Category: Meat, Poultry and Fish
Olive oil, canola oil, or grapeseed oil
1 lb. skirt steak or flank steak
Salt and freshly ground pepper
1/2 head lettuce greens
1 bunch of arugula, young leaves, tough stems removed
1/2 of one red bell pepper, thinly sliced lengthwise and cut into 1-inch long pieces
4 scallions, thinly sliced
Several toasted walnuts, chopped
4 oz. goat cheese, crumbled
Pomegranate seeds or thinly sliced kumquats (optional)
2 teaspoon lemon juice
2 Tablespoon olive oil
Salt and Pepper
Heat a couple teaspoons of cooking oil in a cast iron pan on high heat. Pat the steaks dry. Sprinkle with a little salt. Sear the steaks in the pan on both sides, just until nicely browned. Remove from pan to a cutting board. Let rest for a few minutes before cutting. Slice thin slices, against the grain of the meat. Toss together the lettuce greens, arugula, bell pepper, and scallions. Arrange on individual plates. Sprinkle on chopped walnuts. Sprinkle with goat cheese. Lay on top several slices of chilled sliced steak. Sprinkle with pomegranate seeds or sliced kumquats if using. Mix together the lemon juice, olive oil, and a dash of salt and pepper. Drizzle on salad.
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1/3 to 1 cup vegetable oil, as needed, for frying
1 ½ cups all-purpose flour
1 teaspoon baking powde
r
1 teaspoon sea salt
¼ teaspoon cayenne pepper
1 cup light beer
4 (6-ounce) trout fillets
1 tablespoon Cajun or grill seasoning
Heat oil in a large, heavy skillet over medium-high. Meanwhile, combine flour, baking powder, salt, and pepper in a large bowl. Add beer and stir until well mixed. Season trout on both sides with Cajun seasoning. Dip into beer batter to fully coat. Carefully place trout into hot oil. Cook until golden on both sides, turning once, about 8 minutes total. Remove from skillet, allow to cool slightly and serve
Filed Under: Meat, Poultry and Fish, | Print Recipe | Permanent Link
4 salmon fillets
2 Tablespoons honey
1 Tablespoon Dijon mustard
Zest of half a lime
1 teaspoon thyme
Place the salmon skin-side down on a baking sheet. Stir the sauce ingredients together and spread over the salmon. Add either the lime zest or the thyme. Bake for 11-12 minutes per inch of thickness, or until fish flakes with a fork. Remove from pan and leave skin behind.
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Guaranteed to impress your guests—if these savory-sweet goodies ever make it out of the kitchen!
30 Medjool dates
30 pecan halves, toasted
15 slice(s) (from 1-pound package) bacon, each cut lengthwise in half
30 sprig(s) (1 1/2-inches each) rosemary, from 4 large sprigs
Preheat oven to 375 degrees F. With paring knife, make small slit in each date; remove pit and replace with 1 pecan half.
Wrap each stuffed date with 1 bacon strip, making sure to keep ends of each date exposed; secure with toothpick.
Arrange on two 15 1/2” by 101/2” jelly-roll pans. Bake 25 to 30 minutes or until bacon is crisp, turning once. Transfer dates to paper-towel-lined plate; let drain 1 minute. Remove toothpicks and replace with rosemary sprigs. Transfer to serving platter; serve immediately.
Filed Under: Appetizers, Fruit, Holiday, Meat, Poultry and Fish, | Print Recipe | Permanent Link
2 teaspoons salt
Freshly ground pepper to taste
1 5-pound brisket of beef
1 garlic clove
2 tablespoons vegetable oil
3 onions, peeled and diced
1 10-ounce can tomatoes
2 cups red wine
2 stalks celery with the leaves, chopped
1 bay leaf
1 sprig fresh thyme
1 sprig fresh rosemary
1/4 cup chopped parsley
6 to 8 carrots, peeled and sliced on the diagonal
Sprinkle the salt and pepper over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary. Cover and bake in a preheated 325-degree oven for about 3 hours, basting often with pan juices. Add the parsley and carrots and bake, uncovered, for 30 minutes more or until the carrots are cooked. To test for doneness, stick a fork in the flat (thinner or leaner end of the brisket). When there is a light pull on the fork as it is removed from the meat, it is “fork tender.”
Filed Under: Holiday, Meat, Poultry and Fish, | Print Recipe | Permanent Link
