Zinfandel matches spicy flank steak pitas well
http://www.statesmanjournal.com/apps/pbcs.dll/arti [2008-7-14]
Tag : Dehydrated Onion Slice
Whether officially recognized as "historic" by the state or not,zinfandel has been grown in California since the 19th century.Italian and European immigrants brought zinfandel cuttings toCalifornia during the Gold Rush era, ultimately making largevolumes of quaffable red wine. Grilled meats and barbecue are classic zinfandel partners, so ribs,burgers, steaks and sausages are great. Here's a flavorful and slightly spicy barbecue sauce. Just a littlechipotle chile powder — made from dried, smoked jalapenos— goes a long way when wine is part of the equation. Somebrown sugar sweetens the tomato puree's acidity, while the otheringredients provide complexity.
Creamy coleslaw plays an important role in our Spicy Flank SteakPitas. The fat and richness from the mayonnaise moderate some ofthe spiciness of the barbecue sauce, though more sauce can be addedfor heat lovers. The crunch of the vegetables contrasts nicely withthe meat, making a complete meal-in-a-pita.
Spicy Flank Steak Pitas with Coleslaw
Serves 4-6
1/2 cup light brown sugar
1 tablespoon chipotle chile powder
1 teaspoon minced dehydrated onion
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dry mustard
Kosher salt and pepper to taste
1 to 1 1/2 pounds flank steak
1/4 cup Spicy Barbecue Sauce plus more as needed (see recipe)
6 whole-wheat pita pockets, about 6-inch diameter (1 package)
Creamy Coleslaw (see recipe)
Whether officially recognized as "historic" by the state or not,zinfandel has been grown in California since the 19th century.Italian and European immigrants brought zinfandel cuttings toCalifornia during the Gold Rush era, ultimately making largevolumes of quaffable red wine. Grilled meats and barbecue are classic zinfandel partners, so ribs,burgers, steaks and sausages are great. Here's a flavorful and slightly spicy barbecue sauce. Just a littlechipotle chile powder — made from dried, smoked jalapenos— goes a long way when wine is part of the equation. Somebrown sugar sweetens the tomato puree's acidity, while the otheringredients provide complexity.
Creamy coleslaw plays an important role in our Spicy Flank SteakPitas. The fat and richness from the mayonnaise moderate some ofthe spiciness of the barbecue sauce, though more sauce can be addedfor heat lovers. The crunch of the vegetables contrasts nicely withthe meat, making a complete meal-in-a-pita.
Spicy Flank Steak Pitas with Coleslaw
Serves 4-6
1/2 cup light brown sugar
1 tablespoon chipotle chile powder
1 teaspoon minced dehydrated onion
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dry mustard
Kosher salt and pepper to taste
1 to 1 1/2 pounds flank steak
1/4 cup Spicy Barbecue Sauce plus more as needed (see recipe)
6 whole-wheat pita pockets, about 6-inch diameter (1 package)
Creamy Coleslaw (see recipe)
Related News »
In Focus »
footwear exports
Last month, European footwear manufacturers proposed extending anti-dumping measures against ..
B2B Keywords:
International market Chinese Importer Wholesale trade Wholesale products World trade Wholesale distributors International trade Foreign trade Wholesale distributor Importers Import export business Sell online Help u sell Global trade How to market a product Online supplier Wholesale product
International market Chinese Importer Wholesale trade Wholesale products World trade Wholesale distributors International trade Foreign trade Wholesale distributor Importers Import export business Sell online Help u sell Global trade How to market a product Online supplier Wholesale product
Feature Products»
Hot Products: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | 0-9
-
-
About Us -
Links -
Privacy Policy -
Terms of Use -
Site Map -
Contact Us -
Call Center: 0086-95105561 © 2007 Tootoo.com -
