Due to slight changes in my work schedule, I now find myself in the position of having to prepare a dinner-box rather than the usual lunchbox. Naturally I try to find something easy to cook that is rich in protein and vegetables. The Japanese version of beef carpaccio, aka gyu no tataki, is my easy go-to protein recipe. Tender slices of beef, seared on the outside, doused with ponzu sauce requires very minimal work. Ponzu, described as somewhat of a citrus based soy sauce, isn't quite soy sauce. But because of its lower salt content (compared to soy sauce) and tangy flavor, I frequently use it it as a salad dressing.
I usually keep a few grassfed beef steaks in the freezer that vary from dry aged t-bone to sliced chunks of london broil. For the ever-so-easy Gyu no Tataki recipe, I tend to go for a leaner cut of beef since it isn't very pleasant to bite into a chunk of cold beef fat. Or better yet, pull out that leftover steak you ate over the weekend and use it for this recipe!
Japanese Beef Carpaccio (Gyu no Tataki)
(Time: 2hr, Serves: 2~3 people)
- 12~16oz steak (lean)
- 1 green onion
- 1 piece of ginger (1.5in x 1in, or smaller/larger if you please)
- Ajipon or any Ponzu sauce
- Salt
1. Trim off any excess fat from the steak, and salt both sides. Place on hot grill or frying pan, cooking each side for 4 minutes on medium high heat. Adjust the cooking time depending on how rare you like your steak. Although it is beef carpaccio after all!
2. Let the steak cool down to room temperature before putting it in the freezer for 1.5hrs, or until fairly firm/solid. Be careful not to over-freeze the steak, as you will have to saw through it with your knife!
3. In the mean time, thinly slice the green onion and grate the ginger.
4. Take the steak out of the freezer and slice thinly. Garnish with the green onion and grated ginger, and liberally drown the sliced steak with Ponzu. Serve with a bowl of brown rice.
I had not seen my sister since last December, so I decided to spend Thanksgiving with her in Philadelphia. Although I've visited Philly on previous occasions, being here during the winter was a first. The city's historic brick buildings, re-established as cafes, restaurants, bars, and shops, provided the quintessential backdrop for the holidays. Philadelphia's old city charm is indeed a stark contrast to the Bay Area's lifeless and dull "winter." My apologies, what winter? While squinting at the cars at the arrival area of the Philly airport, I finally spotted my sister waving somewhat frantically to catch my attention. I tossed my luggage in the trunk of the car and off we went to Geno's & Pat's for cheesesteaks.
1. Geno's Steaks VS Pat's King of Steaks
At first glance Geno's exuberant neon signs seem awfully more festive compared to Pat's. Nonetheless, we decided to remain objective until we had tried their cheesesteaks. We had parked adjacent to Pat's so we ordered there first in appropriate cheesesteak ordering-lingo: onions, whiz with. My sister, grasping the Pat's cheesteak, looked me in the eyes long enough to whisper "PUT THIS IN YOUR PURSE. I don't want them to see it!" I obliged and put the cheesteak in my handbag before we walked across the road to Geno's to order another with onions and provolone. My sister tucked it under her coat and we shuffled back to the car to head to her apartment for a taste test.
Pat's cheesesteak seemed more moist, perhaps due to the copious slathering of cheese whiz. Geno's was a bit dry, and the bread a bit more crunchy. We were surprised that they were both not very salty, making them easy to devour without reaching for some water. However I was hoping for a bit more meaty flavor from either of the cheesesteaks. My sister and I polished off both of them rather quickly. It's difficult to determine which is the better of the two - I think we may need to try a few more combinations before we can reach a conclusion :)
For some reason the local grocery store always seem to have bell peppers on sale, and I just cannot resist not buying them. I sauté sliced bell peppers along with a sunny side egg for breakfast, or toss them into fajitas for dinner. Yes, very typical. However ever since my first bite of sataraš (sataras), I always make sure I have pile of bell peppers on hand. The beauty of the recipe is that it is very simple: peppers, onions, garlic, tomatoes. There is still a bit of a secret involved in preparing silky smooth sataraš. Although I wouldn't usually use those terms to describe a vegetable dish, you will understand once you make it.
Serbian Sataraš
(Time: 1hr, Serves: 4 people)
- 3 bell peppers
- 1 medium onion
- 3 cloves of garlic
- 2 tomatoes
- 3 cloves of garlic
- 2 tsp salt
- 1 tsp ground black pepper
1. Dice the onions and tomatoes, and mince the garlic and put them aside. The secret is to peel the bell peppers. It may seem like a daunting task, but if you have what I consider as the best peeler in the world, it really doesn't take too long. Anyhow, slice the peeled bell peppers.
2. Drizzle some oil into a sauté pan (make sure you have a lid) on medium heat. Toss the onion and garlic into the pan until the onion is translucent and the garlic is fragrant, approximately 5 minutes.
3. Pile on the sliced peppers into the pan and add salt and peper. Stir with a wooden spoon for 3 minutes on medium heat. Cover with a lid and turn the heat down to low.
4. Stirring occasionally, keep the pan covered for 15 minutes. Add the tomatoes and keep covered for an additional 15 minutes on low heat.
5. The peppers will release moisture and become silky smooth. Serve with bread or as is as a side. It keeps in the refrigerator for 3 days and still yummy after reheating!
One of the benefits of subscribing to Marin Sun Farms Meat Club CSA is that it encourages one to browse for suitable recipes to use for that unfamiliar cut of meat. I've done a variety of roasted pork in the oven, but found that I should probably find something more interesting to cook. Luckily I came upon David Lebovitz's carnitas recipe, which was simple and easy to reproduce. To pair with the carnitas, I prepared a quick pico de gallo with onions, garlic, tomatoes, cilantro, and lemon juice. It was a fantastic lunch.
