Tag: main course
Gored Gored
Gored Gored
Gored gored is simply beef sautéed in butter and berbere spice. This dish literally takes 5 minutes to make. Top sirloin has the best price point for the tenderness. Serve the beef on injera with spinach or lentils.
Servings: 2
Ingredients
- 1 lb top sirloin cut into 1” cubes
- 2 tbsp butter or neter kiba
- 2 tbsp berbere
Instructions
- Melt the butter over low heat. Mix in the berbere.
- Add in the beef, making sure that the cubes are coated in the spices.
- Turn up the heat to high and sear the beef for 3 minutes.
Berbere Spice
Berbere spice is a building block for all East African cuisine. It has a nice smokey and spicy taste. It is the main spice ingredient in Zigni, Doro Wat, and many other Ethiopian, Eritrean, and Somali dishes. Berbere spice is great on meat, fish, vegetables, and eggs.
Ingredients
- 3 tbsp smoked paprika
- 2 tbsp paprika
- 1 tbsp ginger
- 1 tbsp granulated garlic
- 1 tbsp dried basil
- 1 tbsp cayenne pepper
- 1/2 tbsp cinnamon
- 1/2 tbsp fenugreek seeds
- 1/2 tbsp nutmeg
- 1 tsp white pepper
- 1 tsp cumin
- 1 tsp cardamom
Instructions
- If you have any whole spices, lightly dry toast them in a pan for a couple of minutes. Then grind them in a coffee grinder used for spices only, or grind them by hand in a mortar and pestle. Mix all the spices together.
Guisado a Los Tres Chiles (3 Pepper Stew)
Guisado a Los Tres Chiles (3 Pepper Stew)
Guisado a Los Tres Chiles is pork shoulder stewed in a sauce made of 3 different types of dried peppers. Ancho and guajillo chilies are always the base, followed by a that has some heat. I used puya peppers, but morita, chipotles, piquin, and arbol chilies are all acceptable. This stewed pork is typically served with rice and pinto beans, but is also great as a taco filling with chopped onions and cilantro.
Servings: 4
Equipment
- Blender or food processor
Ingredients
- 2 lbs pork shoulder cut into 1” cubes
- 6 cups water
- 1/4 medium white onion
- 6 garlic cloves
- 3 bay leaves
3 Pepper Sauce
- 3 ancho chilies seeded
- 3 guajillo chilies seeded
- 3 puya chilies seeded
- 4 tbsp sesame seeds
- 1/4 medium white onion
- 4 garlic cloves
- 2 tsp cumin seeds
- salt and pepper to taste
Instructions
- Bring the water to a boil with the pork, onion, garlic, and bay leaves in a large saucepan or Dutch oven. Simmer uncovered for 50 minutes.
- Strain the meat from the stock you just created. Put the meat back in the pan and continue to cook on low.
- Save the stock.
- Dry toast the dried peppers in a sauté pan over medium high heat for 5-6 minutes until they get some color and swell.
- Place the peppers in warm water and let soak.
- In the same pan, toast the sesame seeds for 3 minutes until they start to sizzle. Set aside.
- In the same pan, dry toast the onions and garlic for 5 minutes.
- Add the peppers and sesame seeds back in. Continue toasting for 5 minutes over medium low heat.
- Place the peppers, sesame seeds, onion, and garlic in a food processor or blender with 3 cups of the stock. Purée until smooth.
- Stir in the 3 pepper sauce with the pork over medium heat. Simmer uncovered for 15 minutes. If the meat gets too dry, add in a 1/2 cup of the leftover stick at a time.
- The sauce should be thick. Let rest for 10 minutes before serving.
Steamed Salmon in Black Bean Sauce
Steamed Salmon in Black Bean Sauce
This is a low maintenance and healthy meal that can be made in under 25 minutes. A white fish fillet is typically used for steamed fish with black bean sauce, but I saw some nice salmon steaks at my local Asian market that caught my attention. I purchased a large steak that was 1 lb.; but you can use 2 – 8oz fillets. I like steaks because they are the same thickness all the way through and cook more evenly then a fillet. Line a steamer basket with parchment paper. Make a bed of sliced onion. Lay the salmon steak on top of the onions. Drizzle with olive oil. Pour over all of the black bean sauce and top with green onions. Wrap up the parchment package so excess water doesn’t dilute the sauce. Steam for 15 minute. If using fillets, steam for 10-12 minutes. Serve with steamed rice. You can also add a vegetable of your liking to the salmon while steaming such as asparagus.
Servings: 2
Equipment
- steamer
Ingredients
- 1 lb salmon steak or 2 – 8oz fillets
- 1/4 white onion thinly sliced
- 1 green onion chopped
- 1 tbsp olive oil
Black Bean Sauce
- 2 tbsp fermented black beans
- 1 1/2 tbsp shaoxing cooking wine
- 1 1/2 tbsp oyster sauce
- 2 garlic cloves minced
- 2 tsp ginger grated
- 2 tsp sugar
Instructions
- Mix all of the sauce ingredients together. Set aside.
- Line the inside of a steamer with parchment paper. Put a layer of sliced onion over the bottom. Place the salmon steak on top of the onions. Drizzle with olive oil. Cover with the black bean sauce and green onion. Fold over the parchment paper to cover up the salmon. Place the cover on the steamer and steam for 15 minutes.
- Let rest before serving.
