SALPICON (SPICY MEXICAN BEEF SALAD)
This hearty recipe is from The Border Cookbook by Cheryl and Bill Jamison. This is one of those "flexible" recipes. It serves a lot as a meal, and more as an appetizer. You can adjust the heat by reducing or eliminating the chipotles, or by substituting a milder chile. You can serve it warm, or cold. It's a great party recipe because you can partially prepare a few days before the event. You can prepare the meat in the crockpot, oven, BBQ, or pressure cooker, if you prefer. I've listed the stove top version.
Provided by PanNan
Categories Meat
Time 4h40m
Yield 24 appetizer servings, 10 serving(s)
Number Of Ingredients 24
Steps:
- Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.
- Bring mixture to a boil over high heat, skimming off any foam.
- Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.
- Let cool 30 minutes in cooking liquid.
- Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern soup or stew.
- Pull meat apart into shreds.
- (The dish can be made ahead to this point and refrigerated 1 or 2 days. Before proceeding, warm foil-wrapped meat in oven.) To make dressing: In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and purée.
- To complete salad: In a bowl, mix brisket with about 3/4 of the dressing.
- Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.
- Drizzle additional dressing over top, enough to make the mixture moist.
- Garnish with radish roses if desired.
- Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.
Nutrition Facts : Calories 736.6, Fat 62.1, SaturatedFat 22.6, Cholesterol 131.9, Sodium 1319.2, Carbohydrate 9.3, Fiber 3.5, Sugar 3, Protein 35.1
SPICY MONGOLIAN BEEF SALAD
Steps:
- For dressing, whisk together first 7 ingredients., Mix first 5 beef ingredients; toss with beef strips. In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat; stir-fry beef mixture until browned, 2-3 minutes. Remove from pan., Combine salad ingredients; divide among 4 plates. Top with beef. Drizzle with dressing.
Nutrition Facts : Calories 396 calories, Fat 26g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 550mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.
SPICY THAI BEEF SALAD WITH LEMONGRASS-MINT VINAIGRETTE AND NUTS
Ginger is the piquant note in the marinade, the vinaigrette, and the vegetables for this entree salad. The green and stir-fry are topped with marinated seared steak slices. Recipe by Chef Roy Yamaguchi, Roy's Restaurant, Honolulu, Oahu, Hawaii.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 31
Steps:
- ---To make the marinade---.
- In a shallow dish, combine all the marinade ingredients.
- Add the steak strips and let sit at room temperature for 5 minutes.
- In a large sauté pan or skillet over high heat, heat the sesame oil and sauté the steak for 5 minutes per side for medium rare.
- Sprinkle with salt and pepper.
- Using slotted spoon, transfer the steak to a plate and let rest for 10 minutes.
- ---To make the vinaigrette---.
- In the same pan over high heat, heat the olive oil and sauté the lemongrass, shallot, ginger, garlic, and lime leaves for about 10 seconds, or until lightly browned.
- Stir in the remaining ingredients.
- Set aside.
- ---To make the stir-fry---.
- In a large sauté pan or skillet over high heat, heat the olive oil and sauté all of the ingredients except the noodles for 1 minute, tossing frequently.
- Add the noodles and cook 1 minute.
- Set aside.
- ---To serve---.
- Slice the steak into 1-inch to 2-inch strips.
- Divide the salad greens among 4 salad plates.
- Divide the stir-fry sprout mixture over the greens, and then top with beef strips.
- Drizzle vinaigrette around the salads and garnish with macadamia nuts.
Nutrition Facts : Calories 732, Fat 52.4, SaturatedFat 12, Cholesterol 92.8, Sodium 1186.7, Carbohydrate 39, Fiber 2.1, Sugar 17.3, Protein 26.9
TIGER CRIES SALAD (A SPICY THAI BEEF SALAD)
A fabulous summer meal, marinade the meat and make the dressing the night before then throw dinner together FAST. Excellent for casual dinner parties and dieters. I've had this mouth-watering salad at a couple of different Thai restaurants, I was unable to find a recipe so I combined several to make my own. This salad is very spicy yet the bursts of freshness from the lime and mint make it a celebration for the taste buds. It's extremely addictive and very healthy, no oil!
Provided by ThaiSnob
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- prepare a batch of thai sticky rice (aka thai sweet rice) to serve with this salad.
- note: if you're in a hurry or on a budget, you can leave out the scallions, cuke, tomatoes,& lemon and this salad will retain it's signature flavor.
- Marinade: Mix ingredients in a ziploc and let meat marinade from 2-24 hours in liquid.
- Char grill or broil meat to med rare, about 3-4 minutes per side.
- Let rest at least 10 minutes then slice VERY thin (1/4" or less) against the grain.
- *Usevery good quality meat for this dish, you want it to be fork-tender and melt-in-your-mouth!
- Dressing: Mix all dressing ingredients together 1+ hours before serving salad.
- (Be sure to taste and make any necessary adjustments dressing should be SPICY, Sour, Salty and a just a wee bit Sweet in that order) You may want to make extra dressing to spoon over the sticky rice.
- Salad: Pour half of dressing over the red onions, lemon and cuke in a LARGE salad bowl and let them absorb the flavor, 15+ minutes.
- Add lettuce, tomatoes, scallions and MINT along with the rest of the dressing.
- Toss the salad until all ingredients are very well coated and mixed.
- Dish Salad onto plates and top with slices of cooked beef, make sure plenty of dressing is included in each serving.
- Add a serving of sticky rice to each plate.
- Serving Suggestion: Very pretty to serve this salad on a bed of Purple Cabbage Leaves.
- Perfect Sticky Rice: Soak 1-2 pounds of Thai Sweet Rice in lukewarm water in a large bowl for 3 hours- drain& reserve water to use in steaming.
- Line bottom of bamboo steamer (the stackable sort used for veggies and such) with parchment paper (or cheesecloth sprayed with Pam).
- Fill steamer with soaked rice and cover.
- Pour rice soaking water into wok or dutch oven, add some fresh water until approx 3" depth.
- Place steamer over water in pan, bring water to boil then reduce to strong simmer-- don't let water cook away.
- Steam rice for approx 25 minutes, let sit an additional 5 minutes with lid on.
- To Make Toasted Rice Powder: Toast raw sweet rice in a saute pan on top of stove just as you would sesame seeds-- until very light golden brown.
- Use a coffee grinder, blender or food processor to grind to a fine consistency- I like mine fine as white sugar but any testure from cous cous, cornmeal, flour, etc is just fine.
- Adds an interesting, nutty and essential flavor to the dressing.
Nutrition Facts : Calories 392.1, Fat 11.2, SaturatedFat 4.5, Cholesterol 91.8, Sodium 1876, Carbohydrate 38.9, Fiber 5.4, Sugar 19.6, Protein 37.4
ROASTED TENDERLOIN OF BEEF WITH SPICY CRAB SALAD
Steps:
- In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.
- For the turf: Preheat the oven to 400 degrees F.
- Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)
- For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.
- To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine.
- In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.
- For the turf: Preheat the oven to 400 degrees F.
- Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)
- For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.
- To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine.
SPICY BEEF SALAD
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Prepare grill and cook beef strips 4 to 6 minutes for medium rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices.
- In another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold.
SPICY THAI BEEF SALAD
Very simple but delicious Thai salad. Great for a summer dinner or lunch. Slightly modified from a recipe in "Main Course Classics" by Jenni Fleetwood which is a great cookbook.
Provided by Kevin Young
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Slice the steak into 1 inch pieces about 1/4 inch thick.
- Broil steak on each side 3-4 minutes (depending on how well you like your steak done).
- Heat olive oil over medium heat in a frying pan.
- Add onions, chillies and mushrooms to frying pan and cook about 5 minutes.
- Remove from heat and add beef, stirring to cover beef with mushroom mixture.
- Stir together scallions, garlic, lime juice, fish and oyster sauce, brown sugar, chili saucecilantro and sesame seeds.
- Add this mixture to the beef and mushrooms.
- Toss the lettuce and cucumbers together, place on plates then spoon warm steak mixture over the lettuce and serve.
Nutrition Facts : Calories 690.5, Fat 47, SaturatedFat 15.3, Cholesterol 146.2, Sodium 958.5, Carbohydrate 19.3, Fiber 6.2, Sugar 7.3, Protein 48.7
SPICY GROUND BEEF SALAD
This delicious salad doesn't skimp on or flavor. I make it often, especially on days when I'm pressed for time. My husband, my mother and I all rate it as a favorite. - Natercia Yailaian, Somerville, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. , Meanwhile, in a small bowl, combine the oil, lime juice, soy sauce, molasses, jalapeno, garlic and ginger; stir into beef. Cook, uncovered, over medium heat for 2-3 minutes or until heated through. , On a large platter, layer salad greens, tomato, beef mixture and onions. Garnish with jalapeno and lime slices if desired.
Nutrition Facts : Calories 201 calories, Fat 14g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 283mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
SPICY TERIYAKI BEEF SALAD
Cool cucumber and avocado combine with spicy marinated steak to create a fun and tasty balance of flavors your guests will love. If the spice is too much, remove the cayenne and red pepper flakes from the avocado mixture.-Ning Watson of San Diego, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the teriyaki sauce, garlic, sesame oil, 1/2 teaspoon pepper flakes and 1/2 teaspoon cayenne; add steak. Seal bag and turn to coat; refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the avocado, cucumber, soy sauce, vinegar, sugar, and remaining pepper flakes and cayenne; set aside. , Drain and discard marinade. In a large nonstick skillet, saute steak and mushroom until meat reaches desired doneness and mushroom is tender. Divide salad mix among four plates; top with avocado mixture and meat mixture.
Nutrition Facts : Calories 405 calories, Fat 18g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 6180mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 4g fiber), Protein 36g protein.
SPICY THAI SESAME BEEF SALAD
Steps:
- Combine marinade ingredients and marinate beef at room temperature for 30-60 min. Combine dressing ingredients in a blender and blend until smooth (or use an immersion blender) Heat skillet Add 1 tbsp sesame oil Sear/brown beef in batches, leaving enough space between pieces to allow liquid to evaporate. Prepare salad: Plate salad ingredients (artfully ;-)) Drizzle lightly with dressing Top with beef Drizzle beef with dressing Sprinkle with toasted sesame seeds.
SPICY THAI GRILLED BEEF SALAD / YAM NUA YANG
Number Of Ingredients 21
Steps:
- 1. Lightly score the flank steak in a crosshatch pattern, making the cuts 1/4 inch deep. Place the meat in a glass baking dish. Combine the soy sauce, fish sauce, sugar, garlic, and ginger in a mixing bowl and whisk until the sugar dissolves. Pour this mixture over the steak and let marinate, covered, in the refrigerator for at least 2 hours or as long as 8, turning several times.2. Preheat the grill to high.3. Prepare the dressing. Grind the garlic, chiles, and sugar to a paste in a mortar with a pestle. Work in the fish sauce and lemon juice. Alternatively, the dressing ingredients can be puréed in a blender.4. Prepare the salad. Line a platter with the lettuce leaves and arrange the cucumber slices, onion, cherry tomatoes, and mint leaves (if using) on top.5. When ready to cook, drain the steak. Oil the grill grate, then place the steak on the hot grate and grill until cooked to taste (4 to 6 minutes per side for medium-rare), using tongs to turn. Transfer the steak to a cutting board and let cool slightly or completely. The salad can be served warm or at room temperature. Thinly slice the steak across the grain on the diagonal. Spoon the dressing over the salad and arrange the beef slices on top. Sprinkle with the cilantro and roasted peanuts and serve.Serves 4
Nutrition Facts : Nutritional Facts Serves
SPICY GINGERED BEEF AND SNAP PEA SALAD
Chopped flank steak cooked with garlic and fresh ginger tops fresh salad greens, colorful bell peppers, cucumber, and snap peas dressed with a zesty ginger dressing.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 20m
Yield 4
Number Of Ingredients 19
Steps:
- Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
- Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.
- Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
- *Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 15.4 g, Cholesterol 26.6 mg, Fat 18.1 g, Fiber 3.8 g, Protein 14.6 g, SaturatedFat 4.1 g, Sodium 605.8 mg, Sugar 4.8 g
PAN SAUTEED FILET OF BEEF WITH SPICY RUM-BLACK PEPPER GLAZE AND WILD MUSHROOM SALAD
Steps:
- Melt butter in medium saucepan over medium heat and sweat onions and garlic. Add rum, bring to a boil and reduce to 1/4 cup. Add stock, bring to a boil and reduce heat. Whisk in ancho puree, molasses and pepper and simmer until reduced to 1 cup. Preheat grill. Season steaks on both sides with salt. Cook for 2-3 minutes on each side until medium-rare.
SPICY BEEF SALAD WITH CHILI-LIME SAUCE
Steps:
- Create marinade by mixing together soy sauce, oyster sauce and vegetable oil in a bowl. Marinade beef. While beef is marinading, create spicy sauce. In a large bowl mix all ingredients from corriander root to palm sugar paste. Stir until combined. Grill the beef until medium rare. Slice into thin strips. In a large mixing bowl placed sliced beef, spicy sauce and all vegetables (tomato through lemongrass). Mix well. Garnish with a corriander leaf. Garnish with corriander leaves.
SPICY GRILLED BEEF SALAD (KELAGUEN)
Fresh, spicy and hearty all rolled into one salad?! You betcha! The flavors all blend wonderfully together and would make for a perfect game-time treat.
Provided by Connie "Kiyu" Guerrero
Categories Salads
Time 45m
Number Of Ingredients 16
Steps:
- 1. In a large bowl, stir together the green onions, red onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
- 2. Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips.
- 3. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 30min.
- 4. Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over.
- 5. Top with the cherry tomatoes and garnish with fresh cilantro leaves. (Optional) Sprinkle chopped red hot peppers and lime zest on top.
LEFTOVER ROAST BEEF SPICY SALAD
Had way too much of roast beef one time, and whipped this salad up to make up for the amount of meat I had consumed, and the lack of vegetables in a diet. It worked so well, I have started making extra roast beef, just so that I could have heaps of leftovers for this wonderful salad.
Provided by KitchenManiac
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash and dry mint leaves and watercress in a salad spinner.
- Toss the packaged salad leaves and watercress in a salad bowl and top with tomatoes and onion.
- Add beef slices, torn into bite-sized pieces.
- Mix dressing in a bowl, stir well to combine.
- Cover salad with spicy dressing.
- Top with mint leaves and serve with rotti for a twist.
Nutrition Facts : Calories 95.9, Fat 3.1, SaturatedFat 1.1, Cholesterol 27.6, Sodium 377.6, Carbohydrate 7.2, Fiber 1.3, Sugar 4.3, Protein 10.6
GOI BO (SPICY BEEF SALAD)
Provided by Moira Hodgson
Categories dinner, project, salads and dressings
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Combine the soy sauce, vinegar, mirin and chili sauce. Set the mixture aside.
- In a saute pan or wok, sear the steak on both sides until rare or medium rare. Remove from heat and slice thinly. Toss with the basil leaves, lemon grass and onion. Set aside.
- In a separate bowl, toss together the cucumber, lettuce and bean sprouts. Put greens evenly divided on two plates. Top with sliced sirloin mixture. Pour the sauce on top, and then sprinkle with the roasted peanuts.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 1187 milligrams, Sugar 10 grams
SPICY CITRUS CHAR-GRILLED BEEF SALAD
This is a low-carb meal from "The Australian Women's Weekly 501 low-carb recipes". My whole family love this salad, it is fresh and zesty with lots of visual color. It has 10.3 carbs, 13g fat, 356 cal and 46.8g protein. Beef needs 3 hours in the fridge with the marinade, prep time includes this. You need 2 oranges & 3 limes for...
Provided by Elizabeth Hatfield
Categories Salads
Time 3h35m
Number Of Ingredients 17
Steps:
- 1. Place beef in large bowl with garlic, juice, sauce, chilli and vinegar; toss to coat beef in mixture. Cover; refrigerate 3 hours or overnight
- 2. Cook beef on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired. Cover; stand 10 minutes before slicing thinly.
- 3. Meanwhile, cook asparagus on heated oiled grill plate (or grill or barbecue) until browned lightly and just tender; cut each spear into thirds.
- 4. Make orange dressing.
- 5. Segment orange over large bowl. Add beef, asparagus, dressing & remaining ingredients; toss gently to combine.
- 6. ORANGE DRESSING Place ingredients in screw-top jar. Screw lid tightly onto jar & shake well.
WEIGHT WATCHERS SPICY THAI BEEF SALAD WITH HERBS 4 POINTS PER SE
found a page of a feb 2007 weightwatchers magazine irresistible thought id share ready for the dieters at the new years (this incudes my tubby self)
Provided by cakeinmyface
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- in a small bowl whisk the ingredients together for the dressing together and set aside.
- place the mangetout in a heatproof bowl and pour boiling wtaer over, drainw ell after 5 minutes. arrange mangetout salad leaves, red onion and most o the herbs on a serving platter, set aside.
- menawhile season the steak with grounds salt and black pepper heat nonstick pan with low fat cooking spray and fry the steak for a minute or two each side until done to your liking place on a warm plate to rest for 2 minutes.
- cook the jasmine rice according to packet instructions.
- slice steak into thin strips arrange on top of salad the pour the dressingover and garnish with remaining herbs, serve with rice.
Nutrition Facts : Calories 1178.7, Fat 107.3, SaturatedFat 51.7, Cholesterol 111.6, Sodium 343.1, Carbohydrate 47.5, Fiber 2.6, Sugar 3, Protein 5
SPICY ORIENTAL BEEF SALAD
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a large skillet heat the oil over moderately high heat until it is hot but not smoking, in it stir-fry the beef for 1 minute, or just until it is no longer pink, and drain the beef in a sieve. In a bowl whisk together the Worcestershire sauce, the lime juice, the cayenne, the sugar, the soy sauce, and the garlic paste, add the beef, and stir it to combine it well with the dressing. Stir in the scallion and the coriander, divide the mixture between 2 plates, lined with the lettuce leaves, and garnish the salads with lime wedges.
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