This salad goes well with grilled chicken but is delicious enough to stand on its own as well. I was surprised the first time I tried fruit and red onions in a salad. I did not expect to like it as much as I did.
1/4 C. lemon juice
1/4 C. olive oil
2 tbsp. balsamic vinegar
2 garlic cloves, minced
1 tsp. salt
1 tsp. grated lemon peel
1 tsp. Dijon mustard
1/2 tsp. pepper
2 pkg. torn mixed salad greens
1 medium red onion, sliced
2 C. sliced fresh mushrooms
2 C. fresh raspberries
1 C. chopped walnuts or pecans
In a small bowl whisk the first 8 ingredients. Refrigerate until serving.
In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and nuts. Drizzle with dressing; toss to coat. Serve immediately.
Thursday, June 3, 2010
Who doesn't love butter??
The following flavored butters would be delicious either on a perfect steak from a few recipes back or on crusty bread, potatoes, etc.
Garlic butter
1 1/2 sticks unsalted butter, slightly softened
4 cloves garlic, coarsely chopped
Kosher salt and freshly ground pepper
Combine the butter and garlic in a food processor or with a mixer until smooth. Season with salt and pepper.
Cilantro butter
1 stick unsalted butter, slightly softened
6 cloves garlic, coarsely chopped
1/4 C. fresh cilantro leaves
1 to 2 tsp fresh lime juice
Kosher salt and freshly ground pepper
Combine the butter, garlic, cilantro and 1 tsp. lime juice in a food processor with with a mixer until smooth. Season with salt and pepper and add more lime juice if necessary.
Balsamic-Rosemary butter
2 C. balsamic vinegar
2 tsp. whole black peppercorns
2 tsp. honey
2 tbsp. chopped fresh rosemary
1 1/2 sticks unsalted butter, slightly softened
Kosher salt
Combine the vinegar and peppercorns in a small saucepan over high heat and cook stirring occasionally until reduced to 1/4 C., 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature.
Combine the balsamic mixture with the butter and 1 tsp salt in food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly.
Garlic butter
1 1/2 sticks unsalted butter, slightly softened
4 cloves garlic, coarsely chopped
Kosher salt and freshly ground pepper
Combine the butter and garlic in a food processor or with a mixer until smooth. Season with salt and pepper.
Cilantro butter
1 stick unsalted butter, slightly softened
6 cloves garlic, coarsely chopped
1/4 C. fresh cilantro leaves
1 to 2 tsp fresh lime juice
Kosher salt and freshly ground pepper
Combine the butter, garlic, cilantro and 1 tsp. lime juice in a food processor with with a mixer until smooth. Season with salt and pepper and add more lime juice if necessary.
Balsamic-Rosemary butter
2 C. balsamic vinegar
2 tsp. whole black peppercorns
2 tsp. honey
2 tbsp. chopped fresh rosemary
1 1/2 sticks unsalted butter, slightly softened
Kosher salt
Combine the vinegar and peppercorns in a small saucepan over high heat and cook stirring occasionally until reduced to 1/4 C., 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature.
Combine the balsamic mixture with the butter and 1 tsp salt in food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly.
Wednesday, June 2, 2010
Coffee Spice Rub
We use something similar on pork but I bet this would be good on a steak, or a roast or if you're feeling adventurous, put this on a turkey breast and either grill it or smoke it.
I have to stop posting these right before bed, I am starving!
1/4 C. ancho chile powder
1/4 C. finely ground espresso beans
2 tbsp. sweet paprika
2 tbsp. dark brown sugar
1 tbsp dry mustard
1 tbsp Kosher salt
1 tbsp freshly ground pepper
1 tbsp. dried oregano
1 tbsp. ground coriander
2 tsp. ground ginger
2 tsp. arbol chile powder
Whisk all ingredients in a bowl. Rub meat cut of your choice liberally and grill.
I have to stop posting these right before bed, I am starving!
1/4 C. ancho chile powder
1/4 C. finely ground espresso beans
2 tbsp. sweet paprika
2 tbsp. dark brown sugar
1 tbsp dry mustard
1 tbsp Kosher salt
1 tbsp freshly ground pepper
1 tbsp. dried oregano
1 tbsp. ground coriander
2 tsp. ground ginger
2 tsp. arbol chile powder
Whisk all ingredients in a bowl. Rub meat cut of your choice liberally and grill.
Perfectly Grilled Steak
This tutorial is brought you by Bobby Flay. I suppose you can marinate, season, tenderize, and mutilate your steak to your heart's content but if you have good meat, all you need is a little oil, some salt, pepper and a hot grill. My mouth is watering just thinking about it.
4-1 1/4 to 1 1/2 inch thick boneless ribeye or New York strip steaks about 12oz. each or filet mignons 8-10oz. each, trimmed
2 tbsp. canola or extra virgin olive oil
Kosher salt and freshly ground pepper
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and grill 3-5 minutes for medium rare, 5-7 minutes for medium, or 8-10 minutes for medium well.
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing or serving.
One thing I learned from my own experience is to NOT play with the steaks while they are cooking. Don't poke them, prod them, turn them 5883927 times. Just let them cook. When you're done, you'll have one of the best steaks of your life.
4-1 1/4 to 1 1/2 inch thick boneless ribeye or New York strip steaks about 12oz. each or filet mignons 8-10oz. each, trimmed
2 tbsp. canola or extra virgin olive oil
Kosher salt and freshly ground pepper
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and grill 3-5 minutes for medium rare, 5-7 minutes for medium, or 8-10 minutes for medium well.
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing or serving.
One thing I learned from my own experience is to NOT play with the steaks while they are cooking. Don't poke them, prod them, turn them 5883927 times. Just let them cook. When you're done, you'll have one of the best steaks of your life.
Italian Ice
I don't think Johnnie's has to worry about the competition but I found this recipe in my Food Network magazine. Pronounced eyesh...it looks easy enough and doesn't require an ice cream maker which, oddly enough is one kitchen gadget I do not own. We'll see how this turns out.
3 C. halved strawberries or chopped pineapple
2 tbsp. sugar
2 tbsp. honey
1 tbsp. fresh lemon juice
Blend the fruit, sugar, honey and lemon juice with 2 C. ice in a food processor or blender until chunky. Add another 1 C. ice and blend until completely smooth.
Pour the entire mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours.
3 C. halved strawberries or chopped pineapple
2 tbsp. sugar
2 tbsp. honey
1 tbsp. fresh lemon juice
Blend the fruit, sugar, honey and lemon juice with 2 C. ice in a food processor or blender until chunky. Add another 1 C. ice and blend until completely smooth.
Pour the entire mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours.
Barbecue Beef Brisket
Brisket is probably my favorite BBQ meat. I'll probably try this over the summer...providing of course I can find a decent brisket. I plan to make it a mission!
1 4-lb boneless beef brisket
1 large yellow onion, sliced
1 C. barbecue sauce
1pkg. coleslaw blend
1/2 C. Miracle Whip
4 green onions, sliced
10 kaiser rolls, split
Place meat in a slow cooker, cutting into two pieces if necessary to fit. Top with yellow onions and barbecue sauce. Cover with lid. Cook on low for 10-12 hours or on high for 5-6 hours.
Remove meat from slow cooker; cut into thin slices. Return to slow cooker, stir gently. Combine coleslaw blend, dressing and green onions.
Fill rolls with meat mixture and coleslaw just before serving or serve meat on rolls with coleslaw on the side.
1 4-lb boneless beef brisket
1 large yellow onion, sliced
1 C. barbecue sauce
1pkg. coleslaw blend
1/2 C. Miracle Whip
4 green onions, sliced
10 kaiser rolls, split
Place meat in a slow cooker, cutting into two pieces if necessary to fit. Top with yellow onions and barbecue sauce. Cover with lid. Cook on low for 10-12 hours or on high for 5-6 hours.
Remove meat from slow cooker; cut into thin slices. Return to slow cooker, stir gently. Combine coleslaw blend, dressing and green onions.
Fill rolls with meat mixture and coleslaw just before serving or serve meat on rolls with coleslaw on the side.
Sunset Cookies
This is an old family recipe of Chris'. We make them with red and green sugars for Christmas but you can use any color sugar and enjoy these yummy shortbread type cookies year round.
1/2lb. butter
1/2 C. sugar
2 1/4 C. flour
1 tsp. vanilla
various sugars
Mix all ingredients. Shape dough into long logs on wax paper. Dust on sugar. Refrigerate until chilled through. Slice into 1/4 inch thick disks, place on ungreased cookie sheet. Bake at 350 degrees until slightly brown.
1/2lb. butter
1/2 C. sugar
2 1/4 C. flour
1 tsp. vanilla
various sugars
Mix all ingredients. Shape dough into long logs on wax paper. Dust on sugar. Refrigerate until chilled through. Slice into 1/4 inch thick disks, place on ungreased cookie sheet. Bake at 350 degrees until slightly brown.
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