned out so well it became steak sandwiches for lunch today... last night it was served with creamed spinach instead. Enjoy!

Ingredients:

1 3/4 lb. of lean flank steak, cut into 6 equal portions
3/4 cup of soy sauce
1/2 cup of mirin (Japanese cooking sake)
4 tbsp. of minced garlic
2 tbsp. of minced ginger
1 1/2 tbsp. of rice vinegar
1 1/2 tsp. of sesame oil
1 tsp. of chili oil
2 tsp. of hot sauce (I prefer Sriracha, and I up it to 3 tsp. 'cause I like the heat)
2 1/2 tsp. of yuzu juice (Japanese citrus... no yuzu? Use lime juice)
1 1/2 cup of chopped scallions (green and white parts - about 1 bunch)
1 red bell pepper, diced

Directions:

Whisk together all ingredients but the steak into a bowl. In another large bowl, place the steak cuts. Pour the mixture over the steak cuts, cover in plastic wrap, place in refrigerator, and let marinate for at least 8 hours or overnight.

Heat the grill to medium-high heat. Put the steak on the grill and grill for 7 - 8 minutes on each side (for medium-rare), basting the steak in the marinade constantly to keep it moist. Serve either as is or slice into thinner pieces and serve.

Makes 6 servings.

My Love of Japan

The gracious people and their impeccable politeness, the crazy teenagers and their whacked fashion on Takeshita-Dori in Harajuku, the insanely large palaces of European luxury on Omotesando and in Ginza, miniature gadgets we’ll never have at home in Akihabara, the gargantuan train stations where you always seem to be going against the herd, the endearing giggles one elicits when they mis-speak their Japanese - but most of all the amazingly complex and wonderful cuisine - keeps bringing me back to Japan. While the trip this week was all business, I did get to have a bit of fun and meet some wonderful new people in the process. I treasure every trip I get to make to Japan and those that know me know of my love for the country. But, back to the food...

I have several recommendations if you ever find yourself in Tokyo and, specifically, around the very hip neighborhood of Shibuya, here are some not to miss places:

• Gonpachi - great and diverse selection of yakitori in a jovial atmosphere; the beef short rib and duck marinated in wasabi yakitori are not to miss!
• Horaitei - on the top floor of the Tokyu Center department store you will find some of the best katsu ever; go for the katsu donburi at lunch - excellent!
• Paradise Macau - a tropically themed establishment that serves excellent Laotian and Indonesian dishes; they have a very good and inexpensive selection of Aussie wines by the glass
• Asahi Sushi - take-out sushi on the restaurant avenue level of the Shibuya Mark City office complex; great for a quick lunch with an impressively diverse selection of fresh fish, many of which you won’t recognize, so be adventurous
• Legato - swanky establishment on the floor above Gonpachi; floor to ceiling windows and a jazz pianist make this a great spot for dessert or an after dinner drink
• Keivi - a tiny little traditional gay bar just around the corner from Shibuya JR station; much better than average snacks included with your cover charge; tell Mama-san Toshi I said hello!

If you have not yet been to Tokyo, go - our dollar may be in the crapper, but their yen is persistently in the crapper so it is so much more affordable than going to Europe or even New York. There’s no other city in the world quite like it!

Recipe: Stout-Braised Short Ribs

OK... so I had one bottle of Guinness and some boneless short ribs left in my refrigerator, and that was the inspiration for this recipe. Yeah, I know... kinda corny, but it turned out REALLY good. Oh, how I love short ribs :).

Ingredients:

2 1/2 - 3 lbs. of short ribs (bone-in preferred)
1 16 oz. bottle/can of Guinness or other stout beer
1/2 cup of maple syrup
1 1/2 cup of your favorite spicy/tangy BBQ sauce (choose one that is low to nil on sugar content, or lower the maple syrup amount used)
3 tbsp. of chopped garlic
2 cups of beef broth
2 - 3 tbsp. of olive oil

Directions:
Pre-heat oven to 350 degrees, placing racks on their lowest rungs in the oven. In a medium-sized Dutch oven (I use a cast iron Dutch oven which seems to work the best... although a regular aluminum/steel one works fine, too), heat the olive oil on the stove over medium-high heat. Place the short ribs in the Dutch oven with the olive oil, brown on the non-bone sides (about 2 mins. each side). Add all other ingredients to the Dutch oven and bring to a simmer.

Once the liquid has started simmering well, cover Dutch oven with lid and transfer to the oven (the rack you place it on should be no more than two rungs from the very bottom of the oven). Bake for 2 1/2 - 3 hours. The sauce will caramelize around and infuse the meat, so it's not necessary to pour any of the sauce over the meat when serving.

Short ribs are generally quite lean, but keep in mind that almost all of the fat in them cooks out during this braising process, so while 2 1/2 - 3 lbs. sounds like a lot, it'll actually only feed 3 - 4 people (2 if they’re really hungry ;)).

Makes 3 - 4 servings.

Recipe: Drunken Beef

I’ve been to many Chinese restaurants who have “drunken chicken” or “drunken fish” on their menu, and you likely have, too, but this recipe is nothing like that (except for the fact that the recipe does use booze ;)). I derived this from a dish I had when I was in Japan - I know this is not exact, but it’s pretty darn close and really darn good.

Ingredients:

1 1/2 lb. thinly sliced flank steak
1 cup low-salt soy sauce
1 1/2 cup good sake
3 tbsp. minced garlic
2 tbsp. minced ginger
2 tbsp. sugar
1 bunch of chopped scallions (green and white parts)
1 tsp. cumin
1/2 tsp. ground black pepper
1/2 tsp. ground white pepper
2 tbsp. hazelnut oil (or almond oil)

Directions:

Combine soy sauce, sake, 2 tbsp. of the garlic, ginger, sugar, scallions, and cumin into a large bowl. Mix well. Add steak to bowl and marinate for at least 4 hours or overnight.

Heat the hazelnut oil in a wok over medium-high heat. Once the oil is hot, add the steak from the marinade, the remaining 1 tbsp. of garlic, and the white and black pepper. Stir the steak constantly in the wok to prevent sticking. Once the steak has browned on all sides, add 1/2 cup of the marinade mixture to the wok, lower heat to medium, and continue to cook until most of the liquid has cooked out, stirring constantly. Remove from heat immediately and transfer to serving plate. Serve over sticky white rice.

Serves 4.

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.