Sukiyaki 鋤焼

Mymy Suajico – Santiago 蔡马安

The literal meaning of sukiyaki is "grilling (焼, yaki) on a plowshare (鋤, suki),” referring to the time when meat was grilled outdoors in deference to Buddhist customs.

Best eaten during winter, Sukiyaki is commonly found on the menu of Japanese year-end-party. Traditionally prepared & simmered on a shallow iron pot and dipped in raw beaten eggs before eating.

This sukiyaki recipe is a variation from the traditional way; leafy vegetables of choice were utilized than the usual Chinese cabbage. Can’t be too square, after all cooking is an art…use what’s in your fridge.

Ingredients:

2 lb.                   beef flank steak, sirloin tip or tenderloin, sliced paper thin

5 Pcs.                 Shitake, softened
½ lb.                  Kale Greens
3 cups                Romaine Lettuce
1 bundle             Enoki Mushrooms
1 square             tofu cut into 1” cubes
1/2 can               sliced bamboo shoots
1/2 bunch           scallions
1 cup                  snow peas
1 cup                  celery stalks, chopped thinly
1 pack                cellophane noodles
                          Kikkoman or any soy sauce
                                    Sake or any white wine
1-2 cups             Beef broth
2 tbsp.                brown Sugar
                                    Sesame oil
Eggs – 1 per person (optional)

Procedure:

In a pan drizzle sesame oil until hot, stir in light brown sugar until caramelized. Add in beef slices and stir-cook until brown. Pour in ¼ cup of wine and simmer. Remove beef from heat and set aside.
Arrange vegetables, noodles, fungi and meat attractively on large shallow pan to cook, (In my case, I used our paella pan). Pour in beef broth, ½ cup white wine & Kikkoman to taste. Cook at the stove on medium heat until boiling. Have ready individual bowls with beaten raw egg (optional), into which hot sukiyaki will be dipped.

Sukiyaki is one of the easiest viand to cook. It’s as simple as cutting, dumping all in the pan and simmering. The umami factor rest on the art of flavoring & savoring.

Fried Calf Liver & Bacon In Celery Roux

Mymy Suajico – Santiago 蔡马安

1922 French epicures claimed that Liver & Bacon to be French in origin but the recipe has long been a classic in America way back 1857. For many years, liver was quite inexpensive in the United States, as many Americans were not interested in it. As Americans became more cosmopolitan in their tastes, they learned to appreciate new dishes. This trend, combined with the discovery of the health benefits of iron-rich liver, caused an increase in demand for, and the price of, liver.

 This is my reinterpretation of the American classic. Deviating from the traditional gravy smothered liver cuts, for this recipe the calf liver is served over a light celery roux so as to counter the rich flavor of the liver.

Ingredients:

1 lb.                   Calf Liver, cut into quarters (1/2 inch thick)

½ Cup                Flour
2 tbsp                 Lemon & Pepper dry Spice
1 tsp.                 Red Pepper Flakes (optional, for heat)
6                        bacon slices
½                       White Onions, diced
2 stalks               Celery, diced
2 Tbsp.               Light Butter
1 Tbsp.               Flour
1 cup                  Beef broth
½ cup                 White Wine
To Taste              Salt & pepper

Procedure:

put the bacon in the microwave to cook until crisp.

Set aside the bacon, separate & save fat drippings
Combine Flour , Lemon-Pepper spice & red pepper flakes in a dredging bowl
Dip liver in white wine & dredge in flour
Prepare pan for frying, heat olive oil & add in bacon fat
Brown calf liver ( do not overcook as it will turn hard & dry)
Set aside

On the same pan with the drippings sauté & sweat onions & celery in butter

Add in left over white wine. Dilute flour in beef broth & pour in to simmer until roux thickens. Remove from heat & salt & pepper to taste.
Pour in sufficient sauce in dish. Arrange calf liver on top
Garnish with chopped celery leaves & crumpled bacon bits

Serve with an earthy Zinfandel