Sunday, January 13, 2013

Marinated Beef Steaks Recipe





  • Prep: 10 min. + marinating Grill: 10 min.
  • Yield: 2 Servings
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Ingredients

  • 2 beef steaks (about 1 inch thick and 12 ounces each)
  • 1/3 cup hot water
  • 3 tablespoons finely chopped onion
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 teaspoon beef bouillon granules
  • 1 garlic clove, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon coarsely ground pepper

Directions

  • Pierce both sides of steaks several times with a fork. In a small bowl, combine the remaining ingredients. Remove 1/2 cup marinade to another bowl; cover and refrigerate until serving. Pour remaining marinade into a large resealable plastic bag; add the steaks. Seal bag and turn to coat; cover and refrigerate overnight.
  • Drain and discard marinade. Grill steaks, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Warm reserved marinade; serve with steaks. Yield: 2 servings.

Originally published as Marinated Ribeyes in Taste of Home June/July 1998, p39

Tuesday, January 1, 2013

Korean Spinach and Octopus Pancakes



Prep Time:  15 mins     Cook Time:  30 – 40 mins

Ingredients:

  • 1 whole octopus or already cleaned and frozen, cut ready octopus (1lb)
  • 4 stalks green onions, cut in 1.5 inch
  • 1 jalapeno, thinly angle sliced
  • 1/2 onion, thinly sliced
  • 1 Tbsp flour
For Batter: 
  • 1/2 bunch spinach, 
  • 1/2 cup water
  • 1 cup flour or more
  • a pinch or salt
  • 1 egg

Directions:

  1. When using Octopus it's important to clean it properly, my mother used flour which makes it straightforward. Place the Octopus on a plate and sprinkle 1 Tbsp or more flour over the top. Mix the flour in to the tentacles, and scrub all the areas of the octopus, most of the ink should transfer to the flour, Rinse under a cold tap to remove the flour, then cut the octopus in to chunks
  2. Blanch the spinach in boiling water for 30 seconds, then remove spinach quickly and rinse in cold water. Gently squezze the spinach to remove excess water.
  3. Mix egg, spinach, water in the blender, then blend until smooth. Add flourMix it thoroughly so there are no lumps.
  4. Mix the flour mix, vegetables, and squid together.
  5. Pre heat the frying pan for about 10 seconds.Put some oil into the pan. Make sure the oil is spread all the way through the pan. (I used vegetable oil this time. Because Buchimgae consumes a lot of oil. However don’t put too much oil in, otherwise the Buchimgae will go soggy)
  6. Scoop out the final mix with a ladle, put it on the pan. (The batter should be thin, almost runny unlike American pancake batter.)
  7. Cook it on medium to low heat. Otherwise it just burns and doesn’t cook properly.
  8. Turn it over when the bottom side is nearly cooked. (If you turn it over too much, it will tear up. )
  9. When both sides are cooked, serve it on the plate.



Fish Tacos


Serve 4 


Ingredients:

  • 1/2 red onion, thinly sliced
  • About 1 1/2 cups red wine vinegar
  • 1/4 cup olive oil
  • 1 1/2 teaspoons ancho chile powder
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
  • 1 jalapeño, stemmed and chopped
  • 1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
  • Salt
  • 8 fresh flour tortillas
  • Mexican crema, homemade or store-bought
  • Fresh Tomato Salsa
  • 2 limes, cut into quarters
Red Cabbage Slaw:
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 2 tablespoons canola oil
  • 1/4 head red cabbage, finely shredded
  • 1 large carrot, cut into fine julienne
  • 1/4 cup chopped cilantro leaves
  • Salt and pepper
Combine all ingredients in a bowl. Season with salt and pepper, to taste.

Marinate the Onion

Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.

Marinate the Fish

Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.

Cook the Fish:
Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.

Heat the Tortillas
Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.

Assemble and Serve
To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the red cabbage slaw, Pico De Gallo. 
Garnish with Crema or sour cream, lime wedges and cilantro sprigs.


Tips: 2 ways to warm corn tortillas: 

  1. Microwave: Wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm.
  2. Oven: Wrap stacks of 6 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.