what was for dinner #6

What was for dinner: BBQ Flank Steak

Growing up my absolute favorite meal was flank steak and macaroni and onions. My dad could never make enough for my brother and I and needless to say there were NEVER any leftovers. It is a ridiculously simple item to prepare and a crowd favorite. It is also a huge hit with Spunky (Boyfriend’s son) who can be a picky eater at times.

I am thrilled I remember to take pictures so I could share this dish with all of you. I would highly encourage you to try it – I am sure you will like it!

BBQ Flank Steak
serves 4-6 (but it really depends on how hungry everyone is!)

Ingredients:
- Flank Steak (buy one that suits your needs, the recipe is easy to adjust)
- 2 tsp kosher salt
- 2 tsp garlic powder
- 1/4 to 1/2 cup of your favorite BBQ Sauce (My personal favorite for this is KC Masterpiece)

Directions:
1. Remove the flank steak from the fridge for at least 5-10 minutes prior to starting.

2. Prepare your broiler pan. If you do not have a broiler pan, I improvise with a baking sheet and cooling rack. I line my baking sheet with foil and spray the cooling rack with a nonstick spray for easy clean up.

3. Set your oven to broil and move a rack into the upper half of the oven.

4. Using a sharp knife, make diagonal shallow slices in the meat (like the picture below). Sprinkle with 1 tsp of the salt and 1 tsp of the garlic powder. Repeat this process to the other side of the meat.

5. Place the meat on the broiler pan and coat with half of the BBQ sauce. I use a sillicone brush for this step.

6. Broil the meat for about 9-11 minutes. Remove the tray, flip the meat over, coat with the remaining BBQ and cook for another 8-10 minutes. Test your steak with a thermometer to ensure it is to your liking.

7. When the steak is done, remove to a cutting board and allow to rest for about 4-5 minutes. Using a sharp long knife, slice very thinly against the grain of the meat. Serve immediately.

what was for dinner: #5

what was for dinner: Asian Shrimp Salad

I was not the average high school teenager. Instead of clubbing on South Beach, my friends and I would get together on a Saturday night and cook. I swear!  The night would start at someone’s house and we would list all the crazy things we wanted to make for dinner that night. Most came from our new cookbook, Top Secret Restaurant Recipes. We would then pile into the car and go grocery shopping, dividing up the list and meeting at the checkout line. (side story: we would drive 10 minutes out of our way to go to the brand new Publix that had an escalator for the shopping carts because the parking garage was above the store. we thought it was the coolest thing ever.)

Our favorite recipes: Kenny Rogers Corn Muffins (which I still make now), Benihana Ginger Dressing , Cornflake crusted chicken and many others.

A while ago, I made a batch of the Benihana Ginger Dressing and insist on using it up before it spoils. During that week one of my concoctions was an Asian Shrimp Salad.

Benihana Ginger Salad Dressing
adapted from Top Secret Restaurant Recipes
Yeilds about 2 cups

Ingredients:
● 1/2 cup onion , minced
● 1/2 cup canola oil
● 1/3 cup rice vinegar
● 2 tbsp water
● 2 tbsp minced fresh ginger
● 2 tbsp ketchup
● 4 tsp soy sauce
● 2 tsp sugar
● 2 tsp lemon juice
● 1/2 tsp minced garlic
● 1/2 tsp salt
● 1/4 tsp black pepper

Directions: Combine all ingredients in a blender and let it rip for about 1 minute. (I used a stick blender with the ingredients in a big pyrex measuring cup, worked perfect!)

For the Salad:
I heated a medium skillet over medium heat and added about 1 tablespoon of oil. Cooked the shrimp for about a minute and half on each side. I then deglazed the pan with about 2 tablespoons of blood orange juice (they were in the fridge screaming “use me!”).

I served the shrimp over lettuce with cucumbers, chow mein crunchy noodles,  and navel orange segments. I finished the dish  with the ginger dressing.

The results: delicious and very satisfying with a request to have it again soon!

what was for dinner: #4

what was for dinner: Braised short ribs served over egg noodles

On a shopping trip to Whole Foods over the weekend, the short ribs seemed to be screaming at me: “Eat Me!” “Cook Me” “Try Me”. While slightly creepy, I have been wanting to make short ribs for quite sometime now. I wanted to make them for a special occasion and Tuesday seemed like the perfect day! So without real planning or thought, I purchased 4 short ribs and saved them for Tuesday.

With my most perfect PJs on, I found my comfy spot on the couch to begin Inauguration Day coverage which started at 7am PST. It wasn’t until about 2pm that I realized I should figure out how to make the short ribs. After doing some research, I finally tore myself away at 3pm to begin cooking. And by 7pm, we were sitting down to a wonderful meal that was relatively easy to make.

Apologies for the lack of pictures. I was fixated on the all-day coverage and completely forgot to take pictures. But based on the picture below, I can tell you it was a big hit in this house!

Braised Short Ribs
Serves 2-4

Ingredients:
- 4 meaty ribs
- Salt and pepper
- 2 Tablespoons canola oil
- 2 carrots, diced
- 1 onion, chopped
- 3 large garlic cloves, chopped
- 2 Tablespoons tomato paste
- 2 Tablespoons flour
- 1/2 cup port
- 1/2 cup red wine
- 2 sprigs fresh rosemary
- 4 cups beef stock

Directions:
1. Preheat oven to 325 degrees Fahrenheit. Pat the ribs with paper towels until they are very dry. Season with salt and pepper.

2. In a large enameled cast iron pot (or something else that is oven safe), heat oil on medium heat until oil and the pan are very hot.  Add the ribs to the pot and brown, 3-4 minutes, on all sides.  Once browned, remove from pot and set aside.

3. Add carrots, onion, and garlic to the pot and sauté until softened and golden brown, about 5 minutes. Stir often to prevent burning.

4. Stir tomato paste into vegetable mix.  Add flour and stir to combine.  Cook for another minute. Add wine, port and herbs.  Turn heat to medium-high and simmer for about 10 minutes, until mixture begins to reduce and thicken.  Stir occasionally to prevent sticking and burning.

5. Add stock and return the ribs to pot.  Cover tightly and put in the oven.  Cook for 3 hours, checking on them each hour to ensure nothing is burning at the bottom of the pot.  The meat should be very tender.

6. Once the ribs are done, use tongs to remove the ribs from the sauce.  Place meat in a bowl and set aside.  With a mesh strainer or cheesecloth-lined colander, strain sauce into a medium saucepan, pressing on solids to extract all liquid.  Discard solids. Bring strained sauce to a boil and reduce for about 10 minutes.  Pour sauce over ribs and serve.

what was for dinner: #3

As a second generation University of Florida alumnus, Gatormania was in full effect last night at our house. I wore my UF pants, favorite UF shirt, did the gator chomp throughout the game and even sang the two-bits song for Boyfriend. I would like to believe it was all of this  that lead the Florida Gators to their third National Championship, but I won’t hold my breath waiting for a special letter of appreciation from Tim Tebow. It was an incredible night of football, one that makes it great to be a Florida Gator!

Nothing goes better with a National Championship game than pizza. Even better was our homemade pizza! Having never made pizza before it was a wonderful experiment, one I am sure we will do again in the future.

Pizza Dough
makes 6 medium sized dough balls

Ingredients:
- 2 envelopes active dry yeast
- 2 cups warm water (about 110°F)
- 1/2 tsp. sugar
- 5 cups all-purpose flour, plus more for kneading
- 2 tsp. kosher salt
- Olive oil, for brushing
- Cornmeal for dusting

1. In a glass measuring cup, sprinkle the yeast over the warm water. Stir in the sugar; let stand until foamy, 5 minutes. Meanwhile, heat your oven to 200°. Heat the oven for about 5 minutes then shut it off, keeping the door shut.

2. In a large bowl, combine 2 cups of flour with the salt. Add the yeast mixture and mix until smooth. Add the remaining 3 cups of flour and stir until a stiff dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Transfer the dough to a large bowl lightly brushed with olive oil.

3. Cover the dough with plastic wrap and let rise in the warmed oven, until doubled in volume, about 1 hour.

4. Punch down the dough and knead it 3 times. Divide the dough into 6 pieces and roll into balls. Transfer to a lightly floured baking sheet and cover loosely with plastic wrap. Chill in the refrigerator until ready to shape and bake.

5. Set a baking sheet in the lower half of your oven. Preheat the oven to 500°

6. On a lightly floured surface, flatten one ball of dough into a 6-inch round. Stretch the dough out to a 10-inch round or smaller if you like a thinner crust. Transfer the dough to a upside-down baking sheet dusted with cornmeal.

7. Using your favorite pizza sauce, spread a thin layer onto the pizza dough, leaving about 1/2 rim for the crust. Carefully slide the pizza onto the hot baking sheet. Bake for about 3 minutes until the sauce is slightly dry. Remove from the oven and scatter with your favorite toppings. Return to the oven and bake for 4 minutes longer until the cheese is bubbling and the crust is golden.

8. Remove from the oven and allow to cool for a few minutes before slicing.

what was for dinner: #2

Eating healthy and starting the new year out right seems to be a hot topic this week. Although this year does not seem to be any different than last year or the year before. New Year resolutions will be made and broken within the month.

Oprah is again talking about “living your best life”. Martha is trying to compete with her “Body & Soul” challenge month, insisting that no one drink alcohol this week. (Clearly she does not understand the approaching Gator game will need to be enjoyed with a beer.)  I missed Rachel Ray today but I have to imagine she is in on it too.

While I do not actively subscribe to this mumbo jumbo or hype, I do attempt to make an effort to do the standard things: eat better, exercise more, reduce stress, etc.  Dinner Tuesday night was one such attempt featuring Spanakopita pie and a small side salad.

Spanakopita
serves 2 (or 4 as a side dish)

Ingredients:
- 1 tablespoon olive oil
- 1 yellow onion, finely minced
- pinch of salt
- 1 garlic clove, finely minced
- 1 box frozen chopped spinach, thawed and well-drained
- 6 ounces feta cheese, crumbled
- 2 tablespoons Parmesan cheese, grated
- Pepper
- Squeeze of lemon juice
- half stick unsalted butter, melted
- 10 sheets phyllo dough, thawed if frozen (I would recommend more in case some break.)

1. Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Add onion, and cook until softened and just starting to turn brown, about 5 minutes. Add garlic, and cook, stirring, 1 minute. Transfer to a medium bowl. Stir in spinach, egg, feta, parmesan, pepper and lemon juice. Taste for seasoning.

2. Working quickly, place 1 sheet phyllo on a lined baking sheet (cover remaining phyllo with a damp towel), and brush with butter. Repeat twice. Place spinach mixture in the center. Top with 3 more buttered sheets. Roll sides in closely to the spinach mixture. Butter remaining 4 sheets; crumple over top. Bake until dark golden, about 30 minutes. Allow to cool for 5 minutes before serving. Use a serrated knife to cut and serve.

And if you have leftovers, the Spanakopita is just as great the next day slightly heated in the microwave.

what was for dinner: monday

Most days, as I am sure is the case for everyone, dinner is based on a few variables: (1) what I have in the fridge, pantry, nooks and crannies, (2) what mood am I in and (3) when did I start to think about making dinner (aka, the time factor). Some nights dinner is more extravagent than others – roast chicken vs soup from a box – and some nights I pull something together I have been craving. Monday night dinner was to feed a craving for Fish Tacos.

For the record: I have not been to Mexico, San Deigo or any other town that is known for fish tacos.  My version is purely thrown together randomly and completed geared to my taste buds. I encourage everyone to be daring when making dinner and add ingredients and spices that you personally like. It can change the whole dish, sometimes even for the better!

the close up

Fish Tacos
serves 2 (I had enough fish to make two tacos each for Boyfriend and myself)

Ingredients:
- flour (or corn) tortillas
- One pieces of fish fillet – I used halibut (it was in the freezer staring at me) but you could use tilapia, cod, or any other white fish
- juice from one lime
- juice from half a lemon
- pinch of salt
- 4 garlic cloves, minced – reduce if you are not into that much garlic
- 1/8 cup of olive oil – try not to use Extra Virgin Olive Oil as it takes too much away from the citrus
- Sides: sour cream, tomatoes, lettuce, avocado, salsa, cheese (whatever you like!)

1. Make the marinade by combining the lime and lemon juice, salt, garlic and oil in a large bowl with a whisk. Taste for seasonings. Marinate the fish for 5-10 minutes. (Try not to go longer or the citrus will start to cook the fish and then you are making ceviche and not tacos.)

2. In a large non-stick skillet (sprayed with PAM or spray olive oil) heat to medium-high. Add the fish and saute about 3 minutes per side – depending on how thick your fish is.

3. While the fish is cooking, heat your tortillas either in the microwave or in another pan on the stove top. Keep warm covered in aluminum foil in the oven.

4. Check the fish by using a fork to see how easily it flakes. Break the fish into pieces and serve with your favorite toppings.

serve with cerveza