Cooking Steak In The Broiler : Girls Cooking And Dress Up Games.
Dinner: July 30
Steak au Poivre with Kale and Sweet Potatoe Frittes Gentle Jim Jowdy came over tonight for dinner and also to listen to my radio piece on KALW. Jim brought some Clark Summit Farm steaks and some kale. I had some sweet potatoes that were waiting to be used. We both kind of improvised this dish, and it came out really amazing. Ingredients: 2 Tbl sp butter 2 steak filets New York cut cup of peppercorns, try and mash them up a bit so they aren't all whole- but not ground up 1 shallot 1/2 cup chicken stock bunch of kale handful of pine nuts dash of chile flakes few squirts of lime juice 2 medium sweet potatoes Steak: Cover filet with pepper corns Melt butter in pan, sear filets for 4-5 minutes each side for Medium Rare over medium heat Stick in pan and place in oven to keep warm Add chopped up shallot and chicken stock to deglaze pan. Cook down until it becomes a bit saucy. Kale: chop up with or without stems sautee with some olive oil add pine nuts, lime juice, and chile flake put cover on to steam it up a bit sautee for 5 minutes or so.... Sweet potatotes: Halve sweet potatoe lengthwise, then widthwise, then quarter into large fritte pieces Add to pot of water, and boil. Once you can stick a knife easily through it, drain and place in a non-reactive pan in an oven heated to 400 degrees. Add olive oil, salt, pepper, and cayenne pepper. Everything was delish. The meat was not the leanest cut, but tasted amazing- just a like a grass-fed cow who has never known any hormones or antibiotics should taste! Try as I may, I haven't gotten on the kale bandwagon. I'll keep trying- I'm just not hot for it's very special taste. The sweet potatoe frittes actually came out better than I thought- it would have been better if we could have cooked them for longer and they had gotten crispy. Jim suggested the broiler for that. All in all, it was a 2 Yums Up dinner.Beef Quesadillas
About 1lb of shaved beef 1 1/2 thinly sliced vadalia onions 1 thinly sliced green bell pepper Quesadilla cheese 1 jalapeno sliced thinly (remove veins and seeds if you don't like it hot) Red pepper flakes to taste Soft taco flour tortillas For easier shredding, place your cheese in the freezer for at about 10 minutes. In a preheated frying pan set on medium heat, add one to two tablespoons of olive oil. Add shaved beef and season with salt and pepper to taste. Cook until browned. Add red pepper flakes to taste. Cook for one minute and remove beef from pan. Using the same pan, add another tablespoon or two of olive oil and add thinly sliced bell peppers, jalapenos and onions until cooked through and caramelized. Add more red pepper flakes if desired. Remove from pan. Set oven to broil. Coat one side of your flour tortillas with a very small amount of olive oil. Place tortillas, olive oil side up, on a baking/cookie sheet under broiler just til browned. Remove from broiler and add the onions, peppers, beef and cheese onto the non browned side of the tortilla. Put tortillas back into the oven under the broiler until the cheese is melted. Remove from oven and place a browned tortilla on top of melted cheese. Place quesadillas back under the broiler for one minute. Remove quesadillas and put on plates. Turn off broiler. You can cut them in half or in quarters. Serve with sour cream, salsa or whatever you like. Enjoy! This will make at least 4 soft taco flour tortilla sized quesadillas. Hope you enjoy this recipe!
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