In a small bowl, whisk together 3 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp cornstarch, pinch of sugar, and 1 tbsp water.
In a large skillet, heat 1 tbsp vegetable oil over medium high. Add 2 cloves garlic, diced. Add 1 head broccoli cut into florets.
Cook, tossing, until broccoli is bright green, about 3 minutes. Add 1/2 cup water, cover and cook until broccoli is tender. Add sauce mixture and cook until thickened.
In a large skillet, over 2 tbsp vegetable oil, over medium high.
Add 3/4 pound green beans, and 3 small hot peppers (jalapenos, or something else), diced. Cover and cook until beans are tender and browned in spots.
Stir with 1 tbsp lemon juice, salt, and serve.
In a bowl, stir together 1/4 cup soy sauce, 3 tbsp rice vinegar, 1 tbsp minced ginger, 2tsp sugar, and 1/4 tsp sesame oil.
Good for potstickers, other stuff.
– 1 large leek
– 1 tbsp olive oil
– 4 pounds pork spare ribs, cut into 4 sections
– 2 large carrots, coarsely chopped
– 2 celery ribs, minced
– 1 cup dry white wine
– 2 tbsp unsalted butter
– 1 medium onion, halved and thinly sliced.
– 2 tbsp all purpose flour.
Preheat over to 350.
Halve leek and rinse thoroughly. Dry well and coursely chop.
In a large dutch over, heat oil over medium high.
Season ribs with salt and pepper. In batches brown ribs. Move roves to a plate.
Add leek, carrots, and celery to pot. Cook, stirring frequently, until softened. Add wine, bring to simmer, and reduce by half.
Return ribs to pot and cover with water by 2 inches. Bring to boil, cover, then move to over.
Cook until meat is falling off bones, about 3.5 hours. Move ribs to baking sheet and strain liquid into a heat proof container. When ribs are sufficiently cool, shred meat, discard fat and bones.
In a medium sauce pan, melt butter over medium. Add onion and cook until soft. Stir in flour to coat. Cook flour for a minute or two, but don’t brown. Slowly whisk in cooking liquid and simmer until thickened.
Add pork to sauce.
Serve with rice or polenta.
– 2 tbsp + 2 tsp olive oil
– 3.5 pounds beef brisket, cut into 3″ pieces
– 8 shallots, halved
– 6 cloves garlic
– 3 cups dry red wine
Preheat over to 350.
In a dutch over, heat 2 tbsp oil over medium high. Season brisket with salt and pepper. In batches, cook, turning occasionally, until dark brown on all side. Transfer brisket to play and discard fat.
Return pot to heat and add 2 tsp oil and shallots. Cook until shallots are browned. Add garlic and cook, stirring, until fragrant.
Add wide and simmer rapidly until reduced by 3/4s, about 15 minutes. Return beef to pot and add enough water to cover meat. Bring to boil, cover, then place pot in over. Cook until beef is tender 3.5-4 hours.
– 4.5 cups low sodium chicken broth
– 1/2 tsp crushed saffron
– 1 tsp smoked or sweet paprika
– 1 tbsp, olive oil
– 1 pound (about) skin-on chicken thighs
– 6 oz dried chorizo (sliced 1/4″)
– 1/2 medium onion
– 3 garlic cloves
– 2 large tomatoes, diced
– 1.5 cups arborio rice
– 12 mussels
– half pound anduille sausage
Preheat oven to 350.
In a saucepan, combine broth, saffron and paprika. Bring to simmer, then keep warm.
Use either a large oven safe skillet or a dutch oven, either at least 12″.
Heat oil over medium. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is golden. Flip, spoon off all but 1 tsp fat, push chicken to side.
Add chorizo to skillet and cook until browned. Add onion and garlic and cook until softened. Add tomatoes and cook, until thickened
Add rice. Stir to coat thoroughly with mixture. Stir in the hot broth and salt. Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook rice for 8 minutes (stirring occasionally). Nestle mussels in liquid and cook 2 minutes more. Arrange andoulle on top.
Place skillet in oven, and bake until liquid is absorbed, about 10-12 minutes. Let stand 10 minutes before serving.
Heat a large skillet over medium heat.
Add 8 oz, dried chorizo, sliced about 1/4″.
Cook until browned. Remove pan and add 2 tbsp sherry vinegar. Swirl to combine.
Serve with cheese and bread.
From “Everyday Food: Fresh Flavor Fast”
Ingredients
Preparation
Heat broiler, with rack set 4 inches from heat source. Line a rimmed baking sheet with aluminum foil. Squeeze spinach in a clean kitchen towel (or a double layer of paper towels) to remove as much liquid as possible. Combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes in a bowl. Season with salt and pepper; toss to combine.
To butterfly steak, lay it on a cutting board with a short side facing you. Using a long knife, slice steak horizontally, leaving one side intact; open up like a book.
Cut several 12-inch pieces of kitchen twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact filling; tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet; rub with oil, dividing evenly, and season with salt and pepper.
Broil steak until browned on all sides, turning as needed with tongs, 8 to 10 minutes formedium-rare; let rest, covered loosely with aluminum foil, 10 minutes. Remove string; slice steak 1/2 inch thick.
Wrap raw bacon around raw chicken tenders with sage leaf. Cook in pan on stove.
Boyd Recipes 