Full Everyday Recipes

4 ea Steaks, filet, 1-inch

– thick Pepper, white, cracked 1 ea Lemon grass, stalk,

– chopped OR 1 bn Lemon thyme OR

2 ea Peel, lemon, chopped

1 ea Ginger, 1-inch piece

– thinly sliced 20 ea Peppercorns, black,

– crushed
——————————–CURRY
BUTTER——————————–
1/4 lb Butter, unsalted

2 ea Ginger, thin slices,

– chopped 1 lg Shallot, chopped

1 sm Garlic, clove, chopped

1 sm Chili, green, seeded and

– chopped 1 tb Garam Masala (see any

– Indian cookbook) 1 tb Curry, powder (If Garam

– Masala is not — available, use 2 tb of — Curry powder) 1 tb
Juice, lemon

1 pn Turmeric, ground

Salt (to taste) Pepper (to taste)
———————————GARNISHES———————————
Onions, pickled Cucumbers in yogurt and — creme fraiche Mint
chutney Papaya, sliced Banana, sliced Other garnishes of choice
Steaks:
=======
Remove the steaks from your refrigerator at least 1
hour before cooking.
(Steaks should be at room temperature before
you cook them.) Press a generous amount of white pepper into the
surfaces of the steaks.
Cover.
To prepare the steamer, place the
lemon grass and water in the bottom of the steamer with ginger and
peppercorns.
Boil 1-2 minutes to release the oils and flavors of
the aromatics.
When ready to cook the meat, salt the steaks and
steam them over vigorously boiling liquid for 3 minutes ONLY.
Curry
Butter:
=============
Blend all of the ingredients in a food
processor until smooth.
Accompaniments and Garnishes:
=============================
For the pickled onions, use sweet
onions if possible.
Peel and trim top and bottom.
Slice thinly,
place in a stainless bowl, salt heavily, and toss.
Leave for 1 hour
and drain thoroughly.
Bring 1 cup of vinegar to a boil and pour it
over the drained onions.
Reserve.
For the cucumbers in yogurt and
creme fraiche, slice 2 small cucumbers thinly, salt, and allow to
set for one hour.
Drain thoroughly, pressing gently to expel water.
Mix 1.4 cup plain yogurt and 1./2 cup creme fraiche.
Add a dash of
chili powder and mix with the cucumbers.
Chill.
For the mint
chutney, see any Indian cookbook.
Other garnish should balance
Western color and freshness with the Indian flavors.
Possibilities
include blanched carrots, green beans, zucchini, and okra.
To
Assemble:
============
To serve, arrange accompaniments around the
outside of a heated plate, place a filet in the center, and top
with a dab of curry butter.
Serve immediately.
Source: Great Chefs
of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le
Favour, St.
Helena, : Napa Valley, California Pastry Chef: Ann
McKay

4 tb Oil, olive

2 tb Butter, unsalted

1/3 c Shallot, finely chopped

2 ea Garlic, cloves, chopped

2 sm Chilies, fresh, split

– lengthwise, seeded, — finely chopped 1 pn Nutmeg, grated

1 pn Cloves, ground

1 pn Cumin, ground

7 oz Snails (about), drained,

– rinsed, and patted dry 2 tb Pernod

1 c Stock, beef ** OR

1 c Stock, veal **

4 c Kidney beans, red, cooked

– drained and rinsed *** 1/2 c Parsley, chopped

Salt (to taste) Pepper (to taste) ** See recipes for Beef Stock,
or Veal Stock.
*** To cook the kidney beans properly, soak 1 1/2
cups of dried kidney beans in 4 cups of water overnight.
Drain,
place in a pot of water to cover by 2 inches, and bring to a boil.
Simmer, covered, over medium heat until tender.
Heat 2 tablespoons
of oil and 2 tablespoons of butter together in a large skillet over
a medium-high heat.
Add the shallot and garlic and saute, stirring
constantly, until lightly golden, about 3 minutes.
Add the chilies,
nutmeg, cloves, and cumin and cook, stirring for 2 more minutes.
Add the snails to the skillet and cook, stirring occasionally, for
5 minutes.
Add the Pernod and cook until it evaporates.
Add the
beef stock and bring the mixture to a boil and cook, stirring, 2 to
3 minutes longer.
Add the beans and a 1/4 cup of parsley, stirring
briefly, just until the beans are heated through.
Remove from heat
and stir in the remaining 2 tablespoons of olive oil, and salt and
pepper to taste.
Sprinkle with the remaining 1/4 cup of parsley and
serve warm.
Source: New York’s Master Chefs, Bon Appetit Magazine :
Written by Richard Sax, Photographs by Nancy McFarland : The Knapp
Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi,
Rojas-Lombardi Restaurant, : New York