I am doing a series of Steak meals with a cocktail theme. I am not a big drinker, but the idea of a refreshing summer beverage marinating a juicy Rib Eye just couldn't be left undone.
Last night I made a nice marinade of tequila, lime and mint with a hint of paprika for some heat on the sizzle. It was good, but I was expecting something else I think.
Tonight I am doing a similar marinade but using rum in place of the tequila, I am adding minced garlic and honey with brown sugar and using a fresh mint, not a dried spice. I am going to let it soak all day and grill them up tonight about 6pm. I am going to accompany this with a twice baked herb and cream mashed potato dish. If I feel this is of worth, I will post the results and the recipe.
Happy eating!
Saturday, April 25, 2009
Saturday, February 28, 2009
Pan Seared Oregonian Herb Marinaded Roast with Red Potatoes
There is nothing quite like making a quick and simple meal and have it turn out like you have cooked it all day long. If only it did cook all day, the house would smell divine for much longer then it did.
Oregonian Herb Marinaded Roast with Red Potatoes
1 tsp salt
1 1/2 tsp garlic powder
1/4 tsp ground white pepper
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp dried dill
1/4 tsp dried sage
1/4 tsp crushed dried rosemary
1 1/2 tsp garlic powder
1/4 tsp ground white pepper
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp dried dill
1/4 tsp dried sage
1/4 tsp crushed dried rosemary
2 (2 1/2 pound) Beef Top Round Roasts
1/4 cup olive or grape seed oil
1/4 cup red or cranberry wine
8-10 red potatoes (small) 1/4'd
In plastic bag, combine all dry herbs and spices. Set aside. Brush oil onto meat. Heat up skillet (cast iron is great for this) and sear meat until brown (about 7 min per side). Remove from pan and place on wooden cutting board. Brush wine over meats and place meats in bag with spices. Shake. Place meat and potatoes in well oiled Pyrex dish (about 9x13). sprinkle any remaining spices over potatoes. Cook in 325 degree oven for 1-1 1/2 hrs until meat and potatoes are fork tender.
Saturday, November 29, 2008
Thanks a Giving of a Feast
How to have a spectacular Thanksgiving meal:
1. Invite your favorite family and friends.
2. Cook any of the following dishes.
3. Enjoy!
Roast Turkey
1 thawed and cleaned out 16-20 lb turkey
Olive Oil or Olive Oil Pam Spray
Poultry Seasoning
Garlic Powder
Onion Powder
Ground Sage
Ground Thyme
Salt
Pepper
1 cup Unsalted Butter, melted
Clean and rinse turkey and place breast up in cooking pan on V-shaped rack (invest in one, it makes all the difference). Rub turkey or spray turkey down with Olive Oil, covering generously. Sprinkle remaining seasonings, in order, also generously. Cook for about 3 1/2 - 4 hrs at 325 degrees, covering with heavy duty foil about 1/2 way through, basting continuously with its own juices and the melted butter. You may want to stuff the cavity with celery, onions and orange slices while cooking to give a nice rounded flavor. You can also baste with a small amount of white wine with the butter to give it a sweet roast.
Turkey Stuffing
12 oz of dry seasoned stuffing mix or 1 day old loaf of french bread, seasoned*
1 lb Italian Turkey Sausage, browned and cubed.
1 cup chopped onion
1 cup diced celery
1 tsp poultry seasoning or ground sage, or a combo of both
1 tsp apple pie spice or a combo of nutmeg, cloves, allspice and cinnamon
1 cup toasted walnuts
1/4 cup white wine
1 cup chicken or turkey stock
salt and pepper
6 tbsp unsalted butter, divided
In large skillet, melt butter and toast stuffing mix for about 5 min, turning only to brown. Place in large crock pot. add browned sausage, celery and onion and mix well. Add seasonings and walnuts and mix. Add stock and wine and dot with butter. Cook on low for 4 hrs, stirring often.
Creamy Mashed Potato
5 lb Russet Potatoes, pealed and quartered
1/2 cup unsalted butter, cubed
1/2 cup sour cream
Heavy whipping cream
Salt and Pepper to taste
Boil potatoes until you can test with fork and they puncture easily, about 25 min. Drain and return to low heat. Mash with potato masher and butter until smooth. Add sour cream, heavy cream, salt and pepper and whip, using hand mixer, until desired consistency. Don not over whip, the potatoes can become gluey.
Fluffy Yams
2 cans sweet potatoes or yams, drained
1/2 cup packed brown sugar
1/4 cup unsalted butter, softened
splash of lemon or orange juice
2 tsp lemon or orange peel
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
1 jar of marshmallow fluff, divided
Place yams, sugar and butter in stand mixer and whip until incorporated. Add remaining ingredients and whip until creamy and smooth. Spread into 9x12 glass dish and cover with remaining marshmallow fluff. Bake at 400 degrees until marshmallow is nice and browned.
Seasoned Green Beans
1/3 cup brown sugar
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
4 tbsp flour
1 1/2 tsp vanilla
1 cup toasted walnuts or pecans
3 lbs granny smith apples, peeled, cored and sliced 1/2-1/4 inch thick
1 egg yolk
1 tbsp heavy cream
Mix dry ingredients together in large bowl. Add apples and with hands, toss to coat. Add Vanilla and nuts. Pour into your favorite pie shell or crust (9"). Top with 2nd crust and cut slits to vent. Brush egg/cream mixture over top crust. Bake at 400 degrees for 20 min and reduce heat to 350 for 35-40 min until crust is golden brown.
1. Invite your favorite family and friends.
2. Cook any of the following dishes.
3. Enjoy!
Roast Turkey
1 thawed and cleaned out 16-20 lb turkey
Olive Oil or Olive Oil Pam Spray
Poultry Seasoning
Garlic Powder
Onion Powder
Ground Sage
Ground Thyme
Salt
Pepper
1 cup Unsalted Butter, melted
Clean and rinse turkey and place breast up in cooking pan on V-shaped rack (invest in one, it makes all the difference). Rub turkey or spray turkey down with Olive Oil, covering generously. Sprinkle remaining seasonings, in order, also generously. Cook for about 3 1/2 - 4 hrs at 325 degrees, covering with heavy duty foil about 1/2 way through, basting continuously with its own juices and the melted butter. You may want to stuff the cavity with celery, onions and orange slices while cooking to give a nice rounded flavor. You can also baste with a small amount of white wine with the butter to give it a sweet roast.
Turkey Stuffing
12 oz of dry seasoned stuffing mix or 1 day old loaf of french bread, seasoned*
1 lb Italian Turkey Sausage, browned and cubed.
1 cup chopped onion
1 cup diced celery
1 tsp poultry seasoning or ground sage, or a combo of both
1 tsp apple pie spice or a combo of nutmeg, cloves, allspice and cinnamon
1 cup toasted walnuts
1/4 cup white wine
1 cup chicken or turkey stock
salt and pepper
6 tbsp unsalted butter, divided
In large skillet, melt butter and toast stuffing mix for about 5 min, turning only to brown. Place in large crock pot. add browned sausage, celery and onion and mix well. Add seasonings and walnuts and mix. Add stock and wine and dot with butter. Cook on low for 4 hrs, stirring often.
Creamy Mashed Potato
5 lb Russet Potatoes, pealed and quartered
1/2 cup unsalted butter, cubed
1/2 cup sour cream
Heavy whipping cream
Salt and Pepper to taste
Boil potatoes until you can test with fork and they puncture easily, about 25 min. Drain and return to low heat. Mash with potato masher and butter until smooth. Add sour cream, heavy cream, salt and pepper and whip, using hand mixer, until desired consistency. Don not over whip, the potatoes can become gluey.
Fluffy Yams
2 cans sweet potatoes or yams, drained
1/2 cup packed brown sugar
1/4 cup unsalted butter, softened
splash of lemon or orange juice
2 tsp lemon or orange peel
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
1 jar of marshmallow fluff, divided
Place yams, sugar and butter in stand mixer and whip until incorporated. Add remaining ingredients and whip until creamy and smooth. Spread into 9x12 glass dish and cover with remaining marshmallow fluff. Bake at 400 degrees until marshmallow is nice and browned.
Seasoned Green Beans
2 cans of low sodium cut green beans or 1-2 lbs of fresh cut green beans, boiled and drained.
1/4 cup unsalted butter, cubed
1 tbsp Dijon mustard
1-2 tsp minced garlic
1 tsp thyme leaves
Salt and Pepper
In large saute pan, melt butter and whisk in mustard and garlic. Add cooked green beans and simmer for 10 min, turning continuously to coat. Season with salt and pepper to taste.
Bourbon Carrots with Butter Sauce
2 cans of sliced carrots, drained, or 1 lb of carrots, peeled, sliced and cleaned
1/4 cup unsalted butter
1/4 cup packed brown sugar
1 1/2 tsp brandy or bourbon
1 tsp vanilla
In saucepan, melt butter and add sugar, brandy and vanilla. Bring to low boil. Add carrots and simmer for 5-7 min on low.
Apple Pie
1/3 cup brown sugar
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
4 tbsp flour
1 1/2 tsp vanilla
1 cup toasted walnuts or pecans
3 lbs granny smith apples, peeled, cored and sliced 1/2-1/4 inch thick
1 egg yolk
1 tbsp heavy cream
Mix dry ingredients together in large bowl. Add apples and with hands, toss to coat. Add Vanilla and nuts. Pour into your favorite pie shell or crust (9"). Top with 2nd crust and cut slits to vent. Brush egg/cream mixture over top crust. Bake at 400 degrees for 20 min and reduce heat to 350 for 35-40 min until crust is golden brown.
Monday, November 10, 2008
Sweet and Saucy...
I have read quite a few recipes lately that impliment the use of jams, jellys, marmalades and preserves.
I had a nice pork tenderloin that was just yearning to be cooked with some flavor. I decided to run with some of these fruity ideas and came up with this little ditty. Boy oh boy was it ever tasty.
Pork Tenderloin with Mango Maple Sauce and Orange Garlic Gravy
2-3 lb Pork Tenderlion
1 tbsp olive oil
Garlic Salt
Lemon Pepper
1/1-1/2 cup white wine
1/2 cup pure orange juice
1 tbsp corn starch
1/2 cup mango preserves
1/4 cup maple syrup
Heat broiler pan in oven at 475 degrees. In large electric skillet heat oil, add pork tenderloin (score on both sides first). Sear in juices, 10 min each side. Add garlic salt, lemon pepper to season. Once all sides are nicely browned, remove from skillet and place on pre-heated broiler in oven. Broil 4" from top of oven for approx 10 min each side, until juices run clear. Remove from oven. Brush mango maple sauce over entire roast (recipe follows). Let rest a few min, slice thn and brush sauce over slices.
In electric skillet, add white wine and orange juice, more garlic salt and lemon pepper and scrape bottom of pan. Add cornstarch (mixed with cold water) to pan and let thicken, reduce heat and simmer on low to keep warm. Serve over sliced pork.
Mango Maple Sauce
Mix mango preserves and maple syrup together. Easy ;>)
Serve meal with mashed potatoes and a warm vegetable, like chopped broccoli.
I had a nice pork tenderloin that was just yearning to be cooked with some flavor. I decided to run with some of these fruity ideas and came up with this little ditty. Boy oh boy was it ever tasty.
Pork Tenderloin with Mango Maple Sauce and Orange Garlic Gravy
2-3 lb Pork Tenderlion
1 tbsp olive oil
Garlic Salt
Lemon Pepper
1/1-1/2 cup white wine
1/2 cup pure orange juice
1 tbsp corn starch
1/2 cup mango preserves
1/4 cup maple syrup
Heat broiler pan in oven at 475 degrees. In large electric skillet heat oil, add pork tenderloin (score on both sides first). Sear in juices, 10 min each side. Add garlic salt, lemon pepper to season. Once all sides are nicely browned, remove from skillet and place on pre-heated broiler in oven. Broil 4" from top of oven for approx 10 min each side, until juices run clear. Remove from oven. Brush mango maple sauce over entire roast (recipe follows). Let rest a few min, slice thn and brush sauce over slices.
In electric skillet, add white wine and orange juice, more garlic salt and lemon pepper and scrape bottom of pan. Add cornstarch (mixed with cold water) to pan and let thicken, reduce heat and simmer on low to keep warm. Serve over sliced pork.
Mango Maple Sauce
Mix mango preserves and maple syrup together. Easy ;>)
Serve meal with mashed potatoes and a warm vegetable, like chopped broccoli.
Sunday, November 9, 2008
So amazing it will make you barf. (but this is good)
Have you ever had a dessert that was so good, so yummy, so utterly amazing that one piece just wasn't enough, so you go back for more only to find out that it makes you ill? This my Friends is the dessert that i am speaking of. UGH... I just wish I was smart enough to take a picture!! I guess I will have to make this again to get that photo... (and one more piece...lol...gurgle gurgle)
Caramel Apple Brownie Candy Cheesecake
3 large apples, cored peeled and chopped
1 box fudgey brownie mix (or your own recipe)
1 box Jell-O No Bake Cheesecake
1 jar caramel ice cream topping
1 jar chocolate ice cream topping
1 bag of mini peanut butter cups, unwrapped and coarsely chopped
Bake brownies per directions, baking for the minimal time allowed. Chill in fridge. Mix up cheesecake mix and pour over the brownies in pan. Chill in fridge. (do not use the crumb crust packet). Once all is chilled, layer apples and candy over cheesecake and drizzle caramel and chocolate generously over the top. Chill again in fridge. Serve with whipped cream or ice cream.
Caramel Apple Brownie Candy Cheesecake
3 large apples, cored peeled and chopped
1 box fudgey brownie mix (or your own recipe)
1 box Jell-O No Bake Cheesecake
1 jar caramel ice cream topping
1 jar chocolate ice cream topping
1 bag of mini peanut butter cups, unwrapped and coarsely chopped
Bake brownies per directions, baking for the minimal time allowed. Chill in fridge. Mix up cheesecake mix and pour over the brownies in pan. Chill in fridge. (do not use the crumb crust packet). Once all is chilled, layer apples and candy over cheesecake and drizzle caramel and chocolate generously over the top. Chill again in fridge. Serve with whipped cream or ice cream.
Thursday, November 6, 2008
Cluck said the Chicken... then I baked it.
One of my favorite meals is also one of the easiest meals. Baked Chicken Thighs.
It takes all of about 10 min to prepare and an hour to cook and dinner is served.
Classic Baked Chicken
2-4 lbs of Chicken Thighs, skin on
3Tbsp Olive oil, divided
2 Tsp Pepper
2 Tsp Onion Salt
2 Tsp Poultry Seasoning
Cover the bottom of a 9x13 Pyrex baking dish with a thin coating of olive oil. Rinse, drain and dry chicken on paper towels. Coat chicken in remaining olive oil and place single layer in dish. Sprinkle evenly with remaining seasonings and bake in preheated oven (350 degrees) for 60-75 min, until chicken is evenly browned.
Serve with a nice vegetable or some steamed rice, and dinner is served.
It takes all of about 10 min to prepare and an hour to cook and dinner is served.
Classic Baked Chicken
2-4 lbs of Chicken Thighs, skin on
3Tbsp Olive oil, divided
2 Tsp Pepper
2 Tsp Onion Salt
2 Tsp Poultry Seasoning
Cover the bottom of a 9x13 Pyrex baking dish with a thin coating of olive oil. Rinse, drain and dry chicken on paper towels. Coat chicken in remaining olive oil and place single layer in dish. Sprinkle evenly with remaining seasonings and bake in preheated oven (350 degrees) for 60-75 min, until chicken is evenly browned.
Serve with a nice vegetable or some steamed rice, and dinner is served.
Sunday, November 2, 2008
Simplicity. At its finest.
Take a hot charcoal grill, add to it one of the finest cuts of beef and what do you get?
Dinner.
Yes, it is that simple. No muss, no fuss, no over working the obvious. Just steak at its best and served right.
This cut, the Ribeye, bone in or out, needs no extra taking care of. No fiddling with trying to create a taste sensation. It already has one built in. Juicy, tender and amazing all by itself. Maybe you feel adventurous and add a bit of salt and pepper, and even, just even a sprinkle or two of some garlic powder. Go ahead. Be daring.
Grilled Ribeye
4-5 lbs of Ribeye Steaks, bone in or out, I prefer in.
1 tsp salt
1 tsp pepper
1 tsp garlic powder
Heat coals to ashen grey. Prepare steaks by sprinkling seasoning even over them and place on heat. Cook each side for 60 seconds and then move from direct heat to cook each side for 4 or 5 min, to get a nice med rare piece of meat.
That's it. Feel free to serve it with a dollop of my favorite butter.
Garlic Butter
1 stick of unsalted butter, soft
2 tsp minced garlic
1 tsp parsley flakes
1/2 tsp salt
1/4 tsp pepper
Blend all together and place in fridge to harden. Scoop out and top hot cut steak.
Dinner.
Yes, it is that simple. No muss, no fuss, no over working the obvious. Just steak at its best and served right.
This cut, the Ribeye, bone in or out, needs no extra taking care of. No fiddling with trying to create a taste sensation. It already has one built in. Juicy, tender and amazing all by itself. Maybe you feel adventurous and add a bit of salt and pepper, and even, just even a sprinkle or two of some garlic powder. Go ahead. Be daring.
Grilled Ribeye
4-5 lbs of Ribeye Steaks, bone in or out, I prefer in.
1 tsp salt
1 tsp pepper
1 tsp garlic powder
Heat coals to ashen grey. Prepare steaks by sprinkling seasoning even over them and place on heat. Cook each side for 60 seconds and then move from direct heat to cook each side for 4 or 5 min, to get a nice med rare piece of meat.
That's it. Feel free to serve it with a dollop of my favorite butter.
Garlic Butter
1 stick of unsalted butter, soft
2 tsp minced garlic
1 tsp parsley flakes
1/2 tsp salt
1/4 tsp pepper
Blend all together and place in fridge to harden. Scoop out and top hot cut steak.
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