Lamb Souvlaki Flatbread Sandwich with Tsatsiki Sauce

I have been thinking about this Lamb Souvlaki Sandwich with Tsatsiki Sauce way before we decided to have lamb for Palm Sunday Dinner, as a matter of fact, I really wanted to the lamb roast just so I could get the leftovers to make this dish.  This is jusst my take on Greek food as, once again, I have absolutely no greek running through my veins, so I apologize in advance to all of the Greeks reading this for it's lack of authenticity.  

I made the tsatsiki sauce by combining 1 small container of Greek yogurt with 1/4 cup of grated English cucumber, 1 grated clove of garlic, 2 tablespoons of chopped fresh dill, 1 tsp. of lemon zest, the juice of half the lemon and salt and pepper.  Mix well and refrigerate for about 2 hours or more before eating.

Next step was to create a mini Greek salad to tumble over the sliced lamb sandwich. For the salad, I cut 1 tomato into wedges, sliced some English cucumber, tossed in several Kalamata olives and a few chopped Romaine lettuce leaves.  Stirred them combine with 1 tablespoon of red wine vinegar and 2 tablespoons of olive oil, some dried oregano and salt and pepper.

Instead of raw onions, I decided to try them caramelized which I did by slowing sauteeing 1/2 of a sliced red onion very slowly in a skillet with olive oil, salt and pepper.  When the onion were just about finished caramelizing in about 20 minutes, I added the thinly sliced lamb to the pan for just a second until it was heated through. 

I assembled the sandwich, which I ate open faced with a knife and fork, by warming a roasted garlic Naan bread instead of pita and smearing it with a layer of the tsatsiki sauce.  I layered on the warmed lamb and caramelized onions, the greek salad and another little dollop of sauce for good measure.  The perfect way to showcase that left over holiday lamb!

Chopped Salad of Flank Steak, Mango, Avocado and Cucumber with Honey Lime Vinaigrette

It has been a while since I had fixed a dinner salad and every so often it hits the spot perfectly.  Last night I had a nice sized piece of flank steak leftover from Saturday nights dinner and found the perfect use for it as the star of this tasty dinner sized salad.

For this salad I started with crunchy fresh romaine lettuce which I washed and dried completely and placed in a mixing bowl large enough to toss the salad with plenty of room. To the lettuce I added the left over flank steak which is cut into bite sized pieces, 1 small diced mango,  some diced English cucumber, 1/2 of a diced avocado, a little diced red onion and grated pepper jack cheese.  The perfect balance of sweet, spicy, salty, sour and crunch. 

The vinaigrette was equally well balanced and very easy to prepare.  Simply combine the juice and zest of 1/2 lime, 1 teaspoon Dijon mustard, 1 teaspoon honey, 2 tablespoons and olive oil and salt and combine.  Wisk together until an emulsion forms and lightly dress the salad.  Toss the ingredients together thoroughly and serve with some good crusty bread.

Palm Sunday Dinner of Spring Lamb, Roasted Yukon Gold Potatoes and Fresh Spinach Gratin

Spring lamb is something I look forward to throughout the long winter months.  Fortunately, Spring has arrived and Palm Sunday Dinner is the perfect opportunity to enjoy this richy delicious meal.

We purchased a small, boned lamb roast as we were only serving a few people.  Most of family does not enjoy lamb, and since they were off visiting other family members, we took advantage of the situation and prepared a fantastic roast.  Actually, my uncle who lives in North Carolina, fixes the most delicious lamb roast, so I consulted with him on the technique. First, I cut little slits directly into the flesh of the roast and studded it with about 7-10 small cloves of garlic.  Then,  I rubbed the outside of the lamb with a few tablespoons of balsamic vinegar and olive oil and seasoned it with a combination of kosher salt, freshly ground pepper, chopped rosemary and garlic powder.  The lamb roast was place on a rack in a shallow backing dish and roasted in a 375 degree oven for 2 hours.  After the lamb resting for about 20 minutes, it was sliced thin and was the most tender, flavorful and succulent meat you could imagine!

While the lamb was roasting I cleaned and dried about a dozen medium sized Yukon Gold potatoes, cut them in half and placed them in a large mixing bowl.  I seasoned the potatoes as I did the lamb, drizzling over balsamic vinegar, olive oil and a spice combination of rosemary, kosher salt, pepper and garlic powder.  Aftering stirring well to coat each potato I placed in the baking dish, directly under the lamb so they could absorb the delicious lamb drippings.  The potatoes reach the perfect degree of crispy skin and tender flesh in about 45 minutes. 

In preparing to make the fresh spinach gratin, I washed, dried and chopped 1 large bag of leafy spinach.  Not the baby spinach, but the more mature variety which will hold up better to the cooking process.  I preheated a large sauce pot and added 1 tablespoon of olive oil and 1 tablespoon of butter as well as 1/2 small chopped onion.  They cooked together for about 5 minutes and the onions were translucent.  Next, I added 1 minced clove of garlic and allowed those flavors to cook together for another minute or two.  To the onion, garlic, olive oil and butter I added 2 tablespoons flour and cooked them together just long enough to remove the raw flour taste, or about 2-3 minutes.  The next step is to add about 1 1/2 - 2 cup of milk while wisking the flour mixture to avoid lumps.  Bring this to a simmer and let cook for about 5 minutes until thick and creamy. If it gets too thick add a little more milk.  Season with salt and pepper, a pinch of cayenne and a smaller pinch of nutmeg.  Add the chopped spinach, turn off the heat and stir to combine.  Transfer the spinach mixture into a baking dish and top with freshly grated parmesan cheese and panko bread crumbs.  Top with a sprinkle of paprika and bake in the same 375 degree oven with the lamb for about 20 minutes or until bubbly and brown.  Serve with the sliced lamb and roasted Yukon Gold potatoes for the perfect springtime holiday meal!

Chili Rubbed Flank Steak with Oven Roasted Potato Wedges

I have not indulged in good old steak and potatoes dinner in a few weeks and was anxious to satisfy my craving. Yesterday, I was preoccupied all day long working to complete a small project inside my house, which I did not finish until late in the day.  Therefore, I had a relatively small window of time in which to prepare a tasty and satisfying meal. 

I had a small flank steak in the freezer which I partially thawed in the microwave, being careful not cook the ends of the meat.  I made a dry rub of chipotle chili powder, ancho chili powder, cumin, coriander, garlic powder, sugar, salt, and pepper.  I lightly oiled the outside of the steak and rubbed the spice mixture liberally all over the meat and set it aside while I prepared the rest of my dinner.  

For the oven roasted potato wedges I used two medium sized red potatoes which I washed and dried and cut first in half and then each half into wedges.  I placed the potato wedges in a large mixing bowl and sprinkled in some of the same spice mix I used to marinate the steak and drizzled in about 2 tablespoons of olive oil.  Tossing well to evenly distribute the spices I tumbled them out onto a baking sheet and roasted them in a 425 degree oven for about 30 minutes.  While the potatoes were cooking, I shredded about 1/4 cup of monterey jack cheese, a few tablespoons of finely minced onion and a few sprigs of fresh cilantro.  I removed the potatoes from the oven and piled them up on eachother and topped them with the cheese and onion and placed them back in the oven for another 5 minutes until the cheese melted.  When ready to serve I garnished them with cilantro, hot sauce and sour cream. 

I preheated a cast iron skillet over medium heat and cooked the flank steak for about 4 minutes per side for medium rare.  Flank steak has a tendancy to curl up during the cooking process which prevents even cooking.  To prevent that I used a bacon press which added just enough weight to keep the meat flat and create a nice crust.  Let the steak rest for 10-15 min. and slice very thinly against the grain. 

Papa Murphy's Friday Night Pizza

I took a night off from cooking to indulge in one of my favorites...Papa Murphy's pizza!  I talked about Papa Murphy's a few months back, but for those who missed it, or don't know about it here's the deal.  When you walk in the first step is to pick the crust.  I get the thin and crispy crust which is also known as DeLite (I think it has a few less calories, which is just an extra bonus) but you can choose hand tossed, calzone, stuffed crust, etc.  Then you pick a sauce from the many choices including standard pizza sauce, alfredo, garlic oil and others.  Final step is to pick your fresh toppings and I can not imagine there is a topping that they do not have, so it is sure to please the pickiest of eaters.  They cover it up with plastic "to go" and, the best part, you take it home and bake it in your own oven right on the little paper tray they give you (see pic.).  Seriously, it is one of my favorite pizzas anywhere.  So, if you have one close by, I strongly encourage you to try it!

Oven Roasted Chicken Breast with Warm Wilted Spinach and Red Bliss Potato Salad

I made a version of this Wilted Spinach and Potato Salad a few years back for a holiday dinner and it was big hit.  I have not made it since, although I really do not know why, because it is even better than I remembered.  This time I made it a bit more healthy by eliminating the bacon and the drippings, but did not sacrifice any flavor.   

This dinner is particularly desirable, especially for a weeknight, because it is one that you can practically through in the oven and forget, at least for 45 min or so. I placed a rinsed and dried chicken breast in the center of a round shallow baking dish that I have, but any shape baking dish will work perfectly.  I cut two medium red potatoes into 1inch cubes and tossed them with olive oil, salt and pepper.  I tumbled them into the baking dish and surround the chicken breast with the potato cubes.  A little oil for the chicken breast as well as salt and pepper and into a 375 degree oven for about 1/2 hour.  After 30 minutes, I tossed the potatoes around to ensure even browning and placed the potatoes and chicken back in the oven for 15 - 30 min. more.  

Meanwhile, I washed and dried some spinach leaves.  I did not use baby spinach because they are a little bit too delicate and would wilt too much under the weight and heat of the potatoes. I cut any of the mature spinach leaves down to about the same size you would find in a Caesar Salad, removed any stems as well and placed the spinach in a large mixing bowl.  In a small sautee pan I cooked about 1/4 cup of chopped sweet onion and 1 minced garlic clove in about 2 tablespoons of extra virgin olive oil over medium heat until translucent or about 5 minutes.  Turning off the heat I added 1 tablespoon of dijon mustard, 1 tablespoon of honey and 2 tablespoons of balsamic vinegar and stirred well to combine.  When the chicken and potatoes were finished cooking, I added the steaming potatoes to the bowl of spinach, drizzled in the warm vinaigrette and tossed it all to coat the spinach and potatoes with the dressing.   A finishing touch of a sprinkling of sea salt, freshly ground pepper and a grate of parmesan cheese and a healthy and simple yet satisfying dinner was served!       

Fast and Easy Soft Taco

Last night was the first MichianaTweetUp meeting which I am very excited to have attended!  It was a great time and a wonderful opportunity to meet, face to face, all of the people who regularly Tweet on Twitter and live here in the South Bend area (for those who are not local Michiana is one of those terms which combines Michigan and Indiana).  I was fortunate enough to meet a fantastic variety of people and hope that this becomes a regular event.  However, due to my attendance at that meeting, I did not get home until after 8:00pm and had to pull together something pretty quickly as I did not have any plan for dinner whatsoever. 

My "go to" dinner in just this sort of situation is generally the soft taco.  I keep small packages of ground beef in the freezer which can be thawed in the microwave and browned and seasoned on the stove in a matter of minutes.  Besides the ground beef, there really is no cooking involved.  I chopped a tomato, shredded some lettuce, finely diced a bit of onion and grated a chunk of pepper jack cheese. I always keep flour tortillas around because they keep really well in the refrigerator and they are so versatile for fajitas, quesadillas, etc. I warmed two flour tortillas directly over the stove flame and filled them with the beef, lettuce, onion, tomato and cheese.  A shake of hot sauce and a dollop of sour cream topped it off.  I  serving of blue corn tortillas chips and Mrs. Renfroe's Green Jalepeno Salsa made this a great quick, go to meal on the run.  

Simple Salmon and Jasmine Rice

When I got home from work yesterday afternoon, I became engrossed in a variety of little household chores like filling the bird feeders, wiping down the front door window and hanging the Easter wreath, etc, etc, etc., until I noticed it was 6:30pm and dinner had not even entered my mind.  I scrambled to figure out what I was going to fix, immediately ruling out another burger in favor of something a bit more figure friendly. I was intending on making salmon a few nights ago and even stopped at the grocery store on the way home.  Once home, as often  happens, I decided I really wanted something else (though I can't remember what it was right now).  So I wrapped up the salmon and tucked it in the freezer for another night.  Fortunately, through the magic of a the thaw button on  microwave, even frozen food can be ready to cook in no time flat and in a matter of moments, so was that salmon. 

I made an easy glaze for the salmon filet by combining Mango Chutney with wasabi paste and soy sauce.  Next, I preheated a skillet over medium high heat until it was just starting to smoke, added a tiny drizzle of canola oil and placed the fish in the pan, skin side down.  Meanwhile, the broiler is also preheating and I glazed the fish with the glaze while the skin was sizzling towards it bacony crispiness. After about 5-6 minutes, or until it looks as if the salmon is cooked about halfway up, I transferred it to the oven and placed it under the broiler.  After adding a few more bastings of the glaze, and in about 5 more minutes, the salmon was ready and had developed a really nice sticky, sweet, caramelized glaze with an after punch of wasabi.

I served the salmon over a few spoonfuls of Jasmine rice which I prepared by combining 1/2 cup Jasmine rice with 1 cup water, a teaspoon of salt and a small pat of butter. Cover tightly with a lid and cook over medium low heat for 18 minutes.  Let the rice sit, off the heat, for about 5 minutes before fluffing with a fork. It turned out to be a simple, healthy and very tasty little meal!

Towering Cheeseburger, Oven Warmed Kettle Chips and Roasted Garlic Dip

Some cooks have the gift of creating beautiful and delicate creations as with the touch of an oil painter. Not to mention the sophisticated nuances of flavors and textures. The Voltaggio brothers from Top Chef come to mind. They are artists of food, for sure. I, on the other hand, can make a mean burger. (This is not to mean that I am comparing myself in ANY way to the Voltaggio brothers, or any other chef for that matter).

This is a quarter pound cheeseburger which was seared in a hot cast iron skillet until a cripsy crust was formed which sealed in the juiciness. While the burger was still in the skillet, I topped it with baby swiss cheese until it melted down over the sides.  The accompaniments are of the traditional burger type including crunchy iceberg lettuce, thinly sliced red onion, dill pickle chips, mayo, ketchup and mustard. 

For the roasted garlic dip, I cut 1 small head of garlic in half and placed it in a ramekin with olive oil salt and pepper.  I covered it tightly with aluminum foil and baked it for 45 minutes at 350 degrees. After the roasted head of garlic came out of the oven, I let it cool for a minute or two and then mashed all of the cloves in a mixing bowl.  The mashed roasted head of garlic I added about 2 tablespoons of sour cream, 2 tablespoons of mayonnaise, a small handful of chopped fresh parsley and salt and pepper.  Very simple, but served with kettle chips warmed in the oven for about 10 minutes, simply sublime!

Shrimp Scampi

Yum!  Nan's Sunday Night Shrimp Scampi was superb.  Once again, this is one of those recipes that she has been making for at least 30 years, if not longer, without diverting so much as a grain of salt from the original recipe.  As a matter of fact, while she was over at the cutting board chopping away, she asked me to read the ingredients from her recipe along with the corresponding amounts, so she was absolutely certain to get it just right.  I think she is so careful because one time she intended to cut the recipe in half, without noting the change in amounts, and inadvertently added the full amount of lemon juice.  Based on the reaction of those partaking, the extra lemon juice did not result in a successful scampi.  

Nan's Shrimp Scampi  
1 cup butter, melted
1/4 cup dry white wine
1/4 cup minced parsley
2 tbsp. lemon juice
3 large garlic cloves, minced
2 tsp. basil
1 tsp. Worcestershire sauce
3/4 to 1 tsp. Tabasco sauce
1/2 tsp. salt
2 lbs. large shrimp, shelled and deveined
1/2 cup dry unseasoned bread crumbs (or Panko)

Heat oven to 450 degrees.  Placed shelled and deveined shrimp in a shallow baking dish.  Combine the first 9 ingredients and set aside 1/4 cup.  Pour the sauce over shrimp and coat well. Combine the retained 1/4 cup of sauce and 1/2 cup of breadcrumbs. Mix well an sprinkle over top of shrimp.  Bake 10 minutes, being careful not to overbake.

We enjoy our shrimp scampi over linguine, but you could certainly substitute spaghetti, fettucine or another long noodle.  It would also make a great appetizer as the shrimp are tiny toothpick ready.  Also great with an extra dash or two of hot sauce and served over rice! 

Chicken Paillard with Grilled Vegetable and Bread Salad

Yesterday, being the first day of Spring, I was already thinking about the lighter, fresher foods of the season and ready to say good bye to the slow roasted, long cooking heavier meals of Winter.  With that mindset, I decided to "practice" up for outdoor grilling season and break out the big cast iron double burner grill pan. This all grilled dinner was light and fresh, just as I had planned, but was also big on flavor!

 The first thing I did was to preheat the grill pan until it was hot and just starting to smoke.  While the grill pan was heating, I took to chopping the vegetables.  Leaving the root end intact, I cut a red onion in half, through the root and then cut each half in half again.  The root act as a little bit of an anchor so that the onion does not fall completely apart on the grill.  I placed the onion in a large bowl. Next, I chopped a yellow and red pepper into large bite sized chunks and placed them in the bowl with the onion.  Cut a small yellow squash in half lengthwise and toss that in with the other veggies and along with some cubed pieces of crusty bread. I drizzled on some olive oil and salt and pepper and combined well so they were all evenly coated.  Then, it is just a matter of grilling everything so that they develop nice grill marks and some smoky flavor, but not so long that they loose their texture and get mushy.  Once grilled, chop all of the vegetables into bite size pieces and return to the bowl.  While warm toss with the vinaigrette (the recipe is below), a handful of chopped herbs (I used parsley and dill) and crumbled goat cheese.

Chicken paillard is nothing more than a boneless skinless chicken breast which has been pounded out to an even thickness of about 1/4 inch, which is what I did.  I marinated the chicken breast with a few tablespoons of vinaigrette a few minutes before grilling.  I grilled the chicken for about 5-6 minutes on each side, basting with the vinaigrette several times.  Place the chicken breast on a plate and tumble over the grilled vegetable and bread salad.  Finish with some more fresh herbs and some freshly cracked black pepper. 

Vinaigrette 
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon lemon zest
juice of 1 lemon
1 clove of garlic, minced
several tablespoons of olive oil
salt and pepper, to taste

Combine first five ingredients and, while wisking, drizzle in olive oil until an emulsion forms.  Season with salt and pepper.  Taste and adjust as necessary.  

Reuben Sandwich: St. Paddy's Day Corn Beef - Round 2

In my opinion, the best part of the St. Patrick's Day corned beef comes a day or two later in the form of Reuben Sandwiches! 

To create this sandwich, thinly sliced left over corned beef is piled high on salted rye bread and topped with baby swiss cheese, sauerkraut and thousand island dressing.  A liberal layer of butter is applied on the outside of each piece of bread and toasted in hot cast iron skillet for several minutes on each until the sandwich is warmed through and the cheese is melted. Delicious! 

Chili Rubbed Chicken Fajitas

As if it was not bad enough that my soap, The Young and The Restless, which I have watched since it came on the air and still DVR every single day of my life, was not on yesterday because of basketball, I sat down with my usual Thursday night feast to find there was no Survivor either!  Very disappointing.  But, enjoying my tasty dinner certainly did make me feel better.  However, I still have to wait until Monday to see what is happening in Genoa City.

I used a regular bone-in, skin on, chicken breast and gave it a good rub of chipotle chili powder, ancho chili powder, cumin, coriander, garlic powder and salt and pepper.  In a preheated 375 degree oven, the chicken breast roasted for about 40 minutes.  I removed it and set it aside to cool before shredding into good sized pieces for filling the fajitas.

The next step is to prepare the vegtables.  Slice 1 medium red onion and a sweet pepper, I used yellow but any color will work perfectly, even green.  Sautee in a hot preheated skillet for just a few minutes to develop some caramelization, but retaining the texture and crunch.  Season with salt and pepper and a few shakes of Worcestershire sauce, if desired. 

I used flour tortillas for my fajitas last night as an alternative to the corn tortillas I have been addicted to lately.  To heat, wave them over the flame on a gas range just until they blister a little bit and are warm and pliable.  Fill with shredded chicken, sauteed onions and peppers, shredded cheese, homemade pico de gallo (see March 5 for instructions) and guacamole (see January 14 for that recipe).  Dig in!

St. Patrick's Day Corned Beef and Cabbage

Despite the fact that I do not have any Irish in my bloodlines whatsoever, over the past decade it has become tradition to prepare a corned beef and cabbage meal on St. Patrick's Day! The first few times we made this meal, we did only some basic research and simply boiled the corned beef with the spice pack provided.  Assuming, however, that the gray, boiled corned beef could certainly be improved upon, we continued researching and spoke with others who felt they had mastered the preparation of the perfect corned beef.  We have finally tweaked the cooking method and glazes until we reached this point, which is a delicious corned beef, beautifully rosy red in color, and topped with sweet and tangy glaze which creates the perfectly crunchy crust.

Cook 1 packaged corned beef as per the instructions for 1 hour.  Remove the meat from the boiling water and place on a rack in a shallow baking dish.  Do not discard the water in which the beef cooked for that hour.  You will want to retain it to use when cooking the vegetables.  All of the flavor from the beef and the spices will infuse the vegetables as they are boiling.  Place the beef in the oven and roast at a low temperature, about 275-325 degrees, for another 2 hours.   Remove the beef and cover with the glaze and return to the oven for the final 1/2 - 1 hour of cooking.  Allow corned beef to rest before slicing, then cut into thin slices against the grain.

I think that this simple glaze compliments the corned beef with the perfect amount of sticky sweetness and mustardy tang.  In a bowl, combine 1/2 cup of apricot preserves, 1/4 - 1/3 cup of dijon mustard and a tablespoon or 2 of brown sugar.  Taste and adjust as you see necessary. 

Prepare the vegtables by cutting 1 head of cabbage into large chunks, cut carrots into 1-2 inches pieces, peel medium sized red potatoes and snap off the end of the green beans (if you can find edible green beans, I could not, they looked like they were the leftovers from last St. Patrick's Day).  Return the water to a boil and add the vegetables back to the pot starting with the potatoes and carrots because they take the longest to cook (about 20-30 minutes depending on how you like your vegetables). Next, add the green beans and finally the cabbage, which does not take more than 10 minutes.  Drain the vegetables into a very large serving bowl, add a few (alright, many) pats of butter and liberally season with salt and pepper.  Serve with the sliced corned beef, freshly baked glazed hot cross buns and a shake of vinegar! 

New York Strip, Tossed Salad with Homemade French Dressing and Garlic Bread

On a recent trip to Shelton's Market, my mom purchased a 10 lb whole New York strip, which we hand cut into individual steaks.  From that 10 lb piece of meat, which cost about $20, we were able to yield 14 steaks. While the process required a little bit of work (trimming and cutting that large of a piece of beef), the savings was well worth the effort.  Mom was kind enough to share her bounty, and I was the joyful recipient of 5 lovely hand cut New York strip steaks.  Here is how I prepared last night's steak.  

While I am anxiously anticipating retreiving the grill from the back of the garage and firing it up for the first time this season, we are not quite there just yet, so I preheated my trusty cast iron skillet until it was very hot.  I lightly oiled the pan and seasoned the steak on both sides with sea salt, freshly ground black pepper and garlic powder.  I seared the steak for about 4 minutes on each side for a nice medium rare.   Set it aside and tented it with foil until time to eat.

I prepared a simple garlic spread for my crusty loaf of french bread by mincing 2 cloves of garlic and combining with about 2 tablespoons of softened butter, 1 tablespoon of olive oil, salt and pepper. Spread a liberal layer on on the bread and bake for about 15 minutes at 425 degrees.

The addition of the best homemade French dressing I have ever tasted took this, otherwise average and potentially boring, tossed salad and turned it into a surprisingly delicious accompaniment to this steak dinner.  My friends here on the blog, Jim and Sharon, were kind enough to share their recipe for this French Dressing and I hope they don't mind that I share it.  I rarely, if ever, purchase or use bottled dressing so I am always looking for alternatives to my standard vinaigrette.  This recipe is perfect in it simplicity. Combine 1/2 cup ketchup, 1/2 cup oil, 1/4 cup vinegar and 1/4 cup sugar.  That's it!  I suggest you lightly dress the salad and add more a bit at a time as needed.  Enjoy!

       

Bowtie Pasta with Chicken, Sundried Tomatoes and Broccoli

This recipe is an adaptation of 'Joy's Pasta' which my family has been making for many, many years.  I don't actually know for sure who Joy is, but I think it might be Joy Philbin, Regis' wife.  If that is correct, then sometime ago, she distributed a recipe similar to this with bowtie pasta, sundried tomatoes and chicken.  Since I have been making it, I have made a few alterations but the basic components still remain.  It is really very tasty, quite easy and good for you too!

Begin by bringing a large pot of water to boil and cooking the bowtie pasta according to the instructions on the package.  When the pasta is cooked to al dente (don't overcook because it will finishing in the pan later on), drain it and set aside.

In a large skillet heat 2 tablespoons of olive oil and add sliced boneless skinless chicken breast.  Season with salt and pepper and continue to sautee until cooked through.  Remove from the pan and set aside.  Next, add some large diced onion and a couple of chopped garlic cloves to the same pan and sautee to for a few minutes.  Add about 1/2 cup of broccoli florets followed by 1/4 cup sliced sun dried tomatoes (packed in oil), and a handful of sliced kalamata olives and sautee for several minutes. Add the cooked chicken back into the pan with the bowtie pasta and toss all to combine well.

To the skillet, add 1/2 cup white wine, about 1/2 a carton of chicken stock and 1-2 tablespoons of Asian chili paste (if you don't like it spicy you can leave the chili paste out or add as much or a little as you wish) and stir to combine.  Let simmer for about 10-15 minutes and serve hot with freshly grated parmesan cheese.  Also, this is one of those dishes that is even better the next day.  I had the leftovers for lunch today and it was really delicious! 

Pork Roast, Slow Simmered Sauerkraut and Buttermilk Mashed Potatoes

As usual, I went to Nan's last night because, if it's Sunday, it's dinner at Nan's.  I have to say that last night was one of the best meals Nan has fixed in a long time.  I really wanted to go back in for seconds, but I restrained myself and stepped away from the table after this one perfect plateful of deliciousness.  Pork and sauerkraut is such a great combination made only better with the addition of the rich buttermilk mashed potatoes and the sweet applesauce rounded off all these complimentary flavors perfectly.  I great menu for any family gathering!

The pork roast was sizeable and large enough to feed 5 adults with little bit left over.  It was roasted to perfection in the oven at 375 degrees for about 1 1/2 hours or until an instant thermometer reads about 160 degrees. We let it rest for about 30 minutes before carving.

The sauerkraut we used this time was Frank's in a bag.  I thought it was the perfect degree of sourness but Nan thought it was little too sweet for her, which is odd, because my sister and I always like it way more sour than she does.  Go figure.  We seasoned the sauerkraut wth a small rack of St. Louis ribs, maybe 5 or 6 ribs total.  Brown them off in dutch oven which has been preheated with few tablespoons of oil.  When the ribs are browned, about 5 minutes on each side, add the package of sauerkraut and one beer or to about the top of the sauerkraut.  Lid on and simmer for about 1 1/2 - 2 hours, adding more liquid if necessary.  (I know it may sound weird, but you should really try this sauerkraut with your Turkey at Thanksgiving.  It was traditional, where I grew up in Baltimore, MD, to serve sauerkraut anytime a turkey or chicken was on the menu and now I can not imagine a holiday without it!!)

Buttermilk mashed potatoes are made the same as any standard recipe except that you substitute some buttermilk for the a portion of milk or cream you ordinarily add.  If you you heat the milk/cream and butter together before adding to the potatoes, be sure not to heat the buttermilk as it may curdle.  Simply add the buttermilk right from the carton to the potatoes.  I would estimate that half milk/cream and half buttermilk is a good ratio.  The addition of the buttermilk makes the potatoes very velvety and smooth and imparts a delicious tangy flavor. 

The applesauce was delicious too!  Nan did not make that though, I think she said it was Lucky Leaf brand. 

Chicken Enchiladas

I spent the better part of yesterday at the South Bend Farmer's Market scouring the vendors for some goodies that would inspire my dinner.  I was delighted to find many fabulous unique items as well as the tried and true standards.  Among them was one of my favorite things in world and, unfortunately, here in Northern Indiana I do not often come by hand made corn tortillas....still warm and fragrant in the package! Immediately, I anticipated the chicken enchiladas I was going to prepare for dinner. 

To prepare the enchilada sauce I sauteed 1/2 a small sweet onion, medium dice and two minced cloves of garlic in about two tablespoons of canola oil until translucent.  Add 1-2 tablespoons of flour and several tablespoons of chili powder (I used the same blend I made a few weeks ago from dried chipotle and ancho chilis for a baby back rib rub - see March 7 entry) depending on the heat of the chilis and the degree of heat you desire. Add 1-2 teaspoons of cumin and stir continuously for about 5 minutes.  Add 1 can of unseasoned tomato puree and 1/2 can of water and bring to a boil.  Add a teaspoon of sugar, a teaspoon of salt and pepper to taste and let simmer for 10-15 minutes, adding more water if sauce appears too thick. 

In a mixing bowl, combine shredded chicken, enough enchilada sauce to coat, but not too much, and some cheese of your choice.  (I used mild cheddar because that's what I had on hand, but a mexican melting cheese would be great or even Monterey Jack).  

To heat the tortillas, coat both sides with the enchilada sauce and heat in a skillet with little bit of oil until pliable, just a few seconds on each side.  Place a few tablespoons of the chicken mixture on the tortillas, roll them up and place them in a baking dish, seam side down.  Top the enchiladas with the remaining sauce and top with cheese. Bake in a 350 degree oven for about 20 minutes until bubbly and heated through.  

Serve with shredded lettuce seasoned with a little bit of vinegar (no oil) and salt.  Top with sour cream, guacamole and cilantro, if desired.  

BANG-ish BANG-ish Shrimp

Is there anyone out there who does not love Bonefish Grill's Bang Bang Shrimp?  I cannot imagine that there is.  If you like shrimp and you like a bit of a kick you are sure to think this is one of  best seafood dishes ever.  I have tried to recreate their famous Bang Bang shrimp several times, have researched every recipe out there and have made some successful and some unsuccessful prototypes. This time, according to my dining partner, I came as close as possible to recreating an exact replica without it actually being the read deal.   Try it, and let me know what you think!

Because the shrimp will cook so quickly, once you get them in the pan, you want to have the sauce ready and standing by to pour over the freshly fried shrimp.  I do not claim that this is the real recipe from Bonefish Grill, it is just my concoction based on research and trial and error.  Ok, disclaimers aside, here is the sauce.  In a mixing bowl combine 1/2 cup mayonnaise, 1/4 cup sweet Asian chili sauce and 1/4 cup hot Asian chili sauce or Srirachi (if you want to start out a bit more cautious, add 1 tablespoon at a time of the hot sauce and taste.  Add more until it's a spicy as you like it).  That's it!  Combine well and set aside until the shrimp is ready.

I purchased one pound of raw, shell-on USA shrimp and cleaned, deveined and removed the shell at home.  Next step is to toss the shrimp in some cornstarch which, when fried, will give the shrimp a nice crisp coating without it being too heavy.  Heat about an inch of canola oil in a large non stick skillet until it is very hot.  The shrimp cook very quickly so you want the oil to be hot enough to brown the cornstarch coating before you overcook the shrimp.  Cook the shrimp for about 3 minutes per side, remove and place on paper towel lined plate to absorb the excess oil.    Place the shrimp in a large mixing bowl while they are still hot and pour over the Bang Bang like sauce.  Toss well to coat, adding more sauce if necessary and tumble out onto a bed of crispy shredded iceberg lettuce.  Top with a sprinkling of green onions and dig in! 

Olive Burger

My friend at work, who specifically insisted on remaining nameless, mentioned a few days ago that her favorite thing is an olive burger.  I had never heard of an olive burger before, certainly have never tried one and, honestly, I was not sure whether it was a burger that I wanted to experience or not. However,   after looking at some photos (I don't know about you, but sometimes I can sort of figure out if I am going to like something new by the way it looks), listening to her describe the proper technique like how you must pile up the olives high and top it with Hellman's mayonnaise (and absolutely, positively not Miracle Whip...which I would not eat anyway) and sending out a tweet to my fellow foodies, I decided to give it a go.

Fortunately for me, because I was starving, I loved it.  The salty, briny nature of the olives plays perfectly against the richness of the meat and the mayonnaise.  I was undecided about the cheese situation; whether to include it or not and, if so, what type of cheese, American or Swiss.  I received recommendations for both and ultimately decided on the American.  My rational was that I like green olives on my nachos and the cheese on nachos is most similar to American (very profound).   I will not give you the excrutiating details on how to cook a burger except to say that I made mine from about 1/4 pound of ground round and browned it really well on both sides in cast iron skillet (my friend says that it is actually a million times better when cooked on the grill but it's still not grilling weather here yet).  Make sure to melt the cheese on the burger and then place the olives on top.  The melty cheese will help the olives to stick better.  I slathered both sides of the bun with mayonnaise, yes, Hellman's mayonnaise and shredded crisp iceberg lettuce.  Very delicious for something different. 

After talking about the olive burger for several days while at work, my friend decided she could not longer resist and made one for herself last night too.  I encouraged her to take a picture so I could include it here.  So here is the cheeseless olive burger made by my unnamed work friend.

Roasted Cornish Hen and Scalloped Tomatoes

I recently discovered Cornish Hens and am now totally in love with them.  I find roasting a whole chicken and then carving it for just me to be too cumbersome.  The Cornish Hen, however, is the perfect size weighing it at approximately 1 1/2 pounds, and it takes a fraction of the time to roast.  I can only find them frozen and the only consideration is that they take a full 48 hours to thaw in the refrigerator so make sure you plan a few days ahead.

After washing and thorougly drying the hen, I placed it on top of a roasting rack in a shallow baking dish.  Next, I seasoned it simply with a mixture of melted butter and olive oil, a sprinkling of poultry seasoning and salt and pepper.  Into a 375 degree oven to roast for about 50 min. until the internal temperature was 170.  Let it rest, tented with foil, for about 30 min.  To carve, simply cut the hen in half right down the middle.  

Ever since I saw Ina Garten, The Barefoot Contessa, make a version of this tomato dish a few weeks ago, I have been dreaming about making it.  I could just taste those sweet, plump summer tomato juices intermingling with the crunchy french bread croutons, fresh basil and parmesan cheese.  Well, I simply could not wait until summer, I had to try this dish, but with a few alterations.  

The first thing I did was to make croutons.  I cut up a crusty loaf of italian bread into cubes about an inch in size and placed them on a baking sheet.  Sprinkle with olive oil and salt and pepper, stir to coat and toast in  375 degree oven for about 10 minutes.  While the croutons were baking, I cut four plum tomatoes in half lengthwise and then each half into thirds and place them in a bowl with two minced cloves of garlic, 1 tablespoon of sugar, 1 teaspoon of salt, 1/2 teaspoon pepper, a few tablespoons of olive oil, several tablespoons of balsamic vinegar and a dash of red pepper flakes.  Add the tomatoes to a large preheat skillet and sautee for several minutes.  When the croutons have finished baking, remove them from the oven and add them to pan as well.  Stir to combine and cook for a few more minutes.  Remove the pan from the heat and had about 1/2 cup of chopped basil.  Place in a baking dish and top with freshly grated parmesan cheese and a tablespoon or so of olive oil over the top.  Bake in a 350 degree oven for about 30 minutes. 

Thanks to Ina Garten for giving me the idea for this dish because it was one of the best things I have ever tasted.  I am going to make this over and over!!!!  Now I really can not wait for summer tomatoes.  Try this dish, you will LOVE it!

Beef and Broccoli

I have been thinking about making beef and broccoli since last week when a co-worker suggested it as a good way for me to use some left over steak.  On that particular night, however, I remember really wanting  some french fries and decided to make my version of a steak sandwich instead. I am actually glad I waited a few days because the anticipation was well worth it.  I promise you, this was better than most beef and broccoli you have ever had, if not THE best!

The first place to start is with the rice.  I used Jasmine rice which is my absolute favorite with Asian influenced food.  I only made one serving which is 1/2 cup of rice to 1 cup of water.  Placed it in a saucepan with the lid on over low heat and left it steam for 20 minutes.  Remove from heat and allow to rest for 5 minutes before fluffing with a fork.  If you are not ready, just put the lid back on and it will stay hot for quite some time.  

For that delicious rich brown sauce in a mixing bowl combine, 1 tablespoon of hoisin sauce, 1/4 cup soy sauce, 1 teaspoon of chinese garlic chili sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of cornstarch and about 1/4 cup of water (after adding the sauce to the pan, you can add more water if it is a little too thick). Set aside.

For the beef part of this beef and broccoli, I used a small New York strip steak and, while it was still very cold, sliced it as thinly as possible against the grain.  Dredge the steak through some corn starch and set aside. 

Next, I sliced and prepped all of the veggies including a sliced mini portabella mushroom, 1/2 a chopped onion, 1 cup of broccoli florets (par cooked for 50 seconds in the microwave), 2 minced garlic cloves and about 1 tablespoon of fresh grated ginger.  Heat a large skillet or work and add 2 teaspoons of canola or peanut oil and add the mushrooms all by themselves so they get an opportunity to brown and not just steam.  When nicely browned remove from the heat and set aside.  While the pan is hot, add a bit more oil if necessary and the cornstarch coated beef  to the pan. Cook until brown on one side and turn each over to brown on the other.  Remove from the pan and set aside.   

Wipe out the pan, add a little oil and add the chopped onion and let cook for a minute before adding the broccoli florets.  Cook for a minute and add the minced garlic and ginger.  Return the mushrooms and beef to the pan and stir to combine.  Add the soy sauce mixture to the pan and allow to come to a boil, reduce to a simmer and let flavors come together for about 5 minutes.  Serve hot over Jasmine rice.

Breakfast for Dinner - Cheese Omelette with Breakfast Potatoes, Fluffy Drop Biscuit and Spring Greens with Bacon, Raisins and Maple Vinaigrette

I honestly can not recall when the last time I fixed breakfast for breakfast let alone for dinner.  I guess because it is too much cooking to deal with in the morning, followed by far too many dishes as evidenced by the mess I made last night, and it just does enter my mind for dinner.  For whatever reason, I could not get it off my mind yesterday so I came up with this lovely little menu: two egg cheese omelette with breakfast potatoes, fluffy drop biscuit and spring greens with bacon, raisins and a maple vinaigrette.   

The best place to start is the potatoes because they really take the longest to prepare.  I washed and dried to medium red pototoes and cooked them in the microwave until they were half way cooked.  Let them cool for a few minutes until you are able to handle them without burning youself.  Cut the potatoes into a smallish dish and toss them into a large preheated sautee with a few tablespoons of oil.  Let them sit for a few minutes without moving them around the pan so they can develop a nice brown color, about 3-5 minutes.  Add 1/2 small diced red onion and toss to combine with the potatoes.  Again, let them stay in one place for several minutes.  Season with salt and pepper and continue to toss and cook until the potatoes are nicely browned.  This process probably takes about 20 minutes.  I give it a final seasoning of Old Bay and a splash of apple cider vinegar (that step is entirely optional, but every so often the Baltimore comes out in me.  You know what they say "You can take the girl out of B'more but you can't take the hon out of the girl).

Midway through the potatoes is a good time to start the bacon.  I like to cook the bacon in the oven because it does not use up a burner, it cooks really well and, most importantly, the grease is contained to the inside of my oven instead of all over my kitchen walls. Place several pieces of bacon on a parchment lined baking sheet and place in a cold oven.  Set the temperature to 425 degrees and you don't have to do anything else, except flip it over halfway through the cooking process.  Keep and eye on it, but it should take somewhere around 15 minutes. 

Keep the oven at 425 degrees for the drop biscuit. I used Bisquick as a base because it tastes good and that's how my Mom did it.  Besides it is easy to make just one biscuit and there is no needing involved.  I combined about 1/4 cup of Bisquick mix with about a tablespoon of milk, but after mixing you can add more milk if it is too dry.  This is more of a feel than an exact amount sort of thing.  Drop the biscuit from the spoon onto a baking sheet (hence the name drop biscuit) and bake for about 12-15 minutes.

For the salad, I washed and dried a mix of spring greens and placed in a bowl with raisins and the crumbled up bacon.  I made a maple vinaigrette of 1 teaspoon pure maple syrup, 1 teaspoon apple cider vinegar, a dollop of dijon mustard and a few tablespoons of olive oil.  Season with salt and pepper and lightly dress the salad.  Toss to combine.

Finally, for the omelette, I wisked together two eggs, salt, pepper and a dash of hot pepper sauce (this is dinner afterall).  In a relatively hot small skillet add about a tablespoon of butter.  Once the foam subsides, add the eggs to the pan and stir until it starts to set (just a few seconds). Sprinkle with fresh grated cheddar cheese, flip one side over and roll it out of the pan onto the plate.  This technique is most successful when attempted with a non stick pan.  Even if it does not turn out perfect, trust me, it will still taste delicious.

Academy Award Winning Buffet of Goodies!

As my mother would say I love to watch anything that jumps around in front of my face.  What she means by that is that I adore television and movies, particularly old movies, the ones you see on TCM.  If I did not have to make a living, and because it would be socially unacceptable, I could sit like a zombie in front of a big screen tv and mindlessly click and blankly stare my way through life.  Obviously, I, therefore, consider Academy Award night a very special night, not only for the awards, but for the clothes, jewels, hair, makeup and gossip which is equally as entertaining.  In honor of my very special night, Nan (and I) prepared a very tasty little buffet full of my favorite goodies.  My niece, Sophia, who is also my very eager and quite compotent sous chef, assisted me in making a fresh salsa and mango habenero chicken wings.  Nan contributed her famous and most delicious taco dip to the party.   

For the salsa, I (and Sophia) chopped approximately 4 tomatoes and placed them in the food processor with 1/2 onion, 1 garlic clove, several fresh chili peppers, a bunch of cilantro, the juice of one lime and salt.  Because the tomatoes were of the dreaded winter variety and were barely even pink in color, I added about 1 teaspoon of tomato paste to add a bit of color, but up the flavor, add provide consistency. I pulsed it all to the proper consistency, but be careful, you don't want to pulverize it into tomato juice.  Taste for seasoning and serve immediately. 

My brother requested Mango Habanero chicken wings which I experimented with because I have never made them before.  The flavor was great but I was so worried they would be too hot that I did not add enough habanero so, while tasty, they did not provide the kick I was looking for.  In a small saute pan with a little bit of oil, I sweated about 1/2 small onion, 2 garlic cloves and 3/4 of a habanero pepper (if you want it hotter add the whole pepper).  Set them aside to let them cool for a moment and added 1 can of Mango Nectar (you can find it in the Latin food aisle of the grocery store) to the food processor.  Once cool, I added the onion mixture to the mango necture and turned pulverized until it was a smooth and very loose mixture.  Next, pour the mixture in a sauce pan and add about 2 tablespoons of apple cider vinegar, 2 tablespoons of your favorite hot sauce and heat until reduced slightly.  Just before you are ready to pour the mixture over your cooked chicken wings (see entry from February 19 for more on cooking the chicken wings), remove from the heat and wisk in a half stick of butter, cut into smaller pieces.  Pour over the wings and serve hot!

While most layered taco casseroles I have seen are cold, this one is heated in the oven.  In a pie pan, start with a layer of refried beans.  Top with a layer of 1 pound of browned ground beef cooked with taco seasoning, about 1/2 bottle of your favorite jarred salsa and a mound of cheese (we used cheddar/jack).  Bake in a 375 degree oven for about 20-30 minutes or until bubbly and melted.  Spoon  onto your plate and serve with tortilla chips, hot sauce and sour cream.

Slow Roasted Baby Backs with Classic American Potato Salad and Sweet 'n' Sour Green Beans

I spent the day yesterday cleaning and doing work around the house.  The only thing that makes a day spent doing chores even bearable is when there is something good to smell cooking in the oven and knowing there is a scrumptious reward at the end of the day.  This low and slow oven roasted rack of baby back ribs required almost no attention while it cooked and yet scented the house with inviting aromas of a BBQ shack. 

The first thing I did was to make a spice rub.  I recently purchased quite a few whole spices to be toasted and freshly ground which would be perfect in this rub along with the dried chipotles and ancho chilis I picked up as well.  In a dry cast iron skillet I add about 2 tablespoons of whole cumin seeds and 1 tablespoon of coriander seeds.  Heat the pan gently and just long enough to warm the spices but be careful not to burn them.  I have a dedicated "coffee" grinder that I use only for spices and used that to grind the still warm cumin and coriander into a fine powder.  After pouring the spice mixture onto a plate I added 1 stemless dried chipotle and 1 stemmed and seeded dried ancho chili to the spice grinder and blitzed them into a powder as well.  I added them to the cumin and coriander and also added a spoonful of brown sugar, garlic powder and salt and pepper.  I rubbed a generous coating of the spice mix all over the ribs, double wrapped them in aluminum foil and placed them on a sheet pan.  Into a 250 degree oven for 4 hours and they will be literally falling off the bone tender. 

This is a really simple and tasty standard American potato salad recipe.  It can be dressed up in a variety of ways but this is the stripped down and basic version.  I boiled several medium sized red potatoes until fork tender.  Drained them and placed them back in the hot pot for about 5-10 minutes.  This dries the potatoes really well and gives them a nice texture.  Place them on a plate to cool for about 30 minutes or until they are easily handled.  Next, peel the potatoes and cut them into about a 1/2 inch dice and place them in a large mixing bowl.  Chop a celery stalk or two into a small dice and place that in the bowl with the potatoes.  I seasoned them really well with salt and pepper and dressed with equal parts mayonnaise and sour cream.  For my two medium potatoes, I used about 2 tablespoons of each.  Mix to combine really well, top with a light sprinkling of paprika and refrigerate until dinner.  

The sweet 'n' sour green bean recipe is one that has been in our family since I can remember.  I can not think of a time that we have ever had potato salad without also serving this green bean dish.  Something about the oil and vinegar compliments the creamy potato salad perfectly.   It actually calls for 1 can of cut green beans and 1 can of wax beans, drained.  Rarely am I able to find wax beans anymore, so I generally just go with the green ones.  Place the drained beans in a mixing bowl with about half and onion finely diced.  Pour over 1/4 cup of apple cider vinegar, 1/4 cup of canola oil (make more if you are using more than 1 can, just use equal amounts of each), 1 tablespoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper and a sprinkling of hot pepper flakes.  Stir to combine and let marinate for several hours before serving.

Afer four hours, when the ribs have finished cooking, remove them from the oven and turn on the broiler.  Unpackage the ribs from the foil and let them rest while making the sauce (or you can certainly use your favorite bottled variety).  I am partial to a very thin, moplike, bbq sauce which is heavy on the vinegar.  If you prefer your sauce sweeter, adjust the recipe by adding more honey or some brown sugar.  I started wth a tablespoon of ketchup, a dash Worcestershire sauce, a splash of orange juice, a bit of apple cider vinegar and about a tablespoon of honey.  I painted the sauce all over the ribs and placed them under the broiler until brown and bubbly.  Watch them closely, they can go from perfect to burned in no time at all. Turn them over, coat with the sauce and place under the broiler again.  Remove from the oven and let them rest for about 10 minutes.  Cut into serving sized pieces and serve with potato salad and sweet 'n' sour green beans.   

Steak Sandwich with Melted Cheddar and Chipotle Mayo

I had healthier intentions for the left over steak I had from fajitas on Thursday night.  I was going to make beef and broccoli; I even went to the store to buy broccoli.  However, it being Friday night, I opted for a little less fuss, a little more indulgent and much less healthy.  

I thinly sliced the remaining steak, which was made easier by using a sharp knife and cutting the meat right out of the refrigerator while still very cold.  Next, I made a chipotle mayo sauce buy simply mixing about 1 tablespoon of good mayo with about a teaspoon of chipotle hot sauce (you could also use the same amount of chipotles in adobo or pureed chipotle).  Grate some good cheddar cheese because I find it melts better when grated as opposed to slices. Slather butter on two hearty slices of sourdough bread and begin building the sandwich on the sides without the butter.  Smooth on a thin coat of chipotle mayo, followed by a mound of cheddar which, when melted, acts like a glue to hold everything together.  Next, layer the thin slices of steak, a few thin rounds of onion (if desired) and another little pile of cheddar.  Some chipotle mayo on the inside of the other piece of sourdough and your ready to griddle or grill, whichever you prefer.     

Heat the griddle or grill pan to a medium heat.  You do not want it to be too hot or the bread will burn before the cheese melts and the sandwich fixings get warm.  I find that a cover the sandwich with a lid or a piece of aluminum foil helps heat the sandwich through and encourages the cheese to melt. After a few moments, flip it over and proceed the same way on the other side.  When the bread it toasted and crusty and the cheese is hot and melted, remove from the pan and let rest for a minute.  The cheese is very hot, so wait just a minute before that first bite.  Delicious served with french fries (or onion rings) and some of the chipotle mayo sauce on the side!

Steak Fajitas and Pico de Gallo

These steak fajitas were so tasty and remarkably easy to make.  It is really no more difficult than cooking a steak!  I had some red ripe tomatoes that I was afraid were going to go to waste, so I decided to utilize them in a home made Pico de Gallo, but if you are not into making your own salsa, a good jarred salsa was work equally as well. However, it only takes a few extra minutes and the flavor of fresh salsa is well worth the additional effort.

I made a rub for the steak with coriander, cumin, Mexican oregano, garlic powder, smoked salt and pepper and massage it all over the steak.  I set it aside and allowed it to come to room temperature for about 1/2 hour.  Next, preheat a grill pan or cast iron skillet (or even better, the outdoor grill) and sear the steak for 5 minutes on each side. Remove steak from the pan and set aside. 

While the steak is resting, it is a good time to make the pico de gallo.  Remove the seeds from the tomato by cutting it in half and simply scooping out the seeds with the pulp.  Chop the tomato into a relatively uniform small dice and place in a bowl.  Next step is to finely chop a hot pepper of your choice including jalapeno, serrano or canned chipotle in adobo is also good if you like a smokey flavor, and add it to the tomato.  Finely chop some red onion and cilantro and combine with the tomatoes and hot pepper.  Give it a squeeze of fresh lime juice and a healthy seasoning of salt and it is delicious! 

Slice one red onion and add them to hot pan in which you just cooked the steak.  Cook them for about 10-15 minutes until they are to your liking.  I prefer mine still crunchy but with a nice caramelization on them. 

Shred some cheese of your liking.  I used pepper jack, but you could also substitute cheddar or moneterey jack as well.   

Finally, thinly slice the steak and heat the tortillas according to the package directions.  I used corn tortillas and heated them directly on the stove over the flame.  Fill the tortilla with steak, onion, cheese, freshly chopped cilantro (if you like it) and a spoonful of pico de gallo.  So good!

Salmon Louie

Remember I mentioned the day that I went to the grocery store not knowing whether I was going to have salmon or pizza?  The pizza won that night, but while I was at the supermarket, they had a very nice selection of salmon, so I purchased a filet for later in the week.  I usually like to eat seafood the same day I purchase it and not store it in the freezer.  The only exception to my rule is salmon because it is delivered fresh at my local grocery on Monday, Wednesday and Friday.  If I am in the store on those days and the salmon looks particularly good, I buy it, wrap it really well, and keep it in the freezer.  

I called this salad Salmon Louie after the famous Crab Louie dish, which is one of my favorites.  For those who have never had it, it is fresh jumbo lump crap meat served on crispy lettuce greens and topped with a thousand island-like dressing.  I used that same concept but substituted oven roasted salmon for the lump crab meat with very delicious results. 

I thawed the salmon filet in the refrigerator overnight because I was certain I was going to have it for dinner last night.  I placed it on a baking sheet and seasoned it with a thin coating of honey, sea salt, pepper and garlic powder.  After about 12 minutes in a 400 degree oven it was perfectly cooked.  

While the salmon rested and cooled off on the counter, I cubed some left over bread and after seasoning with olive oil and salt and pepper, I baked it for about 10 mins. at 400 degrees.   Delicious home made croutons for the salad!

For the salad, I cleaned and chopped crispy romaine lettuce and placed it in the bottom of a large mixing bowl.  To the lettuce I added thinly sliced red onion, sliced English cucumber, the croutons and the salmon which I chunked into bite sized pieces.  

The dressing was my take on the Crab Louie style dressing of 2 tablespoons of mayonnaise, 1 tablespoon of ketcup, a dash of Worcestershire sauce, a dash of hot sauce, 1 tablespoon of sweet pickle relish, a pinch of garlic powder and a bit of salt and pepper.  Blend well and, if possible, allow the flavors to come together for about 1/2 hour in the refrigerator.  Dress the salad and toss well to combine.   

Linguine with Fire Roasted Marinara and Hot Italian Sausage

After I finished making the pizza on Monday night, I had some of the fire roasted tomato sauce as well as some brown hot italian sausage left over.  I decided that I would combine the two, stick it in the refrigerator overnight and have it over pasta last night.  That's exactly what I did.  I cooked some linguine, drained it and put it back in the pot with the rewarmed sausage and tomato sauce.  Finished cooking the pasta for about 5 minutes in the sauce and served it with fresh grated parmesan cheese and a salad.  

Pizza with Fire Roasted Tomato Sauce, Hot Italian Sausage, Kalamata Olives, Red Onion, Roasted Peppers and Fresh Mozzerella

I was unable to decide whether I wanted Pizza or Salmon last night for dinner when I arrived at the grocery store.  Since Monday, Wednesday and Friday are fresh fish delivery day at my local supermarket, I knew there was a good chance I would find the perfect salmon filet at the seafood counter, and, if so, that's what I would fix.  Sure enough, the perfectly portioned, ideal center cut salmon filet was displayed, as if waiting for me.  I certainly was quick to purchase it, but was unable to get pizza off my mind.  I made my way to the sausage section and glanced over the selection, searching for some bulk hot italian sausage.  I found just what I was looking for, so I purchased that too and decided to have pizza for dinner and to send the salmon to the freezer for another night this week.  

In my pantry I grabbed a can of fire roasted tomatoes for the sauce.  I started by sauteeing a minced garlic clove in olive oil and then added the can of tomatoes, a tablespoon of tomato paste, a teaspoon of sugar and a teaspoon of salt.  That cooked down for about 1/2 hour on a low simmer until the liquid evaporated and a thick sauce remained. 

Meanwhile, I browned the bulk hot italian sausage in a skillet, drained the grease and set it aside.  

I used the same pizza dough recipe that I have in the past (for the recipe please see the Veggie Pizza entry on January 31, 2010).  Rolled it out into about a 10-12 inch circle and topped it with the fire roasted tomato sauce.  Next, the crumbled hot italian sausage, thin strips of roasted red pepper, thinly sliced red onion, sliced Kalamata olives sliced of fresh mozzerella cheese and a sprinkling of hot pepper flakes and dried oregano.  I placed the pizza on a pizza stone in a 450 degree oven for about 15 minutes.  While still hot, top with freshly grated parmesan cheese!