Monday, June 21, 2010

Mongolian Barbeque

My husband and I love Asian foods so we decided to try Mongolian this time around, here's a recipe we found under some weird site a while back and has been saved on my comp forever....

Mongolian Barbeque
Yield: 6 servings

3 lb Boned Lamb Shoulder Chops
     2 lb Boneless Beef, (Tenderest -Cut The Butcher Has), -Defatted
2 lg Green Peppers, Seeded And -Cut Into 1/4-Inch Strips
3 c Cabbage, Shredded, Rinsed, -And Dried
3 lg Carrots, Peeled And Shredded
2 lg Onions, Thinly Sliced
1/4 lb Bean Sprouts, Rinsed And -Drained
Salad Or Peanut Oil
Boiled White Rice
Crisp Sesame Seed Buns, -Warmed
Middle Eastern Pita Breads
Thinly Sliced Crisp French -Bread
1 1/2 c Dark Soy Sauce
6 c Water
10 Crushed Black Peppercorns
4 Star Anise
4 lg Cloves Garlic, Crushed
1 c Rice Wine Or Sherry
1 tb Sugar
2 ts Fresh Ginger Root, Grated
3 c Scallions Or Leeks, Chopped -And Divided
3 c Chinese Parsley Or Cilantro, -Minced, Divided

Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on separate platters.

Simmer the soy sauce, water, peppercorns, anise and garlic for a few minutes in a saucepan, then strain and cool. Add the wine, sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley. Refresh the sauce with the remaining scallions or leeks and parsley as cooking progresses. Taste to correct the seasoning, then divide among the guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been dipped in it! Just a precaution.)

To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness for each guest.

I made the sauce to taste and didnt use half the water or the anise, tripled the sugar and used only about 1/8 of the leeks and oregano. But it tasted awesome. As I cant trust my children to not touch a hot anything I cooked it all in my wok. I cooked and cooked until we all were compleatly stuffed and we still had a TON of leftovers even though I only cut 1/2 an onion, and 3 med carrots and 2 med bell peppers. Enough so that we were able to make some for guests the next day who also thoroughly enjoyed it.
what was left after my 3 big kids, my husband and I had our fill here's a link to pic

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Friday, June 18, 2010

Herbed Rack of Lamb

So I still have a rack of lamb sitting in the back of my fridge and figured what better time to use it than fathers day weekend, especially since its still good til monday.
So I searched around and found this one that looks and sounds delish. we'll see how it goes.

Herbed Rack of Lamb

Yields 2 servings

1 rack of lamb, trimmed (6 ribs)
2 tablespoons chopped fresh parsley
1 tablespoon chopped spring onions
1 clove garlic, crushed
1 teaspoon finely chopped rosemary
1/2 cup fresh breadcrumbs
1/2 ounce melted butter (1 Tbsp)
freshly ground black pepper
1/2 ounce butter (extra) (1 Tbsp)

  1. Combine parsley, spring onions, garlic, rosemary, breadcrumbs and melted butter in a bowl.
  2. Sprinkle the rack of lamb with salt and pepper.
  3. Melt the extra butter in a pan and brown lamb evenly all over.
  4. Cover lamb with the herb mixture and place in a baking dish.
  5. Bake at 425F degrees for 15-20 minutes (lamb should be quite pink)
  6. Remove and keep warm for 10 minutes
  7. Slice into individual chops.
  8. Serve with pan juices.

I liked it... well I *mostly* liked it, I added more salt on the breading just before putting it in the oven as the breading has no salt in it. Then after tasting it I added another bit of salt. It could be that used sea salt for my salt and ground it as I used it, or because I use unsalted butter. not sure which.

The breading is good, but it certainly didn't stick to my lamb, I ended up putting the bread crumb mixture on the lamb as it was setting in my pan for cooking. Also the breading that falls off of the lamb and browns, gets a burnt flavor to it even though its not burnt.

I had no pan juices to serve with, but it wasn't lacking either way.
click links below for pictures

breading on ready for oven

out of oven after resting (notice, minimal pan juices)

finished product, when the recipe says "very pink" it means VERY PINK

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Sauteed Green Beans with Garlic and Herbs

Sauteed Green Beans with Garlic and Herbs


1 tablespoon unsalted butter, softened
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon chopped fresh thyme leaves
1 teaspoon olive oil
1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
Table salt and ground black pepper
1/4 cup water
2 teaspoons juice from 1 lemon
1 tablespoon chopped fresh parsley leaves


  1. Combine butter, garlic, and thyme in small bowl; set aside. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Add beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes.
  2. Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes. Remove cover, increase heat to high, and cook until water evaporates, 30 to 60 seconds.
  3. Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer. Transfer beans to serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper. Serve immediately.

it was a bit lemony for my taste (so I added more salt >.< ) but I used lemon thyme instead of regular thyme because thats what I have in my garden

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Sunday, June 13, 2010

Better than Best Fried Chicken

My husband was craving fried chicken a few nights ago and stumbled upon this recipe on we tried it and it was SO good. Enjoy

Better than Best Fried Chicken

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 egg
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying

  1. In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
  2. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
  3. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. 
  4. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
  5. Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve

Nutritional Information

Amount Per Serving Calories: 531 | Total Fat: 29.3g | Cholesterol: 127mg

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