Sunday, September 22, 2013

Pad Prik King

1/2 lb pork loin, trimmed and sliced
4 T vegetable oil
1/2 lb Chinese long beans (or green beans, but those need to be cooked longer)
2-3 T fish sauce
3 T grated ginger
6-8 kaffir lime leaves, thinly sliced
handful of Thai basil, torn (optional)
4 oz can of prik king (khing) curry paste

Heat the oil in a wok and cook the curry paste thoroughly, until very fragrant and somewhat dried out.  Add the meat, followed a minute or two later by the long beans (you may want to start the beans first if using green beans).  When the meat is about done add the fish sauce, lime leaves, and basil, then taste.  Add sugar or fish sauce if necessary.

Saturday, September 21, 2013

Chimichurri Steak

An Argentinian preparation of steak with an herb vinaigrette.

1.5 lbs of flank steak
1 C olive oil
1/3 C sherry vinegar
2 T lemon juice
1 C Italian parsley leaves
1 t dried oregano
dash crushed red pepper
1/2 t black pepper
3 T garlic
2 T shallot
2 1/2 t salt

Mix together everything but the beef and run it through a food processor.  Measure out a cup of the sauce and reserve, put the rest of it into a container to marinate the beef.

Slice the beef across the grain into 1/4 inch slices and toss in the sauce.  Marinate for 2-4 hours. 

Heat a skillet with a little vegetable oil in it until smoking hot, then cook the beef in batches.  You want to get some sear on the beef while leaving the inside pink; serve with the reserved sauce.