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espetada SERVES 6 TO 8

on the north side of the island of Madeira, my friend and fellow Lusophile Janet Boileau and I sat down to lunch at a W hile nondescript place practically carved into the side of the

mountain. Above us hung a medieval-looking chain. When our kebabs arrived, skewered on a long bay laurel branch, they were hung from the chain, and a plate was slipped beneath to catch the juices. The simplicity of the re-charred beef, the slight hint of bay from the branch, and the monumental baskets of Fried Cornmeal and Madeiran Griddle Bread made for one of our most memorable lunches. 3 GARLIC CLOVES, MINCED ½ CUP DRY MADEIRA WINE 6 TABLESPOONS UNSALTED BUTTER, MELTED 5 TURKISH BAY LEAVES, CRUMBLED, PLUS WHOLE LEAVES FOR GRILLING (OPTIONAL) KOSHER SALT AND FRESHLY GROUND BLACK PEPPER 3 POUNDS BONELESS BEEF RIB-EYE, BEEF TENDERLOIN, OR SIRLOIN, CUT INTO 1½-INCH CUBES

1. Combine the garlic, wine, butter, crumbled bay leaves, and a pinch each of salt and pepper in a large bowl. Toss the beef in the mixture, and refrigerate for 2 hours. 2. Remove the beef from the fridge and let sit at room temperature for 1 hour. 3. Heat a gas or charcoal grill to high, or heat a grill pan over high heat until hot.

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The new portuguese table david leite  

The new portuguese table david leite