April, 2018 ~ What's for supper?

Niagara Visitor wrote:Met my son for the best burger ever today............ Jalapeno, bacon, great beef, cheese, onions.  There simply is nothing better! 

bethk wrote:Tonight was a WINNER Dinner!  I'm calling it a Korean BBQ Beef Bahn Mi Taco......

It's my invention and I can call it what I want!  LOL

I sliced up some of the Beef Flap I got at Costco and marinated it in a tiny bit of the Korean BBQ sauce for a few hours.  I made some pickled vegetables with cucumber, radish, carrot, green onion and a small red jalapeno pepper ~ all julienned very small.  Then I made a pickling mixture with rice vinegar, lemon juice, sugar, sambal oleck chili paste, fish sauce and a few drops of sesame oil. The vegetables only marinated about an hour because I didn't want them to get too wilted.

I also shredded some green cabbage to have a bit of crunch in my taco.

I heated some flour tortillas, stacked on some of the grilled beef, added a bit of the cabbage and topped with the marinated vegetables.

A real fusion of cultures and really, really tasty!

Oh, I also stopped at my local Chinese restaurant and got a pint container of sticky rice ~ only ate half so it was really economical (it was $1.05 for the box of rice).

Crybaby wrote:

This looked so good that I copied it and put it in my recipe files. I also posted it here in the Forum Recipes (in the Meats, Poultry, Seafood category).  I have everything but the beef and the Korean BBQ Sauce but you can be sure I'm going to get both really soon.  I even saved the picture in the recipe, too, cause it looked soooo good!

cookingirl wrote:I jus wonder about cooking the sauce for 6 hours... Two hours is the max for me... the patent without garlic, oregano, ?onions, concerns me....

Wonder how it tastes....

Anyone Try it?? sounds good otherwise..

@Niagra,   I love Trader Joe's Organic Tomato Sauce... much better than Newman's... less sodium.. and a fresher taste...got this tip from someone who worked there, in the sample area....

Bugster2 wrote:I know it is all about the tomatoes with Italian sauces but how does the sauce taste with just salt and pepper? Just doesn't seem like it would taste like much without some basil and oregano and garlic, but maybe the six hour cook does something. Tell me more about the sauce taste. I am really curious.

UNCLE JIMMY wrote:

Bugster2 wrote:I know it is all about the tomatoes with Italian sauces but how does the sauce taste with just salt and pepper? Just doesn't seem like it would taste like much without some basil and oregano and garlic, but maybe the six hour cook does something. Tell me more about the sauce taste. I am really curious.

I've done sauce cooking up to 6 hr's, but mainly to thicken it. Sauce cooking changes the taste the longer it cooks. Sort of like caramelizing it.

My mother in law, rest her soul, made a great tomato sauce and meatballs. The critic, was besides me, was my father.
All she used, was mineral oil, and canned tomato sauce, and puree! Salt and pepper, and always in a porcelain pot. She peeled a whole head of garlic, and dropped them in the sauce. That was like 6 or 7 cans of 28 oz tomatoes.
Her meatballs were salt / pepper / beef / egg ,and cracker meal added to the meatball mix. She cooked it slow and low, with the top adjar.
The meatballs were added to the simmering tomato sauce raw, and not fried! ..... The meatballs now, can absorb the flavor of the tomato / garlic sauce. If the meatballs were baked, or fried,they would be sealed, and hamper the ability to absorb that flavor.

My dad loved it so much, he said, "Mary, your sauce is so good, I could drink it from a glass!" hahahahahahaha

UNCLE JIMMY wrote:

Bugster2 wrote:I know it is all about the tomatoes with Italian sauces but how does the sauce taste with just salt and pepper? Just doesn't seem like it would taste like much without some basil and oregano and garlic, but maybe the six hour cook does something. Tell me more about the sauce taste. I am really curious.

I've done sauce cooking up to 6 hr's, but mainly to thicken it. Sauce cooking changes the taste the longer it cooks. Sort of like caramelizing it.

My mother in law, rest her soul, made a great tomato sauce and meatballs. The critic, was besides me, was my father.
All she used, was mineral oil, and canned tomato sauce, and puree! Salt and pepper, and always in a porcelain pot. She peeled a whole head of garlic, and dropped them in the sauce. That was like 6 or 7 cans of 28 oz tomatoes.
Her meatballs were salt / pepper / beef / egg ,and cracker meal added to the meatball mix. She cooked it slow and low, with the top adjar.
The meatballs were added to the simmering tomato sauce raw, and not fried! ..... The meatballs now, can absorb the flavor of the tomato / garlic sauce. If the meatballs were baked, or fried,they would be sealed, and hamper the ability to absorb that flavor.

My dad loved it so much, he said, "Mary, your sauce is so good, I could drink it from a glass!" hahahahahahaha

Niagara Visitor wrote:

UNCLE JIMMY wrote:

Bugster2 wrote:I know it is all about the tomatoes with Italian sauces but how does the sauce taste with just salt and pepper? Just doesn't seem like it would taste like much without some basil and oregano and garlic, but maybe the six hour cook does something. Tell me more about the sauce taste. I am really curious.

I've done sauce cooking up to 6 hr's, but mainly to thicken it. Sauce cooking changes the taste the longer it cooks. Sort of like caramelizing it.

My mother in law, rest her soul, made a great tomato sauce and meatballs. The critic, was besides me, was my father.
All she used, was mineral oil, and canned tomato sauce, and puree! Salt and pepper, and always in a porcelain pot. She peeled a whole head of garlic, and dropped them in the sauce. That was like 6 or 7 cans of 28 oz tomatoes.
Her meatballs were salt / pepper / beef / egg ,and cracker meal added to the meatball mix. She cooked it slow and low, with the top adjar.
The meatballs were added to the simmering tomato sauce raw, and not fried! ..... The meatballs now, can absorb the flavor of the tomato / garlic sauce. If the meatballs were baked, or fried,they would be sealed, and hamper the ability to absorb that flavor.

My dad loved it so much, he said, "Mary, your sauce is so good, I could drink it from a glass!" hahahahahahaha

I hope that this is a typo, surely she didn't use mineral oil!  

Oooops! thank you Lore! hahahahaha..... Had a Senior Moment.

Bugster2 wrote:What? No mineral oil?

Haaaaaaaaa! NO. Not today! I don't know what the heck I was thinking of when I wrote that.

UNCLE JIMMY wrote:

Bugster2 wrote:What? No mineral oil?

Haaaaaaaaa! NO. Not today!    I don't know what the heck I was thinking of when I wrote that.  

bethk wrote:

UNCLE JIMMY wrote:

Bugster2 wrote:What? No mineral oil?

Haaaaaaaaa! NO. Not today!    I don't know what the heck I was thinking of when I wrote that.  

You were probably thinking of the cod liver oil she made you and brother swallow so you wouldn't get sick........YUCK!!!

bethk wrote:When I asked Dane what he wanted for supper he was the one to suggest, "Those beef strip tacos you made....."  So, I guess he liked them

Tonight I cooked them on the 'gas-grill-made-into-charcoal-grill' ~ so nice to have the mess outside and it took no time at all!




I can't eat more than 1 and 1/2 ~ but on soft flour tortillas they are really tasty.