Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Rum-Pepper Steak Sandwiches

Rum-Pepper Steak Sandwiches

1/2 cup dark rum
2 tablespoons brown sugar
1 tablespoon coarsely ground black pepper
1/4 teaspoon salt
5 garlic cloves, crushed, or 2 1/2 teaspoons bottled minced garlic
1 (1 1/2-pound) flank steak

Flavored mayonnaise:
1/2 cup fat-free or light mayonnaise
2 teaspoons prepared horseradish

Remaining ingredients:
8 (1/2-inch-thick) slices red onion (about 2 onions)
16 (1-ounce) slices sourdough bread
2 cups thinly sliced romaine lettuce
16 (1/4-inch-thick) slices tomato (about 3 tomatoes)

To prepare marinade, combine first 5 ingredients in a large zip-top plastic bag. Trim fat from steak, and add steak to bag. Seal and marinate in refrigerator at least 2 hours, turning bag occasionally. Remove the steak from bag, reserving marinade. Pour the marinade into a microwave-safe dish. Microwave marinade at HIGH 1 minute or until mixture boils.
To prepare flavored mayonnaise, combine mayonnaise and horseradish, and set aside.
Prepare grill.
Place steak and red onion slices on a grill rack, and grill onions 4 minutes on each side, basting with the reserved marinade. Remove onions from grill. Turn the steak, and grill an additional 8 minutes or until steak is desired degree of doneness. Remove steak from grill. Place bread slices on grill rack, and grill 2 minutes on each side or until toasted.
Cut steak diagonally across grain into thin slices. Spread 1 tablespoon flavored mayonnaise on one side of each of 8 toasted bread slices. Divide steak, onion slices, lettuce, and tomato slices evenly among 8 bread slices. Top with remaining bread slices.

Note: Substitute pineapple juice for rum, if desired.
8 servings (serving size: 1 sandwich)

Nutritional Information
CALORIES 345(29% from fat); FAT 11g (sat 4.4g,mono 4.6g,poly 0.7g); PROTEIN 22.6g; CHOLESTEROL 45mg; CALCIUM 84mg; SODIUM 640mg; FIBER 2.6g; IRON 3.8mg; CARBOHYDRATE 39.2g
Elizabeth Taliaferro , Cooking Light, MAY 1999

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