RECIPE TITLE "Barbecued
skirt steak marinated in lime" Author: Celine
- 3 lb
- 2 large yellow onions;
- 2 Tbsp vegetable oil;
- 16 whole-wheat
- 2 cups grated cheese;
- 3 cups guacamole;
- 1 cup lime juice;
- 1 Tbsp ground black pepper;
- 2 Tbsp garlic, minced;
PICO DE GALLO:
- 1/2 cup fresh cilantro, chopped;
- 2 scallions, chopped (green onions);
large tomatoes, chopped;
- 1 tsp garlic, minced.
(1) Combine marinade
ingredients in a large glass bak- ing dish.
(2) Peel the fatty membrane from both sides of the skirt steak. This requires
a very sharp knife. Add meat to marinade and marinate for at least 4 hours,
preferably overnight. Keep it in the refri- gerator if you marinate overnight.
(3) Make the pico de gallo: combine all of the ingredients in a small serving
(4) Slice the yellow onions into 1/4-inch slices, and cut each slice into
a semicircle. Grill the meat until it is cooked slightly less than the way
you like it. Meanwhile, saut' the onions in the oil until they are soft.
Use a large frying pan that will have enough room for the meat later.
(5) After removing the meat from the grill, slice it into strips that are
cut across the grain. The strips should be 3-4 inches long and 1/4 inch
thick. Add the strips to the onions in the pan, and fry for another minute
(6) Place on the table the pan full of meat, the bowl of pico de gallo,
a basket with the tortillas, a bowl with the guacamole, and a bowl with
the grated cheese. You may wish to provide picante sauce in addition.
(7) Each person makes her own fajita by taking a tor- tilla, spooning some
of the meat onto it, then adding her choice of each of the other ingredients
in whatever combination she wants.
|Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouse
You’ve dreamed about it all week: the prime porterhouse patiently waiting in your butcher’s case for you to bring home wrapped in brown paper. You can’t wait to fire up the grill, season the well-marbled red meat, and slap it over the hot coals. You can hear the sizzle as it cooks, smell the tantalizing aroma; you can practically taste the perfectly seared, juicy steak. You never intend to overcook it, but sometimes you do, ruining a thick, expensive steak.
Never fear. Morton’s, The Steakhouse shares the secrets that have made its name synonymous with fine steakhouse dining for twenty-seven years to ensure that the home cook’s steak turns out exactly as he imagines it. Morton’s Steak Bible offers indispensable tips, steakhouse lore, and more than 100 irresistible recipes perfect for meat lovers, grillers, and fans of their seventy restaurants worldwide.
Before divulging Morton’s recipes for every cut from filet mignon and T-bone to skirt steak and ground sirloin, Morton’s Steak Bible starts at the very beginning, providing excellent tips on how to cook like a steakhouse: what to look for when selecting meat, how to cook it on a grill or under a broiler, and of course, how to time your masterpiece to perfection. There are also “Celebrity Clips” sprinkled throughout, amusing anecdotes about visits to Morton’s by its most famous guests, including Frank Sinatra, Tiger Woods, Queen Latifah, and Jackie Gleason.
In addition to world-famous steak recipes, Morton’s Steak Bible includes chapters featuring everything you’ll need to round out your table, such as the Key Lime Mortini and Smoked Salmon Pinwheels in “Cocktails and the Food We Eat with Them”; Salad Niçoise with Pan-Seared Tuna and Velvet Lobster Bisque in “Salads and Soups”; Baked Lemon-Oregano Chicken and Lamb Chops with Baked Apples in “Other Steakhouse Favorites”; Creamed Spinach and Hash Brown Potatoes in “Side Dishes”; and Morton’s legendary Hot Chocolate Cake and Upside-Down Apple Pie in “Desserts.”
With 3.3 million guests dining at its upscale restaurants throughout the United States, Canada, and Asia every year, Morton’s has clearly earned its place as the authority on all things steak. Beautifully illustrated throughout with vibrant full-color photographs, Morton’s Steak Bible is the definitive guide to steakhouse fare and will instantly become a coveted addition to the home of any meat lover or grilling aficionado.
|Steak Lover's Cookbook
When Bill Rice, a food writer for the Chicago Tribune, talks about steak, the writing is surprisingly hard to follow. This may be due, in part, to the fussy layout in this Steak Lover's Cookbook. The publisher often crams sentences together with barely space for a period between them. But when Rice gets past "uptown" and "downtown" cuts of steak, simply defined as more and less costly choices, and moves on to recipes, the book catches fire. Steak Broiled in a Salt Crust, and Sliced T-bone with Asian-Flavored Watercress are creative yet sensible ways to do more than just grill a steak. Rice includes a roundup of steak houses all over the United States. Knowledgeable about wines, he provides selections to accompany every dish. Beyond meat, look for super accompaniments. Don't miss Rice's method for searing a porterhouse steak to a crust at home, not easy when your broiler does not reach up to the 800 F heat chefs in most restaurants can command.
|The New Steak: Recipes for a Range of Cuts plus Savory Sides
Steak is synonymous with big flavor, but home cooks often dismiss it as "eating out" food on account of the expense and care it takes to prepare the perfect tenderloin or strip. In this substantive take on steak entrées, Cree LeFavour shares convenient recipes for all-American, bistro, Far East, and Latin meals that are big on taste, convenience, and value. Using fresh ingredients and a variety of methods--sautéing, roasting, broiling, grilling, braising, and wok-frying--these recipes teach novices as well as experienced cooks how to cook steaks well.
|The Palm Restaurant Cookbook
It's a classic steakhouse, a superb Italian-American restaurant, a power-lunch mainstay, and the oldest family-owned, white-tablecloth restaurant group in the country, with 28 locations in 24 cities-each one administered by third-generation descendants of the original owners. Now, finally, everyone can learn the cooking technique that makes Palm steaks and chops so delectably juicy. In over 125 recipes, the secrets behind some of the Palm's most requested dishes are revealed by executive chef Tony Tammero, with recipes for Steak à la Stone, Monday Night Salad, Veal Martini, Clams Oreganato, Spaghetti Carbonara, Gigi Salad, and quite possibly the best creamed spinach on the planet. Because each dish at the Palm has a story behind it, this is a cookbook filled with real-life stories, celebrity anecdotes, vivid characters, and the very special flavor of a restaurant that has prospered while remaining true to the original owners' credo: "Exceed the customer's expectation, and treat everyone who walks through our door as if they are family." More info
|Neiman Marcus Cookbook
For nearly a century, Neiman Marcus has epitomized luxury—urbane merchandise in an elegant ambience. Neiman Marcus is also famous for the extraordinary food it serves at its restaurants and cafés across the country. Now, at long last, the renowned institution shares more than fifty years’ worth of legendary dishes in this lavishly illustrated cookbook.
From the flagship store in Dallas, featuring the Zodiac Restaurant, to its landmark Rotunda restaurant overlooking Union Square in San Francisco and its newest restaurant, Mariposa, in Coral Gables, Florida, there are forty-two Neiman Marcus restaurants in stores across the country. The first one opened in 1953, and in the last half century Neiman Marcus has become almost as well known for its fresh and delicious cuisine as it is for its fashion.
Neiman Marcus Cookbook will delight the store’s loyal fans and food connoisseurs alike, with more than 160 delectable recipes. The exquisite dishes range from simple soups and salads such as Summer Tomato Soup with Basil and Ricotta and Mediterranean Fattoush Salad to more ambitious entrées like Burnt Honey-Orange Chicken and Soy-Glazed Farm-Raised Trout. Longtime fans will be delighted to find recipes for Neiman Marcus’s famous Strawberry Butter, Mandarin Orange Soufflé Salad, Popovers, and Chicken Salad—not to mention their legendary Chocolate Chip Cookie. More info
|Morton's The Cookbook: 100 Steakhouse Recipes for Every Kitchen
Drawing from the spirit of the menus at Morton’s original Chicago location and their eighty other restaurants around the country and the world, Morton's the Cookbook includes familiar and delicious American steakhouse fare accentuated by the flavors picked up as the restaurant has grown to span the globe.
The expert on steak, Morton’s shares its wealth of information on how to cook your steak to perfection in enticing recipes such as New York Strip Roast with Three Peppercorn Sauce and Bone-in Ribeye with Rancher’s Rub. Complete your meal at home with recipes for delicious appetizers and classic steakhouse sides, such as Five-Onion Soup, Maine Lobster and Avocado Salad, and Blue-Cheese French Fries. Tempting desserts round out this bold collection of delectable recipes.
Beautifully illustrated throughout with full-color photographs and featuring 100 tantalizing recipes, Morton’s the Cookbook brings Morton’s exceptional fare to your home every day.