CULINARY MUSING 285: March 13, 2016 |
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String Beans (snapped, stir-fried separately)
Grapeseed Oil
Red Bell Pepper (cut triangles, stir-fried separately)
Shiitake Mushroom Caps (sliced, stir-fried separately)
Asian Eggplant (cut circles, stir-fried separately)
Filtered Water (as needed)
[reheated together]
Beef Chuck Top Blade Steak [boneless] (diagonally cross-scored
on both sides, grilled)
Rice Vermicelli (steeped, stir-fried)
Filtered Water
Ponzu Sauce (dribbled to taste)
Tamari Soy Sauce (dribbled to taste)
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Smoked Pork Jowl (cubed, sautéed thoroughly in a wok,
removed, diced)
Filtered Water
Sweet Potato (peeled, cubed, sautéed, removed)
Golden Beet (peeled, cubed, sautéed, removed)
Arrowroot (whisked in stock)
[return meet and vegetables, coat in gravy]
Golden Beet Leaves (chopped, sautéed)
Grapeseed Oil
Brown Basmati Rice (cooked)
Pine Nuts (toasted)
Lemon Wedges (squeezed)
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Feel free to exercise thought by
sending me an email
regarding preparation nuances. You may eat easy when you eat ingredients.
(Disclaimer)
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