Any Home Bakers Here?

[pennyJo1960]

Never heard of it here Bear creek huh

 

[DigMyChicks]

Never heard of it here Bear creek huh

 

[pennyJo1960]

wait a sec it is franz bakery has them

 

[igorsMistress]

igorsMistress, No...this is Jenny Jones Can Cook...on U Tube. If
you cannot find it....let me know and I will post it. It is simple. Aria

Aria, I was talking with my DIL tonight about this and shared the recipe with her as well as the youtube channel info.

She's really excited to try it out! Thanks again.

 

[N F C]

I made Lomo Saltado last night for the second time and think this recipe is worth sharing. It’s a Peruvian dish that I love but have never been able to get right. Last night’s turned out better than the restaurant’s where I learned to love it and my Daughter’s who’s is better.

I used this as my base recipe https://tasty.co/recipe/peruvian-lomo-saltado but modified it using techniques and slight changes from several others. I make the Pico de gallo early in the day so that it has plenty of time to blend the flavors. Adjust both recipes dependent upon how much heat you do or don’t like (I like heat). If you don’t like cilantro substitute flat leaf parsley.

Pico de gallo

1 Red Onion finely diced
2 Cloves of Garlic crushed and minced
½ Cup Cilantro
1 TBS Ground Cumin
1 TBS Black Pepper
1 tsp Mexican Oregano
4 Jalapeno Peppers finely diced
4-6 Tomatoes Coarsely diced
Some folks add salt, but I wait until it’s on the plate
Juice of 4 limes.

Put everything in the bowl and let it set on the counter for a few hours.

Marinade

Slice 1 pound of steak (I used sirloin, but any tender steak works well)
2 TBS Olive Oil
2 Packs of Goya Sazon
2 Cloves of Garlic minced
1 TSP Black Pepper
1 TBS Soy Sauce

Mix it all together and let it set while you prepare everything else. Give it a stir now and again.

Preparation Ingredients (best to keep everything separate)

2 TBS Olive Oil
2-3 TBS Goya Sofrito
1 Red Onion Sliced on the radius about ½ inch thick
4-6 Green Onions sliced about 2” long Greens and all.
2 Jalapeno Peppers minced fine (Aji Amarillo Peppers are traditional, but I can’t get them)
1” of Fresh Ginger minced fine
2 Cloves of Garlic crushed and minced
4-6 Tomatoes Sliced on the radius about ½ inch thick
2 TBS Soy Sauce
1 TBS White Vinegar
1 Pound Hot (cooked) French Fries
½ Cup Cilantro
Cooked white rice

Preparation

This is a stir fry and slight charring is good and adds to the flavor. So I used a wok, a nice heavy cast iron skillet would be great too.

Put the oil in your pan and get it really hot. Add the meat one piece at a time keeping lots of space, only do about half each time. Toss the meat but let it get a bit of a char first, add 1 TBS of the sofrito and toss well and give it a couple minutes to cook into the meat, remove the meat to a bowl and repeat for the rest of it. Empty the pan into the bowl.

Add a bit more olive oil and get it hot. Add the onions and cook for a minute or two, then add the green onions and cook for a minute or two. Add the Jalapeno peppers and the ginger and cook another minute or two. Add the garlic and cook until fragrant just a few seconds. Return the meat and juices to the pan and add the tomatoes. Toss for just a minute or two and then add the soy and vinegar to the pan. Stir and toss to combine and coat everything, then add the French Fries to the pan and toss (some don’t toss the fries and just serve them on the side). Remove from heat and stir in the cilantro. Serve with white rice & Pico de gallo.

TIP

Add canned corn, black beans and freshly diced avocado to any leftover Pico to make a wonderful dip. The extra lime juice is a nice add to tortilla soup base.

That sounds good Bob! Don't think I've ever had any Peruvian food.

Re: the Aji peppers...if I remember correctly (?) Sharron on the b-day thread mentioned growing them. Are they something you could have in your garden next summer?

 

[ValerieJ]

I made Lomo Saltado last night for the second time and think this recipe is worth sharing. It’s a Peruvian dish that I love but have never been able to get right. Last night’s turned out better than the restaurant’s where I learned to love it and my Daughter’s who’s is better.

I used this as my base recipe https://tasty.co/recipe/peruvian-lomo-saltado but modified it using techniques and slight changes from several others. I make the Pico de gallo early in the day so that it has plenty of time to blend the flavors. Adjust both recipes dependent upon how much heat you do or don’t like (I like heat). If you don’t like cilantro substitute flat leaf parsley.

Pico de gallo

1 Red Onion finely diced
2 Cloves of Garlic crushed and minced
½ Cup Cilantro
1 TBS Ground Cumin
1 TBS Black Pepper
1 tsp Mexican Oregano
4 Jalapeno Peppers finely diced
4-6 Tomatoes Coarsely diced
Some folks add salt, but I wait until it’s on the plate
Juice of 4 limes.

Put everything in the bowl and let it set on the counter for a few hours.

Marinade

Slice 1 pound of steak (I used sirloin, but any tender steak works well)
2 TBS Olive Oil
2 Packs of Goya Sazon
2 Cloves of Garlic minced
1 TSP Black Pepper
1 TBS Soy Sauce

Mix it all together and let it set while you prepare everything else. Give it a stir now and again.

Preparation Ingredients (best to keep everything separate)

2 TBS Olive Oil
2-3 TBS Goya Sofrito
1 Red Onion Sliced on the radius about ½ inch thick
4-6 Green Onions sliced about 2” long Greens and all.
2 Jalapeno Peppers minced fine (Aji Amarillo Peppers are traditional, but I can’t get them)
1” of Fresh Ginger minced fine
2 Cloves of Garlic crushed and minced
4-6 Tomatoes Sliced on the radius about ½ inch thick
2 TBS Soy Sauce
1 TBS White Vinegar
1 Pound Hot (cooked) French Fries
½ Cup Cilantro
Cooked white rice

Preparation

This is a stir fry and slight charring is good and adds to the flavor. So I used a wok, a nice heavy cast iron skillet would be great too.

Put the oil in your pan and get it really hot. Add the meat one piece at a time keeping lots of space, only do about half each time. Toss the meat but let it get a bit of a char first, add 1 TBS of the sofrito and toss well and give it a couple minutes to cook into the meat, remove the meat to a bowl and repeat for the rest of it. Empty the pan into the bowl.

Add a bit more olive oil and get it hot. Add the onions and cook for a minute or two, then add the green onions and cook for a minute or two. Add the Jalapeno peppers and the ginger and cook another minute or two. Add the garlic and cook until fragrant just a few seconds. Return the meat and juices to the pan and add the tomatoes. Toss for just a minute or two and then add the soy and vinegar to the pan. Stir and toss to combine and coat everything, then add the French Fries to the pan and toss (some don’t toss the fries and just serve them on the side). Remove from heat and stir in the cilantro. Serve with white rice & Pico de gallo.

TIP

Add canned corn, black beans and freshly diced avocado to any leftover Pico to make a wonderful dip. The extra lime juice is a nice add to tortilla soup base.

Sent that recipe to the printer! Sounds delicious!

 

[ValerieJ]

View attachment 1939905

It got done a lot sooner than I thought.

View attachment 1939906

Well, lunch is on!

View attachment 1939908

Watch for steel shot!

That looks perfect!

 

[N F C]

DH has been out of town but will be back later today. He's going to be my guinea pig for a new roast recipe. (And he's looking forward to it )

 

[ValerieJ]

DH has been out of town but will be back later today. He's going to be my guinea pig for a new roast recipe. (And he's looking forward to it )

Sounds great. My DH left yesterday for the week. I'll be eating leftovers and watching what you all are cooking up with great interest.

 

[N F C]

Sounds great. My DH left yesterday for the week. I'll be eating leftovers and watching what you all are cooking up with great interest.

There's a big difference in fixing meals for 1 vs. meals for 2, right? I keep cheese and crackers on hand for some of those 'just me' meals