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Asian flavors, especially Thai, make my mouth happy. This easy Thai Peanut Ground Beef recipe is no exception.

The heat and tastes that the peanut sauce brings to this recipe put a smile on my face and a song in my heart...or is that my belly? Either way, we love it so much that I've cooked it a few times in the past two weeks. 

The idea for this recipe came while making The Recipe Critic's popular Korean Ground Beef and Rice Bowls recipe. 

It was delicious and super easy. But even still, I immediately knew that I wanted to make a Thai Peanut version of it. You can also make this into Thai Cashew Ground Beef by swapping out cashew butter for peanut butter. That's how we made it the first time; both renditions are lip-smacking good. 

These would also be fantastic as the filling for lettuce wraps.

Thai Peanut Ground Beef

Grilled Thai Pork Chops With Peanut Sauce

Alexis found some great cowboy cut style pork chops at Food City yesterday.  She called them "meat with handles".  

While the rub I used has a front load of sugar, the first thing I get from the chops is a mild heat.  The peanut sauce follows up with a sweetness but also layers on more heat.  The result is a moist chop that pops flavors in your mouth.  I'd rank this one in the top 5 pork chops I've had.

I've said it before and I'll say it again - to me, a nice grilled pork chop is as good as any steak.  

Grilled Thai Pork Chop With Peanut Sauce

by www.nibblemethis.com

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients (4 servings)

You'll need

• 4 thick pork chops, cowboy cut, bone in
• 1/4 cup coarsely crushed peanuts

For the brine

• 1 qt water
• 2 Tbsp kosher salt
• 2 Tbsp coconut sugar
• 1 tsp black pepper

For the rub

• 1.5 tsp coconut sugar
• 1 tsp kosher salt
• 1/4 tsp McCormick ground ginger
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper

For the peanut sauce

• 1 cup Mr. Yoshidas Gourmet Sauce (or terriyaki)
• 1/4 cup peanut butter
• 1/2 tsp red pepper flake
• 1 Tbsp lime juice
• 2 tsp Braggs Liquid Aminos (or soy sauce)
• 1 tsp peanut oil
• 1 Tbsp water as needed to get desired consistency

Instructions

1. Brine the chops - NOTE: Brine is given in proportions per quart. Make enough brine to cover the chops, I had to make two quarts of it. Mix the ingredients until salt and sugar dissolved. Place chops in the brine and brine for at least 90 minutes or up to 4 hours.
2. Make the peanut sauce - Put all ingredients except water in a Magic Bullet, Ninja, mini-processor, blender or other implement of destruction and blend. Check the consistency and add a little water if too thick.
3. Preheat a charcoal grill to 350f.
4. Grill the chops - Dry the chops and season on both sides with the rub. Grill until the chops reach an internal temp of 145f, about 5-6 minutes per side. Trust your Thermapen.
5. Glaze the chops - Quickly glaze the chops with the peanut sauce as soon as they come off the grill and let the steaks rest.  Top with the crushed peanuts.
6. Eat the chops - My favorite step! I served it with a simple Thai style basil fried rice.

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Are these chops pretty?

Notice the twisted handle on the chimney starter?  Someone clipped it with the car, backing out of the garage.

Grill marks courtesy of GrillGrates.

I was glad to get out and grill after several days of rain, sleet and snow.

Meat handles was right.  I ate mine with my hands.

I know that many of you don't grill during the winter.  Here is an alternative for you, try this recipe for Thai Pork Chops cooked in a slow cooker from Pork Be Inspired.

Thai Grilled Steak with Basil Fried Rice

If you're like me, you have a "try this recipe soon" collection that is growing faster than the US national debt. My "try soon" list is like the universe, it is infinitely expanding.

"try soon" is a misnomer, because usually it's a year or more before I get around to trying any of them.

This is one I saw in a guest post at In Jennies Kitchen, that was written by Alice of Sweet Savory Life. A year and two months later, I finally got around to it. She just seasoned her steak with salt and pepper, which is fine, but I wanted to add a little more heat to balance out the sweetness of the sauce.



Thai Grilled Steak with Basil Fried Rice
adapted from Coconut Peanut Sauce Beef

1.25 lb flank steak
1/2 to 1 tsp kosher salt
1/2 tsp cayenne pepper
1/2 tsp garlic powder

Sauce
1 can coconut milk
1/4 cup peanut butter
1/4 cup brown sugar, packed
2 tsp curry powder
2 Tbsp lime juice
1 Tbsp cilantro, chopped

Rice
2 eggs, beaten
1/2 cup diced onion
1 cayenne pepper, finely diced (can substitute red bell pepper)
1 clove garlic, minced
3 cups of cooked Jasmine rice, cooled
3 Tbsp soy sauce
2 Tbsp water
1/2 tsp sugar
15-20 leaves basil, halved and stemmed

Garnish: Toasted coconut shavings and cilantro

Set up your grill for direct heat cooking and start the fire to preheat the grill to 450-500f. I was using natural lump charcoal in the Big Green Egg, no wood chunks.

While the grill is warming up, make your sauce by stirring all of the sauce ingredients over medium high heat until well blended and thickened. This took about 10 minutes, I think.

Season your steak with the salt, pepper, and garlic powder. I used a hot blend of chilies that I dehydrated and ground up this summer. But cayenne would be a good substitute.



Grill the steak for about 4 minutes a side until it hits an internal temperature of 125f. Remove to a cooling rack and rest, loosely covered with foil.

While it is resting, put the wok on the grill and add about 1/2 TBSP of a high temp cooking oil such as safflower or peanut oil. If you are using a kamado style cooker like the Big Green Egg, go ahead and shut off your bottom vent. Your coals will get plenty of air as is.

Cook the eggs first, watching it closely. This takes only about a minute or two compared to the stove top.


Remove to a plate and chop.

Add another 1/2 TBSP of oil and then stir fry the onions and cayenne for 2-3 minutes. Add the garlic and cook for another minute.


Add the cooked rice, stirring and flipping for about 1 to 2 minutes. Add the soy/water/sugar mix and stir together.

When the rice looks done, at the last minute return the chopped egg to the wok and add the basil leaves. Toss together. The heat from the rice should wilt the basil leaves.

Thinly slice the steak. Serve with the basil fried rice, ladle the sauce over the steak and garnish as you wish. The recommended toasted coconut definitely contributed to the taste, it didn't only look pretty.


This sauce is so good I think I could almost eat it as a soup! It has a velvety texture and the flavor seems to shift as you're tasting it. It is a little sweet, so I am glad that I added the heat to the steak, it worked out ideally.

The meal delivered on all points, it wins "meal of the week/weekend". It's a true keeper. I might add some spring rolls next time just because they'd be the perfect excuse for using more of that sauce!

Bamboo Skewer Tip

Ever have one of those weeks where you try so hard and come tantalizingly close but keep hitting a wall?

I tried for three days trying to convert the Kentucky Hot Brown Sandwich into a kabob for the summer grill. We were going to call it a "Top Down Hot Brown" (great name idea from Alexis) but I just couldn't get the kabob to end up as a fitting conversion of the original. Eight different configurations ranged from almost edible, to edible, to almost good. But none were "it". I finally just walked away from it.

On the bright side, tonight's Thai grilled turkey breast came out exceptionally well. It's for a project I'm working on and you'll see in a few weeks, but we were very happy with it.


Tomorrow night, I'm working on a real post, but in the mean time, here is a tip for soaking BBQ skewers for grilling. It's not a huge revelation, but it is something I learned after trying to soak them a few other ways.



Help me feel better. Tell me about the hardest you have worked for a recipe that just ended up not working out to your expectations.

Thai High Thighs and Thai Me Up Stir Fried Noodles

Alexis left for Florida tonight to visit her mother and aunts so it is me and the two boys (21 & 10) for a few days. Burgers, dogs, and pizza? Not so far.

I had some chicken thighs, a bottle of Mr. Yoshida's Original Sweet and Savory sauce. It had a suggestion of mixing the sauce and peanut butter for a quick "Thai peanut sauce". While not real Thai, it inspired me to have some fun and Thai one on.


Grilled Thai High Thighs

Ingredients
4 ea chicken thighs, bone in, skin on
1/2 cup Mr. Yoshida's Original Sweet & Savory (sub a thin teriyaki)
3 Tablespoons peanut butter, chunky
1 ea dried red chili pepper, seeded and crumbled

Instructions
Mix the teriyaki sauce, peanut putter and red pepper together. Marinade the thighs in the sauce for 2 hours. If you like it hotter, add in the seeds from the chili pepper.

Remove the chicken from the marinade and shake off excess marinade. Place on a 375-400f grill over direct heat for 5 minutes. Flip and cook over direct heat for another 5 minutes.

[On the Big Green Egg, this was done using a grid extender so the meat is about 8-10 inches from the heat source.]

Move to indirect heat (adding the plate setter on an Egg. For a gas grill, you have one side or burner on and put the meat over an unheated area and close the lid) and cook at the same temp until the thighs hit 180f internal temp. This takes about 10-15 minutes at the 4oof cooking temp.

I cheated and whisked up some more Yoshida sauce and peanut butter to use as a glaze as the thighs came off the grill. Garnish with thinly sliced green onion or some cilantro.

(If you just refuse to grill, you could do all of this in an oven for about an hour at 350f.)

Stir fried rice is always good but tonight I wanted something a little different, so I used some dried egg noodles that I got at our local Asian market.

Thai Me Up Stir Fried Noodles

Ingredients
1/2 cup chicken stock
3 teaspoon Mr. Yoshida's Original Sweet & Savory (substitute teriyaki)
3 teaspoon chunky peanut butter
1 1/2 teaspoon honey
1 1/2 teaspoon ginger, fresh grated
3/4 teaspoon red pepper flakes
8 ounces noodles
1/4 cup peas
1/4 cup carrot, shredded
1/4 cup red bell pepper, diced

Instructions,
Cook noodles according to instructions.

Heat a wok over medium high heat. Add in and whisk together chicken stock, Yoshida's, peanut butter, honey, ginger, red pepper flakes and diced red pepper for about 1 minute. If needed, add a little slurry of corn starch and water to thicken the sauce.

Add in cooked noodles, peas, and carrot. Toss to thoroughly coat noodles with sauce. Remove from heat and serve. Garnish with some diced green onion.

I was surprised about the heat of the noodles, since there wasn't that much red pepper flake but I guess the ginger kicked it in. Don't get me wrong, it made my mouth happy but it was as hot as I would like it. Great combination of flavors and the leftovers are going to work with me tomorrow for lunch.

Time for another quick game of VERSUS:
If you could only have one: Chinese, Japanese, Thai, Vietnamese, Other, or "I don't do Asian food"

My VERSUS answer:
Yeah I know, it's a hard one because the first 5 are so good. Overall, I'd have to go with Thai (not like the pseudo Thai I made tonight) because I love the flavors of basil, fish sauce, oyster sauce, cilantro, peanut, pepper, coconut milk, etc.

What is your VERSUS answer?

Thai Spiced Cabbage

This recipe flirted with me tonight.

I was looking for something different as I flipped though The Complete Step by Step Cookbook, a book I have not looked at in a few years.

I looked at this recipe like someone who catches your eye while walking down the aisles of a store.

I flipped though a few pages and then came back to it. We gave each other a spicy smile but kept going about our way.

Arriving back on page 297 and we passed yet again, this time I swear it winked at me. I couldn't resist. Forget monogamy...errr...monotony. I gave in and tried something different.

Spiced Cabbage

The Complete Step by Step Cookbook

Ingredients
14 peppercorns
2 tablespoons coconut cream
2 shallots, chopped
4 oz lean pork, finely chopped
About 1 lb white cabbage, fineliy sliced
1 1/4 cups coconut milk
1 tablespoon fish sauce
1 fresh red chile, very finely chopped

Instructions
In a wok, heat peppercorns about 3 minutes, until aroma changes.

Stir in coconut cream, heat 2-3 minutes, then stir in shallots. Stir-fry 2 to 3 minutes, then stir in pork and cabbage. Cook, stirring occasionally, 3 minutes.

Add coconut milk and bring just to a boil. Reduce heat, cover and simmer 5 minutes.

Uncover and cook about 10 minutes until cabbage is crisp-tender. Stir in fish sauce. Sprinkle with chopped chile.

You'll notice their ingredient list doesn't include oil and neither do the instructions. They are presuming you are using a well seasoned wok. I didn't have any lean pork, so I substituted some partially crisped bacon. I had to choose between a fresh green jalapeno and dried red chiles, so I went with the red.

And after cooking this recipe, I know that the coconut cream can't be substituted in this dish. It's not just the flavor, it seems like it brought the oil that the shallots will need to saute.

The bacon and veggies started crisping up nicely before things went partially awry.

The flavor of the dish was impressive, in our opinion. The reduced coconut's sweetness was balanced out by the heat of the peppercorn and red pepper flakes.

But both of us thought the end result had a little too much liquid.

Two issues.

First, part of that is because in my SWAG measurement system, a head of cabbage is 2 lbs so half a head would give the 1lb needed for this recipe. In retrospect and after checking the receipt, this one was only 1.92 lbs and after halving it and removing the core, we probably had about .8 lbs of shredded cabbage.

Second, THEIR recipe said ABOUT 1 lb. The pictures of their wok in the book clearly show more like 1 1/2 lbs.

No big deal, it still delivered a creamy and pleasing taste. But to make it perfect, next time we both agreed we would EITHER add 1/2 lb of a Chinese cabbage like Napa OR cut the coconut milk to about 3/4 cup instead of 1 1/4 cup.

I look forward to trying this again with a few modifications.

So what recipe has recently flirted with you?
1) Tell me about a dish that you ordered/tasted that you normally wouldn't have. Or,
2) Show us your "scarlet letter", post a link to a recipe in your blog that tempted you and caused you to "stray" from monotony.

Sriracha Wings & Saffron Rice

Last month I made Fire Roasted Sriracha Wings based on a Michael Symon recipe. Tonight's sriracha's wings are my spin on a different version that went around the BBQ forums this year.

Up front I'll tell you that both are two of my favorite wings ever. Symon's recipe is a complex heat that I preferred. But this one is one my family liked better. It's a sweet then heat, or as I said to Alexis tonight, "It hits you with sweet up front and then kicks you in the rear.....just where you need to be kicked!"
Sriracha Chicken Wings

12 ea chicken wings, cut into drumettes and wingettes (my video on how to do this)
2-3 Tablespoons of Poultry Perfect Rub
1 cup Apricot-Pineapple Preserves (they used orange marmalade)
1 ounce brown sugar
1 ounce honey
1 ounce sriracha sauce
1 tablespoon finely diced green onion.

Season drumettes and wingettes with the rub.

The "cooking" part is easy. You're using my 30-20-10 method for fire roasting wings. Indirect heat set up on a grill cooking at 350-375f. Cook at 30 minutes, flip the pieces.


Cook 20 more minutes. While the wings are cooking, mix the preserves, sugar, honey, green onion and sriracha sauce over medium heat until blended. (okay.....this isn't exactly blended yet and I hadn't added the green onion yet.)


Toss in sauce (in this case, sriracha wing sauce) and cook 10 more minutes until the sauce crisps up a bit.

Who says that chicken wings are to be served only with celery, blue cheese and beer? Since these were sort of "thai" wings, I decided to use this easy saffron rice as a side. I cooked it as noted but added one finely diced roma tomato. The real saffron makes the difference every time!

You could also deep fry wings like you normally would for buffalo wings and then toss in this sauce instead of buffalo sauce, but with this recipe, I think adding a few minutes under heat with with sauce on helps seal the deal.

Which of these sriracha wings would YOU like? If you like a sophisticated layering of mild heat building on more heat, go with Symon's recipe. If you like the "one two punch" of sweet/heat, use this version.

Thai Beef Kabobs with Basil Rice

We made this one up last weekend when we had to stretch three fillets to feed four people. The flavor profile helps the beef tenderloin, which is amazingly tender but is generally regarded as lacking in the flavor department.

Thai Beef Kabobs
Ingredients
1 lb beef tenderloin, cubed in 1" pieces
2 T oyster sauce
2 T fish sauce
2 T lime juice
1 T fresh basil, chopped
1 t sesame oil
1 t red pepper flakes
1 t ginger, fresh grated
1 ea bell pepper, cut in 1" pieces
1 ea yellow onion, cut in 1" pieces

Instructions
Marinade the beef, pepper, and onion in the remaining ingredients for 2-3 hours. Alternate pieces of the veggies and beef on skewers.

Place the kabobs on a 500f grill for one minute a side, four minutes total. Use oven mitts and tongs to rotate them because this is one hot fire.

TIP: The standard recommendation for bamboo skewers is to soak them prior to use to prevent burning them. Given the heat of the grill for this dish, I like to also wrap the exposed handles with foil.

You might get some charring of the onion and pepper but don't worry, that works here.

Serve with a simple basil rice. I took 2 cups of cold sweet jasamine rice and stir fried it in a wok. I added in 10 basil leaves, stemmed and halved and tossed for a minute longer, to wilt the basil.

FAIL: I tried to make an Asian brown sauce to go with it. I tried using the brown sauce that we liked so much in Stir Fried Broccoli with Oyster Sauce, but it came out WAY too salty since the broth reduced without the benefit of the veggies. I didn't serve it. Anyone have a technique or recipe for a good Asian brown sauce? I need to look more into that.

But overall (sans sauce), this dish was a big hit with the family. The spicy beef, crisp roasted veggies and rice made a nice meal, although a soup and spring roll would have made it perfect!

Thai Skirt Steak & Basil Fried Rice

I had a skirt steak to cook for dinner so the natural ideas that came to mind were either fajitas or steak with chimichurri sauce. But I've done those recently and wanted to do something different. I looked around the fridge to see what I had on hand and this is what I came up with.

Thai Skirt Steak printable recipe
Ingredients
2 T lime juice
2 T fish sauce
2 T oyster sauce
1 T sesame oil
4 each dried red chile peppers, seeded and chopped
1/4 c peanut oil
15-20 basil leaves, fresh chopped
1.5 lb skirt steak (you could substitute flank or flat iron steak)

Instructions
Mix the first seven ingredients for a marinade. Marinade the steak for 4-6 hours in a zip lock bag.

Remove the steak and place directly on a rocket hot grill. Rocket hot? I was running the Big Green Egg between 550f and 600f. You could also broil in the [cough cough] oven if you don't have a grill at your disposal.

Be careful and use a mitt and long tongs when you first put the steak on, because the marinade will fall into the hot coals and flare up temporarily like this.But closing the lid once you get the steak on will quickly control the fire. That's one of the nice things about a quality grill/smoker. You can control the air flow enough to get the heat up but control flame ups at the same time.

Grill the steak for 4-6 minutes a side until you reach the desired internal temp. On this cook, I went 4 minutes on each side, shut the vents and let it rest in the Egg for another 6 minutes. Next time I'd grill longer and maybe even skip the roast period. The outside of the steak didn't have as much of a "char" as I like and the inside was more done than I like.

Slice thinly across the grain and serve.

Basil Fried Rice
Ingredients
2 ea eggs, whisked together
3 c jasmine rice, already cooked and chilled
1/2 ea onion, diced
1/2 ea red bell pepper, diced
1 clove garlic, minced
1/2 teaspoon sugar
1/4 c soy sauce
20 basil leaves, cut in half, stemmed.

Instructions (sort of)
Heat a few tablespoons of oil in the wok. Cook eggs like an omelet, remove from wok and dice.

Add onion, pepper, and garlic, cooking until softened.

Add cold rice, stir frying. (Stir, let it sit for 15 seconds sizzling, stir, repeat).

When the rice is browning and appearing close to being done, add the soy sauce/sugar mixture, and toss. When done, remove from heat and add in cooked egg and basil leaves.
For something I threw together it was very good. I was surprised that the meat didn't have more heat so next time I might add more dried chilies or sriracha sauce.

Hope you people have a great weekend!

Sunshine International Supermarket

It was a wash out for grilling this weekend.....but the sun is shining on Knoxville! Well, more specifically, Sunshine Supermarket, a full service Asian market has opened. It is an 18,000 square foot store full of Chinese, Japanese, Thai, Korean, Indian, and Philippine products and ingredients. All kinds of things that I never thought I would have found in Knoxville. (Picture was taken early Sunday morning because there were too many cars in the way on Saturday. )They have aisle after aisle of things I have never used or heard of. We spent an hour browsing.
I came straight home and googled about 1/2 dozen ingredients.

You like fresh fish? Fine, pick one out of the tanks...they're still swimming!Exotic mushrooms? Take your pick off of a half aisle of them.Want a different kind of rice? Take your pick off of an aisle full of them. We picked a red rice. We walked through the store "just to look" today to get a feel on what kind of stuff they had. Of course I ended up an armful of "I'm just getting this one thing". I got a dried citrus powder, several varieties of noodles, red rice, dried red chili peppers, and a few other odds and ends. It's a great store and the staff are incredibly friendly.

But my favorite score? This!Sriracha sauce! It is a Thai chili sauce that is out of this world. It brings tons of heat but also has a rich flavor. Lord of The Wings danced with this devil when he was wanting to make excruciatingly hot wings. It's tasty good stuff (I think they teach that term at the Culinary Institute of America and Le Cordon Bleu, right?).

So last night I made a simple, quick stir fry noodle dish with a side of broccoli with oyster sauce.

Ingredients
3 ea chicken thighs, boneless, skinless diced into small 1/4 to 1/2" pieces
3 T honey
1 T sriracha sauce
1 T chili powder
1/2 T dried tangerine peel powder***
1/2 ea yellow onion, thinly sliced
1/3 ea green bell pepper (I'd add some red bell pepper too next time)
1 t ginger, minced
2 ea green onion, julienne cut into 1" pieces
4 ounces Chinese style dried egg noodles

Instructions
Cook noodles to directions, drain, and set aside.

Mix honey, sriracha sauce, chili powder and tangerine peel powder. Toss diced chicken into the mix.

Bring wok up to medium-high heat. Add about 1-2 tablespoons of peanut oil (I like to sneak in a few drops of seasame oil) and swirl around to coat the wok. Stir fry the chicken on the wok until done, I'd guess it was about 3-5 minutes. I always cut one of the fattest pieces in half just to make sure because outward appearances can be deceiving. Remove the meat and juices to a plate.

Add a few more drops of oil if you need to and bring the onion, green pepper, and ginger to the party, tossing them frequently. I only let mine go a few minutes because I like my veggies a bit crispy.

Now add the noodles and toss them around with the veggies. This may take a few minutes until they start to untangle. Pour the meat mixture and green onion in.

Serve.

I was surprised at how much heat the noodles picked up but it was a great dish for something I just threw together.

***You can just omit this stuff. Chef E was great in helping me try to make it work earlier in the day. I cooked 5 small batches of chicken trying to get the flavor right. I was going to make Orange Chicken but this tangerine peel powder just does not equate well to dried tangerine peel. In small quantities it didn't bring anything to the table and in larger quantities, it brought only bitter. I'd say it's about the same difference between fresh cilantro and dried cilantro. You just can't sub one out for the other just by adjusting quantity like you can with other herbs.

Thai Beef Kabobs

"To feel good, you should run barefoot through new grass," shared our 9 y/0 son tonight as he panted on our deck while we cooked on the Big Green Egg. That's one smart kid in my book.

I had the the left over "chain of bull" and the end pieces from the whole beef tenderloin that we have butchered and cooked over the past few days. I wanted to make something great without a trip to the store so we made up these dishes tonight. Sure they aren't something that hasn't been done before, perhaps not even authentic, but it wasn't bad for just making it up on the spot. Forgive the horrible pictures, my DSLR is at the Nikon factory getting repaired after being dropped last week.

The menu was:
Thai Beef Tenderloin Kabobs
Honey Ginger Carrots
Sweet Jasmine Rice

Thai Beef Tenderloin Kabobs
Ingredients
1 lb beef tenderloin, cubed in 1" pieces
2 T oyster sauce
2 T fish sauce
2 T lime juice
1 T cilantro
1 t sesame oil
1 t red pepper flakes
1 t ginger, fresh grated (added after picture taken!)
Instructions
We mixed all ingredients except the beef and then toss it in too. I let it marinade for an hour but longer would be better, maybe 2-3 hours. Put them on skewers. Cooked them on the Big Green Egg over direct heat at 500f. I used them on the grid extender because my skewer handles stick out of the egg and I wanted them level. If I used bamboo skewers I wouldn't bother with the extender. I did them about 1 minute and then turned them, repeating for a total of 4 minutes.

Other cooking alternatives would be (in order of my preference):
-over very hot coals on any grill other than the BGE.
-high heat on a gas grill
-broiling in an oven

Honey Ginger Carrots
Ingredients
1 lb baby carrots
1/2 cup chicken broth
1 T butter
1/2 inch piece of ginger grated
1/4 cup honey

Instructions
Bring broth/butter to a simmer and add carrots. Cover and simmer for 15-20 minutes until liquid is almost evaporated. Pour off liquid. Add ginger and honey and cook over low heat for another 10 minutes.

The result? Tasty!
Sure I'd change a few things if I had unlimited supplies. I'd add some finely diced chili peppers to the meat marinade. I'd add something more to add visual texture to the carrots (maybe finely diced sweet bell pepper?). But again, pretty darn great for something we just threw together because it's what we had!