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Korean Beef Stir-Fry 3 tablespoons mirin, (see Note) 1 1/2 teaspoons chopped fresh ginger 2 tablespoons reduced-sodium soy sauce 4 cups mung bean sprouts 2 teaspoons cornstarch 1 6-ounce bag baby spinach 1 tablespoon canola oil 1/4 cup chopped fresh cilantro 8 ounces flank steak, trimmed of fat and very thinly sliced against the grain (see Tip) 1 teaspoon toasted sesame oil 1 tablespoon chopped garlic 2 tablespoons toasted sesame seeds, (see Tip), optional 2 teaspoons chopped jalapeno pepper, or to taste Combine mirin, soy sauce and cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pan will be very full). Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes. Stir in cilantro and sesame oil. Serve topped with sesame seeds (if using). notes Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin. Tips: If you have a little extra time before dinner, put the steak in the freezer for about 20 minutes to help make it easier to slice thinly. To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
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Salsa-Roasted Salmon 1 medium plum tomato, roughly chopped 1/2 teaspoon chili powder 1/2 small onion, roughly chopped 1/4 teaspoon ground cumin 1 clove garlic, peeled and quartered 1/4 teaspoon salt 1 small jalapeno pepper, seeded and roughly chopped 2-3 dashes hot sauce 1 teaspoon cider vinegar 8 ounces center-cut salmon fillet, skinned and cut into 2 portions Preheat oven to 400°F. Place tomato, onion, garlic, jalapeño, vinegar, chili powder, cumin, salt and hot sauce to taste in a food processor; process until finely chopped and uniform. 3.Place salmon in a medium roasting pan; spoon the salsa on top. Roast until the salmon is just cooked through, 12 to 15 minutes. To Make Ahead: The salsa (Step 2) will keep, covered, in the refrigerator for up to 1 day.
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Ravioli With Pesto Cream Sauce 1 pound fresh or frozen ravioli 2 tablespoons olive oil 2 tablespoons minced garlic 1/4 cup butter 2 tablespoons all-purpose flour 2 cups milk (we used skim milk) 1 pinch salt 1 pinch pepper 1 1/2 cups grated Romano cheese 1 cup prepared pesto Directions: Bring a large pot of lightly salted water to a boil. Add pasta and cook as directed and drain. Heat olive oil in a large skillet over medium heat. Stir in garlic and butter, and sauté until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Dish ravioli on plates and then drizzle the pesto cream sauce over it. Garnish with a little fresh basil or chopped parsley.
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Cheesesteak Sandwich You’ll Need: 2 Tbsp plain Greekstyle yogurt (we like Fage 2%) 2 Tbsp olive-oil mayonnaise 1/4 cup crumbled blue cheese 16 oz skirt or flank steak Salt and black pepper to taste 2 cups arugula 2 tomatoes, sliced 4 whole-wheat sandwich rolls Caramelized onions How to Make It: Combine the yogurt, mayonnaise, and blue cheese. Set aside. Heat a grill, stovetop grill pan, or cast-iron skillet until hot. Season the steak with salt and pepper and cook for 3 to 4 minutes per side (for medium-rare), until the steak is firm but still gives with gentle pressure. Allow to rest for at least 5 minutes before slicing. Slice the steak into thin strips. Divide the arugula and tomatoes among the rolls. Top with the steak and caramelized onions and drizzle each sandwich with the blue cheese mayo.
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Lime Shrimp Lettuce Wraps Ingredients 3 tablespoons fresh lime juice 3 tablespoons olive oil, divided 2 tablespoons soy sauce, divided 2 teaspoons grated fresh ginger 1 clove garlic, minced 1 pound medium to large fresh shrimp, peeled, deveined, and chopped 1/2 red bell pepper, diced 2 green onions, diced 1 (8-ounce) can water chestnuts, drained and chopped 1 head iceberg lettuce, cored and halved 1 tablespoon chopped fresh parsley Directions In a medium bowl, combine the lime juice, 2 tablespoons oil, 1 tablespoon soy sauce, ginger, and garlic. Add the shrimp and let marinate in the refrigerator for 30 minutes. In a medium skillet, heat the remaining oil over medium-high heat. Add the bell pepper, green onions, and water chestnuts, and cook, stirring constantly, for 3 minutes. Add the shrimp and marinade, and cook until the shrimp are pink, about 3 minutes. Stir in the remaining soy sauce. Divide the lettuce into leaves. Spoon about one-quarter cup of the mixture down the center of 1 lettuce leaf. Fold the bottom edge and sides up and over the filling. Repeat with the remaining lettuce leaves and shrimp filling.
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Easy BBQ Short Ribs Ingredients 4 pounds boneless beef short ribs, cut into 3-inch long pieces Kosher salt and freshly ground black pepper 2/3 cup light brown sugar 1 teaspoon Hungarian paprika 1/2 teaspoon garlic powder 1 tablespoon white vinegar 1/2 teaspoon dried ground thyme 2/3 cup ketchup 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce Directions Preheat the oven to 300 degrees F. Arrange the short ribs in a 13 by 9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.
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Orecchiette Salad with Roast Beef Ingredients Kosher salt 8 ounces orecchiette pasta 1 cup bocconcini (small mozzarella balls), halved 1 cup marinated artichoke hearts, quartered 8 small sweet marinated peppers (such as Peppadew), quartered 3 tablespoons chopped fresh mint or basil 3 tablespoons extra-virgin olive oil 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon juice Freshly ground pepper 4 cups baby arugula 6 ounces deli-sliced roast beef, cut into strips Directions Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain but don’t rinse. Meanwhile, combine the bocconcini, artichokes, marinated peppers and mint in a serving bowl. Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss. Add the pasta and toss again. Just before serving, stir in the arugula and roast beef. Season the salad with pepper.
2 notes - Reblog
Shell Steaks with Red Wine Butter Ingredients 8 tablespoons unsalted butter, softened 3 cloves garlic, minced 1 shallot, minced 1 teaspoon coriander seeds, cracked 1/2 teaspoon black peppercorns, cracked 1/2 cup ruby port 1/2 cup red wine 2 teaspoons red wine vinegar 2 tablespoons minced fresh flat-leaf parsley 1 1/2 teaspoons kosher salt, plus additional for seasoning Vegetable oil, for grill 4 (10 to 12-ounce) shell steaks (also called club steak or New York steak), about 1 1/4 inches thick Freshly ground black pepper Directions Melt 1 tablespoon of butter in a small saucepan over medium-high heat. Add the garlic and shallot and cook, stirring, until golden brown, about 3 minutes. Add the coriander seeds and peppercorns and cook until fragrant, about 30 seconds. Pull the pan from the heat and add the port and wine. Return the pan to the heat and, if cooking over a gas burner, tip the pan to let the alcohol ignite. (If cooking over electric or halogen, just keep cooking the mixture.) Bring the mixture to a boil, reduce the heat and simmer briskly until syrupy, 20 to 25 minutes. Set aside to cool. Beat the remaining butter in a medium bowl with a handheld electric mixer or whisk until smooth and light. Add the reduced wine mixture, vinegar, parsley and 1 1/2 teaspoons salt and beat until evenly mixed. Spread a 12-inch-long piece of plastic wrap on a work surface. Mound the butter across the plastic wrap, about 2 inches from edge nearest you. Fold the bottom edge of the plastic wrap over the butter and roll it up to make a 1-inch-wide log. Twist the ends together in opposite directions (like a party favor) and refrigerate until firm. Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Season the steaks on both sides with salt and black pepper, to taste. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120 degrees F to 125 degrees F for rare; 125 degrees F to 130 degrees F for medium-rare; or 130 degrees F to 135 degrees F for medium. Transfer the steaks to a cutting board and let rest for 5 minutes. Serve each steak topped with a 3/4-inch-thick slice of the wine butter. Cook’s Note: Any leftover butter can be frozen and used with lamb and pork.
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Grilled Green Chili Quesadillas Ingredients 3 fresh chile peppers, such as poblanos — any variety may be used, according to your tolerance for heat 4 (12-inch) large flour tortillas 3 cups (3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded) 1 cup store bought salsa verde, available on chip and snack aisle or in Mexican food section 1 cup sour cream 2 tablespoons chopped fresh cilantro leaves Directions Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice. Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.