Boef Maloy Recipes

BOEUF BOURGUIGNON

Steps:

• Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.
• Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.
• Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

THE SALAD

Steps:

• Put 4 salad plates in the freezer to chill. Assemble all the ingredients as well as a garlic press, a big salad bowl, and a strainer for the lemon juice.
• Wash the greens extremely well; check them over for any brown or old-looking edges. Using a salad spinner, spin the greens bone dry, then blot with towels; no moisture should cling. At least 75 percent of salad mediocrity comes from mot-quite-fresh greens that are not quite washed and then never completely dried.
• Pour the oil into a large salad bowl. About 1 teaspoon per person should do the trick. Adjust, more or less, to your liking... Restaurants usually use a Tablespoon per person.
• Put the garlic through the garlic press into the olive oil. Into the bowl, put the well rinsed, bone dry salad greens. Toss the greens, gently but with vigor, until each leaf glistens with olive oil. The oil seals in the greens' moisture and flavor, so that the ingredients will not immediately penetrate the leaves and for a few moments the greens will exist in a sublime state: Lightly coated, yet crisp.
• Sprinkle the glistening greens with ½ to 1 teaspoon salt, several hearty grinds of pepper, the juice of half of the lemon squeeze through the strainer to catch the seeds (if it is particularly large or juicy lemon, don't squeeze out every drop) , and a small shake of Pickapeppa or Worcestershire sauce. Toss the greens a couple of times and taste. You may well need the juice of the other lemon half, a dash more salt, or an extra grind of pepper. Come on, add it, hurry up, time's a wasting!
• Quickly get your salad plates from the freezer, divide the salad among plates, and immediately serve.

HEAVENLY JAM

Steps:

• Wash the oranges and lemons and slice thinly. Put them in a pot with just enough water to cover the fruit. Let it stand in the water overnight. Don't drain the water but cook them in it until they're soft. Wash and peal the remaining fruit. Add to the citrus mixture starting with the firmest fruit first. Cook a bit longer until all the fruit is tender. Measure the fruit and add equal amounts of sugar to the fruit. Boil it slowly until it's thick like a syrup. The jam with thicken more as it cools. Stir in quartered maraschino cherries for colour. Pour into hot sterilized jam jars and seal with the lid. The lids should pop on their own if the jars were hot prior to pouring the jam into them.

BEEF LINDSTROM

Steps:

• Mix all ingredients and make four nicely shaped, high burgers.
• Fry them at once in lots of butter (they should not be made in advance).
• They should be medium rare inside.
• Serve the beefs with the butter they fried in and fried potatoes, or on a toast.
• You can also put a fried egg on top.

WARENEKI

Steps:

• Combine all of the dough ingredients together to make a soft dough. Roll out thinly onto a floured board and cut into circles (I like to use a mason jar lid). Blend the filling mixture well and put enough filling to cover half of the circle but leave edges to seal the wareneki. Fold the other half over into a half moon shape then press the edges together with fingers or lightly with a fork. Boil the wareneki for about ten minutes - they will float when cooked. Serve with gravy or butter or after they're boiled you can fry the wareneki with onions and bacon and serve with sour cream (I like mine with ketchup).

BOEF MALOY

Steps:

• Peel and cut potatoes and proceed to make mashed potatoes as to your personal taste.
• I like Butter, milk, salt, and a little bit of garlic.
• While the potatoes are boiling, do the following steps: Combine egg, lots of salt and pepper (to taste), and hamburger in a bowl.
• Form into small patties.
• Heat some oil in a dutch oven, and fry the patties until the fluid runs clear; set patties aside.
• Slice up the onion and fry it in the pan until clear, set aside.
• Now using the juices in the pan, make lots of gravy (enough to cover all patties) with the browning (like Bisto).
• Add back to it the patties and the onion.
• Let that simmer for about 20 minutes or so-- so that the flavours infuse.
• While that is simmering, you can proceed to mash the potatoes.
• To serve: Dollop the potatoes on your plate, add some patties on the side, with gravy over everything.
• And the most important part.
• some strawberry jam on the side to eat with the patties.
• Very Yummy!