JIM WELLER wrote to DAVE DRUM <=-
Here's my favourite steak (all-purpose for any meat really)
seasoning.
Title: Lemon Pepper Seasoning
1 c Ground black pepper
1/2 c Dried lemon peel
3 tb Coriander seeds
1/4 c Dried, minced onion
1/4 c Dried thyme leaves
I like lemon pepper as well. I keep all my citrus fruit peels,
slice off the bitter white pith and dry them out. Some go into the
teapot, some get boiled in a mixture of water and sugar to make a
syrup or sweet and sour mix, and others get powdered in a spice
grinder and added to spice blends. Orange goes nicely with star
anise in pork dishes.
Furthest I go toward that end is peeling lemons with a potato peeler and
saving the peels from Clementines (tangerines really) for use in Tangerine Beef. I've got a "zester" but can't recall the last time I used it. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spicy Tangerine Beef
Categories: Oriental, Beef, Chilies, Fruits, Vegetables
Yield: 4 Servings
4 Tangerines
3 tb Oil
3/4 lb Boneless beef; thin sliced
- crosswise
2 tb Cornstarch + 1/2 ts
1 1/2 lb Bunch broccoli; in flowerets
- stems peeled, cut in 1/4"
- slices
3 Green onions; in 2" diagonal
- pieces
1 md Red chile; thin sliced
3 cl Garlic; minced
1 tb Minced, peeled fresh ginger
3 tb Soy sauce
1/4 ts Crushed red pepper
Cut peel and white pith from 1 tangerine. Over small
bowl, cut on either side of membranes to remove each
segment from tangerine, allowing fruit and juice to
drop into bowl; set aside. From remaining fruit, with
vegetable peeler, remove eight 3" long strips peel
(about 3/4" wide each). With knife, remove any white
pith from peel. Squeeze 3/4 cup juice.
In 12" skillet, heat 2 tablespoons vegetable oil over
high heat until hot. Add strips of peel and cook until
lightly browned, about 3 minutes. Remove peel to large
bowl.
Meanwhile, on waxed paper, toss beef slices with 2
tablespoons cornstarch to coat evenly. Cook half of
beef until crisp and lightly browned on both sides,
about 5 minutes; remove to bowl with peel. Repeat with
remaining 1 tb oil and remaining beef.
Add broccoli and 2 tablespoons water to skillet. Reduce
heat to medium; cover and cook 2 minutes. Increase heat
to high. Remove cover and add green onions and red
pepper; cook 2 minutes, stirring. Add garlic and ginger;
cook 1 minute longer.
Meanwhile, in cup, stir juice, soy sauce, crushed red
pepper, and remaining 1/2 teaspoon cornstarch until
blended.
Add juice mixture and cook until sauce thickens slightly
and boils, stirring. Return beef mixture to skillet. Add
citrus segments with any juice in bowl; gently toss to
combine.
From:
http://www.goodhousekeeping.com
Uncle Dirty Dave's Kitchen
MMMMM
... "Man is only great when he acts from passion." -- Benjamin Disraeli
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