Loco Moco

If you follow my Facebook ….. which hello? It’s me. You will know I LOVE Loco Moco. What is Loco Moco? Loco moco is a meal in the contemporary cuisine of Hawaii. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy. Thank you, Wiki.

I have been going to Aji Japanese Bistro which is nestled in the El Dorado Hills Town Shopping Center almooooost every weekend, and they make the most amazing Loco Moco. I have a problem. Well, this past weekend I hosted a Cousin Cult Party and decided I would just make my own version! What is Cousin Cult, you ask? Exactly what it sounds like. Mikaela (my cousin & photographer) and I find it very important to spend time with family so we often plan Cousin Cult parties filled with food, cards against humanity, and funny movies. The other night’s theme was Christmas in August as Mikaela and I are holiday freaks! My two brothers came as well, Jacob and Lucas. Pictures below if you dare. Fill your life with memories and food!

Ingredients
1Lb Grass-fed Ground Beef
2 Cups of White Rice (Serving is 4 people) – Cauliflower rice could also be used here, wild rice, brown or whatever you dietary needs
8 Finely Chopped White Mushrooms
2 Cups Beefstock
1TBSP Flour
2 TBSP Kerrygold Butter
2 TBSP Soy Sauce
1TSP Sesame Oil
S&P
Garlic Powder
1TSP Rice Wine Vinegar
Bundle of Green Onions for Garnish
2 Eggs per serving

How To

Always start with your rice because out of all the items we are preparing rice is going to take the longest. Now, I have a rice cooker, but if you do not follow the instructions for the rice you choose to use. I do put the sesame, soy, and vinegar IN the water I am cooking my rice in as it infuses the flavors throughout the entire cooking time so no matter how you choose to cook your rice make sure to put those ingredients in.

Beef Patties – the simplicity of this dish is key so I ONLY use S&P and garlic powder on my little meat patties and fry them in butter until medium rare(once again, any temperature you prefer is fine). Out of the pound of ground beef I made 6 patties about half an inch thick and smooshed down to the size of my palm, and I have little hands. The patties took only 4-5 minutes on each side on high heat for a medium/rare cook. Let them get those crispy bits on their tops.

Gravy – In the pan that we fried the beef in begin your roux – add the butter and then cook the flour and add beef stock. I add the mushrooms last as I like them to have a bit of bite left but you can saute them in beef fat/butter and then make a roux and add stock.

Eggs – Traditionally, the eggs are served fried and medium so the yolk mixes with the gravy and rice…..gurl. Make your eggs the way you like but fried over medium is how they turned out for this recipe.

Assembly – Take your beautiful rice and place on the bottom of a bowl, add your beef patty, gravy, and finally your eggs. I garnish green onions and maybe some hot sauce! I hope you like this dish and are willing to try it!

Enjoy the random pictures of Cousin Cult night and yes, I do eat store bought frozen fries and weird cinnamon rolls out of a cardboard tube…..I am a real person.

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Sweet and Spicy Chili and Beer Cheese Sauce FRIES
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Left to Right: Lucas, Yours Truly, Jake, and then Mikaela as a snowman!
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Kyle isn’t really a cousin but he wore a taco Christmas shirt so we let him in ❤
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Weird Cardboard Cinnamon Roll “Christmas Tree”

Shredded Beef Panini with Horseradish and Caramelized Onions

I will just go ahead and quote myself here and say “You will find the best moments of your life happening when you’re two glasses deep in champagne and eating a grilled sandwich for brunch” – Farewell 2016

Still is true. Paninis and grilled sandwiches make the world turn or at the very least they make mine. Take the time to make shredded beef and take the time to make caramelized onions. Make the world turn.

Ingredients
3lbs Grassfed Beef Chuck roast (I had leftovers….you won’t need this much just for sandwiches unless you’re having a party….and then go you!)
Extra Sharp Cheddar Cheese (I can never find white cheddar – where is it?!)
1 Red Onion
1 TBSP Kerrygold Butter
Cream Style Horseradish
Good Quality Sourdough Bread
Panini Press (if not – you can grill in a pan)

How To

Okay, there are two important components here – 1. the meat & 2. the onions. I made the meat a few days before and all I did was cut up two onions, some garlic, S&P, chili flakes, some beef broth, and threw all that with the roast in my crock pot for 8 hours. Shredded that baby up and complete!

Onions – caramelized onions take time but trust me they are well worth the wait and the tears. And, I mean you will cry by how little you end up getting once they are done! One large onion turns into just enough for two sandwiches and a couple bites while standing over the stove!

See! That is IT! Still worth it. DO NOT LISTEN TO THE LIES THAT TELL YOU CARAMELIZED ONIONS TAKE 5 MINUTES! No, sorry it doesn’t work that way. If you want real caramelized onions get ready to be in your kitchen for 45 minutes. You may use any onions you like but I prefer either vidalia (yellow onion) or red. In order for the sugars to break down properly in onions you must cook them low and slow. Now, they don’t require a ton of babysitting, I do other things in the kitchen while they cook down, and I’d say the last 10 minutes or so I babysit them. Slice your onions in any fashion you prefer, add in some oil and butter, and then let them be at a low heat for the next 30 minutes or so. They should look like the second picture above. Life changing!

NEXT!
Grab some delicious cheese, good bread, and butter both sides of your bread. Assemble your sandwich and throw that baby boy on the panini press. I do not put the horseradish on until the sandwich is finished as I like the hot/cold effect.

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Vegetarian Coconut Curry

I have been making curry for a long time and every time I do I get these weird ass looks from people. Like, are we not in America? I don’t talk shit about your “Chinese” food……even though orange chicken from Panda Express is not authentic, Kyle. I can have any cuisine I want delivered to my door in a matter of minutes. America is a mixing pot of foods, hello! How are there so many people out there AND that I apparently know that have not had curry?! The real question is why have you waited so long to provide a recipe, Krystal?
Fine.

I just recently started using coconut milk. I know I know, vegan/vegetarian friends I am an awful person, but I have now seen the light. Another weird food people seem to be terrified of. You guys, unless you are allergic to coconut like my mother claims to be you must put coconut milk in this recipe or I will not speak to you. Coconut milk is luxurious, smooth, and adds a creamy component you never thought you needed and will never be able to live without. It does NOT make your dish taste like coconut, it does NOT taste like the coconut I guarantee most are familiar with because although Malibu rum is delicious it is not the real flavor of coconut…….Krystal.

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Now, let us discuss curry. “Curry” is a mix of spices made up mainly of: curry leaf, coriander, turmeric, cumin, fenugreek, and chili peppers. I made this particular recipe with a yellow curry blend as it is the only blend Raleys sells…….because it’s not spicy and let’s be honest not too out of the norm. Curry comes in all different colors and spice levels though, and even I have yet to venture out and make those on my own. I do order red, yellow, and green curry when me and the other girl at work order Indian/Thai. You can, of course make your own blend, but no thank you for me. The spices in this blend are perfect as there really isn’t too much of any one spice to overpower the others.
Curry is set it and forget it for at LEAST a few hours. It’s stew but 100000 times better. This is an ultimate comfort dish for us and a staple. I make curry of different variations several times a month.

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Please don’t mind my giant tub of pink salt my dad brought me. Yay Costco!

 

Please please PLEASE get out of your comfort zone and make this. When you do post it. Even if you hate it and feed it to your dog…..tell me!

Recipe (Finally)

Ingredients
1 Can of Coconut Milk
4 Tablespoons Curry Powder of your choosing
2 Tablespoons of Kerrygold butter
1 Tablespoon Avocado Oil
1 Medium Yellow Onion
1/2-1 Cup Veggie Stock
2 Cloves of Garlic
1 Can of Chickpeas
10-15 Small Golden Potatoes cut in quarters
3 Carrots
Green onions or cilantro, jalapeno, lime, and a runny egg for garnish if you so choose.

Saute your onions and carrots in the butter and avocado oil and once they are golden in color add your garlic to cook for 1-2 minutes. Add your curry powder to really wake up the spices, and then add the entire can of coconut milk to the pan. Mix and get all the goodness off the bottom of the pan. Now, when to add the chickpeas is a personal opinion. I personally like them to simmer for the few hours with the potatoes and carrots, but some people prefer them to maintain their body and then you would want to add them about an hour before serving. Add potatoes, salt and pepper. Because potatoes soak up so much flavor/fluid I added half cup of veggie stock which made the curry initially too thin BUT once this simmers for a few hours it is perfect. Consistency is very similar to a beef stew that has marinated all day. Remember you can add whatever you want to this! I simmer mine on low heat for 4 hours and everything comes out magical.

Serve over rice or even more veggies!

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Grown Up Chili Mac

Kicking off the series Cook Like A Grown Up is a childhood favorite Chili Mac. Traditionally: the combination of boxed macaroni & cheese and chili from a can. Yum. My dad made this constantly and then our babysitter made it constantly. Chili Mac was and is still a staple in many homes. I was probably the only kid that did not leap for joy when it was placed in front of me.

I do not like beans in my chili. Hate them. The only person that would comply with my spoiled requests for no beans was my grandpa, but that was homemade chili that we ate over white rice with ranch. Yes, white rice and Hidden Valley Ranch. Oh, cheese.

So, my liking for chili mac at home was not the most enthused but I ate it, because I was hungry, and my parents made it because it was easy and cheap. I gave this dish a much needed twist with not only homemade macaroni and cheese AND chili but twists on both dishes individually. NO BEANS.

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Pepper Jack Mac n Cheese

Other than my choice of cheese this is a pretty basic mac, no fancy tricks here. I wanted it to be smooth and velvety without orange dust incorporated.

Ingredients

1 Box Elbow Macaroni
1 Block of Pepper Jack Cheese Shredded
1 Cup Whole Milk
1/2 cup flour
3 Tablespoons of Butter
3 Cups Chicken Stock
S&P

Recipe

Make a roux with your butter, flour and an oil you keep on hand. We have been over roux before, please try and keep up.
The ONLY fanciness here is that I don’t use ALL milk in my sauce, reason being I did not have enough #adultingalready. We do not drink milk sooooo I did not know how much to buy.
Once your flour is cooked add your chicken stock—-hey this is gravy! 3 recipes in 1. THEN add your milk and finally your cheese. Wait for the cheese to melt and you will have a beautiful cheese sauce to drown your pasta in. DONE.

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Chipotle Chili

I realize this is probably too much reading for most adults.

Ingredients

1lb Grass Fed Ground Beef
32oz Crushed Tomatoes
1 Can Chipotle Peppers – Chopped
2 Cloves of Garlic – Chopped
1 Yellow Onion – Chopped
2 Tablespoons of Butter
S&P
Chili Powder
Garlic Powder
Cumin
Paprika

Recipe

Sweat your onions in butter and a little oil, once translucent add garlic. Brown ground beef. We went over “browning” as well in previous posts. Add tomatoes and chipotle peppers, and spices. Simmer for 4-6 HOURS. Cry me a river.

The Chili Mac

Mix. Together. Relish in your adultness.

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