Kitchen Guy

Video: Grilled Carne Asada

Posted by Chef Jim on May 27, 2009  |  Comments Off

Click to Play

<!– /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:”"; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:”Times New Roman”; mso-fareast-font-family:”Times New Roman”;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} –>

Grilled Carne Asada

3 Tbsp. canola oil

1 red bell pepper, julienne sliced
1 green bell pepper, julienne sliced

2 large onions, thinly sliced
1 1/2 lbs. flank steak

1/2 Tbsp. coarse salt
1 tsp. cumin

1 tsp. dried oregano (Mexican if you have it)

1 bay leaf, crumbled

1 garlic clove, minced

1 lemon, juiced
1 lime, juiced

12 flour tortillas

1 cup salsa

2 small avocados, sliced

2 cups Monterrey Jack cheese, shredded

1/2 cup cilantro

Trim any fat from meat and score the meat. In a small bowl, combine salt, cumin, oregano, and bay leaf. Rub mixture into both sides of flank steak. Rub in the garlic. Pound the meat, gently at first, then working seasonings into meat. Place meat in a shallow dish. Squeeze the citrus juices over both sides, and refrigerate.

Sauté bell peppers and onions in vegetable oil over medium high heat until tender and beginning to brown. Heat tortillas covered in a low oven. Grill the meat until it is medium. Serve on top of tortillas with salsa, cheese, cilantro and sliced avocado.

Video: Pastitsio – Greek Casserole the Easy Way

Posted by Chef Jim on May 19, 2009  |  Comments Off

<!– /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:”"; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:”Times New Roman”; mso-fareast-font-family:”Times New Roman”;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} –>

Pastitsio (Greek Pasta Casserole)

3/4 lb. ground beef

1 medium onion, diced

3 Tbsp. olive oil

1 14-1/2 oz. can diced tomatoes

1/4 tsp. cinnamon

1/4 tsp. nutmeg

Salt and pepper

2 Tbsp. flour

1 1/2 cups milk

1/4 tsp. white pepper

2 large eggs

1/2 lb. large elbow macaroni, cooked

1 cup grated Parmesan cheese

Preheat the oven to 350 degrees.

Meat sauce: Brown ground beef and onions in a large skillet over medium-high heat with 1 tablespoon of olive oil. Chop and add tomatoes with their juice, cinnamon, nutmeg, 3/4 teaspoon of salt, and black pepper. Simmer uncovered for 15 minutes.

Egg Sauce: In a small saucepan heat the remaining 2 tablespoons of olive oil over medium heat, add flour and cook, stirring, for 1 minute. Whisk in hot milk and continue whisking until the mixture comes to a boil then lower heat and simmer for 2 minutes, stirring occasionally. Season with 1/2 tsp salt and 1/4 tsp white pepper. Let cool a bit, and then stir in the 2 eggs.

Place half of the macaroni in the bottom of a glass baking dish and top with meat sauce. Top with half of the cheese, then the rest of the macaroni. Pour the egg sauce over the macaroni and top with the remaining Parmesan. Bake, uncovered, in 350-degree oven for 30 to 40 minutes, until casserole is lightly browned.

Video: Curry-Basted Shrimp

Posted by Chef Jim on May 13, 2009  |  Comments Off

Click to Play

Curry Basted Shrimp – Serves 4

16 large raw shrimp, peeled and deveined
2 Tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. white pepper
1/2 cup unsalted butter, melted
2 tsp. curry powder (your choice of hot or sweet)
1/4 cup chopped peanuts
1/4 cup raisins
1/4 cup toasted coconut
8 wooden skewers

Peel and devein shrimp. Rinse well and pat dry. Arrange shrimp on skewers, placing one skewer through the thickest part and one skewer at the opposite end. This will prevent the shrimp from curling. Mix together lemon juice, melted butter, curry powder, salt and pepper. Brush shrimp with curry basting mixture, store on a plate covered with plastic wrap in the refrigerator for about half an hour. Reserve the remaining basting mixture in a small container in the refrigerator.

Grill the marinated shrimp and continue basting until the shrimp are opaque and firm. Serve with toasted coconut, raisins and chopped peanuts as garnish.