Mongolian Beef Recipe | 蒙古牛肉

Ingredients & Cooking Directions for Mongolian Beef

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Estimated servings: 4

Sauce

3 tablespoons hoisin sauce

1 tablespoon sweet soy glaze

2 tablespoons brown sugar

1 tablespoon soy sauce

1 teaspoon white vinegar

3 tablespoons water

Combine sauce ingredients in a bowl whisking together until sugar is dissolved. Set aside.

Fry Beef

1 ½ pounds flank steak, sliced 5 mm thin against grain

¼ teaspoon salt

¼ teaspoon ground black pepper

½ cup corn starch

1 cup vegetable oil

1.  In a bowl add salt and pepper to cornstarch and whisk to combine.

2.  Add beef slices to cornstarch to coat on all sides.

3.  Turn your stove on high to heat the oil in your pan. The oil will be ready when you place a wooden utensil in the center of the pan and see bubbles around the utensil.

4.  Working in batches, add in beef slices in an even layer to fry on the first side for about 2-3 minutes or until crispy and golden brown.

5. Flip the beef slices and cook on the other side and cook for about 1 minute or until golden brown.

6. Transfer the cooked beef to a plate lined with paper towels. Repeat this process with the rest of the beef slices.

Assemble

2 tablespoons vegetable oil

2 teaspoons minced ginger

2 tablespoons chopped garlic

6 dried red chilies

7 green onions cut into 2-inch strips

Steamed white rice

1.  Turn heat to high and add in oil. When oil gets hot add in dried ginger, garlic, and chilies stir frying until fragrant.

2.  Add in the beef and stir to coat with chili and aromatics for about 30 seconds. Add in the sauce and stir fry to coat beef with sauce.

3.  Then add in green onions and toss with beef. Transfer to plate and serve with steamed white rice. Serve immediately.

Enjoy!

How to Make Gravy | Make Ahead Gravy

Ingredients & Cooking Directions for Gravy

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Estimated servings: 4 cups

1 tablespoon vegetable oil

Turkey neck, cut into 4 pieces

2 cups chopped celery

2 cups chopped carrot

1 cup chopped onion

4 garlic cloves, peeled

1 cup dry white wine

2 quarts water

8 fresh sage leaves

2 bay leaves

¼ cup unsalted butter

¼ cup all-purpose flour

1 teaspoon dark soy sauce

2 teaspoons salt

½ teaspoon pepper

1.  Turn stove on medium and add oil and turkey neck pieces into a medium pot.

2.  Brown the neck pieces on all sides and add celery, carrot, onion and garlic stirring to cook vegetables until onions are translucent.

3.  Add in white wine to deglaze and turn heat to high and cook until liquid reduces to half.

4.  Pour in water, add sage leaves, bay leaves and stir to combine.

5.  When it comes to a gentle simmer, turn heat to low, cook for 1 hour uncovered and skim foam off the top as often as needed.

6.  Remove solids from the broth and strain liquid into a container.

7.  Turn stove on medium low heat and add melt butter in a pot.

8.  When butter is completely melted, add in flour, stirring constantly and cooking the flour for about 3-4 minutes until no longer raw.

9.  Pour warm stock to flour mixture and stir until smooth and has no lumps.

10.Turn stove on high heat to bring to a boil. Then turn heat down to low and simmer for 20 minutes, stirring occasionally. Season with soy sauce, salt and pepper.

11.Transfer to a bowl and serve.

Enjoy!

Homemade Cranberry Sauce Recipe

Ingredients & Cooking Directions for Cranberry Sauce

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Estimated servings: 4 cups

4 oranges

½ cup water

½ cup brown sugar

½ cup granulated sugar

½ teaspoon grated ginger

1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

24 ounces fresh cranberries

1.  Zest oranges until there is 1 teaspoon zest.

2.  Cut oranges in half and squeeze 1 cup juice.

3.  Add all the ingredients in a saucepan over high heat, mix to combine and bring to a boil.

4.  Reduce heat to medium low and simmer for 15-17 minutes. The berries will burst and will eventually break down.

5.  Stir sauce occasionally and continue cooking until sauce has thickened and most of the liquid has evaporated.

6.  Transfer into a bowl and chill until ready to serve.

Enjoy!

Turkey Pho | Cách nấu Phở Gà Tây

Ingredients & Cooking Directions for Turkey Pho

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Estimated servings: 8

Broth

1 large daikon

2 cinnamon sticks

1 tablespoon coriander seed

1 teaspoon black peppercorns

5 whole cloves

5 star anise

1 large onion, peeled

5 ounces fresh ginger, peeled

2 pounds turkey bones

2 ounces rock sugar

2 tablespoons salt

5 quarts water

5 tablespoons fish sauce

1.  Peel and cut daikon into pieces. Set aside.

2.  Break up your cinnamon stick into smaller pieces and add all the spices into a small pan. Toast the spices on a medium heat stove for about 3 minutes or until the spices smell fragrant. Then pour the spices into a tea infuser or cheese cloth, close it up and set aside.

3.  Place onion and ginger on a microwave-safe plate and microwave for 3 minutes to bring out the fragrance.

4.  In a large pot, add daikon, spices, onion, ginger, turkey bones, rock sugar, salt and water. Cover pot with a lid, turn your stove on high heat, and bring broth to a boil.

5.  Turn heat to low and allow broth to simmer partially covered for 1 hour.

6.  Remove daikon, spices, onion, ginger and turkey bones from broth.

7.  Pour broth through a fine strainer into a pot for a clear broth.

8.  Add in fish sauce stirring to combine and taste to adjust seasonings if needed.

Assemble

½ cup rice vinegar

½ cup water

1 teaspoon sugar

½ teaspoon salt

½ red onion, thinly sliced

1 package fresh or dry Phở noodles

Cooked turkey meat

Chopped green onions

Cilantro

Chopped chili peppers

Ground black pepper

Bean sprouts

Thai basil

Lime wedges

Sriracha and Hoisin Sauce

1.   In a bowl, add vinegar, water, sugar, and salt whisking to dissolve sugar and salt. 

2.  Place onion slices in the bowl with vinegar mixture mixing to ensure they are coated with liquid. Refrigerate for at least 15 minutes before serving.

3.  Cook the noodles according to the directions on the package, drain and place in serving bowl.

4.  Place turkey meat and chopped green onions on top of noodles and add in hot broth.

5.  Top with cilantro, vinegar onions, chilis, ground black pepper, bean sprouts basil, and squeeze lime juice on top. Serve with sriracha and hoisin sauce.

Enjoy!

How to Carve a Turkey

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Directions for How to Carve a Turkey

1. Place the turkey on a carving board.
2. Cut through the skin that connects the breast and the leg.
3. Separate the leg and thigh by pushing the leg down. Then slice through the joint with your knife to separate them.
4. Pop the joint at the wings to remove them.
5. Find the breast bone and slice down on one side close to the bone and do the same on the other side pulling the meat away from the bone. Make sure to save the large bones for broths and stocks.
6. Separate the drumstick and thigh by cutting them apart at the joint.
7. Separate the thigh meat from the bone by cutting around the bone and then slice the meat into pieces.
8. Slice the breast meat against the grain into ½ inch thick pieces.
9. Place on serving platter and decorate with fresh herbs.

Enjoy!

How to Roast a Turkey | How to Wet Brine a Turkey

Ingredients & Cooking Directions for Roast Turkey

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Estimated servings: 10

Brine Turkey

2 gallons water

1 cup salt

2 cups brown sugar

1 tablespoon peppercorns

6 sprigs fresh rosemary

7 bay leaves

Lemon peels from 2 lemons

5 peeled garlic cloves

1-15-pound turkey defrosted

1. Combine water, salt, sugar, peppercorns, rosemary, bay leaves, lemon peels and garlic cloves in a large pot. Bring to a boil, then turn off heat and cover the pot. Allow brine to cool completely.

2. Place a large plastic brining bag into a large bowl or pot and place clean uncooked turkey (breast side down) into the bag.

3. Pour in brining solution to the turkey, seal bag and refrigerate for 16 to 24 hours.

4. When ready to roast turkey, remove it from brine, and wash thoroughly with cold water. Then using paper towels, dry cavity and outside of turkey completely.

Roast Turkey

1 yellow onion

1 lemon

4 sprigs fresh thyme

4 sprigs fresh sage

2 sprigs fresh rosemary

½ cup unsalted butter, softened 

1 tablespoon minced fresh thyme

1 tablespoon minced fresh sage

1 tablespoon minced fresh rosemary

1 tablespoon minced garlic

¼ cup melted butter

1 teaspoon Kosher salt

½ teaspoon pepper

1. Preheat oven to 325 degrees Fahrenheit.
2. Cut lemon into wedges and place into turkey cavity.
3.  Peel and cut onion into wedges placing them into turkey cavity.
4.  Place herb sprigs in turkey cavity as well.
5.  To make herb butter, add minced herbs and garlic to soften butter and mix to combine. Set aside.
6.  From the cavity end, gently run your fingers between the skin and meat to loosen the skin being careful not to tear it.
7.  Place herb butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
8.  Brush turkey skin with the melted butter and sprinkle the skin with salt and pepper.
9.  Place turkey in oven and roast for 3 hours 45 minutes (approximately 15 minutes per pound) or until the breast reaches internal temperature of 165 degrees Fahrenheit and the thigh reaches 180 degrees Fahrenheit on an instant read thermometer.
10. Remove turkey from the oven, cover turkey with aluminum foil to rest for 30 minutes, transfer to serving platter, decorate the turkey, carve and serve.

Enjoy!

How to Roast a Turkey | How to Dry Brine a Turkey

Ingredients & Cooking Directions for Roast Turkey

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Estimated servings: 12

Brine Turkey

3 tablespoons Kosher salt
1 tablespoon minced fresh rosemary leaves 
1 tablespoon lemon zest
1-16-pound turkey defrosted

1. To make dry brine, combine salt, rosemary and lemon zest in a bowl mixing to combine. 
2. Thoroughly wash turkey inside and out, drain well and pat dry with paper towels.
3. Sprinkle a third of the salt mixture in the cavity of the turkey and rub the rest all over the outside of the turkey. 
4. Tuck the legs and wings close to the body and place the turkey in a large storage bag to cover the turkey, place on a shallow dish and refrigerate for 2 days.
5. The day before roasting turkey, remove turkey from plastic bag, place it back on shallow dish, and leave in refrigerator uncovered to dry out the skin. 

Roast Turkey

1 lemon
1 medium yellow onion
¾ cup unsalted butter
4 sprigs fresh thyme
4 sprigs fresh sage
2 sprigs fresh rosemary

1. Preheat oven to 325 degrees Fahrenheit. 
2. Cut lemon into wedges and place into the turkey cavity.
3. Peel and cut onion into wedges placing them into turkey cavity. 
4. To make the herb butter, turn heat on medium low and add butter into a small pot. When butter completely melted, add thyme, sage and rosemary. Turn off heat and allow herbs to sit in hot butter for about 1 minute to flavor butter. Remove herbs from butter and place in turkey cavity. 
5. Brush turkey with herb butter making sure to slather it on all over skin.
6. Place turkey in oven legs first and roast for 4 hours (approximately 15 minutes per pound) or until the breast reaches an internal temperature of 165 degrees Fahrenheit and the thigh reaches 180 degrees Fahrenheit on an instant read thermometer.
7. Remove turkey from the oven, cover turkey with aluminum foil to rest for 30 minutes, transfer to serving platter, decorate the turkey, carve and serve.

Enjoy!