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Ingredient - Beef

There must be as many recipes for chili as there are cooks in Texas, New Mexico, Arizonia, California, and even Cincinnati! Cooks seem to guard their recipes as if they were classified information. This recipe is my version of the classic San Antonio chili. Health-conscious cooks should prepare it the day before, chill it, and skim off any fat that rises. Even if you aren’t concerned, the chili will taste better on the next day.

Satays, or sates, are popular throughout Malaysia and the 13,000 some islands that comprise the county of Indonesia. They are miniature brochettes or kabobs made of bite-sized pieces of meat and grilled on bamboo skewers over glowing charcoal. Eaten as a snack, appetizer, or part of the meal itself. They can be made of beef, chicken, pork, as well as lamb, depending on local custom and individual tastes. They contain meat only, never vegetables, and are served with a spicy sauce, such as Sambal Kacang, on the side for dipping. Note: This recipe requires advance preparation.

This sauce is served over cooked rice or vegetable dishes. There is a lot of variety in each cook's ingredients, so this is a widely used, basic sauce.

The most important thing to remember in preparing this classic Sichuanese recipe is that the beef should be stir-fried until it is dry and crispy, but not burned. Use the shredding blade of a food processor to cut the celery and carrot. Serve over steamed rice.
This is a simple but delicious soup.  People have told us that this is the soup given to people with head colds; we assume this is the "African Penicillin Beef Soup Remedy," just as hot chicken soup is the U.S. Remedy!  The chiles in this soup will certainly clear the sinuses, wheter you have a cold or not.
This intriguing dish violates at least two laws most people have concerning steak: never season it heavily and never fry it in a pan. But since the taste of this steak is so remarkable, we'll forget the rules. Three varieties of pepper are recommended, but it works just fine with just coarsely crushed black peppercorns. Varying the hot sauce used can produce peppered steaks with intriguingly different flavors. Also, experiment by using brown, red, or rose peppercorns. Wrap the black peppercorns in a cloth and crush them in a mortar with a pestle. Grinding them in a peppermill makes the pepper too fine.
This intriguing dish violates at least two laws most people have concerning steak: never season it heavily and never fry it in a pan. But since the taste of this steak is so remarkable, we'll forget the rules. Three varieties of pepper are recommended, but it works just fine with just coarsely crushed black peppercorns. Varying the hot sauce used can produce peppered steaks with intriguingly different flavors. Also, experiment by using brown, red, or rose peppercorns. Wrap the black peppercorns in a cloth and crush them in a mortar with a pestle. Grinding them in a peppermill makes the pepper too fine.
These are the famous Peruvian appetizers, sold by street vendors, and grilled to order. The customers just eat the beef right off the stick. Traditionally they are made with beef heart, but we like to use more tender and flavorful cuts of beef, plus chicken. With the highly acidic marinade, you can use tougher cuts if you marinate them longer. The chiles of choice here would be the native ají chiles, but virtually any small, hot fresh chiles can be used. Serve wrapped in a corn or flour tortilla. You can also serve the anticuchos as an entree with escalloped potatoes and green beans. Note: This recipe requires advance preparation.

Smoked beef brisket, traditional barbecue fare, usually takes a very long time to cook so that the meat is tender. By using a brisket flat instead of an entire brisket the cooking time is reduced. Note:  This recipe requires advance preparation.

 

Serve the prime rib slices with the Creamy Horseradish Sauce in the sandwich recipe, below. I also recommend garlic mashed potatoes, sauteed mushrooms, and steamed asparagus in a lemon aioli sauce.


 

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