Beef Jerky: Thai Chili Lime Beef Jerky Recipe

Beef Jerky

 



 

This week I am making Beef Jerky. That's right I am making Beef Jerky because a friend of mine named Paul in the East Coast of England contacted me and asked me if I would do one. I asked him why? and he told me that he and his family LOVE Beef Jerky but that it costs them $4.00 for 25 grams of jerky. I almost fainted when I heard that! I tell you why I almost fainted is because 25 grams of Beef Jerky is not even a full ounce of jerky. A standard United States ounce is 28 grams. This means that my friend Paul is paying more than $64.00 for a pound of Beef Jerky!

So I decided to do a Beef Jerky Recipe this week. So into my closet I went because I remembered that years ago a friend of mine gave me a dehydrator for the holidays and I seemed to have never unpacked it. I got the box out of the closet and opened it up to find a 4 shelf Excaliber food dehydrator. I knew the good times were gonna be rolling really quickly.

So I went out onto the net and did some research on cures and found that just like many of the finest steak houses in the United States that Beef Jerky lovers either chose the dry cure method or the wet cure method of preparing the beef for either smoking or dehydrating. Paul actually asked my if I could do a video on how to cook Beef Jerky and I told him that we don't cook Beef Jerky, we either smoke it or dehydrate it or like I have done in the past I have air cured beef out in the open desert floor here in Nevada.

As I did my research I found that most people preferred the wet cure method over the dry cure method of making a Beef Jerky Recipe. I did also find that most of the recipes I found no matter where I went were all basically the same: soy sauce, sugar, Worcestershire sauce, liquid smoke and garlic and pepper. I wanted to get away from all of that "standard" fair and do a flavor that was different. I like being different. I looked long and hard at what kind of ingredients I had on hand as I do have an extensive herb and spice collection in my pantry.

I searched and searched and then decided that since I am a big fan of the flavors of Southeast Asia that I was going to put make a Southeast Asian inspired Beef Jerky Recipe! What really sealed the deal on the flavor of the Beef Jerky that I was going to make was the fact that I have some KILLER dried Kaffir lime leaves from a fellow Youtuber named Slim over at Statenislandslim Channel I had cooked another Thai dish called Tom Yum Goong Soup sometime back and used lime zest which works well and when Slim saw the dish he loved it. He contacted me and offered to mail me some Kaffir lime leaves and I was more that happy to get them. Here in Las Vegas they are hard to come by as all the restaurants snatch them up before anyone can get to them. So I appreciated Slim sending me the lime leaves. You should check out his channel I think you would like it.

So the Beef Jerky Recipe I came up with finally is going to be a Thai Chili Lime Beef Jerky! It is going to have the flavors of Thai Chili for the heat and brown sugar for the sweet as well as some salt and of course the flavor and aroma of those lovely Kaffir lime leaves! So check out the video and enjoy this wonderful Beef Jerky recipe!


[amd-zlrecipe-recipe:21]

Spam: Spam Musubi De Kine Hawaiian Food

Spam Musubi

 

This week I think I am going to Spam you guyz! That's right! I am going to Spam you guyz! Well, not the kind of Spam that you are thinking about. No I am not going to fill up your mailboxes with junk mail. What I am going to do is fill up your stomachs with Spam! Spam Musubi De Kine Hawaiian local grindz!



The reason I am making Spam Musubi is because I told this guy named Wayde over @ WAYDESWORLDHAWAII which is a Youtube channel geared toward the Hawaiian lifestyle and Wayde's Poor Man's Guide To Hawaii that I would make it for him because I was very impressed with his channel and he subbed my channel and I subbed his channel!  From what I can see Wayde lives De Kine lifestyle in a beautiful place like Hawaii. Surrounded by some of the most beautiful scenery in the country and killer beaches. If I ever get to Hawaii, I will be making use of Waydes services for sure!

So I told him that I would be making Spam Musubi de kine Hawaiian food and that I would be putting in my own little twists and turns to the recipe! No! This will not be typical Spam Musubi made with sugar, soy sauce and mirin with a slab of Spam thrown in the middle! I am going to spice up my Spam Musubi and I will be making multilayer Spam Musubi! It's gonna be de kine local grindz as Wayde would say!

So I was able to make eight very large bricks of Spam Musubi from one can of Spam and I used other ingredients like Chipotle peppers in adobo sauce, scrambled eggs, pepperoni, sun dried tomatoes, Cheddar cheese, kimchi, roasted red bell pepper strips, Dijon mustard and pickles! I have been cooking Asian dishes for a long time and now am only getting into Hawaiian food and I am finding it to be very diverse. Now I have been making Spam Musubi for a long time on the other hand and I use my Musubi mold for all kinds of sushi style dishes. I find my Musubi mold to be an invaluable tool in my kitchen. So without further adieu lets watch how to make spam musubi on my video! Enjoy!

[amd-zlrecipe-recipe:17]

Pasta: Orecchiette Pasta With Sausage Sundried Tomatoes Basil And Scrambled Eggs

Pasta: Orecchiette Pasta

 

[caption id="attachment_2478" align="alignleft" width="300" caption="Pasta: Orecchiette Pasta - Click To Enlarge - Video Below"][/caption]

The first time I learned of Orecchiette was when I worked at an Italian restaurant in Los Angeles called Stomboli! It was owned by a man named Frank Mele' and he was from Bari, in the north of Italy. The Pasta originates from Puglia which is in Southern Italy. In Italian the word orecchio means ear. The Orecchiette is bowl shaped and about the size of a nickel. When you use Orecchiette try to find a superior brand as you can find Orecchiette in the stores but what you are looking for is Orecchiette that has cuts on the bowl shaped bottom of this pasta as this helps the Orecchiette hold the sauce you use and Orecchiette that is smooth on the bottom is just not as good! Now I know this is a nice little snippet of foodie history but there is a reason for it. Please allow me to elaborate. This weeks recipe is a pasta dish made with Orecchiette pasta. I chose this Pasta type because I have so much pasta in my house the Prime Minister of Italy would be proud!

I have SOOOOO much stuff in my pantries and cabinets that I could survive the Zombie Apocalypse for some time without having to go out and forage for something to eat! If you don't believe me then you should watch my video called Tag Your It. On the other hand of being SOOOOO well stocked is that it can become a foodie administrative nightmare! And it has! So this weekend I decided to go though all my kitchen cabinets and pantries and check dates and reorganize them to make them more useful to me at this point.

I also decided that if I am going to be reorganizing that I would not be buying food each week to make recipes with because I obviously have enough stuff hunkered down in my house that I could make recipes for weeks without having to go shopping. Well, this is what I will be doing for a couple of weeks or more in order to thin the herd of stuff I have in my pantries and cabinets so that I can refresh them later.

So this week I must have found like ten bags of Orecchiette pasta. Man! I had no idea! Ten bags! Then when I saw the rest of the pasta I had I thought to myself that I might as well open an Italian restaurant at this point! So this week it's going to be Pasta. This week I am going to be making Pasta Orecchiette With Spicy Andouille Sausage, Oil Cured Sundried Tomatoes, Fresh Basil And Scrambled Eggs! This Pasta dish is not a traditional Italian or Sicilian Pasta dish but it is made of influenced from both and I promise this Orechiette pasta dish will be delicious!

Now to be totally honest in Apulia and Puglia Italy this type of Pasta is generally served with chopped greens and other vegetables and if memory serves the combination of vegetables will be different between Apulia and Puglia and depending on which city you are in there might not even be a sauce on your Orecchiette. My Orecchiette will not have a sauce on it as the sauce will come from the juice of the sausage and the beef stock used to do the final stage of cooking of this dish. I think Mr. Mele' would be proud of me if he were still here today and hopefully he is no  matter where he is! Here's the video! Enjoy!

[amd-zlrecipe-recipe:4]