A Hawaiian cowboy added ginger to the jerky marinade - recipes - Chefs of the West

Sunset, Oct, 1990

Jerky, once just a hiker's food, has become a favorite at-home snack. It was probably created long ago when some hunter discovered that smoke from his campfire not only kept away flies but also flavored and preserved meat. Later refinements included cutting the meat into strips for quick drying and adding seasonings to enhance the flavor.

Dean Terrell gave his co-workers a sample of his jerky. One of them, who had grown up in Hawaii, was reminded of the paniolo's food (a paniolo is a Hawaiian cowboy; the name is derived from the word espanol because early cowboys in the Islands were Mexican). He suggested that the jerky could be improved by adding some ginger to the marinade. What was the result? You can find out for yourself. Aloha.

Paniolo Beef Jerky

  1 flank steak, 1 1/2 to 2 pounds
  2 tablespoons reduced-sodium soy
sauce
  2 tablespoons Worcestershire
  1/4 cup lime juice
  1/4 teaspoon coarsely ground black
pepper
  1/8 teaspoon liquid smoke
  1 teaspoon crushed dried hot red
chilies
  1 tablespoon grated fresh ginger

Trim and discard fat from flank steak. With a sharp knife, cut steak across the grain into 1/4-inch-thick slanting slices.

In a large bowl, stir together soy sauce, Worcestershire, lime juice, pepper, liquid smoke, crushed chilies, and ginger. Add meat and mix well. Cover and chill until next day, stirring occasionally.

Lay meat slices side by side on foil-covered 12- by 15-inch baking sheets. Place in a 115[deg] to 120[deg] oven until meat feels dry and firm and looks dry in center when a piece is broken, 10 to 11 hours. Makes about 3/4 pound.

Per ounce: 95 cal.; 12 g protein; 4.5 g fat; 1.3 g carbo.; 170 mg sodium; 28 mg chol.

D. Dean Terrell

Burbank, Calif.

In wine writers' language, one might describe Carl Lange's Chili Verde as being assertive and full-bodied, with green pepper overtones and a long (but not interminable) finish, suitable for immediate consumption but improved if chilled for a day or two and reheated. Some may say that wine writers' language is not appropriate for describing a stew. But is it appropriate applied to wine? The jury is still out.

If you prefer to serve your chili verde with a warm tortilla, try Lange's trick of rolling up the tortilla in a paper towel and heating it in a microwave oven for 10 to 20 seconds before serving.

Chili Verde

  1 1/2 pounds lean boned pork shoulder
  2 cans (1 lb. each) tomatoes
  1 large onion, chopped
  1 cup finely sliced celery
  1 teaspoon dry oregano leaves
  1/2 teaspoon rubbed dry sage
  2 large cans (7 oz. each) diced green
chilies
  2 dry bay leaves
  Hot cooked rice
  Fresh cilantro (coriander) sprigs

Trim and discard excess fat from pork. Cut meat into 3/4-inch cubes and put them in a 10- to 12-inch frying pan. Drain about 1/2 cup juice from tomatoes into pan. Cover and cook on high heat until boiling; reduce heat and simmer 30 minutes.

Uncover pan; add onion, celery, oregano, and sage. Stir often until liquid evaporates and drippings in pan are richly browned.

Add tomatoes and their remaining juice. Stir to free browned bits, then add chilies and bay leaves. Cover and simmer until meat is very tender when pierced, about 1 hour; stir occasionally. If mixture is too thin, uncover and let simmer until chili is reduced to the consistency you like; stir frequently.

Spoon chili mixture over rice; garnish with cilantro. Makes 4 to 6 servings.

Per serving: 234 cal.; 24 g protein; 9.4 g fat; 13 g carbo.; 732 mg sodium; 76 mg chol

Scottsdale, Ariz.

When you announce to family or friends that Indian pudding is the main course for dinner, warn them not to get their hopes up for an early dessert. Terrance McCarthy's Island Indian Pudding is not, repeat not, conventional Indian pudding made with molasses and served with ice cream. It is, rather, a version of tamale pie, a hearty Cal-Mex casserole that contains your basic tamale ingredients.

European influence is present, but the basics are all New World, so the name is justifiable. As for the island part well, Alameda is an island.

Island Indian Pudding

  3 large eggs
  1 1/2 cups buttermilk
  1 can (17 oz.) cream-style corn
  1 cup peeled, seeded, and chopped
firm-ripe tomatoes
  1 medium-size onion, finely chopped
  1 medium-size green bell pepper,
stemmed, seeded, and chopped
  1 can (4 oz.) sliced or chopped
pimientos
  1 can (6 oz.) pitted medium-size
black ripe olives, drained
  About 1/2 teaspoon salt
  1 teaspoon chili powder
  1/4 teaspoon each pepper and liquid
hot pepper seasoning
  1 cup yellow cornmeal
  1/4 cup (1/8 lb.) butter or margarine,
melted

In a large bowl, beat eggs to blend with buttermilk, corn, tomatoes, onion, bell pepper, pimientos, olives, teaspoon sat, chili powder, pepper, hot pepper seasoning, cornmeal, and butter. Pour into a buttered 9- by 13-inch baking dish or pan.

Bake in a 350[deg] oven until firm when lightly touched in center, about 1 hour. Let stand 10 minutes, then serve. Add salt to taste. Serves 8 to 10.

Per serving: 194 cal.; 5.7 g protein; 8.8 g fat; 25 g carbo.; 401 mg sodium; 78 mg chol.