Great Food, All Day Long_ Cook Splendidly, Eat Smart - Maya Angelou [3]
PORK FRIED RICE
2 tablespoons soy sauce
1 medium onion, chopped
3 medium green scallion tops, chopped
2 garlic cloves, minced
2¼ teaspoons canola oil
2 eggs
1 cup cooked pork roast cut into small dice
2 cups cold cooked rice
One 8-ounce can sliced mushrooms, drained
Whisk together the soy sauce and 2 tablespoons water in a small bowl until blended. Set aside.
In a large nonstick skillet, sauté the chopped onion, scallion tops, and garlic in 1 teaspoon of the oil on moderate heat. Fry until soft and translucent.
Remove the onion and garlic mixture to a bowl and set aside.
In the same skillet, heat ¼ teaspoon of the oil, beat the eggs, and fry until cooked through completely, tilting the pan so that the eggs evenly cover the bottom.
Remove the eggs from the pan and set aside. Once cooled to room temperature, cut the eggs into ½-inch ribbons.
Heat the remaining 1 teaspoon oil in the frying pan. Add the diced pork, the rice, mushrooms, and soy mixture, and cook until heated completely. Add the onion and garlic mixture and egg ribbons. Stir thoroughly, and serve immediately.
SERVES 4. Serving size: 1 cup.
PRIME RIB
The Dinner That Never Stops Giving
Marinade
1 teaspoon granulated garlic
1 teaspoon kosher salt
¼ teaspoon black pepper
2 teaspoons Italian seasoning
1 teaspoon lemon pepper
2 tablespoons olive oil
1 teaspoon French’s Classic Yellow Mustard
5 ribs prime roast of beef
½ cup black coffee (optional)
For the marinade, mix together the garlic, salt, black pepper, Italian seasoning, lemon pepper, olive oil, and mustard. Stir well until the ingredients are blended into a smooth mixture.
Spread the marinade over the meat, covering it completely.
Wrap the meat loosely in aluminum foil and refrigerate overnight.
About 1 to 2 hours before ready to prepare, remove the meat from the refrigerator and place in a shallow roasting pan, ribs down. (The ribs will act as a rack.) Allow the roast to come to room temperature.
While the roast is sitting, preheat the oven to 400°F.
Put the roast into the oven and cook for 20 minutes.
Insert a meat thermometer into the densest part of the meat. Turn the oven down to 340°F and cook for 1½ hours or until the temperature reaches 165°F for medium. (For well done, cook for an additional hour or until the temperature reaches 180°F; for more rare, reduce the cooking time to 1 hour or until the temperature reaches 140°F.)
Remove the roast from the oven and let sit for 20 minutes before carving. Carve and serve.
Once finished serving, remove the remaining meat from the bones, wrap the meat and bones separately in aluminum foil, and refrigerate.
Pour the leftover drippings into a saucepan and remove the fat. Add the coffee if you like. Salt to taste. Mix well. You now have a jus.
SERVES ABOUT 12. Serving size: One 4-ounce slice.
OPEN-FACED SLICED BEEF SANDWICHES
Cooked prime rib
2 cups beef stock
1½ tablespoons cornstarch
Salt and pepper
4 thin slices sandwich bread
2 tablespoons coleslaw (optional)
Remove the meat from the refrigerator and slice into 4 thin slices about 1 ounce each. Return the remaining meat to the refrigerator.
Prepare the gravy: Combine the beef stock and cornstarch in a bowl. Add salt and pepper to taste.
Pour the gravy into a skillet and add the sliced meat. Heat the meat in the gravy over low heat for 10 minutes.
On each of two plates, place 2 thin slices of sandwich bread. Place 1 tablespoon of gravy on each slice. Place one slice of beef on each of the 4 slices of bread. Cover with 1 to 2 more tablespoons of hot gravy.
Serve with coleslaw on the side, if desired.
SERVES 2. Serving size: 2 thin slices of beef on 2 slices of bread.
ROAST BEEF HASH
1 pound cooked prime rib
1 tablespoon canola oil
1 medium onion, diced
2 celery stalks, diced
1 white potato, peeled, boiled, cooled to room temperature, and diced
1 cup beef gravy (see gravy for sandwiches)
Salt and pepper