Archive for the 'kosher meat recipes' Category



28
Dec
12

Pot Roast


[Reader Leah B. – from Miami – sent in this recipe recently. Being a hard-core carnivore, I tried it and found it worthy to be shared. CS]

Pot Roast

Photo submitted by Leah B. - Nice shot,makes me want to reach into the image and grab a piece!

Photo submitted by Leah B. – Nice shot,makes me want to reach into the image and grab a piece!

Serves 3

Ingredients

  • 5 lb chuck roast
  • Salt and freshly ground black pepper to taste
  • 2 tbsp vegetable oil
  • 1 tbsp margarine
  • 1 onion, diced
  • 2 ribs celery, chopped
  • 2 tbsp flour
  • 3 cloves garlic, minced
  • 1/2 cup red wine
  • 2 tsp tomato paste
  • 2 cups chicken broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1 1/2 lb (10 to 12) white potatoes
  • 4 carrots, peeled, cut in large chunks
  • 1 lb parsnips, peeled, cut in large chunks
  • 1 tbsp melted margarine
  • 2 tbsp fresh chopped parsley

Directions

  1. Preheat oven to 425 F. season the beef with salt and pepper. Place a Dutch oven on high heat on the stove, add the vegetable oil. When the oil is hot, brown the beef, about 5 minutes per side. Remove the meat to a platter and turn the heat to medium.
  2. Add the margarine, onion, celery, and a pinch of salt. Saute for 4 to 5 minutes, then add the flour. Cook, stirring, 2 minutes, add the garlic, cook for 1 minute. Whisk in the wine scraping to deglaze the browned bits from the bottom of the pot. Add the tomato paste, bring to a boil, and pour in the chicken broth.
  3. Add the bay leaf, thyme, and salt. Bring the liquid to a simmer and put the beef back in the pot. Turn the heat to low and simmer gently for about 45 minutes per pound, or until fork tender. After 2 hours carefully turn the beef over.
  4. Preparing the vegetables: Add the potatoes, carrots, and parsnips to a shallow roasting pan. Drizzle fat from the beef’s braising liquid over the vegetables, along with the melted margarine. Toss the vegetables to coat, and season with salt and pepper. Roast in the oven for 20 minutes. Remove and reserve.
  5. About 30 minutes before the beef is done, add the vegetables to the pot. Continue cooking until the beef  and vegetables are tender. Taste and adjust for salt and pepper. Remove the beef to a platter. Cut into thick slices or simply tear into large chunks, serve with the vegetables and gravy. Top with fresh parsley.

Enjoy, gentle reader, enjoy!

CS

26
Dec
12

Korean Barbecue (Galbi or, in Japanese, Karubi)


[Like CS I also like to experiment with more than just traditional East European fare. As the mother of a son who occasionally likes exotic flavors, I scoured through my cookbooks to find an interesting, easy to make recipe and this is what I found. This recipe also brings back some memories of the past, memories of another life:

Getting on and off the plane in Korea for buying and chatchka jewelry/accessory design trips in the 80’s, I mostly remember the smell of kimchi – the traditional national cabbage dish of Korea – I’m not sure if it was the long flights or the 5:00 am arrival and crazy non-stop foreign vendor work load, but the smell always made me nauseous. I never developed a yen for the Korean versions of the leafy green, and happily ate my tuna a la suitcase, though I understand it’s now become quite the rave here in the U.S. Go figure!  However, with the secular New Year approaching and new resolutions abounding, we thought we would offer up a relatively healthy Korean grilled dish called Kalbi or Galbi  (means rib in Korean) which can be substituted with chicken, BTW, for the truly resolute.  The beef or ribs are marinated in a Korean style savory sauce comprised of soy sauce, garlic sesame oil, and honey or sugar.  This dish is traditionally made with rice wine although any red wine will do; a hot pepper paste can be added to the marinade for those who want the extra kick to their dish. Enjoy served with your favorite rice recipe. SYR]

This photo doesn't do justice to this dish, but since CS was not available I used the one that appears in the book on page 117

This photo doesn’t do justice to this dish, but since CS was not available I used the one that appears in the book on page 117

From Japanese Kosher Cooking by Kinue Weinstein (page 116)

Korean Barbecue (Karubi)

You’ll need a portable grill placed in the center of the dinner table

Serves 4

Ingredients

  • 2 pounds beef steak (rib eye is the best)
  • 1 green pepper
  • 1 round onion
  • 1 leek
  • 1 Italian eggplant (4 ounces
  • 1 carrot
  • 1 portobello mushroom

Marinade:

  • 1 teaspoon white or sherry
  • 1/2 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame seeds, toasted and crushed
  • 2 cloves garlic, crushed
  • black pepper

Dipping Sauce:

  • 1/2 cup soy sauce
  • 2 tablespoons red wine
  • 6 tablespoons water
  • 1 tablespoon sugar 1 clove garlic, crushed
  • 1/2 lemon, squeezed

Directions

  1. Slice the beef thinly 2-3 inch pieces.
  2. Combine all the ingredients for the marinade, and marinade for about 20 minutes.
  3. Combine all the ingredients for the dipping sauce, and divide into 4 individual dishes.
  4. Cut the green pepper into 8 sections.Slice the onion in rings. Cut the leek into mpieces 1 1/2 inches long, and slice the eggplant, carrot and mushrooms thinly.
  5. Place the meat and vegetables on platters.
  6. Each diner will grill meat and vegetables on the tabletop grill and eat with dripping sauce when it is finished.
  7. Serve with favorite rice.

Enjoy, I certainly did!

SYR

25
Dec
12

Stuffed Lamb Shoulder


[A few Shabbatot ago, I had lunch at some Sephardic friends’ home; I asked for the recipe of the delicious Lamb Shoulder we had and Mrs. Alma Ohayon emailed me this one. CS]

Stuffed Lamb Shoulder

Serves 6

Photo by: Alma Ohayon

Photo by: Alma Ohayon

Ingredients

  • 1 shoulder of lamb, weighing about 5 lb 8 o, boned and trimmed
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp flour, blended with 1 tbsp water
  • 1 cup beef or chicken stock

Stuffing

  • 1 tbsp oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup lean ground lamb
  • 1/2 cup long grain rice
  • 1/2 cup water
  • salt and pepper
  • 1 tsp ground cumin
  • 1 tbsp chopped cilantro
  • 1/2 cup chopped almonds
  • 1/4 cup raisins
  • 12 no-soak dried apricots, chopped
  • 1 egg, slightly beaten

Directions

  1. Preheat the oven to 350 F.  Prepare the stuffing. Heat the oil in a large skillet over medium-heat. Add the onion and cook for 3 to 5 minutes or until it begins to soften. Add the garlic and ground lamb and cook for 4 to 5 minutes, stirring to break up the meat. Stir in the rice and cook for 4 to 5 minutes, or until translucent, stirring frequently.
  2. Stir in the water, salt and pepper, and cumin. Cook covered over medium-low heat for 12 to 15 minutes, or until the liquid is absorbed and the rice is just tender. Remove the from the heat. Add the remaining stuffing ingredients.
  3. Open the meat out flat, skin side down. Spread over the stuffing roll. Roll up tightly and secure with string. Brush with oil. Place on a rack in a roasting pan. Roast for 50 minutes for medium. Brush with honey 15 minutes before the end. Transfer to a serving plate to rest, tented with foil for 15 minutes.
  4. Pour of all except 2 tablespoons of the fat. Set the pan over medium-high heat. Whisk in the flour mixture, stock and vinegar. Bring to a boil while stirring; simmer for 8 minutes, or until thickened. Serve with the lamb.

Enjoy, gentle reader, enjoy!

CS

23
Nov
12

Chicken, Potato and Facon Soup


Having tasted Jack’s Gourmet award winning delicious new product – Facon - at last week’s Kosherfest 2012, I just had to find a way of incorporating it into a dish and last evening I did just that!

Chicken, Potato and Facon Soup

Serves 4

Ingredients

  • 1 tablespoon margarine
  • 2 garlic cloves, chopped
  • 1 onion, sliced
  • 9 ounces, Jack’s Gourmet Facon , chopped
  • 2 large leeks, sliced
  • 2 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 1 pound 12 ounces potatoes, chopped
  • 7 ounces skinless breast, chopped
  • 1 1/4 teaspoon cornstarch dissolved in water (for thickening the soup and making it creamy)
  • salt and pepper to taste
  • cooked facon and sprigs of fresh parsley to garnish

Directions

  1. Melt the margarine in a large pan over medium heat. Add the garlic, the onion and cook stirring for 3 minutes, until slightly softened. Add the chopped bacon and leeks and cook for another 3 minutes while stirring.
  2. In a bowl mix the flour with enough stock to make a smooth paste and stir mixture into the pan. Cook, stirring, for 2 minutes. Pour in the remaining stock; add the potatoes and chicken. Season with salt and pepper. Bring to a boil and lower the heat, simmer for 2o minutes or until the chicken and potatoes are tender and cooked through.
  3. Stir in the dissolved cornstarch and cook for another 2 minutes. Remove from heat and ladle into serving bowls. Garnish with the cooked facon and parsley and serve immediately.

Enjoy, gentle reader, enjoy! I certainly did; in fact, this is about to become one of my favorite winter soups.

CS

04
Nov
12

Ratatouille Hash


From our friend Geila Hocherman (here and here)’s blog, Geila’s Kosher Revolution:

Photo by Antonis Achilleous

Ratatouille Hash

I was in a restaurant in beautiful St. Maarten when a waiter presented the table with a beautiful ratatouille served in timbales. It was delicious-and set me to thinking about adapting the usual ratatouille, a vegetable stew, to make it less stew-y. Here’s the result, a vibrant, fragrant, hash-every vegetable retains its distinctive texture as well as flavor-that makes a perfect meal served with chicken, fish or meat. You can serve it hot or at room temperature.

Serves 10 to 12
Convert It– To make this a dairy main dish, add a 10-ounce can of drained and rinsed chick peas and crumbled feta. Or, for a quick moussaka-like dish, toss the hash with ground, sauteed lamb.

Geila’s Tips – Check the bottom of the eggplants you buy. If the pip there is round, the plant is female, if long, male. Male eggplants have fewer seeds.

  • 3 pounds (about 2 medium) eggplant, cut into 1/2 inch cubes.
  • 4 tablespoons kosher salt, plus more
  • 6 tablespoons extra-virgin olive oil
  • 2 pound zucchini, cut into 1/2 inch cubes
  • 2 tablespoons grapeseed or canola oil
  • 2 large onions, sliced thin
  • 2 tablespoons tomato paste
  • 4 garlic cloves, put through a garlic press
  • 2 roasted red bell peppers * cut into 1/4 inch dice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon red pepper flakes (optional)
  • One 12-ounce can plum tomatoes with their juice
  • 3 tablespoons chopped basil
  1. Preheat the oven to 350 F. Cover 2 medium cookie sheets with foil.
  2. Place the eggplant in a colander in the sink and roast with 2 tablespoons salt. Top with a plate and a weight, such as as a large can or wine bottle. Let the eggplant drain for 30 minutes rinse and dry it, and transfer to a cookie sheet. Drizzle over 3 tablespoons olive oil.
  3. Place the zucchini on the second cookie sheet, toss with 2 tablespoons salt and 3 tablespoons olive oil. Bake the zucchini and the eggplant until cooked through, about 20 minutes, stirring both after 10 minutes to prevent sticking. Set both aside.
  4. In a large skillet, heat the grapeseed oil over medium-high heat. Add the onions, sprinkle with salt and saute, stirring, until translucent, 8 to 10 minutes. Push the onions to the side of the pan, add the tomato paste to the center, and cook until the the paste begins to bubble, about 4 minutes. Add the garlic and saute the mixture until garlic is fragrant, about 1 minute. Add the bell peppers, stir, and add the vinegar, sugar, red pepper flakes, if using, and tomatoes with half their juice. and simmer until most of the liquid has evaporated, about 4 minutes. Add the eggplant, zucchini and basil, reduce the heat to medium-low, and simmer, stirring often, until the flavors have blended about 10 minutes. If the mixture seems too dry, add more of the tomato juice and simmer 4 to 5 minutes more. Adjest the seasoning, if necessary, transfer to plates, and serve.

–0o0o0–

* 2 roasted bell peppers

On a burner or under the broiler, roast the peppers until the skin is uniformly charred. Transfer to to a paper bag or a bowl. Close the bag or cover the bowl with foil, a dish towel or plastic wrap. Let the peppers steam until they become cool enough to handle. Remove the stems, peel, remove seeds and cut the peppers into 1 to 1 1/2 inch dice. Reserve any juice.

Enjoy, gentle reader, enjoy!

CS

01
Nov
12

Kosher By Design Cooking Coach


Mark van Doren once said: “A good teacher is one who makes himself progressively unnecessary.” Susie Fishbein – that quintessential teacher – is looking to wean devoted Kosher by Design cooks, off the book and onto self-actualization in the kitchen with her new cookbook “Kosher by Design Cooking Coach.

Cover Used by permission: ArtScroll Shaar Press

With over 400 full-color pictures by the talented John Uher, 10 pictorial coaching sections and a cross referenced index of 120 new recipes, this 8th title in ArtScroll‘s Kosher by Design series, imparts essential skills, techniques, tips and tools to help us excel in the kitchen. Cooking Coach includes sections on essential kitchen equipment, why 3 culinary knives will do the trick, key tips on buying and preparing fish, meat, chicken and side dishes, and my favorite, an easy to follow playbook of recipe variations that help stretch the budget without being mealtime boring or left-over repetitive.

The lay out is so picture laden and easy on the eye it could pass for an idiot’s guide to the kitchen were it not for its elegant descriptive content. I think what we all love about Susie most and what’s made her series such an enormous success, is her ability to deliver fool-proof recipes that are delicious and make us look like culinary heroes to our family and friends. In this latest cookbook, Susie wants to up the ante and move her loyal audience beyond the written recipe, teaching us essential skills to help us develop, discover and explore our own creative cooking abilities beyond the text and within our own selves; the ultimate gift of a true teacher.

From the book, page 184:

Bulgogi

Used by permission: ArtScroll Shaar Press

Photo by: John Uher, on page 185

Yield: 4 – 6 servings

Bulgogi is Korea’s most famous street food. It is also served in homes and restaurants, prepared on tabletop hibachi-style grills.

The key to this dish is slicing the meat paperr thin so it absorbs all the flavors of the marinade and cooks quickly. If you freeze the meat for 30-45 minutes out of it packaging in a piece of foil or parchment, it will be much easier to slice nicely.

  • 8 cloves fresh garlic, sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons dark brown sugar
  • 2 teaspoons rice vinegar
  • 1 teaspoon Worcestershire sauce **
  • 1/4 teaspoon cayenne
  • 1 1/2 pounds filet split, cut into paper thin 1/16 inch slices
  • 1 head Bibb or Boston lettuce, separated into leaves.

Dipping Sauce

  • 1 cup soy sauce
  • 2 teaspoons honey
  • 2 tablespoons fresh ginger, peeled and minced
  • 1/2 teaspoon roasted or toasted sesame oil
  • 1/4 teaspoon red pepper flakes
  1. In a medium bowl mix the garlic, soy sauce, brown sugar, vinegar, Worcestershire sauce, and cayenne. Add the sliced steak. Toss and stir to separate the slices and make sure they are well coated. Allow to marinate at room temperature for 15-20 minutes.
  2. Heat 1 tablespoon canola oil in a large in a large skillet over medium heat. Remove the meat from the marinade and discard any remaining marinade. Sear the meat, in a single layer, allowing room between slices, you may need to do this in batches. If so, wipe out the pan between each batch and heat a bit more. oil. Don’t move the meat around. Get some good caramelization and then, using tongs, turn each slice over and repeat on the second side, 3-5 minutes in total cooking time.
  3. Roll 1/2 cup meat in a Bibb lettuce leaf. Repeat until all the meat is rolled. Transfer to a plate or a platter.
  4. In a small bowl, prepare the the clipping sauce. Whisk together the soy sauce, honey , ginger, sesame oil, and red pepper flakes.

** True Worcestershire sauce contains anchovies. If the kosher certification mark stands alone, then the percentage of anchovies is less than 1.6% of the whole product. Many rabbinical authorities say that this is okay to use with meat. If the kosher certification is on the label has a fish notation next to it, the level exceeds 1.6%; do not use it in meat dishes.

Page 27,  in the Playbook section, lists what you can do with the leftovers of the above recipe:

Make a tasty ASIAN BEEF SOUP with your leftovers: In a soup pot, heat 1 tablespoon canola oil. Add 1 sliced onion, 10 sliced shiitake mushrooms, and 2 teaspoons fresh grated ginger. Sauté until the mushrooms and onion sare wilted. Add 6 cups chicken stock.  1/4 cup shredded carrots, a handful of pea pods, and 1 thinly sliced stalk bok choy. Bring to a simmer; cook for 10 minutes. Mix in 1 tablespoon soy sauce, 1/2 teaspoon roasted sesame oil, and 1 teaspoon sriracha chilli sauce. Chop the leftover bulgogi and add to the pot along with 2 scallions thinly sliced on the diagonal.

Enjoy, enjoy!

SYR

15
Oct
12

Sausages with Mustard Mashed Potatoes


Not so long ago, kosher sausages were not all they could have been, not by far, but they were all that was available. Now, with choices like Pomegranate Supermarket (1507 Coney Island Avenue – corner of Avenue L – Brooklyn, New York 11230; Tel: 718.951.7112) sausages or Jack’s Gourmet Kosher Sausages (here, here, here, etc..), the kosher palate can delight in a plethora of incredible flavors.

Sausages with Mustard Mashed Potatoes

(Adapted from 365 Ways to Cookpublished by Firefly Books)

Photo from: 665 Ways to Cook, page 61

Serves 4
Preparation Time: 5 minutes
Cooking Time: 20 minutes

INGREDIENTS

  • 8 Sausages (I used Jack’s Gourmet Kosher Sweet Italian Sausages, but any other of their selections will do as well).
  • 2 onions, cut into wedges
  • 1 tablespoon all-purpose flour
  • 2 apples cored and cut into wedges
  • 3/4 cup plus 2 teaspoons chicken stock

For the mustard mash

  • 2 pounds potatoes, quartered and scrubbed
  • 1/2 cup margarine
  • 1-2 tablespoons whole grain mustard (I used Coleman’s)
  • 1 clove garlic crushed
  • 1 large bunch of fresh parsley, chopped
  • dash of olive oil
  • salt and pepper

Directions

  1. Put the potatoes into a large saucepan of cold water, bring to a boil and simmer for 15 minutes, until tender.
  2. Meanwhile, fry or grill the sausages over medium heat for 10 minutes, turning them to get an even color. Add the onion and apple wedges and cook with the sausages for 6-7 minutes.
  3. Drain the potatoes well. When they are cool  enough to touch , peel them, then mash well so they are nice and creamy. Add the margarine, mustard, garlic and a good sprinkling of salt and pepper to the potatoes and continue mashing. Taste and add more mustard if you want. Stir in the the parsley and olive oil.
  4. Transfer the sausages, onion and apple to a serving plate. Pour off the excess fat from the pan to leave about 1 tablespoon, then mix in the flour. Gradually stir in the stock, bring to a boil and stir until thickened. Season and strain into a serving dish or pitcher.
  5. Pile the mashed potatoes  up on a plate and stick the sausages and onion wedges on top. Spoon over the gravy and serve.

Enjoy, gentle reader, enjoy!

CS

10
Aug
12

Beef with Scrambled Eggs


In our never ending quest to bring you easy to make, succulent recipes we scour the web, and consult countless cookbooks in order to find the hidden and not so hidden pearls. Following is a recipe we adapted from 1 Ground Beef, 100 Recipes by Linda Doeser:

Beef with Scrambled Eggs

Serves 6

Ingredients

  • 6 tablespoons margarine
  • 1 onion, sliced
  • 1 garlic clove, finely chopped
  • 1 pound 2 ounces ground beef
  • 2 tomatoes peeled and sliced
  • 1 small red bell pepper, seeded and diced
  • 1 tablespoon Balsamic vinegar (OR you can make your own vegetarian Worcestershire sauce)**
  • 1 tablespoon chopped fresh parsley, plus extra to garnish
  • salt and pepper to taste
  • toast with margarine to serve

Directions

  1. Melt the margarine in a large pan. Add the onion and garlic and cook over low heat, stirring occasionally for 5 minute, until softened. Add the ground beef, increase the heat to medium and cook, stirring frequently and breaking it up with a wooden spoon, for 8 to 10 minutes, until evenly browned.
  2. Add the tomatoes and bell peppers, reduce the heat and simmer, stirring occasionally for 15 minute, until the meat and vegetables are tender. Stir in the Balsamic vinegar or the vegetarian Worcestershire sauce and parsley; season to taste with salt and pepper.
  3. Lightly beat the eggs in a bowl and season to taste with salt and peppe. Add the eggs to the pan and coo, stirring for a few minutes until lightly scrambled.
  4. Garnish with parsley and serve with immediately with toast.

–OoOX0XOoOOoOX0XOoO–OoOX0XOoO–

**Vegetarian Worcestershire Sauce

(Source: “20 Minutes to Dinner: Quick, Low-Fat, Low-Calorie Meals,” by Bryanna Clark)

Yield: about 2 cups

  • 1 cup cider vinegar
  • 1/3 cup dark molasses
  • 1/4 cup soy sauce OR mushroom soy sauce
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons dried mustard powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic granules
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves OR allspice
  • 1/8 teaspoon ground cardamom

Combine all ingredients in a blender. Pour into a saucepan and bring to a boil. Store in refrigerator.

(http://www.jewishfood-list.com/recipes/condiment/worcestershireveg01.html)

I made it earlier in the week and will make it again this coming Sunday, be’ezrat Hashem (it was that good). So… enjoy, gentle reader, enjoy!
CS

30
Jul
12

Sirloin Steak Kabobs with Rosemary-Brushed Potatoes and Red Peppers **


[** While we kept the Lobels’ book original title for this recipe, you will find that we do not use sirloin steak as there is no kosher sirloin. CS]

Now that that the Nine Days are over, we can again eat meat, considering it’s summer what could be better than something made on the grill? We’ve adapted the following recipe from Prime Time – The Lobels’ Guide to Great Grilled Meats.

Club Filet Mignon Kabobs with Rosemary-Brushed Potatoes and Red Peppers

Serves 6

Ingredients

  • 6 small red-skinned potatoes (about 1 pound)
  • Salt to taste
  • 1/2 cup olive oil
  • 2 cloves garlic, crushed
  • 3 tablespoons chopped fresh rosemary
  • Freshly ground black pepper to taste
  • Vegetable oil cooking spray
  • 2 1/2 pounds club filet mignon (not a real filet mignon, or any well marbleized cut) , trimmed and cut into 24 cubes, each about 1 1/2 inches square
  • 3 red bell peppers (about 1 1/2 pounds), cut into 18 chunks
  • Six 12-inch metal skewers

Directions

  1. Put the potatoes in a large saucepan and add enough water to cover by 2 to 3 inches . Lightly salt the water and bring to a boil over high heat. Reduce the heat and simmer briskly for about 15 minutes until the potatoes are just fork tender. Drain and cool to room temperature . Cut into halves so that there are 12 pieces. Handle the potatoes gently to prevent the skin from slipping off.
  2. Combine the olive oil, garlic, and rosemary in a large bow, season to taste with salt and pepper . Add the potatoes and stir gently to coat.
  3. Prepare a charcoal or gas grill. Lightly  spray the grill rack  with vegatable oil cooking spray. The coals should be moderately hot to hot.
  4. Lift the potatoes from the marinade. Transfer the marinade to a small saucepan and heat gently until warm and fragrant. Thread the potatoes, steak, and peppers onto skewers, beginning and ending with a potato and threading 4 pieces of meat and 3 chunks of peppers onto each. Grill for 10 to 12 minutes, turning several times and brushing with the marinade, until medium rare, or until the meal reaches the desired degree of doneness, the potatoes are tender, and the peppers are slightly charred. Serve immediately.

Enjoy, gentle reader, enjoy!

CS

04
Jul
12

Tortilla -Wrapped Round Steak


Another recipe from the Lobel Brothers’ cookbook:

Tortilla-Wrapped Round Steak

Serves 6

Ingredients

  • 1 1/2 pounds skirt steak, trimmed about 1 1/2 inches thick
  • 1 recipe Toasted Cumin Marinade *
  • Vegetable oil cooking spray
  • 1 large white onion, cut about 1/2 inch thick
  • 2 to 3 tablespoons Canola oil
  • Coarsely ground black pepper to taste
  • Twelve 7 inch flour tortillas
  • Chopped tomatoes
  • Chopped pickled jalapeno peppers
  • chopped cilantro or flat- leaf parsley
  • Baja-style tomato salsa * (optional)

Directions

  1. Put the steak in a glass or ceramic dish and add the marinade, turning the steaks several times to coat. Cover and refrigerate for 4 to 8 hours.
  2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coats should be moderately hot to hot.
  3. Lift the steak from the marinade, letting the marinade drip back into the dish. Grill the meat for 8 minutes, brushing several times with the marinade during the first 5 minutesof grilling. (The oil in the marinade may cause flare-ups). Turn and grill for 8 to 10 minutes longer until medium-rare, or until it reaches desired degree of doneness. Let the meat rest for a few minutes.
  4. Place the onion slices near the outside of the grillaway from the most intense heat, brush with oil, and sprinkle with the pepper. Turn once or twice, brushing with more oil, and grill for 8 to 10 minutes, or until the onions are lightly browned and tender. While they cook, wrap the tortillas in foil, place the packet on the outside edge of the grill, and let the tortillas warm while the steak and onions are cooking.
  5. Slice the steak into strips and separate the onions into rings. Arrange the steak, onions, chopped tomatoes, and jalapenos in the tortillas and wrap into a sandwich. Garnish with cilantro and top with salsa, if desired.

* Toasted Cumin Marinade

Makes about 1 1/2 cups

Toasting spices enhances their flavors and this marinade, which combines some of the classic flavors of Asia, is wonderful with chicken, beef, you name it.

Ingredients

  • 1 cup Canola oil
  • 1/2 cup fresh lime or lemon juice
  • 1 teaspoon toasted cumin seeds (see Note)
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped cilantro
  • Salt and freshly ground pepper to taste

Directions

Whisk together all the ingredients in a glass or ceramic bowl until blended. Adjust the seasonings. Use according to the recipe, or cover and refrigerate for as long as 2 days.

Note: To toast the cumin seeds, spread them in a dry skillet and toast them over medium heat, shaking the pan to prevent scorching, for 4 to 5 minutes, or until fragrant. Transfer the seeds to a plate to cool and stop the cooking.

* Baja-Style Tomato Salsa

Makes about 2 cups

This type of salsa, made with fresh with chopped tomatoes, bell peppers, and herbs, is a classic salsa fresca – which means it’s not cooked. Serve this with just about any meat or poultry. We especially like it on burgers.

Ingredients

  • 1 pound tomatoes, chopped
  • 2 yellow or red bell peppers, seeded and chopped
  • 1 cup cooked corn kernels (see Note)
  • 3 scallions, finely chopped
  • 2 jalapeno or Serrano chillies, seeded and chopped
  • 1 large clove garlic, minced
  • 3 tablespoons finely chopped cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon salt, or to taste

Directions

Combine the tomatoes, peppers, corn, scallions, chillies, garlic, cilantro, lime juice, vinegar, and salt in a glass or ceramic bowl and stir gently to mix. Adjust the salt. Let the salsa stand for about an hour to let the flavors blend. Serve or cover and refrigeratefor several hours. Let the salsa come to room temperature before serving.

Note: You can use frozen corn kernels, cooked and cooled. For better flavor, use leftover boiled summer corn, or best yet, grill a few ears over hot coals or roast them in a very hot oven (400 F.) until the huskes blacken, which will take about 15 minutes and require turning several times. Let the corn cool and then slice the kernels from the cobs.

Enjoy, gentle reader, enjoy!!!

CS




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