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Asian Braised Buffalo Short Ribs

Asian Braised Buffalo Short Ribs

On a bed of steamed rice

Posted on April 05, 2017
Asian Braised Buffalo Short Ribs are a fantastic comfort food for a rainy day. Fragrant buffalo short ribs are crispy from a double sear, and everything is smothered in the sweet and tangy Asian-inspired sauce. Using water buffalo is a great alternative to using beef (which you can sub in for buffalo if you can’t find it), it’s rich and beefy like a well-aged steak - beefy. 
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Mongolian Beef

Mongolian Beef

With Sweet Snap Peas

Posted on March 01, 2017
Never will you ever have a more delicious dinner than this Mongolian Beef With Sweet Snap Peas! We really enjoyed this. We were hard pressed to get enough photographs that we could safely begin eating. Trust me; make this with the intention of eating it, because waiting for any reason is going to be tough. (UNLIKE the notoriously tough, flank steak that you will eat in this recipe.)   
Posted in: Beef
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Sesame Chicken

Sesame Chicken

in the Napoleon Stainless Steel Wok

Posted on July 20, 2016
Sesame Chicken in the Napoleon Stainless Steel Wok is easy and faster than ordering takeout. Sesame Chicken is my favorite dish to order when we get Chinese Food, you can imagine my desire to find a perfect copy that I could make at home. This one is great, the right taste, without deep-frying the chicken bits; just stir fry them instead, which definitely makes the dish a little lighter. I definitely make this once a week for dinner. After tasting it, I think you will too. 
Posted in: Poultry
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Soy and Honey Marinated Duck

Soy and Honey Marinated Duck

with Broccoli Fried Rice

Posted on July 20, 2016
Duck is savory and definitely different. It pairs beautifully with aromatics like thyme and sage. Duck can just as easily go with a delightful and sweet maple-butter. However, in search of something a little different, I decided to make Soy and Honey Marinated Duck with Broccoli Fried Rice. These duck breasts are marinated in soy, honey, sesame oil, and sake, then grilled to a perfect medium rare and served atop a bed of fresh fried rice, chock full of veggies. This delicious dish will be a fan favorite as soon as you serve it.
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Ginger Crusted Turkey Breast

Ginger Crusted Turkey Breast

With Club House La Grille Teriyaki Glaze

Posted on July 20, 2016
I have been craving Asian cuisine lately. A lot. I pulled out a turkey breast for dinner on the particular evening that this recipe was created, but didn’t overly feel like roasting it and making gravy. That’s when I decided to make Ginger Crusted Turkey Breast With Club House La Grille Teriyaki Glaze. Imagine crispy-skinned turkey breast, almost breaded with ginger and garlic, red pepper flakes, and a little clove. Then, when it’s nearly done, brushing on a lacquer of sweet teriyaki glaze. Serve this with rice and your favorite seasonal veggies for a meal that doesn’t require a major holiday to eat turkey. 
Posted in: Poultry
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Glazed Duck

Glazed Duck

With Spicy Fried Rice

Posted on January 05, 2016
A few weeks back I made Glazed Duck With Spicy Fried Rice for dinner. There's something about this Asian-inspired meal that marries the delicious spice of the rice with a sweet glaze on the duck for a meal that covers all of the bases. The rice is full of veggies so you don’t necessarily need to make more.  Although the more veg the merrier!  This is a very filling meal – one duck breast will feed you well.
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Teriyaki Beef Jerky

Teriyaki Beef Jerky

On The Smoker

Posted on September 01, 2015
We try to make it a point to make Beef Jerky every time the Apollo comes out. This Teriyaki Beef Jerky turned out amazing. Smoky, tender, little bitty crunchy bits... I won't bore  you with the poetry of how complex and wonderful the jerky tasted, needless to say however, that it was plain old YUM. Now, you may be asking yourself, how in the heck does the Sultana get all these different temperature smokes going on one smoker? That has crossed my mind, and I tell you how. These jerky bits only need about 3 hours to dehydrate, so you start them when you have started the smoker, so the temperature is still pretty low. You can get your pulled pork and ribs on at that time too, without too much worry. Then as the temperature rises, keep an eye on the jerky until it's done. Here's how it's done.
Posted in: Beef
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