Text 7321, 117 rader
Skriven 2008-05-18 20:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Flame grilling
======================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> I try to avoid just that. I want radiant heat from glowing coals and
 JW> a wisp of smoke.

 GJ> "Flame-grilling" is used as a cooking technique in some cultures,
 GJ> particularly Portugese.

It's a tricky technique. You need clean, almost smokeless flames from
dry, seasoned hardwoods or you get a nasty film coating the meat and a
bitter smoke taste. Timing is critical too. If untrimmed fat catches
on fire, the meat is quickly ruined.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vietnamese Grilled Beef and Basil Rolls
 Categories: Grill, Beef, Appetizers, Vietnamese
      Yield: 4 Servings
 
    1/2 lb very lean ground sirloin
      2    cloves garlic; minced
      5 ts fish sauce; preferably
           vietnamese nuoc nam
      1 TB granulated sugar
      1 ts freshly ground black pepper
      2 bn basil
           OR 50-to-60 large leaves
      3 TB coarsely chopped roasted
           peanuts

  Combine beef, garlic, nuoc nam, sugar and pepper in mixing bowl; stir
  to mix. To correct seasoning, grill a tiny patty or cook in nonstick
  skillet. Add fish sauce or sugar to taste (mixture should be both
  salty and sweet).
  
  Mound about 2 teaspoons beef mixture on basil leaf; roll lengthwise
  into compact cylinder. Repeat with remaining beef mixture and basil
  leaves. Skewer rolls widthwise on slender bamboo skewers, 4 or 5
  rolls to each skewer. (Recipe can be prepared ahead to this stage and
  refrigerated.)
  
  Preheat grill to high. Grill beef rolls until cooked through (basil
  will become lightly browned and rolls will be very hot to the touch),
  about 2 minutes a side. Sprinkle with peanuts and serve at once.
  
  Yield: 50 to 60 small rolls; 3 to 4 appetizer servings.
 
  
  STORY | HO CHI MINH CITY, Vietnam I have a theory about the best
  way to eat in summer. I take my cue from lands that have scorching
  weather all year long. Hot climates beget cuisines that are well
  suited to warm-weather eating. Nowhere is this more true than
  Vietnam.
  
  I've come here hot on the barbecue trail. I don't have far to go to
  strike pay dirt. My hotel, the New World, is across the street from
  Ho Chi Minh City's Ben Thanh Central Market. And as at markets
  throughout Southeast Asia, Ben Thanh is teeming with grill jockeys.
  
  My first stop is a stall where a woman grills chicken wings that have
  been marinating in a fragrant paste of lemon grass, garlic and fish
  sauce. Another vendor proffers an egg that has been "hard-boiled"
  over a coconut shell charcoal fire. I wrap it in a lettuce leaf with
  a sprig of mint and dip it in nuoc cham , Vietnam's delicate table
  sauce - a piquant mixture of fish sauce, lime juice and sugar. The
  combination is as delectable as it is unexpected.
  
  I get a lesson in business ethics at my next stop, a woman selling
  paper-thin sheets of sliced dried bananas, which she flame-toasts on a
  small hibachi. Her neighbor overhears her charging me the equivalent
  of 60 cents, apparently three or four times the rate for a
  Vietnamese. She shrilly chides the vendor, and I am promptly given
  another sheet of grilled bananas to make the transaction more
  equitable.
  
  Grilling is ubiquitous in Vietnam, in part, I suspect, because it's so
  cheap. As in Thailand and Indonesia, coconut is a major crop here, and
  coconut husks make excellent charcoal. Many of the street vendors who
  set up grills are probably motivated by a desire to avoid the expense
  of frying oil.
  
  But grilling is not only for the poor, a fact brought home to me at a
  tony restaurant called Vietnam House. Located on the second floor of a
  fashionable town house on Dong Khoi Street, Vietnam House seems to
  exist chiefly for the pleasure of deep-pocketed foreigners.
  
  Two items here rank as world-class barbecue. The first is chao tom, an
  ingenious combination of shrimp mousse grilled on a piece of sugar
  cane. This dish has it all: soft shrimp mousse and crispy, chewy
  sugar cane, briny seafood and dulcet cane juice. You don't really eat
  the cane so much as chew it to release the sweet juices.
  
  The other dish is bo goi la-lot, beef grilled in la-lot leaves and
  served on tiny skewers. La-lot is the crinkly, round, piquant leaf of
  a Southeast Asian vine that reminds me a little of basil. The beef
  fairly sizzles, its fat counterbalanced by the herbal tang of the
  leaf.
  
  This counterpointing of grilled meats with aromatic herbs is one of
  the hallmarks of Vietnamese cuisine and one of its most appealing
  features, especially in summer.
  
  Recipe by: By Steven Raichlen, June 15, 1998
  Notes: St. Louis Post-Dispatch; Food Section
  From: Kitpath
 
MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)