Spicy Orange Zest Beef – It Is What It Is

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Spicy Orange Zest Beef – It Is What It Is:

As I mentioned in the intro, this orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. Of course, since it’s obviously inspired by those day-glow orange, deep-fried beef nuggets (which may or may not be actual beef), comparisons are inevitable.

While I have no delusions that those crunchy bits would be preferable to most people, especially ones that just stumbled out of a Phish concert, this much-lower-fat alternative is still a quick, easy and perfectly delicious meal.

You’ll want to use a tender beef for this, since the cooking time is only 4-5 minutes. Cheaper cuts like chuck are going to be too tough, unless, of course, you pound it paper-thin, or use some kind of tenderizer. I used sirloin, which worked fine, but ideally you’ll find yourself some beef tenderloin trimmings.

Here’s another instance where you are much better off going to talk to a butcher, rather than a clerk at the supermarket. A real butcher will sell you the scraps produced when a whole tenderloin is trimmed. The meat is cut from something called the “chain” (be sure to use that word to impress the butcher), which is super-tender, and probably half the price.

One last tip: Be sure the beef is VERY well drained before it hits the hot pan. If your meat is wet, it will just boil and steam, and won’t work as well. Of course, if beef isn’t your thing, this will also work with chicken, pork, and…[gulp]…textured vegetable protein. I hope you give this a try soon. Enjoy!

Ingredients:

1 lb tender beef, ideally trimmed tenderloin scraps

vegetable oil spray, as needed

1/4 cup orange juice

1/4 cup rice vinegar

2 tbsp soy sauce

1 tbsp Sambal hot chili sauce

2 cloves minced garlic

1 tbsp brown sugar, or to taste

2 tbsp orange zest

1 bunch green onions

1/4 cup water

1 tsp corn starch

salt and pepper to taste, optional

white rice as needed

Coconut Milk Rice Pudding with Fresh Mango – I Don’t Like Rice Pudding, But I Love This!

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Coconut Milk Rice Pudding with Fresh Mango – I Don’t Like Rice Pudding, But I Love This!:

I’m not a big fan of rice pudding, but curiosity got the best of me, and I needed to find out how much better/different a version would be that used Arborio rice, and the same basic technique as a savory risotto. 



In addition to trying out a new cooking method, I also wanted to sneak in some coconut milk for a little tropical twist, and I’m happy to report great success on both fronts. The Arborio produced a wonderfully creamy texture, and unlike tradition long-grain rice pudding, the grains of rice maintained a certain textural integrity, instead of just disappearing into one big, starchy mass.

The coconut milk gave the pudding another layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness. Of course the mango is optional, and you’re welcome to take your chances with raisins, preferably golden ones. If desired, those can be added at the same time as the sugar and salt.

Speaking of bowls, I generally don’t make dessert for three (except this one time, at band camp…), but I had some new porcelain ones I wanted to use, and didn’t bother to check the volume before ladling in the sweet porridge.

Despite my “odd” yield, you should get four nicely sized portions from the amounts below. And yes, if you can’t find coconut milk (which you can), simply use all milk. I hope you give this coconut milk rice pudding a try soon. Enjoy!

Ingredients for 4 portions:

1 tbsp butter

1/3 cup Arborio rice (Note: I haven’t tested this recipe using regular rice, so no idea if that will work here. My instincts tell me, not nearly as well)

1 cup coconut milk

2 3/4 to 3 cups milk, or as needed

1/4 cup white sugar

1/8 tsp vanilla

salt to taste

1 egg yolk, beaten with 2 tbsp milk

For the garnish:

1/4 cup finely diced mango

pinch of Chinese 5-Spice

Easter Special! Mint-Crusted Rack of Lamb with Honey Vinaigrette

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Easter Special! Mint-Crusted Rack of Lamb with Honey Vinaigrette:

This mint-crusted rack of lamb was inspired by a lamb steak recipe we did a few years ago, which featured a minted honey vinaigrette. I loved how the sweet, herbaceous dressing worked with the subtly gamey meat, and that memory filled me with confidence as I planned out this video.

Lamb is obviously a popular Easter menu option, and while I have no problem with you slathering your meat with green mint jelly…really, I don’t…my mom’s fridge always had a jar of the stuff…I do hope you’ll consider this slightly higher-end application.

I know some will be extra curious about the blanching of the mint, but I’m afraid my less-than-scientific answer may leave you unsatisfied. I learned a long time ago that if you give your green herbs a few-second blanch before using, the heat locks in the color, and they stay nice and green in whatever you’re preparing.

Of course you can Google for more information, or better yet, you can simply make the recipe in blissful ignorance. Speaking of bliss, one of my favorite things about rack of lamb is just how easy they are to cook. As long as you own a digital thermometer, you’re going to have to try really hard not to get pink, juicy meat. They’re not cheap, but there’s almost no waste, and the meat is mild and very tender.

By the way, yes, those are sweet potato tots! And no, I can’t show you how to make those at home. The recession has hit the U.S. tater tot industry very hard, and I’ll be damned if I’m going to put any more of those fine folks out of work. Anyway, if you’re looking for an easy and impressive option for Easter dinner, I hope you give this a try. Enjoy!

Ingredients for 4 Portions (*note: I only did one rack for 2 portions, so amounts in video may look off):

2 racks of lamb, trimmed, about 1.25 pounds each

salt and pepper to taste

1 tsp vegetable oil for searing meat

For the crumbs:

1 cup mint leaves, blanched, squeezed dry

2 cloves garlic, sliced

2 tbsp olive oil

1/2 cup plain breadcrumbs

cayenne, salt, and pepper to taste

1 or 2 tbsp finely grated Parmigiano-Reggiano cheese

For the mustard mixture:

1/4 cup regular or herb Dijon mustard

2 tsp honey

For the honey vinaigrette:

2 tsp honey

2 tbsp rice vinegar

2 tbsp extra virgin olive oil 

1 tsp Dijon mustard

salt and pepper to taste

Champagne and waffles

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Champagne and waffles:

A long holiday weekend filled with celebrations, family gatherings, and waffle and champagne breakfast with friends–what more could one ask for?
Just more of it. And maybe for me to share the recipe for the caramelized apples I served with waffles yesterday morning. Add some champagne–or sparking wine as we did–and you have the makings of a beautiful brunch.
True, waffles with champagne might not sound very Scandinavian, but it’s closer than you might realize. Just ask Grandma H. She’s about as Norwegian as you can get, for a woman who’s never actually traveled to Norway. Grandma is known for her little heart-shaped Norwegian waffles, which she tops with either brown goat cheese–or gjetost–or butter and jam. To her, they’re just as integral to a Norwegian’s holiday cooking repertoire as lutefisk (thankfully).
So when Moods of Norway kicked it up a notch recently by serving waffles with champagne at their Los Angeles store, they had a brilliant idea, right? I had to try it for myself.
The verdict? The bubbles in the champagne–or sparking wine as the case may be–and the light, airy texture of Molly’s A Great Make-the-Morning-of Waffle make a great combination. And with caramelized apples on top and some quality maple syrup, you’re in for a real treat.
Caramelized apples for waffles

Adapted from a Williams-Sonoma Kitchen catalogue
1-1 1/2 tablespoons butter

3-4 apples (depending on size), peeled, cored, and cut into slices

1/4 cup sugar

1/2 teaspoon cornstarch

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon salt

1 teaspoon vanilla extract
Melt butter over medium heat. Add apples, sugar, cornstarch, cinnamon, nutmeg, and salt, and cook, stirring frequently, until apples have softened but are still al dente. This should take about 18 minutes. Remove from heat and add vanilla extract. Keep warm and serve with waffles.
Serves 3-4.

Norwegians and mojitos in Key West

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Norwegians and mojitos in Key West:
I’ll be honest, there’s virtually nothing Norwegian–or even Scandinavian, for that matter–about this post (other than the fact that I’m writing it). But, you see, I just got back from Key West with my husband and my parents, so can you blame me? Other than this delicious Norwegian smoked salmon we found at Grand Cafe on Duval Street, Key West is about as far away as you can get from Scandinavian.

Rather, the setting called for Caribbean- or Cuban-style preparations of the local grouper and hogfish, surf and turf made with Florida lobster, rum-based drinks (no aquavit in sight), and an abundance of conch fritters.
I’ll regain my focus soon, well, as soon as I can get my suitcase unpacked. But in the meantime, enjoy a refreshing mojito (recipe follows) and take a look at the beauty of this place, the southernmost part of the continental United States.

Okay, now back to that mojito I mentioned. There are few mojitos in this world worth drinking. I mean it. Most are watered down with too much club soda and quickly-melting ice. Others are just too syrupy sweet.
A few years ago my husband set out to find the perfect mojito recipe. After multiple efforts, and thanks to some very patient friends (who, I must add, managed to keep their heads on straight despite the tastings), he found it. It’s really quite simple, but it requires fresh, quality ingredients and precision. Without those two things, don’t even bother.
Mojito fit for a Norwegian in Key West

My husband was generous enough to share his secrets to making the perfect mojito. So here you have it, THE mojito, from my husband and adapted from Hemingway & Bailey’s Bartending Guide to Great American Writers.
10-12 mint leaves

2 ounces light rum

1 ounce freshly-squeezed lime juice

3/4-1 ounce simple syrup, to taste, depending on the tartness of the limes*

Club soda

Lime slice, for garnish

Mint sprig, for garnish
Muddle mint leaves in an old-fashioned glass. Add lime juice, simple syrup, and rum. Fill glass with crushed ice. Top with a splash of club soda. Garnish with lime slice, mint sprig, and a small straw for stirring.
Serves 1.
*We make our simple syrup with a one-to-one ratio of sugar to water; some people do two-to-one, but trust me, you don’t need it any sweeter.