A service OF THE ONLINE ALANO CLUB

MENU

Start Here: Nutrition Information

Appetizers
Baby Food
Barbecue
Beef
Bread & Rolls
Cakes
Candies
Casseroles
Condiments
Cookies
Eggs
Frostings
Fruits
Jams & Jellies
Other Meats
Other Recipes
Pasta
Pies
Pork
Poultry
Rice
Salads & Dressings
Sandwiches
Sauces
Seafood
Snacks
Soups & Stews
Vegetables

Bombay Madness

Ingredients:

4 1 inch thick filet mignons
1 tablesoon white pepper
1 lemon grass stalk or
2 grated lemon peels
1 thinly sliced 1 inch piece of ginger
20 crushed black peppercorns Curry Butter:
1/4 cup butter
2 tablespoons chopped ginger
1 large shallot, chopped
1 garlic clove, chopped
1 seeded green chile, chopped
1 tablespoon curry powder
1 tablespoon lemon juice
Pinch of tumeric

Cooking Instructions:

Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.)

Press a generous amount of white pepper into the surfaces of the steaks. Cover.

To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns.

Boil 1-2 minutes to release the oils and flavors of the aromatics.

When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes only.

Blend all of the Curry Butter ingredients in a food processor until smooth.

Garnishes:

Onions, pickled Cucumbers in yogurt or crème fraiche, Mint chutney, sliced papaya, sliced banana, and other garnishes of choice. For the pickled onions, use sweet onions if possible. Peel and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss. Leave for 1 hour and drain thoroughly. Bring 1 cup of vinegar to a boil and pour it over the drained onions. Reserve. For the cucumbers in yogurt and crème fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour. Drain thoroughly, pressing gently to expel water. Mix 1 1/4 cup plain yogurt and 1 1/2 cup crème fraiche. Add a dash of chili powder and mix with the cucumbers. Chill. To serve, arrange accompaniments around the outside of a heated plate, place a filet in the center, and top with a dab of curry butter. Serve immediately.

Curried Vegetables

Ingredients:

1 head of broccoli or cauliflower
1 zucchini squash, sliced
1 cup carrots, grated or shredded
1 large onion sliced 1 tsp. olive or vegetable oil
1 tsp. butter
1 can light coconut cream
1 tbsp. curry powder

Cooking Instructions:

Heat oil and butter in skillet. Sauté onions until tender. Add vegetables and sauté until golden brown. Remove from heat. Place in a large baking dish.

Place curry powder in frying pan and stir until all liquid is absorbed. Add coconut cream and mix well. Pour mixture into baking dish. Bake in pre-heated oven at 350 degrees for 35-45 minutes.

Online Alano Club for more stuff.
SoberTravelers.org if you're going somewhere.