Crushed red pepper

Reign On American Chop Suey – Week 15
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Reign On American Chop Suey – Week 15

Everyone has their own comfort foods, I have many but one of my favorites is American Chop Suey. This recipe is what I have come up with that is closest to what my mind remembers as my mother’s plus the red hot pepper flakes. The Pat’s are getting ready to grab the division and top place but they are playing in the nice warm weather, so as we  prepare for 8-12 inches of snow depending where you why not try this nice warm me up game time treat.

Ingredients:

  • 1 lb. lean Ground beef I MADE FOOD PROCESSOR GROUND BEEF
  • 1 onion chopped roughly
  • 2 stalks celery, thinly sliced
  • 1 green pepper cored, seeded and chopped
  • 28 oz. can whole tomatoes
  • 15 oz. can tomato sauce
  • 1 lb. box Elbow macaroni
  • Salt, pepper, oregano, basil, red-hot pepper flakes to taste about 1 tablespoon each
  • Ketchup (optional, not for me)

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How:

In a fry pan cook hamburger, onion, and celery until meat is browned and the veggies are limp but still have some crunch left. While browning chop up the beef into small chunks. Drain off the grease.

Step 1

Crush tomatoes by hand over the pan, pour in the juice from the can and the tomato sauce.

Add whatever spices you are comfortable with. I use salt, pepper, oregano, basil, (I suppose a short cut could be Italian seasoning mix) a good pinch of crushed red pepper flakes depends on your hotness taste. Add the chopped green pepper at this point I feel it kept them a little crunchier but I suppose you could add in the first step.

Bring to a boil and simmer for five minutes.

step 2

Meanwhile, bring five quarts of water to a boil, add the macaroni, and cook for about five minutes. The pasta should be aldente, not thoroughly cooked. Drain, return to pot and add the contents of the other pan. Gently simmer for five minutes to finish cooking the macaroni and to let it absorb the liquid.

Remove from heat, and put it to the side. I find that letting it sit for at least a half hour lets the flavors really come together I also stir occasionally to help cool and not over cook the pasta.

step 3

Ok now I was raised to top with ketchup when served but this is strictly optional, it just does not taste right to me without, what can I say?

step 4

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American Chop Suey and a bonus Mom’s receipe

Everyone has their own comfort foods, I have many but one of my favorites is American Chop Suey. Last summer when out to lunch with my Brother and Nancy the special of the day was American Chop Suey both my brother and I let out a gasp and our minds were made up. It was a disappointment not what Mom used to make, the taste in my mind was not met. I believe Mike felt the same way. For years I have tried this combination and that never matching my mom who swore she did not remember it had been years since she had made it for us. Then one day I came real close and have stuck to it since changing it ever so slightly every time I make it since I cook from the gut. My wife is not a fan of American Chop Suey so it is not made that often but it was today. Oh ya read below this recipe see what I found.

Ingredients:

  • 1 lb. lean Ground beef
  • 1 onion chopped roughly
  • 2 stalks celery, thinly sliced
  • 1 green pepper cored, seeded and chopped
  • 28 oz. can whole tomatoes
  • 15 oz. can tomato sauce
  • 1 lb. box Elbow macaroni
  • Salt, pepper, oregano, basil, red-hot pepper flakes to taste
  • Ketchup (optional, not for me)

How:

In a fry pan cook hamburger, onion, and celery until meat is browned and the veggies are limp but still have some crunch left. While browning chop up the beef into small chunks. Drain off the grease.

Crush tomatoes by hand over the pan, pour in the juice from the can and the tomato sauce.

Add whatever spices you are comfortable with. I use salt, pepper, oregano, basil, (I suppose a short cut could be Italian seasoning mix) a good pinch of crushed red pepper flakes depends on your hotness taste. Add the chopped green pepper at this point I feel it kept them a little crunchier but I suppose you could add in the first step.

Bring to a boil and simmer for five minutes.

Meanwhile, bring five quarts of water to a boil, add the macaroni, and cook for about five minutes. The pasta should be aldente, not thoroughly cooked. Drain, return to pot and add the contents of the other pan. Gently simmer for five minutes to finish cooking the macaroni and to let it absorb the liquid.

Remove from heat, and put it to the side. I find that letting it sit for at least a half hour lets the flavors really come together I also stir occasionally to help cool and not over cook the pasta.

Ok now I was raised to top with ketchup when served but this is strictly optional, it just does not taste right to me without, what can I say?

Mom’s American Chop Suey (The card was numbered 87)

Mom passed in February and while cleaning out her condo my wife came across a little tin that had Mom’s recipes and there it was American Chop Suey. Now there is no way to know if this was what I had grown up with and how she may have morphed it but here is her recipe.

Maybe someday I will try this but for now I really like mine.

The index card had this information.

2 cups of elbow macaroni cooked 9 min and drained.

Sauté

  • 1 medium onion
  • 1 tbsp. salad oil
  • 1 lbs. chopped beef
  • 1/8 tsp. garlic powder
  • ½ tsp. Accent, salt, pepper

Drain fat and add:

  • 1 can tomato sauce (Hunt’s)
  • 3 cups tomato puree #2 ½ can (does this mean 2 and ½ cans)
  • ¼ tsp. instant bouillon
  • ½ oregano
  • Sprinkle with salt

Cook 10 minutes

Add cooked macaroni; simmer covered 1 hour

Mrs. Lawrence (Harriette) Pearlman – anyone remember her?

Herb Rub Flank Steak
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Herb Rub Flank Steak

I love flank steak you can do so much with it tonight we are trying a stir fry, recipe to come. Anyway this is one of my favorite especially around late spring early summer when my rosemary is growing and calling me to run my hands along a sprig. I just love the smell it leaves on them. We tried many different combinations and came up with this but as I said we like to experiment so send me ideas you think might work.

Herb Rubbed Flank Steak with Sweet Potato Pancake and Broccoli

Ingredients

  • 1 ½ to 2 lbs. beef flank steak.
  • ¼ cup chopped fresh rosemary or 1 Tbsp. dried crushed if your house is too dry and it just never last the winter.
  • 1 Tbsp. chopped fresh marjoram or 1 tsp. dried, crushed.
  • 3 table Tbsp. chopped fresh oregano or 1 tsp. dried, crushed.
  • Yes you should see my deck in the height of the summer.
  • 3 cloves garlic, minced about 1 ½ tsp. minced.
  • 1 ½ tsp. paprika (try with the different kinds each adds a slightly different kick).
  • 1 tsp. kosher salt.
  • 1 tsp. crushed red pepper.
  • 1 tsp. freshly ground black pepper
  • 3 Tbsp. extra virgin Olive Oil.

ingredients

How

Trim fat from the meat. Score both sides of the steak in a diamond pattern by making shallow cuts at 1 inch intervals, set aside. In a small bowl mix the rosemary, marjoram, oregano, garlic, paprika, kosher salt, crushed red pepper, and black pepper. Stir in the oil until combined. This makes your rub.

rub

Divide the mixture roughly by half, spoon mixture over one side of steak and rub in with your fingers. Repeat on the other side. Come on give it a good massage it is a rub.

give it a roob rubbing all sides

I like to wrap it with plastic wrap then put on plate but you can put in a shallow dish unwrapped as long as you can cover it tightly. Place in refrigerator for 1 to 24 hours, got better results the longer I waited.

wrap in plastice wrap

Grilling: Ok I have done both but I mostly use a gas grill but since I am a nice guy you can grill directly over medium coals. Grill 17 to 21 minutes uncovered or until medium doneness about 160° turning once halfway. For gas grill I found preheating grill to high, reduce heat to medium. Place on grill over heat.  And grill as above Ha fooled you, both about the same.

Transfer to a cutting board cover loosely with tinfoil let stand for 10 minutes. To serve, slice very thinly across the grain. Some say across and at an angle you try it an let me know which way you prefer just remember across the grain.

slice and serve (2) slice and serve (1)

Grill Tip:

  • I keep tin foil shinny side down on the grill while preheating this really cooks anything that was left on last time and turns it into easy to remove ashes.
  • Wipe down with veggie oil on a wad of paper towels held by tongs.