Shalom Family,

Enjoy sister Azarayah’s, of the House of Deacon Abbayael, special dishes. Try them and share with us the outcome.

MHNCBU

 

Shredded Beef Tacos Ingredients:

2-3 lb Chuck Roast
2-3 TBS minced garlic
large onion cut into large chunks
6 oz. can tomato paste
8 oz Beef stock or 2 TBS of Better than Bullion Beef Base
one fresh minced jalapeno pepper (can remove seeds for mild spiciness)
2-3 TBS Olive oil for browning (Not “Extra Virgin” is not good for cooking but, is best for salads and cold dishes so use regular Olive Oil)
2 teaspoons Chilli Powder
1 teaspoon Paprika
2 teaspoons Garlic powder
1 teaspoon of Cumin
Salt and Black pepper to taste (Wait until end to add, once you add too much salt you can’t take away),
Corn Tortilla (warm according to directions
Toppings: minced onion, diced guacamole (squeeze lemon juice to keep from turning brown), chopped tomato, chopped cilantro, lime wedges, roasted jalapeno peppers, sour cream, cheese etc…

Directions: Wash Chuck Roast in cold water and vinegar (if you don’t have vinegar just wash thoroughly with cold water). Place in large bowl and season all sides generously with chilli powder, cumin, garlic powder, and paprika, I add salt at this point I can usually eyeball it but, if you don’t use salt you can omit it or if you’re not good at eyeballing wait until the end to add our salt (can do this step night before and cover with plastic wrap). Heat on med high large pot with Olive oil. Brown roast on both sides (check after 2-3 mins be sure not to burn), just want a brown crust. Throw minced garlic, chopped onion, jalapeno, tomato paste on top, and beef stock or bullion. Fill with just enough water to cover meat. Bring to boil 5 mins, place top on pot then reduce to a med low simmer for 4 hrs or until fork tender. Once meat is tender, shred beef with two forks (I used plastic forks so that I didn’t damage my pot or you can remove the roast to a cutting board and shred then return back to pot). Remove top and reduce liquid by turning heat back up to Med high until most of the liquid is absorbed. Keep your eye on it and stir constantly. Once the liquid is reduced can add salt and pepper at this point.

Roasted Jalapeno directions:
Preheat oven on Broil. Line a baking sheet with foil add 3-4 fresh jalapenos. Place tray on top rack and broil 7-10 mins on each side. You want it to turn black and blister. Remove and place in a zip lock bag so it can steam for 5-10 mins. Peel outer skin layer (black and blistered part) and chop.

 

Korean Stewed Chicken:

Ingredients:
4lbs Chicken wings (cut drum and flat piece at joint)
6 med red potatoes quartered
Large onion cut into large chunks
3 TBS garlic minced
1/3-1/2 cup red pepper powder (can find at asian grocery store)
salt and pepper to taste
1 1/2 cups of baby carrots
1 cup green onion sliced
2 TBS gochu jang sauce (hot pepper paste) optional…can find at asian grocery
1 teaspoon of sugar or honey

Directons:

Clean chicken wings with cold water and vinegar. Cut wings at joints. Turn heat on Med High and in large dutch oven pot or any non stick pot throw all chicken in and lightly brown. Note:Initially water will evaporate then browning will start and be sure to constantly toss about 5 mins. Add garlic and onion and continuing tossing for 2-3 mins. Add red pepper powder, gochu jang (optional),and sugar/honey mix then add water (just enough to barely cover chicken). Bring to boil on high and continue boiling for 5 mins stirring constantly. Reduce to Medium simmer with top on pot for 10 mins. Add potatoes and carrots and simmer with top on pot for another 10 mins. Last 5 to10 mins increase heat to med high with top off…want to reduce liquid to thicken to almost a gravy consistency. Gently stir constantly don’t want to burn or destroy potatoes (try best to keep them from breaking apart). Add salt and pepper to your liking at this point and can even adjust more red pepper if you want it spicier or more sugar/honey if you like it to taste sweeter. Garnish with fresh green onion slices and serve with white rice.

 

Basic Fried Rice:

Ingredients:

3 cups of cooked Jazmine rice
1-2 eggs
3-4 TBS soy sauce
1-2 teaspoonssesame oil
sesame seeds (garnish)
1-2 TBS fish sauce (I use “three crabs” note: it’s only the brand name there’s no crab in it)
1 TBS garlic minced
1/4 cup minced onion
1/4 cup sliced green onion (garnish)
Veg oil or any kind of oil (not olive) for frying
Black pepper or White pepper
Salt if necessary

Directions:
Steam rice…wash rice 3x’s in cold water. Then put enough water to where it covers your knuckles if you were to lay you hand flat top of rice (this works no matter what size pot you have). Bring rice to a boil for 2-3 mins..you want some of the water to evaporate. Give it a stir to make sure rice doesn’t stick to the bottom or burns. Turn heat to low simmer (knotch 2nd to last) and steam for 20 mins. Then fluff entire pot immediately then refrigerate if possible atleast a few hrs before you fry (for best results want rice to be kind of dry and flakey but, this is not necessary if you’re in a rush).

Heat on Med High Add 3 TBS to a pot/wok. The next steps you have to move quickly. Add garlic and brown stir constantly. Throw in minced onion stir constantly until tender. Add egg and scramble until done. Add rice and coat rice with egg, onion, garlic, oil mixture. Can add more oil if necessary but, you don’t want rice to be oily just want to coat rice. Add soy, sesame seed oil, black pepper, and fish sauce. Stir constantly until all rice is coated and has an even color. Can add more soy for darker color be sure not to add too much or it will be salty. Add green onion at end and sesame seeds. Don’t want to add green onion in the beginning or it will over cook.