Text 19843, 99 rader
Skriven 2007-08-31 00:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Coconut
===============
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> powder is made by Nestlé and others
 GJ> solid block (same stuff)

 GJ> I would be surprised if you could not find it somewhere in your local
 GJ> Asian store.
        
I shall look for it. And it may well be there. That place is full of
surprises.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sara Nguyen's Vietnamese Bbq Beef
Categories: Vietnamese, Grill, Beef
  Servings: 10

      2 lb Ribeye, sliced 1/4 inch
           thin
           MARINADE:
      1 c  Kecap Manis
      3 T  Sesame Oil
    1/8 c  Dark Brown Sugar
      3 T  Fish Sauce
    1/4 c  5 spice
      3 T  Fresh Ginger
           PICKLED CUCUMBER:
      1    Whole seedless cucumber,
           sliced paper thin
      1 c  rice wine vinegar
    1/4 c  Mirin
      1    Bay leaf
     10    Peppercorns
           AND:
      2    heads Boston lettuce
      1 c  toasted pine nuts
      1 bn mint
      1 bn basil
      1 bn cilantro
    1/4 c  maldon salt
           Radish sliced paper thin on
           mandolin

Vietnamese BBQ with spicy pickles, cucumber salad kebab with five
spice and ginger

Prep Time: more than three hours Serves: more than 10

I watched an episode of Bravo's Top Chef tonight.  A show I love to
hate.

But one of the 3 finalists for an upscale BBQ competition was Sara
Nguyen, who got into the final 3 with a version of some Vietnamese
BBQ'd beef she's probably been eating at home.  Which surprises me
because when I hear "upscale BBQ" I don't think of dishes such as
this.  But the judges really enjoyed it so I looked up her recipe to
see what she did.  (One can watch the entire hour program and have
little idea what any of the dishes actually are.)  

The few comments I heard about her dish praised the fact that the
beef and other items could be rolled in the lettuce, eaten by hand,
2 bites.  I thought, "Well....  yeah...  that's how it's done
y'know..."  Upscale?  Who'd have thought?  :-)

It's a nice recipe, no great work involved, unless one doesn't have
a mandolin.  The marinade for the cucumber is a bit unusual but not
a great departure, and pine nuts are simply there in place of more
traditional toasted chopped peanuts.   (This would also work well
with lamb...)

Mix all marinade ingredients together and marinate pre sliced meat
over night. Place meat on hottest part of grill until caramelized
and medium well.

For Pickled Cucumber:

Mix all ingredients and pickle overnight in an airtight container.

To Assemble:

1. Place 2 slices of meat on lettuce
2. Top with one tablespoon of pine nuts
3. Garnish w/radish and cilantro sprig
4. Finish w/ Maldon salt
5. Place pickled cucumber and basil and mint on side.

From: Simon Bao
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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