Pot Roast with with Mashed Potatoes and Gravy

1 Chuck Roast 3lb

1 Large Yellow Onion, peeled and cut in half

1 Whole Bulb Fresh Garlic, peeled, trimmed of top and smashed 

1 Tablespoon Onion Powder (not onion salt)

1/2 Tbsp Garlic Powder (not garlic salt)

2 Cups Beef Stock, I use Better than Bouillon Beef Paste (prepare 8 oz with water as directed). 

1 Cup Dry Red Wine (not sweet) recommend Merlot or Burgundy

2 Bay Leaf

1 Pinch Rosemary

1 Pinch Thyme

Fresh Cracked Pepper to taste

1 Tbsp Kitchen Bouquet 

Note on Salt. I do not add additional salt, the bullion has plenty. You can always add the salt on the plate. I love salt but it is not needed. 

Vegetables

5 Celery Ribs, chopped into bite-sized pieces

1/2 lb Bag Carrots, peeled and cut into thirds

1 lb Bag Frozen Green Beans optional

You can use regular onions, a couple of smaller ones, or a quartered large onion. or Pearl Onions, parboiled and popped out of the peels (optional)

1/2 Pound Peeled Potatoes or Omit the potatoes like I do and serve mashed on the side. 

Thickening

Cornstarch and Water Slurry

In a hot lightly oiled pan, on medium-high heat, sear the chuck roast on both sides. Place it in an oven roaster. Add wine to the hot pan and scrape up any browned bits. Place onion, smashed garlic, onion powder, garlic powder, cracked pepper, rosemary, thyme, bay leaves, simmered wine, prepared beef stock, and kitchen bouquet into the roaster. Cover the roast with lid and place in a 400-degree oven for 20 minutes, then turn the heat down to 350 and cook for about 3 1/2 to 4 hours.  

The last hour of roasting add your vegetables. 

The last five minutes of cooking, remove the pan from the oven and turn the heat to 400. Using a slotted spoon, pile vegetables on top of the meat (making a well to mix cornstarch with broth) Prepare the slurry and using a whisk mix cornstarch into broth stirring, tilt the pan and incorporate slurry into all of the broth. Return pan without the lid to the oven, about 5 minutes until it comes to a full bubble.  Pull it out and serve.

I usually double the recipe as this gets eaten up and is great as a leftover. You don't need to double the onion.

(made from caramelized veggies, gives the gravy that beautiful dark color)

(concentrate, prepare with hot water as directed)

Salisbury Steak

2 pounds ground sirloin or chuck
2 eggs
4 slices of fresh white bread, processed into crumbs
1 Small Onion, minced or processed very fine
1/2 cup or more, fresh minced parsley
1 T bspWorcestershire sauce
1/4 Tsp White Pepper
1/4 Tsp Black Pepper
1/2 Tsp Montreal Steak Seasoning (omit salt in this recipe if using steak seasoning)
1 Tbsp Onion Powder
1/2 Tbsp Garlic Powder
2 Pats of Butter

Preheat oven and a casserole dish to 400 degrees. Place all ingredients in a mixing bowl, using a large salad serving fork mix ingredients until well incorporated. Don't use your hands as this will mash the mixture into a paste and the steaks will come out tough. Shape the mixture into six large oval patties. Add 2 pats of butter to preheated casserole dish, distribute it evenly and lay the patties on top. Pop into the oven.

1 Tbsp Worcestershire Sauce
1 Tbsp Oyster Sauce
1 Tbsp Kitchen Bouquet
1/2 Tbsp Onion Powder
1/4 Tbsp Garlic Powder
1 Tsp Montreal Steak Seasoning
1/4 Tsp White Pepper
1/4 Tsp Black Pepper
16 oz Beef Stock or 16 oz Hot water and beef paste
2 Pats of Butter

In a pan on the stove top, melt butter and add slivered onions and sliced mushrooms and a little salt and pepper, cook until onions begin to look a little clear. Add flour and saute for another few minutes. Add Worcestershire, oyster sauce, kitchen bouquet, onion powder, garlic powder, black pepper, white pepper, beef stock and a little Montreal steak seasoning to taste. Cook for a minute or two. Pull casserole dish out of the oven, strain grease, pour gravy over steaks and return to the oven for about 35 Minutes. Serve with rice or mashed potatoes.

Braised Oxtail Stew with Red Wine

4 Pounds Beef Oxtails
1 Pound Small Red Potatoes washed and halved
3 Stalks Celery washed and roughly chopped
3 Carrots peeled and roughly chopped
1 Pound Fresh or frozen green beans
1-2 Sweet Onions chopped
5 Cloves Garlic, peeled and smashed
1 Reg. can Diced Tomatoes drained, or 2-3 Fresh tomato's peeled. seeded and chopped
2 Tbsp Tomato Paste
1-2 Cups Dry Red Wine or Burgundy
Beef Stock or Broth, enough to cover oxtails
Flour with salt and pepper
1/2 Tsp Rosemary or Fresh sprigs are better
1/2 Tsp Thyme or Fresh sprigs are better
3 Bay Leaves
1 Tsp Onion Powder
1 Tsp Garlic Powder
1/4 Tsp Black Pepper
1/4 Tsp White Pepper
a drizzle of kitchen bouquet or Worcestershire sauce
Salt (you can omit this based on beef stock, or add later in cooking so as not to over salt dish)
Oil (enough to oil bottom of pan for browning oxtails)
Cornstarch (only if needed, if you get enough flour on the oxtails it should thicken)


Heat a dutch oven at 400 degrees, add oil once the pan is hot. Meanwhile mix Flour, salt, and pepper together and dredge cleaned oxtails through seasoned flour. Brown the oxtails in the pan well, turning to brown as evenly as possible. Pour in wine to deglaze the pan, allow to cook for at least 5 minutes. Next add Beef stock, tomato paste, diced tomato, all spices, and seasoning. Cook at 350 for 3 hours, add vegetables and continue cooking for an additional hour or add earlier for softer veggies.

Serve with rice or on top of polenta or creamy grits made with butter and whole cream.

Italian Meatballs

2 Pounds Ground Chuck
1 Pound Sweet Italian Sausage
1 Cup Crushed Seasoned Croutons
1 Cup Parmesan Cheese
1 Coffee Cup of Whole Milk, Hot (microwave it)
2 Tbsp Garlic Herb Butter
1 Bunch Parsley, Finely Minced
1/2 Vidalia or other Sweet Onion, Finely Minced
6 Large Garlic Cloves Minced
1/2 Tsp Black Pepper
1/2 Tsp White Pepper
1 Tsp Garlic Powder
1/2 Tbsp Onion Powder
2 Large Eggs
If you like a spicy meatball, add some red chili flakes or use hot Italian sausage.

Place crushed croutons in a bowl with the Parmesan Cheese and garlic herb butter, pour hot milk over mixture and allow it to set for 10 minutes. Stir together Crumbs and Cheese then add all other ingredients to the bowl. Using a large serving fork, toss and mix all ingredients together using gentle strokes till completely combined. Do Not use your hands as this is too rough, the meatball mixture should not be mashed into a paste as this makes the meatball tough. When combined, gently, but firmly form all of the mixture into golfball-sized meatballs. Drop directly into the sauce to cook (skim sauce of grease before serving, use a small gravy ladle, works perfectly). Or bake on a sheet if desired.

* Very important, if cooking the meatballs in the sauce, have sauce at a gentle simmer, do not stir until meatballs have cooked through completely, and afterward only gently or you will break the meatballs up.

* Crushed Seasoned Croutons I fill a sandwich baggie, push out air and seal, then smash it with a hammer or rolling pin. You could also pulse them in a food processor.

* Garlic Herb Butter = Butter with salt, white pepper, minced garlic, tarragon and parsley with a dash of Worcestershire sauce. This is mixed and chilled. I always have this in my freezer for steaks and such. Or just add two tablespoons of salted butter.

Pla Sam Rod

Sauce for Fish
2 Tbsp Tamarind
2 Tbsp Palm Sugar
1 TbspFish Sauce
1/4 Cup Water
10 Garlic cloves, finely minced
1-2Thai Chili's, finely minced
2 Stalks Green Onion, fine circular cut
1 Tbsp Oil

Saute minced garlic and Chilies till fragrant, add Tamarind, Palm Sugar, Fish Sauce and Water. Simmer until the sauce is thick enough to coat the back of a spoon. Toss in green onions after the sauce is pulled from heat.

Fish
6-8 Pieces of Cod Fillets
2 Eggs
1/3 Cup Milk
1/2 Cup Flour
2 Cups Panko
1 inch Oil in a pan

Dip cod fillet into flour, then into milk-eggwash, then through the panko crumbs pressing to embed the panko onto the fish. Fry in an inch of hot (but not scorching) oil till golden brown on each side. Remove to paper towel, pat fish if there is any excess oil. Set on serving platter, top with sauce and fried basil. Serve immediately.

Garnish Fried Holy Basil Leaves
Throw basil into hot oil and fry briefly (do this before frying the fish to perfume the oil).

Shrimp Egg Foo Young

2 cups bean sprouts
3 spring onions cut
10 large shrimp cut in half or other shrimp
4 large eggs
1Tsp cornstarch
Add thinly slivered white onion if desired

Place sprouts, shrimp, spring onions and eggs in a large mixing bowl using your hand, mix all ingredients together until incorporated. You will want to break the sprouts as you go and be sure the cornstarch is fully dissolved into the egg mixture.

Heat an inch of oil in the bottom of a wok, get your oil hot enough to make one of the sprouts sizzle. Using a ladle, fill it with the mixture incorporating the egg as well, slowly lower the egg mixture into the hot oil keeping it circular. Repeat with a second ladle.

The mixture should make four patties in two batches. Cook on one side about 3 minutes, ladle a little oil over the top of the patty to set egg, carefully flip and cook for another minute or two. Note a second technique is to deep fry the patty, lower the ladle directly into the fryer, only release the patty into the oil, once the patty has fully formed. Make sure the ladle you use has a rubber handle or you can burn your hand if it heats up.

I always set the patty directly on top of folded paper towels, top with another paper towel and push out any excess oil, but do what you want.

The gravy is a no-brainer, it is merely 2 tablespoons oyster sauce, a pinch of sugar, 1 cup of water and a tablespoon of corn starch. Bring to a rapid simmer on top of the stove, heat through completely and thicken.

Garnish with cut spring onions.

Note* you can use chicken, pork or beef instead of shrimp, you should, however, cook and cool any meats you choose to add first. Shrimp should be added raw as it cooks quickly. You can also make an all vegetable patty. Some veggies should be cooked first as they may be hard in texture. Either way, you can really play with the ingredient profile, bean sprouts and green onion are standard and sprouts give it structure.  

Note* If you want to eat your egg foo young with a twist serve it up as a St. Paul Sandwich. This is a St. Louis takeout chop suey house item invented by Steven Yuen (who's hometown was St. Paul). The sandwich consists of an egg foo young patty on square white bread with mayo or Miracle Whip, iceberg lettuce, tomato, and pickle slices (with or without sliced white onion). You will either love it or hate it.

Pad Thai Deluxe

For the Sauce
6 tsp Patis (fish sauce) salty taste
1-1 1/2 Tbsp Tamarind Paste Concentrate, sour taste
4 tbsp Palm Sugar Paste*see note obviously a sweet taste
1/8 cup water, if needed. (if noodles are sticking together or too dry)

I always mix the ingredients in a small bowl for easier stir-frying; you can grab only a few bottles while trying to keep the wok moving. The other reason is taste; every person has a different sweet, sour, and salty pallet. Pad Thai sauce varies in every place I have ever eaten. Some are very heavy on the sour of the tamarind, while others are more balanced. Mixing your sauce ingredients first, you have exactly the taste you want; there is no right or wrong; it is merely a preference.

These are the ingredients for the excellent Pad Thai Sauce. Fish sauce, palm sugar, and Tamarind paste. Additionally, though you can add a dab of Nam Prik Pao or even just a little straight Asian chile paste, this is optional.

For the Dish
8-9 oz Thai Rice Noodles, pre-soak in warm water (don't over soak, leave flexible but firm)
4 tbsp Peanut Oil
6 oz (abt.) 10 Jumbo Shrimp
1 cup Chicken sliced, then chopped bite-sized
1/2 cup Tofu cut into half-inch rectangles (pre-soak in a little of the prepared sauce in a plastic baggie)
5 Cloves of Garlic
2-3 Shallots, sliced thin
2-3 dried whole Thai Red Chili, aka Bird's eye chili (optional)
2 tbsp Pickled Radish (sweet) (I didn't have any this time)
2 large Eggs
1/8 to 1/4 cup water  (if needed to help with the softening of the noodles)
add at the end of cooking and stir-fry briefly
1 cup sliced longwise, then chopped 1/2 inch
2 cups fresh bean sprouts
Fresh Garnishes
extra fresh sprouts, if desired
1/2 bunch Fresh Cilantro, trimmed (this is optional and dependent on taste preference, not traditional)
1/2 cup unsalted crushed peanuts
fresh lime wedges

The add-in ingredients are all prepped before cooking starts.

I usually season the chicken breast with salt and pepper before stir-frying it.

Tofu is the first item to go into the wok; you want to fry it crispy. Don't worry about it drinking up oil; it won't.

Next, I like to saute the shrimp until just done and remove it to a bowl with the Tofu. Add it back in later. 

Saute the garlic and Thai chili pepper, add shallots, and cook till fragrant and golden.

Add in chicken and saute till just done.

Add 2 tablespoons more oil to the pan and have a small amount of water on hand. Add the pre-soaked, drained noodles and stir-fry for about two minutes. If the noodles are sticking or gummy, skip to the next step... or use fresh refrigerated Pad Thai noodles

Add the sauce and a slight drizzle of water, continue stir-frying, and test a noodle for doneness.

Crack 3 eggs into the wok and swirl the egg back and forth; continue to scramble, push noodles on top of an egg just before it is done, and toss well with noodles, chicken, garlic, shallots, chilies, and sauce.

Add the Tofu and shrimp back in and toss together with the ingredients. Add sprouts and green onion. Stir fry for another minute. Remove the contents of the wok to a serving platter or bowl. Garnish with crushed peanuts, green onions, fresh sprouts, cilantro, and lime wedges.

Notes*
Palm Sugar Paste (sap tapped from the trunk of a sugar palm tree, semi-crystallized into a paste  )
Tamarind, a sour fruit
Patis Fish Sauce, get a good one; don't buy that garbage in the grocery store.
Many authentic recipes contain a little bit of dried shrimp. My pallet finds the intense fishiness and aroma unpleasant. I'm being honest about my American pallet. If it is something you like, toss in a teaspoon during cooking.

Thai Beef Fried Rice

I love Thai fried rice it is fragrant and nowhere near as oily as traditional Chinese fried rice. I love the heat of the Thai Chili, the flavor, and aroma of Thai Holy Basil and the delicate taste of shallots, what is not to love. I prefer the Pineapple fried rice for myself however my other half loves beef so that is what I am preparing this time.

Thai Basil has a somewhat licorice, peppery flavor. Thai Chili's (birdseye chilies) have a wonderful heat. Shallots offer a delicate onion flavor and garlic, well what is not to love.

4 cups cooked Jasmine rice, day old and refrigerated overnight
1/4 pound beef, sliced then chopped small
4 Cloves Garlic smashed or minced
1-2 Fresh Thai Chili's, smashed or minced (optional)
1 Shallot, sliced very thin
3 eggs
Small handful of Thai Holy Basil Leaves  (no, you cannot substitute Italian sweet basil)
2 stalks Green onions, cut
2 Tbsp Oil

2 Tbsp Fish Sauce
2 Tbsp Soy
2 Tsp Palm Sugar or regular sugar

My personal advise is to combine the fish sauce, soy sauce and sugar together in a small bowl. Make sure the sugar dissolves, microwave for 30 seconds if needed. Add a little at a time to your rice till you hit the right amount of sauce for you. (Oyster sauce and Sweet Soy are not traditional, sometimes I add a few dribbles into my sauce mix, however that is a personal preference).

Heat oil in wok till hot, add garlic and stir-fry a few seconds, add shallots and optional Thai chili, stir fry for another few second, add beef and cook till just done. Add rice, chop to break up and toss with other ingredients till well incorporated and mostly cooked. Scoot aside rice mixture, crack two egg into wok in are made available by moved rice mixture, swirl and scramble with the spatula till mostly cooked, toss rice on top of egg mixture, toss everything together and stir fry another minute. Add sauces and sugar, continue stirring till distributed. Add Thai Holy basil and green onions, cook another few seconds. Remove a serving to a bowl and top with fried egg. Immediately remove from wok to a plate or bowl. Garnish with a sprinkle of black pepper.

Serve with a side of Prik Nam Pla

3 Tbsp Fish Sauce
4-5 Thai chili's small sliced
1/2 to 1 Lime, juiced per taste

In a small bowl combine all ingredients and stir to combine.

Thai Fried Breakfast Rice with a Spam and Egg Twist

3 cups cooked Jasmine rice, day old and refrigerated overnight
3 1/4 inch thick slices of Spam, diced
4 Cloves Garlic smashed or minced
1-2 Fresh Thai Chili's, smashed or minced (optional)
1//2 small onion, sliced into slivers, then slivers cut in 1/4ths, (or shallots if you have them)
2 eggs
Small handful of Thai Holy Basil Leaves  (no, you cannot substitute Italian sweet basil)
2 stalks Green onions, cut
1 1/2 Tsp Oyster Sauce
1 1/2 Tsp Soy
1 Tsp Sugar
2 Tbsp Oil

Heat oil in wok till hot, crack 1 whole egg into hot oil, allow to fry, spoon hot oil over the top of the egg, cooked to desired doneness, remove egg to a small plate and set aside.  Drop in diced spam and fry to desired crispiness, add garlic and stir-fry a few seconds, add onion or shallots and optional Thai chili, stir fry for another few second, add rice, chop to break up and toss with other ingredients till well incorporated and mostly cooked. Scoot aside rice mixture, crack two egg into wok in are made available by moved rice mixture, swirl and scramble with the spatula till mostly cooked, toss rice on top of egg mixture, toss everything together and stir fry another minute. Add sauces and sugar, continue stirring till distributed. Add Thai Holy basil and green onions, cook anther few seconds. Remove a serving to a bowl and top with fried egg. Immediately remove from wok to a plate or bowl. Garnish with a sprinkle of black pepper and addition green onion.

Serve with a side of Prik Nam Pla

3 Tbsp Fish Sauce
4-5 Thai chili's small sliced
1/2 to 1 Lime, juiced per taste

In a small bowl combine all ingredients and stir to combine.

Garlic Beef

1-2 Pounds of sirloin, sliced very thin and chopped
15 cloves or whole bulb garlic, minced (4 heaping Tbsp)
3 small onions, cut into slivers
1 tsp black pepper
1 tbsp oyster sauce
1 tbsp hoisin sauce
2 tbsp sweet soy
1 tbsp tamarind paste
3 tbsp soy sauce
1/2 cup water
1 1/2 tbsp cornstarch
3 tbsp Chinese chili paste
1-2 tbsp oil

Consider adding a vegetable like peas, broccoli raab etc...

Heat oil in a skillet, add all minced garlic and saute 1 minute, add beef and cook stirring, cook till meat just loses its pink color, add white onion, saute another minute, add sauces, water and chili paste with black pepper. simmer for a few minutes until thickened.
Serve over steamed rice, garnish with scallion and extra chili paste if desired

Pancit Bihon

2-3 tbsp
1 onion sliced thin
6 cloves of garlic, processed
1 lb pork finely cut or ground
16 oz Shrimp
1 Chicken breast cut 1/2 of a bite-size
2 tbsp Toymansi  (Soy sauce/calamansi combo)
2 tsp fish sauce
2 cups cabbage shredded
1 large carrot cut into matchsticks
2 cups chicken broth

Garnish
4 green onions, cut lengthwise and then in 1/4th.
Lime wedges


Saute garlic and onion until tender; add pork and chicken; cook until chicken and pork browns; add vegetables, Toymansi, fish sauce, pepper, and chicken broth. Bring to a boil, add noodles lower to a simmer. Once the noodles have softened, gently stir and press them into the liquid until covered. Place shrimp on top of noodles, press into liquid, and cook until shrimp are opaque. Remove shrimp and set aside. Stir the dish gently and cook until the liquid is absorbed. Return shrimp to the dish and toss.

Filipino BBQ Pork

Marinade

3 pounds of pork steak, cut into thin cubes
6 Cloves Garlic finely minced or crushed
1/4 Cup Toyomansi (Soy with Calamansi)
2 tbsp brown sugar
1 tsp black pepper
1/4 cup banana ketchup
2 tbsp sweet soy (thick soy)
1/3 cup 7 up

Mix all ingredients together, place in a nonreactive bowl with pork, cover and refrigerate overnight.

1 Hour before grilling, cover wooden skewers in hot water and allow to soak.

BBQ Sauce

6 Garlic finely minced or crushed
1/3 cup Toyomansi
2 tbsp thick soy
2 tbsp brown sugar
1/2 tsp black pepper
1/3 cup banana ketchup
1/4 cup 7up

Place all ingredients in a saucepan, bring to a simmer, cook about 5 minutes for the flavors to incorporate.

Grill the pork skewers on a charcoal grill. Begin brushing with sauce upon the first turn. These should be flipped 6 to 8 times, brushing with the bbq sauce as you go. You want to achieve a grilled, caramelized appearance with a little charring.

It is good when you drizzle a little of the leftover sauce on scoops of steamed jasmine rice to go with the pork. Enjoy.

Lumpia Shanghai

1 pound extra lean ground beef
1 pound ground pork
1 finely grated carrot
2 cups angel hair cabbage, chopped fine
1/4 white onion, grated
4 stacks green onion minced fine
1/2 tsp ground black pepper
2 tbsp Toyomansi (Soy sauce with Calamansi)
2 tbsp sweet soy (thick soy)
1 tsp oyster sauce or fish sauce
1 tbsp hoisin sauce
1 egg

Saute, garlic, carrot, cabbage and yellow onion briefly, set aside and allow to cool.
Place ground beef and pork in large bowl, add sauces and seasoning and break up with a serving fork, add cooled veggie mixture along with minced green onions. Using the fork mix all ingredients together well.

Beat egg and set aside to seal your wraps

Using Lumpia wrapper, spread 2 tablespoons of mixture completely across the bottom of the wrapper, roll tightly like a cigar, brush the end section of the wrapper with beaten egg and continue rolling to seal. Cut the roll in half.

Deep Fry at 350 until golden brown and cooked through.

Chicken Adobo Braised in a Dutch Oven

6 Chicken Thighs and Six Drumsticks, skin on
1 1/4 Cup Soy Sauce
2 3/4 Vinegar
10 Garlic Cloves Crushed
1 Teaspoon whole black peppercorns
3 Bay Leaves
2 Crushed Chinese or Thai Chili (this is optional and not traditional, adjust amount to taste)
1 Cup of Water (do not add this during the marinade process, add right before it goes in the oven)


Place all ingredients in a gallon-sized freezer bag or tupperware-type container in the morning and allow to marinade for 6-8 hours.

Preheat oven to 400 degrees, and transfer everything into a large enough Dutch oven that allows you to place the chicken in a single layer skin side up. Braise with the lid on for 35 minutes, Remove the cover, lower the temperature to 365, and continue cooking for 10 minutes.

The above photo shows the chicken after cooking, and the lid is first removed.

It will now cook without a lid, the sauce will reduce, and the skin with getting crispy. 

After the adobo is cooked with the lid off. Turn the broiler on for a few minutes. Watch it carefully, do not walk away. 

Serve over steamed rice.

The point in using the oven and the Dutch oven is the meat braising, the reduction and thickening of the sauce, and the crisping of the skin all in one pot. No transferring of meat to a broiler pan. It is a far superior way of cooking adobo than a rapid boil on the stove. Though my cooking time is a little longer, the meat does not dry out as it braises in the sauce the entire time.

Option 2

I make a ridiculous amount of sauce, so here is a more conservative amount.

1/3 Cup Filipino Cane Vinegar
1/4 Cup Toyamansi Sauce (Soy with a hint of Calamansi lime)
1/4 Cup Water
3 Bay Leaves
10 Smashed Black Peppercorns
10 Garlic Cloves minced (feel free to lessen the amount)
If you like spicy Thai chili, or 2, omit this together; it is not traditional.
Oil