Machaca Burritos

This is the first time I've made this meat and man I tell you it will definitely not be the last.  This meat was amazing!  I got this recipe from Never Enough Thyme and decided to give it a try.  We love Mexican food but since we are in Japan the choices for Mexican are severely limited.  My best option is to learn how to make some Mexican dishes myself that can hold us over until we go back to the states.  I made homemade tortillas with this and homemade salsa but you can always use store bought too.   I can't wait to make this again and was so sad there were no leftovers.     




Machaca Burritos 

2-3 pound skirt steak, trimmed and cut into 3” pieces
3 tbsp. vegetable oil
1 large white onion, roughly chopped
1 medium red bell pepper, roughly chopped
1 medium orange bell pepper, roughly chopped
2 serrano chiles, chopped, seeds and ribs removed (optional)
1 cup beef broth
1 can diced tomatoes with juice
1/2 tsp. dried Mexican oregano
1/2 tsp. cumin
Salt & Pepper

 For serving:
12 6-inch flour tortillas
Sour cream (optional)
Salsa (optional)
Cilantro (optional)
Lime wedges (optional)
Guacamole (optional)

 Marinade:

1/4 c. vegetable oil
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
2 tbsp. water
1/4 c. fresh lime juice
3 garlic cloves, finely minced
1 serrano chili, finely minced, seeds and ribs removed
Salt & Pepper

To start, cut the skirt steak into about 3″ pieces. Combine all the marinade ingredients in a large zip top plastic bag. Close the bag and shake well to combine. Add the skirt steak and toss to make sure each piece is well coated with the marinade. Place the plastic bag with steak and marinade in the refrigerator for at least 8 hours, preferably overnight.

Allow the meat to come to room temperature before cooking. Remove from the marinade and pat dry with paper towels. Discard marinade. Cut the onions and peppers into rough chunks and set aside.  In a large, heavy pan, heat the oil over medium-high heat. Sear the meat on all sides, a few pieces at a time. Transfer the meat to a plate or platter and set aside.  Without cleaning the pan, add the onions, peppers, garlic and chilies (if using). Saute for approximately 5 minutes. The vegetables will pick up a lot of the browned bits left from the meat, which is what you want to happen.

Add the beef broth, tomatoes, oregano, cumin, salt and pepper. Mix well. Return the meat and any collected juices to the pan. Bring to a boil, reduce the heat and cover. Simmer slowly until the meat is very tender, about 2 hours.  Remove the meat to a cutting board and allow it to rest until cool enough to handle – about 15 minutes. Continue cooking the onion and pepper mixture until most of the liquid has evaporated, uncovered.  Using your fingers or two forks, shred the meat. Return the shredded meat to the pot, stir to combine and cook until the meat is very hot.  Spoon meat and onion filling onto tortilla and add your desired toppings.

Steak Sandwich

Ok so this is my new favorite sandwich.  It is probably one of the best things I've eaten in recent memory and I could eat this every single day if I could get away with it.  I love the new Food Network show Pioneer Woman because I'm a Southern girl and I love anything that is a down home kinda hearty meaty Southern dish.  I saw this sandwich on one of her recent episodes and actually bought the stuff to make it that night.  The sandwich is chopped cube steak.  I use cube steak all the time, why did I not think of this!  I love onions and peppers so I added a ton to my sandwich and my husband just had meat and cheese on his.  So easy to throw together and so satisfying!  I honestly can't wait to make this again!

Steak Sandwich

1 package of cube steak (usually 3 pieces roughly), chopped
1 yellow onion
1 bell pepper
1/4 c. Worcestershire sauce
A few splashes of hot sauce
1 stick of butter
2 large hoagie rolls
Salt & Pepper to taste
2 slices provolone cheese

Add about 2 tbsp. of butter to a cast iron pan (or skillet) and throw in your peppers and onions and cook until almost tender.  Take out and set aside.  Salt and Pepper your meat.  Then turn the heat up a bit so you get a good sear on your meat and add about another 2 tbsp. butter and toss in your meat.  Add the onions back to the pan and add in the Worcestershire sauce and hot sauce.  Finish sauce with remaining butter.  Generously butter a skillet and place hoagie rolls face down to get them nice and brown as well on both sides.  Top roll with meat, onions, peppers and add cheese.  Enjoy!

Beef Vindaloo

I'm not gonna lie, I don't like Indian food.  Not even a little bit.  My husband and I have been to quite a few Indian restaurants over the years and neither one of us like anything but the Naan bread.  But I love this dish.  Probably because I absolutely love vinegar.  I could drink it.  When I make sandwiches I don't use mayonnaise or mustard I use straight up vinegar on them.  My homemade dressings don't need oil unless I'm sharing it with someone.  I'm a vinegar-holic.  So I was drawn to this recipe because of the vinegar.  I've made it probably about 4 times now and I really really like it.  It is spicy with that nice vinegar taste in the background.  I love making flatbread with this and soaking up all that sauce with it.  I got this recipe from Aarti Party on Food Network.  My only problem was finding certain ingredients.  I had to make my own masala spice mix as I couldn't find one in a store but I had most of the spices on hand to easily do that anyways. 

Beef Vindaloo

2 pounds boneless beef top sirloin steak, trimmed of all excess fat, cut into 1-inch cubes


Wet Masala (spice blend):


1 teaspoon cumin seeds (or 1/2 tsp. cumin)


2 (1-inch) pieces cinnamon bark (or 1 tsp. cinnamon)


6 cloves


4 peppercorns

1 teaspoon ground turmeric

2 teaspoon paprika


1/2 teaspoon cayenne


6 cloves garlic, peeled and roughly chopped


1-inch thumb fresh ginger, peeled and roughly chopped

1/2 cup apple cider vinegar


3 tablespoon canola oil


1 medium red onion, very thinly sliced

1 serrano pepper, sliced in half


Kosher salt


In a small skillet, over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about a minute or so. (Skip this step if you are using already ground spices.)  Pour into a spice grinder, and process until powdered.

  In a small food processor or blender, combine the toasted spice mix and rest of the wet masala ingredients (which is the garlic and ginger). Process until smooth. Place a large, preferably nonstick pot over medium heat, and add oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute onions until golden brown, about 12 minutes. 

Add the ground wet masala, taking care because it will sizzle wildly. Stir quite vigorously, and turn down heat if it's bubbling too furiously. Don't wash the food processor cup yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!

Quickly add the meat, and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.

 Remember that dirty food processor vessel? Fill it with 1 cup of hot water swirl it around so it picks up any leftover masala, and pour that into the pot. Add 1 teaspoon salt, stir and bring the curry to a boil, then turn it down to a simmer. Cover and cook 45 minutes. Then cook with the lid ajar for another 15 minutes, to thicken the gravy slightly.

Check the meat at the end of the cooking time; it should be tender, and not chewy at all. Adjust salt if you like, and serve over rice over with flatbread.



Flank Steak Tacos

Since living in Japan we are quite limited in Mexican restaurants to choose from so I wanted to start working in making my own.  I will say we do have on Mexican restaurant right off base here in Yokosuka that is really good but still, it is nice to be able to do it myself.  I went all out and marinated a flank steak and thin sliced it, made homemade tortillas, homemade salsa and guacamole.  It was a good day in our house! This marinade was incredible.  One of the best I've ever had.  My 3 year old took the spoon and drank the meat "juice" off the plate!  She isn't big on meat but she devoured this. I served our tacos with sauteed onions, refried beans and queso fresco cheese.

Flank Steak Marinade

3 lbs. flank steak
1/3 c. white vinegar
1/2 c. soy sauce
4 minced garlic cloves
2 limes, juiced
1/4 c. olive oil
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. cumin
1 tsp. paprika
1 tsp. chili powder

Take out flank steak and use a fork to pierce holes in both sides.  Add to large ziplock bag.  Combine vinegar, soy sauce, garlic cloves, lime juice, olive oil, salt, pepper, garlic powder, cumin, paprika and chili powder in a small bowl and whisk until combined.  Pour over flank steak.  Allow to marinate at least 8 hours or overnight.

Place flank steak on aluminum foil on a baking sheet under high broil for about 10 minutes on each side.  Allow to rest 10 minutes.  This makes a 3lb. flank steak medium with just slight pink throughout.  Slice very thinly at an angle against the grain for best results.   


Guacamole

1 large avocado
1 lime, juiced
pinch of garlic powder
pinch of salt & pepper

Mash avocado with lime juice until the consistency and texture you like, add in the garlic powder, salt & pepper.  Keep plastic wrap on until ready to use.  Guacamole doesn't keep well so use very shortly after making.  Push the plastic wrap all the way down until it actually touches the top of the guacamole so the top doesn't turn brown.  

Homemade Salsa

3 whole tomatoes
1 whole spanish onion
1 dried ancho-chili
4 garlic cloves
lime juice
salt & pepper
1 jalapeno
Olive oil

Preheat oven to 450 degrees.  Core your tomato, and rough chop your onion, remove the top off your jalapeno and peel your garlic cloves.  Place tomato (whole), onion, jalapeno and garlic on a baking sheet and drizzle with olive oil, salt and pepper.   Roast roughly 20 minutes or until tender and very fragrant.  Meanwhile pour hot, almost boiling water in a bowl and place your dried ancho-chili pepper into the bowl to reconstitute the pepper.  Allow to sit at least 20 minutes in the water.  Once your remove your tomato and vegetables from the oven, allow to cool slightly and peel your tomato (personal preference).  Pour your tomato, jalapeno, onion, garlic into a blender.  Remove the top off your ancho pepper and add to blender as well.  Blend until desired consistency, whether smooth or chunky.  Add in lime juice and salt and pepper to taste.  If you like it really spicy add additional jalapenos.  I found one was just enough heat for me.  I didn't add cilantro to mine because I personally don't care for it, but if you like it, add it!

Hotdog Chili

You can't have the Fourth of July without something so very American like hamburgers, hotdogs, grilling, watermelon and those sorts of things.  I decided since we were going to a Fourth of July festival in the afternoon that I'd make us some chili cheese hotdogs for lunch first.  In Japan it is actually the afternon of July 5th already so though these are posting on my blog on July 4th, I'm quite a bit past that already.  I love chili cheese dogs and it makes me feel so very American.  I'm finding that I need that American feeling a bit more these days since I'm in another country.  It has been quite a change and adjustment on my part.  This is a super simple hotdog chili recipe that I've been making for a few years now and everyone seems to love. 

Hotdog Chili

1 small onion (diced)

1 clove garlic (minced)

1 lb. hamburger

1 small bottle Heinz Ketchup

1 ½ tbsp. yellow mustard

6 tbsp. chili powder (or to taste, I prefer extra)

Brown hamburger and onion together.  Add garlic and simmer another couple minutes.  Add entire bottle of ketchup, mustard and chili powder and simmer approximately 10 minutes.  Cover your hotdog with chili and cheese and enjoy!

Farmer's Market Steak Marinade

It is that time of year when the Farmer's Market has finally come to my town!  This is my favorite time of year.  I love the Farmer's Market, I love all the fresh fruits, veggies, grass-fed meats and baked goods.  The weather here has been awful in Washington so far this year.  We haven't had much of a Spring.  Most days it is still raining and barely above 50 degrees.  Today was beautiful and sunny so my husband and I took the kids and headed to the Farmer's Market this morning.  We ended up getting local eggs, organic swiss chard and grass-fed T-bone steaks.  So guess what we are having for dinner!  Steak, eggs and greens.  Yummy!  We have a huge charcoal grill that we are gonna put these bad boys on.  We also find that marinating steaks for a few hours before grilling them really makes a huge difference in flavor and tenderness and juiciness.  So along with my ramblings at how awesome the Farmer's Market is I'll also include a post below of our steak marinade.  You won't be disappointed. 

Steak Marinade

1/2 c. olive oil

2 crushed garlic cloves

2 tbsp. soy sauce

1 tbsp. Worcestershire sauce

Add all in a bag and combine and allow meat to marinate a few hours before grilling.  

Beef & Broccoli Stir-Fry

This is one of the many different types of stir-fry recipes I use in our house.  I love making stir fry because you can take what you have in the house and throw it together.  You can use chicken, pork or beef.  You can throw in broccoli, peppers, onions, mushrooms, asparagus, sugar or snap peas.  Whatever you have and whatever you like can be combined into one delicious stir-fry.

Beef & Broccoli Stir-Fry

1 egg white
3 tbsp. rice vinegar
2 tbsp. corn starch
1/3 c. orange juice
1/4 c. soy sauce
1/4 c. mirin
2 garlic cloves, minced
1 tsp. minced fresh ginger
3 lb. Flank Steak
1 head of broccoli
4 mini sweet peppers
1 tsp. toasted sesame seeds
1 tsp. canola oil

At least 1 hour before you want to start your stir-fry prepare the meat tenderizer and toss with the meat. This is 1 egg white, 1 tbsp. corn starch and 1 tbsp. rice vinegar. You don't want to do this too far ahead of time because the vinegar will start to break down your meat.  Whisk together and add to a large ziplock bag.  Take the flank steak and cut strips against the grain of the meat (cut the opposite way the lines are going on the meat to prevent it from being tough).  In a separate bowl toss the orange juice, soy sauce, mirin, 2 tbsp. rice vinegar, garlic, ginger and 1 tbsp. corn starch and whisk and set aside.  Bring a large saucepan of water to a boil and add a bit of salt.  Blanch off your broccoli by simply placing it in the boiling water for about 2 minutes and taking out.  Set aside to toss in your sauce later.  Use a wok or skillet on a medium high heat and in batches sear off the meat until nice and brown on each side and put aside on a separate plate until all meat is seared.  You don't need to cook it fully at this point because it will cook more in the sauce.  Now add the vegetables such as the broccoli and peppers with 1 tsp. oil and begin to saute.  You want to give them about 5 minutes.  Add in your sauce and beef and cover and allow to thicken a bit and give it a cup turns to coat everything.  Top it with seseame seeds.  Serve over rice or something else great to try is regular spaghetti noodles cooked and then tossed into the pan and covered with the sauce.

Beer Braised Pot Roast

Tonight was pot roast night.  Gotta love pot roast.  It tastes like you spent all day slaving over the stove creating this amazing dish when you really just threw a bunch of things into a pot and let it cook a few hours with almost no effort.  That is why I love making it.  Seems that my dinner and dessert tonight were both out of a cookbook instead of my own tweaked recipes but again like the Molten Lava Cake, sometimes you find a recipe that is just so awesome there is no reason to change it.  I got this recipe out of The Neely's cookbook quite some time ago and just love it.  I do add a bit more broth (for extra gravy, of course) and carrots to mine though because I love carrots that have been slow roasted with meat.  If you want throw in some potatoes too!


Beer Braised Pot Roast

2 tbsp. olive oil

4 lb. chuck roast

12 oz. beer (I like usually use either Dos Equis or Rolling Rock)

1 ¼ c. beef broth

2 (.7oz) envelopes of Italian Dressing Mix

3 bay leaves

10-12 garlic cloves, smashed

1 bag peeled, roughly chopped carrots

Salt

Pepper

Preheat oven to 325 degrees.  Heat oil in dutch oven. Generously salt and pepper the meat and sear in pan.  Turn off heat, whisk beer into dutch oven scraping brown bits off bottom and whisking until foam is almost gone.  Stir in broth, Italian seasoning, bay leaves, garlic and carrots.  Cover and bake 3 hours or until tender, turning over half way through.