Text 29874, 91 rader
Skriven 2012-09-25 07:09:44 av Dave Drum (1:261/38)
Ärende: Chile 1729
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Steak Skewers w/Scallion Dipping Sauce
 Categories: Beef, Chilies, Vegetables, Sauces, Citrus
      Yield: 4 servings

MMMMM----------------------MEAT & MARINADE---------------------------
      1 c  Canned unsweetened coconut
           - milk
    1/4 c  Fish sauce
      2 tb Palm sugar or (packed) light
           - brown sugar
      1 tb Fresh lime juice
      6 cl Garlic
      4    Thai chilies; stemmed
      2    Lemongrass stalks; bottom
           - third only, tough outer
           - layers removed
      1    (1 1/2") piece ginger;
           - peeled
      2 lb Tri-tip or rib eye; fat cap
           - left on

MMMMM-----------------------DIPPING SAUCE----------------------------
     15    Scallions; very thin sliced
    1/4 c  Fish sauce
      3 tb Grapeseed oil
      2 tb Chinkiang (black) vinegar
      2 tb Toasted sesame seeds

MMMMM-----------------------BASTING SAUCE----------------------------
    1/2 c  Canned unsweetened coconut
           - milk
      3 tb Fish sauce
  1 1/2 tb Fresh lime juice
      2 cl Garlic; crushed

  Ingredient info: Chinkiang vinegar, also called black
  vinegar, an aged vinegar made from glutinous rice and
  malt, is available at Asian markets.

  Special equipment: Eight 8" metal or bamboo skewers (soak
  bamboo skewers for 1 hour before using)

  For meat and marinade: Purée all ingredients except steak
  in a blender or a food processor until smooth. Trim strip
  of fat (sometimes called a fat cap) from meat. Cut fat
  into 1/4"-1/2" cubes; cut meat into approximately 1"
  cubes. Place fat and meat in a large bowl. Add marinade
  and toss to coat; cover and chill overnight.

  Remove fat and meat from marinade, brushing off excess.
  Thread onto skewers, alternating meat with fat, so that
  pieces are touching but not pressed tightly together
  (which would slow down cooking). Leave at least 1" of
  space at the ends of skewers for easy turning. Discard
  marinade; save excess fat for basting liquid.

  For scallion dipping sauce: Combine all ingredients in a
  large bowl just before you begin grilling; stir
  occasionally.

  For basting sauce: Mince any reserved leftover fat.
  Transfer to a small saucepan. Cook over medium-low heat
  until fat is heated through, about 3 minutes (fat will not
  melt completely). Add all ingredients and cook until just
  heated through; keep warm.

  Build a medium fire in a charcoal grill, or heat a gas
  grill to medium-high. Grill skewers, brushing with basting
  sauce and turning every 2 minutes, for 10 minutes. Stop
  basting and cook, turning every 2 minutes, until browned
  around edges and cooked through, about 6 minutes more.
  Serve with scallion dipping sauce on the side.

  by Zakary Pelaccio

  Bon Appétit | July 2012

  Yield: Makes 4 servings

  MM Format by Dave Drum - 07 September 2012

  Uncle Dirty Dave's Archives

MMMMM

... 2 is not equal to 3, not even for large values of 2. - Grabel's Law

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