Pepper Steak
2 cups of Jasmine Rice
Add rice and 2 1/2 cups of cold water, and a pat of butter to a pot. Bring to a boil and then simmer covered, for 25 minutes (possibly 20, depending on the rice). Remove from heat and let sit for 5 minutes. Fluff with a fork. This can put on, and the rest of the meal cooked in the time it takes the rice.
2 pounds of sirloin (rib eye, NY strip and filet all work)
3 Bell peppers (one of each color is good)
Corn starch
Golden Mountain Soy Seasoning Sauce
Oil (several tablespoons to coat the pan)
Semi-freezing the meat can make it easier to slice thin. Slice into thin strips and toss in a bowl with corn starch until every piece is covered. Jessica hand coats every slice of steak, the way she makes individual nachos. Once all the pink is coated, sprinkle with Golden Mountain Soy Seasoning, until it is all a brown gloppy mess, and all the white of corn starch is gone.
Slice the peppers into whatever size makes your mouth happy. Fry them in a large skillet in oil until just becoming tender. Remove from oil with strainer spoon, set aside in bowl.
Fry the steak in the pepper oil, until the last pink is just leaving the steak. Return the peppers, and it will be done in two minutes.
Serve over hot jasmine rice, add soy to taste. Can be made with chicken or any other protein. Slice thin and coat with corn starch.
Beef Stroganoff
3 pounds of filet cubed (could use chuck or sirloin)
1 large package of Lipton onion soup mix
1 package of button mushrooms (sliced)
1 cup of dry red wine.
2 cups of beef broth
1/2 cup of sour cream.
Flour, salt and pepper to coat meat.
Cut meat into cubes and dredge in flour mixture. Brown mushrooms in pan in butter. Add meat and brown. Deglaze the pan with the wine, then add broth. Lastly thicken with sour cream, and serve over egg noodles.
Uncle Trini’s Red Chili
He usually uses ground beef with the red chili powder. Brown ground beef with minced garlic and finely chopped onion. Drain most of the grease but save some to make a roux with flour. Once all the lumps are gone mix your red Chile powder (approx 2 tbsp) in and add water. Bring that to a rolling boil and reduce heat and let simmer for about 20 minutes.
Elephant Stew – Barbara Fagan
1 elephant
100 gallons of brown gravy
1 rabbit
Cut elephant into bite size hunks (takes about 2 weeks)
Put in pot large enough to cover the elephant with gravy
Simmer for 4 weeks
Just before serving, add the rabbit if extra guests are expected, but be careful, nobody likes to find a hare in their stew! BAF
Individual Nachos
Jessica Kelly
Choose only the whole, perfect tortilla chip. Scoops will work, but large triangle ones are best (in Tony’s opinion)
1 can or jar of Mexican queso
1 can of refried beans (you will use a third maybe)
1 can of black beans (optional)
1 pound of ground beef
2 tablespoons of dark chili powder
1/2 teaspoon garlic & onion powders
Pinch of cumin, dash of salt
1 jar of salsa
3 green onions (finely chopped)
8 -12 ounces of sharp cheddar cheese (shredded)
Pickled Jalapenos
Fry the ground beef and drain off the fat. Season with chili, garlic, onion powders, and cumin. However you make tacos will work. Season the meat. Barbara says it is important.
Cover baking sheet with foil and arrange carefully.
Order: chip, queso, meat (and black beans), refried beans, scallions, salsa, shredded cheese and the jalapeno for spice and good looks. Bake at 350 for 5-10 minutes until the cheese is bubbling and browning.