Text 6955, 84 rader
Skriven 2008-05-12 23:58:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Greens
==============
 -=> On 05-12-08  18:40,  Carol Shenkenberger <=-
 -=> spoke to Jim White about My Wurst Idea <=-

    
 CS> Oh the only other 3 things I've found I dont like?  Collard greens,
 CS> mustard greens, and turnip greens.  Mostly due to how they were fixed
 CS> with too much vinegar and there probably are some methods of making
 CS> them I would like.  Afterall, I love all other greens.  It's the
 CS> southern vinegar style ones i dont cotton to possibly.

  My mother used to fix collard greens with long slow boiling and
  vinegar, plus adding hot peppers infused vinegar at the table.   I
  never got used to that.  Gail now cooks them occasionally by steaming.
  We have a little gadget that is used for steaming in a sauce pan.  She
  will chifferole the greens and put them in that, steaming them until
  they are tender.  Serve with a little bit of butter.  We tend only to
  have them with hot spicy Cajun food -- they offset the heat.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Marinated Thai Beef
 Categories: Barbecue, Main dish, Thai, Spicy, Meat
      Yield: 2 servings
 
      2    Strip loin steaks 6 oz. ea.
      1    Lemon grass stalk
      1    Lime leaf
      1    Garlic clove
      2    Scallions
      1 ts Sugar
      1 ts Chili paste
      1 ts Curry powder, hot or mild
      1 ts Tumeric
    1/2    Hot red pepper, chopped
    1/2 c  Thick coconut milk
           Salt to taste

MMMMM-------------------------VEGETABLES------------------------------
           Mushrooms
           Snow peas
           Red or green pepper
           Cabbage
           Celery
           Green onions
 
  Coarsely chop the lemon grass and lime leaf. Peel the garlic and
  onions and chop. Add these plus the spices and the red pepper to a
  food processor. Pour in the coconut milk and blend to a thick paste.
  (If you can't find thick coconut milk, use regular but pour off and
  save the thin liquid on top and use the thick cream on the bottom of
  the can.)
  
  Spread the marinade on both sides of the steaks. It should be like a
  crust on the meat. Let stand in the fridge for 3 hours to overnight.
  Save the remaining marinade.
  
  Grill the steaks on a hot grill to medium (or as desired). While the
  steaks are grilling, stir-fry a selection of veggies in a wok until
  tender crisp. Remove veggies and keep warm. Add the saved marinade to
  the wok and add the remaining coconut milk or the thin liquid poured
  off the top. Simmer until slightly reduced, or if too thick add a
  little water or fish sauce. Salt to taste, and return the veggies to
  the wok; stir to coat.
  
  Slice the meat across the grain into 1/2" slices. Arrange on top of
  hot steamed rice or rice noodles. Top with veggies and sauce. Garnish
  with a small dollop of chili paste if desired.
  
  The tumeric gives this dish a wonderful bright yellow color. You can
  substitute chicken breasts or pork steaks for the strip loin.
  
  Adapted from a Julia Child cooking show.
  Typoed by Bob 8-{)
  
  From: Robert White                    Date: 08-06  Cooking
 
MMMMM


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