I love when you manage to score a good deal on something and it turns out just has wonderful as you hoped. I received a ad in the mail to get a Food & Wine cookbook (plus a bonus cookbook) for the cost of shipping. So, I figured, why not...I mean, I'm a book fanatic and another cookbook will look great on my shelf. Funny thing is...I've been reading through it non-stop. There are some really great recipes in it. Now, can you find the same recipes online? Sure. But I just love curling up on the couch with a book in my hands. So, this week's menu are all recipes from Food & Wine. Should be a fab week of food! :)
I made Chicken Yakitori a couple weeks ago and there weren't any leftovers. So, why not try the beef version! My girls tend to turn up their noses at mushrooms, but I still put them on their plates. (they have to try at least one) Maybe they'll like them one day...maybe not. But, that doesn't keep me from making dishes with mushrooms! :D And I mean, who doesn't love meat on a stick!? ;) Going to serve this with some Udon noodles and stir fry veggies.
Beef Yakitori
Ingredients:
3/4 pound lean sirloin, cut into 1-inch pieces
6 ounces cremini mushrooms, halved
6 scallions, cut into 1-inch lengths
1/4 cup canola oil
Salt
2 tablespoons light brown sugar
2 tablespoons low-sodium soy sauce
1 tablespoon miso paste
1 teaspoon toasted sesame oil
Sesame seeds, for garnish
Directions:
Light a grill or preheat a grill pan. In a bowl, toss the sirloin, mushrooms and scallions with the canola oil and season with salt. Thread the meat and vegetables onto 8 skewers.
In a bowl, combine the brown sugar with the soy sauce, miso paste and sesame oil. Grill the skewers over high heat, turning, until the meat is nearly cooked, about 2 minutes.
Brush the skewers with the glaze and grill until they are lightly charred and cooked through, 2 to 3 minutes longer. Transfer the yakitori to plates, sprinkle with the sesame seeds and serve.
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