here are my recipes for saturday. .. .wise one, i'll also email them to you in WORD format. ... thanks for doing this, can't wait to get a copy of recipe "book". .. [p]Mad Max Beyond Eggdome's Rolled Flank Steak and Mandarin Wings Recipes [p]
ROLLED FLANK STEAK[p]1 good sized flank steak, butterflied and marinated in olive oil, balsamic vinegar, and herbs de provence. .
3 yellow/orange peppers - roasted and peeled (if you have never done this, see below)
about 1/3 pound thinly sliced prociutto
parmegan cheese (canned shaker variety)[p]lay out the marinated butterflied flank steak, cover evenly with a layer of the prociutto. . .spread the roasted peppers along one long edge (they should cover about 1/4 - 1/3 of the steak. .
.sprinkle liberally with the basil and parmegan cheese. . .roll tightly in a log (you may need to use some tooth picks to hold them, i don't). ... lay them in a pan (i used a big ceramic dish
which worked quite well in the egg). ..drizzle some of the left over marinade on them. . .cook for about 45 minutes at 375 - 400 dome temp for medium. ..slice them into thin rolls. .
.makes a nice presentation. .. the recipe originally calls for them to be served at room temps, we like them warmer. . .your choice. [p]NOTES about butterflied flank steak and roasted peppers[p]1. you can ask your butcher to butterfly the flank steak or you can do it yourself. .. lay the flank steak flat, using a long knife to slice the steak into two thin halves be keeping the knife parallel to the cutting board (depending on your pan/dish, you can leave it in one big flat piece or slice completely through it and have two pieces (two are easier to work with into two small rolls). .. it is also easier to slice through if
you put the steak flat in the freezer for about a half an hour so that it is a little 'stiff'. . .[p]2. if you haven't peeled peppers before, you cut them into flat slices, put them skin side up in the broiler until they are black and burning on top. . .then pull them off and immediately put
them into a large zip-lock baggie for at least 15 minutes. .. pull them out and the skins will peal right off leaving you with lovely soft pepper pieces. .. [p]
MANDARIN WINGS[p]5 pounds of wings split
2 jars hosin sauce
1 jar duck sauce
1 jar sweet and sour sauce
1/2 cup soy sauce
about a tablespoon of sesame oil
chinese chile oil to taste
ginger to taste
bunch of scalions fine chopped
mix it all up, let the wings marinade as long as you want[p]i originally heated up the egg to about 300 degrees dome temp, but found that a little too hot. . .ended up doing them for about 1 1/2 hours at around 230 dome temp, and they came out
excellent. . .except for a couple partially charred from the initial high temp, they came out great, just tossed them around on the grate a couple of times to make sure they stayed even,
and they were most excellent.