Perfect accompaniment to *what*? MOD attn pls

[Guest guest]

Aren't meat recipes verboten here? I know that I was pretty upset to open this

and see FOUR ways to justify the murder of a cow. This isn't the sort of thing

I want in my mailbox.

 

Jayelle Wiggins <jayelle wrote:This was featured in this Sunday's

Parade magazine (inserted

into many newspapers across America.) It's supposed to

accompany beef. I find that it also tastes good with grilled

eggplant...and by itself...and as I had it today, rolled up in a

warm low-carb tortilla with a couple slices of provolone cheese!

 

Enjoy!

 

Blessed be,

Jayelle

 

 

May 16, 2004

 

 

 

 

 

 

 

• Stuffed Cheeseburger

• Gooey Orange Glazed Beef

• Andrew Engle's Roquefort On An Iceberg Wedge

• Grilled T-Bone

• A Perfect Flank Steak

• Confetti Chopped Salad

 

 

Stuffed Cheeseburger

 

This tasty, juicy burger is so satisfying, who needs a bun?

 

1 pound ground chuck or ground round

1 tablespoon grated onion

1 teaspoon ketchup

1 teaspoon Worcestershire sauce

1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

4 small cubes Danish blue cheese

4 hamburger buns (optional), for serving

Boston lettuce leaves (optional), for serving

Sliced red onion (optional), for serving

Sliced ripe tomato (optional), for serving

 

1. Lightly toss the meat in a bowl with the onion, ketchup,

Worcestershire sauce and thyme. Season with salt and pepper.

 

2. Form 4 large patties, about 3 inches in diameter and 11/2

inches thick. To stuff, remove some meat from the top half of

each patty and place a cheese cube in the center. Replace the

meat and flatten slightly. Refrigerate, covered, for 15 to 20

minutes.

 

3. Prepare hot coals for grilling. Brush grill with oil. Grill

the burgers 3 inches from the heat, about 4 minutes per side for

medium-rare meat. Serve immediately on buns, if desired, with

garnishes.

 

Serves 4. Per serving (without bun or garnishes): 260 calories,

1g carbohydrate, 27g protein, 15g fat, 55mg cholesterol.

 

 

Gooey Orange Glazed Beef

 

Fillet of beef has less fat than other steaks. Therefore, I

always serve it rare. Grill it a bit longer if you prefer.

 

Glaze:

1/2 cup diced (1/4 inch) onion

2 tablespoons olive oil

1 tablespoon finely minced garlic

2 1/2 cups fresh orange juice

1/2 cup unsulphured molasses

1/4 cup dark rum

Salt and freshly ground black pepper, to taste

 

2 fillets of beef (2 pounds each)

2 tablespoons olive oil

 

 

1. Prepare the glaze ahead of time: Wilt the onion in the oil

over low heat in a heavy saucepan until softened, about 5

minutes. Add the garlic and cook 3 minutes longer.

 

2. Stir in the orange juice, molasses and rum. Season with salt

and pepper. Bring to a boil, reduce heat to medium and simmer

until the mixture is reduced to 11/2 cups, about 15 minutes.

Cool to room temperature.

 

3. Brush the fillets with the olive oil and season with salt and

pepper. Grill for 5 minutes on one side. Using tongs, turn the

meat; brush the glaze on the top and sides. Grill for another 5

minutes for medium-rare meat. Turn and grill the meat on the

sides to brown for 1 to 2 minutes, brushing all over with the

glaze. Let the meat rest for 5 to 10 minutes before slicing

1/2-inch thick.

 

Serves 8. Per serving: 410 calories, 19g carbohydrate, 39g

protein, 18g fat, 115mg cholesterol.

 

 

Andrew Engle's Roquefort On An Iceberg Wedge

 

This simple yet delicious side comes to us from Andrew Engle,

chef at The Laundry, a fabulous restaurant in East Hampton, N.Y.

 

For the Roquefort Dressing:

1 cup nonfat yogurt

1/2 cup mayonnaise

1 medium-sized shallot, peeled and chopped

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

1/4 teaspoon coarsely ground black pepper, to taste

3 ounces crumbled French Roquefort

 

2 heads iceberg lettuce, cleaned and cut into 4 wedges each

1 or 2 red onions, halved lengthwise and thinly slivered, for

garnish

8 slices ripe beefsteak tomato, for garnish

16 slices crisp bacon, for garnish

2 tablespoons snipped fresh chives, for garnish

 

1. In a bowl, combine all dressing ingredients except the

cheese. Crumble in the Roquefort; fold together. Store, covered,

in the refrigerator. Let dressing come to room temperature

before using. Makes 2 cups.

 

2. Place lettuce wedges on 4 salad plates. Dollop each with 2

tablespoons of dressing (more, if desired). Surround each wedge

with the garnishes and sprinkle with chives.

 

Serves 8. Per serving: 170 calories, 8g carbohydrate, 8g

protein, 13g fat, 20mg cholesterol.

 

 

Grilled T-Bone

 

T-bone steaks are a real treat on the home grill, because they

give you lots of bang for the buck: The long part of the " T "

divides an oval tenderloin from a top loin, so you can separate

them and get two steaks in one. The bonus: A meaty bone to

savor.

 

4 T-bone steaks, cut 1 1/4 inches thick (about 1 1/2 pounds)

Steak sauce, for serving

Confetti Chopped Salad

 

Grill the T-bones over hot coals, 3 inches from the heat source,

for 3 minutes on the first side. Turn and grill for 5 minutes

longer on the second side for medium-rare meat, or to desired

doneness. Let the steaks rest for 5 to 10 minutes before

slicing. Remove the meat from the bone, then slice it 1/2-inch

thick. Serve with your favorite steak sauce and Confetti Chopped

Salad.

 

Serves 4. Per serving (without sauce or salad): 250 calories, no

carbohydrate, 24g protein, 16g fat, 60mg cholesterol.

 

 

A Perfect Flank Steak

 

The flank is a very thin steak. Watch the grilling time

carefully so the meat doesn't overcook.

 

Marinade:

1/2 cup dry red wine

1/2 cup soy sauce

4 large cloves of garlic, peeled and smashed

1/4 cup chopped flat-leaf parsley

Coarsely ground black pepper, to taste

 

1 flank steak (about 1 1/4 to 1 1/2 pounds)

 

1. Combine the marinade ingredients in a nonreactive bowl. Add

the flank steak and coat it well with the marinade.

 

2. Marinate the flank steak for about 8 hours, turning twice.

Remove from the marinade and pat dry.

 

3. Grill the steak over high heat, 3 inches from the heat

source, for 4 minutes per side for medium-rare meat. Remove to a

cutting board and let rest for 10 minutes before slicing.

 

4. To serve, slice thinly on the diagonal and arrange on a board

or platter.

 

Serves 4. Per serving: 200 calories, 1g carbohydrate, 29g

protein, 8g fat, 55mg cholesterol.

 

 

Confetti Chopped Salad

 

This colorful, healthful salad is the perfect accompaniment for

any of these beef dishes.

 

1 red bell pepper, seeded and cut into 1/2-inch dice

1 yellow bell pepper, seeded and cut into 1/2-inch dice

1 green bell pepper, seeded and cut into 1/2-inch dice

1 ripe tomato, seeded and cut into 1/2-inch dice

1 small zucchini, cut into 1/4-inch dice

1/2 hothouse (seedless) cucumber, unpeeled, cut into 1/2-inch

dice

2 tablespoons chopped fresh flat-leaf parsley

2 scallions (3 inches of green left on), thinly sliced on the

diagonal

2 tablespoons olive oil

1 tablespoon red-wine vinegar

1/2 teaspoon sugar

Salt and freshly ground black pepper, to taste

1 ripe avocado, cut into 1/4-inch dice and tossed with 1

tablespoon of fresh lemon juice, for garnish

 

1. Combine the diced peppers, tomato, zucchini and cucumber, the

chopped parsley and the sliced scallions in a bowl.

 

2. Whisk together the olive oil, vinegar, sugar, salt and pepper

in a small bowl. Pour over the salad and toss well. Adjust the

seasonings. Just before serving, sprinkle the salad with the

diced avocado.

 

Serves 6. Per serving: 120 calories, 9g carbohydrate, 2g

protein, 10g fat, no cholesterol.

 

" I distrust those people who know so well what God wants them to

do because I notice it always coincides with their own

desires. " --Susan B. Anthony

 

http://www.livejournal.com/~princesswitch

 

 

 

 

 

 

 

Domains - Claim yours for only $14.70/year

 

 

[Guest guest]

, reptile grrl

<reptilegoddess> wrote:

> Aren't meat recipes verboten here? I know that I was pretty upset

to open this and see FOUR ways to justify the murder of a cow. This

isn't the sort of thing I want in my mailbox.

 

Did you see the follow-up post I wrote? I should have been much more

careful--I only wanted to c/p *part* of the article, a very small

part. However, it was nothing more than a mistake. If the moderator

wants to remove that first post, I'm all for it.

 

Blessed be,

Jayelle

[Guest guest]

, " Jayelle Wiggins "

<jayelle@u...> wrote:

> Did you see the follow-up post I wrote? I should have been much

more

> careful--I only wanted to c/p *part* of the article, a very small

> part. However, it was nothing more than a mistake. If the

moderator

> wants to remove that first post, I'm all for it.

 

Hey! I realized that *I* could take care of it! Wish I'd done it

earlier. Now I will let someone else talk tonight.

 

Blessed be,

Jayelle

[Guest guest]

No, I didn't receive a follow-up post. Thanks.

 

Jayelle Wiggins <jayelle wrote:--- In

, reptile grrl

<reptilegoddess> wrote:

> Aren't meat recipes verboten here? I know that I was pretty upset

to open this and see FOUR ways to justify the murder of a cow. This

isn't the sort of thing I want in my mailbox.

 

Did you see the follow-up post I wrote? I should have been much more

careful--I only wanted to c/p *part* of the article, a very small

part. However, it was nothing more than a mistake. If the moderator

wants to remove that first post, I'm all for it.

 

Blessed be,

Jayelle