Steak and Asparagus Negimaki

Ingredients

· 1 Large Sirloin steak, the thicker the better

· 1 Bunch of asparagus

· 1 bunch Green onions

· ½ Cup Soy Sauce

· ½ Cup Mirin

· Oil

Directions

1. Preheat oven to 400º F

2. Mix together mirin and soy sauce. Set aside

3. Slice steak about ¼ to ½ thick. You want the longest slices possible.

4. Prepare the asparagus and green onions by cutting off tips. There is no need to peel or precook the asparagus.

5. In one slice of steak place 2 stalks of asparagus and one onion. Brush the vegetables and meat with mirin mix. Roll the steak so that the slice does not overlap itself. You may need a tooth pick to secure the meat, or you if rolled tight enough, you will be able to put the ends of the meat in between the stalks of asparagus.

6. Place is a slightly oiled baking dish and brush the outside of the meat with mirin mixture.

7. Place in oven. Brush with mirin mixture every 5 minutes. Repeat until the steak is cooked.

8. When it appears that you are brushing on for the last time, boil the remaining mirin mix. Once slightly thickened, take off heat and brush on Steak one last time when you pull it out of the oven.

9. Serve and enjoy.

Shepard's Pie

This is a simple recipe but time consuming recipe. It has been made vegan by using vegan ground "beef". This is a base recipe and I change it about every time I make it.

Ingredients:
-Ground Beef (vegan or real)
-Cheddar Cheese or Vegan cheese which will melt well
-Potatos
-Mixed Veggies

Directions
1.Boil Potatos




2. Cook Meat, season with pepper, garlic and anything else good.



3. Once meat is browned, add mixed veggies.



4. Once potatoes are done, Mash. I enjoy making into garlic mashed potatoes.



5. Transfer meat/veggies mix to casserole dish. Mix in cheese into meat, and leave layer ontop of meat



6. Put mashed potatoes ontop on meat



7. Bake at 400 for about 30 minutes. or until top of potatoes are golden and crispy. The picture shown below has crumbled Ritz crackers on it.

Creole Seasoning

Ingredients

• 2.5 Tbsp Paprika
• 2 Tbsp Salt
• 2 Tbsp Garlic
• 2 Tbsp Pepper
• 1 Tbsp Onion Powder
• 1 Tbsp Oregano
• Cayenne to taste

Directions

1. Mix all ingredients
2. Store in jar for future use
   

Creole Rump Roast

Ingredients

• 1 Rump roast (about 3 lbs)
• 1 Sliced Onion
• 3 Cups Beef Broth
• 3 Tbsp Olive Oil
• 3 Tbsp Creole Season (see here)
• 2 Tbsp chopped garlic
• 2 Tbsp Corn Starch
• 1/4 Cup Water
  

Directions

1. Preheat oven to 275 degrees
2. Rub entire roast with creole season
3. Heat oil in dutch oven over medium-high heat
   
4. Brown each side of meat, about 3 to 4 minutes on each side
5. Remove Meat and add onions and garlic to oil and cook 1-2 minutes
6. Put roast back in pot and add beef broth
7. Put in oven, uncovered
8. Cook about 1 1/2 to 2 hours or until meat temp is 135 degrees
9. Remove from oven, and place roast on cutting board.
   
10. Place the dutch oven on a stove top and heat over high heat. Stir in cornstarch/water mixture and stir until thickened.
    
11. Slice meat thinly and serve with gravy and mashed potatoes.
    

Orange Pork

Ingredients

Meat

• 3 Pork Chops, cut into strips or cubes
• 3/4 C Flour
• 3/4 C Corn Starch
• 2 tsp Baking Powder
• 1 egg
• 1 C Milk
• 2 Tablespoons honey

Sauce

• 4 tbsp Orange Juice
• Orange Zest
• 3 C Water
• 1/2 C Lemon Juice
• 1/2 C White Vinegar
• 5 tbsp Soy Sauce
• 2 cup packed brown sugar
• 1 tsp minced garlic
• 2 tbsp Honey
• 2-3 clementines wedged (or mandarin oranges)\
• Corn starch/Water
  

Veggies

• 1 C sliced carrots steamed to desire doneness
  
• 1 C broccoli steamed to desire doneness
• 1 C Sliced Mushrooms
• Salt
• Desired Spices
  

Directions

1. In large pot, mix water vinager, orange juice, lemon juice, soy sauce. Put on medium-high heat. While heating mix in zest, brown sugar, honey, garlic. Bring to boil. Add clemintine wedges, cover, and take off the heat. Set aside
2. Heat several inches of oil to 350 degrees. Mix Batter ingredients in large bowl. Mix well. Coat pork pieces in batter and fry in oil. (Avoid allowing pieces to touch. They will stick to each other.) Cook until pork is cooked through. When cooked. Put on plate with paper towel. Repeat until all Meat is cooked.
   
3. While pork is frying, heat small amount of olive oil in fry pan. Put in mushrooms, with salt and other desire spices. Once most the moisture of mushrooms is cooked out, put in remaining veggie. Cook several minutes.
4. Once all Meat and veggies are done, reheat sauce on high. Add corn starch and water mixture to desired thickness. Once thickened and hot, stir in pork and veggies.
5. Serve over rice or noodles.