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It's never the same. If I'm using steak, I usually get skirt steak and trim it very well with a razor sharp knife, then cut it into uniform bite-sized pieces. Each ingredient is prepared separately. I take scallions, cut off the green portion and the root tips. I always peel away the outer layer and then wash and dry them and cut them vertically, then into 1 inch segments. I mince the garlic. If using snow peas, I cut off the tips and wash and dry them.

I use a heavy cast iron chicken cooker. It's like a heavy cast iron skillet, only the sides are higher and it has a glass cover. I add a tiny amount of peanut oil and, when it starts to smoke, stir-fried the steak, being careful not to fully cook it. I then put it and all juices in a bowl and add some more peanut oil, very little, and stir-fry the scallions, then remove them to another bowl. I then do the same with the snow peas. Next, I turn the heat and sautee the garlic, being careful not to let it brown.

When it has sauteed enough, I add some of the liquid that has accumulated in the bowl with the steak, some dry Sherry, some chicken/Portobello demi-glace I've made and keep in the freezer, and whatever spices I feel like adding, maybe some 5 spice, or cardamom, cumin, savory, ancho chile, etc. I turn up the heat to reduce, then add the rest of the liquid from the steak. When reduced enough, I add a little soy sauce and sesame oil, then all the cooked ingredients and stir to heat through and serve. I think I do it pretty well. Guests request it. I serve it with chili sauce on the side for guests to add as they see fit.
quote:
Originally posted by Board-O:
It's never the same. If I'm using steak, I usually get skirt steak and trim it very well with a razor sharp knife, then cut it into uniform bite-sized pieces. Each ingredient is prepared separately. I take scallions, cut off the green portion and the root tips. I always peel away the outer layer and then wash and dry them and cut them vertically, then into 1 inch segments. I mince the garlic. If using snow peas, I cut off the tips and wash and dry them.

I use a heavy cast iron chicken cooker. It's like a heavy cast iron skillet, only the sides are higher and it has a glass cover. I add a tiny amount of peanut oil and, when it starts to smoke, stir-fried the steak, being careful not to fully cook it. I then put it and all juices in a bowl and add some more peanut oil, very little, and stir-fry the scallions, then remove them to another bowl. I then do the same with the snow peas. Next, I turn the heat and sautee the garlic, being careful not to let it brown.

When it has sauteed enough, I add some of the liquid that has accumulated in the bowl with the steak, some dry Sherry, some chicken/Portobello demi-glace I've made and keep in the freezer, and whatever spices I feel like adding, maybe some 5 spice, or cardamom, cumin, savory, ancho chile, etc. I turn up the heat to reduce, then add the rest of the liquid from the steak. When reduced enough, I add a little soy sauce and sesame oil, then all the cooked ingredients and stir to heat through and serve. I think I do it pretty well. Guests request it. I serve it with chili sauce on the side for guests to add as they see fit.
Sounds good. Thanks!
Went to Pinot Provence last night in Costa Mesa with some friends and the soon to be Mrs. Glennk. Had the roasted angus beef filet, shallot confit, red wine jus, and pommes frites. Wines: 1970 Château Beau-Séjour Bécot (almost dead, but fun to drink), 2005 Château Pipeau (my friend bought a case and wanted to try one at this stage, was actually pretty open after about an hour 89-91), 2005 Domaine des Rémizières Crozes-Hermitage (brought by another guest, simple but nice 86-88).
quote:
Originally posted by Purple Teeth:
Tonight - corned beef and cabbage with Guinness.


I forgot the Guinness! I have always thought of CB&C as a beer dish. But with no beer in the house, some improvisation was called for.

I opened a Vouvray - not bad. The acidity cut through the fat and the slight sweetness paired well with the salt. Like I said - not bad.
quote:
Originally posted by PurpleHaze:
Grilled cheese & bacon sandwich. Raw milk English Cheddar & Poacher Cheeses. Locally cured thick sliced bacon. Fresh artisanal bread schmeared with a little sweet butter for lubrication. Dogfishhead 75 (home blended) to wash it down. Life is good. Call the cardiac intensive care unit......

PH


oh man you had me drooling..
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Board-O: If you are still in Bermuda and have an opening, try eating at The Reefs. We've enjoyed it in the past.


Reefs was good. Love Bermuda. Went there on our Honeymoon 10 years ago and pretty much went to a top restaurant every night within the culinary ring we joined. 5 courses.

A little early in the year weather wise - I doubt Board-O is getting a sun tan, but no doubt eating well. Smile
Saturday night we had a roasted chicken and a side of simple risotto with red bell peppers and Italian squash. Paired with a 2006 Frascati.

Sunday we used some leftover chicken to make panini’s with pesto, tomato and fresh mozzarella. We also made a few fried risotto balls with the leftover risotto. Beer instead of wine while watching the wild Laker game.

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