Grilled Indian Beef Korma Kabobs For The Fourth!

I have been craving all types of Indian food lately! Cumin and curry….they seem to have this power over my taste buds!  Even though I like a good grilled burger or hot dog on the Fourth of July, I decided, this year to bring my love for Indian food to the grill.  I love beef korma and had this crazy idea that I could grill the meat and still produce a similar texture and flavor while keeping the “grilling” tradition on the Fourth of July alive!  My crazy idea worked.

The combination of juicy Grow and Behold kabob meat and the rich flavorful curry sauce will have everyone second guessing their hamburger traditions.  Serve with a bowl of basmati rice and chopped cilantro to complete this fabulous meal.

And just so you remember…Grow and Behold meat is kosher, raised on a pasture and better than any organic meat! They use NO hormones and NO antibiotics and their sausages and hot dogs have NO nitrates or preservatives. They visit all of their farms and work directly with the growers to ensure that Grow and Behold standards for animal welfare and pasture management are met.

Use the code “alibabka15” and get $15.00 off your order of $100 or more! Your taste buds will never be the same! (Coupon EXTENDED and expires 7/31/2015)

 

Grilled Beef Korma Kabobs

Makes 8 Kabobs

2 Lbs. Grow and Behold Beef Cubes for Kabobs

1 – 13.5 oz. Can Full Fat Coconut Milk
1 – 12 oz. Container Tofutti Sour Cream
1 Lemon
3 Tablespoons Sugar
1 Teaspoon Salt
2 Medium Onions
1 ½ Teaspoons Dried Ginger Powder
1 ½ Teaspoons Garlic Powder
1 Teaspoon Cardamom
1 Teaspoon Coriander
1 Teaspoon Turmeric
1 Teaspoon Cumin
2 Teaspoons Curry Powder
Cilantro, chopped, for garnish

Combine the coconut milk, Tofutti sour cream, lemon, sugar and salt in a bowl until fully combine, set aside.  Cut the onion in half lengthwise and cut each half into 4 cubes.  Skewer the kabob: meat, onion, meat, onion, meat.  Repeat until all the meat is skewered.  In a shallow glass bowl pour marinade over the meat and let marinate for 12-24 hours.

Preheat outdoor grill or stove top grill pan on high heat.  When hot place each skewer on the grill or pan for 5 minutes on each side or until the meat reaches desired doneness.  Take leftover marinade and place in a pot on the stove and bring to simmer. Add in the rest of the spices.  Simmer for 15-20 minutes, stirring frequently to prevent sauce from burning.  Pour warm marinade over cooked meat and serve with basmati rice and garnish with cilantro. 

    

Tropical Pulled Beef Tacos

It’s officially summer and that means it’s time for fresh summer fruit and bright, bold, refreshing flavors! 

Pulled tacos are one of my favorite ways to utilize a so called “winter roast” and create a beautiful and tasty summer appetizer or main course.  These tropical pulled deckel tacos are sweet, spicy, bright and amazingly delicious.  We served these as an appetizer for Shabbat lunch with all the fixings. They made such a statement and were enjoyed by my family and guests!  With Father’s Day and the 4th of July coming up this is an easy and show stopping recipe to make for a crowd.


Grow and Behold has the most flavorful and tender meat I have ever tasted.  Seriously…have you tried their ground beef?  You have never had a more tender meatball or in this case a softer roast that literally melts in your mouth.

The meat is kosher, raised on a pasture and better than any organic meat! They use NO hormones and NO antibiotics and their sausages and hot dogs have NO nitrates or preservatives. They visit all of their farms and work directly with the growers to ensure that Grow and Behold standards for animal welfare and pasture management are met.

Ready for this amazing deal?! Use the code “alibabka15” and get $15.00 off your order of $100 or more! Your taste buds will never be the same! (Coupon expires 6/30/2015)



 
Tropical Pulled Deckel Tacos
Serves 4 Main Courses or 8 Appetizers

Pulled Deckel:
2 Lbs. Deckel
1 Cup Orange Juice
¼ Teaspoon Nutmeg
1 Teaspoon Cinnamon
1 Tablespoon Sesame Oil
1 Tbs. Honey
1 ½ Tablespoons Soy Sauce
 
Pickled Red Onion:
1 Medium Red Onion, cut in half and sliced thin in half moon pieces
¾ Cup Rice or Apple Cider Vinegar
4 Peppercorns
½ Teaspoon Sugar
½ Teaspoon Salt
1 Clove Garlic, sliced In half

Pineapple Salsa:
2-3 Cups Finely Chopped Pineapple, fresh
3 Tablespoons Cilantro
1 Jalapeno, seeded and finely chopped
1 Lime, zest and juice
 
Avocado Sauce:
1 Avocado
½ Cup Mayonnaise
1 Lime, juiced
Salt and Pepper, to taste

8 Corn Tortillas

Deckel: Preheat oven to 280o Fahrenheit.  Place raw deckel in a baking pan and cover with orange juice.  Cover tightly with foil or a lid and cook for 3 hours until tender.  Let cool.  Remove juice and pull meat apart with two forks or fingers.  Mix the meat with nutmeg, cinnamon, sesame oil, soy sauce and honey until it is completely combined.


Pickled Red Onion: Bring a small pot to a boil.  Place the sliced onions in strainer and pour the boiling water over the sliced onions.  Let drain.  In a glass or plastic container or jar mix together the vinegar, peppercorns, sugar, salt and garlic until the sugar has dissolved.  Place the onion in the container.  Close tightly and keep in the refrigerator for at least ½ hour. The pickled onions will keep in the refrigerator for 1 month.

Pineapple Salsa: Mix all the ingredients together and put to the side. 


Avocado Sauce: In a food processor mix the avocado, mayo and lime juice together until smooth.  Season with salt and pepper.

Warm up tortillas in a 300o Fahrenheit oven for 10 minutes.  Place meat in the tortilla, top with avocado sauce, pineapple salsa and pickled red onions.  Serve immediately.