Flank Steak Sat_ with Peanut Dipping Sauce

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Course Entrées
Prep Time 15 minutes
Cook Time 4 minutes
Servings
people
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Instructions
  1. In wide, shallow dish, cover skewers with water and let stand 30 minutes. Meanwhile, in blender or food processor with knife blade attached, purée garlic, 3/4 cup coconut milk, brown sugar, lime juice, fish sauce, ginger and tumeric.
  2. Thread beef onto skewers; place in medium, deep bowl. Pour 1/2 cup coconut milk mixture over beef skewers and rotate to coat evenly. Refrigerate 30 minutes.
  3. In small saucepot, heat onions, peanut butter, soy sauce, red pepper flakes, remaining 1/2 cup coconut milk and remaining coconut milk mixture over low heat until mixture simmers, stirring occasionally with whisk. Cook 2 minutes; remove saucepot from heat
  4. Prepare outdoor grill for direct grilling over medium-high heat. Remove beef from marinade; discard marinade. Place skewers on hot grill rack and cook 4 to 5 minutes or until cooked through, turning once. Serve beef saté with peanut sauce for dipping

Linguine Arrabbiata

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Course Entrées, Pastas
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Course Entrées, Pastas
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
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Instructions
  1. Heat large covered saucepot of salted water to boiling over high heat. Add linguine and cook as label directs. Drain pasta, then return to saucepot.
  2. Meanwhile, in large skillet, heat oil over medium heat. Add garlic, olives and crushed red pepper, and cook 2 minutes, stirring frequently. Stir in tomatoes with juice, basil, salt and pepper, and cook 2 to 3 minutes or until heated through, stirring occa
  3. Add tomato mixture and parsley to pasta. With tongs, toss pasta until well coated with sauce. Serve pasta in warm pasta bowls with cheese, if desired.

Spicy Beef Back Ribs

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Enjoy your grilling season even more with these mouthwatering, spicy beef ribs!
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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. Heat oil in medium saucepan over medium high heat until hot. Add onion, garlic and pepper flakes; cook and stir 4 to 5 minutes or until onion is tender. Add chili sauce, water and lemon juice; bring to a boil. Reduce heat and simmer 5 minutes, stirring fr
  2. Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in center. When coals are medium, ash-covered (25 to 30 minutes), add 3 to 4 new briquets to each side. Position co
  3. Place ribs, meat side up, in large (16-1/8 x 11-3/4 x 2-7/8 inches) foil roasting pan. Pour remaining sauce over ribs; turn ribs to coat. Cover tightly with aluminum foil; place foil pan on cooking grid. Cover with grill lid and grill over medium heat 1 t
  4. Total recipe time: 1 hour, 15 minutes to 1 hour, 30 minutes.
  5. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Beer-Braised Beef Brisket

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Course Entrées
Prep Time 15 minutes
Cook Time 280 minutes
Servings
people
Course Entrées
Prep Time 15 minutes
Cook Time 280 minutes
Servings
people
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Instructions
  1. Preheat oven to 300°. Cut brisket in half crosswise if necessary to fit into large roasting pan or Dutch oven. Rub brisket with 2 pouches onion soup mix. Heat pan over medium heat until hot. Add oil and heat until hot but not smoking. Add brisket an
  2. Add carrots, bay leaves, tomatoes, onions and crushed red pepper to pan. Pour beer over brisket. Cover pan tightly with lid or foil. Roast brisket 4 to 5 hours until fork-tender.
  3. Remove and discard bay leaves. Remove brisket and vegetables from pan; keep warm. Skim and discard fat from pan drippings. Strain pan drippings into a medium saucepan. Simmer over medium heat 25 minutes. Remove saucepan from heat; add butter and stir unti