3 Tbsp white grape juice
1 Tbsp olive oil
1 tsp Dijon mustard
1 lb chuck eye steaks, trimmed
1/4 tsp salt
1/4 tsp black pepper
1 large shallot, sliced
1/4 cup beef broth
Combine the first 3 ingredients in a shallow dish. Add steaks, and let stand at room temperature for 10 minutes. Remove steaks from marinade; reserve marinade. Sprinkle steaks evenly with salt and pepper.
Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm. Add shallot to pan; saute 1 minute. Add reserved marinade and broth, scraping to loosen browned bits; cook 2 minutes or until reduced by half. Spoon sauce over steaks.
Serve with Chive Smashed Potatoes and Lemon Green Beans
Thursday, October 14, 2010
Sunday, October 3, 2010
Emeril Lagasse Stromboli
While completing his schooling at BYU, David took a semester off to do an internship with IBM in San Jose. We stayed with my parents in Burlingame and David commuted back and forth each day. While working at IBM, some of the employees introduced David to a fantastic Italian restaurant and David would frequently stop there on the way home and bring a piping hot stromboli back for me. Many years later, I decided to try making stromboli myself and gave this recipe a shot.
Basic Pizza Dough (your favorite recipe will do)
1/2 lb hot Italian sausage, removed from casings and crumbled
1 cup sliced yellow onions
1/2 cup thinly sliced red bell peppers
1/2 cup thinly sliced green bell peppers
2 Tbsp thinly sliced jalapenos
2 Tbsp minced garlic
1 tsp Italian seasoning
1/2 lb sliced ham
1/4 lb thinly sliced pepperoni or salami
2 cups grated provolone
2 cups grated mozzarella
1 large egg, beaten with 1 Tbsp water to make an egg wash
1 cup finely grated Parmesan
Preheat the oven to 375. Grease a large baking sheet and set aside (or you can dust a baking peel with cornmeal and bake on a pizza stone). In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 Tbsp of fat from the pan. Add the onions, bell peppers, and jalapeno and cook, stirring, until very soft (4-5 minutes). Add the garlic and Italian seasoning and cook, stirring for 1 minute. Remove from the heat and cool. Punch down pizza dough and divide in half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 x 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, provolone, and mozzarella over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise 20-30 minutes. Brush the top of the stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes. Remove from oven and let stand 10 minutes. Slice thickly and serve. Yield: 6 servings.
Note: we love the pizza sauce at our house, so I added a couple of spoonfuls of my favorite pizza sauce to the meats and cheeses before roling up the stromboli. You may also want to heat a small bowl of pizza sauce for dipping.
Basic Pizza Dough (your favorite recipe will do)
1/2 lb hot Italian sausage, removed from casings and crumbled
1 cup sliced yellow onions
1/2 cup thinly sliced red bell peppers
1/2 cup thinly sliced green bell peppers
2 Tbsp thinly sliced jalapenos
2 Tbsp minced garlic
1 tsp Italian seasoning
1/2 lb sliced ham
1/4 lb thinly sliced pepperoni or salami
2 cups grated provolone
2 cups grated mozzarella
1 large egg, beaten with 1 Tbsp water to make an egg wash
1 cup finely grated Parmesan
Preheat the oven to 375. Grease a large baking sheet and set aside (or you can dust a baking peel with cornmeal and bake on a pizza stone). In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 Tbsp of fat from the pan. Add the onions, bell peppers, and jalapeno and cook, stirring, until very soft (4-5 minutes). Add the garlic and Italian seasoning and cook, stirring for 1 minute. Remove from the heat and cool. Punch down pizza dough and divide in half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 x 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, provolone, and mozzarella over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise 20-30 minutes. Brush the top of the stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes. Remove from oven and let stand 10 minutes. Slice thickly and serve. Yield: 6 servings.
Note: we love the pizza sauce at our house, so I added a couple of spoonfuls of my favorite pizza sauce to the meats and cheeses before roling up the stromboli. You may also want to heat a small bowl of pizza sauce for dipping.
Cha Siu Bao (Steamed BBQ Pork Buns)
2 Tbsp oyster sauce
2 Tbsp hoisin sauce
2 Tbsp soy sauce
2 Tbsp sesame oil
1/3 cup Chinese rice wine
6 Tbsp sugar
2 Tbsp cornstarch
2 Tbsp water
2 Tbsp canola oil
1 lb BBQ pork (char siu) diced into 1/4 inch cubes (I couldn't get char siu so I just used pork tenderloin, diced it and cooked it in a skillet
1/2 cup dried onion flakes soaked in 1/4 cup of water
2 Tbsp sesame seeds, roasted
20 pieces of 2x2 wax paper
dough for Samoan Buns (find in poultry section)
Prepare the dough. Mix all the sauce ingredients (oyster sauce, hoisin, soy, sesame oil, wine, sugar, cornstarch and water) together in a bowl. Heat the oil in a saucepan. Add all the sauce mixture into the pan. Stir. Add the cooked pork to the saucepan. Cook on low until the sauce glazes the pork. Add the reconstituted dried onion and sesame seeds and toss together to mix. Let the filling cool before proceeding.
Make buns following same procedure used for Samoan Buns. Cook for 15 minutes in steamer.
Friday, August 20, 2010
Backyard Baby Backs
Rib Rub
1/4 cup paprika
1/4 cup kosher salt
1/4 cup dark brown sugar
2 1/2 Tbsp granulated garlic
2 Tbsp granulated onion
2 Tbsp chili powder
1 Tbsp coarsely ground black pepper
2 tsp ground cumin
1/2 tsp cayenne pepper
Real BBQ Sauce
2 Tbsp vegetable oil
1/2 cup minced onion
1/4 cup minced green pepper
1/2 jalapeno pepper, seeded and minced
1 Tbsp minced garlic
pinch kosher salt
1 15oz can tomato sauce
1 cup ketchup
1/2 cup honey
1/2 cup water
6 Tbsp dark brown sugar
6 Tbsp Worcestershire sauce
1/4 cup apple cider vinegar
2 Tbsp lemon juice
2 Tbsp molasses
2 Tbsp sambai chili sauce
2 Tbsp canyenne pepper sauce such as Frank's Red Hot
2 Tbsp spicy brown mustard
1/2 Tbsp chili powder
1 tsp coarsely ground black pepper
1/2 tsp ground allspice
1/2 Tbsp liquid smoke (optional)
Heat the oil in a large saucepan and add the onion, green pepper, jalapeno, and garlic, cooking them until soft, about 10 minutes. Add the remaining ingredients and bring the mixture to a boil, stirring occasionally. Pour the sauce into a container and set aside. Makes about 5 cups.
BabyBack Ribs
Fire up the grill and add 3 cups wood chips (apple or cherry) soaked 20 minutes and drained. Pour 1/8 inch of water into a large foil pan. Remove the grill grate, place the pan next to the coals, and replace the grate.
In a bowl, comgine the rib rub ingredients. Coat the ribs on both sides with 1/4 cup rub. Place the ribs opposite the fire, over the water pan. Cover and cook at 250 F.
Meanwhile, make the Real BBQ Sauce. After the ribs have cooked for 2 hours, remove them and place each rack on a large sheet of foil. Add 2 Tbsp of pineapple juice to each rack, wrap them tightly and return them to the grill.
Cook the ribs until the meat begins to loosen from the bone, 45-60 minutes. Remove the ribs from the foil and return them to the grill, sprinkling them lightly with more rub.
Cook the ribs for 20 more minutes, and then brush the glaze on both sides. Keep cooking the meat until it tears easily between the bones and the rack bends when you hold it in the middle with tongs, about another 25-40 minutes. Makes 6-8 servings.
Go Low and Slow BBQ tips
1. Skip the lighter fluid-it gives your food a funky smell and taste. Use a chimney starter. Stuff a sheet or two of newspaper into the bottom of the chimney, set the chimney on the grill grates, and fill it with charcoal. Light the newspaper and watch for smoke to emerge from the top of the chimney. In about 15 minutes, your coals will be lightly covered with ash-a sign they're ready to go. Hold the chimney in a heatproof glove or with a heavy dish towel, and shake out the coals into your grill.
2. Create a cooking zone. Using a grill hoe or a pair of long tongs, push the coals to the edges of your grill, leaving an open space in the center. To add smoke, wrap your presoaked wood chunks or chips in foil, poke some large holes in the package and toss directly onto the hot coals.
3. Regulate the Heat. The sweet spot for barbecue is between 225 and 250 F. A low even heat will help break down the collagen in the muscles and create tender meat. But its important to monitor the temperature closely. If the heat is below 140, it encourages bacteria to form. If its too high, you're baking not barbecuing. To lower the heat, vent the grill or open the lid for a minute or two. To raise the heat, add 4-6 more lit coals one at a time. (keep a supply on hand in the chimney starter.)
1/4 cup paprika
1/4 cup kosher salt
1/4 cup dark brown sugar
2 1/2 Tbsp granulated garlic
2 Tbsp granulated onion
2 Tbsp chili powder
1 Tbsp coarsely ground black pepper
2 tsp ground cumin
1/2 tsp cayenne pepper
Real BBQ Sauce
2 Tbsp vegetable oil
1/2 cup minced onion
1/4 cup minced green pepper
1/2 jalapeno pepper, seeded and minced
1 Tbsp minced garlic
pinch kosher salt
1 15oz can tomato sauce
1 cup ketchup
1/2 cup honey
1/2 cup water
6 Tbsp dark brown sugar
6 Tbsp Worcestershire sauce
1/4 cup apple cider vinegar
2 Tbsp lemon juice
2 Tbsp molasses
2 Tbsp sambai chili sauce
2 Tbsp canyenne pepper sauce such as Frank's Red Hot
2 Tbsp spicy brown mustard
1/2 Tbsp chili powder
1 tsp coarsely ground black pepper
1/2 tsp ground allspice
1/2 Tbsp liquid smoke (optional)
Heat the oil in a large saucepan and add the onion, green pepper, jalapeno, and garlic, cooking them until soft, about 10 minutes. Add the remaining ingredients and bring the mixture to a boil, stirring occasionally. Pour the sauce into a container and set aside. Makes about 5 cups.
BabyBack Ribs
Fire up the grill and add 3 cups wood chips (apple or cherry) soaked 20 minutes and drained. Pour 1/8 inch of water into a large foil pan. Remove the grill grate, place the pan next to the coals, and replace the grate.
In a bowl, comgine the rib rub ingredients. Coat the ribs on both sides with 1/4 cup rub. Place the ribs opposite the fire, over the water pan. Cover and cook at 250 F.
Meanwhile, make the Real BBQ Sauce. After the ribs have cooked for 2 hours, remove them and place each rack on a large sheet of foil. Add 2 Tbsp of pineapple juice to each rack, wrap them tightly and return them to the grill.
Cook the ribs until the meat begins to loosen from the bone, 45-60 minutes. Remove the ribs from the foil and return them to the grill, sprinkling them lightly with more rub.
Cook the ribs for 20 more minutes, and then brush the glaze on both sides. Keep cooking the meat until it tears easily between the bones and the rack bends when you hold it in the middle with tongs, about another 25-40 minutes. Makes 6-8 servings.
Go Low and Slow BBQ tips
1. Skip the lighter fluid-it gives your food a funky smell and taste. Use a chimney starter. Stuff a sheet or two of newspaper into the bottom of the chimney, set the chimney on the grill grates, and fill it with charcoal. Light the newspaper and watch for smoke to emerge from the top of the chimney. In about 15 minutes, your coals will be lightly covered with ash-a sign they're ready to go. Hold the chimney in a heatproof glove or with a heavy dish towel, and shake out the coals into your grill.
2. Create a cooking zone. Using a grill hoe or a pair of long tongs, push the coals to the edges of your grill, leaving an open space in the center. To add smoke, wrap your presoaked wood chunks or chips in foil, poke some large holes in the package and toss directly onto the hot coals.
3. Regulate the Heat. The sweet spot for barbecue is between 225 and 250 F. A low even heat will help break down the collagen in the muscles and create tender meat. But its important to monitor the temperature closely. If the heat is below 140, it encourages bacteria to form. If its too high, you're baking not barbecuing. To lower the heat, vent the grill or open the lid for a minute or two. To raise the heat, add 4-6 more lit coals one at a time. (keep a supply on hand in the chimney starter.)
Thursday, May 27, 2010
Beef and Soba Salad
1 Tbsp olive oil
1 bunch asparagus, grilled and cut into 1 inch pieces
8 oz soba noodles, cooked, drained and cooled
1 Tbsp minced ginger
1 clove garlic, minced
1/4 cup soy sauce
1 Tbsp honey
1 1/2 tsp Dijon mustard
1 lb steak grilled
2 bunches scallions sliced
Toss asparagus with the cooked soba noodles. In a separate bowl, whisk together ginger, garlic, soy sauce, honey, and mustard. Pour the dressing over the soba noodles and toss well to combine. Top with seasoned beef and scallions.
Note: I usually go ahead and saute the asparagus in a skillet with 1 Tbsp butter as opposed to grilling it. In addition, I like to use thin-sliced steak strips, seasoned and cooked medium-rare in a skillet. That makes this a quick dinner when you don't have time to grill.
Also, spaghetti can be substituted for the soba noodles.
1 bunch asparagus, grilled and cut into 1 inch pieces
8 oz soba noodles, cooked, drained and cooled
1 Tbsp minced ginger
1 clove garlic, minced
1/4 cup soy sauce
1 Tbsp honey
1 1/2 tsp Dijon mustard
1 lb steak grilled
2 bunches scallions sliced
Toss asparagus with the cooked soba noodles. In a separate bowl, whisk together ginger, garlic, soy sauce, honey, and mustard. Pour the dressing over the soba noodles and toss well to combine. Top with seasoned beef and scallions.
Note: I usually go ahead and saute the asparagus in a skillet with 1 Tbsp butter as opposed to grilling it. In addition, I like to use thin-sliced steak strips, seasoned and cooked medium-rare in a skillet. That makes this a quick dinner when you don't have time to grill.
Also, spaghetti can be substituted for the soba noodles.
Monday, May 17, 2010
Kids Love It Meatloaf
1 onion, finely chopped
2 lbs ground beef
1 cup fine dry bread crumbs
1 tsp salt
1 tsp dry mustard
1 tsp worcestershire sauce
1/8 tsp black pepper
3 Tbsp bottled chili sauce
2 eggs, slightly beaten
Mix together onion and ground beef. Sprinkle with bread crumbs, salt, mustard, worcestershire sauce, pepper and chili sauce. Pour eggs over mixtures. Very gently toss mixture with 2 forks until ingredietns are well mixed. Don't toss too much or meatloaf will be tough. Mound the meat mixture in the center of a greased roasting pan. Pat into a compact loaf. Spread additional chili sauce over the top. Bake at 350 for approximately 1 hour.
2 lbs ground beef
1 cup fine dry bread crumbs
1 tsp salt
1 tsp dry mustard
1 tsp worcestershire sauce
1/8 tsp black pepper
3 Tbsp bottled chili sauce
2 eggs, slightly beaten
Mix together onion and ground beef. Sprinkle with bread crumbs, salt, mustard, worcestershire sauce, pepper and chili sauce. Pour eggs over mixtures. Very gently toss mixture with 2 forks until ingredietns are well mixed. Don't toss too much or meatloaf will be tough. Mound the meat mixture in the center of a greased roasting pan. Pat into a compact loaf. Spread additional chili sauce over the top. Bake at 350 for approximately 1 hour.
Sunday, May 16, 2010
Skillet Tacos
1 package sausage links
1 green onion, chopped
2 red potatoes, petite diced
12 eggs, beaten
Optional
1 red pepper, finely chopped
3 cremini mushrooms, finely chopped
2-3 cloves garlic, minced
In a nonstick skillet, cook sausage links until browned. Remove from skillet. Add 1-2 Tbsp oil to skillet and cook potatoes until golden and tender. Dice sausage while potatoes are cooking. Return sausage to skillet along with onion, pepper, mushrooms, and garlic. Cook 1-2 minutes over medium heat. Add beaten eggs to sausage mixture and cook through. Serve in flour tortillas with cheese and salsa.
Note: I prefer to cook the eggs (soft scramble) in a separate skillet and then add them to the sausage mixture.
1 green onion, chopped
2 red potatoes, petite diced
12 eggs, beaten
Optional
1 red pepper, finely chopped
3 cremini mushrooms, finely chopped
2-3 cloves garlic, minced
In a nonstick skillet, cook sausage links until browned. Remove from skillet. Add 1-2 Tbsp oil to skillet and cook potatoes until golden and tender. Dice sausage while potatoes are cooking. Return sausage to skillet along with onion, pepper, mushrooms, and garlic. Cook 1-2 minutes over medium heat. Add beaten eggs to sausage mixture and cook through. Serve in flour tortillas with cheese and salsa.
Note: I prefer to cook the eggs (soft scramble) in a separate skillet and then add them to the sausage mixture.
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