Rikkita beef with Peas n’ Rice
Using champagne as a steak marinade is a first for me. This recipe was straight forward and easy to prepare. It worked out great producing a luxurious steak. The peas n’ rice, maybe not as fancy as the steak, were quite good.
Rikkita beef
Ingredients
3 or 4 beef steaks
3 cloves of garlic – peeled & sliced in half
2 hot chilli peppers- sliced
1 cup champagne
1 tsp curry powder
1 tsp Cayenne pepper powder
1 tbsp of butter
2 pinches of salt
Method:
Use something sharp (such as a chef’s fork), to punch holes all over the steak before you marinade it so the meat absorbs the flavours.
Put steak in a marinating dish with garlic, chilli & champagne,
Let the steaks marinade for about an hour turning over every 10 mins to ensure the meat is well infused with the flavours
Heat a large frypan with the butter & salt
Add the cayenne & curry powders to the hot butter & fry a little to bring out the fragrance & flavor
Place the steaks into the hot butter and sear to get a good brown colour first off
Turn steaks over & add the champagne marinade
Cook steaks as desired
Peas n’ Rice
Ingredients
3 bell peppers , any color
1 large onions
5 cloves garlic
1 large stalk celery
vegetable oil
15 oz canned pigeon peas
3 cups white rice
6 cups water – OR – chicken broth
3 sprigs thyme , optional
salt
pepper
Instructions
Chop up your peppers, onion, garlic, and celery. Cook them in oil until softened and beginning to brown and your home smells like “good.”
Add on the pigeon peas, rice, broth, thyme, and seasoning. Cover and simmer gently for 15 minutes. Pick out the thyme before serving or let your guests do it themselves.
Here’s the deal – this is a large pot of rice, so we have to treat it differently than a small batch so it doesn’t overcook. Let sit one minute uncovered, then place the rice onto a large serving platter. Fluff and toss to get everything distributed evenly, and fan to help the rice cool down quickly. If you serve it immediately, this shouldn’t be much of an issue. If you make a smaller batch simply extend the cooking time to 16 minutes, let rest five minutes and fluff.
Serve with a few extra sprigs of thyme and enjoy with a Caribbean-sized smile!
Original recipes found here:
http://q-zine.blogspot.com/2012/08/st-kitts-nevis-champagne-chilli-beef.html
Marty Made It 