Gary H. NJ
TVWBB Platinum Member
A lovely day in sunny West Milford, NJ. Time for Asian-themed grilling: Thai beef salad, corn with miso/ancho butter, and asparagus with black sesame seed dressing.
Grilled up the corn and gus.
And the 3/4 lb strip steak. I had salted it 20 minutes earler, then dried if off and rubbed with a little olive oil before hitting the grill. Pulled off at medium-rare.
While the steak rested, I made up the dressing for the asparagus. 3 Tbsp black sesame seeds roasted in a pan, then ground with 1/2 Tbsp soy, pinch of salt, 1 tsp sugar, 1/2 tsp sesame oil.
I keep a mix of compound butter in my fridge during the spring and summer, just for corn: Ancho/miso butter. Mix together 5-6 Tbsp Japanese miso (red or white), 3 Tbsp ground ancho chili, 8 Tbsp (1 stick) room temp butter. Keeps forever in the fridge -- use as needed on grilled corn and other grilled veg. The ancho is mild, but has a nice, warm flavor. The grilled corn was cut off the cobs and tossed with a couple Tbsp of the compound butter.
The dressing for the Thai Beef salad: 3 Tbsp fish sauce (Thai: nam pla. Vietnamese: nuoc mam), 1 Tbsp sugar, 4 Tbsp lime juice, chopped bird's eye chilies (or what you have on hand), and/or sambal chili sauce to taste, one sliced shallot or three scallions. Toss the sliced beef with the dressing and chill.
Before serving, add 1/4 cup of chopped cilantro and 1/4 cup chopped fresh mint. Serve the beef over a simple green salad. Individual serving can be served over chilled rice noodles, optional.
Thanks for stopping by. The dinner was light and tasty -- just the thing for a spring evening.
Here's a pic of the nuoc mam I use currently. Use the brand you like. Smells a bit stinky, but adds punch of flavor. Careful: very salty, so don't use too much at a time.
Grilled up the corn and gus.
And the 3/4 lb strip steak. I had salted it 20 minutes earler, then dried if off and rubbed with a little olive oil before hitting the grill. Pulled off at medium-rare.
While the steak rested, I made up the dressing for the asparagus. 3 Tbsp black sesame seeds roasted in a pan, then ground with 1/2 Tbsp soy, pinch of salt, 1 tsp sugar, 1/2 tsp sesame oil.
I keep a mix of compound butter in my fridge during the spring and summer, just for corn: Ancho/miso butter. Mix together 5-6 Tbsp Japanese miso (red or white), 3 Tbsp ground ancho chili, 8 Tbsp (1 stick) room temp butter. Keeps forever in the fridge -- use as needed on grilled corn and other grilled veg. The ancho is mild, but has a nice, warm flavor. The grilled corn was cut off the cobs and tossed with a couple Tbsp of the compound butter.
The dressing for the Thai Beef salad: 3 Tbsp fish sauce (Thai: nam pla. Vietnamese: nuoc mam), 1 Tbsp sugar, 4 Tbsp lime juice, chopped bird's eye chilies (or what you have on hand), and/or sambal chili sauce to taste, one sliced shallot or three scallions. Toss the sliced beef with the dressing and chill.
Before serving, add 1/4 cup of chopped cilantro and 1/4 cup chopped fresh mint. Serve the beef over a simple green salad. Individual serving can be served over chilled rice noodles, optional.
Thanks for stopping by. The dinner was light and tasty -- just the thing for a spring evening.
Here's a pic of the nuoc mam I use currently. Use the brand you like. Smells a bit stinky, but adds punch of flavor. Careful: very salty, so don't use too much at a time.
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