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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Clam Dip

1  8 oz. block of cream cheese
1 can 6 1/4 oz. minced clams (reserve 1/4 cup liquid)
1/2 tsp. garlic powder
1 1/2 Tbs. Worcestershire Sauce
2 Tbs. Fresh lemon juice
2 Tbs. dry minced onions
salt & pepper to taste
Mix clams, reserved liquid and remaining ingredients until well blended; cover. Refrigerate several hours or until chilled.
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Zesty Lime Shrimp and Avocado Salad

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Ingredients:

  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1/4 tsp kosher salt, black pepper to taste
  • 1 lb jumbo cooked, peeled shrimp, chopped*
  • 1 medium tomato, diced
  • 1 medium hass avocado, diced (about 5 oz)
  • 1 jalapeno, seeds removed, diced fine
  • 1 tbsp chopped cilantro

Directions:

  1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  3. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Read more at http://www.skinnytaste.com/zesty-lime-shrimp-and-avocado-salad/#AcO2hcAYjYBO04pS.99

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Pulled Pork in the Slow Cooker

Makes 16 servings (about 4 pounds of cooked meat)

What You Need

Ingredients
2 tablespoons kosher salt, preferably smoked
2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons dry mustard
2 teaspoons garlic powder (no salt)
2 teaspoons onion powder (no salt)
1 teaspoon cornstarch
1/2 teaspoon ground cayenne pepper
1/2 teaspoon celery seed

2 tablespoons dry ginger
1 pork shoulder or pork butt (7 to 8 pounds with bone, 6 to 7 pounds if boneless)
2 medium onions, quartered

Instructions

Make the rub: Place the salt, brown sugar, paprika, black pepper, chili powder, smoked paprika, dry mustard, garlic powder, onion powder, cornstarch, cayenne, ginger and celery seed in a small bowl and mix to combine.

Prep the slow cooker: Place the onions in a 6-quart or larger slow cooker.

Add the meat: Trim any excess fat.  Transfer the meat to the slow cooker, fat side up. Cover and cook on LOW until the meat is soft enough to pull apart with a spoon, 14 to 16 hours.

Shred the meat: Transfer the meat to a large bowl and let stand until cool enough to handle. Pull the meat apart into large chunks or shred with a fork, discarding any bone, connective tissue, and large clumps of fat.

Strain the liquid: Pour the cooking liquid through a fine-mesh strainer set over a medium bowl and discard the solids. If you are serving immediately, spoon off as much fat as possible from the surface. For best results, refrigerate until the fat solidifies and collects on top, then scrape off and discard the fat (keep the meat covered and refrigerated during this time).

Moisten the meat: Toss the meat with enough defatted cooking liquid to moisten. Serve the meat warm, or let cool, cover, and refrigerate to use in other recipes.

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Cloud Eggs

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Here’s how to make them:

  • Separate the egg yolk from the egg white
  • Beat the egg white until it turns into a fluffy meringue (save the yolk for later)
  • Place the meringue on a tray with a baking sheet and carve out a small hole in the middle of it
  • Bake the meringue at 450 degrees Fahrenheit for 4-5 minutes
  • Place the egg yolk in the small hole you created in the meringue and bake for an additional two minutes

Add toppings to the egg whites, like cheese,ham and parsley.  Serve on plate of veggies, etc.

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Mexican Chocolate Cake

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ngredients:

Cake:

1 1/2 cups all-purpose flour

1 cup sugar

1/2 cup unsweetened cocoa

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon cayenne pepper or ground Mexican chili powder

1/4 teaspoon salt

1 cup cold water

1/4 cup canola oil

1 tablespoon balsamic vinegar

1 tablespoon vanilla extract

Chocolate Glaze:

1 cup confectioners’ sugar

1/2 cup cocoa

6 tablespoons water

10 small fresh strawberries

Method:

Heat oven to 350° F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.

Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely. When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.

 

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Califlower Crust Pizza

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INGREDIENTS:

PIZZA CRUST

1 head cauliflower, coarsely chopped

3/4 cup shredded part-skim mozzarella cheese

3/4 cup shredded or grated parmesan cheese

4 egg whites

1 tablespoon Italian seasoning

1/2 teaspoon garlic powder

kosher salt, to taste

ground black pepper, to taste

TOPPINGS

1/2 cup pizza sauce

1/2 cup shredded part-skim mozzarella cheese

1/4 cup grated parmesan cheese

vegetables toppings of choice (like peppers, onions, mushrooms, spinach)

crushed red pepper (optional)

oregano (optional)

PREPARATION:

Preheat oven to 450 degrees.

Place cauliflower florets in food processor and pulse until finely chopped with no chunks.

Transfer chopped cauliflower to bowl, cover with paper towel and microwave for 8 minutes until cooked through. Allow to cool briefly before squeezing out as much water as possible with a cheese cloth or paper towels (really try to get all of it out for a crispy crust).

Mash the cauliflower and let cool for about ten minutes.

Add mozzarella cheese, parmesan cheese, Italian seasoning, garlic powder, egg whites, salt and pepper to mashed cauliflower. Mix thoroughly.

Cover large baking sheet with tin foil and coat with oil spray.  Pour cauliflower “dough” on tin foil and shape into pizza crust. Place in oven for 15-20 minutes until golden brown and crispy.

Add sauce, cheese, vegetable toppings and additional seasonings (like crushed red pepper and oregano). Place under broiler until cheese is hot and bubbly.

Slice and enjoy!

 

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Mug Scrambled Eggs

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INGREDIENTS:

1 egg

3 egg whites

2 tablespoons salsa or bruschetta

PREPARATION:

Mist an oversized mug with nonstick cooking spray, add the egg and egg whites and whisk. Add salsa and whisk again.

Microwave for 45 seconds, remove and stir it all up. Microwave for another 45 seconds, remove and stir it all up. Microwave one last time for 45 seconds and it’s ready to enjoy.

Top with optional seasonings, like ground black pepper, fresh chives, thyme or additional salsa. Grab a fork and dig in.

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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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