by ChezSuzanne
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ChezSuzanne's Notes:
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1/4
cup reduced sodium soy sauce
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1/4
cup water
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2
tablespoons rice vinegar
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1
tablespoon brown sugar
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1
teaspoon minced garlic
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1
teaspoon freshly grated ginger
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1
teaspoon grated orange
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1/8
teaspoon sriracha
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1 - 2
grinds of black pepper
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1
tablespoon cornstarch
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2
tablespoons cold water
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Put all the ingredients except the cornstarch and cold water in a small pot and bring to a boil.
Ask the hotline about this step!Dissolve the cornstarch in the cold water. Reduce the soy mixture to a simmer and add the cornstarch water all at once. Start whisking and keep the mixture to a soft simmer. You'll see it thicken almost immediately. Adjust for flavors if necessary and set aside.
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1 1/2
pounds rib eye steak
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3
tablespoons pear vinegar (cider vinegar can be substituted, but try to use pear vinegar)
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2
tablespoon mirin
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pinch salt
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2
Asian pears
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1
bunch scallions (around 8-10 small and medium sized)
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2 bunches bok choy or 1 head Bibb lettuce
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Lightly salt the steaks and let them come to room temperature.
Ask the hotline about this step!Make the pickling juice by combining the pear vinegar, mirin and a pinch of salt in a small shallow bowl. Peel the pears, seed them and slice into thin "french fries". Pop them into the bowl with the pickling juice for 30 minutes. You can use them with that shape, or chop them up into large diced pieces when you get ready to assemble.
Ask the hotline about this step!Heat up 1-2 tablespoons olive oil in a sautè pan. Remove any moistness on the surface of the steaks with a paper towel and sautè them to desired doneness. I cooked mine medium-rare. The amount of time is going to vary depending on the thickness of the meat, the type of sautè pan, and amount of fat in the cut of meat - but I sautèed mine for 3 - 4 minutes per side. Remove from the heat and let site for 15 minutes.
Ask the hotline about this step!Slice the tops off the scallions off so that you're left with the bulb and about 3 inches of green stalk. Carefully slice off the roots and toss the scallions into the pan you used to sautè the beef. On medium - high heat, sear the green onions both sides and reduce the heat to medium - low to continue to cook until the scallions are soft (about 10 minutes). Remove and slice up, if desired.
Ask the hotline about this step!Slice the meat against (across) the grain into strips. If you want, cut them again into small bit-sized pieces. Throw the meat into the pan with the slightly cooled teriyaki sauce and toss to thoroughly coat.
Ask the hotline about this step!Lay out the lettuce leaves. Spoon some of the beef into the center of each one, topped with the chopped scallions. Finish the assembly with the pickled pears. To eat, simply pick up the lettuce cups, place in your palm while folding over the sides with your fingers (think eating a hot dog).
Ask the hotline about this step!If you go the direction of the bok choy leaves, they will not accommodate much filling in each leaf, so you'll need to make at least twice as many. Remove a leaf from the bulb and perform the same assembly as described in the above step. Carefully fold the sides of the leaf over each other and tie together with part of a discarded scallion stalk top. To eat, I hold the part of the leaf the attaches to the bulb, which is pretty sturdy, with my other hand holding the meat filled part, and chomp away at it.
Ask the hotline about this step!Have plenty of Sapporo beer at hand to wash these down with!
Ask the hotline about this step!Thanks so much Texas Ex!! You just made my day! I really appreciate your feedback, especially about the teriyaki sauce. I made it so many times that I'd have to leave the recipe for a few weeks and come back to it and try again.
It happens! Thanks so much wssmom!!
...and as for the recipe -- being a vegetarian, I often vandalize meat recipes, for sauces, techniques, etc. I'll make the teriyaki sauce. What are you grating, orange or orange rind? It orange, how do you grate it?
I know it doesn't look that way, but I'm actually mostly vegetarian now these days but still eat fish, etc a couple times a week. But my husband and the rest of the family hasn't followed me there...on the orange, I meant that I zested the rind with a small zester. A fine grate used for say, parmesan cheese, will work too. I tried putting some orange in it, in one of my many experiments, but it didn't really add much. The zest does. And speaking of vandalizing, I'm looking to use the pickled Asian pears with a cabbage saute that I haven't quite worked out in my head yet.
This sounds great, I don't know whats wrong but I did the same thing I was trying to post a recipe, made it but put off taking photo's until what I thought was the deadline, Oh well, some sort of weird time warp going around here. Anyway this sounds really wonderful.
Thanks so much sdebrango! I'm so glad it's not just me. Crazy that so many of us got time warped!
I made this recipe for pear cake that I made into cupcakes. The grand daughters came over today and wanted to ice them so they are not fit for photo's. I will post some other time. I really thought it was today at midnight, go figure.
I totally understand! All of my grandchildren helped ice Amanda's Chocolate Dump-It cake for the youngest's birthday and it wasn't pretty, but they had so much fun doing it. Looking forward to seeing your pear cake!
Take photos. Maybe this is the true meaning of 'food porn,' or 'refrigerator photo galleries I have known'?
I posted the recipe with the pics of the handiwork of my grand daughters
I did the same thing last week. I thought that we were going to have more time to post for some stupid reason. But oh my Susan! this looks fabulous. We must get together soooon!
Are we all in a time warp, or what? What was it with last week?
Thanks so much Mare - and I'm sooo glad I'm not the only one who's done this. I feel a lot less stupid right now. And yes, we must get together!!! I'll email you over the weekend so we can try to get something set up!!
Was I hallucinating, or last week did we have until midnight EST on FRIDAY to post?
I just can't remember and not sure how to look it up once a contest is over??
Not that I made that deadline either.
Well I think I'm confused a lot these days too - it's not like they changed the rules on 12:01 = Friday. But thanks for the support on this - I need it!
I think the confusion (and I am confused these days) is that Friday is actually one minute after Thursday 12:01.
Maybe we can create a support group...
I've had the same problem, and emailed "editors" about it early this week. Details, details.
Boulangere, I think ChezSuzanne is changing her name for her blog - gosh, so very sorry!
Whew! Okay, as long as ChezSuzanne will drop in on us here, too. Very much look forward to her blog. Thank you!
Yes, Liz is right. I don't want to say much more about it until I actually have it up since it's still a little fluid. I have some motivation now to get it done since I've been invited to write an article due next week that I can link back to my blog - that of course doesn't yet exist. Got that? And I am seriously looking for your blog boulangere!!
Oh, yay for you for being invited to write an article! Where can we look for it? Believe me, I understand fluid.
It will be on the website for California Vegetable Specialties. I recently toured their farm and developed a recipe for Belgian Endive that they liked a lot (which is my Pear, Endive, and Fig Flatbread I posted earlier this week). And a friend of mine runs their marketing. It will more in the way of being a guest blogger for their blog than a formal article in print - but I've gotta start somewhere!
Well, good for you. Those connections are golden. And I do indeed love the Belgian endive in your beautiful recipe. Congratulations!
This recipe looks amazing! Can't wait to try! As a side note, boulangere, start a blog!! Go to blogger.com. They have templates and all. You will be off and running in no time! Let us know when to tune in!
I agree! Another one is Word Press, which has a lot of templates too and seems fairly straight forward. But I'm still figuring it out, I admit. Are there some advantages of blogger.com over wordpress.com do you know?
Thank you both for your very generous advice. I finally have an entire weekend off. The house is going to have to clean itself, I have to get the dogs (and me) out for a serious run, and laundry has to get done. Between loads, Bloggers for Dummies and I have a weekend together. Seriously, thank you for your encouragement. Don't set the timer quite yet, though. My son lives in Reno and he and the wonderful Malary have accounted for all their friends who were at the air races today. He says the city is sort of paralyzed in a group state of shock.
We saw it on the news tonight! How horrible, but I'm sure glad your son, Malary and their friends are all fine. There are a lot of people who aren't. BTW, you must let me know if you ever make it to Reno. We spend a week out of every month in Tahoe - and I go over to Reno all the time!!!
Oh, are you serious?! I'll be there some time late spring, and would love nothing more than to get together. Horrible situation in Reno. Little new is being released on injuries and fatalities. Max says that the site in horrible. Body parts strewn about. Please let's hold a good thought for the city.
Let's definitely do it. We have a fair amount of flexibility in scheduling ourselves up there, so just send me a private email through this site when you know your schedule and I'll make sure I'm up there then!!! Definitely something to look forward to in the spring!!!
It's a serious promise!
And thank so much A_S_P for your kind comments on my better late than never recipe! I'd love to hear your thoughts if you make it! I got so wrapped up in posting stuff about blogging, I totally spaced on thanking you!
OK, I have posted 2 comments and neither are appearing. So this week has gone
For a semi-vegetarian, Susan, your steak recipes rock...Keep us posted re your blog. I hate to see the demise of "ChezSuzanne", though. LOL- Larry read over my shoulder just now and suggested a trip to Costco for rib eyes! He's still swooning over your flank steak.
Whoa, hold the onions! What's this about a "demise?"
Oh, just in the blogosphere. I'm not going to carry the chezsuzanne tag over there since it doesn't really fit a theme and if anything suggests French cooking, which speaks more to my training than to how I cook these days. ChezSuzanne though will still be alive and well here on Food52, for better or worse :-)
And Liz, thanks so much as ever for your wonderful comments!! You can see that my husband L-O-V-E-S beef, so I've probably got more experience at that than most anything it seems. I'll have a little and then give the rest to him. So last night the emphasis was more on the "Semi" part than the "vegetarian" one :)
Wait, Susan - you have another week, right? Anyhoo, for a former vegetarian, you are leading the way with your steak recipes. A rib eye - the perfect steak for me. Gorgeous!
5 minutes later and all my comments suddenly appear...I'd best tend to the pizza in the oven.
Please let me know if you give it a try, Liz! I'd love to hear your and Larry's thoughts!! Have a great weekend!!
Oh, CS, I made the same mistake. If you have time, read the ridiculous headnote I posted: http://www.food52.com/recipes/14457_a_surprisingly_good_sandwich. And this wasn't the only thing I was going to post, thinking I had the luxury of an entire nonexistent day. Sometimes (well, maybe more than sometimes, thinking of Tom Hirschfeld's DA post this week) I wonder what I use to think with. But I am very glad you went ahead and posted this because it looks absolutely fan-freaking-tastic!
I just went to see yours! How funny that we were thinking the same thing today. Such a bummer. And thanks for your comments - it's really a good dish. Rats, rats, rats. :-)
Heck, after the week I had, the good news is that I wasn't (again) rushing to meet a posting deadline. Now I've got all weekend (off!!) to finish the other little ideas and post them sanely. Along with a bagel recipe I've been threatening to post for about 3 months now.
I agree! I definitely want to see your bagel recipe! My big weekend project is to get my blog, finally, up and running by Monday (she writes hopefully)...:-)
I went out last week and bought Blogging for Dummies. I've been thinking about a blog for the past couple of years. Time to get off the dime. I am very much looking forward to seeing yours.
Oh, you've got to start a blog. I've bought a bunch of books on it too, and will try to figure out the widget stuff next. I'm going to be looking for updates from you now on you starting your blog!!
I'll do my best . . . .
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Very nice dish! You really nailed the teryaki sauce--it was a perfect complement to the steak and the pickled pears. Two asian pears produced more than enough for the wraps, but they are tasy in their own right.
Thanks for a delicious recipe!