Satay Brothers at the Atwater Market, Montreal

If you are in Quebec, you have to go to the food stand of the Satay Brothers at Montreal's Atwater Market:

http://sataybrothers.com

Here is one of my favorite SE Asian recipes (taking some liberties w/ authenticity, but it works great as an appetizer or entree):

Sweet Chile Glazed Beef Lettuce Cups

Quantity Produced:  Serves 6-8 (appetizer portions)

Braised Beef Shortribs, Boneless                                  3 #

Favorite Asian Spice Mix or Salt/Pepper                      To Taste

Vegetable Oil, for cooking                                           2-3 Tablespoons

Water or Broth                                                            2-3 Cups

Sweet Chile Sauce (See Recipe)                                   1 Cup

Nuoc Cham Dipping Sauce (See Recipe)                    As Needed (optional)

To Serve:

Lettuce Cups (Bibb or Lil Gem), Washed                   12-14

Fresh Cilantro, Mint & Basil                                        12-14 Sprigs

Lime Wedges                                                              1 Lime

Preparation Procedure-

Heat a heavy bottomed skillet or braising pan. Add oil, and when hot seasoned beef short ribs. Brown thoroughly on all sides and remove from heat. Cover with water (at least ¾ way up beef) and place lid or foil over pan. Bake in 350˚ oven for 3-4 hours or until tender. Carefully remove from liquid and allow to cool. When cool, cut into 1” cubes, place on greased sheet pan and drizzle with sweet chile sauce. Bake for 15-20 minutes or until glazed with sauce. (optional: may skewer beef after glazing and before placing in lettuce cups).

In a separate bowl, mix the sugar, water, fish sauce, lime juice, garlic, chiles, carrot, vinegar and chile sauce.

Serve sliced beef in lettuce cup with cilantro, lime and table sauce.

Liverpool House, Montreal, Quebec

I am typically not one to order steak at a restaurant (if you must know I lean toward most things seafood or offal), but when I found myself in Montreal recently at this sister restaurant of the acclaimed Joe Beef, I just had a feeling. Boy was it rewarded, perhaps the best restaurant steak I've ever had, even if you had to go up to one communal chalk board to peruse the menu. I would highly recommend Liverpool House if you're in Montreal:

http://www.joebeef.ca


Here is one of my favorite beef roast recipes:

Simple Beef Rib Roast

Quantity Produced:  Serves 6

Short Rib Roast or Strip Loin                                      4 to 5#

Garlic Cloves, Smashed/Peeled/Slivered                      3 to 6

Kosher Salt or Coarse Sea Salt                         To Taste (about ½ Teaspoon per #)

Freshly Ground Black Pepper                                     To Taste

Small Potatoes, cut into ¼                                            As Needed (optional)

Butter                                                                          2 oz.

Red Wine, For Deglazing                                            1 to 2 ½ Cups

Beef or Veal Demi                                                       1 or 2 Tablespoons

Kosher Salt & Fresh Black Pepper                               as needed

Preparation Procedure-  Preheat oven to 500˚.

Place roast in a 14X12X2 roasting pan, fat side up. Snuggle most of the garlic, if using, under the fat and spread remainder under the meat. Season well with salt and pepper. Roast for 45 minutes. With meat in oven, reduce heat to 325˚ and roast another 12- 25 minutes (about 3 minutes per pound for rare, if want medium roast 5 minutes per pound). Finally, increase heat to 450˚ and roast 15 minutes more. Meat temperature should read 140˚on thermometer (rare) or 160˚ (medium).

Remove roast from oven. Transfer Meat and Potatoes (if using) to a serving platter. Pour or spoon off excess fat. Put pan over high heat and add wine. Deglaze pan well, scraping with wooden spoon. Let reduce by half, add spoonful of demi and combine. Swirl in butter, if using, pour into sauceboat and reserve.

Dispatch from Scottsdale, AZ

If you're in Scottsdale, AZ in the near future and are looking for an excellent 'farm to table' experience, desert style, I highly recommend the restaurant FnB.

http://fnbrestaurant.com/#