Spicy Beef Laab Salad

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Pemenang Top Chef dan pakar masakan Thailand modern Harold Dieterle, menggunakan trik khusus untuk mengurangi dampak terbakar akibat mengonsumsi cabe lewat hidangan ini. Dia mengeluarkan biji cabe untuk mereduksi rasa ‘panas’ dan memasangkan hidangan daging pedas dengan air perasan jeruk nipis dan bumbu segar yang memberikan efek dingin. Langkah ini dilakukan untuk membuat rasa cabe tetap terasa dalam hidangan, tapi tak memberikan rasa terbakar pada pengonsumsinya.

Anda butuh:
1 sdm minyak sayur atau canola
450 gr daging sapi
1 siung bawang merah, cincang halus
2 siung bawang putih, cincang halus
2 sdt jahe cincang halus
1 batang serai, memarkan
1 buah cabe rawit, buang biji dan cincang halus
1-2 buah cabe merah
½ cangkir buncis
1½ cangkir cincangan daun basil, mint, dan atau ketumbar
2 sdm kecap ikan
2 sdm air perasan jeruk nipis
Selada romaine
sumber : menshealth.co.id
Cara mengolah: 

1. Panaskan minyak di wajan di atas panas tinggi hingga mulai berasap. Masukkan daging dan masak, aduk sesekali hingga warnanya tak lagi merah muda. Tiriskan lemaknya dan kemudian kembalikan daging ke wajan.
2. Tambahkan bawang merah, bawang putih, jahe, cabe rawit, dan separuh bagian cabe merah. Masak, aduk sesekali, sekitar 1 menit. Tambahkan buncis, masak lagi, aduk sesekali, sekitar 1 menit. Masukkan bumbu lain, kecap ikan, dan air perasan jeruk nipis. Rasakan tingkat kepedasannya dan tambahkan sisa cabe merah jika Anda menginginkan.
3. Tempatkan selada romaine di piring. Letakkan laab di atasnya. Sajikan untukk 4 porsi.

Steak Dengan Tomat dan Saus Lemon

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Buah berwarna merah ini tak hanya sebagai pelengkap makanan, namun juga bisa menjadi senjata ampuh untuk  melawan beberapa penyakit dengan kandungan nutrisinya yang juara. Santap lewat hidangan lezat ini.

Anda butuh:
4 buah tomat, panggang
4 potong daging veal @150g
1 sdt lada hitam, memarkan
1 sdt garam
50 ml minyak zaitun
2 sdm oregano segar, cincang

Pelengkap:
Mix salad

Saus Lemon: (aduk menjadi satu)
100 ml minyak zaitun
2 jeruk lemon, parut kulitnya, peras airnya
1 sdm mustard
1 sdt garam
3 sdm gula pasir
1 sdt lada hitam, memarkan

Cara Membuat:

1. Rendam veal dengan lada hitam, garam, minyak zaitun dan oregano segar. Tusuk veal dengan menggunakan garpu, sisihkan.
2. Panaskan wajan steak, lalu  masak veal hingga kedua sisinya matang. Angkat, dan sajikan bersama lemon sauce. Jangan lupa sajikan dengan tomat panggang dan  mix salad.

Braised Short Rib Lasagna

Braised Short Rib Lasagna

2 pounds boneless beef short ribs
1/2 cup dried porcini mushrooms
1 Tbsp olive oil
1 large onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, minced
1 Tbsp tomato paste
1 bay leaf
1 cup dry red wine
1 (28 oz) can crushed tomatoes
1 cup finely grated Parmesan Cheese
1 1/2 cups shredded Mozzarella cheese
1 box lasagna noodles
kosher salt
black pepper

For the bechamel:
1/4 cup butter
1/4 cup flour
2 cups milk
1 clove garlic, smashed
1/2 cup finely grated Parmesan cheese

Rehydrate the mushrooms by placing in a bowl with boiling water. Let sit 15 minutes until soft. Strain the musrooms and reserve cooking liquid to add to the sauce if you like. Roughly chop the mushrooms and set aside.

Season the short ribs with salt and pepper. In a large Dutch oven, heat the oil over medium-high heat until shimmering. Add the short ribs, in batches if necessary, and brown on all sides, 2 to 3 minutes per side. Transfer to a plate and pour off all but 1 tablespoon of fat.

Reduce the heat to medium and add the onion, carrot, and celery. Cook until the vegetables are tender, 4 to 5 minutes. Add the garlic and cook until fragrant 30 seconds to 1 minute. Add the tomato paste and cook until it darkens 1 to 2 minutes. Pour in the wine and add the bay leaf. Simmer, stirring and scraping up any browned bits as you go, 2 to 3 minutes.

Add in the crushed tomatoes, as well as the reserved mushroom liquid if using, and bring to a simmer. Return the short ribs to the pot, along with the mushrooms. Cover and reduce the heat to maintain a gentle simmer. Cook, turning the ribs every 30 to 40 minutes, until the meat is
fall-off-the-bone tender, about 3 hours total.

Meanwhile cook the lasagna noodles according to package directions, drape on the sides of the colander or the cooking pot, and set aside for assembly.

Use tongs to remove the ribs from the pot and move them to a plate to cool. Pour the sauce into a heatproof bowl and discard the bay leaf. Allow to sit for a few minutes, until the fat rises to the surface. Be sure to get as much fat off as you can, or the tomato sauce will be greasy. Skim it off with a large spoon and discard. When the meat is cool enough to handle, remove any fat or cartilage. Shred the meat and set aside in a medium bowl.

Make the bechamel sauce. Melt the butter in a large saucepan set over medium heat. Stir in the flour with a whisk and cook until golden, whisking constantly, about 2 minutes. Gradually whisk in the milk and add the garlic clove. Cook at a gentle simmer, stirring often, until the mixture thickens, about 10 minutes. Add the 1/2 cup of Parmesan cheese. Remove the garlic clove and season with 1/2 teaspoon of salt. Remove from heat and set aside.

Heat the oven to 350 degrees and lightly grease a 9×13 inch baking dish. Spread 1 cup of the tomato sauce on the bottom of the dish and cover the sauce with a slightly overlapping layer of the noodles. Spread 3/4 cup of bechamel over the noodles, and add 3/4 cup of the shredded meat over the sauce. Sprinkle with 1/4 cup of the shredded Parmesan cheese, and 2/3 cup of the mozzarella.

Add another layer of noodles, then repeat the layers as instructed above, to make a total of 3 layers of meat and 4 layers of noodles. At this point you should have used all the meat, but still have some sauce and cheese left over. Spread the remainder of the the sauce over the top and sprinkle with the remaining Parmesan and mozzarella cheese.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving. Serve with additional Parmesan for sprinkling if you like.

Source: adapted from Fine Cooking via Pink Parsley and So Tasty, So Yummy

(Crockpot) Red Beans and Rice

(Crockpot) Red Beans and Rice

1 lb. dried small red beans, soaked overnight or use the quick-cook method
8 strips bacon, chopped
2 lbs. of sausage cut into 1 inch slices (I used 1 package andouille and 1 package of kielbasa)
1 large onion, chopped
3 celery stalks, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 Tbsp Cajun seasoning
1 (4 oz.) can tomato paste
1 1/2 cups water
2 1/2 cups chicken broth
2 bay leaves
1 tsp kosher salt
3/4 tsp black pepper
1 Tbsp Worstershire sauce
1 Tbsp hot sauce
Additional hot sauce, for serving
Cooked rice, for serving
chopped green onions, for garnish (optional)

Cook bacon in a large frying pan, drain on paper towels and set aside. Add sausage to rendered bacon fat and cook until browned. Remove and place in crockpot.

Add onion, celery, and bell pepper to the skillet. Cook until veggies are starting to soften, about 4 minutes. Add the garlic and Cajun seasoning and cook for an additional minute. Add the tomato paste and mash into the veggies to combine, letting cook in the skillet until starting to brown – about 5 minutes.

Carefully add the water and combine with tomato paste, scraping the bottom of the pan to remove any browned bits that have accumulated. Pour mixture into slow cooker.

Add the beans, bacon, chicken broth, bay leaves, salt, pepper, Worstershire, and hot sauce to the slow cooker. Stir to combine.

Cook on low for 6-8 hours until the beans are soft and starting to break down.

Serve over rice. Garnish with green onions and serve with additional hot sauce, if desired.

Source: adapted from My Biscuits are Burning

All-Beef Meatloaf Recipe

This is another one I pulled from the recipe box to share with you guys. This one is from Cook’s Illustrated, so even though the preperation might seem like a bit more work than most other meatloaf recipes, it’s well worth the effort. Meatloaf was always the one thing my mom allowed my dad to cook growing up. It was always moist and flavorful – probably due to the fact that he was sneaking ground venison into the mix unbeknownst to me and my mom. We always had a heart-shaped meatloaf on Valentine’s Day in our house, and it’s a tradition I’m proud to carry on with our little family.

Don’t be put off by the addition of powdered gelatin. The first time I saw this, I was leery too. But, trust me on this one! The gelatin mimics enzymes (proteins maybe? – I’m no AB!) found in veal, retaining moisture throughout cooking. Leading to the moistest most tender meatloaf you’ve ever enjoyed. The glaze is a cut-above the standard ketchup dousing too. Apple cider vinegar is added to ketchup for some tang, brown sugar for a bit of sweetness, and ground coriander for a bright burst of freshness.

If you’re one of those people who swears they don’t like meatloaf – try this recipe. You may just find yourself making a hear-shaped loaf for Valentine’s Day this year too!

All-Beef Meatloaf

3 ounces Monterey Jack cheese, grated on small holes of box grater (about 1 cup)
1 tablespoon unsalted butter
1 medium onion , chopped fine
1 rib celery , chopped fine
1 large clove garlic , minced
1 teaspoon paprika
1/3 cup tomato juice
1/2 cup low-sodium chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin (powdered)
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltines
1 1/2 teaspoons table salt
2 tablespoons minced fresh parsley leaves
1/2 teaspoon ground black pepper
1 pound ground chuck
1 pound ground sirloin

Glaze
1/2 cup ketchup
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons packed light brown sugar

Heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking sheet–cover a broiler pan or a cookie cooling rack with two layers of foil and punch holes in it so fat can drain. Then put pan or rack in another pan to catch drips and prevent your oven from smoking you out of the house.

Heat butter in a skillet over medium-high heat, add onion and celery and cook, stirring occasionally, until beginning to brown. Add garlic, and paprika and cook, stirring, until fragrant, about 1 minute. Carfefully stir in the tomato juice, and let thicken and reduce a bit – about 1 minute longer. Transfer mixture to small bowl and set aside to cool.

Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground meat; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Bake 55 to 65 minutes. Remove meat loaf from oven and turn on broiler.

While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.

sumber : http://tideandthyme.com