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:

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!