TAN TAN NOODLES
This lively, spicy noodle dish was one of our favorites at a restaurant in Vancouver. The restaurant is no longer there, but we have perfected the recipe, and it is fantastic!
Provided by Bhappys kitchen
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium saucepan, with heavy bottom, heat the oil over moderate heat. Add the ginger and garlic and cook for about 3 minutes, or until they begin to turn golden brown. Watch carefully so they don't overcook. Add sesame oil, chili oil and the black beans. Cook 1 minute, stirring constantly. Add the green onions and cook 2 minutes. Stir in the chili paste, tamari and stir to create a smooth sauce. Add the peanut butter and tahini, again stirring to create smoth paste. Cook 1 minute, stirring constantly. If you want a really thick sauce, add an additional TBSP of peanut butter and tahini.
- Add the broth slowly and reduce the heat to low. Let the sauce simmer for a min of 15 minutes, as the flavors need to blend, and the broth thicken. Taste for spiciness - add more chili paste and chili oil if you want more heat. Saute ground beef, and when it is cooked through, spoon in some of the tan tan sauce and heat until liquid has been absorbed.
- The sauce can be made 24 hours ahead of time; cover and refridgerate. Just before serving, bring back to temperature, but don't boil.
- To serve: Place cooked noodles into individual serving bowls, top with beef, green onions, cilantro and peanuts. Ladle sauce over top.
Nutrition Facts : Calories 862.3, Fat 44.7, SaturatedFat 10, Cholesterol 118.2, Sodium 3005.9, Carbohydrate 61.4, Fiber 7.1, Sugar 7.3, Protein 56.8
STOUT AND ALE
This is a St. Patrick's Day staple at our house. Don't be fooled by the simple ingredients...The trick is getting them to layer just right. The key is to pour the stout SLOWLY. Enjoy!
Provided by Christina
Categories World Cuisine Recipes European UK and Ireland Irish
Time 5m
Yield 2
Number Of Ingredients 2
Steps:
- Gently pour half the lager beer into a tall beer glass. Place a large tablespoon, dome side up, an inch or so above the lager beer, with the tip of the spoon pointed slightly downhill. Slowly pour half the stout beer over the tablespoon, so the stout gently pours down the side of the glass in a thick trickle. Allow to stand a few seconds so 2 distinct layers of beer form.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 9.4 g, Fiber 0.4 g, Protein 1.3 g, Sodium 10 mg, Sugar 0.2 g
NANA'S BLACK SAUCE - (WORCESTERSHIRE SAUCE)
Another recipe that I got from my Nana. It is a really yummy hot sauce. It's flavour intensifies and develops on storing. This is one of my dad's favourites.
Provided by christie
Categories Sauces
Time 1h30m
Yield 1-2 gallons
Number Of Ingredients 8
Steps:
- Boil all ingredients for 1½ hours or untill everything is soft and pulpy.
- Bottle in sterilized bottles.
Nutrition Facts : Calories 5327, Fat 8.8, SaturatedFat 1.9, Sodium 28535.3, Carbohydrate 1190.2, Fiber 45.9, Sugar 1034.3, Protein 18.4
LEG OF LAMB "BLACK AND TAN"
This boneless lamb roast is soaked in a beer-mustard marinade and then roasted on the grill.
Provided by Paul Kirk
Categories Lamb Mustard Onion Roast Low Cal Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Arrange lamb bone, trimmings, onion, and carrots in roasting pan. Roast until browned, stirring occasionally, about 1 hour.
- Pour off fat and discard lamb bone from roasting pan. Place roasting pan over 2 burners; add broth and bring to boil, scraping up any browned bits. Strain into medium saucepan; discard solids in strainer. Add stout, lager, and mustard; boil until reduced to 3/4 cup, about 5 minutes.
- Do ahead: Can be made 1 day ahead. Cover and refrigerate. Rewarm before finishing sauce.
- Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill). Add enough water to pan to reach depth of 1 inch.
- Preheat barbecue (medium heat). If using charcoal grill, light briquettes in chimney and place half on each side of aluminum baking pan (you may need to light additional briquettes in chimney to replenish halfway through grilling time). If using 3-burner gas grill, light gas burners on left and right, leaving center burner off. If using 2-burner gas grill, light burners on side opposite disposable pan.
- Place lamb on rimmed baking sheet. Brush lamb all over with balsamic vinegar; sprinkle all over with granulated garlic, then lemon pepper. Place lamb, rounded side up, on grill rack over aluminum pan. Cover grill and cook lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F for medium-rare (temperature of thinner parts of lamb will register between 135°F and 145°F and will vary from medium to well-done), maintaining temperature of barbecue between 350°F and 375°F, 1 to 1 1/2 hours. Transfer lamb to cutting board; let rest 10 minutes.
- Bring sauce just to a boil over medium heat. Remove from heat and whisk in butter and honey. Serve with sliced lamb.
BLACK AND TAN SAUCES
Steps:
- For chocolate sauce:
- Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Bring to boil; 1 minute. Remove from heat. Mix in instant coffee granules. Add chocolate and whisk until melted and smooth. Stir in cream, vanilla and salt. Cool slightly. Transfer to 2-cup jars. Seal tightly. (Can be prepared 1 week ahead; refrigerate.)
- For butterscotch sauce:
- Preheat oven to 375°F. Place pecans on cookie sheet. Toast until fragrant and just beginning to brown, stirring occasionally, about 12 minutes. Cool completely.
- Stir sugar and Scotch whiskey in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil. Boil without stirring until mixture is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 4 minutes. Remove from heat and whisk in cream (mixture will bubble up). Return to boil, whisking constantly. Remove from heat and whisk in butter, salt and pecans. Cool sauce slightly. Transfer to 2-cup jar. Seal tightly. (Can be prepared 1 week ahead; refrigerate.)
BLACK AND TAN RECIPE
Steps:
- Gather the ingredients.
- Fill a pint glass halfway with the pale ale.
- Float the Guinness on top by slowly pouring it over the back of a spoon to fill the glass. Serve and enjoy.
Nutrition Facts : Calories 77 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 7 mg, Sugar 0 g, Fat 0 g, ServingSize 1 beer (1 serving), UnsaturatedFat 0 g
BLACK AND TAN
Provided by Food Network
Time 2m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Fill a pint glass half full with the lager beer. Using a spoon and a slow, controlled pour, layer Stout on top of lager beer. Serve cold.
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