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March 2018
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Beef, Sugar Snap Pea & Golden Potato Stir Fry with Strange Flavor

12 Ounces, Beef Top Round Steak, Boneless, Julienned

6, Baby Golden Potato, Skin On, Cut into 6th’s

1 Medium, Red Onion, Cut in Half, Thin Sliced

1/2 Large, Red Belle Pepper, Julienned

8 Ounces, Sugar Snap Pea Pod, NSA

1 Large, Lemon, Zest & Juice

2 or 3 Cloves, Garlic, Fine Chop

4 or 5 Green Top Onion, Fine Chop

1/3 Cup, Sunflower Seed

2 or 3 Teaspoon, Cardamon, this is the ‘strange’ flavor, add more to be even more strange!

Salt & Pepper to Taste

Dash, Nutmeg

3 to 4 Tablespoon, Soy Sauce

3 to 4 Glugs, Cooking

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Spicy Chili Garlic Pork & Tofu

1 1/2 Pounds Boneless Pork, Cut into one inch Cube

16 Ounces Firm Tofu, Cut into one inch Cube

1 Large Yellow Onion, Cut in 1/2 and Sliced

1 Bunch Green Top Garlic, Course Chopped

3 or 4 Cloves Garlic, Course Chopped

1 Red Bell Pepper, Julienned

1 or 2 Tablespoon Ginger, Fine Chopped

3 or 4 Tablespoons Soy Sauce

2 or 3 Tablespoons Black Bean Sauce

2 or 3 Tablespoons, Chili Garlic Sauce

Black Pepper, to Taste

Dash of Nutmeg

1 Cup Chicken Broth, Hot

1 or 2 Tablespoons Toasted Sesame Oil

3 0r 4 Glugs Canola Oil

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Mango Chili Stir Fry with Snow Pea Pods & Pork

12 Ounces Boneless Pork Loin, Julienned 1/4 Inch Strips

2 or 3 Glugs Canola Oil

2 – 3 Tbs Garlic, Fine Chopped

1/4 Cup Fire Roasted Red Bell Pepper, Julienned

6 Ounces Stringless Snow Pea Pods

1/4 Cup Mango, Large Dice, Finger Nail Size

1/2 Bunch Green Onion, Fine Chopped

Salt & Pepper to Taste


4 or 5 or More Shakes, Chili Pepper Sauce, I love Trader Joe’s


2 or 3 Shakes of Soy Sauce


In heavy skillet or Wok at Medium High temperature heat oil just till the splatter test


Add the Pork, Stir Fry

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Better Then Take-Out Chicken Stir Fry

Stir fries are great because they are easy and fast and can be made with just about anything you have laying around or customized to whatever you are in the mood for right now.  This one is influenced by the Cantonese style with the use of hoisin sauce* as the base sauce.  This was better than anything I have taken out in a long time.  Feel free to swap out veggies you like or sub tofu for the chicken.

3 boneless/skinless chicken breasts cut thin or cubed 1” of fresh ginger peeled and julienned  2 cloves garlic diced Hand

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Mango & Chili Pepper Marinated Beef

Start with your marinade 24 hours before making this.

2 1/2 to 3 Pounds London Broil, cut into bite size pieces

1 Cup Mango Juice, I’m using Fresh Cut Mango in Natural Juices, available in youe Produce Section

3 to 5 Tablespoons Chili Pepper Sauce

1 Cup Red Wine, I’ve used a nice Californian Shiraz

1 Teaspoon Smokey Paprika

1/8 Teaspoon Nutmeg

1 Clove Crushed Garlic

1 Bunch Green Onion, Medium Course Chopped

1 Medium White Onion, Medium Course Chopped

8 to 10 Leafs Fresh Basil, Pinched and Torn into Small Pieces

Salt & Pepper to taste

In a

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Pineapple Fried Rice with Turkey

wtf, It always amuses me how much rice Chinese Take-Away Places give you. I ordered food for one person. I have almost 6 cups of Steamed White Rice left over from yesterdays take-away. I’m going to add Pineapple and some Fresh Veggies and make a delicious Pineapple Fried Rice!

5 to 6 cups left over Steamed White Rice

20 ounces Boneless Turkey Breast, cut into 1/4 inch pieces

1 Large Sweet Red Bell Pepper, course chopped

1 Bunch Green Onion, course chopped

14 ounces Cherub Tomato, cut in half

1 or 2 Cloves Garlic, crushed

1 1/4 cups Whole

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Pad Thai w/ Beef, Mushrooms, Veggies, and Sriracha

I love Thai food for its simple commitment to quality and flavor.  An umami burst of yum and the heat, what better to beat a cold winter day!

Thai goodness

This is my take on a Pad dish, while not the traditional Pad Thai, it has lot of the elements of other Pad dishes.

Beef – flank steak, sirloin, or lean roast sliced thin Half white onion cut in larger chucks 1 carrot cut thinly on an angle 1 cup of snow peas 1 cup of shiitake mushrooms sliced 1 cup of baby belle (cramini) mushrooms sliced 2

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Beef Lemon Basil w/ Sautéed Carrots, Zucchini and Mushrooms

A cacophony of flavors that are bright and as spicy hot as you want but this meal still holds a sense of lightness and delicateness that wowed the taste buds.  An ode to a stir-fry for sure and could be easily served with rice or risotto, long noodles of some sort. 

1 lb. chuck roast cubed or cut then 4 carrots cut thin on the bias 1 zucchini cubed up Hand full or so of fresh cramini mushrooms (buttons) chopped same size as zucchini 2 cloves of garlic minced 3 Tbls. fresh basil julienned* (small but long ribbons) half

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Hunan Style Smokey Ham with Veggies

One of my fav foods to go out for is Hunan Style, it’s regional Chinese style of cooking, dry hot and smokey.

Here’s my take on Hunan Style Smokey Ham with Veggies.


I’ve cleaned, chopped and otherwise prepped for cooking all kinds of Veg.; Celery, Yellow Onion, Red, Green, Yellow and Orange Sweet Pepper, Pasilla Pepper, Carrot, Sunburst Squash, Snow Pea Pod, Roma Tomato and Garlic. You can use any veggie you might have on hand.


Snow Pea Pod, Celery and Sunburst Squash


Roma Tomato, Yellow Onion, Red, Yellow and Orange Sweet Pepper

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Chicken, Plum and Ginger Stir Fry

This is a quick, spicy, and good for you meal in less time than it take to read this post!

I’ve started by cleaning and cutting into bite size segments two ripe medium size Plums. Also cut the ends and strings off about two cups of Snow Pea Pods. Course chop one Red Shallot and about 1 1/2 tablespoons Fresh Ginger Root ( Ginger Root is a really strong flavor, you may wish to use less). I’ve also used a Garlic Press to smash about one tablespoon of Garlic.


Ginger Root, Red Shallot, Garlic, Plum and Snow

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