roast beast
We totally lucked out this weekend and managed to hook up with a 5 lb beef tenderloin for $9. $9!!
B did a dry rub with Pappy’s Prime Rib Rub and then brushed on some of his secret recipe BBQ sauce. It was frigging fantastic! Chop off a hunk and serve with loaded mashed potatoes and a decent Cabernet and you’re totally in business.
Likely the most tender thing I have ever eaten.
Nom.
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Baked Vegetable Samosas
Linked from raspberry eggplant.
Baked Vegetable Samosas
(makes 6)
1 sheet of frozen puff pastry
6 small yukon gold potatoes, cut into 1/2″ dice (about 3 cups)
1 ½ cups frozen peas
1 teaspoon garam masala
1 tablespoon finely chopped cilantro
1” piece of ginger, finely grated (about ¾ teaspoon)
¾ teaspoon salt
¼ – ½ teaspoon chili powder OR 1 small green chili, finely minced
1/8 teaspoon turmeric
½ teaspoon freshly squeezed lemon juice
For serving (optional)
Tamarind chutney
Green chili chutney
***************
Remove the puff pastry from the freezer and let it sit at room temperature for at least a half hour.
Heat an oven to 350° F. Line a baking sheet with foil and set it aside.
Put the potatoes in a small pot and cover them with cold water. Bring the water to a boil and then reduce the heat to medium. Cook the potatoes until they are tender, about 6-8 minutes. Drain them well and then return them to the hot pot to dry them off.
While the potatoes are cooking, put the peas in a microwave-safe bowl and heat them on high power to defrost them (about 2 minutes).
When the potatoes have cooled down (they can still be warm), add the remaining ingredients to the pot except for the peas and lemon juice. Mash the potatoes with a fork, leaving some small chunks. Make sure that all the spices are mixed in well. Add the peas and lemon juice and stir well to combine. (Actually, you can do this with your hands and it will be much easier.)
Unfold the puff pastry sheet and cut it into thirds along the folds. Cut each third in half horizontally to get six rectangles. Lay a piece of foil or plastic wrap down on your work surface and place one rectangle on top. Roll it into a square that is a little larger than 6”, then rotate it 45 degrees so that the corners are now at the top and bottom.
Take 1/6 of the filling, place it on the top half of the dough, and form it into a triangle that is about 1” thick, making sure to leave a border of about ¾”-1” around the filling. Lightly brush the edge of the dough around the filling with water (you can do this with your finger). Fold the bottom half of the dough up and over the filling. Press the edges together firmly, then roll them inwards towards the filling, making sure to pinch the dough to ensure a tight seal.
Place the samosas onto the lined baking sheet; they should stand upright. Bake until the puff pastry is light golden brown, about 27-30 minutes. Serve warm. (You can store the samosas in an airtight container; reheat them for 10-15 minutes at 350° F.)
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WE HAVE CONQUERED!
Peking Beef
(note: this is about 80% there. we didn’t dip the steak in eggs first.)
2 steaks, sliced thin. Think 3 in strips.
1-1/2 cups peanut oil
4 tbsp hoisin sauce
4 tbsp honey
4 tbsp soy sauce
2 tsp five spice (we used allspice, it’s close but missing a little something)
1/2 tsp red pepper flakes
2 eggs
2 cups cornstarch
cut up steak in to thin strips.
beat eggs and dip steak strips in them just prior to coating them in cornstarch.
deep fry for about a minute in peanut oil
take out of oil, drain
heat up 1 tbsp more of peanut oil in the bottom of the wok
mix hoisin sauce, pepper, soy sauce, honey, with the peanut oil and let simmer for 1 min.
coat fried steak in sauce and go NOM NOM NOM NOM like I have been for 20 minutes.
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cheesy berry pie
1 handful blackberries
1 handful raspberries
1/2 cup of sugar in the raw
1/2 cup of cream cheese
2 cans of crescent rolls
cook berries and sugar on medium heat until consistancy of sauce. mix in food processor with softened cream cheese. put 1 tbsp inside one crescent roll laid flat, then cover with another roll and pinch edges. bake for 10 minutes or until golden brown – let cool before serving. better on second day!
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thai chicken noodlage
6 oz precooked sliced chicken breast
1/4 cup thai peanut sauce
3 cloves garlic
1 shallot
1/2 cup teryaki sauce
5 tbsp rice vinegar
3 servings chinese noodles
chop garlic and shallot. add teryaki, and thai sauce. simmer for 10 minutes. add rice vinegar, stir well. add chicken and saute until done – sauce cooks down. boil noodles and serve chicken/sauce mixture over noodles. add a touch of soy sauce or teryaki on noodles.
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thai peanut pork
INGREDIENTS (Nutrition)
- 2 red bell pepper, seeded and sliced into strips
- 4 (8 ounce) boneless pork loin chops
- 1/2 cup teriyaki sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons rice vinegar
- 1 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1/2 cup chopped green onions
- 1/4 cup chopped roasted peanuts
- 2 limes, cut into wedges
DIRECTIONS
- Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
- Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
- Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.
(Stolen from All Recipies)
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chorizo pockets
1/4 lb mexican chorizo
2 eggs
1/2 tbsp water
1 pinch garlic salt
1 can crecent rolls
1.5 slice american cheese (optional)
warm oven to 375. brown chorizo in skillet. combine eggs, water, and garlic salt, then pour over chorizo. cook eggs thoroughly. spoon chorizo/egg on 1 crescent roll and top with another, pinching edges. If desired, cover chorizo/egg with 1/3 slice of cheese prior to covering. Bake for 10 minutes on 375 or until golden brown.
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cream cheese bacon pie
1/2 lb. cream cheese
2 strips of bacon, fried crisp and crushed
1 can Crescent Rolls
pinch of chives
mix cream cheese, bacon, and chives thoroughly. lay out all 8 triangles of crescent roll dough and place a tablespoon of the cream cheese mixture in the center. then place another triangle over the top and pinch the edges. bake for 10 minutes or until golden on top
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