I wanted generic suburban Chinese takeout but it would of been good of me to cook so I cooked this. Read the rest of this entry » «Takeout Beef & Broccoli»
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Just got back from Italy where I ate a lot of good noodles. One of the best dishes I had was tagliatelle with sea urchin, dressed simply with butter, garlic, black pepper & parsley. It was darn good. There was also a bunch of other stuff but this was tops. So, tagliatelle: slightly wide noodle that goes well with meat sauces. I hit up local Italian specialty shop Severino for some of their dried pasta; their product is some of the best if you opt not to make it yourself.
The other life thing happening now that contributed to this was taking part in a cow share. (Vinny is in on it too.) A cow share is, perhaps a bit obviously, where a bunch of people divvy up a whole cow. I received a bunch of cool meat, the bulk of which was ground beef.
Again on the subject of Italy. After returning home from the trip, I immediately hit up Italian Market for cheeses and butters. Among the spoils of this shopping excursion was baked ricotta, with a texture similar to paneer cheese. With that thought, the inspiration for beef curry tagliatelle, which is pretty much Indian saag paneer recast as a bolognese sauce for pasta.
We’re starting off simple for this week’s post. It’s Monday right? Sometimes, I want something, tasty and quick and with the least amount of effort possible. Well I think this recipe does pretty well in those categories. I just found chinese broccoli and the supermarket and after using it for some at home white boy cooking I thought that it would stand pretty nicely on its own. This is a really simple side dish or could be your whole meal as well. You can sub hoisin for the oyster sauce to make this vegan. I was inspired by this recipe
The bottle of Hudson in the picture is where I keep my peanut sauce.
In the spirit of white-boy takeout, I decided to do a play on white-boy at home asian cooking (doesn’t roll off the tongue quite as nicely) I can remember back when I was in college, I made a stir fry at home and thought that I was actually cooking something asian. Oh how far off I actually was. This time around, I tried to apply some of my cooking techniques that I learned over the years to make something really tasty.
I happened to have an entire, perfectly medium rare rib-eye sitting in my fridge that I knew I had to use. That’s really the only shortcut I took in this recipe. If I was starting with raw meat, I would have marinated a bit (bulgogi style) and then seared it off in the pan quickly. Other than that, all of the steps and ingredients apply. The chinese broccoli tastes very similar to broccoli rabe so I think it would substitute nicely.
This is a quick & easy one because I forgot today is Friday and this is all I have time to write up. Fun! Anyway, it still tastes real good to your mouth.
The kimchi furikake in the recipe is another version of the stuff I talked about last week. The kimchi stuff contains dried Chinese cabbage, chilis, shallots, onions, ginger, garlic, chives, carrots, radish, sesame seeds, turnip greens, wasabi, seaweed & etc. Lots of stuff going on there but it is nowhere near as complex, pungent or spicy as the real deal. Adds a nice contrasting element to the sweetness of the teriyaki-style glaze, though.
Read the rest of this entry » «Spicy Tuna Bowl»