Thai Beef and Basil

I keep a few well-wrapped packages of ground beef in the freezer for quick recipes like this. You could use any ground meat or tofu. I’ve tried it with both Italian and Thai basil. I like them both; the Thai basil is a little stronger. I have also used brown, Basmati, and Jasmine rice and I think I like the Jasmine best. Again, this would have been another good recipe for when I first lived in New York and had nothing but a two burner hot plate and a toaster oven.

For this four person version you’ll need:
• Around a pound to a pound and a third of ground beef
• Two cups Jasmine rice
• Around six cloves of garlic
• A half cup beef broth or water
• Two cups basil leaves
• Two to three carrots julienned or shredded (I use this Japanese julienne tool)
• Tablespoon of Canola oil (if cooking rice in pot)
• Half cup rice wine (optional)
• Salt and pepper
• Two red chiles or add chili garlic sauce at end
For the sauce:
• A quarter cup of soy sauce
• A quarter cup of fish sauce or oyster sauce or hoisin
• Tablespoon of sugar
To finish:
• One cup basil leaves (torn if big)
• Two to three carrots julienned or shredded (I use this Japanese julienne tool)
• Four to six scallions
• One lime cut into four wedges
• Chili garlic sauce
Cooking equipment I used:
• Ten inch frying pan for beef
• Pot for rice—I used a 3 quart saucepan, or rice cooker

If using frozen beef, get that started in the pan, breaking it up as it browns. Then make the rice how you want. I usually heat the rice up in a tablespoon of canola oil, stirring to coat, and then add a cup and a half of water for every cup of rice. Here, I used two cups of rice and three cups of water. Add salt to water if desired. Bring to a boil and cover for 15 minutes before fluffing. Put your bowls on the stove to warm up.

While the beef is browning, julienne the carrots, remove stems from basil, finelly slice the scallions, and take skins off garlic cloves. Stir the soy sauce, fish sauce, and sugar together. When the beef is browned, add the garlic. You can slice, finely mince, or put the garlic through a press and add to the beef. Let this work together for a minute. Deglaze the pan with a half cup of rice wine and let that almost burn off. Then add the beef broth and two cups of basil. When the basil is wilted and the sauce is bubbling, it’s ready! Put some rice in the bowls, top with the beef and basil, then divide the the basil and carrots, then drizzle over the sauce, and finally, sprinkle the scallions. Serve with lime wedges and chili garlic sauce.

Copyright © 2016 MRStrauss • All rights reserved

Insalata Caprese with Smoked Mozzarella and Basil

This is almost too simple to put here, but I love this version with smoked mozzarella. All you need to do is slice or cut your tomatoes however you want, sprinkle with sea salt flakes and let sit for a few minutes while you cut up the mozzarella and basil. In this recipe, the mozzarella is more of an accent than a equal player; sometimes I do little cubes, sometimes sticks. If I have enough basil florets, I’ll use those; if not, I’ll do a chiffonade. The trick here, for me— and maybe this is just my imagination— is pouring the balsamic vinegar over the tomatoes before putting the mozzarella on top because I think it makes the cheese go tough. Weird. Also, some folks think adding vinegar is a travesty, but I think a little works well here. So, to taste and depending how hungry you are, tomatoes, salt flakes, olive oil, balsamic vinegar (you need very little of this, probably around teaspoon for a cup and a half of tomatoes), fresh cracked pepper, smoked mozzarella, and basil. Pair it with garlic bread and corn on the cob and voila! And a big glass of ice water with lemon, double voila!

Copyright © 2016 MRStrauss • All rights reserved