2011-08-21
Hey folks, been awhile!
Here is today’s PWO “first lunch”
12 oz Ribeye with Coconut Simmered Rice
Start with some ingredients:
Wild rice
Shredded carrots
Peas
Corn
- I cheat and use the “Steam Fresh” package. Perfect size serving.
Olive Oil
Sesame Oil
Unsweetened Coconut Milk (Coconut Dream ROCKS)
Cinnamon
Fresh Ginger
Curry Powder
Chili Powder
Cumin
Allspice
12 oz Ribeye - rubbed with garlic powder, seasoned salt, pepper, parsley, EVOO. Marinated over night. Let sit out of the fridge for a bit to come close to room temp.
Garlic Powder
Anything else in the pic that I’m not remembering…
Here’s the BEEF!
Go grill that sucker however you like it. I do med to med-rare. You can do this before, during, or after the rice. I did during-- slow grill.
OK, so put a pan on the stove on medium or so. Bring it to temp and add some olive oil. I don’t know how much-- drizzle it in, maybe equivalent to a few tablespoons.
You’re going to sautee the rice mix. This can be either pre-cooked long grain rice and fresh (or thawed) vegetables, or use a pre-mixed pack.
I just dump this in frozen.
Start sauteeing and you’ll see the rice start to cook down and absorb some of the oil. after you see that it’s thawed, add about 3 Tablespoons of Roasted Sesame Oil.
Continue sauteeing (keep rice moving).
Add spices. My way is to cover the surface lightly with cinnamon, allspice, chili powder, and garlic (like paint coatings).
With dominant spices like cumin and curry powder, maybe a teaspoon or so.
Still keep the rice moving. Mixing in…
Now grate in some fresh ginger. I love fresh ginger. I probably grated in maybe 1/8 cup or so (enough to cup in hand).
Mix in. You’ll really smell this. Sooooo good.
Next add in the coconut milk.
Probably something like 1/3 cup or so.
It will immediately start absorbing into the rice, especially with the dried spices added before.
Again, keep the rice moving.
Turn down the heat to low and simmer, still keeping the rice moving-- you don’t want it to burn.
The coconut milk will absorb evenly. When it’s absorbed and thickened, DONE!!!
I just plop the ribeye right on the rice.
You may ‘present’ it however you wish!
The sweetness of the carrots and corn is really brought out in the sauteeing and really bring out the spices.
It’s like India meets Beef. I respect that in India, eating beef is anathema for many, but the two are so.good.together.
.
.
Good to see you back on this thread. I hope it won’t be such a long time between you sharing meals. My stomach both hates and thanks you.
Ha! Thanks!
I’m sorry, and you’re welcome! 
[quote]SteelyD wrote:
[quote]E99_Curt wrote:
they had yuengling in atlanta?[/quote]
I was astounded at the same thing. The local folks had no idea why I was surprised. I don’t know how long they’ve been shipping out of PA/OH/NJ/MD/NY, but apparently it’s been a few years.
I was weened on Yeungling ;)[/quote]
We’ve had it for at least 5 years or so, probably longer. Thanks for the continued awesomeness of this thread!
Hey man- I’ve had this thread bookmarked for a while and just haven’t checked it since I was away from the grains. Now that I’m on Indigo-3G I can revisit some of this stuff! Thanks!
holy crap steelyd, you must be a chef in your spare hours!
HA! Nah, just love to cook good food (and take pics).
Glad you enjoy!
Easy one tonight
Green Chili Baked Haddock
Get yourself some nice Haddock fillets (Striped Bass and Cod work great, too). These are fresh caught, but if you get frozen at sea fillets, they’re fine, too.
Preheat oven at 350.
Clean them off with water.
Get a baking dish and sprinkle some EVOO or just light olive oil in the dish.
Place fillets on the dish.
I sprinkled fish with crushed red chili powder (basically dried crushed red chili, cumin, and paprika), Old Bay, Garlic Powder.
Add diced green chili’s (eg. Hatch chili’s) or even canned green chili’s.
Cover dish with aluminum foil and bake 15-20 mins.
Your oven will be different than mine probably, so check them after 10 mins or so. They’re done when you can ‘flake’ the fillet apart very easily with a fork. The meat will be opaque white (not clear).
Here’s the dish going in the oven before I covered it.
Done and served with steamed broccoli (brockorry!)
Note the color of the inner meat.
Served.
SteelyD
You need to make an e-book recipe and sell that shit. We can make millions!!!
Ha, Ha