Peppery Flank Steak

Much to my surprise, we have never posted our Peppery Flank Steak recipe in the Cafe.  We are making this tonight as the turf part of our Surf & Turf meal. Here is the recipe:

Peppery Flank Steak

Ingredients:

- 2 tablespoons fresh lime juice

- grated zest of one lime

- 2 cloves garlic, minced

- 1/2 teaspoon red pepper flakes

- ¼ teaspoon chili oil or Tabasco Sauce

- 1/2 cup (4 oz.) dry red wine

- 1/4 cup (2 oz.) olive oil

- 1 tablespoon sugar

- 2 tablespoons soy sauce

- 1.5 lb flank steak

  In a small bowl stir together the lime juice, lime zest, garlic, red pepper flakes, chili oil, wine, sugar and soy sauce.  Place the meat in a shallow glass bowl (or a zip-lok bag) and pour the mixture over steak.  Marinate for at least 2 hours (all day is better), turning occasionally and basting with the marinade.

  Prepare a fire in your grill.  Remove the steak from the marinade and pat dry with absorbent paper towels, reserving the marinade.  Place the steak on the grill.  Cook for 10-12 minutes, turning once and brushing two or three times with the reserved marinade.  The meat should be on the rare side.

  Remove from the grill when done and loosely cover the steak with foil for 10 minutes to allow the meat to rest.  To serve, carve on the diagonal into thin slices.

Cook's notes:  We tend to put more lime juice and pepper flakes into this recipe when we make it.  We also try to marinate the flank steak for 6-8 hours.  Serve with a hearty red wine.  

slow cooker ham and stuffs

The recipe below was supposed to be cooked in the oven.  I don't like using the oven when I can use the crockpot.  So I have improvised.  I can improvise because Paul is returning from a trip and isn't here to boss me around. ;)

It is a little scary for me to be in the kitchen.  I don't like to follow directions and I don't like to measure.  Don't ask.  I like to "see" how much stuff the recipe calls for.  And then I decide in the moment. This is not a recipe for a career as an executive chef.

This sometimes works to my advantage.  Sometimes we go out for dinner.  

    Cooked ham with bones: 10-12 pounds (uncooked and way less in size)
    Garlic cloves: 8, peeled and cut into thin strips - I used 8 cloves.  Keeps the vampires away. 
    Rosemary sprigs: 8  - I used way more.  I love rosemary
    Dark brown sugar: 1/2 cup - I used Splenda brown sugar and did measure. 
    Dijon mustard 1/2 cup
    Apple juice or other liquid: 2 cups  - I used water.  

The recipe says this:
1. Preheat oven to 350°F.
2. Peel the skin from the ham and trim the fat, leaving a 1/4-inch layer.
3. Using the tip of a sharp knife, score the fat in a diamond pattern.
4. Insert the sliced garlic and rosemary sprigs into the scores on the ham.
5. Mix the sugar and mustard together and brush on the ham.
6. Place in a shallow roasting pan, add the liquid to the pan, and bake for 1 1/2 hours or until the internal temperature reaches 140 to 150°F.

I did this:
1. Mixed/chopped the garlic and rosemary in our chopper.
2. Scored the ham and inserted the garlic rosemary blend.




3. Mixed the brown sugar and mustard.
4. Put the ham in the crock-pot. 
5. Poured the sugar mustard blend over the ham. 
6. Added 1/2 cup of water (in the measuring cup with the mustard - why waste good mustard?)



Cooking in the crockpot for 9 hours - 1 hour on high, 8 on low.  I will add liquid if needed.  It normally isn't needed.

At the very least, I have good pictures.  Crossed fingers.  :)

Adapted from Katie Brown Entertains.

Slow-Cooker Curried Lentils With Chicken and Potatoes

Paul found this wonderful recipe in Real Simple and we knew that we had to try it!



Ingredients
    1 1/2  cups  red lentils (I would use two cans)
    1 1/2  pounds  russet potatoes (about 2), peeled and cut into 1-inch pieces - I would use more
    1  medium onion, chopped
    2  cloves garlic, chopped
    2  teaspoons  curry powder
    1  teaspoon  chopped fresh ginger
    kosher salt and black pepper
    4  cups  low-sodium chicken broth  - I would use less (2 cups to start) and add for personal preference
    6  boneless, skinless chicken thighs (about 1 3/4 pounds total) - I use only chicken breasts
    2  tablespoons  fresh lime juice, plus lime wedges for serving (we couldn't taste it)
    3/4  cup  plain yogurt  - taste better than it sounds
    naan bread, toasted, for serving

Directions
In a 4- to 6-quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger, 1¼ teaspoons salt, and ¼ teaspoon pepper. Add the broth and chicken and turn to coat.
 
Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours (this will shorten total recipe time).

Fifteen minutes before serving, transfer the chicken to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Add the lime juice and stir to combine, adding more water if necessary to reach the desired consistency. Serve topped with the yogurt and cilantro, with the naan and lime wedges on the side.

We served it with a wonderful white!



By Charlyne Mattox , March, 2013

Greek Tomato, Olive, and Feta Salad

Ingredients
- Greek salad dressing (homemade in our home!)
- 1/2 cup feta cheese (broken into small pieces, do not crumble finely)
- 1 teaspoon chopped fresh parsley
- 2-3 roma tomatoes, chopped
- 1/2 small cucumber (peeled, seeds removed and chopped)
- 1 small can (2.25 oz.) sliced black olives
- 1 small red onion, thinly sliced (optional)
- fresh ground black pepper and salt (to taste)




Directions
In a bowl, combine the feta cheese, parsely, tomatoes, cucumbers, olives and red onion.  Pour the Greek dressing over the mixture, and season with salt an pepper to taste.



Cook's Notes
This was a incredibly easy to make and it was nothing short of delicious.  This salad will be a staple in the Cafe this summer.

Meat Balls Nirvana

Ingredients:
- 1 pound extra lean ground beef
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 small onion, diced
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried mint
- 3/4 teaspoon dried oregano
- 3/4 teaspoon crushed red pepper flakes
- 1 dash hot pepper sauce (I used Tabasco Sauce)
- 1 1/2 tablespoons Worcestershire sauce
- 1/3 cup skim milk
- 1/4 cup grated Parmesan cheese
- 1/2 cup seasoned bread crumbs
- 1 roma tomato, sliced & diced
- 1 small cucumber, peeled, sliced & diced

Drizzle:
- 4 tablespoons olive oil
- 4 tablespoons red wine vinegar
- pepper to taste (I used a dash of ground pepper)
- 1/2 teaspoon Splenda or sugar

Other:
- Orzo, noodles or cous cous

The meat balls...

DIRECTIONS:
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, mint, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
4.  While the meat balls are in the oven, slice the roma tomato, peel and slice the cucumber and place into a bowl.  Also, make the drizzle and set aside.
5.  When the meat balls are done, remove them from the oven.  Place the meatballs on top of orzo, noodles or cous cous.
6.  Spoon the sliced tomatoes and cucumbers over the meat balls.  Drizzle the drizzle over the meat balls, tomatoes and cucumbers and enjoy.

The drizzle...

Gen 5.  Awesome everyday sipping red wine.

Cook's Notes:

Deirdre found this recipe.  We tweaked it a little and we gave it a try.  We were very happy with the results.  The meat balls had a little kick to them.  While the meat balls were cooking, we made some orzo, and served the meatballs on top of it.  Gen 5 wine was a perfect compliment to the meat balls.

Whenever a recipe calls for "salt and pepper" we substitute a seasoning called "All American Season" from our friends at Mickey & T's.  We started using Mickey's rubs and spices in 2010 and we have never looked back.  For my fellow foodies out there, I urge you to click on the link above and look at Mickey's rubs and spices.  Order any of his products and I guarantee that you will not be disappointed.

Chicken Tetrazzini

Adapted from Allrecipes.com

    6 skinless, boneless chicken breast halves
    2 tablespoons melted butter
    1 (.7 ounce) package dry Italian-style salad dressing mix
    2 tablespoons butter
    1 small onion, sliced and separated into rings
    3 cloves garlic, minced
    1 (10.75 ounce) can condensed cream of chicken soup
    1/2 cup chicken broth
    1 (8 ounce) package cream cheese, softened

Directions

 Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing mix.   Cover, and cook on High for 3 hours.
  
Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. (I didn't add garlic or onions)

Mix in the cream of chicken soup, chicken broth, and cream cheese. Pour mixture over the cooked chicken in the slow cooker.
  
Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour.

Fabulous.

Touchdown Chili

For Super Bowl Sunday, we decided to kick back and make something easy to eat before the Niners and the Ravens take the field.  Below is the recipe we made and it is a keeper.

Ingredients: 

- 2lbs ground beef
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1/3 cup chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried basil
- 1 28oz. can diced tomatoes with juice
- 1 4oz. can diced green chilies
- 1 15oz. can tomato sauce
- 1 bottle or can of beer (12oz.)
- 1 tablespoon white wine vinegar
- 3 tablespoons brown sugar
- 1 teaspoon pepper hot sauce
- 1/2 teaspoon ground black pepper
- 3 or 4 carrots, peeled and sliced (optional)

Directions:

1.  Place the ground beef, onion and garlic in a large sauce pan and gently saute over medium heat.  Stir to crumble the beef and cook until the  beef is no longer pink and the onions are tender.  Drain off the fat and water, and return the beef mixture to the pan.  Combine the chili powder, basil and cumin, then sprinkle over the beef.  Cook and stir to coat the beef and toast the spices a little.

2.  Pour in the tomatoes, green chilies, tomato sauce, beer and vinegar.  Bring to a boil.  Mix in the brown sugar, hot pepper sauce, black pepper and carrots.  Transfer the chili into a crock pot and cook on low for 5-6 hours.

Cook's Notes:

We have made a lot of different chili recipes and this one rates up there with the best.  It was easy to make and absolutely delicious.  We used Tabasco sauce for the "hot pepper sauce," and we added carrots to the original recipe.  We served the chili with grated cheese and sour cream.