HOMEMADE Spicy Mustard, Mushroom Pate, Crackers & MY Chinese Pepper Steak

SHEF NESA'S CHINESE PEPPER STEAK -2 lbs Sirlion Steak(cut in strips) -4 Oz Soy Sauce -4 Oz Teriyaki Sauce -2 TBSP Rice Vinegar -2 TBSP Sesame Oil WHISK 2GETHER -1 Cup Water -1 Pack Beef Bouillon(or 1 TBSP ground beef Bouillon) -4 TBSP Corn Starch WHISK 2GETHER -2 TBSP Granulated Sugar -1 TBSP Fresh Cracked Black Pepper WHISK 2GETHER -1 TBSP Garlic(mince) -1 TBSP Ginger(mince) -1 Cup Yellow, Green, Orange & Red Pepper(Sliced) -1 Yellow Onion(Sliced) VEGGIE OIL AS NEEDED IN WOK OR PAN LET GRT HOT & ADD OIL & STEAK & LET BROWN ADD GARLIC & GINGER & LET COOK TILL FRAGRANT(2-3 MINUTES) & TAKE ALL OUT IN SAME WOK/PAN ADD MORE OIL & VEGGIES & KOSHER SALT COOK TILL DESIRED CRISPNESS ADD SEASONING & COOK TILL ALL COMBINED ADD MEAT, GARLIC & GINGER BACK IN & MIX 2GETHER WHISK 2GETHER BEEF BOUILLON MIX & SOY SAUCE MIX & ADD TO BEEF & VEGGIES COMBINE & LET COOK TILL SAUCE THICKENS SERVE OVER WHITE OR YELLOW RICE SPICY MUSTARD Yields 2 Cups -3/4 Cups Apple Cider Vinegar or White Distilled or White Wine Vinegar -1/2 Cup Water OR Beer OF Your Choice(for added flavor) -2/3 Cup Yellow & OR Brown Mustard Seeds -1 TBSP Brown Sugar -1 & 1/4 TSP Kosher Salt WHISK WATER & APPLE CIDER VINEGAR 2GETHER & ADD MUSTARD SEED & SOAK 24 HRS AFTER 24 HRS STRAIN LIQUID IN A BOWL(reserve) SEPARATE MUSTARD SEED IN DIFFERENT BOWLS ADD SUGAR, SALT, & 1/2 MUSTARD SEED TO BLENDER OR FOOD PROCESSOR ADD A LITTLE AMOUNT OF RESERVED LIQUID(add more if needed) BLEND 2GETHER TILL SPOON STOPPING PERIODICALLY 2 GET SEEDS OF SIDE AFTER SMOOTH & REST OF MUSTARD SEEDS A BLITZ TO INCORPORATE TO ADD TEXTURE 2 MUSTARD PUT IN BOWL WITH TIGHT LID & LET SIT OUT ROOM TEMP FOR 2-3 DAYS FRIDGE & IT LAST UP 2 6 MONTHS BAG & TAG IT(label bowl with name & date) MUSHROOM PATE -1/4 Cup Walnuts(toasted) -1/2 TBSP Veggie Oil -1/2 Yellow Onion(chop) -6 Cloves Garlic(mince) -2 Cuos Mishrooms(cremini, portobello, shitaki or button or a combination of all SLICED) -1/4 Cup Fresh Parsley(chop) -1 TBSP Fresh Rosemary(chop) -1 TBSP Fresh Thyme IN A HOT PAN ADD OIL & ONIONS, KOSHER SALT & SWEAT ADD GARLIC TILL FRAGRANT ADD MUSHROOMS & LET SAUTEED TILL SOFT ADD ALL HERBS & MIX LET SAUTE TILL ALL COMBINED(8-10 minutes) LET COOL IN BLENDER OR FOOD PROCESSOR ADD WALNUTS & MUSHROOM MIXTURE PUT IN BOWL WITH TIGHT LID & FRIDGE FOR 24 HOURS SERVE CRACKERS Yields 4 Servings PREHEAT OVEN 425 DEGREES -3 Cups/24 Oz APF(All purpose flour) -2 1/2 TSP Kosher Salt -4 TBSP Olive Oil -1 Cup Water OLIVE OIL AS NEEDED IN A BOWL COMBINE APF & SALT & 4 TBSP OLIVE OIL WITH PLASTIC BENCH SCRAPER OR PLASTIC SPATULA MIX 2GETHER TILL INCORPORATED & ADD WATER IN 3RDS MIX 2GETHER ALL 3XS AFTER ADDING WATER TILL IT FORMS DOUGH BALL CUT IN 1/2 ADD FLOUR TO COUTER & ROLLING PIN & ROLL OUT LET REST 30 SECONDS TILL MINUTE AFTER EACH ROLL TILL DOUGH STOPS RESISTING ROLL OUT TO 1/4 INCH THICK OR DESIRED THICKNESS CUT OFF EDGES TILL DOUGH IS RECTANGLE SHAPE BRUSH OLIVE OIL ON DOUGH & DOCK( poke fork holes) THE DOUGH(so dough stay flat while baking) CUT DOUGH IN STRIPS THEN CUT IN SQUARES INTO DESIRED SQUARED SIZES ON BAKING SHEET WITH PARCHMENT PAPER PUT CRACKER ON BAKE 12- 15 MINUTES OR UNTIL DESIRED CRISPNESS & BROWNESS PUT ON COOLING RACK & LET COOL & CRISP UP PLZ GO AND PURCHASE MY E-COOKBOOK WITH THE LINK BELOW 👇🏾👇🏾👇🏾👇🏾 https://www.sendowl.com/s/cookbook/tr... PLZ STOP BY MY TIKTOK SHOP WWW.TIKTOK.COM/@SHEFNESA I PROMISE YOU WONT BE DISAPPOINTED #REMEBER I LOVE YOU ALL, LEARN SOMETHING NEW EVERDAY, STAY SAFE, STAY BLESSED, AND ALWAYS ALWAYS STAY POSITIVE 💚💚💚🙏🏾🙏🏾🙏🏾🙏🏾🙏🏾🥰🥰🥰💚💚