Tag Archives: lime

Grilled Skirt or Flank Steak

It has been a crazy week and I haven’t made anything new to share so I thought I would bring back an oldie but a goody.  I have made this several times and it is always a crowd pleaser.  I hope if you haven’t made this recipe yet, it’s time – maybe for the fourth of July bbq?

If you haven’t ever purchase or tried a skirt or flank steak I really think you ought to check them out. I know they look pretty funky and not very appealing to the eye being all rolled up. And they are not as wildly available in stores as all the other yummy looking steaks; but if you do come across one or both of them give them a chance. They are fairly inexpensive, burn up fast and seasoning them is pretty endless.

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Sometimes you can find them in a cryovac bag which is even better. I can’t tell you how many times I wish I had taken something out of the freezer for dinner. When I see any of them I tend to throw one or more in my cart they are great to have on hand and I like that I can get to it when I want versus having to cook up whatever I wasn’t able to get to and is going to spoil. Life happens and plans change all the time in my crazy world.

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There are a few tricks to these types of meat though. They are pretty fibrous and they really need to be seasoned well and they are best served medium rare and thin sliced. You also need to let them rest, but every meat is better if you give them time to rest to let the juice stay inside the meat instead of all over your cutting board. Once they have rested; slice them thin at an angle and against the grain for a tender bite. If you slice with the grain you will definitely know it as your jaw will be getting an incredible work out; and I fear you will never buy another one.

Dry Rub – enough for 2 or more Steaks

½ cup sweet Paprika
4 tsp garlic powder
1 tbsp kosher salt
2 ½ tsp onion powder
2 tsp chili powder
¼ – ½ cup peanut oil
2 lb Skirt Steak
Kosher salt
Fresh cracked black pepper
1-2 limes

Preheat grill to 450-500’ – cook meat about 2-3 minutes per side

Whisk the first 5 ingredients together; rub steak with peanut oil, sprinkle steak with salt and pepper and 4+/- tsp of rub on both sides; place on hot grill turning once. Remove from heat; squeeze fresh lime over meat, let rest for 3-5 minutes. Slice meat diagonally against the grain.

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Marinade – enough for 1 Steak

1½ cup soy sauce
1/3 cup sugar
1/3 cup rice wine vinegar
1/3 cup chopped onion
¼ cup chopped scallions
½ cup peeled chopped pear
1½ tbs sesame oil
1½ tbs grated orange zest
2 ½ tbs chopped fresh ginger
8-10 cloves garlic
2 lb Flank Steak

Place first 10 ingredients in a blender. Blend into a smooth sauce. Pour the sauce into a heavy duty Ziploc bag; add steak and marinate for up to 24 hours in the fridge.

Preheat grill 450-500’ brush grill with oil; place steak on hot grill 2-3 minutes per side turning once. Remove steak to a platter, cover with foil and let rest 3-5 minutes before serving. Slice meat diagonally against the grain.

Fresh Raspberry and Lime Scones

The party we threw last weekend was a complete success! Minus the pop up thunderstorm and whipping winds about an hour before it was to start and the power outage that lasted a couple of hours in the beginning. We contemplated postponing it a day but in the end figured it was best to move ahead with our plans. We had spent the day before prepping most everything we could and the rest we would make due with the BBQ and stove top.
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The BBQ shrimp I wrote about last week was loved by all; actually all the food was so good that most of it went that day. There were a few ingredients that needed to be cooked up so since there were a few people here the next day so I held a small impromptu luncheon out by the grill. When you buy ingredients for a large or even small party there are always seems to be some leftover ingredients. I froze the leftover meat and we have been snacking on a few of the other leftovers but I had some fresh raspberries and a bag of limes that I wanted to address.
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In searching for what to do with them; I came across a scone recipe that sounded intriguing to me. I was curious how a cup of juicy raspberries would be in a dough. My daughter even made a comment that she thought they would make the dough too wet.  Well it was a little more wet that other scones I have made but the result was quite pleasant. The sweet raspberry and tart of the lime play very well together. I still have some limes leftover so I might be writing about something else made with limes soon.

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The wetness made them hard for me to keep them in perfect triangles

 

Scones
2 cups all purpose flour
1 tablespoon baking powder
3 tablespoon sugar
zest of 2 limes
1/2 teaspoon salt
6 tablespoon cold, unsalted butter cut into 1/4″ cubes
1 cup heavy cream – I used half and half which is what I had on hand
1 tablespoon fresh lime juice
1 cup fresh raspberries

Glaze
1 cup powdered sugar
3-4 tablespoon heavy cream or milk
1/2 teaspoon lime zest
juice of 1 lime

IMG_5303Directions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or Silpat.

In a large bowl, whisk together flour, baking powder, sugar, lime zest and salt. Cut in the butter, using your hands, or a pastry blender. Mix just until the mixture resembles coarse meal.

Mix 1 cup of heavy cream with lime juice and pour over the ingredients. Stir with a spatula until dough begins to form. Careful not to over mix. Gently fold in raspberries, they will smash a bit and turn the dough a little pink but it does not affect the flavor.
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Transfer dough to a floured surface and knead by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut into 8 even triangles.

Place scones on prepared baking sheet. Bake for 15-18 minutes, or until scones are light brown. Cool on a wire rack.

Make the lime glaze in a small bowl while the scones are cooling. Whisk together powdered sugar, heavy cream or milk, lime zest and juice. Whisk until you reach desired consistency. Drizzle glaze over the scones.

recipe adapted from website Angean

Grilled Skirt & Flank Steak

If you haven’t ever purchase or tried a skirt or flank steak I really think you ought to check them out. I know they look pretty funky and not very appealing to the eye being all rolled up. And they are not as wildly available in stores as all the other yummy looking steaks; but if you do come across one or both of them give them a chance. They are fairly inexpensive, burn up fast and seasoning them is pretty endless.

tomato soup 027

Sometimes you can find them in a cryovac bag which is even better. I can’t tell you how many times I wish I had taken something out of the freezer for dinner. When I see any of them I tend to throw one or more in my cart they are great to have on hand and I like that I can get to it when I want versus having to cook up whatever I wasn’t able to get to and is going to spoil. Life happens and plans change all the time in my crazy world.

If you do have time to plan a dinner ahead it is a perfect time to make a marinade so it can soak up all the yumminess and then you can burn it up the next night. If you decide last minute to make it tonight it is very easy to throw together a quick dry rub and burn it up now. Either way I don’t think you will be disappointed. Serve with a side salad or your one or more of favorite sides.

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There are a few tricks to these types of meat though. They are pretty fibrous and they really need to be seasoned well and they are best served medium rare and thin sliced. You also need to let them rest, but every meat is better if you give them time to rest to let the juice stay inside the meat instead of all over your cutting board. Once they have rested; slice them thin at an angle and against the grain for a tender bite. If you slice with the grain you will definitely know it as your jaw will be getting an incredible work out; and I fear you will never buy another one.

Dry Rub – enough for 2 or more Steaks

½ cup sweet Paprika

4 tsp garlic powder

1 tbsp kosher salt

2 ½ tsp onion powder

2 tsp chili powder

¼ – ½ cup peanut oil

2 lb Skirt Steak

Kosher salt

Fresh cracked black pepper

1-2 limes

Preheat grill to 450-500’ – cook meat about 2-3 minutes per side

Whisk the first 5 ingredients together; rub steak with peanut oil, sprinkle steak with salt and pepper and 4+/- tsp of rub on both sides; place on hot grill turning once. Remove from heat; squeeze fresh lime over meat, let rest for 3-5 minutes. Slice meat diagonally against the grain.

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Marinade – enough for 1 Steak

1½ cup soy sauce

1/3 cup sugar

1/3 cup rice wine vinegar

1/3 cup chopped onion

¼ cup chopped scallions

½ cup peeled chopped pear

1½ tbs sesame oil

1½ tbs grated orange zest

2 ½ tbs chopped fresh ginger

8-10 cloves garlic

2 lb Flank Steak

Place first 10 ingredients in a blender. Blend into a smooth sauce. Pour the sauce into a heavy duty Ziploc bag; add steak and marinate for up to 24 hours in the fridge.

Preheat grill 450-500’ brush grill with oil; place steak on hot grill 2-3 minutes per side turning once. Remove steak to a platter, cover with foil and let rest 3-5 minutes before serving. Slice meat diagonally against the grain.

Soup Season is here – Chicken Tortilla Soup

I am a huge lover of soup; it surprises me when I hear some people are not. I think of soup/chowder and stew as a warm hug in a bowl. There are endless possibilities you can combine to make a yummy pot of soup, you can add milk and/or cream for chowder, clear broth to make a light soup or combine cream and broth to make your light soup a little creamy like creamy tomato soup. I think I will make that today with the tomatoes from my garden.

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After a long day of Christmas shopping on Friday – Yup I said it; it was only for the “typical” PJ’s, socks etc. (I am going to try and spread out the money pain over a few months) items for the fam. While eating my grilled chicken sandwich I overheard the person sitting next to me ordering Chicken Tortilla Soup – So for the rest of the day all I wanted was a bowl Chicken Tortilla Soup.

Guess what I did when I got home; of course after hiding all the loot! It was a huge hit; my guys and I thoroughly enjoyed it. It comes together pretty quick and tastes great straight away; you know how some things taste better the next day; this one is d’lish now and if you happen to have some leftover for the next day I am sure it tastes just a great; we wouldn’t know!

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2 Tbs olive oil

1 medium onion diced

2 Tbs minced garlic

2-4 Jalapeno’s (depending on how spicy you want it) seeded and finely diced

6 cups chicken broth (homemade if you have it)

1 28 oz. can San Marzano peeled tomatoes–while pouring out the tomatoes squeeze them into the pot to help break them up.

1-2 cans black beans – rinsed and drained

2-3 boneless skinless chicken breasts

2 limes juiced

Kosher salt and fresh cracked black pepper

Cilantro leaves

1 flour tortilla grilled and cut into strips or use tortilla chips crumbled

1 avocado, pitted, sliced

1 cup shredded cheddar cheese

Dollop of sour cream

In a large saucepan heat the oil till warm, add the onions until they softened; about 3 minutes. Add garlic and jalapenos cook for another minute. Add broth, tomatoes and beans and bring to a boil. Lower heat to a simmer and add the chicken breast. Cook the chicken for about 20-25 minutes. Once chicken is cooked remove from the pot. When cool enough to handle; shred it and set aside. Add lime juice and the cilantro to the pot.  In a bowl add a mound of chicken. Ladle soup over chicken and with tortilla strips, avocado slices, cheese and sour cream. YUP hug in a bowl!!!

Taco Tuesday (Fish Tacos)

I believe I mentioned my family tried meatless Monday for a spell.  I think we lasted 3 or 4 months before we ran into some difficulty in staying true.  Lunches were definitely my Achilles heel. Having enough time to plan ahead for my busy schedule especially during the summer months; I was just not organized enough nor creative enough being such a meat and potato kind of girl. Who knows we may try it again at a later date.  It was comical to me how many of my co-workers and close friends thought we were nuts.  My girlfriends 8 year old had one of my favorite comments.  “What are they going to do next Taco Tuesday” I love it!!! And also thought what an awesome idea!

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No; we did not start taco Tuesday but we have come across a fish taco recipe that we are definitely adding it to our meal rotation.  We seem to make them when we have friends and family over.  My father-in-law said they were the first tacos he has ever liked. Now that is saying something being that he is in his 80’s.  Everyone has really liked them so I wanted to share them with you.

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Make the salsa, cover and put in the fridge until you need to use it.

Make the mayo and if you have an empty squeeze bottle; I find it works really well, plus you can store in the fridge for another use.  I bet you end up making these again within a month; maybe even the following week, I know we did.

2 Pounds boneless, skinless Mahi Mahi (flash frozen fish worked out excellent) Thaw it completely

2 Cups AP flour

3 Eggs, lightly beaten

4 tablespoons water

2 Cups Breadcrumbs (I used my own but panko would be awesome)

Kosher Salt and freshly cracked black pepper

Vegetable oil for frying

½ head savoy cabbage, finely shredded

1 bunch of cilantro

1 bunch chives, chopped

3 limes; cut into wedges for garnish 

Cut fish into 1 ounce strips, set up breading station of flour, eggs with water and breadcrumbs.  Salt and pepper each container.  I use my glass Pyrex pie plates that I have had for years!

Dredge the pieces of fish in flour, eggs, than breadcrumbs.  Once all completed fry fish in small batches in 375’F oil. Drain on paper towels. Keep warm until ready to serve.

 Chipotle Mayo:

1 cup sour cream

1 cup mayo

3 chipotles in adobo, plus 2 tablespoon of adobo sauce

½ lemon, juiced

in a blender put the chipotles and puree until smooth, add sour cream, mayo, adobo sauce and lemon juice and combine to process until the mixture is consistent and creamy.  Season with salt and pepper and refrigerate until ready to use.

Mango Radish Salsa: 

2 Limes

2 ripe mangoes, diced

4-5 red radishes, diced

1 small red onion, diced

1 tablespoon chili powder

½ bunch fresh cilantro, leaves chopped

¼ cup extra virgin olive oil

Kosher salt, freshly cracked black pepper

Add all into a dish stir and refrigerate until ready to use.

 

Serve Family Style: toast corn tortilla’s on a griddle or over an open flame on your stove top.  I used my griddle it works great.

Enjoy!!!