Historical July 1986 report or notice. Original dates, prices and contacts describe the source period; current availability has not been established.
(Editor’s Note: Mike Andreotti has recently moved to Parkview on the 6300 block of Waterman with his wife, Donalene, and two daughters. Originally from Boston, he is a salesperson with A.K. Feinberg Real Estate Company.) by Mike Andreotti People (mostly men) often ask me why, with three females in the family, I do so much cooking.
The truth is that I like to cook and, often finding myself first at home, it seemed only fair to start dinner.
Now I do nearly all of the major meal preparation just because I enjoy it.
I have progressed from disasters that fed only the garbage disposer to adding my own creative (?) touches and developing new recipes.
We have lived in many different places so we always learn to prepare regional favorites and ethnic foods found in each area.
This ranges from spicy Mexican food to brown bread and Indian pudding (New England) from bouillabaise to brioschi.
I have been doing more and more Oriental foods in the last few years, in an effort to eat less red meat and more healthful foods.
With a Korean friend, I prepared a multi-course dinner for 28 people in our home. Encouraged by that success we worked with a Chinese neighbor and a lot of gofers to prepare an Oriental dinner for 250 people with foods from Japan, Korea, and different regions of China.
The following recipe requires little preparation time but is tasty and attractive enough to serve unexpected guests. Green Pepper Steak 1 lb. round (or chuck) trimmed of fat 1/4 cup soy sauce 1 clove garlic 1½ tsp. grated fresh ginger (1/2 tsp. ground) 1/4 cup salad oil 1 cup green onion, thinly sliced 1 cup red and/or green peppers cut into 1-inch squares 2 stalks celery, thinly sliced 1 Tbsp. cornstarch 1 cup water 2 tomatoes, cut in wedges Cut beef across grain into ⅛-inch strips. Combine soy sauce, garlic, ginger. Add beef and toss. Set aside while preparing vegetables. (Or meat may be marinated for 8 hrs.) Heat oil in wok. Add beef and toss over high heat until browned.
If meat is not tender, cover and simmer about 30 min. over low heat. Turn heat up and add vegetables. Toss until vegetables are tender crisp. • Mix cornstarch with water and add to pan. Stir and cook until thickened. Add tomatoes and heat through. Basic recipe serves 4; to double it, double all ingredients, but reduce water to 1¾ cup. Add another 1/2 Tbsp. cornstarch.
Original photograph caption
Mike Andreotti. Photo by King Schoenfeld. The Times of Skinker-DeBaliviere, Summer 1986, page 5.
Originally published in The Times of Skinker-DeBaliviere, July 1986.
Read this article in the original newspaper issue.
Original source: SD_Times1986_07.pdf, printed page(s) 5; PDF page(s) 5.
