Beef and Sweet Potato Stir-Fry

Beef and Sweet Potato Stir-Fry
Serves 4

1.5 lb beef, thin strips
pinch of ground cinnamon
2 Tbsp soy sauce
1 Tbs oyster sauce
1 tsp crushed red pepper flakes
3 cloves garlic, minced
1 Tbsp fresh ginger, minced
2 sweet potato, diced into 1 inch chunks (about 2.5 cups)
1 lbs asparagus, cut
1 smaller onion, thin sliced
1 can water chestnuts
Chicken stock, slurry

Directions

1. In a medium mixing bowl, add beef, applesauce, cinnamon, cloves, soy sauce, red pepper flakes, garlic and ginger. Toss to combine and set aside to marinate.
2. In a medium pot, add sweet potato chunks with 2 1/2 cups of water and bring to a boil over high heat. Once boiling, cook for 5-7 minutes until soft but still firm. Remove sweet potato with strainer or slotted spoon; do not drain water.
3. Return water to a boil. Add green beans and boil for 4 minutes, until soft but still firm. Drain and set aside with cooked potato.
4. In a large wok or skillet, add coconut/olive oil or butter over high heat. Once hot, add beef mixture and onion, tossing quickly until done, about 3 minutes. Then toss in spinach, sweet potatoes and beans. Cook for 1- 2 more minutes and serve!

Soto Ayam (Indonesian Chicken Noodle Soup)

Soto Ayam (Indonesian Chicken Noodle Soup)
Serves 6-8

Soup:
2 lbs chicken thighs, whole
6 cups water, at least
1/2 red onion, sliced
8-12 oz vermicelli or rice sticks, etc.
2 star anise
1 tsp allspice
1 tsp cinnamon
1 can coconut milk
2 small potatoes, cubed
1.5 cups bean sprouts
1 small napa cabbage, thin sliced.
Juice and rind of 1 lime

Spice Paste:
1 tsp pepper
1 tsp corander
1/2 tsp cumin
1/4c macadamia, walnuts, almonds
1/2 red onion
4 cloved garlic
1 inch minced ginger
2 tsp tumeric

Start by boiling the chicken and onion in the water. Once the chicken is cooked, remove, remove skin and bones, and shred the chicken. Keep the soup.
Grind the spice paste and reserve.
Cook the noodles.

In a side pan, fry the spice paste and lime rind with some oil for a few minutes, until it smells very good. Bring the soup to a boil and mix the paste in. Also add the spices for the soup. Add the potatoes, and cook until they are almost done - maybe 10 minutes.

Mix in the chicken, cabbage, and coconut milk, and bring back to a boil, adding water or chicken stock if it looks like there won't be enough once the noodles are added back in.

Once the cabbage is done wilting and cooking, add in the noodles, heat through, and finish with lime juice, fried shallots, sriracha, cilantro, scallion, etc.

Grilled Sausages and Vegetables on Polenta

Grilled Sausages and Vegetables on Polenta
Serves 4

1 lbs italian sausage, whole
2-3 zucchini, thick strips
1 small onion, sliced thick
2 med sweet potato, thick sliced, skin on
1 log polenta, or 8oz instant polenta
1 tomato, diced

Mix all the vegetables up with some oil, and salt and pepper them. Prick the sausage casings

with a knife to let out juices during cooking.
Grill everything until done.
Service with polenta with some tomato mixed in, plus maybe herbs and parmesan.

Black-Bean and Mango Salsa

Black-Bean and Mango Salsa
Makes about 1 qt

1 can black beans, drained and rinsed
1 large mango, diced
2 regular tomatoes, diced
1 jalapeno, minced
1/2c diced red onion
Juice of 1 lime
1T olive oil
salt and pepper
1 large handful cilantro, chopped

Mix it all up, season, and serve.

Pan Fried Curried Jerk Pork Chops with Mango Salsa

Pan Fried Curried Jerk Pork Chops with Mango Salsa
Serves 4

Pork/Plaintain:
4 cloves garlic, minced
2 teaspoons thyme
1 teaspoon brown sugar
1 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1 teaspoon curry powder
1/2 lime, juiced
4 prepped pork chops, about 2 lbs.
4 very dark plantains, cubed
Vegetable oil, for frying

Combine the garlic, thyme, brown sugar, allspice salt, pepper, cayenne, and curry powder. Rub into all sides of the pork chops, and let sit 30 minutes.

Heat oil in a very large pan (or grill them). Sear 3 minutes per side over med-high heat. Turn down heat and cook longer if necessary to get them done. Remove and let sit while plantains cook.

Heat more oil in the same pan, and cook the plantains for about 5 minutes, stirring often. Deglaze with the 1/2 lime's juice and water if necessary right before serving with the following mango salsa and rice if you want.

Mango Salsa:
1 mango, peeled, seeded and chopped
1/4 cup finely chopped red onion
1 Tablespoon cilantro, chopped
1 jalapeno pepper, finely chopped
Juice of 1/2 lime
salt and pepper

Combine in a bowl and chill for at least 15 minutes to allow the flavors to meld.