Shredded Beef Szechwan

Continuing with my copycat Asian food phase, I tried to re-create another Chinese dish from Imperial Cathay. They make a Shredded Beef Szechwan that is so flavorful and a little spicy. The meat is cut into little match sticks and all the veggies are shredded. This dish has a unique texture. It is just great! One of those dishes that you crave, you just have to order it over and over again. I did go explore Bao Bao an international food market for some ingredients. It was a little overwhelming, so many ingredients that were new to me. I did buy rice noodles, spring roll wrappers, hoisin sauce, garlic chili paste, sweet chili sauce and plum sauce. It was great to find everything in one place. I usually have to go to multiple stores to buy these things. I did find Shao Hsing rice wine, but it said cooking wine on the bottle. I bought it; it was only $3 but I was a little worried and hopeful at the same time.

Cooking this dish was a little more time consuming than an average stir-fry. To achieve that unique texture you have to do a lot of prep work. Slicing the beef requires the most time. I suggest freezing the beef a little while so it is easy to cut. Shredding the veggies turned out to be relatively easy. I used a wonderful gadget called the Titan julienne peeler to shred the celery. I already had some match stick carrots in the frig and the green onions were easy to do with a knife. The actually cooking takes no time and all that prep is so worth it. It was delicious and so close to the restaurant version. My only complaint was that it could have used a little less salt. I blame the cooking wine; it turned out to be like American cooking wines, too salty for wine. It taste like soy sauce was added to wine.  So next time I will use sherry until I find true Shao Hsing rice wine. My sister tried this dish with me and she really liked it. She said it was really close to what you get at the restaurants. I will definitely make it again.

Shredded Beef Szechwan

Serves 4

Ingredients

For the beef:

1 lb flank steak

1 tsp salt

1/2 tsp sugar

1/4 tsp white pepper

2 tsp cornstarch

1 Tbsp canola or vegetable oil

1 Tbsp light soy sauce

1 Tbsp dry sherry or rice wine

For the stir-fry:

2 Tbsp canola or vegetable oil

2 cloves garlic, minced

1 tsp minced ginger

6 celery ribs, shredded

1 cup shredded carrots

3 green onions, shredded

For the sauce:

1/2 cup water

1 tsp beef bouillon

1 Tbsp light soy sauce

1 Tbsp dry sherry or rice wine

1 Tbsp cornstarch

1 Tbsp rice vinegar

1 Tbsp oyster sauce

1 Tbsp garlic chili paste

Directions

Place the flank steak in the freezer for 30 or 45 minutes. It will be easier to cut if semi-frozen or firm. Cut flank steak with the grain into long strips about 2 inches wide. Cut each strip across the grain into 1/8 inch slices. Cut each slice into 1/8 inch sticks(or shreds). Sprinkle with salt, sugar, white pepper and cornstarch, mix well. Combine 1 Tbsp oil, 1 Tbsp soy sauce, 1 Tbsp rice wine. Pour over the meat, mix and refrigerate 30 minutes. Meanwhile gather all the other ingredients. Be sure to prepare and gather all ingredients before you start cooking.

Prepare the vegetables; shred the carrots and celery on a mandolin (or julienne with a Titan peeler or use the large holes of a box grater). You want large shreds or small julienne or match sticks. Slice green onions into 2“lengths, then slice each piece into shreds or ribbons. In a small bowl, mix water, bouillon, remaining soy sauce, sherry, cornstarch, rice vinegar, oyster sauce and garlic chili paste. Stir to combine and set aside.

Heat up a large deep pan or wok over med-high heat.   Add 2 tbsp of cooking oil.  Wait until oil is very hot.   Add minced garlic and ginger.  Saute for about 20 seconds. Add the beef, stir-fry for 4 minutes until cooked. Add the celery, carrots and green onions. Stir-fry until the vegetables and beef are combined. Add the sauce mixture.  Keep stirring.  Do not overcook the vegetables.  Remove from the heat when the sauce has thickened. Serve over cooked white or brown rice (optional).

 

Linking to:

Buns in My Oven: What's Cookin Wednesday
Love Bakes Good Cakes: All My Bloggy Friends 
Miz Helen's Country Cottage: Full Plate Thursday
Ms. enPlace: See Ya in the Gumbo

My Turn for Us: Freedom Fridays
Taste and Tell Thursdays
Carole's Chatter: Food on Fridays Stir-Fry

Salmon Macaroni Salad with Cucumbers

Many years ago my Mom would make this salad with Salmon from a can. Do you remember this stuff? You had to drain it and remove the skin and the bones. Gross! Even so, I did enjoy this salad. Mom said she did start from a recipe, but she doesn't remember where it came from. Today we set out to make it with the leftover Salmon from Girl's Night. It turned out so good. You just have to go out and buy a whole side of salmon and roast it, then make this salad. So much better than the salad of my childhood. You could add more mayonnaise if you like but I think you just need enough to ensure a moist salad. You don't want to mask the taste of the other ingredients. All I can say is GO FISH!

Salmon Macaroni Salad with Cucumbers

Yield: 4 servings

Ingredients

2 cups elbow macaroni pasta, uncooked

14 oz Roasted Red Pepper and Garlic Salmon

1 cucumber, peeled and chopped

1/2 large shallot, minced

1 tsp kosher salt

1 tsp dill weed, dried

4 Tbsp mayonnaise

Directions

Boil macaroni according to package, drain and chill. Flake salmon with a fork. Dice cucumber, and mince shallot. In large mixing bowl, add macaroni, salmon, diced vegetables, and seasonings. Toss until seasonings are distributed evenly. Add mayonnaise and mix thoroughly. Chill in refrigerator at least 1 hour before serving.

Note: If you decide to use can salmon. I suggest seasoning it to taste with salt, garlic powder, black and red pepper. I would also add some parsley and fresh lemon juice.

Linking to:
Buns in My Oven: What's Cookin Wednesday
Frugal Foodie Mama: Marvelous Mondays Link Party
Jam Hands: Recipe Sharing Monday
Life on Lakeshore Drive: Bouquet of Talent
Love Bakes Good Cakes: All My Bloggy Friends
Ms. enPlace: See Ya in the Gumbo
My Turn for Us: Freedom Fridays
Taste and Tell Blog: Taste and Tell + 40 Soups, Stews and Chilis
Tried and True Recipes From Our Families
Carole's Chatter: Food on Fridays - Cucumber

Grape Pizza

I saw this on a Food Network show about pizza and tried to make it at home. The restaurant was Pies and Pints, they used a wood-fired  oven. I have used a grill in the past because I did not want to heat up the house. For "Girls Night" I used the oven. It is such a delicious combination. The perfect bite is one with a grape, some blue cheese and rosemary. YUM! I used fresh rosemary from one of my shrubs. I admit I like the grilled version a little better, but the oven does a fine job too. A great meatless meal for Lent, but would make a great appetizer too.

Grape Pizza

Serves 4

Ingredients

1 can or roll of pizza dough

1 cup pizza blend cheese (mozzarella and provolone)

1 Tbsp fresh rosemary needles

1-1/2 cups red grapes, halved

1/2 cup blue cheese

Directions

Prepared on the Grill:

Pre-heat one side of a gas grill to high. Unroll dough and spray with olive oil cooking spray. Grill dough for 2-3 minutes over direct heat until you see nice grill marks. Flip and move to the indirect heat. Top with cheese blend, rosemary, grapes and blue cheese. Grill until crust is done and cheese is melted. Remove from grill and cut into 8 pieces.

Prepared in the Oven:

Pre-heat oven to 400 degrees. Grease sheet pan with a little olive oil. Roll crust out on to sheet pan and pre-bake for 5 minutes. Remove from oven and top with cheese blend, rosemary, grapes and blue cheese. Bake another 8 minutes until edges of crust are golden brown and cheese is melted. Remove from grill and cut into 8 pieces.

 

Linking to:
Buns in My Oven: What's Cookin Wednesday
Jam Hands: Recipe Sharing Monday
Life on Lakeshore Drive: Bouquet of Talent
Love Bakes Good Cakes: All My Bloggy Friends
Ms. enPlace: See Ya in the Gumbo
Taste and Tell Blog: Taste and Tell + 40 Soups, Stews and Chilis
This Gal Cooks: Marvelous Mondays Link Party

Carole's Chatter: Food on Friday - Pizza

Roasted Red Pepper and Garlic Salmon

During Lent my Dad and the Men's Club at church do a Fish Fry on Fridays. When my sister has Friday evenings off just the girls get together for a "Girl's Night". That usually involves wine, cheese, crackers and/or salmon. This Friday it was Roasted Salmon and Grape Pizza. This recipe is adapted from Donald Link's cookbook Real Cajun. His recipe was for Redfish. The actually recipe is called Grilled Redfish "On the Half-Shell". He prepares it on the grill but says it can be prepared in the oven and using other fish. I choose to use salmon and my oven. It is so delicious! It sounds like way too much red pepper but it is not. It is perfect. I can't wait to try it on the grill some day. We served it with crackers, cream cheese, minced shallots and capers. We did not eat even a third of it. So look for what I plan for the leftovers, a Salmon Macaroni Salad with Cucumbers recipe.

Roasted Red Pepper and Garlic Salmon

Adapted from: Real Cajun, Donald Link

Serves: 8

Ingredients

1 side of salmon (approx. 2-1/2 to 3 lbs.)

1-1/2 tsp kosher salt

1-1/2 tsp black pepper

1-1/2 tsp red pepper flakes

2 tsp minced garlic

Extra- virgin olive oil

1/2 cup parsley, chopped

1 lemon, halved

Directions

Preheat oven to 475 degrees. Grease a baking sheet with a little olive oil.

Place the side of salmon on the baking sheet, season with the salt, pepper and red pepper flakes. Top the salmon with the garlic and a drizzle of olive oil. Make sure the seasonings are evenly distributed over the salmon. Bake for 6 to 8 minutes. Remove from oven, top with parsley and juice from lemon. Serve.

Artichoke and Brie Burgers

Last week my sister and I had burgers on the brain. We decided to put her grill to work again. We made Grilled Vegetables and a new burger creation. This burger is inspired by a Baked Brie and Artichokes from the Sugarfree New Orleans Cookbook(see bonus recipe below). We have made the Baked Brie as an appetizer time and time again. Brie is a creamy almost buttery cheese that melts really well. It pairs really well with the artichokes, garlic and basil. I know it is great spread on crackers why wouldn't it be a great creamy topping for a burger. Well I am here to tell you it is amazing on a burger. The melted brie replaces the creamy condiments you would normally put on a burger. The artichokes are a little briny so they make a good replacement for pickles. Finally I think the 90/10 ground beef has just the right amount of fat. I know most people suggest 80/20 but I find it causes lots of flare ups on the grill. The 90/10 beef was juicy and no flare ups. I will use it again for my burgers.

Artichoke and Brie Burgers

Serves: 2

Ingredients

12 oz ground beef, 90/10

3/4 tsp kosher salt, or to taste

1/4 tsp black pepper, or to taste

1/8 tsp red pepper flakes, or to taste

2-1/2 tsp dried basil, divided

1 (15 oz) can artichokes, drained(squeeze the excess liquid out) and chopped fine

2 Tbsp olive oil

3 tsp garlic, minced

Cayenne pepper, to taste

6 slices Brie cheese

2 hamburger buns, halved

Mayonnaise

Directions

In a bowl, combine artichokes, olive oil, garlic, and 2 tsp basil; mix thoroughly. Season with salt and cayenne pepper and set aside. This will make more artichoke spread than you need.

In another bowl, combine beef, salt, peppers and 1/2 tsp basil; mix thoroughly. Form into patties a little larger than the buns. Make the patty thinner in the middle than at the edges for even cooking. The burgers will plump as they cook.

Preheat the grill to medium-high heat. Cook the burgers, 4 to 5 minutes. Flip the burgers and cook another 2 minutes.

Top each burger with 1 to 2 Tbsp artichoke mixture and 3 slices of brie. Cook another 2 minutes or until cheese is melted and the burger is cooked to your desired doneness.

Meanwhile, spread each cut side of the hamburger bun with a very thin layer of mayonnaise. Place on the grill just to toast about 1 minute; watch carefully, remove when you see grill marks.

To assemble; place the burgers on the roll bottoms, and set the roll tops in place. Enjoy!

Bonus Recipe: The inspiration for this burger.

Baked Brie and Artichokes

Source: Sugarfree New Orleans Cookbook

Ingredients

1 small round Brie cheese

1/3 cup artichoke hearts, drained and chopped

1/2 tsp minced garlic

1/4 tsp chopped basil

1 tsp olive oil

Salt and cayenne to taste

Directions

With a sharp knife, slice the Brie horizontally to form two rounds. Fit the bottom half into a greased baking dish not much bigger than the Brie itself.

Mix the well drained (squeeze the excess liquid out) and finely chopped artichoke hearts with the garlic, basil, olive oil, salt and cayenne. Spread this mixture evenly on top of the Brie bottom. Put the top of the Brie back on. Bake this at 350F for about ten minutes or until the cheese is melted at the edges.

Linking to:
Buns in My Oven: What's Cookin Wednesday
Mondays with Countrified Hicks
Ms. enPlace: See Ya in the Gumbo
Taste and Tell Blog: Taste and Tell + 40 Soups, Stews and Chilis
The Chicken Chick: Clever Chicks Blog Hop
This Gal Cooks: Marvelous Mondays Link Party

Grilled Vegetables

Oh Boy! I am so behind blogging. I have been cooking just not writing. Today I am going to catch up. You have been warned.

Last week my sister and I had burgers on the brain. We decided to put her grill to work again and grill vegetables with a side of burgers. These vegetables are so easy and go with almost everything. They are great hot, cold or room temperature. Great added to homemade hummus or soup. So I always make a lot, I fill the grill from one side to the other. The secret ingredient is a Italian Dressing and Seasoning Mix. I found this recipe as a copycat recipe for Good Seasons Italian Dressing Mix. I did not like it as a salad dressing. It was not quite as good as the original. But I love it as a dry seasoning for vegetables. I hope you will too.

Grilled Vegetables

Serves: 4

Ingredients

1 eggplant, sliced into 1/2” rounds

2 red onions, sliced into 1/2” rounds

2 red bell pepper, quartered

2 portabella mushrooms

2 small zucchini, sliced in half length wise

2 small yellow squash, sliced in half length wise

Olive oil

Italian Dressing and Seasoning Mix

Directions

Preheat grill to medium-high.

Rub all vegetables with a little olive oil. Season with Italian Dressing and Seasoning Mix. Place vegetables on the grill, start with mushrooms they will take the longest. Grill for 6 to 10 minutes, flipping once. Cooking time will vary depending on your grill. Some vegetables will cook a little faster than others. I keep a serving bowl handy and place vegetables in the bowl as they cook.

Italian Dressing and Seasoning Mix

Adapted from Copycat Good Season’s Recipe

Ingredients

1 Tbsp Garlic salt

1 Tbsp Onion powder

1 Tbsp Sugar

2 Tbsp Oregano

1 tsp Pepper

1/4 tsp Thyme

1 tsp Basil

1 Tbsp Parsley

1/4 tsp Celery salt

2 Tbsp Salt

Directions

Combine all ingredients well. Store in a pint mason jar. This seasoning can be used to season vegetables or as a salad dressing.

For Salad Dressing:

1/4 cup cider vinegar

2/3 cup oil

2 Tbsp water

2 Tbsp Italian Dressing and Seasoning Mix

Combine all ingredients and shake well.

Linking to:
Mondays with Countrified Hicks

Salsa Chicken Soup with Spinach and Legumes

Yesterday there was a chill in the air and I just could not stay warm. I decided to make a pot of soup. I was looking for a new recipe that used a lot of spinach. I had a bunch of baby spinach I needed to use. This recipe from Taste of Home called Spiced-Up Healthy Soup looked different. I had almost all the ingredients. I had to make a substitution of brown rice for the pearl barley. It was surprising how good it was. Who knew spinach and cilantro go together. This soup is a little like chicken tortilla soup, but the rice, lentils and garbanzo beans give it a little more earthy flavor. In my opinion the original name does not describe it well enough. It should be called Salsa Chicken Soup with Spinach and Legumes. A much more appealing name for this healthy, low fat, and tasty soup.

Salsa Chicken Soup with Spinach and Legumes

Adapted from: Taste of Home recipe called Spiced-Up Healthy Soup

Makes: 14 Servings; (3-1/2 quarts)

Ingredients

1 medium onion, chopped

1/3 cup brown rice, uncooked

4 garlic cloves, minced

2 tablespoons canola oil

8 cups chicken stock

1 cup water

1 large boneless skinless chicken breast

1 cup dried red lentils, rinsed

16 oz Pace chunky salsa mild

1 (15 oz) can garbanzo beans, rinsed and drained

1/2 cup fresh cilantro, chopped

8 cups fresh baby spinach

Directions

In a Dutch oven, saute onion and rice in oil until onion is tender. Add garlic; cook 1 minute longer. Add the broth, water, chicken and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken is no longer pink. Remove chicken and set aside.

Add the salsa, garbanzo beans and cilantro to soup; cover and simmer 10 minutes longer or until rice and lentils are tender.

Shred chicken with two forks. Add spinach and chicken to soup. Simmer, uncovered, for 5 minutes or until spinach is wilted.

Linking to:
Carole's Chatter: Food on Fridays: Lentils & Dried Pulses