Monthly Archives: July 2021

Meat Jun with Somen Dressing Chopped Salad

This recipe is a slight collaboration between my daughter and I; since I work from home my job was to make the marinade and add the steak to it so it had time to gather all the yumminess – which for only marinating for a couple of hours had a ton of flavor. This is another recipe from one of her favorite cookbooks Aloha Kitchen.

Trying to find some motivation on another rainy Sunday here in NH I know I shouldn’t complain about the weather as there are so many crazy weather patterns out there around the world and so much worse than ours. But this has been the soggiest July on record here in Southern NH. It actually broke the last record set back in 1915. The best crop in my yard are the mushrooms growing all around in my lawn. My poor garden is producing a few things here and there but my tomatoes are looking a little “under the weather”

We were fortunate to have a wonderful day yesterday; the sun was shining all day. We were able to go to a postponed fourth of July Paella BBQ party and spend some much needed time with wonderful friends we haven’t seen all summer. It was topped off with a little fireworks display and some yummy desserts.


My other job was to add the rice to the rice cooker. If it were not for my daughter I could say without a doubt I would not have ever had a rice cooker in the house. She had one when she lived in Japan and bought one almost immediately when she moved back home and we use it quite often; not only for rice but we put steel cut oats in it at night and set the timer so we have fresh warm oatmeal for breakfast – Great purchase!

My daughter took two recipes from the cookbook and made a lovely dinner

Meat Jun

A mixed plate you can make at home

Ingredients
  

Meat Jun marinade

  • 2 pounds round steak or you can use chuck, tri-tip or flank steak
  • cup packed brown sugar
  • 1 tablespoon ginger
  • 2 garlic cloves
  • 3 green onions green and white, chopped
  • 1 cup soy sauce
  • 1 tablespoon sesame seeds toasted, ground
  • ¼ cup sesame oil
  • 1 teaspoon black pepper

dipping sauce

  • ¼ cup soy sauce
  • 1 tablespoon gochujang
  • 1 tablespoon rice vinegar
  • tablespoon honey
  • 1 teaspoon sesame seed toasted, ground
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • 1 garlic clove minced
  • 1 teaspoon ginger
  • 2 green onions thinly sliced

steak coating

  • 1 cup all-purpose flour
  • 5 large eggs
  • 3 cups steamed rice
  • oil for frying

Instructions
 

marinade

  • in a ziploc bag, combine the brown sugar, ginger, garlic, green onions, soy sauce, sesame seeds, sesame oil, and pepper. Close the bag and shake the bag well to combine all the ingredient. Add steak and transfer to the refrigerator for 1-2 hours.

Dipping Sauce

  • in a small bowl whisk together the soy sauce, gochunjang, rice vinegar, honey, sesame seeds, sesame oil, pepper, garlic, ginger, and green onions.

making the steak

  • Line a plate with paper towels and set aside. In a shallow bowl add the flour, in another shallow bowl, beat the eggs. In a large enough pan to fry the steak, add 1/4 inch of frying oil. and heat over medium-low heat. Once the oil is shimmering. Remove the steak from the marinade and discard the marinade. Set the meat in a dish, working in batches, dredge the meat, one piece at a time into the flour, shaking off the excess, then dip into the egg mixture, letting the excess drip off before placing each piece into the skillet. Fry until golden brown 1-2 minutes on each side. Set on the paper towel-lined plate to drain. Repeat until all meat is fried.
  • Serve warm with the dipping sauce and steamed rice

Somen Salad Dressing

a quick simple chopped salad dressing
Course Side Dish

Ingredients
  

Dressing

  • ¼ cup sugar
  • 1 cup chicken broth
  • ¼ cup soy sauce
  • 2 tablespoon sesame oil
  • ¼ cup mirin

Salad

  • carrots shredded
  • cucumbers peeled, sliced into match sticks
  • cabbage shredded, or sliced thin
  • snow peapods diced

Instructions
 

Dressing

  • combine the sugar, chicken broth, soy sauce, sesame oil, and mirin in a jar with a lid. Shake together until the sugar has dissolved. Store in the refrigerator until ready to use up to two weeks

Salad

  • peel and slice the cucumbers, shred or buy shredded carrots, shred or slice the cabbage and dice the pea pods. Arrange on a plate and when ready to eat. Add some of the dressing and combine the salad.

 

 

Lumpia – taste testing

For those of you who know what Lumpia is bare with me as I share my story. Firstly I did not make them and I do not have a recipe to share per say. Lumpia is a Filipino spring roll that one of my daughters co-worker; when he found out that she had been to the Philippines and loved the food he shared some of his lumpia that a family member had made.

Well it all started there; his mother was upset that he shared one of this aunts because his other aunt makes a better one. The ones pictured here are his mothers version. Can you see where I am going with this? They were so excited to have impartial judges on who in the family make the “best”. Mind you each one of theirs was totally different in taste and looks I wish took pictures of each of them but at first we were unaware of the family Lumpia rival.

So what is Lumpia? I have mentioned on several occasions that different cultures have different names for similar items. For instance I would say the Filipino Lumpia would be our American egg roll except much thinner in a thinner wrapper; in Chinese I would say a spring roll. I am not saying they are the “same” just similar in that you are filling a wrapper; which there are so many different kinds of wrappers out there and so many different types of fillings; some just veggies some with a mixture of veggies and meat and then you are frying them to deliciousness.

We all thought that the second aunt gave us the best ones. I hope they have a do-over!

I found this recipe online from Vanjo Merano that 8 people gave it 5 stars – it looks promising I will have to try – let me know if you do before me!

Lumpia

dclarkabal
a fried wrapper filled with meat and veggies
Course Appetizer
Cuisine filipino

Ingredients
  

  • 50 lumpia wrappers
  • 3 cup vegetable oil for frying

filing ingredients

  • pounds ground pork
  • 1 small onion minced
  • 1 small carrot minced
  • teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ cup fresh parsley chopped
  • teaspoon kosher salt
  • 1 tablespoon sesame oil
  • 2 eggs

Instructions
 

  • add all the filing ingredients in a medium bowl
  • using a scoop or spoon 1 to 1½ tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed
  • Heat oil in a heavy pot. Deep fry lumpia in medium heat until it floats.
  • Remove from the pot. Let excess oil drip. Serve with a dipping sauce of choice. we like soy sauce and a sweet chili sauce for a couple of options
Keyword Lumpia

 

Summer Tomato Sauce with Fusilli

We do not have tomatoes from our garden yet but there are fresh tomatoes to be had out there and this recipe; for the best flavor; needs to have fresh tomatoes. You are not cooking this so fresh is best; actually that is the only way to make this very simple, very quick meal.

hopefully a short story to why I even tried this for dinner the other night. My daughter and I were watching an Italian cook off show and one of the contestants make a simple pasta dish, but what caught our attention was the name of the pasta. It was called Strozzapeti aka priest strangler. We’ve never heard of it and the only name I remembered was the priest strangler story. His version of the story was that the priest would come by to collect taxes and they would eat the yummy pasta so fast that they would choke. Again his story but stuck with us that we want to have this type of pasta. OK so apparently it’s not going to be a short story; I was at the store and came across what looked like the pasta but the only name that came to mind was the priest strangler so I picked it up thinking I was right. I was not; I grabbed Fusilli. Not even close to Strozzapeti.

So now I wanted to to make something with this; new to us pasta and came across a Food and Wine summer tomato sauce recipe that was a 5 star with over 3,500 likes. That was intriguing enough to even click on it. It sounded simple enough, it also peaked my interest as I love the idea of adding a bunch of ingredients to a food processor or blender and coming out with a fabulous sauce, dressing or anything.

Summer Tomato Sauce with Fusilli

dclarkabal
A must try with fresh from the garden tomatoes
Course dinner
Cuisine Italian
Servings 4 people

Equipment

  • food processor
  • blender

Ingredients
  

  • 2 pounds ripe tomatoes about 4 chopped
  • 1 large clove garlic minced
  • 3 tablespoons olive oil
  • teaspoons kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • cup lightly packed fresh basil
  • 1 pound Fusilli pasta or Strozzapeti
  • cup freshly grated Parmigiano-Reggiano cheese plus more for serving

Instructions
 

  • In a food processor or blender, combine the tomatoes, garlic, oil, salt and pepper and puree. Add the basil and pulse just to combine.
  • In a large pot of boiling, salted water, cook the pasta until al-dente. about 13 minutes. Drain the pasta and toss with the sauce and the Parmesan cheese. Let it sit for about a minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan.
  • being a simple uncooked sauce, every type of tomato has a different taste, so I am looking forward to testing out the different types of tomatoes that we grew. You should too!
Keyword fusilli with summer tomato sauce, garden tomatoes, light uncooked sauce, summer tomato sauce

 

Steak and Salad

Happy Independence Day America!!!

Here is NH it is not BBQ weather by any means. We were just sitting out on the porch in our fleece and with blankets on. It is cold, rainy and just plain raw out there. Stark difference from last week when we were in the 90’s. I think it’s like 52′ out there now and supposed to reach a high of 66′. I really am not feeling having a BBQ myself but a nice pan of gooey lasagna doesn’t sound too bad to me. We’ll see how the day goes.

We were invited to 3 BBQ’s that ended up all being cancelled due to the weather. On Friday I attended an interment ceremony for my Uncle; which would have been his 90th birthday. Despite the terrible weather his full military honor ceremony was very emotional to be apart of. The unfolding and re-folding of the flag, the volley shots and the playing of taps always gets me. RIP Captain Bob <3

I had taken out a flank steak the other day and just hadn’t had the time to marinate it yet. So yesterday I made a quick marinade and let it sit for several hours. I really like steak and salad for a light dinner; my choice for this type of dinner the most simple salad I think you can make. Arugula; which is a spicy green so you’ll want to offset that with a dressing that has something sweet in it, I also love to add either mandarin or clementine orange slices to it; along with some nuts and that’s it.

Steak and Salad

dclarkabal
Simple light dinner
Course dinner
Cuisine American
Servings 4 people

Ingredients
  

Steak Marinade

  • 3/4 cup soy sauce low sodium if you have it
  • 1/4 olive oil
  • 1/4 packed brown sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon ground black pepper
  • 2 teaspoon chopped garlic
  • pound flank steak

Salad Dressing

  • 2 tablespoons red wine vinegar
  • 1 tablespoon orange juice I squeezed a few mandarin oranges for this
  • 1 tablespoon honey
  • 2 teaspoon poppy seeds
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • Kosher salt and black pepper

Instructions
 

steak

  • Add all the ingredients minus the steak into a large plastic zip-loc bag, squish or shake the closed bag until everything is combined.
  • Add the steak to the bag, get out as much of the air as you can, re-seal the bag and let it sit in the fridge for at least 2 hours up to 24 hours.
  • I like cooking this out on the grill, you can cook it in a cast iron on the stove top. You'll want to cook it on medium-high heat for 5 minutes on the first side, flipping once and then cook for another 3-5 minutes. this is how I cook mine to medium rare.
  • Let the steak rest for 5-10 minutes on a tray lightly covered with some tinfoil. You want to slice the steak against the grain into thin angled slices.

Arugula salad

  • In a medium bowl, whisk together red wine vinegar, orange juice, honey, poppy seeds, and mustard. Slowly pour in oil while whisking until incorporated. Season with salt and pepper.
    I usually make mine in a mason jar by adding all the ingredients, sealing and vigorously shaking everything till it is all mixed together.
  • While the steak is resting you can assemble the salad. In a large bowl take you washed and dried arugula. toss with some of the dressing. You can add the orange slices, and nuts to the bowl or as I did; I placed a pile of the arugula onto the plates, then topped with several oranges and a handful of marcona almonds.
Keyword arugula salad dressing, flank steak, flank steak marinade, marinated flank steak