-
If you have ribs with a lot of meat on them, try deviling them. We just did this with the remains of a roast. We also did it to a few pieces of meat also leftover.
Paint the ribs/meat with dijon mustard, dredge in breadcrumbs. Sprinkle a little olive oil over the crumbs Roast at 375 for about 10 minutes until hot. Then broil for about 5 minutes until brown and crsipy. Serve with chili sauce or something similar.
-
Make a sauce of 3 Tbs. soy sauce (mushroom soy from the Asian market's the best), 3 Tbs. dark amber sesame oil, and 3 Tbs. of white vinegar (no need for rice wine nor exotic vinegar). I add a Tbs. of lime juice and a tsp. of sugar. Add some chopped scallions and a little ginger. Add white pepper, chili pepper and smashed garlic to taste. You may want to extend this dressing with a few Tbs. of olive oil.
For Thai beef salad, make a salad of watercress, chopped tomato, chopped cucumber and diced shallot. Marinate the beef in the dressing for an hour or so and combine with the salad.
-
-
-
-
