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$50 Safeway Gift Card Giveaway + Grilled Flank Steak & Quinoa Soup with Cilantro Chimichurri

Seared Flank Steak & Quinoa Soup with Cilantro Chimichurri

Recently, I was contacted by Safeway and asked if I wanted to try some products from the new Marcela Valladolid line and enter the Safeway Real Taste of Mexico Meal Solution Challenge.* Being a huge fan of Mexican food, I decided to take them up on their offer – and also because I could give a $50 Safeway gift card away on my blog! And if you don’t live by a Safeway, don’t worry, it’s also good at a number of other stores (see below).

In starting to develop a recipe for the contest, I kind of veered away from Mexico a bit and accidentally wandered down to Argentina and Peru (let’s call it pan-South American, maybe?). But hey, that’s a useful thing about these Marcela Valladolid products – you can experiment a bit and see where your imagination and other ingredients take you!

I chose to use the Flank Steak for Arrachera, which is seasoned with a tasty mix of citrus, rosemary and thyme. And while it would have no doubt made great tacos, it also worked very well in this soup. Versatility! We also used the corn tortillas . . . → Read More: $50 Safeway Gift Card Giveaway + Grilled Flank Steak & Quinoa Soup with Cilantro Chimichurri

Danish Meatloaf with Bacon (Forloren Hare)

Danish Meatloaf with Bacon (Forloren Hare)

So, what is the best way to follow a Meatless Monday post? Why a big, meaty one of course! Even jwa, who is not a huge fan of meatloaf was on board with this meal. Danish Meatloaf…who knew? The bacon gets nice and crispy in places and helps keep the meat all moist (the cream helps that too, actually), and there’s lingonberry jelly in the gravy giving it that extra-Nordic flair.

Originally, the recipe said that this serves 8 but I just don’t see how that is at all possible (and it’s not like I’m all Ron Swanson or anything) — we got about four servings, dinner and lunches the next day.

On the side I made some braised greens and we split a Hasselback Potato (just one! sensible!), kind of following this recipe from Nigella, but adding some smoked paprika and Parmesan cheese (and baking at 400 degrees F). That’s something I’ve always wanted to try, ever since seeing what seems like a million photos of this potato dish on Pinterest. The verdict is that I’ll most definitely make this again. The meatloaf as well. Such a delicious, cold-weather appropriate, Scandinavian meal. You . . . → Read More: Danish Meatloaf with Bacon (Forloren Hare)

Whiskey Glazed Flat Iron Steaks with Grilled Sweet Potatoes

Whiskey-Glazed Flat Iron Steaks with Grilled Sweet Potatoes

I just learned that December 5th (today) is Repeal Day! That’s when Prohibition was repealed way back on December 5, 1933 after 13 long, sad years of no booze. Let’s all rejoice and not only drink alcohol, but cook with it too. Hooray!

Are you in the mood for a steak? How about whiskey? Hey, here’s an idea — how about we combine them into an awesome, red meaty meal? Really, you should do this because it was pretty satisfying. I am always looking for an excuse to try a steak recipe since, honestly, we don’t eat red meat very often (2-3 times a month, if that). It’s a steak adventure, if you will.

I am also happy to find a recipe that incorporates alcohol into food…because that is pretty fun. A little for the food, a little for the chef. But I digress. This is as good as it sounds (and looks) — a slightly sweet, complex glaze and tender, juicy, medium-rare meat. Roasted brussels sprouts on the side complete the plate.

Whiskey Glazed Flat Iron Steaks with Grilled Sweet Potatoes
Recipe adapted from Food Network
1/4 cup whiskey, I used Ransom’s . . . → Read More: Whiskey Glazed Flat Iron Steaks with Grilled Sweet Potatoes

Grilled Garlic Steak with Argentinian Chimichurri Sauce

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This is a meal inspired by a dinner that jwa had at his parents house a little while ago. He had gone down there to help them with some things and returned with tales of steak with garlic in it. Mmmmm…garlic in steak. I was intrigued. Such a great idea!

So, we grilled some up, with the addition of chimichurri sauce and some grilled veggies.

This was also a great opportunity to use out new outdoor grill — I still love it!

For the Argentinian Chimichurri Sauce:
Adapted from a recipe from Bob Blumer, The Surreal Gourmet
1/2 cup lightly packed chopped flat leaf parsley
1/2 cup lightly packed cilantro leaves
3 to 5 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp chili pepper flakes
2 tbsp shallot or onion, minced
3/4 cup olive oil
3 tbsp sherry wine vinegar, or red wine vinegar
1-2 tbsp lemon juice

Steak:
1 tbsp cayenne pepper
3 tbsp kosher salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
3 cloves of garlic, cut into slivers

Preheat your grill. You could also do this inside on a grill pan. If you cook on a grill pan, omit the salted water/cayenne mixture. Just salt the steak before cooking.

steak . . . → Read More: Grilled Garlic Steak with Argentinian Chimichurri Sauce

Cauliflower Goat Cheese Gratin + Beef Wellington Pastry Bot!

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Happy Holidays! I hope everyone had nice meals, presents and what-not. We did. On Christmas we had Beef Wellingtons — thank you cow, again, you were delicious!, this awesome cauliflower gratin and some braised brussels sprouts. Our snow is almost melted now, which is good as I really need to go to work Monday!

Okay, so the cauliflower recipe is based on one by Bobby Flay, but I changed some stuff. Also, our head of cauliflower was on the small side. Adjust amounts as needed for your amount of cauliflower.

Cauliflower Goat Cheese Gratin
Adapted from Bobby Flay
1 head cauliflower, cut into florets
1/2 cup heavy cream
1 clove garlic, peeled, cut in half
1/2 tsp lemon zest
1 cup Monterey Jack cheese, coarsely grated
1/2 cup grated Parmesan
2 green onion, chopped
3 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper

Preheat oven to 425 degrees F. Add the cream to a small pot with the garlic and bring to a simmer. Turn off heat and let the cream infuse and cool for about 15 minutes.

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Toss the cauliflower, Monterey Jack, parmesan, green onion and lemon zest in a shallow casserole dish. Season with salt and pepper. Strain the cream over . . . → Read More: Cauliflower Goat Cheese Gratin + Beef Wellington Pastry Bot!