Recipes

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BBQ Pork Fried Rice

2 cups Leftover BBQ Pork, diced or pulled, heated & kept warm

4 Tbsp Canola Oil

1 Tbsp  Fresh Ginger, minced

¼ cup  Red Pepper, small diced

½ cup Red Onion, diced

¼ cup Green Cabbage or Nappa, finely sliced

¼ cup  Peas, frozen & thawed

¼ cup Carrots, fine diced

¼ cup Celery, Fine diced

1 Tbsp Fresh Garlic, minced

5 cups  Rice, short grain, cooked

3 ea  Eggs, large, beaten

2 Tbsp BBQ Drippings

¼ cup Scallions, cut on a bias

 Heat the oil in a large wok over high heat. When the oil is hot but not smoking add the ginger peppers, onion, cabbage, peas, carrots, & celery; stir fry for three minutes. Next add the garlic and rice, rapidly stir so rice does not stick to sides of the wok. Next pour the eggs and the BBQ drippings over the rice mixture. Toss rapidly until eggs are cooked entirely. Add the warm leftover BBQ pork. Quickly toss to incorporate and heat. Plate and garnish with the scallions, serve.

 

Halupki Soup

2 cups Water

1 cup Celery, minced

½ cup Onions, minced

½ head  Cabbage, cut into spoon size pieces

½ lb Lean Ground Beef

1 Tbsp Granulated Garlic

1 can Campbell’s Condeneced Tomato Soup

1 Tbsp Beef Base, paste

1 cup Cooked White Rice

Cover vegetables with water and cook till about half done. Add cut up cabbage. Next Brown ground beef in a skillet, season with garlic. Drain off as much grease as possible. Add to the vegetable mixture. Cook until cabbage is soft. Next add the condensed tomato soup, beef base, and bring to a boil. Simmer for 20 minutes. Cook rice separately and add at the last minute.

 

Iceberg Wedge with Warm Bacon and Bleu Cheese Dressing

I ½ cups  Mayonnaise

2 Tbsp Fresh Lemon Juice

1 Tbsp Black Pepper, coarsely ground

1 tsp Hot Pepper Sauce

1 cup Bleu Cheese, coarsely crumbled

Buttermilk

½ lb  Bacon, thick-cut bacon, one inch diced

1 large Iceberg lettuce, cut into 6 wedges

½  Red Onion, very thinly sliced

Mix first 4 ingredients in a bowl. Stir in bleu cheese and stir until well blended. If to thick thin with buttermilk. Cook bacon in a large skillet until just crisp. Next add the bacon and drippings to the Bleu Cheese mixture mixing well. Cover dressing to keep warm. Place a lettuce wedge on a chilled salad plate. Spoon dressing over the lettuce and garnish with onion slices. 

 

Quick Carne Asada Tacos w/ Tomatillo Salsa

10 servings

4 lg Cloves Garlic, minced

2 Tbsp Ancho Chili Powder

1 ½ Tbsp Brown Sugar

1 Tbsp Black Pepper, ground

2 tsp Mexican Oregano

2 tsp Cumin, ground

2 tsp Kosher Salt

½ tsp Cinnamon, ground

2 ½ lbs Skirt Steak, sliced into thin strips against the grain

1 cup Spanish Onion, sliced

¼ cup Canola Oil

10 ea 10 inch Flour Tortillas

As Needed Purchased Tomatillo Salsa

In a stainless steel bowl mix the garlic, ancho, sugar, black pepper, oregano, cumin, kosher salt, & cinnamon. Now toss the skirt steak in the spice blend, be sure to coat pieces well. Allow to sit for 15- 30 minutes to marinate.  Heat a large heavy skillet over high heat until hot. Add the oil and steak, turning often. Next add the onions and sauté and toss for 2-3 minutes. Remove from heat and divide evenly among the 10 tortillas. Top each with the tomatillo salsa, roll up and serve warm.