Carnivors Unite!

(Veggies, you may want to look away.)

Just in time for the fourth of July!

Looking for something that screams “It’s summer!”?
Come together and appreciate the tastiness that is…
spicy, bloody steak.

This is my new favorite dinner. FAVORITE. I do not use that word generously when it comes to food. I like food but I think I am also kind of picky. I have made it at least half a dozen times since getting this cookbook recently. It’s fairly easy, tastes like a million bucks but doesn’t cost it, is PERFECT for the summertime, and satisfies the meat lover thoroughly.
The absolute best part: This recipe is perfect as it is.
This is very rare.

The only difference from the recipe you’ll see here is my local market didn’t have flatiron steak so I used flank instead which I LOVE. I suggest whichever is available as they are both delicious.

I also suggest you get the book from whence it came. It is fantastic. I have already tried a handful of recipes in here and actually really like them all with no adjustments. Also, it’s incredibly cheap.

Chipotle-Marinated Flatiron Steak with Avocado Corn Relish

(basically from Food and Wine Annual Cookbook 2010)

you will need:

1 1/2 lbs flatiron or flank steak
1/4 cup orange juice
1 canned chipotle pepper in adobo sauce
plus 1 Tbsp adobo sauce from the can
1 large clove garlic
2 Tbsp E.V.olive oil
2 Hass avocados diced into cubes
(I recommend for them to be just under ripe)
1/2 cup corn kernels (from one ear of corn)
(I DO NOT recommend the sweet corn as it is way too sweet. Use canned if there are no ears available. It is still perfectly delicious.)
1/4 cup minced red onion
1 small jalapeno seeded and minced
1 Tbsp fresh lime juice
Kosher salt and fresh ground pepper

(If using flatiron steak, butterfly now. Light grill if using one. I use a cast iron skillet.)

Set steak in a medium bowl or baking dish.

In a blender (or food processor), combine the orange juice with the chipotle, adobo, garlic, and 1 Tbsp of the olive oil and puree until smooth. Pour the marinade over the steak and let stand for 10 minutes. (I lay plastic wrap over mine since it’s not going in the fridge.)

Meanwhile, in another medium bowl, gently mix the avocados, with the corn, red onion, jalapeno, lime juice and the remaining olive oil. Season relish with salt and pepper.

Remove the steak from the marinade, letting the excess drip back into the bowl;do not wipe off the marinade. Season with salt and pepper. **Grill the steak flat over moderately high heat, turning once, until medium, about 6 minutes on each side. Transfer to a cutting board, cover with foil and let rest for 5 minutes. Thinly slice the steak across the grain and serve with the relish.

-Melissa Rubel Jacobson

Serve with: tortillas, black beans and lime wedges.

Suggested wine: Intense, fruity Zinfandel

**If cooking indoors, I suggest opening a window and/or turning on a fan as the smoke from the chipotle can irritate you a bit.

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July 3, 2010. Tags: , , , , , , , , , , , , , , , . Recipes. Leave a comment.

Meatless Mexican Bisque

DELICIOUS.

F.Y.I. This is “meatless” in that you don’t put any meat in the soup, however, the bouillon I recommend has beef fat and dried chicken in it.

♦It is easy, very cheap, and yes, another one of those recipes I swear is delicious, even though it only has a few ingredients. You will start to get it. You won’t believe the flavor that comes from this!♦

You will need:

3 very large Russet potatoes, peeled, chopped
1- 15.25 oz can corn
1 bunch cilantro, chopped
2 large green onions (with chives)
3 cubes Knorr “Caldo de Tomate” (tomato bouillon with chicken flavor)
1 cup heavy cream
coarse ground pepper
1 Tbsp olive oil

(Makes a large soup pot’s worth.)

Put potatoes in a large pot and fill with water until just over the potatoes. Boil on high for 30 minutes. Reduce to light boil for 10 more minutes. If water amount has reduced, replenish. Repeat two more times. Remove from heat.

Dice green onions (this is the bulb end only, not the chive end) and saute in olive oil. Ladle potatoes, water, (be sure they are not too hot for your blender!) and green onions into food processor or blender and blend until smooth. Transfer back into pot. Heat on low and stir in bouillon and heavy cream. Do NOT allow it to boil after this point. Slowly add more water, one cup at a time, until bisque like consistency. (I don’t have measurements for the water because it will depend on the size of your potatoes.)
*Add your corn and simmer on low for 5 minutes. Stir frequently.

Add diced chives and cilantro. Simmer for 7 more minutes. Top with coarse black pepper. I really recommend serving this with plain, toasted white bread. Not rolls, or anything fancy. You’ll understand when you try it.

March 19, 2010. Tags: , , , . Recipes. Leave a comment.

Tex-Mex Pot Pie

A 5 MINUTE MEAL
(please read disclaimer here)

AKA: King Ranch Chicken
AKA: Mexican Lasagna

Kids love this and so do people who “hate casseroles” (AKA my fiancé)! This will usually feed (with 3 large chicken breasts) 2 adults with a child or leftovers or an adult and 2 kids with leftovers.

You will need:

  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can Ro-tel (read about it here)
  • 2-3 boneless skinless chicken breasts
  • 1 small to medium green bell pepper
  • 1 small to medium yellow onion
  • 2 cups shredded cheddar or pepper jack cheese (kids usually prefer the cheddar version)
  • 6 corn tortillas

In a large pot, boil enough water for the chicken to be submerged. Boil chicken on medium high for 20 minutes or until done.

Meanwhile, preheat oven to 400°F and empty both can of soups into large mixing bowl. Chop onion and bell pepper. Heat 3 TBS. olive oil and sauté onion and bell pepper until tender. Remove from heat and add cooked veggies to soup mixture.

Remove chicken from water (Do not discard this “broth”) and chop and slightly shred chicken and set aside. Take 1/3 cup of broth and mix into soup mixture keeping remaining broth aside. Spray your glass baking dish (I use 9 x 7 x 2½”) with non-stick spray. Soak 3 corn tortillas in reserved chicken broth until soft. (Just a few moments.) Layer on bottom of pan.


Spoon ½ of soup/veggie mixture on top of tortillas. Spread ½ of chicken on top. Drain liquid from Rot-tel and spoon ½ over chicken. Dip 3 more tortillas and layer. Add what’s left of the soup mixture, then chicken, then Ro-tel. Add cheese to top and cover with foil. Bake for 25-30 min. or until bubbly.


♥Voila!♥

January 15, 2010. Tags: , , , , , . Recipes. 2 comments.

Taco Soup

A 5 MINUTE MEAL
(please read disclaimer)

Yes. Seriously

I cook a lot of very different things. Some are very simple comfort foods that anyone can make and some are bit more extravagant. This is the former. It HAS to be the cheapest dinner recipe ever! I really love this stuff. I got this recipe from my Nana (you’ll hear that often) which means it’s delicious, cheap, and best of all, EASY. Like with knitting patterns, it may sound strange, but you just have to trust the instructions. It’s basically like chili but less time-consuming, easier on your guts and has a few more veggies.

Ingredients:

  • 1 to 1½ Lbs. ground beef
  • 1 small (15.25 oz.) can corn
  • 1 small (15.50 oz.) can kidney beans (or pinto, I prefer kidney)
  • 1 small (10 oz.) can Ro-tel
    A little information about Ro-tel: This is just a can of diced tomatoes, green chilies, and spices. If you have ever lived in the south, you know this always goes into queso. If you don’t recognize this, most stores are now carrying their own version of it and it will be near the canned diced tomatoes. It will be a very small can and it will say “diced tomatoes and green chilies”. Same thing.
  • 1 large can diced tomatoes
  • 1 pkg. Ranch dressing seasoning mix
    (I know! I know! Just trust me K?!)
  • 1 pkg Taco seasoning (whatever heat you like)
  • saltines

Brown and scramble meat in a skillet and meanwhile in a large pot, combine all cans WITH ALL THE WATER AND JUICES. Add both spice packets. Begin cooking on medium. Drain beef of grease and put it in the pot. Simmer 10 minutes.

Boo-Yah!

*Disclaimer: “5 minute meals” is maybe a teeny, tiny bit of an exaggeration (unless you are a ninja who happens to be jacked up on coffee) but essentially these are very quick, easy, and affordable “home cooking” type recipes whose ingredients are in most average kitchens and are also ideal for those who have convinced themselves they can’t make good food because they are not “good cooks”.

January 10, 2010. Tags: , , , , , . Recipes. Leave a comment.

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