Hey all! Sorry this post is so late in the day; we are on vacation in Oregon and have been enjoying the beach. We will post more about what we have done on Friday.
But for now, here is my attempt at Beijing beef. It turned out to be more like sweet and sour beef because I didn’t have all the stuff and I didn’t want to run to the store to get them.
1 lb. beef (I used sirloin and cut it into small bit sizes slices) You can also use pork or shrimp for this.
1 head of broccoli
Half of a green bell pepper
Half of a large white onion
2 tablespoons of flour (for the beef)
2 tablespoons of lemon juice (for the beef)
Recipe (There are not many steps to this):
Step 1. Slice steak into strips; put in a bowl and add lemon juice and flour and let sit for 2 hours in the fridge.
Step 2. Cut up veggies and onions and get them ready to cook. Cook these first (before the meat) and then set them aside.
Step 3. Cook meat on medium high heat for about 8 to 10 minutes or until desired color. Add sweet and sour sauce or a custom sauce here. I tried to make it a little more spicy, but because I used store-bought sauce it was pretty sweet.
Step 4. When sauce has been added let sit for a few minutes then add the veggies and let simmer for 8 to 10 minutes. When the veggies are nice and tender the dish is ready. Serve over rice and with dumplings for a nice balanced meal.
Post by: Colin
Photos by: Colin
Melissa and I love chicken wings. During the past school year we would make many runs during happy hour to our favorite wing spot in Bellingham where they just have great spice. Melissa and I could scarf a plate of 6 down in minutes and love the spicy after burn. So when I suggested we try making our own Melissa happily agreed.
We also made a side of zucchini and carrot fritters to help balance out the spice.
5 to 6 chicken wings (can buy package of 20 for about 5 bucks)
2 serrano chiles
1 teaspoon red cayenne pepper
1 teaspoon smoked paprika
1 teaspoon hot chile (I used my secret blend)
4 to 5 leaves of pineapple sage
your favorite BBQ sauce
Bread crumb mixture:
1/4 cup bread crumbs
pepper to taste
Step 1. Combine chicken with all marinade ingredients. Put in fridge for 3 hours to let the chicken absorb the seasonings and sauce.
I couldn’t resist putting in one picture of pineapple sage. This herb is refreshing in these wings because it adds a nice subtle tangy flavor that mellows out the spice and heat.
Step 2. Cut up serrano peppers. Remove seeds if you want less heat.
Step 3. Add serranos to chicken mixture.
Step 4. Prepare bread mixture in bowl. Roll wings around in mixture. Put oil in a pan and heat up to medium high heat.
Step 5. Pan fry chicken wings until bread crumbs become a dark brown. Flip and do the same on the other side. Remove chicken from skillet and let rest for one minute before adding sauce on top.
Enjoy the wings. They get very messy, but can only be enjoyed with your fingers!
We also plated these with the zucchini and carrot fritters we also made. These were delicious and a great way to balance the spice.
Post by Colin and Melissa
Photos by Colin and Melissa
One Thanksgiving I wanted to create a healthy dish I knew my family would enjoy eating and would be different from the usual fare of holiday food. I also wanted to create something with vegetables that were common but still delicious. That is how these fritters were born.
3 medium zucchini
2 large carrots
1/2 cup flour
1/4 olive oil
Salt and pepper to taste
Step 1. Prepare veggies by washing and cutting off ends. Do not cut in half because it will make it hard to grate.
Step 2. Grate the zucchini and carrot and put in a large mixing bowl.
Step 3. Add flour, olive oil, pepper and salt and start to mix. You want to be able to form patties with these so make sure they stick together well. The mixture should be pretty thick and stick to a fork when mixing.
Step 4. Form patties and set aside on a separate plate. Heat up oil in a pan and pour enough so there is about 1/4 inch of oil in the pan. You can make the fritters any size you want, I prefer 3 bite sized ones.
Step 5. Pan fry fritters on medium high heat. The goal is to get the fritters to have a nice crispy outsides and a soft chewy inside. Cook on the first side for 5 to 8 minutes and flip for another 5 to 8. Set aside on a baking sheet with a paper towel under to let the excess oil run off.
Post by: Colin
Photos by: Colin