Ecuadorian Carne Colorado

When did I start having an interest in Ecuadorian cuisine? Ever since I found this blog . She is an amazing cook and all the dishes she made is really easy to execute. No, I have never tasted Ecuadorian food before but her recipes are so simple to emulate, it makes me want to try more. I have had great results making empanadas, arroz con pollo, and most recently this carne colorado recipes. They are all delicious.

Carne Colorado
(Recipe Adapted from Laylita's Recipe)
Ingredients
2lb beef (I used London Broil cos that is what I have. Chuck or top round will be perfect for this)
1 large onion
6 cloves garlic
1 Tbsp ground cumin
1 Tbsp ground achiote or annato
1/2 Tbsp oregano
2 Tbsp lemon or lime juice
1/2 Cup of beer
2 tsp salt or more, to taste
3 Tbsp of oil, butter or lard

Methods

1. In a blender, add in the beer, onion and garlic. Process until it turns to puree. Add in the cumin, achiote, and oregano. Process to combine.

2. Cut up the meat to large chunks and place in a ziplock bag.

3. Add in the marinade ingredients to the meat. Leave to marinade overnight or at least 3 hours.

4. In a pot, heat the oil over medium heat. I did not add any oil in mine at all. Add meat and marinade mix into pot. Let the content comes up to boil.

5. Turn heat down to simmer and let the meat braised for 1 1/2 to 2 hours. You will see a lot of liquid coming out from the meat. Stir occasionally.

6. Once you see the oil emerges on the surface, the meat is close to done. Stir content more frequently at this point as the liquid will dry up really quick. It takes another 20 minutes at this point. Adjust seasoning. The recipe did not call for sugar but I added about 1 1/2 Tbsp of sugar in it as I find the stew a little sourish from the lime juice.

7. Once the liquid is all dried up, dish the beef out and serve. The meat is super tender and extremely flavorful.

8. I served my carne colorado with yellow rice, and onion-cucumber pickles. 

Roast Beef on the Grill

I know, it may sound crazy. Roast beef on the grill? The heat has been horrendous lately. I do not wish to turn the oven on at all. The saving grace is the central ac in the house is working great, which keeps the house nice and cool. So when the roast beef craving comes calling in the midst of summer heat, we have to improvise.

Not knowing what to expect since it was our first time cooking roast beef on  the grill, dad and I just have to keep our fingers crossed and hope for the best. 2 hours later, we have God to thank for. The beef came out great. We are so happy with it that Dad and I will definitely make it again for Sunday supper.

Roast Beef On The Grill
Ingredients
4-5lb top round roast
1/4 cup gravy master or Maggi Seasoning
salt&pepper

Directions

This is the piece of top round roast which I picked at the grocery store. You want to pick a piece with a layer of fat at the top.

Step1: Place a wire rack in a pan.

Step 2: Apply gravy master or Maggi seasoning all over the roast.

Step 3: Sprinkle lightly with salt and pepper.

Step 4: Place pan, layered with a cookie sheet on the cool side of a preheated 350F grill. Roast for about 1 1/2 hour.

The roast.

Let roast cool for about 20 minutes before slicing. It should come out medium rare.

Serve with mashed potatoes and gravy.

Montreal Steak on the Grill

Just when you thought you ran out of idea on what to cook for supper during the grilling season, the simplest recipe comes to the rescue. I like mixing my own dry rub for grilling, marinades and glaze but once in a while it is not a sin to turn to the grocery aisle for premix. After all, these companies spent a fortune on research and development to come up with their seasoning products.

When it comes to buying grilling seasoning in a store, I am particularly fond of McCormick. After all, the company started out selling bottles of spices and dried herbs. The Montreal Steak seasoning in particular, in my opinion, is outstanding. So, why not, sprinkle some ready mix rub onto your steak and pour some salad dressings onto the vegetables before grilling. Sometimes the best thing in life is that simple.

Montreal Steak On the Grill
Ingredients
2 lb steak, pick your favorite cut ( we prefer London Broil or T-Bone)
salt
freshly cracked black pepper
Montreal Steak Seasoning

Directions

Step 1: Marinade steak with salt, pepper and Montreal steak seasoning. Let sit for 30 mins in a refrigerator.

Step 2: Preheat grill to 450F. Grill steak for about 10 mins per side for medium rare or test with a meat thermometer till internal temperature reaches 145F.

Step 3: Wrap steak in foil and let rest for 5-10 mins before serving.

Step 4: Serve steak with grilled vegetables, potato salad and beans.

Steak Fajita Fiesta

With summer on its way, Mexican meal will be a staple featured in our household. With all the fresh flavors featured in Mexican cuisine, there is no way I can refused making Mexican food at home. The more popular Mexican dish in the States is Steak Fajita.

Serving steak fajita at home is a lot of work. Nope, it is extremely easy to make the steak fajita. However, Mexican meal has always been known for its delicious condiments: flour or corn tortilla, pico de gallo, salsa, guacamole, crumbled cojita cheese, sliced green onions, sour cream.....in fact the list can go on and on.

To enjoy the full extend of Mexican meal, you definitely need all the condiments that goes with it. What I have come to realize is any missing components from the Mexican dish will greatly deteriorate the full robust flavor that is a great Mexican meal.

Steak Fajita
Ingredients
2 lb Steak, preferably flank steak or London Broil
2 tsp chilli powder
2 tsp cumin powder
1 tsp garlic powder
1/2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper

Directions

Step 1: Combine the chilli powder, oregano, garlic powder, cumin, salt and pepper. Rub the seasoning onto the steak. Refrigerate steak to marinade for over an hour.

Step 2: Preheat grill to 400F or 204C. Grill steak on the hot grill till medium rare, about 10-13 minutes per side.

Step 3: Remove steak from the grill. Let steak rest for 15 minutes before serving.

Step 4: Slice steak thinly, across the grain.

Pico De Gallo or Salsa Fresca
Ingredients
2 tomatoes, diced small
1/3 red onion, diced fine
1 clove garlic, finely chopped
Juice of 1 fresh lime
1 Tbsp fresh parsley, finely chopped
1 jalapeno pepper, seeded and finely chopped (optional)
Salt & Pepper to taste

Directions

Step 1: Prepare all the ingredients.

 Step 2: Combine all the ingredients in a bowl.

Step 3: Mix well. Leave to marinade for an hour prior to serving.

Guacamole
Ingredients
1 ripe avocado
2 Tbsp chopped red onion
2 Tbsp lime juice
1 clove garlic, finely chopped
1 Tbsp chopped parsley
salt and pepper to taste

Directions

Step 1: Halved the avocado. Remove the seed. Scrape avocado into a bowl.

Step 2: Mash the avocado with a fork. I like mine chunky but you can definitely mash it till it is fine.

Step 3: Add in red onion, chopped garlic, chopped parsley, lime juice, salt and pepper.

Step 4: Mix well till combined. Placed seed back into the bowl of guacamole to keep it from browning. Wrap with plastic wrap and place guacamole in a bowl. Refrigerate till ready to serve.


Other Condiments and Side Dishes
Mexican Rice
Sour Cream
Crumbled Cojita Cheese
Taco Sauce or Picante Sauce
Mexican Hot Sauce
Grilled Onions, Peppers and Mushrooms

Dad's Meatloaf

My dad make the best meatloaf in the world. Seriously, his meatloaf is well deserving the title of being the best classic dish in our family's cookbook. I love how dad's meatloaf comes out non-watery, not too overly greasy yet retaining the full flavor of the ground beef. I am not a big fan of using ground beef. I am not even one who ever gets a hankering for hamburger. However, dad's meatloaf is one of those things that I develop a craving for.

Dad's Meatloaf Recipe
Ingredients
1 1/2 lb ground beef
1 onion, diced finely
6 slices of white bread, cut into 1/4 inch cubes
1/3 cup of breadcrumbs
1 Tbsp gravy master or 2 Tbsp of Worcestershire sauce
1 egg, beaten
1 tsp garlic powder
2 tsp Bell's Seasoning
1 tsp salt
1 1/2 tsp black pepper

Directions
1. In a large mixing bowl, combine all the ingredients except for breadcrumbs. Gradually, add in half the breadcrumbs. Mix well till meatloaf appeared dry. Add in more breadcrumbs, if necessary.
2. Preheat oven to 350F or 176C. Place meatloaf mixture into a 9-inch loaf pan. Bake for 50-60 mins. Test by inserting a knife into the middle of meatloaf. Juices should run clear when cooked.
3. Once done, remove from the oven and let cool on a wire rack for 5 mins. When the pan is cool enough to handle, pour off the grease. Place meatloaf on a plate. Place a few paper towels on meatloaf to absorb additional grease. Serve with mashed potatoes, gravy and steamed green beans or other steamed vegetables.

You can also serve meatloaf with a squirt of ketchup.

Satay Kajang Malaysia - Meat

Nothing reminds me of home more than Satay. Be it chicken , beef or any meat of your choice, the robust spice blend in the meat marinade screams spice island all over. I love satay, it is grilled, charred and delicious. Personally, I think this dish showcases the expertise in spice usage.

It will be impossible to mention satay without associating the dish to its famous birth place, Kajang. After all, we have an entire town in Malaysia devoted to this one dish. Malaysian satay is different from its Thai neighbor's. It is always grilled unlike the fried Thai's version and is always served with the standard condiments of cucumber, red onions, pressed rice and spicy sweet peanut sauce. 

In the States, most Malaysian restaurants will not served the dish with pressed rice, mostly out of cost saving reason. However, ask any Malaysian, and they will tell you the dish is incomplete without a good serving of nasi himpit or ketupat (pressed rice in palm leaves) and peanut sauce. For that reason, I will present to you the recipe in a 3 part series: the meat, pressed rice and of course, the peanut sauce.

Try the recipe and I hope you will enjoy it as much as we do.

Satay Kajang Malaysia
Ingredients
2 lb chicken, beef or any meat of your choice, fat trimmed off and cut into 1/2 inch cubes
30 wooden skewers, soaked in water for at least 3 hours

Marinades
4 shallots
1 large onion, cut into wedges
2 inch piece of galangal or 2 tsp galangal powder
3 inch piece of fresh turmeric or 3 tsp turmeric powder
1 inch piece of ginger or 1 tsp ginger powder
2 stalks of lemongrass or 3 Tbsp frozen lemongrass or 2 tsp lemongrass powder
3 cloves of garlic
1/3 - 1/2 cup sugar
2 tsp salt
1 Tbsp cooking oil

Directions

Step 1: Cut the meat into 1/2 inch cube.

Step 2: Combine all the spices in a food processor. Blend till fine. Combine blended spices with sugar, salt and cooking oil. Mix till well combined.

Step 3: Combine meat with spice mix.

Step 4: Mix till well combined. Let meat marinade for at least 3 hours, preferably overnight.

Step 5: Using a wooden skewer, place at least 6 cubes of meat per stick. I like to do 8 pieces of meat.

Step 6: Preheat a grill to 400F. Grill meat till cooked and slightly charred, about 5 minutes per side.

 Serve with pressed rice, sliced cucumber, onions and spicy peanut sauce.

Prime Rib Roast

I have not met anyone, who likes beef, can refuse a serving of Prime Rib Roast, ever. So, what do you do when your local grocer put the semi-boneless rib roast on sale for half the price? You pick the best looking cut of beast and run home with it. Not before you pick up the trimmings for a good salad and potatoes, of course.

There is something about prime ribs that brings out the primitive carnivore in me. Perhaps it is the juicy, rare meat or maybe the layer of fat surrounding the prime rib. Or perhaps the crust built on the outside of the roast or just maybe, the bone attached to the prime ribs bring out the primitive instinct in all of us. Whatever it is, it is one darn good tasting meat.

The best thing about prime rib roast is the ease of making it. I know I have the tendency of saying how my recipes are easy but believe me, it really is extremely easy to make. All you need is a good hunk of prime rib roast, an instant read thermometer and you are well on your way to having a great meal.

There are many ways of making prime rib roast. Some people will tell you to season it with herbs, garlic, salt and pepper. I do not particularly like to salt the prime rib roast as salt tends to draw out moisture. All it needs is a good sprinkling of black pepper. For once, it is a good thing to be plain and let the meat does all the talking.

Prime Rib Roast
Serves 6-7
Ingredients
5 - 6 lb prime rib roast (if previously frozen, make sure it is completely thaw before roasting)
freshly cracked black pepper

Directions
1. Place a wire rack in a roasting pan. Preheat the oven to 450F or 232C.
2. Place the roast on the wire rack. Sprinkle the roast generously with freshly cracked black pepper.
3. Place roast in the oven for 15 minutes.
4. After the 15 minutes mark, turn the heat down to 325F or 162C. Continue roasting for 1 hour 30 minutes. Check with an instant read thermometer. You are looking for 120F or 48C. Roasting time varies, depending on thickness. Our roast took 1 hour 45 mins to reach 120F.
5. Once it has reached the temperature, remove it from the oven and cover the roast with foil. Here comes the hardest part, let the roast rest for at least 30 minutes on the counter. The temperature will rise to 145F or
63C, which gives you a nice medium rare roast.

7. Carve roast about 1 inch thick. 

6. Season roast with salt. Serve with salad, mashed potatoes, gravy, baked beans, macaroni salad or rice.