Recipes: September 2015 Archives

Karen Anderson's Recipes Sept 22

Garlic Beef from chef Ede Rodrigues of Gaucho Brazilian Barbecue

Time: 1.5 - 2 hours

Yield: 6 - 8 servings

2 - 2.5 lb sirloin or rump roast

Tip: Bring the meat to room temperature before cooking and it will cook more evenly.

Sauce

2 Tablespoons canola oil (I used organic for taste)

2 Tablespoons white wine

¼ cup minced garlic

Tip: the recipe also works well using roasted garlic instead of freshly minced.

½ teaspoon freshly ground pepper

1 Tablespoon of chopped green onion

 

Heat your grill to medium-high.

Place the meat on the rotisserie attachment or in a roasting pan.

Place the marinade ingredients in the bowl of a food processor and pulse to a fine paste.

Brush the sauce on the meat generously and begin roasting, continue to apply the sauce throughout the grilling process.

Use a meat thermometer to check for desired temperature.

Give the meat one last application of the sauce, as it gets close to finish.

Remove the meat from the rotisserie to a rack, tent with foil and let the meat rest 5 - 10 minutes before slicing and serving.

 

 

Parmesan Beef from chef Ede Rodrigues of Gaucho Brazilian Barbecue

Time: 30 minutes plus 24 hours of marinating time

Yield: 10 servings

3.5 lbs top sirloin cut in 2-inch cubes

Marinade

¼ cup canola (I used organic for colour and flavour)

1 Tablespoon of minced garlic

1½ teaspoons salt

1 teaspoon freshly ground black pepper

1 Tablespoon of chopped green onion

Parmesan cheese for grating

 

Place all the marinade ingredients in a food processor and pulse to form a smooth paste.

Pour over the beef cubes and mix thoroughly before placing them in the fridge to marinate for at least 24 hours.

Soak some bamboo skewers in water for several hours so that they won't burn on the grill and skewer several beef cubes on each.

Cook on a medium-high grill to desired temperature, roll them in a bed of grated Parmesan and return to the grill to melt the cheese and form a coating on the beef.

Enjoy with salad, rice and beans.

 

Barbecued Crosscut Beef Short Ribs with Chilli Lime Sauce 

Time: 30 minutes plus at least 8 hours of marinating time

Yield:  4 servings

 

This recipe comes from A Spicy Touch: family favourites from Noorbanu Nimji's Kitchen by Noorbanu Nimji and Karen Anderson. It's the specialty of Noorbanu's grandson Imran Mangalji. The ribs are quick and easy to make, addictively delicious and sure to be a legendary party pleaser. The crosscut rib might be unfamiliar to you. It is popular in Korean restaurants that feature L.A. Golbi ribs. Ask your butcher to cut the long thin strips of beef short ribs for you.

 

4 lbs beef short ribs - long thin strips of crosscut ribs

¼ cup Garlic Paste

¼ cup Ginger Paste

3 Tablespoons olive oil

 

Place the ribs in a large bowl and coat them with the garlic and ginger pastes and oil.

Marinate overnight (or at least 8 hours) in the refrigerator in a covered container.

Place the ribs on a hot preheated grill and cook about 4 to 5 minutes per side or according to your preference.

Remove the ribs to a platter and use kitchen shears or a sharp knife to cut them into serving size portions. Tip: cut between the bones.

Enjoy as an appetizer with the Chilli Lime Sauce that follows or as a meal with your choice of salad, chutneys, potatoes and vegetables.

 

Chilli Lime Sauce

Time: 5 minutes

Yield: ¾ cup

 

½ cup butter

¼ cup lime juice

3 teaspoons Indian chilli powder

1 teaspoon salt

½ teaspoon freshly ground black pepper

 

Melt the butter and stir in the lime juice, chilli powder, salt and pepper.

Serve as a dipping sauce for the ribs or if pour over the whole batch if all your guests can take some heat.

Enjoy the ribs with the chilli lime sauce and a side of cooling Cucumber Raita.

 

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