Post by raventx1 on Jul 16, 2006 22:48:48 GMT -5
Grilled Spicy Skirt Steak Menu for 4
The Menu
Grilled Spicy Skirt Steak
Twice-Baked Potatoes
Spicy Cabbage Salad
Blueberry Sour Cream Pie
The Recipes
Grilled Spicy Skirt Steak
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3/4 to 1 pound skirt steak, trimmed
1-tablesthingy chili powder
1-teasthingy ground cumin
1 large garlic clove, minced and mashed to a paste with 1 teasthingy coarse salt
2 teasthingys Worcestershire sauce
1-teasthingy sugar
3/4 teasthingy freshly ground black pepper
1/4 teasthingy allspice
1-tablesthingy vegetable oil
Flour tortillas, warmed, as an accompaniment
Prepare grill if using. Cut steak into large pieces to fit on a grill or in a ridged grill pan.
In a small bowl stir together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil and rub all over meat. Marinate meat in a resealable plastic bag, chilled, 20 minutes.
Grill steak on a well-oiled rack set about 4 inches over glowing coals or in hot well-seasoned ridged grill pan over moderately high heat 3 to 5 minutes on each side, or until just springy to touch, for medium-rare meat. Let steak stand on a cutting board 5 minutes and cut across grain on the diagonal into thin slices. Serve steak with tortillas.
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Twice-Baked Potatoes
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6 medium baking potatoes
Vegetable oil
1/2 cup butter or margarine, softened
2 cups shredded cheddar cheese
1 (8 oz.) carton sour cream
1/4 cup milk
1 teasthingy chopped parsley
1/2 teasthingy salt
1/4 teasthingy pepper
Wash potatoes, and rub with oil. Bake at 400F for 1 hour or until done. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving shells intact. Mash pulp; stir in butter, 1 1/2 c. cheese, sour cream, milk, parsley, salt, and pepper. Stuff shells with potato mixture and sprinkle with remaining cheese. Bake potatoes at 350F for 20 minutes.
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Spicy Cabbage Salad
4 cups of finely sliced cabbage
1 small carrot cut into match stick sized pieces
handful of bean sprouts
4 red shallots, finely sliced
1 tablesthingy of ginger, cut into match sticks
coriander or basil and mint or mint and Vietnamese mint
spring onions sliced, optional
Kaffir lime leaves very finely sliced, optional
Sauce:
2 to 3 red chilis finely sliced
2 cloves garlic, finely chopped
3 tablesthingys lime juice
3 tablesthingys fish sauce
1 tablesthingy grated palm sugar
Mix the sauce ingredients enough to dissolve the sugar and combine with the rest of the salad mix. If making up ahead of time omit the bean sprouts until serving time.
Blueberry Sour Cream Pie
2 deep-dish piecrusts, unbaked
Filling:
2 cups sour cream
2 eggs
1 1/2 cups sugar
1/2 cup flour
1 1/2 teasthingy almond or lemon extract
4 cups fresh or frozen blueberries
2 tablesthingys flour
Topping:
1-cup flour
1 stick butter
2/3 cup sliced almonds
1/3 cup sugar
Filling:
Mix all filling ingredients, except blueberries. Toss blueberries with 2 tablesthingys flour and fold into sour cream mixture. Pour into crusts. Bake at 350F until filling is just setting, about 25 to 30 minutes. Sprinkle topping mixture over tops of pies and bake another 12 to 15 minutes. Cool to room temperature; serve near room temperature; refrigerate unused portions.
Topping:
Place flour, butter and sugar in food processor and pulse on and off until crumbly. Add sliced almonds and pulse briefly.
The Menu
Grilled Spicy Skirt Steak
Twice-Baked Potatoes
Spicy Cabbage Salad
Blueberry Sour Cream Pie
The Recipes
Grilled Spicy Skirt Steak
=========================
3/4 to 1 pound skirt steak, trimmed
1-tablesthingy chili powder
1-teasthingy ground cumin
1 large garlic clove, minced and mashed to a paste with 1 teasthingy coarse salt
2 teasthingys Worcestershire sauce
1-teasthingy sugar
3/4 teasthingy freshly ground black pepper
1/4 teasthingy allspice
1-tablesthingy vegetable oil
Flour tortillas, warmed, as an accompaniment
Prepare grill if using. Cut steak into large pieces to fit on a grill or in a ridged grill pan.
In a small bowl stir together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil and rub all over meat. Marinate meat in a resealable plastic bag, chilled, 20 minutes.
Grill steak on a well-oiled rack set about 4 inches over glowing coals or in hot well-seasoned ridged grill pan over moderately high heat 3 to 5 minutes on each side, or until just springy to touch, for medium-rare meat. Let steak stand on a cutting board 5 minutes and cut across grain on the diagonal into thin slices. Serve steak with tortillas.
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Twice-Baked Potatoes
====================
6 medium baking potatoes
Vegetable oil
1/2 cup butter or margarine, softened
2 cups shredded cheddar cheese
1 (8 oz.) carton sour cream
1/4 cup milk
1 teasthingy chopped parsley
1/2 teasthingy salt
1/4 teasthingy pepper
Wash potatoes, and rub with oil. Bake at 400F for 1 hour or until done. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving shells intact. Mash pulp; stir in butter, 1 1/2 c. cheese, sour cream, milk, parsley, salt, and pepper. Stuff shells with potato mixture and sprinkle with remaining cheese. Bake potatoes at 350F for 20 minutes.
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Spicy Cabbage Salad
4 cups of finely sliced cabbage
1 small carrot cut into match stick sized pieces
handful of bean sprouts
4 red shallots, finely sliced
1 tablesthingy of ginger, cut into match sticks
coriander or basil and mint or mint and Vietnamese mint
spring onions sliced, optional
Kaffir lime leaves very finely sliced, optional
Sauce:
2 to 3 red chilis finely sliced
2 cloves garlic, finely chopped
3 tablesthingys lime juice
3 tablesthingys fish sauce
1 tablesthingy grated palm sugar
Mix the sauce ingredients enough to dissolve the sugar and combine with the rest of the salad mix. If making up ahead of time omit the bean sprouts until serving time.
Blueberry Sour Cream Pie
2 deep-dish piecrusts, unbaked
Filling:
2 cups sour cream
2 eggs
1 1/2 cups sugar
1/2 cup flour
1 1/2 teasthingy almond or lemon extract
4 cups fresh or frozen blueberries
2 tablesthingys flour
Topping:
1-cup flour
1 stick butter
2/3 cup sliced almonds
1/3 cup sugar
Filling:
Mix all filling ingredients, except blueberries. Toss blueberries with 2 tablesthingys flour and fold into sour cream mixture. Pour into crusts. Bake at 350F until filling is just setting, about 25 to 30 minutes. Sprinkle topping mixture over tops of pies and bake another 12 to 15 minutes. Cool to room temperature; serve near room temperature; refrigerate unused portions.
Topping:
Place flour, butter and sugar in food processor and pulse on and off until crumbly. Add sliced almonds and pulse briefly.
