Asian Stir Fried Noodles with Grilled Teriyaki Pineapple Skirt Steak
Time: 45 minutes
· 2 lbs. of skirt steak, pounded both sides with mallet using rough side
· 1 jar of teriyaki marinade
· ½ cup of sake
· ½ cup of pineapple juice
· 2 tbs. of cilantro
· 1 box of chow mein noodles
· 3 bunches of baby bok choy, bottoms discarded, sliced diagonally
· 4 large shitake mushrooms, sliced
· 6 baby carrots, sliced lengthwise (about 2 inches long)
· 20 snow peas
· 3 stalks of green onions, white discarded, green chopped
· 1 tablespoon of minced fresh ginger
· Peanut oil
· Charcoal grill
· Charcoal chimney
Combine teriyaki marinade, pineapple juice, sake, and cilantro in a large bowl. Add steak. Marinate for 4-6 hours.
Light charcoal using charcoal chimney.
When charcoal is ready, pour charcoal into Weber, and place rack on top.
Remove steak from marinade. Save marinade for sauce later.
Grill steak on one side. When the first side is seared, flip over steak and put lid on Weber. Open top vent. Grill until steak is medium rare.
While steak is cooking, cook noodles as package directs. Drain.
When steak is medium rare, thermometer should read between 145 degrees-150 degrees, take steak off of grill and let rest for 2 minutes. After resting, slice steak diagonally into ½ inch pieces.
Stir fry veggies and ginger in peanut oil and place in a bowl. Add sauce to hot wok. Heat sauce until boiling.
Into boiling sauce, add cooked noodles, veggies, and sliced steak. Toss and serve
6 c. cored, pared, sliced apples
1 tsp. cinnamon
1 tbsp. lemon juice
1/2 c. white corn syrup (Karo)
1/2 c. sugar
2/3 c. sifted flour
1/4 tsp. salt
1/3 c. butter
1 c. grated cheese cheddar cheese
Arrange sliced apples in greased shallow dish. Sprinkle with cinnamon. Pour lemon juice and corn syrup over apples. Combine sugar, flour and salt; cut in butter until mixture is a consistency of coarse cornmeal. Lightly stir in cheese. Cover apples with this mixture. Bake, uncovered in moderate oven of 350 degrees for 1 hour or until apples are very tender. Serve warm with or without cream.
METHI THEPLA RECIPE
CHAAT (a plate of savoury snacks, typically served at road-side stalls or carts in India and Pakistan)
can be made completely from scratch
half scratch half bought
.... and everything in between
there are some Indian shops on Black Mountain road (no. 9484,9474 etc. you can google it) where you can purchase all the ingredients below and simply assemble the dish.
Remember this dish either needs to be put together just prior to serving or else different ingredients need to be put out in bowls for self-service so that the dish remains crispy)
Boil 4 large potatoes and when cooked dice into cm cubes, place in a bowl. (if dice before cooking sometimes they get too soggy)
Add 1 drained can of ready cooked garbanzo beans(chickpeas, chunna)... (of course this can be made fresh from dry beans by soaking a cup full over night and pressure cooking for approx. 10 mins until soft)
Add half a medium, raw, red onion (adjust to taste!)
Add salt and dried chilli powder to taste. (approx level tsp salt, 1/4 tsp chilli)
Add garam masala to taste (approx level tsp)
Add chopped fresh coriander to taste (approx. 1/4 cup)
Mix all ingredients in the bowl together and set aside.
Make or buy ready made pappri (pastry flakes)
make a dough from 2 cups all purpose flour, 1 tbsp oil, and add water a little at a time until dough is soft but not sticky.
roll out as thin as you can
cut into diamonds or square shapes approx 1 inch in size ( I use a pizza cutter for this)
deep fry in very hot oil. (They should rise to the top of the oil immediately if the oil is hot enough) cook until golden brown. Drain on kitchen paper and put to one side. Once cooled they can be stored in an airtight container to keep crisp)
Buy or make servi mix (a mix of puffed rice, fried peanuts, fried chickpea flour vermicelli, spices etc)
you know what it is easiest just to buy a ready made mix from the Indian store..... it will take me all day to describe how to make all its components from scratch!)
set aside a bowl of plain yogurt
and a bowl of ready made tamarind sauce ( make sure you buy the sauce and not the tamarind paste otherwise you will have to make the paste into sauce by mixing it with water and sugar,salt ,and chillies to taste.
Again these can both be made from scratch....if you really want to know how...e-mail me!
How to assemble the dish........
pappri (fried pastry) goes on the bottom
potatoe/ chickpea mix is layered on top
sevia (puffed rice , savoury chickpea sticks mix) goes next with the
sauce on top.