Southeast Asian Steak Salad July 20, 2010

We had this tonight, low-cal, low fat and absolutely delicious. I made some changes so have added them with notes. If you like Asian flavors this is a great one.

1/2 head romaine lettuce, chopped
1/2 small English cucumber (or regular, seeded)
1 small shallot
1 small fresh jalapeno chile
1 garlic clove
2 T fresh lime juice
1 T soy sauce low sodium
2 T vegetable oil
2 tsp Asian fish sauce
optional (my addition after tasting) a small drizzle of sesame oil
1/2 tsp sugar (I used Splenda)
1-1/4″ thick rib eye steak boneless – about 3/4 lb.
1/4 cup fresh mint leaves – we don’t like mint so I used cilantro and basil

Add romaine pieces to a bowl. Halve cucumber lengthwise and seed, slice crosswise and add to bowl. Chil mixture, covered.

Mince shallot, jalapeno and garlic and in a large bowl stir together with lime juice, soy sauce, oil, fish sauce, and sugar until sugar is dissolved.

Pat steak dry and marinate for 30 minutes in a small drizzle of dressing. Grill over high heat until done to your liking. Transfer to a cutting board and let rest for 5 minutes.

While steak is standing, stack mint leaves and thinly slice. Add herb(s) to romaine mixtue with all but about 2 T dressing and toss until well combined.

Divide salad between 2 plates and slice steak. Toss steak with remainign dressing and arrange on salads. Serves 2 as a main course.

327 calories and 8 grams of fat

Roasted-Pepper Pasta Salad July 6, 2010

I made this for the 4th of July and the family all loved it! I found the recipe on the cover of the July Food Network Magazine. Next time, we might try adding a little aged balsamic vinegar to give it a little punch but it was really good as is and is yummy as leftovers too.

Kosher Salt
12 ounces mezzi rigatoni or other short tube-shaped pasta
6 cloves garlic, unpeeled
1/4 cup almonds (I used pine nuts because that’s what we had in the house and they were AWESOME!)
1/3 cup extra-virgin olive oil
1 lemon
8 ounces bocconcini (small fresh mozzarella balls)
1 bunch fresh basil, leaves torn
Freshly ground pepper

1. Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water.

2. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7-8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes.

3. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4-5 minutes. Let cool, then coarsely chop.

4. Squeeze the garlic from its skin onto a cutting board. Add 1/2 tsp salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.

Honey-Rosemary Chicken June 22, 2010

2 T extra virgin olive oil, divided

salt and black pepper to taste

4 boneless, skinless chicken breasts (6 oz each)

1 large shallot, finely chopped

3 sprigs, rosemary, finely chopped

1/2 cup honey (I use agave syrup since it’s lower in glycemic index)

1 rounded T Dijon or whole grain mustard

Juice of 1 lemon

A handful or pine nuts or sliced almonds, toasted (optional)

Heat 1 T olive oil, in  alarge skillet over medium heat.  Season chicken with salt and pepper and when oil smokes, add to pan and brown on both sides.  Remove the chicken from the pan and cover with foil to retain heat.

Reduce the heat under the pan to medium and add the remaining T olive oil, shallots, garlic and rosemary to the pan and cook for 2-3 minutes.  Add the mustard and lemon juice.  Add the chicken back tot he pan and coat on all sides off the heat.

Garnish with toasted nuts, if using.

Chipotle Pork Cheeseburgers June 21, 2010

Chipotle Pork Cheeseburgers

1 lb ground pork (not lean)

2 tsp minced chipotle in adobo plus 1 tsp adobo sauce

2 garlic cloves, forced through a garlic press

Scan tsp salt

4 slices Muenster cheese

2 hamburger buns toasted

¼ cup mayonnaise

1 large tomatillo (husked, rinsed & sliced thinly)

½ small avocado, sliced

½ cup cilantro sprigs

Gently mix pork, chipotle, garlic and a scant tsp salt until just combined. Form into 4 patties. I recommend that you let make them at couple hours ahead to let the flavors combine.

Oil grill rack, then grill patties, covered, 4 minutes. Flip patties and top with a slide of cheese. Grill, covered until just cooked through, 1 to 2 minutes more.

Spread buns with mayonnaise and assemble burgers with tomatillo, avocado and cilantro.

Hint – don’t skip on the tomatillos. It makes the dish.

Next Meeting May 4, 2010

The next Gourmet Group meeting is Saturday, June 5th at the Testa’s, 6PM. Please let us know what you are bringing. The theme is “kicked up burgers”. If we can find slider buns, these will be small so we can try several. So far we have pork chipotle and lamb burgers. We’ll need an appetizer, sides and dessert – not to mention adult beverages.

Warm Pasta Salad with Roasted Corn & Peppers May 2, 2010

from Epicurious.com…..

Yield 6 main course servings

Ingredients

• 4 poblano chiles (1 lb)
• 1 fresh jalapeño chile
• 8 medium tomatoes (2 lb), coarsely chopped
• 3 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh cilantro
• 1/3 cup green (hulled) pumpkin seeds
• 4 ears fresh corn, kernels cut off
• 1 large white onion, cut into 1/2-inch-thick rounds
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/4 cup olive oil
• 12 oz short pasta such as gemelli or rotini
• 1 1/2 cups crumbled queso fresco (Mexican fresh cheese) or ricotta salata cheese

 

• Garnish: fresh cilantro leaves

Lay chiles on their sides on a metal rack set over grates of gas burners set on moderately high. (Or broil chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning them with tongs, until skins are blackened, 5 to 8 minutes. 3Transfer chiles to a bowl, then cover and let steam 10 minutes.

Peel poblanos and discard seeds and ribs, then coarsely chop. Peel jalapeño and chop with seeds (omit seeds if you want a less spicy salad). Transfer chiles to a large serving bowl and stir in tomatoes and herbs.

Toast pumpkin seeds in a dry well-seasoned 9- to 10-inch cast-iron skillet over moderate heat, stirring, until puffed and lightly browned, 2 to 3 minutes (seeds will pop as they puff). Transfer seeds to a small bowl.

Add half of corn to skillet and dry-roast over moderate heat, stirring frequently, until browned in spots, 4 to 5 minutes. Transfer to tomato mixture and cook remaining corn in same manner, adding it to tomato mixture.

Add onion to skillet and dry-roast, turning frequently, until browned but still slightly crisp. Transfer to a cutting board and coarsely chop. Stir into corn mixture.

Cook garlic and cumin in oil in skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir into corn mixture and season vegetables with salt and pepper.

Cook pasta in a large pot of boiling salted water until al dente, then drain. Add pasta to corn mixture and toss. Season with salt and sprinkle with pumpkin seeds and cheese. Serve warm or at room temperature.

Deadliest Catch Recipes April 29, 2009

Ok, I’m a total “Deadliest Catch” fanatic and I found these recipes from my favorite captains…..the Hillstrand brothers. 

Johnathan Hillstrand’s Crab Scramble

3T Butter
4 eggs
half & half, 1/3 cup
1 Cup king crab meat
S & P
Chopped chives, 1 Tablespoon

Directions–Heat butter in sauté pan over medium heat until butter bubbles. Mix eggs, half & half , S&P in bowl and pour into heated pan. Stir and cook until eggs start to set (2- 3 minutes). Add crab meat and chives and continue to cook until heated through and eggs set.

 

Andy Hillstrand’s Crab Sandwich Melt

English Muffins
Shredded Parmesan, 1/3 cup King crab meat, 1 cup
Garlic Salt, ½ teaspoon
Sliced Swiss Cheese
Sliced American cheese
1 medium tomato, sliced

Directions–Toast English muffin In a bowl mix the crab, garlic salt and shredded Parmesan. Assemble the sandwich…English muffin, sliced tomatoes, crabmeat and sliced cheese. Put under broiler and cook until cheese melts.

From German Night – Blaukrupt (Braized Red Cabbage) April 21, 2009

2 T cooking oil or bacon grease

2 pounds (1 lg head) of red cabbage

1/4 c red wine vinegar

2 medium apples, peeled and diced

1 T sugar

1/2 c chicken stock

1/2 t cinnamon

1/2 t nutmeg

salt and freshly ground pepper

Remove the 2 outer leaves of the cabbage. cut the cabbage in half. Core it and cut into thin slices. Add oil (or bacon grease) to large frying pan at medium heat. Add cabbage and red wine vinegar. Stir. Add the apples and sugar. Stir until thoroughly mixed. Add chicken stock, cinnamon, nutmeg and cook for approx. 40 mins on low heat, covered, stirring often. Season with salt and pepper. Note: if there is too much liquid make a roux of approx 1 T of cornstarch and add to mixture to thicken.

From German Night – Autumn Apple Strudel April 21, 2009

Makes 6 to 8 servings

Sauce:

1 c apple juice

4 oz bittersweet (not unsweetened) or semisweet chocolate, chopped

1/2 t vanilla extract

Filling:

1 c plus 2 T apple juice

1/2 c dry white wine

3 whole star anise

1 cinnamon stick

1 vanilla bean, split lengthwise

1/3 c (packed) dried Bing cherries

1/3 c (packed) pitted prunes, halved

1 1/4 pounds Braeburn apples, peeled, cored, cut into 1/2 inch cubes

1/3 c (packed) golden brown sugar

1 1/2 T cornstarch

Strudel:

2/3 c hazelnuts, toasted, husked

1/2 c graham cracker crumbs

3 T sugar

9 17×12 inch sheets of fresh phyllo pastry or frozen, thawed

1/2 c unsalted butter, melted

vanilla ice cream

For Sauce: Boil juice in small saucepan until reduced to 1/2 c, about 6 minutes. Remove from heat. Add chocolate and let stand 1 minute; whisk until melted and smooth. Stir in brandy and vanilla. (Sauce can be prepared up to 4 days ahead. Cover and chill. Rewarm before serving.)

For filling: Combine 1 c juice, wine, star anise and cinnamon in large saucepan. Scrape seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let stand 10 minutes. Add cherries and prunes. Cover and simmer until fruit is plump, about 5 minutes. Discard star anise, cinnamon and vanilla bean.  Mix in apples and sugar; simmer until apples are tender but hold shape and liquid is reduced to 3 T, stirring occasionally, about 45 minutes.  Mix cornstarch and 2 T apple juice.  Add to filling; stir over medium high heat until filling thickens and boils, about 3 minutes. (Can be made 3 days ahead. Cool slightly, cover and chill.

For Strudel: Preheat oven to 375F. Lightly butter heavy large baking sheet. Blend first 3 ingredients in processor until nuts are finely ground. Place dry kitchen towel on work surface. Place 1 phyllo sheet on towel (cover remaining phyllo with plastic wrap and damp towel.) Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with butter. Sprinkle with scant 3 T of nut mixture. Continue with 6 more phylllow sheets , brushing each with butter and sprinkling with scant 3 T of nut mixture. Top with remaining phyllo sheet. Brush with butter. Spoon filling atop phyllo stack in 12×3 inch log, starting 2 inches from 1 long side and 2 1/2 inches from each short side. fold short edges over filling. Using towel as aid and beginning at edge close to filling roll up strudel jelly roll style. Place strudel, seam side down, on prepared baking sheet. Brush strudel with butter. (Can be made 4 hours ahead. chill)

Bake strudel uncovered until golden, about 45 minutes.

Let cool at least 3o minutes. Cut warm or room temperature strudel into slices; place on plates. Serve

Dorell’s Christmas Date Cookies April 21, 2009

1 lg cup chopped dates

1 c brown sugar

1 stick margarine

2 c Rice Krispies

1 egg (not beaten)

1 c nuts (optional) or 1 more cup of Krispies

Boil everything but Krispies and nuts for 6 minutes. cool. Add Rice Krispies and Nuts. Roll into logs and in powdered sugar or coconut. Put in freezer. Ready to slice and eat whenever you need them.

Makes 3 logs, 12 or more cookies per log