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By mlb, on August 19th, 2009%
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 . . . → Read More: Grilled Garlic Steak with Argentinian Chimichurri Sauce
By mlb, on February 2nd, 2009%
I know I said there would be salad rolls next. I lied. Those will be soon Wednesday(!) because oh my, this meal was delicious and it bumped the salad rolls. You’ll notice the title image even has a bite taken out of it. Yeah. And I’m not sorry about it either.
The rack of lamb is from Trader Joe’s and is probably one of my most favorite products that they carry — the seasoned, Frenched, frozen rack of lamb from New Zealand. This was about $14 and some change for 1.3 pounds. Score. It has a garlic, sesame seed, rosemary marinade already but it’s not so strong that you can’t add more things to it. Like this pesto, for instance. All together, there’s only six ingredients here, which is also nice.
I was able to find one happy sprig of rosemary on one of plants outside, so that made me . . . → Read More: The Simplest, Bestest Lamb Ever
By mlb, on December 27th, 2008%
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 . . . → Read More: Cauliflower Goat Cheese Gratin + Beef Wellington Pastry Bot!
By mlb, on June 16th, 2008%
First off, this was amazingly good. I mean I expected it to be tasty but it totally and completely surpassed my expectations. Especially the slaw. And it is finally almost Summer here in Portland. Woo!
Hey — I just realized that while I halved the steak and the slaw portions below, I made a full recipe of the marinade. Hmmm, I used some of that to brush on the meat while cooking, but I probably didn’t need as much marinade as I had, so I think the ratios below are just fine. And, I let the steak marinate in the fridge for about 5 hours. Reviews on epicurious.com also mentioned letting it go overnight. Good advice, I will probably do that next time.
New: Printable recipe pdf!
Grilled Asian Flank Steak with Sweet Slaw
Adapted from Bon Appétit
1/4 cup soy sauce
5 tbsp vegetable oil
5 tsp minced peeled fresh ginger, divided*
2 garlic . . . → Read More: Perfect Summer Meal: Grilled Asian Flank Steak with Sweet Ginger Slaw
By mlb, on February 14th, 2008%
Hmmm…we used to (every so often) get these pre-made at Trader Joe’s. They don’t seem to have them anymore which is just fine — they are very easy to make yourself! Give it a try! Plus, nothing says “I love you” like red meat and a bottle of wine! Grrrr!!!
Besides, this was jwa’s request for Valentine’s dinner!
Flank Steak Pinwheels with Boursin, Spinach and Sun-Dried Tomatoes
Based on a recipe from Eating Well magazine
2/3 cup sun-dried tomatoes (not packed in oil)
2 cups boiling water
1 pound flank steak, trimmed of fat
1 clove garlic, minced
3 oz herbed cheese spread, such as Boursin
1 cup baby spinach leaves
2 tbsp olive oil
kosher salt & freshly ground pepper
15 or so button mushrooms, sliced
1/4 cup Cabernet Sauvignon wine (plus the rest of the bottle for drinkin’!)
Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 . . . → Read More: I Love You, Flank Steak Pinwheels — Be My Valentine
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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