1/2 pound lean patio steak trimmed of all fat
1 teaspoon cayenne pepper
3 cloves garlic, minced
3 red chili peppers, roughly chopped with most seeds removed
1 1/2 teaspoon curry powder
1 cup dry white wine
SLICE the steak against the grain as thinly as possible. Lightly tap each strip with a meat tenderizer.
MARINATE the strips of steak in a plastic bag with the chili peppers, minced garlic, and wine for two hours in the refrigerator.
SET OUT the bag of steak and marinade to warm to room temperature.
HEAT a large pan to medium-high heat. When oil is hot, add the steak strips, marinade, curry and cayenne powders. Cook for two to three minutes, and then lower temperature to low-medium.
STIR occasionally while steak cooks until done and liquid has cooks down. Do not to overcook the steak.
TRANSFER steak strips to a serving dish and pour the dressing over steak. Garnish with more chopped parsley and shredded cheese.
6 tablespoons olive oil
2 1/2 tablespoons white wine vinegar
2 tablespoons roughly chopped parsley
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
3 tablespoons freshly grated Parmigiano Reggiano cheese
Freshly cracked sea salt and black pepper
WHISK together dressing ingredients. Add salt and pepper to taste.
Frigideira de Siri -- Brazil
1/2 pound shredded cooked lump crab meat
3 small tomato, diced
3 small white onion, diced
3 cloves garlic, minced
3 cup freshly grated coconut
3 green onions, sliced thinly
3 bunch fresh cilantro, chopped
3 eggs, separated
2/3 cup peas
1 1/4 cup coconut milk
3 tablespoons flour
Salt and freshly ground black pepper
HEAT oven to 350 degrees.
SAUTE onions in olive oil until golden brown. Add tomato, green onion, garlic, cilantro, 1 teaspoon salt, 2 teaspoons freshly ground black pepper. Cook and stir to combine well.
ADD crab meat and grated coconut and cook for a two minutes. Pour in the coconut milk, cover and cook over medium heat until the coconut milk reduces.
BEAT the egg whites with a pinch of salt until they peak.
FOLD flour and egg yolks into beaten egg whites and continue to mix until a smooth batter forms. Turn down the heat on crab mixture down to low and add in 1/3 of the batter. Stir gently stirring to combine with the crab.
OIL a baking dish, pour in the crab mixture and cover with the remaining batter.
SMOOTH out the batter and garnish with onion and tomato slices.
BAKE for 20 minutes or until slightly golden on top.