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KotW: Beef & Lime Pasta Salad August 7, 2008

Posted by sarawr in entertaining, exotic!, Kip of the Week, red meat.
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[This week’s post is the long-awaited beef & lime pasta salad. It’s a great summer recipe for using up all those leftover grilled steaks, and it’s novel enough to serve when you want to impress. Let’s give a big hand to Kip, the only Schizo who’s not also a slacker!]

I often think that limes get a bad rap. Too often, lime is thought of merely as a dessert ingredient while its blond and blowsy cousin, the lemon, gets to star in an amazing variety of productions. The line gets much more respect in countries with truly sophisticated spicy cuisines, like Cuba, India, and Thailand. This recipe uses lime juice and zest as the top notes for a dinner salad that’s a little different.

1 lb. fusilli, penne, farfalle, broken-up perciatelli, or elbow macaroni
2 cups medium to medium-rare roast beef or steak, slivered
1 cup stock
1/2 cup pine nuts or slivered almonds
2 to 4 cloves garlic, minced
1/4 cup good olive oil
1 large or 2 small limes, zest and juice
shredded Romano cheese, to taste
romaine leaves

Start cooking pasta. In a largish pot, saute the minced garlic and nuts in the olive oil till golden, pour in the stock to stop the cooking. Keep mixture at simmer and, when pasta is cooked al dente, add the pasta and the beef. Refrigerate.

Before serving, add the lime juice, the lime zest and the cheese, and mix again. Serve on romaine leaves.

This recipe is somewhat of a work in progress, and I could see adding ingredients like shredded ginger, shredded basil, nam pla, coconut milk, roasted red bell peppers, roasted cherry tomatoes, diced mango…depending on which direction you want to take it. If you feel like trying this and think of any other exhilarating additions, please mail me at panterazero[AT]gmail.com!

(c) /KC July 2008

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