Lomo Saltado

This is another recipe from the First Responder cookbook my friend Ruby created called Code 7 Recipes for the Soul (details below if you want to purchase). It is created by one of the firefighters in the fire department I work for, Anthony R. After making it for my family and everyone loving it, I asked Anthony if I could share it on my little recipe blog in internet land. It is unique because of the sweet potato fries. It is a Peruvian dish and he received the recipe from his grandma and adapted it further after talking to relatives in Peru and twisting it to his liking. Super delicious!

Ingredients:

  • 2 cups white rice
  • 1 bag frozen sweet potato fries
  • 2 pounds beef tri-tip sliced into 1/4 inch bite size pieces
  • 4 garlic cloves, minced and divided
  • 1/2 cup soy sauce
  • 1/4 cup distilled white vinegar
  • 3 TBS oyster sauce
  • 1 tsp sesame oil
  • olive oil
  • 1 yellow onion, sliced
  • 3 medium tomatoes, cubed
  • 1/2 jalapeno, minced
  • 1 bunch fresh cilantro
  • salt and pepper to taste

Directions:

Marinade the tri-tip with 2 cloves of minced garlic, soy sauce, vinegar, oyster sauce, and sesame oil. Mix and place in refrigerator for at least 2 hours, the longer the better.

Once the meat is marinated, preheat oven and cook the sweet potato fries.

In a medium sized pot, add olive oil and remaining garlic, sauté until fragrant, add rice and sauté for 1-2 minutes. Add 3 cups of water and salt to taste. Cover rice and cook until done. (You need to make this rice in a pot, not a rice cooker, unless you plan to sauce garlic and add to rice cooker).

Slice the onion, mince the jalapeño, cube the tomatoes, and chop the cilantro.

Heat 2 separate pans on high with olive oil. Drain marinade and cook meat in one pan. In other pan, add onion and jalapeño, sauté until onion is translucent, add tomatoes, sauté until tomatoes are just soft.

Once everything is done, add onion and tomatoes to meat mixture, combine with sweet potato fries and serve over rice. Top with fresh cilantro.

To purchase the book:

Joy’s Zucchini Bread

 

I hope you all had a Merry Christmas! Do I have a treat for you. My BF has given me his mom’s zucchini bread recipe and I have the green light to get it on my site. So with out any further ado, here it is. Enjoy!

Ingredients:

  • 2 cups zucchini (unpeeled, grated, and uncooked)
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups flour
  • 2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 3 tsp cinnamon
  • 1 tsp vanilla
  • 1 cup walnuts (optional)

Directions:

Heat oven to 325 degrees. Mix all dry ingredients. Add eggs, oil, and zucchini to dry mixture. Pour into a greased bread loaf pan and bake for 50-55 minutes.

 

 

Ruby’s Hot Links and Potato Casserole

 

This recipe is from one of my friends that I have known and worked with on the ambulance for many years. It is inspired from The Palace Hotel in San Francisco. Don’t let the “casserole” title put you off, this is not a true casserole other than you cook it in a casserole shaped dish.

This recipe can also be found in the cookbook titled Code 7 Recipes for the Soul: Cooking with First Responders. (Ruby played a huge part of putting this book together). The book is dedicated to all First Responders and their families. Proceeds will provide funding for the San Mateo County Firefighters, IAFF L2400 Behavioral Health Program for firefighters, paramedics, and Emergency Medical Technicians (EMT). If you would like to purchase, click the link below:

On to the recipe:

Ingredients:

  • 8 hot links
  • 4 medium russet potatoes, peeled and quartered
  • 1 medium onion. quartered
  • 4-6 cloves of garlic, minced
  • 1/4 tsp dried rosemary
  • Salt and pepper to taste (Ruby uses Lawry’s seasoning salt and so did I)
  • 1/4 cup olive oil

Directions:

Preheat oven to 400 degrees. Lightly oil 9 X 13 pan.

In large bowl place the first six ingredients and drizzle with oil while mixing well. Put in prepared pan and cook for 1 hour and 20 minutes. Turn potatoes several times during cooking and test for doneness. They should be golden brown. Ruby serves this with a green salad and French bread. Yes, its that easy. Enjoy!

 

 

Pamela Adlon’s Chili Recipe

 

Does anyone watch the show Better Things on Hulu? I absolutely love it and have always loved everything Pamela Adlon. In the show she is always cooking up yummy meals for her family. I found her recipe on salon.com and it was delicious. I have a vegetarian chili recipe on this site and now I am including this one as my chili recipe with meat. However, she does say in her recipe that she sometimes uses fake meat so you can use that option if you choose.

Photo of Pamela Adlon and cast found on wuwm.com and Pamela Littky from FX is credited.

Ingredients:

  • 1 pound ground beef (or you can use fake meat or turkey)
  • 1 big yellow onion, chopped
  • 1 TBS olive oil
  • 2 cloves garlic, smashed
  • 1 can (28 oz) whole tomatoes with the juice (smash them up when you add them to the pot)
  • 1 can (15 oz) tomato sauce
  • 3 cans (15 oz) kidney beans, drained (reserve some bean juice on the side, it’s Pamela’s secret weapon)
  • 1 tsp salt
  • 2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp fresh pepper
  • 1 tsp onion powder

Toppings:

  • Cheddar cheese, shredded
  • Scallions, chopped
  • Sour cream
  • Onion, chopped

Directions:

In a large pot over medium heat add olive oil and cook the meat and onion, breaking up the meat as you go. Once the meat is cooked and onions have softened drain and excess fat and add all remaining ingredients, other than the toppings. Simmer for 30 minutes or longer. Continue to taste and adjust seasoning as you cook and add bean juice if needed for consistency. 

Serve with toppings of you choice.

Boeuf Bourguignon (beef stew in red wine with bacon, onions, and mushrooms)

One of the reasons I bought Julia Child’s book, Mastering the Art of French Cooking, was for this recipe. I finally decided to try it and I would have to agree with Julia Child that it is one of the most delicious beef dishes concocted by man, or maybe a woman concocted it. Regardless, its worth the effort. I recommend a pan that is stove top and oven adaptable. I used a stock pot for cooking and served in a casserole dish.

I first posted this recipe in 2012. I am making it again tonight and thought I would re-post. Also, I have deleted the other beef stew recipes off this site because none of them hold a candle to Julia’s recipe.

Pro-tip: buy a good bottle of wine to cook with and have a glass for yourself while cooking if you like wine. The bottle of wine pictured above is what I used, it is delicious.

Ingredients:

  • 6 oz chunk of bacon
  • 1 Tbs olive oil
  • 3 lbs lean stewing beef
  • 1 sliced carrot
  • 1 sliced onion
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbs flour
  • 3 cups of a full-bodied, young red wine such as Chianti
  • 2-3 cups brown beef stock
  • 1 Tbs tomato paste
  • 2 cloves garlic, mashed
  • 1/2 tsp thyme
  • A crumbled bay leaf
  • 18-24 small white onions, brown braised in stock (recipe follows)
  • 1 lb quartered fresh mushrooms sauteed in butter (recipe follows)

Directions:

Remove rind, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 in long) Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Saute the bacon in the oil for 2-3 minutes, remove to side dish. Saute the beef in bacon fat until nicely browned on all sides, set it aside with bacon.

Saute the carrots and onion in the same fat then pour out the sauteing fat. Add the beef and bacon to the vegetables and toss with salt and pepper. Sprinkle the flour and toss to coat. Set in oven uncovered, middle rack, for 4 minutes. Toss again and return to oven for 4 more minutes. Remove and turn down oven to 350 degrees.

On the stove top, stir in the wine, stock, tomato paste, garlic, herbs, and bacon rind. Bring to a simmer then cover and set in lower third of oven for 2 1/2 to 3 hours. Assure the meat if covered with liquid at all time and it’s simmering slowly.

While the beef is cooking prepare the onions and mushrooms. Set aside as needed.

Brown Braised Onions

Ingredients:

  • 18-24 peeled white onions about 1 inch in diameter
  • 1 Tbs butter
  • 1 1/2 Tbs oil
  • 1/2 cup beef stock, wine, or water. (red or white wine is fine)
  • salt and pepper to taste
  • A medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf, 1/4 tsp thyme.

Directions:

When the butter and oil are bubbling in the skillet, add the onion and saute over moderate heat for about 10 minutes. Pour in the liquid, season to taste, add the herbs. Cover and simmer for 40-50 minutes.

Sauteed Mushrooms

Ingredients:

  • 2 Tbs butter
  • 1 Tbs oil
  • 1/2 lb fresh mushrooms

Directions:

Heat the butter and oil and as soon as it starts to foam add the mushrooms. Toss and shake the pan for 4-5 minutes. As soon as they have browned lightly remove from heat.

Back to the Bourguignon:

When the meat is tender pour the contents into a sieve over a saucepan. Return the beef to pan and distribute the cooked onions and mushrooms over the meat. Skim fat off the sauce and simmer down until a consistency you like. Pour sauce over meat and simmer 2-3 minutes. Serve

Fried Rice by Hazel

This fried rice was a hit with my family and is super easy to make. The secret to this rice is that when you go to fry the rice, you do so in the bacon grease. Definitely not for the vegetarian.

Ingredients:

  • White rice, cooked (amount depends on how many people you are feeding)
  • 4-5 slices bacon, cooked and cut up into small pieces, reserve bacon grease
  • Bunch of green onion, chopped
  • Soy sauce to taste
  • 2 eggs
  • Pepper to taste

Directions:

Make white rice, fry bacon and reserve grease, chop onion, scramble eggs and set aside. Place white rice in bacon grease to fry, add bacon and onion, make some space in the pan and add eggs, scramble those eggs and combine. Begin adding soy sauce and pepper to taste. Do not use salt due to soy sauce having a lot of salt in it. Be sure not to burn rice while frying because it will dry out.

Sweet and Sour Rib’s by Hazel

Another recipe from my best friend’s mom. I had never made homemade sweet and sour sauce before and was surprised by the amount of vinegar, but it worked and it is delicious. Georgette advised me to double the ingredients so that is what I have listed below to assure you have plenty of sauce.

Ingredients:

  • 3/4 cup ketchup
  • 3/4 cup white sugar
  • 1/2 cup white vinegar
  • 4 TBS soy sauce
  • 4 TBS Worcestershire sauce
  • 1 can pineapple chunks in heavy syrup
  • Ground ginger to taste
  • Salt and pepper to taste
  • Oil
  • 1-2 red, yellow or green peppers, sliced
  • 1 onion, cut up in big chunks
  • 5-6 stalks of celery, sliced
  • A slab of ribs, type is your choice

Directions:

Cut ribs into individual pieces. Sprinkle with salt, pepper, and ground ginger. Heat oil in a pan and brown ribs. Set aside. In same pan saute vegetables until softened. Mix ketchup, sugar, vinegar, soy sauce, Worcestershire sauce and combine with vegetable, return ribs to the pan. Add juice only of pineapple, save pineapple to add later. Cover and simmer until ribs are tender. Add pineapple chunks at the end.

 

Butter Coffee Cake by Hazel

Georgette and I grew up together. She is one of my closest and bestest friends. I met her in Junior High School back before they called it Middle School. We had some crazy times together. Memories of her mom’s delicious food are nostalgic and wonderful. This is one of Georgette’s mom, Hazel, recipes. Hazel was from the South so do not be surprised by the high calorie ingredients.

Ingredients:

  • 1 package yellow cake mix
  • 1 small package vanilla instant pudding mix
  • 4 eggs
  • 3/4 cup oil
  • 3/4 cup cold water
  • 1 tsp vanilla
  • 1 tsp butter extract flavor (see pic below, this is an ingredient I did not even know existed)

Filling ingredients:

  • 1/2 cup brown sugar
  • 4 tsp cinnamon
  • 1/2 cup chopped walnuts

Frosting ingredients:

  • 1 cup powdered sugar
  • 1 tsp butter extract flavor
  • Milk to thin

Directions:

Butter a bundt cake or angel food pan. Preheat oven to 325 degrees.

Place all ingredients other than filling into a mixer and mix for 8 minutes.

Mix filling ingredients in a separate bowl, save some nuts for cake topping.

Starting with wet cake ingredients begin layering cake mix, then filling, alternate until finished.

Bake for 55 minutes.

Remove from pan onto a plate and pour frosting over cake, sprinkle with remaining nuts.

 

 

 

 

 

 

Hungarian Goulash

 

My mom use to make this meal throughout my childhood. When she made it my dad would talk about how he grew up eating this dish and how his family had a Hungarian lineage. In fact, he would speak of memories of his mom making Hungarian Goulash for him when he was young. Unfortunately, his mom died when he was nine-years-old so I never had the chance to meet her. I have fond childhood memories of this dish and will continue to improve the recipe. My mom didn’t really have a go-to recipe so I found one on an authentic Budapest website called budapestbylocals.com. The picture above from the left, my dad, his mom, and his brother in 1936. Picture below is my dad in me in San Diego 1998.

Ingredients:

  • Tender cut of beef, cubed
  • 2 TBS oil
  • 2 medium onions, chopped
  • 2 cloves of garlic, crushed or chopped
  • 1-2 carrots, diced
  • 1 parsnip, diced
  • 1-2 celery leaves
  • 2 medium tomatoes, peeled and chopped, or 1 TBS tomato paste
  • 2 fresh green peppers, diced
  • 2-3 medium potatoes, sliced
  • 1 TBS Hungarian paprika powder (sweet)
  • 1 tsp caraway seed
  • 1 bay leaf
  • salt and pepper to taste

     

    Directions:

Heat oil in a pot and braise the onion until soft and golden, set aside. Add the beef cubes and saute them until browned. Return onions to pot and sprinkle beef and onions with paprika. Stir well as to not burn the spice. Add the garlic, caraway seeds, salt, pepper, and bay leaf. Pour in broth to cover contents and let simmer on low heat for 1 1/1 hours, add water if necessary.

Add carrots, parsnip, potato, celery leaf, tomato and salt and paprika to taste. Continue to simmer until all vegetables are tender.

Add green peppers at the end for crunch.

You can serve this with bread of choice, eat solo or make the authentic Hungarian noodles called Csipetke. I will make those next time and add them to the site if they are successful.