Archive for the 'Lobel Brothers' Category

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

03
Jul
12

Grilled Chicken Breast and Apple Rings with Maple Syrup Marinade


As we scoured cookbooks and the web for some great grilling recipes for the 4th of July, this one – from Prime Time – The Lobel’s Guide to Grilled Meat by Evan, Leon, Stanley and Mark Lobel - called our attention. It promises to be different and delicious, therefore we felt compelled to adapt it for the kosher cook:

Grilled Chicken Breast and Apple Rings with Maple Syrup Marinade

Serves 6

Ingredients

  • 6 bone-in chicken breast halves
  • 1 1/2 cups maple syrup marinade *
  • Vegetable oil cooking spray
  • 3 large firm apples, such as Cortland or Granny Smith, cored, peeled and cut into 1″ thick rings
  • Canola oil for brushing

Directions

  1. Put the chicken breasts in a shallow glass or ceramic dish. Pour 1 1/2 cups maple syrup marinadeover the chicken, turning to coat. Cover and refrigerate for at least 4 hours and as long as 24 hours. Refrigerate the remaining 1/4 cup of marinade.
  2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
  3. Put the apple rings on a plate or baking sheet and brush on both sides with the remaining 1/4 cup marinade. Set aside at room temperature to marinade while grilling the chicken.
  4. Lift the chicken from the marinade, reserving the marinade. Grill the chicken breasts skin side down, for 25 to 30 minutes, turning with tongs frequently and brushing several times with any remaining marinade during the first 10 minutes of cooking. During the last 10 minutes of grilling, place the apple rings on the outer edge of the grill. Brush with some oil and grill for about 5 minutes. Turn, brush with some more oil and grill for about 5 minutes longer, or until lightly browned on both sides and tender.
  5. The chicken is done when the juices run clear when the thickest sections are pierced with a fork, or when an instant-read thermometer (don’t touch the bone) inserted into the thickest part of the breast registers 170 F. Serve immediately with the apple slices.

* Maple Syrup Marinade

Makes about 1 1/2 cups

Real maple syrup gives this fruity marinade just the right sweetness it needs to enhance chicken.

Ingredients

  • 1 cup beer
  • 1/2 cup cider vinegar
  • 3 tablespoons real maple syrup
  • 2 tablespoons prepared commercial horseradish
  • 2 teaspoons soy sauce

Directions

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

Enjoy, gentle reader, enjoy!

CS




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