I love diversity in my kitchen. Cooking international cuisine gives me a chance to use certain ingredients together.

When I make “ Hachee” – It’s a Dutch traditional winter stew – , I buy a big piece of chuck roast. Chuck roast is a thick cut of meat from the shoulder/rib of the cow. It’s an inexpensive meat with a rich, delicious flavor that makes it a classic dish for a home-cooked meal.

[ngg_images source=”galleries” container_ids=”48″ display_type=”photocrati-nextgen_basic_thumbnails” override_thumbnail_settings=”1″ thumbnail_width=”150″ thumbnail_height=”150″ thumbnail_crop=”1″ images_per_page=”20″ number_of_columns=”0″ ajax_pagination=”0″ show_all_in_lightbox=”1″ use_imagebrowser_effect=”0″ show_slideshow_link=”1″ slideshow_link_text=”[Show slideshow]” order_by=”sortorder” order_direction=”ASC” returns=”included” maximum_entity_count=”10000″] 

For tender, pull-apart meat, it should be slow cooked to allow time for the meat to soften and become juicy.

It takes 3 – 3 ½ hours or so ! I know, it’s kind of a long time, but you really need that long for the meat break down then you can shred it with a fork, besides it’s all hands-off, it can be made a head of time – I do a night before while I watch tv – so that helps.

[ngg_images source=”galleries” container_ids=”49″ display_type=”photocrati-nextgen_basic_thumbnails” override_thumbnail_settings=”1″ thumbnail_width=”150″ thumbnail_height=”150″ thumbnail_crop=”1″ images_per_page=”20″ number_of_columns=”0″ ajax_pagination=”0″ show_all_in_lightbox=”1″ use_imagebrowser_effect=”0″ show_slideshow_link=”1″ slideshow_link_text=”[Show slideshow]” order_by=”sortorder” order_direction=”ASC” returns=”included” maximum_entity_count=”10000″] 

I buy always double the amount of chuck roast and after cooking I keep half in small portions in the freezer for different kind receipts, such as “ borek “ Turkish dough rolls, “ etli ekmek “ bread with meat   etc.

 

[ngg_images source=”galleries” container_ids=”50″ display_type=”photocrati-nextgen_basic_thumbnails” override_thumbnail_settings=”1″ thumbnail_width=”150″ thumbnail_height=”150″ thumbnail_crop=”1″ images_per_page=”20″ number_of_columns=”0″ ajax_pagination=”0″ show_all_in_lightbox=”1″ use_imagebrowser_effect=”0″ show_slideshow_link=”1″ slideshow_link_text=”[Show slideshow]” order_by=”sortorder” order_direction=”ASC” returns=”included” maximum_entity_count=”10000″]Egg roll wrappers are often in my freezer; easy to keep, defrost very fast.

 

 

The idea of my version of Mexican cheese & steak quesadillas actually came to me when I saw these two ingredients together in my freezer. It was a success…every now and then I have my quesadillas rolls in my freezer for quick lunch and happy hour’s/party’s aperitif.

[ngg_images source=”galleries” container_ids=”51″ display_type=”photocrati-nextgen_basic_thumbnails” override_thumbnail_settings=”1″ thumbnail_width=”150″ thumbnail_height=”150″ thumbnail_crop=”1″ images_per_page=”20″ number_of_columns=”0″ ajax_pagination=”0″ show_all_in_lightbox=”1″ use_imagebrowser_effect=”0″ show_slideshow_link=”1″ slideshow_link_text=”[Show slideshow]” order_by=”sortorder” order_direction=”ASC” returns=”included” maximum_entity_count=”10000″]I hope you enjoy it too![wpurp-searchable-recipe]CHEESE & STEEK QUESADILLAS – – chuck roast, spring onions (finely chopped), cilantro (finely chopped), green peper (finely chopped), corn, black/red beans, shredded mozzarella cheese, cumin, onion powder, chili powder, peper, salt, egg roll wrappers, eggs, all-purpose flour, panko / bread crumbs, some tomato-salsa, oil, Once the chuck roast meat is tender, use a fork to shred the meat. Set the meat in a bowl.
Combine spring onions, cilantro, green peper, corn, red beans, all the dry herbs and stir to combine. Your filling is ready.; Lay an eeg roll wrapper flat on your counter. Spoon about 2 tablespoons of the filling & 1 tablespoon shredded mozzarella cheese into the middle bottom third of the wrapper, leaving some space around the edges. ; Fold the sides overland then roll the egg roll. Place seam side down on a plate. Roll the egg rolls till the filling finishes.; Set up three bowls. In the first bowl combine all-purpose flour, salt & peper. In the second, use a fork to beat 3 eggs. In the third bowl, add panko crumbs.; Dredge each roll in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. Repeat with remaining rolls.; Heat a non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded rolls a few at a time and saute 3-4 minutes until cooked through. Reduce heat if browning too quickly.
Serve warm with some tomato-salsa.; – [/wpurp-searchable-recipe]