Food Recipe Notebook

INGREDIENTS: Beef Stew: 1 ½ lb chuck roast, trimmed of excess fat 2 tsp crushed garlic 3 tbsp soy sauce 2 tsp Worcestershire sauce 1 tsp black pepper ½ tsp paprika 10 sprigs thyme 1 medium onion ¾ tsp ginger 1 wiri wiri pepper (scotch bonnet or habanera can be used also) 2 tsp oil ¼ cup sugar 1 cup diced tomatoes 1 tbsp ketchup 1 tsp salt Cou Cou: 10 okra, thinly sliced 1 small onion, finely chopped 2 cloves garlic, crushed 6 sprigs thyme 1 cup cornmeal 1 tsp oil 2 cups chicken stock 3 cups water Salt to taste HOW TO COOK: Beef Stew: 1. Place beef in a small bowl and season with garlic, soy sauce, Worcestershire sauce, black pepper, paprika, thyme, onion, ginger and pepper. Mix to combine then set aside. 2. In a heavy bottom pot, add oil and sugar over medium heat.  Let the sugar caramelize, it will melt then turn dark brown and start to smoke.  3. When the caramel is dark brown (not black) ad...

INGREDIENTS: 1 1/3 lb (600g) beef brisket 1 large onion or 1 leek sliced 6-7 garlic cloves 2 Asian leeks cut into 2" slices, each slice quartered and the core removed 1 daikon radish, sliced into 4-5 pieces 1 tablespoon black peppercorn 10 cups water 1/2 lb (200g) Korean fiddle head, re-hydrated, and well rinsed, cut into 2" slices 1/2 lb (250g)mung bean sprouts 1/2 lb (200g) oyster mushroom torn into bite size pieces 4 tablespoon Korean chili flakes 1 tablespoon sesame oil 5 tablespoon Korean soy sauce for soup, gookganjang 1 tablespoon finely minced garlic salt and pepper to taste For the chili oil 1 tablespoon canola oil 1/2 tablespoon Korean chili flakes HOW TO COOK: 1. In a large pot combine beef, onion (or 1 leek), garlic cloves, peppercorn, radish and water. Bring to boil and simmer over low heat for 45 minutes. Reserve the beef and the 5-6 cups of stock. Discard the rest. 2. Shred the beef and set aside. 3. In...