beef and pork stuffed peppers

i was away on vacation, visiting my sister and together, we made something up and i coined a new term. this recipe will appear here soon after i finish perfecting what to put in it. until then, i'm going through my backcatalogue and hoping to improve on some things that i made in the past. the is one of the first dishes i ever tried to make. that time, i was just throwing random things that i could find around the house. this time, everything is a bit more calculated, but feel free to substitute or add anything you want.

1/2 lb. ground beef
1/2 lb. ground pork
1/2 medium onion
5 garlic cloves, minced
ginger, minced
1 cayenne pepper
2 green bell peppers
2 red bell peppers
2 yellow bell peppers
1 can olives, sliced
1 can tomato soup
1 can tomatoes, diced
1 can chili beans
3/4 lb. cheddar cheese, shredded

1 cup brown rice
garam masala
ground cardamom
cumin powder
chili powder
worcestershire sauce
rice vinegar
soy sauce
tabasco sauce
lemon juice

- in a large skillet, brown ground beef and sausage
- once drained, add vinegar, cardamom, cumin, chili powder and garam masala; put into large pot and heat on medium-low
- in same skillet, add onion, garlic, ginger, and cayenne pepper; cook on medium heat for 5 minutes, then add the large pot
- heat large pot on medium and add chili beans, tomatoes, olives and tomato soup; mix
- add tabasco, lemon juice, worcestershire, soy sauce, oregano, basil and salt; mix thoroughly; boil rice and add to mixture
- bring separate pot of water to boil; cut tops of bell peppers off and remove innards; cook peppers for 10 minutes or until slightly tender
- on medium-low heat, add cheddar cheese and allow to simmer
- preheat baking oven to 350°; drain peppers and allow to cool
- on baking sheet, add mixture inside of peppers and cook in oven for 25 minutes
- when oven sounds, sprinkle cheddar cheese on top of peppers and place back in oven until cheese melts


shrimp creole jambalaya

i remember trying to make jambalaya many years ago and i screwed it up so badly, i had to turn it into chili. this time, i completed what i started out to make - a dish with spanish and french influence. most jambalaya recipes i've seen include chicken, but i decided to leave it out and substitute with some other things.

one note, if you don't want to make it as spicy as i have, replace the serrano and jalapeno peppers with something not as high on the scoville scale.

canola oil
3 garlic cloves
ginger, sliced
green pepper
medium onion
3 serrano peppers
3 jalapeno peppers
15 oz can, crushed tomatoes
ranch style beans
pre-cooked shrimp
ham steak, cubed
2 andouille sausage, sliced
5 pieces of bacon, 1 in. slices
lemon juice
worcestershire sauce
tabasco sauce
sriracha sauce
ground coriander
chili powder
cajun seasoning
4 cups, brown rice

- heat canola oil in pan and add garlic and ginger
- add peppers and onion and sautee for a few minutes
- remove mixture with slotted spoon and put in large pot on low heat
- in same pan, add sausage, ham, pre-cooked bacon; add lemon juice, worcestershire and tabasco sauce;
- add paprika, coriander, and chili powder; stir until light brown, then add shrimp for 2-3 minutes
- remove meat mixture and add to large pot
- add in ranch beans and crushed tomatoes and stir on medium heat; add in lemon juice, sriracha, cumin and cajun seasoning
- in separate pot, bring brown rice to bowl
- when rice is ready, drain and then add rice to large pot
- stir mixture on low heat, add salt as necessary

when ready, put it in a bowl and in your belly!


beef stir-fry with water chestnuts

one note... my last post conveyed my intent to create two dishes and to post 2 new dishes. one part was accomplished in that i made two dishes, but the second part did not take place, due in full part to the total crash of my laptop 2 weeks ago. i lost all the pics of the dish which ended up being the best lasagna that i've made to date, so it just means that i'll have to make it again... hmmm...

anyways, here's a new one for y'all to dig into and my first real foray into the world of asian cuisine... specifically, chinese food. i figure if i'm going to order it up or eat at these various locations, i might as well give it a shot. and the attempt turned out quite magnificent.

corn starch
lemon juice
sriracha sauce
canola oil
curry powder
cumin powder
ground coriander
fennel seed
black peppercorns
mustard seed

1 lb. sirloin steak, cut into thin strips
3 garlic cloves, minced
ginger, minced
4 green onions, chopped
6 asparagus stalks
2 tomatoes
green pepper
water chestnuts
baby corn
bean sprouts
snow peas
soy sauce
worcestershire sauce

- create beef marinade by adding 1.5 tbsp corn starch, 1.5 tbsp soy sauce, 1 tsp worcestershire, 2 tbsp of water 1 tbsp canola oil; mix until smooth, add in beef and marinate for 1 hour
- heat oil in large pan on high, add mustard seed, peppercorns, fennel, garlic and ginger
- when garlic is light brown, add in marinated beef and cook on medium heat
- when beef has reached desired color, removing beef with slotted spoon and set aside
- add green onion, green pepper, asparagus, water chesnuts, baby corn, bean sprouts and zucchini to same pan on medium heat and cover for a few minutes.
- add beef back and tomatoes, stir and cover on low heat
- create sauce to put over mixture by adding corn starch, soy sauce, water, ketchup, lemon juice, coriander, curry powder, cumin, sriracha and salt; add to pan, stir thoroughly
- boil brown rice in separate pan (or cheat and use a rice cooker like me)

serve mixture over brown rice with tsingtao in hand.