Steak Burger and Onions

Did another recipe from Pinterest.  This one is one of my favorites and reminds me of what my mom used to make for me.  The awesome recipe I got a chance to try was by blogger Food n' Focus

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Shaped the seasoned ground beef into flat nicely rounded patties.

Mash potatoes in my Kitchen Aid mixer.  Boiled russet potatoes with simmered milk, garlic, salt and pepper and melted butter.

Heating up the fresh herb in the oil helped release the herbs own oil allowing it to infuse into the the onions.

Removed the onions and herbs and made a roux. 

Added my secret ingredients into my gravy to give it it's nice color and flavor: Vietnamese Beef Flavor Paste used to make Pho. Then I added the onions back to heat up.

Added the steak burgers back to heat up. 

Served with fresh boil green beans. 

Made as meal prep to Freeze for the week.  No it's not a "diet" meal plan either.  Sorry!

Yummy. 




Korean Beef Bowl

Another Pinterest Challenge!  Quick and Easy!

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I'm so loving this Pinterest Recipe...thanx to Carlsbad Cravings :)

I use a pizza pan to lay out all my vegetable mis-en-place :)  

Woah! When I saw this sauce is hot! I highly suggest put half the chili paste and taste and add more to your comfort. 

Breaking down the ground beef, then draining the excess oil. 

Added the sauce.  Yum!

Yum Yum Presentation!

Oh yeah! And the rest into the freezer for the rest of the week.  What I do?  I cook four dishes and place the leftovers in reusable containers for availability for the rest of the two weeks.  So I only cook every two weeks :)

Korean Beef Bowl

Ingredients

  • 1 pound ground lean beef
  • 1/4 onion, chopped
  • 3  garlic cloves, minced
  • 2 tsp grated ginger
  • 4-5 cups rice (cooked) (I love to use Jasmine Rice)
Stirfy
  • 1 tsp oil
  • 1 large zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 carrot, sliced
  • 1 1/2 bunch fresh green beans
Sauce
  • 1/3 soy sauce
  • 2-3 tbsp brown sugar
  • 2 tbsp rice wine vinegar
  • 2-3 tbsp Gochujang (when making the sauce, put 1 tbsp at a time and taste and add more to your comfort level)
  • 2 tsp sesame oil
  • 1/4 tsp Korean chili powder
  • 2 tsp cornstarch
Garnish
  • green onions
  • sesame seeds

Instructions

  1. Whisk Korean sauce mixture and set aside.
  2. Brown the beef and onions in a medium saute pan on medium high heat.
  3. Then saute with ginger and garlic.
  4. Drain the excess fat.
  5. Add the Korean sauce mixture.  (And leave 3 tbsp for stir-frying the vegetables later).
  6. Mix cornstarch in cold water and pour into beef mixture and bring to a boil to allow sauce to thicken. 
  7. Then bring to a simmer.
  8. Remove beef from pan and set aside.
  9. Fill the wok with water and salt.
  10. Boil and cook the green beans and carrots.
  11. Remove and drain and set aside.
  12. Wipe out the wok.
  13. Heat wok on medium high heat.
  14. Add oil to the wok.
  15. Stir-fry the bell peppers and zucchini.
  16. Add the minced garlic and ginger.
  17. Add the cooked carrots and green beans.
  18. Add some Korean sauce and stiry-fry until heated.
  19. Then serve with rice!
Worked great in the freezer.  I cook for one.  So any meals I made, I portion them out and place them in the freezer.  This one froze well :)

Shop Korean Spice Rub!


Kimchi Fried Rice with Korean BBQ Chicken and Green Beans

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This is going to be one of my fave fried rice to do at home.  I found this recipe on my fave place Pinterest.  I'm always craving for that Korean flavor of the Gochujang paste.  This was really spicy and so satisfying.  Hope you will enjoy it as well.



 Korean BBQ Chicken
You can find the recipe for this Korean BBQ Chicken from a previous blog by clicking on the picture.  
I love Kimchi and it's unique flavor.  I'm so happy to know I can use it for fried rice as well!

Saute the Kimchi until golden brown, then add the sliced green beans.  I've also did it a different way.  I left the greens beans out to saute separately  in Hoison sauce and garlic.  (Yes, I know it's mixing to different cultures, but that's the great thing about food, it allows you to be creative.)  Very flavorful.  

Add the Korean BBQ Chicken to heat up.

Next you can add the raw carrots for a crunch and pre-cooked Jasmine rice.  

Then you will drizzle in the Kimchi juice mixture.  This will give the rice it's color. 

Serve with a fried egg.  I did the mistake of doing an over easy egg instead of a sunny side up egg. But it was still delicious. 

I also served it without the egg in a small bowl. 

This is when I made it with the green beans on the side.

I used a version of the recipe below from Chef Marc Matsumoto

Kimchi Fried Rice with Korean BBQ Chicken and Green Beans  

Ingredients

  • 2  ea Korean BBQ chicken breast (Recipe Here)
  • 1 bunch of fresh green beans
  • 3/4 cup Kimchi
  • 1/3 cup Kimchi juice (from the Kimchi, see recipe below)
  • 1 tbsp Gochujang paste
  • 1/2 tbsp soy sauce
  • 2 tsp sesame oil
  • 3 cup cooked white rice (I used Jasmine rice)
  • 1 tbsp oil (for stirfying)
  • 1/2 bunch scallions
  • 2 sunny side up eggs
  • 1/2 medium carrot shredded (I cut it into julienne/matchsticks)

Instructions

  1.   Squeeze the Kimchi saving the juice in a separate container. 
  2. Whisk the Kimchi juice with Gochujang paste and soy sauce.  Completely disslove the Gochujang.
  3. Drizzle sesame oil on the rice to help break up the clumps.
  4. Broil or grill the Korean BBQ Chicken as directed in recipe given.  When cooked rest for 5 minutes before cutting into cubes.
  5. Cut the green beans into pea size  (or you can skip this and serve the green beans separately by boiling them until cooked, and sauteing them in garlic and Hoison sauce)
  6.  Saute Kimchi with oil until golden brown.  
  7. Add chicken and green beans (again...you can skip adding the green beans if you wish to serve on the side) and saute until the chicken and green beans are heated. 
  8. Add carrots and rice.
  9. Pour Kimchi juice mix and stirfry.  (What I did was flatten the rice mixture and allow it to brown, then mix, flatten again and let it brown).
  10. Garnish with green scallions and the sunny side up egg.  (And the green beans if you served it on the side).
Enjoy!  I hope this recipe finds you well :)


Korean BBQ Chicken Kimchi Lettuce Wraps

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Another Pinterest challenge.  It was fun to make and delicious.  This recipe came from Rasa Malaysia.


I made some adjustments of course to the recipe. I made it a full meal by adding shredded cucumber and carrots.  Below is my version of the recipe.  Note: If you are broiling the chicken I highly suggest placing chicken on a sheet pan and rack, no directly on the sheet pan.
It's easier to use two spoon to mix the Korean Chili Paste  into the marinade. 

Beautiful mixture!

Cooling after removed from the broiler. 

Slicing after 5 minutes of rest allows the juice to settle back into the meat.  When you cut meat and you see all the juice flowing out, that is flavor flowing out...you con't want it on your cutting board...that belongs in your mouth!


Korean BBQ Chicken Kimchi Lettuce Wraps

Ingredients

Serves 4
Marinade
  • 1 pound chicken breast
  • 2 tbsp Korean chili paste
  • 1 tsp Korean chili powder
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 1/2 tbsp brown sugar
  • 1/2 tbsp minced ginger
  • 3 garlic cloves, smashed
Companions
  • 1/2 cup Kimchi, sliced
  • 1 head of lettuce
  • 1 medium cucumber, julienne (matchsticks)
  • 1 medium carrot, julienne (matchsticks)

Instruction

  1. Slice large chicken breast horizontally.  
  2. Marinate chicken in a shallow container or Ziploc bag with marinade mixture for 2 hours. 
  3. Grill (until slightly charged) or Broil chicken until cooked through. 
  4. Set chicken aside, let it rest (5 mins). 
  5. Slice chicken. 
  6. Serve chicken with the lettuce, cucumber, Kimchi and carrots.

Overstuffed Avocado Egg & Cheese Melt

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Ohhh yeah! I brought out the big guns for breakfast. This...I'm going to admit, you can't eat everyday (Well I think it depends on your lifestyle...and I'm no dietitian. I'm just saying)! But when you want that guilty pleasure, why not? I know some of you guys have cheat days.  But honestly don't get too deep into it by having a greasy bacon, sausage and egg fest.  This has a whopping 656 calories. But honestly if you ever want to make it more frequently or with less caloric intake, you can do so by halving the amount of avocado and eggs and/or cheese....even just using one piece of bread instead of two.

Overstuffed Avocado Egg & Cheese Melt

Ingredients

  • 2 slices of whole grain wheat bread
  • 1 tbsp butter
  • 2 tbsp shredded Colby & Monterrey Jack cheeses
  • 1/2 Roma tomato (plum tomato), sliced thin
  • 2 large eggs, scrambled
  • 1 medium avocado, smashed
  • salt and pepper for taste (salt of course is optional)
Skipping the salt?  Try boosting the flavor of your meals with herbs and spices.  I recommend the All-Purpose Blends: Take a look 

Instructions

  1. Heat up a medium sized non-stick saute pan on medium heat.
  2. Butter both breads on one side.
  3. Place one of the buttered side bread down.
  4. Sprinkle on half the cheese.
  5. Spread half of the mashed avocado onto bread with the back of a spoon. 
  6. Add half of the sliced tomatoes.
  7. Then add the scrambled eggs.
  8. Top off with the rest of the sliced tomatoes.
  9. Now, this is the tricky part...Sorry!  Spread of the rest of the avocado and cheese.
  10. Place the 2nd piece of bread on top.
  11. Once the bread browns on one side...ahhhh!  You can do it!  Turn the sandwich over!
  12. Brown the other side for one minute or less.
  13. Remove from heat onto a cutting board and cut the sandwich in half with a serrated knife (very important).
  14. And serve :)
  15. Honestly I wish you good luck.  This may be messy!  But it's sooo worth it!

Slow Cooker Bouyon (Haitian Beef Stew)


I've been making a lot of  meals from recipes off of Pinterest.   This recipe is a combination of three:












Bouyon (Haitian Beef Stew)

Ingredients:

(cut in half for a 4 to 6 quart slow cooker )
  • 1 pound cubed beef (beef stew meat)
  • 1 medium malanga, peeled, large diced
  • 1 medium potato, peeled, large diced
  • 1 medium yucca, peeled, large diced
  • 1 medium bonita, peeled, large diced
  • 1 medium chayote, peeledk, large diced
  • 1 plantain, peeled, halved and sliced 1/2 inch thick
  • 1 medium-large carrot, halved and sliced 1/2 inch thick
  • 1 medium white name (yam)
  • 1 stick celery sliced
  • 2 cups frozen lima bean
  • 10 pieces of dumpling ***
  • 1 packet watercress/ spinach (I did half and half)(1 packet is around 2 bunches)
  • 1/4 onion, chopped
  • 1 tbsp minced garlic
  • 2-32 ounces Beef Stock (I really like Kitchen Basics's Beef Stock to me there is no after taste compared to the other popular brand used. 
  • Salt and Pepper
  • 2 tbsp GoRedChef's Haitian Seasoning
*** You can use the dumpling recipe from the first Pinterest link below from Haitiancooking.com

Instructions:

  1. Allow meat to marinate with lime juice and hot water for 10 minutes in a medium sized bowl. 
  2. Make the dumplings
  3. Combine all ingredients in the slow cooker and simmer until the vegetables, dumplings and beef are cooked through.  
  4. Season for taste. 

Pikliz- Spicy Haitian Slaw Condiment


Pikliz 

Ingredients

  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1/4 cup sliced onions
  • 2-3 habanero / scotch bonnet peppers finely chopped
  • 1/2 cup white distilled vinegar
  • 1/2 cup sour orange juice
  • 1/4 cup water

Instructions

  1. In a small bowl, mix together the cabbage, carrots, onion and peppers.
  2. Add to a 1 quart canister.
  3. Pour the vinegar, juice, and water. 
  4. Refrigerate for up to 5 days before use. 

Pikliz on the left, Salsa Verde on the right. 
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