| Orange-Scented Beef Stir-Fry Posted: 30 Jan 2010 11:38 AM PST  Ingredients : - 1/2 cup reduced-sodium chicken broth, divided
- 1 tablespoon cornstarch
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons orange marmalade
- 1 tablespoon oyster-flavored sauce
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons chile-garlic sauce
- 4 teaspoons canola oil, divided
- 12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips
- 1 tablespoon minced fresh ginger
- 1 large onion, slivered
- 1 small red bell pepper, diced
- 1 pound broccoli florets
Cooking Directions : - Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
- Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
- Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.
Yield: 4 servings Still Hungry? Orange marmalade is the secret ingredient in this quick stir-fry. For variations, substitute chicken, shrimp, pork or tofu for the beef; adjusting the cooking time accordingly. Nutrition per serving : - Calories: 265 kcal
- Carbohydrates: 20 g
- Dietary Fiber: 4 g
- Fat: 13 g
- Protein: 18 g
- Sugars: 11 g
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| Osso Buco with Tomatoes, Olives, and Gremolata Posted: 30 Jan 2010 11:24 AM PST Ingredients : - 10 ounces meaty cross-cut veal shanks (osso buco), each tied with kitchen string
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 medium onions, halved lengthwise and thinly sliced
- 1 small carrot, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup dry white wine
- 1 cup chicken broth
- 1 (28 ounce) can whole plum tomatoes with juice (not in puree), coarsely chopped
- 1 cup Kalamata or other brine-cured black olives, pitted and halved
- 1 1/2 teaspoons fresh thyme leaves
- 2 sprigs fresh flat-leaf parsley
- 1 bay leaf
- 2 (2- by 1/2-inch) strips fresh lemon zest, cut crosswise into fine julienne
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 large garlic clove, minced
- 1 teaspoon finely grated fresh lemon zest
- Special equipment: a 7- to 9-quart heavy ovenproof pot (wide enough to hold shanks in 1 layer)
Cooking Directions : - Make stew: Preheat oven to 325 degrees F.
- Pat shanks dry and season with salt and pepper. Divide shanks and flour between 2 large sealable plastic bags and shake to coat, then remove shanks from bags, shaking off excess flour. Heat oil and 2 tablespoons butter in ovenproof pot over moderately high heat until foam subsides, then brown shanks well in 2 batches, 10 to 12 minutes per batch, transferring to a plate.
- Reduce heat to moderate and add remaining tablespoon butter to pot along with onions, carrot, celery, and garlic and cook, stirring, until onions are pale golden, about 5 minutes. Add remaining stew ingredients and bring to a boil, stirring. Arrange shanks in pot in 1 layer and return to a simmer. Cover pot and braise shanks in middle of oven until very tender, about 2 1/2 hours. Remove strings from osso buco and discard along with parsley sprigs and bay leaf.
- Make gremolata and serve osso buco: Stir together gremolata ingredients in a small bowl and sprinkle over osso buco. Serve immediately.
Yield: 8 servings Still Hungry? Notes: Cook's note Osso buco (without gremolata) can be made 1 day ahead. Cool completely, uncovered, then chill, covered. Reheat, covered, in a 325 degree F oven 30 to 40 minutes. Osso buco can also be cooked in a large roasting pan. Straddle pan across 2 burners for browning and boiling, then cover pan tightly with foil for braising. Nutrition per serving : - Calories: 271 kcal
- Carbohydrates: 17 g
- Dietary Fiber: 3 g
- Fat: 16 g
- Protein: 8 g
- Sugars: 5 g
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| Inside-Out Cheeseburgers Posted: 30 Jan 2010 11:18 AM PST  Ingredients : - 1/4 cup shredded Cheddar cheese
- 1/4 cup shredded Gruyere cheese
- 1 pound 90%-lean ground beef
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons paprika
- 1/4 teaspoon freshly ground pepper
Cooking Directions : - Preheat grill to medium-high or preheat the broiler.
- Combine Cheddar and Gruyere in a small bowl.
- Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
- To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
Yield: 4 servings Still Hungry? Why put the cheese on top of the burger when half of it just melts off--Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses-Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well. Notes: Tip To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) Nutrition per serving : - Calories: 304 kcal
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Fat: 19 g
- Protein: 30 g
- Sugars: 0 g
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| Middle Eastern Burgers Posted: 30 Jan 2010 10:52 AM PST Ingredients : - 1/3 cup bulgur (see Ingredient note)
- 1/2 cup warm water
- 1 teaspoon canola oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/3 cup pitted prunes, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 2 tablespoons warm water
- 12 ounces lean ground beef
- 1 large egg, lightly beaten
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper
- 4 small (4 inch) whole wheat pita breads
Cooking Directions : - Preheat grill.
- Combine bulgur with 1/2 cup warm water in a small bowl; let soak until the bulgur is tender and most of the water has been absorbed, 20 to 30 minutes. Drain any excess liquid.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion; cook, stirring often, until the onion softens, about 4 minutes. Add garlic and prunes; cook, stirring often, until fragrant, about 2 minutes. Don't let the garlic burn. Stir in cumin, coriander and allspice; cook, stirring constantly, for 1 minute. Add remaining 2 tablespoons water; cook until it is absorbed, about 1 minute. Remove from the heat.
- Combine beef, egg, salt, pepper, the onion-prune mixture and the bulgur in a mixing bowl; mix thoroughly. Shape into four 3/4-inch-thick patties.
- Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the burgers over medium heat, turning once, until browned and cooked through, about 4 minutes per side. Warm pitas on the grill, if desired. Serve the burgers with the pitas.
Yield: 4 servings Still Hungry? Exotic-tasting spices and chopped prunes give Middle Eastern flair to these truly succulent burgers. Serve with Yogurt-Garlic Sauce, slices of ripe tomato, lettuce and sharp red onion. Notes: Ingredient note Fiber-rich bulgur is made from whole-wheat kernels that are precooked, dried and cracked. You can find it in natural-foods stores and large markets. Nutrition per serving : - Calories: 354 kcal
- Carbohydrates: 36 g
- Dietary Fiber: 5 g
- Fat: 13 g
- Protein: 23 g
- Sugars: 8 g
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| Fennel-Crusted Sirloin Tips with Bell Peppers Posted: 30 Jan 2010 10:46 AM PST  Ingredients : - 8 ounces sirloin steak, trimmed of fat and cut into 1-inch chunks
- 1 teaspoon fennel seed, roughly chopped or coarsely ground in a spice mill
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- 3/4 cup reduced-sodium beef broth, divided
- 1/4 cup dry red wine
- 2 bell peppers, cut into 1-inch squares
- Freshly ground pepper to taste
- 1 tablespoon all-purpose flour
Cooking Directions : - Rub steak with fennel seed and 1/4 teaspoon salt, turning to coat on all sides. Heat oil in a large skillet over medium-high heat. Add the steak in a single layer and cook, turning once, until browned on the outside and still pink in the middle, 2 to 4 minutes. Transfer to a plate and cover with foil to keep warm.
- Add garlic to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add 1/2 cup broth and wine, scraping up any browned bits with a wooden spoon. Add bell peppers, the remaining 1/4 teaspoon salt and pepper; bring to a simmer. Cover, reduce heat to maintain a simmer and cook until the peppers are tender-crisp, 4 to 6 minutes.
- Whisk the remaining 1/4 cup broth and flour in a small bowl. Add to the pepper mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Return the steak to the pan. Adjust heat to maintain a slow simmer and cook, turning the meat once, about 2 minutes for medium-rare.
Yield: 2 servings Still Hungry? The mild anise flavor of fennel seed is balanced by the rich-tasting pan gravy and peppers. Serve with egg noodles tossed with parsley and a drizzle of extra-virgin olive oil. Nutrition per serving : - Calories: 329 kcal
- Carbohydrates: 13 g
- Dietary Fiber: 2 g
- Fat: 18 g
- Protein: 22 g
- Sugars: 3 g
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| Korean-Style Steak and Lettuce Wraps Posted: 30 Jan 2010 10:27 AM PST  Ingredients : - 1 pound flank steak
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup diced peeled cucumber
- 6 cherry tomatoes, halved
- 1/4 cup thinly sliced shallots
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons lime juice
- 1/2 teaspoon crushed red pepper
- 1 head Bibb lettuce, leaves separated
Cooking Directions : - Preheat grill to medium-high.
- Sprinkle steak with salt and pepper. Oil the grill rack (see Tip). Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.
- Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a 'wrap.'
Yield: 4 servings Still Hungry? These wraps should be served with lots of condiments: kimchee, for sure, but also nonfat yogurt and shredded carrots dressed with rice vinegar. Serve the various components of the dish separately and let your family or guests build their own wraps to taste. Notes: Tip To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill. Make Ahead Tip The steak mixture will keep, covered, in the refrigerator for up to 1 day. Nutrition per serving : - Calories: 156 kcal
- Carbohydrates: 9 g
- Dietary Fiber: 1 g
- Fat: 6 g
- Protein: 14 g
- Sugars: 5 g
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| Asian 'Salisbury' Steak Posted: 30 Jan 2010 10:18 AM PST Ingredients : - 12 ounces 90%-lean ground beef
- 3/4 cup finely diced red bell pepper
- 3/4 cup chopped scallions
- 1/4 cup plain dry breadcrumbs
- 4 tablespoons hoisin sauce, divided
- 2 tablespoons minced fresh ginger
- 3 tablespoons canola oil, divided
- 4 bunches watercress, trimmed
- 1/2 cup Shao Hsing rice wine (see Ingredient note) or dry sherry
Cooking Directions : - Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.
- Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.
- Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.
Yield: 4 servings Still Hungry? The original Salisbury steak was named after a popular late-19th-century diet doctor who recommended a high-protein diet. This version only resembles the classic in name and shape - the flavors are Asian rather than European and it's served atop a tender bed of sauteed watercress. Make It a Meal: Add brown rice or rice noodles and a cold Tsingtao beer. Notes: Ingredient Note Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections. Nutrition per serving : - Calories: 321 kcal
- Carbohydrates: 20 g
- Dietary Fiber: 2 g
- Fat: 15 g
- Protein: 21 g
- Sugars: 1 g
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| Steaks with Sauce Bordelaise Posted: 30 Jan 2010 10:12 AM PST Ingredients : - 1 cup low-salt beef broth
- 2 ounces beef bone marrow (from 2-inch-thick beef crosscut shank bones)
- 6 tablespoons chilled, unsalted butter
- 1 large shallot, finely chopped
- 1 cup dry red wine
- 4 (8 ounce) 1/2-inch-thick New York strip steaks
- Chopped fresh parsley
Cooking Directions : - Bring broth to simmer in heavy small saucepan over medium-high heat. Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes. Using slotted spoon, transfer marrow to small plate. Refrigerate marrow poaching liquid. Refrigerate marrow until cold and firm, about 45 minutes. Dice marrow finely; cover and chill. (Can be made 1 day ahead. Keep marrow and poaching liquid chilled.)
- Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add shallot and saute until translucent, about 3 minutes. Add wine and boil until reduced to scant 1/2 cup, about 5 minutes. Transfer reduction to small bowl.
- Melt 2 tablespoons butter in heavy large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Add wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Add 1/4 cup reserved marrow poaching liquid and diced marrow. Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes. Thin sauce with more poaching liquid by tablespoonfuls, if desired. Season sauce with salt and pepper. Spoon sauce over steaks. Sprinkle with parsley.
Yield: 4 servings Still Hungry? In France, an entrecote (literally: between the ribs) is the most tender cut of beef; New York strips are a close equivalent. For this recipe, the steaks are quickly seared, then topped with a lighter, contemporary version of the classic sauce bordelaise made with beef marrow and red wine. What to drink: Chateau Poujeaux 1999 Moulis. Nutrition per serving : - Calories: 526 kcal
- Carbohydrates: 3 g
- Dietary Fiber: 0 g
- Fat: 33 g
- Protein: 41 g
- Sugars: 0 g
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