Monday, February 11, 2013
Sunday, February 10, 2013
VALENTINE'S WEEK GIFT TO HALAU MEMBERS ...
Enjoy one of my all-time favorite brunches and kitchen fragrances from my childhood!
From The Halau's kitchen to your table ... ALOHA KAU-KAU ... Happy Eating!
FILIPINO-STYLE VEGAN BIFSTEK
2-4 Original flavor Boca Burgers
2 TBsp. Vegetable Oil
1 large onion, sliced in half and slivered in 1/4" long pieces
juice of 1/2 lemon, more or less to taste
1/4 cup Tamari vegan soy sauce, adjust to taste
In an iron skillet over medium heat, brown the Boca burgers in 1 tablespoon of oil, then remove them from the pan and set aside for a moment. In the drippings, add the other tablespoon of oil and add the onions, lemon juice and Tamari soy sauce; stir to incorporate the ingredients. Cook the onions until they begin to carmelize, then add back the Boca burgers. If you prefer a slightly tangier taste, add a little more lemon juice. You might need to add a tad more Tamari to temper the increased amount of lemon juice. Don't worry; you'll want more of the marinade drippings as a gravy. Reduce your heat to simmering temperature and cover the pan for a minute; uncover and stir gently to avoid burning the onions and to cover the burgers in the onions and marinade. Be careful not to render the burgers soggy; they really taste best with a little crispy edge to them smothered in onions and marinade.
Plate and serve (and don't worry about cleaning the pan; that's what the fried rice will do!)
Serves 2-4, depending on how hungry you are. I find that one burger patty per person is plenty.
GARLIC FRIED BROWN RICE
Make a cup of brown rice in the usual manner and allow to cool slightly.
2-3 cloves of fresh garlic, minced (use more to taste)
Himalayan Sea Salt, to taste
In the same skillet you made the Bifstek, return heat to medium and add 1 Tablespoon of Vegetable or Coconut Oil to the pan. Brown the garlic, but do not burn it. Add the rice and season with the Sea Salt to your taste.
Serve the fried rice with your Bifstek and onions!
Optional condiment: Sliced up cherry tomatoes seasoned with garlic sea salt and chopped green onions. Mix it all together in a small bowl and serve alongside your Bifsteak and fried rice on the same plate. (This is actually a must-have side dish, if you really want an authentic Filipino breakfast.)
Optional addition: If you are vegetarian and still eat eggs, this Brunch menu really goes well with fried eggs, over easy, served atop the rice.
Serves 2-4 people, depending on how hungry you are! LOL!
Note: The picture, above, is of the regular Bifstek recipe, which uses thin slices of flank steak (a/k/a skirt steak), that is marinated with all ingredients together in a bowl and refrigerated for 30 minutes. You brown the meat first over medium-high heat to sear the meat and keep it from getting tough; remove from the pan and brown the onions (adding more marinade to make a gravy), then add back the meat into the skillet, quickly toss together and serve hot.