Dinner Menu: Grilled Steak with Coffee Rub and Blueberry Coffeecake

Blueberry Coffee Cake

Let’s start grilling season off with one of my most requested recipes. A steak coffee rub.

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

Continue reading

Dinner Menu: Baked Gnocchi in Fire Roasted Tomato-Basil Sauce

This is an elegant dinner that looks like it took you all day to prepare.  From start to finish I cooked the asparagus and gnocchi in 1/2 hour.  The strawberry bread takes an hour to cook, but it’s a breeze to put together.  So if you feel the need for something special, but still easy, this one could be for you.

On the board tonight:

  1. Baked Ricotta Gnocchi
  2. Broiled Asparagus
  3. Loaf of good crusty bread
  4. Strawberry Bread

Years ago, Christmas Eve is spent eating good food at friends’ Mark and Larissa’s house. Mark’s mom is from Italy and Larissa’s mom is from Japan, and luckily for me, the subject always turns to food from both countries. This year we talked about ravioli, gnocchi and fish in salt domes. I have to confess I’m not a fan of gnocchi. Should be good, right? – potato goodness, covered in sauce. What’s not to love? It just isn’t a favorite of mine. Maybe because I’ve never had it fresh I am missing out. But after we discussed how to make it fresh, well, I don’t think I’d be making it anytime soon. Then I saw a recipe for Ricotta Gnocchi and it sounded good and best of all, easy.  So I’d thought I’d try it. This is what I came up with and it quickly became a favorite of my guests.

Baked Ricotta Gnocchi in Fire Roasted Tomato and Basil Sauce

Sauce:

  • 28 oz fire roasted crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp crushed garlic
  • 2 to 3 tablespoons chopped fresh basil
  • 1 tsp dried oregano (or 1 tbsp fresh chopped)

Add ingredients in saucepan, bring to a low boil, reduce to low and let simmer while preparing gnocchi. Continue reading

Instant Pot: Perfect Pot Roast

Sunday Pot Roast

Revisiting this recipe because it’s been ridiculously cold this week and I’ve about had it with ducks being inside and puppies crazed because they aren’t getting enough outdoor time. So this and French Bread are all that’s holding me together.

From 2020:

In my quest to update some of my older recipes for Instant Pot style cooking, here is one of my favorites. I love being able to set this up and an hour and a half later have a perfectly cooked pot roast – tender and flavorful – along with all the sides.

Sunday Pot Roast On A Weeknight 

  • 4 lbs Pot Roast (chuck roast)
  • ¼  cup good whiskey (or red wine)
  • ¼ cup beef broth or water (more if needed)
  • 1 tsp rosemary
  • 2 bay leaves (remove before serving)
  • ½ tsp salt & pepper
  • 1 large onion, quartered
  • 6 medium potatoes, quartered
  • 1 lb bag baby carrots

slow-cooker or Instant Pot Continue reading

Dinner Menu: Cajun Catfish and Buttered Potato Pie

Continuing my Southern-themed menus this month, leading up to Mardi Gras:

I get gifts and often times it’s spices, so I have a couple of really good Cajun spice mixes to choose from for the fish. The potatoes are so easy, especially if you have a mandolin, it takes about 10 minutes to make this recipe from start to finish. Lots of butter and I added crushed roasted garlic and brushed a little olive oil on the top layer.  I always forget how good they are and wonder why I don’t make them more often.

Blood oranges are in season if you want to substitute for the pears.

On the board tonight:

  1. Pan-fried Catfish
  2. Broccoli
  3. Buttered Potato Pie
  4. Sliced Pears

Pan-fried Catfish*

  • 4 catfish fillets – approx. 6 oz each
  • olive oil
  • 1 tsp to 1 tbsp Cajun spice (according to your taste preferences)

large skillet

Brush catfish with oil and season with Cajun spice.  Lightly oil pan, using high heat fry 3-4 minutes on each side.

*if you don’t think you’ll like catfish, you can substitute salmon, whitefish, trout, or even boneless chicken breasts (requires longer cooking time).

If you can’t find a commercial Cajun spice mixture, you can mix together equal parts of the following and store in an airtight container:  paprika, onion powder, garlic powder, lemon zest, black pepper, red pepper, allspice, thyme, ground cloves, mace, cayenne, and crushed bay leaf.

Buttered Potato Pie

  • 4-6 medium potatoes
  • 4 tbsp butter, melted
  • ½ onion, sliced in thin rings
  • salt & pepper to taste
  • 2 tbsp minced parsley

large skillet

Peel & slice potatoes thinly.  Heat 2 tbsp of butter in skillet.  Arrange onions on the bottom of the skillet, then layer potatoes slices overlapping in a ring on the bottom of the pan.  As you make each layer, drizzle the remaining butter over the top and season with salt & pepper.  Invert heat-proof plate, or I use a metal pie pan, over the potatoes, weigh down with heavy heat-proof object (like a can of water).  Sauté over medium heat until potatoes are molded and golden brown.  Remove the plate. Transfer the potatoes to the 400-degree  F oven and cook until caramelized and cooked through, about 30 minutes, pressing the potatoes occasionally to compress and shaking the pan to keep the potatoes from sticking to the bottom. Cut into four wedges and serve with parsley garnish.

Shopping List

  • 4 Pears (or one large can sliced pears)
  • 1 head broccoli
  • 4 catfish fillets
  • 4-6 medium potatoes
  • ½ onion
  • Parsley
  • 1 stick butter

Also: olive oil, Cajun spice, salt, pepper

Holiday Dinner Menu: Flank Steak Pinwheels

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

This steak is easy to make in the oven, but I thought I’d try it on the grill this time. Works great – just remember to cook it away from the coals or turn the grill off if it’s electric, like mine.

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/on the grill in the same pan, because of the cheese. The reward was great pan drippings when I was finished, which I drizzled over the potatoes before serving.

Flank Steak Pinwheels Final

On the board:

  • Flank Steak Pinwheels
  • Grilled Sweet Corn
  • 4-Minute Potato Salad (recipe here)
  • Fresh Sliced Peaches

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 skillet Continue reading

Summer Salads: Chipotle Macaroni Salad

Pictured: Quick and Easy Pasta Salad, recipe here, along with several other summer salad recipes.

One of my favorites:

Chipotle Macaroni Salad

Chipotle Mayonnaise:

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce, chopped
  • 1 tablespoon adobo sauce
  • 1 tbsp limejuice

Mix together ingredients and set aside while macaroni cooks.

Macaroni Salad:

  • 1 lb elbow macaroni
  • 1/2 tsp garlic powder
  • 1 stalk celery, minced
  • 4 green onions, chopped
  • 1 tbsp lemon juice
  • 2 tbsp minced parsley
  • 2 large tomatoes, chopped (or equivalent)
  • 8 oz cubed sharp cheddar cheese
  • 4 thick cut bacon strips, cooked and crumbled (optional)
  • 1 cup chipotle mayonnaise
  • Salt and freshly ground black pepper

Bring water to a boil, add 1 tsp salt and macaroni. Cook until al dente (firm to tooth). Immediately drain and rinse with cold water to stop the cooking process. Do not drain well, allow macaroni to stay wet, remove to bowl. Immediately add garlic, celery, onion, parsley and lemon juice and let sit for 5 minutes. Stir in cheddar cheese, tomatoes, bacon and chipotle mayonnaise. Salt and pepper to taste. Allow to chill 15 – 30 minutes. Serves 8-10.

Next week: Some duck photos, roasted jalapenos, Key Lime bars. Stay tuned…


 

Dinner Menu: Beef and Pepper Subs with Pear-Walnut Salad

This is a quick and easy dinner and the pear salad has a nice, fresh flavor that is really complimented by the walnut oil and blue cheese.

I’ve been wanting to make bread for a few weeks, but the temperatures in the upper nineties and even breaking one hundred a couple days in a row meant the last thing I wanted to do was turn on the oven.

Today will stay in the low seventies for much of the morning, so I felt like I could risk a nice round of baking. I turned this recipe into one loaf and four sub rolls.

Beef & Pepper Subs Continue reading

Grilling Menu: Stuffed Jalapeno-Cheddar Burgers and Cajun Sweet Potato Fries

Made these tonight, always a great way to grill a burger.

Stuffed Burger Uncut Snap

I make these all the time because they really are easy and a great way to have a cheeseburger without losing half the cheese to the grill. And the sweet potato cajun fries are the perfect sweet, spicy combo.  Grill some peaches, pears or plums and dinner is done. Enjoy.

On the board tonight:

  1. Jalapeno-Cheddar Stuffed Burgers
  2. Kaiser Rolls
  3. Cajun Sweet Potato Fries
  4. Grilled Sweet Corn  (pull husks back, clean off silk, wash, pull husks up & grill-yum!)
  5. Plums

Continue reading