March 23rd, 2008 by alice
Tags: Coyote, Margarita
INGREDIENTS
- 1 1/2tablespoonssuperfine sugar
- 3tablespoonslime juice
- 1 1/2ouncestequila
- 1teaspoontriple sec
DIRECTIONS
- Using a shaker glass, half fillit with ice and then add rest of ingredients.
- Shake all ingredients together and then strain into a chilled glass with a salted rim.
- Garnish with a lime wedge if desired.
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March 23rd, 2008 by alice
Tags: Sauce, Worcestershire
INGREDIENTS
- 2cupswhite vinegar
- 1/2cupblackstrap molasses
- 1/2cupdark soy sauce
- 1/4cuptamarind pulp or6 tablespoonslemon juice
- 3tablespoonspickling salt
- 1cuponions(chopped)
- 3tablespoonsmustard seeds
- 1/2teaspoonred pepper flakes
- 2garlic cloves(Crushed)
- 1teaspoonwhole black peppercorns
- 1/2teaspoonground ginger
- 1inchcinnamon sticks
- 1teaspoonwhole cloves
- 1/2teaspoonground cardamom
- 1/2teaspooncurry powder
- 5anchovy fillets
- 1/2cupwater
- 1/2cupsugar(to be carmalized separately)
DIRECTIONS
- In a large pot, combine, Vinegar, Molasses, Tamarind, Soy Sauce, and pickling Salt.Bring mixture to a simmer and cover.
- Make a loosly tied cheesecloth spice bag containing Onion, Mustard Seed, Pepper Flakes, Garlic, Black Peppercorns, Ginger, Cinnamon Stick, Cloves, and Cardamon.
- Add spice bag to simmering mixture, simmer covered for another 30 minutes.
- In a separate container, combine and mix, Curry Powder, Anchovy, and Water.After main pot has completed simmering from previous step, add this mixture to the pot and simmer (covered) for another 15 minutes.
- In a separate medium pot, add Sugar.Over Med/High heat, melt sugar until carmalizing occurs.As liquid sugar starts to brown, lower heat and continue cooking until liquid becomes very dark (almost black) but ‘Not Burned’.If it begins to burn, you’ll smell it and have to repeat this step.
- Using Extreme Caution, (Liquid sugar is VERY HOT and will foam up a bit in this step) carefully pour a ladel of simmering saucemixture into the hot sugar, stirring brickly until dissolved.Add this sugar mixture to the main pot, stir to mix and return main pot to a simmer. (Keep Covered).
- When mixture reached a simmer, remove from heat, allow to cool and store covered in fridge.
- Each day, for 2 days (minimum), remove pot from fridge, squeeze juices from spice bag put spice bag back in pot and heat coveredto a low simmer.Allow to cool and return to fridge.
- On Day 3, squeeze juice from spice bag and discard spice bag. Reheat mixture until warm and using an immersion blender, blend sauce mixture to reduce lumps.
- Strain mixture through a wire strainer into a separate pot, discard pulp.
- Rinse original pot, restrain liquid back into original pot and bring mixture to a strong simmer (uncovered).
- Simmer, stirring frequently, until mixture has reduced by 1/3. (45 - 60 minutes).
- Ladel hot reduce mixture into hot sterilized sealable bottles and seal.
- Allow to cool, store in cupboard for 2 weeks before use.
- Keeps indefinately sealed, Refridgerate after opening.
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March 23rd, 2008 by alice
Tags: Cheese, Hamburger, Steak
INGREDIENTS
- 1slicebread(day old)or1 bun(day old)
- 1lb choice90% lean ground beef(10% fat)
- 1/2onion, chopped (optional)
- 1garlic clove, minced
- 1egg
- 1/2teaspoondried oregano
- 1/2teaspoonchili powder
- 1/2teaspoonsalt(or to taste)
- 1/8teaspoonpepper(or to taste)
- cayenne pepper, to taste
- 1/8lbAmerican cheese, grated
DIRECTIONS
- Soak bread in water.
- In a skillet, cook onion and garlic, if desired.
- Strain water off of bread and crumble bread into meat.
- Add eggs, onion, garlic, and seasonings.
- Shape into 4 patties, flattened to 1-inch thick.
- Stuff equal amounts of cheese into each steak.
- Grill 6-8 minutes on each side at 320°F.
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March 23rd, 2008 by alice
Tags: Beef, Fillet, Mongolian
INGREDIENTS
-
mongolian filet of beef
-
INGREDIENTS
-
PART A
- 500gbeefor lambor porkor chicken meat, sliced and flattened(or a combination)
- 1leek(roughly chopped)
- 1Spanish onion(roughly chopped)
- 2shallots(roughly chopped)
-
SEASONING
-
PART B
- 1cupwater
- 2tablespoonshoisin sauce
- 2tablespoonsground bean sauce
- 1tablespoonchili bean sauce
- 1tablespoontomato paste
- 2tablespoonsdark soy sauce
- 4tablespoonswhite sugar
- 1 1/2tablespoonschicken bouillon powder
-
PART C
- 3tablespoonscorn oil
- 1tablespoonchili oil
- 1tablespoon mincedgarlic
- 2tablespoons clearchinese rice wine
-
PART D
- 1tablespoonpotato starch(set aside until required)
-
MARINADE
-
PART E
- 1/2cupwater
- 2teaspoonswhite sugar
- 2teaspoonschicken bouillon powder
- 1tablespoonpotato starch
- 1tablespooncorn oil(leave until required)
DIRECTIONS
- METHOD:.
- 1. Place sliced beef and marinade ingredients (PART E except corn oil) into a bowl and stir for about 2 minutes until combined. Marinate for 2 hours.
- 2. Combine seasoning ingredients (PART B) in a bowl and set aside.
- 3. When beef marinating is complete, add the corn oil and stir through. Bring 1 litre of water to the boil and add the beef. Stir for 30 seconds then remove from heat and strain immediately. Set aside until required.
- 4. Heat the wok. Add 2 of the tablespoons of corn oil, then add the minced garlic and cook until lightly browned. Add the leek and onion. Add the rice wine by pouring it around the wall of the wok.
- 5. Add the prepared seasoning and the chili oil, stir and bring to the boil. Add the beef and chopped shallots and bring back to the boil.
- 6. Add the reserved potato starch mixed with a little water, add this a little at a time then add the last tablespoon of corn oil. Stir through and serve.
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March 23rd, 2008 by alice
Tags: Beef, Chinese, Greens
INGREDIENTS
- 2tablespoonscornflour
- 75mldark soya sauce
- 100ml sweetchili sauce
- 200mlstock
- 2 thinbeef steaks
- 4ouncesbok choy
- 1onion
DIRECTIONS
- stir together.
- cornflour, soya, chilli and stock.
- marinade meat in this.
- time not important anything from 15mins toovernight if desired.
- fry 1 chopped onion in a little oil until soft.
- add spring greens rolled together and chopped into ribbons (bok choy could easily be used).ingredient list would not accept spring greens must be a uk veg.
- stir until soft.
- add meat and stock marinade.
- simmer unitl meat cooked and the sauce is glossy and thickened.
- a little water may be used to thin out stock if desired.
- any meat or veg acn be used to create your own version of this easy recipe.
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