Crispy Orange+Ginger Beef.

I had sirloin in my freezer for awhile now and wanted to try something different. I had all these ingredients except for the fresh ginger root. Luckily, I have a market 1/2 a block from my apartment!

The orange+ginger in this dish really pop. Make sure you use the fresh ginger, if not you're really missing out.

Crispy Orange+Ginger Beef

Ingredients:

•  1 1/2 pounds beef top sirloin cut in thin chunks
• 1/3 cup of sugar
• 1/3 cup rice wine vinegar
• 1 orange, squeezed
• 1 teaspoon salt
• 1 tablespoon soy sauce (I use low sodium)
• 1 cup cornstarch
• 2 teaspoons orange zest
• 3 tablespoons freshly grated ginger
• 1 1/2 tablespoons minced garlic
• 2 cups of oil for frying ( I used light olive oil)

*Serve with rice of choice and steamed broccoli. I used brown jasmine rice, I am a huge fan of fragrant rice.

Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes.

 In a small bowl, mix together the sugar, rice vinegar, orange juice, salt and soy sauce. Set aside.
Meanwhile, prepare rice of choice and broccoli

Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat.

 Fry in the hot oil in small batches until crispy and golden brown; set aside on a paper lined plate. Drain all of the oil from the wok except about 1 tablespoon.

Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant (about 1 minute).

Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes.

 Add beef, and heat through, stirring to coat (about 3-5 minutes).

Serve over rice+broccoli

~j

Rosemary Beef Tenderloin with Shallots + Red Wine Glaze.

Ahh the holidays! I really love everything about the holiday season, especially since I moved up north! I don't mean to dis my home state (Florida), but with the brisk air, city decor and the possible chance of snow I find myself doing something 'christmas' everynight!
Over the past 2 years my boyfriend and I started a few Christmas traditions of our own. One being our very own Christmas celebration! This year for the 'Christmas Celebration" I wanted to try and make something new. Everything in this dish I love, so I put it all together and got the best beef tenderloin I have ever tasted, really... promise!

Rosemary Beef Tenderloin with Shallots and Red Wine Glaze

Ingredients:
Serves 4-5

• 1.5 lbs Beef Tenderloin
• 10 springs of rosemary
• 8-10 shallots, trimmed and peeled
• 1/2 cup dry red wine
• 1/2 cup low sodium chicken stock
• olive oil
• salt and pepper

Let tenderloin come to room temperature, about 45 minutes.

 Preheat oven to 425 degrees with rack in center.

Arrange 4 rosemary sprigs in a medium roasting pan; place tenderloin on top. The place the other 4 rosemary sprigs on top of the tenderloin. Arrange shallots around tenderloin. Rub meat and shallots with oil; sprinkle with salt and pepper.

Roast 25 minutes. Turn shallots for even browning; if roast is dry, baste with more oil or pan juices.

 Cook until shallots are golden about 10 to 15 minutes more

Meat should register 120 degrees with meat thermometer (I like it on the pink side) timing will vary with thickness of meat. Transfer meat and shallots to a medium platter. Let sit 20 minutes at room temperature before carving.

Meanwhile, chop remaining rosemary into small pieces. In a saute pan over high heat, scrape the remains from the roasting pan into the saute pan - add wine,stock and rosemary. Let simmer until liquid has reduced by half, about 6 to 8 minutes. 

Serve over the beef and shallots. I served this dish with grit patties (coming soon)

Hope everyone had a Merry Christmas!!

-J

Greek Stuffed Bell Peppers.

So it's been awhile..

I have been SO busy I've been neglecting my blog! Between being swamped at work, Christmas shopping, decorating and baby shower planning I haven't posted in over a month. I guess my New Years resolution should be to post a few times a week with NO exceptions.

I've been wanting to blog more about Greek food. So after a long hiatus it only seemed appropriate I start back up with the food that holds a special place in my heart.. Greek.  I grew up eating stuffed bell peppers, naturally my Yiayia makes it best but I'm sure this will her proud

Greek Stuffed Bell Peppers

Ingredients:

• 6 large bell peppers
• Between 1 - 1.5 lbs ground beef
• 1 medium onion, chopped
• 1/2 cup rice
• 1 can stewed tomatoes
• 1/2 cup tomato sauce
• 1/2 cup fresh parsley, chopped
• salt, pepper cinnamon, seasoned breadcrumbs

Preheat oven to 350

Cut off stem and clean out peppers

Arrange peppers in the pan, sprinkle cinnamon and sugar in the bottom of the peppers

In a large saute' pan with a 1/2 tablespoon of olive oil and ground pepper lightly brown chopped onions

Add ground beef to onions and brown

After meat is browned add stewed tomatoes, tomato paste, tomato sauce and rice, let simmer for about 10 min. If the mixture seems alittle dry add 1/2 cup of wate. Then add parsley and salt&pepper to taste. Stir mixture well

Stuff peppers with the mixture then lightly sprinkle the top with sugar and breadcrumbs

Replace caps on peppers and sprinkle with breadcrumbs

Add a 1/2 of water to the bottom the pan (so the peppers don't dry out). Cover tightly with foil and bake for 1.5 hours, then remove the foil and bake for 30-45 minutes until tops are brown and rice is soft.

opa!