The Menu
Sweet and Spicy London Broil
Indian Baked Rice
Zesty Buttered Peas
Jalapeno Brownies
============================
The Recipes
Sweet and Spicy London Broil
http://www.e-cookbooks.net/ recipes4/01292.htm
1 flank steak (about 1 3/4 pound)
3 tablespoons extra-virgin olive oil
2 tablespoons sweet paprika
2 tablespoon light brown sugar
1 tablespoons kosher salt
2 teaspoons chili powder
1 lime, zested
Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.
Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115ºF on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.
Indian Baked Rice
http://www.e-cookbooks.net/ recipes4/01306.htm
basmati rice (19 oz.)
5 tablespoons vegetable oil
1/4 cup slivered almonds
1 large onion, halved lengthwise and thinly sliced crosswise
1 large garlic clove, minced
1 small fresh jalapeno chile, seeded and thinly sliced crosswise
1 teaspoon garam masala
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon salt
4 cups chicken broth, heated
Wash rice in 6 or 7 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve 10 minutes.
Preheat oven to 325ºF.
Heat oil in a 4-5 quart heavy ovenproof pot over moderate heat until hot but not smoking, then cook almonds, stirring frequently, until golden, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain.
Add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes. Add garlic, jalapeno, garam masala, ginger, and salt and cook, stirring frequently,
1 minute. Add rice and cook over moderately low heat, stirring frequently, 6 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 8 minutes.
Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes. Remove from oven and let stand, covered, 15 minutes. Serve sprinkled with almonds.
Zesty Buttered Peas
http://www.nikibone.com
2 tablespoons butter
10 ounces frozen peas, thawed
1 cup celery, sliced
1/2 cup onion, chopped
1 tablespoon fresh savory or 1 1/2 teaspoon dried
1/2 teaspoon salt, optional
2 tablespoons diced pimientos
Melt butter in a heavy saucepan; add the next five ingredients. Cover and cook over medium heat for 6 to 8 minutes or until vegetables are tender. Stir in pimientos.
Jalapeno Brownies
http://www.e-cookbooks.net/ recipes4/01308.htm
4 oz. (4 squares) unsweetened baking chocolate
2/3 cup shortening
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
2 cups granulated sugar
2 teaspoons vanilla
1/2 cup finely chopped fresh jalapenos
1 cups chopped toasted walnuts
Melt chocolate with shortening in a microwave or over a double boiler. Mix flour with baking powder and salt. Beat eggs well; then gradually beat in the sugar. Blend in the chocolate mixture and vanilla. Add flour mixture and blend well, stir in jalapenos and nuts. Spread in a greased 9"x13" pan. Bake in a preheated 350ºF oven for 25-30 minutes.
Sweet and Spicy London Broil
Indian Baked Rice
Zesty Buttered Peas
Jalapeno Brownies
============================
The Recipes
Sweet and Spicy London Broil
http://www.e-cookbooks.net/ recipes4/01292.htm
1 flank steak (about 1 3/4 pound)
3 tablespoons extra-virgin olive oil
2 tablespoons sweet paprika
2 tablespoon light brown sugar
1 tablespoons kosher salt
2 teaspoons chili powder
1 lime, zested
Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.
Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115ºF on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.
Indian Baked Rice
http://www.e-cookbooks.net/ recipes4/01306.htm
basmati rice (19 oz.)
5 tablespoons vegetable oil
1/4 cup slivered almonds
1 large onion, halved lengthwise and thinly sliced crosswise
1 large garlic clove, minced
1 small fresh jalapeno chile, seeded and thinly sliced crosswise
1 teaspoon garam masala
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon salt
4 cups chicken broth, heated
Wash rice in 6 or 7 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve 10 minutes.
Preheat oven to 325ºF.
Heat oil in a 4-5 quart heavy ovenproof pot over moderate heat until hot but not smoking, then cook almonds, stirring frequently, until golden, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain.
Add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes. Add garlic, jalapeno, garam masala, ginger, and salt and cook, stirring frequently,
1 minute. Add rice and cook over moderately low heat, stirring frequently, 6 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 8 minutes.
Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes. Remove from oven and let stand, covered, 15 minutes. Serve sprinkled with almonds.
Zesty Buttered Peas
http://www.nikibone.com
2 tablespoons butter
10 ounces frozen peas, thawed
1 cup celery, sliced
1/2 cup onion, chopped
1 tablespoon fresh savory or 1 1/2 teaspoon dried
1/2 teaspoon salt, optional
2 tablespoons diced pimientos
Melt butter in a heavy saucepan; add the next five ingredients. Cover and cook over medium heat for 6 to 8 minutes or until vegetables are tender. Stir in pimientos.
Jalapeno Brownies
http://www.e-cookbooks.net/ recipes4/01308.htm
4 oz. (4 squares) unsweetened baking chocolate
2/3 cup shortening
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
2 cups granulated sugar
2 teaspoons vanilla
1/2 cup finely chopped fresh jalapenos
1 cups chopped toasted walnuts
Melt chocolate with shortening in a microwave or over a double boiler. Mix flour with baking powder and salt. Beat eggs well; then gradually beat in the sugar. Blend in the chocolate mixture and vanilla. Add flour mixture and blend well, stir in jalapenos and nuts. Spread in a greased 9"x13" pan. Bake in a preheated 350ºF oven for 25-30 minutes.
