Text 12519, 90 rader
Skriven 2011-06-22 04:47:00 av DAVE DRUM (1:123/140)
Ärende: GAME 382
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stir-Fried Buffalo In Black-Bean Sauce
 Categories: Game, Sauces, Breads, Greens, Chilies
      Yield: 4 Servings
 
MMMMM---------------------------SAUCE--------------------------------
    3/4 c  Dried black beans; soaked
           - overnight, drained
      3 c  Chicken stock
  1 1/2 ts Chopped fresh ginger
      2 cl Garlic; minced or pressed
      1    Ancho chile *
      3 tb Sherry wine vinegar
    1/2 ts Salt

MMMMM--------------------INDIAN BREAD STICKS-------------------------
    1/2 c  Milk; warmed
      2 ts Baking powder
      3    Green onions; fine chopped
      1 ts Salt
      1 ts Cracked black pepper
  1 1/2 c  All-purpose flour
           Vegetable spray

MMMMM--------------------------STIRFRY-------------------------------
      8 oz Buffalo or beef flank steak
      1 tb Oriental sesame oil
      1 tb Chopped fresh ginger
      1 cl Garlic; fine chopped
      1 sm Carrot; julienne cut
    1/2    Poblano chile **
    1/2 sm Red onion, julienne cut
      2 bn Watercress (8 ounces) ***
 
  * stemmed, seeds & membrane removed, chopped
  ** seeds & membranes removed, julienne cut
  *** stems removed, thoroughly washed and drained (4 cups)
  
  This recipe comes from the Stonehouse Restaurant at San
  Ysidro Ranch in California. It's an example of how executive
  chef Gerard Thompson combines ingredients, flavors and
  textures of diverse ethnic origins.
  
  To make sauce: Combine black beans, chicken stock, ginger,
  garlic, chile and vinegar in a medium-size saucepan and
  bring to a boil over medium-high heat. Reduce heat and
  simmer, covered, until beans are tender, about 1 hour. Pour
  into blender or food processor, add the salt and blend until
  smooth.
  
  To make breadsticks: While sauce is simmering, preheat oven
  to 375øF/190øCdegrees. Combine warm milk, baking powder,
  green onions, salt and pepper; mix well. Add flour and knead
  until the dough becomes smooth, adding more flour if needed,
  about 3 to 5 minutes. Allow to rest 30 minutes at room
  temperature.
  
  Divide dough into 12 equal pieces. Shape each piece into a
  bread stick and place them on a baking sheet that has been
  sprayed with nonstick vegetable coating. Lightly spray the
  bread sticks with the nonstick coating and bake until golden
  brown on the bottom, about 10 to 15 minutes. Turn bread
  sticks over and bake until other side is lightly browned,
  about 5 more minutes.
  
  To make stir-fry: Trim all visible fat from meat and cut,
  against the grain, into quarter-inch strips. Place oil in a
  nonstick skillet or wok over high heat. Immediately add meat
  and toss two times. Add ginger and garlic and toss two more
  times. Add carrot, chile and onion, toss twice more and
  remove from heat. Add watercress and toss again to mix well.
  
  To serve: Spoon 1/2 cup sauce onto each of four warm plates.
  Top with 1 cup of meat mixture and arrange 3 bread sticks in
  a triangular pattern on each plate.
  
  Makes 4 servings.
  
  From the Oregonian's FOODday, 1/26/93.
  
  Posted by Stephen Ceideburg

  Uncle Dirty Dave's Archives
 
MMMMM

... Mine eyes smell onions: I shall weep anon. - Shakespeare
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