Posts Tagged With: roast beef

Easy Beef Pho

Vietnamese Soup

EASY BEEF PHO

INGREDIENTSEasyBeefPho-

2 cups beef pho broth
12 ounces rice noodles
8 ounces thinly sliced sirloin
4 ounces deli-sliced roast beef

½ cup fresh basil
5 green onion stalks
1 or 2 jalapeno peppers
3 limes
2 cups bean sprouts
½ tablespoon chili garlic sauce
2 tablespoons fish sauce or hoisin sauce

Makes 10 bowls. Takes 25 minutes.

SPECIAL UTENSIL

sonic obliterator

PREPARATION

Add beef pho broth to pan. Cover and bring to boil on high heat. Reduce heat to low and simmer until all ingredients are ready. Add rice noodle to second pot. Cook according to instructions on package. Drain noodles.

While pho broth boils and rice noodles cook, dice basil and green onion. Thinly slice jalapeno pepper and limes. Add sirloin and roast beef to pot with pho broth. Simmer on low heat until sirloin is no longer pink. Divide rice noodles, basil, green onion, jalapeno pepper, bean sprouts, chili garlic sauce, and fish sauce between bowls. Garnish with lime slices. Ladle equal amounts of pho broth with meat into bowls. Serve to adoring guests.

Some guests might complain that this recipe isn’t authentic, that it skips steps, that it doesn’t use pig knuckles, and so on. You could reason with them, saying you can’t find beef knuckles at your local supermarket, you didn’t even know beeves had knuckles, and that properly prepared pho.takes five days, and that you have a life to live. Or . . . you could simply zap them with your sonic obliterator. You don’t need their negativity in your life.

TIDBITS

1) Pho is an anagram for hop. Hop On Pop is a book by Dr. Seuss. Culinary historians think the author had been planning to write No Mo’ Pho but decided against it when he discovered pho is actually pronounced “fuh.” It’s all for the best as Hop On Pop brought Dr. Seuss enduring fame.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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Categories: cuisine, humor, international | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

Simple French Dip Sandwiches

American Entree

SIMPLE FRENCH DIP SANDWICHES

INGREDIENTS

1/2 pound deli roast beef, thinly sliced
1 10.5 ounce can condensed French onion soup
1/3 cup water
1/4 teaspoon black pepper
1/4 teaspoon Meat MagicTM spice
2 tablespoons butter
4 slices provolone cheese, about 4 ounces
4 French rolls

PREPARATION

Turn oven to broil and preheat to 350 degrees.

Combine roast beef, French onion soup, water, pepper, meat spice, and butter in microwavable bowl. (You will know if the bowl you picked is too small if the French onion soup cascades over the sides. Any bowl of quart size or bigger is ample.)

Microwave bowl filled with spices, roast beef, and soup for about three minutes or until quite warm. While this is being done, put a half slice of provolone on each half of a French roll. Put all 8 cheese-covered French-roll halves in the oven and broil at 350 degrees for 1 to 2 minutes or until cheese is melted, but pull the halves out before they turn golden brown.

Put two half rolls on a plate. Use a spoon with holes to remove the roast beef from the bowl and put about 1/4, or 2 to 3 slices, of the roast beef on one of the roll halves. Close the two halves. Serve with a bowl of onion soup for dipping.

(This is the ideal meal for your spouse who can do the four-minute mile. Heavens, it’s tasty, too.)

TIDBITS

1) World War One ended in 1918.

2) The French dip sandwich was invented at Philippe’s in Los Angeles in 1918.

3) So some good things came from 1918.

4) Philippe’s restaurant still exists and was recently featured on the TV show, Man Versus Food.

5) French-dipped sandwiches can be made with: roast beef, roast pork, lamb, turkey, or ham.

6) It’s a wonderful world.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, history, humor | Tags: , , , , , , , , , , , , , , | Leave a comment

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