I have been experimenting with more exotic cooking than I usually do. I have been using recipes from Facebook, along with some sent to me by a friend who just loves to read about and watch cooking. It has been a learning experience, to be sure.
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I would give you the recipe I used for the slow cooker bar b q Chinese pork, but it is on the Cook’s County site and I am not a member. I overcooked the pork a little because I have to cut down a recipe for 8 to serve just 2 and there are inherent problems. But it was very tasty even so, it tasted very much like the Ghinese take out food. I also fried rice, with peas and carrots and fried egg. The thing to know about that is the rice needs to sit at least 2 hours to dry out before you fry it. I used the frozen rice in a bag that microwaves for 3 minutes. It worked fine and I was quite impressed with it. I watched a few YouTube videos to find the basic idea and then ran with it. I had to go to as asian market to get “five spice powder” and while there I got some small pork and shrimp dumplings and sweet and spicy sauce for them. We agreed that the meal was worthy of praise and ate it all.
Next, I saw a short video on Facebook, making Beef Wellington, but a short cut version. I watched it and wrote down the steps and cooked it. I went to the butcher counter and the kind butcher cut two lovely little fat filet mignons for me. I was surprised that he custom cut them, I am not in the habit of buying such steaks. Here is the recipe as I wrote it:
Easy Beef Wellington
2 filet mignons
Sear steaks all around.
Melt 3 TBS butter in saute pan. Add 1/3 c chopped onions, 6oz chopped mushies, 1 clove minced garlic, sauté a couple of minutes. Add ½ tsp salt, ¼ tsp pepper, ¼ c sherry, mix well, boiling until the alcohol is burned off and the butter is left. Remove from heat.
Spread 1 TBS Dijon mustard on top of steaks. Cut 1 puff pastry sheet in half, long way, and place on saran wrap. Scoop mushie mix into middle of each pastry, put steak on and top with rest of mushie mix. Wrap pastry around steak, roll up in saran, twist ends tight and mold into soft mounded ball. Brush top with egg wash, bake at 425 for 25 min. Let rest and then eat! Here is the video on Facebook.
https://www.facebook.com/tiphero/videos/10154533206568761/
When I cut into mine, it looked just like this! I was stunned.
Next up is chili rellenos. I’ll let you know.