An ice storm crippled Northern Virginia yesterday and closed the Springfield Interchange for nearly 8 hours. Freezing rain flash froze the high "flyways" and drivers could not get up or down the ramps. The salt and sand trucks even had to back their way up the ramps letting the salt and sand work before they could move further up. Traffic was completely stopped on 395 going south up to the Pentagon. Quite amazing that Germany can heat the Autobahn to prevent freezing but VDOT cannot even do it to the triple level flyway ramps that connect major highways. Fortunatly I was able to take backroads for a slow 1.5 hour commute home.
Sunday, February 10, 2008
I am going to begin posting some recipes that are our favorites. Tonight my wife is preparing a venison dish Chinese style. Here's what you need:
2-3 lbs of thinly cut venison loin or other venison meat
6 cloves of garlic chopped fine
1/4 cup of Soy Sauce
1 or 2 tablespoons of freshly cut ginger chopped fine
1 teaspoon of baking soda
3 chopped green onions
3 cut jalapeno peppers
1/4 cup of oil
1 Tablespoon of bbq sauce (Chinese style if available)
Cut your venison loin thinly to about 1" x 2" by about 1/4 inch thick or less. Thin is better for stir fry. It's easier to cut it thin if it is still partially frozen. Put the venison in a glass baking dish for marinading. Add soy sauce, baking soda, bbq sauce, ginger and garlic to the venison and mix thoroughly. Something we learned from our elders...
Ancient Chinese Secret - Add a teaspoon of baking soda to your marinade to tenderize the meat nicely!
The amount of baking soda is up to you. Try different amounts for the effect that suites you. It makes the meat nearly dissolve in your mouth and does not affect the taste much. Once the meat is mixed thoroughly, cover with plastic wrap and put in the fridge until ready to cook.
Add oil to the wok and heat on high until stir fry hot. Add the venison slowly to the pan and stir frequently. Add vegitables and cook until the meat is just no longer raw. Place onto a serving dish and enjoy while still warm. Season with salt to your taste.