On The Grill...Soy Marinated Flank Steak

This weekend marks the official start of summer and barbecue season. Ladies and gentlemen rev up your engines and fire that grill!

 Prep Time 25 minutes


Total Time 25 minutes, plus marinating

Yield Serves 6

.
Ingredients

1 cup soy sauce

1/4 cup packed light-brown sugar

3 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon red-pepper flakes

1/4 teaspoon ground pepper

1 flank steak (about 2 pounds)

Vegetable oil, for grates


Directions

1. In a 9-by-13-inch baking dish, whisk together soy sauce, sugar, vinegar, Worcestershire, mustard, red-pepper flakes, and pepper. Place steak in dish and cover dish tightly with plastic wrap. Swirl dish so that marinade coats the top of steak. Refrigerate 1 to 2 hours, turning steak occasionally.

2. Heat grill to high. Remove steak from marinade, letting excess drip off. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.

3. Clean and lightly oil hot grates. Grill steak, covered, 6 minutes; turn, brush with glaze, and grill until medium-rare, 6 minutes more. Let rest 8 to 10 minutes before slicing.

Everyday Food, July/August 2009

Brasato Al Chianti...Beef Braised in Red Wine

 

 

This comes from La Cucina Italiana, one of my favorite cooking magazines and one which I recommend you subscribe too.  Perfect to make ahead as this tastes better a day or two afterwards.

Best served with polenta.

 

Ingredients

• 1 (3- to 3½- pound) boneless beef chuck roast
• 1 teaspoon anise seeds
• 4 juniper berries (optional)
• 1 bay leaf
• 2 cups red wine, preferably chianti
• Salt
• Freshly ground black pepper
• 2 tablespoons unbleached all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 3 ounces guanciale or pancetta, cubed
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 2 celery stalks, finely chopped
• 4 cups vegetable broth
• ½ cup water
• 1½ tablespoons tomato paste, preferably double concentrated

Instructions

Place meat, anise seeds, juniper berries and bay leaf in a large bowl; pour wine over the top. Marinate, refrigerated, turning occasionally, for at least 1 hour or overnight.

Remove meat from marinade; pat dry and season with salt and pepper. Dust with flour. Strain marinade into a bowl through a fine mesh sieve; discard solids.

Heat oil in a wide 4- to 5-quart pot over medium-high heat until hot but not smoking. Brown meat on all sides, about 10 minutes total, reducing heat if necessary to prevent scorching. Transfer meat to a plate and drain excess oil from pot.

Return pot to medium-high heat. Add guanciale, onion, carrot and celery. Cook, stirring frequently, until vegetables are softened and golden brown, about 5 minutes. Add reserved marinade, bring to a boil and cook until reduced by about half, about 5 minutes.

Stir in vegetable broth, water and tomato paste. Bring to a simmer, then return meat and any accumulated juices to pot. Reduce heat to low and cook, covered, until meat is very tender, about 3 hours.

Transfer meat to a cutting board, cover with foil and let rest for 15 minutes, then cut across the grain into
½-inch pieces.

Purée half of sauce, then return to pot. Return meat to sauce. Gently reheat before serving.

Note: Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated 350° oven until hot, 25 to 30 minutes, then slice meat.



Recipe Adapted from La Cucina Italiana

Sunday Family Dinner - Roman Style Meatballs

Made with ground beef, pork and bits of prosciutto, these hearty Roman meatballs are simmered in a tomato sauce and paired with Gnocchi alla Romana (see recipe in Lindaraxa). They go well also with spaghetti or served on their own with crusty bread and a green salad.

To ensure tender meatballs, don’t overwork the ingredients; mix them gently until just combined.

The original recipe for the meatballs comes from Williams Sonoma. If you want to use their recipe for the gnocchi go here.  The one on my blog has been adapted from Marcella Hazan.


Ingredients:

1 1/2 cups fresh bread crumbs

1/2 cup milk

4 oz. finely chopped prosciutto

1 lb. ground beef

1 lb. ground pork

2 eggs, lightly beaten

1/2 cup grated Parmigiano-Reggiano cheese

2 Tbs. finely chopped fresh flat-leaf parsley

2 tsp. finely chopped fresh oregano

6 Tbs. finely chopped fresh basil

5 garlic cloves, minced

1 tsp. kosher salt, plus more, to taste

1/2 tsp. freshly ground pepper, plus more, to taste

5 Tbs. olive oil

1 yellow onion, diced

1 can (28 oz.) crushed tomatoes with juices (I use Pomi brand)

Gnocchi alla Romana for serving (see Lindaraxa)) or spaghetti

Directions:

In a small bowl, combine the bread crumbs and milk and let stand for 10 minutes.

In a large bowl, combine the prosciutto, ground beef, pork, eggs, cheese, parsley, oregano, 3 Tbs. of the basil, 3 of the minced garlic cloves, the 1 tsp. salt and the 1/2 tsp. pepper. Add the soaked bread crumbs and mix gently until combined. Divide the meat mixture into 1/4-cup portions and roll into balls. Place on a parchment-lined baking sheet.

In a skillet over medium-high heat, warm 2 Tbs. of the olive oil. Working in 2 batches, brown the meatballs on all sides, about 8 minutes per batch. Transfer to a plate.

In the same pan over medium heat, warm the remaining 3 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the remaining 2 minced garlic cloves and cook for 1 minute. Add the tomatoes and their juices, and season with salt and pepper. Bring to a simmer and cook until the sauce thickens, about 20 minutes. Stir in the remaining 3 Tbs. basil.

Add the meatballs to the pan and cook, turning occasionally and basting with the sauce, until cooked through, about 30 minutes. Transfer to a platter and serve immediately with the gnocchi alla Romana alongside.  You can also serve with spaghetti. 


Williams-Sonoma Kitchen

Father's Day...The Ultimate Grilled Steak

Forget the fancy meals.  What a Dad really wants on Father's Day is a perfectly grilled steak with a good bottle of wine.  Trust me, I've known a few dads in my time.  Go out and buy the best meat you can afford at a reputable meat market where the steaks don't come with a plastic wrap.   If you can, make it Prime.   Surprise him with a gooey chocolate dessert, buy a spectacular wine, give him something for the grill, a big kiss and he will be in heaven.

That's all.  Most dads are very easy to please.

Serves 4 

Ingredients:

For the caramelized onion jam (optional):

1 red onion, thinly sliced

1/4 cup red wine vinegar

1/4 cup red wine

1/2 cup sugar

1 Tbs. fresh thyme leaves

1/4 cup light agave syrup


Steak Marinade

2 Tbs. extra-virgin olive oil

3 to 4 Tbs. chopped fresh herbs, such as rosemary, sage, thyme and marjoram

2 bone-in rib or boneless rib-eye steaks each 10 to 12 oz. and 1 1/2 to 2 inches thick

Coarse salt and freshly cracked pepper, to taste

Directions:

To make the caramelized onion jam, in a saucepan over medium-high heat, combine the onion, vinegar, wine, sugar and thyme and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is very soft and translucent, about 10 minutes. Add the agave syrup and stir to coat the onion. Cook until the onion begins to caramelize and the mixture is thick and syrupy, 1 to 2 minutes more; do not allow the jam to burn. The jam will thicken as it cools. The jam can be served immediately, or stored in a tightly covered container in the refrigerator for up to 1 week.

In a small bowl, stir together the olive oil and herbs.

Trim off the excess fat from the steaks; reserve a 1-inch piece to grease the grill grate. Generously season the steaks with salt and pepper, gently pressing the seasonings into the meat. Place the steaks in a large baking dish, pour the herbed oil over the top and turn to coat well. Let stand for 10 to 15 minutes.

Prepare a hot fire in a grill. Using long tongs or a carving fork, grease the preheated grill grate with the reserved fat; it should smoke and sizzle immediately and begin to melt.

Remove the steaks from the marinade, letting the excess drip back into the dish; discard the marinade. Place the steaks directly over high heat, cover the grill and cook until the steaks are nicely grill-marked, 2 to 3 minutes. Turn the steaks over, cover the grill and cook until nicely grill-marked on the other side. Continue to turn and grill until cooked to your liking.

Transfer the steaks to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut away the rib bones and thickly slice the steaks. Season with salt and pepper and serve with caramelized onion jam. 

Tips on selecting steaks: On or off the bone, the rib steak (or rib-eye) is the first choice of grilling aficionados. The second choice for the ultimate grilled steak is the sirloin strip steak. Look for hormone-free prime or choice rancher’s reserve beef, Black Angus or grass-fed beef. Stay away from prepackaged select beef displayed in plastic wrap in the supermarket case.



Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).

Meatloaf With Sweet And Sour Glaze

Now, I think my meatloaf is the best meatloaf around, not because I say so, simply because it is.  It is a variation of one I had from the owner of the ski house we shared in Vermont almost 40 years ago.  It angers my mother that I think this recipe is better than hers, but frankly I think it is.  Go check it out.  From the start I will tell you that I think the reason is the bacon on top.

This Martha Stewart recipe caught my eye and I decided to try it, just to see.  It's good, different and worth a try.

Not your average blue-plate special, this recipe brings three ground meats together with a sweet-and-sour glaze to form a tender and moist mealtime favorite.

Ingredients

Serves 6 to 8

3 thick slices white bread, torn into large pieces

2 garlic cloves, chopped

1 medium onion, chopped

1 celery stalk, chopped (I used 1 tsp celery salt)

1 medium carrot, chopped

1/2 cup flat-leaf parsley

12 ounces ground beef chuck (90 percent lean)

12 ounces ground pork

12 ounces ground veal

1 large egg

3/4 cup ketchup

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

Coarse salt and freshly ground pepper

2 tablespoons light-brown sugar

Directions

1.Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.

2.Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.

3.Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.

From Martha Stewart Living, April 2010

Barbecued Oven Braised Brisket

Brisket is a large flat cut that comes from the chest of a steer, just below the chuck.  Its a tough fatty piece that when cured in a brine is called corned beef.  Because it is impossible to overcook, brisket is a favorite of home cooks, particularly for Sunday family dinners.

What is know as the first cut, thin cut or flat cut is leaner than the less expensive second cut aka the point cut.  This is what is preferred for this recipe because its more flavorful, and succulent.

This is a fantastic recipe to be enjoyed with family or friends on a Sunday afternoon or evening.  A perfect meal also for St. Patricks Day.  You won't be disappointed!. 

Ingredients

1.4 lbs beef brisket, preferably second cut
1 tsp salt
3/4 tsp black pepper
2 TB vegetable oil
1 large onion halved lengthwise and thinly sliced.
1 cup beef stock
1 cut tomato sauce or tomato juice
1/3 cup cider vinegar
1/3 cup light brown sugar
1 TB Worcestershire sauce
parchment paper

Directions


Preheat oven to 325 degrees

Pat brisket dry and rub salt and pepper all over it.

In a hot skillet add brisket and brown on each side.

Place brisket in 13 in x 9 in baking dish.

Add onion to skillet and stir frequently until browned, 7 to 8 minutes.

Add beef stock, bring to a boil and deglace pan scraping bits for 1 minute.  Stir in remaining ingredients  and bring to a simmer, stirring occasionally.

Pour sauce over brisket ,cover with sheet of parchment paper and cover tightly with foil.  Braise in the oven , turning meat once, until fork tender, 3 to 3 1/2 hours.

Transfer to a cutting board, let rest for 20 minutes and slice across the grain.  Spoon sauce over it before serving.

The brisket is best if made the day before and up to 4 days before.  Reheat in a 350 degree oven for 1 hour.

Meatball Pizzas

Hearty meatballs make a mouthwatering topping for these pizzas, which are finished with a sprinkling of fresh basil, oregano and Parmigiano-Reggiano cheese.  You can either purchase ready made dough at the supermarket or make your own.

The original recipe calls for meatball starter, a product sold by Williams Sonoma.  I have substituted it with my recipe for Italian meatballs.

A great idea for Friday evenings.



Ingredients:

For the pizza dough:

2 tsp. active dry yeast

1 tsp. sugar

1 cup warm water (105º to 110ºF)

2 cups bread flour, plus more for dusting

1 1/2 tsp. kosher salt

1 Tbs. olive oil, plus more for coating bowl



For the meatballs:

1/2 cup fresh bread crumbs

2 Tbs. milk

1/2 lb. ground beef

1/2 lb. ground pork

1 small onion finely chopped

1 TB chopped basil

1 egg, lightly beaten

1 Tbs. olive oil

2 cloves garlic, mashed

1 1/2 cups prepared tomato sauce



3 cups shredded mozzarella cheese

1/3 cup julienned fresh basil

1 1/2 Tbs. fresh oregano leaves

1/2 cup grated Parmigiano-Reggiano cheese


Directions:

To make the pizza dough, in a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.

In the bowl of a food processor fitted with the dough blade, combine the 2 cups flour and the salt and process with 3 or 4 pulses. With the motor running on the dough speed, slowly add the yeast mixture, allowing each addition to be absorbed before adding more. Slowly drizzle in the 1 Tbs. olive oil and continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minute, then process for 1 minute more. 


Coat the inside of a large bowl with olive oil and place the dough in the bowl. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour. Transfer the dough to a lightly floured work surface. Divide the dough into 3 equal pieces and roll each into a ball. Place on a flour-dusted baking sheet and cover tightly with plastic wrap. Let stand at room temperature for 30 to 45 minutes.

Meanwhile, combine the bread crumbs, milk, beef, pork, basil, chopped onion and egg and shape into small balls. In a large nonstick fry pan over medium heat, warm the olive oil. Add the mashed garlic.  Working in batches, brown the meatballs on all sides, 8 to 10 minutes per batch. Transfer to a large plate. Pour the tomato sauce into the same pan, add the meatballs and simmer for 5 to 7 minutes. Transfer the meatballs to a large plate and cut each one in half.

Place a pizza stone in a convection or regular oven. Preheat the oven to 450ºF for 20 minutes.

On a floured work surface, roll out 1 ball of dough into an 11-inch round about 1/8 inch thick, dusting with flour as needed. Transfer to a well-floured pizza peel and spread 1/3 cup of the tomato sauce on the dough. Top with 1 cup of the mozzarella cheese and place one-third of the meatballs, cut side down, on top.

Carefully slide the pizza onto the preheated pizza stone. Bake until the crust is crisp and the cheese is bubbly, about 12 minutes. Using the pizza peel, transfer the pizza to a cutting board.

Repeat with the remaining 2 balls of dough, sauce and toppings. Lightly sprinkle the pizzas with the basil, oregano and Parmigiano-Reggiano cheese. Cut into slices and serve immediately. Makes three 11-inch pizzas.



Williams-Sonoma Kitchen.

Beef Welllington Tarts For Valentine's Day

This is one of the most ingenious ideas I have seen out there for Valentine's Day.  It is elegant, simple to prepare and can be made ahead up to a point.  Just before you sit down, slice the beef, warm up the mushrooms and arrange everything on the tart.  Frankly, I don't even think it needs the mousse.  Instead, I would add some madeira or cognac to the drippings from the filet, reduce and add that to the mushrooms instead of the white wine.  Accompany with fresh asparagus or green beans and you are set to go.


Serves 2
Ingredients

8 ounces beef tenderloin

Coarse salt and freshly ground pepper

4 teaspoons olive oil

All-purpose flour, for dusting

1 sheet (11-inch square) thawed frozen puff pastry, preferably DuFour

1 tablespoon unsalted butter

8 ounces cremini mushrooms, thinly sliced

2 teaspoons fresh thyme leaves, plus more for garnish

1 garlic clove, minced

1/2 cup dry white wine

2 ounces foie gras mousse (about 1/4 cup)


Directions


1.Preheat oven to 400 degrees. Season beef with salt and pepper. Heat 2 teaspoons oil in an ovenproof skillet over medium-high heat. Add beef, and cook until completely browned, about 1 minute per side. Transfer skillet to oven, and cook to desired doneness (130 degrees for medium-rare, 8 to 9 minutes). Transfer beef to a plate, and let rest, uncovered, for 10 minutes.

2.Meanwhile, on a lightly floured surface, cut two 5 1/2-inch squares from puff pastry; reserve remaining dough for another use. Using a paring knife, score a 1/2-inch border around each square. Place on a parchment-lined baking sheet, and refrigerate for 15 minutes.

3.Bake for 10 minutes. Reduce oven temperature to 375 degrees, and continue to bake until puffed and golden brown, about 10 minutes more.

4.Meanwhile, melt butter with remaining 2 teaspoons oil in a clean skillet over medium-high heat. Add mushrooms, thyme, and garlic, and cook until mushrooms are tender and garlic has softened, about 8 minutes. Add wine, and cook until reduced by half, about 1 minute. Using a slotted spoon, transfer mixture to a small bowl. Cover with tin foil if not using immediately.

5.Add foie gras mousse to skillet, and reduce heat to low. Stir until just melted. Remove from heat.

6.Using the back of a spoon, flatten inside portion of each pastry square. Thinly slice beef, and arrange slices on top of pastry. Top with mushroom mixture, and drizzle with sauce. Serve immediately.

From Martha Stewart Living, February 2008

Beef Tenderloin With Shallot And Syrah Reduction

If you are coming up to the lake for Christmas chances are you are looking forward to a relaxed holiday.  Here's a perfect yet elegant main course. No fuss, no prep, no mess! 

Serves 8

Ingredients:


1 beef tenderloin, 2 1/2 to 3 lb.

2 Tbs. extra-virgin olive oil

2 tsp. minced fresh thyme

1 1/2 tsp. fine sea salt

1 tsp. freshly ground pepper

2 Tbs. minced shallots

1 cup Syrah

2 1/2 Tbs. unsalted butter


Directions:

Preheat an oven to 450°F.

Rub the beef all over with the olive oil, then rub on the thyme, salt and pepper.

Place the roast on a rack in a shallow roasting pan just large enough to accommodate it. Roast until an instant-read thermometer inserted into the thickest part of the meat registers 115° to 120°F for rare, about 20 minutes; 125° to 130°F for medium-rare, about 25 minutes; or 130° to 140°F for medium, about 30 minutes. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for about 15 minutes.

Meanwhile, remove the rack from the roasting pan and place the pan on the stovetop over medium heat. Add the shallots and sauté, stirring them into the pan juices, until translucent, about 2 minutes. Add the wine a little at a time, stirring to scrape up the browned bits from the pan bottom. Continue to cook until the wine is reduced by nearly half, then stir in the butter. When the butter has melted, remove the pan from the heat and cover to keep warm.

To serve, cut the beef into slices 1/2 inch thick. Arrange the slices on a warmed platter and drizzle with the sauce. Serve immediately. 



Adapted from Williams-Sonoma, Christmas Entertaining, by Georgeanne Brennan (Simon & Schuster, 2005).

Sunday Dinners...Tagliatelle With Ragu Bolognese II

When my brother and his family came down for the Labor Day weekend, I was surprised that he requested a Ragu Bolognese for Sunday dinner.  I was all ready for beans and ribs or something else on the grill, but no, this is what he wanted.  I had my Marcella Hazan cookbook on hand and decided to make her sauce, rather than the one I usually make which is posted on Lindaraxa's Garden.  After the accolades I received, I may just have to switch recipes.

In order to be successful with this reipe, you must follow the guidelines below and it is essential that the sauce simmer very lightly for at least 3 hours.  By very lightly I mean, a bubble here a bubble there, usually on simmer or below.  Otherwise the sauce will be too dry at the end. 

Marcella Hazan
Bolognese Meat Sauce

Printable Recipe

Yield 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta

Time At least 4 hours


Summary

-The meat should not be from too lean a cut; the more marbled it is, the sweeter the ragu will be. The most desirable cut of beef is the neck portion of the chuck.

-Add salt immediately when sauteeing the meat to extract its juices for the subsequent benefit of the sauce.

-Cook the meat in milk before adding wine and tomatoes to protect from the acidic bite of the latter.

-Do not use demiglace or other concentrates that tip the balance of flavors toward harshness

-Use a pot that retains heat. Earthenware is preferred in Bologna and by most cooks in Emilia Romagna, but enameled cast-iron pans or a pot whose heavy bottom is composed of layers of steel alloys are fully satisfactory.

-Cook, uncovered, at the merest simmer for a long, long time; no less than three hours is necessary, more is better.


Ingredients

1 tablespoon vegetable oil (I used olive oil)

3 tablespoons butter plus 1 tablespoon for tossing the pasta

1/2 cup chopped onion

2/3 cup chopped celery

2/3 cup chopped carrot

3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)

Salt

Black pepper, ground fresh from the mill

1 cup whole milk

Whole nutmeg

1 cup dry white wine

1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice

1 1/4 to 1 1/2 pounds pasta,  preferably tagliattele

Freshly grated parmigiano-reggiano cheese at the table


Method

1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.

3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. (this will take awhile) Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.

4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.

5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

Cooks Note:  I doubled the recipe but kept the milk at one cup as well as the wine.  I also added the entire can of Cento San Marzano which i think is 28 ozs.

Source: "Essentials of Classic Italian Cooking" (Knopf)

Asian Beef Skewers

This should take care of my Asian yen for the weekend.  Although the recipe calls for Asian noodles or spaghetti, I would accompany with yellow rice with saffron!  Make sure you buy sirloin and not the meat  prepackaged for shish kabobs.  It makes a big difference.  Also, look in the international aisle for Thai red curry paste -- a puree of red chiles and garlic, often combined with coriander, ginger, and other flavors.

Prep: 20 minutes

Total: 20 minutes

Ingredients

Serves 4

Coarse salt

1/4 cup honey

1/4 cup packed light-brown sugar

1/4 cup soy sauce

3 tablespoons rice vinegar

1 tablespoon Thai red curry paste

3 tablespoons vegetable oil

1 1/2 pounds top sirloin beef cut into 1 1/2-inch cubes

1 red onion, quartered, layers separated

1 can (20 ounces) sliced pineapple in juice, drained, slices quartered

1 package (10 ounces) thin dried Chinese noodles or spaghetti

1/2 cup chopped fresh cilantro

1/4 to 1/2 teaspoon red-pepper flakes, for serving (optional)

Directions

1.Heat broiler, with rack set 4 inches from heat; line a rimmed baking sheet with aluminum foil. Soak four 12-inch (or eight 6-inch) wooden skewers in a pan of warm water; set aside. Bring a large pot of salted water to a boil.

2.Meanwhile, make sauce: In a small bowl, whisk together honey, brown sugar, soy sauce, 2 tablespoons vinegar, curry paste, and 1 tablespoon oil. Reserve half the sauce for serving.

3.Thread beef, onion, and pineapple onto skewers. Place on prepared baking sheet, and brush with sauce. Broil, brushing occasionally with sauce, until beef is medium-rare and onion begins to char, 7 to 10 minutes.

4.Meanwhile, cook noodles in boiling salted water, according to package instructions. Drain, and place in a medium bowl. Add cilantro and remaining vinegar and oil; season with salt, and toss to combine. Serve skewers with noodles, reserved sauce, and, if desired, red-pepper flakes.



.
Recipe & Photo credit marthastewart.com

Chipotle Skirt Steak Tacos

If there is one thing we don't lack here at the lake are Mexican restaurants and grocery stores.  I haven't ventured out there yet, I'm still casing the joint. 

As I've mentioned before, nothing gets thrown out in my kitchen, and in my mind, whenever I cook something, particularly on the grill, there is always a plan for leftovers.

Skirt is one of my favorite cuts of meat.  I love to grill it the first night and serve it Argentinian style with chimichurri sauce, french fries and creamed spinach.  The leftovers, are usually destined for Mexican tortillas or tacos the next night...that is, if the dogs don't get to it first.  I am a sucker for a cute face, especially Lucy's and chances are that if its grilled, its gone.  Most of the time, I will leave a piece uncooked for the next night, especially if there is a marinade involved.

This recipe is from my friend Jaden at Steamy Kitchen.  She is one of the best food bloggers around and certainly one of the most hardworking.

Chipotle peppers are red jalapeños which are ripened, dried and smoked. On the richter scale of chili heat, they are considered medium. Canned with an adobo sauce, which is a mixture of spices, vinegar, garlic, tomato sauce and other chilies, the concoction becomes mighty marinade for steak tacos. If you’ve never used chipotle con adobo before, make the marinade with a single pepper first, taste and then add additional if you like more heat. The canned product can be found at any grocer in the Latin foods section.



Serves 4

Ingredients

2 lbs skirt steak

1/4 onion

2 cloves of garlic

1 tsp cumin

1 tsp coriander

1 tsp salt

1/2 tsp pepper

canned Chili en Adobo: 1-3 chipotle peppers + 2 tsp of adobo sauce (use more peppers if you like the heat)

1 Tbl chopped cilantro

accompaniments: corn tortillas, shredded cheese, avocado, sour cream, lettuce, lime wedges, salsa,


Directions

Puree a single chipotle pepper (not the whole can) + 2 tsp of the adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Taste and add more chipotle if needed. Stir in the cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill medium-rare. Cut the skirt steak into thin strips across the grain. Serve with taco accompaniments.

Note: I throw the corn tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. This melts the cheese oh-so-perfectly and chars the tortilla edges just a tiny bit for that crunch. Heating it also takes away some of the “rawness” that corn tortillas have when they are straight out of the bag.

From Steamy Kitchen

No Takeout? No Problem!...Mongolian Beef

This Mongolian beef recipe is very close to the taste of PF Chang’s, except that  leeks are substituted for scallions. If you are not a fan of leeks, or can’t get them where you live, scallions work, too.

If you have a yen for Chinese after a weekend of bbq and no decent takeouts are to be found where you live, try this easy and quick recipe.  Maggi sauce, which is found everywhere nowadays, is used by Chinese chefs for a very authentic taste.  It  is wonderful as an addition to soups and stews so it won't go to waste.



Ingredients:

8 oz beef tenderloin (thinly sliced)

2 tablespoons cooking oil

2 stalks leeks (sliced diagonally) or leeks

1 inch ginger (finely chopped)

3 cloves garlic (thinly sliced)

1 stalk shredded scallion (white part only for garnishing)


Marinade:

1 teaspoon corn starch

1 teaspoon soy sauce

1 tablespoon water

1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)


Sauce:

2 teaspoons oyster sauce

2 tablespoons sweet soy sauce (ABC Kecap Manis)

1/2 teaspoon dark soy sauce

3 dashes white pepper powder

1/8 teaspoon sesame oil

1/4 teaspoon Maggi seasoning

Salt and sugar to taste


Method:

Marinate the beef slices with the seasonings for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.

Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the leeks into the wok. Do a few quick stirs, add salt and sugar to taste, dish out and garnish with the shredded scallions.

Serve hot.

Adapted from The Essence of Shangri-La via rasamalaysia.com

Seared Sirloin Steak With Onion Relish

I'm gearing up for grilling weather and practicing with this recipe until the next warm spell.  This relish will be especially yummy when the steak can be grilled outside.  We did manage to sneak in a couple of steaks and hamburgers this past week but all of a sudden, the cool weather is back.  This happens every year...a nice tease in the beginning of April, then cool again before the real Spring weather sets in.  No matter, this is the kind of recipe you want to have on file in case of unexpected rain before your next Summer cookout!  We've all been there, haven't we?


Serves 4

Ingredients

1 tablespoon honey

3 tablespoons sherry vinegar

Coarse salt and freshly ground pepper

1/4 cup olive oil, preferably Spanish, plus more for skillet

1/2 red onion, finely chopped (about 1/2 cup)

1 tablespoon minced garlic, (2 medium cloves)

1/3 cup brine-cured pitted green olives, such as Picholine, cut into 1/4-inch-thick rounds

1 navel orange, peel and pith cut off, flesh cut into 1/2-inch cubes

1/4 cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish

1 (1 1/2 pounds and 1 inch thick) boneless sirloin steak

Directions

Whisk together honey and vinegar in a medium bowl; season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Stir in onion, garlic, olives, orange, and parsley; set aside.

Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. Coat a 12-inch seasoned cast-iron skillet with a thin layer of oil; heat over medium-high heat until very hot. Sear steak, turning once, 6 to 8 minutes per side for medium-rare. Transfer to a plate, and tent with foil; let stand 10 minutes before slicing.

To serve, cut steak against the grain into 1/4-inch-thick slices, and arrange on a platter. Spoon relish on top; garnish with parsley sprigs.

From Martha Stewart Living, May 2004

Rib-Eye Steak With Black Olive Vinaigrette

These steaks are great on their own but the vinaigrette makes them extra special!

Serves 2-4

Ingredients


Rib-eye Steak:

1 2-inch rib-eye steak, boneless

1 tablespoons olive oil

1 tablespoon herbes de Provence

1 teaspoon salt

1 teaspoon freshly ground black pepper  


Black Olive Vinaigrette:

1/2 cup black olives, pitted

3 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 garlic clove

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 tablespoons extra-virgin olive oil

6 tablespoons vegetable oil

2 tablespoons chopped fresh flat-leaf parsley

Directions

For the Rib-eye: Preheat your grill pan on medium high heat. Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper. Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest.

For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.

Adapted from Giada de Laurentis

This Weekend's Family Menu...Lipton's Meatloaf With a Twist!

The entire menu is up on Lindaraxa's Garden.  It is one of my family's favorite meals and very simple and easy to prepare.  Check it out!

The Silver Palate Chili - Entertaining For a Crowd

In the 1980's a wondrous jewel of a food store opened on Manhattan's Upper West Side. It was christened The Silver Palate. Tiny though it was, the shop's gem-like offerings - from tempting salads to whole meals and heavenly desserts - quickly attracted customers from far and wide. The spot became a refuge for harried executives, neighborhood couples, families and solitary diners who yearned for exciting, honest foods but who didn't have lots of time to prepare them. Sheila Lukins, and Julie Rosso, the owners of the store and co writers of The Silver Palate Cookbook were sort of  precursors to Ina Garten of The Barefoot Contessa in East Hampton and, I'm sure, the inspiration for her style of cooking. 

My cookbook is so tattered from use, I bought the Silver Edition when it came out a few years ago.

The Silver Palate Chili is the best chili recipe I have ever made and always gets raves when I serve it.  It is simple to make and a wonderful addition to your Super Bowl menu.

When choosing chopped meat for chili, you'll find that beef chuck adds great flavor. And you never can have too many spices. Look for dark red kidney beans. Lemon juice brightens all the tastes!  I skip the black olives as I do not feel they add anything to the dish but it's up to you.

Servings: 20

Ingredients


2 tablespoons extra-virgin olive oil

1 pound yellow onions, coarsely chopped

1 pound sweet Italian sausage, removed from casings

4 pounds beef chuck, ground

1 12 ounce can tomato paste

1 ½ tablespoons minced garlic

1/3 cup ground cumin

½ cup chili powder

¼ cup Dijon mustard

2 tablespoons dried basil

2 tablespoons dried oregano

1 ½ tablespoon salt, or to taste

1 ½ tablespoons freshly ground black pepper

3 28 ounce cans Italian plum tomatoes, drained

¼ cup dry red wine

2 tablespoons lemon juice

¼ cup chopped fresh dill

¼ cup chopped parsley

2 16 ounce cans dark-red kidney beans, drained

2 5/12 ounce cans pitted black olives, drained


Directions


Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes. Add the sausage meat and ground chuck and cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard.


Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt, and pepper. Add the tomatoes, wine, lemon juice, dill, parsley, and kidney beans. Stir well and simmer uncovered, for another 15 minutes.

Taste and adjust the seasonings. Add olives and simmer for 5 minutes more the heat through. Serve immediately.

A Casual Halloween Dinner Party At The Lake

Obviously, this year with the move and all the unpacking still going on, there will not be a Halloween dinner party! I have, though, put one together for you, in case you decide to bite the bullet and invite a few friends.  Very casual, no fuss, enjoy!  The recipes have been posted recently on the blog.

A Casual Halloween Dinner Party

Kentucky Beer Cheese

Braised Short Ribs

Creamy Polenta With Pamagiano, Rosemary And Parsley

Pear Crisp With Star Anise

Serve a hearty cabernet with the meal.

An Easy and Inexpensive Fall Dinner

I don't understand why so many people, particularly young couples, are going out to dinner nowadays when there are so many things you can cook at home that are not that much trouble. You don't even have to get fancy, just a simple straightforward menu will be more appreciated if cooked at home than a fancy one served at a restaurant.

Today, home cooking has gone the way of the dinossaur, with more and more people eating out and wondering why they are getting fat! Here is a simple and cozy menu for four for a casual Saturday or Sunday night. Lay out some antipasti (sliced salami, cheese, marinated olives, crackers)to start with, a couple of bottles of red wine and crusty french bread to accompany the meal. That's it! Invite your best friends over to watch the game and then feed them some comfort food ...they will be eternally grateful!

You can make the baked apples and assemble the casserole that morning and cook the London Broil at the last minute. You could also cook it before they arrive and serve at room temperature. Whichever way you do it its quick, easy and cheap!

Serves 4-6

Antipasto
Kentucky Beer Cheese
London Broil
Zucchini and Tomato Gratin
Baked Apples

Most of these recipes are in Lindaraxa's Garden, the main recipe blog.  Just click on them and it will take you there.

Labor Day Weekend...The Menu

Well, it's here, the last weekend of the Summer. Fall is in the air, even in Miami!

For us here in Florida it is really a non event, but I remember how much I used to hate it when I lived in New England. Even though the beautiful Fall season is just around the corner, Labor Day and September always mean the end of grilling, weekends at the beach, dinner on the patio, gardening and all the outdoor things we like to do. And if you are a kid, yucks, back to school time. Here in Florida, it is a time for hurricanes, boarding up and stocking up. Hopefully, it will be a quiet season just like the last two. No, Labor Day is definitely not worth the extra day off.

For this holiday, the main dish is Baby Back Ribs. For the sides I suggest a couple of salads already posted, and for dessert, well it's got to be peaches, so take your pick!

Don't despair, Fall is around the corner and apple season is about to begin. You can have a drink on that!

Here are some of the recipes I suggest you consider for this holiday:


Labor Day Menu & Suggestions


The Perfect Bloody Mary

Fiesta Salsa & Tortilla Chips

Irresistible Clam Dip

Ted's Baby Back Ribs

My Mother's Potato Salad

Bobby Flay's Cole Slaw

Tomatoes with Balsamic Olive Oil & Basil

Corn on the Cob

Peach Blueberry Crumble

Peach Crumb Pie

Peaches & Raspberries & Blueberries in Prosecco
with
Amaretti Cookies


The Baby Back ribs will be up Monday 8/24 after 3:00 am for subscribers and the Peach Crumb Pie on Wednesday 26th.