Cisco the blogging Harwich Spirits Shoppe cat here…
‘Case you haven’t noticed it, it’s starting to off in these parts. What to drink? What to eat? Concerning the former, Da Gizz has got you covered…
- Sierra Nevada: Tumbler Autumn Brown Ale
- Mayflower: Autumn Wheat Ale
- Narragansett: Fest Lager
- Ipswich: Harvest Ale
- Brooklyn Brewery: Post Road Pumpkin Beer
And the appropriate suds grub?
- Shepherd’s pie, etc.
Let’s not forget the scarlet vino and its accompanying eats:
- Campo Viejo Rioja (Spain) $15
- Villa Erbice Valpolicella (Italy) $18
- Beef stew
- Bison steak, etc.
As for that pesky recipe…
Beef with Snow Peas
(from the Pioneer Woman)
- 1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
- ½ cups Low Sodium Soy Sauce
- 3 Tablespoons Sherry Or Cooking Sherry
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Minced Fresh Ginger
- 8 ounces, weight Fresh Snow Peas, Ends Trimmed
- 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
- Salt As Needed (use Sparingly)
- 3 Tablespoons Peanut Or Olive Oil
- Crushed Red Pepper, For Sprinkling
- Jasmine Or Long Grain Rice, Cooked According To Package
Use less soy sauce, make up liquid volume with chicken stock.
Back off ginger just a bit.
Try with mushrooms, or broccoli, chicken or shrimp.
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside. (Now is a great time to marinade in a vacuum-sealed bag and let frig overnight…)
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.
Tasty by the racks…
Three cats blogging…
* Nat Decants: A thorough glossary from Natalie MacLean, noted wine writer, speaker, and judge.
* eRobertParker.com: “The Independent Consumer’s Guide to Fine Wines”
* GLOSSARY of Wine-Tasting Terminology (Version 1.4 – Jan. 1995): A thorough collection of definitions from Anthony Hawkins.