Beef Rendang or Rendang Daging (in Malay)

Beef Rendang or Rendang Daging (in Malay)
also known as Spicy Beef Stew with Coconut
July 4, 2014 by jbcoobtg

Happy 4th America, For those of you who have never tried beef rendang, I can only describe it as “a rich and tender coconut be...ef stew which is explosively flavorful,” one that is certain to win you over if you taste it.

Ingredients:

1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice
and discard the seeds)
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste

Spice Paste:

5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method:

1. Chop the spice paste ingredients and then blend it in a food
processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves,
star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on
medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm
sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2
hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.

Serve immediately with steamed rice and save some for overnight.

Cook’s Notes:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.

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Hamilton Beach 33969A Set 'n Forget Programmable Slow Cooker,

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Bananas Foster French Toast

Bananas Foster French Toast
Jan 8, 2014 by jbcoobtg

Ingredients
4 large eggs
1 cup heavy cream...
1 teaspoon ground cinnamon
8 tablespoons butter, divided
8 large croissants, halved
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6 ripe bananas, halved crosswise and lengthwise
1 teaspoon rum extract

Directions

In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.

In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

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Banana Split Cake

Banana Split Cake
Jan 7, 2014 by jbcoobtg

Ingredients
4 cups crushed graham crackers
3 sticks butter, room temperature...
2 fresh,properly refrigerated, clean grade A or AA eggs
16 -ounce box powdered sugar
20 -ounce can crushed pineapple, drained
2 to 3 bananas, sliced
12 -ounce container whipped topping

Directions

Preheat oven to 350 degrees F.

For crust, mix crushed graham crackers and 1 stick of butter. Line bottom and sides of a 13 by 9-inch pan with mixture. Bake crust for 5 to 8 minutes.

Beat the eggs, 2 sticks butter, and the powdered sugar until fluffy. Spread mixture on cooled crust. Add layer of crushed pineapple and layer of sliced bananas. Cover with whipped topping and sprinkle with nuts or graham crackers. Refrigerate for 1 hour.

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BBQ Short Ribs

BBQ Short Ribs
Jan 7, 2014 by jbcoobtg

Ingredients
2 pounds short ribs, cut in 2-inch pieces
Salt...
1/4 cup minced onions
1/4 cup ketchup
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
1 tablespoon mustard
1/8 teaspoon salt
1 tablespoon Worcestershire sauce

Directions

Trim the top layer of fat from the short ribs. Place several pieces of this fat in a Dutch oven, and cook over medium heat until bottom is lightly coated with fat, and remove the pot from the heat. Sprinkle the short ribs with salt, brown them on all sides, and then removing them when they are done. Add the onion and slightly saute until lightly browned. Return the short ribs to the pot and add the ketchup, water, lemon juice, sugar, mustard, salt, and Worcestershire sauce. Cover the pot and cook over low heat for 2 hours, or until tender, stirring occasionally.

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Smoky Root Beer Brisket

Smoky Root Beer Brisket
Jan 3, 2014 by jbcoobtg

Ingredients
1 whole brisket, 4 to 5 pound, fat trimmed to 1/4-inch
Kosher salt and freshly ground pepper, to taste...
1 large red onion, cut into 6 wedges
1 large sweet onion, such as Vidalia, cut into 6 wedges
1 bunch green onions, white and green portions, cut into 4-inch pieces
2 tablespoons olive oil
1/2 cup root beer barbecue sauce, plus more for serving

Preparation
1.Place the brisket on a baking sheet and generously season on all sides with salt and pepper. Cover with plastic wrap and refrigerate overnight.

2.Prepare a hot fire in a grill. Place a steel grill roaster in the center of the grill, cover the grill and preheat.

3.Place the brisket, top side down, in the pan and sear until well browned, 8 to 10 minutes, then turn the brisket over. Meanwhile, place a smoker box filled with hickory chips over direct heat. After searing the brisket, turn off the center burners and reduce the outside burners to medium-low, adjusting them as needed to maintain the internal grill temperature at about 325°F. Cover the grill and cook the brisket for 3 hours.

4.In a bowl, stir together the red, sweet and green onions with the olive oil, and season with salt and pepper. Brush the top of the brisket with the 1/2 cup barbecue sauce and place the onions along the sides of the pan. Fill the smoker box with more chips. Cover the grill and continue cooking until the brisket is fork-tender, 1 to 2 hours more.

5.Transfer the brisket to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Slice the brisket across the grain and serve with the onions and extra barbecue sauce on the side.See More

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