Tag: Date

Veggie Platter Prep

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You can use any container you have for this veggie platter. These veggies are a good choice because not only do these colors look great together, but these veggies have a good variety of flavors that would be good with a variety of dips, or even just ranch! For this platter, I bought normal cherry tomatoes and pre-sliced carrot chips. This just made sense for me. You could get a mix of cherry tomatoes to get a variety in colors, but the cost wasn’t worth it for this platter. I also bought carrot chips for a different shape on my platter and for easy prep. If you have a mandolin you can cut your own chips, but you can also just buy the already sliced chips. Other than that, it just took a bit of prep for the rest. A nice cutting board is necessary for this and a sharp paring knife will help a lot with cutting the two head veggies. Celery is a great garnish if you want more color on your plate, and Yellow peppers are preference to add more color and a milder flavor than red or green peppers. Using the veggies below, your veggie platter will serve about 15 as an appetizer or side dish.

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What You Will Need

  • 1/2 lb. Broccoli Head
  • 1 Head Cauliflower
  • 2 Yellow Bell Peppers
  • 1 Container Cherry Tomatoes
  • 1 Bag Carrot Chips
  • 1 Bag of Celery
  • 1 Large Bowl
  • Vinegar
  • Large Baking Sheet Lined with Paper Towels
  • Small Strainer

Directions

Preparing Celery

To prepare your celery, Remove large outer stalks and place in sink. Rinse thoroughly with cold water making sure to remove any dirt on the white tail end of the stalk. Transfer to a cutting board. Cut off the leaves just below the knuckle. Save all celery trimmings in a resealable container for vegetable stalk/soup. Reserve a large top for garnish under cauliflower. Cut off about 1/2 inch to 1 inch from the bottom. Then divide the remaining stalk into equal sections about 2 inches long. Continue this until you reach the fine stalks at the center of the celery, then save them also for a stock. Rinse your celery in cool water before transferring to baking sheet to dry.

Preparing Cauliflower

To prepare your Cauliflower, rinse under cold water then transfer to cutting board. First, you’ll want to remove any leaves from the bottom of the head. Then, begin cutting off florets and transferring to bowl of cold water. Once all cut, divide large florets to smaller pieces. Place florets on baking sheet to dry. Save the stem for stock.

Preparing Tomatoes and Carrot Chips

Place tomatoes and carrot chips in small strainer individually. Rinse your tomatoes and carrot chips. Place in containers to dry.

Preparing Bell Peppers

To prepare peppers, rinse the outside of the peppers thoroughly with water. Cut around the outside of the pepper to get 4 slices of pepper. Clean out any seeds and cutting any inside veins. Once cleaned out, slice the peppers into strips. Rinse in cold water then place on baking sheet to dry.

Preparing Broccoli

Follow the same steps at Cauliflower, however broccoli needs a double rinse. To do that, you’ll want to fill your bowl with 1/2 cup vinegar and fill the remaining space with cold water. Place your florets in the vinegar water for 5 minutes, before dividing into smaller pieces as needed, then you’ll want to do a final rinse before setting to dry. Once again save your stem! You can peel the tough outside and use the soft inside in other recipes.

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2

Sous Vide Venison Tenderloin Roast

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Here’s another sous vide venison post! I know many people find these to be very helpful, so I hope this post will also offer some cooking options. For this recipe, I used one venison tenderloin, but you can use this same cooking time and temperature for different roasts as long as they are a similar size. Larger roasts can take significantly longer, but 1-2 pound roasts should take about the same. You will want to season your meat with atleast salt and pepper. Other cuts of meat will have more flavor, but the tenderloin specifically doesn’t have much flavor on it’s own and can use extra flavor, so consider a touch of fresh thyme or some minced garlic. This recipe made one tenderloin roast, enough to serve 2-3 adults with lighter sides.

What Is Sous Vide?

Sous vide is a technique that has been growing in popularity among home chefs over the last several years. It is the process of placing a sealed container of food or ingredients into a water bath that is holding a consistent temperature because of the sous vide machine. Sous vide is also special because cooking with it is meant to take a longer time at a lower temperature, in turn giving consistent results.

Sous Vide Venison Tenderloin Roast Recipe CardDownload
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What You Will Need

  • 1 Venison Tenderloin Roast, about 6 inches and 1 lb
  • Sous Vide
  • Salt & Pepper
  • Vacuum Bag/Freezer Bag
  • Frying Pan
  • 2 Tbsp Oil
  • 1 Tbsp Butter

Directions

1. Set your sous vide to 139.5 F, and wait for it to heat up. Cover tenderloin with salt and pepper. Place your tenderloin roast, & any other seasoning into a vacuum sealer bag and seal, or a freezer zip lock bag, and use the water displacement method to remove almost all the air from the bag. Once up to temperature, add the roast and cook for 2.5 hours (or 1/2 to 1 hour longer for bigger cuts) for medium.

2. Heat frying pan over high heat. Add oil and butter, and once butter is melted, add tenderloin. Cook 1 minute per side and flip until everything has a nice crust on it. Remove from heat, place on serving plate, cut and serve immediately.

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0

Teriyaki Pork Butt Steak with Asian Noodles

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This teriyaki sauce is absolutely delicious! This sauce is a great mix of sweet and savory, and would go great as a glazing for any fish, chicken, or pork. The pork is delicious and of course the main part of the dish, however, the real star of this dish is the Asian noodles. The noodles are filling, the onion adds a great subtle flavor to the dish, and the cabbage adds great texture, and while the flavor of the pepper is also subtle, the color it brings to the side is delicious! For this recipe, I used the second half of the pork steak I had from yesterday’s post, peanut pork curry. That gave us enough pork for 3 servings, however with how much pasta I made, we had 5 serving total. The pasta was also great on it’s own, and if you were to serve this for a big family, I would recommend cubing the pork, then tossing into the noodles. This recipe can easily make enough to serve 5 adults.

Teriyaki Pork Butt Steak with Asian Noodles Recipe CardDownload
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What You Will Need

  • 1 Pork Boston Butt Steak
  • 2 Tbsp oil
  • 1/4 cup soy sauce
  • 2 Tbsp Corn Starch
  • 1 cup beef broth
  • 4 Tbsp Brown Sugar
  • 1 Clove Garlic, minced
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Mustard powder
  • 1 Tbsp Vinegar
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 onion, sliced
  • 1 cup cabbage, sliced
  • 8 Oz spaghetti, cooked and strained
  • Side bowl
  • Wok
  • Frying Pan

Directions

1. Cook your spaghetti until very al dente, and rinse under cool water. Place wok over medium heat, place frying pan over medium high heat. In side bowl, mix together broth and corn starch. Once smooth, add soy sauce, brown sugar, garlic, ginger, mustard, and vinegar, mix until smooth.

2. Add 1 Tbsp oil to frying pan, when add Steak. Cook on each side for 5 Minutes. Add your sauce mixture and cook for 3-4 minutes until sauce is thick. Remove from heat.

3. Add cabbage, onion, and peppers. Add 1 Tbsp oil and cook until onions begin to turn translucent. Add Noodles to wok and cook until hot. Pour thickened sauce over pasta, stir, then remove from heat. Slice pork steak. Plate pasta, then top with pork.

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0

Fried Pork With Asian Stir-Fried Veggies Over Rice

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When I made this, I cut the pork before breading and frying, but that was a huge waste of time. I also added them once fried to the wok with the veggies, that was also very unnecessary. The pork gets no additional flavor from going back into the wok, and this can damage the nice breading you spent time making. Otherwise this was a very delicious meal. Also, sorry for the lack of pictures lately. I’ve been having trouble staying on top of that, so some of the next few post will also have the same pattern until I can form the habit again. Thanks for your patience!

Fried Pork With Asian Stir-Fried Veggies Over Rice Recipe Card Download
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What You Will Need

  • 2 pork chops
  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup Panko bread crumbs
  • 1 Cup Vegetable Oil
  • 2 cups Cabbage, chopped
  • 1 cup Green Beans, cut to 1 inch
  • 1/2 cup Onion, sliced
  • 1/2 cup Celery, diced
  • 2 tsp Ginger paste
  • 1/3 cup Soy Sauce
  • 2 Tbsp Oyster sauce
  • Wok
  • 3 Cups cooked rice

Directions

1. Begin by cooking your rice, and placing each ingredient in it’s own bowl: Egg, Flour, and Panko. Coat your pork in egg, then flour, then egg a second time, then panko, seat aside and repeat with the second pork chop. Place your wok over medium heat and add oil. Once the oil is shimmering, add one pork chop. Fry on each side for 3 minutes, then strain on paper towels. Fry your second the same way.

2. In the same wok with oil, add your onion, celery, green beans, ginger paste, and cabbage and cook for 3 minutes. Add the soy sauce and the oyster sauce, then stir to coat everything. Cut your pork chops into slices, then remove vegetables from heat. Plate with 1/2 cup rice, when top with stir fried vegetables and 4-5 slices of fried pork.

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4

Salmon Scampi Over Spaghetti and Green Beans

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This dish is easy and quick to make. Within 20 minutes from fridge to table, this meal makes easily 5 adult sized servings, and can easily make more by cooking more pasta. This salmon scampi was made to emphasize and compliment the natural flavors of these ingredients. The dish tastes as it sounds, the pasta like pasta, and the green beans like green beans. All is held together by the subtle garlic oil and the powerful salmon flakes in every bite.

Salmon Scampi Over Spaghetti and Green Beans Recipe CardDownload

What You Will Need

  • 12 oz Spaghetti
  • 2 cups Frozen Green Beans
  • 2 Fillets of Salmon
  • 1/3 Cup Oil
  • 3 Cloves Garlic Minced
  • Colander
  • Large Sauce Pan
  • Large Frying Pan
  • Grated Parmesan for Topping

Directions

1. Fill large sauce pan 2/3 with water. Place over medium-high heat. Once boiling, add spaghetti and green beans. Cook according to directions on box.

2. With only 10 minutes left on your pasta, begin heating your frying pan on medium-high. Add oil and garlic, then once garlic starts to fry, add your salmon. Cook 4 minutes per side, then break into 1 inch chunks once cooked. Remove from heat.

3. Strain your pasta and green beans, then return to pan. Top with salmon scampi sauce. Stir, then plate and top with parmesan. Serve and enjoy!

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