How To Cook Roast Beef Wraps

Whether you are at the pool, on the run, or just trying to hide from the heat at home, wraps are a quintessential summer lunch. You can almost feel yourself cooling off as you bite into the chilled crisp veggies and meat. Wraps are convenient for a busy summer lifestyle because they are portable, can be made ahead of time, and can pack a variety of summer time flavors.
The cooking set up was indirect on a roast rack over a dripping pan filled with 2 cups of beef broth. The drippings of rendered fat and seasonings are captured in the broth making an excellent au jus.
There are two things to think about when using a set up like this.
I cooked it indirect at 250f until it hit an internal temperature of 135f (about 2 ½ hours) and then pulled it to rest lightly covered for 15 minutes. We could have eaten it then but we wrapped it in foil and put it in the fridge for a few hours before slicing thin. Here's how the time/temps worked out. I would have liked the roast a bit more on the rare side of medium rare so next time I will pull it earlier, maybe around 130f. This was twice the size of the normal eye roasts I do so maybe it carried temp longer after it came off the grill. I normally allow 10 degrees for carry over cooking.
Creole Roast Beef Wraps
4 servings or 8 snack portions
4 ten inch wraps (We used MissionSundried Tomato Basil wraps)
½ cup creole sauce (see recipe)
4 leaves green leaf lettuce
1 lb creole roast beef, thin sliced
½ cup roasted red pepper
8 slices French Emmental cheese (or whatever floats your boat)
1 cup au jus
Creole Sauce
2 Tbsp sour cream
3 Tbsp coarse ground creole mustard
2 Tbsp mayonnaise
½ tsp prepared horseradish
¼ tsp garlic powder
¼ tsp sugar
¼ tsp white pepper
¼ tsp kosher salt
1/8 tsp cayenne pepper
1/8 tsp black pepper
Whisk together ingredients for Creole sauce and refrigerate for at least 1 hour to let the flavors combine.Spread 2 Tbsp of Creole sauce on ½ side of a wrap. Top with lettuce leaf, ¼ lb of roast beef, 2 slices cheese, and 2 Tbsp of roasted red pepper.Fold in top and bottom of the wrap and roll up burrito style. Slice in half with a bias cut (at an angle) and serve with ¼ cup of hot au jus.This has been our lunch for the past two days and I am already looking forward to having them for lunch at work tomorrow too!

How To Make Fried Cheese

I laughed super hard last week when I was watching some recorded Rocco’s Dinner Party episodes I had on TIVO. In one of the dinner parties, the chefs were presented with a variety of cheeses from around the world… or maybe just France, can’t remember. Well, they needed to pick and serve a cheese course with their suggested party menus.
Rocco was impressed… shall I say very impressed with a FRIED CHEESE bite he was served by one of the chefs. So impressed, he still was bragging about it yesterday during a Twitter thing we had where the viewers/fans can ask him all sorts of questions directly. I laughed all over again yesterday because I replied to him that fried cheese is wonderful… and I knew I had this “recipe”, if we could call it that, in my Pending To Post file. So… let’s Post it along…
Queso Blanco is mild in flavor because it contains still water, or better said, the whey. But as soon as you fry it, the water evaporates, the flavors concentrate and it becomes a salty, delicious bite that can be enjoyed alone as an appetizer or to complement a variety of recipes…
FRIED CHEESE
There’s not a lot of science involved in the frying of Queso Blanco… but here are my pointers:
Use a non-stick skillet preferably.
You can fry it dry or you can use a bit of canola oil spray. I do not find it makes that much of a difference.
For some reason I have not figured out, my fried cheeses always deflate… but when you order fried cheese at a restaurant as an appetizer or at a party, they’re always breaded and still square. Maybe they freeze them before frying to hold their shape… I do not know because I have not tried it. But, the flavor is there even if the shape changes. And I do not think you need to bread it to get a nice color/presentation either…
Just cut your pieces of cheese and place in a medium-hot skillet. The cheese will start of ooze some water/whey… let it. Leave it there for about 4-5 minutes until the cheese starts to get a brown, caramelized color.
Flip over and brown the other side. It’ll take less time because most of the water in the cheese has evaporated already.
Enjoy it in various ways:
Today I am enjoying it with corn tortilla chips…
You could also place a few slices of fried cheese inside a tostón sandwich. Actually that’s the original way I was taught to make it and eat it. The tofu solution came afterwards when we had to go dairy-free for a while.

How To Cook Tasty Tofu Meat Stew

You will score big at the dinner table with these silky tofu and tasty meat, enjoy this authentic Chinese cuisine right now!
Prep time: 20 minutes
Cook time: 10 minutes
Utensils:
Wok, pot, mixing bowl, serving bowl.
Serves 2
Ingredients:
7 oz. / 200 g tofu
7 oz. / 200 g pork
4 red chilies
1 tbsp. chopped scallion
4 garlic cloves, minced
3 slices ginger, minced
1-2 tbsps. Szechuan peppercorns
1 tbsp. Chili bean sauce
1 tbsp. light soy sauce
1 tbsp. Chinese cooking wine, or dry sherry
1 tbsp. sugar, or to taste
1 tbsp. salt, or to taste
1 cup chicken stock, or water
1 tbsp. cornstarch
1 tbsp. cornstarch, mixed with 4 tbsps. water in a bowl.
3 tbsps. vegetable oil, for stir-frying
Directions:
1. Cut tofu into 1 inch length cubes, blanch in boiling water for 20 seconds, drain well and set into serving bowl then.
2. Slice pork into thin, combine with Chinese cooking wine, salt, and cornstarch in a bowl, let marinate for 20 minutes.
3. Preheat a wok over high heat for 1 minute before adding 3 tbsps. vegetable oil, when the oil is hot, reduce heat to medium, then sauté garlic, ginger, scallion, chilies, and Szechuan peppercorns until aromatic, do not brown, which will take about 30 seconds, then stir into chili bean sauce, stir fry for a minute
4. Stir into light soy sauce, then add cup of chicken stock or water, add sugar and bring to a boil, then add pork slices, cook immediately.
5. When the pork changes color, stir into cornstarch water mixture, mix well, pour them over the tofu in the serving bowl.
6. Sprinkle with your favorite seasonings if desired.

Bean Soup Is A Very Healthy Recipe

Bean soup is an excellent source of protein, and is also a very healthy recipe that you might want to try. This is a delicious dish that you can serve to anyone, especially for vegetarians who need to increase their protein intake. When preparing bean soup, here are some cooking tips that you should keep in mind.
Choose carefully the kind of beans that you are going to cook.As you already know, there are different kinds of beans that you can choose from when you want to make bean soup. Black beans are popular for Latin American, Cajule and Creole cuisine and are also excellent for soups. Asian recipes usually use the red beans. If you want, you can try the different red bean soup recipes of Koreans, Chinese, Japanese and Vietnamese. They all use red beans but there is a difference in the seasonings and the consistency of the soup. There are a lot more kinds of beans like shell beans, white beans, chickpeas and several others. There are also mixed beans that are sold in packs and you could also try them out if you are in the mood to be creative.
Soak the beans before cooking. Dry beans should be soaked before cooking so that it will take a shorter time for them to be cooked. Aside from shortening the cooking time, soaking also makes the beans more digestible. There are two ways on how you can soak the beans that you are going to use. For normal soaking, this will take at least 8 to 10 hours but it will take a longer time for the larger ones. What you do is to wash the beans at least four times and remove any debris. Cover the beans and get back to them when you are ready to make your bean soup. This is a healthier choice and is the one that is traditionally done.When you don't have much time for soaking, what you do is to bring the beans to a boil for one to two minutes. Afterwards, let it sit for at least one hour before making the soup.
Cook the bean soup with enough amount of water. The amount of water used in cooking bean soup is important so that it will turn out deliciously. Whether you are using fresh water or the soaking water, you should see to it that the water is twice the amount of the beans. When cooking bean soup and you want it to have a darker coloring especially when using black or red beans, you will have to use the soaking water. You do have to make sure however that you have washed the beans properly before soaking.
Add salt and other seasonings when the beans are already tender. There are times when because you are rushing, you add the ingredients of the bean soup even when they are not yet tender. However, the salt and the seasonings can disrupt the cooking so they may take a longer time to cook and the flavor will not be that good. So wait when the beans are already tender before you add any other ingredients especially salt.

Braised Chinese Cabbage With Chestnut

The day before yesterday left a lot of chestnuts,so I cook this dish. In fact, this appears to be simple food but taste good to eat. Chinese cabbage is one of the main winter food in China. Just enter the winter,almost every family will save Chinese cabbage. I personally think that Chinese cabbage are very good. I also heard that a lot of foreign tourists also have this feeling. Listen to a friend that foreign tourists often eat up the supply of Chinese cabbage at buffet breakfast in hotel.Today’s special is one dish of the menu in hotel.
About Chinese cabbage:
Chinese cabbage has anti-inflammatory properties.
It is an excellent source of folic acid.
Chinese cabbage is low in calories and low in sodium.
It is also high in vitamin A and a good source of potassium.
Key material:
Chinese cabbage(or mini Chinese cabbage) 200—300g
Chestnut 100g
Seasoning:
1 tsp of Salt
1 tsp of essence of chicken
2 cups of Stock
Before cooking:
1.Clean Chinese cabbage and split it to several of the strip.
2.Scald the splitted cabbage until it is soft.
Cooking processes:
1.Heat up with stock in the pot and cook cabbage and chesenut.
2.Cook about 5 minutes with a little salt then pick the cabbage and chestnut in the serve plate.
3.Go on cook the stock and pour in a little starchy until good combined then pour the cooked stock on the cabbage,dish off.
Attention:
1.If you do not like the stock, you can omit the last step.
2.You can take all with stock into the plate.
3. If you do not have chestnuts,just Chinese cabbage is still delicious.

Christmas Dinner Ideas

Christmas dinner ideas are harder to come by than any other holiday menu. Most people have deep traditions when it comes to their Thanksgiving table, but Christmas presents a great opportunity to try new things, new ideas for the coming new year.Let's start with starch. Potatoes are high in calories, high in carbohydrates, high in starch and sugars. For nutritional value, you're better off with complex grains, but who wants quinoa next to their holiday ham? No one. If we want to change something, let's change the potato.
Holiday eating is about fulfillment of the soul, not the food pyramid, and potatoes are great comfort food to many families. But, instead of the same-old mashed potatoes, how about a new Christmas dinner idea this year, Potatoes Anna?Potatoes Anna gives you the best of both worlds that cooked potatoes have to offer. Starting with a basic sauté procedure, sliced rinsed and dried potatoes are layered over hot clarified butter. After a bit of salt and pepper, and more butter, another layer of sliced potatoes are added. Continue in this fashion until the pan is filled with a daisy-wheel of layered potatoes.
After browning the Potatoes Anna in the sauté pan, cover it with a lid or foil and finish the dish in the oven. This combination of direct source conductive heat along with the indirect convective heat of the oven will give us a new side dish that's brown and crunchy on the bottom while still soft like mashed potatoes in the middle.You'll see why this is such a great potato side dish when you invert the sauté pan onto a plate and witness the beautiful plate appeal of browned potatoes atop layers of soft, steaming slices of fragrant goodness.
Try something new this year and get away from basic mashed potatoes. The New Year is coming; it's time for new traditions, new journeys, exploration and education. Your search won't end with this one Christmas dinner idea, but hopefully it's the start.

Christmas Is Clebrated With A Wide Variety Of Foods In Different Places In The World

Christmas is often a time of indulgence. You get out the family recipes and make foods that you don't normally eat the rest of the year: eggnog, spritz cookies, Buche de Noel or Yule Log and fruit cake. If you are lactose intolerant or have an outright milk allergy, however, everything on that list but the fruit cake is off the menu. There are strategies to help you enjoy Christmas without dairy products.
Rice, almond or soy milk can stand in for cow's milk in many recipes. These milks may have sweetening added, especially rice milk, so adjust the sugar in your recipe as necessary. Shortening can take the place of butter in cookies. You may need to experiment with the original recipe, as the texture may be different with these substitutes. Butter is about 20% water and can make cookies less crumbly. Butter also melts at a lower temperature; the faster the melting, the quicker the cookie will spread. If you use shortening you may want to press down on each cookie slightly for a thin, crisp cookie.
You tried the eggnog recipe without cow's milk, but it just doesn't taste right. Consider a completely different beverage that is still traditional. Hot mulled cider is a classic Christmas drink in many parts of the world and very easy to make. You can keep it warm in a slow cooker, which makes it a good choice for a buffet dinner. Wassail, a fruit punch with cinnamon added, is another popular choice. Wassail can be made with cranberry juice to give it a beautiful color as well as sprightly taste. Either of these drinks may be made with or without alcohol. Serve a Christmas pudding instead of the Buche de Noel. Also called plum pudding, even though it may not contain plums, this traditional English dish can be steamed well ahead of serving time and then reheated - a boon to the busy holiday cook.
Christmas is celebrated with a wide variety of foods in different places in the world. Perhaps there are ethic traditions several generations back that you have never explored. Your great-grandmother came from Mexico - think about tamales and enchiladas with soy cheese as a Christmas Eve dinner, followed by chocolate shortbread cookies for dessert. In the Czech Republic, a fish chowder and fried fish are traditional Christmas Eve fare, with a special potato salad and a variety of Christmas cookies for dessert.