1.5 pounds flank steak cut into 1 inch strips 1 cup beef broth 1/3 c brown sugar 1 T sesame oil 1/2 c soy sauce 1/3 cup shaoxing wine or dry sherry 1/8 tsp 5 spice powder 1/8 tsp black pepper 1 T minced garlic * add all to slow cooker and cook high 2-3 hours, or low 4-5 hours 2 T cornstarch 4 T cold water
* stir slurry together and add to crock pot for another 15 minutes
4 c broccoli florets
* meanwhile, steam broccoli in microwave or on stove top and add to crockpot for last 10 minutes
Salmon BLT Stacks with Lemon Caper Vinaigrette Serves: 4 Ingredients: 2 lbs of salmon 8 slices of thick sliced applewood smoked bacon 3 tomatoes, sliced 5 ounces of arugula 2 tablespoons of avocado oil (I used EVOO) Salt and Pepper to season
Lemon Caper Vinaigrette: 1/2 cup olive oil 3 tablespoons of lemon juice 2 teaspoons of lemon zest 2 heaping teaspoons of capers 1 shallot, minced 1/4 teaspoon of salt Directions:
For the Lemon Caper Vinaigrette, in a bowl whisk together olive oil, lemon zest, lemon juice, capers, shallot and salt.
Preheat oven to 400 F. Season salmon with salt and pepper. Allow an oven proof skillet to heat over high heat for 5 minutes. Add avocado oil and then salmon to skillet, flesh side down skin side up. Allow salmon to cook for 5 minutes undisturbed. Flip salmon and place skillet in the oven for 4 minutes for rare or 6 minutes for well. Meanwhile, arrange a layer of arugula on plates followed by a tomato slice and two slices of bacon, and repeat the arugula and tomato layers once more.
Top salads with salmon and serve with the Lemon Caper Vinaigrette. Ding's Coleslaw (Houston's Restaurant Recipe) 1/3 c mayo 3 t drained pickle relish (I was out so I chopped a dill pickle) 1T buttermilk 2 tsp horseradish (skipped) 1 tsp spicy brown mustard (I used dijon) 1 tsp apple cider vingar (I only had RWB so I substituted) kosher salt, fresh ground pepper 3 cups cabbage finely shredded cabbage 1/4 c chopped parsley 1/4 cup chopped scallion greens (I used white onion)
Preparation
Whisk mayonnaise, relish, buttermilk, horseradish, mustard, vinegar, and sugar in a medium bowl. Season with salt and pepper. Add green and savoy cabbages, parsley, and scallion greens and toss to coat. Taste and season again with salt and pepper.
Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
When I was a kid, my mom would make a head of cauliflower steamed; it sat lifeless like a gray old brain on the table. It never appealed to me. I still am not a huge fan of cauliflower, but when Ina made this I had to give it a try. I tweeked a few things to my family's liking. Also, this was WAY too much; I'd divide the recipe by four.
INGREDIENTS:
DIRECTIONS:
Preheat the oven to 400 degrees.
Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl.
Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.
Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.
