Beef Skewers with Cashews, Curry and Black Pepper

From “Buttermilk Graffiti” by Edward Lee ½ cup unsalted raw cashews 1 pound boneless beef short

ribs 1 tablespoon salt 1 tablespoon white pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1½ teaspoons smoked hot paprika Scant 1 teaspoon cayenne pepper 2 tablespoons vegetable oil, plus more for drizzling Sliced onions, for garnish Lemon wedges, for garnish

Instructions: Soak bamboo skewers in warm water for at least 20 minutes. Place raw cashews in a food processor and pulse until you get a fine, granular powder. Put the ground nuts on a small baking sheet (or in a pie pan) and toast in the oven for 3 to 5 minutes, until dry but not too toasted. Remove and pulse again in the processor or chop to get the texture even finer. Return to the oven and toast for another 2 minutes. Repeat the process until you have a fine powder that is aromatic and dry to the touch; it should feel like coarse cornmeal. Cut the beef into thin strips and put in a large casserole or baking dish. In a small bowl, mix the salt, white pepper, garlic powder, onion powder, smoked paprika and cayenne pepper. Wearing latex gloves, massage this spice mix into the beef. Let marinate at room temperature for 20 minutes. Preheat oven to 400 degrees or prepare a hot fire in a charcoal grill. Mix the cashew powder with the vegetable oil in a small bowl to make a paste. Rub the paste on the meat and let sit for 10 minutes. Weave the meat onto the skewers by making an S-shape out of each strip of beef and then piercing the meat with the skewer; leave as much of the rub on the meat as possible. If using the oven, place the skewers on a baking sheet and drizzle with a little vegetable oil. Bake for 10 minutes, turning once. They are done when the beef is cooked and the cashew rub is toasted and aromatic. If using a grill, oil the grate and grill the skewers, turning once for 3 minutes on each side. Be careful not to overcook the meat as it will burn quickly. Serve the skewers warm, with onion slices on top and lemon wedges alongside.