Vietnamese Shaking Beef ala ~DKBB~

Vietnamese Shaking Beef (Bo Luc Lac) ala ~DKBB~

(original recipe from www.delightfulplate.com) 

For the beef:
12 oz. beef (I use stew meat or cube steak)
½ tsp. salt
¼ tsp. sugar
Black pepper
Cooking oil (sesame oil, fire oil, canola…but not olive)
1small red onion, thinly sliced
3 stalks scallions, white parts cut into 1-inch pieces, green parts cut into ½-inch pieces
4 cloves garlic, minced
1½ Tbsp. butter
 
For the soy sauce mixture:
2 Tbsp. rice vinegar
2 tsp. dark soy sauce (or hoisin sauce)
2 tsp. (low sodium) soy sauce
½ Tbsp. fish sauce
1 tsp. oyster sauce
1½ tsp. sugar
Small amount of cornstarch to thicken
 
For the salad:
2-3 soft lettuce leaves, chopped (butter lettuce works well)
1-2 cups microgreens
2 small or medium ripe tomatoes 

• Trim and cut the beef into 1-inch cubes; marinate with ½ tsp. salt, ¼ tsp. sugar, plenty of black pepper, and 1-2 tsp. oil of choice. Set aside and allow to come to room temperature.
• In a bowl, combine all the sauce ingredients; taste and adjust per your taste; add cornstarch if thicker sauce is desired.
• In a wok or heavy-bottomed pan over medium-high heat, add oil and beef cubes; sear for 30-45 seconds, flip and sear for another 30-45 seconds.
• Add onion slices and stir-fry beef and onion 30 seconds; add minced garlic and white parts of scallions; stir-fry until garlic is fragrant.
• Add sauce mixture, shake wok to coat beef; then add butter and cook until butter completely melts and everything is combined.
• Toss in the green scallion parts before serving.

Plating:
Place lettuce on bottom, cover with sliced tomatoes and a layer of microgreens; top all with the beef/sauce mixture.

Harissa-Spiced Beef & Orzo Soup ala ~CHB~ & Harissa Paste ala ~DKBB~

Harissa-Spiced Beef and Orzo Soup ala ~CHB~

(original recipe from Milk Street)

 

Start to finish: 1¼ hours
Servings: 4-6
 
2 Tbsp. extra-virgin olive oil
1 lb. boneless beef (stew meat works great), cut into ½-inch cubes
Kosher salt and fresh-ground black pepper
2 Tbsp. harissa paste*
½ to 1 tsp. ground turmeric
1 tsp. cumin
¼ tsp. cinnamon
6 oz. can tomato paste
15½ oz. can garbanzo beans, rinsed and drained
7 cups water
1 cup orzo pasta
14½ oz. can fire-roasted diced tomatoes (do not drain)
1 cup lightly packed fresh flat-leaf parsley, finely chopped OR ½ cup dried parsley
2 Tbsp. lemon juice
1 Tbsp. dried mint
Any kind of dried, small hot chilis (to taste)

• In a large Dutch oven over medium-high heat, heat the oil until shimmering; add the beef in an even layer and season with salt and pepper; cook without stirring until browned on the bottom, about 4 minutes; continue to cook, stirring occasionally until the beef of browned all over, about 4-6 minutes.
• Add the harissa paste* and cook, stirring until fragrant, about 30 seconds; add the tomato paste and cook, stirring until the paste begins to brown and stick to the pot, 2-3 minutes; stir in garbanzo beans, can of diced tomatoes, and 7 cups water; bring all to a simmer, uncovered, over medium-high heat; reduce to medium and cook, stirring occasionally, for 25 minutes.
• Stir in the orzo and cook uncovered, stirring often to prevent sticking, until beef is tender and orzo is plump and fully tender (not al dente), 25 to 30 minutes.
• Off heat, stir in parsley, lemon juice, mint, and dried peppers; place back on low-medium heat the simmer for another 10 to 15 minutes to allow dried chili peppers to reconstitute a bit.
• Enjoy soup with fresh baked bread or naan.

*Harissa paste can be purchased from some grocery stores, or you can use the following recipe to create your own:

Harissa Paste ala ~DKBB~

(original recipe from Minimalist Baker)

 
10 dried New Mexico chilis (or other large dried chilis with mild to medium heat)
7 dried chilis de arbol and/or pequin peppers (can use < or > 7 to achieve desired heat)
1 heaping Tbsp. cumin seeds (or if subbing ground cumin use 1 level Tbsp. and skip the toasting step)
2 tsp. coriander seeds (or if subbing ground use a little less and skip the toasting step)
1 tsp. caraway seeds
4 cloves garlic, minced
1½ tsp. smoked paprika
1 tsp. fine sea salt
2 Tbsp. lemon juice
1 Tbsp. white wine vinegar
1 Tbsp. tomato paste
¼ cup olive oil

• Add dried chilis to a mixing bowl and cover with hot water; once submerged, cover and steam for 20 minutes to rehydrate; set aside.
• In the meantime, add cumin and coriander seeds (IF using seeds) to small skillet and roast over medium heat for a few minutes, or until fragrant and starting to pop; transfer to mortar and pestle and crush into fine powder.
• Next add caraway seeds, minced garlic, smoked paprika, salt and mix; add lemon juice and vinegar and mix until you achieve a paste texture; transfer this mixture to food processor and add tomato paste; set aside.
• Once chilis are rehydrated, drain and remove the stems and seeds (might want to wear food grade gloves for that part), then add them to the food processor. At this point, all ingredients (except olive oil) should be in food processor.
• Blend for 1-2 minutes, scraping down the sides as needed, until a smooth paste is achieved; stream in olive oil while blending to create a saucier consistency, adding oil (or water) as needed until desired consistency is achieved.
• Taste and adjust flavor as needed, adding more lemon or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste; if it’s not spicy enough, you can add cayenne pepper to taste.
• Scoop paste into container to store in the refrigerator or up to 1 month. If you want to freeze this, it can be done for up to 2 months by freezing it in an ice cube tray, then storing those harissa paste ice cubes in a freezer-safe container; add frozen cubes directly to warm foods (like soups or sauces); if adding to cold foods (like dressings or dips), allow to thaw first.

Mexi-Beef Cornbread Casserole ala ~DKBB~

Mexi-Beef Cornbread Casserole ala ~DKBB~

(original recipe “Chili Beef Corn Bread Casserole” from Dec/Jan 2014 issue of Simple & Delicious)

1 pound ground beef

1 medium onion, chopped

1 green pepper, chopped

1 clove garlic, minced

1 Tbsp. cornstarch

1 tsp. chili powder

Cumin and/or turmeric to taste (⅛ to ¼ tsp. of either or both)

1 8 oz. can tomato sauce (Mexican style, if available)

1 can diced tomatoes w/green chilies

¾ cup all-purpose flour

¾ cup cornmeal (yellow preferred, but white will work too)

3 Tbsp. sugar

2 tsp. baking powder

2 eggs

½ cup milk

3 Tbsp. canola oil

1 can cream-style corn

1 cup shredded cheese (Mexi-blend or cheddar)

• Preheat oven to 375° F.
• Brown hamburger, onion, green pepper, and garlic over medium heat; drain.
• Stir in cornstarch, chili powder, cumin/turmeric, tomato sauce, and diced tomatoes; cook and stir 2 minutes or until thickened; remove from heat.
• In a large bowl, whisk flour, cornmeal, sugar, and baking powder.
• In another bowl, whisk eggs, milk, and oil until blended; stir in cream-style corn.
• Add the flower mixture to the egg mixture; stir just until moistened; then stir in cheese.
• Spread half the batter in the bottom of a greased 3 qt. casserole dish, then layer in the beef mixture; top all with the remainder of the batter, covering the beef filling.
• Bake uncovered for 25 to 30 minutes or until a toothpick inserted in the corn bread portion comes out clean.
• Let stand 5 minutes before serving.

Serve with sour cream, salsa, and/or Pico de Gallo condiments.

Spaghetti Pie ala ~DKBB~

Spaghetti Pie ala ~DKBB~

(based on an original recipe for Spinach-Beef Spaghetti Pie by Carol Hicks from www.tasteofhome.com)

 6 oz. uncooked  angel-hair pasta

2 eggs, slightly beaten

⅓ cup grated Parmesan cheesed

½ lb. ground beef

½ lb. Italian sausage

½ cup chopped onion

¼ cup diced green pepper

1 jar (14 oz.) meatless spaghetti sauce

1 tsp. Creole seasoning

¾ tsp. garlic powder

½ tsp. dried basil

½ tsp. dried oregano

8 oz. whipped cream cheese

10 oz. frozen chopped spinach, thawed and squeezed dry

½ cup shredded mozzarella cheese

• Preheat oven to 350° F.
• Cook pasta; drain.
• Mix eggs and Parmesan cheese together, then mix in with drained pasta.
• Press pasta into the bottom of a greased  deep-dish 10-inch pie dish (or divide into 2 smaller pie plates).
• Bake for 10 minutes.

• Meanwhile, in a skillet, brown hamburger, sausage, onion, and green pepper; drain well.
• Stir in spaghetti sauce, seasonings, and whipped cream cheese.
• Heat thoroughly.

• Place a layer of the spinach on the cooked spaghetti crust(s).
• Top with meat mixture.
• Sprinkle with mozzarella cheese.
• Bake at 350° F for 25 minutes.