Recipe: 8-7-99 Ethnic Recipes Part 2 (5)

8-7-99 Ethnic Recipes Part 2 Terrytx (10:34:41 AM) :

Greek Beef and Couscous
Serving Size : 4

1 tablespoon olive oil
1 pound boneless beef sirloin -- cut in 1' pieces
1 medium onion -- chopped
2 cloves garlic -- finely chopped
1 1/2 cups beef broth
3/4 cup uncooked couscous
5 roma tomato -- coarsely chopped
2 teaspoons dried oregano leaves
1/4 teaspoon pepper
1/2 cup (2oz) crumbled feta cheese

Heat oil in a large skillet over med.-high heat. Cook beef, onion and garlic in oil, stirring occasionally, until beef is brown. Stir in broth; heat to boiling. Stir in couscous, tomato, oregano and pepper; remove from heat. Cover and let stand about 5 min. or until liquid is absorbed. Top with cheese.Terrytx (10:35:49 AM) :

Satay Style Beef & Pasta

1 1/4 pounds boneless beef sirloin or top round -- cut 1 inch thick
5 tablespoons teriyaki sauce -- divided
2 tablespoons creamy peanut butter
1/8 to 1/4 tsp ground ginger
1/8 to 1/4 tsp crushed red pepper
6 ounces dry vermicelli or thin spaghetti
2 tablespoons veg. oil
1/2 cup seed and chopped cucumber

Cut steak lengthwise in half and then crosswise into 1/8" thick strips. In med. size bowl, combine beef and 2 tbl. teriyaki sauce; toss to coat.

In small bowl, combine remaining 3 tbl. teriyaki sauce, peanut butter, 1 tbl. water, ginger and red pepper. Cook pasta in salted boiling water according to pkg. directions; drain and rinse. Toss pasta with peanut butter mixture to coat; keep warm.

Meanwhile in a large nonstick skillet or wok, heat oil over med-high heat until hot. Add beef ( 1/2 at a time) and stir-fry 1 to 2 min. or until outside surface is no longer pink. (Do not overcook>) Add to pasta; toss lightly. Sprinkle with chopped cucumber. Serve immediately.Terrytx (10:38:52 AM) :

Mojo-Marinated Pork Tenderloin

A lively herb-and citrus-perfumed cross between a sauce and a relish, Cuban inspired mojo makes a potent marinade and sauce for tenderloin. We picked up the idea in south Florida, but the Caribbean sparkle seems even finer in a cooler clime.

Serves 6

Mojo Marinade and Sauce
Juice of 3 large oranges (approximately 1-1/2 cups)
Juice of 2 large limes
6 tablespoons olive oil
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano
1 teaspoon salt
2 plump garlic cloves, minced

Two 12-ounce to 14-ounce sections of pork tenderloin
Avocado slices and red-ripe tomato slices, for garnish

At least 2-1/2 hours and up to the night before you plan to grill the pork tenderloins, mix the mojo ingredients in a small bowl. Place the tenderloins in a plastic bag and pour about two-thirds of the mojo over them; cover the remaining mojo. Refrigerate the pork and the remaining mojo, which will become a sauce.

Remove the pork from the refrigerator, drain it, and blot any excess moisture from it. Let the pork sit covered at room temperature for 20 to 30 minutes.

Fire up the grill for a two-level fire capable of cooking first on high heat (1 to 2 seconds with the hand test) and then on medium heat (4 to 5 seconds with the hand test).

Transfer the tenderloins to the grill, arrange them so that the thin end is angled away from the hottest part of the fire. Grill the tenderloins uncovered on high heat for 3 minutes, rolling them on all sides. Move the tenderloins to medium heat and estimate the rest of the cooking time according to the thickness of the meat. Thin tenderloins (about 1-1/2 inches in diameter) need an additional 10 to 12 minutes on medium, and fat ones (about 2-1/2 inches in diameter) require up to 25 minutes. Continue rolling the meat on all sides for even cooking. The pork is done when its internal temperature reaches 155 degrees F. to 160 degrees F.

If grilling covered, sear the tenderloins first on high heat uncovered for 3 minutes, rolling them on all sides. Finish the cooking with the cover on over medium heat for at least 8 to 10 minutes (for 1-1/2 inch diameter meat) or up to 20 minutes (for 2-1/2 inch diameter meat).

Carve the pork into thin slices, garnish with avocado and tomato and serve hot accompanied by the reserved mojo. For a fiesta, serve a salad of black beans, rice, corn, and red bell peppers followed by Pina Colada Pinapple Spears.

Technique Tip:

Consider turning this tenderloin into a sandwich, the way most mojo-flavored pork is served in Florida. On toasted Cuban bread or a split crusty roll, pile the meat, a slice of ham, black beans, and sharp cheese, all topped with more mojo. Immensely sloppy and intensely good, the sandwich demands lots of napkins.Recipe from:
Born to Grill by Cheryl Alters Jamison and Bill Jamison

Terrytx (10:42:25 AM) :

Balti Chicken
Recipe By :Penzeys,Ltd

2 pounds chicken breast (1-1/2 lbs boneless)
3 tablespoons Balti Seasoning
1 to 2 tsp Garam Masala -- optional
3 tablespoons water
2 to 4 tbl veg. oil
1 to 2 cups chopped broccoli, or carrots and beans
or a mix
1 to 2 cups sliced mushrooms
1 large onion -- minced
32 ounces can tomtoes (unseasoned)
1/3 cup ground almonds*
2 tablespoons lime juice
1 cup plain yogurt
1/2 to 1 tsp salt
1/4 cup chopped fresh cilantro

*buy skinned, chopped almonds and grind them in a blrnder, food processor, or coffee mill.
1. Mix Balti seasoning and Garam Masala with water; set aside. Rinse chicken pieces, pat dry. Bone and skin chicken and cut into bite-sized pieces. Peel and mince onion; set aside. Preheat a large, deep pot, wok, or karahi over med. heat, add 1 tbl oil, heat, add veg., stir -fry 3-5 min until browned a little bit, remove with a slotted spoon and set aside. Add 1 tbl, brown chicken in 2 batches, cooking about 3 min. per batch. Remove chicken and place with vegs. Add onions and cook until quite brown-about 5 min. Push onions to the side and add the Balti mixture, stirring until it starts to stick and blacken, then add tomatoes with its juice. Stir to blend, then reduce heat to med-low. Add ground almonds, lime juice and the chicken and vegs. with any juice that accumulated in the bowl. Stir well to blend; add yogurt a spoonful at a time, mixing thoroughly. Simmer over low heat about 15 min. Add salt to taste. Garnish with chopped cilantro.
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NOTES : Rich with the flavors of Northern India, fragrant and spicy without lots of heat-serve with roti to scoop up the sauce.

Terrytx (10:43:29 AM) :

Bo-Bun
(Vietnamese Noodle with Beef and Lemon Grass)

300 g fillet steak
2 pips garlic - minced
1 small stalk spring onion - chopped
1 tbsp lemon grass - chopped
1 tbsp sugar
2 tbsp oil
1 bombay onion - sliced thinly
2 tbsp 'Nuoc Mam' sauce
(or fish sauce)

Cut beef into thin slices/shreds (approximately 3 cm long). Mix in garlic, spring onions, lemon grass, sugar and 2 tbsp "Nuoc Mam" fish sauce. Marinate for 30 minutes.

Heat oil and stir fry onions till translucent. Add the beef. Stir-fry over high heat till beef is browned, about 1 minute. Serve with rice noodle and assorted vegetables and Nuoc Cham sauce.

Noodles

250 g rice noodles - cooked and drained
100 g bean sprouts - blanched
1 small cucumber - peeled, seeded and shredded
4 leaves of lettuce - shredded
1 handful fresh mint
4 pickled Chinese
leek/onions - shredded
2 tbsp roasted peanuts - crushed

Mix the vegetables together and toss well. Top vegetables with cooked noodles and beef. Sprinkle peanuts on top and season with a generous amount of Nuoc Cham before eating.

To make Nuoc Cham sauce
2 tbsp sugar
2 tbsp lime or lemon juice
1/4 cup rice vinegar
1/4 cap Nuoc Mam (fish sauce)
1 small red chilli - minced
2 pips garlic - crushed
1/4 cup water

Combine garlic, chilli and sugar in a mortar. Pound to a fine paste. Strain in the lime juice, vinegar, fish sauce and water. Store in airtight jar.