Food with Philadelphia Charm
From the monthly archives:
It has been awhile since we last posted (my bad!), but now we have a fresh, hot edition of Fork You Live for your enjoyment (and yes, this episode was filmed 6 months ago. I’m working my way through our backlog!).
This time around Scott and Marisa whip up some beef satay, napa cabbage slaw, and a strawberry rhubarb crisp.
Our thanks to Fosters.
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From Beef Slaw
Beef Satay
2 pounds of flank steak, sliced into 1 inch lengths, across the grain. Marinate it for 2-10 hours in the following mixture.
Marinade
1 cup soy sauce
1/3 cup toasted sesame oil
3-4 garlic cloves
2 inch length of ginger, peeled and minced
1/3 cup water
Thread the beef pieces onto bamboo skewers that have been soaked in water for at least an hour. Heat a grill pan over high heat. Grease the pan with vegetable oil and cook 1-2 minutes on each side.
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From Beef Slaw
Napa Cabbage Coleslaw
1 head Napa cabbage, shredded
4-5 carrots, grated
2 red peppers, slivered
6 green onions, chopped
Toss the veggies together and dress with the following dressing.
Dressing
4-5 sprigs of tarragon
1 1/2 cup mayonnaise
1/3 cup rice wine vinegar
salt and pepper
Whisk together and pour over slaw. It’s delicious served immediately, but improves if left to sit for about half an hour.
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From Beef Slaw
Vanilla Scented Strawberry-Rhubarb Crisp
Filling
4 cups strawberries, chopped
4 cups rhubarb, chopped
1 vanilla bean, split and scraped
1 cup sugar
Preheat oven to 375 degrees. Toss the fruit, vanilla seeds and sugar together. Spread out in a buttered ceramic baking dish.
Topping
2 1/2 cups oats
1 stick butter
3/4 cup sugar
1/4 teaspoon nutmeg
1 cup toasted & chopped pecans
Add 1 1/2 cups of oats to the bowl of a food processor, along with the stick of butter. Process until incorporated. Add the rest of the oats, the sugar, nutmeg and nuts and pulse to incorporate. Spread the topping out on top of the fruit.
Bake for 30-40 minutes, until the topping it browned and the fruit is cooked through.
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