Monday, November 30, 2009

Tangerine Beef with Scallions

Here we go. Meal numero uno. Looks good right? Well here is the story... I arrive at the supermarket one day after work with no idea what to make for my first meal. So what did I do? I grabbed a cooking magazine from one of the register aisles and flipped through for a recipe!

Well after rounding up all of the ingredients, I realized how I would need to purchase the magazine in order to have the recipe. So what did I do then? Simply put, I took pictures of the recipe in my phone.

My review: The meat marinating over night made the steak really tender and filled with flavor. Unfortunately, the tenderness does not hold well when the meat is overcooked (a mistake on my part). Also, I accidentally sliced the meat before marinating instead of after being broiled, whoops! On a positive note, the flavors of the marinade were uh-ma-zing! It kind of tasted like a teriyaki with a little BAM and citrus love. You could really taste every ingredient.


1 ½ pounds beef tri-tip steak, timed of excess fat

1 tangerine

4 scallions, sliced, plus more for garnish

¼ cup soy sauce

2 tablespoons toasted sesame oil (I used olive oil)

2 teaspoons sugar

2 tablespoons chopped peeled ginger

3 cloves garlic, minced

Pinch of red pepper flakes

2 tablespoons orange preserves (I used my mom’s homemade peach preserves)

1. Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and ¼ cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.

2. Preheat the broiler with a broiler pan in place (I used a baking sheet!). Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 degrees for medium rare, about 10 minutes. Let rest 5 to 10 minutes before slicing, reserve the drippings.

3. Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.

Friday, November 20, 2009

My New Blog!

Cooking Lessons Learned Together? Pam and Cheese? PamSpot.BlogSpot?...
Actually it's... Green Eggs & Pam!

Welcome welcome welcome... PamSTAR in the house! This time I am learning how to cook new dishes and blogging about them for all to read. Once a week, I will try to cook something new from any recipe that sounds interesting to me, so if you have any ideas, pass them on down.

You may agree or disagree, but to my standards, I would consider myself an intermediate chef(cook?), recognizing the fact that I have been cooking for myself and others for almost 4 years, and have had some positive feedback. So don't be afraid to laugh at me because I'm sure to make many mistakes along the way (My roommates from PSU can recall a few moments - shout out to Coll-baby and Missy-butt!).

So join me on my journey in becoming a talented CHEF, and pray for those who will be chowing down my meals with me (Hey Dave!).