On a Chinese kick- stir-fried steak with scallions and green pepper

quote:

Originally posted by Board-O:
On a Chinese kick- stir-fried steak with scallions and green pepper

What cut of beef do you use for your stir fry? Kinda curious as I've always felt it was a waste to use pricier cuts of beef on my personal chinese cooking. (with some exceptions depending on the dish)

Different cuts. One of my favorites is skirt steak, well trimmed and cut into bite-sized chunks.

quote:

Originally posted by Board-O:
Different cuts. One of my favorites is skirt steak, well trimmed and cut into bite-sized chunks.

I usually use top round sliced nice and thin...cooked right it comes out with a nice texture. Skirt steak works well too and we use it sometimes. (edit to correct error pointed out by Board-O)


Anyways, tonights dinner is a cage-free chicken rubbed with pepper, sage/thyme, lemon, seared on all sides and roasted with pearl onions and a touch of garlic. It's roasting as I type and start on a 2001 Raymond Usseglio & Fils Chateauneuf du Pape and will be served with some linguine covered in olive oil we got from Croce de Mezzo in Montalcino in November...simple and delicious! Side dish: grilled parsnips

This message has been edited. Last edited by: sarbuze,

I've never bought a rump roast in my life. I'm under the impression that it's tough. Can you use it in chunks for stir-frying? I've always assumed it was best suited for braising, stews, and slow cooking in general.

quote:

Originally posted by Board-O:
I've never bought a rump roast in my life. I'm under the impression that it's tough. Can you use it in chunks for stir-frying? I've always assumed it was best suited for braising, stews, and slow cooking in general.

You are correct, sir. Rump roast is for braising. Top round is what I meant...thanks for catching that!

A variety of delicious spanish dishes:

Gazpacho andaluz

"Pulpos a la Gallega" Galicia style octopus

Sauteed shrimp with EVOO + garlic

Callos a la Madrilena

All of the above paired with

1999 LAN Gran Reserva

Tres leches for dessert

I prefer my Chicken caged.

On a veggie kick lately - falafels and couscous last night and samosas tonight - Stella Artois to tame the heat. Had a very civilized Pissaladiere this aft for lunch, as well.

BTW, I like blade steak for my stir fry. Cut out the gristle and you're left with a fairly marbled cut of meat which maintains a decent texture in the fry.

On Sunday I will be smoking a turkey for the Colts game. Go Colts!

quote:

Originally posted by vinosnob:
On Sunday I will be smoking a turkey for the Colts game. Go Colts!

Must be a bit tricky to keep it from going out.

tonight, making:

Indian Lentil Soup (Dal Shorva)

Alaskan King Crab tonight with a my first Riesling.

I'm making chili right now for the guys as the packers are getting beat at home by the seattle sea chickens. Beer for them, and 04 d'arenberg old footbolt shiraz for me.

Caged
chicken curry.

At Equestria Restaurant in Germantown:

Roasted Half Duck Breast w/almond gazpacho, Muscadine wine fig reduction
Veal Osso Bucco w/ milanese ragu, pine nut risotto and parsillade

Saw this last night on the foodnetwork and I looove grapefruit so i thought I'd give it a go.

Roasted salmon with shallot grapefruit sauce served over steamed spinach. Served with 2006 Villa Maria Sauvignon Blanc. Nice light tasty dish.

My son and daughter-in-law went away for the weekend, so I have my grandbabies; 4 yr old grandson, 6 month old granddaughter. My grandson asked me this morning; "Dama (that's how he pronounces 'grandma' ) can we have normal chicken tonight?" So, we had normal chicken.

Fried yuca

Black bean soup

Leg of lamb with white rice and plantains

For lunch today, I was inspired by Board-O Stir fry beef and red and green bell peppers

I used skirt steak, scallions, black sesame oil, scallions, garlic, salt and pepper, and soy sauce

Served over steamed rice

Ratatouille - unfortunately i'm serious -hopefully this "healthy" food does not dissapoint.

Tonight, balsamic pan seared pork loin chops, creamy garlic mashed potatoes and steamed green beans.

Cheese burger with french fries.

Normal ribs.

Went out with friends to Avec and shared:

-grilled chicory salad with fennel, frisee, mushrooms, radicchio and lemon
-chorizo-stuffed medjool dates with smoked bacon and piquillo pepper-tomato sauce
-crispy duckleg confit with sweet potato-parsnip hash, chili, pickled mushrooms and frisee
-focaccia with taleggio cheese, truffle oil and fresh herbs
-house made saffron fettuccine with poached cod, cauliflower, pinenuts and lemon
-mustard-braised beef brisket with salted fingerling potatoes, cabbage, caraway and sweet onion mostarda
-Jamon iberico! I was nice and brought home and extra order for M.