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November 2018

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Bombay Madness Recipe

Bombay Madness recipe and other zucchini recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Bombay Madness recipe  PDF


4 ea Steaks, filet, 1 inch
thick Pepper, white, cracked 1 ea Lemon grass, stalk,
chopped OR 1 bn Lemon thyme OR
2 ea Peel, lemon, chopped
1 ea Ginger, 1 inch piece
thinly sliced 20 ea Peppercorns, black,
crushed CURRY BUTTER 1/4 lb Butter, unsalted
2 ea Ginger, thin slices,
chopped 1 lg Shallot, chopped
1 sm Garlic, clove, chopped
1 sm Chili, green, seeded and
chopped 1 tb Garam Masala (see any
Indian cookbook) 1 tb Curry, powder (If Garam
Masala is not available, use 2 tb of Curry powder) 1 tb Juice, lemon
1 pn Turmeric, ground
Salt (to taste) Pepper (to taste) GARNISHES Onions, pickled Cucumbers in yogurt and creme fraiche Mint chutney Papaya, sliced Banana, sliced Other garnishes of choice Steaks: Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.) Press a generous amount of white pepper into the surfaces of the steaks. Cover. To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns. Boil 1 2 minutes to release the oils and flavors of the aromatics. When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes ONLY. Curry Butter: Blend all of the ingredients in a food processor until smooth. Accompaniments and Garnishes: For the pickled onions, use sweet onions if possible. Peel and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss. Leave for 1 hour and drain thoroughly. Bring 1 cup of vinegar to a boil and pour it over the drained onions. Reserve. For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour. Drain thoroughly, pressing gently to e pel water. Mi 1.4 cup plain yogurt and 1./2 cup creme fraiche. Add a dash of chili powder and mi with the cucumbers. Chill. For the mint chutney, see any Indian cookbook. Other garnish should balance Western color and freshness with the Indian flavors. Possibilities include blanched carrots, green beans, zucchini, and okra. To Assemble: To serve, arrange accompaniments around the outside of a heated plate, place a filet in the center, and top with a dab of curry butter. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay

Bombay Madness recipe and other zucchini recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
783 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Bombay Madness recipe  PDF   Zucchini recipes RSS   Thumsb up

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