Grilled Flank Steak
Barbecue weekend is here! Here is a tried and true Grilled Flank Steak recipe. The key is the marinade so it takes a little planning ahead.
INGREDIENTS
2 Pounds Flank Steak
2 Chopped Garlic Cloves
1/2 Cup Soy Sauce
4 Tablespoons Fresh Lime Juice
4 Tablespoons Fresh Lemon Juice
2 Tablespoons Olive Oil
1 Tablespoon Toasted Sesame Oil
1 Tablespoon Hot Sauce
1 Tablespoon Kosher Salt
1 Tablespoon Brown Sugar
4 Chopped Shallots
In a large measuring cup or mixing bowl combine the garlic, soy sauce, lime juice, lemon juice, olive oil, toasted sesame oil, hot sauce, kosher salt, brown sugar and chopped shallots. Mix well. Place the steak in a large resealable plastic bag and pour the marinade in the bag over the steak. Press out the excess air and turn the bag around to get the steak coated. Refrigerate overnight turning the bag occasionally. To grill the steak Remove the steak from the refrigerator and remove from the bag. Place on a large plate and let sit for 45 minutes to room temperature. Prepare the grill to a medium hot fire. Grill the steak for 6 minutes on each side for medium rare. Remove from the grill and transfer to a cutting board. Let rest for 10 minutes. Thinly slice against the grain. Transfer to a serving platter. Serves 4
Swordfish Kebabs
The Memorial Day weekend is almost here. If you are looking for grilling ideas here’s a very good one!
INGREDIENTS
1/3 Cup Large Chopped Capers Packed In Vinegar (Drained)
2 Rinsed & Minced Anchovy Fillets
3 Minced Garlic Cloves
2 Large Tomatoes (Cored & Coarsely Chopped)
2 Large Sliced Zucchini
1/3 Cup Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Large (1 Inch Thick) Swordfish Steaks (About 2 Pounds)
In a large size bowl combine the capers, anchovies, garlic, salt, pepper and olive oil. Stir well to combine. This is your marinade. Cut the fish into 1 inch cubes and place them into a large size bowl. Pour ½ of the marinade over the fish and stir to make sure all of the fish get covered. Set aside to marinate for 1 hour to overnight in the refrigerator. Make sure to cover the bowl with plastic wrap. Cover the remaining marinade with plastic wrap and set aside at room temperature. Heat your grill to medium high. Thread the fish, tomatoes and zucchini onto long metal or wooden skewers and throw away the marinade that the fish sat in. If you are using wooden skewers soak them in water for 20 minutes before using. When you are ready to cook oil the grill rack. Place the kebabs on the grill and cook, turning once, for 12 minutes. The fish should be lightly colored on the outside and evenly cooked throughout. Transfer the kebabs to a serving platter and spoon the reserved marinade on top. Serve immediately. Serve with orzo or rice pilaf. Serves 4
*Note: If you do not have a bbq grill you can cook under the broiler.
Chicken Parmigiana
Chicken Parmigiana is a Southern Italian (Campania & Sicily) dish made with layers of tomato sauce and a combination of Parmesan & mozzarella cheese. Serve this dish with a side of spaghetti and a salad and you have a delicious meal. Chicken Parmigiana also makes a nice grinder!
INGREDIENTS
4 Boneless Skinless Chicken Breast Halves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Italian Breadcrumbs
2 Beaten Eggs
5 Tablespoons Butter
2 1/2 Cups Marinara Sauce
4 Large Slices Mozzarella Cheese
2 Tablespoons Grated Parmesan Cheese
Pound the chicken breasts to get them good and flat. Salt and pepper the chicken. In a medium size bowl (you want to be able to get the chicken breast in the bowl) beat the eggs. In another bowl or I like to use a plate place the breadcrumbs. Dip the chicken in the beaten eggs and then the breadcrumbs. In a large skillet over a medium heat melt the butter. Place the chicken in the skillet and brown for 15 minutes making sure to turn so they cook on both sides. Remove the chicken from the skillet and transfer to a plate. Set aside. Add the marinara sauce to the skillet and heat thoroughly. Add the chicken breasts back to the skillet and cook for another 10 minutes. Place the mozzarella on top of the chicken and then sprinkle with the Parmesan. Cover and cook until the cheese has melted. Remove the chicken along with the sauce from the skillet and transfer to a serving platter. Serves 4
Summer Corn & Tomato Salad
This salad is so easy to make as it really takes little effort to chop tomatoes and cut the kernels off of the ears of corn. The reward is a nice summer salad and very portable to make ahead for picnics and cookouts.
INGREDIENTS
5 Cups Fresh Corn Kernels (10 Large Ears)
1/4 Cup Grape Seed Oil
3 Tablespoons Raspberry Vinegar
Juice of 1 Lime
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Ripe Chopped Tomatoes
10 Chopped Green Onions
1/3 Cup Chopped Cilantro or Italian Parsley
Insert a vegetable steamer into a medium size pot filled with salted water. Bring the water to a boil. Put the corn kernels in the steamer basket. Cover and steam for 5 minutes. If you do not have fresh corn then you may use frozen corn, but do not use canned corn. In a small size bowl whisk together the grape seed oil, vinegar, lime juice, salt and pepper. Core, seed and coarsely chop the tomatoes. Chop both green and white parts of the green onions. Chop the cilantro or Italian parsley. Combine the corn, tomatoes, green onions and cilantro (or Italian parsley) in a large size bowl. Toss with the dressing. Serve either at room temperature or chilled. This salad will keep, covered, in the refrigerator for 3 days. Serves 8
Poulet Saute΄
Poulet Saute΄ is such an easy French dish to prepare. There is, however, a standard procedure for preparing this delicious chicken dish. First the pieces of chicken are dusted with salt and pepper. Then they are cooked in butter transferred from the skillet where a sauce is made. The chicken is then returned to the skillet and cooked, covered, until the chicken is nice and tender. That is pretty much all there is to it.
INGREDIENTS
3 Pound Chicken Cut Into Pieces
1 Tablespoon Kosher Salt
1 Tablespoon Freshly Ground Pepper
6 Tablespoons Butter
3 Tablespoons Olive Oil
5 Tablespoons Finely Chopped Shallots
1/4 Cup Dry White Wine
2 Tablespoons Unbleached Flour
1 1/2 Cups Chicken Stock
1 Bay Leaf
3 Tablespoons Fresh Lemon Juice
Put the chicken pieces on a baking sheet and sprinkle each side with the salt and pepper. In an extra large skillet add 4 tablespoons of the butter and 3 tablespoons of the olive oil and heat over a medium heat. When the oil and butter are hot, but not brown, add the chicken pieces in one layer. Your skillet should be large enough to hold all of the chicken in one layer. Cook over the medium heat for 5 minutes until the chicken is quite brown on one side. Turn the pieces over and cook for another 5 minutes until the brown. Turn the heat down to low and remove the chicken pieces to a large bowl and set aside. Pour off most of the fat from the skillet, but try very hard not to pour out the brown cooking particles that have mixed with the fat. Add the remaining butter to the skillet and when it has melted add the shallots. Stir them briefly and do not let the shallots burn. When the shallots have briefly cooked add the white wine and cook until the wine has nearly evaporated. Still do not brown the shallots. Sprinkle the flour over the skillet and continue to stir while add the chicken stock. When thick and smooth add the bay leaf. Transfer the chicken back to the skillet and simmer, covered, for 15 minutes. Turn the chicken pieces and simmer, covered, for another 15 minutes. You will want the chicken to be tender. Stir in the lemon juices and cook for another 2 minutes. Remove from the heat and transfer chicken & sauce to a serving dish. Serve with mashed potatoes or pasta. Serves 4
Potage Paysanne
Potage Paysanne or Peasant Soup is easy to make and absolutely delicious.
INGREDIENTS
2 Diced Carrots
2 Cubed Potatoes
2 Sliced Leeks
1 Diced Onion
1/4 Head Rough Chopped Cabbage
2 Chopped Tomatoes
2 Cubes Diced Celery
6 Minced Garlic Cloves
1/2 Cup Olive Oil
2 Cups Cooked White Beans
6 Cups Vegetable or Chicken Broth
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 Tablespoons Parsley
1 Tablespoon Red Pepper Flakes
In a stock pot add the olive oil and heat over a medium heat. Add the carrots, potatoes, garlic, onions, leeks, celery, cabbage, salt pepper, red pepper flakes and parsley. Cook for 8 minutes stirring frequently. Add the vegetable or chicken stock. Cook for two hours on medium low heat. Stir frequently. Add the cooked white beans, chopped tomatoes and cook on medium heat for another 30 minutes. Transfer to soup bowls or a soup tureen and serve. Serves 4
Sesame Ginger Grilled Tuna Steaks
This recipe is one of my favorite summer entrees. The dressing works well with tuna steaks not only because the flavors go well together, but because it is lower in acid than traditional vinegar based marinades and therefore the fish is less likely to cook as it marinates. The Sesame Ginger marinade is equally delicious on sea bass, halibut, scallops and shrimp. Make the dressing ahead of time. It keeps well in the refrigerator.
INGREDIENTS
4 (1 Inch Thick) Tuna Steaks
1 Cup Sesame Ginger Vinaigrette
4 Teaspoons Lightly Toasted Sesame Seeds
Rinse and dry the tuna steaks. Place them in a single layer in a shallow nonreactive baking dish and pour 1 cup of the vinaigrette over them. Cover and set aside to marinate for at least 30 minutes. If you plan to marinate the fish longer put it in the refrigerator. Meanwhile preheat the grill to high. If you don’t want to grill these steaks then it is fine to broil them in your oven. When you’re ready to cook the steaks oil the grill rack. Remove the tuna from the dressing and throw away the vinaigrette. Grill the tuna steaks until nicely browned on the outside, but still translucent in the center 3 minutes per side for rare and 5 minutes per side for medium rare. Remove from the grill and serve over rice. Sprinkle each steak with a teaspoon of the toasted sesame seeds. Serve immediately. Serves 4
Wok Garlic Green Beans
If you don’t have a wok don’t worry about it. Just use a large sauté pan.
INGREDIENTS
1 Tablespoon Sesame Oil
4 Slices Chopped Uncured Smoked Bacon
1 Pound Trimmed Green Beans
6 Sliced Garlic Cloves
1 Large Chopped Green Onion
1 Tablespoon Fresh Lemon Juice
Heat the oil in a large sauté pan or wok over a high heat. Add the chopped bacon and cook for 2 minutes. Add the green beans and stir fry for 5 minutes over a medium heat. Add the garlic and green onions and cook for another minute. Stir in the lemon juice and cook for another minute. Remove from the heat and transfer to a serving dish. Serves 4
Mom’s Minestrone Soup
This easy and delicious soup can be made ahead. I like to make it to have for lunch after church. Mom’s Minestrone Soup can be made for lunch, dinner or a first course. Great in all seasons!
INGREDIENTS
3 Cups Vegetable Broth
2 Diced Tomatoes
2 Cups Cooked Navy Beans (Canned or Home Cooked)
2 Chopped Carrots
1 Chopped Onion
1 Chopped Zucchini
2 Cups Ditalini Pasta
1 Teaspoon Thyme
1/2 Teaspoon Sage
2 Bay Leaves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Tablespoons Grated Parmesan Cheese (Optional)
2 Tablespoons Basil (Optional)
In a stock pot combine the vegetable broth, tomatoes, beans, carrots, onion, thyme, sage, bay leaves, salt and pepper. Cover and cook on low for 6 hours. If you want to cut down on the cooking time you can cook on high for 3 hours. 35 minutes before the soup is done cooking add the pasta and zucchini. Cover and cook for 35 minutes. Remove from the heat and remove the bay leaves. Transfer the soup to individual bowls and sprinkle with parmesan cheese or basil if you like. Serves 4
Southern Cornbread
Here is a classic unsweetened Southern cornbread that is perfect for a round or rectangular loaf, a savory stuffing and corn sticks. For savory variations, stir into the batter a generous handful of crumbled crisp bacon or cut corn kernels, some minced fresh jalapenos or chopped scallions or a cup of shredded Monterey Jack cheese.
INGREDIENTS
1 1/2 Cups Coarse Ground Yellow Cornmeal
3/4 Cup Unbleached Flour
3/4 Teaspoon Salt
2 Teaspoons Baking Powder
2 Beat Eggs
1/2 Cup Buttermilk
1 Cup Milk
3 Tablespoons Melted Unsalted Butter
Preheat your oven to 375° F. Grease a 2 quart glass baking dish. In a large size bowl, stir together the cornmeal, flour, salt and baking powder. In a separate medium size bowl, beat the eggs with the buttermilk and milk. Add the egg mixture to the cornmeal mixture and stir together until just moistened. The batter should be slightly lumpy. Stir in the melted butter. Pour the batter into the prepared baking dish and bake for 25 minutes until the top is golden brown. Remove from the oven and allow the cornbread to cool in the pan for 10 minutes before cutting it into squares and serving. If you are using it for stuffing, let the cornbread cool in the pan for 10 minutes, then turn it out onto a large baking sheet. Using your fingers, crumble the cornbread into coarse bits. Spread the crumbles out on the baking sheet and allow them to air dry for 2 hours. Then prepare the stuffing or store the cornbread in a plastic bag for up to 2 days. Serves 8 or makes 2 quarts crumbled.
