Beef Larb (Thai Beef Salad with Herbs)

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The signs of fall have not been seen a lot in my part of the world. Here in sunny northern CA the afternoons are still warm, summer dresses are still making appearance everywhere, and our local farmers market are still keeping with their Saturday schedule. 

Instead of being outside enjoying the last of the summer, I am currently sick with this terrible cough (my chest hurts!). It is very annoying as I can't even finish one sentence without hacking like a mad old woman speaking in tongue. 

Sickness aside, the offspring still need to be fed. Beef larb is one of the dishes that I can whip up quickly, without sacrificing the quality or the flavors of the meal.

It has good balance of heat from the chili, tartness from the lime juice, pungent and saltiness from the fish oil, and nuttiness from the toasted rice powder. And the best part, no trip to the Asian store required.

Side note: 

1. Skirt steak can also be substituted with ground beef. Cook and brown ground beef in a skillet, cool down and mix with the rest of the ingredients.

2. Substitute beef with any meat, like chicken, pork, or turkey.

Ingredients:

• 3 tablespoon uncooked sticky rice (regular rice is ok if you can't find sticky rice)
• 1 lb skirt steak
• 1/2 red onion, slice thinly
• 1 cup packed cilantro
• 1 cup packed mint leaves
• 1/2 to 1 tablespoon red chili flakes
• 2 teaspoons fish sauce
• 1/2 teaspoon brown sugar
• Juice from 1 large lime (3-4 tbsp)
• Salt and pepper

Directions:

• To make the toasted rice powder: Heat a small skillet over medium-low heat, toss the rice into the skillet (no oil), stir constantly until the rice turns golden brown and smell fragrant (about 15 minutes). Cool down a little bit and grind using mortar and pestle until rice turns into coarse powder. Food processor works fine, too. Set aside.
• Spinkle salt and pepper on both side of the steak. Grill steak to your liking, let sit for 15 minutes and slice thinly. Transfer to a mixing bowl.
• Add onion, cilantro, mint leaves, fish sauce, lime juice, chili flakes, sugar, rice powder, salt and pepper into the bowl. Toss together to combine, making sure that the beef is well coated with spices and dressing. Dish it out onto a plate, serve with cooked sticky rice and enjoy!

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Mapo Tofu

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Mapo tofu, to me, is comfort food.

This spicy dish with fermented bean base, combined with mouth-numbing Sichuan peppercorns, can be found in most Chinese restaurants across the country. But seriously, what not to like?

There are 3 important ingredients for cooking authentic Mapo tofu: doubanjiang which is chili bean paste (one of the most important ingredients in Sichuan cooking), and dou-chi, also known as fermented black beans, and lastly Sichuan peppercorns. Omit any of these ingredients, and your tofu will not be the same, I'll tell ya!

Poaching the tofu prior to cooking will help to make your tofu more tender. Simply soak tofu in hot salted water for about 3 minutes, drain and slice/cube.

Ingredients:

• 1 pound (1 block) soft tofu, poached and cut into 1" cubes
• 1/2 pound ground pork or beef
• 1 tablespoon cooking oil
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 2 tablespoons doubanjiang
• 1 tablespoon dou-chi
• 1 tablespoon soy sauce
• 1/2 cup green peas (optional)
• 1/2 cup chicken broth
• 1 teaspoon ground Sichuan peppercorn (fry whole peppercorns in a pan, cool down and ground using food processor)
• 1 tablespoon corn starch
• 4 tablespoons water
• Salt (if needed)
• 3 stalks green onion, chopped

Directions:

• In a large skillet, heat 1 tablespoon cooking oil over medium-high heat. Cook ground meat until done, transfer to a plate and set aside.
• Add sesame oil into the skillet. Fry garlic, ginger, doubanjian, dou-chi in the skillet until fragrant. Place tofu cubes, green peas and ground meat into the skillet, mix gently so the tofu don't turn mushy. 
• Pour chicken broth into the skillet. Add soy sauce and ground peppercorn, and let the liquid to boil. Mix water and cornstarch in a small bowl, stir into the tofu mixture. Simmer and let the liquid thickens, about 2-3 minutes. At this point, taste the dish to see if additional salt is needed.
• Transfer dish to a serving plate. Garnish with chopped green onion and serve hot with steamed rice.

Minangkabau Beef Rendang

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Ask an Indonesian, any Indonesian you meet, to name one dish that best represent their country, and most of them will say rendang.

Authentic Indonesian rendang (there's only Indonesian rendang. Everything else is just a cheap knock-off that doesn't come even close in flavor or appearance) hails from Minangkabau highland in West Sumatra. It takes a long time to cook it and lots of practice to perfect it, but in the end you will be rewarded with delicious spicy aromatic dish that will make all other curry turn green with envy. 

Serve with steamed rice.

Ingredients:

• 10 shallots
• 5 garlic cloves
• 1 inch fresh ginger
• 1 inch fresh galangal
• 12 fresh cayenne peppers
• 5 Thai bird chilies, more if you want it hotter
• 1 teaspoon toasted cumin
• 1 teaspoon toasted coriander
• 1 teaspoon toasted white peppercorn
• 2 tablespoons oil
• 4 star anise
• 1 cinnamon stick
• 3 asam kandis (garnicia xanthochymus), substitute with kokum (available from Indian spice shop), or if you're not able to find any, use 2 tablespoon of tamarind pulp
• 4 kaffir lime leaves
• 2 lemongrass, white part only, bruised
• 2 turmeric leaves (might omit if not available, but will change the flavor significantly. Strongly recommended)
• 1 tablespoon palm sugar
• 2 pounds beef chuck or shank, cubed (about 2 x 2)
• 1 can (14 ounces) coconut cream
• 1 can coconut milk
• Salt to taste

Directions:

• Place shallots, garlics, ginger, galangal, peppers, cumin, coriander, and peppercorn in a food processor and pulse until smooth.
• Heat oil in a large saucepan over medium high heat, add the spice paste into the hot oil and cook until fragrant, stir constantly. Add coconut cream and coconut milk into the saucepan, mix thoroughly. 
• Add beef chunks, lemongrass, lime leaves, star anise, cinnamon, asam kandis, turmeric leaves, palm sugar and salt into the mixture. Reduce the heat to low, cover the saucepan partially so the steam can escape. Cook for 3-4 hours, stir occasionally, until the meat is very tender.
• Remove the lid and turn up the heat. Stir and continue cooking until the moisture is almost gone, the sauce dries up and turns oily, and the meat is caramelized.
• Serve with hot steamed rice. Rendang keeps very well, in fact it will taste better the next day. Just reheat before serving.

Slow Cooked Beef Bourguignon

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Ingredients:

• 3 tablespoons olive oil
• 1/3 cup flour, for dusting
• 3 pounds beef chuck roast, cut into 2-inch cubes
• 4 garlic cloves, minced
• 2 cups red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 pound baby carrots, or sliced regular carrots
• 1 pound peeled pearl onions
• 1 cup sliced white/button mushrooms
• Salt and pepper
• 1 tablespoon chopped parsley for garnish

Directions:

• Place beef cubes in a gallon plastic bag with flour and shake until the beef is well coated. Heat oil in a large skillet over medium-high heat. Working in 3 batches, brown beef in the skillet, about 5-7 minutes per batch. Transfer beef to slow cooker.
• Add garlic, carrots, pearl onions, and mushrooms into slow cooker. Pour red wine and broth over the beef and vegetables. Stir in tomato paste, thyme and bay leaves, season with salt and pepper.
• Cover the slow cooker, cook on low for about 6-8 hours. The beef should be fork tender when it's done. Sprinkle chopped parsley on beef before serving.

When in doubt….make some beef sliders!

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Inspirations run dry, creativity's stalled, the desire to cook is diminishing.
But the day is young, and hungry mouths still need to be fed.
Some slider buns, ground beef in the refrigerator, and some vegetables to go along.
Beef sliders make tasty compromise for this lazy cook.

Ingredients:

• 2 pounds ground beef
• 1 teaspoon onion powder,
• 3 garlic cloves, finely minced
• 1 tablespoon Worcestershire sauce
• Salt and pepper
• 12 slider buns
• 12 small squares of Swiss cheese slices
• 12 sliced tomatoes
• 2 cups fresh baby spinach, or any kind of vegetable you like
• 1/2 cup low-fat mayonnaise
• 1 chipotle pepper in adobo sauce
• 1 teaspoon adobo sauce
• 1 tablespoon lime juice

Directions:

• To make Chipotle Mayo: Place mayonnaise, chipotle pepper, adobo sauce, and lime juice in a food processor. Pulse until smooth, set aside.
• Preheat the grill to medium-high heat. Combine ground beef, onion powder, garlic, Worcestershire sauce, salt and pepper in a large bowl until well combine. Divide ground beef into 12 equal pieces, form each one into a patty. Place patties on the grill, cook for about 4 minutes on one side, flip them over, and cook for another 3 minutes. Place cheese slices on each patty, continue cooking for about a minute, until the cheese starts to melt. Remove patties from the grill.
• Arrange beef patty, vegetable and tomato slice on the buns, top with Chipotle mayo and serve warm.

Beef and Mushroom Piroshki

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Ingredients:

For the dough:

• 1 package active dry yeast
• 3 to 3 1/3 cups flour
• 1 1/2 cup warm water (about 100 F)
• 1 teaspoon salt
• 3 tablespoons olive oil

For the filling:

• 2 tablespoons olive oil
• 1 1/2 pound ground beed
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 cup chopped mushrooms
• 2 tablespoons fresh dill
• 2 tablespoons sour cream
• Salt and pepper to taste
• Cooking oil for frying, enough to cover half-way up the sides of piroshkies.

Directions:

• Mix warm water with yeast, stir to combine and let sit for about 5 to 10 minutes, until turns foamy. Place flour, salt and olive oil in a large mixing bowl. Make a well in the center, and add yeast water into the well. Mix the dough with your hands, and knead until the dough forms a ball and does not stick to the bowl anymore. Transfer the dough into an oiled bowl, cover and store in warm place until double in size, about 1 hour.
• Meanwhile, heat the oil in a large skillet over medium heat. Add ground beef and cook until evenly brown. Drain and discard the excess liquid from the skillet. Add onion, garlic, dill, and mushrooms into the beef, mix well and continue cooking until done. Add sour cream, season with salt and pepper. Remove skillet from the stove, cool down to room temperature before using.
• Take the dough out of the bowl and transfer to a lightly floured surface. Divide dough into 16 equal parts. Roll each piece of dough into a small disk, about 4 inches in diameter. Place a heaping tablespoon of beef filling into the center of the disk, gather the edges and firmly pinch to seal. Repeat the process until all of the ingredients are used. Arrange piroshkies on a floured cookie sheet and let them rest for about 10 minutes.
• Heat the oil in a frying pan to 375 F. Fry piroshkies in batches until golden brown, flip them over and cook the other side. Remove from the fryer and drain on a plate lined with paper towel

Pepper Pot

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One fantastic recipe from Saveur magazine. Decided to give it a try and ended up loving it a whole lot! 

This spicy, rich, and warming soup will definitely make it's way back to our dining table again, and again, and again. 

Ingredients:

• 12 ounces pork shoulder
• 12 ounces beef shoulder
• Kosher salt, to taste
• 2 tablespoons canola oil
• 4 garlic cloves, finely chopped
• 1 medium onion, roughly chopped
• 1/4 habanero chile, stemmed, seeded, and chopped
• 1 pound taro root, or cassava, or potatoes, peeled and cut into 1/4" cubes
• 1 cup chopped scallion
• 16 cups beef stock
• 1 tablespoon ground allspice, preferably freshly ground
• 1 tablespoon ground black pepper, plus more to taste
• 1 teaspoon chopped fresh thyme
• 2 bay leaves
• 1 pound collard greens, rinsed and chopped

Directions:

• Place beef and pork in a bowl; rub heavily with salt. Let sit at room temperature for 1 hour. Rinse meat, dry with paper towel, and cut into 1/4" cubes. Heat oil in an 8-quart saucepan over medium-high heat. Working in batches, add pork and beef; cook until browned, about 10 minutes. 
• Add garlic, onion and habanero; cook until soft, about 10 minutes. Add taro and scallion, cook until beginning to soften, about 5 minutes. Add stock, allspice, pepper, thyme, and bay leaves; boil. Reduce heat to medium; cook until meat and taro are tender, about 30 minutes. Add collard greens; cook until wilted, about 10 minutes. Season with salt and pepper.

Stir Fried Soba Noodles with Beef and Vegetables

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Ingredients:

• 1/2 pound beef, thinly sliced across the grain
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 large red bell pepper, seeds removed and cut into strips
• 4 ounces frozen green peas
• 1 package (12 ounces) dry Soba noodles, cook as instructed on the package, drain
• Salt and pepper

Directions:

• In a large glass bowl, mix together beef, soy sauce, cornstarch and 1 tablespoon of sesame oil until well combined. Set aside.
• Heat 1 tablespoon of oil in a large non-stick skillet over high heat. Add beef into the skillet and cook until they're done. Transfer beef to a bowl and set aside.
• Add another 1 tablespoon oil into the skillet, toss onion and garlic, cook until onion turns translucent and fragrant. Add bell pepper strips and frozen peas, cook until the vegetables are done but still slightly firm. Add cooked soba noodles and beef into the skillet. Season with salt and pepper, stir until well mixed. Remove skillet from the heat. Divide noodles into plates and serve hot.

Serves 4 - 6

Onion-Simmered Shanks and Celery Root Puree

Ingredients:

• 3 tablespoons olive oil
• 3 pounds veal shanks (can be substituted with beef shanks), cut into 8 thick slices
• all-purpose flour, for dusting
• 4 brown or white onions, sliced
• 3 bay leaves
• 4 cups beef stock
• 1 cup dry white wine
• 1/3 cup lemon juice
• salt and pepper to taste

Directions:

• Preheat the oven to 350 degrees F. Heat 2 tablespoons of oil in a large frying pan over high heat. Coat the shanks in flour, and add to the pan a few at a time, cooking for 4 minutes each side or until well browned. Place the shanks in a large baking dish.
• Heat the extra oil in the frying pan and add the onions. Cook, stirring occasionally, for 8 minutes or until the onions are soft and golden. Add the garlic, bay leaves, beef stock, wine and lemon juice to the baking dish containing the shanks and cover with lid or aluminum foil. Bake for 85 minutes, then turn the shanks. Bake uncovered for another 30 minutes or until the shanks are soft. Season with salt and pepper. Serve on celery root puree and with steamed vegetables.

Celery Root Puree

Ingredients:

• 2 large celery roots, peeled and cut into 2-inch cubes
• 1 large russet potato, peeled and cut into 2-inch cubes
• 1/4 cup milk
• 1/4 cup butter, cut into smaller pieces
• salt and pepper 

Directions:

• Bring water and salt to boil in a large saucepan over high heat. Add celery roots and potatoes, bring to boil. Reduce the heat to medium and simmer until the vegetables are tender, about 30 minutes. Drain the vegetables and discard the cooking liquid.
• Combine vegetables, milk, and butter in a food processor and puree until smooth. Transfer to a large bowl, season with salt and pepper

Serve 4

The recipe for Onion-Simmered Shanks is taken from Donna Hay's 'Flavours' cookbook.

[Dutch] Bitterballen - Deep Fried Beef Balls

Ingredients:

For the meat balls:

• 1 stick (1/2 cup) unsalted butter
• 1/2 cup all-purpose flour
• 1 cup beef stock
• 1/2 medium onion, minced
• 2 garlic cloves, minced
• 1 pound ground beef
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• Cooking oil for frying (make sure you have enough oil to completely submerge the beef balls while frying)

For the breading:

• 1/2 cup all purpose flour
• 2 large eggs, add 2 tablespoons of milk or water, beaten
• 1 1/2 cups breadcrumbs (I used panko for extra crunch)

Directions:

• In a large skillet, cook the ground beef until done and no longer pink. Drain the liquid and set aside to cool completely. In a different skillet, melt the butter over medium heat, add the flour gradually and stir into thick paste. Slowly add the beef stock, make sure that the roux absorbs the liquid completely. Add onion, garlic, beef, parsley, nutmeg, salt and pepper, mix well and continue cooking for a few more minutes. Remove from heat and transfer to a glass bowl to cool down. Store covered in the refrigerator for a couple of hours until the mixture firms up.
• Heat the cooking oil in a frying pan. Place beaten eggs, flour and breadcrumbs into 3 separate bowls. Take a heaping tablespoon of cold beef mixture and roll it into a ball. Roll lightly into the flour, then egg and lastly the breadcrumbs. Place the beef ball onto a plate. Repeat with the remaining beef mixture. 
• When the oil is hot enough, fry the beef balls, 6 at a time, until they turn golden brown. Serve warm with some mustard. 

Stir Fried Garlic Chives, Beef, and Tofu with Szechuan Peppercorns

Ingredients:

• 4 cloves of garlic, minced
• 2 tablespoon cooking oil
• 1 big bunch of flowering garlic chives, cut into 1 1/2-inch length
• 2 pieces of fried tofu, cut into strips
• 1/4 pounds beef, cut into thin strips
• 1 tablespoon tapioca starch or corn starch
• 1 tablespoon oyster sauce
• 1 teaspoon coarsely grounded Szechuan peppercorns
• 1/2 tablespoon soy sauce
• 1 tablespoon Sambal Oelek/ Asian hot chili sauce (optional)

Directions:

• Mix beef and tapioca starch in a large bowl until the beef is all coated in starch. In a large wok or skillet, heat the cooking oil over high heat. Put garlic and beef into the wok, stir and cook until the beef is cooked throughly and no longer pink.
• Toss the garlic chives and tofu into the wok, season with oyster sauce, soy sauce and Szechuan peppercorns (add chili sauce if you like). Continue cooking and stirring for another minute or two. Remove from the heat. Serve with steamed rice.

Meatballs - Two Ways

Old fashioned meatballs dressed in Spicy Chipotle Sauce (Mexican) and Saffron Wine Sauce (Spanish).

For the meatballs:

Ingredients:

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 pound ground veal
• 1 large egg
• 3 cloves garlic, finely minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• salt and pepper
• 1/2 cup bread crumbs

Directions:

• Preheat the oven to 400 degree F. In a large mixing bowl, mix together all the ingredients using your hands (or wooden spoon) until well incorporated. Refrigerate for at least 1 hour.
• Using your hands, shape the meatballs into rounds, about 1-inch in diameter each. Place meatballs on the baking sheet (or individual mini muffin pan) and bake for about 20 minutes or until cooked through. Remove meatballs from the pan and cool down. 

For the Spicy Chipotle Sauce:

Ingredients:

• 1 (28 ounces) can whole peeled tomatoes in juice
• 1 or 2 chipotle chilies in Adobo sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• salt and pepper
• 1 tablespoon chopped fresh cilantro, for garnish

Directions:

• In a blender, process tomatoes and chipotle chilies until smooth. Transfer the sauce to large saucepan, heat over medium heat and bring to boil. Reduce the heat to simmer, add spices to the chipotle sauce, stirring occasionally.
• Add meatballs to the sauce, cover and simmer for another 30 minutes, or until the sauce thickens. Transfer to plates. Sprinkle with chopped cilantro, if desired.

For Saffron Wine Sauce:

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/4 teaspoon crumbles saffron, soaked in about 2 tablespoons of water
• 1/4 cup dry white wine
• 1 cup chicken stock
• 1/2 teaspoon paprika
• salt and pepper to taste
• 1 tablespoon chopped parsley, for garnish

Directions:

• In a large saucepan, heat the oil over medium heat. Sauté the onion and garlic until translucent. Add wine and continue cooking until the wine starts to evaporate. Pour in chicken stock, saffron water and spices. Reduce the heat to simmer.
• Add meatballs to the sauce, cover and simmer for another 30 minutes, or until the sauce thickens. Transfer to plates. Sprinkle with chopped parsley, if desired.

Chicken Heart and Beef Pie

For those who never tried chicken hearts before, then you should. It's delicious! 

For those who are reluctant to try, let me tell you this: If I served this pie to you without telling what's inside, odds are you'll never guess. But you'll love it anyway.....

Ingredients:

For the crust:

• 1 cup (2 sticks) cold, unsalted butter, cubed
• 3 cup all-purpose flour
• 1 egg
• 4-6 tablespoons cold water

For the filling:

• 1 tablespoon olive oil
• 1 medium sized onion, chopped
• 3 cloves garlic, minced
• 1/2 pound ground beef
• 1 cup chicken hearts, cut into thin strips
• 1/2 cup fresh or frozen green peas
• 1 tablespoon fresh thyme, chopped
• 1/2 cup chicken stock
• salt and freshly ground pepper to taste

For egg wash:

• 1 large egg yolk
• 1 tablespoon milk

Directions:

• In a food processor, combine butter and flour, pulse until they look crumbly. Add egg to the flour mixture, continue blending and add water a little at a time until the mixture take paste form. Roll the dough into 2 balls (one bigger than the other), wrap with plastic and refrigerate for at least 1 hour.

Note: If you prefer to make your crust by hands, feel free to do so. Me, I have 2 left thumbs. So without shame I admit this to you, that my food processor does a much better job than my own hands in making pie crust. 

• Heat the oil in a saute pan over medium heat. Add onion and garlic, stir occasionally and cook until the onion become translucent. Add chicken heart, ground beef, peas, chicken stock and thyme into the pan, cook until the meat is no longer pink. Season with salt and pepper. Remove from heat and let it cool down completely.
• Preheat the oven to 400 degree F. Grease the pie pan with non-stick spray. Beat the egg yolk and milk in a small bowl, set aside. 
• On a floured surface, take the bigger ball and roll out the dough into a big circle, about 1/8-inch thick. Line the pie pan with the dough, make sure that the bottom and sides are smooth. Put the filling in lined pie pan. Take the smaller dough ball, and roll it out into another big circle, about 1/8-inch thick. Cover the pie with the dough and cut the excess dough around the edges. Seal the top edges by pressing fork around the pie. Take a knife and make some slits on the top of the pie, to let the steam to come out. Brush the entire top with egg wash.
• Bake in the oven for about 20-25 minutes, or until the crust begin to brown. Remove from the oven, cool for 15 minutes before serving.

Note: Pictures are of mini pies that I made using muffin pans. The same assembly process, with 2 tablespoons of filling in the center.

Soon Doo Boo Jigae (Korean Spicy Tofu Soup)

This is one dish that I love, love, love but none in my family does (although they love Korean food!). So I always end up with a big pot of the soup, all for myself, that I can heat and re-heat for several days. 

My love affair with this dish started many years ago, when we still lived in Seattle. There was this amazing Korean restaurant in Edmonds called Ho Soon Yi, where they serve this absolutely delicious soup along with other equally scrumptious Korean delicacies. Needless to say, I have not looked back and have since attempted to cook them myself several times. 

After trying so many recipes, to me anyway, this one is the best. 

Ingredients:

• 2 cups of water
• 1 small package of Dashima (dried kelp)
• 1 small package of dried anchovies
• 1/2 cup of thinly sliced beef
• 1/2 cup of mixed seafood (I used shrimp and baby clams without shells)
• 1 tbsp sesame oil
• 1 tbsp finely minced garlic
• 1/2 cup of sliced Kimchi,plus 3 tbsp of Kimchi juice
• 1 tbsp red pepper powder
• 1 package silken/ extra soft tofu
• salt to taste
• 1 egg
• 1/4 cup of chopped green onions

Directions:

• In a saucepan, boil water, anchovies and Dashima until the stock is reduced to half. Set aside. Alternatively, if you don't have access to good Asian store, you can substitute the stock with 1 cup of clam juice.
• Heat the sesame oil in the large saucepan, add beef and garlic, saute until the beef is no longer pink. Add 1 tbsp of red pepper powder, Kimchi and Kimchi juice. Stir well.
• Pour anchovi/Dashima stock into the saucepan , bring to boil. Add tofu and seafood into the soup, gently breaking up the tofu with the spatula, but be careful not to completely mash the tofu.  Season with salt if necessary. Continue cooking until all the ingredients are done.
• Transfer to pre-heated Ttukbaegi (or regular bowl) immediately. Break the egg over the soup and sprinkle with chopped green onions. Serve with steamed rice.

Salpicon de Res (Cental American Shredded Beef Salad)

Ingredients:

• 2 1/2 lbs beef shanks or skirt steak
• 1 onion, chopped
• 2 bay leaves
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 2 tsp oregano
• 1/2 cup fresh cilantro, chopped
• 2 large tomatoes, seeded and chopped
• 1 onion, thinly sliced
• 3 Serrano chillies, minced
• salt and pepper to taste

Directions:

• Add beef, chopped onion, bay leaves and salt into a large pot and and add water to cover. Bring to boil, then reduce the heat to medium low and shimmer for 1 1/2 to 2 hours or until the meat is very tender. Remove the meat from the pot (stock can be reserved for other dishes), shred the meat with hands when they're cool enough to handle.
• Whisk together olive oil, lemon juice, oregano, salt and pepper in a large bowl. Add chopped tomatoes, sliced onions, chilies and cilantro. Blend together and set aside for about 10 minutes to let the vegetables marinate.
• Gently toss the shredded beef into vegetable marinate, adjust seasoning if necessary. Serve cold or at room temperature as topping for Tostadas, or wrapped in corn Tortillas, or serve with rice and black beans.

Golubtsy (Russian Stuffed Cabbage Rolls)

Ingredients:

• 1 large head of cabbage
• 1/2 lb ground pork
• 1 lb ground beef
• 1 cup long-grain rice, parboiled
• 2 onions, minced
• 1 egg, lightly beaten
• 1 tbsp Italian parsley, minced
• 1 tbsp fresh dill, minced
• 15 Roma tomatoes, peeled, seeded and chopped
• 2 cups chicken stock
• 1/2 cup dry white wine
• 3 cloves of garlic, thinly sliced
• 1 tbsp kosher salt
• vegetable oil
• butter
• salt and pepper to taste
• 1/2 tsp red pepper flakes
• sour cream for garnish

Directions:

• Bring 10 cups of water to a boil and add 1 tbsp kosher salt. Separate the cabbage head into leaves, wash and pat dry. Immerse the cabbage leaves into boiling brine for 3 minutes. Drain and set aside to cool. 
• Heat some vegetable oil and butter in a skillet and saute the onions until golden brown. Add beef, pork, rice, egg, parsley and dill into the skillet, season with salt and pepper, mix well. Place 3-4 tablespoons of meat mixture in the middle of cabbage leaf, and fold the leaf from 4 sides, like an envelope. Repeat until all ingredients are used up. Lay the rolls seam side down in a dutch oven (may be arrange in layers).
• In another skillet, saute garlics and red pepper flakes in some vegetable oil for approximately 2 minutes. Add tomatoes and saute for another 10-15 minutes. Add chicken stock and wine and bring to boil. Pour the sauce over the cabbage rolls. The liquid should immerse them. Set the dutch oven over low flame and let simmer, covered, for 2 hours. Serve the rolls in their broth in soup plates. Garnish with additional fresh parsley and dill and top with sour cream.

Skirt Steak with Chimichurri Sauce

Ingredients

• 1/2 cup extra virgin olive oil 
• 2/3 cup sherry wine vinegar
• 2 tablespoons lemon juice
• 1 cup chopped flat leaf parsley
• 4 tablespoons chopped fresh basil leaves 
• 1 tablespoon chopped fresh oregano leaves
• 3 tablespoons minced garlic

• 3/4 teaspoon fresh cracked black pepper
• 2 1/2 teaspoons kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1 (1 3/4-2 lb) skirt steaks

Directions

• In the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon juice, parsley, basil, oregano and garlic. Pulse until well blended but do not puree.
• Add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper flakes.
• Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (Can be made the day before.). If cooking steak another day, refrigerate sauce and return to room temperature before serving.
• Season the steak with 1 teaspoon salt on each side, as well 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
• Preheat a grill or oven to 350F - medium heat.
• Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
• Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven. Cook for 6 minutes on the first side. Rotate the steak 45 degrees and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.
• Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.

Feijoada (Brazilian Black Bean Stew)

Ingredients

1 (12 ounce) package dry black beans, soaked overnight

• 1 1/2 cups chopped onion, divided
• 1/2 cup green onions, chopped
• 1 clove garlic, chopped
• 2 smoked ham hocks
• 8 ounces diced ham
• 1/4 pound thickly sliced bacon, diced
• 1/2 pound smoked Portuguese Chorizo, sliced into 1/2-inch thick

1 tablespoon olive oil

• 2 bay leaves, crushed
• 1/8 teaspoon ground coriander
• salt and pepper to taste
• 1/2 cup chopped fresh cilantro (optional)
• 1/4 cup chopped fresh parsley (optional)
• 
  
• Directions

1. Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
2. While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
3. Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
4. Drain the bacon and ham mixture, and add to the beans. Add sliced Chorizo. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.