Ingredients
- 1/4 cup Lite soy sauce
- 1/4 cup Kikkoman soy sauce
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar
- 2 Tablespoons dry white wine, plus one glass for the cook
- 4 large garlic cloves, very finely chopped
- 1 Tablespoon toasted sesame oil
- 2 teaspoons Mrs Dash Extra Spicy
- 1 teaspoon Mrs Dash Garlic & Herb
- 1-4 oz can diced jalapeños
- About 5 pounds thin cut beef (flank steak OK), cut across the grain into 1/4-inch-thick slices
- 16 scallions
- Vegetable oil, for rubbing
- Steamed rice, for serving
Directions
- In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil, vinegar, jalapeños and spices, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight.
- Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes. Season with salt.
- Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.
This recipe could also be used for Beef Jerky.
Ingredients
- 1 cup all-purpose flour
- Olive oil
- 1 large white onion, cut into 1/2-inch dice
- 3 large celery ribs, cut into 1/4-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1 yellow bell pepper, cut into 1/2-inch dice
- 6 garlic cloves, finely chopped
- 6 cups chicken stock or low-sodium broth
- 6 ounces andouille links, thinly sliced
- 2 bay leaves
- 2 tablespoons prepared jerk paste or 1 tablespoon ground jerk seasoning
- 1 tablespoon dried thyme
- 1 tablespoon smoked hot paprika
- 3/4 pound fresh or thawed frozen okra, sliced 1/4 inch thick
- One 3 1/2-pound rotisserie chicken—meat shredded, skin and bones discarded
- Salt and freshly ground pepper
- Tabasco
- Steamed rice, for serving
- 2 scallions, thinly sliced
Directions
- In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes. Add the onion, celery, bell peppers and garlic and cook over moderately low heat, stirring, until the onion is translucent, about 20 minutes.
- In cast iron skillet, brown the andouille.
- Gradually add the stock to the casserole, whisking until smooth. Add the andouille, bay leaves, jerk paste, thyme and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.
- Add the okra to the casserole and simmer until tender, 15 minutes. Stir in the chicken meat and season the gumbo with salt, pepper and Tabasco. Discard the bay leaves, ladle the gumbo over rice, garnish with the scallions and serve with Tabasco.
Ingredients
- 1 pound large shrimp, shelled and deveined
- 1-1/2 tablespoons minced garlic
- 1 tablespoon Creole seasoning
- 1 teaspoon Mrs Dash Garlic and herb seasoning
- 1 red bell pepper, finely chopped
- 2 jalapeño peppers, seeded and finely chopped
- 1 tablespoons olive oil
- 1/2 stick butter
- Juice of 1 lemons
- 1/4 cup chopped cilantro
Directions
- In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper.
- In a skillet, sauté the shrimp in the oil and butter over moderately high heat, turning the shrimp once, until just white throughout. Add the lemon juice and parsley and serve.
