Moo's Shredded Beef with Hot Sauce

1 lb. flank steak
6-8 fresh water chestnuts
2 T tree ears fungi
2 tsp. fresh ginger, chopped
1 tsp. garlic clove, chopped
6 T olive oil

Marinade
2 T dark soy sauce
1 T sherry
1/2 tsp. sugar
1 T cornstarch

Seasoning Sauce
2 T dark soy sauce
1 T sherry
1 T sugar
1 T wine vinegar
2 T hot bean sauce
2 tsp. cornstarch
1 T sesame oil
1/2 tsp fresh ground pepper
2 T scallions, shredded

In a bowl, mix marinade ingredients: soy sauce, sherry, sugar and cornstarch. Cut flank steak against the grain in 2" long thin strips and marinate for about 20 minutes. Set aside. Soak tree ears in hot water for about 20 minutes. Then cut into small pieces. Peel water chestnuts and slice. Mix all seasoning sauce ingredients: soy sauce, sherry, sugar, vinegar, hot bean sauce, cornstarch, sesame oil, pepper and scallions.

Heat 4 T olive oil in wok. Stir fry shredded beef for 2 minutes. Remove and set aside. Heat another 2 T oil in the same wok. Stir fry chopped ginger and garlic then add tree ears and water chestnuts. Stir a few times, mix in the beef, stirring constantly. Finally pour in the seasoning sauce (give it a stir before pour because the cornstarch will settle to the bottom). Mix well and serve hot.

Moo's Jellied Beef a la Mode

This is a little different. These jellied meats used to be very popular in the 50s and 60s. I think they're worth revisiting. This is a palate pleaser for anyone who likes cold beef. (By the way, the witches are some of Moo's last artwork.)

2 pounds stew beef
1 T olive oil
Salt and pepper to taste
1 cup water
2 cups white wine
1 T soy sauce
1 whole clove garlic, peeled
2 whole, small onions, peeled
1 carrot, washed and cut in 2" pieces
2 T parsley, chopped
2 T brandy
1 envelope gelatin
Extra parsley for garnish

Cut beef in 1" cubes, removing any fat. Heat olive oil in heavy pot until hot (on high heat). Quickly brown beef on all sides. Season beef with salt and pepper. Add water, wine and soy sauce. Bring to a boil. Turn heat down to low, add garlic, onions and carrot pieces. Cover and simmer until meat is tender, about 1-1/2 to 2 hours.

Strain cooking liquid, reserve and cool. Discard garlic, onions and carrots. Sprinkle meat with parsley and brandy. Refrigerate to remove any fat. Place reserved liquid in pan. Sprinkle gelatin powder over the cold liquid. This will help soften gelatin. make sure you have at least 2 cups of liquid. Heat enough to completely dissolve gelatin. Stir thoroughly. Then remove from heat, cool and then chill until slightly thickened, stirring occasionally. Fold chilled meat mixture into the slightly thickened gelatin. Mold. Chill. Serve.

Niki's Chili

While this is my sister's favorite chili recipe, she gave it to Moo who would make it a palate pleaser for Daddy and me by using venison. Also Niki says the quality of the chili powder makes all the difference...this is, after all, chili!

2 pounds ground sirloin (or chopped into bite-size pieces--cook's choice)
2 T olive oil
1/4 cup onion flakes
1 can kidney beans, drained
1 14 oz can chopped tomatoes
1/4 cup yellow mustard
Slightly less than 1 cup catsup
3 T Worcestershire sauce
1 1/2 T chili powder
Mesquite seasoned salt, to taste
Steak seasoning, to taste

Cook meat in large skillet with olive oil. As meat begins to cook, add onion, mustard, Worcestershire sauce, catsup and chili powder. Mix thoroughly. Add can of beans and tomatoes. Add mesquite salt and steak seasoning to taste. Simmer for half an hour and until thickened a bit. Best made ahead to allow flavors to mingle and merge.

Thai Tartare

Given my concerns about hormones and antibiotics given to many commercial cattle, I prefer to use organic beef. I don't have tartare as often as I used to, but this is a good palate pleaser.

1 lb raw, high-grade ground lean beef
Grated rind of 1 1/2 limes
3 shallots, minced
3 scallions, minced
4 cloves garlic, crushed
3 T cilantro, finely chopped
6 T lemon grass, minced (cut off sticklike part and remove outer leaves of bulb before chopping)

Place all the ingredients together in large bowl and mix thoroughly with your hands. Season with salt and pepper to taste. Place several lettuce leaves on a serving plate. Mound tartare up on top of lettuce. Garnish with mint leaves.

Moo's Best Barbecue Sauce

I love this barbecue sauce. Everyone in my family loves this sauce. I guess you could call it a family-wide palate pleaser. I hope you love it too. And when I want to do something a little more on the edge, I add some Maker's Mark whisky.

½ cup vinegar
2 T prepared mustard
¼ cup water
1 t. freshly ground pepper
4 T sugar
1 T salt
2 slices lemon
½ cup butter
1 cup catsup
4 T Worcestershire sauce

Mix and simmer for 5 minutes. If you want to kick it up a notch, add ½ t. cayenne pepper.