|
Spicy Almond
Sauce
Chicken-Scallion Satays
Beef and
Green Papaya Salad
Spiced Panko Tofu with Almond-Cabbage Salad
Daniel Bruce's
Pan-Fried Soft Shell Crab
WINE NOTES
Sapporo Premium Beer: A Japanese lager on the lighter side, with
a medium body. A small amount of rice is combined with the barley in
the brewing process, resulting in a beer that pairs well with not
only spicy, rich foods, but milder proteins like chicken and tofu.
|
|
Beef and Green
Papaya Salad
Serves 4
- Juice of 1 lime
- 2 cups julienne green papaya
- 1 1/2 pounds skirt steak, trimmed
- 1 cup Spicy Almond Sauce, plus more for
garnish
- 1 lime, cut into wedges for garnish
- Sliced toasted almonds for garnish
- Kosher salt and freshly ground black pepper
- Cooking spray
Prepare a hot, cleaned grill, sprayed slick.
Season the steak well with kosher salt and freshly ground black
pepper and if very long, cut in half. Grill steak on both sides,
about 4-5 minutes per side, until medium rare. Remove to a cutting
board and let rest for 8 minutes before slicing on the bias. In a
large bowl, combine green papaya, lime juice and Spicy Almond Sauce.
Season lightly with kosher salt and freshly ground black pepper. Add
the hot slices of steak to the green papaya salad. Check for flavor
and season if necessary. To serve, spoon salad onto a large platter,
zig-zag Spicy Almond Sauce across plate, and garnish with lime
wedges and sliced almonds.
Click Here for a
Printer Friendly version
|
