Okay... it's been a month since my last post. And a few of you have asked me what's up, why the delay in posting my next piece?
It's just that there are too many new developments coming in... some good ones, and some unfortunate ones. But isn't that what life is about? The good time mixed in with the bad? As Ellen Degeneres said: “My point is, life is about balance. The good and the bad. The highs and the lows. The pina and the colada.” LOL! And I would add the yin and yang - how contrary forces are related and interconnected.
But fine, let's tackle the things that are good - as I am so grateful with all the wonderful opportunities coming my way... Well in the current August issue of Missouri Life Magazine, I am featured in their Back to School Beef article. The Missouri Beef Council co-sponsored the article about moms preparing meals for back to school time.
Here an excerpt of what Tina, assistant editor wrote:
When Malou Perez-Nievera's three children would open the front door on weekday afternoons, savory smells would wash over them like an ocean wave. "Preparing good food is always at the center of a close-knit family, at the dining table where the food is shared and stories are heard" Malou says. She shares recipes and reflections on her family-centered blog Skip to malou and teaches the Modern Asian Cooking Series in the St. Louis area.
"I would think that in the age of frozen dinners and takeout, it's still important to have some kind of sense of cooking good food--- food that comes from the heart" she says. Malou's meals are robutst and creative: grilled lemongrass beef, oxtail and tripe stew in peanut sauce, and corned beef sinigang (sour soup). New twists on solid staples spell adventure for her family, and she hopes to ignite that fire in others"
I'd like to thank the staff of Missouri Life Magazine for the write up and for the whole enjoyable experience: special mention to Tina Casagrand, assistant editor, your article is well written... and Bob Holt for the stunning pictures. Also Jonas Weir and Danita Allen Wood, the editor in chief and co-owner of the magazine.
Here's the recipe I shared for the back to school issue:
Sesame Beef Sliders
2 lbs. ground beef
1 tbsp liquid seasoning
3 tbsp soya sauce
2 tbsp brown sugar
1 stalk green onions (chopped)
2 cloves garlic, minced
1/4 tsps sesame seeds
1-2 tsp sesame oil
salt and pepper to taste
In a bowl, put the ground beef. Season with salt and pepper. Mix all the remaining ingredients together. Since this is for back to school fare, some kids don't like garlic or onions, you could use the powder garlic and powder onions instead. Gently mix the beef together and remember not to over mix the beef.
To make sure that the beef mixture is well seasoned, pan fry a teaspoon full of the beef mixtures and taste. Adjust the seasonings if needed.
Now we’re ready to form our patties. Grab a chunk (like a the size of a golf ball) of beef and gently form a patty. This recipe yielded 12 patties. Pre-heat a cast iron pan on high heat. Add patties and cook it for about 2- 3 minutes per side. Sprinkle some toasted sesame seeds on top. Let it rest.
Grill the buns on the same cast iron pan. Then play around with your flavors. For the dressing, I mixed mayo with chopped garlic, a little soy sauce and a little sugar. If Rachel Ray has her EVOO, I have my SO (sesame oil) so go ahead, sprinkle some sesame oil on your mayo mixture.
Let's build your sliders. First, slice the bun in half, grill both sides (facing down) Spread the mayo on the toasted bun add the grilled burger. Add a tomato slice, cucumber slice and spinach. and add the top bun. Finish off with a slice of strawberry on top. The kids will love the heart shaped topped sliders... ENJOY!