Bulgogi Beef Korean Style

Ingredients

Serves 3–4

• 1½ lbs beef stew meat (cut into thin bite-size pieces or small chunks)
• 1 small onion, sliced thin
• 3 green onions, chopped
• 2–3 cloves garlic, minced
• 1 Tbsp fresh ginger, grated (or 1 tsp ground)
• 1 pear or apple, grated (optional but adds authentic sweetness & tenderness)

Marinade

• ¼ cup soy sauce or tamari (low sodium preferred)
• 2 Tbsp brown sugar or honey
• 1½ Tbsp sesame oil
• 1 Tbsp rice vinegar or mirin
• 1 Tbsp gochujang (Korean chili paste — optional for mild spice)
• ½ tsp black pepper
• 1 tsp toasted sesame seeds (plus extra for garnish)

Instructions

1. Tenderize the meat (optional but great for stew cuts):
   Place the beef in a bowl and sprinkle with 1 tsp baking soda. Toss and let sit for 15 minutes, then rinse and pat dry. This helps soften tougher cuts.
2. Make the marinade:
   In a bowl, whisk together all marinade ingredients. Add the garlic, ginger, grated pear (or apple), and onion slices.
3. Marinate:
   Add beef to the bowl, toss well, cover, and refrigerate at least 1 hour (or up to overnight for best flavor).
4. Cook:
   
• Stovetop method: Heat a large skillet or cast iron pan over medium-high. Add a drizzle of oil and cook beef in a single layer until browned (about 3–5 minutes per side).
• Slow cooker option: Add everything to the slow cooker, cook on Low for 6–7 hours or High for 3–4 hours until tender and saucy.
5. Finish & serve:
   Stir in green onions and sprinkle sesame seeds.
   Serve over steamed rice, rice noodles, or in lettuce wraps with a side of kimchi or cucumbers.

Seafood Boil

 

• 
  ▢3 lemons divided use
• ▢1/2 cup Old Bay seasoning plus more for garnish
• ▢8 cloves garlic smashed
• ▢1 onion peeled and cut into 6 pieces
• ▢1 pound small Yukon gold potatoes halved
• ▢4 ears corn on the cob cut into 3-4 inch pieces
• ▢3 lobster tails
• ▢1 pound clams scrubbed
• ▢1 pound crab legs pre-cooked
• ▢1 pound smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred
• ▢1 pound shrimp peeled and deveined (leave tails on)
• ▢3 tablespoons butter
• ▢2 tablespoons chopped parsley

• Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
• Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
• Add the potatoes to the pot and cook for 8 minutes.
• Add the lobster tails and cook for 5 minutes.
• Add the clams, crab, and corn, and cook for 5 minutes.
• Add the shrimp and sausage and cook for 2-3 minutes.
• Drain the seafood mixture from the pot, reserving 1 cup of the broth.
• Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
• Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

Please note:

The seafood ingredients in this recipe cook at different rates, so you’ll want to put the longest cooking items in the boil first, then add the others later on.

• Lobster: 8-12 minutes
• Clams: 5-10 minutes
• Crab: 6-8 minutes for pre-cooked crab, 20 minutes for raw crab
• Shrimp: 2-3 minutes

It's a feast and an experience!!

shared by:  google search

Homemade Char Siu Sauce

1/2 c honey, maple syrup or agave syrup

1/2 c water

3 T hoisin sauce

3 T tamari or soy sauce

1 tsp five-spice powder (a must!!)

2 cloves of garlic

1/2 tsp salt

1 1/2 T cornstarch

Blend in a blender, bullet or food processor.  

Cook on the stove until thickened.  Let cool.  (It will darken in color as it thickens.)

Is an amazing marinade for pork loin, pork shoulder, lamb, chicken etc!! Using as a marinade, you do not have to thicken fyi....personal preference.

shared by merging a few recipes for Char Sui-thank you internet!

Dry Salt Brined Roasted Chicken

Dry Brine:

3 T kosher salt

1-2 T zest of an orange and lemon

2 tsp fresh chopped thyme and rosemary

Mix and spread all over a prepared whole chicken.  Place in a bowl in the refrigerator UNCOVERED for 24 -48 hours.

Roast in the oven on a bed of whatever veggies you like with a little wine (1/2 c) and chicken broth (1-2 c) at 375 degrees for 60-90 minutes depending on the size of the chicken.  Use a thermometer to check doneness.  Let rest tented with foil for at least 10 minutes.

Optional add:  garlic salt, paprika or whatever seasoning you would like just before roasting.  Can stuff chicken with lemon that you zest and fresh herbs.  I like to tie the legs together with kitchen string.

Makes some killer homemade broth with leftovers!!

shared by Char

Lamb Chops Experience

This marinade will change your opinion of lamb if you thought you did not like it!!

Marinade to die for.....

In a blender, bullet or food processor add:

1 small jar of "good" mint jelly---avoid green food coloring!

2 heaping T of country grainy mustard

5 garlic cloves peeled

3/4-1 c of red wine

1/4 c tamari or soy sauce

1 T fresh or 1 tsp fried thyme (I prefer fresh)

1/4 c olive oil

salt and pepper

Process.....

2-3 racks of lamb-cut carefully each rack into chops aka lollipops!

Put marinade and chops in a large plastic bag and let it do it's thing at least 24 hours and up to 36.

GRILL is a must or I guess broil would be a distant second.

Do not overcook-best medium rare!  Let rest for 5-10 minutes.

Can boil the marinade down for a side sauce with your chops!

I love to serve with a pile of decadent mashed tots in the center of the table and use your chop to get your tots!

Have fun with this lamb experience!!

shared by Ian D. & I have tweaked the recipe a bit!

alfredo sauce

 1/2 c butter

1 1/2 c heavy whipping cream

2 tsp garlic, minced

1/2 tsp Italian seasoning

salt & pepper

2 c grated parmesan

This is easy peasy!!  Add everything to the pan and cook on low for 10-15 minutes.

YUM! YUM!

shared by Google search??

Chicken or Beef Enchilada Mexican Delight (Casserole seems outdated)

Cook chicken (shred) or brown ground beef, turkey or meat of choice-1 lb

Mix:

1 medium onion, chopped

1/2 c sour cream

1 c cheddar cheese

2 T parsley or cilantro

salt and pepper

Add meat to the mixture

Mix:

1 can tomato sauce

1/2 c green pepper finely diced

1 container of green chilies

2 T chili powder

1 clove garlic minced

1/4 tsp ground cumin

1 tsp oregano

2/3 c water

salsa to taste 

Cook for 15 minutes on medium heat.  Let cool.

Dip flour or corn tortillas in sauce and put meat mixture inside, roll up and place in baking dish.  Stack tortillas next to each other until dish is full or meat mixture is gone.  Preheat oven 375 degrees.  Bake for 20 minutes.  Put desired sour cream and cheese on top and place back in the oven and back until cheese is melted.

Serve with chopped parsley or cilantro.  This is SOOO Good!!!

shared by....I think Lynnette Marcus

Chicken Thigh Marinade

1 lb Chicken Thigh (I like bone in with skin)

Marinade:

1 tbsp Honey

1 tbsp Oyster Sauce 

2 tbsp Tamari or soy sauce

2 tbsps Coconut or Brown Sugar

2 cloves Garlic, pureed or grated

1 inch Ginger, pureed or grated 

1 tsp Chinese Five Spice powder

Pinch of White Pepper or Black Pepper

Directions:

Prepare the Marinade:

Mix all marinade ingredients in a bowl or ziplock bag.

Marinate the Chicken overnight in frig. 

Grill chicken and ENJOY!

Shared by FB recipes

Brussel Sprout, Fennel & Green Apple Salad

 Ingredients:

• I recommend a food processor for slicing brussels & fennel if available

• 2 Cups Shredded Brussel Sprouts (sliced very thin)

• 1 Fennel Bulb, sliced thinly +2 Tbsp. Reserved Fennel Fronds

• 1 Apple, sliced into matchsticks (I like a tart apple, so honeycrisp or a granny smith would be perfect) ----slice at the last minute to avoid browning or discoloration

• 1/2 Cup Toasted Walnuts or fave nuts

• 1/4 Cup Feta cheese or fave cheese

For the Vinaigrette:

•     in a mason jar add all the following ingredients and then give a good shake

• 3 Tbsp. Whole Grain Mustard

• 1/4 Cup Apple Cider Vinegar

• 2 Tbsp. Extra Virgin Olive Oil

• 1 Tsp. Maple Syrup

• 1 Tsp. Kosher or Sea Salt

• 1/2 Tsp. Black Pepper

This is a crisp, flavorful salad! I love serving it with rich short ribs or beef stew.

• Options: add grilled chicken or steak for a main course

inspired by "My Diary of Us" & Char

pork tenderloin full of succulence

pork tenderloin
prepare marinade:

in a glass dish big enough that the pork tenderloin can lie flat

• 2 T EVOO
• 2-3 garlic cloves chopped
• 2 tsp fresh thyme or 1 tsp dried thyme
• 1 T dijon mustard or fave mustard
• salt and pepper
• 2 T local honey or maple syrup

mix marinade and roll the pork tenderloin around in it, cover meat and refrigerate for at least 2 hours

after marinading, add 1 T EVVO to a cast iron, heat skillet and preheat oven 325 degrees

add meat to heated skillet, brown on all sides

place in preheated oven and roast for 30-35 minutes

rest for 10 minutes slightly tented and then slice

Serve with glazed apples (in butter and honey) on top of a green salad with a light mustard vinaigrette.  So easy and delicious!!

inspired by Catherine's Farmhouse Kitchen

Pumpkin Quiche Gone Savory

• Bake a pastry crust in a large pie plate and set aside (ok to use gluten free)
• Preheat oven to 350 degrees for the quiche

Quiche:

• 6-8 slices bacon
• brown bacon, strain and set aside
• 1 medium yellow (white, yellow or sweet) chopped
• brown in the bacon grease or 2 T of butter or EVVO until caramelized - 12-15 minutes
• 6 sage leaves-chop finely 
• add bacon and sage to the caramelized onions, sprinkle salt and pepper, heat on low
• 8 eggs
• 3/4/c pumpkin puree
• 1/2 c heavy cream or coconut cream
• option:  pinch of cayenne pepper  (I love a little kick)
• Whisk eggs, pumpkin and cream in a large bowl
• Add onion mixture and whisk together
• Pour into prepared crust
• Bake 30-40 minutes, remove from oven and cool 10 minutes before slicing

Salad for Quiche Topping:

• 4 cups of arugula or fave greens
• Salt and pepper to taste
• 1 lemon juiced over greens
• 1 T fave white vinegar (Chardonnay is special) over greens
• 2 T EVVO over greens
• Toss and place on top of the quiche

Enjoy!!

Tip:  I learned from Geoffrey to apply acid on salad greens before oil to avoid an "oily" salad.  If the oil is applied first, the acid flavorings bounce off of the greens.

created by Geoffrey Zakarian and loved by Char

shrimp & grits southern style

• 6-8 slices bacon

I cut them with kitchen prior to browning.  Brown the bacon, drain grease and set aside.

• 4 c fave broth (I like to use 4 1/2 c chicken broth or whatever I have homemade in the freezer, add shrimp shells to it and simmer for an hour at least, strain and use this shrimp enriched broth)
• 1 c stone ground grits

Bring broth to a boil, add grits and reduce heat to medium.  Cook until liquid is absorbed about 20-25 minutes, stirring occasionally.  Add the following:

• 1 clove garlic minced
• browned bacon
• 2 c shredded sharp cheddar cheese
• 1 lb shrimp, peeled and deveined
• 1 c fresh corn
• 3 T butter

Mix gently by folding ingredients together with a large spatula.  Cook on medium low until shrimp turn pink, 3-5 minutes depending on size.

Add:

• 2 T fresh lemon juice
• Salt & pepper to taste
• 2 T chopped parsley (plus little extra for garnishing)
• 1 c thinly sliced scallions (plus little extra for garnishing)

Serve immediately with a green salad or veggie of choice.  Better yet, try grilling fresh okra with a sprinkle of EVOO, salt & pepper.

created by Bobby Flay and enhanced by Char

pork tenderloin greek style

1 1/2-2 lb pork tenderloin

Mix together:

• 4 garlic cloves minced
• 1 large lemon zested and juiced
• 2 T fresh oregano or 2 tsp dried oregano
• 1/2 c EVOO
• few twists or shakes of salt and pepper

Put tenderloin in a plastic bag and add marinade mixture. 

Let it marinade for 2-3 hours.  Bring to room temperature before grilling.

Grill to taste and let rest 5-10 minutes before slicing and serving.

Enjoy!

shared by Google and Char

ELEVATED tuna casserole

 (I purchased several ingredients from Trader Joe's for this delicious dish)

Preheat oven to 375 degrees.

Add to Saute Pan:

• Mirepoix-1/3 c of chopped carrots, onion and celery
• Mushrooms-8 oz chopped (I love organic brown)
• 1 T OEVOO (organic extra virgin olive oil)

Saute until tender about 3-5 minutes.

Add:

• jar of TJ's Alfredo sauce (16.9 ozs) or favorite Alfredo sauce or my vegan Alfredo
• 1/2 c or desired amount of frozen peas (corn or other desired cooked veggie is optional)
• two cans of favorite tuna fish drained
• 1/2-1 c of shredded cheddar cheese or desired cheese (can save a bit to add on top if            desired---if you LUV cheese, add up to 2 c)
• salt and pepper to taste (easy on the salt because tuna and cheese tend to be salty)

Mix well.

Add:

• 2 cups al dente or slightly undercooked favorite noodles (I use TJ's Gluten Free Egg Fettuccine Noodles-cut into 4-6 inch pieces-if you cook them only drop in boiling water for 1 min or less)
• Organic chicken or fave broth to desired consistency-I used about 1 c of organic chicken bone broth

Mix all together and pour into an oven-safe casserole dish.  Crush your favorite crispy, salty topping on top.

Bake until crispy and to desired golden color--about 20-30 minutes.

    

created by Char

Chicken 48 hour Marinade Spatchcocked

 Whole organic chicken

• cut out the backbone (spatchcock)
• place in a large plastic bag

Mix together:

• 3/4 c EVOO (extra virgin olive oil)
• 1/4 c red wine vinegar
• 3 T balsamic vinegar
• 3 T dijon mustard
• 2 T coconut or liquid aminos
• juice 2 lemons and coarsely chop peels
• 4-6 large rosemary sprigs-coarsely chop
• small bunch of thyme sprigs-coarsely chop
• 3 garlic cloves-peel, smash & coarsely chop

Pour mixture over the chicken and refrigerate for at least 24 hours and ideally 48 hours.  Turn chicken a couple of times throughout marinading time.  Remove from the frig a couple hours before grilling.

Best grilled on a medium heat (ok to rinse the chicken before placing on the grill to minimize fire flare-up), skin side down at first for about 20 minutes and then turn over for another 20 minutes.  Depending on the size of your chicken, 45-60 plus minutes in total grill time.  Let rest, tented with foil for 10 minutes before serving.  I like to serve the whole chicken with scissors/knife, centerpiece style!

It will melt in your mouth!!

created by Char

cioppino easy style

½ pound scallops, remove tough side muscle, dry scallops and if large, cut in half

2 tablespoons EVOO

• in a dutch oven or heavy pan, heat the EVOO, sear scallops for 1 m each side, remove scallops, set aside

½ of a white onion, chopped

2 cloves garlic, minced

• add onion and garlic to the pan and saute for 2-3 m until onion is translucent

2 lobster tails or 1 lb of shrimp, shelled & deveined

2 filets cod 

1 jar of fave Arrabbiata sauce or Marinara & add 1/2-1 tsp of dried chili peppers

2 cups vegetable broth

2 T fresh basil, coarsely chopped

• add lobster tails or shrimp, cod, sauce, broth and basil
• cover and cook on medium-low for about 10 m or until fish is flakey & lobster is bright red
• add scallops back in the pan and stir
• cover & simmer on low for about 3-5 more minutes

¼ cup shredded parmesan cheese

½ of a lemon juiced

1 T fresh parsley, coarsely copped

Kosher salt to taste

Fresh ground pepper to taste

• add cheese, lemon juice, parsley and season to taste

1 sourdough baguette for dipping & slopping (warm it up)

• enjoy with a hunk of baguette

Option: serve over noodles or rice

Serves 4-6

inspired by Butcher Box

chinese chicken salad

 dressing:

2 T low sodium tamari or soy sauce

3 T rice vinegar (unsweetened)

1 T sesame oil

2 T EVOO

1 tsp of natural sweetener (maple syrup, agave, coconut sugar)

2 tsp finely chopped ginger

1 garlic clove, minced

1 T lime juice

1/2 tsp pepper

• whisk and set aside to let flavors come alive!

salad:

4 c finely sliced napa cabbage

1 c finely shredded/sliced red cabbage

1/2 yellow (or red or orange) pepper, finely sliced

1/2 c shredded carrots

2 c cooked shredded chicken 

1/2 c finely sliced green onions

1/2 c cilantro, coarsely chopped

1/4 c toasted almond slivers

• toss well with dressing and enjoy every crunchy bite!

garnish:

1-2 tsp sesame seeds (I used a mix of white and black)

Serves 2-4 depending on appetite

Options:

add small orange pieces, radishes or any other fresh veggie of choice, quinoa is delish too!

inspired by:  recipetineats.com

chicken piccata

Ingredients

• 2 lbsChicken cutlets, tenders or chicken breasts (halved horizontally)-I like to pound out the chicken but not a must-makes is more tender
• 2 ½ tspSalt, divided
• ½ tspPepper
• 1 cupFlour for dredging (I like to add my fave Italian dried herbs, optional)
• 6-10 tbspButter, cut into pieces, divided
• 4 tbspOlive oil, divided
• 1Shallot, minced
• 1 tbspGarlic, minced
• 1 1/2 cupsChicken stock
• 1Lemon juiced (1 tbsp)
• 2 tspLemon zest
• 2 tbspCapers, drained
• Parsley, chopped, for garnish (optional)

Method

1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging.

2. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.

3. Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.

4. Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken.

5. Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.

6. Add the stock and simmer until reduced by half, about 4-5 minutes.

7. Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.

8. Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta, mashed potatoes, rice or salad.

inspired by the modern proper