Lemons and Limes Recipes-Part 1

Thai Beef Salad
1 tsp sweet paprika
1 tsp cayenne pepper
1 Tbsp white rice
2 Tbsp fish sauce
2 Tbsp water
3 Tbsp lime juice (about 2 limes)
1/2 tsp sugar
1 (1 1/2 lb) flank steak, trimmed
Salt and White Pepper, coarsely ground
4 shallots, sliced thing
1 1/2 cups fresh mint leaves, torn
1 1/2 Cups fresh cilantro leaves
1 Thai chile, stemmed and sliced into thin rounds
1 seedless English cucumber, sliced 1/4" thick on the bias

1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and cool for 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).

2. Whisk lime juice, fish sauce, water, sugar, and 1/4 teaspoon toasted paprika mixture in large bowl and set aside.

3a. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

3b. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

4. Clean and oil cooking grate. Season steak with salt and white pepper. Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on outer edges of meat, 5 to 6 minutes. Flip steak and continue to cook on second side until charred and center registers 125 degrees, about 5 minutes longer. Transfer to plate, tent loosely with aluminum foil, and let rest for 5 to 10 minutes (or allow to cool to room temperature, about 1 hour).

5. Slice meat, against grain, on bias into 1/4-inch-thick slices. Transfer sliced steak to bowl with fish sauce mixture. Add shallots, mint, cilantro, chile, and half of rice powder; toss to combine. Transfer to platter lined with cucumber slices. Serve, passing remaining rice powder and toasted paprika mixture separately.

Note from Mali:  Instead of grilling my meat, I purchased grilled beef steaks from COSTCO and it was perfect. I did not have time to grill.

Serve with steamed jasmine rice, if desired, although any style of white rice can be used. Don't skip the toasted rice: It's integral to the texture and flavor of the dish. If a fresh Thai chile is unavailable, substitute half of a serrano chile.

Thai Coconut Soup

1 pound medium shrimp - peeled and deveined
2 (13.5 ounce) cans canned coconut milk
2 cups water
1 (1 inch) piece galangal, thinly sliced

4 stalks lemon grass, bruised and chopped
10 kaffir lime leaves, torn in half 

1 pound shiitake mushrooms, sliced
1/4 cup lime juice
3 tablespoons fish sauce
1/4 cup brown sugar 

1 teaspoon curry powder
1 tablespoon green onion, thinly sliced
1 teaspoon dried red pepper flakes

Directions
Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside. Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.

To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.

Shrimp Salsa

1/2 pound salad shrimp, grilled

2 roma (plum) tomatoes, diced
1/2 red onion, diced
1/4 cup minced cilantro

1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper 

1 clove garlic, minced

Directions
Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.