Orange Beef

Orange Beef over Rice

So... beef. Not my first, second or third choice when it comes to meat. I don't know. Just never really cared for red meat so much. So I figured its about time I make something with it. I always wanted to make orange beef. So here we go.

Ingredients

-Beef
-Rice
-Onions
-Green Onions
-Ginger
-Garlic
-Orange Juice
-Soy Sauce
-Cider Vinegar
-Sesame Oil
-Cornstarch

Creation

Sear beef in Sesame Oil and set aside. Don't cook all the way through.

Begin sauteing all the veggies in left over juices and then deglaze with vinegar and orange juice. Let that reduce to about half and then add some soy sauce and a cornstarch paste.

Once syrupy, add beef, heat through and you are done. Yes this is pretty much add everything, reduce, re-add meat, serve.

Of course there is this deal with the rice. Which it should be served over and of course this is a...

Chicken and Rice

Chicken and Rice the Brisket Way

Chicken and rice fit together like beef and potatoes. I always have three kinds of rice on-hand: Jasmine, Basmati and Arborio. Then there are the white long grain and what nots, but those are what I use the most. Yep, so how did I change up the classic chicken and rice? Well.. actually didn't do much change except braised the chicken in black sauce and made the rice a little sticky so it will look good. :-)

Ingredients

-Boneless Chicken Thighs
-Rice
-Black Sauce

Creation

Only three ingredients (Besides salt and pepper)?! Well there is a lot in the black sauce and that won't be getting divulged. Plus, everyone spices rice their one way. You know you do.

So braising. Yep. Means both dry and wet cooking. So, first sear chicken then let it finish in a bit of black sauce. Just let the sauce reduce until it can't anymore.

Chicken will be done and juicy. Dark meat. Yeah. Don't have to have the sauce in the final dish. It would overwhelm everything and then it wouldn't be a...

Lemon-Lime Pie

Lemon-Lie Pie

So this began as a lemon meringue... until I realized I didn't have enough lemon juice, but I found some lime juice. So yeah, being the resourceful one I rebounded. Then, it turns out meringue and I don't mix... so. This is what I was able to bring forth. Obviously this will be revisited very soon.


(Note: After it was done. Half the pit was gone... ridic.)

Ingredients

-Lemon
-Lime
-Eggs
-Sugar
-Other stuff.. like pie shells... figured this was self explanatory.

Creation

So first time making this thing. It starts off with a simple syrup that is then thickened with cornstarch. The juice of the lemons/limes is mixed with egg yolks and then added.

Attempt to make meringues. I got nothing here. Nope. I can make frothy egg whites though. Fold some of it into the filling and pour the filling into the pie crust.

Oh yeah. Pre-bake that.

Top with the remaining... white stuff. Put in oven for till browned. Apparently this yummy pie was...

Blackened Catfish

Blackened Catfish over Potatoes

So when I usually have catfish it is almost always salt and pepper deep fried. So far best I found is from a place called Steve's in Charlotte, NC. Actually have no idea what the rest of the menu is. So with three fillets sitting before me I decided to blacken it... kinda. With some kick. Boy were these things spicy!

Ingredients

-Catfish Fillets
-Baby Red Potatoes
-Heavy Cream
-Butter
-Bunch o Spices

Creation

Bunch o spices? Really? Yep. There is rosemary and garlic in the potatoes, but the blackened seasoning... yeah. Good stuff... but so much heat.

So what to do. Pretty easy actually. Blackened anything is usually done on cast iron or a flat top so the heat doesn't drop, but I didn't wanna use it. So non-stick it is. Screaming hot. Dash of oil. Don't want to fry want to blacken. About a minute or two on each side.

Now these potatoes. Chopped petite. Boiled with rosemary and garlic. Finished with heavy cream and butter. This way the potatoes balance the dish a little bit and that finishes...

Egg Custard Pie

Egg Custard Pie

I baked! I know right. Not Uncle Brisket... but yet I did and I have before. I actually have a few custards in my head that I want to make, but why not try something new. So a basic custard! 

Ingredients

-Eggs
-Heavy Cream
-Sugar
-Vanilla Extract
-Nutmeg
-Egg whites
-9-inch unbaked Pie Crust

Creation

Some of you keen bakers and pastry chefs notice the use of heavy cream instead of milk. Well it is what I had on hand that wasn't spoiled (An on going trend in this kitchen). Plus I prefer the use heavy cream. Cause it is so awesome.

So, its a custard pie, not just a custard. So its pretty simple. Take a whisk and get those eggs as smooth as possible. Then add the sugar and then the heavy cream. How much. I have no idea actually. I didn't follow a recipe.

So, before pouring it in the pie shell. Brush egg whites on the pie shell. It prevents a soggy crust. Yep. Pour in the custard and bake around 400 or so.

So how long was it in the oven? Don't know. I didn't even check the time I put it in. Shocker, but how else am I gonna make another...