Beef and Asparagus in Black Bean Sauce

Ahh, this is tasty Chinese take out food that you can make at home faster than the delivery guy can send it. I have to admit, I didn't know what exactly made up "black bean sauce"; I was in the grocery store one day and thought, I have a couple cans of black beans at home, and I bet I could make this sauce pretty easily.

Nope. Black bean sauce is made from fermented soybeans, and I could probably learn how to ferment those beans into that thick and umami-rich sauce, but a jar of black bean sauce is about 3 bucks and I'm working on a fast and easy dinner here.

So whip this up in 20 minutes next time you're craving Chinese, and relax with a full, satisfied belly.

Ingredients

3 cups water

1 1/2 cups white rice

2 tsp oil

1 pound beef stew meat

1 pound fresh asparagus (or frozen bits if asparagus is out of season)

2/3 cup yellow onion, sliced

6 oz. sliced water chestnuts, drained

1/2 cup black bean sauce

2 tbsp cornstarch stirred into 1/2 cup cold water

Instructions

Rinse the rice until the water runs clear. Place the 3 cups water and rice into a pot, bring to a boil, cover, reduce heat to medium-low, and simmer 20 minutes.

Cut the asparagus into 2-inch segments and steam for 5 minutes in the microwave. While it is steaming, heat the oil in a wok or high-sided frying pan, and saute the beef until browned. Add the asparagus, onion, and water chestnuts, and cook for 5 minutes. 

Whisk together the black bean sauce and cornstarch mixture, and pour over the beef mixture. Cook and stir until the sauce is thickened, 5-8 minutes. Serve over the rice.

Serves 4-6.

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Rosemary and Olive Braised Pork Ribs

Country-style ribs are one of Joe's favorite foods. His version of braised ribs is to cook them slow and low in the oven with tomatoes, white wine, kalamata olives, and plenty of herbs. They're done when they fall off the bone with tenderness.

You can serve these with any side dishes you like, but on top of a pool of creamy polenta, it's blissfully satisfying cool-weather food.

3 pounds thick country-style pork ribs
1/2 cup olive oil
salt and pepper to taste
2 cloves garlic, minced
1/2 cup dry white wine
1 can (1 W500 g) plum (Roma) tomatoes, crushed, with juice
1/2 tsp cayenne pepper
1 fresh rosemary sprig or 2 tsp dry rosemary
1 bay leaf
1/2 cup pitted Kalamata olives

Preheat the oven to 350 degrees. Heat the oil in a dutch oven. Add the ribs and sprinkle with the salt and pepper. Brown the ribs on all sides. Drain off the fat.

Add the rest of the ingredients, and half the olives. Bring to a boil, reduce heat, and cover the pan. Place in the oven and braise for 1 hour, or until the meat is tender and flaky. Stir occasionally and add a little water if the sauce becomes too dry. Sprinkle with the remaining olives before serving.

Serves 4.

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Vietnamese Grilled Steak Salad with Cabbage and Peanuts

After St. Patrick's Day, we had half a cabbage and absolutely no desire to eat any sort of cabbage dish that reminded us of winter. We were looking for something fresh and bright and not from this climate. This winter has gone on long enough, folks.

Joe dug around in our cookbooks and found this recipe from Melissa Clark's Cook This Now. Seriously, go pick up a flank steak and cook this - now. You'll be happy you did.

Ingredients

For the vinaigrette

2 tbsp soy sauce
1 tbsp rice wine vinegar
2 tbsp oil
1 tsp Thai or Vietnamese fish sauce, such as nam pla or nuoc mam
Juice of 1 lime
1/8 tsp ground cayenne pepper
1 garlic clove, minced

For the salad

2 carrots, peeled and shredded
10 cups shredded napa or regular cabbage (about ½ head)
¼ cup cilantro, chopped
¼ cup soy sauce
Zest and juice of 1 lime
2 tbsp ginger, grated
2 tsp sesame oil
2 garlic cloves, minced
1 1/4-pound flank steak, rinsed and patted dry
Salt and pepper to taste
1/4 cup chopped peanuts (note: if someone at home has a peanut allergy, try toasted slivered almonds or toasted sesame seeds instead)

Instructions

In a screwtop jar, shake the vinaigrette ingredients until well mixed. Keep at room temperature until ready to serve. Toss together the carrots, cabbage, and cilantro; refrigerate until ready to serve.

Whisk together the soy sauce, lime juice, zest, ginger, garlic, and sesame oil.  Place the steak in a dish or pan and coat with this marinade, being sure to cover both sides. Cover the dish with plastic wrap and refrigerate for at least 1 hour and up to 12. Remove the meat 30 minutes before grilling.

Sprinkle the meat with salt and pepper, and grill or broil over medium high heat about 3 minutes per side (for medium rare) or up to 5 minutes (for well done). Toss the cabbage mixture with half the vinaigrette, then arrange on a platter. Slice the meat thinly across the grain into strips and arrange them on top of the cabbage. Drizzle with the rest of the vinaigrette and sprinkle with the peanuts.

Serves 4-6.

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