Asian Beef Skewers and Lo Mein

Asian Beef Steak Skewers

 1 lb. thin steak, cut into strips about 2 inches long

¼ C rice wine

¼ C soy sauce

2 cloves garlic, minced

2 tsp. cornstarch

1 Tbsp sesame seeds

6 bamboo skewers

Place meat in a bowl and add rice wine, soy sauce, garlic, cornstarch, and sesame seeds. Combine well and let marinate for 30 minutes. Soak skewers at the same time for 30 minutes as well. Thread meat onto skewers. Grill or broil until done.

 

Lo Mein

1 (10 oz) pkg. chow mien noodles, spaghetti, or angel hair pasta

3 Tbsp chicken broth

2 Tbsp soy sauce

2 Tbsp hoisin sauce

1 Tbsp sugar

1 tsp sesame oil

2 cloves garlic, minced

2 green onions, sliced into 1 ½- 2 inch pieces

1 rib celery, sliced

2 Tbsp oil

1 Tbsp soy sauce (optional)

Combine chicken broth, soy sauce, Hoisin sauce, sugar and sesame oil in a bowl until sugar is dissolved. Set aside.  Prepare pasta according to package directions. Drain well and sprinkle with sesame oil so they do not stick together. Heat oil in a wok or large skillet. Add garlic, green onions and celery stir fry for 2-3 minutes. Add a small amount of the sauce. Then add pasta and remaining sauce, mixing well. If you want darker noodles add additional soy sauce before serving.

Caldo de Res

Caldo de Res

2 pounds chuck roast, cut into bite size pieces

1 Tbsp oil

Salt and pepper, to taste

¼ tsp cumin

1 onion, chopped

1 (14.5 ounce) can diced tomatoes

3 C beef broth

4 C water

2 medium carrots, chopped

1/4 cup chopped fresh cilantro

4 cloves garlic, minced

1 potato, peeled and quartered

2 ears corn, husked and cut into thirds

3 celery ribs, sliced

1 green pepper, diced

½ lb green beans, halved

2 chayotes or zucchini, chopped

1 medium head cabbage, cored and cut into wedges

 jalapenos

finely minced onion

chopped fresh cilantro

2 limes, cut into wedges

Corn tortillas

Heat oil a heavy soup pot over medium-high heat until very hot.  Add the meat and season with salt, pepper and cumin. Cook and stir until browned. Add onion, and cook until onion is lightly browned. Stir in the tomatoes and broth. The liquid should cover the meat by 1/2 inch. If not, add more water. Reduce heat to low, and simmer for 1 hour with the lid on loosely until meat is tender. Pour in the water, and return to a simmer. Add the carrot, garlic and cilantro, and cook for 10 minutes, then stir in the potato, corn, celery , green pepper green beans and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes. Ladle soup into large bowls and garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all. Serve with tortillas

Pork Roast with Apple Gravy

Pork Roast with Apple Gravy

1 (2 lb.) boneless pork loin roast

Dijon Mustard, as needed

Italian Seasoning, as needed

Black Pepper, as needed

1 C chicken broth

1 C apple juice

3 Tbsp cornstarch

3 Tbsp cold water

Pan drippings

Preheat oven to 400 degrees. Coat roast with a thin layer of Dijon mustard. Season roast to taste with Italian seasoning and pepper. Place roast in a roasting pan with a rack. Cook roast at 400 degrees for 10 minutes. Turn oven down to 350 degrees and continue roasting for an additional 40-45 minutes or until a meat thermometer reads 160 degrees when meat is tested. Mix cornstarch and water and set aside. Remove roast to a serving platter and cover with foil while preparing gravy. Place roaster on stove and add chicken broth. Bring to a boil and deglaze it. Season to taste with pepper. Add apple juice and return to a boil. Add cornstarch/water mixture and slowly pour into boiling gravy. Turn to heat to medium low and allow to thicken while stirring until gravy reaches desired consistency. Slice roast and serve with gravy.