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| FIG-BALSAMIC GLAZED BEEF |
- KABOBS:
- 1 boneless beef top sirloin steak, cut 3/4-inch thick (about 1 lb.)
- 1 medium red onion, cut into 12 pieces
- 1/2 cup fig preserves, chopped
- 2 Tbs. balsamic vinegar
- 1 Tbs. oilve oil
- 1 tsp. minced garlic
- 1/2 tsp. salt
- 1/2 tsp. pepper
- salt
- BEANS:
- 1 pound navy, pea or great northern beans
- 1-1/3 cups brown sugar
- 1 tablespoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground cloves
- 2 tablespoons finely minced onion
- 1 jalapeno pepper, sliced thin (optional)
- 5 ounces fat salt pork
- Boiling water
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- KABOBS:
- Soak four 10-inch bamboo skewers in water for 10 minutes; drain. Cut beef steak into sixteen 1-1/4-inch pieces.
- Alternately thread beef and onion pieces evenly onto skewers. Set aside.
- Combine preserves, vinegar, oil, garlic, 1/2 tsp. salt, and pepper in a small bowl; reserve 1/4 cup for dipping. Brush kabobs with some of remaining sauce.
- Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7-9 minutes for medium-rare to medium doneness, turning and basting with sacue every 2 minutes.
- Season kabobs with salt, as desired.
- Serve with reserved sauce for dipping
- BEANS:
- Cover beans amply with water and soak overnight.
- Simmer on top of stove 1 hour.
- Mix sugar, salt, mustard, cloves and onion and stir into beans.
- Transfer mixture to a 2 1/2 quart bean pot.
- Bury salt pork in beans.
- Add boiling water to bring liquid to surface without covering.
- Place lid on pot and bake at 300 degrees for 6-7 hours.
- To keep beans moist add boiling water as necessary during the baking.
- During last hour remove lid so beans will brown.
- Add jalapeno pepper to spice it up even more
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