Re: National Beef Month - 4
By: Dave Drum to All on Mon May 19 2025 15:03:00

Title: Baby Beef Liver & Onions

Oh no, those cute baby beefs!

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Title: Aji Namul (Baby Eggplant)
Categories: Vegetables, Side dish, Korean
Yield: 6 Servings

4 sm Eggplants
4 c Salted water
1 tb Soy sauce
1 ts Sesame oil
1 ts Sesame seeds
1 cl Garlic; crushed
1/8 ts Pepper
1/4 ts Sugar
2 tb Chinese chives or
- green onions; chopped

Cut four crosscuts from the ends of the eggplants down to the stem
to form 8 fingers, still connected at the stem. Bring salted water
to a boil, and boil the eggplants about 5 minutes until tender, but
still firm. Drain well.

While eggplants are still warm, cut off the stem to release the
8 sections. Combine the soy sauce, sesame oil, sesame seeds,
garlic, pepper, and sugar. Add the eggplant strips and toss well.
Garnish with the chopped chives. Serve at room temperature.

Recipe FROM: The Calgary Herald

Typed by: Bob White

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Title: Baby Beef Liver & Onions
Categories: Offal, Vegetables
Yield: 4 Servings

2 lg Onions; peeled, quartered,
- sliced thin
4 tb Oil
1 Bay leaf
Salt & pepper
1 lb Baby beef liver
2 tb Butter
2 tb Vinegar

Using a non-stick skillet, heat 1 tablespoon of the oil
(use 2 tablespoons for uncoated skillet), over medium
high heat and add the onions, bay leaf, salt and pepper.
Cook, stirring occasionally, until onions are golden
brown, about 20 minutes. Remove pan contents to a bowl
and keep warm.

Meanwhile, cut the sliced liver into strips about 1/2"
wide and about 2" long. After removing onions from
skillet, add another tablespoon of oil (more if needed)
to the skillet, turning the heat up to high. When the
oil is very hot, almost smoking, add the strips of
liver, stirring rapidly and turning the strips so they
brown evenly. Cook about 2 to 4 minutes, then drain in
a colander.

Return the heat to medium high, add the butter to the
skillet, add the liver and toss, and add the onions and
stir. Add the vinegar, stir briefly to blend and serve
immediately, garnished with chopped parsley if desired.

This goes well with thin noodles or rice.

Serves 4.

RECIPE FROM: https://www.cooks.com

Uncle Dirty Dave's Kitchen

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... I'm sorry but I can't get on this whole "eating eggs almost raw" trend
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Ben Collver wrote to Dave Drum <=-

Title: Baby Beef Liver & Onions

Oh no, those cute baby beefs!

If we spared our grub based on cuteness we'd never eat many of our staple
foods .... no lamb chops, no venison, no ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Aji Namul (Baby Eggplant)
Categories: Vegetables, Side dish, Korean
Yield: 6 Servings

4 sm Eggplants
4 c Salted water
1 tb Soy sauce
1 ts Sesame oil
1 ts Sesame seeds
1 cl Garlic; crushed
1/8 ts Pepper
1/4 ts Sugar
2 tb Chinese chives or
- green onions; chopped

Chinese chivesis also known as garlic chives.

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Chinese Chives & Eggs Stir Fry
Categories: Eggs, Vegetables, Wine
Yield: 2 servings

5 lg Eggs
1/8 ts Sugar
1/2 ts Salt
1 ts Shaoxing wine
1/4 ts Ground white pepper
1/4 ts Sesame oil
4 ts Water
2 c Chinese chives/garlic chives
- chopped
4 tb Vegetable oil
1 1/4 ts Cornstarch
1 tb Water

Crack the eggs into a large bowl, and add the sugar,
salt, Shaoxing wine, white pepper, sesame oil and water.
Beat the eggs for a good 30 seconds until you see a
layer of small bubbles floating on the surface of the
beaten eggs. Make the cornstarch slurry by dissolving
the cornstarch in 1 tablespoon of water. Add the
cornstarch slurry and mix in the chives until combined.
Now you are ready to cook.

Heat a wok until it just starts to smoke, and then turn
the heat down to medium low. Wait 10 seconds, and then
add the oil. Coat the wok with oil using your spatula to
swirl it around. The oil should be hot but not smoking
when you add the egg mixture.

Once you pour the eggs into the wok, flip and stir them
slowly with a spatula, being careful not to let the eggs
brown or firm up too much. Once the eggs are just
cooked, they’re ready. Serve!

RECIPE FROM: https://thewoksoflife.com

Uncle Dirty Dave's Archives

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... Garlic makes it good.
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Re: National Beef Month - 4
By: Dave Drum to Ben Collver on Wed May 21 2025 02:36:39

If we spared our grub based on cuteness we'd never eat many of our
staple foods .... no lamb chops, no venison, no ...

Oh no, not Bambi too!

Chinese chives is also known as garlic chives.

https://en.wikipedia.org/wiki/Allium_tuberosum

I have seen them for sale in the Asian market.
I imagine one could substitute garlic scapes.

Title: Chinese Chives & Eggs Stir Fry

Nice recipe, thanks!

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Title: Chinese Chives With Fly Heads
Categories: Pork, Taiwanese
Yield: 1 Batch

1 lb Pork; minced
2 tb Chinese black bean
5 oz Chinese chives; preferably
- the ones with flowers
2 tb Fresh Thai chili; seeded and
- chopped
2 tb Soy sauce; +2 tb
2 tb Cooking wine
1 ts Sugar
1/3 ts Sesame oil
1 cl Garlic; minced
2 sl Ginger; minced
1 Scallion; minced

Soak the black beans 2 tb of water for 5 minutes. Raise and drain.

Chop the Chinese chives into tiny pieces. Marinate the pork with 2 ts
of soy sauce and 1 tb of cooking wine.

Pre-cook the pork. This is a key step to determine if you can achieve
that restaurant quality at home. You will need a cookware that can
heat up to high temperature and has good heat retention. I use a cast
iron wok.

Over high heat, heat up the wok until you see continuous smoke. Add 1
tb of oil and add 1/3rd of minced pork. Quickly spread out the pork
to ensure you get a quick and nice sear to lock in the juice, about
1-1/2 minutes. Set the pork aside and repeat this for the rest of the
pork. If you see a good amount of liquid coming out of your pork that
means your cookware is not hot enough.

Alternative you can deep fry the pork over low-medium heat. I suspect
that's what the restaurants do.

Over high heat, stir fry the black bean, minced garlic and ginger in
1 tb of oil.

Add pre-cooked pork and chopped chives. Mix rest of soy sauce, cooking
wine, and sugar. Cook for about 2 minutes. Add salt if necessary. Add
a few drops of sesame oil at the end. Before serving sprinkle some
chopped scallion.

Recipe by Yi Reservation

Recipe FROM: <https://yireservation.com/recipes/
minced-pork-w-black-bean-n-chives-in-taiwanese-style/>

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Ben Collver wrote to Dave Drum <=-

Oh no, not Bambi too!

I was once sent a picture of a roadside billboard from a friend who was traveling in Saskatchewan that read "There's room for all of God's creatures...right next to the mashed potatoes." Yes, it was a billboard for
a local restaurant.

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Title: Transylvania Veal Stew
Categories: Crockpot, Stews, Veal
Yield: 1 Servings

2 lb Boneless veal; cut in 1"
-cubes
2 tb Flour
3 tb Butter
3 tb Corn oil
2 Onions; finely chooped
3 Potatoes; thinly sliced
2 Zucchini; sliced
2 Bell pepper; sliced
3 tb Chopped parsley
1 c Green beans; cut up
Salt and pepper; to taste
1 lb Tomatoes; sliced
1 c Sour cream

Saute veal in butter and oil. Add onions and cook until browned. Put
the potatoes in the bottom of a crock pot. Add the browned meat,
onions and remaining ingredients, except the sour cream, placing the
tomatoes on top. Cover and cook on low 6 to 8 hours. Stir in sour
cream when ready to serve. Posted to recipelu-digest Volume 01 Number
408 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997

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-- Sean

... Money isn't everything but it sure keeps the kids in touch!
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Ben Collver wrote to Dave Drum <=-

If we spared our grub based on cuteness we'd never eat many of our
staple foods .... no lamb chops, no venison, no ...

Oh no, not Bambi too!

Which raises another point that many miss. Bambi has been adopted as a
girl's name. But, if you remember the story - that cute little fawn is
a stag/buck (male anyway) when he matures. Bv)= Maybe that's the start
of the Rainbow Connection.

Chinese chives is also known as garlic chives.

https://en.wikipedia.org/wiki/Allium_tuberosum

I have seen them for sale in the Asian market.
I imagine one could substitute garlic scapes.

Garlic scapes are the green shoots that grow from the garlic bulb, and t
hey have a mild garlic flavor and a crisp texture. Subbig them for chives
would depend on the flavor profie you're going for.

Title: Chinese Chives & Eggs Stir Fry

Nice recipe, thanks!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chinese Chives With Fly Heads
Categories: Pork, Taiwanese
Yield: 1 Batch

I assume (yeah, I know) that the black beans are standing-in for the
actual fly heads.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garlic Scape Pesto
Categories: Vegetables, Cheese, Herbs, Nuts
Yield: 10 servings

6 lg Garlic scapes; greens only
1/2 c Grated Parmesan cheese
1/3 c Fresh basil leaves
1 cl Garlic; halved
1/4 ts Salt
1/4 c Pine nuts
1/2 c Olive oil

Place the scapes, cheese, basil, garlic and salt in a
food processor. Cover and pulse until chopped.

Add the pine nuts to the food processor. Cover and
process until blended.

While processing, gradually add the olive oil in a
steady stream.

Taste of Home Test Kitchen

Makes: 1 1/4 cups

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... We have all moved toward things spicier and more diverse
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