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Grilled Rib Eye Steaks with Cauliflower Salad all recipes

Grilled Rib Eye Steaks with Cauliflower Salad

Why this recipe works: the slightly nutty, mildly sweet essence of our cauliflower salad is and ideal accompaniment to the rich flavor of char grilled beef. Instead of boiling the cauliflower, we steam it so it doesn’t get waterlogged; without all that excess moisture, the clean taste of the cauliflower really shines through. The simple adornments of pickled onion, capers, and fresh parsley and tarragon lead the salad complementary flavors that are sharp enough to stand up to the beef. The pickled onion and cauliflower(without the dressing) can be prepared several hours ahead of time. Though we prefer rib – eyes in this recipe, any steak can be used.

Ingredients: serve 4

½ cup, plus 2 tablespoons red wine vinegar

1 tablespoon sugar salt and pepper

½ medium red onion, slice thin

1 medium head cauliflower, trimmed cored, and cut into florets (about 6 cups)

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh tarragon

2 tablespoons capers

¼ cup extra virgin olive oil

4 rib eye steaks (8 to 10 ounces each), about 1 inch thick

Procedures:

1. Bring ½ cup vinegar, sugar, and ¼ teaspoon salt to boil in small saucepan. Add onion and return mixture to boil. Immediately remove pan from heat and transfer mixture to small bowl to cool.
2. Fit large saucepan with steamer basket and fill with enough water to reach below bottom of basket. Bring water boil. Add florets, reduce heat to medium, cover, and stream until cauliflower is tender, about 7 to 8 minutes. Transfer cauliflower to large bowl filled with ice water to cool. Drain cauliflower and pat dry.
3. Whisk remaining vinegar, parsley, tarragon, capers, and olive oil together in large bowl. Toss in cauliflower and season with salt and pepper.
4. Season steaks with salt and pepper. Grill over hot fire until charred on both sides and cooked to desired doneness, 5 to 8 minutes per side. Transfer steaks to platter and let rest 5 minutes. Transfer cauliflower salad to platter and top with pickled onion. Serve.

Quick prep tip: Cutting cauliflower

Separate the individual florets from the inner stem using the tip of a knife. Cut the florets in half or quarters if necessary so that the individual pieces are about 1 inch wide.

Smart Shopping Capers

We tasted six nationally available supermarket brands of brined non – pareil capers, evaluating them on their sharpness, saltiness, and overall appeal. Our winner was Pareil capers, which taters praised not only for their bright, acidid punch but also for being slightly crunchy, which conveyed a sense of “freshness.”

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Molasses Glazed Beef kebabs with Black eyed Pea Salad all recipes

Molasses Glazed Beef kebabs with Black eyed Pea Salad

Why this recipe works: The sweetness of the orange juice, combined with the slightly bitter, smoky edge of molasses and the subtle hint of heat from the jalapeño, gives these beef kebabs a big boost of flavor and adds complexity and intrigue. Steak tips, a.k.a. flap meat, are sold as whole steaks, cubes, and strips. To ensure equally sized chunks that will cook evenly, we prefer to purchase a whole steak and cut it our selves. If whole steaks are not available, our second choice is to cut the tips from strips. The bottom line? Precut steaks tips should be avoided. For maximum caramelization of the glaze, we cut the beef into large 2 inch pieces. This ensures that the meat won’t overcook in the time it takes to brown and caramaelize the exterior. We increased the amount of steak from our usual 1 ½ pounds (for four people) to 2 pounds, who what our kebabs have 4 to 5 pieces of meat per skewer. Fresh squeezed or bottled orange juice can be used in this recipe.

Ingredients:

1 cup orange juice

½ cup, plus 1 teaspoon unsulfured molasses

2 tablespoons lime juice

1 jalapeño chile, seeded and minced

3 garlic cloves

¼ cup chopped fresh cilantro

¼ cup extra virgin olive oil

2 (15.5 ounce) cans black eyed peas, drained and rinsed

1 red bell pepper, seeded and diced salt and pepper

2 pounds steak tips, cut into 2 inch chunks

Procedures:

1. In medium saucepan, bring orange juice to boil over high heat and reduce to ¹_/3 cup, about 3 minutes. Stir in ½ cup molasses and continue to boil until mixture reduces to ½ cup.
2. Meanwhile, whisk lime juice, remaining 1 teaspoon molasses, jalapeño, 1 clove garlic, cilantro, and olive oil in medium bowl. Toss in peas and bell pepper. Season with salt and pepper
3. Whisk molasses mixture with remaining 2 cloves garlic, ¾ teaspoon pepper, and ½ teaspoon salt in small bowl. Toss beef with molasses mixture. Thread meat evenly onto four 12 – inch metal skewers. Grill kebabs over hot fire, covered, and turn frequently until meat is well browned, 8 to 10 minutes. Serve with black eyed pea salad.

Tools skewers

If you’re cooking over very high heat, bamboo skewers will burn and break apart – no matter how long you soak them in water beforehand. We had better luck with metal skewers. They may cost more, but they’re reusable and they can handle the heartiest kebabs without bending or breaking. Not all metal skewers are created equal, however. We had a tough time flipping food on round skewers – the skewer itself turned just fine, but the food stayed in place. Double – pronged skewers turned the food, but some were flimsy and most had a tendency to twist out of their parallel configuration. Other models were to sturdy, with bulky skewers that mangled the meat. Flat skewers proven much more effective, and although any flat skewer will do, we found one set we particularly liked for its price and thickness: Norpro’s 12 inch Stainless Steel Skewer

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Grilled short Ribs with Parsley Sauce and Hearts of Palm Salad all recipes

Grilled short Ribs with Parsley Sauce and Hearts of Palm Salad

Why this recipe works: Conventional wisdom aside, beef short ribs are great for a quick, summer supper. Many home cooks consider this cut of meat best suited for long simmering braises. Surprisingly, though, short ribs taste just as good when they’re grilled over a hot fire, and grilling takes a fraction of the time that braising does. When sliced thin, the grilled short ribs are moist, juicy, and quite tender. The intense beefy flavor of short ribs really blooms when the meat is charred on the grill; the key is to be sure not to overcook it. We like ours cooked to medium – rare, so we pull the short ribs off the grill when they’re still pink inside. The accompanying parsley sauce, which has the consistency of a loose, fresh salsa, provides a bright, herbal, and slightly spicy counterpoint to the rich meat. If there’s a thin layer of connective tissue on the short ribs you purchase, be sure to carefully trim it off with a sharp knife before grilling.

Ingredients: serve 4

½ cup minced fresh parsley

1/3 cup, plus 3 tablespoons extra virgin olive oil

½ cup minced red onion

4 tablespoons red wine vinegar

3 garlic cloves, minced salt and pepper

¼ teaspoon red pepper flakes

1 tablespoon water

1 (14 – ounce) can hearts of palm, drained, rinsed, and sliced on bias into ½ inch pieces

1 pint cherry tomatoes, halved

1 ½ pounds boneless beef short ribs

Procedures:

1. Whisk parsley, ¹_/3 cup oil, ¼ cup minced onion, 3 tablespoons vinegar, 2 cloves garlic, ½ teaspoon salt, red pepper flakes, and water together in medium bowl.
2. Whisk remaining vinegar, onion, garlic and olive oil in medium bowl. Stir in hearts of palm and tomatoes, and season with salt and pepper.
3. Season short ribs with salt and pepper and grill over hot fire until browned and beef registers 125 degrees (for medium – rare), 3 to 4 minutes per side. Transfer to platter and let rest 5 minutes. Thinly slice meat against grain. Serve with parsley sauce and hearts palm salad.

Smart shopping Beef Short Ribs

Short ribs are just what their name says they are: short rib cut from any location along the length of a cow’s rib section. Short ribs can be butchered in a variety of ways. In most supermarkets, you’ll find English style short ribs. This widely available choice contains a single bone, 4 to 5 inches long, with about thick piece of meat below the bone. In some supermarkets you can also buy boneless short ribs; when doing so, look for meat that’s uniform in shape and at least 4 inches long and 1 inch thick. It is best to avaoid tapered pieces of meat, which cook up unevenly.

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Seared Black Peppercorn Steaks with Horseradish – Potato Salad all recipes

Seared Black Peppercorn Steaks with Horseradish – Potato Salad

Why this recipe works: we were inspire by the technique used in steak aupoivre – coating beef with black peppercorns before searing – but we wanted to do it faster. Cracking peppercorns with the bottom of a pan takes a fair amount of both times and brawn, so we do the job with an adjustable pepper mill set to its coarsest grind. Instead of making a horse radish sauce to go with our steak, we incorporate the same flavors into a potato salad, prepared horseradish can vary from brand to brand; for the best results, use the refrigerated kind instead of one off the supermarket shelf.

Ingredients: serve 4

2 pounds red potatoes, scrubbed and cut into ¾ inch chunks salt and pepper

½ cup mayonnaise

^1/₃ cup sour cream

2 tablespoons white wine vinegar

4 teaspoons prepared horseradish, drained

1 tablespoon Dijon mustard

¼ cup chopped chives

4 boneless strip steaks (about 10 ounces each), about 1 inch thick

4 teaspoons coarsely ground black pepper

1 tablespoon vegetable oil

Procedures:

1. Bring potatoes, 1 tablespoon salt, and enough water to cover potatoes by 1 inch to boil in large saucepan. Reduce heat to medium and simmer until potatoes are just tender, 8 to 10 minutes. While potatoes simmer, whisk mayonnaise, sour cream, 1 tablespoon vinegar, horseradish, mustard, chives, ¾ teaspoon salt, and ¾ teaspoon pepper in large bowl.
2. Drain potatoes, then spread in even layer on rimmed baking sheet. Drizzle remaining tablespoon vinegar over hot potatoes and toss until evenly coated. Refrigerate for 10 minutes.
3. Meanwhile, pat steak dry with paper towels and season with salt. Rub 1 side of each steak with coarse black pepper. Heat oil in large skillet over medium – high heat until just smoking. Place steaks with peppered side down in skillet and cook until well browned on both side, 3 to 5 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Toss cooled potatoes with dressing and season with salt and pepper. Serve with steak.

Tools Pepper Mills

Pepper mills come in a vast range of styles and materials, but what really matters to us and other serious home cooks is performance. The ease of adjusting the grind was an important factor we considered in our testing – we wanted a mill that could flawlessly transition from producing fine grains for light seasoning to making large, coarse ones for constructing crusts on meat. Changing the grind from fine to coarse involves changing the tolerances of, or distances between, the male and female grinding components. We preferred mills that use a screw or dial at the base of the grinding mechanism rather than a finial at the top of the mill which must be screwed down very tight for a fine grind. With that in mind, our hands – down winner was the easy to use, easy to adjust Unicorn Magnum Plus Pepper Mill

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Quick Cinnamon Bread

Wow! I just realized I have doing alot of bread posts lately.  Guess I have been in bread mode.  This is a quick and simple recipe.  It will impress the kids for an afternoon snack or even breakfast idea.  I wanted a picture of it outside of the pan, but the family ate it and very fast.  I wouldn't really classify it as bread per say, but more a pull a part version.  Either way it is yummy!!

Quick Cinnamon Bread
2 (10 count) cans refrigerated biscuits
1/3 cup butter
1 1/2 teaspoons cinnamon
3/4 cup brown sugar
1 teaspoon vanilla
Cut each uncooked biscuit dough into 4 pieces and place half in a greased loaf pan.  In a saucepan add butter, cinnamon and brown sugar.  Heat to a boil.  Remove from heat and add the vanilla.  Pour some of the mixture of the biscuit pieces and then add the rest of the remaining biscuit pieces on top and pour the remaining mixture on top. 

Bake at 350 degrees for 25-30 minutes.

Enjoy!

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Beef, Green Bean, and Scallion Stir - Fry all recipes

Beef, Green Bean, and Scallion Stir - Fry

Why this recipe works: Since cooking a stir – fry is fast by nature, it’s important to be prepared. To do this, we make sure all of our ingredients are prepped, measured, and at the ready before we start cooking. Lining up the ingredients in the order we will place them into the pan also helps us stay organized. We use a 12 – inch nonstick skillet rather than a work, and we stir – fry over high heat with the oil just smoking. It’s temptation while stir – frying (as the name implies) to stir constantly, but once the ingredients are in the pan, we wait 30 to 45 seconds between each round of stirring so the pan can regain its heat. We put our flank steak in the freezer for a few minutes before we slice it; the meat firms up and becomes easier to slice thinly.

Ingredients : serve 4

¼ cup oyster sauce

_­­¹/₃ cup low – sodium chicken broth

2 tablespoons soy sauce

2 teaspoon red pepper flakes

3 tablespoons vegetable oil

1 pound green beans, trimmed and cut into 2 inch pieces

1 small flank steak (about 1 pound), halved lengthwise and sliced thin

8 scallions, cut into 2 inch pieces

6 garlic cloves, minced

1 tablespoon grated fresh ginger

Procedure:

1. Whisk oyster sauce, broth, soy sauce, vinegar, and pepper flakes in bowl. Heat 1 tablespoon oil in large nonstick skillet over high heat until just smoking. Add beans and cook, stirring occasionally, until spotty brown, 4 to 6 minutes. Transfer to bowl.
2. Heat additional 2 teaspoons oil in empty skillet and cook half of steak until browned, about 1 minute per side. Transfer to bowl with green beans and repeat with additional 2 teaspoons oil and remaining steak
3. add remaining 2 teaspoons oil and scallions to skillet and cook until scallions are browned in spots, about 2 minutes. Add garlic and ginger and cook until freagrant, about 30 seconds. Return steak and any accumulated juices to pan. Add oyster sauce mixture and cook until thickened, about 30 seconds.

Tools Skillet Vs. Wok

We have always preferred a skillet to a wok in our stir fry recipes, regardless of the ingredients being cooked. A skillet’s flat bottom design allows more of its surface area to come in direct contact with the flat burner of a western stove, delivering more heat over more of its parts than a wok – and enabling it to remain hot even after food is added. To quantify the differences between the two, we heated oil both in wok and in a heavy 12 inch skillet over high heat on gas burners. Once the oil was smoking(at around 415 degrees), we added stir – fry ingredients to each pan. The wok’s temperature plummeted dramatically, to 220 degrees at its center, raising only another 50 degrees over the course of cooking. The skillet’s temperature dipped to 345 degrees, then recovered quickly, continuing to rise to almost 500 degrees. This higher heat translated to better browning and more flavors. 

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