PAN GRILLED RIB EYE

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PAN GRILLED RIB EYE
(Fully Marinated Australian Rib Eye Pan Grilled To Satiety) 
Staying in a condo with quite small kitchen sometimes
presents asymmetrical ease more so when grill-time comes.
Expecting for friends’ visit, my daughter allowed me to do the main.
Dashed to Tiong Bahru Public Market (30 Seng Poh Road, Singapore),
my favorite spot when cooking special preps necessitates.
Got myself 2.5 kilos of Australian rib eye, sliced ¾ to an inch thick. Perfect.
Hustle comes to fore during pan grilling as smoke will surely fill the entirety
of the kitchen or the unit itself.
And having beef done at ground floor poolside-grill area was a no no.
It was drizzling.
In view, I need to marinate beef in spices-herbs combi with enzyme tenderizer
to minimize cook-time but ensuring thereby tenderness and juicier bite.
Okay. Let’s do it.

Prep time: 3.5 hours
Cook time: 1 hour
Total time: 4.5 hours
Serves: 8
Prep and Cooking media: serrated grill/roasting pan, oil brush, tongs

INGREDIENTS:
2.5 kilos rib eye sliced ¾” to 1 inch thick

MARINADE;
300 ml. red wine (any sweet or semi sweet red still you wish)
100 ml. pineapple juice
60 grams Papaya enzyme tenderizer (seasoned-meaning salt and other
ingredients are already added. McCormick sells this.)
1 bulb garlic, crushed, thinly minced
10 grams sea salt
5 grams ground black pepper
4 grams nutmeg powder
4 grams coriander powder
4 grams Spanish paprika powder
2 grams dried thyme leaves
OPTIONAL 3 grams MSG
BASTE BEFORE PAN GRILLING:
50 ml. EVOO (Extra Virgin Olive Oil)
½ bar butter (any)

PROCEDURES:

  1. In suitable stainless bowl, mix and tumble well all Marinade
  2. Ensuring beef is submerged even just half of its thickness, line up slices.
  3. In ref or chiller (NOT FREEZER) marinate for 1.5 hours. Afterwhich, turn to other side and again marinate for 1.5 hours.
  4. Remove from marinade and set aside.
  5. If you wish, scoop out all solids of the marinade and fry later to be your top coat before serving.
  6. In a bowl, combine butter and EVOO. Heat. Tossing constantly, melt
  7. Brush to all sides of beef slices.
  8. Heat pan. When smoking, lay beef slices in batches and grill for 3-4 minutes each side. Grill time depends on your preferences as to cook-state of beef.
  9. Fry marinade solids a bit and put as garnish to grilled beef.
  10. Serve

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

“BRATWURST” KABOB

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“BRATWURST” KABOB
(Fusion of German Meat Pan Grilled with Mediterranean Baste)
Simply appetizing.
Smell, alone, while grilling will tickle your palate.
Serve this Greek style kebab with a different focus on utilized meat.

Prep time: 45 minutes
Cook time: 45 minutes
Total time: 1 hour 30 minutes
Serves: 8
Prep and Cooking media: 8 pieces bamboo skewers soaked in water, skewers, roasting pan, sauce bowl and oil brush

INGREDIENTS:
For Pan Grilling:
8 pieces bratwurst cut into 2
4 small tomatoes sliced into 2
2 small red onions quartered
8 slices of cucumber
4 slices of halloumi cheese (or any semi hard white cheese you wish)

For Basting Sauce
80 ml. olive oil
10 ml. lemon juice
30 grams yogurt (any or Greek one should you wish)
5 grams salt
3 grams ground oregano
2 grams ground black pepper
2 grams dried thyme leaves
2 grams ground garlic
2 grams ground coriander

PROCEDURES:
1. Boil bratwurst for 5 minutes. Set aside
2. In suitable bowl whisk well until fully dissolved all ingredients for basting.
Set aside.
3. Summon wet skewer and slip in tomato, bratwurst, cucumber, onion, bratwurst again then lastly cheese. Make batches in this order of skewing.
4. Heat pan. Before putting in enough number of skewers pan can hold, whisk again sauce, dip brush and baste all skewers thoroughly repeatedly. This will allow flavour to sip in. Baste constantly while grilling.
5. Pan grill to desired done-ness.
6. SERVE and witness your loved ones’ eyes go wide open saying…WOW!

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

RED WINE IMMERSED BELLY

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RED WINE IMMERSED BELLY
(Pork Belly Marinated in Red Wine, Spices and Herbs)
A simple but different approach to the usually salted and peppered fried pork.
Easy. Quick. Tasteful.

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Serves: 2
Prep and Cooking media: marinating bowl, frying medium, tongs and slotted frying shovel

INGREDIENTS:
500 grams (1/2 kilo) 1 inch thick-skin on sliced pork belly
200 ml. red wine (any sweet or semi sweet red still you wish)
25 ml. sesame oil
3 grams fine salt
2 grams ground black pepper
2 grams chili powder
3 grams onion powder
2 grams garlic powder
2 grams nutmeg powder
1 gram Spanish paprika
3 grams hot sauce (any-Tabasco or Red Devil or Dante’s Inferno)
OPTIONAL 2 grams fine MSG
enough frying palm oil (or palm olein)

PROCEDURES:

  1. In suitable bowl whisk well until fully dissolved all ingredients except pork slices and frying oil.
  2. Marinate unto fridge for 2 hours.
  3. Heat oil. Drain a bit and fry belly by batches. For 1-inch thick meat, 1-2 minutes frying time for both sides will be enough. 2-hour marinating time will render tenderness and juicier bite.
  4. Shovel up, pat dry and arrange unto serving plate with little greens for more enticing palate appeal.
  5. SERVE and witness your loved ones’ eyes go wide open saying…WOW! 

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.