Patti Labelle Pepper Steak Food

PEPPER STEAK

Steps:

• Cut roast across grain into 1⁄16-inch strips. Combine 2 Tbsp. olive oil, soy sauce, and next 3 ingredients in a large zip-top plastic freezer bag. Seal bag; shake to blend. Add beef to bag; seal and turn to coat. Chill 1 hour.
• Remove beef from marinade, reserving marinade. Heat 2 Tbsp. olive oil in a large skillet overmedium-high heat. Increase heat to high. Add beef to skillet; cook 2 to 3 minutes or until browned,stirring often. Stir reserved marinade into beef; cover, reduce heat to low, and simmer 17 to 20 minutes or until tender, stirring occasionally.
• Meanwhile, heat remaining 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Add green bell pepper and next 4 ingredients. Cook, stirring often, 3 to 4 minutes or until vegetables are crisp-tender. Remove from heat.
• Combine cornstarch and broth, stirring until smooth. Stir cornstarch mixture into beef mixture. Stir in vegetable mixture and tomatoes. Serve immediately over rice, soft polenta, or gnocchi. Garnish, if desired.

PASS IT ON POT ROAST

Steps:

• Preheat oven to 320 degrees.
• Season beef with seasoned salt and pepper.
• Place the flour in a shallow plate and roll the beef in to coat, shaking off excess. Set aside remaining flour.
• In Dutch oven, heat 2 TBSP oil over medium-high heat. Add the beef and cook turning occasionally, until browned on all sides, about 10 minutes. Transfer the meat to a plate and set aside.
• Add the remaining 2 TBSP of oil to the pot and heat. Add the chopped onions and green pepper and cook, stirring occasionally until tender, about 5 minutes. Return the meat to the pot.
• Add 1 cup of water and all the broth. Bring to a simmer.
• Cover and put in the oven for 2 hours.
• Add the quartered onions, celery, carrots and potatoes and cook for about another 45 minutes or until vegetables are tender.
• Remove from oven. Using a slotted spoon remove the roast and vegetables and cover with foil.
• Skim the fat from the surface of the cooking liquid.
• In a small bowl add remaining flour.
• Gradually add water to dissolve the flour.
• Stir into the pot and bring to a simmer over medium heat. Reduce heat and continue to simmer until the gravy thickens. About five minutes.
• Salt and pepper gravy to taste.
• Carve the roast. Return the sliced roast and vegetables to the pot and simmer for five minutes.
• Enjoy!

THE BEST PEPPER STEAK

Steps:

• Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
• Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
• Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
• About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
• Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
• Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
• Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
• Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
• Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

PATTI LABELLE'S MACARONI AND CHEESE

Steps:

• Preheat oven to 350.
• Lightly butter a deep 2 1/2 quart baking dish.
• Fill a large pot with water and bring to a rapid boil.
• Add macaroni and the 1 TB oil.
• Cook for 7 minutes, or until somewhat tender.
• Drain well, and return to the pot.
• Meanwhile, in a small saucepan, melt 8 TB of the butter.
• Stir into macaroni.
• In a large bowl, combine all of the shredded cheeses.
• To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.
• Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
• Dot with remaining 1 TB of the butter.
• Bake for 30-35 minutes or until the edges are golden brown and bubbly.
• Serve hot.
• Serves 8.

MISS PATTI'S BLUE CHEESE DIP

Steps:

• Using a fork, mash blue cheese into mayonnaise and sour cream.
• Stir in lemon juice and garlic, then season to taste with black pepper.
• Add milk to make dip thinner if you like.
• Chill 30 minutes to blend flavors.