This recipe can be done outside as well, over your portable grill, or your regular grill. You don’t need a 55 gallon drum oil fryer to get deep fat fried foods with taste.
Use about 3 inches of oil for what you’re cooking, & depending on your pan. A shallow tall sided frying pan with an actual flat bottom is great. If you can’t get one, a small wok is wonderful for this as well. You are going to have oil in the bottom of the wok, not just on the sides, if you do use one.
Of course your cast iron or carbon pan is great for this- duh. Not everyone has that handy, so wanted to do it with off the shelf stuff.
Start with your meat. It can be a succulent piece, or last year’s chcuk from the freezer. Defrost it, let it sit on the counter for about an hour or, as long as prepping takes. Warm or room temp meat works better. Two paths here. At the shortest times you’re going to marinate it for two hours in the fridge, or 20 minutes vacuum sealed out of the fridge. In the fridge is for safety.
I suggest two days in the fridge, turning every now & again, or two hours (my fav) vacuum sealed.
I want to be clear here. By vacuum sealing I mean actually using a machine to remove the air from the container. You can mostly get away with that “Remove the air from the plastic bag” thing (see tip section), for other recipes that no air works with.
You want the vacuum to open the meat & get that mariade in there. I did NOT vacuum seal this one, as I wanted to show how the marinade only goes so far into the meat. It’s fantastic, but vacuum sealing covers it all. You also need less liquid which is great for food cost & the bottom line.
1 C terasaki sauce to cover meat
2 liters Cola (pref Coke) Classic not that weird stuff
Mash the sauce into the meat a little bit. You aren’t using a rub on this.
Put meat in bowl, cover. Turn occasionally.
The heat on these, is going to be in the sauce/dip.
Once marinated in above, the trick here is you’re going to soak it in Coke coloa for an hour. Either whole as I did for the shoot, or in strips. Which I usually like to do, but I was alos teaching someone how to do this as I was shooting it, & time was fleeting.
Rinse the coke off the meat.
Here, we are going to split again. You can add some hot pepper stuff to the terasaki or the breading.
For that 3 Tbsp pepper sauce stirred into marinade.
This recipe is a contrast dish, where mild meat get’s the heat from the sauce. Which is also goo for large gatherings & there are those who don’t like it too hot.
1/2 Cup flour
2 Tbsp cornstarch
1/2 Tbsp black pepper
1/2 Tbsp garlic powder
You can also use panko crumbs or hand made bread crumbs if you’d like.
Slice the beef into strips. Dredge them into the flour & let it sit. Sitting is important in many, many dishes. Preferred is over night, seriously! Just like your chicken wings. But an hour is fine thirty if you’re pressed.
I like the plastic shake the bag method myself. Put everything in a plastic bag, with the flour. Recyling a grocery bag is fantastic for this. You can pop the bag in the fridge or just leave it out for about 30 minutes.
Get your pan on medium high, with about 2-3″ of oil in it. You want to MOSTLY cover the meat. Fry till the dark brown. Set aside to drain as you like.
Additionally, you can by-pass the flour & oil method & just place these out on the BBQ to cook.
Marinating mushrooms is different, they really don’t like to be vacuumed unless they are sliced.
This dish is HOT mushrooms
1 C Italian Salad dressing
1 Tbsp Cayenne pepper (powdered)
1 Tbsp Black Pepper
1 Tbsp salt (optional)
2 Tbsp white wine vinegar
Add mushrooms whole & let them soak up some of that marinade for about an hour.
Use the same breading as the meat.
You will need to coat-dredge mushrooms with egg.
Put wet shrooms in seasoned flour bowl one, toss.
Put them one by one in a whipped egg (use three eggs to start)
Put them back into seasoned flour to coat (messy)
Put shrooms in hot oil till golden.
Reusing the oil you had for the meat is fine. Or you can do the shrooms first & use that oul for the meat.
Dipping sauce: You can make this ahead if you’d like, or while the meat is sitting.
Single Serving Sauce
4 ounces ketchup
1/16 tsp cayenne pepper
1/8 tsp paprika (smoked Spanish is great)
1 Tbsp packed brown sugar
Use your calculator for bigger batches.
Add everything in a souffle/dip cup & stir till sugar is dissolved. Set aside. (of course). This is a medium subtle hot. Once it gets on your tongue, it will kick in. Triple the cayenne pepper if you want the hot sooner.
Keep the brown sugar (make it here), as it adds to the depth, & sweet with hot is great!
Sauce also makes.
Horse radish, ginger or mustard paste.
NEVER use metal making these.
Horse radish on it’s own, with a bit of vinegar to make it more fluid.
Ginger or Mustard sauce is “easy enough”.
Take either one that is powdered. Coleman’s mustard is the best.
Make a paste with water NOT vinegar.
Add drips of water till it becomes a paste. Invert dish 15 minutes to 1 day. Add a 50/50 blend of white vinegar & water to thin for a dip.
On the 1 day invert, seal dip cup to plate with water. Air, is your enemy here. I haven’t tried vacuum sealing it in a container.
Also good is mix cayenne pepper with brown sugar ala the above Chinese mustard. Let stand over night, mix with water & vinegar to smooth. Two days in fridge.
Also good is: ketchup as a base. 1 Tbsp cayenne to 1 cup ketchup. Mix. I’d add water to boost cayenne first. Enough to make a paste. Then add to ketchup.