Satays, or skewers of seasoned meat or fish, are Indonesian in origin but have been adopted by the cuisines of many nations and there countless varieties and permutations in the flavorings and modes of service. Traditionally, these are grilled treats, being an especially popular ‘street food’, but if grilling is not an option you can do a passably decent job in your frying pan at home… Continue reading “Pan-fried Beef Satay”
Well … yesterday was a milestone of sorts. I finally had my 500,000th page view!
I knew it was coming and I really wanted to see my stat page as the hit came in but, sadly, I woke up yesterday morning to discover I had missed it by 17 views already… Ah well.
I hope the next 500,000 hits don’t take another 4 years…
This dish was inspired by a cucumber salad I had in a Japanese restaurant not long ago. I haven’t tried to reproduce the exact dish (it was quite a spicy affair), but I did borrow the idea of using very thick slices rather than the much thinner ones you commonly see in Japanese cucumber appetizers… Continue reading “Dressed Cucumbers”
This little dish actually came about largely from my need to use up some cauliflower and spinach and is pretty much a made up affair. However, the use of coconut milk and the particular spice blend do suggest both curry and Bali, hence the name… Continue reading “Balinese Shrimp Curry”
For many years, I worked at the Regional Hospital in Fredericton, New Brunswick, and, despite the general reputation of awfulness for hospital food, the meals served at the staff cafeteria there were mostly pretty good. One item they did from time to time was a pan-fried flank steak that was cooked with, if not also marinated in, lemon juice. It was served under the rather spurious name ‘London Broil’ but was always nicely tender and delicious.
For those unfamiliar, a London Broil refers not to a particular cut of steak, although this mistake is often made, but rather to the fact that the cut, usually a tougher one like flank steak or top-round, is first marinated and then served in slices after grilling or broiling. The version served at the hospital in Fredericton failed to meet these criteria in a couple of ways… it was pan-fried and served in one piece… but it was definitely a flank steak, which is very fibrous and can often be very tough if not carefully prepared. Today, I am going to try and reproduce the general effect of the dish I enjoyed all those years ago… Continue reading “Experiment: Lemon Marinated Flank Steak”