Pork Fried Rice

Pork Fried RiceThis is a suggestion, not a recipe.  Pork Fried Rice is a dish you make with left-overs, so there’s no one right way to do it. This post describes what  I did last night to prepare a delicious meal.

Pork Fried Rice Mise en PlaceIngredients
  • 1 tbsp. butter
  • 2 eggs, slightly beaten
  • Rice – cooked
  • Pork – leftover, cubed
  • Napa cabbage, sliced
  • Garlic
  • Onion, chopped
  • Celery, diced
  • 1 Serrano pepper, seeded and diced
  • 3/4 red bell pepper, diced
  • peas, leftover
  • Carrot, julienned
  • Mushrooms, sliced
  • Salt and pepper to taste

Sauce

  • Soy Sauce, about 2 tbsp.
  • Rice Wine Vinegar, about 2 tbsp.
  • Sesame Oil, about 1/2 tsp.
  • Red chili peppers
  • Cornstarch, about 1 tsp.
Preparation
  • Pork Fried Rice EggWhisk ingredients for sauce
  • Heat saute pan, melt butter, add eggs
  • Cook egg like a thin omelette.  Remove from heat, slice into strips
  • Saute onions, celery and garlic until soft, about 3 minutes
  • Add remaining vegetables and pork, saute for 3 minutes
  • Stir in rice
  • Stir in sauce, continue heating about 2 minutes until sauce thickens
  • Serve, eat, and enjoy

 

Steak Fajitas with Flour Tortillas

Flour Tortillas Ingredients

Makes six tortillas

  • 1 1/2 c. sifted flour
  • 3/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1 1/2 tbsp. soft butter
  • 1 1/2 tbsp. lard
  • 1/2 c. warm water
Flour Tortillas Preparation
  • Mix dry ingredients
  • Use fingers to work butter and lard into dry mix
  • Add water, mix with fork and fingers to form a ball
  • Knead until dough is soft and springy
  • Divide into 6 balls
  • Cover with plastic or towel, allow to rest for 20 minutes
  • Preheat comal on medium heat
  • Roll tortillas until thin (and dough passes windowpane test)
  • Cook each side for about a minute
rolling flour tortillacooking flour tortillaFlour tortilla

 

 

 

Fajitas Ingredients

Serves two people

  • 1 tbsp. vegetable oil
  • 1/2 lb. grass fed sirloin tip steak
  • 1 medium yellow onion, sliced
  • 1 organic green bell pepper
  • 1 organic red bell pepper
  • salt to taste

marinade

  • 1 lime, juiced
  • 2 tbsp. organic olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp. ground cumin
  • 1/2 fresh organic jalapeño, diced fine
  • 1/4 c. chopped fresh organic cilantro
steak fajitasFajitas Preparation
  • Mix marinade, all ingredients
  • Coat steak with marinade, let sit at room temperature for 1 hour
  • Add oil to cast iron skillet, preheat  on high heat to smoke point
  • Wipe most marinade off steak
  • Fry each side of steak for 2 – 3 minutes for medium rare
  • Remove steak from pan, tent with aluminum foil for 5 minutes
  • Slice steak against grain
  • Add vegetables to skillet, sear on high heat for 1 minute without stirring
  • Continue cooking for about 5 minutes, stirring every 90 seconds
  • Return meat to skillet, stir and continue cooking for another minute
  • Serve with flour tortillas

Gertude’s Cough Syrup

I had a terrible cough for three days.  Martha made this stuff for me. She learned to make it from her mom.  I was skeptical, but took it as instructed. To my surprise, it worked!

marthascoughsyrupIngredients
  • 1/4 c. whiskey
  • 1/4 c. fresh lemon juice
  • big squeeze honey
Directions

Mix together, put in jar.  Take 1 tbsp. frequently

 

Chicken Tortilla Soup

chickentortillasoupIngredients
  • 1 tsp. ground cumin
  • 1 tsp. New Mexico hot chile powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 tbsp. olive oil
  • 2 boneless skinless free-range chicken breasts
  • 1 c. diced onion
  • 1 Anaheim chile pepper, diced
  • 1 Serrano chile pepper, diced
  • 1/2 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 10 oz. can Rotel diced tomatoes and green chiles
  • 4 c. chicken broth
  • 3 tbsp. tomato paste
  • 1 14 oz. can black beans, drained
  • 3 tbsp. masa
  • 1 c. warm water
  • 1 handful tri-color tortilla strips (used for salad garnish)
Garnish
  • 1 diced avocado
  • cilantro
  • grated Monterrey Jack cheese
  • sliced scallions
Preparation
  • Preheat toaster oven to 375 F
  • Mix cumin, chile powder, garlic powder and salt
  • Drizzle olive oil on chicken breasts (both sides)
  • Rub 3/4 of spice mix onto both sides of chicken breasts
  • Bake chicken at 375 F until done, about 30 min.
  • Shred chicken using 2 forks
  • Saute onions, garlic, peppers on medium heat until soft, about 5 min.
  • Add shredded chicken
  • Add Rotel tomatoes and green chiles
  • Add tomato paste
  • Add chicken broth.
  • Add black beans
  • Bring to a boil, reduce heat to simmer
  • Mix masa in 1 c. warm water, add to soup
  • Simmer for about 20 min.
  • Place handful of tortilla strips in bowls, add soup, garnish and serve

Green Curry Pork and Zucchini

Green Curry PorkIngredients
  • 1 tbsp. vegetable oil
  • 2 boneless grass fed pork chops
  • 1/2 sweet onion, sliced
  • 1 tbsp. Thai green curry paste
  • 1 Anaheim chile pepper, diced
  • 1/2 green bell pepper, diced
  • 2 zucchini, 3/4 in. cubes
  • 8 mushrooms, sliced
  • 1 can (14 oz) coconut milk
  • 1/4 tsp. garlic salt
  • 1/4 tsp. thyme
  • 1 tsp. Thai basil
  • salt and pepper to taste
Preparation
  • season both sides of pork chops with garlic salt, thyme, salt, and pepper
  • brown both sides of pork chops in a deep skillet, remove from skillet
  • reduce heat to medium-low, add onions.  Saute for 2 minutes, until pan de-glazes.
  • Add curry paste, saute onions until soft, about 2 more minutes
  • add peppers, saute 1 more minute
  • add coconut milk, increase heat to medium
  • add zucchini and mushrooms, bring to a boil, reduce heat to low
  • add pork chops after slicing into 1 in. cubes
  • add Thai basil
  • simmer for 15 minutes
  • Serve over brown Basmati rice

Cream of Asparagus Soup

Ingredients
  • creamofasparagussoup2 pounds fresh asparagus
  • 1 large onion, chopped
  • 3 cloves garlic
  • 3 tbsp. butter
  • 5 c. chicken broth
  • 1/4 c. half and half
  • 1/4 c. sour cream
  • 1/4 tsp. lemmon juice
  • salt and pepper to taste
Preparation
  • Cut the asparagus stalks into 1/2 inch pieces.
  • Heat 4 quart heavy pot over medium heat, add 2 tbsp. butter.
  • Saute the onion and garlic until soft, about 5 minutes.
  • Add asparagus pieces, salt and pepper, then stir while cooking over medium heat, about 10 minutes.
  • Add chicken broth, bring to a boil.  Then cover and simmer 20 minutes.
  • Puree soup in a blender, then return to pot and bring to a boil.
  • Whisk together half n half and sour cream, then whisk into soup.
  • Bring soup to a boil, then whisk in remaining tbsp. butter.
  • Add lemon juice and serve.

Red Salmon Curry II

Ingredients
  • 3/4 pound fresh northwest Coho salmon, cut into 2 pieces, or cubed

    Mise en Place
    Mise en Place
  • 1/2 medium sweet onion, sliced
  • 20 fresh green beans
  • 1/4 red bell pepper, diced
  • 10 mushrooms, halved
  • 2 tbsp. butter
  • 1 tbsp. red curry paste
  • 7 oz (1/2 can) coconut milk
  • 1 tsp. fresh Thai basil
  • Salt and pepper to taste
Directions
  • Large Serving
    Large Serving

    Place beans in 1 1/2 c. cold water, bring to a boil, cook for 3 minutes.

  • rinse beans in cold water, French cut when cool
  • Saute onions and curry paste in butter until onions soften, about 5 minutes
  • Add coconut milk, bring to a boil.
  • Add salmon, green beans, pepper and mushrooms. Reduce heat, simmer until the salmon flakes, about 6 minutes.
  • Add basil, salt, pepper to taste.

 

Green Beans with Garlic, Onions, and Mushrooms

Ingredients
Mise en place
Mise en place
  • 20 green beans
  • 1/4 sweet onion, sliced
  • 4 mushrooms, halved
  • 3 cloves garlic, minced
  • 2 tbsp. butter
  • salt and pepper
Directions
  • Parboil green beans 4 minutes.  Rinse with cold water
  • French cut beans
  • Melt butter in saute pan
  • Stir in garlic, bring heat to medium, cook for 20 seconds
  • Stir in remaining vegetables, increase heat to medium-high, sauté for 5 minutes
  • Season with salt and pepper to taste

Serves two people

Brown Rice Crackers

Ingredients
  • rice crackers1 c brown rice flour
  • 1 Tbs unsalted butter, melted
  • 1 tsp olive oil
  • 1/2 tsp sea salt
  • 1 pinch raw or brown sugar
  • 1/3 c water
  • 1 Tbs melted butter
  • sesame seeds
  • kosher salt
Directions
  • Pre-heat oven to 400 degrees F
  • Mix dry ingredients
  • Mix with oil and melted butter
  • Slowly add water while mixing, until dough forms a ball
  • Roll out on baking sheet until 1/8 inch thick (*)
  • Brush with melted butter, add sesame seeds and kosher salt
  • Score dough into rectangles, squares, whatever…
  • Bake 15 – 17 minutes until golden brown

* I also pressed these in a tortilla press, then scored the dough like pie slices

 

Steak Fajitas

Ingredients
  • steakFajitasJuice of 1 lime
  • 2 Tbs olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 fresh jalepeno, or 8 sliced jalepenos with 1 Tbs juice from jar
  • 1/4 c chopped fresh cilantro, including stems
  • 14 oz top sirloin steak (or flank steak or skirt steak)
  • 1 large onion, sliced
  • 3 bell peppers: green, yellow, and red, sliced into strips
  • 1 Tbs vegetable oil
  • Salt and pepper to taste
Directions
  • Mix lime, olive oil, garlic, cumin, and jalepenos to create marinade
  • Coat the steak with marinade, cover and allow to sit 1 hour at room temperature
  • Heat vegetable oil in iron skillet to smoke point over high heat.  Open window, turn on exhaust fan, or disable smoke alarms
  • Remove most of the marinade from steak. Fry 3 minutes on each side. Place on carving board and tent.
  • Add onions and peppers to skillet.  Allow to sear 90 minutes without stirring
  • Stir and continue cooking veggies, 4-6 minutes according to preference.
  • Slice steak across the grain into thin strips, add to skillet.
  • Season with salt and pepper
  • Re-enable smoke alarm before serving with home made flour tortillas