Storm the Cassoulet

Brazilian Steak Salad

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courtesy of Camilla Alves

Ingredients

1 tablespoon honey

5 tablespoons reduced sodium soy sauce, divided

2 cloves garlic, finely chopped

1 teaspoon fresh ginger, finely grated

1½ pounds flank steak, thinly sliced across the grain on a diagonal

1/2 pineapple, peeled, cored and cut into 1/2-inch rounds

2 red bell peppers, stemmed, seeded and quartered

1 lime, juiced

1 orange, juiced and zested

2 teaspoons seasoned rice wine vinegar

1 tablespoon garlic chili sauce

1/4 cup canola oil

8 ounces baby spinach (about 2½ quarts lightly packed)

Method

Preheat grill to medium-high heat.

In a medium bowl, whisk together honey, 2 tablespoons soy sauce, garlic and ginger. Add the steak to the bowl and toss to coat. Set aside to marinate.

Place the pineapple and peppers on the grill and let cook with lid down until they begin to char, turning once, about 3 to 6 minutes total. Transfer to a plate and cut pineapple and peppers into chunks. Set aside.

In a small bowl, whisk together the lime juice, orange zest and juice, remaining 3 tablespoons soy sauce, vinegar, garlic chili sauce and oil. Set dressing aside.

Grill the steak with lid down until the meat is sizzling and mostly browned, turning once, 2 to 4 minutes total (be careful that slices don’t fall through grate).

Toss together spinach, pineapple, bell pepper, steak and dressing in a large bowl until evenly coated.

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Beef Ramen Noodle Soup

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Ingredients:

2 tbsp olive oil
1 large onion, diced
3 medium carrots, peeled and sliced
2 stalks celery, diced
2 cloves garlic, minced
1/4 cup fresh chopped parsley, divided
3 cups beef stock
2 cups chicken stock
2 cups water
5 tbsp soy sauce
1-2 tsp sriracha
3 packages Ramen noodles, seasoning packet discarded
4 green onions, chopped
Sliced steak, recipe below
Soft boiled eggs, recipe below
Salt & Pepper, to taste

Method:
Heat the olive oil in dutch oven or other large soup pot over medium high heat. When the oil is hot, add the onion, carrots, and celery and cook for about 10 minutes until the vegetables are getting soft and the onions are translucent.  Add the garlic and parsley and cook for another minute.  Add the beef stock, chicken stock, water, soy sauce, and sriracha.  Season to taste with salt and pepper.  Bring the soup to a boil, turn down the heat, and simmer for 10-12 minutes.  Add the Ramen noodles and cook for 3 minutes.  Serve the soup in bowl and top with green onions, remaining parsley, slices of steak, and soft boiled egg.

Steak Recipe:
Season steak with a mixture of garlic powder, onion powder, salt, pepper, and a tiny bit of ginger powder.  You can really use any blend of seasoning that you like to your tastes.  We used really thin cut (approx 1/2″) steaks and just seared in a skillet for a couple minutes on each side and then sliced thinly on a bias.  You could substitute the beef for chicken breast, pork loin, sausage, tofu, etc.

Soft Boiled Egg Recipe:
Bring 1/2″ of water to a boil in a small saucepan.  Add as many eggs as you desire, cover, and cook for 6 1/2 minutes exactly.  Run cold water over the eggs until you can handle them, then peel, and cut to serve.

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Beef Wellington with Madeira Sauce

Ingredients:

2 pounds filet mignon Salt and black pepper, to taste 2 tablespoons olive oil 1/4 cup whole-grain Dijon mustard 1/2 pound prosciutto di Parma 1 sheet puff pastry, thawed 1 egg yolk 1 tablespoon whole milk

Directions:

Preheat the oven to 400 degrees.  (If using individual filets, see cooking time note below).

Pat filet mignon dry with paper towels and season generously with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the filet mignon and brown from 1 to 2 minutes on all sides. You want to create a nice sear on the outside of the steak but leave the inside raw. Remove from heat and place on a cutting board to cool.

Cover cooled filet with Dijon mustard.  Spread the pate or the mushroom duxelles over the beef. Lay out the prosciutto on top of the pate/duxelles.

Lay out a clean, long piece of plastic wrap. Gently roll out puff pastry until it is a 1/4-inch thin. Place the wrapped steak on one end of the puff pastry and wrap. Pinch the ends closed and trim off any excess puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop it in the fridge for about 5 minutes to let it firm up again.

In a bowl, mix together egg yolk and milk.  Place a sheet of parchment paper or aluminum foil on a baking sheet. Remove Wellington from fridge, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet. Baste the top of the puff pastry with the egg wash.

Bake at 400 degrees F for 25 to 30 more minutes.  Pastry should be a rich, golden brown, and the beef medium-rare.   Remove from the oven and let rest for at least 10 minutes before slicing into medallions. Serve warm with the Madeira sauce.

Individual filets:  Bake about 12 minutes for rare, 16 minutes for medium, or 20 minutes for well done.

 

Madeira Sauce

Ingredients:

3/4 cup of Madeira wine

2 cans of Campbell’s Beef Consommé

2 stalks of celery

1 onion quartered

1 smashed garlic clove

2 tablespoons of cornstarch

Method:

In a sauce pan, add 1/2 cup of Madeira wine, 2 cans of Campbell’s Beef Consume 2 stalks of celery 1 onion quartered and one smashed garlic clove. Bring to boil and simmer 30 minutes.  In a separate bowl mix 2 tablespoons of cornstarch and 1/4 cup of Madeira wine. Blend into sauce pan with consume. this is a thin type of Au Jus rather than a thick and heavy gravy.  (Add any reserved juices from cooking the Beef Wellington.)

 

Mushroom Duxelles (in lieu of pate)

Ingredients:

1 pound cremini mushrooms, coarsely chopped

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Method:

To make mushroom duxelles: Add mushrooms to a food processor and process until completely smooth. The consistency is similar to wet hummus.

In a pan over medium heat, add mushroom paste, olive oil, salt, and pepper. Spread the mixture evenly over the surface and cook on a medium-low heat until the moisture in the paste has reduced and the mixture has the consistency of a spreadable pâté. Remove from heat and let cool.

 

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Italian Meatloaf

 

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Ingredients:

 1/4 cup plus 2 tablespoons extra virgin olive oil

4 teaspoons (about 6 cloves) chopped garlic

2 medium onions, diced

2 red peppers, seeded, small diced

1/2 cup chopped basil leaves

2 tablespoons chopped parsley leaves

4 eggs

1 teaspoon salt

1/2 teaspoon black pepper

2 cups grated Parmesan

1 1/2 cups breadcrumbs

3 pounds ground beef/veal mix

2 tablespoons Worcestershire sauce

2 tablespoons balsamic vinegar

1 cup marinara sauce

Directions:

 Preheat oven to 350 degrees F.

Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.

Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to over-mix.

Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

 

 

 

 

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Reuben Bake

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Ingredients:

2 tubes (8 ounces each) refrigerated crescent rolls…
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds

Method:

Unroll one tube of crescent dough into one long rectangle; seal seams and
perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
at 375° for 8-10 minutes or until golden brown. Layer with half of the
cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
over beef. Top with remaining cheese. On a lightly floured surface, press or
roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
seeds. Bake for 12-16 minutes or until heated through and crust is golden
brown. Let stand for 5 minutes before cutting.

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Crockpot Pot Roast

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Ingredients:

2 pound beef pot roast
Package of onion soup mix
can cream of mushroom soup
6 carrots (sliced)
2 onions (quartered)
4 potatoes (cubed into small pieces)
Water

Method:

Place carrots, onions and potatoes at bottom of your crock pot.

Place roast in crock pot over vegetables. Sprinkle onion soup mix over meat, then pour the cream of mushroom soup and 1/2 can water over roast.
Cover and cook on low for approximately 10 hours, or 5 to 6 hours on high.

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Crock Pot BBQ Short Ribs

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Ingredients:

5 pounds short ribs

1 large onion, chopped

2 cloves garlic, chopped

1 cup ketchup

1 cup unsalted beef broth

2 tablespoons sugar

2 tablespoons white vinegar

2 tablespoons Worcestershire sauce

1 teaspoon dry mustard

1/4 teaspoon black pepper

Mashed potatoes/rice and sauteed Swiss chard (optional)

Directions:

Spray slow-cooker bowl with nonstick cooking spray. Place ribs in bottom of slow cooker.

Scatter onion and garlic over ribs. Combine ketchup, broth, sugar, vinegar, Worcestershire sauce, mustard and black pepper. Pour over ribs. Cover and cook on LOW for 10 hours.

Remove ribs from slow cooker. Skim fat from sauce (there will be more than 1 cup).

Serve ribs with sauce and, if desired, mashed potatoes/rice and sauteed Swiss chard.

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Pigs in a Blanket

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Ingredients:

2 tubes crescent roll dough

cocktail franks

Optional:  wrap with cheese under crescent roll.

Method:

Pop open the tubes of dough and unroll the sheets. Each sheet of dough will be perforated into eight triangle shapes. Separate the triangles on each roll.

Cut each triangle into three smaller triangles using a knife or pizza roller. Cut from the middle point to the base of the triangle twice to make three triangles.

Place one cocktail frank on top of the dough, on one of the wide ends. Roll the dough around the frank until the entire dough triangle is rolled around the frank.

Place the dough-wrapped frank on a baking sheet. Continue wrapping each frank in a piece of dough and placing them on the baking sheet, allowing about an inch between the pieces to allow room for the dough to rise.

Place the baking pan in a 350-degree oven and cook for 10 minutes or until the dough is golden brown. Remove from the oven and allow to cool slightly.

Serve with mustard sauce.

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Mexican Lasagna

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Source: Nigella Kitchen by Nigella Lawson

Ingredients:

Sauce:

1 tablespoon garlic flavoured oil

1 onion, peeled and chopped

1 red bell pepper, seeded and chopped

2 green chiles, chopped, with seeds

1 teaspoon kosher salt or 1/2 teaspoon table salt

2 tablespoons finely chopped cilantro stalks

2 (14-ounce) cans diced tomatoes, plus 1 2/3 cups water to rinse out empty cans

1 tablespoon ketchup

1 lb. of cooked, ground turkey or beef

Filling:

2 (15-ounce) cans black beans, drained and rinsed

3 1/4 cups drained canned corn, from about 1 1/2 (15-ounce cans)

2 1/2 cups grated mature goats Cheddar, or cheese of your choice

8 soft flour tortillas (approximately 10-inch diameter)

1 round ovenproof dish, approximately 10 inches diameter and 2 1/4 inches deep

Avocado Salsa, for serving, recipe follows

Method:

Preheat the oven to 400 degrees F, slipping in a cookie sheet at the same time

For the sauce: Heat the oil in a saucepan on the stove and fry the onion, bell pepper and chiles (along with ground beef or turkey…until meat is cooked through). Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks.

Add the canned tomatoes then rinse the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce (or salsa in keeping with the Mexican mojo) to cook while you get on with preparing the filling- about 10 minutes.

For the filling:

Mix the drained beans and canned corn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together.

Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smear it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly.

Add a third of the beans and cheese mixture covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas.

Repeat with another third of beans and cheese, and more salsa before layering on another 2 tortillas.

Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese.

Place on top of the cookie sheet in the oven (to catch any over-flow from the lasagne) and bake for 30 minutes, and let it rest for a good 10 to 15 minutes before slicing like a pizza, and eat with the avocado salsa.

Make Ahead Note: The lasagne can be assembled 1 day ahead. Cool the tomato salsa before assembling. Cover dish tightly with plastic and refrigerate until needed. Bake as directed in recipe, allowing an extra 5 to 10 minutes baking time and checking the lasagne is piping hot in centre before removing from oven.

Freeze Note: The assembled but uncooked lasagne can be frozen for up to 3 months. Wrap dish tightly in double layer of plastic and a layer of aluminium foil.  Thaw overnight in fridge and cook as above.

Avocado Salsa

Ingredients:

2 avocados

1 scallion, thinly sliced

3 tablespoons chopped green jalepenos from a jar or can

Salt

1 tablespoon lime juice

1/4 cup roughly chopped fresh cilantro

Method:

Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.

 

 

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Mexican Wontons

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Ingredients:

1/2 lb hamburger (use chicken instead of beef or go meatless)

1 can RO*TEL®

1/4 cup chopped bell peppers

1 TB taco seasoning

2 oz VELVEETA®

16 wontons (found in produce section)

1/2 cup shredded cheese

Method:

In a medium skillet, brown hamburger over medium heat. Add taco seasoning, bell peppers and RO*TEL® then simmer for 5 minutes. Heat oven to 375 and place wontons in mini cupcake tins. Place one cube of VELVEETA® in each cup and fill with meat mixture. Top with shredded cheese and bake for 7-10 minutes.

 

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