Panang Beef With Fragrant Thai Basil

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 400 ml coconut milk
• 1 tablespoon red curry paste
• 2 tablespoons crunchy peanut butter
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 600 g rump steak (sliced into thin strips)
• 1 cup thai basil

Recipe

• 1 heat 1/4 cup of the thick cream from the top of the coconut milk over high heat for 5 minutes, stirring often, until the cream bubbles. to separate, pour the milk into a jar and allow to sit for 2-3 hours or until you can see two distinct layers.
• 2 add curry paste and cook for 2-3 minutes stirring constantly until well combined.
• 3 add peanut butter, fish sauce and brown sugar and cook for 2-3 minutes, stirring constantly. add remaining coconut milk.
• 4 when the mixture boils, add rump steak, cover and cook over medium heat for 5 minutes, stirring a few times.
• 5 stir through basil leaves.
• 6 serve with steamed jasmine rice and top with extra basil leaves and shredded red chilie and lime leaf, if desired.

Hungarian Goulash

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 lbs round steaks, cut into 1/2 inch cubes
• 1 cup chopped onion
• 1 clove garlic
• 1 tablespoon flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon paprika
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1 (12 ounce) can tomatoes
• 1 cup sour cream (light sour cream is fine)
• 1 package wide egg noodles

Recipe

• 1 put steak cubes, onion, and garlic in crock-pot.
• 2 stir in flour and mix to coat steak cubes.
• 3 add all remaining ingredients except sour cream.
• 4 stir well.
• 5 cover and cook on low 7-10 hours.
• 6 add sour cream 30 minutes before serving.
• 7 cook noodles.
• 8 serve goulash on top of noodles.

Oaxacan Marinated Grilled Flank Steak

Total Time: 48 hrs 10 mins Preparation Time: 48 hrs Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 dried ancho chiles, stems and seeds removed
• 2 serrano chilies, stems and seeds removed
• 6 fresh garlic cloves
• 1/2 bunch fresh cilantro
• 1 tablespoon dried mexican oregano
• 1 tablespoon ground cumin
• 1 tablespoon cinnamon
• 1 teaspoon fresh black pepper
• 1/2 cup soy sauce
• 1/4 cup olive oil
• 2 fresh limes, juice of
• 3 lbs fresh flank steaks, cut into thirds

Recipe

• 1 in a medium saucepan, boil 4 cups of water. place anchos into boiling water and cover, turn off heat. let stand and steep for 15 minutes or until chiles are soft. strain the chiles and reserve the chile water.
• 2 into a blender, add the ancho chiles, serranos, garlic, cilantro, oregano, cumin, cinnamon, black pepper, soy sauce, olive oil and lime juice. blend on medium speed until a paste forms. if this mixture is too thick, add some of the reserved chile water.
• 3 put the flank steak and the ancho marinade into a large bowl. thoroughly coat the beef on all sides, mixing with your hands if necessary. cover bowl with plastic wrap and tin foil. let beef marinate in your refrigerator for 2 to 5 days. (the longer you let it marinate, the stronger the flavors will be.).
• 4 grill and cook the flank steak to your liking over a charcoal or mesquite fire.
• 5 when done, slice the meat thinly, cutting across the grain of the meat. place meat on serving platter. garnish with sprigs of fresh cilantro.

Peach Pineapple Pepper Salsa

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 3 bell peppers, seeded and chopped (i used 1 red, 1 yellow and 1 orange)
• 4 medium peaches, peeled and chopped (just slice around the pit, a little bit of the red part isn't going to hurt anything)
• 1 (16 ounce) can pineapple chunks, chopped (of course fresh would be better, but i'm cleaning out the pantry)
• 2 scallions, trimmed and chopped
• 1 teaspoon red pepper, flake
• 2 limes (just the juice)
• 1/4 cup honey
• 3 tablespoons extra virgin olive oil
• salt (to taste)

Recipe

• 1 1. combine all the ingredients, toss well, but gently to coat, cover and chill at least 30 minutes. a couple of hours would be even better.
• 2 2. we spooned it over mahi and couscous, but it would go with chicken, lamb, steak, vegetarian meals, rice∑ i can‚t think of much that this wouldn‚t be great with.

Haraimi - Libyan Spicy Friday Night Fish

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 fish steaks
• 1 garlic clove, crushed
• 1/2 teaspoon harissa (alternate to kamoon hoot)
• 60 g tomato puree
• 250 ml passata (tomato juice)
• 1 onion, chopped
• 1 lemon, juice of
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 250 ml water
• freshly-chopped coriander and lemon wedge, to serve

Recipe

• 1 combine half the garlic, kammon hoot, salt and lemon juice together in a bowl.
• 2 add the fish and toss to coat then cover and set aside to marinate for 10 minutes.
• 3 meanwhile, heat the olive oil in a pan and use to fry the onion and remaining garlic until golden brown (about 12 minutes).
• 4 add the tomato purée and passata and simmer for about 8 minutes then add the marinated fish and their marinade along with the water.
• 5 bring to a simmer then cook on low heat for about 15 minutes, or until the fish is cooked through and flakes easily with a fork.
• 6 transfer the fish to a warmed serving plate and garnish with coriander and lemon wedges. pour the sauce into a bowl and serve on the side.
• 7 read more at celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-haraimi.
• 8 copyright © celtnet.

Margarita Grilled Tuna & Black Bean Salad Tortilla Bowls

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 4 tuna steaks
• 1 1/4 cups margarita mix with tequila (minus 1 tablespoon for the beans)
• salt
• pepper
• 4 flour tortillas (i use the smaller ones, or just buy the premade tortilla bowls)
• 1 medium onion, cut in quarters and thin sliced
• 1/2 head iceberg lettuce, shredded
• 2 cups monterey jack pepper cheese (or your favorite brand shredded)
• black olives, sliced
• 2 avocados, sliced
• 2 (15 ounce) cans black beans (rinsed and drained)
• 1 small onion, chopped fine
• 1 -2 tablespoon garlic, minced (more or less to taste)
• 1 tablespoon salsa
• 1 chipoltes in adobo sauce, diced fine
• 1/2 lime, juiced
• 1 tablespoon margarita mix
• 1 tablespoon cumin
• 1 tablespoon olive oil
• salt
• pepper
• 8 ounces sour cream
• 1/2 chipotle chile in adobo, minced
• 1/2 lime, juiced
• 1 tablespoon fresh cilantro, minced fine

Recipe

• 1 marinade -- marinate the tuna steaks. add the tuna in a large baggie with the margarita mix (minus 1 tablespoon for the beans). let marinate 1-2 hours, no longer.
• 2 tortilla bowls -- make the tortilla bowls. preheat a oven to 375 degrees. make sure the shelf is in the middle. spray a oven proof stainles or glass bowl with a non stick spray. push the tortilla in the bowl and bake on a cookie sheet for 15-20 until golden brown, remove and let cool 5-10 minutes. it will crisp up. also many grocery stores and specialty markets also carry the pre-made bowls. old el paso and taco bell are 2 brands that make them.
• 3 beans -- add the olive oil to a small saute pan on medium heat. add the garlic and onion and cook 3-4 minutes until tender. then add the beans, salsa, chipotle, lime juice, margarita mix and cumin and continue to cook on medium heat for about 5 minutes. season with salt and pepper if necessary and cook on low another 5 minutes. these are good made ahead and then just reheated when ready to use.
• 4 sour cream sauce -- mix the sour cream, chipotle, lime juice and cilantro together and refrigerate until ready to use.
• 5 salad -- prepare your lettuce, onions and avocado and set to the side.
• 6 tuna -- remove from the marinade and season with salt and pepper. the tuna is best on an outside grill, but it also can be done on a inside grill pan, or just saute pan, just a little olive oil on the pan or spray with a non stick spray and grill on high heat until you get nice grill marks. you want the tuna medium to medium rare, so just 3-4 minutes on the first side and even less on the second side. your cooking time will depend on the thickness of your tuna steaks. remove from the pan and cover with foil as you make the salad.
• 7 salad -- take one of your salad bowls and fill the bottom with some of the shredded lettuce, onion slices; then the beans, cheese, a little more lettuce. top with the sliced tuna and avocado slices. finish by garnishing with the olives and sour cream sauce. enjoy!

Pan-seared Tuna With Avocado

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 24 ounces sushi-quality tuna
• 2 ripe avocados
• kosher salt
• ground black pepper
• 2 cups chopped cilantro
• 1 jalapeno
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic clove
• 1/4 cup fresh lime juice
• 1/4 cup low sodium soy sauce
• 1/4 teaspoon sugar
• 1/4 cup olive oil
• kosher salt
• ground black pepper

Recipe

• 1 combine all the ingredients except the tuna and avocados in a bowl, and stir. this is your vinaigrette.
• 2 divide the tuna into four six ounce blocks, and season with salt and pepper.
• 3 coat a skillet with olive oil on medium-high heat, and heat.
• 4 put the tuna steaks in the hot oil, and sear on each side for 1 minute to form a crust with the salt and pepper.
• 5 pour half the vinaigrette into the pan, and coat the fish.
• 6 remove the fish from the pan. top the fish with sliced avocado, and drizzle the rest of the vinaigrette over it all.