| Chef2Chef Recipe Club - Volume 1 Number 026 - October 22, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Hello Recipe Club. This week I will share some time tested recipes that we use around our house. "Our Favorites" Many of the recipes can be used in a variety of applications, limited only by your imagination. Today I will share with you one of my favorite marinades. It can be used as a dipping sauce for egg rolls or rangoons. It is an excellent marinade for any poultry and is surprisingly delicious with flank steak. My kids have even used it as a marinade for Elk Jerky. Today's recipe is for Beef Flank Steak. Then I'll give you a recipe for Oriental Style Fried Rice. That's not all that exciting, but the great part of the recipe is the rice itself. I just hate sticky over cooked rice, drives me crazy! With this recipe you can make any flavor rice you like, just by adding the appropriate ingredients. Rice with a beef dish, add a couple beef bouillon cubes, Mexican Rice, add tomatoes, onion, peppers, chile powder and substitute a little tomato juice for some of the water. I hope you enjoy this weeks recipes. Bon Appetit! Chef David Nelson ------------------------------------------------------------------------- VIETNAMESE MARINATED FLANK STEAK Serves 4 Ingredients 1 Flank Steak, usually about 2 pounds 4 ounces Vietnamese Tangerine Dipping Sauce (recipe below) Procedure Make the marinade a few hours before you will use it so that the flavor has time to bloom. Stored in a glass jar under refrigeration, this sauce will last for a week or so. Trim the flank steak of any silver skin and place it in a Zip Lock style bag and pour the sauce into the bag. Marinate under refrigeration for a least four hours. I prefer to grill flank steak and I always cook it on high for about 3 minutes on each side so that it is just hitting medium rare. Then let the steak rest for about 5 minutes before you slice it. Slice against the grain of the meat in thin strips. If you are comfortable doing so, cut the meat on a bias (angle) and serve immediately. If you like, you may serve a little of the reserved sauce on the side in small dishes. It's OK to heat it up, but don't boil it. VIETNAMESE TANGERINE DIPPING SAUCE Serves 4 Preparation: 10 minutes A colorful dipping sauce for spring rolls, fried rangoons or fried quail. Use as a most unusual marinade for flank steak. 2 cloves garlic 1 red jalapeno, chopped, seeded, ribs removed* 2 tablespoons sugar 1 tablespoon lime juice 6 tablespoons tangerine juice 1/4 cup rice vinegar 1/4-cup nuoc mam, Vietnamese fish sauce 1 tablespoon Mirin, sweet rice cooking wine Combine garlic, jalapeno, sugar, and the juices in the blender and liquefy. Add the vinegar, fish sauce and Mirin. Blend for 5 seconds. Can be made ahead of time and stored in the refrigerator. * A dried pequin pepper can be used if red jalapenos are out of season. NOTE: Vietnamese fish sauce can be found in most major Supermarkets in the oriental food section. NOTE: I always buy Tangerines when they are on sale, then juice them and freeze in ice cube trays. Then I dump them into a freezer bag for eventual use. I like the flavor! You can certainly substitute orange juice if you can't get tangerines. Source: David Nelson Date Published: 1995 (c) ORIENTAL STYLE FRIED RICE Serves 6 Preparation :15 Cook :10 Stand :00 Total :25 Different every time ! A great way to use leftovers in a creative way. 2 tablespoons sesame oil 1 tablespoon onions, chopped 1 cup rice, parboiled long grain white (Uncle Ben's) 1 1/2 cups water Saute the onion in the sesame oil for 2 minutes. Add the rice and stir to coat the rice grains. Cook the rice for about one minute being careful not let it brown. Add the water and bring to a boil. Stir the rice, cover and reduce heat to the lowest setting. Set your timer for exactly 25 minutes. Go away, don't worry, don't peek under the cover, and never stir the rice. Once the timer goes off, remove from heat, leave the rice covered, don't look, don't worry and do not stir for twenty minutes. This rice can be made ahead of time and refrigerated or frozen. To make oriental style fried rice, saute in sesame oil, in a non-stick skillet any number of ingredients like...green onion, diced carrots, peas, bean sprouts, celery, broccoli, shrimp, pork chicken, etc. Just as the ingredients are tender add the rice and toss in the pan to reheat the rice. Add a little white pepper and soy sauce until it looks just right. Add a little fried egg strips and scallion towards the end for an authentic and visual touch. Source: David Nelson Shopping List 1 Flank Steak, usually about 2 pounds 2 cloves garlic 1 red jalapeno sugar lime juice tangerine juice, or orange juice rice vinegar Vietnamese fish sauce Mirin, sweet rice cooking wine sesame oil 1 onion parboiled long grain white ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |