Mama Huang's Cookbook

(Mark Bittman, NYTimes Cooking)

INGREDIENTS

2 lbs sweet potatoes, peeled

2 T olive oil

1 t garlic powder

1 t paprika powder

1 t salt

1/2 t black pepper

PREPARATION

Heat the oven to 400.

Cut the sweet potatoes into sticks 1/2 inch wide and 3 inches long, and toss them with the oil.

Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.

Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

These are like homemade sour candy and we can’t stop eating them. Here’s an idea for leftover citrus flesh you’ll have: Use the juice to make curd, then gift it in jars. This recipe is from Rebekah Turshen of City House in Nashville, TN.

Ingredients

MAKES ABOUT 3 CUPS

4 large oranges, 3 grapefruit, or 6 lemons or limes, halved through stem ends

3 cups sugar, divided

2 tablespoons citric acid

INGREDIENT INFO:

Citric acid can be found at specialty foods stores, some supermarkets, and online. I bought from Amazon.

Preparation

Step 1

Tear out flesh from orange halves, being careful not to create any holes in peels. It’s okay if you can’t remove all of the pith. Save flesh for another use;

Cut peels into ¼” strips.

Step 2

Bring orange peels and 4 cups water to a boil in a large saucepan and cook 5 minutes. Drain and return peels to pan. Repeat process twice more, using fresh water each time.

Return peels to pan; add 2 cups sugar and 2 cups water. Bring to a boil and cook until peels are soft and translucent and vibrant looking, 30–40 minutes (about 10 minutes longer for grapefruit, or 10 minutes less for lemons or limes).

Drain and transfer peels to a wire rack set inside a rimmed baking sheet; chill until cool, about 15 minutes or longer, even overnight!

Step 3

Whisk citric acid and remaining 1 cup sugar in a medium bowl.

Add peels; toss to coat. Return to rack; let sit at room temperature 1 hour or longer.

Toss peels again in sugar mixture. Return to rack; let sit 4–12 hours or overnight to dry out.

Step 4

Do Ahead: Citrus peels can be candied 1 month ahead. Store airtight at room temperature.

I use the marinade below (this amount of marinade is for 1.5 pounds of meat)

1/3 cup soy sauce

3 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

2 tablespoons vegetable oil

4 cloves garlic, crushed

1 teaspoon sugar

Freshly ground pepper

I use flank steak, skirt steak or flap steak. (I usually buy from Costco but any place is good).

I put the marinade on the steak and let it marinade for 3-4 hours or overnight in refrig,

Take out for 30 min before grilling. 

We heat the grill up to high (500 deg,) and grill for 4 minutes on each side, 6,  minutes for thicker flank steak.

 After it is done cooking, remove to a cutting board or plate, put aluminum foil over it and allow it to rest for 5-10 minutes, ( 20 min for thicker flank steak) then cut on the bias