Author: Robert Andrews

NYOUM TRAYONG CHAEK
GOI VIT BAP CHUOI
YAM HUA PLEE
NÁM HOA CHUÁ‘I

9 pages of Banana Blossom recipes are published in PDF document.

http://www.xml3.com/family/Recipes/Banana_Blossom_Salad_2.pdf

24 OZ Frozen Grape Juice Concentrate
4 CU sugar
1/4 tsp Rapid Rise Yeast (about half a package)

1. Mix all ingredients in an empty gallon jug (an empty apple juice bottle works great.)
2. Fill with tap water to about two inches from top of jug. This is necessary for expansion
3. Place 12″ balloon over mouth of the jug
4. As the wine matures, the balloon will expand.
5. When the balloon fails to expand (falls over) the wine is ready to drink

Wine yeast is preferable to bread yeast, but either works equally as well. The taste is a bit better with wine yeast.

1/4 CU Cobb smoked bacon (thickly sliced)
1/2 CU fresh corn
1 TBL parsley (chopped)
1 TBL green olives (chopped)
2 TBL olive oil
1/4 CU red onion (chopped)
2 TBL fresh lemon juice
1 TBL of ANY ONE of basil, thyme OR red peppers

1. Cook bacon in olive oil until crispy
2. Break apart bacon and add onion
3. When onion is translucent, add all other ingredients
4. Cook for another 5 minutes, then serve with Pork Tenderloin

CLICK HERE for Avocado Tips and Tricks.  

1 avocado (pureed)
2 TBL sesame oil
2 TBL cilantro
2 TBL lime juice
1 tsp salt

1. Combine ingredients

2. Mix well
3. Store in fridge in plastic ketchup bottle for easy access

1 CU Jerkey Cure (see below)
extremely thin strips of very lean beef tenderloin (trim off fat)

Instructions 1. Marinate 24 -48 hours (use plastic bag for easy agitation)
2. Put in dehydrator for 12-16 hours (jerkey should splinter just a bit when bent)
OR
2. Put in 200 degree oven for 4-6 hours

Special Steps JERKEY CURE:
1/4 cup A1 Sauce
1/4 cup Worcestershire Sauce
1 TBSP Soy Sauce
1/4 cup Red Wine
1 TBSP salt
1 tsp black pepper
1 TBSP cayenne pepper (red pepper)
1 tsp Tabasco Sauce
1 tsp Garlic Salt
1 TBSP Celery Salt

Top prime beef
Crescenza cheese
Chive
Salt
Pepper
Olive oil
spinach

Season raw beef, create flower w/ spinach

Shape beef in tube, very lean, even the filet – pre-freeze 30 min, slice into thin medallions onto paper.

1 TBL Dijon mustard
2 limes
1 TBL EVOO
salt and pepper to taste

Cut the following into thin strips:
Left-over roast beef or chicken
1/2 Red Onion
Red Bell Pepper
1 Mango
Spinach

Instructions
1. Whisk first four ingredients together
2. Toss strips of other items with mixture
3. Put into tortilla and wrap

1 Rib Eye Steak (approx 1 1/2 LB)

Instructions THE DAY BEFORE…
1. Put meat into freezer for about 30 minutes
2. Cut into thin strips (against the grain)
3. Marinate 1 to 12 hours in plastic bag
(Satay Marinade has its own recipe listing)

THE DAY OF SERVING…
1. Place skewers in a pan of water for 30 minutes
2. Prepare Peanut Dipping Sauce (has its own recipe listing)
3. Weave onto skewers.
4. If using Grill Pan, cover handles with Aluminum foil
5. Cook on Grill Pan 4 minutes, or George Foreman Grill about two minutes
6. If using Grill Pan, flip meat and cook 3 more minutes
7. Serve with rice and Peanut Dipping Sauce (see recipe)

1 Flank Steak
1 TBL powdered ginger (or ginger juice)
1 TBL garlic (minced)
1 scallion (minced)
1 TBL red chili powder
1/4 CU soy (Tamari)
1/4 CU sesame oil
1/4 CU brown sugar

Instructions
1. Combine all ingredients except steak
2. Cut steak into thick strips
3. Put marinade in zip lock with steak strips
4. Let sit over night (or at least 4 hours)
5. Soak wooden skewers in water overnight
6. Thread onto skewers and put aluminum foil over ends of skewers
7. Cook on grill very short time… only about 2-3 minutes, flipping after one minute

1 medium sized eggplant (prepared)
1/2 CU EVOO
1/4 CU Worcestershire
1 TBL apple cider vinegar
1/4 CU A1 or other steak sauce
2 TBL honey

Instructions
1. Prepare eggplant with salt as described in Eggplant: Basic Preparation
2. Combine all ingredients (except eggplant) in bowl
3. Toss eggplant to coat, then fry, grill or broil 3 minutes on each side
4. Top with cheese and serve

1 1/2 CU beef broth
1/2 CU low sodium soy
1/2 CU water
1/4 CU rice vinegar
2 TBL brown sugar
2 TBL molasses
2 tsp Five-Spice Powder (see Recipe)
1 tsp crushed red pepper
1/2 tsp black pepper
1 CU onion (chopped finely)
2 LB flank steak (trimmed)
1 TBL hoisin sauce
1/4 CU cilantro
1 TBL sesame oil
8 hoagie rolls

Instructions
1. Saute onions in sesame oil
2. Add all other ingredients except hoisin, cilantro, meat and buns
3. Bring mixture to a boil
4. Add meat and simmer approx 2 hours (or until tender)
5. Remove from heat, remove meat, and let cool 10 minutes
6. Shred beef with a fork, then return to pan
7. Add hoisin sauce
8. Simmer (without a lid) until most of the liquid evaporates, stirring occasionally
9. Remove from heat and let stand 5 minutes
10. Stir in cilantro and serve

Top with sliced cheese
Easy BBQ beef – Buy the same amount of beef already cooked and thinly
sliced from the deli section. You can reduce step 4 to about 15 minutes.

Ingredients 1 CU chicken pieces
linguini or angel hair pasta – enough for two
pasta water – don’t discard
1 CU milk
1 onion (diced)
1 can diced tomato
1 TBL fresh chives
1 TBL fresh parsley
3 cloves garlic
1 tsp corn oil
parmesan and rigiano cheese (used for topping)
chives (used for topping)

Instructions
1. Brown chicken in large fry pan in corn oil
2. Add onion and cook until onion is translucent
3. Add remaining ingredients (except pasta)
4. Cook until reduced to almost no liquid
5. Add 1/4 cup of the pasta water and cook two minutes
6. Add 1 CU milk and bring up to heat
7. Add drained pasta and toss
8. Plate and top with chives and cheese

Substitute 1 tsp for spices if fresh is not available

2 TBL apple cider vinegar
1 CU whole milk

Instructions
1. Mix vinegar and milk
2. Let set for 15 minutes

Butter – Saturated fat increases bad cholesterol and increases good cholesterol.

Margarine – Trans-fat, hydrogenated decreases good cholesterol raises bad cholesterol only slightly.

Artificial margarines – Gums & tropical oils, 80% fat=margarine (hard) like butter,

Taste Winners –
Land O’ Lakes, soft baking butter with canola oil
Olivio, Olive oil spread
Land O’ Lakes, Sweet Cream unsalted butter.

1 LB medium-lean ground beef (formed into patties)
4 strips bacon
1 ripe avocado
1 tsp lemon juice
2 TBL chives (chopped)
2 roma tomatoes (see Special Steps) sliced thin
1/2 red onion (sliced thin)
1 OZ Blue cheese
1 OZ Shart Cheddar cheese
1 OZ Gruyere cheese
4 leaves Romaine lettuce
Ketchup, mustard and mayonayse (to taste) See Additional Notes
4 pepperoncinis or banana peppers (chopped)
2 dill pickles (sliced thin vertically)
salt and pepper to taste

Instructions
1. Fry bacon (not too crisp) and set aside
2. Remove avocado from shell and combine with lemon juice, salt, pepper, chives and chopped peppers
3. Crumble or grate cheeses
4. Cook burger patties being careful not to overcook. Flip frequently essentially slow-cooking them.
5. Sprinkle on cheese near the end of the cooking cycle.
6. Top with remaining ingredients, and serve on high-quality deli-style burger bun using onion and lettuce to protect the bun from touching the meat (keeps it from getting soggy)

Cut the tomato around the equator and ROLL the halves over the sink. This loosens the seeds and removes the part that makes your burger soggy.

For the best taste, use Heintz ketchup, Grey Poupon deli mustard and Hellman’s manynnaise.