General tips

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Safety in the kitchen

Don't ever leave the deep fat frying pan unattended.
Turn saucepan handles so they don't stick out (and aren't over another ring).

Chiang Mai Steaks Recipe

	Category	Beef Recipes
	Views	100
	Ratings	0

Ingredients And Procedures

--------------------------------COCONUT MILK-------------------------------- 1 1/2 c Water

1 c Packed, flaked coconut

-----------------------------------STEAKS----------------------------------- 4 Beef tenderloins, cut 1"

Thick (approx. 4 oz. each) 1 Coconut Milk

2 tb All-purpose flour

1/4 ts Salt

1/2 ts Butter

1/2 ts Vegetable oil

2 tb Creamy peanut butter

2 ts Curry powder

Kiwi fruit, peeled and Sliced, if desired Flaked coconut Parsley sprigs Prepare coconut milk.Combine flour and salt;dust beef tenderloin steaks.Shake off excess flour and reserve.heat butter and oil in large heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8 minutes or to desired degree of doneness, turning once.Remove steaks,keep warm.Reduce heat to medium low. Add reserved flour to pan and cook just until brown,stirring constantly.Stir in peanut butter and curry powder until smooth. Gradually,add coconut milk and cook until sauce comes to a boil and thickens,stirring constantly.Return steaks to pan and turn to coat with sauce. Place steaks on heated platter.Garnish with Kiwi and parsley sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4 servings. COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut milk,discarding coconut.Makes about 1 1/4 cups.

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<h1>Chiang Mai Steaks</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>--------------------------------COCONUT MILK-------------------------------- 1 1/2 c Water <P>1 c Packed, flaked coconut <P>-----------------------------------STEAKS----------------------------------- 4 Beef tenderloins, cut 1" <P>Thick (approx. 4 oz. each) 1 Coconut Milk <P>2 tb All-purpose flour <P>1/4 ts Salt <P>1/2 ts Butter <P>1/2 ts Vegetable oil <P>2 tb Creamy peanut butter <P>2 ts Curry powder <P>Kiwi fruit, peeled and Sliced, if desired Flaked coconut Parsley sprigs Prepare coconut milk.Combine flour and salt;dust beef tenderloin steaks.Shake off excess flour and reserve.heat butter and oil in large heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8 minutes or to desired degree of doneness, turning once.Remove steaks,keep warm.Reduce heat to medium low. Add reserved flour to pan and cook just until brown,stirring constantly.Stir in peanut butter and curry powder until smooth. Gradually,add coconut milk and cook until sauce comes to a boil and thickens,stirring constantly.Return steaks to pan and turn to coat with sauce. Place steaks on heated platter.Garnish with Kiwi and parsley sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4 servings. COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut milk,discarding coconut.Makes about 1 1/4 cups. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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