- Doug Lee BBQ Shrimp
- Halley's Japenese Golden Curry
Want to Cook
- Egg Nog Cookies
- Daniel Valdez's Green Chile Chicken Enchilada
John Montefusco's Approach to Sous Vide Steak
- Salt generously and sous vide at 128°for 2 hours.
- Remove and Pat dry.
- Take stainless steel pan or cast iron and place raise it to ~400 degrees (put a very thin layer of oil in pan to aid temperature reading, if you see it smoking a little get your steak on it).
- While coming to temp slather one side of the steak in butter (this is seriously key) 5. Once pan reaches temp lay steak butter side down (this could smoke depending on how hot your pan was)
- While searing put butter on other side of the steak.
- You should have a good crust within a minute or so, flip and sear other side and edges.
- Serve, since it's sous vide you don't really have to rest much/at all
Halley's Japanese Golden Curry
How to prepare Golden Curry sauce with ground beef and vegetables
- First thing, start some rice. A normal box (4 rectangles of sauce) matches well with about 3 cups of white sticky rice. It is also good with brown rice, or even spaghetti.
- Find a large pot or saute pan. You want at at least 12" diameter and 3"+ walls (a stock pot is not a bad idea). This makes a lot of food.
- Add a tablespoon of canola oil, sesame oil, or butter to grease the pan.
- Add 1 to 1.5 pounds of 85% lean ground beef. There's no reason not to make the sauce with chicken or something, but this method is for ground beef.
- Cook the ground beef on medium-high heat until it begins to brown. You want to do the next step when the beef is about half 'browned.' This is maybe 4 minutes.
- Add a can of diced tomatoes (not drained), and if you like, a sliced white onion.
- Mix all that up and continue to brown on medium-high. About 2 minutes.
- As the beef and tomato mix starts to look 'cooked', now is a good time to add fresh vegetables. There are many options. Aim for about 4 cups of raw veggies. Try: broccoli, cauliflower, carrots, diced bell peppers, squash, zucchini, mushrooms, snow peas in any combination.
- Turn the heat down to medium-low and stir the beef, tomato, and veggies until the veggies have some of the oil and beef on them. Add a half cup of water to steam the veggies. Cover the pan.
- The veggies will need about 8 minutes to soften.
- Once the veggie start to soften, add the curry paste bars. I usually break it up a little, but it's not necessary. It's gonna melt. Add 1 more cup of water.
- Cover and keep cooking on medium low. Stir every minute or so until the curry paste has started to melt into the water. If it's too thick or the heat too high, the curry might start to brown and burn on the bottom of the pan. Watch for that. Add more water if needed.
- You're aiming for all of the beef and veggies to be simmering in a thick curry soup. Once that happens, add 1 more cup of water and let it cook for about 5 minutes. The veggies should have absorbed some water and curry sauce.
- This is your last chance for additions. Here you might add 'damp' veggies that would otherwise disintegrate from being cooked so long. Try green peas, bamboo shoots, mung bean sprouts, water chestnuts, baby corn, green onions. Just mix 'em on in.
- The only tricky thing now is to not just shut off the heat. Make a half-hearted attempt to temper down to the lowest temperature gradually, allowing the sauce to thicken gracefully. Then turn the heat off entirely and let it cool a bit.
Serve the curry over rice, or with scoops of rice. Good garnishes include peanuts, cashews, chopped green onions or radish. A spoon of soy sauce sometimes amps up the flavor nicely. Sriracha mixes well to add additional heat.
- The box will say things like "Extra Hot" on it, but I think what they mean is "Extra Flavorful." The dish had no heat in it, aside from the paprika I added to the recipe to kick it up a notch. Overall I don't think I like Japanese curry as much as other curries. It's too bland.
Katie Blakenhorn's Eggnog Cookies
- Katie Blakenhorn's Eggnog Cookies
- 1 cup butter 1/2 tsp nutmeg
- 2 cups sugar 1 tsp baking soda
- 1 cup eggnog 5 1/2 cups flour
- Cream butter and sugar till light and fluffy. Add eggnog, nutmeg, and baking soda, mix well. Add flour till dough is stiff.
- Chill (for at least 2 hrs.) and roll out 1/8 inch to 1/4 inch thick.
- (oven 375) Place on ungreased cookiesheet and brush with egg wash. Decorate with colored sprinkles, little round red hots, and dregees (those little edible silver and gold balls). Bake for 8 -10 minutes.
Daniel Valdez's Green Chile Chicken Enchilada
- Daniel Valdez's Green Chile Chicken Enchilada
- chopped garlic
- olive oil
- cream of chicken soup
- (optional) milk
- shredded chicken
- Hatch green chiles
- (optional) black olives
- corn tortillas
- (optional) non-stick spray
- Shredded cheese
- Casserole dish
- Tin Foil
- In a large pot big enough to contain the entire mixture, brown two tablespoons of flour and 1 tablespoon chopped garlic (alternately add 1 half finely chopped onion) 1-2 tablespoons olive oil. Brown until it's golden.
- stirring constantly to prevent burning, stir in 1/2 tablespoon oregano and 1tsp salt (sometimes two if the chicken is bland).
- Add a family size can or two small cans of cream of chicken soup, 1/2 cup milk (optional it depends on how liquidy you want it, I don't do this step anymore) stir in and let it heat up,
- take two lbs of grilled or preferably shredded chicken and mix in
- you can use anything from the pre-packaged pre-cooked chicken that's in the deli section or pick a rotisserie chicken for the freshest results.
- Stir in 2 - 3 cups of hatch green chiles
- walmart carries this now, it's the magic ingredient,ensure it's HATCH new mexico origin, there's a generic version and a better version at a few walmarts 505 brand
- I add one small container of chopped black olives for color and texture, it adds a bit of flavor too.
- Heat all that up on medium heat stirring occasionally while you take a casserole dish and line it with corn tortillas, it helps to spray your glass dishes with non-stick.
- Then coat the layer of tortillas with about 1/2" sauce, add shredded cheese (I like the spanish mix but use whatever) evenly, usually like 2/3 cups.
- Then layer more tortillas, more sauce and cheese, tortillas etc. I usually make mine 3 layers thick.
- Finally cover the last layer of cheese with tortillas and sprinkle shredded cheese on top of the last layer, cover with foil and put in an oven 350 for 30 mins,
- it's already cooked at this point so the time can be as little as 10 mins if you are in a hurry.
- Lastly take the foil off and broil on low to brown the cheese, don't walk away, it browns fast.
I made a variation of this with ground beef. It was good, but not as delicious as what I've had at Daniel's. I think the green verde sauce pairs better with chicken, while red sauce pairs better with beef.