Thai Style Beef Jerky

My kids go nuts over beef jerky, or heck any type of jerky for that matter. It almost sits on the fence of borderline ridiculous as if they have a bag of eat, they pretty much would devour the entire bag, and let’s face it, beef jerky is not that cheap. With that being said, I wanted to introduce them to a Thai style beef jerky that you often find in Asian markets, homemade to say the least. Thai style beef jerky, in my opinion, is a bit sweeter and is lightly coated with sesame seeds. Not only that but once dried, it is lightly fried giving it a wonderful chew. My kids don’t know it yet, but this stuff is a great game day snack and pairs perfectly with a cold beer. (Note, I don’t have the final photo as my kids pretty much devoured the entire batch. Regardless, you get the idea from the photos, I hope.)

Thai Style Beef Jerky Recipe
Thai Style Beef Jerky Recipe

Let’s get started.

  • 2 lbs of beef eye of round roast, or something lean
  • 1 head of garlic, minced
  • 2 tbsp fresh ginger, minced
  • 1/2 tsp salt
  • 1/2 tbsp Maggi seasoning
  • 2 tbsp dark soy sauce
  • 1 tsp cracked black pepper
  • 1 cup of granulated sugar
  • .5 oz of sesame seeds
  • 1/2 cup canola oil

Start by trimming any fat away from the beef. Once removed, thinly slice the beef into about 1/8 inch slices, not too thin, but definitely not too thick. I find it best to lightly freeze the beef before slicing, and using a sharp knife as well.

To a mixing bowl, add the ginger, sugar, garlic, salt, Maggi seasoning, soy sauce, and sesame seeds. Add in the beef, and using both hands, mix really, really well. Wash those hands, cover with plastic wrap, and place in the refrigerator to marinate overnight.

The following day, preheat your oven to the lowest temperature. Mine only goes down to 170, and that is fine. You can also air dry this, laying the beef on your oven racks, and using a fan to constantly blow air on them. Or, you can use your food dehydrator if you have one. I don’t, but really, really want one.

Take your oven racks out. I used all three of mine, and lay the beef along the racks. Some of my cuts were shorter, others longer, but just make sure they are not touching one another, and that they lay on the rack. This can be a bit messy, so I laid paper towel on my counter to make cleaning up a bit easier.

Carefully place the racks back into the oven, and slowly cook these for about 3-5 hours on low and until they are the texture of beef jerky.

When you are ready to make them, after the jerky phase, heat a medium skillet on medium heat, adding the oil, and place however many pieces of jerky that can fit, into the heated oil, and lightly fry for a few minutes per side. Remove, place onto some paper towel, repeat, and then dig in.

My kids were so stoked, not only that there was almost an endless amount of jerky, but a new jerky at that. The sweetness from the sugar, and that balance of ginger and garlic really make this jerky a real winner. Hope you enjoy, and if you want to donate a dehydrator for me, that would be awesome! Kidding.

Mexican Tlayuda

I know what you may  be thinking right off the start. T-what? Tlayuda. It’s essentially Mexican street food, in particular of the pizza descent. Think of great Mexican ingredients loaded onto a cooked, large flour tortilla. This is typically street food, and good Lord is it ever good, and fun to eat. This is a popular snack food, but let me tell you, it can be turned into a meal depending on the ingredients you put onto it. Typically a single tortilla, I was super hungry and decided I would go full force and make this a ‘double tlayuda’. Think of it as an open faced pizzadilla. You can make these with all sorts of your favorite proteins, but I wanted chorizo, a classic Mexcican ingredient, and in particular on the tlayuda. The classic uses some drizzle of lard, but I’m not into that as I am getting enough from smashed black beans cooked in some oil, garlic, and onions.

Mexican Tlayuda Pizza Recipe
Mexican Tlayuda Pizza Recipe

Let’s get started.

Ingredients:

  • 2 large flour tortillas (You can use one if you prefer)
  • 15 oz can of black beans, drained, cooked, lightly mashed
  • Approximately 1 cup of Mexican chorizo, fat strained, and cooked until a bit dry
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp canola oil
  • 1/4 cup of water
  • 1/2 cup of raw slaw
  • 1/4 cup of fresh cilantro, chopped
  • your favorite hot sauce or salsa
  • 1/2 jalapeno, thinly sliced
  • 8 oz bag monterray jack cheese

Start by getting a small pot on the stove on medium heat. Add in the oil, then toss in the onions, cooking a few minutes until lightly softe

Mexican Tlayuda Pizza Ingredients
Mexican Tlayuda Pizza Ingredients

ned, then add in the garlic. After about a minute, toss in the black beans and water. Cook for about 15 minutes on medium to medium-low heat. Once the beans have softened a bit, use a fork, or potato masher, and start to mash the beans. I do not go for a few refried blend on these as I like some texture from the beans. Go about 50/50 on that mash.

OK, next step. Preheat your oven to 350 degrees. Take a flour tortilla, smear some black beans on it, some cheese, and some jalapenos to your liking, (again I  used two on this one as a stack), and place it on a sheet pan and place in the preheated oven. Cook for about 2 minutes, just to cook it slightly to lightly brown.  Once the cheese is slightly melted, remove from the oven.

Stack another tortilla on top. Gently press. Add enough bean mash to lightly coat the the entire top tortilla, then a generous amount of cheese to cover the top, then more jalapenos (if ou desire). Spread the cooked chorizo all over the top tortilla, along with a generous amount of cheese, and place back into the oven. Cook until the cheese is nice and melted, the tortilla nicely browned, and then remove.

Once you remove, shower with some of the raw coleslaw, fresh cilantro, and drizzle your favorite salsa or hot sauce.

Now you can fold this, or you can slice into wedges. I’m a wedge man. Wedges are good.

Mexican Tlayuda Pizza
Mexican Tlayuda Pizza

Holy Moly. If you think about this all together, well you are going to drool. When you eat it, it makes you want to be alone and devour the whole thing so no one is looking. It’s so good, and something that should probably come off the street and onto Mexican restaurant menus. Spice, cheese, crisp, soft, veg. What’s not to love. Make it (stacked or not), and I’m sure you will love it. Enjoy!

 

 

Peanut M&M Bars

We recently joined Costco, and to say the least we love it. I priced things out all of the time as I do the grocery shopping, so you have to watch what you are buying. It’s easy to load things up in their massive carts, but there are items I know my kids are going to go through as they pack their lunches on a daily basis.  On a recent visit I bought a large bag of peanut M&Ms. I figured my wife and kids would go through those pretty quickly as someone is always in the hunt for chocolate, so what a better way to get some nuts into the mix as well.  So one afternoon I was staring at that large bag of M&Ms and decided I would come up with a recipe to surprise my wife and kids when they returned home for the day. That’s when I came up with the Peanut M&M bars, and whoa were these things delicious.

Peanut M&M Bars Recipe
Peanut M&M Bars Recipe

Let’s get started.

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1 whole egg, beaten
  • 1/2 cup creamy peanut butter
  • 1 cup all-purpose flour
  • 1 1/2 tsp vanilla
  • 2 cups of Peanut M&Ms
  • 1 tbsp additional unsalted butter

Pretty simple ingredients for something so perfect.

Start by preheating your oven to 350 degrees.

During this time, add the butter, egg, peanut butter, and brown sugar into a mixing bowl. Mix until you have a creamy consistency, then add in your vanilla and flour. Continue to mix so the flour is nicely incorporated. Next add in the 1 1/2 cups of the peanut M&Ms. Gently stir.

Lightly coat a baking dish, large enough to hold the mixture, and lightly butter the dish.

Peanut M&M Bars
Peanut M&M Bars

Scoop the batter into the dish, then top with the remaining M&Ms.

Place the dish into the oven, and bake for about 30 minutes. The batter should come out clean when inserting your knife.

Let the bars cool before slicing into squares.

These bars are everything you love about a peanut M&M, but they have this added creaminess from that smooth peanut butter. Get a nice cold glass of milk for these puppies. Hope you enjoy!

Garlic and Sage Fries

This past weekend, like most folks in my area, I was out in the yard pulling weeds and hacking down plants only to get ready for the winter. As I walked past one of our planting areas, I realized I had not used a lot of the sage I had planted in the Spring. Sure, I’ve made a couple batches of pasta with sage and brown butter for my kids, and thinking of how much I love sage, especially this time of year, I decided that I would pull a nice handful and come up with a side dish with some roasted chicken I was about to make for dinner. These garlic and sage fries were not only loaded with flavor, but they were baked until crisp and were a perfect side dish for that roasted chicken.

Garlic and Sage Fries Recipe
Garlic and Sage Fries Recipe

Ingredients:

  • 8 yukon gold potatoes, cut into matchsticks
  • 1/2 cup of fresh sage, chopped
  • 2 cloves of garlic, minced
  • 1/4 cup of olive oil
  • generous pinch of salt
  • grated parmesan cheese, optional

Start by preheating your oven to 375 degrees.

Soak your sliced potatoes in cold water for about 5 minutes, then strain, and rinse them, and pat them dry.

Add them to a large bowl, add the garlic, sage, olive oil, and salt, and give a nice toss to make sure the potatoes are lightly coated.

Garlic and Sage Fries
Garlic and Sage Fries

Add the fries to a baking sheet (I like to add parchment paper for easier cleanup), and place into the oven and cook for about 25 minutes or until they are crisp on the outside, and tender on the inside.

Remove, plate, and shower with parmesan cheese.

Talk about a winner, these things didn’t last long on our dinner table, and if you are roasting that chicken along with it, make some grave, and drizzle some of that love all over those fries. Hope you enjoy!