Posted from WordPress for Android
- 1 lb Ground Round
- 4 Garlic Cloves thinly sliced
- 4 TBS Olive Oil
- 1 Cup Red Wine
- 1 Cup Beef Broth
- 1 small Chorizo finely chopped
- 2 stems of fresh Parsley chopped
- 1 Bay Leaf
- 2 TBS Butter
- 4 Eggs
- Sea Salt and Fresh Pepper to Season
- I am a minimalist when it comes to food. This is especially true when cooking Hamburgers. I love to taste the meat in its natural state.
- Form the Ground Round into 4 Round Patties no thicker than 3/4 inch and make sure the middle is a little thinner than the outside of the burger.
- Brush the burgers with Olive Oil and season with Sea Salt and Fresh Pepper.
- Set in the refrigerator for 30 minutes.
- Place on the grill on medium flame and cook for approximately 7 mins for Medium Rare Burgers. Flip the Burger only once and do not press down with a spatula. We want all those yummy juices to stay in the burger
- I like to cook on the side burner of my grill so that I can keep a close eye on those bad boys. So while the burgers are cooking I start working on my sauce. You will love love, love this sauce! I promise!
- Add the remainder of the olive oil to a large frying pan. Add the garlic and chopped chorizo. Sauté until they start popping but be careful not to burn (there is nothing worse than burnt garlic.) Add the red wine and the beef broth and bring to a boil. Once it boils, simmer on low and add the parsley and bay leaf. Once sauce is reduced in half, remove bay leaf and add the butter. When butter is blended into the sauce, add burgers to the sauce. Remove from heat and let sit.
- Cook the eggs sunny side up in a separate frying pan in a little bit of butter. Remove the eggs and place one on top of each Burger. Spoon some of the Sauce with the Chorizo over the eggs.
- Make sure you have some crusty bread for that yummy sauce. You won’t be able to resist!
Tonight I’m serving with Tatar-Tots (remember them from the school cafeteria), and a fresh garden salad.
Steak & Potatoes with Anchovy-Caper Vinaigrette
- 1 pound red potatoes, halved if small, quartered if larger
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons minced fresh parsley
- 2 anchovy fillets, minced, or 1 teaspoon anchovy paste
- 2 teaspoons capers, rinsed and finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon paprika, preferably smoked
- 1-1 1/4 pounds skirt steak, (see Note), trimmed and cut into 4 portions
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until tender, about 15 minutes. Transfer to a medium bowl, sprinkle with 1/4 teaspoon each salt and pepper and mash with a potato masher to desired consistency. Cover to keep warm.
- Meanwhile, preheat grill to medium-high. (No grill? See Broiler Variation.)
- Whisk 2 tablespoons oil, vinegar, parsley, anchovies (or anchovy paste), capers, garlic and paprika in a small bowl.
- Sprinkle steaks with the remaining 1/4 teaspoon each salt and pepper. Grill the steak 1 1/2 to 3 minutes per side for medium. Remove from the grill and let rest for 5 minutes. Serve the steak and potatoes drizzled with the vinaigrette.
Note: Depending on your region, skirt steak may not be something your supermarket regularly carries—calls ahead to make sure it’s available or ask your butcher to order it for you. It’s usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just 1/4 inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes. Broiler Variation: Position rack in upper third of oven; preheat broiler. Coat a broiler pan or large baking sheet with cooking spray. Broil steak on the prepared pan, turning once, 2 to 4 minutes per side for medium.
Tonight, I’m serving with the mashed red potatoes green beans, garden salad and fruit compote.
Pistachio-Crusted Chicken Breast
- 1 tablespoon thinly sliced shallot
- 1 bay leaf
- 1/2 cup white wine
- 3 tablespoons reduced-fat sour cream
- 2 teaspoons lemon juice
- 2 teaspoons chopped fresh dill, divided
- 1 teaspoon whole-grain mustard
- 1/2 teaspoon salt, divided
- 1/4 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
- 1/4 cup shelled pistachios
- 4 4-ounce chicken breast (boneless, skinless), 1-1 1/4 inches thick
- 1 teaspoon extra-virgin olive oil
- Place shallot, bay leaf and wine in a small saucepan and bring to a boil. Reduce until the wine is almost evaporated, about 5 minutes. Remove from the heat, discard bay leaf and transfer to a small bowl. Add sour cream, lemon juice, 1 teaspoon dill, mustard and 1/4 teaspoon salt; stir to combine.
- Put breadcrumbs, pistachios, the remaining 1 teaspoon dill and 1/4 teaspoon salt in a blender or food processor. Process until finely ground. Transfer to a shallow bowl. Dredge both sides of the tuna in the pistachio mixture.
- Heat oil in a large nonstick skillet over medium heat. Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare. Serve with the lemon-dill sauce.
Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. Or, make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes.
- 1 pound 90% lean ground beef
- 3/4 cup fresh cilantro, chopped, divided
- 1/2 cup red onion, finely chopped
- 1/4 cup scallions, chopped
- 2 teaspoons garlic, minced
- 1 tablespoon chili powder, preferably New Mexican
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/3 cup reduced-fat mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon chipotle chile in adobo, (see Ingredient Note)
- 1/2 cup Monterey Jack cheese, shredded
- 4 French rolls, preferably whole-wheat, split and toasted
- 2 roasted Anaheim or poblano peppers, (see Tip)
- 1 cup green cabbage, shredded
- 4 slices tomato
- 4 thin slices
- Preheat grill to medium-high.
- Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without over mixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.
- Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.
- Peel the roasted peppers, halve lengthwise and remove the seeds.
- Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.
- Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.
To Make Ahead: Cover and refrigerate the chipotle mayonnaise (Step 3) for up to 5 days. Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. You can also find them dried with other chiles or at melissas.com and ground in the spice section of many supermarkets. Tips to oven-roast peppers: Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers. To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Tonight; I’m serving with French Fries and fruit compote.
Thyme, Pork Chop & Pineapple Skillet Supper
- 3 tablespoons pineapple or apricot preserves, or jam or orange marmalade
- 3 tablespoons orange juice, plus more if needed
- 2 teaspoons stone-ground or Dijon mustard
- 1/2 teaspoon minced fresh ginger
- 1/2 teaspoon curry powder
- 4 rings fresh or canned pineapple (1/2 inch thick), cut in half, any juice reserved
- 2 teaspoons butter
- 4 4-5 ounce boneless pork loin chops, (1/2 inch thick), trimmed
- 2 tablespoons chopped fresh thyme, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, divided
- If the preserves are chunky, chop any large pieces. Combine preserves (or jam or marmalade), 3 tablespoons orange juice, mustard, ginger and curry powder in a small bowl; set aside. Pour pineapple juice into a measuring cup; if necessary, add enough orange juice to equal 1/3 cup total. Set aside.
- Heat butter in a large nonstick skillet over medium-high heat. Add pork chops, sprinkle with 1/2 tablespoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Immediately turn them over and sprinkle with another 1/2 tablespoon thyme and the remaining salt and pepper. Cook the chops, turning occasionally and adjusting the heat as necessary, until browned, 3 to 4 minutes.
- Add the reserved juice to the pan. Reduce heat to medium and continue cooking until the chops are cooked through, 2 to 3 minutes more. Transfer to a platter and keep warm.
- Add pineapple, the reserved sauce and the remaining 1 tablespoon thyme to the pan. Cook, stirring, until hot and bubbling, 1 to 2 minutes. To serve, spoon the sauce onto the chops and pineapple.
Tonight, I’m serving with Jasmine rice, garden salad and fruit compote.