Thursday, March 13. 2008
Sultry Beef Crostini — Appetizers for up to 100
Star Anise Beef on Curried Onions with Sultana Chutney
Did you know that, according to the USDA, Americans eat an average of 200 pounds of meat per year? Mark Bitman of the New York Times wrote that the average American consumes 8 ounces of meat per day.
WHAT?
Then I watched people eat at our catering gigs.
Peoples Loves the Beefs.
The only thing they love more than beef is shrimp.
This appetizer allows people to get their beef fix and move on. For 100 people and to make one crostini per guest, you need 3 pounds of beef plus that extra pound for spillage/burning insurance.
A note of warning, we don't use measurements for this particular dish. You're on your own there.
First:
Marinate the beef in a combination of soy, rice vinegar, star anise, pepper, salt and garlic. Let sit for 24 hours.
Roast off your beef to 120 and let sit for at least a day.
Slice
Curried Onions:
Julienne the onions and slow cook them. Add yellow curry and salt.
Sultana Chutney Ingredients
Garlic cloves
Minced gingerroot
1 cup golden raisin
cumin
cayenne
vinegar
Cook gently. Let rest for a day.
A baguette will give you about 50 slices, a little more if you have a sharp bread knife.
Baste slices with an oil and butter combination and toast.
Just before serving, build your crostini — Curried onion first, beef slice and chutney. Top with something green.
Did you know that, according to the USDA, Americans eat an average of 200 pounds of meat per year? Mark Bitman of the New York Times wrote that the average American consumes 8 ounces of meat per day.
WHAT?
Then I watched people eat at our catering gigs.
Peoples Loves the Beefs.
The only thing they love more than beef is shrimp.
This appetizer allows people to get their beef fix and move on. For 100 people and to make one crostini per guest, you need 3 pounds of beef plus that extra pound for spillage/burning insurance.
A note of warning, we don't use measurements for this particular dish. You're on your own there.
First:
Marinate the beef in a combination of soy, rice vinegar, star anise, pepper, salt and garlic. Let sit for 24 hours.
Roast off your beef to 120 and let sit for at least a day.
Slice
Curried Onions:
Julienne the onions and slow cook them. Add yellow curry and salt.
Sultana Chutney Ingredients
Garlic cloves
Minced gingerroot
1 cup golden raisin
cumin
cayenne
vinegar
Cook gently. Let rest for a day.
A baguette will give you about 50 slices, a little more if you have a sharp bread knife.
Baste slices with an oil and butter combination and toast.
Just before serving, build your crostini — Curried onion first, beef slice and chutney. Top with something green.
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