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WSJ Recipes

TomM24
TomM24 Posts: 1,366
edited November -0001 in EggHead Forum
Every Saturday the Wall Street Journal post a recipe or two from a notable chef. My wife has been making them when they are not fish and are appealing. For the most part they have been very good. Saturday was Tandoori Skirt Steak from Chef Mannet Chauhan from the restaurant Vermillion in Chicago. This was a blend of Indian and Latin flavors. But basically meat marinated in a spicy yogurt sauce. Here's the Eggshot
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Note to self next time cooking yogurt soaked meat spray grill with Pam to avoid sticking.Here is the plated meal with penne salad and mango chutney
P1010684-1.jpg
Very good but the Tandoori flavor/spices are less pronounced with beef.
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    Looks EGGstatistic. Got a link to the saturday recipe section?
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  • TomM24
    TomM24 Posts: 1,366
    WSJ online is still subscription. when and if Rupert Murdoch buys it the online will be free here is the marinade:

    6 ounces plain yogurt
    1/2 cup sour cream
    2 tablespoons heavy cream
    1 clove of garlic minced
    1 inch piece of ginger peeled and minced
    1/2 jalapeno pepper minced ( no mention about seeded or unseeded)
    1 teaspoon each red chili powder and salt
    1/2 teaspoon each: cumin powder coriander powder, garam masala

    My wife thought it wasn't very flaovorfull so added extra garam masala, then she saw she left out the chili powder. Even after adding the chili poweder and with an overnight soak it was far from over spiced. The marinade was thin next time I would try basting with it or thickening it.
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