Beef Jambalaya 1
INGREDIENTS:
2 lb Good beef
2 Yellow onions, peeled and
-quartered
2 Green peppers, seeded
2 tb Olive oil
1 tb Lemon juice
1/4 c Zinfandel
1/2 ts Oregano
4 Bay leaves
3 Garlic cloves, crushed
Salt and pepper to taste
2 lb Good beef
2 Yellow onions, peeled and
-quartered
2 Green peppers, seeded
2 tb Olive oil
1 tb Lemon juice
1/4 c Zinfandel
1/2 ts Oregano
4 Bay leaves
3 Garlic cloves, crushed
Salt and pepper to taste
Here are the recipes for my menu: (All Courtesie of Frugal Gourmet Cooks with Wine)
Cut the beef into 1 1/4 inch cubes. Cut the vegetables into 1 inch squares. Put all the ingredients in a large stainless steel bowl and marinate for about 2 hours, tossing occasionally.
Alternate the vegetables and meat on skewers. Broil until lightly browned, about 15 minutes, turning once during the process.
Serve this with Pasta Bagna Cuada (p. ref), along with Pan-Fried Broccoli (p. ref).
Wine Suggestion: Zinfandel
Serves 4-6
Cut the beef into 1 1/4 inch cubes. Cut the vegetables into 1 inch squares. Put all the ingredients in a large stainless steel bowl and marinate for about 2 hours, tossing occasionally.
Alternate the vegetables and meat on skewers. Broil until lightly browned, about 15 minutes, turning once during the process.
Serve this with Pasta Bagna Cuada (p. ref), along with Pan-Fried Broccoli (p. ref).
Wine Suggestion: Zinfandel
Serves 4-6