Moroccan Skirt Steak Salad

Print Recipe
Moroccan Skirt Steak Salad
Course Dinner, Lunch
Cuisine World
Prep Time 60 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
sevngs
Ingredients
Course Dinner, Lunch
Cuisine World
Prep Time 60 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
sevngs
Ingredients
Instructions
  1. Season steak with salt and pepper. Place in large zipper bag. Pour Chermoula over meat massage in and let marinate at least 1 hour
  2. Heat grill to med high, lightly oil. remove meat from marinade, and grill on both sides about 5 minutes until thermometer reads 125 for medium rare.
  3. transfer meat to cutting board and rest 10 minute before slicing
  4. Mix in large bowl. Carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce.
  5. divide salad on 4 plates. Top with steak and remaining herbs, drizzle with remaining chermoula sauce and top with feta and pomegranate seeds.
Share this Recipe
 

Grilled Spicy Pork Meatballs with Nuoc Cham

These spicy meatballs are loved by all, the fish sauce is a true background ingredient, but can be omitted if desired

Print Recipe
Grilled Spicy Pork Meatballs with Nuoc Cham
Course Dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Soak skewers if using wooden ones. Finely grate ginger and 4 garlic cloves into medium bowl.
  2. add salt, 1/2 cup cilantro, 1/4 chili paste, 1 dash XXX sauce, 2 Tbsp fish sauce, and 2 tsp sugar
  3. Add pork and mix well with your hands
  4. Form pork mixture into 20 oblong shaped balls. Let chill 15 min Place 2 balls onto each pair of skewers.
  5. grill until charred and just cooked through.
  6. remove to pan and cover with foil for sauce whisk lime juice, 1 Tbsp cilantro, 2 tsp chili past,1 dash XXX sauce, 2 Tbsp fish sauce, 2 tsp sugar, and 2 Tbsp warm water
  7. grate remaining garlic clove int Nuoc Cahm and stir
Share this Recipe

Kimchi Fried Rice

Print Recipe
Kimchi Fried Rice
Course Main Dish
Cuisine Asian, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Asian, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Instructions
  1. Slice bok chop into 1/4 inch strips. Seperate tops from stems. Heat 2 Tbsp oil in large pan over medium heat. Put onions and carrots in pan cook until onion is translucent, around 3 min.. Add bok choy stems kimchi and sugar to pan. Saute about 2 min. until aromatic. Add butter and peas, saute peas until bright green.
  2. Add rice and stir fry until lightly crisp about 4 min. Add bok choy leaves and green onions and saute till soft 1-2 min.. Stir in Red Habanero Pepper Sauce
  3. Option: top individual portions with sunny side up fried egg
  4. Season with salt, and sesame oil. Garnish with nori strips and sesame seeds
Share this Recipe
 

Pozole

Traditional version of Pozole, made with whole-kernel hominy. We use pork to enhance the flavor

Print Recipe
Pozole
Course Side Dish
Cuisine World
Prep Time 12 minutes
Cook Time 60 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine World
Prep Time 12 minutes
Cook Time 60 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Combine pork, salt and water in medium pot. Bring to a boil, reduce heat and simmer gently until barely tender, about 20 minutes. Remove from heat, let pork cool in liquid. Drain still warm liquid into bowl, and set meat aside.
  2. Put ancho chilies into cooking liquid,and soak for 20 minutes. put chilies and liquid into blender, add garlic, oregano, and scotch bonnet sauce, puree until smooth.
  3. In dutch oven over med-high, warm oil. Add onion and saute until golden 10 minutes. Add chili puree, hominy, and stock. (add more stock if needed for soup like consistency.
  4. Stir in pork. Bring mixture to a boil, reduce to low and simmer uncovered until tender 30 min.
Share this Recipe
 

Bulgogi: Korean “fire meat”

Print Recipe
Bulgogi: Korean "fire meat"
Fire meat: a grilled or roasted dish made of thinly sliced marinated meat, in this case pork. I can be grilled on a BBQ or stove top griddle, even stir fried. Any other protein can be substituted for the pork
Course Main Dish
Cuisine World
Prep Time 20 minutes
Cook Time 5 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine World
Prep Time 20 minutes
Cook Time 5 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Assemble ingredients
  2. Grate pear, garlic, and ginger
  3. Combine with pepper flakes, pepper sauce, sugar, sesame oil, and soy sauce in large zip lock bag
  4. thinly slice meat
  5. Put everything into bag and mix well. place in refrigerator for several hours
  6. Heat 1 Tbsp oil i large skillet over med high heat. put 1/2 of the meat into pan, spread out and season lightly with salt. Let meat cook without moving for about 1 minute. Mix meat and allow it to brown on the other side. Continue cooking until cooked through. Remove to serving dish and repeat with remaining meat. Serve topped with scallions
Share this Recipe