Teri Beef Queen Sandwiches

When I was growing up in Hawaii there was a little drive-in called Jolly Rogers.  It was located under the freeway, next to a drive-in theater that was supposedly haunted.

We didn't go often but when we did, I'd always order the same thing.  They called it the Teri Beef Queen.  Beef teriyaki, grilled onions, american cheese and mayo on a hamburger bun.  Brings back memories!

The place is gone now, turned into a Zippy's (another Hawaiian food institution).  The drive-in theater is now a driving range.. or has it moved to something else?  At any rate, it's gone.  My taste for nostalgia is not.

Teri Beef Queen

Thin sliced beef*

Teriyaki Marinade
1 part shoyu (soy sauce) i used 1/2 cup
1 part sugar
2 or 3 cloves of garlic, crushed, minced or pressed
1 piece of ginger, aprox 1" x 1" x 1" (don't have to be exact), peeled and minced, grated or smashed

Beef marinating

Mix all marinade ingredients.  Add to beef and mix well.  Refrigerate for at least 3 hours or over night.  Occasionally stirring or flipping the zip bag over if you put it in one.  Heat a frying pan on high with a little oil.  Fry beef slices briefly, a minute per side or less.  Don't over cook.  You can also throw this on a BBQ grill.

Smells so good!

Good with musubi (rice balls) too!

Caramelized Onions

4 or 5 onions, sliced thin
1-2 T Butter
1 tsp sugar
1 T balsamic vinegar
Salt and pepper

Turn this into...

Heat butter in skillet.  When melted, add onions and cook at medium heat until soft and brown, stirring occasionally.  Sprinkle with sugar and vinegar and stir well.  Remove from heat.


To assemble the sandwiches.  Toast hamburger buns or kaiser rolls.  Spread with mayo.  Put a slice or two of teri beef then some caramelized onions and a slice of cheese.  American is traditional but whatever you prefer.  without cheese it was called the Teri Beef King.

This tasted even better than this picture looks!

Blast from the past!  It was soo good.

*I used the bistec para asar.  Sandwich steaks would work.  I've also bought a rump or round roast and had the butcher slice it really thin.

That is my standard teriyaki recipe.  Use it to marinade chicken or pork too.  I sometimes boil it down by half  (watch it carefully it boils over easily), then cool it.  It gets thick and i can use it on burgers or brush it on chicken and steaks.  My favorite is to add the thick sauce to raw hamburger with green onions and make patties.  Teri burgers (or meatloaf)  that have the taste in every bite!  Less messy too.

Pork Stir Fry Over Noodles

We all really miss good Chinese food.  We have yet to find a good Asian restaurant around here.  Coming from Hawaii, I'm really picky about Asian food.  I'm Japanese/Filipino and The Ex is full Chinese so we know authentic.  Hawaii also has a few things that we can't find anywhere else.

One of those is Cake Noodle.  You can get it in almost any Chinese Restaurant in the Islands.  Basically you take boiled thin chow mien noodles and fry them in a frying pan or a wok until they are crispy on one side (like hash browns) then flip them over and do the other side.  Put them on a plate and cut in to squares or cakes.  They are so good but you need to use a lot of oil to get the right texture.  Or so I thought.

I was already to make them the other night as a treat for the boys.  I even had the noodles boiled and waiting, when I was catching up on blogs and saw a healthier way to make them.  Tiny Urban Kitchen had a recipe that called for putting them under the broiler instead.  Go visit her, she's got a give away going!

I had to cut it in quarters to flip it!

So I tried it and they came out great!.  I was making a huge batch and next time, I'll divide it into 2 batches but it is a good technique and less work.

I cut mine up into squares before adding the topping.

Pork Stir fry
1- 1 1/2 lbs of pork (I use country style ribs, sliced thin)
2 T oyster sauce
2 Tsp sugar
1 T Shoyu
2 T. cornstarch
1 Tsp Garlic powder or 1 garlic clove, minced

Cut up veggies, I used onion garlic, broccoli, cauliflower, canned water chestnuts and bamboo shoots.
1/4c oyster sauce
2 tsp sugar
2 T Shoyu
1/2 tsp sesame oil

Mix pork and the next 5 ingredients in a mixing bowl.  Let stand for 15 min.  Heat some oil in a wok or big pot till very hot.  Put pork in and stir fry until mostly done.  Put back in the bowl and set aside.

Add a little more oil to the pan (or stir fry in a little water).  Throw the fresh veggies in and stir fry until almost soft crisp.  Add the oyster sauce, sugar and soy sauce and mix well.  Put the pork back in with the veggies and add a cup of water.  Add the canned veggies and heat through.

My kids like a lot of gravy

 The gravy should thicken up.  If it gets too thick then add a bit more water, if not thick enough you can mix some cornstarch with water and add it.  Take off the heat and add the sesame oil.  Mix well.

Serve over rice or noodles.

You can substitute any meat and veggies you want.  If you want it spicy add some sriracha or chili garlic sauce.

Thai Curry Chicken

The Greek had an accident at work many years ago and nearly lost his nose. You can't tell by looking at him, who ever the surgeon was did a great job, but he lost most of his sense of smell. We've recently determined that he can taste sweet, sour and spicy better than anything else. That explains his love of chocolate, pickled anything and peppers.

Lucky for him, my boys are getting used to the spicy thing. Rabbit can eat things almost as hot as I can and Horse tolerates a little bit of heat now. Gives me a wider range of things to cook. This week it was...

Thai Curry Chicken

1 T Oil
1/4 c Thai curry paste (I like either red or masman), more if you like it hotter
6-8 chicken thighs
2 T brown sugar
2T fish sauce
1 can coconut milk

I buy it in a big tub, you can get it in little cans too.

Heat oil in a heavy pot and add the curry paste. Saute until bubbly. Add chicken thighs, brown sugar, fish sauce and coconut milk. Bring to a boil and cover. Reduce heat to a low boil. Cook for at least 45 min, stirring once about midway. If you like the sauce a little thicker, boil with the cover off for a few minutes.

Serve over rice. You can also add any veggies you want during the last 10-20 min of cook time. I added bamboo shoots but potato, carrots, broccoli, bell pepper, snap peas all work well too.

Marinated Beef and Coconut Spanish Rice

A couple of weeks ago I told you about the Fresh Market here. They have the greatest specials on meat. We like to buy something called Bistec Para Asar, when it comes on sale.

I've tried to find out what it is. I know it's beef but not sure what cut. Someone said round steak. Another source said rib eye. Whatever it is we love it.

Bistec para asar is sliced really thin, a quarter inch or less. This makes for fast cooking on those busy nights.

Marinated Bistec Para Asar

1/2 c lime juice
1 tsp salt
1 tsp sugar
2 garlic cloves, minced or pressed
half a small onion, minced or grated
1/2 tsp cayenne pepper (opt, more or less to taste)
1/4 c chopped cilantro
1/4 c oil ( I use good olive oil)

2 lbs bistec para asar (or thin sliced sandwich steaks, or any beef)

Mix all together and pour over the beef. Let marinate at least 3 hours or overnight. Quickly pan sear or throw on the grill.

If I pan sear, I like to deglaze the pan with a Tablespoon or two of vermouth and pour on the meat.

I slice the meat into thin strips. Easiest way is to stack 3 or 4 and roll them then slice.

Serve with tortillas, sour cream, salsa, shredded cheese, avocado...your favorite taco toppings.

I like just avocado, shredded cabbage and salsa.

I also served a new version of spanish rice. Rabbit insisted I made this before and although I didn't remember I told him I'd do it anyway.

Coconut Spanish Rice

I cook this in my rice pot. I also use brown basmati, which needs more liquid than most other rice. I think you can use whatever you normally do. Adjust the liquid ingredients to make up the usual amount of water or broth that you use.

Coconut Milk (canned)
Canned diced tomatoes
Crushed garlic clove or garlic powder
Chili Powder

(I used 1 can coconut milk, 1 28oz can petite diced tomato, 2 tsp garlic powder, 1 tsp salt, 1 T chili powder and 2 cups of raw brown basmati rice plus water to make 4 c of liquid total)

Drain the liquid from the tomatoes into a measuring cup. Add a can of coconut milk until the right amount of liquid is acheived. You can add water if you need more. Mix liquid with rice, garlic, salt and the drained tomatoes. Cook as normal, either on the stove or in a rice cooker. Mix well before serving.

Finding New Friends Weekend Blog Hop - Week 12

It's that time of the week again!  Join us for the FNF weekend blog hop

This is hosted by Shelly from My Saving Game and Jeannette from The Adventures of J-Man and MillerBug!

Please follow your hosts and co-host (first 3 blogs).  Then visit some of the others.  Follow them if you like what you see.  Don't forget to add your name to the list.  See the full details here.

Oven Braised Short Ribs

While I don't mind vegetarian meals, I don't think that I could be totally vegetarian.  I need my meat.  I crave very rare steaks and hearty stews.  I've been making this dish for years.  I prefer thick short ribs but chuck roast works well too.

Oven Braised Short Ribs

3 lbs Short ribs cut between the bones (or large chunks of chuck roast)
2 T Flour
28 oz can of diced tomatoes ( I use 2 cans for more gravy)
1 Onion, sliced
2-3 cloves garlic, crushed or minced
2 bay leaves
2 tsp dry oregano
1 tsp red pepper flakes (opt)

Mix flour with salt and pepper if you like then dredge the meat in it.  Heat a little oil in a hot skillet (or dutch oven that can go in the oven).  Brown the meat on all sides.  (If I'm lazy, I skip this step and just throw it raw into the baking pan.

Put meat in a baking pan, casserole dish or dutch oven.  Scatter onions, garlic, bay leaves, red pepper and oregano over the top.  Pour the tomatoes on top and spread evenly over the beef.  Add Salt and pepper to taste.  You can even add a splash of red wine.

Ready for the oven!

Put the lid on or cover tightly with foil.  Bake in a 400 degree oven for  3 hours.  You can serve as is or drain the liquid into a sauce pan and thicken with a cornstarch and water mixture.  Pour back over the meat.  I serve this with rice but pasta or mashed potatoes work well too.

The meat is fall apart tender.  I like a little shoyu (soy sauce) and sriracha (hot sauce) on it too.

It's a great stick to your ribs meal.  You can even put it in a crockpot on high for 4-6 hours or low for 6-8 hours

Creamy Pea Salad

The Greek's boys don't eat peas.  It's probably because they were fed canned peas when they were kids.  I  know some people like canned peas, but they are a whole different ballgame from fresh or frozen ones.  The Greek is always asking me to make something with peas.  So I decided to make him a Creamy Pea Salad.

Creamy Pea Salad

1 1/2 c. pasta (any shape)
3 sl bacon, chopped
1/2 onion, chopped fine
2 cloves garlic, minced
1/2 c mayonnaise
1 c. sour cream
2 tsp dried dill
salt and pepper to taste
1 bag (16 oz) frozen peas (I prefer the petite peas)
1 c grated cheese (anything is good.  I used a mixture of cheddar and jack)

Cook the pasta as directed,  Run cold water over it and drain well and put in a big mixing bowl.  In a frying pan, fry the bacon.  After a couple of minutes, add the onion and garlic.  Cook until bacon is crisp.  If you wish, you can drain the oil but I  like to add the whole thing, with the oil, to the pasta.  Mix well.

In another bowl mix together mayo, sour cream and dill.  Add salt and pepper to taste.  You can also add grated or minced onion and/or garlic too.

Microwave the peas for 3 or 4 minutes and run those under cold water and drain well.  Add to the pasta mixture.  Gently fold in the dressing mixture.  Add the cheese and mix well again.  Refrigerate for at least an hour before serving.

If you want you can add tuna or cooked chicken or shrimp for a complete meal.
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