We didn’t get a lot of steak when I was growing up. However, there was Swiss Steak on occasion. The way this was made when I was a child involved boiling a round, rump or blade steak in condensed mushroom soup. I liked it but it was pretty bland. Continue reading Swiss Steak, The Definition of Comfort Food
I love meatloaf. I like it even better in a meatloaf sandwich the next day. So, it is time for a winter meatloaf. Continue reading Meatloaf, You Have To Love It
There was a sale on Sirloin Tip Roasts at the supermarket. It is not exactly the tenderest cut of beef but if slow cooked to no more than medium, is quite tasty. By the way, here is an example of survival. I like my beef cooked to medium rare. She Who Must Be Obeyed likes medium. A smart husband cooks to medium to survive. Continue reading Smoked Sirloin Tip Roast, Canadian Rockies Smoking
There is a restaurant in Vancouver, BC, Canada called the Chili Pepper House. It is a small restaurant that serves Haaka food. Hakka is from a race of people from south Asia. The food has influences from China and India.
The Chili Pepper House makes incredible dishes using fresh ingredients and I love their food and go there every chance I get. Unfortunately, I don’t get to Vancouver as often as I like. So, if
I want Hakka food, I will have to learn to make my own.
This is my first attempt at imitating this cuisine. I have put it together using the seasonings I tasted in the food but it will not be authentic Hakka food, just my pale comparison.
The ingredients I used were:
• 1 1/2 pounds beef sliced thinly
• 4 cloves garlic, chopped
• 1 cup onions cut to half slices
• 1/2 cup sweet peppers
• 1/2 tablespoon ground coriander
• 1/2 tablespoon ground cumin
• 1/2 tablespoon chili powder
• 2 cups sliced vegetables (I used snow peas, green beans and carrots)
• 1/2 cup water
• 1/4 cup soy sauce
• 2 tablespoons cornstarch
• oil for stir frying
I begin stir fries by getting all the ingredients out in advance.
I mixed the soy sauce and water and dissolved the cornstarch in the mixture. Set aside. I fried the beef in batches to lightly brown, adding oil as needed.
Remove the beef from the wok. Add oil if necessary and stir fry the onions and green beans until hot. Add the coriander, cumin and chili powder. Stir fry for 1 minute or until the spices are aromatic.
Add the beef and vegetables and stir fry until the vegetables are bright and hot. Stir the cornstarch and liquid mixture and add to the beef and vegetables. Stir until sauce thickens and serve.
I hit the spices mixture ok. However, Hakka food is big and bold. I definitely didn’t add enough of them. In my next effort I will double the spices. She Who Must Be Obeyed also said there wasn’t enough sauce. I will increase the liquids and cornstarch by 50% next time.
This tasted good but I wouldn’t recommend making it until I get the seasonings closer.
The experiment continues!
The Old Fat Guy
It is recommended that you only have two to three ounces of beef at a sitting. In one piece, that is about the size of a deck of playing cards. I don’t know about you, but that doesn’t look like much beef to me. Continue reading Slice Your Steak, Fool Your Stomach
Beef is very expensive here right now. However a cross rib roast came on sale for just below the national debt. As this is my favourite cut for a pot roast and it is currently cold here, I had to make a pot roast. Continue reading Mushroom Gravy Pot Roast, Winter Comfort
This is the second of three bottles of Cabela’s seasonings I got for Christmas from my brother, niece and their family. Continue reading Cabela’s Open Season Whiskey Steak Seasoning
I suspect you have several dishes that you make over and over again. This is one of them. It is comfort food similar to a lasagna but with different seasonings and using macaroni. I would have no problem serving this to company. Continue reading Pastitsio, One of My Favourites
My mother would occasionally treat me to a stop at the Woolworth’s lunch counter. I would order Salisbury Steak. In retrospect, it was awful, a bland hunk of formed beef in gravy made
out of powder. However, it is a fond memory. Continue reading Salisbury Steak, A Blast From My Past