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How To make Orange Beef with Sun Dried Tomatoes
1 lb Flank steak
2 tb Brandy
2 tb Soy sauce
1 tb Cornstarch
1 tb Corn oil
8 c Water
2 tb Sugar
1/4 c Orange zest,finely julienned
From 1 lg. orange 1/2 c Sun-dried tomatoes(NOT oil
-packed) 1/2 c Corn oil
4 Scallions,cut on the diag.
Into 1-inch pieces 2 cl Garlic, chopped fine
2 tb Peeled,finely julienned
Ginger root 1 Jalapeno pepper,preferably
-red, chopped, with seeds 1/4 c Chicken or beef stock
-coarse or kosher salt -freshly ground pepper
Source: Susanna Foo Chinese Cuisine To marinate the beef: Place the flank steak on a flat surface and cut in half lengthwise. Cut into 1/8" wide slices on the diagonal, cutting against the grain. Mix the brandy and soy sauce in a bowl. Add the steak; mix. Add the cornstarch and mix well to coat. Add the oil, mixing well to separate the pieces of meat. Let sit at room temperature for 20 minutes or up to one hour. Meanwhile, cook the orange zest; Bring the water and the sugar to a boil over high heat in a saucepan. Add the orange zest and boil for 5 minutes. Drain, rinse under cold water, squeeze dry and set aside. Soak the sun-dried tomatoes in warm water for about 10 minutes, or until softened. Cut them into julienne pieces. In a large skillet or a wok, heat the oil until it is very hot, almost smoking (350 degrees). Add the steak, using chopsticks or a large fork to separate the pieces as they cook. Once the steak has turned golden, about 2 minutes, remove it from the skillet with a slotted spoon and drain well; set aside. Remove all but 2 Tbl. oil from the skillet. Add the orange zest, sundried tomatoes, scallions, garlic, ginger root and jalapeno. Cook over high heat for 1-2 minutes, stirring, until the garlic is golden. Return the steak to the skillet, add the stock, stir well and cook, stirring for 3 minutes until all of the liquid is evaporated. Season to taste with salt and pepper. Transfer to a platter and serve. Serves 2 as a main dish with rice or 4 in sandwiches with good bread. Cook's tip: When stir-frying meat, marinate the slices in a mixture of soy sauce, brandy and cornstarch, then mix in a little oil. Adding some oil at this point and in this order is very important, for when the pieces of meat are later cooked in hot oil, they will separate easily. The meat should be seared over very high heat to seal in the juices. This quick-cooking technique keeps the outside well brown and crisp, while the inside stays moist. From the recipe files of suzy@gannett.infi.net
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The garlic butter pasta sauce that breaks ALL the rules | A ❤️letter to fusion pasta ????
My spicy garlic butter pasta sauce breaks all the rules. It's kind of Italian but mostly Asian LOL. Creamy, luscious and oh so good! It's my love letter to fusion pasta.
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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[Judy Ann's Kitchen 10] Ep 4 : Cacio e Pepe, Sun-Dried Tomato Pasta, Longganisa Pasta Aglio Olio
Love eating pasta? Here are three simple pasta recipes that you can easily make and enjoy:
- Cacio e Pepe
- Sun-Dried Tomato Pasta with Basil
- Longganisa Pasta Aglio Olio
Hope you try these recipes and let us know how it went.
#JudyAnnsKitchen #SimplePastas
Creamy Tomato Risotto with Crispy Garlic Crumbs
The creamy tomato base of this Creamy Tomato Risotto with Crispy Garlic Crumbs has a hint of lemon that’s just so mouth-wateringly moreish you won’t be able to put your fork down until your plate is clear (and maybe your plate is licked clean too. I, erm, definitely don’t do that.).
The full printable recipe for this delicious tomato risotto is here:
The tomato risotto ingredients:
Risotto:
14 oz (400g) tin of chopped tomatoes
1 cup (240ml) vegetable stock
1 tbsp tomato puree/paste
1 tbsp olive oil
1 small onion peeled and finely chopped
1 clove garlic peeled and minced
3/4 cup (150g) Arborio rice
1/3 cup (80ml) white wine optional, replace with stock if you'd prefer
3 tbsp double (heavy) cream
4 tbsp grated parmesan cheese (or vegetarian Italian-style hard cheese if you want it vegetarian)
1 tbsp fresh lemon juice
Good pinch of salt and black pepper
Crispy Garlic Crumbs:
3/4 tbsp butter
1/4 tsp Maldon salt or just a good pinch of normal salt
2 cloves garlic peeled and minced
4 tbsp (30g/1 oz) panko breadcrumbs
1 tsp chopped parsley
Zest of half a lemon
3 tbsp (20g) parmesan (or vegetarian Italian-style hard cheese if you want it vegetarian)
#MeatFreeDinner #CookingShow #Recipes
Easy Amazing Shakshuka Recipe
Perfect for breakfast or any other meal of the day, Shakshuka is an easy and healthy recipe that comes together quickly on the stovetop. This recipe features a mixture of tomatoes, bell peppers, onions, and garlic simmered together with pockets of gently poached eggs. While it may look complicated, you can make a restaurant-quality version at home in a few simple steps.
RECIPE:
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How Tomato Sauce Is Made In Italy | Regional Eats | Food Insider
Every summer, Isabella, her mother, Dina, and her daughter, Federica, honor the family tradition and make tomato sauce in their garden. The process is a laborious one that takes several hours, from handpicking each tomato to adding basil leaves into jars one by one. This year, the family has turned more than 200 kilos of tomatoes into sauce.
MORE REGIONAL EATS VIDEOS:
How Genovese Focaccia Bread Is Made In Italy | Regional Eats
How French Baguettes Are Made In Paris | Regional Eats
How Traditional French Butter Is Made In Brittany | Regional Eats
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How Tomato Sauce Is Made In Italy | Regional Eats | Food Insider
Orange braised beef | egg yolk-thickened sauce | limey roast carrots
Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA14 for up to 14 FREE MEALS + 3 Free Gifts across 5 HelloFresh boxes plus free shipping:
***RECIPE, SERVES 4-6***
1 3 lb (1.36kg) beef chuck roast (or any other good braising cut, like boneless short rib or brisket)
1 onion
5-6 cloves of garlic
1-2 dried New Mexico chilis (very optional)
2 oranges
1 lime
1-2 egg yolks
2 lb (908g) carrots
1 12 oz (240g) bag egg noodles
tomato paste
oil
butter
sugar
salt
pepper
fresh herbs (I put thyme in the sauce and had cilantro on the side)
Trim any very large chunks of fat out of the beef as you cut it into big pieces — I got 16 pieces out of my roast. (Remember they'll shrink a lot). Heat some oil in pan (ideally one for which you have a lid) and brown the beef in two batches. While you're doing that, peel the onion and slice it into thin wedges.
When all the beef is out, put the onion in and fry it for a few minutes until it starts to turn brown. While you're doing that, crush and peel the garlic and throw it in with the onions, whole. Stir in a squeeze of tomato paste. When the fond on the bottom of the pan is about to burn, deglaze with two cups (475mL) of water. Return the beef to the pan.
Zest in both of the oranges and squeeze in their juice. Throw in the chilis, if using. Grind in some pepper and stir in two pinches of salt. Bring to a boil, reduce to a simmer and cover. It'll take 4-5 hours to braise until the meat is soft. Check on it once or twice to stir things around, make sure nothing is sticking to the bottom, and make sure all the liquid isn't evaporating out. If it needs more water, give it some. When the beef is about as soft as you want it, uncover and let the sauce reduce a bit while you prep the sides.
Heat the oven to 400ºF/200ºC. Peel the carrots and cut them into 1cm slices. (You could simply simmer them with the beef for the last hour of braising if you don't want to roast them.) Throw them on a roasting tray, toss with oil salt and pepper, and roast for about 20 minutes until golden and tender. Stirring halfway through helps. Zest the lime, and toss the zest through the carrots right before you eat. (Save the lime itself for the beef.)
Get the egg noodles boiling in salted water. Drain when done, and toss with a little butter to keep them from sticking to each other.
When you're ready to finish the beef, turn the heat off. Pull the chilis out and discard. Pull out all the beef chunks, being careful not to break them apart. Taste the braising liquid, and give it more of whatever you think it needs — salt, pepper, a pinch of sugar, a little lime juice.
With the heat off and the sauce definitely not bubbling, stir in one or two egg yolks, depending on how thick you want the sauce. Turn the heat back on and bring the sauce to a simmer, stirring constantly. (If you really boil it, the egg will go grainy.) You should notice the sauce thicken a little when it simmer and the eggs cook, but it'll thicken more as it cools to eating temperature.
Put the beef back into the sauce, and carefully coat the pieces without breaking them apart. You could also stir in some fresh herbs at this point, and maybe a little water if the sauce is too thick.
Put all the food on a plate and eat it. When you reheat any leftovers, do it gently so you don't overcook the egg in the sauce.