Chicken “steak”

There is this Filipino dish I absolutely love (beefsteak) but since I gave up beef years ago (personal reasons), I haven’t had it since and that kinda sucks. Fortunately, I found some thinly sliced chicken breasts in Chinatown. I mean RICE PAPER thin.

I marinated the chicken for a day by the way:

• Soy sauce
• Freshly squeezed lemon juice
• Sesame oil
• Minced garlic
• Sliced onions
• Pepper

I cooked EVERYTHING in a pan at the same time. Serve with steamed rice.

$ breakdown:

• $2 for a pack of the thinly sliced chicken

PS – a link to the Filipino beefsteak recipe – http://pinoycook.net/bistek-filipino-beef-steak/

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Ginger and Scallion Lobster

This is a staple at Chinese restaurants and it’s incredibly easy (and much cheaper) to make at home.

• Diced ginger
• Diced scallions
• Minced garlic
• Seafood broth (I used chicken broth)
• Salt & pepper

So technically, you’re supposed to coat the lobster with flour and fry it a bit in some oil. I forgot to do this. PLUS, I was dealing with 3 live lobsters..

Anyway, sautee the garlic, ginger and scallions in some evoo and then add about 1/3 to 1/2 C of broth. BTW, this was all in a shallow frying pan. I am without a stockpot (Santa, add this to my list please! Thanks! XO) so I divided the garlic/ginger/scallion broth into a pan and a pot.

I wasn’t too sure how to go about cooking the lobster. Should I steam it? Drop it in boiling water? Maybe bake it? I ended up pan-frying-slash-steaming them. OH GOD, IT WAS HORRIBLE. I screamed each time they died 😦

I pan fried the lobsters first and then stuck them in the pot and covered the pot with foil to garner enough steam. The flour & pan-frying didn’t really work but the lobsters were definitely cooked. Maybe it’s for the best the pan-frying didn’t work because at the end, we had this delicious broth to pour on top over our rice to accompany the lobster.

$ breakdown:

• 3 lobsters for $19 (YES, $19 TOTAL!!!)

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Garlic Mashed Potatoes

I made the best damn mashed taters tonight.  And it’s good for flu/ cold season, because they are loaded with garlic, which helps your immune system fight bad guys!  Plus, you know me, its easy as hell.

12 medium baking potatoes, coarsely chopped (½ yukon gold, ½ red)

2 teaspoons salt

12 tablespoons butter, at room temperature

almost 16oz sour cream, at room temperature

¼ cup finely minced garlic

1 tablespoon (or more) whole milk, at room temperature or warmed

Directions

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream, salt and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended.

Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.   You might not need the milk.  I didn’t need it, because they were already creamy without.

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