Text 104, 102 rader
Skriven 2007-12-31 20:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Asian Market shopping
=================================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> 1 frozen duck (here we go again!)
 CS> I had all those lovely duck recipes, now gone (poot).  I'll have
 CS> to peek about and see what I have in the new stuff.

 If you need more ideas just shout. I could post another dozen
 recipes. Or email over a thousand! (841 western plus 309 Asian; I
 just let MM count them for me.)
 
 > Seafood Salad/Fish Antipasto. ($9.99 for 975 g.)

 CS> 2lbs or so?  Or did I do that wrong.  If that much, good price.  
 
Yep. 10000 grams (1 kg) is 2.2 pounds. I thought it was an excellent price,
especially for here in the seafood deprived wilderness.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Salad with Chipotles and Radishes
 Categories: Beef, Chilies, Steak, Salads, Fruit
      Yield: 6 Servings
 
      2 lb Sirloin steaks; 1 to 1 1/2
           -inches thick
           Salt and freshly ground
           -black pepper
      1 tb Olive oil; for brushing
      1 lg Red onion
    1/2 c  Canned chipotle chiles;
           -stemmed, seeded and finely
           -chopped
    1/3 c  Extra virgin olive oil
    1/4 c  Fresh lime juice
  2 1/2 tb White wine vinegar
    1/2 ts Salt
    1/2 ts Cracked black pepper
      2 lg Cloves garlic; minced
      3    Anaheim chiles; roasted,
           -peeled, stemmed, and
           -seeded, (see Note)
    1/2    Hothouse cucumber; peeled
           -and cut into 1/4inch dice
      5    Radishes; cut into 1/4inch
           -dice
      1 bn Cilantro; leaves only,
           -finely chopped
    1/2    Head romaine lettuce; pale
           -inner leaves only, coarsely
           -julienned
      2    Ripe plum tomatoes; cut into
           -julienne
 
  Heat a well-seasoned cast iron frying pan or griddle to high heat.
  Season the steaks generously with salt and pepper and brush them
  with a little olive oil. Sear the steaks for about 4 minutes on
  each side, depending on their thickness, for medium rare meat.
  Remove from the heat and allow to cool almost to room temperature.
  
  Trim the stem and flower ends of the red onion and cut it in half
  crosswise. Pressing from the bottoms, pop the onion sections out
  so that you have 6 good-sized onion cups. Set aside and cut the
  remaining onion into 1/4inch dice.
  
  In a large mixing bowl, whisk together the chopped chipotles,
  olive oil, lime juice, vinegar, salt, cracked pepper and garlic
  until well blended. Cut the Anaheim chiles into 1/4inch dice and
  add them to the bowl, along with the diced red onion, cucumber,
  radishes, and cilantro.
  
  Slice the beef across the grain on the diagonal into 3/8inch
  slices. Spread a layer of the romaine on each plate and distribute
  some of the beef and the tomatoes on top. Spoon the dressing, with
  all its chunky ingredients, over the top and serve immediately.
  
  Note: Fresh chiles and bell peppers can be roasted over a gas
  flame or on a tray under the broiler. Keep turning so the skin is
  evenly charred, without burning and drying out the flesh. Transfer
  the charred peppers to a plastic bag, tie the top closed and let
  steam until cool to the touch, about 15 minutes. (If you are
  rushed, you can place the bag in a bowl of iced water to speed
  things up.) The best way to peel is just to pull off the charred
  skin by hand and then dip the peppers briefly in water to remove
  any blackened bits. Do not peel the pepper under running water
  since that will wash away flavorful juices. Once peeled, cut away
  stems, seeds and veins.
  
  TOO HOT TAMALES SHOW

  Posted to recipelu-digest by molony
 
MMMMM


Cheers

YK Jim


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