I'll share my recipes, if you'll share yours - July 20, 2010

13 years ago

Grilled Steak with Avocado Sauce

Life's Ambrosia

Serves 2 â 4

You will need:

* 1 1/2 teaspoon garlic powder

* 1 1/2 teaspoon ground cumin

* 3/4 teaspoon kosher salt

* 1/2 teaspoon chili powder

* 1/2 teaspoon onion powder

* 1 1/2 pounds flat iron steak

* 1 avocado, skin and pit removed, diced

* 1/3 cup chopped cilantro

* 2 cloves garlic

* 1 tablespoon red wine vinegar

* 2 tablespoons olive oil

* 1/2 teaspoon kosher salt

* juice from 1 lime

Combine first 5 ingredients in a bowl. Rub all over the steak.
Preheat grill to medium heat.
Place remaining ingredients in a food processor and process until smooth. Place in the refrigerator until ready to use.
Cook steak about 5 minutes per side for medium rare. Transfer to a plate and allow to rest for 10 minutes.
Slice steak and spoon avocado sauce over the top. Serve.

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Comments (11)

Jasdip
13 years ago
Broccoli and Pancetta Saute

1 bunch broccoli
3 tbsp olive oil
1 oz pancetta or prosciutto, diced
4 cloves garlic, quartered
pinch hot pepper flakes

Trim tough stalks from broccoli, cut into 4" spears. Set aside.

In large skillet, heat oil over medium-low heat; cook pancetta, garlic and hot pepper flakes, stirring occasionally 5 minutes or until garlic is golden and pancetta is crisp.

Stir in broccoli and 1/4 cup water; cover and cook for about 8 minutes or until tender-crisp.
nicole__
13 years ago
Home made white rolls.....

2 cups all purpose white flour
1/2 cup water
1 tsp salt
1.5 tsp yeast
2 TBL powdered milk or 1 TBL coffee creamer
2 TBL sugar
2 TBL butter

Let dough rise to double in size, about 30 minutes. Then roll out on floured surface. Cut into 12 pieces, roll each piece into a ball. Grease muffin tins(regular sized ones will make 12, texas sized ones makes 8). Place a ball in each tin. Brush with butter. Let rise to double in size. Bake @ 400 for 12-13 min.
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I have the urge to make flank steak. I never have, and honestly have never seen it in my grocery stores. I'm going to be looking for it specifically and try it on my cast-iron grill. Grilled Marinated Flank Steak 2 lb flank steak 1/3 cup olive oil 2 garlic cloves, minced 2 tbsp red wine vinegar 1/3 cup soy sauce 1/4 cup honey 1/2 tsp freshly ground black pepper Score the meat across the grain. Combine the marinade ingredients. Place steak in ziploc bag, pour marinade over, coating the steak well. Chill and marinade at least 2 hours or up to overnight. Oil the grill and heat over high heat. Remove steak from marinade and sprinkle liberally with salt and pepper on both sides, which will help form a savoury crust. Grill 4-6 minutes on each side. Remove and cover with foil and let rest 10 minutes. Slice very thinly in diagonal slices across the grain. If you like, you can bring the marinade to a boil and simmer for several minutes and serve alongside.
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Braised Beef Short Ribs in Red Wine For easy serving, have your butcher "french" the ribs; trim the meat and fat from one end of the bone. 1 sprg each of rosemary, thyme and sage 1 tsp chopped fresh ginger 3 star anise 3 bay leaves 2 tbsp extra-virgin olive oil 1 tsp butter 4 lb beef chuck short ribs 3 cloves garlic, crushed 1 1/2 cups diced onion 1 cup diced carrot 1/2 cup diced celery 4 tbsp tomato paste 1 cup red wine 3 cups low-sodium beef broth Place rosemary, thyme, sage, ginger, star anise and bay leaves in cheesecloth and tie into a bundle. In heavy-bottomed pot heat oil and butter over medium-high heat. Season ribs with salt and pepper and sear until golden-brown. Add garlic, onions, carrot and celery. Cook, stirring until onions are translucent. Stir in tomato paste and cook 2-3 minutes. Add herb sachet. Pour in wine and boil until it evaporates. Pour in stock, reduce heat to low and simmer, covered, 2 1/2 hours or until meat is fork-tender. Remove meat, wrap in foil to keep warm and set aside. Continue cooking sauce until creamy consistency. Strain vegetables from sauce; transfer meat to pot of sauce, heat through. Serve meat over vegetables.
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marci_pa
13 years ago
CONEY SAUCE (for Chili Dogs)

1 lb LEAN ground beef
l large green pepper, chopped
4 tsp of Chili Powder
2 tsp Cumin Powder
2 tsp Oregano
1/2 tsp crushed red peppers
1/2 tsp salt
1/4 tsp Black pepper
2 15oz cans tomato sauce
1 large onion chopped
3 packets of Splenda - or sweetener equivalent to 6 teaspoons of sugar.

Brown ground beef, peppers, and onions together. Drain off excess fat. Add all other ingredients. Mix well and simmer for about 20 minutes. Top hot dogs with cheese, plenty of chili sauce, onions, relish - etc. whatever you likeÂ and ENJOY!!

This sauce really seems to taste even better the next day.
Jasdip
13 years ago
When I made my rolls yesterday, I dug out my recipe from 30 years ago. I used to make them periodically and they would literally turn out "every other" time.

Looking at the recipe, I didn't think I should dump everything together like it suggested, so rose the yeast (not sure what you call it) in just the warm water and a bit of sugar.

Anyway here it is, as written, back then.

Plain Quick Buns
1/2 cup milk
4 1/2 cups sifted flour
3/4 cup warm water
3 tbsp melted shortening (I used butter)
1 pkg yeast (I used 2 1/4 tsp)
1 1/2 tsp salt
4 tbsp sugar
1 egg, well-beaten

Mix milk, water, sugar, salt and sugar. Add yeast according to directions. Add melted shortening and egg.

Add flour and knead well. Shape into ball and put in covered bowl and let rise until double.

Make into rolls, let rise until double and bake in moderate oven for 15-20 minutes.

I wasn't even sure how to make into rolls....do I knead each one again? I used my pastry scraper to cut the dough into eighths and rolled each piece into a ball. Don't know if I should have done anything else to it.

I'm going to brush with melted butter next time, as per Nicole's instructions.
nicole__
13 years ago
OOPS.....I posted mine from memory....add one egg to my recipe. I do dump mine all together....it's quick...easy...always turns out.

Jasdip....our recipes are almost the same. :0) Thanks for posting....
Jasdip
13 years ago
Nicole, do you really dump everything together?
I'll try that next time, then. I honestly don't remember separating everything, long ago like I did yesterday.
patti43
13 years ago
Jasdip, I made your sticky pepper chops (I used pork) last night and they were really good. I sure made a mess on my grill, though ;-) Thanks for a good recipe!

The marinade would be great with chicken, too. I'll try that next time.
nicole__
13 years ago
jasdip....yes...I dumped it ALL in at once, let the bread machine mush it around....let it sit for 30 minutes....take it out...roll it into a rope on a floured surface....start chopping it in half, in half , in half. Notice how lumpy the tops of my buns were? That's because I poke my fingers into them, trying to stretch them to fit the muffin cups. "IF" I'd just leave the dough in a ball, they would rise to fill each cup on their own. lol
patti43
13 years ago
I'm late today. Went to Gainesville this a.m. at 6:30 for Harry's doctor appts. Long day! I you haven't had these cookies, you're in for a surprise. Nobody ever guesses they're crackers. I've seen recipes that use graham crackers, too.

CRACKER BARS

1 pkg. saltine crackers (40 or enough to cover the bottom of the pan)
2 sticks butter or margarine
1 c. brown sugar
1 (12 oz.) bag chocolate chips
1/2 c. chopped pecans

Preheat voen to 350; foil line a cookie sheet. Place saltines in a single layer on the foil. In a saucepan, melt butter and brown sugar. Pour over crackers and bake for 5 to 7 minutes. Remove from oven and spread chocolate chips over top. Bake 3 to 4 minutes longer or until bubbly. Remove from oven and spread chocolate evenly over top. Sprinkle with pecans. Cool and cut. Store in an airtight container.
Jasdip
13 years ago
Thanks Patti! Won't they make a mess of my cast-iron stove top gill/griddle!

Nicole, I forgot that recipe was for your bread machine.
I made my rolls by hand yesterday, so I'll continue to separate my yeast from the other ingredients. They were good with the chili tonite.
Have to make some more :-)
patti43
13 years ago
Jasdip, that's what I used--stovetop cast iron grill. And yes, you will have a nice sticky mess (that smells delicious). Be sure to swab it good with oil first. I love mine and just let it soak overnight.

I'll share my recipes, if you'll share yours - July 20, 2010

Comments (11)

Jasdip

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