Recipe here: http://icuban.com/food/mobile/picadillo.html. We used olives stuffed with pimiento. We also made a few modifications: first, yellow and red bell peppers in lieu of two green; second, fresh marjoram in lieu of dried oregano; and finally, golden raisins in lieu of regular raisins. (Apr. 2016).
Tag: beef
Lebanese layered London Broil with garlic yogurt and crispy pita (fatteh ma lahm)
Garnished with pine nuts and pomegranate arils. We used Stacy’s Pita Chips (natural) and toasted them at 350 for a few minutes before drizzling with butter. We also used nutmeg in lieu of most of the cinnamon (which I find cloying) in each component. Recipe is too complicated to summarize, but it’s from Chef Kamal… Continue reading Lebanese layered London Broil with garlic yogurt and crispy pita (fatteh ma lahm)
Palestinian beef and cauliflower stew (tabikh zahra)
Recipe from The Gaza Kitchen by Laila El-Haddad and Maggie Schmitt, with some modifications. The cookbook is available on Amazon here: The Gaza Kitchen: A Palestinian Culinary Journey https://www.amazon.com/dp/1935982230/ref=cm_sw_r_cp_awd_UmLjxbD2FAAEH This dish involves two parts: First, make the maraqa (basic spiced beef broth): Pat dry a 1 lb piece of beef (here, bone-in beef shank), sprinkle… Continue reading Palestinian beef and cauliflower stew (tabikh zahra)
Korean slow-cooked beef bone soup (seolleong tang)
It took nearly all day to make, and the broth isn’t as milky-white as at restaurants, but it still is tasty. The secret, I learned midway, is to keep the soup at a roiling boil, not at a simmer. We served this with short-grain rice and thin wheat noodles (Korean somyun or Japanese somen), garnishing… Continue reading Korean slow-cooked beef bone soup (seolleong tang)
Korean-style clear beef soup
I had lots of beef stock leftover from the oxtail soup, so I decided to improvise. Bring beef stock to a boil, then add daikon radish (cut into thin squares). Cover and let simmer for about 20 minutes, then add scallions, cut into straws. Continue to simmer for about 5 minutes, then season to taste.… Continue reading Korean-style clear beef soup
Roast beef and beet salad with horseradish dressing
Roast beef and beet salad. We had some leftover steak from Ray’s the Steaks, and we decided to make a salad inspired by our friend Laura’s Waitrose recipe. Line a large serving plate with mixed baby greens, then layer 8 oz pickled beets (cut into quarters), thinly sliced roast beef (here, we used our leftover… Continue reading Roast beef and beet salad with horseradish dressing
Rib-eye marinated in Anaheim peppers, garlic, and oregano
This recipe is by Bobby Flay and available on Food Network’s website, withmodifications (I sauteed the vegetables instead of tossing them). (May 2013)
Filipino pan-seared steak with onions (bistek)
Marinate flank steak in equal parts soy sauce and lime juice for at least 2 hours (refrigerated). Remove steak from marinade and pat dry with papertowels; keep the marinade and set aside. Sear both sides of steak in a cast-iron pan (about 6 mins each for medium well). Remove steak and keep warm. Add alittle oil to the pan,… Continue reading Filipino pan-seared steak with onions (bistek)
Korean braised short ribs (kalbi jjim)
This marked my first time making this dish and using a new kitchen appliance (food processor). First, soak 2-3 lb beef short ribs (about 6 ribs) in water for a few minutes, then pat dry. Score the fleshy part of each rib, then set aside. Second, make the marinade: using a food processor, blend 1… Continue reading Korean braised short ribs (kalbi jjim)
Beef kabob with onion-herb marinade
This recipe is from Feast from the Mideast by Faye Levy. (Oct. 2013
Cooking Adventures 