Thursday, November 19, 2020

Sunday Dinner November 22, 2020

On the Menu



Charred Broccoli, Shiitake Mushrooms and Peppers 
4 Servings 
Ingredients
1 pound broccoli florets, cut into bite-size pieces
2 red bell peppers, sliced
6 ounces shiitake mushrooms, sliced ¼ inch strip 
4 scallions, sliced on the bias
1 tablespoon olive oil
½ teaspoon sea salt
1 ounce toasted sesame oil
1 ounce teriyaki sauce
2 tablespoons water
1 - 2 teaspoons sriracha sauce

Method
Preheat oven to 425 degrees F. 
Prepare a baking sheet with foil and cooking spray. 

Place the broccoli, bell peppers, mushrooms, and scallions in a large bowl. Add the olive oil and salt and toss until all ingredients are well covered with oil.
Spread in a single layer on the prepared sheet pan and roast until broccoli is char. 20 – 25 minutes.
While vegetables are roasting make the glaze. In a mixing bowl, whisk together the sesame oil, teriyaki sauce, water, and sriracha to taste. Pour the sauce into a large skillet. Once vegetables are finished roasting, transfer them to the skillet over medium heat and mix until vegetables are thoroughly covered with the glaze. Remove from heat and serve immediately. Over rice or pasta. 


LA Grilled Tri-Tip
8 - 12 Servings
Ingredients
1 whole tri trip
coarse sea salt to taste
Savory Spice rub - recipe following:
   Savory Spice Rub
2 tablespoons of mixed whole peppercorns
1 tablespoon coriander seeds
½ tablespoon cumin seeds
1 tablespoon onion flakes
1 tablespoon granulated garlic
1 teaspoon ginger, ground
1 tablespoon brown sugar

Method
Season the roast with salt and set to the side
Place the peppercorns, coriander, cumin, and onion flakes in a coffee/spice grinder, and process until seeds crack. Add the remaining spices and sugar and process until seeds are coarse and all ingredients are well mixed. 
Sprinkle meat with the rub and massage lightly all over. Cover and refrigerate overnight. 
Remove from refrigerator 1 hour before cooking.
Prepare a charcoal grill or heat a gas grill to high. Place roast on grill and sear one side 6 to 8 minutes, checking for flare-ups. Turn the roast and sear on all sides for the same amount of time.
Lower the gas grill to medium or move the meat to a cooler part of the charcoal grill. Turn meat and cook another 8-10 minutes. Flip and continue cooking on each side in 8 - 10 minutes intervals.
A 2-pound roast will require 20- 25 minutes total cooking time. The roast is ready when the thermometer inserted into the thickest part of the meat reaches 130 degrees.
Rest roast on a cutting board 10 - 20 minutes before cutting. Slice against the grain.


Ms. Mandry’s Cuban Black Beans
12 – ½ cup Servings 

Ingredients
1 pound dried black beans
5 cups water
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon olive oil
1 tablespoon garlic sofrito
3 tablespoons onions and peppers sofrito
2 teaspoons sea salt

Method
Sort beans by removing any broken beans or other debris. Rinse thoroughly in cold water, drain and transfer to a large pot.  Add the water, granulated garlic, granulated onion and bring to a boil, cover and remove from the heat. Let beans soak for 1 hour covered and undisturbed.  This is called a quick soak. While beans are soaking, heat a skillet over medium heat, add the olive oil, garlic sofrito, onion and pepper sofrito, and saute approximately 3 - 5 minutes until the aromatics fill the air. Transfer sofrito to the bean pot, add the salt, and cook over medium-low heat covered until beans are fork-tender. Approximately 1 hour, stirring occasionally.


Ms. Mandry’s Yellow Rice – Arroz Amarillo
12 Servings
Ingredients
2 tablespoons olive oil
2 tablespoons garlic sofrito
½ cup onion and pepper sofrito
3 cups of rice, rinsed and drained
1 tablespoon sazon
2 teaspoons sea salt
Boiling water to cover by 1 inch

Method
In a heavy large pot with a tight-fitting lid, heat the oil. Add the garlic and onion/pepper sofrito and sauté over medium heat until all liquid is absorbed. Add the rice and continue sautéing for about 3 minutes. Add the boiling water, just enough to cover the rice by about 1 inch. Bring the pot up to a boil lower the heat to a simmer and cover with a tight lid. If you do not have a tight-fitting lid, cover the pot first with foil and then put on the lid. Crimp foil around the pot so that no steam is escaping. Cook rice 15 minutes then redistribute the rice by gently folding/turning it from the bottom of the pot to the top with a large fork. If rice is done, cover and remove it from the heat.
If it needs more time, add more water if needed and continue cooking checking and redistributing every 15 minutes and rice is done.

Note: I always use long-grain brown rice therefore the rice will not be yellow. It also takes approximately 45 minutes to cook.









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