Beefy Asian Noodle Salad

beefy asian noodle salad from just jan's

 

Salad Ingredients:
1 1/2 – 2 lb Flank Steak
1 12oz Package flat rice noodles (prepared to instructions)
1/2 head chopped Romaine lettuce
2 carrots julienned
1/2 medium jicama, peeled and chopped in 1/2″ pieces
1/2 cup cilantro, rough chopped
1/2 cup red bell pepper julienned
1/4 medium red onion sliced thin
1 TBSP toasted sesame seeds
2 green onions sliced (both white and green part)

 

For flank steak marinade
In a small bowl mix the following:
3 TBSP Soy Sauce (I use low sodium)
1 TBSP fresh grated ginger
1 tsp. red pepper flakes
3 cloves minced garlic
2 TBSP Nuc Mam (or similar fish sauce)
2 TBSP Miren
1 tsp sesame oil
1 stalk lemongrass, roughly chopped

 

For the dressing:
1/4 cup + 2 TBSP Rice wine vinegar
1/2 cup Vegetable Oil
1 tsp. Red Miso paste
1/4 tsp. Red pepper flakes
1 1/2 tsp finely minced serrano pepper (or to desired heat)
1-2 tbsp fresh lime juice

 

Put the steak and the marinade in a ziplock bag and refrigerate overnight. When ready to cook, preheat your grill, oil it and heat to med-high then place the flank steak on the grill and cook 4-6 minutes per side.  Remove when cooked to desired doneness and cover with foil and let rest for approximately 10 minutes.

 

While the meat is resting, whisk all the salad dressing ingredients together and then set aside.

 

Next you need to assemble the salad. In a large bowl, toss the chopped romaine, rice noodles, jicama, red bell pepper, carrots, red onion and cilantro together.

 

Slice the steak against the grain in thin strips and place on top of the salad mixture, sprinkle with sesame seeds and onions then toss with desired amount of dressing.

 

You can enjoy this is a nice Pinot Grigio (I love Sante Margherita) or even cold saki.

 

Mulled Wine

mulled wine by just jan's fruit spreads
mulled wine by just jan's fruit spreads
1 bottle of Zinfandel
1 1/2  cup of water
1/2 cup brandy
2 cinnamon sticks
2 tsp. whole cloves
1/2 cup dried cherries
2 TBSP brown sugar
Garnish orange zest and orange slices
Pour one bottle of Zinfandel wine and water into a medium size pot and bring to a simmer. Add the brandy, marmalade, pomegranate spread, cinnamon, cloves, cherries and brown sugar and continue to simmer for approximately 15 minutes.
Add the brandy last and simmer for additional 2-3 minutes.
Ladle into mugs and garnish with a little orange zest and a slice of fresh orange.

Asian Style Grilled Salmon

salmon, recipe, seafood, fish, fruit spread
In a medium bowl combine the following:
2 Tbsp Just Jan’s Tangerine Marmalade
2 Tbsp Rice wine vinegar
2 Tbsp Soy Sauce
1 tsp Sesame oil
4 drops chili oil
1 tsp grated ginger
1/2 tsp lemon juice
zest of half lemon
1/4 tsp chili flakes
1/4 tsp fresh ground pepper
pinch salt
Pour 1/3 of marinade in a flat baking dish and place the salmon skin side up for 30 minutes.  Depending on the thickness of the fish, you can turn it on it’s sides to marinade as well.
Prepare the grill or a grill pan and on medium heat cook skin side down until the salmon is done.  It should be slightly firm to touch.
We served this with red Quinoa and our spicy grilled mixed veggies.

Just Jan’s Sangria

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The perfect refreshing cocktail for parties, picnics or to have on hand to sip in your comfortable lawn chair after yard work.

Just Jan’s Sangria

1 bottle fruity red wine

4 oz. vodka (or brandy)

1/4 c. Just Jan’s Seedless Raspberry Spread

1/4  c. Just Jan’s Tangerine Marmalade

1 c. sliced citrus (meyer lemon, orange, lime, lemon)

Juice of a whole orange

Juice of a lime

ice

splash of mineral water or club soda

In a pitcher combine the red wine, vodka (or brandy) Just Jan’s Seedless Raspberry Spread, Just Jan’s Tangerine Marmalade, orange juice, lime juice.  Chill until the flavors are melded.  (4 to 8 hours)  Serve in an ice filled glass with a splash of fizzy water.

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Serve at Summer BBQs, take along in mason jars to picnics.