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.
Meatballs (for Spaghetti and Meatballs)
1/2 cup fine dry bread crumbs
2 4oz links sweet Italian sausage, casings removed
1/2 cup finely chopped onion
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 egg
1/2 tsp black pepper
1/4 tsp salt
2 garlic cloves, minced
1 lb ground sirloin
Combine all ingredients in a bowl, mixing just until combined. With wet hands, shape into 32 meatballs. Place meatballs on a broiler pan. Broil 15 minutes or until done. Serve meatballs on top of spaghetti with favorite sauce and mozzarella cheese. Meatballs can also be served smothered in barbecue sauce as an appetizer.
2 4oz links sweet Italian sausage, casings removed
1/2 cup finely chopped onion
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 egg
1/2 tsp black pepper
1/4 tsp salt
2 garlic cloves, minced
1 lb ground sirloin
Combine all ingredients in a bowl, mixing just until combined. With wet hands, shape into 32 meatballs. Place meatballs on a broiler pan. Broil 15 minutes or until done. Serve meatballs on top of spaghetti with favorite sauce and mozzarella cheese. Meatballs can also be served smothered in barbecue sauce as an appetizer.
Friday, May 14, 2010
Williams Sonoma Kids Pizza
2 1/2 cups flour
1 Tbsp active dry yeast
2 tsp sugar
2 1/2 tsp salt
1 cup warm water (105-115)
2 Tbsp olive oil
1 tsp vegetable oil
6 ozs mozzarella cheese
1 cup pizza sauce
pizza toppings of choice
In a large bowl (or bread mixer) combine water, yeast and sugar. Let stand 5-10 minutes until foam forms. Add oil, flour and salt and stir until rough, shaggy dough forms. Knead dough for 10 minutes or until smooth and no longer sticky. Gather dough into a ball and place in an oiled bowl, turning to coat. Cover bowl and let rise 45 minutes or until double in size. Sprinkle baking sheet or pizza peel with cornmeal. Using hands, gently stretch dough into a 14 inch round on a lightly floured surface. Carefully lift and place on baking sheet or pizza peel. Allow to stand 5 minutes. Brush edge with olive oil. Spread with sauce. Sprinkle with cheese. Arrange toppings over cheese. Bake on bottom rack of a 450 degree oven for 15 minutes or until the cheese is bubbling and the crust is brown. If using a pizza stone, preheat oven and baking stone to 450-500 for 45 minutes to one hour prior to baking pizza. Slide pizza off pizza peel onto stone and bake at 450 for 10-15 minutes or until crust is golden and cheese is bubbly. Allow to cool slightly, then slice and serve immediately.
Our favorite toppings are meatlovers using Italian sausage, browned and crumbled; pepperoni and Canadian Bacon. Amy loves plain cheese. Mom loves a vegetarian pizza with peppers, onions, tomato and basil. If adding tomatoes to the pizza, bake the pizza for 5-10 minutes first and then add tomatoes for the last 5 minutes so the dough does not become too soggy.
1 Tbsp active dry yeast
2 tsp sugar
2 1/2 tsp salt
1 cup warm water (105-115)
2 Tbsp olive oil
1 tsp vegetable oil
6 ozs mozzarella cheese
1 cup pizza sauce
pizza toppings of choice
In a large bowl (or bread mixer) combine water, yeast and sugar. Let stand 5-10 minutes until foam forms. Add oil, flour and salt and stir until rough, shaggy dough forms. Knead dough for 10 minutes or until smooth and no longer sticky. Gather dough into a ball and place in an oiled bowl, turning to coat. Cover bowl and let rise 45 minutes or until double in size. Sprinkle baking sheet or pizza peel with cornmeal. Using hands, gently stretch dough into a 14 inch round on a lightly floured surface. Carefully lift and place on baking sheet or pizza peel. Allow to stand 5 minutes. Brush edge with olive oil. Spread with sauce. Sprinkle with cheese. Arrange toppings over cheese. Bake on bottom rack of a 450 degree oven for 15 minutes or until the cheese is bubbling and the crust is brown. If using a pizza stone, preheat oven and baking stone to 450-500 for 45 minutes to one hour prior to baking pizza. Slide pizza off pizza peel onto stone and bake at 450 for 10-15 minutes or until crust is golden and cheese is bubbly. Allow to cool slightly, then slice and serve immediately.
Our favorite toppings are meatlovers using Italian sausage, browned and crumbled; pepperoni and Canadian Bacon. Amy loves plain cheese. Mom loves a vegetarian pizza with peppers, onions, tomato and basil. If adding tomatoes to the pizza, bake the pizza for 5-10 minutes first and then add tomatoes for the last 5 minutes so the dough does not become too soggy.
Tuesday, May 11, 2010
Mom's Homemade Macaroni and Cheese
One day when the boys were small we were watching TV and came across a camping cooking show where they made this Macaroni and Cheese. We decided to try it on our next camping trip and it was a huge hit with everyone!
1 lb elbow macaroni
4 Tbsp butter
4 Tbsp flour
1/4 tsp salt
2 cups milk
2 cups mozzarella cheese (some cheddar or monterey jack cheese may be added if a yellow colored cheese sauce is required for picky eaters)
1 medium yellow onion, finely chopped
1 ham steak
Cook macaroni according to package directions. Drain. Saute onion in butter until tender but not brown. Stir in flour, salt and pepper to taste. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Add cheese. Cook and stir 1-2 minutes more or until cheese is melted. Brown ham steak in a skillet. Dice. Add to cheese sauce. Pour cheese sauce over noodles and stir until well combined. Serve immediately.
Yield: 6-8 servings.
1 lb elbow macaroni
4 Tbsp butter
4 Tbsp flour
1/4 tsp salt
2 cups milk
2 cups mozzarella cheese (some cheddar or monterey jack cheese may be added if a yellow colored cheese sauce is required for picky eaters)
1 medium yellow onion, finely chopped
1 ham steak
Cook macaroni according to package directions. Drain. Saute onion in butter until tender but not brown. Stir in flour, salt and pepper to taste. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Add cheese. Cook and stir 1-2 minutes more or until cheese is melted. Brown ham steak in a skillet. Dice. Add to cheese sauce. Pour cheese sauce over noodles and stir until well combined. Serve immediately.
Yield: 6-8 servings.
Austin Crispy Steak Tacos with Salsa Verde
I discovered this recipe watching the Rachel Ray Show while waiting for the car to be serviced at the local dealership. It looked so good, I had to come home and try it. Dad loved it! Then he groaned when he learned where I got the recipe and then finally had to admit that he loves Rachel Ray!
1 2lb flank steak, cut into 4 pieces
2 meium onions, 1 peeled and quartered, 1 finely chopped and divided
2 bay leaves
1 medium red onion, thinly sliced or finely chopped
4 cloves minced garlic, divided
1 jalapeno pepper, finely chopped (or more to taste!)
salt and pepper
3 Tbsp olive oil, divided
6 tomatillos, husks removed and quartered
1 tsp ground cumin
1 tsp honey
1 avocado, pitted
1/4 cup fresh cilantro
2-3 jalapeno pepper, finely chopped (more or less to taste)
Place flank steak into a medium pot with the quartered onion and bay leaves. Cover with cold water and place over medium-high heat. Bring to a boil, then, reduce heat to medium-low and simmer 20 minutes or until meat is very tender. Remove meat from pot and discard water and veggies.
Shred the steak with a fork (or by hand) and transfer to a medium bowl. Add red onion, 2 cloves garlic, and first jalapeno peppers to bowl. Season with salt and pepper. Combine and set aside.
Place a large skillet over medium-high heat with 2 Tbsp olive oil. Add the shredded meat and veggie mixture tot he pan, spreading it out to cover the entire bottom. Cook until crispy on the bottom. Flip mixture over and cook on the other side until crispy, about 5 minutes per side. (I find it impossible to flip the mixture so I just stir it and turn as much of the steak as possible.)
While the meat is cooking, place a medium pot over medium-high heat with 1 Tbsp olive oil. Add the remaining chopped onion, garlic, tomatillos, cumin and second jalapeno peppers to pan. Cook until the veggies are tender and the tomatillos have begun to release their liquieds, about 8 minutes. Transfer the mixture to a food processor. Add the honey, avocado and cilantro and pulse to puree.
Serve on warmed tortillas with some mozzarella cheese.
1 2lb flank steak, cut into 4 pieces
2 meium onions, 1 peeled and quartered, 1 finely chopped and divided
2 bay leaves
1 medium red onion, thinly sliced or finely chopped
4 cloves minced garlic, divided
1 jalapeno pepper, finely chopped (or more to taste!)
salt and pepper
3 Tbsp olive oil, divided
6 tomatillos, husks removed and quartered
1 tsp ground cumin
1 tsp honey
1 avocado, pitted
1/4 cup fresh cilantro
2-3 jalapeno pepper, finely chopped (more or less to taste)
Place flank steak into a medium pot with the quartered onion and bay leaves. Cover with cold water and place over medium-high heat. Bring to a boil, then, reduce heat to medium-low and simmer 20 minutes or until meat is very tender. Remove meat from pot and discard water and veggies.
Shred the steak with a fork (or by hand) and transfer to a medium bowl. Add red onion, 2 cloves garlic, and first jalapeno peppers to bowl. Season with salt and pepper. Combine and set aside.
Place a large skillet over medium-high heat with 2 Tbsp olive oil. Add the shredded meat and veggie mixture tot he pan, spreading it out to cover the entire bottom. Cook until crispy on the bottom. Flip mixture over and cook on the other side until crispy, about 5 minutes per side. (I find it impossible to flip the mixture so I just stir it and turn as much of the steak as possible.)
While the meat is cooking, place a medium pot over medium-high heat with 1 Tbsp olive oil. Add the remaining chopped onion, garlic, tomatillos, cumin and second jalapeno peppers to pan. Cook until the veggies are tender and the tomatillos have begun to release their liquieds, about 8 minutes. Transfer the mixture to a food processor. Add the honey, avocado and cilantro and pulse to puree.
Serve on warmed tortillas with some mozzarella cheese.
Thursday, May 6, 2010
Hearty Lasagna
3/4 lb ground beef
vegetable cooking spray
1 cup finely chopped onion
3 garlic cloves, minced
1/4 cup parsley, divided
2 (14 oz) cans petite diced tomatoes
1 (14 oz) can Italian style stewed tomatoes, undrained and chopped
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tsp dried oregano
1 tsp dried basil
1/4 tsp black pepper
2 cups non-fat cottage cheese
1/2 cup finely grated fresh Parmesan cheese
1 (15 oz) container nonfat Ricotta Cheese
1 egg white, lightly beaten
9-12 cooked lasagna noodles
2 cups shredded Provolone cheese (you can substitute mozzarella or use a combination of Italian cheeses that melt well)
Brown meat in a large sauce pan, stirring to crumble. Drain and set aside. Wipe pan with a paper towel. Coat with cooking spray. Add the onion and garlic and saute 5 minutes. Return beef to the pan. At this point, you can substitute your favorite canned/bottled spaghetti sauce to save time. Add 2 Tbsp parsley and next 7 ingredients. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Uncover, simmer 20 minutes and remove from heat.
While sauce is simmering, combine cottage cheese and next three ingredients in medium bowl. Stir well and set aside.
Spread 3/4 cup tomato mixture in bottom of a 9x13 pan coated with cooking spray. Cover with 3-4 lasagna noodles. Top with half of cottage cheese mixture, 2/3 cup Provolone and 2 cups of tomato mixture. Repeat layers and then top last layer with remaining 3-4 noodles. Spread remaining tomato mixture over noodles. Cover and bake at 350 for one hour. Uncover. Sprinkle with remaining Provolone and bake 10 minutes or until cheesy is melted. When pressed for time, I have simply added the Provolone on top immediately and baked uncovered for 20-30 minutes or until heated through.
vegetable cooking spray
1 cup finely chopped onion
3 garlic cloves, minced
1/4 cup parsley, divided
2 (14 oz) cans petite diced tomatoes
1 (14 oz) can Italian style stewed tomatoes, undrained and chopped
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tsp dried oregano
1 tsp dried basil
1/4 tsp black pepper
2 cups non-fat cottage cheese
1/2 cup finely grated fresh Parmesan cheese
1 (15 oz) container nonfat Ricotta Cheese
1 egg white, lightly beaten
9-12 cooked lasagna noodles
2 cups shredded Provolone cheese (you can substitute mozzarella or use a combination of Italian cheeses that melt well)
Brown meat in a large sauce pan, stirring to crumble. Drain and set aside. Wipe pan with a paper towel. Coat with cooking spray. Add the onion and garlic and saute 5 minutes. Return beef to the pan. At this point, you can substitute your favorite canned/bottled spaghetti sauce to save time. Add 2 Tbsp parsley and next 7 ingredients. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Uncover, simmer 20 minutes and remove from heat.
While sauce is simmering, combine cottage cheese and next three ingredients in medium bowl. Stir well and set aside.
Spread 3/4 cup tomato mixture in bottom of a 9x13 pan coated with cooking spray. Cover with 3-4 lasagna noodles. Top with half of cottage cheese mixture, 2/3 cup Provolone and 2 cups of tomato mixture. Repeat layers and then top last layer with remaining 3-4 noodles. Spread remaining tomato mixture over noodles. Cover and bake at 350 for one hour. Uncover. Sprinkle with remaining Provolone and bake 10 minutes or until cheesy is melted. When pressed for time, I have simply added the Provolone on top immediately and baked uncovered for 20-30 minutes or until heated through.
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