Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
BBQ Bacon Sushi
April 7, 2017 Lee
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BBQ Bacon Sushi

Ok, this sounds incredibly good, sort of like a meatloaf with cheese inside but this is rolled up. No measurements are given, I will come up with measurements when I make this. And I have never used a sushi mat so this will be a learning experience for me. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • sliced bacon
  • ground beef
  • BBQ spice mix, OR make from a shortcut
  • Swiss cheese
  • BBQ sauce, OR make from a shortcut
  • sushi mat

Instructions
 

  • Mix the ground beef with some BBQ spice mix. Prep the Swiss cheese by cutting a block lengthwise so you have long strips about 1/2 inch on each side, make several long strips.
  • Lay out your sushi mat so that you can roll it away from you. Lay out the strips of bacon sided by side, pointing away from you, and about 1 inch from the left and right sides and about an inch or so from the end that is farthest from you.
  • Lay the ground beef on top of the bacon and pat down, maybe 1/2 inch thick, cover the bacon from the side closest to you and to the left and right, and stop at the end farthest from you, leaving about 2 inches of bacon visible. Form the edges tightly to make straight edges.
  • About 2 inches from the side closest to you, place a cheese strip from left to right so that it goes from the edge of the beef to the other side.
  • Use the mat to start a tight roll and roll it up. Repeat to make another roll. I am going to guess this would make two roll using a package of bacon and 500 grams of of beef.
  • You can cook this on a preheated grill over indirect heat or on a rack your oven heated to 180 C. Place the rolls on the grill and cover with the lid and cook for 25 minutes.
  • Remove the lid and brush on BBQ sauce of your choice. Cover and cook for 5 minutes, repeat, brushing one more time and cooking for another 5 minutes.
  • Carefully remove the rolls from grill and set on a plate to rest for 5 minutes, then cut into thick slices with additional BBQ sauce on the side for dipping.

Notes

I cannot price this until I make it, should Low to Fair cost I am assuming.
Shortcuts: BBQ Spice Mix, BBQ Sauce.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,GRILLED / BBQ / SMOKER
Browned Butter Honey Garlic Prawn
April 3, 2017 Lee
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Browned Butter Honey Garlic Prawn

Sounds like a very nice way to prepare prawn. Minimal ingredients. This is a fast meal to put together.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 tablespoons butter
  • 4 tablespoons honey
  • 1 tablespoon fresh lemon juice, or lime juice
  • 1 tablespoon soy sauce
  • 3 cloves garlic, smashed and minced
  • 600 grams prawn, peeled, deveined, tails removed
  • salt, to taste
  • lemon wedges, if desired
  • fresh parsley, chopped, to garnish

Instructions
 

  • Heat the butter in heavy bottomed pan, cast iron would be ideal, or a non stick pan, over medium heat, stirring continuously for about 3 minutes, or until the foam settles, then the butter will change in color to a golden brown. Add the honey, lemon juice, lemon juice, and garlic, stir to combine and cook for about 30 seconds to 1 minute.
  • Pour half of the butter to a dish and set aside. Then add half the prawn to the pan and sear each side for 2 minutes or until just cooked through, transfer to a plate and set aside. Add a tablespoon or so of the reserved brown butter to the skillet, and cook the other half of the prawn.
  • Add the cooked prawn back to the pan and pour in the remaining brown butter, stir to evenly coat the prawn and cook just to heat through, season with salt to taste and garnish with parsley.
  • Serve with steamed vegetables, rice, and a salad.

Notes

I cannot price this until I get prawn from a local farmer, this should be no more than Fair value at best.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Chicken Fried Steak with Gravy
April 1, 2017 Lee
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Chicken Fried Steak with Gravy

It has been probably 15 or 20 years since I enjoyed Chicken Fried Steak, I am going to have to correct that soon. This recipe sounds spot on.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

For the Steaks

  • 1 1/2 kilos beef round steak, see Step 1
  • 1 1/2 cups milk
  • 2 eggs
  • 2 cups all purpose flour
  • salt and black pepper, to taste
  • 3/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup cooking oil, your preference
  • 1 tablespoon butter

For the Gravy

  • 1/3 cup all purpose flour
  • 3-4 cups milk
  • salt and black pepper, to taste
  • mashed potatoes, for serving

Instructions
 

  • For the meat, if you live in one of the larger cities you should be able to easily get round steak from a butcher shop. If you cannot find round steak, go with a large piece of beef and cut a few steaks off from that, across the grain. You will have to tenderize yourself with either the hammer or needle type or use the back of a cleaver.
  • Cut the tenderized beef into small pieces to make it easier to work with. Place the beef in a deep dish, and place 3 more deep dishes on the counter, you are going to make an assembly line.
  • In the dish to the right of the meat, mix the egg and milk, next dish to the right, mix the flour, salt as desired, 1 1/2 teaspoons black pepper, paprika, and cayenne pepper, and the final dish is clean and empty.
  • While the pan is heating, take one piece of meat, sprinkle both sides with salt and pepper to your liking then dip the meat into flour mixture, and turn to coat, then dip into the egg and milk mixture and turn to coat, then place the meat back into the flour mixture. Place the breaded meat on the clean plate. Repeat for the rest of the meat.
  • Heat the oil in a large skillet, a cast iron pan would be perfect for this. and add the butter as well. When hot, not smoking but hot when tested with a a sprinkle of flour into the oil, then it is ready.
  • Cook the meat, about 3 pieces at a time until the edges start to turn golden brown, about 2-3 minutes each side. Once golden brown on both sides and cooked through, remove to a plate lined with paper towels and cover with foil to keep warm, repeat until all the meat is cooked.
  • Once all the meat is cooked, pour off the oil to a heatproof bowl and return the pan to the stove over medium low heat. Add 1/4 cup of the reserved oil back to the pan and let that heat up.
  • When the oil is hot, gently whisk the oil and sprinkle in the flour and whisk until you have a golden brown paste. Then slowly pour in 3 cups of milk, whisking constantly, then add salt and pepper to your liking. Keep whisking until the gravy is smooth and thick, about 5 to 10 minutes, add more milk if the gravy becomes too thick. Taste and add salt and pepper as needed.
  • Serve as dinner with mashed potatoes and pour gravy over both or serve as breakfast with eggs, biscuits, and fried potatoes. Enjoy.

Notes

I cannot really price this based on using round steak. But for regular beef, I will say roughly 300 Baht for 1 1/2 kilos. For 6 servings, this is about $1.47 per serving. Fair cost but would make a nice once in a while meal.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Hawaiian-style Smoked Sausage
March 25, 2017 Lee
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Hawaiian-style Smoked Sausage

Smoked sausage is a favorite of mine, getting it here where I live, that can be hit or miss. Cooked with pineapple, this sounds like a winner. Some of the measurements until I make this, then I will adjust the recipe.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 750 grams smoked sausage, sliced into 1/2 pieces
  • 2 stalks celery, import, sliced
  • 1 large onion, sliced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 can whole tomatoes, chopped, with juice
  • 1 can pineapple, chunks, reserve juice
  • 1 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 2 tablespoons corn starch
  • cooked rice, for serving

Instructions
 

  • Stir fry farmer sausage for several minutes. Then add the celery, onions, and peppers, and cook until tender crisp. Add tomatoes, pineapple, seasonings, sugar and soy sauce. Simmer 5 minutes.
  • Blend cornstarch with reserved pineapple juice. Add to simmering sausage dish and cook for 2 minutes.
  • Serve with rice.

Notes

I will have to price this once I get smoked sausage again, certainly not higher than Fair Value for this.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,Pork - Sausage
Root Beer BBQ Pork Ribs
March 8, 2017 Lee
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Root Beer BBQ Pork Ribs

Sounds good, and the ribs I would use are the short ribs found in any Tesco or even fresh markets but watch the cook time. I will verify this when I make them. This is a slow cooker recipe that will also need your broiler as well. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 1/2 kilos pork ribs
  • 2 cans Root Beer, OR Ginger Ale aka Ginger Beer
  • 2 cups BBQ sauce, OR make from a shortcut
  • salt and pepper, as needed
  • spring onions, thinly sliced, for garnish

Instructions
 

  • These are the ribs I get at Tesco. Look for the strips that are meaty, remove the distorted bones on the ends and save for a soup if you wish, and just go with the nice straight bones. The bones are only about 3 inches long.
  • Remove silver skin from the back of the ribs if that is present. Cut the ribs into 3 bone sections, sprinkle generously with salt and pepper and place in the slow cooker.
  • Pour the root beer into the slow cooker, cover, and cook on Low setting for 5 hours, do not remove the cover.
  • Check the ribs at 5 hours, if very tender, you are almost done, if not tender, continue cooking and checking each hour. Once the ribs are tender, carefully remove from the pot and set on a foil lined baking sheet.
  • Brush the ribs with BBQ sauce and broil for a few minutes, charring a bit is ok, then flip the ribs over, brush more sauce, and broil for a few more minutes, again, a bit of char is ok. Remove to a serving tray, sprinkle some thinly sliced spring onion on, and serve.

Notes

Pork ribs are about 115 Baht/kilo. 1 1/2 kilo would be about 173 Baht. For 4 servings, this is about $1.27 per serving, over all good price for a quality meal, after all, who does not like ribs.
Shortcut: BBQ Sauce.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Pork - Slow Cooker
Balsamic Rosemary Chicken Breasts
March 1, 2017 Lee
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Balsamic Rosemary Chicken Breasts

This is very good! Excellent flavor, juicy, can cut with a fork. Highly recommended and on my Go-To list.
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Prep Time 1 day
Cook Time 20 minutes
Total Time 1 day 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 3/4 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 1/3 cup olive oil
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons brown sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper

Instructions
 

  • Make the marinade by whisking together garlic, balsamic vinegar, olive oil, soy sauce, brown sugar, thyme, rosemary, and black pepper in a medium bowl. Pour into a large ziplock bag.
  • Rinse the chicken breast and pat dry, add to the ziplock bag, squish the bag around to coat all the chicken, squeeze out the air, seal, and refrigerate overnight.
  • Preheat your oven to 180 C (350 F). Line a baking sheet with foil and place a rack on the sheet. OR, and highly recommended, fire up your grill.
  • Remove the chicken from the marinade and shake off excess, discard marinade. Place chicken on the rack and bake for 10 minutes then turn over and bake for another 10 or until juices run clear. OR grill on the BBQ.
  • Let chicken rest for 5 minutes, serve with a side of your choice.

Notes

The chicken might cost 100 Baht, I just bought today, 3 large chicken breasts for 61 Baht. The vinegar will cost about 60 Baht (about half a bottle). For 4 servings, this is about $1.18 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Easy Ground Beef Casserole with Potatoes
March 1, 2017 Lee
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Easy Ground Beef Casserole with Potatoes

Sounds really good, a must try for me. Two ways to prepare the potatoes, diced or shredded. There is also several shortcuts for cost savings. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 5-6 cups potatoes, small diced or shredded
  • 750 grams ground beef
  • 1 small onion, diced
  • 1 cup mushrooms, sliced
  • 1 carrot, shredded
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 3/4 cup milk
  • 1/2 cup sour cream, OR make from a shortcut
  • 1 1/2 cups Cheddar cheese, shredded
  • salt and pepper, to taste
  • olive oil, as needed
  • butter, as needed

Instructions
 

  • Dice or shred the potatoes, skin on or off is up to you. For diced potatoes, add to a saucepan and cover with water, bring to a boil the reduce heat for about 4 minutes to soften the potatoes, drain well and set aside. For the shredded, rinse several times squeezing out the water, drain and set aside.
  • Heat your oven to 180 C, lightly grease a 2.3 to 3 liter casserole dish with butter.
  • In a large skillet over medium heat, add a splash of olive oil, when oil is heated and add the onion and cook until soft, then add the ground beef and brown, then add the mushrooms and cook for another minute or two. Drain fat and season with salt and pepper to taste, pour this into the casserole dish.
  • Add the potatoes to the dish covering the beef. Sprinkle with salt and pepper to your liking. Sprinkle the shredded carrot over the potatoes. Mix the soup, sour cream, and milk in a bowl, and spoon this mixture evenly over the potatoes.
  • Cover tightly with foil and bake for 50 minutes or until the potatoes are tender. Remove the foil and sprinkle the cheese evenly over the top, bake for another 5 to 10 minutes or until the cheese is melted.

Notes

Figure about 150 Baht/750 grams of ground beef. The cheese, figure about 90 Baht for half a block of 250 grams. For 6 servings, this is about $1.18 per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Hash Browns, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Traditional Sauerbraten
February 25, 2017 Lee
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Traditional Sauerbraten

Sounds really good, does take time to prepare this however. On my to cook list.
Print Recipe
Prep Time 2 minutes
Cook Time 6 hours
Total Time 6 hours 2 minutes
Course Main Dish
Cuisine German
Servings 6 servings

Ingredients
  

  • 1 1/2 kilos beef, like a roast or any large pieces
  • 2 large onions, chopped
  • 1 cup red wine vinegar, chopped
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon sugar
  • 10 cloves garlic, peeled
  • 2 bay leaves
  • 2 tablespoons all purpose flour
  • salt and pepper, to taste
  • olive oil, as needed

Instructions
 

  • Place beef, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
  • Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef. Heat vegetable oil in a large Dutch oven or pot over medium heat; brown beef on all sides, about 10 minutes. Transfer the beef to a slow cooker.
  • Pour the reserved marinade over the beef and cook on Low setting for 6-8 hours. When beef is fork tender, remove from the slow cooker to a plate and slice.
  • Strain the liquid from the slow cooker and make a gravy by heating that in a small pot and adding cornstarch.
  • Serve with potatoes or potato dumplings.

Notes

Beef would cost about 300 Baht/1 1/2 kilos, for 6 servings, this is about $1.47 per serving. Not bad for a once in a while meal.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Beef - Slow Cooker
French Onion Dip Sandwiches III
February 19, 2017 Lee
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French Onion Dip Sandwiches III

This is another way to make French Dip sandwiches preparing the meat in a slow cooker with condensed soup. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 1/2 kilos beef, any cut
  • olive oil, as needed
  • 1 small onion, thinly sliced
  • 3 cloves garlic, smashed and minced
  • 1 teaspoon dried thyme
  • 2 cans condensed French onion soup, OR make from a shortcut
  • 8 slices Provolone cheese
  • 8 sandwich rolls, split
  • 8 salt and pepper, to taste

Instructions
 

  • Season the beef with salt and black pepper. Heat a splash of olive oil large non stick skillet over high heat. Add the beef and brown on all sides. Place the beef in your slow cooker slow cooker.
  • Add the onion, garlic, thyme sprigs and soup to the cooker. Cover and cook on High setting for 4 1/2 hours or until the beef is tender. NOTE about the beef, if using local raised beef from a village, you may want to cook for longer, check it at 4 1/2 hours then keep cooking and checking every hour after that.
  • When the beef is almost done, heat the oven to 180 C. Line a baking sheet with parchment paper. Place the rolls, cut-side up, onto the baking sheet. Divide the cheese among the rolls. Bake for 1 minute or until the rolls are toasted and the cheese is melted.
  • Remove the beef to a cutting board. Cut the beef into thin slices. Divide the beef among the rolls. Serve with the soup mixture from the slow cooker on the side for dipping.

Notes

Beef will run about 200 Baht for local raised beef, figure 300 Baht for the beef. For 8 servings, this is about $1.10 per serving, actually not that bad at all. I cannot price this with the cheese yet.
Shortcut: Condensed French Onion Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
Baked Garlic Chicken & Potatoes
February 19, 2017 Lee
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Baked Garlic Chicken & Potatoes

Stephen Connell, United States.
This is a traditional Lebanese dish and comes highly recommended. On my to cook list for sure. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine Lebanese
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 kilos chicken, legs, thighs, breasts, up to you, (4 lb)
  • 5 medium potatoes, sliced in ½ thick slices
  • 20 cloves garlic, about 1½ heads
  • 1 cup fresh lemon juice
  • 4 tablespoons olive oil
  • salt, to taste
  • pinch Lebanese 7-spices, Shortcut
  • vinegar, optional, as needed

Instructions
 

  • Optional, if the chicken has a strong "chickeny" smell to it, soak in vinegar for 2 minutes, rinse well with cold water, pat dry with paper towels.
  • Preheat your oven to 200° C (400° F). Get out a large baking pan.
  • Remove skin from the chicken and discard, then make cuts in chicken in order to allow for garlic sauce to seep deep inside. Rub chicken with a tablespoon or two of olive oil, a pinch of salt, and a pinch of Lebanese 7-spices. Place chicken in a large baking dish.
  • Place sliced potatoes on top of the chicken. and bake for 40-50 minutes or until the chicken is cooked through.
  • While the chicken is baking, place the garlic cloves, ½ teaspoon of salt and 2-3 tablespoons of olive oil in a blender/food processor and mix for 4-5 minutes, add the lemon juice and mix for another 4-5 minutes until you have a nice lemony-garlicky sauce. OR Traditionally the sauce is made by crushing garlic with a pestle in a mortar while slowly adding the salt and olive oil thus turning it into a paste. And finally once you start adding the lemon juice all while continuing to stir and crush with the pestle, the paste turns into a beautiful sauce with a balanced garlic and lemon flavoring.
  • Once the chicken has baked, take the tray out of the oven and very carefully drain any excess liquids that you see on the bottom.
  • Pour the garlic sauce all over it while mixing it well with the potatoes and chicken, put back in the oven and broil for another 5-10 minutes until the potatoes start to brown up.
  • Serve with a salad for a complete meal.

Notes

Chicken will cost 60 to 70 Baht/kilo depending if you are using breasts or legs and thighs. Going with quarters (separate the thighs from the legs) at 70 Baht/kilo, 2 kilos at 140 Baht, for 4 servings this is about $1.03 per serving.
Shortcut: Lebanese 7-Spices.
* Fair Value $1.01 to $1.50 per Serving,: LEBANESE,CHICKEN & TURKEY