[ Pobierz całość w formacie PDF ]
.Then hang the beef in a dry, airy, screened place.I have usedclothespins to hang the beef from strings stretched between chairs on a screened lanai or porch.For a while, the ragsof graying meat look a little odd, but they smell sweet and fresh.After a day the beef will be semidry.A couple ofdays later, it will be thoroughly dry.Wrap it loosely to keep clean.Unless the weather is very humid, it will keepseveral days at room temperature.Serve jerky as it is or brown it briefly under the grill or in a heavy frying pan.Yield: 1 pound jerkyNote: Jerky can be made using the lowest possible oven temperature overnight; it is also possible to use the defrostsetting of a microwave oven if you check every couple of minutes and keep turning the meat.If you have adehydrator, follow the instructions.Asian marinade:Jerky in Hawaii is commonly marinated with Asian seasonings.1 inch ginger2 cloves garlic½ cup soy sauce2 tablespoons sugar1 tablespoon sesame oil1 teaspoon hot pepper sauceCrush the ginger and garlic in a mortar and pestle and mix with the other ingredients.Mexican marinade (in remembrance of those first cowboys):Cumin seedLime juiceGround red chiliesOreganoToast the cumin seed lightly in a heavy frying pan until it smells aromatic and turns color.Grind in a mortar and mixwith lime juice, chilies, and oregano. Page 170Parker Ranch Beef StewCowboys and other ranch employees came in from 2 o'clock in the morning to eat stew and rice at the Parker RanchRestaurant.9 Meat from an older cow or steer was cooked over a wood-burning stove in a 15-gallon stock pot.Atthe end of the day, fresh ingredients were added, and the procedure continued for as much as a week.The cook,Akona, was Chinese, and he added his own touch, the ginger.Quantities in this version are reduced to family size.Squash-like chayotes (Sechium edule) grow readily in Hawaii.2 pounds beef short ribs cut into 2-inch pieces1 clove garlic, minced1-inch piece fresh ginger root, unpeeled1 medium onion, sliced2 medium potatoes, peeled and quartered3 chayotes, peeled and cut in half (or 6 carrots, halved)Salt to tasteCombine the ingredients in a large pot.Add water to cover.Simmer over medium heat until the meat is tender andthe potatoes have thickened the gravy (23 hours).Serve with rice.Yield: Four to six servingsLuau Stew(Beef Stew with Taro Leaves)Luau stew made use of ingredients readily available on the ranch.The taro leaves thicken the stew.Traditionally this was eaten with poi, raw onions, limu, and chili pepper, but it is good eaten with rice and a sidedish of raw onions.2 pounds beef stew meat or mixed beef and pork2 tablespoons cooking oil2 chopped onions2 pounds taro leaves, previously cooked for 1 hour and chopped (see p.223)Salt Page 171In a large pot, fry the onions slowly in the oil until they turn a golden brown color but do not burn.Add the meat andturn until browned.Add water to cover.After about an hour add the taro leaves.Simmer until tender, about anotherhour.Add salt to taste.Yield: Four servingsLocal-Style Oxtail Soup(Clear Oxtail Soup with Ginger and Star Anise)This soup of Chinese origin is a favorite lunch dish in Hawaii and is worthy of wider renown.The chunks ofsucculent meat in the hollows of the bone, the flavorful broth, and the edge added by the ginger, Chinese parsley,and green onions make a very satisfying dish for lunch or supper with rice on the side.It also makes a good supper.2 pounds oxtail in pieces1½ quarts water¾ cup shelled and skinned raw peanuts1 clove garlic, crushed1 slice orange peel1 piece star aniseSmall piece of ginger root finely choppedSalt to tasteChopped green onions and Chinese parsley (cilantro) to garnishPlace the oxtail in a large stock pot and add water, peanuts, garlic, orange peel, star anise, and ginger.Bring to aboil, skim off any grayish scum, and simmer for 2 to 3 hours until oxtail is tender.Place in the refrigerator overnightfor the flavor to develop.Next day remove the oxtail and peanuts, strain the stock, and then reheat with the oxtailand peanuts.In Hawaii, the meat is always left on the bone, but it could be taken offifyou wish.When the soup ispiping hot, adjust the seasoning.To serve, put two or three pieces of oxtail and some peanuts in each of four deeporiental soup bowls and fill each with broth.Garnish with a little chopped green onion and Chinese parsley.Servewith a bowl of boiled white rice and small containers of soy sauce and grated ginger on the side.The rice is eatenwith chopsticks, the soup with a ceramic Asian soup spoon.Yield: Four servings Page 172Beef Hekka (Sukiyaki)(Japanese Beef and Vegetable Fondue)Judging by both early cookbooks and reports of oldtimers, this was one of the first Japanese recipes to gain generalacceptance in Hawaii.10 Versions of it may be found in almost all cookbooks in the Islands.The selectionofvegetables can be varied depending on what is available [ Pobierz caÅ‚ość w formacie PDF ]
  • zanotowane.pl
  • doc.pisz.pl
  • pdf.pisz.pl
  • agnieszka90.opx.pl