Beef and Scallion Stir-Fry

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Scallion and Beef Stir-Fry

Fake-out take out is one of my favorite things to make at home. Whether it’s lo mein, General Tso’s, egg rolls, a stir-fry, or just simple veggie fried rice…it’s always a hit around here! We don’t have any greasy Chinese places here on our tiny seaside island. And the one great place we do have, Saigon Village, is closed during the winter months. Counting down the days until she re-opens in the spring!

So, needless to say – I’m DIYing it on the Chinese field in the kitchen quite a bit these days. This was a new recipe that I tried last week. It was super quick, easy, and everyone really enjoyed it. I loved the tender-crisp slivers of onion and pieces of scallion mixed throughout. And the sauce! I’ll usually make my stir-fry sauces with a base of chicken stock. But the use of oyster sauce as a base produced a sauce that was rich and brown, absolutely delicious!

I served over a bed of rice with some steamed broccoli on the side. Another great bonus is it takes less than 20 minutes to cook, from start to finish. You couldn’t have take-out on the table that quickly, even if you wanted to!

Beef and Scallion Stir-Fry

1 lb flank steak, thinly sliced across the grain
1 Tbsp cornstach
1 Tbsp soy sauce
1 Tbsp mirin
3 Tbsp vegetable oil
6 stalks scallion, cut into 1-inch pieces
1 onion, sliced
4 cloves garlic, minced

For the sauce:
1/4 cup oyster sauce
1/4 cup soy sace
1/2 tsp sesame oil
2 Tbsp brown sugar

Combine the cornstarch, soy sauce, and mirin in a small bowl and whisk to combine. Add in the sliced beef and toss to combine. Let beef marinate for 10 minutes.

Heat 2 Tbsp of vegetable oil in a wok or large skillet over high heat. Add in the beef and stir fry until well browned – about 3 minutes. Remove and set aside.

Heat up the remaining oil and add onion, stir-frying for two minutes. Add in the garlic and cook until fragrant, another minute. Add the beef back into the wok and do a few quick stirs before carefully pouring in the sauce. Continue to stir-fry until the beef slices are completely cooked, then add the scallions into the wok and toss to combine.

Serve immediately over rice.

Source: adapted from Rasa Malaysia

Blackened Fish Sandwiches

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Blackened Fish Sandwich

This winter I’ve been working my way through whittling down our supply of fresh fish that was caught over the summer and fall. Here on Chincoteague – we catch such a variety of fish, due to the fact that we have oceanside and bayside fishing in such close proximity to each other. With just a few fun days fishing on the water, we’re able to stock our freezer with fresh, wild-caught fish to last us through those cold winter months.

fishing

Everyone loves a good old-fashioned fish fry, but my favorite way to prepare a nice hunk of white-fleshed fish is to simply season it  and sear in the pan. Incidentally, it’s also one of the easiest ways to prepare fish…perhaps why I love it so much?

I top the fish with some homemade tartar sauce, lettuce, and tomato on a lightly toasted roll. I used drum fish on this particular day – but all types work well for this application. Striped bass, mahi-mahi, tilapia, and cod to name a few! I also highly recommend making your own seasoning blend if time allows, I find it’s so much better than any I’ve purchased in the past.

Blackened Fish Sandwiches

4 pieces of firm, white fleshed fish
1-2 Tbsp Cajun seasoning
1 Tbsp butter
1 Tbsp vegetable oil
4 hamburger buns
lettuce
tomato

For the tartar sauce:
1/2 cup mayonnaise
1 Tbsp dill pickle relish
1 Tbsp sweet pickle relish
juice of half a fresh lemon
kosher salt

Season fish filets generously on both sides with the Cajun seasoning. Set aside.

Make the tartar sauce by combining the mayo, relishes, and lemon juice. Mix to combine, then season to taste with salt.

In a large, heavy-bottomed skillet heat 1 Tbsp butter and the vegetable oil over medium-high heat. Heat until just smoking, then carefully place the fish in the skillet. Cook for about 3-4 minutues on each side, depending on the thickness of the fish. When the meat starts to pull away from each other, it’s usually done.

Place each filet on a bun, top with tartar sauce, and serve with lettuce and tomato.


Source: inspired by our favorite sandwiches at Ray’s Shanty

Pepper Shooters

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Hot Pepper Shooters

If I had to choose a favorite new food item of 2014, Pepper Shooters would be it. I first had them when I was in the hospital after having Nathan, from a sandwich chain called Primo’s…

Their sandwiches are pretty much life-changing, as are these little bites of Heaven that they sell known as Pepper Shooters. From first bite I was hooked. So I thought it was only appropriate that I share this for my last recipe of the year!

Hot pickled cherry peppers that are hollowed out, then stuffed with chunks of sharp provolone cheese and proscuitto. You could also use other Italian deli meats – like capicola or thinly sliced salami. Whatever floats your boat! A little drizzle of good olive oil and a sprinkling of dried oregano and you’re good to go!

They’re the perfect party appetizer. Either served alone, or with other cured meats, olives, and cheeses for to make a lovely antipasto platter. And, the best part is they only take a few minutes to throw together – which always makes for a winner in my book!

Hot Pepper Shooters

12 whole, hot pickled cherry peppers
6 ounces sharp provolone cheese, cubed
6 thin slices proscuitto or capicola ham
1/4 cup extra-virgin olive oil
1 tsp dried oregano

Using a pairing knife, remove the tops of the cherry peppers and remove the seed membranes from inside leaving a hollow pepper to stuff.

Cut each piece of proscuitto in half and wrap around a cube of cheese. Place one meat-wrapped piece of cheese inside each pepper. Place on a serving dish.

Drizzle with the olive oil and sprinkle on the dried oregano. Cover and refrigerate for at least 1 hour before serving.

Peanut Brittle

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Homemade Peanut Brittle

Candy making, of any kind, was always something I was terrified of in the kitchen. I eased myself into it with Salted Caramel Sauce, then pushed myself a little further when I made Vanilla Bean Caramels for the first time. After those two things, I wasn’t scared of it anymore. The next thing I wanted to conquer was peanut brittle, which is one of the husband’s favorite thing on the planet.

My mom used to make cashew brittle all the time at Christmas, as a homemade treat for gift-giving, and it was delicious. But, I’d say my standard for peanut brittle was set when I first had See’s. Buttery, chock-full of peanuts, and tender to the bite – it was everything that a peanut brittle should be. After trying several recipes, I’ve narrowed it down to this one as coming the closest to what I’ve been searching for.

I like to use Spanish peanuts (still in their skins) for my peanut brittle. I usually find them around the bulk nut section of the produce department this time of year. But, I’ve also made it with regular old cocktail peanuts.

I usually make a couple batches to give as gifts, as it can be made well in advance. And folks are usually happy to receive something other than cookies. You can also swap out the peanuts for cashews, or even mix. Just keep a very close eye on it once you’ve added the nuts, as the temperature rises very quickly towards the end of cooking time!

Homemade Peanut Brittle

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups Spanish peanuts
1/4 tsp salt
1 Tbsp butter
1 tsp baking soda

Line a baking sheet with a Silpat or parchment paper that’s been lightly buttered. Set aside.

In a heavy, medium size saucepan combine sugar, corn syrup and water. Cook over medium-high heat until sugar dissolves and temperature reaches 275 degrees.

Add peanuts and salt, stir occasionally so that the peanuts don’t scorch in spots. Cook to 305 degrees. Add the butter and baking soda, whisking quickly to combine. Mixture will bubble.

Quickly pour brittle onto the prepared baking sheet, smoothing with a rubber spatula to quickly spread the brittle to desired thinness.

Let cool for 45 minutes before breaking into pieces. Store in an airtight container for up to 3 weeks.

Source: adapted from Food.com