GRILLED QUAIL WITH SESAME DRESSING
This is one of the more popular items on the menu at Napa Valley's Mustards Grill. Note: These recipes have been adapted from "Mustards Grill Napa Valley Cookbook" by Cindy Pawlcyn with Brigid Callinan. Copyright 2001 by Cindy Pawlcyn and Brigid Callinan. Reprinted by permission of Ten Speed Press.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 25
Steps:
- Trim off the tips and the first joint of the wings from each quail, and discard. Trim off the neck if necessary. Set quail aside.
- Prepare relish: In a small bowl, gently mix the papaya, crushed red-pepper flakes, jalapeno, lime zest and juice, white pepper, and salt. Cover with plastic wrap and refrigerate until serving.
- Prepare the poaching liquid: In a small saucepan, combine the soy sauce, tamari, five-spice powder, rice-wine vinegar, and sugar. Measure 2 tablespoons of the poaching liquid and set aside for the sesame dressing. Bring the remaining liquid to a boil. Blanch the quail in the poaching liquid, one by one, while you count to 8, then remove and drain well. Repeat this process one more time. Split each quail in half so that each half has a half breast, leg, and thigh. If you are not cooking immediately, refrigerate until you are ready to grill. The poaching liquid may be frozen and used again. Be sure to bring to a full rolling boil before beginning.
- Prepare the dressing: In a medium bowl, whisk together the sugar, lime juice, chiles, ginger, garlic, soy sauce, and the 2 tablespoons poaching liquid until the sugar has dissolved. Gradually whisk in the oils, and continue to whisk until fully emulsified.
- Heat a grill pan over medium-high heat. Lightly oil the grill pan with peanut oil. Grill the quail bone-side down, turning them when they are heated through and the skin is caramelized, 3 to 4 minutes. Remove from grill pan. Set aside and keep warm.
- Prepare the vegetable: Heat the peanut oil in a saute pan over medium-high heat. Add the bok choy and long beans. Stir-fry for 1 minute. Add enough sesame dressing to coat the vegetables lightly, and cook until just tender yet still somewhat crisp.
- Place the vegetables on a large serving plate. Top with grilled quail and some of the relish. Drizzle all over with a little of the remaining sesame dressing. Serve remaining relish on the side.
GRILLED SESAME STEAK
This is a grill recipe my wife and I have been making for over 30 years. The sesame flavor is fantastic, and the London broil comes out tender as can be. Turn it twice per side to get the diamond-shaped grill marks and people will rave!
Provided by gseaman1
Categories Meat and Poultry Recipes Beef Steaks
Time 4h40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat sesame oil in a skillet over medium-high heat. Cook and stir sesame seeds in hot oil until golden brown, about 1 minute. Transfer seeds and oil immediately to a large glass or ceramic baking dish.
- Stir onions, soy sauce, lemon juice, sugar, garlic, and peppercorns into sesame mixture until marinade is evenly combined. Place steak into marinade, turning to coat all sides. Cover baking dish with plastic wrap and refrigerate, turning steak often, for at least 4 hours or up to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook the steak on the preheated grill until meat starts to firm and turns reddish-pink and juicy in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Transfer steak to a plate, cover with aluminum foil, and let rest for about 10 minutes. Slice across the grain.
Nutrition Facts : Calories 639.5 calories, Carbohydrate 20.5 g, Cholesterol 63.2 mg, Fat 44.9 g, Fiber 3.7 g, Protein 39.7 g, SaturatedFat 9.5 g, Sodium 1875.7 mg, Sugar 8.7 g
GRILLED BEEF WRAPPED IN SESAME LEAVES (BO LA LOT)
Grilled or sautéed, these Vietnamese ground beef-stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.
Provided by Nguyen Tran
Categories HarperCollins Grill Appetizer Hors D'Oeuvre Beef Shallot Garlic Lemongrass Ground Beef
Yield 2-4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of lightly salted water to boil over high heat. In a bowl large enough to soak sesame leaves, prepare an ice water bath.
- Once the water is boiling, boil leaves for 5 seconds, then remove and immediately submerge in ice water bath. Remove leaves, shake off excess water, pat each leaf dry, then drip dry on a bed of paper towels. Because you're going to use the leaves to wrap the beef, make sure to keep them as whole as possible.
- Heat wok/pan with a dash of cooking oil over medium-high heat. Sauté shallots for 3 minutes, or until they become translucent. Remove pan from heat, and immediately stir in garlic and lemongrass. Set aside and let cool to room temperature.
- In the meantime, combine beef, fish sauce, five-spice powder, palm sugar, and turmeric in bowl. Add cooled-down sautéed aromatics (shallots, garlic, lemongrass) and mix.
- One by one, lay out blanched sesame leaves, shiny-side up, with the top of the leaf pointing away from you. Drop a tablespoon of meat in the lower middle end of the leaf and form a small log widthwise across the stem, then fold in the sides and slowly roll up until closed. Lay flat on a tray and repeat until you're out of beef or sesame leaves, whichever comes first.
- Next, skewer as many "logs" with two skewers (or toothpicks), keeping about 1 inch between the parallel skewers. Brush wrapped logs o' beef with oil. Repeat until all wrapped beef is skewered and oil-brushed.
- If you have a grill, place directly on a rack over a medium-high flame. Cook for 3 minutes per side, or until the leaves are slightly charred.
- If you don't have a grill, sauté in a pan over medium-high heat with some cooking oil. Make sure the pan is hot before adding the skewers-and keep the skewers in place, or the leaves will unravel as they cook.
- Stack skewers on top of one another in a crisscross pattern. Garnish with sesame seeds and red bell peppers, and serve with a side of pickles to balance out the flavors.
SLOW-COOKER GARLIC-SESAME BEEF
My mom received this marinade recipe from a neighbor while she lived in Seoul, South Korea, which is where I was adopted from. Mom created heritage night for my brother and me, and she served Korean bulgogi with sticky rice, kimchi and chopsticks. As a busy mom of four, I keep her tradition alive with this slow cooker Korean beef!-Jackie Brown, Fairview, North Carolina
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large shallow dish, mix the first 8 ingredients. Add beef; turn to coat. Refrigerate, covered, 8 hours or overnight., Pour beef and marinade into a 3-qt. slow cooker. Cook, covered, on low 5-7 hours or until meat is tender., Using a slotted spoon, remove beef to a serving platter; sprinkle with additional green onions and sesame seeds. Serve with rice.
Nutrition Facts : Calories 384 calories, Fat 16g fat (4g saturated fat), Cholesterol 145mg cholesterol, Sodium 471mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 47g protein.
GRILLED BEEF STEAKS
Enjoy these grilled beef steaks sprinkled with salt and pepper that's ready in just 20 minutes - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
- Cut outer edge of fat on steaks (except tenderloin steaks) diagonally at 1-inch intervals with a sharp knife. Do not cut into the meat because it will allow the juices to cook out and the beef will become dry.
- Place the beef on the grill rack over medium heat. Cover the grill; cook 6 to 8 minutes for rib eye, 10 to 12 minutes for porterhouse and T-bone or 13 to 15 minutes for sirloin and tenderloin, turning beef once halfway through cooking, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.
Nutrition Facts : Calories 210, Carbohydrate 0 g, Cholesterol 60 mg, Fiber 0 g, Protein 31 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 0 g, TransFat 0 g
KOREAN SESAME GRILLED BEEF
I got this recipe from Steven Raichlen's "The Barbecue Bible". My sister was visiting and we decided to make this for my birthday dinner. This meat is so flavorful. Time doesn't include marinading time.
Provided by diner524
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- If using tenderloin tips, butterfly them to obtain broad flat pieces of meat; each should be about 4 inches long and wide and 1/4 in chc thick. If using sirloin, cut is across the grain into 1/4 inch slices. Whichever cut you use, pound the slices between two sheets of plastic wrap with the side of a cleaver or with a rolling pin to flatten them to a thickness of 1/8 inch. Place the meat in a large nonreactive baking dish and set aside while you prepare the marinade. (I just place them in a sealable plastic bag).
- Combine all ingredients for the marinade in a small bowl and whisk until the sugar is dissolved. Pour the mixture over the meat in the baking dish and toss to thoroughly coat. Cover and let marinate, in the refrigerator,, for 1 to 2 hours.
- Preheat the grill to high.
- When ready to cook, oil the grate. Arrange the pieces of meat on the grate and grill, turning with tongs, until meat is nicely browned on both sides, 1 to 2 minutes per side.
GRILLED SIRLOIN SALAD WITH SESAME-GINGER DRESSING
Pepper-crusted steak, grill-charred vegetables, and sesame-ginger dressing turn fresh salad greens into an exciting main course.
Provided by Ashley Delilah Lane
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 28m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth.
- Press peppercorns into both sides of steak and season with salt.
- Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips.
- Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.
Nutrition Facts : Calories 184.3 calories, Carbohydrate 12.3 g, Cholesterol 36.7 mg, Fat 7.7 g, Fiber 3 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 389.1 mg, Sugar 6.2 g
GRILLED VEGETABLES WITH SESAME DRESSING RECIPE - (4/5)
Provided by á-77268
Number Of Ingredients 13
Steps:
- For the dressing, toast the sesame seeds in a small dry skillet over medium heat until golden. Immediately scrape into a bowl and whisk in sesame and canola oils, vinegar, soy sauce and garlic. Set aside Toss the vegetables in the oil and salt and pepper. Grill vegetables on a preheated grill over medium heat turning occasionally until tender crisp. Arrange vegetables on a large platter and drizzle with dressing and toss. Serve immediately. http://www.not-too-sweet.com/grilled-vegetables-with-sesame-dressing/
GRILLED BEEF WITH SESAME DRESSING
Food & Wine Magazine, July 2006 edition. From: Chef Recipes Made Easy. Shawn Mc Clain marinates steak in a soy, ginger and chile paste for four hours. He combines these ingredients (and many others) with veal stock to make the dressing. The Easy Way they simplybrush the meat with the sesame dressing (omitting the veal stock) before grilling, then drizzle more dressing over a salad of edamame, radishes and watercress. The wine pairing is for an easy-to-find intense, berry--flavored zinfandel. We made these at my friend Luisa's house for my birthday and were they fabulous! To begin with, I wasn't convinced but after cooked - I ate my whole filet or however you say it! ;)
Provided by Manami
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Light the grill.
- In a blender, combine the sambal oelek, garlic, vinegar, soy sauce, sugar and sesame oil and process until smooth; blend in the vegetable oil until incorporated.
- Brush the scallions and steaks with 1 tablespoon of the dressing and season with salt and pepper.
- Grill over moderately high heat, turning occasionally, about 5 minutes for the scallions and 8 minutes for medium-rare steaks.
- Let the steaks rest for 5 minutes, then slice.
- Cut the scallions into 1/2-inch pieces and transfer to a bowl.
- Add the edamame, radishes, watercress and about 5 tablespoons of the dressing and toss.
- Mound the salad on plates and place the sliced steak alongside.
- Drizzle the remaining dressing over the steak, sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 618.9, Fat 48.1, SaturatedFat 13.5, Cholesterol 80.5, Sodium 329.6, Carbohydrate 15.1, Fiber 4.9, Sugar 2.4, Protein 33.8
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