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Saturday, June 09, 2012

Saturday Beefcake Lunch: Israeli Redux

This is not Avi Dar, but retrieving it, helped us to bring back a memorable post of the hot Israeli.

Once again following DNA's lead (There are worse things!). Here's one hearty Israeli meal. Both recipes were pilfered from the internet, but given something of a Column of Life treatment.

Grilled Flank Steak

Flank Steak, one kilo or two pounds
Peperoncino (Red Pepper) crushed, teaspoon or so
Espresso Coffee, ground, two teaspoons
Mustard, dry, one half teaspoon
Coriander, ground, one half teaspoon,
Black Pepper and Sea Salt

1. Combine the ingredients
2. Rub over the flank steak.
3. Grill about ten minutes each side
4. Slice and serve

Avi's pictorial presence reminds the cook about what rubbing beef is all about.

Israeli Couscous Salad

Chicken or Vegetable broth, two cups
Israeli Couscous, one cup
Extra Virgin olive oil
Sea salt, Ground Pepper
Black Beans, cooked, 500 grams/one pound
Red Bell Pepper, chopped, three quarter cup
Yellow Bell Pepper, chopped, three quarter cup
Red Onion, chopped, one quarter cup
Scallions, three, chopped
Cilantro, chopped, one half cup
Peperoncino, one half teaspoon
Crystallized Fructose, one tablespoon
Lemon or Lime, juice from one large, ripe specimen

1. Bring broth or water to boil. Add couscous, one teaspoon olive oil and salt.
2. Simmer until tender to the bite.
3. Drain and cool couscous.
4. Combine couscous with black beans, peppers, onion, scallion, cilantro and crushed peperoncino.
5. Whisk together remaining ingredients and combine with couscous mixture.

Avi is proof positive that some Greek gods have moved to Israel. Well, it may not have been an exodus exactly. There are still some in Greece (and elsewhere, no doubt). Still, after much experience on the subject, one needs to ask what is it with the Israeli gene pool. No wonder they could part the Red Sea. Seems as if they'd be able part anything, so to speak.

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