Traditional Spicy Sambal

Master Recipe

Master Meat Broth

Associated Recipes

Five-Spice Beef Noodle Soup

East-West Beef and
Bean Stew

Grilled Lamb Loin Chops
with Wild Mushroom Ragout

Guest Recipes

Charred Beef Medallions with Poblano Sauce

Roasted Potatoes
with Garlic

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CHARRED BEEF MEDALLIONS WITH POBLANO SAUCE

Serves 4-6

1 tablespoon olive oil

1 tablespoon unsalted butter

1- 1\2 pounds tenderloin of beef, cut into 1 inch thick medallions

1 small Vidalia onion, cut into a medium dice

2 poblano peppers, washed, seeded and cut into thin julienne strips

2 ounces gold tequila

1\4 cup lime juice

1 cup Master Beef Broth

1\2 cup sour cream

Salt and pepper to taste

1.Heat the olive oil and butter in a sauté pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan.

2.Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side.

3. Remove the beef from the pan, place on a warm platter, and set aside.

4. Add the diced onions and poblano peppers to the sauté pan, evenly spread out and cook till wilted.

5. Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.

6. Add the lime juice and reduce to almost dry before adding the Beef Broth.

7. Reduce the Broth by half over high heat. Cook for 2 minutes and then add the sour cream. Do not allow to boil but gently simmer for 2 minutes before serving.

Serve the beef with ROASTED POTATOES WITH GARLIC on the side.

© Michael Lomonaco 1997 all rights reserved

ROASTED POTATOES WITH GARLIC

Serves 4 to 6

2 pounds small potatoes: Red Bliss, small whites, Yukon Gold, Yellow Finns, or Fingerling potatoes

1/4 cup olive oil

3 tablespoons unsalted butter

3 cloves garlic, peeled and finely minced

2 tablespoons fresh thyme leaves

¼ cup fresh flat-leaf parsley leaves

Salt and freshly ground black pepper to taste

1. Pre-heat oven to 350°

2. Leaving their skins on, scrub the potatoes with a brush to remove any dirt or blemishes. Dry the potatoes with paper towels or a cloth.

3. Cut the potatoes into quarters or in half, depending on the size of the potatoes. Pour the olive oil into a roasting pan or large cast iron skillet and heat in a 350° oven for 2 minutes before adding the potatoes. Roast the potatoes for forty-five minutes, until crisp. 4. Shake the pan several times during cooking, so that the potatoes roll around to brown evenly. Remove from the oven. Drain the potatoes on paper towels or a cloth to absorb the excess oil, and then place in a serving dish.

5. In a sauté pan, melt the butter, add the garlic, and sauté until light golden-brown. Add the fresh herb leaves to the garlic butter, stir together quickly, and remove from the heat. 6. Pour the garlic-herb butter over the potatoes, season with salt and pepper, and serve with the CHARRED BEEF MEDALLIONS WITH POBLANO SAUCE

© Michael Lomonaco 1995 all rights reserved

SHRIMP AND VEGETABLE RISOTTO

2 tablespoons olive oil

1 large onion, peeled and finely-diced

1 cup Arborio rice

½ cup dry white wine

2 ½ cups chicken MING’s Chicken Broth

½ pound shrimp, cleaned and de-veined, cut into two pieces

¼ cup thinly sliced zucchini

¼ cup grape or cherry tomatoes, cut in half

2 tablespoons unsalted butter

2 tablespoons freshly grated Parmesan cheese

¼ cup heavy cream

Pick through the rice to remove any stones or foreign matter, but do not wash the rice before cooking.

Using a large skillet with a heavy bottom, heat the olive oil over low heat and sauté or "sweat" the onions until translucent, being careful not to allow them to color or brown at all. Add the Arborio rice, stir to coat with the olive oil, and sauté with the onions to toast each grain of rice, about 7 minutes. This toasting process adds the chewy, al dente quality that attracts so many people to risotto.

Preheat the chicken stock just to the boiling point, and then have it ready at stove side.   Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon. A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice. Constant stirring should be avoided for the same reason, but instead develop the technique of stirring the rice with each new addition of broth and then allowing the risotto to simmer slowly, while it absorbs the liquid.

After the rice has absorbed the white wine and the skillet is nearly dry, add hot chicken broth, one-half cup at a time, stirring only occasionally, and cooking over very low heat until the stock is absorbed by the rice. Continue adding the stock, a half cupful at a time, simmering until all the stock has been absorbed. (Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) As you add the final half cup of stock to the rice, stir in the shrimp and the vegetables along with the broth so that these raw ingredients have a few minutes to cook gently along with the final addition of broth. (The entire cooking process from will take about 17 to 20 minutes.)

When the risotto, shrimp and vegetables are fully cooked, with the rice al dente, or toothy, and the shrimp and vegetables thoroughly cooked, but not overdone, add the butter, Parmesan cheese, and the heavy cream. Stir to combine all the ingredients and serve immediately. Sprinkle extra cheese over the top if you like. Grate fresh black pepper over the top as you like.

Yield 4-6 portions

© Michael Lomonaco 1995, all rights reserved

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