Broccoli Beef Stir Fry

 

Broccoli Beef Stir Fry

Making stir fry at home is not as daunting a task as you might think. It may take a little bit of prep on your part, but the good thing is, you only need to prep what you want to include in your meal.  My Broccoli Beef can be a ten minute prep and maybe ten minute cooking time. 

I will just share with you what I did. Again, you can add any ingredients you wish and prep however you like.  That really is the Joy of cooking.  You can add or remove whatever you want. 

                        My Ingredients List

2 ribeye steaks, sliced or cubed

2 medium onions, white or yellow

4 cloves garlic, sliced into discs

1 large head broccoli, stemmed and cut into bite-sized pieces

6 scallions, whites and greens sliced, separated

3 Fresno chiles, seeded and sliced into discs

3 tablespoons toasted sesame oil

2 tablespoons Chinese garlic chili paste

1 package broccoli beef sauce 

Prep the meat and vegetables and set aside. Using a high-sided skillet or wok, add the toasted sesame oil and garlic over medium heat. After a few minutes, raise the heat to high. When the oil begins to ripple, add the sliced steak. Saute gently and do not fully cook. Remove the steak once it begins to attain a char or crust, and set it aside ready to add soon. 

Next, add a drizzle of toasted sesame oil and when it ripples, add the vegetables.  Stir vigorously. Add a teaspoon or two of garlic chili paste (up to you) and toss.  When the onions begin to turn translucent, add the beef and a splash of shoyu (soy sauce) and broccoli beef sauce packet.  Stir vigorously. Finally, serve the delicious mixture over rice or noodles (your choice).  

And now, Enjoy!!!!

As always, Thank You for visiting my humble site and your time.  I am thoroughly grateful.  Now, Go Cook For Someone You Love! ❤💛💜

~ Martin

Your In-House Cook

Pork Rib Roast with Garlic Cheesy Potato Wedges

Pork Rib Roast with Garlic Cheesy Potato Wedges

Christmas and New Year's have come and gone and yet, I am only now starting my blogging.  It has been a difficult last several months. My mom passed away shortly before the end of October. It is sad when your rock of ages passes. I cooked for my sons, what turned out to be a really delicious pork rib-roast, an easy but flavor filled potato side and Morgan made THE BEST deviled eggs Ever.  That is a gift to you after my roast and potato recipe.  

For large groups, you would purchase two of these roasts, French the extending bones, salt and pepper the roast, sear it, tie the two together into a circle with cooking string, apply an herbal butter rub of some sort,  and fill with the center with your traditional (or, non-traditional, if you prefer) stuffing and roast low and slow for quite a while, 1.5 - two hours per five pounds.  Always rely on your thermometer to make sure the roast is done.  

I did not French the ribs very well. French means to remove all or as much of the extra rib meat up to a point. I made a huge amount of rub for the top and the bottom and so did not French the ribs well. My roast application consisted of:

1.5 cups mayo

1/2 cup mustard in white wine with grains

1/4 cup Sauvingnon Blanc wine

1 cup of mixed fresh herbs:

rosemary

thyme

oregano

flat leaf Italian parsley

1 diced yellow onion

3 tablespoons white balsamic vinegar

half head roasted garlic

salt and pepper

*yellow mustard

Preheat the oven to 400-degrees.

I don't know where I read this, but I love to get a rub of yellow mustard* with salt, pepper, dried thyme and dried oregano.  I rubbed the entire roast with it.  What an amazing aroma!

Next, I seared the bottom part of the roast in evoo (extra virgin olive oil). I seared the upper side several minutes to get some color on the meat.  Again, the aroma was amazing! 

After searing and applying my roast slathered with all sorts of goodness, along with fresh rosemary, I placed the roast in the oven, uncovered first, for 20 minutes at 400-degrees.  Afterward, I covered it, reduced the heat to 325-degrees and allowed it to roast low and slow for two hours. The goopy rub began to melt and baste the roast top and bottom.  What an incredible aroma!

Garlic Cheesy Potato Wedges

6 - 8 Red new potatoes.

8 roasted garlic cloves

finely grated mozzarella cheese

grated parmesan

salt and pepper

rosemary tips to garnish

pinch of smoked paprika per potato

Use one -to - two potatoes per person.  Boil the potatoes in a pot for 15 minutes in liberally salted water. Remove the potatoes and allow them to cool.  Slice them into four wedges, a larger spud into five.

Spray a muffin tin with non-stick spray.  Add four wedges to each muffin cup.  Place a roasted garlic clove into the center, followed by a little salt and pepper. Generously add some of the mozzarella and parmesan. Garnish with fresh rosemary tips and a pinch of smoked paprika and oven roast for 18-minutes at 325-degrees. 

Here is a photo of my none-too-fancy plating but you can get a good view of the potato side. 

Before anything else, in a photo you can see earlier, I sliced part-way into the roast so cutting the rib steaks would be easier.  Here is that final product.  The herbal mixture I had applied melted, leaving the more chunky parts behind.  So much flavor.  

Alright, now to your gift.  Morgan's Deviled Eggs!

Here's the Ingredients List

10 hard boiled eggs

About 2/3 cup Yellow mustard

About 3/4 cup mayonnaise

black pepper (about 1/2 teaspoon)

1 teaspoon garlic salt

1 teaspoon onion powder

1 rounded teaspoon smoked paprika

3 dashes of Worcestershire sauce

*Morgan's tip about separating the eggs from the shell after boiling (about 13 minutes) is to let the eggs cool overnight in the frig. 

Once the egg has been removed from the shell, halve the eggs. Scoop out the yellow yolk and place that into a bowl. Add all of the other ingredients into a food processor or a Ninja and super blend it all together till smooth. 

Now, take a zip lock bag, cut the tip of one bottom corner, and as basic or fancy as you want, add the creamy yolk mixture back to the eggs.  

Slice thinly sliced scallion greens on a bias and chopped fried bacon as garnishes.

 Looks delish, yeah?  The creaminess is fantastic.  It goes down smoothly with a rush of lovely flavors.  

With that, Thank You so much for your visit and for reading my humble blog posts.  I cannot tell you how grateful I am that you have stuck with me through this pandemic, my family's loss, and more.  It means the world to me.  Thank You, loves. ❤

Herb Roasted Chicken with Cilantro Jasmine Rice and Brussels Sprouts

 

Herb Roasted Chicken with Cilantro Jasmine Rice and Brussels Sprouts

Friends, this is such a wonderful meal midweek or when having guests over and you, the host/s, do not have much time to get everything ready.  It takes minimal preparation and the oven does just everything except the rice. It is flavorful, aromatic and healthy!  Who can argue with that?

Here is what I did....

 Preheat the oven to 400-degrees. 

 Wash and halve the Brussels or, potatoes or whatever vegetable you plan to serve. 

 Line a large roasting pan with foil and spray the interior of it with non-stick oil or, apply Extra Virgin Olive Oil (aka. evoo) with a paper towel.

 *Place the veg all over the bottom of the pan. Drizzle evoo atop the chicken thighs, add fresh thyme and rosemary, salt and pepper and fresh grated/minced garlic. 

  Reduce the heat to 375-degrees and roast for 35 minutes. Remove the chicken and roast the vegetables for another 20 minutes at 425-degrees.

 

Meantime, make the rice or couscous of your liking.  Serve the chicken with the rice, couscous and with the brussel sprouts. 

Serve as you please and with whatever garnish you wish.  Enjoy with a date, family or friends!

Thank you for your visit, your time and patience in awaiting a new post.  Thank You so much for sticking with me. And...

Happy New Year!!!

 

 

 

Mezcalanza de Carnitas

 

Mezcalanza de Carnitas

Pantry meals are among my comfort food especiales.  

A medium sized bone-in pork shoulder blade roast, a potato and an onion inspired the idea for a "hodge podge" carnitas meal.  To add to the meal, from the store, I purchased whole fire roasted green chiles, fire roasted diced jalapenos, one large jar of thick and chunky garlic salsa and another of chipotle thick and chunky salsa.  To braise, I purchased a single large can of Mexican bee. To round off the recipe, I bought two more potaotes (large Yukon golds), a package of dried chipotle pods, one more onion and a head of garlic, and of course, fresh cilantro.  

I quartered the two onions, halved the head of garlic, but only the bottom stuck together.  The green chiles I chopped coursely, and the jalapenos came canned and already diced.  

Normally, I would just throw the entire roast, intact, seasoned and seared, into the cast iron pot, but, due to the lack of six hours, I cut the meat off the bone in medium-large pieces. I seasoned them with my Mexican spice blend (see below). 

Martin's Mexican Spice Blend

3 tablespoons smoked paprika

2 tablespoons chipotle powder or, chile molido

1 tablespoon garlic salt

1 rounded tablespoon onion powder

1 tablespoon diced dried onion

2 teaspoons white pepper

1 rounded teaspoon cumin poweder

1 rounded tablespoon dried oregano

1 rounded teaspoon dried thyme

1/2 teaspoon cinnamon 

The above spice blend is for braising or as a spice rub and is for one dish only.  To have spice blend remaining for another dish, double the recipe.  

Preheat the oven to 300-degrees. 

In a large cast iron pot over high heat, add three rounds of vegetable oil and three rounds of toasted sesame oil (if you like that smoky flavor). While the oil comes to a ripple, indicating it is hot enough to cook in, add a rounded tablespoon of flour or baking powder and half of the spice blend and toss the pork in it. Try to coat each piece of meat with it.  Add the pork to the pot with tons, to ensure each piece of meat is flat inside the pot to sear. Let the pork simmer and sear for four minutes before trying to turn the meat.  If it sticks, do not force it, as the natural sugars are developing.  Try a few minutes later. The meat will release easier.  

Once the pork has been turned, add about a half cup of the beer.  Use a wooden spoon to scrape up the burnt bits, which are pure flavor.  Afterward, add the fresh ingredients and stir with the wooden spoon. Add the rest of the beer, then the two large jars of salsa and 1/4 cup apple cider vinegar along with the liquid in the chiles cans. Don't waste the flavors!

At this point, bring the mixture to a boil.  However, if you do not have the ingredients, particularly the pork, covered with liquid, add a box or can of stock or, simply add some water.  Again, bring that to a boil, turn off the heat and cover.  Place the cast iron pot onto the lower rack and leave it alone for two solid hours. 

After two hours, chop your washed potatoes into large bite-sized wedges and place into the pot, using the spoon to push the spuds toward the bottom.  Braise for another solid hour. 

Finally, remove the pot, remove the lid (hot!!!) and allow it to cool about twenty minutes.  I served in a bowl with fresh cilantro as garnish. Add whatever else you like as garnish or condiments.  Cheese comes to mind!

Trust me, the aroma will knock you down, but in a happy way.  The flavor is warm, perfect for a cool or cold day.  The medly of onion, garlic, potato, chipotle, cilantro and the texture of pork will not let you leave without knowing that This is a perfect dish.  

As always, friends, Thank You so much for your visit!  I always appreciate your support!

Now, Go Cook For Someone You Love!❤

~Martin 

In-House Cook 

Seared T-Bone Steaks with Oven Roasted Potato Wedges with Ramps @ In-House Cook

 

T-Bone Steak with Oven Roasted Fries and Ramps

Hello Friends!  I am back for a bit.  The end of my work year is soon to be upon us and I will writing almost every day to catch up on recipes long-awaiting publication. Please stay tuned and Thank You for sticking by me!

Normally, I would write an ingredients list, but this one is all about your tastes.  I will share mine with you.  

Ramps are included in this dish.  You can grill them or gently sear them, but I roasted them with onions and potatoes.  

Ramps are also known as "spring onions".  They are in the onion family and taste incredible. My mistake was to over roast them till the greens charred. Still, the root was delicious. 

I made a seasoning mixture of smoked paprika, chipotle powder, garlic powder, salt and white pepper, and dried oregano.  If you don't know me, oregano is my secret ingredient, making people ask "What's that?"

I added major flavor to the potato wedges, along with spices, rosemary, garlic and onions. 

I cut Russet potatoes into wedges and lay them out in a foil lined baking pan. I tossed the potatoes in a little vegetable oil and generously seasoned them, and then spread them out with the lower part of garlic heads and onion wedges.  I seasoned those, too. The ramps went atop the potatoes and roasted 15 minutes at 450-degrees, then finished off for 25 minutes at 400-degrees.  The potatoes were tossed with the roasted garlic and onion and ramps.  They were insanely delicious and the best part of the meal.

I used the same spice mix to season the T-Bone steaks. I seared them to medium-rare (mine more rare than medium) and plated the feast.  Wow, aromatic, flavorful and nothing short of a real good time.  

What a fantastic Friday or Saturday date night meal!

Thank You for sticking with me, friends, for your patience, and I hope this meal inspires you to do something similar of your own.  

Now, Go Cook For Someone You Love! ❤ 

~Martin

In-House Cook

Cornish Game Hens with Sausages and Potatoes

 

Cornish Game Hens with

Sausages and Potatoes

It is no secret that I have become quite the pantry meal guy, but every now and then I love to cook a good steak (despite my poultry diet) and I love to cook a fancy meal.  Last night, I made Cornish Game Hens Stuffed with butter, garlic cloves, Mexican green onions and fresh herbs. The hens were flavorful and perfectly cooked. This is not a 30-minute meal. It will take about two hours from prep to service. While my photos show the hens on a board with herbs and onions, be assured I was ready to use everything and cook.  Otherwise, we do not want any cross-contamination of meat proteins and veg. Alright, let's get to it, shall we?

Ingredients

2 cornish game hens

1 bunch Mexican green onions or scallions

1 yellow onion

10 cloves garlic

1 pound baby Yukon gold potatoes, halved

Sprigs fresh sage, rosemary and thyme

salt, pepper

1 package four sausages (optional)

non-stick spray

butter (12 tabs butter)

Cut the Mexican green onions as you wish, or the scallions, if you use those. Slice the yellow onion into discs. Use the white bulb of the Mexican green onions for the bed of the hens in a large baking pan. Halve the potatoes. 

Preheat the oven to 350-degrees.

Line the large baking pan with foil.  Spray the foil with non-stick spray.  Place the potato halves along the inner perimeter of the baking pan. Once done, the potatoes can overlap with the onions.  No worries. Add the onion discs to the center of the pan, spreading them from left to right, as they will serve as the bed for the hens. Sprinkle some of the fresh herbs over the potatoes and onions and sprinkle salt over them all. Add about six or more garlic cloves and ten tabs of butter throughout the pan.  Save two cloves and one tab of butter for each hen.

Add the sausages to the perimeter of the pan if you use them.  For some people, Cornish hens are not enough to fill them up, so I added them, just in case.  It was a last-minute decision. 

Now, whether you wash chicken or game hens or not, prep the hens to stuff. Place the butter tabs in the hens, along with the garlic cloves and greens of the scallions, followed by as much of the fresh herbs you can stuff them with.  Place the hens over the onions and potatoes in the baking pan.  Drizzle the hens with extra virgin olive oil and season with salt and pepper.  Top with fresh thyme.  

Place the pan into the oven and bake for 50 minutes at 350-degrees (see the preheat above).  After 50 minutes, raise the heat to 375-degrees and roast for another 20 - 30 minutes.  Afterward, check the hens with a thermometer, but it will be quite ready by now.  The reason why I had planned to let it roast so long was because of all of the potatoes, onions, and sausages in the pan with the hens. 

Those golden hens and splitting sausages are not only beautiful but are aromatic and mind-blowing to the senses.  After removing from the oven, remove the hens and allow them to rest a few minutes. If you want, remove the stuffing, or, let the guest remove it.  It is all quite edible and delish!

Plate simply.  Add potatoes and onions and top them with the hen. Add fresh garnish if you wish and enjoy!  

I used Mexican green onions instead of scallions because the greens crisp up nicely during the roasting process.  I love it. 

As always, Thank You so much for your visit!  I appreciate each and every one of you!  Now, Go Cook Something For Someone You Love!

~Martin

In-House Cook

Pandemic Pantry Jambalaya

 

Pandemic Pantry Jambalaya

Hi Friends!  This meal is filling, flavorful, and aromatic as all get up.  Make this with a loved one; tag-team it!  I did, and it was fun. I am allergic to shrimp and shellfish, so we substituted sausage and chicken in place of that. It is a pantry meal and those are what I had on hand, as it was, and it worked out great. Let's get to it, shall we?

Ingredients

1 package boneless skinless chicken thighs

1 package Zatarain's Jambalaya rice

1 package four Andouille sausages

Fresh thyme

Fresh oregano

2 14.5 oz cans fire-roasted diced tomatoes

1 or 2 cans fire-roasted green chiles or,

Sliced and pickled Jalapenos

1 onion, coarsely chopped

2 - 4 garlic cloves, diced

evoo

Your choicee of spices, if any*

Cube the chicken and slice the sausages into angular discs. Add 3 tablespoons of evoo to a large skillet over high heat.  When the oil ripples, add the chicken.  Add salt, pepper and Cajun spice (if desired*). Allow the chicken to start to caramelize, getting some golden color to them before adding the sausage. Move the chicken to the perimeter of the skillet and saute the sausage in the center for three minutes.  Turn the sausages and allow them to brown for another three minutes.  Add, now, half of the onion, salt, and pepper, one can of the fire-roasted tomatoes and one can of the chiles, and combine the meats and onion thoroughly. Reduce the heat to medium-low and allow them all to cook for seven or eight minutes.  

Now, start the Zatarain's Jambalaya Rice. Follow the directions on the box.  Once you bring the water, oil, and rice mixture to a boil, add the other half of the onion and one can of the fire-roasted tomatoes, and one can of the chiles. Combine thoroughly and reduce the heat as directed and simmer. 

When the rice mixture is done, add the chicken and sausage mixture to the rice and combine thoroughly.  Allow the mixture to simmer a few more minutes together, then remove from the heat and let it sit for about five minutes more. 

Serve in a bowl and garnish with the herbs.  

This recipe will feed four-to-six easily for one sitting. Freeze half of it for another sesh if feeding two! 

As always, Thank You for your visit!  I always appreciate that.  I am out of town and watching the sunset and smelling the eucalyptus and oaks and various coastal range shrubbery while writing.  I cannot tell you how peaceful this is.  

Now, Go Cook For Someone You Love!!!

~Martin

In-House Cook