This my recipe for beef sukiyaki.  I make it in the crock pot.  Most sukiyaki is made very quickly on the stove top or at the table, but this version came about because I tried a stove top version but used cross rib steak for the beef and it was just too tough.  To salvage the leftovers I put the whole thing into the crock pot and let it simmer all day.  The beef was very tender and now I just make it this way.  You can certainly make this recipe on the stove top, just substitute very tender beef and simmer everything in the broth for about 30 minutes. (more…)

If, like me, you like your Ahi lightly seared (and rare on the inside) with a tasty sauce, you’ll like this dish.  I created the marinade out of my head one day.  Serve it with a salad and some Asian vegetables or rice if you’re not watching the carbs. 

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This is a recipe that was derived from “Lamb Cacciatore” that I learned at the Viking Home Chef cooking series I took.  When we hear “cacciatore” we usually think of  “chicken cacciatore” which uses a tomato based sauce.  “Cacciatore” means “hunter style” and in some parts of the world (most notably Germany and that region) “hunter style” means a mushroom sauce.  The recipe I learned used a dark beef-based sauce but didn’t have any mushrooms.  Adding the mushrooms and adapting it for the slow cooker are my contributions.

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