Plate lunches are the "stuff" the "goods" in Hawaii when it comes to good eats. And plate lunches can be totally American influenced, or Pacific, or Asian influenced, to even...Italian influenced, or Portuguese influenced, or Mexican influenced.
One of my favorite meals if a diner has it, is Beef Tomato. It is usually made with Chuck or Flank sections, and braised with spices and herbs, and onions and tomatoes. Some chefs make it spicy, some make it sweet, or sweet and sour. Whatever style they create, if done right I'll maul a plate.
Of course if you are making a plate lunch at home, have some white rice cooked, or brown. Also have your macaroni salad at the ready. In fact let's make some macaroni salad right now.
Macaroni Salad
1 lb. elbow macaroni (cooked to the package instructions) and drained well.
1/4 cup minced round sweet onions
1/4 cup chopped celery
1/4 cup shredded carrots
1/2 cup green peas (thawed frozen)
1 can of tuna drained of all oil or water
Mayonnaise- (Best Foods) is the good brand that local chefs and home cooks use. As for the amount, it is up to you. Add in sparingly while mixing it up.
1. In a large bowl, add in the cooked and drained macaroni noodles. Add in all of the vegetables from the sweet round onions to the peas. Mix it well with hands that are cleaned or use culinary gloves.
2. Add in the tuna and mix well.
3. Add in mayonnaise a few small scoops at a time until mixing to a good consistency that you like. Too much mayonnaise it gets too messy, too little it gets dried out. Remember you will chill it in the fridge for a while. Always cover it tightly with plastic wrap.
4. Add salt and pepper to taste, and wrap up bowl with foil or plastic wrap and chill.
Beef Tomato
Serves 2-3
2 lbs. of Chuck or Flank. If using Chuck, cut into cubes, if using flank, cut across the grain into 1/4 inch slices thick.
Salt and pepper to taste
3 tbsp. vegetable oil + more if needed when cooking floured meat
2 cloves garlic minced
1 inch ginger minced
1 cup AP flour
1/2 cup of cooking sherry
20 fl oz of tomato sauce
2 bay leaves
1 cup of beef broth
1 large round onion sliced
4 large tomatoes, peeled of skin, and cut into cubes, with or without seeds
Dash of Thyme and Rosemary
1. Heat up large skillet with oil, and quickly salt and pepper the beef slices, and dredge them in flour quickly.
2. When the oil is hot, add in the garlic and ginger and cook for a few seconds to release the aroma. Then add in the beef slices, small batches at a time and sear the meat so it browns and juices release. Remove cooked pieces and set aside.
3. Add a little oil in skillet if needed, then cook the onions and tomatoes for about 2-3 minutes, then add in the sherry, tomato sauce, and beef broth, thyme, rosemary, bay leaves. Lower heat to medium or low simmer, return cooked meat to skillet and cover.
4. Cook over low heat for about 50 minutes.
Note: Locals like my self love this dish when everything is melted in the gravy, though some of my culinary expert friends will have the onions and tomatoes looking fresh and crisp for presentation. When, we are not into presentation rather the flavors all working in concert with each other.
One of my favorite meals if a diner has it, is Beef Tomato. It is usually made with Chuck or Flank sections, and braised with spices and herbs, and onions and tomatoes. Some chefs make it spicy, some make it sweet, or sweet and sour. Whatever style they create, if done right I'll maul a plate.
Of course if you are making a plate lunch at home, have some white rice cooked, or brown. Also have your macaroni salad at the ready. In fact let's make some macaroni salad right now.
Macaroni Salad
1 lb. elbow macaroni (cooked to the package instructions) and drained well.
1/4 cup minced round sweet onions
1/4 cup chopped celery
1/4 cup shredded carrots
1/2 cup green peas (thawed frozen)
1 can of tuna drained of all oil or water
Mayonnaise- (Best Foods) is the good brand that local chefs and home cooks use. As for the amount, it is up to you. Add in sparingly while mixing it up.
1. In a large bowl, add in the cooked and drained macaroni noodles. Add in all of the vegetables from the sweet round onions to the peas. Mix it well with hands that are cleaned or use culinary gloves.
2. Add in the tuna and mix well.
3. Add in mayonnaise a few small scoops at a time until mixing to a good consistency that you like. Too much mayonnaise it gets too messy, too little it gets dried out. Remember you will chill it in the fridge for a while. Always cover it tightly with plastic wrap.
4. Add salt and pepper to taste, and wrap up bowl with foil or plastic wrap and chill.
Beef Tomato
Serves 2-3
2 lbs. of Chuck or Flank. If using Chuck, cut into cubes, if using flank, cut across the grain into 1/4 inch slices thick.
Salt and pepper to taste
3 tbsp. vegetable oil + more if needed when cooking floured meat
2 cloves garlic minced
1 inch ginger minced
1 cup AP flour
1/2 cup of cooking sherry
20 fl oz of tomato sauce
2 bay leaves
1 cup of beef broth
1 large round onion sliced
4 large tomatoes, peeled of skin, and cut into cubes, with or without seeds
Dash of Thyme and Rosemary
1. Heat up large skillet with oil, and quickly salt and pepper the beef slices, and dredge them in flour quickly.
2. When the oil is hot, add in the garlic and ginger and cook for a few seconds to release the aroma. Then add in the beef slices, small batches at a time and sear the meat so it browns and juices release. Remove cooked pieces and set aside.
3. Add a little oil in skillet if needed, then cook the onions and tomatoes for about 2-3 minutes, then add in the sherry, tomato sauce, and beef broth, thyme, rosemary, bay leaves. Lower heat to medium or low simmer, return cooked meat to skillet and cover.
4. Cook over low heat for about 50 minutes.
Note: Locals like my self love this dish when everything is melted in the gravy, though some of my culinary expert friends will have the onions and tomatoes looking fresh and crisp for presentation. When, we are not into presentation rather the flavors all working in concert with each other.
No comments:
Post a Comment