Madeirabeefandbayleafkebabsespetada Recipes

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MOROCCAN BEEF KEBABS WITH CURRIED COUSCOUS, RAITA AND CHARMOULA VINAIGRETTE



Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 31

2 1/2 cups warm water
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 cups fine couscous
3 tablespoons olive oil
1 cup Greek yogurt
1 tablespoon minced fresh mint
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 small English cucumber, peeled, seeded, diced
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
Salt and freshly ground black pepper
1 1/2 pounds ground beef
1/2 cup finely minced red onion
2 ounces nonfat powdered milk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon ground ginger
1 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Olive oil, for brushing
Pita bread, warmed, for serving

Steps:

  • For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
  • Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
  • Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
  • For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
  • For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
  • For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
  • In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
  • To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.

BEEF EMPANADAS



Beef Empanadas image

This authentic recipe was given to me by a visiting Argentinean professor while I was studying Spanish in college. They have become a staple food in my household as they are both simple to make, and delicious.

Provided by slatkasamrica

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 2h25m

Yield 12

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 pound yellow onions, chopped
6 scallions, chopped
1 green bell pepper, chopped
2 pounds ground beef
2 tablespoons dried oregano
1 ½ tablespoons salt
1 tablespoon cayenne pepper
1 ½ teaspoons ground cumin
1 tablespoon butter, or as needed
36 empanada pastry discs
1 egg white, beaten

Steps:

  • Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
  • Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
  • Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
  • Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
  • Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
  • Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 534.6 calories, Carbohydrate 65.6 g, Cholesterol 49 mg, Fat 21.7 g, Fiber 4.5 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1472.2 mg, Sugar 2.1 g

MADEIRA BEEF AND BAY LEAF KEBABS (ESPETADA)



Madeira Beef and Bay Leaf Kebabs (Espetada) image

The classic preparation of this dish-the beef is grilled on special metal skewers with eyelets at the end, then brought to the table and hung with great ceremony from an L-shaped pole, over a bowl piled with Portuguese bread. The meat juices from the kebabs drip onto the bread, which is thought of as much a delicacy as the meat. Unless you are a skilled welder, you will not be able to duplicate this arrangement at home. Solution-serve the kebabs on a platter lined with sliced Portuguese bread. Steven Raichlen.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs beef tenderloin or 1 1/2 lbs boneless sirloin
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 onion, finely chopped
1/2 cup chopped fresh Italian parsley
4 garlic cloves, finely chopped
1 teaspoon salt
1 teaspoon fresh ground black pepper
12 bay leaves
Portuguese bread, for serving (or other crusty country-style bread)

Steps:

  • Trim any sinews or excess fat from the beef; cut meat into 2-inch cubes.
  • In a large baking dish, combine the oil, vinegar, onion, parsley, garlic, salt, pepper, and bay leaves.
  • Add in the beef and toss thoroughly to coat.
  • Cover and let marinate in the refrigerator for 4-6 hours.
  • Preheat grill to high.
  • Remove the beef and bay leaves from the marinade and thread onto the skewers dividing the bay leaves among the kebabs.
  • When ready to cook, oil the grill grate.
  • Arrange the kebabs on the grate and grill, turning with tongs, until the meat is cooked to taste, 2-3 minutes per side for medium-rare.
  • Baste the espetadas with any excess marinade, but not during the last 3 minutes.
  • Serve the espetadas on or off the skewers on slices or chunks or Portuguese bread for soaking up the juices.

Nutrition Facts : Calories 562.5, Fat 44.5, SaturatedFat 14.4, Cholesterol 144.6, Sodium 673.9, Carbohydrate 4.6, Fiber 1, Sugar 1.3, Protein 34.1

PERSIAN BEEF KEBABS



Persian Beef Kebabs image

Provided by Aida Mollenkamp

Categories     main-dish

Time 12h35m

Yield 4 to 6 servings

Number Of Ingredients 13

2 pounds sirloin steak
1 medium white onion, roughly chopped
5 medium garlic cloves, crushed
1 medium lime, juiced (about 4 teaspoons)
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 pinches saffron (steeped a few minutes in 2 tablespoons boiling water) or 1 1/2 teaspoons ground cumin
8 (12-inch) metal or wooden skewers, if wooden, soak in water for 15 minutes
8 medium Roma tomatoes
Olive oil
Lavash bread, for serving
Plain yogurt, for serving
Cilantro leaves, for serving

Steps:

  • Trim any excess fat from the steaks, cut into 1-inch cubes, and place in a large nonreactive bowl.
  • Place onion, garlic, lime juice, salt, pepper, and saffron or cumin, in a food processor and process until smooth. Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator.
  • When ready to cook, heat grill to medium heat (350 degrees F) and oil well. Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. In a small bowl and the tomatoes, drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes.
  • Remove meat from skewers and have guests assemble their own sandwiches with meat, tomatoes, lavash, yogurt, and cilantro.

MADEIRA BEEF AND BAY LEAF KEBABS / ESPETADA



Madeira Beef and Bay Leaf Kebabs / Espetada image

Number Of Ingredients 10

1 1/2 pounds beef tenderloin steaks or boneless sirloin
1/4 cup olive oil, extra-virgin
1/4 cup red wine vinegar
1 onion, finely chopped
1/2 cup parsley, fresh Italian (flat-leaf)
4 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon black pepper, freshly ground
12 bay leaves
bread, Portuguese or other crusty country-style bread, for serving

Steps:

  • 1. Trim any sinews and excess fat off the beef, then cut the meat into 2-inch cubes. Combine the oil, vinegar, onion, parsley, garlic, salt, and pepper in a large nonreactive baking dish. Add the beef and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 4 to 6 hours.2. Preheat the grill to high.3. Remove the beef and bay leaves from the marinade and thread onto the skewers, dividing the bay leaves among the kebabs. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning with tongs, until the meat is cooked to taste, 2 to 3 minutes per side (8 to 12 minutes in all) for medium-rare. Baste the espetadas with any excess marinade, but not during the last 3 minutes.4. Serve the espetadas on or off the skewers on slices or chunks of Portuguese bread for soaking up the juices.Serves 4 to 6

Nutrition Facts : Nutritional Facts Serves

BEEF FAJITAS



Beef Fajitas image

This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.

Provided by CookingQueen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h30m

Yield 4

Number Of Ingredients 12

¼ cup olive oil
1 lime, juiced
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped onion
3 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 (8 ounce) boneless New York strip steaks, cut into thin strips
8 (6 inch) white corn tortillas, or more as needed
1 (8 ounce) jar salsa
1 (8 ounce) package shredded Mexican cheese blend

Steps:

  • Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
  • Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
  • Serve cooked beef with tortillas, salsa and Mexican cheese blend.

Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g

SHREDDED BEEF TOSTADAS



Shredded Beef Tostadas image

Tostadas are delicious stacks of toppings on crispy, flat, corn tortillas. Spread a layer of refried beans, then a layer of delicious shredded beef, and add other layers of lettuce, cheese, chopped tomatoes and your favorite salsa or other toppings, and enjoy! This recipe is customizable for your family's tastes!

Provided by Bibi

Time 2h40m

Yield 6

Number Of Ingredients 26

2 teaspoons chipotle chili powder, or to taste
1 teaspoon smoked paprika
1 teaspoon dried Mexican oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 (2 pound) boneless beef chuck roast
1 tablespoon extra-virgin olive oil
½ cup chopped onion
1 ½ teaspoons minced fresh garlic
1 cup beef stock
1 ½ cups chopped tomatoes, divided
1 medium orange, juiced
½ medium lime, juiced
6 each crispy tostada shells
2 cups refried beans, warmed
2 cups shredded lettuce
1 ½ cups shredded Cheddar cheese
3 tablespoons salsa, or to taste
3 tablespoons sour cream, or to taste
3 tablespoons guacamole, or to taste
¼ cup chopped fresh cilantro
6 wedges lime

Steps:

  • Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
  • Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
  • Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
  • Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.
  • Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.
  • Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
  • Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.
  • To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.

Nutrition Facts : Calories 558.6 calories, Carbohydrate 31.7 g, Cholesterol 108.4 mg, Fat 33.8 g, Fiber 7.8 g, Protein 32.9 g, SaturatedFat 14.7 g, Sodium 783 mg, Sugar 6.3 g

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Grilled beef is beloved throughout Portugal, but nowhere as much as on the island of Madeira. Restaurants on this hilly island have a unique accoutrement: an inverted L-shaped metal pole attached to one end of each table.
From app.ckbk.com


MADEIRA BEEF AND BAY LEAF KEBABS (ESPETADA) | RECIPE | ESPETADA …
This recipe is very common to the Island of Madeira, Portugal. Many restaurants have special invert. Oct 12, 2018 - This is a recipe from "The Barbecue Bible!" by Steven Raichlen. This recipe is very common to the Island of Madeira, Portugal. Many restaurants have special invert. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


GREEK GROUND BEEF KEBABS: MEAL IN 60 MINUTES! - DIMITRAS DISHES
2021-01-04 Divide the meat into 12 portions and roll each portion into a kebab. The kebabs can be cooked on a hot barbeque grill or in a cast-iron skillet. Warm the skillet over medium-high heat and add 2-3 tablespoons of olive oil to it. Pan-fry the kebabs in a few batches (4-5 at a time) about 4 minutes per side.
From dimitrasdishes.com


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