Easy

Meat Jun with Somen Dressing Chopped Salad

This recipe is a slight collaboration between my daughter and I; since I work from home my job was to make the marinade and add the steak to it so it had time to gather all the yumminess – which for only marinating for a couple of hours had a ton of flavor. This is another recipe from one of her favorite cookbooks Aloha Kitchen.

Trying to find some motivation on another rainy Sunday here in NH I know I shouldn’t complain about the weather as there are so many crazy weather patterns out there around the world and so much worse than ours. But this has been the soggiest July on record here in Southern NH. It actually broke the last record set back in 1915. The best crop in my yard are the mushrooms growing all around in my lawn. My poor garden is producing a few things here and there but my tomatoes are looking a little “under the weather”

We were fortunate to have a wonderful day yesterday; the sun was shining all day. We were able to go to a postponed fourth of July Paella BBQ party and spend some much needed time with wonderful friends we haven’t seen all summer. It was topped off with a little fireworks display and some yummy desserts.


My other job was to add the rice to the rice cooker. If it were not for my daughter I could say without a doubt I would not have ever had a rice cooker in the house. She had one when she lived in Japan and bought one almost immediately when she moved back home and we use it quite often; not only for rice but we put steel cut oats in it at night and set the timer so we have fresh warm oatmeal for breakfast – Great purchase!

My daughter took two recipes from the cookbook and made a lovely dinner

Meat Jun

A mixed plate you can make at home

Ingredients
  

Meat Jun marinade

  • 2 pounds round steak or you can use chuck, tri-tip or flank steak
  • cup packed brown sugar
  • 1 tablespoon ginger
  • 2 garlic cloves
  • 3 green onions green and white, chopped
  • 1 cup soy sauce
  • 1 tablespoon sesame seeds toasted, ground
  • ¼ cup sesame oil
  • 1 teaspoon black pepper

dipping sauce

  • ¼ cup soy sauce
  • 1 tablespoon gochujang
  • 1 tablespoon rice vinegar
  • tablespoon honey
  • 1 teaspoon sesame seed toasted, ground
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • 1 garlic clove minced
  • 1 teaspoon ginger
  • 2 green onions thinly sliced

steak coating

  • 1 cup all-purpose flour
  • 5 large eggs
  • 3 cups steamed rice
  • oil for frying

Instructions
 

marinade

  • in a ziploc bag, combine the brown sugar, ginger, garlic, green onions, soy sauce, sesame seeds, sesame oil, and pepper. Close the bag and shake the bag well to combine all the ingredient. Add steak and transfer to the refrigerator for 1-2 hours.

Dipping Sauce

  • in a small bowl whisk together the soy sauce, gochunjang, rice vinegar, honey, sesame seeds, sesame oil, pepper, garlic, ginger, and green onions.

making the steak

  • Line a plate with paper towels and set aside. In a shallow bowl add the flour, in another shallow bowl, beat the eggs. In a large enough pan to fry the steak, add 1/4 inch of frying oil. and heat over medium-low heat. Once the oil is shimmering. Remove the steak from the marinade and discard the marinade. Set the meat in a dish, working in batches, dredge the meat, one piece at a time into the flour, shaking off the excess, then dip into the egg mixture, letting the excess drip off before placing each piece into the skillet. Fry until golden brown 1-2 minutes on each side. Set on the paper towel-lined plate to drain. Repeat until all meat is fried.
  • Serve warm with the dipping sauce and steamed rice

Somen Salad Dressing

a quick simple chopped salad dressing
Course Side Dish

Ingredients
  

Dressing

  • ¼ cup sugar
  • 1 cup chicken broth
  • ¼ cup soy sauce
  • 2 tablespoon sesame oil
  • ¼ cup mirin

Salad

  • carrots shredded
  • cucumbers peeled, sliced into match sticks
  • cabbage shredded, or sliced thin
  • snow peapods diced

Instructions
 

Dressing

  • combine the sugar, chicken broth, soy sauce, sesame oil, and mirin in a jar with a lid. Shake together until the sugar has dissolved. Store in the refrigerator until ready to use up to two weeks

Salad

  • peel and slice the cucumbers, shred or buy shredded carrots, shred or slice the cabbage and dice the pea pods. Arrange on a plate and when ready to eat. Add some of the dressing and combine the salad.

 

 

Summer Tomato Sauce with Fusilli

We do not have tomatoes from our garden yet but there are fresh tomatoes to be had out there and this recipe; for the best flavor; needs to have fresh tomatoes. You are not cooking this so fresh is best; actually that is the only way to make this very simple, very quick meal.

hopefully a short story to why I even tried this for dinner the other night. My daughter and I were watching an Italian cook off show and one of the contestants make a simple pasta dish, but what caught our attention was the name of the pasta. It was called Strozzapeti aka priest strangler. We’ve never heard of it and the only name I remembered was the priest strangler story. His version of the story was that the priest would come by to collect taxes and they would eat the yummy pasta so fast that they would choke. Again his story but stuck with us that we want to have this type of pasta. OK so apparently it’s not going to be a short story; I was at the store and came across what looked like the pasta but the only name that came to mind was the priest strangler so I picked it up thinking I was right. I was not; I grabbed Fusilli. Not even close to Strozzapeti.

So now I wanted to to make something with this; new to us pasta and came across a Food and Wine summer tomato sauce recipe that was a 5 star with over 3,500 likes. That was intriguing enough to even click on it. It sounded simple enough, it also peaked my interest as I love the idea of adding a bunch of ingredients to a food processor or blender and coming out with a fabulous sauce, dressing or anything.

Summer Tomato Sauce with Fusilli

dclarkabal
A must try with fresh from the garden tomatoes
Course dinner
Cuisine Italian
Servings 4 people

Equipment

  • food processor
  • blender

Ingredients
  

  • 2 pounds ripe tomatoes about 4 chopped
  • 1 large clove garlic minced
  • 3 tablespoons olive oil
  • teaspoons kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • cup lightly packed fresh basil
  • 1 pound Fusilli pasta or Strozzapeti
  • cup freshly grated Parmigiano-Reggiano cheese plus more for serving

Instructions
 

  • In a food processor or blender, combine the tomatoes, garlic, oil, salt and pepper and puree. Add the basil and pulse just to combine.
  • In a large pot of boiling, salted water, cook the pasta until al-dente. about 13 minutes. Drain the pasta and toss with the sauce and the Parmesan cheese. Let it sit for about a minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan.
  • being a simple uncooked sauce, every type of tomato has a different taste, so I am looking forward to testing out the different types of tomatoes that we grew. You should too!
Keyword fusilli with summer tomato sauce, garden tomatoes, light uncooked sauce, summer tomato sauce

 

Steak and Salad

Happy Independence Day America!!!

Here is NH it is not BBQ weather by any means. We were just sitting out on the porch in our fleece and with blankets on. It is cold, rainy and just plain raw out there. Stark difference from last week when we were in the 90’s. I think it’s like 52′ out there now and supposed to reach a high of 66′. I really am not feeling having a BBQ myself but a nice pan of gooey lasagna doesn’t sound too bad to me. We’ll see how the day goes.

We were invited to 3 BBQ’s that ended up all being cancelled due to the weather. On Friday I attended an interment ceremony for my Uncle; which would have been his 90th birthday. Despite the terrible weather his full military honor ceremony was very emotional to be apart of. The unfolding and re-folding of the flag, the volley shots and the playing of taps always gets me. RIP Captain Bob <3

I had taken out a flank steak the other day and just hadn’t had the time to marinate it yet. So yesterday I made a quick marinade and let it sit for several hours. I really like steak and salad for a light dinner; my choice for this type of dinner the most simple salad I think you can make. Arugula; which is a spicy green so you’ll want to offset that with a dressing that has something sweet in it, I also love to add either mandarin or clementine orange slices to it; along with some nuts and that’s it.

Steak and Salad

dclarkabal
Simple light dinner
Course dinner
Cuisine American
Servings 4 people

Ingredients
  

Steak Marinade

  • 3/4 cup soy sauce low sodium if you have it
  • 1/4 olive oil
  • 1/4 packed brown sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon ground black pepper
  • 2 teaspoon chopped garlic
  • pound flank steak

Salad Dressing

  • 2 tablespoons red wine vinegar
  • 1 tablespoon orange juice I squeezed a few mandarin oranges for this
  • 1 tablespoon honey
  • 2 teaspoon poppy seeds
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • Kosher salt and black pepper

Instructions
 

steak

  • Add all the ingredients minus the steak into a large plastic zip-loc bag, squish or shake the closed bag until everything is combined.
  • Add the steak to the bag, get out as much of the air as you can, re-seal the bag and let it sit in the fridge for at least 2 hours up to 24 hours.
  • I like cooking this out on the grill, you can cook it in a cast iron on the stove top. You'll want to cook it on medium-high heat for 5 minutes on the first side, flipping once and then cook for another 3-5 minutes. this is how I cook mine to medium rare.
  • Let the steak rest for 5-10 minutes on a tray lightly covered with some tinfoil. You want to slice the steak against the grain into thin angled slices.

Arugula salad

  • In a medium bowl, whisk together red wine vinegar, orange juice, honey, poppy seeds, and mustard. Slowly pour in oil while whisking until incorporated. Season with salt and pepper.
    I usually make mine in a mason jar by adding all the ingredients, sealing and vigorously shaking everything till it is all mixed together.
  • While the steak is resting you can assemble the salad. In a large bowl take you washed and dried arugula. toss with some of the dressing. You can add the orange slices, and nuts to the bowl or as I did; I placed a pile of the arugula onto the plates, then topped with several oranges and a handful of marcona almonds.
Keyword arugula salad dressing, flank steak, flank steak marinade, marinated flank steak

 

Spam Fried Rice

current situation, we are out on the porch with our morning tea and coffee. The birds are chirping the wind chime is chiming, and for some strange reason I have a very mean humming bird who doesn’t like to share. I do have only one feeder but many flowers around so I am sure there is plenty of nectar to share but this little bugger sits in the tree and chases everyone else off. He/she needs a time out! Update – a few minutes ago there were 2 hummingbirds on the feeder, they are trying to make a liar out of me now hmmmmm

So I am sure that this recipe will be cool with some and some won’t even read the recipe; let alone make it all because of the word Spam. Technically it is a terrible name, if you google it the first definition is an irrelevant or inappropriate messages sent on the internet to a large number of recipients. the second definition is a canned meat product made mainly from ham. No wonder people now a days are not a fan. When I was growing up I distinctly remember my mother grinding it up for ham salad finger sandwiches and I remember my dad using it in westerns and frying it up for a sandwich.

So those of you courageous enough to pick up a can, or dare I say two of this terribly named meat; you should check this recipe out, even the leftovers are quite delicious with a little Thai chili sweet chili sauce.

Spam Fried Rice

dclarkabal
another great way to use up some leftover white rice and also clean out the fridge

Ingredients
  

  • 3 cups day old white rice room temperature
  • 1 table sesame oil
  • canola oil for frying
  • 1 can 12 ounce Spam sliced into ⅛ x 1-inch matchsticks - we used light Spam
  • 1 cup carrots about 1½ finely diced
  • 1 cup onion about ½ we used Vidalia
  • Kosher salt and black pepper
  • 1 cup chopped green onions, green and white parts about 4
  • 1 teaspoon garlic finely grated/minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon Worcestershire sauce
  • 2 large eggs lightly beaten
  • 4-6 eggs for frying/serving (optional)

Instructions
 

  • in a large bowl combine the rice with the sesame oil, toss to coat and set aside
  • Using a wok or large pan, set it over medium heat and coat the bottom with 1-2 tablespoons of canola or similar oil. Fry the Spam for a minute or so on each side, or until they are browned and a little crispy. Transfer Spam to a small bowl and set aside.
  • Turn the heat to medium-low and coat with 1-2 tablespoons oil. Once the oil is shimmering and hot, add the carrots and onion. using a wooden spoon or spatula stir-fry until the onion is translucent, about 4-5 minutes. Season with salt and pepper before increasing the heat to medium. Add ½ cup of the green onions and cook for another minute to soften them. Add the rice, garlic, soy, oyster and Worcestershire along with the Spam. Breaking up the rice as needed with the wooden spoon. Stir-fry until the rice is hot and has absorbed all of the liquids, about 4-5 minutes. Taste and adjust seasoning to your liking.
  • Create a well in the middle of the rice and pour the beaten eggs. Let sit for 30 seconds before scrambling them. using the wooden spoon let them set another 30 seconds before scrambling them again. This last time bring the rice together with the scrambled eggs. Stir-fry for another minute or so until the eggs are cooked through, Turn off the heat, sprinkle with the remaining green onion and let it sit until you are ready to serve.
  • Make your fried and If you are serving one on top, I am not sure why you wouldn't but you do you!

recipe adapted from cookbook Aloha Kitchen

Loco Moco

I am sure by the name of this dish you all know this one comes from my daughter Abbi and one of her cookbook recipes from Aloha Kitchen.  According to the cookbook this is a Hawaii dish and on the main island there is a dispute to who invented it. I am sure a dish; albeit a recipe HAS to start somewhere.

I personally had never heard of it; she had no only heard of it but has had it several times hmmmmm. Technically I have only ever lived in one town my entire life; don’t judge; I have traveled all over the East Coast of the US the Caribbean and been to Greece, Paris and Italy. My daughter has lived a few different places. She spent a semester abroad in the Netherlands and traveled all over Europe while there. And she lived 2 years in Japan. She was in Japan when she had this dish; go figure but this dish is known there as hambāgu. Which I will point out they say this is a great hangover food – just saying!

She made this a week or so ago and it is crazy good and very easy to make. By adding a fried  egg on top this would be a great meal anytime of the day and yes if you need a little pick-me-up from a little too much indulgence the night before no judgements here!

Loco Moco

dclarkabal
a simple dish for any meal anytime of day
Servings 4 people

Ingredients
  

  • 1 pound ground beef 80/20 or similar
  • 3 teaspoon Worcestershire sauce
  • 1 medium yellow onion 1/4 of it chopped, 3/4 sliced into 1/2 inch wedges
  • 2 garlic cloves peeled and finely grated
  • 2 1/2 tablespoons canola oil
  • 8 ounces cremini mushrooms or white button, Portobello, shitake
  • 2 cups beef broth
  • 2 teaspoons soy sauce
  • 1 tablespoon cornstarch
  • 4 cups white rice steamed, cook the rice your way
  • 4 large eggs fried sunny-side up or over easy
  • 2 green onions chopped, green part only. for garnish
  • kosher salt and fresh cracked black pepper season to taste as you go

Instructions
 

  • in a bowl combine the ground beef 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1½ teaspoons of the Worcestershire sauce, onion and garlic. Gently mix with your hands or a wooden spoon just till combined, do not over mix it. Form into four equal-sized patties about 1/2 inch thick; ours were more like an inch. Set aside on a plate, wrap in plastic and place in the fridge for 20 minutes to rest.
  • In a large skillet add 1 tablespoon of oil and set over medium heat. When the oil is hot (shiny and shimmering), add the onion wedges and saute until translucent, 5-7 minutes. Turn the heat to low and continue cooking for 10 more minutes, stirring often. Cook until they are soft and caramelized. Transfer to a bowl and set aside.
  • In the same pan add 1 tablespoon of oil and set it over medium heat. When the oil is hot, swirl the oil around the pan to make sure the surface is covered. Gently place place the patties in the pan, leaving room around each one. Cook until browned, around 4 minutes each side. Using a spatula place the patties on a plate and set aside to rest.
  • add the remaining ½ tablespoon oil to the pan over medium heat until hot. Add the mushrooms and saute until tender, about 10 minutes. Season the mushrooms with salt and pepper, then add the reserved caramelized onions. Add the beef broth, soy sauce and the remaining Worcestershire sauce and bring it to a simmer. Turn the heat to medium-low, scoop out a tablespoon of the broth from the skillet, and whisk it with the cornstarch in a small bowl until smooth. Whisk the cornstarch slurry into the skillet and simmer until the sauce has thickened, 5-7 minutes.
  • place 1 cup of steamed rice on each plate and top, in order. 1 beef patty, some gravy, 1 fried egg, and chopped green onions before serving.

 

Pan-Seared Fish with Herbed Brown Butter

Gonna be a scorcher today – we went to a BBQ pool party yesterday. We haven’t been to one since before kids; over 30 years ago. That’s kinda sad. I grew up with a pool in the back yard and LOVED it. I have been asking for a pool ever since we bought our house and asked again when we built the one we are living in now. I keep getting the same response. We can’t have one – insert sad face here!

Technically we do live in a swamp, it’s a beautiful spot don’t get me wrong it’s just that we are surrounded by water; no we can’t see it but the water table is too high and if we tried to put an in ground pool my husband said it would float. Maybe he has been just telling me that hmmm maybe I will investigate more. After leaving the party he said he loved their pool and what they did with their back yard – so I asked yet again so can we get a pool??? Insert another sad face here!

When it is super hot out light dinners are the way to go in my opinion. Something that comes together quickly and is not too heavy but it still needs to have a lot of flavor. This flaky white fish in a browned herb butter is just the ticket. My daughter mentioned that my readers would be getting sick of me sharing another Chrissy Teigen inspired recipe. Good food is good food plain in simple in my book. We made white rice with ours and I had some broccoli on hand so I roasted some for the side plus I thought the dish needed some color.

Pan-seared fish with a herbed brown butter

dclarkabal
comes together quickly with so much flavor
Servings 4

Ingredients
  

  • 1 stick butter at room temperature
  • 4 tablespoons fresh cilantro finely chopped
  • 4 cloves garlic finely minced
  • 2 small shallots finely minced
  • Kosher salt and freshly cracked black pepper
  • 2 lemons
  • 2 tablespoon canola oil
  • 4 thick white fish fillets cod, halibut or snapper 6-8 ounces each

Instructions
 

  • in a small bowl, combine the butter, cilantro, garlic, shallot, 1/4 teaspoon pepper and salt to taste. Using whatever tool you use to zest citrus; zest the lemons into the butter. Stir and set aside. You can cut the lemon into wedges to serve with the fish.
  • Heat a dry medium skillet over medium-high heat until hot but not smoking. Pat the fish dry with some paper towel, then season generously with salt and pepper. swirl the oil into the hot pan and let it get shimmery hot. Add the fish (if your fish has skin, place it skin side down first). Leaving the fish alone until it releases itself, if you move it before it has a chance to sear and make a crust, it will stick and tear. It will still taste fine but not be as pretty.
  • Cook until the bottom side is golden and caramelized, 3-4 minutes. Using a thin spatula, being gentle. flip the fish, add the herbed butter to the pan, and cook until the fish is thoroughly cooked thru maybe 3 minutes.
  • During the final minute or so, using a spoon baste, or drizzle the butter mixture over the fish. Place the fish on your plates, drizzle with some of the pan sauce. Season to taste with salt and pepper, garnish with some cilantro and serves with the lemon wedges.

Picadillo ground beef Tostadas

In Memory of our Fallen Heroes for all who gave their yesterdays
A thank you today – On this Memorial Day weekend!

My daughter and I have been watching this seasons Top Chef; this is a our first time tuning in and I am not sure why I never watched it before. I know why we started this season one of the contestants is from a local restaurant that we eat at. Unfortunately he was eliminated this past week. The challenge was to create a recipe that a home cook would make. Plus write a recipe for them to follow.


I can see where this could be a challenge for chefs and cooks alike. Sometimes I have a hard time providing the correct measurements for you all. I season to taste as should you. What that means is we are all different and like different things. You and I I’m pretty sure have different tastes. You should adjust any and all recipes to your liking and what you can find or have on hand in cooking, not baking; the rules change when baking – follow them.

The recipe I am sharing today was one my daughter made and I am writing about; we are getting pretty good at this collaboration. She went a little further on this one by making her own chili powder. The cookbook she used Nopalito mentions that the store bought chili powder you buy in the store doesn’t hold a candle to the flavor of making your own. My daughter said it was really easy and dinner was excellent so it is probably true. As I mentioned above we all like different things. Give it a try and you be the judge.

Picadillo ground beef Tostadas

a warm comfort dish you should try - plenty of leftovers

Ingredients
  

Chili Powder - for those that want to make your own

  • 2 quajillo dried chili
  • 1 pasilla dried chili

Picadillo

  • 1 1/2 pounds ground beef 85/15
  • 1 large white onion finely chopped
  • 2 jalapenos finely chopped, remove seeds for less heat
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 cup tomato paste
  • 1 tablespoon chili powder
  • 2 cups canned diced tomatoes and their juices
  • 2 cups carrot finely diced - about 4 carrots
  • 3/4 cup yukon gold potato finely diced - 1 small

for serving

  • 1 cup refried beans make your own or canned
  • 12 tostadas or use corn tortillas
  • crumbled queso fresco
  • crema or sour cream
  • green cabbage thinly sliced
  • cilantro thinly sliced
  • white onion thinly sliced

Instructions
 

chili powder

  • Pre-heat oven to 350'F, place dried chilis on a small baking sheet and place in the oven for about 3-8 minutes turning every minute or so, until darkened and evenly toasted. Remove and let cool
  • Transfer the chiles to a blender or spice grinder and grind into a powder. using a scraper or rubber spatula to direct the chilis towards the blades.

corn tortilla - drying them out

  • Pre-heat oven to 300'F. Place tortillas single layer on a rimmed baking sheet. Bake until crispy about 20-30 minutes.

Picadillo

  • In a medium pot over medium-high heat, add the ground beef and season generously with salt. Cook stirring occasionally, until cooked through. about 7 minutes. Stir in the onions, jalapenos, oregano, cumin, tomato paste, and chili powder and cook for 2-3 minutes more. Add the tomatoes and cook, stirring occasionally for about 20 minutes. Add the carrots and potatoes and cook, stirring occasionally, until the vegetables are cooked through but still al dente. about 20 minutes.
  • When ready to serve, warm up the refried beans in a small pot. you may need to add a little water to help make them spreadable. Carefully spread some of the beans on each tostada shell. place a mound of picadillo, garnish with the queso fresco, crema, onions, cabbage and cilantro.

Sunshine Salad

Trying to find a little inspiration this morning. The last few or more like several times it has been beyond painful trying to upload my photos from my camera to my laptop. This morning was no different and really puts a bummer on getting in the mood to want to write or even deal with electronics at all.

Change of scenery has helped a little and I finally got the pictures to load; what a pain in the ass that was. My adorable husbands solution is to buy a new laptop, seriously how about seeing it if it is the $20 SD card first. I googled it; I don’t think it is – insert sad face here!

So I have a couple of recipes to share with you from this past week and I had totally planned on sharing the Tostadas my daughter made but decided to write about the salad my daughter picked out but I made.  I am sitting on the back deck; aka the drinking deck after my husband de-pollinated it for us WOW crazy pollen this year. There is a little breeze and the sun is starting to come around to the deck – hence the sunshine salad; no that is not why it is called that. The recipe mentioned that this was sunshine in a bowl.

I think you will like this salad, the peppery arugula is offset by the sweet potatoes and the creamy avocado, the tomato adds a pop of juicy tang followed by fried cheese. It all works really well together. You can have this as a meal or add some protein along the side.

The recipe we got from Yasmin Khan

Sunshine Salad

dclarkabal
not your average salad but worth the extra effort to make this one for the family and friends
Course Main Course, Salad, Side Dish
Cuisine Mediterranean

Ingredients
  

  • 3 medium sweet potatoes
  • 2 tablespoons olive oil
  • 2 large handfuls of arugula
  • 18 cherry tomatoes halved
  • 1 large Hass avocado peeled, stoned and sliced
  • small handful of mint leaves finely chopped / we omitted since we didn't have any
  • small handful of basil leaves finely chopped
  • 9 ounce holloumi cheese
  • vegetable oil
  • Kosher salt and black pepper

Dressing

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1/2 teaspoon lemon zest finely grated

Instructions
 

  • Preheat the oven to 400'F
  • Peel the sweet potatoes and slice into wedges, similar to steak fries. Place them on a baking sheet and drizzle with some olive oil. Some salt and pepper. Place in the oven and bake for 30-45 minutes, or until they are cooked but still firm.
  • Place all the dressing ingredients in a small bowl with 1/2 teaspoon salt and 1/4 teaspoon black pepper and whisk - set aside.
  • Once the sweet potatoes are cooked, let them cool on the sheet before putting them in a large serving bowl along with the arugula, tomatoes, avocado, and herbs. Drizzle the dressing over the salad and toss well to combine.
  • Slice the Halloumi aka as squeaky cheese into 8 rectangular pieces. Heat some vegetable oil in a frying pan over medium-high heat. Fry the halloumi for a couple of minutes on each side until they are golden brown and seared. Arrange them on top of the salad and serve immediately.
Keyword arugula, avocado, salad, sweet potatoes

Seared Steak with Spicy Garlic-Miso Butter

I mentioned several times that my daughter has been planning and making a couple of meals a week some weeks not every week. But I love when I don’t have to do all the work. And it is work to come up with a plan, buy the ingredients, take those ingredients and make it into something the 3 of us would like to eat. That is not to say that each meal we make is “work” sometimes a bowl of cereal hits the spot. On rare occasions we have even had hot fudge sundaes for dinner. Not my finest moments but still winning!

The recipe I am sharing today was supposed to be made by my daughter but she had to work late so I took over for her. It is another Chrissy Teigen recipe, love her or hate her she really can cook good food. Though after making this for dinner the other night we differ on the cooking of asparagus. My family likes a little more snap to their veggies; Chrissy likes her a little more, trying to think of another word for mushy but it is escaping me at the moment.

The spicy garlic miso butter is money and you should really make this and smear it over your next rib eye however you want to cook it.  This recipe seared the steak and simmered the asparagus in the same pan in some chicken broth. The only change I would make would to either use less chicken broth or let the broth reduce in the pan before adding my asparagus so it still has some snap.

Seared Steak with spicy garlic-miso butter

dclarkabal
a simple flavorful meal any night of the week
Prep Time 20 mins
Total Time 30 mins
Course dinner

Ingredients
  

  • 1 pound boneless rib eye steak about 1 1/4 inch thick
  • 1 tablespoon kosher salt plus more for taste
  • 1 tablespoon butter
  • 1 clove garlic minced
  • 3/4 pound asparagus bottoms trimmed, cut into 2-inch pieces
  • 1 cup chicken broth
  • 1/4 cup spicy garlic miso butter

spicy garlic miso butter

  • 1 stick butter at room temperature
  • 1/4 cup white (shiro) miso
  • 2 tablespoon chives finely minced
  • 3 cloves garlic finely minced
  • 1/2 teaspoon black pepper
  • cayenne pepper generous pinch

Instructions
 

Spicy garlic miso butter

  • in a medium bowl, mash together all the ingredients. You can leave it in the bowl, roll into a tube in some plastic wrap and slice as discs. Chill in the fridge until ready to use.
  • Heat a cast-iron skillet over medium-high heat until it is very hot, about 5-6 minutes. Pat the steak dry with some paper towels and then season both sides with salt and pepper. Place the steak in the hot pan and DON'T TOUCH IT for 5 minutes, flip it once and leave it alone for another 4-5 minutes for medium-rare. I don't recommend it but you can leave it a little longer if you want it more well done. transfer the steam to a cutting board and let it rest.
  • remove all but 1 tablespoon of grease out of the pan and return the pant o medium heat. Add the butter, let it melt then add the garlic. Let the garlic cook for 30 seconds, careful not to burn it. Add the asparagus and the chicken broth and cook, stirring once in awhile, until the broth evaporates into a glaze and the asparagus is al dente, 2-3 minutes. season with salt and pepper
  • slice the steak and arrange on plates or a platter, dollop as much as you would like of the miso butter on top. place the asparagus along side.

Chicken and Artichoke skewers with Herb dressing

Good morning and Happy Mother’s Day!

It is a sunny start here in NH and I again woke to what sounds like a kitten outside my upstairs bedroom window. I have been hearing a bird that sounds like a kitten crying for at least a week now. I also hear it while sitting on the porch after work. I am guessing it must be feeding times? I can’t see it but it is loud and needs to move along or leave the nest soon. I know I live in the woods who do I think I am; but I have owned/lived here for over 30 years the Gray Catbird just moved in – just saying!

This morning I actually googled it to see what it is and you know how you type in a few words and google gives you a few options and they know what you are thinking. I find that a little scary just saying. How do they know what I am going to ask? Similar to my phone telling me how long it takes to get somewhere. How does it know where I am going. When my phone told me how long it took to get to my favorite local restaurant after I had just made reservations I definitely had a; big brother is watching moment… OK that’s way too long on this subject back to the recipe I want to share with you.

It seems to be a theme that this is a recipe my daughter made from one of her favorite cookbooks Cook Beautiful; twice now and is SO good even the next day re-heated. The marinade for the chicken is amazing and full of flavor and you must try this. It may look like a lot of ingredients but you make the marinade the day before place the chicken in it and leave it until the next day. You can make or buy tzatziki; we have had it both ways and both were great. The skewer grills up quickly and you have your meat and veggies all in one place. I would love for you to give it a try and I hope you enjoy it as much as my family has and will again.

Chicken and Artichoke skewers with Herbed dressing

dclarkabal
A little plan in advance and this comes together quickly for a great weeknight meal
Course dinner

Equipment

  • skewers

Ingredients
  

Marinade

  • 1/2 cup plain full fat Greek yogurt
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic minced
  • 2 1/2 teaspoons ginger minced
  • 2 tablespoons cilantro fresh, chopped
  • 2 tablespoons parsley fresh, chopped
  • 3/4 cup extra virgin olive oil
  • 1 1/2 teaspoons Aleppo pepper
  • 2 teaspoons ground cumin
  • 2 teaspoon kosher salt
  • 2 teaspoons smoked paprika

Skewers

  • 2 pounds boneless skinless chicken thighs cut into 2-inch pieces
  • 2 14 ounce-cans whole artichoke hearts drained, halved
  • 2 medium red onions cut into 1 1/2 inch pieces
  • 2 small zucchini's cubed
  • 1 cup cherry tomatoes
  • extra virgin olive oil for drizzling
  • freshly cracked black pepper

Lemon-Herbed Vinaigrette - drizzle this over grilled chicken or alongside delicate fish - makes 1 cup

  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice 2-3 lemons
  • 1 lemon zested
  • 1 teaspoon kosher salt
  • 1 teaspoon honey
  • pinch of Aleppo pepper
  • 2 tablespoons parsley fresh, finely chopped
  • 1 tablespoon cilantro fresh, finely chopped

Tzatziki sauce - makes 2 cups or buy pre-made

  • 1 cup full fat Greek yogurt
  • 1 hot house cucumber seeded and finely chopped
  • 1 small clove garlic minced
  • few dill sprig leaves finely chopped
  • few mint sprig leaves finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • kosher salt and fresh cracked black pepper

Instructions
 

Marinade

  • In a large bowl, combine all of the ingredients along with the chicken, stir thoroughly to combine. Cover and refrigerate, allowing the chicken to marinate a minimum of 3 hours, best if overnight.

Making the skewers

  • Drizzle the veggies with olive oil and season with salt and pepper. Skewer the chicken, alternating each piece with the veggies. Discard the leftover marinade.

pre-heat the grill over medium-high heat, about 400'F

  • Grill the skewer until lightly charred and cooked through, about 6 minutes per side. Before serving, drizzle the sewers with the vinaigrette. Serve with the tzatziki and any remaining vinaigrette on the side.

Lemon-Herb Vinaigrette

  • in a small bowl, whisk all of the ingredients together and taste for seasoning,

Tzatziki

  • in a medium bowl, stir all of the ingredients together. Season to taste with salt and pepper. Garnish with a few sprigs of fresh dill. This can be stored for a couple of dats in the fridge, if you have any leftover that is.
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