Beef Heart Stir Fry

Ingredients:

1 beef heart

1 red onion chopped

1 bundle green onion sliced

4 whole cloves garlic chopped

fresh ginger (1 tablespoon chopped for stir fry, 3 chunks for boil)

3 bell peppers sliced

1 stalk of lemongrass

2 Thai chili’s *for spice*

1/4 cup sherry wine

sea salt

black pepper

1/4 cup soy sauce

1 tablespoon fish sauce

1 cup water

vegetable oil

Butchering the heart can be scary at first but the main thing is to remove the hard fat, connective tissue, valves and the shiny skin. It will make it a whole lot easier to get over the fact it’s a heart.

How it looks cleaned up. Then I thinly sliced the meat.

Boil on medium heat with the lemongrass and 3 large chucks of ginger each about half the size of your thumb for 30 minutes. This is to tenderize it before you stir fry it. Once the time is up drain the meat and set it aside.

Set the eye to medium heat. In a wok, saute onions, ginger, garlic with salt and pepper in a little vegetable oil.

Add your remaining vegetables and toss.

I like my food spicy so I advise only using 2 peppers unless you are feeling frisky.

Lastly add the heart, soy sauce, fish sauce, water, sherry and more salt and pepper to taste. Toss so it can mix well. Then cover the wok and let it simmer for 7 mins.

Serve with rice.

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Fresh Cornbeef Hash

Ingredients:

1 lb cornbeef cubed

1 onion chopped

1 green bell pepper chopped

4 yellow potatoes peeled and chopped

2 tablespoons chopped garlic

1 serrano pepper finely chopped

paprika

onion powder

creole seasoning

sea salt

black pepper

vegetable oil

eggs

Season your potatoes and vegetables (minus the serrano pepper) in a separate bowl. Then fry them in vegetable oil until the potatoes are soft.

Your cornbeef should be cut up in small bites sizes like pictured. Then I mixed in the serrano peppers.

I had to drain some excess vegetable oil off the potatoes. Next add the cornbeef and toss for about 5 minutes.

I served with sunny side up eggs. These eggs are actually pretty special and the best tasting eggs you can find without going to someone’s farm. Here’s the link to them and I was able to find them in 2 different Walmart’s in town.

Our Pasture Raised Eggs

Pentecost or Feast of First Fruits

Just sharing what we are munching on during this wonderful feast day! We tried exciting more exotic fruits we’ve never had. The kids really enjoyed this because they really love sweet things. Of course there will be plenty of leftovers but I do have a Ninja so it’s no problem!

Pictured:

Mango, Dragonfruit, Pineapple, Kiwi, Apple, Orange, Peach. Pear, Watermelon, Horned Melon

This is nice seasoning if you want a little salty with the sweet. My Panamanian friend introduced this to me years ago and I’ve never looked back! 😋

Blackened Fish

Ingredients:

2 lbs fish fillets

*Rick’s Blackened Seasoning Blend* or another of your choice

2 lemons

green onions chopped

chili powder

avocado oil

Preheat oven 350 degrees. Drizzle avocado oil over fish and juice from one lemon.

Season liberally with Rick’s Blackened Seasoning Blend and chili powder. Garnish with diced green onion and lemon slices.

Bake for 20 minutes.

Rick’s Hot & Spicy All Purpose Seasoning info because he is that guy!! 

Types of Seasonings:

Mild, Combo, Spicy, Cajun, 4in1, 5n1, House, Rick’s Brown Sugar Treat, Alln1, Blackened Seasoning Blend

(4in1 combines mild, combo, spicy, cajun) (5in1 combines mild, combo, spicy, cajun)

Text: 254-247-5791 rm022007@yahoo.com

Suya Ribeyes

Ingredients:

2 lbs ribeyes (I sliced mine in half)

green bell pepper

onion

Suya Kabob spice

salt

black pepper

onion powder

olive oil

Equipment: Cast iron skillet

Preheat oven 400 degrees. Season to ribeyes liberally with the Suya spice rub. Sprinkle salt, pepper and onion powder.

Cut up the vegetables and set aside.

On medium heat, sear both sides of the steak in olive oil to lock in the juices. Add bell pepper and onion.

Bake 15 minutes in the oven. I paired with yellow rice and vegetables for a quick and easy dinner.

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Potato Hash

Ingredients:

2 potatoes diced small

1/2 cup onion chopped

1/3 cup green bell pepper chopped

3 eggs

2 tablespoons cajun seasoning

1/2 tablespoon turmeric

1/2 tablespoon onion powder

1/2 teaspoon garam masala

1/2 teaspoon sea salt

1/2 teaspoon black pepper

2 tablespoons butter

paprika *garnish*

vegetable oil

Season the potatoes with spices. Preheat oven 350 degrees.

Cover them in vegetable oil and fry on medium heat for about 10 minutes or until soft. Add onions, bell pepper and butter. Sprinkle a little paprika on top. Fry until they are soft. Drain 3/4th the oil.

Crack the eggs on top and sprinkle salt, pepper and cajun seasoning over them. Place the entire dish in the oven for about 7 mins or until eggs have cooked to your preference. I like mine runny so the yoke ooses over the potatoes when I cut into them.

Chicken Liver Pate

Ingredients:

1 lb chicken livers

2 tablespoons garlic chopped

1 onion chopped

1/4 cup sherry wine

1 tablespoon thyme

1 tablespoon ground sage

fresh sage *garnish*

1 tablespoon rosemary

1/2 teaspoon allspice

2 bay leaves

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 stick of butter

avocado oil

Equipment: Blender

Make sure to clean the livers thoroughly. Rinse and remove gall bladder if attached and cut off any appearance of green color off the liver. This is bile from the gall bladder and very bitter.

On medium heat in a little avocado oil, saute in only 1/2 a stick of butter all ingredients. (except for the fresh sage this will be used at the end as a garnish). When your livers are cooked through then you can remove it from heat.

Drain about 1/2 the juices and then blend the rest until smooth. Pour into an small bowl. Use an herb like sage or rosemary as a garnish on top of the pate. Or by all means get creative with the presentation. I used sage.

Melt the remaining stick of butter and pour over top the pate. Cover tightly with plastic wrap and place in the refrigerator to harden.

I added a few goodies to snack on and garnished the pate with tomatoes and chives.

Island Baked Chicken

Ingredients:

2 lbs chicken quarters

Goya Adobo All Purpose seasoning (with pepper)

Goya Sazon with Coriander and Annatto (about 4 packages)

1/2 cup vinegar

oregano

In a large bowl, season the chicken liberally. Place it in the refrigerator to marinate for at least 30 minutes.

Preheat oven 400 degrees. Bake chicken for 45 minutes or until the internal temperature reaches 165 degrees.

I paired with yellow rice and pigeon peas, a fresh salad and fried plantains. Sorry, I put it in a container because I was running late to meet up with a friend for Game of Thrones.

Spicy Salmon Poke

Ingredients:

1/2 lb skinned salmon fillet diced in cubes

1/4 cup soy sauce

2 tablespoons white wine

2 tablespoons chopped garlic

1/2 serrano pepper finely chopped

1 tablespoon minced ginger

1 tablespoon chili paste

2 tablespoons green onion chopped

1/4 cup red onion chopped

1/4 cup cilantro chopped

1 tablespoon sesame seeds

2 tablespoons Shichimi Togarashi

Sea salt to taste

Garnish: Nori pieces

In a small bowl, combine the marinade ingredients and toss well. Place in the refrigerator for at least 30 minutes.

You can eat poke as is or I like mine on a salad.

Garnish with nori! Yum😋.

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