Serves 4 to 6
Ingredients
Chipotle Steak Marinade (Make this one day ahead)
Makes 11/2 cups
14-ounce can of diced fire-roasted tomatoes in juice
3 garlic cloves, peeled and minced
2 canned chipotle chile en adobo, diced
½ teaspoon dried Mexican oregano
2 tablespoons cider vinegar
½ teaspoon salt
1 flank steak (1 to 1 1/2 pounds)
Taco Herb Topping
Ingredients
½ cup packed fresh cilantro leaves, finely chopped
3 medium garlic cloves, minced
3 medium scallions, finely chopped
1 medium jalapeño chile, seeded and finely chopped
½ teaspoon ground cumin
1 teaspoon honey or agave
1 tablespoon of vegetable oil
1 tablespoon fresh lime juice
Tacos
Ingredients
Marinated flank steak in the sauce
1 tablespoon oil
Taco Herb Topping, recipe above
8 (6-inch) corn tortillas, soft or crispy, warmed
Avocado slices
Grated cheddar cheese
Directions
For the Marinade
Combine all the ingredients for the marinade in a small (2-quart) saucepan and bring to a simmer over medium heat. Simmer 15 minutes. Cool and refrigerate until cold.
With a sharp knife or kitchen shears, cut the steak into 1 inch by 2-inch pieces.
Pour the sauce into a plastic ziplock bag and add the steak pieces. Seal the bag and refrigerate for several hours before cooking.
For the topping
Combine all the ingredients together in a medium serving bowl and set aside.
For the steak
Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat. Place steak and marinade in the skillet and cook the meat for about 2 minutes. Turn the steak pieces and cook the second side for 2 minutes.
For the tacos
I like to place the tortillas in a holder. They are easy to warm in the oven and then fill. Spoon a small amount of sliced steak into the center of each warm tortilla and add a teaspoon of the prepared herb topping. Add additional topping ingredients as desired.
The Tri-Tip goes by so many (often incorrect) names — California cut, Newport steak, sirloin tip, sirloin butt, culotte, bottom sirloin, top sirloin and more — that it’s sometimes confusing.
The term tri-tip is correct and descriptive because the steak is triangular and is the tip of the sirloin.
Serve this main dish with a salad or sauteed greens.
Ingredients
Cherry Tomato Marinara Sauce
One 28-ounce can whole cherry tomatoes (Cento brand)
2 tablespoons extra-virgin olive oil
2 anchovies packed in olive oil
1/3 cup red onion, diced
1 tablespoon capers, drained and rinsed
3 cloves garlic, minced
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
1 teaspoon dried Italian seasoning
Steak
1 tablespoon olive oil
One 24 oz trip-tip steak
1 medium onion, sliced
Kosher salt and freshly ground black pepper
1/2 cup dry red wine (such as Chianti, Montepulciano)
8-10 oz spaghetti
Parmesan cheese and chopped parsley for garnish
Directions
Preheat the oven to 300 degrees F.
Combine all the ingredients for the marinara sauce together in a bowl and set aside.
Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully turn the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate.
Add the onions and stir periodically until they soften and start to brown, about 8 minutes. Stir in the sauce ingredients and wine. Add the meat with all its juices back to the pot. Bring the liquid to a simmer. Cover, transfer the pot to the oven and cook until the meat is very tender about 2 hours. Place the meat on a cutting board and slice into thin slices.
Cook the pasta to the al dente stage. Drain and stir into the sauce in the Dutch Oven. Pour the pasta onto a platter and place the sliced steak on top. Garnish with grated Parmesan cheese and parsley.
Pork Roulade
Ingredients
2 pork tenderloin filets about 12 oz each, trimmed of fat and silver skin
1/2 cup finely chopped onion
4 oz container unsweetened applesauce
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon grated lemon rind
1 garlic clove, minced
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1/2 cup low sodium chicken broth
4 tablespoons apple cider
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Directions
Slice tenderloins lengthwise, cutting to, but not through the other side. Open halves, laying the tenderloins flat. Place plastic wrap over the tenderloins; pound to 1/2-inch thickness using a meat mallet. Overlap the two tenderloins by about an inch or so to create one piece of meat. Press together.
Combine onion, applesauce, parsley, sage, lemon zest, and garlic in a bowl. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over the pork. Spread the applesauce mixture over the tenderloins, leaving a 1/2-inch border around the outside edges. Roll up the tenderloin jelly-roll fashion, starting with the long sides. Secure at 2-inch intervals with twine. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over the roulade. Place the tenderloin in a large zip-top plastic bag, and seal. Refrigerate for at least 1 hour.
Heat oil in a large nonstick skillet over medium-high heat. Add the roulade; cook 5 minutes, turning until browned on all sides. Add broth, apple cider, and mustard. Bring to a boil. Cover, reduce heat and simmer 20 minutes.
Remove the roulade from the pan; keep warm. Cook broth mixture until reduced to 1/2 cup (about 10 minutes). Stir in lemon juice. Remove twine from the roulade. Slice crosswise into 3/4-inch-thick slices. Place a serving of the potato carrot puree on each serving plate. Place a serving of pork over the puree and drizzle with sauce.
Carrot Sweet Potato Puree
4 servings
Ingredients
1 pound carrots, peeled and chopped
2 sweet potatoes, peeled and chopped
1/2 cup buttermilk
¼ teaspoon garlic salt
Directions
Put the carrots and the sweet potatoes in a large saucepan, cover with cold water and bring to a boil over high heat. Cover, reduce to a simmer and cook for 10 minutes or until the carrots and potatoes are tender. Drain and transfer to a food processor. Process until a chunky mixture forms. Add the buttermilk and garlic salt and process until smooth and creamy.
Roasted Asparagus With Creamy Lemon Sauce
Ingredients
Salt and Pepper
2 tablespoon butter, diced
1 bunch asparagus
1 lemon
1/2 cup sour cream
1 tablespoon heavy cream
1 tablespoon snipped fresh chives
Directions
Preheat the oven to 400°F.
Trim the bottom 2-inches from the asparagus, and if desired, peel the lower 2 inches of the stalks. Place the asparagus in a greased baking pan. Sprinkle with salt and pepper and dot with the butter
Roast the asparagus for 15-20 minutes,
For the sauce:
Grate 1 teaspoon peel from the lemon and squeeze 1 tablespoon juice into a small bowl. Whisk in sour cream, heavy cream, and 1/4 teaspoon each salt and freshly ground black pepper. The sauce can be refrigerated in an airtight container for up to 3 days.
Spoon sauce over asparagus and garnish with chives.
Adapted from an article by Anthony Bourdain in Gourmet.
4 servings
Ingredients
4 tablespoons butter, divided
4 ounces small whole mushroom caps
1 chopped shallot
2 minced garlic cloves
1 cup of water
½ cup dry white wine
1 teaspoon lemon juice
Bouquet garni (wrap two sprigs of parsley, two bay leaves, and a sprig of fresh thyme in a piece of cheesecloth. Tie into a neat bundle with string)
1 pound fresh sea scallops, dried well
2 tablespoons flour
1/4 cup heavy cream
Salt and freshly ground pepper
Bread crumbs for the topping
Grated Gruyère or Fontina cheese
Directions
In 2 tablespoons butter in a medium saucepan saute the shallots, garlic, and mushroom caps until the mushrooms brown and lose their liquid. Remove to a bowl and set aside.
Add the water, wine, bouquet garni, and lemon juice to the saucepan and bring yo a boil. Add the scallops, cover, and remove the pot from the heat. Let the scallops sit in the liquid for 5 minutes. Remove the scallops with a slotted spoon and set aside.
Strain the liquid and discard the bouquet garni. Set aside
Melt the remaining 2 tablespoons butter in the saucepan and whisk in the flour. Do not let it get dark. Add 3 tablespoons of the scallop cooking liquid and mix until blended. Over very low heat, blend the flour mixture into the remaining scallop cooking liquid. Add the cream and simmer and stir until blended and thickened. Season with salt and pepper to taste. Add the scallops and mushroom mixture, and stir.
Fill 4 scallop shells or shallow 6-inch ramekins almost to the top with the scallop mixture. (If you’re not ready to serve the scallops, cover them with plastic wrap and refrigerate.)
Sprinkle the top lightly with bread crumbs and top with grated cheese.
Preheat the broiler. Broil the scallops until the mixture bubbles and the cheese melts and turns golden brown.
Roasted Vegetables
Save the leftover roasted vegetables for a delicious quiche. Recipe after Christmas.
Ingredients
1/2 cup olive oil
4-5 large carrots, peeled, cut on the bias, about 1-inch thick
3-4 parsnips, peeled, cut on the bias, about 1-inch thick
1 bulb fennel, trimmed and quartered
1 medium red onion, peeled and quartered
4 garlic, cloves, peeled and cut in half
4 fresh thyme sprigs
1/2 teaspoon Maldon sea salt
Directions
Preheat the oven to 400 degrees F. Cover a large baking sheet with sides in foil.
Heat the olive oil in the microwave until hot. Place the carrots, parsnips, fennel, onion, garlic, and thyme on the prepared baking sheet. Pour the hot oil over the vegetables. Sprinkle with the salt. Transfer to the oven and roast until tender and brown, about 45 minutes.
Beef Marinade
1 tablespoon minced fresh ginger
2 teaspoons soy sauce
2 teaspoons Shao Hsing rice wine
11 ∕2 teaspoons cornstarch
1∕2 teaspoon salt
1 teaspoon sesame oil
1 pound boneless steak, all fat removed and cut diagonally across the grain into thin slices
Stir-fry Sauce
1 tablespoon Shao Hsing rice wine
2 tablespoons oyster sauce
2 teaspoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon Sriracha (hot chili sauce)
2 teaspoons honey
1 tablespoon minced garlic
1 teaspoon sesame oil
1/2 cup lower-sodium beef broth
1 tablespoon cornstarch
Stir-fry
8 dried Shiitake Mushrooms
4 cups chopped broccoli florets (3 stalks)
Water
3 sliced green onions
1/2 cup walnut pieces, toasted and coarsely chopped
2 tablespoons peanut oil
Directions
In a medium bowl combine the beef, ginger, 2 teaspoons soy sauce, 2 teaspoons rice wine, cornstarch, salt, and sesame oil. Refrigerate for 2-3 hours.
Pour boiling water to cover over the shiitake mushrooms and let them sit for 30 minutes. Drain and slice into thin strips. Set aside.
Bring a pot of water to a boil and add the broccoli. Blanch for 2 minutes. Drain and set aside.
In a small bowl combine the stir-fry sauce ingredients.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat. Swirl in 1 tablespoon of the peanut oil and carefully add the beef, and spread it evenly in one layer in the pan. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef is lightly browned but not cooked through. Transfer the beef to a plate.
Swirl the remaining 1 tablespoon peanut oil into the wok, add the green onions and broccoli and stir-fry 15 seconds or until just combined.
Return the beef with any juices that have accumulated to the pan. Add the mushrooms and swirl in the stir-fry sauce mixture into the pan. Cook until the beef is just cooked through and the sauce has thickened. Stir in walnuts.
Transfer to a serving bowl. Serve with rice or cauliflower rice, if desired.
Most people know Rick Bayless from Bravo’s Top Chef Masters, his Public Television series, Mexico–One Plate at a Time and his many cookbooks. He is also the owner of multiple restaurants, including the outstanding Frontera Grill and Topolobampo, where my family ate numerous times when we lived in Chicago. I recently discovered that he developed a line of Mexican cooking sauces that are sold in most supermarkets. While the sauces have been available for a while, I just recently discovered them and find them to be delicious, authentic and so very convenient. I especially like these sauces because they are made from fresh ingredients with no preservatives, are gluten-free, and low in carbohydrates. They also come in convenient, easy to use pouches.
These sauces are so convenient when you are busy and want a good tasting dinner fast. I used one of the taco sauces for my recipe below. There are quite a few made by his company, Frontera Foods, and you can check out the rest with this link.
Key Lime Shrimp Tacos
Serves 4. Since I only wanted two servings, I made half the recipe. I also used half of the sauce and froze the unused portion for another occasion. I also changed the directions from the one listed on the package in making this dish.
Serve this entree with a salad and ranch dressing.
Ingredients
1 tablespoon avocado or vegetable oil
1 small onion, diced
1 Poblano pepper, diced
1 pound peeled, deveined medium shrimp;
1 pouch Frontera Key Lime Shrimp Taco Skillet Sauce
8 tortillas (crispy or soft), warmed
Toppings: cheese, jalapenos, shredded cabbage or lettuce, tomato, avocado, etc
Directions
Heat the oil in a nonstick 10 or 12-inch skillet over high heat. Add the onion and poblano pepper. Cook, stirring occasionally, until golden and tender, about 4 minutes. Add the sauce and let it sizzle for a minute or two and then add the shrimp. Cook and stir over medium heat until the shrimp turn pink and are just cooked through about 4 minutes.
Serve in warm tortillas with your choice of toppings.
Variations: Substitute 1 pound sea scallops or cubed firm fish for the shrimp.
Roasted Cauliflower With Cheese Sauce
Ingredients
1 large head of cauliflower
3 tablespoons olive oil, divided
1/2 teaspoon coarse kosher salt
1/4 teaspoon coarse black pepper
Directions
Preheat the oven to 375ºF. Pull all the leaves off of the cauliflower and use a paring knife to remove enough of the core to let the cauliflower sit flat. Don’t take out too much though. You don’t want the head to break into florets but you want it to stay in one piece.
Put 1 tablespoon of the olive oil into a deep baking dish and rub it around. Add the head of cauliflower, cut side down. Drizzle with 2 tablespoons of olive oil. Rub it in a bit. Sprinkle with the salt and pepper. Roast for 45 minutes or until a skewer pokes into it very very easily.
Make cheese sauce according to directions below. Pour cheese sauce over the cauliflower and serve.
Cheese Sauce For Vegetables
ingredients
1 cup heavy cream
1 cup sharp cheddar cheese, grated
1 teaspoon Dijon mustard
Directions
Combine all ingredients in a medium saucepan.
Stir over medium-low heat until all the cheese is melted. Remove pan from the heat immediately.
Baked Sweet Potatoes
ingredients
2 medium sweet potatoes
1 tablespoon olive oil
Salt & pepper
1 tablespoon butter, melted
2 tablespoons pure maple syrup
Pinch of cinnamon
Directions
Preheat oven to 375°F.
Wash and dry the potatoes. Poke about 3-4 holes on each side with a fork. Rub the skin with olive oil and sprinkle with salt and pepper.
Bake 50 minutes or until tender when pierced with a fork. Allow potatoes to rest for 5 minutes before cutting open.
Combine the melted butter, maple syrup and a pinch of cinnamon. Drizzle over the cut portions of the sweet potatoes and serve.
Easy Butternut Squash Soup
6 servings
Ingredients
4-12 oz packages frozen pureed butternut squash
32 oz container vegetable broth
4 oz container unsweetened applesauce
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon of sea salt
1/2 teaspoon black pepper
1/4 cup heavy cream
Herbs for garnish, such as sage
Directions
Put all the ingredients in a Dutch Oven except the cream. Bring to a boil, stir well, lower the heat to a simmer, cover the pot and cook for 30 minutes. Stir in the cream and serve garnished with fresh herbs.
Apple Rosemary Tart
Ingredients
One 9-inch refrigerated pie crust, at room temperature
2 tablespoons all-purpose flour
1/4 cup packed dark brown sugar
1 1/2 pounds baking apples, such as Granny Smith or Golden Delicious
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh rosemary (do not substitute dried instead use 3/4 teaspoon ground cinnamon)
1 teaspoon unsalted butter
2 teaspoons confectioners’ sugar
Directions
Preheat the oven to 400°F.
In a small bowl, combine the flour with 1 tablespoon of the brown sugar; reserve.
Peel and core the apples. Slice them into ¼ inch-thick slices. (You should have about 3 cups.)
Place the apples in a bowl and toss them with the lemon juice, the remaining 3 tablespoons brown sugar and the rosemary or cinnamon.
Place the dough on a parchment-lined baking sheet and sprinkle the reserved flour/sugar mixture evenly over the dough, leaving a 2-inch border uncovered.
Arrange the apples evenly over the flour mixture. Fold the edges of the dough over the apples. Moisten your fingers lightly with water and gently press the creases so that they hold together.
Dot the apples with the butter.
Bake the tart for about 40 minutes, until the crust is golden brown, the apples are tender and the juices syrupy.
Cover the tart with foil halfway through the cooking time, if the crust is browning too rapidly.
Let cool for 10 minutes, then slide the tart onto a serving platter. Just before serving, sift the confectioners’ sugar evenly over the crust.
