Show 478, June 11, 2022: Author Jessica Formicola, creator of Savory Experiments with Beef It Up! Part One

Cookbook Author Jessica Formicola

Beef it Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More is full of show-stopping recipes that are quick and budget friendly. Author Jessica Formicola is the creator of Savory Experiments, a food and lifestyle blog famous for its restaurant quality, family friendly recipes. Her debut cookbook shows home chefs how and what to cook with the most popular cuts of beef. Inexpensive ground beef isn’t only for cheeseburgers, but Spicy Hand Pies, Stuffed Peppers, and Shepherd’s Pie Mac & Cheese. You can feed a dinner party of six by rolling up a Gouda Stuffed Flank Steak, impressing guests without breaking the bank. And a Mushroom Crusted Ribeye makes for a delightful bark right in the kitchen, no need to fire up the grill.”

“With helpful primers on figuring out what beef to buy, optimal cooking methods for each type of beef, and techniques for cooking beef properly, Formicola helps her readers feel confident when cooking America’s favorite meat.”

“Jessica Formicola is the creator of Savory Experiments, a trusted food and lifestyle blog. She works closely with the beef industry, frequently collaborating with the Certified Angus Beef® brand, ranchers and butchers. This collection (Beef It Up!) comes from years of experience and she’s excited to share her wisdom with home chefs across America.”

Jessica generously shares her recipes for Lemony Brussels Sprout Salad and Peanut-Beef Pad Thai from Beef It Up! with us.

Jessica Formicola is our guest with steak knife in hand.

Show 478, June 11, 2022: Author Jessica Formicola, creator of Savory Experiments with Beef It Up! Part Two

Cookbook Author Jessica Formicola

Beef it Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More is full of show-stopping recipes that are quick and budget friendly. Author Jessica Formicola is the creator of Savory Experiments, a food and lifestyle blog famous for its restaurant quality, family friendly recipes. Her debut cookbook shows home chefs how and what to cook with the most popular cuts of beef. Inexpensive ground beef isn’t only for cheeseburgers, but Spicy Hand Pies, Stuffed Peppers, and Shepherd’s Pie Mac & Cheese. You can feed a dinner party of six by rolling up a Gouda Stuffed Flank Steak, impressing guests without breaking the bank. And a Mushroom Crusted Ribeye makes for a delightful bark right in the kitchen, no need to fire up the grill.”

“With helpful primers on figuring out what beef to buy, optimal cooking methods for each type of beef, and techniques for cooking beef properly, Formicola helps her readers feel confident when cooking America’s favorite meat.”

“Jessica Formicola is the creator of Savory Experiments, a trusted food and lifestyle blog. She works closely with the beef industry, frequently collaborating with the Certified Angus Beef® brand, ranchers and butchers. This collection (Beef It Up!) comes from years of experience and she’s excited to share her wisdom with home chefs across America.”

Jessica generously shares her recipes for Lemony Brussels Sprout Salad and Peanut-Beef Pad Thai from Beef It Up! with us.

Jessica Formicola continues with us cast iron skillet in hand

Peanut Beef Pad Thai

Lemon Brussel Sprout Salad by Jessica Formicola

Recipe excerpt from:
Beef It Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs and More
by Jessica Formicola

When I tell you that you may never order Pad Thai at a restaurant again, I am not kidding. This recipe is that good and can be made with any protein, but obviously beef is my favorite. (Shrimp is a close second.) Many Pad Thai recipes call for tamarind paste, a slightly acidic and sweet ingredient that I don’t keep on hand because I don’t use it in any other recipes. My version skips the tamarind paste but provides just as much flavor.

Serves 4
Prep TIme: 15 minutes Cook Time: 15 minutes

  • 1/3 cup low-sodium chicken broth
  • 3 tablespoons firmly packed light brown sugar
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fish sauce
  • 2 heaping tablespoons creamy peanut butter
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon lime juice
  • 1 (14-ounce) package stir-fry rice noodles
  • 3 teaspoons vegetable oil
  • 1 1/2pounds top sirloin, cut against the grain into thin 2-inch pieces
  • 1 teaspoon kosher salt
  • 1 cup fresh sugar snap peas
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cup shredded carrots
  • 1 egg
  • 1 cup fresh cilantro leaves
  • 1/2 cup dry-roasted peanuts
  • 4 scallions, whites only, chopped
  • Lime wedges, for serving
  1. Whisk together the broth, sugar, vinegar, fish sauce, peanut butter, soy sauce, and lime juice in a bowl until smooth. Set aside.
  2. Cook the noodles according to package directions for al dente. Drain and rinse with cold water to stop the cooking process. Toss with 1 teaspoon of the oil to prevent sticking. Set aside.
  3. Season the beef with the salt. Heat another 1 teaspoon of the oil in a large skillet over medium-high heat. Brown the beef on all sides, about 5 minutes. Transfer the beef to a plate. Pour off any liquid and wipe the skillet with a paper towel.
  4. Add the remaining 1 teaspoon oil to the skillet and reduce the heat to medium. Stir in the sugar snap peas and cook for 2 to 3 minutes. Add the bell pepper and carrots, and cook for 2 to 3 minutes longer.
  5. Move the vegetables to one side of the skillet and crack the egg in the empty side. Using a spatula, scramble the egg right in the skillet until cooked, then mix it in with the vegetables. Return the beef to the skillet and pour the peanut sauce over the top. Toss in the rice noodles, coating all the ingredients well, and let everything heat through.
  6. Divide the Pad Thai among four serving bowls and top with the cilantro, peanuts, and scallions. Serve with lime wedges.

Cook’s Note: Fish sauce adds a deep umami flavor to many dishes. If you don’t have any in your pantry, you can use a little extra soy sauce instead.

Pad Thai

Pad Thai recipe by Katie Chin

Recipe excerpt from:
Katie Chin’s Global Family Cookbook – Internationally-Inspired Recipes Your Friends and Family Will Love!
by Katie Chin

Serves 4

Celebrate Asian Pacific American Heritage Month with my easy and delicious Pad Thai recipe!! This is the Pad Thai you’ve been waiting for because it’s so easy to make and everything in this recipe you can find at almost any well stocked grocery store. Traditional Pad Thai recipes call for tamarind concentrate which can only be found at Asian markets or on-line. A great way to recreate the flavors of tamarind is by using brown sugar and lime juice to mimic its sweet tart signature taste. All the sweet, salty and sour flavors you’ve come to love from your favorite dish can now be whipped up within minutes. Perfect for a Sunday night dinner or any night of the week!

  • 8 ounces dried rice stick noodles
  • 1/3 cup brown sugar
  • ¼ cup freshly squeezed lime juice
  • ¼ cup fish sauce
  • 3 Tablespoons chicken broth
  • 1 Tablespoon sambal olek or sriracha sauce
  • 1 Tablespoon soy sauce
  • 1 Tablespoon all-purpose cornstarch
  • 2 teaspoons paprika
  • 2 Tablespoons oil
  • 2 garlic cloves, minced
  • 12 ounces boneless, skinless chicken breast, shredded
  • 6 ounces firm tofu, drained, patted dry with paper towels and cubed
  • 1 egg, lightly beaten

Garnishes:

  • Matchstick carrots
  • Shredded red cabbage
  • Beansprouts
  • Crushed roasted peanuts

Bring a pot of water to a boil in a large pot. Turn off heat. Place dried rice noodles in the water and let sit for 10-15 minutes, breaking apart with tongs. Rinse with cool water and drain. Set aside.

In a medium bowl, whisk together the brown sugar, lime juice, fish sauce, chicken broth, sambal olek or sriracha sauce, soy sauce, corn starch and paprika. Set aside.

Heat the oil in a wok or skillet over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry for about 2 minutes. Add the tofu and egg and stir-fry for about 1 minute, until egg is scrambled. Add the reserved rice noodles and sauce mixture and stir-fry for 2-3 minutes, tossing so ingredients are evenly coated.

Transfer to a platter and garnish with small piles of bean sprouts, carrot and red cabbage on the sides of the platter. Sprinkle with the peanuts and minced cilantro over the top. Serve immediately with lime wedges.

Show 375, May 30, 2020: Chef Jet Tila Part One

Jet Tila and a heritage pig at Cochon 555 in 2013Food Network’s Chef Jet Tila is well-known to the “SoCal Restaurant Show’s” listeners. He co-hosted (and co-created) the radio show for the initial 2 years. You’ve seen him on “Iron Chef America” as Alton Brown’s well-informed Floor Reporter, “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Beat Bobby Flay” and more popular shows.

Ready Jet Cook – How to Make Pad Thai with Jet Tila” airing on FoodNetwork.com and YouTube was nominated for a prestigious James Beard Foundation Award this year. The series “Ready Jet Cook” is also up for a Daytime Emmy Award. Jet will bring us up-to-date on the plans for Season 2 of “Ready Jet Cook.”

Chef Jet is about to launch an unusual 4-part interactive cooking class series for charity on the Zoom platform.

He’s also creating new dishes for Pei Wei. The first creation is Spicy Thai Basil Cashew Chicken.

We’re in the kitchen with Chef Jet.

Show 375, May 30, 2020: Chef Jet Tila Part Two

Jet Tila and a heritage pig at Cochon 555 in 2013Food Network’s Chef Jet Tila is well-known to the “SoCal Restaurant Show’s” listeners. He was the co-host of the radio show for the first 2 years. You’ve seen him on “Iron Chef America” as Alton Brown’s well-informed Floor Reporter, “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Beat Bobby Flay” and more shows.

Ready Jet Cook – How to Make Pad Thai with Jet Tila” airing on FoodNetwork.com and YouTube was nominated for a prestigious James Beard Foundation Award this year. The series “Ready Jet Cook” is also up for a Daytime Emmy Award. Jet will bring us up-to-date on the plans for Season 2 of “Ready Jet Cook.”

Chef Jet is about to launch an unusual interactive cooking class series for charity on the Zoom platform. He’s also creating new dishes for Pei Wei.

A third cookbook featuring the flavors of Thailand is in the works for Chef Jet. We’ll get a preview.

We’re back in the kitchen with Chef Jet for another bite.