Text 20974, 124 rader
Skriven 2007-10-03 09:15:00 av Dave Drum (1:10/345)
     Kommentar till en text av MICHAEL LOO
Ärende: Mongolian BBQ
=====================
On 09-19-07 MICHAEL LOO Scribbled to DAVE DRUM about AYCE 140

ML> DD> I have been to several Oriental AYCE places that feature a
ML> DD> "Mongolian  BBQ" which is a huge flat grill where Benihana
ML> DD> rejects perform stir-fry  from ingredients that you have
ML> DD> selected ... for tips.

ML>I was unaware that they worked for tips. If they chose the
ML>raw materials for you, I could see the tips thing working.

Nope. You pick it, they stir-fry it on that big, flat, hot plate. While 
putting on a show with dancing feet, flipping spatulae, etc. I assume 
the tip jar is much like a busker's "ol 'at on the floor". More for the 
style than for the substance.

ML>I'm not a Mongoloid bbq fan, myself. I'd prefer the real
ML>Mongol thing, see below.

ML>Title: Mongolian Grill
ML>Keywords: Oriental, BBQ, Soup, Millet, Lamb, Beef, Sirloin

ML>A truly native meal, typical of the diet of the rugged Mongolian
ML>nomad. The thin-sliced meat is dipped in a spicy sauce, qickly
ML>grilled and then wrapped in a sesame roll.  A gruel-like millet soup
ML>is eaten between sandwiches, and the meal is topped off with draughts
ML>of heated sorghum whiskey. Transposed to the West, this meal is ideal
ML>for an outdoor barbecue.

I can see why you'd like this. I would myself - if fixed by others.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ro And Em's Lamb Of Love
 Categories: Emeril, Lamb/goat, Pasta
      Yield: 12 servings
 
      4 lb Boneless lamb loin; trimmed
      5 cl Fresh garlic; peeled, halved
      1 c  Olive oil
    1/2 c  Fine chopped fresh Rosemary
    1/4 c  Fresh lemon zest
           Salt & fresh cracked pepper
      2 tb Flour
      2 c  Rich lamb or veal stock

MMMMM--------------------------GARNISH-------------------------------
           Parsley

MMMMM--------------------------COUSCOUS-------------------------------
      3 c  Couscous
  3 3/4 c  Boiling water
      1 c  Toasted pine nuts
    3/4 c  Currants; soaked for 15
           Minutes in hot water
    3/4 c  Chopped parsley
    3/4 c  Shallots; chopped
      2    Lemons; zested
    3/4 c  Fresh squeezed lemon juice
      3 tb Olive oil
           Salt & fresh ground pepper
 
  Place couscous in a large bowl. Cover with boiling water. Cover bowl
  with plastic wrap and let sit for 30 minutes. Remove plastic wrap and
  fluff with a fork. Add pine nuts, currants, parsley, shallots, lemon
  zest, lemon juice, and olive oil and mix well. Season with salt and
  pepper.
  
  For the Lamb:
  
  Make 10 slits throughout the loin of lamb. Stuff each slit with a
  piece of garlic.
  
  In a mixing bowl, combine the oil, rosemary, and zest. Season with
  salt and pepper. Mix well. Rub the entire loin of lamb with the
  rosemary mixture. Wrap the loin tightly in plastic wrap and
  refrigerate for at least 24 hours. Remove the lamb from the
  refrigerator and bring to room temperature. Remove the plastic wrap
  and discard.
  
  Preheat the oven to 400 degrees F.
  
  Place the lamb in a roasting pan and place in the oven. Roast for 15
  minutes. Reduce the heat to 350 degrees F and continue to slow-roast
  for 45 minutes to 1 hour, or until the internal temperature reaches
  135 degrees F. Remove from the oven and set the lamb on a carving
  board, reserving the pan juices. Allow the lamb to sit for about 10
  to 15 minutes before serving. The roast will be a perfect medium rare.
  
  Pour off most of the fat from the pan, leaving about 2 tablespoons of
  the fat and the brown particles. Place the pan on the stove over
  medium heat, stir in the flour and cook for 1 minute, stirring
  constantly. Add the stock and bring to a boil. Season with salt and
  pepper, and cook for 3 to 4 minutes, or until slightly thickened.
  Slice the lamb into individual slices. Serve with the couscous and
  the pan sauce. Garnish with parsley.
  
  Yield: 12 servings

  Prep Time: 24 hours
  Cook Time: 1 hour 45 minutes
  
  Recipe courtesy Emeril Lagasse, 2000; Episode #: EM1D47
  
  MM Format by Dave Drum - 01 May 2002
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
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