|Recipe time: Kale and eggs, pu-pu platter skewers
||[Jan. 11th, 2011|11:49 am]
For those who like to cook, I have recipes for you. One is kinda vegetarian (fried egg and kale), one is for the carnivores. Neither are difficult at all, which makes me kind of embarassed to write them up but whatever.
First is fried egg with kale. It's really just a better for version of toad in the hole. De-vein some kale, then chop it up. Now, toast. Yeah, toss some toast in the toaster. We'll come back to it. So now saute the kale with some garlic (1 clove per person?) and some lemon juice. The recipe didn't call for it, but I thought some balsamic vinegar was nice too. Scoot that to the side of the pan and crack an egg, so it's sunny side up. Wait for the egg to cook and plate it on the fresh toast and kale. You could add some meat on there too if you like, but you'll be surprised how hearty the kale is. Makes me actually not feel like I have to eat a dozen eggs in order to be full.
The beef is super simple. Get a skirt steak, ie fajita meat. Now tenderize the hell out of it. I've got a Jaccard (a punchy-stabby thing that looks like leftover from Alucard's inventory), which I use before beating it with a meat tenderizer too (belts and suspenders dontcha know). After that, slice it like thick beef jerky. Next, the marinade:
2 parts soy sauce
1 part seasoned rice vinegar (also used in making sushi rice for sushi, which everyone should try to see how easy it is)
2 cloves garlic, crushed, sliced
2 tsp grated ginger (don't use powdered or picked or placeboed or whatever ginger. Every cook should have a root chilling in their freezer, they cost like $2, last forever, can be bought at any generic american chain grocery and have tons of uses. Zero good excuses)
Mix it up, put it and the sliced beef in some tupper ware and let sit. Fortunately this isn't one of those marinade overnight things, 30m-60m will do (though by all means, marinading all night isn't bad).
Soak some skewers 15m ahead of this and then pierce the beef strips so they're all stretched out. Now grill. They don't really take long at all, crack a beer and flip them when you're halfway through it. You could probably do oven or the broiler or heck even fry them or whatever. But personally I'll take any opportunity to grill in the winter. Now you have the recipe for pu-pu platter beef skewers. Not hard but shockingly (or not?) crowd pleasing.
So, made anything good lately?