Greeting from Colorado!! Wishing all of you a Happy St Patrick’s Day
To celebrate the day we had Corned Beef and cabbage.
Enjoy your evening…
Giangi
Archive for March, 2011
March 17, 2011
Posted in Food, Life, tagged Food on March 17, 2011 | 2 Comments »
March 16, 2011
Posted in Beef, Food, Marinate, Menus, tagged Beef, Food, Marinate, Menus on March 16, 2011 | 1 Comment »
I had this great piece of flank steak and I had no idea how to prepare it. I started looking around my kitchen and these wonderful lemons were staring at me. I love lemon so that was a great beginning. Tonight recipe was created as I was going along. I love the honey-lemon-brown sugar combination and from there it was just open and add. At first I was not going to save the marinade but just toss it, and then I said to myself: “Why not”. The sweet and sour combination was quite delicious, and I am sure, would I have added some hot chili flakes to it, it would have accentuate more the whole flavors. We could not help ourselves dipping our meat in the sauce at every bite.
I prepared tomato pasta with this dish and it was not the perfect pairing. Love them both separately, but not combined. I should have prepared Basmati jasmine rice, or wild rice instead.
Tonight’s March 16, 2011 dinner:
Lemon Honey Marinate Flank Steak
LEMON HONEY MARINATED FLANK STEAK
Marinate:
Juice of 1 ½ to 2 lemons
3 tablespoons honey
3 tablespoons brown sugar
1 tablespoon mustard
1 tablespoon mayonnaise
2 tablespoons olive oil
Salt and pepper
Rosemary, thyme finely chopped (at wish)
1 ½ pound flank steak
Mix all the marinate ingredients well on a baking pan with 2” high borders. Cut flank steak in half and remove all fat and ligaments from the meat. Poke holes with a fork and place on the marinate.
Let rest in refrigerator for a couple of hours and turn once in a while. (This step can be omitted if in hurry)
Heat a large skillet over high heat. Remove the meat from the baking pan and reserve the marinate. Cook the flank steak for a couple of minutes on each side. Add the marinate and lower the heat to medium. Cook the meat with the marinate until the meat is done to desired doneness. Remove the meat and keep warm. Continue to cook the marinate until reduced by half. Add the steaks again to the pan and turn to cover the steak of the sauce.
Slice the meat and serve hot.
This sauce can be cooked as above with no meat and used as a marinate for chicken, meat, fish.
March 11, 2011
Posted in 30 minutes Menu, Fish, Food, Menus, Vegetables, tagged 30 minutes Menu, Fish, Food, Menus, Vegetables on March 12, 2011 | Leave a Comment »
Friday night, fish night. Quick recipe. The strong flavor of the ginger –garlic simmered with the maple syrup will linger in the kitchen. I decided to pair it with a Parmesan Couscous from Near East. The combination was great. Steamed broccolis are a must on our house lately.
Tonight’s March 11, 2011 dinner:
Broiled Salmon with Spicy Maple Sauce
Steamed Broccolis
Roasted Tomatoes
Parmesan Couscous
BROILED SALMON WITH SPICY MAPLE BASING SAUCE
6 tablespoons maple syrup, or to taste
½ cup water
2 tablespoons minced peeled fresh gingerroot
2 garlic cloves, minced
1 teaspoon dried hot red pepper flakes, or to taste (optional)
¼ teaspoon salt
Four 1-inch-thick pieces salmon fillet (about 6 oz. each)
In a small heavy saucepan combine the maple syrup, water, gingerroot, garlic, red pepper flakes, and salt and simmer until reduced to about ½ cup. Cool basting sauce.
Preheat broiler.
Arrange salmon, skin side down, on oiled rack of broiler pan and season with salt. Broil salmon about 4 inches from heat 4 minutes. Brush salmon with sauce and broil until just cooked through, about 6 minutes more.
ROASTED CHERRY TOMATOES
2 pints cherry tomatoes
Good olive oil
Coarse sea salt
Freshly ground black pepper
Fresh basil leaves, cut into chiffonade
Sea salt or fleur de sel
Preheat oven to 400 degrees.
Toss the tomatoes lightly with the olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with the coarse sea salt and the pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot.
March 10, 2011
Posted in 45 minutes Menu, Chicken, Food, Menus, Pasta, tagged 45 minutes Menu, Chicken, Food, Pasta on March 10, 2011 | Leave a Comment »
Chicken alla Cacciatora is an all time favorite of my mom and she shared her recipe with me. The chicken can be paired with mashed potatoes, pasta or rice. Our choice tonight was “Spaghetti Rigati”. Great left over dish…if there are any left.
Tonight’s March 10, 2011 dinner:
Chicken alla Cacciatora
CHICKEN ALLA CACCIATORA
1 whole chicken cut in 8 pieces
Olive oil
2 celery ribs, chopped
1 carrot, chopped
1 garlic cloves
5 or 6 tomatoes, seeds removed and chopped, or a 28oz can chopped tomatoes in juice
2 mediums red or orange bell pepper cut in small pieces
½ to ¾ cup white or red wine
Add the olive oil in a medium pan over medium heat. Add the chicken skin down and brown, 2 minutes and turn. Add the celery, carrots, garlic, the tomatoes and the wine. When starting to boil add the bell peppers. Lower the heat to low, slightly cover the pan and cook for 40 minutes.
March 9, 2011
Posted in 30 minutes Menu, Beef, Food, Menus, Potatoes, Salads, tagged 30 minutes Menu, Beef, Food, Menus, Potatoes, salad on March 9, 2011 | Leave a Comment »
We were in a hurry and running late tonight and therefore did not have too much free time on our hands. Steak in our family is always a welcome dish, potatoes also, and salad… well maybe I am the only one who can live on it…
Tonight’s March 9, 2011 dinner:
Steak
Rosemary Roasted Potatoes
Mixed Green with Tarragon Vinaigrette
STEAK
I add a large amount of fine sea salt to a skillet. Place the skillet on high heat. When the skillet is nice and hot, add the steaks and cook to desired doneness.
We like our streaks to be rare to medium rare and therefore cook the steak, 1 inch thick, 4 minutes on each side.
ROASTED ROSEMARY POTATOES
4 medium Russet Potatoes, peeled and cut into 1″ cubes
3-4 tablespoons Olive Oil
Fresh or dried Rosemary cut in small pieces
Salt
Pre-heat oven at 375 degrees. Spread 1 tablespoon of the olive oil on a cookie sheet. In a bowl add the potatoes, rosemary and the remaining olive oil. Mix well to coat all the potatoes cubes. Place the potatoes on the cookie sheet and sprinkle generously with the salt. Place in the oven and cook for 30 minutes or until the potatoes have formed a nice crust on the bottom and are golden on top.
MIXED GREENS WITH TARRAGON VINAIGRETTE
1/3 cup Raspberry vinegar or fruit flavored vinegar
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1 cup olive oil
9 cups bite size pieces assorted greens
Wisk vinegar and tarragon in a bowl. Gradually whisk in oil. Season with salt. Can be made 1 day ahead cover and let stand at room temperature.
Place greens in large bowl, toss with enough dressing to season.
March 8, 2011
Posted in 30 minutes meal, Food, Menus, Pasta, Vegetables, tagged 30 minutes Menu, Food, Menus, Pasta, Vegetables on March 8, 2011 | 2 Comments »
Pasta is always the easy and fast plate to make. Tonight is no exception.
TORTIGLIONI WITH ZUCCHINI
1 box of Tortiglioni pasta
Butter
2 tablespoons olive oil
Grated Parmesan Cheese
1 onion thinly sliced
6-7 small zucchini
2 eggs
Salt and pepper
Clean the zucchini well, peel them and slice them in thin slices. In a frying pan add the butter and the olive oil. When the butter is melted add the onion. As soon as the onion is beginning to soften, add the zucchini to the skillet and with high heat for a couple of minutes. Lower the heat to medium low and cook slowly. Add salt and keep warm.
Meanwhile cook the pasta according to the package directions. While the pasta is cooking, in a large bowl the two eggs slightly salted and plenty of Parmesan Cheese. When the pasta is al dente, drain and add to the egg mixture. Mix well and add the zucchini. Mix well again and serve immediately.
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