Kimchi Philly Cheesesteak Sandwich
Hi All! Hope you’re all excited for the weekend! I definitely am. I’m not doing anything in particular, but I’m excited to relax, ride my bike to the beach, take little Dex to the dog park, and to eat out at great places. I love trying new spots and for awhile now I’ve been wanting to try this place “Rockefeller” which is minutes from my apartment. Of course I had to go home and make it myself. Kimchi Philly Cheesesteak Sandwich Makes 2 sandwiches Ingredients:2 lbs Korean-style beef short ribs, rinsed and pat drymarinade:1/2 cup light brown sugar1/2 cup low sodium soy sauce¼ cup water2 tablespoons mirin (optional)2 teaspoons sesame oil1 Asian pear, peeled, cored and chopped1/2 yellow onion, chopped2 garlic cloves1 teaspoon fresh ginger, minced1 green onion, sliced on a bias, 1 inch long2 tablespoons vegetable oil1 cup kimchi, drained3 slices provolone cheese3 tablespoons mayonnaise, divided2 hoagies Directions: 1.
Baked Asparagus Fries recipe
Did you all have a good super bowl or puppy bowl? Madonna is scary, no? I’ve been seeing pictures of her from the Super Bowl, and it literally scares me. Baked Asparagus Fries with Three Dipping Sauces Makes 1 pound Directions: 1.
Lemonade
In a one gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and water to render one gallon. Stir well until well mixed. Pour lemonade over a glass of ice, squeeze slice of lemon on top, and garnish with a sprig of mint. Recipe courtesy Paula Deen
Mini Lemon Pork Sandwiches
Thaw rolls according to package directions. Rinse tenderloin and pat dry. Combine oil and next 5 ingredients in a large zip-top freezer bag or shallow dish: add tenderloins and seal or cover, and chill at least 4 hours. Remove pork from marinade, discarding marinade. Place pork on rack of broiler pan that has been sprayed with nonstick cooking spray. Reduce oven heat to 350 degrees F. Cut pork into 1/4-inch thick slices; serve with dinner rolls and Lemon Tarragon Mayonnaise. Lemon Tarragon Mayonnaise: Combine all ingredients.
Sausage Pancake Egg Sandwich
Heat a nonstick griddle to medium heat while you prepare the pancake batter. Combine flour and salt. Mix milk, eggs, oil together and add to flour mixture. Butter your skillet and then add 1/4 cup of oil to the skillet, which keeps butter from burning. Ladle about 1/4 cup of the batter, for each pancake, onto the skillet. Reserve pancakes in a preheated 200 degree F oven until ready to serve. For the scrambled eggs: Preheat a large nonstick skillet over medium heat for 1 minute. For assembly: Place slice of American cheese on top of pancake, top with scrambled eggs.
chicken and mushroom marsala | The Red Spoon
This is one of those recipes that I have had bookmarked, and, well forgot about it… on purpose. I passed it over because I was scared of chicken after having a run-in with a butcher experience that left my newly married, meat virgin status shaky and tormented, having recurring nightmares of exposed rib cages and raw meat; and then, well, why would you want boring old chicken when there were pulled pork sandwiches and tender pot roasts to be had? But when I did finally make this, I kicked myself in the shin and gave myself a long time-out. You see, I was afraid. Afraid of chicken, afraid I was going to be disappointed by bland, saw-dust tasting meat, and boy have I never been so happy to be wrong. One Year Ago: Tomato Sauce with Butter and Onion Chicken and Mushroom Marsala Adapted from Gourmet Serves 6 Pat chicken dry and season with salt and pepper. Simmer mushroom sauce until liquid is reduced to about 1/2 cup.
roast chicken with dijon and meyer lemon | The Red Spoon
I have decided it’s time to face some fears in order to be more self sufficient and more cost effective in the kitchen. My first begrudging task was chicken. I’m not a big chicken eater, I much prefer a steak, especially one with a red wine jus, but chicken is cheaper than most of the fillet mignon I stare down at the butcher hoping my laser eye force will somehow knock ten dollars off the price, but alas I still need to hone that skill, as it has yet to work. So chicken. It’s cheaper, it’s healthier, and frankly you can’t really bag on dark meat, it’s always good. So in order to get more bang for my buck I decided to drop my chicken hatred flag. But I had to look on the bright side: I would master a new skill, I could make homemade stock, saving a little more money, I would have more chicken and more variety of chicken pieces to choose from than if I bought a four pack of breasts. So that’s what I did. One Year Ago: Mushroom Bourguignon Preheat oven to 375-degrees.
san francisco garlic fries | The Red Spoon
Well folks, not much going on this week. I’m still 800 million degrees, which I guess is normal if you’re a human incubator. I’ve become a stretchy, elastic waisted pants spokesperson, because ohmygah maternity jeans are the most incredible thing I have ever worn, excepting for the sweat pants I model almost daily. (Seriously, they need to make jeans this comfortable for non-knocked up folks.) The weather has suddenly de-humidified itself and is now safe for this 800 million degree gal to go outside and actually enjoy it. And I had my first untamed, uncontrolled, almost explosive fire in the kitchen. Ummm, uhhhhh. Thankfully the flour explosion that played out in my mind was not needed as a few huffs and puffs calmed the fire and eventually put it out. The bad: I am now squeamish around my oven. Glad that is over. One Year Ago: Thyme and Gruyere Crackers San Francisco Garlic Fries Adapted from Bon Appetit, August 2011 Serves 4 Preheat oven to 450-degrees.
Creamy Carrot Casserole Recipe
Difficulty:Easy | Total Time: | Active Time: | Makes:4 to 6 servings Carrots star in this simple, flavorful casserole. Topped with crunchy brown-butter-and-garlic-infused breadcrumbs, they’ve never been so irresistible. What to buy: Panko is coarse Japanese-style breadcrumbs, available in many grocery stores. Game plan: The breadcrumb topping can be made up to a day ahead and kept in an airtight container at room temperature. The carrots can be chopped up to a day ahead, covered with a moist paper towel, and stored in a resealable plastic bag. This recipe was featured as part of our Thanksgiving for Six menu. 4 tablespoons unsalted butter (1/2 stick)2 pounds carrots, cut on the bias into 1/4-inch-thick pieces1 tablespoon kosher salt1/2 teaspoon freshly ground black pepper1 tablespoon all-purpose flour1 1/2 cups heavy cream3 medium garlic cloves, smashed1 1/2 cups panko breadcrumbs Heat the oven to 350°F and arrange a rack in the middle.
