My superfresh, My Supermarket in My Neighborhood!

E-mail : superfreshbaldwin1764@gmail.com

Main Menu
Menu

Recipe

Korean BBQ Sauce

2022년 03월 13일

  • 1 cup soy sauce
  • ¾ cup dark brown sugar
  • 2 tablespoons minced garlic
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chile-garlic sauce (such as Sriracha®) (Optional)
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon Asian (toasted) sesame oil
  • 1 ½ teaspoons ground black pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water

 

  1. Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
  2. Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture.
  3. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

Oxtail Stew

2022년 03월 13일

  • 3 pounds oxtails with separated joints
  • Salt and pepper
  • Extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 celery rib, chopped
  • 1 large carrot, chopped
  • 2 cups (475 ml) stock (chicken or beef)
  • 2 cups (475 ml) of red wine
  • 3 whole cloves garlic, peel still on
  • One bay leaf
  • Pinch of thyme
  • Parsley
  • 2 carrots, cut into 1-inch segments, large pieces also cut lengthwise
  • 2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise
  • 2 turnips or rutabagas, cut into 1-inch pieces
  • Extra virgin olive oil
  • Salt and pepper
1. Brown the oxtails: Pat dry oxtails with paper towels. Sprinkle oxtails all over with salt and pepper. Heat 1 tablespoon of olive oil on medium to medium high heat in a 6-quart Dutch oven.
Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside.
2. Sauté onions, carrots, celery: Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent.
3. Add oxtails, garlic, bay leaf, thyme, salt, stock, wine, then simmer: Add the oxtails back to the pan. Add the whole garlic cloves, the stock and wine. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours, until meat is fork tender.

4. Roast root vegetables: One hour before the meat is done, heat oven to 350°F (175°C). Toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through.

5. Skim fat: When meat is tender, remove oxtails from the cooking liquid. Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove. If you are making ahead, at this point you can just put the stew in the refrigerator (let come to room temp first), with the oxtails still in it, and let it chill over night. The next day, scrape off the fat, reheat and then remove the meat from the dish.

6. Strain solids from cooking liquid, reduce liquid: Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer. Discard the solids. Return the liquid to the pan and simmer until reduced by half.

7. Add back oxtails, roasted vegetables: Then add back in the oxtails, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavors to meld. Add some chopped parsley before serving.

Philly Cheesesteak Sloppy Joe

2022년 03월 11일
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon granulated garlic or garlic powder
  • Kosher salt and freshly cracked black pepper
  • 1 yellow onion, diced
  • 1/2 green bell pepper, roughly diced
  • 1/2 red bell pepper, roughly diced
  • 2 tablespoons unsalted butter
  • 1 cup beef stock
  • 5 ounces provolone cheese (7 to 8 slices)
  • 4 to 6 potato hamburger buns, buttered and toasted
  • Pickled banana peppers, for serving
  • Sweet potato fries, for serving
 
  1. Heat the oil in a large skillet with a lid over medium-high heat. Add the ground beef and break it up with the back of a wooden spoon. Sprinkle the Worcestershire, granulated garlic, 1/2 teaspoon salt and some pepper over the beef. Cook, stirring and breaking the beef up frequently, until it is no longer pink and develops a deep brown crust, about 6 minutes. Add the onion and bell peppers. Add the butter and cook, stirring frequently, until the onions and peppers are softened and browning on the edges, about 5 minutes. There should also be browning forming on the bottom of the skillet. Pour the stock into the skillet, a little at a time, scraping up any browned bits. Bring everything to a simmer, reduce the heat to medium, cover and cook until the sauce reduces and thickens slightly, 6 to 8 minutes.
  2. Turn off the heat and lay the cheese slices directly onto the beef mixture in a single layer. Cover and let the cheese melt completely, about 1 minute. Stir the cheese to slightly incorporate. Scoop the meat and cheese onto the buns and top with banana peppers. Serve with fries.
Scroll to Top