In a medium baking dish (or bowl), combine oil, garlic, and thyme. Add steaks, and turn to coat. Cover dish and refrigerate; let marinate, turning steaks occasionally, at least 1 hour and up to overnight.
Heat grill to medium-high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper. Place steak on grill; cover. Cook, turning once, until meat is desired doneness, 12 to 16 minutes for medium-rare.
Saturday, August 16, 2008
Thursday, August 14, 2008
Marinated Mixed Olives
INGREDIENTS
Mixed green and black olives
Olive oil, to taste
Lemon zest, to taste
Crushed red pepper flakes, to taste
2 rosemary sprigs
Crushed Kosher salt, to taste
Slivered garlic, to taste
INSTRUCTIONS
If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful.
Mixed green and black olives
Olive oil, to taste
Lemon zest, to taste
Crushed red pepper flakes, to taste
2 rosemary sprigs
Crushed Kosher salt, to taste
Slivered garlic, to taste
INSTRUCTIONS
If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful.
Tuesday, August 12, 2008
Double Layer Pumpkin Cheesecake
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Roasted Beef with Caramelized Shallots
INGREGIENTS
5-¾ pounds boneless ribeye roast (with fat), tied, if desired
Coarse salt and ground pepper
2 pounds shallots, peeled and halved
2 teaspoons light-brown sugar
2 teaspoons balsamic vinegar
1 cup dry red wine
2 tablespoons Dijon mustard
INSTRUCTIONS
Preheat oven to 500°. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, 30 minutes.
Reduce oven temperature to 325°. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130° for medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.
Transfer beef to a platter; tent loosely with foil. Transfer shallots to a shallow bowl (continue cooking if not golden brown). Toss with sugar and vinegar; season with salt and pepper. Cover with foil to keep warm.
Pour off fat from pan. Add wine; cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes. Add 2 cups water; cook until reduced by half, 4 to 8 minutes. Strain into a small bowl; whisk in mustard and any accumulated juices from beef. Season with salt and pepper; serve with beef and shallots.
5-¾ pounds boneless ribeye roast (with fat), tied, if desired
Coarse salt and ground pepper
2 pounds shallots, peeled and halved
2 teaspoons light-brown sugar
2 teaspoons balsamic vinegar
1 cup dry red wine
2 tablespoons Dijon mustard
INSTRUCTIONS
Preheat oven to 500°. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, 30 minutes.
Reduce oven temperature to 325°. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130° for medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.
Transfer beef to a platter; tent loosely with foil. Transfer shallots to a shallow bowl (continue cooking if not golden brown). Toss with sugar and vinegar; season with salt and pepper. Cover with foil to keep warm.
Pour off fat from pan. Add wine; cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes. Add 2 cups water; cook until reduced by half, 4 to 8 minutes. Strain into a small bowl; whisk in mustard and any accumulated juices from beef. Season with salt and pepper; serve with beef and shallots.
Monday, August 11, 2008
Sliced Hanger Steak and Onion Hoagie
Sliced Hanger Steak and Onion Hoagie with Sambal-Dijon Spread (yes you can leave out the sambal)
INGREDIENTS
1 1/2 pounds hanger steak, trimmed
3 red onions, halved and sliced
4 tablespoons Dijon mustard
1 tablespoon sambal
1/4 cup mayo
Pickled jalapenos
4 hoagie rolls or ciabatta rolls, toasted
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
Favorite chips
INSTRUCTIONS
Season the hanger. In a large cast-iron pan over medium heat coated lightly with oil, sear the hanger and cook until brown on all sides and medium inside, about 10 minutes. When steak is halfway through cooking, add onions to start caramelizing them; season with salt. When steak is done, remove to a cutting board to let rest for five minutes. Continue cooking onions until well caramelized, about five minutes. In a bowl, mix together the Dijon mustard, sambal, and mayo. Slice steak, build sandwich: spread sambal-Dijon mixture on both halves of roll, add onions, pickled jalapenos and sliced steak. Slice sandwich on the bias and serve with your favorite chips.
INGREDIENTS
1 1/2 pounds hanger steak, trimmed
3 red onions, halved and sliced
4 tablespoons Dijon mustard
1 tablespoon sambal
1/4 cup mayo
Pickled jalapenos
4 hoagie rolls or ciabatta rolls, toasted
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
Favorite chips
INSTRUCTIONS
Season the hanger. In a large cast-iron pan over medium heat coated lightly with oil, sear the hanger and cook until brown on all sides and medium inside, about 10 minutes. When steak is halfway through cooking, add onions to start caramelizing them; season with salt. When steak is done, remove to a cutting board to let rest for five minutes. Continue cooking onions until well caramelized, about five minutes. In a bowl, mix together the Dijon mustard, sambal, and mayo. Slice steak, build sandwich: spread sambal-Dijon mixture on both halves of roll, add onions, pickled jalapenos and sliced steak. Slice sandwich on the bias and serve with your favorite chips.
Parmesan Baked Potatoes
INGREDIENTS
6 tablespoons butter or margarine, melted
3 tablespoons grated Parmesan cheese
8 medium unpeeled red potatoes, halved lengthwise
INSTRUCTIONS
Pour butter into a 13-in. x 9-in. x 2-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake uncovered, at 400 degrees F for 40-45 minutes or until tender.
6 tablespoons butter or margarine, melted
3 tablespoons grated Parmesan cheese
8 medium unpeeled red potatoes, halved lengthwise
INSTRUCTIONS
Pour butter into a 13-in. x 9-in. x 2-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake uncovered, at 400 degrees F for 40-45 minutes or until tender.
Chicken Cordon Bleu
INGREDIENTS
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
INSTRUCTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
INSTRUCTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Banana Crumb Muffins
INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
INSTRUCTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
INSTRUCTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
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