Hibachi Steak and Ribeye with HOTR Happy Sauce (a mix of traditional oriental sauce ingredients with the zing of Sirracha Sauce and the sweet smokiness of American Bourbon and honey).
Make on a traditional Habachi grill, basting with the prepared sauce. OR if you don't have one, the recipe comes with directions for doing it on the stove top with a simple fry or wok style pan or two.
Barkley does his best Dog-Fu look as the grill is fired up.
"Give me the steak".
The sauce just takes a minute to whip up (you can always use dried ginger, but use half the amount listed for fresh). With a little practice with grilling (or stir frying) this is a meal you can make quickly, with about any type of meat, even small, cheaper cuts, or leftovers, adding grains and veggies to make a filling and tasty dinner. The leftovers? Good on their own or wrapped in a whole grain tortilla for lunch.
click on either picture to enlarge
Yum. And the post title is double yum.
ReplyDeleteTop score for what appears to be an awesome meal.
ReplyDeleteMinus 1 point for shameless punnery in the title.
No. No. No.
ReplyDeleteThat's Salmon Janet Evening.
From Some Specific.
gfa
That is a clever title!
ReplyDeleteBrigid:
ReplyDeleteWhen people ask if I surf the internet for porn, I have to admit your blog has often what I would consider "food porn."
Now, time to clean up the saliva from my chin.
I'll be off Tenasillahi this afternoon, wish me luck.
ReplyDeleteNice!!!!
ReplyDeleteYou had me at "salmon". And +1 to Guffaw's suggestion. :)
ReplyDeleteAnd now I have inspiration for dinner. Thanks! :D
ReplyDeleteNow my mouth's watering. May have to break out the venison.
ReplyDeleteJR - if you have a dehydrater, make some "Salmon Candy".
ReplyDeleteGet about a 5 pound fillet(steelhead works well according to my Canadian friends), skin off and removing the pin bones. Cut the fish into 1 inch x 4 inch pieces.
Marinate in:
2 tablespoons kosher salt
2 tablespoons maple syrup
1 tablespoon liquid smoke.
for 36 hours, turning occasionally.
Rinse excess salt then into the dehydrator for about 15 hours at 170f. It should be firm and dry but not crunchy. Very good on its own, or crumbled over cream cheese on your favorite cracker.
Brigid, please give Barkley an extra hug tonight, and a special treat...I just had to put my Charlie down, this afternoon, and it's tearing my heart out.
ReplyDeleteVic