BEEF AND SCALLION ROLLS
This thinly-sliced beef dish is reminiscent of Japanese favorite, negimaki.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, and cook, shaking skillet often, until pepper blisters, 2 to 4 minutes. Stir in 1 tablespoon soy sauce. Transfer to a plate; wipe skillet clean.
- Place each beef slice between plastic wrap; pound lightly until 1/8 inch thick. Season with salt and pepper. Divide bell pepper and scallions among slices. Roll tightly into bundles; secure each with a toothpick.
- Heat remaining tablespoon oil in same skillet over high heat. Working in two batches, sear rolls until browned on all sides, 3 to 4 minutes. Transfer to a plate; cover to keep warm. Wipe skillet clean.
- Add 2 tablespoons water, remaining 2 tablespoons soy sauce, vinegar, and sugar to skillet. Cook over medium heat, stirring, until sauce is reduced and syrupy, 2 to 3 minutes. Remove toothpicks. Drizzle rolls with sauce.
Nutrition Facts : Calories 406 g, Fat 33 g, Protein 21 g
SCALLOPS WITH BACON AND SCALLIONS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 23m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Crisp bacon in frying pan, under broiler or in microwave, whichever you prefer. Work on the dip while bacon cooks. When bacon is crisp, drain and chop. Set aside.
- Preheat a nonstick pan over high heat for scallops.
- Season scallops with salt and pepper. To very hot skillet, add 1 tablespoon oil, 1 turn of the pan, then place 9 scallops in the pan, an inch apart. Sear scallops 2 minutes on each side or until caramelized and opaque. Transfer to a platter and cover loosely with foil. Repeat with remaining scallops.
- To serve, top scallops with chopped bacon bits and scallions by scattering them evenly over the plattered scallops. Place party picks in a shot glass or small dish and set them on/near platter. Place the crab dip on a large serving platter or board and surround with asparagus spears and sliced baguette, for dipping and spreading.
GARLICKY BEEF
Vampires hate this recipe.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Bring a saucepot of water to a boil, then boil the onions for 3 to 4 minutes, drain and cool. Squeeze pearl the onions from the skins, pushing with root end facing away from you.
- Pat the meat dry and sprinkle liberally with salt and pepper. Heat the oil, 2 turns of the pan, in a large Dutch oven over medium-high heat. Add the meat and brown evenly all over, then remove to a plate and lower the heat to medium. Add the butter and melt, then add the garlic and onions. Season with salt and pepper. Cook, stirring, until lightly brown, a few minutes. Stir in the tomato paste and cook for 1 minute, then add the wine to deglaze. Add the beef, stock and tomatoes. Combine and roast, covered, until tender, 2 to 2 1/2 hours. Cool and store for a make-ahead meal. Reheat on the stovetop over medium heat, stirring frequently.
- Serve with the bread for mopping, and garnish with the parsley.
GRILLED BEEF ROLLS WITH SCALLION SOY DIPPING SAUCE
Similar to Japanese negamaki, these skewered beef rolls are filled with thin slices of red, yellow, and green bell peppers and served with an Asian-style dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 dozen
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together soy sauce and brown sugar until dissolved; set aside. Cut tenderloin crosswise into 1/4-inch-thick slices. Trim off any fat or connective tissue. Place 1 slice between 2 pieces of plastic wrap. Using the flat side of a meat mallet, evenly pound out the slice, keeping it roughly in a rectangular shape, until it is 1/8 inch thick. Do not overpound slices or they will begin to disintegrate. Remove plastic wrap, and transfer to a large plate. Repeat process with remaining meat.
- Dip 1 slice beef in the soy sauce mixture, and place it on a clean surface. Sprinkle with salt and pepper. Place 2 pieces of scallion green and 1 piece of each pepper across the shorter length of the beef, so that the vegetables extend over both edges by about 3/4-inch. Roll up lengthwise, and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.
- Lightly brush a grill pan with olive oil, and heat until hot, or heat the oven broiler. Grill or broil beef rolls, brushing with sauce and turning, until medium rare, 2 to 4 minutes. Cut each roll in half, or cut any longer rolls into 3 pieces. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, and add scallion rings. Transfer beef rolls to a serving platter, and serve with sauce on the side.
BEEF AND SCALLION ROLL-UPS EVERY DAY WITH RACHAEL RAY
Steps:
- 1. In a medium saucepan of boiling water, cook the scallions for 30 seconds; drain. In a bowl, whisk together the beer, soy sauce and sugar; set aside. 2. Trim each roast beef slice to about 4 by 5 inches. Season with salt. Lay a small cluster of scallion and cucumber slivers on the bottom edge of each slice and roll tightly to form a log; secure with a toothpick along the length of the roll. Repeat with the remaining beef, scallions and cucumber. Using a basting brush, coat the logs with the reserved beer sauce; let stand for 10 minutes. 3. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the beef rolls (reserve the sauce) and cook, turning, until the sides are brown, about 5 minutes. Transfer to a plate. Add the reserved beer sauce to the skillet and simmer until syrupy, about 2 minutes. 4. Remove the toothpicks from the beef rolls; discard. Cut the rolls into quarters. Top with the sauce. 5. Top the cooked rice with the cilantro and serve with the roll-ups.
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