Korean Sizzling Beef

Ingredients:

1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons dry white wine
2 large garlic cloves, very finely chopped
1 tablespoon toasted sesame oil
2 teaspoons crushed red pepper
One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices
16 scallions
Vegetable oil, for rubbing
Salt
Steamed rice, for serving

1. In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar.  Add the sliced flank steak and coat thoroughly in the marinade.  Cover and refrigerate the steak for at least 4 hours or overnight.

2. Light the grill or heat a griddle.  Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes. Season with salt.

3. Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. (I like mine a little more cooked so feel free to continue for your liking).  Transfer the steak to a serving platter and serve with grilled scallions and steamed rice. 

For the rice:

2 cups water
1 cup rice

Bring water to a boil, pour rice in and give it a stir and bring back to a boil.  Put lid on small pot and set timer for 20 minutes.  Word to the wise, do not open the lid until the 20 minutes is up.  Enjoy!

Wine to pair with dinner:

Columbia-Crest Grand Estates Cabernet Sauvignon

Parmesan Stuffed Dates Wrapped in Bacon

Get ready to fall in love with these little bombs of flavor.  I hope you enjoy!

Ingredients:

18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from 1/2-lb piece)
18 pitted dates
6 bacon slices, cut crosswise into thirds
Special equipments: 18 wooden picks

Prep:

Put oven rack in middle position and preheat oven to 450 degrees.
Stuff one piece of cheese in each date, then wrap one piece of bacon around each date, securing it with a pick.  Arrange dates one inch apart in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more.  Drain on a paper bag or parchment. Serve immediately.

Coconut Shrimp with Sweet Chili Lime Sauce

For the Sauce:

3/4 cup Asian sweet chili sauce
3 tablespoons chopped fresh cilantro
2 1/2 tablespoons fresh lime juice

Shrimp:

3/4 cup all purpose flour
1 teaspoon curry powder (Madras style)
3/4 teaspoon baking powder1/4 teaspoon salt
1 large egg, beaten to blend 1 cup club soda
vegetable oil (for deep frying)
1 1/2 cups medium shredded unsweetened coconut
16 large shrimp, peeled, deveined, tails left intact

Prep:

For the sauce: Mix all ingredients in small bowl.  Do ahead. Can be made one day ahead.  Cover and chill.


For the shrimp:
Whisk first 4 ingredients in medium bowl.  Add egg and club soda; whisk just until combined but still lump.  Let stand 15 minutes.


Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides to pan.  Attach the deep-fry thermometer to pan; heat oil over medium heat to 375 degrees.


Line baking sheet with paper towels.  Spread coconut on plate.  Working with one shrimp at a time, dip into batter, allowing excess to drip back into the bowl, then roll in coconut.  Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes.  Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.


Makes 16 servings.
Enjoy!

Bon Appetit, October 2006

Southern Buttermilk Cornbread

This is by far the best homemade cornbread recipe and I can guarantee you will love it! I personally think the secret in this recipe is to get the cast iron skillet good and hot before pouring the cornbread in.   Enjoy!

Ingredients:

1 1/2 cups of cornmeal (I use White Lily Buttermilk enriched white cornmeal mix)
1/2 cup flour (White Lily all purpose)
1 egg
2 cups buttermilk
1-2 tablespoons vegetable oil

Preheat the oven to 350 degrees.  Put the oil in the cast iron skillet and place on medium-high heat on the stove.  Like I stated above it is extremely important to get your cast iron skillet really hot, almost smoking hot.

Next thing to do is put all ingredients into a bowl and blend them together but don't blend too much.  If you blend it like you are mixing up cake batter then it will make a big difference in the end result.  So, mix it but don't over mix it.

Once the oil in the cast iron skillet is hot take a tablespoon of the hot oil out and mix it in with the cornbread mixture.  After the oil is mixed in immediately pour the mixture into the cast iron skillet.  It will sizzle but this is normal, this is what it is supposed to do.  Immediately put the cornbread into the oven for about 20 minutes or so.

My mom does something right before the cornbread is done and that is to flip the cornbread over to get the top good and golden brown.  How to do this is pretty simple.  What I do is put a plate right on top of the cornbread in the cast iron skillet and carefully flip it over onto the plate then slide it right back into the cast iron skillet and back into the oven for about 10 more minutes.  I usually ask for help because the cast iron skillet I have is pretty heavy but it can be done by yourself! So, all in all this recipe might take 25-30 minutes.

If anyone has any questions do not hesitate to ask! :)  PS....I can't believe I just gave out this recipe!

Planked Figs with Pancetta and Goat Cheese

Ingredients

1/2 cup crème de cassis or other not-too-sweet fruit liqueur, such as crème de mûre, or Calvados

1 tablespoon cracked black pepper

8 large, ripe black or green fresh figs, cut in half lengthwise, stems left intact

8 thin slices pancetta

1 cup crumbled fresh goat cheese
Clover or other amber honey for drizzling

Directions:

1. Pour the fruit liqueur into a shallow dish. Sprinkle the pepper on a saucer. Dip the cut sides of the figs first into the fruit liqueur, then into the pepper, and place, cut side up, on a baking sheet to marinate for 20 minutes.

2. Cut each slice of pancetta lengthwise into 1/2-inch strips. Loosely wrap each fig half with a strip of pancetta. Fry the rest of the pancetta until crisp and crumbly and set aside.

3. Prepare a hot fire in your grill.

4. Place the planks on the grill grate and close the lid. When the planks start to smoke and pop, after 3 to 5 minutes, open the lid and turn the planks over using grill tongs. Quickly place the fig halves on the planks, cut side up. Sprinkle the goat cheese and fried pancetta on the figs. Cover and plank-roast for 12 to 15 minutes, or until the figs have softened and are scorched around the edges and the goat cheese has a burnished appearance and a brownish-red color. Drizzle with the honey and serve. Also great with a balsamic glaze!

Oven-Planking: Planks may be purchased at Williams Sonoma, Amazon.com, and even your local grocery store. Preheat the oven to 450°F. Place the planked pancetta-wrapped figs, sprinkled with goat cheese and fried pancetta, in the middle of the oven. Plank-roast for 12 to 15 minutes, or until the figs are scorched around the edges. Drizzle with honey and serve.

From Epicurious, 2010.

 

Shrimp Stuffed with Cilantro and Chiles

 Ingredients:
8 jumbo shrimp, in the shell (about 1 1/4 pounds)
3 sprigs fresh thyme, leaves stripped
Juice of 2 limes (about 1/4 cup)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
1 clove garlic, chopped
1/2 large jalapeno, with seeds
2 scallions (white and green parts)
1 cup coarsely chopped fresh cilantro leaves

Directions:

Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. 

Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.

In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. 

Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.