Text 20448, 107 rader
Skriven 2007-09-19 00:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: AYCE 140
================
 DD> I have been to several Oriental AYCE places that feature a "Mongolian 
 DD> BBQ" which is a huge flat grill where Benihana rejects perform
 DD> stir-fry  from ingredients that you have selected ... for tips.

I was unaware that they worked for tips. If they chose the
raw materials for you, I could see the tips thing working.

I'm not a Mongoloid bbq fan, myself. I'd prefer the real
Mongol thing, see below.

 ML>42c seems a bit low. I would have guessed 1.42 maybe. I figure
 ML>your buffetgoer packs down a couple pounds of chow, and 21c a
 ML>pound doesn't buy you much, even wholesale. Of course, you are
 ML>an old man.
 DD> That price point was as of 1992.

"Of course, you are an old man."

 DD> Even at my currently reduced ability to pig out they 
 DD> don't make much off of me. But, there is always some little old lady 
 DD> with the nicely coifed, blue-rinse hair who take about enough to feed 
 DD> the average house wren to make up for my depradations.

That's pretty much the way I feel about my occasional
forays into that arena.

 DD> Title: Emerilized Barbecued Shrimp

Hum, I've heard there's apparently another Emeril bbq shrimp
recipe that calls for a pound of butter with 2 lb of shellfish.

-Begin Recipe Export- QBook version 1.00.14

Title: Mongolian Grill
Keywords: Oriental, BBQ, Soup, Millet, Lamb, Beef, Sirloin

A truly native meal, typical of the diet of the rugged Mongolian nomad.
The thin-sliced meat is dipped in a spicy sauce, qickly grilled and then
wrapped in a sesame roll.  A gruel-like millet soup is eaten between
sandwiches, and the meal is topped off with draughts of heated sorghum
whiskey. Transposed to the West, this meal is ideal for an outdoor
barbecue.

Millet soup:
1/2 C    Millet
         Lamb bones*
10  C    Cold water
         Salt

Barbecue:
2   Lbs. Boneless lamb taken from the upper part of the leg *
2   Lbs. Boneless beef sirloin
2   C    Slivered green onion (cut in half lengthwise and slice
         diagonally into 1/2-inch sections)
2   C    Chinese parsley leaves

Dip:
1   C    Thin soy sauce
1/2 C    Chinese red vinegar
1/2 C    Rice wine
1/2 C    Fresh ginger juice **
2   T    Flower pepper salt (see recipe at end)
1/4 C    Hot pepper oil
1/4 C    Sesame oil
2   T    Garlic paste ***

* Ask the butcher to bone a leg of lamb.  Use the bones to make the soup
and freeze the shank portion for later use.
** Smash 5 large slices of fresh ginger with the end of a cleaver handle
and put them in 1/2 cup water for 2 hours.  Squeeze out the juice from the
ginger slices.
***  Peel and crush 4 large garlic cloves into a paste, and add a little
rice wine or vinegar to moisten.

Soak the millet overnight in cold water.  The next morning, put the lamb
bones in a large pot.  Add water and bring to a boil.  Reduce the heat and
simmer for several hours, adding water to maintain the original volume.
Skim off the fat, remove the bones and strain the stock.  Drain the millet,
rinse several times, add to the stock and simmer slowly for 1 to 2 hours,
or until the grains break up and the soup is thickened.  Salt to taste.
Turn off the heat and set aside.

While the stock is simmering, trim off all fat and skin from the beef and
lamb.  Wrap the meat well and place in the freezer for 2 to 3 hours, or
until it becomes firm, but not frozen hard. (This makes it easier to slice
the meat very thinly.)

Using a very sharp knife or cleaver, carefully cut against the grain of the
meat to make slices about 1/8 inch thick.  Cut each slice into strips about
2 by 4 inches.  Arrange the beef and lamb in layers on separate platters.
Cover and refrigerate until ready to use.

Put the green onion and parsley in separate bowls, cover and refrigerate
until ready to use.

Put each dip ingredient in a separate bowl, place the bowls on a large
tray, cover and set aside.  Prepare the rolls. See next post for rolls and
serving the barbecue.

From: Kyosho Connick
This first is from The People's Republic of China Cookbook, Mongolian
Barbecue 1/93
REPOSTED BY: Jim Bodle 12/98
-End Recipe Export- <o>From The Kitchen Of Gwynne And Jim Bodle <*>
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