Text 23412, 91 rader
Skriven 2007-11-25 20:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Snowmobiles
===================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Down here motorcycles have the monicker (among the medical
 ML> community) of "organ banks on wheels."

Clever line. I just may steal it.

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

     Title: Haitian Legume
Categories: Caribbean, Beans, Beef
  Servings: 4

           FOR THE MARINADE:
    1/4 c  chopped parsley
      2    garlic cloves, minced
      1    habanero chile, finely
           chopped
      2 TB white vinegar
      2 TB canola or olive oil
           Freshly ground pepper, to
           taste
      1 lb beef stew meat, cut into
           bite-size pieces
           FOR THE STEW:
      3 TB canola or olive oil,
           divided
           Salt and pepper to taste
    1/2    onion, chopped
      1    to 2 habanero chiles, finely
           chopped
      2    cloves garlic, minced
      3 TB tomato paste
      4 c  low sodium chicken broth
    1/4 ts dried thyme
    1/4 ts ground allspice
      3    to 4 carrots, cut into
           bite-sized pieces
    1/2    head of cabbage, cored and
           shredded
  1 1/2 c  frozen, shelled lima beans
      2 c  frozen French cut string
           beans
           Chopped parsley for garnish

"Legume" may be the general term for beans, but this stew is a
hearty mix of marinated beef and vegetables. All the ingredients can
be found at any supermarket, but the combination of habanero chiles,
thyme and allspice gives this dish the exotic flavor of the
Caribbean. Serve it over mounds of rice or with hunks of crusty
bread to mop up the spiced broth. Note: this recipe requires advance
preparation.

Marinate the meat: Combine the parsley, garlic, habanero, vinegar,
oil, pepper and beef in a large bowl. Toss well, cover and
refrigerate for 2 to 4 hours. Remove the meat from the refrigerator
and bring to room temperature 20 to 30 minutes before cooking.

Make the stew: Heat 1 tablespoon of the oil in a large saucepan or
Dutch oven over high heat. Add half of the beef to the pan, season
with salt and cook, turning once or twice, until lightly browned,
about 4 minutes. Remove beef and any juices to a plate. Repeat with
1 more tablespoon of oil and the rest of the beef. Add the browned
beef and juices to the plate and set aside. Add the remaining oil to
the pan and adjust the heat to medium-high. Add the onion and
habanero, season with salt and pepper and cook until soft and
lightly browned. Add the garlic and tomato paste and cook for one
minute, stirring constantly. Add the chicken broth and return the
beef to the pan. Add the thyme and allspice and bring the stew to a
boil. Immediately reduce heat to maintain a simmer, cover and cook
for 45 minutes, stirring occasionally. Add the carrots to the stew,
replace the lid and continue to simmer for 20 minutes. Add the
cabbage, lima beans and string beans. Cover and continue cooking for
25 minutes more. Taste for seasoning and add additional salt and
pepper, as needed. Ladle into four bowls, sprinkle with parsley and
serve.

Heat Level: Mild

From: Fiery-Foods.Com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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