Leftovers for breakfast

So last night I took some of my garden fresh jalepanoes (I know that isn't spelled right, sorry) stuffed them with cream cheese and wrapped them in bacon.

Well I couldn't finish them off last night so they were waiting for me this morning. So I decided to turn them into breakfast tacos; scrambled farm fresh eggs, garden tomatoes, add the jalepanoes on top and good to go. Didn't even reheat the jalepanoes.

Jessica's Vietnamese Pork Vermicelli

Jessica has a favorite Vietnamese Pork & Vermicelli dish that she likes to make, I got to help her last night so I took some pictures.

The sauce was soy sauce, fish sauce, sugar, water, and lime juice.

 Jessica cut up green onion, shallots, garlic, cashews and radishes.

She mixed all of those lovely veggies with a marinade that had honey, soy sauce, brown sugar, and a few other things I can't remember. Then she put the pork in the marinade.

After 30-45 minutes, took the pork out and I cooked it.

Serve over vermicelli noodles and you're all set! Pour some of the sauce over the food for extra deliciousness.

Japanese Beef Stir Fry

Since this month has unofficially been dubbed "Japanese food month" for El Jefe's Kitchen, I did a Japanese stir fry. The basic elements of stir frying were the same, but the flavor was very different from Thai. The sauce soaked into the beef and it was quite good.

Ingredients (this served 6 people with a little leftover) (recipe from allrecipes.com, slightly modified)

• 2.5 pounds of beef
• 1 head of Bok Choy
• 2 red bell peppers
• 4 medium green onions
• 3 celery stalks
• 1 can (10.5 oz) of Beef Broth
• 3 tablespoons of corn starch
• 1/2 cup soy sauce
• 2 tablespoons of sugar
• 3 cups of rice

Directions

• Slice your veggies.
• Slice your beef.
• Stir fry beef in 2 batches until it is browned. Set aside.
• Stir fry veggies in 2 batches. Set aside.
• Mix broth, corn starch, soy sauce, and sugar until smooth.
• Cook sauce in saucepan (I used my wok) until bubbly and thick, stirring constantly.
• Join the beef and veggies into the sauce and cook until heated through.
• Serve over rice.

Garden fresh stir fry

All the veggies came straight from the garden, including green beans, squash, and two kinds of peppers. A sauce of honey, soy sauce, apple cider vinegar, and garlic. It is served over rice.

Pad Kra Tiem (C-Burr's version)

Pad Kra Tiem (C-Burr's version)

First, make your garlic base. For two servings, use 4-5 cloves. Dice the garlic finely, drizzle with 1-2 teaspoons of vegetable or olive oil. Simmer in wok until lightly brown, mix in a tiny dash of sugar to take some of the edge off the garlic, add a splash of soy sauce.
This is what your garlic base should look like.

Slice 1 chicken breast (good for 2 servings) into thin slices

Dice 1/2 red onion (white onion just as good)

Dice 1 bell pepper

Combine everything into the wok. Don't forget your chili paste.

Stir-fry!

I like to add in some herbs and spices at this point in the process. Salt, pepper, herb mixes, etc. Try your chicken, if it tastes a little bland, spice it up! If you use enough garlic, you shouldn't have too much of an issue there.

Final product! Usually this would be served with rice, but, it is good without rice too.