This week we're trying a couple new recipes, but since we both have cravings for some classics, we're revisiting a few things from earlier this year. Tater requested the Shrimp with Orzo salad and I want to do a Whole Roasted Chicken in a Skillet. We're also planning on having the FREAKING AWESOME Chicken Burgers for dinner one night this week.
Steak Sandwich with Grilled Onions
Adapted from GH.com recipe
1/4 cup(s) soy sauce
1/4 cup(s) balsamic vinegar
1 tablespoon(s) brown sugar
1 teaspoon(s) fresh thyme leaves
1/4 teaspoon(s) ground pepper
1 (1 1/4-pound) beef flank steak
1 medium (8-ounce) red onion, cut into 4 thick slices
2 Tablespoons Oil
8 slices toasted bread
2 medium ripe tomatoes, sliced (optional, but recommended!)
1 bunch arugula, tough stems discarded (optional)
Tater's homemade mayo (mmmmm)
Preheat oven to 350.
1. In large plastic bag, mix soy sauce, vinegar, sugar, thyme, and pepper. Add steak to marinade, turning to coat. Seal bag and place on plate; let stand 15 minutes at room temperature or 1 hour in the refrigerator, turning over several times.
2. Remove steak from marinade; pour marinade into 1-quart saucepan. Heat marinade over high heat to boiling; boil 2 minutes.
3. Heat skilled on Medium-high and add the oil. Place steak and onion slices in skillet. Sear steak and onion 3-5 minutes on each side. Brush both with marinade once on each side turning both over once. Transfer steak to oven until cooked to done. (about 5-10 more minutes.)
4. Thinly slice steak diagonally across the grain. Put mayo on both slices of bread, top with cracked pepper. Arrange onions and steak on bread and spoon any meat juices from board over onion and steak. Top with tomatoes, arugula, and remaining bread.
Split Pea and Ham Soup
Adapted from Cooks Illustrated, January 2011
Ingredients
2 tablespoons unsalted butter
1 large onion , chopped fine (about 1 1/2 cups)
2 medium garlic cloves, minced or pressed through garlic press
7 cups water
1 ham steak (about 1 pound), skin removed, cut into quarters
3 slices thick-cut bacon
1 pound green split peas (about 2 cups), picked through and rinsed
2 sprigs fresh thyme (or 1/2 teaspoon of ground thyme)
2 bay leaves
2 medium carrots (optional), peeled and cut into 1/2-inch pieces
1 medium celery rib (optional), cut into 1/2-inch pieces (about 1 cup)
Table Salt and Ground Black Pepper
1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add onion and ½ teaspoon salt; cook, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and cook about 30 seconds. Add water, ham steak, bacon, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.
2. Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside. Stir in carrots and celery (optional); continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer. Take a potato masher and mash the peas to your liking. We like a thicker soup, so we mash as much as we can.
3. When cool enough to handle, shred ham into small bite-size pieces with two forks. Remove and discard thyme sprigs (if using), bay leaves, and bacon slices. Stir ham back into soup and return to simmer. Season to taste with salt and pepper; serve.
Moroccan Meatballs
Adapted from About.com
1lb ground beef or turkey
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cinnamon
1 1/3 cup long grain rice
2 tbsp butter
1 large onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons chopped fresh parsley
4 or 5 saffron threads, crushed (optional)
1/2 teaspoon turmeric
2 cups low-sodium chicken stock
1 1/2 cups water
1. Mix the ground beef with the cumin, paprika, cinnamon, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Blend in 1/3 cup rice (uncooked). Shape into golf-ball sized meatballs.
2. In a Dutch oven, melt the butter over medium-low heat. Add the onions and garlic and sauté for a few minutes, until soft. Add the meatballs and brown them on all sides. Push the meatballs to the sides of the pan.
3. Add 1 cup of uncooked rice to the middle of the pan along with the parsley, saffron, turmeric and 1/2 teaspoon each of salt and pepper.
4. Add the chicken stock and water. Over medium-high heat, bring the liquids to a simmer. Cover the pan and reduce the heat to low. Simmer the meatballs and rice for 35 to 40 minutes, until most of the liquids are absorbed and the rice is tender. Halfway through cooking, gently turn over the meatballs and stir the rice.
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