Text 6508, 83 rader
Skriven 2006-10-13 20:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: picnic 407
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 RH> And they wonder why I don't pull very many weeds - and anything shiny
 RH> stays where it is unless I have some nasty chemicals to spray on it.

Gloves are pretty helpful, though I say so who shouldn't.

 ->  -> Scrapple dotties
 RH> Women would go for them too, but only at certain times of the month. 

I don't understand the chemistry of that. I could imagine women
going for nice rare beef at certain times of the month, though.

 RH> Things like preserved olives, on the other hand, would be an
 RH> endangered species of they didn't sell for $7 - $14 /pound!

I presume you mean dry-cured olives, which, if you think about
the amount of water they've shed, are not such a horrible buy
in comparison to regular olives. You wouldn't want unpreserved
olives, let me tell you.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: THAI GRILLED-BEEF SALAD
 Categories: Thai, Salads, Meat, Jue
      Yield: 6 servings

      2    Garlic cloves; minced
      1 ts Black peppercorn
      1 tb Fresh coriander roots
    1/2 ts Salt
      2 ts Vegetable oil
      1 lb Flank or flatiron steak
           - trimmed
      3 sm Firm tomatoes
      1    Bermuda onion
           - cut into 1/4-in slices
      1    Sheet heavy-duty alum. foil
           - (8" x 18")
      1    Head red-leaf lettuce

MMMMM--------------------------DRESSING-------------------------------
      1 ts Ground Dried Shrimp w/Chiles
           - (optional)
      2    Garlic cloves; chopped
      2    Red serrano chiles; sliced
      2    Green serrano chiles; sliced
      1 tb Roasted chile sauce
           -(nam prik pao)
      3 tb Fish sauce (nam pla)
      5 tb Lime juice
      2 ts Sugar
    1/4 c  Coarsely chopped fresh mint
    1/4 c  Fresh coriander leaves
           -(coarsely chopped)

  POUND GARLIC, PEPPERCORN, coriander root and salt into a paste; add
  oil and mix together. Rub the garlic mixture over the beef; marinate
  for 30 minutes. Broil or grill beef until medium rare. Slice into
  2-by-1/4-inch strips. Set aside in a large mixing bowl. Quickly char
  tomatoes under a hot broiler, turning occasionally. Do not overcook.
  Cool. Cut into wedges and add to the beef. Evenly spread the sliced
  onions on 1/2 of the sheet of foil. Fold in half, seal the edges to
  form a flat parcel. Place directly on top of a medium-high stove
  burner for 1 minute--it should make sizzling sounds. Turn over; cook
  for about 30 seconds longer until charred. Remove, unwrap and cool.
  Add to the beef mixture. Line a platter with the large lettuce
  leaves. Shred remaining leaves and scatter them on top.

  TO PREPARE THE DRESSING: In a hot, ungreased skillet, toast optional
  ground dried shrimp until fragrant, about 10 seconds. Reduce to
  medium heat. Add garlic, chiles, roasted chile sauce (nam prik pao),
  fish sauce, lime juice and sugar; stir together until dissolved.
  Cool. Add beef mixture, mint and coriander to wok; toss together
  gently. Pour mixture over lettuce. Serve at room temperature.

  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125) Reposted by Dale Shipp 10-5-96

MMMMM

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