Prep Time: 5 minutes, plus 10 minutes cooling and resting time
Cook Time: 20 minutes
Teriyaki Steaks
METHOD
1.
2.
3.
4.
In small saucepan over medium-high heat, bring soy sauce, sugar, and rice wine to boil, stirring to dissolve sugar.
Reduce to simmer and cook for about 3 minutes, or until sauce is thick enough to coat back of spoon. Cool. Reserve 1
tbs teriyaki sauce for serving.
For easy cleanup, line Oven Tray with aluminum foil. Place Multipurpose Rack on oven tray. Pat steaks dry with paper
towels. Coat steaks with oil and season with salt. Brush some teriyaki sauce over tops of steaks and place on rack.
Position Oven Rack in top rack of Curtis Stone Convection Oven. Using BROIL mode, set oven to 450°F for 20 minutes.
After 5 minutes, place Oven Tray in preheated oven and broil steaks 7 minutes. Turn steaks over and brush with more
teriyaki sauce. Broil steaks 7 minutes or until an instant-read thermometer reaches 120°F for medium-rare doneness.
Transfer steaks to cutting board, brush tops with reserved teriyaki sauce and rest for 5 minutes. Thinly slice steak
against grain and serve.
INGREDIENTS
Make-Ahead: Steaks are best served right away.
1/4 cup reduced-sodium soy sauce
1/4 cup brown sugar
1 tbs sweet rice wine
Two 16-oz New York strip steaks, 1 1/2 inch thick
1 tbs olive oil
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Chipotle Pork Tacos
METHOD
1.
2.
3.
4.
5.
In food processor, puree chipotle chilies, coarsely chopped onions, 1 cup cilantro, and sugar. To make salsa, transfer
3/4 cup chipotle puree to small bowl and mix with 2 tbs water. Season with salt and set salsa aside.
In baking dish, coat pork with oil and remaining chipotle puree. Season with salt. Lay pork on Multipurpose Rack and
place rack on Oven Tray.
Position Oven Rack in top rack of Curtis Stone Convection Oven. Using BROIL mode, set oven to 450°F for 25 minutes.
After 5 minutes, place Oven Tray in preheated oven and broil pork, turning halfway through cooking, 20 minutes, or
until an instant-read thermometer inserted into thickest part reads 130°F to 135°F. Transfer pork to cutting board to
rest for 5 minutes.
In small bowl, mix finely chopped onions and 1/4 cup cilantro.
Cut pork crosswise into 1/4-inch-thick slices and transfer to small serving platter. Pour any carving juices over pork
and serve with tortillas, salsa, and onion-cilantro mixture. Have each guest fill tortillas with pork, adding salsa and
onion-cilantro mixture as desired.
INGREDIENTS
Make-Ahead: Salsa will keep for up to 1 day, covered and refrigerated.
1/3 cup canned chipotle chilies in adobo sauce
1 large white onion, cut in half, half coarsely chopped, half finely chopped
1 1/4 cups coarsely chopped fresh cilantro
1 tbs brown sugar
Two 12-oz pork tenderloins, trimmed of fat and sinew
1 tbs olive oil
Twelve 6-inch corn tortillas, warmed
Serves: 6
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