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Sccotash quick and easy

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My Beef and Broccoli Stir Fry

 

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Succotash – Quick and Easy

Succotash, the Americas vegetarian taste delight is bult on corn and red beans. Add in tomatoes and chilies, both American too, and you have a great dish. I use canned corn, beans and tomatoes for a fast and easy dish.
Course Side Dish
Cuisine American
Diet Vegan
Prep Time 30 minutes
Cook Time 4 minutes
Servings 4 servings

Ingredients

  • 1 can corn, drained 16 oz, but probably as low as 14 oz
  • 1 can red kidney beans, rinsed 16 oz but probably as low as 14 oz
  • 1 can tomatoes with chilies 16 oz but probably as low as 10 oz. Do not drain.

Instructions

  • In a colander rinse the kidney beans
  • in a pot add the kidney beans, corn and tomatoes with chilies.
  • Heat until warm.
  • serve.

Notes

There are so many ways to make this complex, add okra, or onions and so much more. Go for it if that is what you want.  This is the base of a quick and easy Succotash.

 

 

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Pam’s Crab Cakes

1 poundlump crab meat
1egg
2 or 3 tspWorchestershire Sauce
1/2 tspdry English mustard
2 to 3 tspsOld Bay © seasoning
3 tblschopped fresh parsley
sprinklecayanne powder
2 plus tblsmayonnaise
1/2 cuppanko bread crumbs
1 or morelemon slices
1 or more pintsCrisco© shortening or oil for frying

Preparation:

Using a medium size bowl, beat the egg enough to break the yolk and start mixing in the white. Add the Worchestorshire Sauce, Old Bay © Seasoning, dry mustard and cayanne powder. Mix until the dry mustard is mixed in. Mix in the parsley. Squeeze in some lemon juice if you like.  Fold in the crab meat until evenly coated. Fold in the panko bread crumbs until evenly distributed. Fold in the mayonnaise, tablespoon at at time, until the mixture is slightly moist and barely holds together.

Form in to patties and place on waxed paper coated with panko bread crumbs. Cover with waxed paper. Let rest in the refrigerator for at least 30 minutes. Overnight is not a problem.

Heat oil if you are frying, either pan or deep fryer, to 350 F. Cover with a light coating of fresh panko bread crumbs, flip over and do the same to the other side. Fry until lightly golden. Drain on paper towels. Serve with lemon, tartare sauce, Hollandaise, or seafood sauce or even without if that is how you like them.

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Pam’s Crab Cakes
1 pound lump crab meat
1 egg
2 or 3 tsp Worchestershire Sauce
1/2 tsp dry English mustard
2 to 3 tsps Old Bay © seasoning
3 tbls chopped fresh parsley
sprinkle cayanne powder
2 plus tbls mayonnaise
1/2 cup panko bread crumbs
1 or more lemon slices
1 or more pints Crisco© shortening or oil for frying

Preparation:
Using a medium size bowl, beat the egg enough to break the yolk and start mixing in the white. Add the Worchestorshire Sauce, Old Bay © Seasoning, dry mustard and cayanne powder. Mix until the dry mustard is mixed in. Mix in the parsley. Squeeze in some lemon juice if you like. Fold in the crab meat until evenly coated. Fold in the panko bread crumbs until evenly distributed. Fold in the mayonnaise, tablespoon at at time, until the mixture is slightly moist and barely holds together.
Form in to patties and place on waxed paper coated with panko bread crumbs. Cover with waxed paper. Let rest in the refrigerator for at least 30 minutes. Overnight is not a problem.
Heat oil if you are frying, either pan or deep fryer, to 350 F. Cover with a light coating of fresh panko bread crumbs, flip over and do the same to the other side. Fry until lightly golden. Drain on paper towels. Serve with lemon, tartare sauce, Hollandaise, or seafood sauce or even without if that is how you like them.

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Split Green Pea Soup
1 lb. split green peas
1 med Onion diced
1/2 to 3/4 lb Carrots diced
2 large stalks Celery, include leaves too diced

1 meaty ham bone
or
3 or more smoked ham hocks
1 cup or more smoked ham diced

2 or 3 Bay leaves
1 tsp. or more Thyme
1 tsp. or more Marjoram
1 tsp. or more ground black pepper
6 whole black peppercorns
1 tsp. Cayenne powder
6 Cups Water
In a large pot wash and rinse peas well. Add water to the peas to 2 inches deep in the pot, about 6 cups. Add vegetables. Add spices. Add ham bone or ham hocks. If using ham hocks reserve the diced ham. Bring to boil, then cover and reduce heat to simmer.
Stir frequently to prevent sticking and burning.
Simmer until peas are mush. Remove ham bone or ham hocks and set in bowl to cool. If using ham hocks add the reserved diced ham.
Strip the bones of meat, then dice or shred it. Return meat to the pot.
Cover and continue simmering until thickened.
Total time is 3 to 4 hours.
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Beef Broccoli in oyster sauce stir fry

This is an old recipe I got in the Seventies or Eighties from somebody (sorry, I cannot remember who). It was well tested on my family as they grew up.
Course Main Course
Cuisine Chinese
Servings 4 portions

Equipment

  • 1 Wok optional would be a large fry pan

Ingredients

  • 3/4 pound lean beef

Marinade

  • 1 tablespoon rice vinegar substitute rice wine if desired
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon water
  • 1 tablespoon cornstarch

Sauce

  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon water

Thickener

  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Broccoli

  • 1 pound fresh broccoli
  • 2 garlic cloves

For Cooking Broccoli

  • 1/2 cup water
  • 1/4 teaspoon salt or to taste
  • 1/2 teaspoon sugar or to taste

Cooking Oil

  • 1 1/4 cups oil Or as needed. Neutral oil.

Instructions

Make Sauce

  • In a bowl mix the Sauce ingredients. Set aside.

To Cook Broccoli

  • 1/2 cup water
  • 1/4 teaspoon salt, or to taste
  • 1/2 teaspoon sugar, or to taste
  • Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.

Beef Preparation

  • For the best slicing, put your beef in the freezer for ten minutes. It will stiffen up and make it easier to cut. Thin slice against the grain.
  • Make the marinade for the beef by mixing the ingredients in a large bowl. Place the sliced beef in the bowl and stir until covered. Let this sit for about 10 minutes.

Cooking – Beef First

  • Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef.
  • Add the beef to the wok.
  • Blanch the beef by letting it lay flat for 30 – 40 seconds, and then stirring to separate the pieces.
  • Remove the beef when it changes color and is nearly cooked (the entire process takes 1 – 2 minutes).
  • Remove the beef from the wok and drain on paper towels.
  • Clean out the wok with paper towels.

Broccoli Cooking

  • Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
  • Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn’t burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 – 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
  • Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken.
  • Mix everything together and serve hot over steamed rice.

Notes

Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you’ll need to add more water).

Barbeque Sauce

1 med to large onion, coarse chop (at least 2 cups)
½ cup oil, (I like corn or olive)
16 oz tomato sauce
8 oz tomato paste
1 c water
½ cup brown sugar
½ cup lemon juice
6 tbls. Worcestershire sauce
4 tbls. prepared mustard
½ t. or more ground pepper
several dashes of hickory smoke flavoring
In a large sauce pan, cook onions in oil until tender. Add in the rest of the ingredients, sminner 1 hour, add water as needed to maintain desired thickness.
I like to prepare the sauce early, then dip the meat pieces in it, before during and after cooking.


Rachel Maddow – Millionaire Cocktail
This is fun stuff. Be sure to go to Rachel’s blog (link above) to watch the video and her most interesting discussion
This recipe makes two drinks, so set your glassware accordingly.
Ingredients:
— 4 oz of bourbon
— 1.5 oz Grand Marnier
— 1 oz grenadine — get the good stuff or you can make it yourself with pomegranate juice and sugar
— 1 oz lemon juice
— 0.5 oz pastis
— egg white (!)
One egg white is enough for two drinks, which is why this is a two-drink recipe.
When you’re making an egg white drink, it’s helpful to first shake everything without ice (it’s called a dry shake) so you get enough egg white agitation to get a good foam.
Then add ice and shake again.
Pour. Get the nice eggwhite foam.
Then garnish with some nutmeg.
Kimchichigae – Kimchi stew
to be completed soon
Anchovy Butter – Jacques Pépin

1 clove garlic
1 stick butter
1 small tin anchovies with oil
Splash white wine
Blend all together for a butter to serve with fish
I love him.

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Great Grandmother’s Pasty Recipe

This is the family recipe, handed down from generation to generation. It is the best pasty!
Course Main Course
Cuisine Finnish
Prep Time 2 hours
Cook Time 1 hour 15 minutes
Resting Time 1 hour
Total Time 4 hours
Servings 8 people

Equipment

  • 4 Pie Plates 2 pasties in each plate
  • 1 Brush For egg wash

Ingredients

  • 3 Cups all purpose
  • 1 1/2 tsp salt
  • 1/2 cup Crisco either Crisco or lard
  • 1/2c cup Lard either Crisco or lard
  • 1 cup suet, ground
  • 4 ea russet potatoes cubed
  • 2 ea rutabaga less than potatoes in volume, cubed
  • 2 cups carrots diced
  • 1 ea onion, yellow or red diced
  • 3 lb beef top round, steak, cubed
  • 1 bunch parsley chopped
  • 1 tsp Kitchen Bouquet
  • salt
  • Black pepper
  • oleo or butter
  • 2 ea eggs for egg wash

Instructions

  • Preheat oven to 400 degree F

Make Dough

  • Sift flour and salt together
  • Cut in either Crisco or Lard – Not both
  • Mix in Suet. Be careful to not melt the suet, it will melt in baking to make a tasty crust.
  • Add 7 or 8 tablespoons of cold water to make a soft dough, carefully add more water if necessary.

Cut It All Up

  • Dice the vegetables and place in bowls.
  • Cube the beef to small bite sizes. Not too big.
  • Chop the parsley and place in bowls, not all will be needed though.
  • Make egg wash in a separate bowl.
  • roll out the dough, cut to 8 pie plate shapes,

Fill the Dough

  • With one pasty dough place, starting on one half
  • place layers of carrots, potatoes, rutagaga, onion, beef.
  • season with parsley, salt, pepper, 1/2 to 1 tsp of Kitchen Bouquet
  • place daubs of butter or oleo on top
  • fold the top over
  • begin crimping the edge to tightly close the pasty. Use fingers dipped in water to help.
  • Brush egg wash over entire pasty.
  • place in pie plate
  • Repeat and place the second in the pie plate.
  • Continue on making two pasties in each pie plate.
  • Using a sharp knife cut vent holes on the tops of the pasties. We always make initials for who that pasty was made, also if someone had special filling, say added some diced parship you would make a cut to identify that one as special.

Baking

  • place pie plates in pre-heated oven for 15 minutes
  • reduce heat to 350 degrees
  • bake for another hour
  • remove from oven to racks to cool
  • Maybe eaten hot or saved for later wrapped in newspaper.

Notes

Making pasties has always been a family tradition, everyone would join in chopping or rolling dough and filling the pasty with all the delicious ingredients.

Rachel Maddow
Harry’s Pick-me-up, from the Savoy Cocktail book. Rachel does a great job on her show of making this cocktail.
• 1 shot brandy or cognac
• 1 tsp grenadine syrup
• 1/2 lemon
• Champagne to fill
In a shaker; add ice; pour in brandy or cognac; squeeze lemon in; shake. Strain into champagne flute; fill with Champagne.

Rachel Maddow Show, Cocktail moment
Visit NBCNews.com for breaking news, world news, and news about the economy
Don’t Waste a Lemon Bourbon Sour
• 4 measures bourbon
• 2 measures Cointreau
• 1 fresh lemon
In a shaker, add ice. Measure in bourbon and Cointreau, squeeze in lemon juice (all the lemon, no need to stuff a half lemon in the refrigerator only to lose it). Shake very well. Pour into glasses.

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Maryland Crab Soup – Dock Party Favorite

Maryland Crab Soup, the not cream, style is a hearty and flavorful delight. It can be served as a soup course, a side, and a main dish.
Course Soup
Cuisine American
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Servings 8 servings

Equipment

  • 1 Large pot, at least 8 quarts or liters
  • 3 bowls needed for the chopped vegetables
  • 1 large spoon used in stirring the pot
  • 1 chef or gyuto knife You might have to slice and dice a lot of veggies

Ingredients

  • 28 oz can diced tomatoes with juice I use Rotel tomatoes with chilies
  • 3 ea bay leaf
  • Fresh ground pepper to taste
  • Salt to taste
  • 1 pound crab meat picked
  • 4 strips bacon, chopped
  • 1/2 ea onion, chopped yellow or red
  • 2 stalks celery, chopped
  • 1 clove garlic, minced
  • 3 Tbsp Old Bay substitute O
  • 1 tsp Lemon Pepper I use store bought
  • 1 Tbsp Worchester Sauce
  • 1 quart Crab, fish, or vegetable stock `
  • 3 cups water
  • 2 cups potatoes, red or white, small dice
  • 2 cups mixed vegetables see notes below

Instructions

Chopping and Dicing

  • Chop the bacon so it can be rendering in the pot while the other vegetables are being chopped, diced or prepared for the pot
  • Chop the onion, garlic and celery and set aside.
  • Dice the potatoes
  • Dice the carrots
  • Open the Rotal tomatoes can, do not drain.
  • Prepare the remaining vegetables, either open cans, bags, or boxes and portion in bowls for the pot

Cooking

  • In the soup pot start the bacon rendering, let it cook until light brown
  • Add the onions and celery and sauté until onion is translucent, then add the garlic and continue with the sauté about one minute, but not much longer, garlic cooks fast.
  • Add the flavoring spices, Old Bay, Worchester Sauce, and lemon pepper. Stir into the mixture until all has been covered.
  • Add in all ingredients except the crab meat. Mix well and bring to a simmer.
  • Simmer until potatoes are soft, about 30 minutes depending on your elevation.
  • Carefully stir in the crab. Simmer about 10 minutes.

Notes

The vegetable mix will depend on your likes, the season (summer fresh picked).  Mix and match, add what you like.  Some people like okra, if you do then cut it up and hot fry so it is browned before adding to the soup.
a) Fresh/frozen mix
• 2 carrots small dice
• ½ cup small lima beans
• 1 cup green beans snapped
• 1/3 cup corn
OR
b) Packaged/fresh
• 2 to 3 cups of frozen mixed vegetables adding frozen or fresh as desired (I like to add extra lima beans and fresh diced carrots)
Serve with oyster crackers.

Maryland Crab Soup
4 strips of bacon chopped
½ onion chopped
2 stalks celery diced
1 clove garlic minced
3 tbls Old Bay
1 t lemon pepper mix (store purchased)
1 tbls Worchester Sauce
1 quart crab, chicken or vegetable stock
3 cups water
2 cups red or new white potatoes small dice
2+ cups Vegetables
a) Fresh/frozen mix
• 2 carrots small dice
• ½ cup small lima beans
• 1 cup green beans snapped
• 1/3 cup corn
OR
b) Packaged/fresh
• 2 to 3 cups of frozen mixed vegetables adding frozen or fresh as desired (I like to add extra lima beans and fresh diced carrots)
28 oz can diced tomatoes with juice
1 bay leaf
Fresh ground pepper to taste
Salt to taste
1 pound crab meat, picked

In soup pot, cook bacon to light brown. Add onions, celery and sauté until the onion is starting to go translucent; add garlic and continue cooking a minute or two longer. Add Old Bay, lemon pepper and Worchester Sauce and mix well with the vegetables. Add all other ingredients except for the crab. Simmer until the potatoes and carrots are soft, about 30 minutes. Stir in the crab, cook for another 10 minutes.

Serve with oyster crackers. See the Oyster Crackers with Old Bay Seasoning for a Maryland treat.

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Oyster Crackers with Old Bay Seasoning

Tasty little crackers for eating as a snack or for adding to your Maryland Crab Soup
Course Snack, Soup
Prep Time 20 minutes
Cook Time 15 minutes

Equipment

  • 1 baking dish

Ingredients

  • 1 Bag Oyster crackers or box of crackers.
  • 1/4 cup Olive Oil
  • 1/4 cup Old Bay Seasoning

Instructions

  • Preheat oven to 350 degrees
  • In a baking dish mix in the olive oil
  • Add the Old Bay seasoning by the tablespoon to taste and toss to cover the crackers.
  • Place dish in oven and bake for 15 minutes.
  • Remove from oven and let cool.
  • Enjoy your snack or add to your Maryland Crab Soup!

Notes

This recipe suggested by Tipsy Housewife.

Chicken Mushroom Fusion Soup ]

1 oz Dried Shitake Mushrooms After rehydration thin slice 3 cup water For boiling water to rehydrate mushrooms and soup base 1 to 1 ½ pound Chicken, dark meat Dice or shred fresh Ginger Peel and thin slice at least one inch. 2 Tbs Soy sauce marinade 2 t Sugar marinade 1 Tbs Corn starch marinade 1 t Sesame Oil marinade Chicken Stock Soup base Bring water to a boil, turn off heat; add dried mushrooms. Let mushrooms rehydrate for at least 10 minutes, turn occasionally. While mushrooms are rehydrating debone chicken and either dice or shred. In a bowl, mix soy sauce, sugar, ginger, sesame oil. Add corn starch and mix until smooth, drizzle in cold water if necessary. Add chicken, stir well and let sit until the mushrooms are fully hydrated and soft. Remove stems from mushrooms, think slice, add to chick mixture. Let sit while bringing the mushroom water to a boil. Add the chicken mixture and stir well. Simmer 20 to 25 minutes, adding chicken stock to maintain liquid level above chicken mixture. Serve with noodles.

Big and little bowl of potato salad
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Grandmother’s Potato Salad

This is the best potato salad I haver ever eaten!
Course Side Dish
Keyword potato salad
Prep Time 2 hours
Cook Time 1 hour
Servings 8

Equipment

  • 2 pots 1 large for boiling potatoes, 1 medium for boiling eggs
  • 3 mixing bowls 1 small for creaming egg yolks, 1 medium for holding egg whites, 1 large for mixing all the ingredients together in
  • 1 cooks knife 1 knife for chopping

Ingredients

  • 5 ea Potatoes Gold or Red Use 4 if very large, 6 if small medium. These hold together when dicing and mixing, you avoid mashed potatoes
  • 3 ea eggs, hardboiled 2 if you like, 4 if you like more. See the How to make a perfect hardboiled egg recipe
  • 3 Tbsp Red wine vinegar Match to number of eggs
  • 3 Tbsp Yellow mustard The star of the show, match to the number of eggs
  • 1 Tbsp Hot Sauce, optional I use Tapatio or Red, Adjust to your taste
  • 1 Tbsp Cayanne pepper, optional Adjust to your taste
  • 1 Tbsp Old Bay seasoning, optional 2 if you like
  • 1 stalk celery, small dice, optional 2 if you like
  • 1 ea Bell pepper, small dice, optional 2 if you like
  • 1/4 ea yellow or red onion, grated The liquid from grating is used in the yolk mixture
  • 1/4 Cup Mayonnaise This will vary a lot, but start with a 1/4 cup.
  • 1 Tbsp Salt Needed to bring out flavors
  • 1 Tbsp Black pepper Needed to bring out flavors
  • 2 tsp White pepper, optional This adds some kick.

Instructions

  • This recipe is built on the hard boiled eggs and the boiled potatoes. Both of those require cooking and then chilling.

Perfect Boiled Eggs

  • Using a pot large enough for one layer of eggs, cover the eggs with water and bring to a boil. Boil ten minutes, turn the burner off and let the eggs come to room temperature. If you do not need to use these put them in the refrigerator.
  • Peel the eggs. Separate the yolk from the whites and put each in separate bowls.

Potato Boiling

  • Wash the potatoes to remove any dirt
  • Peel if you want to, I like to leave the skin on
  • Using a pot large enough to hold the potatoes and let water boil, bring the water to a boil.
  • Add potatoes to the boiling water and cook just above a simmer for around 35 minutes. You will need to check the potatoes to make sure they are not over cooked.
  • Drain the water from the pot, immediately dump in cold water, and if available, ice
  • Cool the potatoes down as fast as you can. If you will not be using them store in the refrigerator.

Dicing every

  • The order you do things is how you want to work. I like to dice the potatoes first, then optional celery, bell pepper. Stir those together.
  • Dice the potatoes, I do mine in small and medium sizes. Place in large bowl.
  • Dice the option vegetables, and mix in with the potatoes.
  • Dice the egg whites and mix in with the potatoes

Creaming the Egg Yolks

  • Using a fork, mash the egg yolks to a rough paste
  • Add the vinegar and mix in to a smoother paste
  • Add the yellow mustard and cream.
  • Add the spices to the creamed egg yolks.

The Grand Finale

  • Using a large spoon or scraper mix the egg yolk mixture into the potatoes. Carefully mix to ensure it is evenly
  • Using a large spoon drop mayonnaise on the potato mixture. Carefully cut it in with the spoon or scraper. If your potatoes are too soft you could end up with mashed potatoes.
  • You want a dry mixture right now. Taste! Sprinkle any additional spices, salt, pepper, hot sauce, cayanne pepper, on top of the potato salad.
  • Add small spoonfuls of mayo and cut in to moisten the mixture. This will absorb mayo as it chills later on.
  • Sprinkle paprika over the salad. I will add some mayo on top that will be cut in when dishing out the salad.

Notes

This is an old-fashioned potato salad, probably from the 1880’s or 1890’s.  My grandmother was a great farm wife cook.  I learned a lot from her on how to make kitchen magic.
I add the seasonings to bring out the flavors of the eggs and potatoes.  My preference is to use the Old Bay seasoning in the egg yolk mixture and sprinkle paprika on the top and then Old Bay over that.  Careful though.
Although not in the ingredient list but something I use a lot is Accent flavor enhancer.  It is MSG and it brings out more of the flavors too.  A tablespoon would work in this recipe. 
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