A Pork sandwich inspired from a fusion of Asian (Thai and Korean) flavors
Yet another of those “Chicken Dump” recipes. While the creator describes them as a “meal” they are certainly NOT that. They are really just recipes for different marinades for some chicken and most of the marinades so far have been pretty flavorless with an extreme lack of seasoning.
The flavor of this one was ok after I doctored up the marinade by simply adding some Crushed Red Pepper to it. To make it an actual meal required cooking some rice and even stir-frying some veggies. Just before service I drained the juices from the crockpot and placed them in a skillet to make a thickened sauce.
Another of the “Chicken Dump” recipes. Made according to the posted recipe and it was actually quite bland and “flat” If I were to make it again I would add Sriracha, Salt and serve it with wedges of fresh Lime and a sprinkling of Cilantro which I have added to the list of ingredients below
For the side of Rice I used Rice Vinegar to give it a bit of a Sushi taste (sushi is rice NOT fish) and folded in shredded Carrot since the dish seems to be going for a Thai/Vietnamese flavor profile.
A Bul-go-gi infused beef patty. A familiar Burger that fuses the flavors of Korea in a single bite.
I like to make my own beef jerky and experiment with various flavor combinations. Hands down the favorite flavor thus far is my “Sweet & Salty”
Many of these recipes I came up with while on a PSMF diet and thus the reason for the artificial sweeteners. You could of course use real sugars instead.
The beef I like to use cane be found at your larger Mexican Food markets. It is called Beef Cecina which generally is a thin cut from the eye of round. Foudn this description on line describing how to obtain this cut.
– Trim the top, bottom, and ends off the meat so you are left with a cube shape.
– You will need a very sharp knife for this. Lay the meat with the grain running crosswise in front of you.
– Slice at one end, parallel to the cutting board and about ? inch below the top.
– Stop 1/8 inch before you reach the end. Do not cut right through.
– Turn the meat 180 degrees, open the meat at the “flap” and cut again, 1/8 inch under the first cut.
– Repeat this, opening the meat out each time, until you end up with one long, concertina-like, 1/8 inch thick piece of meat.”