Cookbooks #54 & #55--Double the Pleasure

My brothers are completely carnivorous. Heck, my entire family is completely carnivorous. A family BBQ for my brothers' birthdays is the perfect opportunity to test out some beef recipes. Ironically, the two recipes I chose were actually for chicken, but when you start buying beef for your brothers, it's hard to stop. Beef here, beef there, beef everywhere. It's like a Dr. Seuss nightmare.

First cookbook up is Thai in Minutes by Vatcharin Bhumichitr. My mom scoffed as she doesn't believe Thai can be done in mere minutes. She's probably right, but this cookbook does seem to have some of the shortest ingredient lists I've seen in a Thai cookbook. I chose a basic satay recipe which was actually pretty new to me. A little confession here: all satays I've done in the past come straight from a packet. After making my own for the the first time, I'm a bit embarassed that I've clung to the packet for so long. This recipe is super duper easy and grinding your own spices is curiously satisfying.


Cookbook number two for the BBQ was from my backup Food Network man, Bobby Flay. A girl needs a backup chef in case things don't work out with Tyler Florence.
Bobby Flay's Grill It is a newer indulgence in my sad obsession with cookbooks and it's already climbed the list to favorites. I often tell the books I love them equally, but in truth, I do have some favorites. Bobby gives entire chapters to grilling mushrooms, corn, salmon, scallops and tuna. Enough said.
Chipotle Honey Glaze is genius--a perfect blend of spicy, sweet and tangy. Again I reiterate; I just love Bobby Flay.

I gave them both a bit of a taste, because, well, when you cook it, you should try it. Loved the flavors of the spices in both recipes--definitely will try them both with chicken instead.

Beef Satay

adapted from Thai in Minutes

1 tsp coriander seeds

3/4 tsp cumin seeds

2 tbsp soy sauce

1 tsp salt

3 tbsp oil

1 tbsp curry powder

1 tbsp tumeric

1/2 cup coconut milk

3 tbsp brown sugar

1 lb beef or chicken--sliced thin

1. Partially freeze chicken or beef--just long enough to allow for easy slicing of thin strips. Place strips in medium bowl.

2. Roast coriander and cumin seeds in small frying pan without oil for 5 mins over medium head, shaking pan often to prevent burning. Remove from heat and grind to make a fine powder.

3. Add all spices to bowl and mix well to combine. Lett marinate for 8 hours or overnight.

4. 45 mins prior to cooking, soak wooden skewers in water for 30 mins

5. Skewer meat and cook over grill for 6-8 minutes for chicken, turning once halfway through. (Cook beef for 4-6 mins turning once)

Chipotle Honey Beef Skewers

Adapted from Grill It!

3/4 cup honey

1 tsp salt

2-3 tbsp canned chipotle chiles in adobo, finely minced

1 tbsp dijon

3 tbsp ancho chile powder

3 tbsp canola oil

2 tsp ground coriander

2 tsp paprika

1 lb beef, thinly sliced

1 tbsp toasted sesame seeds

1. Mix together honey, chipotles, 1 tsp ancho powder, salt, and 2 tbsp oil in a small bowl.

2. Combine paprika, 2 tbsp ancho chile powder and coriander in small bowl. Add to beef and let marinate for 2-3 hours.

3. Soak wooden skewers for 30 mins. Skewer beef

3. Heat grill to medium-high. Place skewers on grill. Brush honey glaze on top. Cook 3 minutes, flip and glaze other side.