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Friday Recipe Exchange: Grilling Up Some Steaks

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JeffreyW is always making magic with steak. Here he shows off his Cheesesteak.

A big work project came up this week, as a result I have barely been in my kitchen. So for the featured recipe, I pulled up one of my prettier projects, Flank Steak Pinwheels. Not as much effort as it looks. Although I save them for special occasions.

If you’d like something with a bit less work, how about a Spicy Grilled Flank Steak? (Recipe here)

JeffreyW whips up some Cheesesteak Sandwiches (instructions and photos here)

This week’s dinner menu is Grilled Steak with Coffee Rub and Blueberry Coffeecake (menu, recipes and shopping lists here).

No real Bixby update this week, but I did finally receive and assemble my new motorized standing desk. It fascinates him, so of course there is video here.

What’s on your plate for this last weekend (how did that happen) of August? Are you sad summer waning or is fall more your season? Most importantly, whatcha cookin’?

Flank Pinwheel Prep Final

This steak can be prepped the day before, just wrap each one tightly in plastic wrap. Makes it great for a date night, anniversary or small dinner party. I pan-seared and finished in the oven because with the cheese, I thought grilling them wouldn’t work as well. The reward was great pan drippings when I was finished, which I drizzled over the potatoes before serving. If I was going to grill, I’d probably use a grilling pan to avoid flareups.

Flank Steak Pinwheels Final

Flank Steak Pinwheels

  • 1 large flank steak, butterflied
  • salt and pepper
  • crushed garlic (at least 2 cloves)
  • 8 oz sliced provolone cheese
  • 1 bunch washed and dried spinach leaves
  • 8 wooden skewers
  • olive oil

Cast iron or oven proof skillet

You can ask the butcher to butterfly your flank steak, which  is what I did. But it’s fairly easy to butterfly. You want the grain running up and down in front of you and then you’ll slice it in half, NOT slicing all the way through. When you’re done you’ll lay it open, flat, basically making a larger, thinner steak.

Once you have it laid out flat in front of you with the grain running left to right, you’ll want to tenderize it, pounding it flat. I use my pronged Tenderizertenderizer, so I add the spices first and use the tenderizer to help infuse the meat.

If you haven’t already, once it’s pounded, add salt, pepper and garlic evenly over the meat. Layer the spinach over the meat. You want it to be several leaves thick, because it will reduce as it cooks.

Next layer the provolone cheese slices, two to three slices thick, over the meat.

Now it’s time to roll.  Roll tightly in the direction of the grain. Add a skewer every 2 inches and then slice between the skewers, so you have 2-inch thick pinwheels.

Preheat oven to 375 degrees.

Heat 1/2 to 1 tbsp of oil in large skillet, reduce heat to med-high and add pinwheels, flat-side down. After a minute, using the skewer (you may also need a metal spatula to get all the cheesy goodness) flip over, sear additional minute.  The usual method of waiting until the meat moves easily to flip will not work with this because the cheese is sticky. So just do one minute each side, it will be fine.

Place the skillet in the oven, turn the oven off and let the steak finish for 10-15 minutes for medium rare. These are thin and don’t need a lot of cooking time and you don’t want the cheese to burn.

Remove to a plate, cover with foil and let rest 10 minutes.  You can then use the great juices in the skillet to make a gravy if desired. I just drizzled them over the steak and potatoes right before serving.

My steak made 4 pinwheels. If you have more, you may need to finish cooking on a baking sheet after searing them in groups.

That’s it for this week. Have a good weekend, I’m sad to see August go, but fall in Colorado is stunning. – TaMara



Dinner Menu: Grilled Steak with Coffee Rub and Blueberry Coffeecake

Blueberry Coffee CakeBeen busy with my new motorized standing desk. I haven’t even stepped in the kitchen today. Had to put the desk together, then actually get some work done. I’ll post more about it tomorrow, it’s very cool. Until then, here is one of my most requested recipes:

From August 2013

A friend of mine spent a few months one summer experimenting with coffee rubs. This was one of my favorites. If you need something fun to do with your next grilled steak, this is a recipe to try. And with my love of blueberries, can’t go wrong with a blueberry coffeecake.  Yum.

On the board tonight:

  1. Steak with Coffee Rub
  2. Green Beans w/Bacon & Onion
  3. Baked Potatoes
  4. Blueberry CoffeeCake

Steak with Coffee Rub

  • 3 tbsp chili powder (pure ancho or a blend)
  • 3 tbsp finely ground coffee (espresso works best)
  • 1 ½ tbsp paprika (use a good one)
  • 1 tbsp dark brown sugar
  • 2 tsp dry mustard
  • 1 tsp salt
  • 1 tbsp fresh ground pepper
  • 1 tsp ground coriander
  • 1 to 1-1/2 lb of steak (rib-eye, sirloin, NY strip, etc) in 4 thick pieces

Mix together all spices. Lightly rub each steak with oil and then coat liberally on both sides with coffee rub. Now you can cook in a pre-heated skillet on medium-high heat, 5 to 7 minutes each side for medium rare. You can broil in the oven, using the second slot down from broiler, for 5 minutes each side, again for rare to medium rare, longer for medium. Or if you’re lucky (sigh) you can grill them outside. Cooking times will vary no matter which style you choose, so watch carefully and you’ll probably have to use a meat thermometer to really judge, because the rub makes it a little harder to eyeball it. Let sit for a few minutes before serving.

Green Beans w/Bacon & Onions

  • 1 lb fresh or frozen green beans (if fresh, snap off ends and snap into smaller pieces)
  • 2 strips bacon, cut into small pieces
  • 4 green onions, chopped
  • salt & pepper to taste

Sm. Saucepan, steamer and Skillet

Steam beans until slightly crisp, but tender. While beans are steaming, begin browning bacon until crisp. You can drain most of the bacon drippings, leaving 1 tbsp to lightly coat beans. Add onions. Drain beans and dab with a paper towel. Add to bacon mixture, mixing well, until beans are coated in bacon drippings. Cook on medium-low for 1 to 2 minutes, until onions are heated through.

Blueberry CoffeeCake

  • 2 cups flour
  • 1/2 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 4 tbsp cultured buttermilk powder (or 1 cup butter milk  & omit water)
  • 1 egg, beaten
  • 1 cup water
  • 1 tsp vanilla
  • ½ cup vegetable oil
  • 8 oz frozen blueberries

Topping:

  • ½ cup brown sugar
  • ¼ cup butter, softened
  • ½ cup flour

8×8 baking dish, greased

2 bowls

In bowl, add flour, sugar, baking powder, salt, buttermilk and mix well. Make a well in the center add egg, water & oil. Stir quickly until all everything is mixed well, but don’t over mix. Fold in blueberries. Spread batter evenly in baking dish. In bowl, mix topping ingredients until crumbly. Sprinkle evenly over the top of batter. Bake at 400° for 25-30 minutes, until toothpick comes out clean.

Shopping List:

  • 3 tbsp chili powder (pure ancho or a blend)
  • 3 tbsp finely ground coffee (espresso works best)
  • 1 ½ tbsp paprika (a good one)
  • 2 tsp dry mustard
  • 1 tsp ground coriander
  • 1 to 1-1/2 lb of steak
  • 1 lb fresh or frozen green beans
  • 2 strips bacon
  • 4 green onions
  • 4 tbsp cultured buttermilk powder or 1 cup buttermilk
  • egg
  • 8 oz blueberries

Also: brown sugar, butter, flour, vegetable oil, vanilla, salt, baking powder, sugar, fresh ground pepper



 

Friday Recipe Exchange: Peaches and Peppers

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JeffreyW’s garden bounty

Another week just flew by and it’s time for the recipe exchange. I came home from NE with a car full of fresh vegetables from my brother’s garden. I’m afraid some of tomatoes did not survive the change in altitude very well. But I made fresh salsa with them and all was well.

I gifted my family with Palisade peaches and with the few that were left, my mom made Peach Cobbler (recipe here). At that link you can also see a photo of the 110 year old house I considered putting a bid on before heading out on my trip.

Dinner menu this week was Fajita Chicken & Vegetable Kabobs and another cobbler. For the full dinner menu, recipes and shopping list, click here.

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JeffreyW turns his garden bounty into spicy Five Pepper Jelly.

Finally, JeffreyW was showing off his Five Pepper Jelly, and I wish I canned because I LOVE pepper jellies. How he transforms peppers into jelly, click here and what he does with it, yum, click here (warning, click and you’ll want biscuits and gravy).

For the pet lovers, Bixby took time out from his daily adventures to write a diary entry here.

Cooler weather has put me in the mood for fall recipes, especially soups. What are you looking forward to making as fall approaches? What is on the menu for the weekend?

Tonight’s featured recipe has to be all about the peaches again, since it’s a short two to three weeks of sweetness. This recipe is sweet and spicy, great for lunch or dinner.

Spicy Peach Dressing

  • 2 large peaches, peeled, pitted and quartered
  • 1/2 cup red wine vinegar
  • 2 tablespoons chopped cilantro
  • salt and pepper to taste
  • 1 jalapeño or other hot pepper, halved and seeded
  • 1/2 cup olive oil

Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.

Spinach Chicken Salad

  • 3 boneless, skinless chicken breast halves
  • 1/2 small sweet yellow onion, thinly sliced
  • 1 lb cleaned baby spinach leaves
  • 1 cup chopped, toasted walnuts
  • 1 peach, peeled, pitted and thinly sliced
  • 3 ounces crumbled bleu cheese or chevre

Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (165 degrees at center).

Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.

Serving: 4 to 6

That’s it for this week. Have a good weekend and enjoy the last full week of August, I know I will.  – TaMara

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Friday Recipe Exchange: On The Road

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An unexpected family event means I’m on the road this week camped out at my brother’s house. So while everyone is at work and school I’m putting together dinner tonight.

I brought peaches from Palisades, but they will not make it into a recipe, they are too good by themselves and I didn’t have enough room (thanks Bixby) to bring an entire flat with me. But they are still the main ingredient in tonight’s featured recipes.

Speaking of peaches, Mrs. J’s Famous Peach Pie is pictured above and the recipe is here.

And if you have the grill going anyway, throw some peaches on for Grilled Peaches (recipe here)

Meanwhile, back at the ranch, I’m making Chipotle-Orange Glaze Grilled Chicken (recipe here), Cucumber-Tomato Salad (our traditional family style recipe here) and of course grilled corn steamed rice (someone forgot the corn on the way home from work).

For the pet lovers, Bixby had quite the adventures last week as a bunch of us celebrated my birthday. He wishes every week was like that. You can read about it here.

How’d your week go? Any fun plans on the menu this weekend? Anyone heading out to a state fair and want to report back on what they’re trying to deep fry this year? Share your tales of gastric adventures.

Peaches and Strawberries 2

For tonight’s featured recipes, I’m posting two of my favorites to make when the peach basket overflows with Palisade Peach bounty. They are great with grilled chicken or pork, and the salsa makes a great side with fish.

Peach Salsa

  • 2 cups diced peeled peaches (2 to 3 peaches)
  • 4 thinly sliced green onions
  • 1/4 cup diced red bell pepper
  • 2 tablespoons lime juice, about 1 medium lime
  • 1 to 2 teaspoons finely minced hot or mild green chile pepper, or to taste
  • 1 small jalapeño, seeded and chopped
  • 1 tablespoon chopped fresh cilantro
  • dash ginger
  • dash garlic powder
  • 1 tablespoon orange or pineapple juice
  • dash freshly ground black pepper

Mix together and let meld together for about 30 minutes or more before serving.

Peach Chutney

  • 2 large peaches, peeled, pitted and chopped
  • 4 green onions, chopped
  • ½ cup golden raisins
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ tsp ground ginger or 1 tbsp minced fresh
  • ¼ tsp chili powder
  • salt to taste

small sauce pan

Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.

That’s it for this week. Excuse me while I try to figure out how to turn down the heat on the Chipotle-Orange glaze before my family disowns me.  Whimps – TaMara

 



 

 

Friday Recipe Exchange: Grilled Herb Steak Tacos

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I was planning to put together a salad for dinner on Wednesday after a long day, but when I looked around I had all the ingredients for tacos and that inspired both dinner that night and tonight’s recipe exchange.

For my tacos that night, I used homemade fajita seasoning (recipe for seasoning and fajitas here) instead of packaged taco seasoning. The recipe makes a lot, so I always have some on hand.

On the taco front, not to be missed are JeffreyW’s awesome Fish Tacos (pictured above, recipe and photo directions here).

Earlier in the week, an excellent and creamy, sharp goat cheese was the center piece of my Stuffed Burgers (recipe here) for dinner. So easy to make and full of juicy flavor.

The Dinner Menu was a given, since Olathe Sweet Corn finally arrived in stores. This menu was also the first one I put together many years ago, because it was and still is, a summer staple. Menu, recipes and shopping lists here.

For the pet lovers, here’s Bixby awaiting our lunch guests and a bonus Greek Pasta Recipe.

With that I leave you to the comments. Tacos, burritos or fajitas, what’s your favorite? And what’s on your weekend menu as we move into the last month of summer?

Now for the featured recipe:

Grilled Herbed Steak for Tacos or Burritos

Notes: Serve with either corn or flour tortillas and stuff with fresh garden items, such as tomatoes, lettuce, diced zucchini, grilled corn, and top with Fresh Garden Salsa (recipe here). And if you don’t like cilantro, there are alternatives offered at the bottom of the recipe.

Herb Paste

  • 1/2 cup packed fresh cilantro leaves*
  • 3 tsp crushed garlic
  • 3 green onions
  • 1 medium jalapeno, quartered – remove veins and seeds for milder, otherwise, use it all
  • 1/2 tsp ground cumin
  • 1/4 cup vegetable oil
  • 2 tbsp butter
  • 1 tbsp fresh limejuice

Pulse in a food processor or blender, cilantro, garlic, scallions, jalapeño, and cumin until finely chopped. Add oil and process until mixture is smooth and resembles pesto. Transfer 2 tbsps of the herb paste to medium bowl; whisk in lime juice and set aside.

Steak

  • 2 lbs flank steak – cut lengthwise (with grain) into 4 equal pieces (cooks quicker this way)
  • 1-1/2 tsp salt
  • 1/2 tsp granulated sugar
  • 1/2 tsp ground black pepper
  • 2 tbsp vegetable oil

Using dinner fork or tenderizer, poke each piece of steak 10 to 12 times on each side. Place in large baking dish; rub all sides of steak pieces with salt and then coat with remaining herb paste. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour. Remove from the refrigerator 5-10 minutes before cooking.

To cook: Scrape excess herb paste off steak and sprinkle all sides of pieces evenly with sugar and pepper. Sear steak pieces on the grill for 3 minutes, then turn and grill the other side for 3 minutes. Continue to cook (don’t turn more than one more time) until internal temperature registers 125 to 130 degrees, usually an additional 2 to 7 minutes. Transfer steak to cutting board and let rest 5 minutes.

To Serve: Using a carving knife, slice steak pieces across grain into 1/8-inch-thick pieces. Transfer sliced steak to bowl with herb paste-limejuice mixture and toss to coat. Season with salt and pepper if needed. Serve with tortillas and choice of vegetables, shredded cheese and salsa, etc. Garnish with additional limejuice if desired.

*If you don’t like cilantro, you can substitute celery leaves or fresh basil, or try a mixture of both.

That’s if for this week, have a terrific weekend – TaMara

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Sweet Olathe Corn Finally Arrives and Dinner Menu

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Photo by JeffreyW

How is it Thursday already?

It was a big day today. Took a friend out to lunch at the new Tapas bar and Olathe Sweet Corn finally arrived in the store. Seems the rainy spring delayed the crop. I made a special trip to the store today to ‘stalk’ up.

Before that, we sampled the new Tapas bistro, SAMPLES. Really wanted to check out the roof top patio, but it was much too hot for that, so we settled for a sidewalk table. It was a pleasant experience. Good food, good beer and super nice staff. I think the consensus was that we would go back for more ‘samples’.

I had two completely new taste experiences (well four if you count the beer samples): truffle butter (on the bacon and grilled onions flatbread) and poutine (spare rib poutine to be exact). They were both fun and flavorful. I’d add spaetzle in brown butter, but my friend tells me it wasn’t true spaetzle, even though it was still delicious. Tasted like chicken mac ‘n cheese.

We finished down the road with Funnel Cake Strawberry Sundaes, offered in honor of county fair season. It was yummy.

Freddy's Funnel Cake Sundae

Freddy’s Funnel Cake Sundae

Later in the day I stopped at the grocery store, picked up a dozen ears of corn and steamed a few for dinner. I’ll prep the rest tomorrow and remove from the cob and serve cold on salads.

In honor of that arrival, grilled corn is on tonight’s Dinner Menu. It is one of the first menus I ever wrote.

On the board tonight:

But wait, there’s more! Click to read full menu

Busy Day and Taco Dinner

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A couple of times a month I put together a bunch of treats for Bixby and pop them into the freezer. Today I filled old ribeye bones with peanut butter, halved a bunch of apples and froze them for nice treats on hot days.

I also made his favorite Frozen Yogurt Pupsicles and Doggy Peanut Butter-Pumpkin Biscuits (recipes here – with lots of Bixby pics).

It was a long work day of running around to clients and arguing with vendors. Back at my newly relocated office (LOL) I did a bit of work before calling it a day. I was going to have a salad dinner, but then looked around and wonder of wonders, I had all the ingredients for tacos. So that’s what I made, although they were not as picturesque as JeffreyW’s above. Instead of store bought taco seasoning, I use homemade Fajita Seasoning, recipe here. Shredded lettuce, chopped tomatoes, fresh salsa and shredded cheddar  to top off the ground beef in crispy shells.

Tomorrow I’m taking a friend out to a Tapas and Brew Bar, I’m excited, the menu looks great. I’ll let you know how it is  Until then…..

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Rearranging Furniture and Stuffed Burgers

Stuffed Burger Final

I’ve been wanting to find a way to leave Bixby out of his crate more often when I’m out of the house for short periods of times. He’s been doing very well when I’ve left him, but I’m always worried, not so much for anything in the house, but because of the plate glass window. He’s not the most coordinated dog and several times he’s bumped it so hard I worried it would break. So I am reluctant.

Last night I had an inspiration and spent this afternoon rearranging my living room and office to make the window less accessible. Bixby’s response to all the hub-bub? To race around in circles like a wild thing, clearly not realizing how big he is and almost took out an entire bookcase.  At least it wasn’t the computer.

All the activity meant there needed to be something substantial for dinner. I have some amazingly creamy, sharp goat cheese and I thought it would be perfect in my Stuffed Burgers, recipe here. Always good, the cheese was perfect and tonight served on lettuce wraps. Yummy.

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Recipe Exchange: Best Served Cold

Watermelon salad  final

With July heat in full swing and the dog days of August coming up, I thought cold recipes would be a good idea for tonight’s recipe exchange. It made working in the kitchen much more appealing this week and I managed to try out a couple of new recipes and do some actual blog posting.

To get things started, Monday was house hunting and one of my new summer favorites, Jicama Slaw, surprisingly sweet and creamy, click here.

Tuesday was notes on the kittehs and Key Lime Bars, which I made to satisfy an intense craving for a cold, tart, citrus dessert, read here.

Wednesday I played with making my first Granita, I chose watermelon, but there are many other flavor combinations for this easy, cold treat. Recipe here.

The dinner menu this week was Grilled Chicken Salad and Green Beans in Vinaigrette.  Complete menu, recipes and shopping list are here.

For the pet lovers, there’s a Bixby Diary update.

Well, that was my week, how was yours? When it’s too hot to cook, what’s your go-to for dinner?

For tonight’s featured recipe, I was looking for a fresh salad idea and a friend was travelling through Italy and posted photos of an unusual salad, complete with recipe (in Italian) on Facebook. It looked good, so I decided to try it. Here’s my version.

Watermelon-Cucumber Salad

I chose to use mint because it’s what I had handy, but I’ve seen it with basil or oregano and white wine vinegar instead of limejuice. For a spicier version, try limejuice and Pico de Gallo

  • 4 cups cubed seedless watermelon
  • 1 large cucumber, peeled and thinly sliced (if using unwaxed, no need to peel)
  • 2 tbsp limejuice
  • 1 tbsp olive oil
  • mint leaves, torn into small pieces
  • Pecorino Romano, feta or other similar cheese, cut into small chunks or crumbled

serving bowl

Add watermelon and cucumber to a serving bowl, drizzle with limejuice and oil, add mint leaves, then toss to combine. Refrigerate for 10-15 minutes, sprinkle with cheese just before serving cold.

That’s it for this week, have a great weekend and try and stay cool – TaMara

 

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Dinner Menu: Chicken Salad and Green Beans in Vinaigrette

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JeffreyW’s Green Bean Salad

You can prepare all of this a day ahead of time for an easy and tasty picnic. And if it’s a party, they’re easy to double.

On the board tonight:

  1. Marinated Chicken Salad
  2. Sub Rolls
  3. Green Bean Salad
  4. Sliced Peaches

Chicken Salad

Chicken: (Marinate overnight)

  • ¼ cup dill juice
  • 3 tbsp Dijon or stone ground mustard
  • 1 tsp garlic paste
  • 4 boneless chicken breasts

Mix together ingredients and marinate overnight. Remove chicken from marinade and discard marinade. Grill or broil chicken and cool completely, then cut into small cubes or run through a food processor.

Salad:

  • 2 stalks celery, chopped
  • ¼ cup chopped dill pickles
  • 1 jalapeño, seeded & chopped
  • ¼ cup salad dressing or mayonnaise (more as needed)
  • 2 tsp Dijon or stone ground mustard

bowl

In bowl, mix cubed chicken with ingredients, blending well. Serve on sub rolls.  Serves 6 easily

JeffreyW’s Green Bean Salad (pictured above) – recipe here.

Shopping List:

  • Sub rolls (I like the miniature ones myself)
  • 1 lb fresh green beans, cherry tomatoes
  • white wine vinegar
  • olive oil
  • Dill pickles
  • Dijon or stone ground mustard
  • Garlic paste
  • 4 boneless chicken breasts
  • 2 stalks celery
  • 1 jalapeño
  • Salt & pepper
  • Peaches

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