Food and Recipes

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).

 

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Barbeque Sauce - Tomato and Thick

This is my go to homemade BBQ marinade and sauce for pork and chicken.
Course Sauce
Prep Time 1 hour
Cook Time 1 hour 15 minutes

Ingredients

  • 1 med to large onion coarse chop (at least 2 cups)
  • ½ cup oil (I like olive)
  • 16 oz tomato sauce note the can sizes due to quantity changes
  • 8 oz tomato paste note the can sizes due to quantity changes
  • 16 oz can of diced tomatoes optional, may not use full can
  • 1 c water
  • ½ cup brown sugar
  • ½ cup lemon juice
  • 1/4 cup Worcestershire sauce to Your taste add or subtract
  • 4 tbls. prepared mustard
  • ½ t. or more ground pepper
  • 1 tbls. salt
  • 2 tbls Accent msg is optional
  • several dashes of hickory smoke flavoring optional. Adds another flavor.

Instructions

  • In a large sauce pan, cook onions in oil until tender. This should be about 10 to 15 minutes.
  • Add in the rest of the ingredients,
  • If the can of tomato sauce was less than 16 oz you can add some more tomato sauce or add some of the diced tomatoes.
  • Slow Simmer 1 hour, add water as needed to maintain desired thickness.

Notes

This is meant to be a thick sauce. 
Of course you should modify it to your tastes. 
This is primarily for pork and chicken. 
I like to prepare the sauce early, then dip the meat pieces in it, before during and after cooking.



Kimchichigae – Kimchi stew
to be completed soon

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