Chinese Spareribs with Teryiaki Glaze

Baby Back ribs or Spareribs, about 3-4 lbs

chinese five spice powder

Black pepper

brown sugar

sesame seeds

scallions, cut on bias

Glaze:

3/4 cup low sodium soy sauce

1 cup orange juice

1/4 cup hoisin sauce

1/4 cup ketchup

3 TBS rice vinegar (red wine vinegar would also work)

1/2 cup brown sugar

2 garlic cloves, smashed

1 inch piece ginger, peeled and smashed

1 red chili pepper

In a small bowl, mix about 1/4 cup chinese five spice powder, 2 Tbs brown sugar, and pinch of black pepper. Rub spices all over ribs until generously coated, both sides. Place in a single layer of a baking sheet/pan, cover with foil and bake for at least 2 to 2 1/2 hours on 350 degrees. Meanwhile, prepare the glaze.

To make glaze. Place all ingredients in a non stick medium saucepan over medium heat. Whisk all ingredients well to combine. Bring to a boil, then turn heat to low and simmer for about 20-30 minutes or until the glaze is nice and thick. It may take longer than 30 minutes to reduce down.

Once ribs are done, slather all over with glaze, both sides. Be careful, the ribs are super tender and will pull apart. Turn oven heat up tp 425 and place back in over, basting every few minutes until browned and crispy. About 10 mintues...Watch carefully, they will burn if left in too long!! Once they come out of the oven, baste one more time with glaze, cut into pieces, top with sesame seeds and scallions.

Thai Fried Rice

2 Tbs. Peanut Oil

2 chicken breast, sliced on a bias, very thin

1/2 pound shrimp, cleaned

2 gloves garlic, chopped

1/2 onion, sliced thin

1 red pepper, sliced thin

1 egg, lightly beaten

1/2 tsp. fish sauce

2 -3 cups jasmine rice, cooked

1 Tbs. soy sauce
1/2 tsp. fish sauce
pinch of sugar
1 cup bean sprouts

3 scallions, sliced on a bias

1/2 tsp red pepper flakes

1 pkg oriental fried rice seasonings (optional) (found in asian market or asian section of market)

1 lime, sliced

1 tomato, sliced

First off, cook the Jasmine rice, a little undercooked and cool in refrigerator. This recipe works best when rice is cold.

Heat a wok until nice and hot and pour in 2 TBS peanut oil. Immediately toss in chicken and stir fry until lightly browned. Add shrimp and cook about 1-2 minutes. Add onion, peppers and garlic and stir fry about 1 minute until it softens. Add 1/2 tsp. fish sauce while cooking the veggies. Toss in the cold rice and stir to coat well. Push some of the rice aside so you have bare bottom on one side of the wok. Add beaten egg and scramble, when egg is cooked, stir to combine into the rice. Add bean sprouts. Add soy sauce, fish sauce and pinch of sugar. If using the fried rice seasoning packet, add now. Finish by placing rice in a bowl and garnish with red pepper flakes, scallions, tomatoes and lime.

Ground Beef Stroganoff

1 1/2 lbs ground sirloin

1 onion, chopped

2 garlic cloves, chopped

1 pkg sliced mushrooms

olive oil

2 TBS butter

salt, pepper

paprika (sprinkle)

1 cup water
1 TBS flour or mushroom gravy packet
2 TBS tomatoe paste
1 TBS worshestire sauce

2 TBS dijon mustard

1 cup sour cream

Eggs noodles

scallions for garnish

Heat olive oil and butter in a skillet over medium heat. Add chopped onions and cook until slightly carmelized, about 10-15 minutes. Add garlic and sliced mushrooms, cook another 5 minutes until mushrooms have softened and has good brown color. Season with salt, pepper and paprika. Add ground beef and cook until browned. Season meat as well. When meat has cooked, add mushroom gravy packet or flour and 1 cup water. Stir to combine and bring to boil, turn heat to med/low and simmer. Add tomato paste, dijon mustard, worchesthire sauce and cook until sauce has become slightly thickened. Turn off heat and stir in sour cream until well combined. Serve over hot buttered egg noddles and sprinkle with scallions.  Enjoy.