Month: January 2012

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Stuffed balsamic portabella mushrooms

I discovered grill portabellas at a friend’s house years ago at a BBQ thought he was nuts, grilling is for burgers but he made me try one and I was sold. What a great alternative to meat and I have tried many variations plain, stuffed, chop and stir fried. The other day we had these mushrooms and I was wondering what to do with them so… Lyn got us this 360 cookware 2 quart pan (need no oil or water) over the holidays and I thought what the heck I have left over cheeses from the holidays let’s see what I can do.

Stuffed balsamic portabella mushrooms

top down

Ingredients

  • 3 larger portabella mushrooms stem and ribs removed (mince some of the stems)
  • 1 –  8 oz. package soft goat cheese room temperature
  • 3-5 sundried tomatoes minced
  • 1 small shallot minced
  • Small amount of whole wheat bread crumbs you can judge on your own maybe 2-3 Tbsp.
  • Balsamic vinegar (I used my 18 year old for this)
  • Salt and pepper to taste.

How

Drizzle some of the balsamic vinegar on the mushrooms (top down) don’t be shy but don’t drown them and set aside

In a small sauté pan add ¾ to 1 Tbsp. olive oil sauté the shallots, minced mushroom stems and sundried tomato until the shallots are softened about 3-5 minutes. Add the bread crumbs, salt and pepper heat a little. Add to bowl with the goat cheese and thoroughly mix together. You can add some more breadcrumbs if you think it is needed at this point your looking for enough to fill the mushroom caps. Stuff the mushroom caps. Now I supposed you could do this with a nonstick pan and cover but I had a new toy (360 cookware) and wanted to try. So I heated the pan up as directed until water drops bounced across the pan, yes I dropped water in twice it was cool. Place the mushrooms, stuffed side up in covered and reduced heat to medium. Waited until the steam started turned the heat to low and spun the top and waited about 6 minutes. Yes I spun the top from time to time new toy was afraid the seal was not there. After 6 minutes they were done and put on plate and covered loosely. Then I then took some broccoli that we had in the freezer put them in the pan rinsed with water, dumped excess water out put on high cover until the steam started, spun the cover removed from heat for 6 minutes came out nice and firm not mush. You could also do the julienned poached veggies with this, kind of vegi pasta. Will post that later.

Comment: There are so many things you can use for stuffing that the dish can be different every time you make it. I was not planning this so I grabbed what I saw

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Flank Steak Stir-Fry with Asparagus, Red Bell Peppers and Caramelized Onions

My wife came up to me with that smile and this recipe in her hand as I was entering in the Herb Rub Flank Steak and said guess what you’re trying tomorrow. Tomorrow came and it was the football wild card playoffs games and I kept saying in a minute, when she asked should we let the meat come to room temperature I jumped on the suggestion agreeing hole heartedly and quickly jumped back into my chair. It was NY and the game was boring but it was the playoffs. Anyway I soon heard the wok going and dishes rattling and soon she stood beside me with a huge smile and a nice aroma, the food smelt nice too. For our taste, we both thought it needed a little more spice, kick, heat but not sure at what point to add it. She sprinkled some red pepper flakes on after but just did not give the results we like.

Flank Steak Stir-Fry with Asparagus, Red Bell Peppers and Caramelized Onions

Servings: 4

Dish: Main Dishes

Date added: 2006-10-16

Recipe number: 69

Recipe By:

Laura Giannatempo

Courtesy of Sustainable Table ®

Description:

Do not be fooled by the long list of ingredients. This recipe is very easy and incredibly tasty, inspired by the sharp, tangy flavors of Asian cooking. A wok would be ideal, but a good skillet or sauté pan will do the trick.

Ingredients:

For the Marinade:

  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch

Note: We thought maybe adding some crushed red pepper flakes to this but think it might be too much since we like to marinate a lot longer than suggested. We are the overnight marinate believers.

  • 1lb flank steak
  • 2-3 tablespoons peanut oil
  • 1 sweet organic onion
  • ½ pound locally grown asparagus
  • 1 red bell pepper
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • ½ cup free-range chicken or vegetable stock
  • 1 tablespoon cornstarch dissolved in 3 tablespoons of water
  • Optional  a pinch or two of crushed red peppers (1/4 to ½ tsp. or more)

Directions:

1. Trim the excess fat and cut the flank steak in small, bite-size pieces. Combine the ingredients for the marinade and let the beef marinate for at least 20 minutes. We like overnight marinating.

2. Meanwhile, cut the onions in thin slices. The bell peppers should be seeded, deprived of the inside white spine and cut in 1-inch slices. Cut the tougher ends of the asparagus and slice them on the diagonal into 2-inch long pieces.

3. Bring a medium pan of water to a boil, reduce to a simmer and throw the asparagus in for about 2 or 3 minutes. Drain them, run them under cold water and dry them.

4. In a wok or sauté pan over a high flame, heat 1 tablespoon of the oil. Add the marinated beef strips, making sure it makes a nice sizzling sound. Once the meat is nicely browned on the outside, but still tender in the middle, about 2-3 minutes depending on the size, take it out and set it aside on a plate. You may need to sear the beef in two batches if your wok is not big enough.

Note: Now this is where we think the heat might work in the oil as it is heating up. Add crushed red pepper to the oil as it heats up. Stand back and have the exhaust fan on. A pinch or two depending on your taste.

5. Add 1 more tablespoon of the oil, and briefly stir-fry the asparagus for 3-4 minutes at medium-high heat. Set the asparagus aside and keep warm.

6. Add another tablespoon of oil, if necessary, and add the onions. Toss and turn until they have a nice golden brown color, 7 to 10 minutes. Add the peppers and stir until softened, about 4-5 minutes. Add sugar and vinegar, and cook for a few more minutes until the onions begin to caramelize.

7. Add the stock and bring to a simmer cooking for another 2 minutes to reduce the liquid. Add the cornstarch and water mixture if you want a thicker sauce.

8. Return the beef and the asparagus to the pan and stir for another minute or so to amalgamate the flavors. Serve immediately with some white or brown rice.

Tips:

Serve this dish with plain white or brown rice.

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Seared Beef Tenderloin

This is an expensive cut of meat but it just melts in your mouth, I’ve tried broiler, grill but this methods beats them all. Lyn and I treat ourselves maybe once every month and a half and it has become a staple for Xmas or New Years. We could or should only eat half of one but heck we pig out on this one. They are small after all.

 

Seared Beef Tenderloin

Ingredients:

  • 1 or 2 – 8 OZ tenderloins 2” thick
  • 1-2 Tbsp. vegetable or peanut oil – something with high smoke temp.
  • Salt and pepper

Preheat the oven with rack in center to 425°. First depending on where you buy there might still be a little membrane on it I say, remove it.

Season the filets with salt and pepper, sort of liberal but not too much.

Heat the pans, add the oil and when hot sear the filets in oil in an ovenproof skillet over medium-high heat for 5 minutes. It should sizzle when you put it in. Now turn them over and place the pan in the oven and roast to desired doneness. Let sit for 5 minutes.

This cut should be done to rare or medium-rare in my opinion to obtain the maximum tenderness and flavor.

Here’s a chart for you

  • Rare: Sear, roast and rest 5 minutes
  • Medium-rare: Sear 5 minutes, roast 6 -7 minutes, rest 5 minutes
  • Medium: Sear 5 minutes, roast 9 minutes, rest 5 minutes

Serve with sauted onions or mushroom sauce or just plain the way I like them, mashed or bake potatoe, salad, vegetable.

Optional

We tried buffalo tenderloins once they were very good and a little learner.

Hints:

I once forgot to turn on the exhaust fan and had to deal with the smoke during searing.

Buy a good cut of meat like I said we buy mostly organic and from Wholefoods or a good butcher.

Herb Rub Flank Steak
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Herb Rub Flank Steak

I love flank steak you can do so much with it tonight we are trying a stir fry, recipe to come. Anyway this is one of my favorite especially around late spring early summer when my rosemary is growing and calling me to run my hands along a sprig. I just love the smell it leaves on them. We tried many different combinations and came up with this but as I said we like to experiment so send me ideas you think might work.

Herb Rubbed Flank Steak with Sweet Potato Pancake and Broccoli

Ingredients

  • 1 ½ to 2 lbs. beef flank steak.
  • ¼ cup chopped fresh rosemary or 1 Tbsp. dried crushed if your house is too dry and it just never last the winter.
  • 1 Tbsp. chopped fresh marjoram or 1 tsp. dried, crushed.
  • 3 table Tbsp. chopped fresh oregano or 1 tsp. dried, crushed.
  • Yes you should see my deck in the height of the summer.
  • 3 cloves garlic, minced about 1 ½ tsp. minced.
  • 1 ½ tsp. paprika (try with the different kinds each adds a slightly different kick).
  • 1 tsp. kosher salt.
  • 1 tsp. crushed red pepper.
  • 1 tsp. freshly ground black pepper
  • 3 Tbsp. extra virgin Olive Oil.

ingredients

How

Trim fat from the meat. Score both sides of the steak in a diamond pattern by making shallow cuts at 1 inch intervals, set aside. In a small bowl mix the rosemary, marjoram, oregano, garlic, paprika, kosher salt, crushed red pepper, and black pepper. Stir in the oil until combined. This makes your rub.

rub

Divide the mixture roughly by half, spoon mixture over one side of steak and rub in with your fingers. Repeat on the other side. Come on give it a good massage it is a rub.

give it a roob rubbing all sides

I like to wrap it with plastic wrap then put on plate but you can put in a shallow dish unwrapped as long as you can cover it tightly. Place in refrigerator for 1 to 24 hours, got better results the longer I waited.

wrap in plastice wrap

Grilling: Ok I have done both but I mostly use a gas grill but since I am a nice guy you can grill directly over medium coals. Grill 17 to 21 minutes uncovered or until medium doneness about 160° turning once halfway. For gas grill I found preheating grill to high, reduce heat to medium. Place on grill over heat.  And grill as above Ha fooled you, both about the same.

Transfer to a cutting board cover loosely with tinfoil let stand for 10 minutes. To serve, slice very thinly across the grain. Some say across and at an angle you try it an let me know which way you prefer just remember across the grain.

slice and serve (2) slice and serve (1)

Grill Tip:

  • I keep tin foil shinny side down on the grill while preheating this really cooks anything that was left on last time and turns it into easy to remove ashes.
  • Wipe down with veggie oil on a wad of paper towels held by tongs.
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Bonelss Buffalo Wings

About a year or two ago I was diagnosed as pre-diabetic which was odd since I thought, actually every one thought, I ate right and did get some exercise it puzzled everyone but I took it in stride and much like when you got married everyone you saw was married, when you had kid there were kids everywhere I was surprised to find so many friends family and acquaintances with one stage of another diabetes.  So I took action change my eating habits some, walk at least 2 miles 5 times a week do three flights of stairs at work etc. etc. and my doc calls me her poster person. My blood sugar is normal and I have lost weight by just cutting back a little. The recent holidays took their toll but you got to live if you know what I mean.

We found this recipe for buffalo chicken wings and thought it was great. We did not notice that it was an appetizer and that it fed 14 until our second time eating it, it made a good meal with left overs for salads the next day or two.

Boneless Buffalo Wings

Prep 20-30 minutes

Cook: 25 minutes

 Ingredients

  • Vegetable oil spray
  • 2 Tbsp. Whole Wheat Flour
  • ¼ tsp. salt free season pepper blend or I like mixed ground pepper corns or just ground black pepper
  • 1 pound boneless, skinless chicken breasts, remove all visible fat
  • ¼ cup fat free or low fat butter milk. I keep the dried kind in the refrigerator all the time.
  • 1 tsp. red hot pepper sauce
  • 1 cup crushed cornflakes cereal about 2 ½ cups flakes
  • ¼ cup BBQ sauce (Whole Foods has a great sauce with no high glucose corn syrup)
  • 1 Tbsp. cider vinegar
  • 1 Tbsp. honey

 How

Preheat the oven to 350°F. Lightly spray a backing sheet with vegetable oil spray.

In a large airtight plastic bag stir together the flour and the pepper. Cut chicken into 28 strips. Add to the flour mixture. Seal the bag, I like to blow some air into it first, and shake to coat.

Now add the buttermilk and hot pepper sauce, reseal and shake gently to coat.

Put the cornflakes in a shallow bowl. Add the chicken, turning gently to coat. Arrange the chicken in a single layer on the baking sheet. Lightly spray the chicken with vegetable oil spray.

Bake uncovered for about 25 minutes until chicken is no longer pink in the center and the coating is crispy. After a while you can tell just by touch when it is done.

Meanwhile in a medium bowl, stir together the BBQ sauce, vinegar and honey.

Add chicken to the sauce, stirring gently to coat or serve on the side.

Hints:

I put the cornflakes in a plastic bag and use a rolling pin to crush.

I will spread parchment paper on the baking sheet, make clean up easier

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Meatloaf 101 with Mrs. Kostyra

Ok I mentioned that this was the only meatloaf my wife would allow me to make, no tweaks, no changes just follow the directions. Thanks Martha for bringing meatloaf back into our house, although we don’t eat it as much anymore.

Meatloaf 101 with Mrs. Kostyra

I believe this is Martha Stewart’s mom.

Prep 30 minutes

cook 90 minutes

Ingredients

  • 4 slices white bread, torn into pieces
  • 2 1/2 pounds ground beef
  • 1 medium yellow onion, peeled and cut into eighths
  • 2 cloves garlic
  • 2 stalks celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup flat-leaf parsley leaves
  • 1 large egg
  • 1 cup ketchup
  • 3 teaspoons dry mustard
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons brown sugar

Directions

  1. Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
  2. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
  3. Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
  4. Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.
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Meatloaf with a hint of Mexican – well Texmex

My wife used to make this for our son and it was the only meatloaf besides Martha Stewart’s mothers she would let me make. I used to use the recipe on the Quaker oats oatmeal box when I was uneducated I guess. It worked for me when I was single and lasted a few meals. He like this so much we bit the bullet and planned buying a BJ’s club size package of taco seasoning, he stopped eating it a few months later, go figure.

Meatloaf with a hint of Mexican – well Texmex

Preptime: 30 minutes

Cook: 45 to 50 let stand for 15 minutes

Ingredients

  • 2 Lbs. of ground chuck
  • 1 envelope of taco seasoning – 1 ¼ ounce
  • ½ cup Italian seasoned breadcrumbs
  • 1 small sweet onion, diced
  • 2 large eggs, lightly beaten
  • 1/3 cup ketchup
  • ½ cup shredded Monterey jack cheese
  • 1 can of Mexican style tomatoes and chilies about 8 to 10 oz.

How

Mix the first 6 ingredients in a large bowl. Shape the mixture into a 10 x 6 loaf and place in a lightly greased 13×9 inch pan. Yep no meatloaf pan. Cover and refrigerate for 8ish hours. Good thing to mix in the morning and make at night. Top the meatloaf with the tomatoes and chilies.

Bake at 425° for 45 to 50 minutes until meat is no longer pink. Pour off juices. Sprinkle meatloaf with cheese and let stand for 15 minutes.  You can top with catsup or salsa.

Serve: With mash potatoes and a green vegetable.

You can use the leftovers and make quick tacos the next day.

Sloppy Joes (light)
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Sloppy Joes (light)

I remember bringing this to work one day and the owner told me we had a lunch meeting one of our hard drive vendors. I offered it to one of my sales people who I knew would eat anything and keep on going. When I returned he attacked me and asked me who made it…My Wife…he was ready to propose to her then and there who cared about me.

Sloppy Joes (light)

Ingredients

Ingredients

  • 1 pound of ground round
  • ¾ cup minced onion
  • ½ cup diced green pepper
  • ¼ cup diced celery
  • 1 clove garlic, minced
  • ½ cup water
  • ½ cup low calorie organic catsup
  • 2 Tbsp. brown sugar
  • 2 Tbsp. tomato paste
  • 1 Tbsp. vinegar
  • ¼ tsp. dry mustard
  • ¼ tsp. chili powder
  • ¼ tsp. fresh cracked pepper
  • 6 whole wheat hamburger buns, or sandwich thins

Combine first 5 ingredients in a non-stick skillet. Cook over medium heat until beef is browned, stirring to crumble.

combine and brown                    brown

Drain and pat dry with paper towels. Wipe the skillet clean with paper towel.  Return beef mixture to the skillet and add water and the next 7 ingredients stir to mix well.

Add remianing ingredients bring to boil and simmer

Reduce heat and cook uncovered about 15 minutes occasionally stirring. Spoon about ½ cup of mixture onto a bun and serve. Sides your choice I prefer a salad or in this case Kale with Smoked Paprika by Lyn.

sloppy joe with kale and potatoe

or try this Sloppy Joe Salad

 

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Beef Brisket with Caramelized Onions and Merlot Sauce

Again another brisket recipe this one was sent to us by Missi, my pseudo adopted daughter, back when she was trying meat again. We tried a few times then moved on to others but it is well worth mentioning. Thanks you Missi and Williams-Sonoma.

 

Beef Brisket with Caramelized Onions and Merlot Sauce

A hearty entrée for a Passover meal, this brisket tastes even better when it’s cooked a day in advance. Cut the cold meat into thin slices and reheat just before serving.

Ingredients:

  • 1 first or flat-cut brisket, 4 to 5 lb.
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 1 1/2 cups chopped yellow onion
  • 1/2 cup diced carrot
  • 2 garlic cloves, finely chopped
  • 1 can (28 oz.) plum tomatoes, with juices
  • 2 cups Merlot or other full-bodied red wine
  • 1 bay leaf
  • For the caramelized onions:
  • 2 Tbs. olive oil
  • 3 cups thinly sliced sweet onions such as Vidalia
  • Salt and freshly ground pepper, to taste
  • 1/2 cup pitted dried cherries

 

Directions:

Preheat an oven to 325°F.

Season the brisket on all sides with salt and pepper. In a Dutch oven or a large, wide ovenproof pan with a tight-fitting lid, warm the olive oil over medium-high heat. Add the brisket and brown well on both sides, about 6 minutes total. Transfer to a plate. Add the onion and carrot to the pan and sauté until golden, about 5 minutes. Add the garlic and sauté until softened, about 1 minute. Add the tomatoes and juices, 1 cup of the wine and the bay leaf. Mix well and bring to a boil. Return the brisket to the pan, cover and place in the oven.

Cook, basting occasionally with the pan juices, until the brisket is fork tender, about 3 hours. Remove from the oven and let cool in the juices. Carefully lift the brisket from the juices and transfer it to a deep platter. Cover with aluminum foil and refrigerate until cold, at least 2 hours or up to overnight. Let the pan juices cool, then pass through a food mill or press through a sieve into a bowl. Discard the solids and refrigerate the juices until ready to use.

Just before serving, preheat the oven to 350°F.

Cut the brisket across the grain into thin slices. Arrange the slices, slightly overlapping, on an ovenproof serving platter. Cover with aluminum foil and place in the oven for 15 minutes to heat through.

Meanwhile, cook the onions: In a large fry pan over medium-low heat, warm the olive oil. Add the onions and sauté, stirring often, until golden brown, about 20 minutes. Season with salt and pepper. While the onions are cooking, pour the remaining 1 cup wine into a saucepan over high heat. Add 1/4 cup of the dried cherries and bring to a boil. Boil until reduced by half, about 5 minutes. Stir in the pureed brisket juices and return to a boil. Season with salt and pepper.

To serve, remove the brisket from the oven. Pour the sauce evenly over the top. Top with the caramelized onions and the remaining 1/4 cup dried cherries. Serve immediately.

Serves 8.

Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).
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Pork Kebab with Orange and Thyme

Summer time brings out the grill, although I grill all year round, and kabob are always fun. Swords filled with veggies, meats, chicken, and fish grilled to perfection and then piled high on the plate on maybe a bed of rice pilaf. This one is my wife’s favorite and she is mine so I post this among the first of my post. Fish, beef, pork, chicken vegetable give me a skewer and I can make a kabob that is worth eating.

Pork Kebab with Orange and Thyme

Prep easy about 10 minutes

Serves 4

Ingredients

  • 1/4 cup fresh squeezed orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish
  • 5 garlic cloves
  • 2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish
  • 1 tablespoon Dijon mustard
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes
  • 4 to 6 skewers wood or metal – Remember if using wood skewers soak them first to prevent them from burning right up.

How

1. Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until blended well. Add pork and coat. Cover bowl with plastic wrap, and let pork marinate about 20 minutes at room temperature.

2. Heat the grill medium-hot. Thread 5 or 6 cubes of pork onto each of the skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes.

Serve on a bed of rice or rice pilaf with a side salad. I also like to make a few veggie kabob with red,yellow, orange bell peppers, mushroom., onions, zucchini etc.

Options : You could use chicken or lamb