Beef Bulgogi Recipe | Healthy Bulgogi Beef Recipe Tips

Beef Bulgogi

Ingredients 4 Serving
1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper

Procedures: 

• Place meat in a shallow dish. Mix soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil and black pepper in a small bowl. Pour over beef. Cover and refrigerate at least 1 hour or overnight.
• Oil Preheat a grill outdoors to high heat, and lightly grilled.
• Quickly grill beef on hot grill until lightly charred and cooked, 1-2 minutes per side.

Beef Brisket Pot Roast - Beef Recipes | Quick Beef Recipe Beef Brisket Pot Roast Recipe Tips

Beef Brisket Pot Roast Recipes

Ingredients:

• 4-5 pound beef brisket
• Salt
• 1-2 Tbsp olive oil
• 3 large onions, sliced
• 5-6 garlic cloves, minced
• 1 sprig thyme
• 1 sprig rosemary
• 3-4 bay leaves
• 2 cups of beef stock
• 2-3 large carrots, peeled and cut into 1 1/2 inch pieces
• 1 Tbsp mustard (optional)

Procedures:
Prepare cooking chest. On one side of the skirt should not be a fat, whatever you want. If there are any large pieces of fat, cut it off and discard. Large pieces of fat will not be able to do completely. With a sharp knife, fat in parallel lines, about 3/4-inch apart. Cut through the grease, no meat. Repeat in the opposite direction to make a crosshatch pattern. Skirt salt well and let stand at room temperature for 30 minutes.

You will need an oven-proof, heavy-bottomed pot with a cover, or a Dutch oven, which is wide enough to hold the breast roasted with a little space for onions. Pat dry and place the breast with fat side down, in the pan and place over medium-high heat. Cook for 5-8 minutes, slightly hot, until the fat side is nicely browned. (If the roast seems to be cooking too quickly, reduce heat to medium. Want a steady sizzle, not a guarantor furious.) Turn the breast and cook for a few minutes more to brown the other side.

When the breast has browned, remove it from the pan and set aside. There must be a couple of tablespoons of rendered fat in the pot, if not, add a little olive oil. Add the chopped onion and increase heat to high. Sprinkle some salt over onions. Saute, stirring frequently, until onions are lightly browned, 5-8 minutes. Add garlic and cook 1-2 minutes more.

Preheat oven to 300 ° F. Use kitchen string to attach the bay leaves, rosemary and thyme. Move the onion and garlic to the sides of the pot and nestle inside the skirt. Add the beef broth and herbs tied. Bring the broth to a boil. Cover pot, place the pan in the oven to 300 ° F and cook for 3 hours. Gently turn the brisket every hour to cook evenly. After 3 hours, add carrots. Cover the pot and cook for at least 1 hour, or until the carrots are cooked through and the chest is falling-apart tender.
When the chest is falling-apart tender, take the pot off the stove and remove the breast to a cutting board. Cover with foil. Remove and discard the herbs.

At this point, you have two options. You can serve as is, or you can make a sauce with the fat and some of the onions. If you serve as is, skip this step. To make a sauce, remove the carrots and half of the onion, set aside and cover with foil. Pour the remaining ingredients into the pot in a blender and puree until smooth. If desired, add 1 tablespoon of mustard to the mix. Place in a small saucepan and keep warm.

Serve the brisket, sliced ​​1/4-inch to 1/2-inch, against the grain of the meat, onions, carrots and gravy. Serve with mashed potatoes, roasted or cooked egg noodles or polenta.

Lechon Paksiw | Quick Pork Recipe Lechon Paksiw Recipe Tips

Lechon Paksiw

Ingredients:

1 pound Lechon, cut in cubes
1/4 cup Vinegar
1/8 cup Soy Sauce
1 cup Water
1/2 head Garlic, minced
1 piece Bay leaf
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Sugar
1/2 cup Lechon Sauce

Cooking Time : 25 minutes

Procedures:
1. Put the Lechon in a pot, add garlic, vinegar, soy sauce, bay leaf, sugar and water. Bring to a boil.
2. Reduce heat and simmer for 15 minutes until the skin is soft piglet and the liquid has reduced by half.
3. Add the lechon sauce, salt and pepper and cook for another 10 minutes. Serve

Chicken Basil Coconut Curry Sauce | Healthy Basil Chicken Coconut Curry Recipes

Basil Chicken in Coconut Curry Sauce Recipe 

Ingredients: 
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
1 large red onion, chopped (about 1 cup)
5 cloves garlic, minced
2 jalapeño peppers, seeded and minced
2 Tbsp olive oil or grapeseed oil
1 14-oz can coconut milk
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
3 Tbsp fresh basil leaves, chopped
1 Tbsp finely chopped fresh ginger

Procedures: 

• In a small bowl, mix the salt, coriander, cumin, cloves, cinnamon, ground cardamom powder, black pepper, chili and turmeric. Set aside.
• Rinse the chicken dry. Cut into 1-inch pieces. Put in a bowl and sprinkle the spice mixture on all parts. Coat well and let stand for 30 minutes at room temperature or in the refrigerator for 1-2 hours.
• In a skillet 3 tablespoons oil 1 large heat over medium-high. Add the onion and jalapenos and cook for 3 minutes. Add garlic and cook 1 minute more. Remove the onions, peppers and garlic from the pan and place in a medium bowl. Set aside. Using the same pan for the next step.
• Add 1 tablespoon oil to skillet and heat over medium-high heat. Add half of the chicken pieces, spread out on the plate so that is not filled. Brown for a few minutes on each side. When the chicken pieces are cooked through and no pink remains, remove from pan, add to bowl with onions. Cook the second batch of chicken parts in the same way. Remove from pan, add to bowl with onions.
• Add the coconut milk, a couple tablespoons less, to the pan. In a small bowl, mix cornstarch with remaining coconut dissolve cornstarch. Add corn mixture startch back to the pan with the coconut milk. Cook and stir over medium heat until thickened and bubbly. Mix the Worcestershire sauce. Add chicken mixture, basil and ginger. Cook for 2 minutes to cook through.

Marinated Grilled Shrimp | Sea Food Healthy Marinated Grilled Shrimp Recipe

Marinated Grilled Shrimp

Ingredients:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined skewers


Procedures:
In a large bowl, combine the garlic, olive oil, tomato sauce and red wine vinegar. Season with basil, salt and cayenne pepper. Add shrimp to the bowl, and stir until well coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard the marinade. Lightly oil the grill grill. Cook shrimp on preheated grill for 2-3 minutes per side or until opaque.

Marinated Grilled Shrimp

Marinated Grilled Shrimp

Easy Broccoli Salad | Healthy Easy Broccoli Salad

Easy Broccoli Salad

Ingredients
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar

Directions

• Place bacon in a deep skillet and cook over medium-high heat until brown. Cool and crumble.
• Cut broccoli into pieces the size of a bite and cut the onion into thin slices bite size. Combine with the bacon, raisins, nuts and mix your favorites.
• To make the dressing, combine the mayonnaise, sugar and vinegar until smooth. Stir in the salad, cool and serve.

Broccoli

Broccoli Rabe with Caramelized Onions Healthy Recipe | Healthy Vegetable Recipes Broccoli Rabe with Caramelized Onions

Broccoli Rabe with Caramelized Onions Recipe

Ingredients: 
Olive oil
1 yellow onion, sliced into slivers, lengthwise (with the grain)
1 large bunch of broccoli rabe (raab, rapini), rinsed and cut into 2-inch long pieces
2-3 garlic cloves, sliced
1/4 teaspoon red chili flakes
Salt
Freshly ground black pepper

Procedures:
1. Heat 2 Tbsp olive oil in a large sauté pan on medium heat. Add the onions, spread out in a thin layer. Cook, stirring occasionally until softened and then lightly browned. (Tip: to speed up the caramelization process you can sprinkle a pinch of sugar over the onions.) If the onions start to dry out at all, lower the heat (you can add a little water to them too.) They should brown, but not get dried out.

2. After starting the onion, put a large pot of water to boil. Onions take at least 15 minutes to cook, so you'll have time to get the water boiling. Salt water (about a tablespoon of salt for 3 quarts of water). Prepare an ice bath, fill a large bowl halfway with ice water. Add the rabe to the boiling water. Boil for 1 minute. Use a slotted spoon to remove from water and place in ice bath to stop cooking. Shocking the rabe with ice water will also help keep the bright green rabe.
Note that some people bleach their rabe, some not. Rabe can be quite bitter, scalding and help take the edge off the bitterness. If your Arabic is not particularly bitter, or bitter vegetables like, is easy to skip this stage of bleaching.
Drain the rabe ice water. Use a clean cloth to gently squeeze the excess moisture from the Arabic.

3. Once the onions are lightly browned, remove from pan to a plate. Using the same pan, add another tablespoon of olive oil and heat the pan over high heat. Add the chili flakes. Once the chile flakes begins to sizzle, add the garlic. Once the garlic begins to brown at the edges only add broccoli rabe and onions. Stir well so that it gets rabe topped with olive oil. Cook over high heat until most of the moisture is gone, about 5 minutes if blanched first, a minute or more also if you skipped the blanching.

Broccoli Rabe