Wednesday, May 19, 2010

Beef and Shrimp Stir-Fry

This recipe is probably the most complicated that I do and it is so not complicated. Being a stir-fry, everything has to come together quickly so you have to do all your prep ahead of time. This is what we'll start with.
Cut a pound of beef into bite size pieces. You can use any half way tender cut of beef; we're using some tenderloin that we had left over from a whole tenderloin that we bought in Tampon Springs for $5.99 a pound.
In a bowl mix together one and a half tablespoons of soy sauce and sherry, a teaspoon of ginger's freshly grated root, a couple of cloves of garlic, and two tablespoons of cornstarch.
Coat the beef with this mixture and let stand for fifteen minutes.
In a measuring cup mix together one half cup of water, a tablespoon of cornstarch, a tablespoon of sherry, and three tablespoons of soy sauce.
Slice the mushrooms, chunk an onion, and chop up your broccoli.
Heat a tablespoon of oil in a wok or large skillet over high heat.
Add one pound of shrimp and stir-fry for thirty seconds.
Add the beef and stir-fry for about one minute longer.
And then remove.
Heat two tablespoons of oil in the same pan over high heat. Add the broccoli, onion, and mushrooms and stir-fry for two minutes.
Sprinkle a couple of tablespoons of water over the vegetables; cover and steam for three minutes over medium heat, stirring frequently.
Add the soy sauce mixture.
And the beef and shrimp.
Cook, stirring until sauce boils and thickens, about a minute or so.
And enjoy.

Friday, May 14, 2010

Pepper Crusted Salmon

This is, without a doubt, the very best salmon recipe that I have ever come across. I know some of you are not big salmon fans (I wasn't either) but this recipe will change your mind. I have tried it with other fish but it just works best with salmon. Oh and you're not going to believe this but it is also simple and easy to do. This is all that you're going to need.
You can use sugar in place of the splenda if you like. You'll need a pound of salmon fillet.
Have your fish monger remove the skin. Cut into two serving sizes.
Using a quart size bag mix together two tablespoons of soy sauce (we use the lower sodium), a tablespoon of lemon juice, a teaspoon of sugar or sugar substitute, and a couple of cloves of garlic. Place the fillets in the bag and marinate for a half hour.
After a half hour pull 'em out and pat dry. Discard the marinade.
Fill up the pepper mill 'cause you're going to need it! Cover the fillets in pepper like this. Press the pepper into the fillets.
Flip 'em over and do it again.
In a heavy skillet, heat a couple of tablespoons of olive oil over medium high heat until it just starts to smoke. I know you're touching yourself just looking at my big cast iron skillet!
Sear the fillets for two minutes.
Turn 'em over and cook for another two minutes.
Remove and let them drain on paper towels.
And serve.

Wednesday, May 12, 2010

Lemon Pepper Pork Tenderloin

Pork tenderloin is another staple in our household. We buy these when they are on sale and freeze them. They come two to a package so you end up with about two pounds of pork.
This is all that you will need for this dish. We use the salt free lemon pepper.
Cut the pork into one inch pieces.
Take each piece and flatten 'em out using the heels of you hands. Or you can beat your meat if you prefer.
Now generously sprinkle with the lemon pepper.
Flip 'em over and do the other side . Now heat a couple of tablespoons of butter and a little bit of olive oil (it keeps the butter from burning) in a skillet over medium high heat. Place as many of the pork pieces as you can fit in the skillet.
Cook for about three minutes and turn 'em over.
Cook for another three minutes and remove. Now start the rest of the pork. Add more butter/oil if you need to.
Do this batch the same as the first and remove from the skillet.
To the remaining pan juices add two generous tablespoons each of lemon juice, worcestershire sauce and dijon mustard and stir together.
Reduce the heat to a simmer and stir until smooth. Return all of the pork to the skillet and coat with the gravy.
Let simmer to heat through and then add some chopped parsley.
 That's all there is to it! Pretty simple, huh? And now to complete your meal take these.
And make this.
And you're done. Enjoy.

Monday, May 10, 2010

Anniversary Chicken

Google "Anniversary Chicken" and you will see a ton of recipes that are all basically the same. This is my version that cuts way back on the teriyaki sauce but still delivers the flavor. Four boneless skinless chicken breasts and these are all you will need.
Heat a couple of tablespoons of olive oil over medium high heat.
Add the chicken breasts and brown on both sides. You're not going to completely cook the breasts so you need to brown them quickly. Don't be afraid to turn up the heat if you need to. Preheat your oven to 350.
I like to use this screen to keep the oil in the pan.
In the meantime lightly spray your cooking dish with olive oil. It will help with the cleanup. I don't know why anyone would use one of the commercial cooking sprays (like P**, that bitch!) when you can buy your own pump style spray bottle and use your good olive oil.
Go ahead and chop up some green onion and grate some cheddar cheese. We like the seriously sharp white cheddar but you can use whatever rocks your socks.
Place the browned breasts in the cooking dish.
Most recipes call for a lot of teriyaki but we just paint 'em.
Then lavish on some ranch dressing (you can use low fat if you like).
Turn 'em over and do the same thing. Next add some bacon bits.
Some green onion.
And top with a little bit of cheese.
Place in the preheated oven and cook uncovered for 1/2 hour or so. When they come out they should look like this.
Sprinkle with parsley.
And serve. Be sure to spoon the drippings over the chicken.