Beef Tataki with Ponzu Sauce Recipe

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RECIPE INGREDIENTS For the Beef: 2-pound whole, trimmed beef tenderloin (filet), chilled 1 tablespoon vegetable oil 2 tablespoons sweet soy sauce (optional, available at Asian markets) 1/4 teaspoon freshly ground black pepper 1/3 cup low-sodium soy sauce 1/4 cup mirin (sweet Japanese cooking wine) or sherry 3 green onions, white and light green parts only, thinly sliced 2 large cloves garlic, thinly sliced Zest of 1 lemon, removed in strips with a vegetable peeler For the Ponzu Sauce: 4 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 1 1/2 tablespoons turbinado, raw, or brown sugar 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 1 teaspoon ginger juice (see Note) 2 tablespoon very finely snipped fresh chives

RECIPE METHOD

FOR THE BEEF: Preheat the oven to 500 degrees F. Be sure to let it reach its temperature before roasting the beef. Rub all sides of the beef with the vegetable oil, then rub in the soy sauce, if using, and season with the pepper. Place on a rack over a roasting pan and sear in the hot oven for 15 minutes. The internal temperature, in the very center, should be 115 degrees F. Immediately transfer the roasting rack to a tray (to catch the juices; do not keep over the roasting pan or the beef will continue to cook).

Set in a cool place to stop the cooking as quickly as possible. In a heavy-duty resealable plastic bag large enough to hold the beef, combine the soy sauce, mirin, green onions, garlic, and lemon zest. As soon as the beef is cool enough to handle, transfer to the bag and refrigerate for at least 6 hours and up to 24 hours, turning over occasionally.

TO MAKE THE PONZU SAUCE: In a bowl, whisk together the soy sauce, vinegar, sugar, lemon and lime juices, and ginger juice. Keep whisking until the sugar dissolves.

About 45 minutes before you plan to serve, place the bag in the freezer (this will firm the beef and make it easier to cut even slices). After 20 minutes, remove the beef from the bag and discard the marinade. Slice crosswise with a very sharp knife into 1/4-inch slices, keeping them to an even thickness if possible. Fan the slices, overlapping, on a platter and let stand for 10 minutes. Drizzle with the Ponzu sauce and serve.

NOTE: To make 1 teaspoon ginger juice, grate a 1-inch piece of peeled, fresh ginger on a ceramic ginger grater set over a plate. Transfer the grated ginger and any juice on the plate to a small, fine-meshed strainer and press down on the ginger pulp to extract all its juice.

Beef Satays Recipe

RECIPE INGREDIENTS 2 pound rump or boneless sirloin steak 1 quantity Satay Sauce (see recipe) 1/2 cup water Grated rind and juice of 1/2 lemon 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1 tablespoon soy sauce Sliced cucumber Raw onion rings

RECIPE METHOD

Trim steak and cut into 3/4 inch cubes. In a large bowl, mix 1/2 cup of the Satay Sauce with the water, lemon rind and juice, coriander, cumin and soy sauce. Add beef cubes and stir well to coat. Cover and leave at room temperature 1 hour, or refrigerate for several hours until required. Soak 18 bamboo satay sticks in hot water for 1-2 hours.

When required for cooking, thread 5-6 beef cubes close together towards one end of satay sticks, leaving a section of stick free of meat. Place over direct heat and barbecue for 8-10 minutes, searing first on high heat. Complete cooking over medium heat, basting occasionally with marinade. Serve immediately on a bed of sliced cucumber and onion rings with remainder of Satay Sauce and a bowl of boiled rice served separately if desired.

Beef Satay with Peanut Dipping Sauce Recipe

RECIPE INGREDIENTS 1 beef tri-tip roast (2 1/2-3 lbs.), cut against the grain in 1/4 inch slices For the Marinade: 1/4 cup soy sauce 1/4 cup rice wine vinegar 1/4 cup freshly grated ginger 3 cloves garlic 1/2 cup chopped cilantro 1 tablespoon salt 1 teaspoon freshly ground black pepper 1 tablespoon Dijon mustard 1 cup peanut oil For the Peanut Dipping Sauce: 1 1/2 cups creamy peanut butter 3/4 cup soy sauce 1/2 cup cilantro, chopped 2 tablespoons ginger, grated 2 teaspoons garlic, minced 1 tablespoon sesame oil 3/4 cup peanut oil 1/2 cup rice wine vinegar

RECIPE METHOD

FOR THE BEEF SATAY AND MARINADE: Thread sliced roast onto skewers.

Place all marinade ingredients, except peanut oil, in bowl of food processor. Process until smooth.

Through food chute, slowly drizzle peanut oil in a slow steady steam, while processing, until all oil is incorporated.

Place skewers of beef into marinade and refrigerate 2-4 hours.

Remove beef from marinade and discard marinade. Grill over medium-hot coals to desired doneness, turning once.

FOR THE PEANUT DIPPING SAUCE: Place all ingredients in bowl of food processor. Process until smooth.

Beef and Bean Chimichangas Recipe

RECIPE INGREDIENTS For the Roulades: 2 pounds sirloin of beef, sliced into 1/2-inch-thick slices about 9 x 4 inches Freshly ground black pepper to taste 3 medium cloves garlic. Minced 1/2 pound Westphalian or Black Forest ham, thinly sliced to fit over the sirloin slices 25-30 basil leaves, washed and dried 1 tablespoon vegetable oil 1 tablespoon unsalted butter For the Sauce: 2 tablespoons sugar 2 tablespoons unsalted butter 2 cups Riesling or other white wine 1/2 cup raisins 1/2 cup heavy cream 1 teaspoon arrowroot dissolved in 1 TB water 1/4 teaspoon kosher salt Pinch of freshly ground black pepper 1/8 teaspoon freshly grated nutmeg

RECIPE METHOD

TO PREPARE THE ROULADES: On a clean work surface, lay a slice of the beef with a long edge facing you. Season each slice of the meat with salt, pepper, and the garlic. Cover the beef with pieces of ham (cut the ham to cover the meat evenly). Lay 3 or 4 basil leaves on top. Roll the beef up to make a long, tight package. Slice the roulade into pieces about 3 inches long. Secure each roulade closed with a toothpick. Repeat this with the rest of the beef. Set the roulades aside while you make the sauce. The roulades can be made a day ahead and refrigerated until ready to cook.

TO MAKE THE SAUCE: In a saucepan over medium-high heat, whisk the sugar and butter together, then cook, undisturbed, until the sugar begins to caramelize to a light toffee color. Remove the pan from the heat and carefully add the wine; when you add the liquid the sugar will splatter at first and then solidify. Return the pan to the heat and stir the sauce until the sugar liquefies. This will take about 5 to 7 minutes. Add the raisins and simmer until the wine reduces by about a third. Add the cream to the sauce and bring the sauce to a boil. Boil for about 1 minute. Season with salt, pepper, and nutmeg. Set aside while you cook the roulades.

TO COOK THE ROULADES: Heat a large skillet, add the oil and butter and, when the foam begins to subside, add the roulades to the pan. Don't overcrowd the pan or the roulades won't brown. If necessary, cook the beef in batches. Brown the roulades over high heat on all sides, about 5 minutes. Transfer the cooked roulades to a warmed platter and remove the toothpicks. Add the sauce to the skillet. Increase the heat to high and scrape the bottom of the pan with a wooden spoon to collect any browned bits. Serve the roulades with the sauce on top.

Beef and Bean Chimichangas Recipe

RECIPE INGREDIENTS 1 pound ground beef 2 tablespoons Crisco Oil 1 medium onion, chopped 2 cloves garlic, minced 1 small red bell pepper, diced 1 can (16 ounces) whole tomatoes, drained and chopped 1/3 cup salsa sauce 1 1/2 teaspoons chili powder 3/4 teaspoon ground coriander 1/2 teaspoon ground thyme 1/2 teaspoon salt 1/8 teaspoon cayenne 1/8 teaspoon ground cumin 1 cup refried beans 1 cup cooked black beans Six 8-inch flour tortillas Crisco Oil for frying 3/4 cup shredded Monterey Jack cheese Shredded iceburg lettuce (optional) Additional salsa (optional) Guacamole (optional) Sour Cream (optional)

RECIPE METHOD

Place ground beef in medium skillet. Brown over medium-high heat. Drain. Remove beef from skillet; set aside.

Place 2 tablespoons Crisco Oil in medium skillet. Add onion and garlic and red bell pepper. Sauté over moderate heat until onion is tender. Stir in ground beef, tomatoes, salsa sauce, chili powder, coriander, thyme, salt, cayenne and cumin. Cook over medium-low heat, stirring occasionally, 10 to 15 minutes, or until mixture is thickened. Remove from heat. Stir in refried beans and black beans.

Place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla to center over beef mixture. Fold ends toward center; secure with wooden pick. Chill 15 minutes. Heat 2 inches Crisco Oil in deep-fryer or large saucepan to 375 degrees F.

Fry 1 or 2 chimichangas at a time 1 1/2 to 2 minutes, or until golden brown. Drain on paper towels. Sprinkle top of each chimichanga with 2 tablespoons Monterey Jack cheese. Serve immediately on a bed of shredded iceberg lettuce with salsa, guacamole and sour cream, if desired.