NAAN
This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.
Provided by Bob Cody
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h
Yield 14
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
- Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
- During the second rising, preheat grill to high heat.
- At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Nutrition Facts : Calories 51.7 calories, Carbohydrate 4.1 g, Cholesterol 22.3 mg, Fat 3.7 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.2 g, Sodium 362.7 mg, Sugar 3.8 g
GYROS
Make your own gyros meat to serve on pita bread or over basmati rice with lettuce, onions, tomatoes, tzatziki sauce, and feta.
Provided by Lan Sutton
Categories Meat and Poultry Recipes Lamb Ground
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Process red onion in a food processor until finely minced. Scoop onion into a piece of cheesecloth and squeeze as much moisture from the onion as possible. Return onion to food processor; add garlic and process until the garlic is well integrated. Blend marjoram, rosemary, kosher salt, and black pepper into the onion mixture.
- Gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch.
- Firmly pack the meat mixture into a loaf pan, assuring no air pockets are trapped in the meat.
- Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 175 degrees F (80 degrees C). Drain grease and slice thinly to serve.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 1.3 g, Cholesterol 79.8 mg, Fat 14 g, Fiber 0.4 g, Protein 21.7 g, SaturatedFat 5.7 g, Sodium 537.5 mg, Sugar 0.2 g
BEEF NEGIMAKI
Steps:
- Cut each spring onion in half lengthwise, then cut each length in half into 2 pieces, about 4 inches long. Set aside.
- Trim ends of asparagus spears so that just 4 inches of the floret end remains. Set aside.
- Lay out beef slices on a work surface, like tall rectangles. Place a green and a white portion of onion and 1 piece of asparagus across the bottom of the beef rectangles. Roll each portion tightly into a cylinder; secure each portion with 1 or 2 toothpicks.
- Brush each roll with teriyaki sauce.
- Preheat the grill, grill pan or broiler. Grill or broil for 3 minutes. Turn over and baste each portion again with teriyaki sauce. Cook for another 3 minutes.
- Serve immediately.
YAKITORI NEGIMA
Yakitori negima is one of the more popular iterations of the made-to-order grilled chicken skewers commonly enjoyed with a cold beer at bars in Japan. Featuring chicken and scallion pieces, this version calls for brushing the skewers with a sweet soy glaze (tare or teriyaki) that turns nice and caramelized on the grill. Here we call for a grill or grill pan but you can also cook them under a heated broiler or over the low coals of a campfire, turning them frequently and watching carefully to avoid scorching. You'll want to use paddle-type skewers, which are flatter than the usual kind and easier to turn; look for them at Japanese markets and online.
Provided by Food Network Kitchen
Time 1h
Yield Six 10-inch skewers
Number Of Ingredients 10
Steps:
- Soak six 10-inch bamboo paddle skewers in water for 30 minutes.
- Meanwhile, combine the tamari, mirin, sake, brown sugar, garlic and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened and reduced by about half, 12 to 15 minutes. Remove from the heat and stir in the ginger. Let cool, then remove 1/4 cup for glazing and set aside the remaining for serving. (The teriyaki glaze can be refrigerated, covered, up to a day before using.)
- Prepare a grill or grill pan for medium-high heat. Lightly coat the hot grates or pan with vegetable oil.
- Thread each skewer with 7 to 8 pieces each of the chicken and scallions, alternating between the two.
- Place the skewers on the grill and lightly sprinkle each with salt. Cook, continuously turning the skewers, until the scallions are tender the chicken is browned and cooked through, about 12 minutes.
- Brush some of the reserved1/4 cup of glaze all over each skewer. Continue to grill, continuously turning, until the glaze is slightly caramelized, 3 to 4 minutes. Serve with the reserved teriyaki sauce.
NEGIMA (JAPANESE BEEF SCALLION ROLLS)
An elegant-looking appetizer that requires minimal effort. Posted by request, from Mark Bittman's "The Minimalist Cooks at Home"
Provided by skat5762
Categories Chicken
Time 16m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat a grill or broiler; fire should be quite hot.
- Place the meat between two layers of wax paper or plastic wrap and pound it gently so that it is about 1/8-inch thick.
- Brush one side of each piece of meat with a little soy sauce.
- Cut the scallions into length about the same width as the meat and place a small bundle of them at one of the narrow ends of each slice.
- Roll the long way, securing the roll with a toothpick or two.
- (You can prepare the rolls in advance up to this point; cover and refrigerate for up to 2 hours before proceeding) Brush the exterior of the roll with a little more sauce.
- Grill until brown on all sides, a total of about 6 minutes for chicken, 4-5 minutes for pork or veal, 4 minutes or less for beef.
- Optional fillers: Scallions work very well; so do chives.
- You could also use small amounts of lightly cooked, chopped spinach or chard; cooked, chopped shiitake (or other) mushrooms; julienned and lightly cooked carrots; parboiled asparagus spears.
- As alternatives to soy sauce, you can use asian fish sauce (nam pla or nuoc mam), chinese hoisin sauce, or premade teriyaki sauce.
Nutrition Facts : Calories 995.8, Fat 100.8, SaturatedFat 41.8, Cholesterol 140.5, Sodium 1056.8, Carbohydrate 7.6, Fiber 2.5, Sugar 2.4, Protein 15.2
NEGIMA - BEEF SCALLION ROLLS
The most difficult part of making Negima is said to be slicing the meat thin enough to wrap around the scallions. Worth asking a butcher for ultra-thin cut sirloin. maybe freezing the meat a bit first would make it easier to slice at home. Possibly easier is using pork, chicken, or veal sold as thin cutlets. With a little pounding they're thin enough. From Bittman's Best Recipes in the World.
Provided by Mrs Goodall
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot.
- Mix together the first 3 ingredients, then soak the scallions or chives in the this mixture while you prepare the meat.
- Place the meat between 2 layers of wax paper or plastic wrap and pound it gently with a mallet, the bottom of a cast-iron pan, or rolling pin until it is about 1/8 inch thick. Brush one side of each piece of meat with a little soy sauce.
- Remove the scallions or chives from their soaking liquid and cut them into lengths about the same width as the meat. Place a small bundle of them at one of the narrow ends of each slice, on the soy-brushed side. Roll the long way, securing the roll with a toothpick or two. (You can prepare the rolls in advance up to this point; cover and refrigerate for up to 2 hours before proceeding.) Brush the exterior of the roll with a little of the soaking liquid.
- Grill or broil until brown on all sides, a total of about 6 minutes for chicken, 4 to 5 minutes for pork or veal, 4 minutes or less for beef.
Nutrition Facts : Calories 665.1, Fat 67.2, SaturatedFat 27.9, Cholesterol 93.6, Sodium 719.9, Carbohydrate 5.2, Fiber 1.7, Sugar 1.6, Protein 10.1
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