Marinade for beef

December 18, 2010

14 December 2010

I have used this one before but sorta forgot about it. From Rachel Ray’s 30 minute cooking, DVD 2, 1/7/2007. Marinated Grilled Flank Steak.

Calls for

3 clvs – garlic – fresh hard neck from GH

1 tbl grill seasoning – Montereal Steak Seasoning

1 tsp Smoked paprika, chipotle chili powder, or cumin. I used the smoked paprika, canned chipotles, cumin. All of them.

2 tsp Hot sauce – skipped it

1 tbl Worcestershire sauce – yep

2 tbl red wine vinegar – yep

1/3 cup oil – I used canola

Salt the steak before marinating. That will draw moisture to the surface and will aid in carmelzation.

I put it on hanger steak from Carl’s and let sit for hours. Just before grilling take the steak out and wipe off the excess marinade. That will help you get a good crust. Otherwise you have to heat up the water on the surface first and then you steak is getting well on its way to done. Then I sprinkle it with David’s Devil Dust.

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New Variation on Tacos for Monday Night Supper

December 14, 2010

Created 13 December 2010

Rick Bayless’ Braised Greens Tacos.

We have had them before, but I cannot find my reference, but I know they were good. Caramelized onions, braised Swiss chard, garlic served on warm corn tortillas with cotija cheese.  I use more onions, and truly caramelize them, not just brown. The Swiss chard was beautiful, from the CSA farm.

I topped that with:

Seared Maine Shrimp with Tropical Pepper Company Crushed Chili (sic) Pepper Sauce.

(Its not chili seasonings, it made with chilies. ).  Have to get the shrimp dry, and cook them fast in a very hot pan to keep from overdoing them. I did two batches in a 12″ pan, then put them back together and added the sauce. Careful, it is spicy.

And

Rick’s Quick Cowboy Beans

Made even quicker by using a half can of Rotel with a whole can of pinto beans. And some bacon, part of the fat poured off.

Very delicious

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A Surprisingly Good Leftover Meal

December 9, 2010

Leftovers – 8 December 2010

We had a lot of the roasted root vegetables from Thanksgiving that needed using up. The combo I came up with was really good, perfect for a cold winter night.

Peppercoast Meat Loaf with Mole Gravy

One package of meatloaf from the freezer, sliced and crisply toasted up in a large skillet. Made the gravy from Doña Maria Mole. Followed the directions to heat a bit of oil in a skillet, then add the mole and heat. Then I add chicken stock to thin it out a bit.

Roasted Root Vegetables

We had a lot left over, and we ate them all. Various vegetables, like turnips and celery root and carrots and potatoes that were cooked under the turkey. Warmed up in the microwave, uncovered to avoid steaming them.

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New Appetizer for Monday Night Supper

December 9, 2010

Supper, 6 December 2010

Kathy was asking for one of her favorites, Chorizo and Poached Egg on Kale since we had lots of nice kale from the farm. And I wanted to try out a new appetizer from the current Bon Appetit.

Avocado Toasties with Kiwi Salsa and Bacon

A toasted ciabatta spread with mashed avocado, topped with crisp bacon and a kiwi salsa spiked up with lime, honey, cilantro and hot sauce.

Chorizo and Poached Egg on Kale

Our favorite from Nigela. The kale was small, late season, and was particularly delicious. About 8 oz of diced chorizo pan fried with added smoked paprika. I like the red color. And one perfectly poached egg on each. I use the large soup bowls for serving.

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Easter Dinner 2009

December 8, 2010

Easter Dinner

April 12, 2009

Starters:

Exotic Mushroom Pizza

with Goat Cheese and Chives

Main Course:

Grilled Boneless Leg of Lamb

with French Kiss

and Roasted Pepper Sauce

Roasted Tri-colored Potatoes

Glazed Baby Carrots

Grilled Asparagus

Desert:

Apple Crisp with Shanes of Maine French Vanilla

 

Kittery Point, Maine – David Gibson and Kathy Connor

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Poblano Mac ‘nd Cheese with Crispy Beef

December 7, 2010

A really excellent lunch.

Based on the Mac and Cheese with poblanos from yesterday.

Took some nice roast beef from the deli counter, sliced for sandwiches, and cut it in strips. Then flash fried in it a bit of olive oil in a CI skillet. Meanwhile warmed a portion of the mac and cheese in the microwave on a plate. Topped with the crispy beef and served.

Delicious!

Might do it with panchetta or proscuito as well.

dvg – 12/6/2010

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Steak with Mushrooms

December 6, 2010

Dinner

5 December 2010

Bison Steak with Mushrooms

Pan Fried Bison Rib-Eyes

with

Sautèed Mushrooms

Poblano Macaroni with Cream and Cheese

Garlicky Broccoli

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Marinated the steak in olive oil, balsamic vinegar, Worcestershire sauce, garlic.

Grilled steaks in hot 12 inch cast iron pan about 8 minutes then removed. Added some extra olive oil, sliced up shallots, and after they took on some color, the mushrooms. A bit of thick balsamic when they were done, with salt and pepper. Always add salt at the end to mushrooms.

Macorrones Con Creama Y Queso from Gourmet 2/2005. Used Texas pasta. A bit of cream fresh, a bit of goat cheese, some feta, some Greek yogurt. All I had

Broccoli was from the farm, Kathy made using Rachel Ray’s Garlicky Broccolini, DVD’2 -1, 1/7/07

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Thanksgiving Dinner 2000

December 5, 2010

Thanksgiving Dinner

23 November 2000

 

Red Chile and Honey-Glazed Turkey

with

Ancho Pan Gravy

 

Corn Bread, Apricot

and

Toasted Pumpkin-Seed Dressing

 

Corn, Zucchini

and

Poblano Chile Saute

 

Rosemary Mashed Potatoes

 

Deserts:

Pumpkin Pie

Chess Pie

 

==============================================================================

All but pies from Bon Appetit, November 2000. Also made the following year.

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Dinner 4 December 2010

December 5, 2010

Dinner

4 December 2010

Trout with Red Cabbage, Jimica & Chipotle Slaw

Grilled Butterflied Trout

with

Red Cabbage, Jimica and Chipotle Slaw

Sautèed Brussles Sprouts with Shallots

Brown Rice

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Trout from Bon Appetit December 2010

I can’t find boneless trout very often, particularity whole boneless. So I deboned it myself, tedious and you loose some meet, but it works. Get bigger trout if possible. these were plus or minus of a half pound. The bigger one worked better. Then flatten it out, looks like a flat fish now. Nice presentation too.

Brussels were leftover from 11/24, recent Cooking Light recipe.

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Eating Local

November 9, 2009

8 November 2009

Last night we had a dinner that we do frequently. Grilled Marinated Steak Tips with David’s Devil Dust, Oven Roasted Duck Fat Potatoes and Poblano-Onion Raja. What made it different was that the steak tips were from Miles Smith Farm in Loudon NH. They raise the shaggy long haired Highland cattle on pasture land with come grain finishing but no chemicals. Healthier for us we are told and the taste is wonderful.  And and it $6 a pound you can’t beat it. By the way, we get our from The Little Milkman, who delivers various dairy products to us weekly, all from local sources.

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