Surf and Turf
Steak Ingredients
Two 6 oz. fillet mignon steaks, flatten lightly until an even thickness
2 tablespoons steak seasoning
2 tablespoons garlic butter, recipe below
2 tablespoons olive oil
Lobster Tail Ingredients
Two 4 oz. lobster tails
4 tablespoons garlic butter, recipe below
1/2 lemon cut into wedges
Salt & pepper to taste
Chopped parsley for garnish
Air Fryer Directions ( You can use the same directions to cook the steak and lobster in the broiler.)
Sprinkle the steak seasoning on each side of the steaks. Place in the refrigerator for at least 2 hours or overnight.
Brush each side of both steaks with 1 tablespoon of olive oil each.
Butterfly lobster tails by using kitchen scissors to cut lengthwise through the center of the shells.
Carefully spread the shell open where you cut. Place your fingers under the meat in the shell and firmly, but gently, pull it out in one piece.
Close the shell so that the lobster meat rests on top of the shell.
Melt 4 tablespoons garlic butter sauce over medium heat in a small saucepan.
Transfer 2 tablespoons of the garlic butter sauce to a small bowl and brush the lobster tail meat with it. Season the lobster tails with salt and pepper to your preference.
Place the filets and lobster tails with the cut lobster meat facing up in the air fryer and cook for approximately 4 minutes at 390°F. Turn the fillets and cook them and the lobster for 4 minutes more.
Remove from the air fryer and top each filet with 1 tablespoon garlic butter.
Let the steak rest for 5 minutes before cutting.
Squeeze 1/2 a lemon over the lobster tail. Serve the remaining garlic butter sauce in a small dish to use as a dipping sauce for the lobster and steak.
NOTE
If using thick steaks: If your steaks are on the thicker side, you may need to cook them for 1 minute longer on each side.
Garlic Butter
Ingredients
1 stick-8oz- butter, salted (at room temperature) diced
2 cloves garlic finely chopped or pressed
1/4 cup parsley finely chopped
Directions
In a medium microwave-safe bowl, mix all ingredients until well-combined.
Heat in the microwave on high until melted.
Smashed Potatoes
Ingredients
2 medium red potatoes boiled or baked until tender.
1 tablespoon olive oil
Salt and pepper to taste
Directions
Heat the oil in a small skillet. Place the potatoes in the skillet and flatten them with a potato masher. Cook over medium heat until brown. Turn over and brown the second side. Sprinkle with salt and pepper and serve.
Asparagus Parmesan
Ingredients
1 bunch asparagus, woody ends removed and cut in half
2 tablespoons olive oil
Salt and pepper
Parmesan cheese
Directions
Heat the oil in a large skillet. Stir fry the asparagus until tender about 4-5 minutes. Sprinkle with salt and pepper. Remove to a serving plate, sprinkle the asparagus with Parmesan cheese, and serve.
Old-Fashioned Salisbury Steak
4 servings
for the patties
11/2 lbs. lean ground beef
1/4 cup fresh chopped flat-leaf parsley
2 tablespoons finely chopped onion
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons flour
For the sauce
1 tablespoon olive oil
2 cups sliced onions( one large)
1 tablespoon minced garlic( one huge clove)
8 0z sliced mushrooms
1 cup beef broth
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/2 teaspoon dried thyme leaves
Directions
Combine the beef, parsley, onion, salt, and pepper in a mixing bowl. Divide the mixture evenly into 4 portions (about oz each) and shape each into thick oval patties. Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve the remaining flour.
Heat the oil in a saute pan over medium-high heat. add patties and saute 3 minutes on each side, or until browned. Remove from the pan to a plate.
Add onions and mushrooms to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minute. Sprinkle the reserved flour over the mixture and stir; cook 1 minute. Stir in broth, the salt, and thyme. Return the patties to the pan and bring the sauce to a low boil. Reduce heat to medium-low, cover, and simmer 20 minutes.
Steak House Baked Potatoes
Ingredients
4 medium russet potatoes
Olive Oil
Kosher salt
Black pepper
4 pats of butter
Directions
Wash and dry each potato. Make several slashes with a paring knife in each potato. Brush a layer of oil over the entire surface of each potato. Sprinkle salt and pepper over the top portion of each potato. Place the potatoes on a baking pan covered with foil. Bake at 400 degrees F for about an hour. Split open and place a pat of butter in each potato and serve.
Sauteed spinach In Garlic
Ingredients
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
Two 10-ounce bags frozen spinach
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Directions
Heat oil in a large saucepan over medium heat. Add garlic and cook 1 to 2 minutes.
Add spinach and toss to coat. Cover and cook until defrosted, about 5 minutes.
Remove from the heat and add lemon juice, salt, and crushed red pepper. Toss to coat and serve immediately.
Summer squash and red potatoes are vegetables that are in season now and make a delicious side dish to go with fish or steak.
Ingredients
1 large sweet onion, diced
8-10 small yellow summer squash (each about 4-inches long) sliced into thin rounds
5 medium red potatoes, peeled and sliced into thin rounds
Olive oil
3 cups shredded cheddar cheese
Salt and pepper
Directions
Preheat the oven to 400ºF
Coat the bottom of a large baking dish with olive oil. (I used a 12×8-inch oval baking dish.)
Cover the bottom of the dish with squash slices, overlapping them slightly. Sprinkle with salt and pepper. Sprinkle ⅓ of the onion and 1 cup of shredded cheese over the squash.
Cover the squash with potato slices, overlapping them slightly. Sprinkle with salt and pepper and then ⅓ of the onion and 1 cup of shredded cheese.
Cover the potatoes with another layer of squash, overlapping them slightly, Sprinkle with salt and pepper and then ⅓ of the onion and 1 cup of shredded cheese.
Spray a sheet of foil large enough to cover the baking dish with cooking spray. Place the sprayed side down on the baking dish and press tightly to the edges of the dish.
Bake the casserole for one hour. Remove the foil and bake for 30 minutes more. Let the casserole rest for 10 minutes before serving.
Serve with a green vegetable or a salad to complete the menu.
Serves 2-4
Zest of 1 orange
3 tablespoons extra-virgin oil
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon dried chile flakes
2 russet potatoes, sliced into 1/4-inch-thick circles
1 small red onion, sliced into 1/8-inch-thick circles, rings separated
1 teaspoon minced fresh rosemary or ½ teaspoon dried
1/4 cup panko crumbs
4 chicken thighs (about 6 oz. each), trimmed of excess fat and skin
Directions
Heat the oven to 425°F.
Stir together the zest, oil, 1 teaspoon salt, rosemary, and the chile flakes in a small bowl.
In an oiled 7×11 inch baking dish, toss half of the oil mixture with the potatoes and onions. Spread them into a single layer as much as possible.
Mix together the remaining oil mixture with the panko crumbs.
Arrange the chicken, skin side up, on top of the vegetables and press the panko crumbs on the tops of the chicken thighs.
Roast uncovered for 20 minutes. Baste the chicken with the pan drippings. Continue to roast until the chicken and potatoes are tender, about 30 minutes more.
America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan, as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought their cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.
A pasty is a baked meat pie, a traditional variety of which is usually associated with Cornwall, United Kingdom. It is made by placing an uncooked filling, typically meat and vegetables, on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking.
The traditional Cornish pasty, which since 2011 has Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga) and onion, seasoned with salt and pepper and baked. It is regarded as Cornwall’s national dish and accounts for 6% of the Cornish food economy. The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction. The pasty is now popular worldwide due to the spread of Cornish miners and sailors from across Devon and Cornwall, and variations can be found in Australia, Mexico, the United States, Ulster and elsewhere.
Michigan Pasty (Meat Hand Pie)
When Cornish miners migrated to Michigan’s Upper Peninsula in the 1800s, they brought with them their beloved national dish, the pasty. The Finnish miners that followed adopted these meat pies as their own (easily transportable for long subterranean days!), and the pasty became such a large part of the regional culture that there’s an annual pasty festival in early July. In this recipe, beef, carrots, onions, and potatoes are essentially steamed within the dough pocket.
6 hand pies
Ingredients
Pastry Dough
3 cups all-purpose flour, plus extra for rolling dough
1 cup shortening or lard ( I use Spectrum)
1/4 teaspoon kosher salt
1 cup ice-cold water
Filling
8 ounces boneless steak such as sirloin, cut into 1/4-inch dice
1 large carrot, cut into 1/4-inch dice
1 medium onion, finely chopped
1 medium russet potato, peeled and cut into 1/4-inch dice
Freshly ground black pepper
1/4 cup fresh parsley leaves, chopped
1 egg, whisked with 1 tablespoon of water
Ketchup, for serving
Directions
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Combine the flour, shortening, and salt in a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form.
. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the gluten to relax and makes for easier rolling.
Mix together the steak, carrots, onions, potatoes, and parsley and sprinkle with salt and pepper. Set aside until ready to form the pies.
Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Flour a work surface and roll out each ball of dough into an 8-inch circle. Or roll each piece of dough between a sheet of wax paper and a piece of plastic wrap.
Evenly divide the filling (about 3/4 cup per pasty) on one half of each dough circle. Brush the edges of the circles with egg. Fold the dough over to cover the mixture and crimp the edges using a fork. Cut 3 small slits on top of each pie. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and refrigerate the baking pans until ready to bake for dinner.
Bake on the prepared baking sheets until the crust is golden brown and flaky about 1 hour. Serve with ketchup, if desired.
Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.
Roasted Potatoes And Green Beans
Ingredients
1 1/2 pounds baby gold potatoes, halved
1/2 pound fresh green beans, trimmed and cut in half
2 tablespoons butter, cut into small pieces
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon dried Italian seasoning
2 whole bay leaves
1 lemon, juiced
Salt and freshly ground black pepper
Chopped parsley for garnish
Directions
Preheat oven to 400 degrees F.
Arrange the potatoes in the bottom of a baking dish. Drizzle with oil and lemon juice, then season with salt and pepper to taste. Sprinkle with the Italian seasoning and add the garlic cloves and bay leaves. Arrange the green beans on top.
Bake for 30-40 minutes until veggies are just tender. Stir the mixture halfway through the baking time. Sprinkle with chopped parsley and serve.
Italian Tomato and Sundried Tomato Bruschetta Sauce
This sauce is also excellent for an appetizer spread on toasted slices of Italian bread.
Bruschetta Sauce
ingredients
5 Roma tomatoes chopped
1/2 cup sun-dried tomatoes packed in oil, about 8, chopped
4 cloves minced garlic
1 tablespoon oil from sun-dried tomatoes
1 tablespoon balsamic vinegar
2 teaspoons dried basil
1 teaspoon salt
Combine the ingredients in a food processor or blender until smooth. Set aside at room temperature.
Baked Chicken Bruschetta
Ingredients
2 boneless skinless chicken breast halves
2 tablespoons oil
½ cup Italian Tomato and Sundried Tomato Bruschetta Sauce, recipe above
2- 4 large slices Mozzarella cheese
Directions
Place the chicken cutlets in an oiled baking dish and drizzle with the 2 tablespoons olive oil. Bake in the oven alongside the potato/green bean pan. After 25 minutes, remove the dish from the oven and spread the chicken evenly with the Bruschetta sauce and cover with slices of mozzarella cheese. Return to the oven for about 5 minutes more to melt the cheese. Serve with the potatoes and green beans.
Feeling like an old fashioned fried seafood dinner at your favorite seafood restaurant but they are closed now due to the virus restrictions, so make this desire come true at home.
Ingredients for 4
Homemade Tartar Sauce
3/4 cup mayonnaise
2 tablespoons chopped sweet pickle relish
2 teaspoons dried dill
1 tablespoon minced scallions (white and light green parts only)
2 teaspoons chopped capers
2 teaspoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
Salt and pepper to taste
Fish And Fries
Vegetable oil, for frying
3 russet potatoes, cut into 1/4-inch sticks
3/4 cup fine cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 cup milk
2 pounds firm white fish fillets (such as hake, haddock, pollock or cod), cut into 3-inch chunks
Tartar sauce (recipe above)
Lemon wedges, for serving
Directions
For the tartar sauce:
In a medium bowl, mix together mayonnaise, relish, dill, scallions, capers, lemon juice, mustard, salt, and pepper. Set aside in the refrigerator until ready to use.
For the fish and fries:
Heat 1 inch deep of oil in a deep, wide skillet over medium-high heat. Preheat oven to 250°F.
Place a cooling rack onto a rimmed baking sheet and place in the oven. Place fries in the hot oil and cook until golden brown and tender, about 6 minutes. Remove to the prepared baking sheet in the oven and sprinkle with salt. Keep warm in the oven while the fish fries.
In a shallow dish, combine the cornmeal, flour, baking powder, salt, paprika, garlic powder, and pepper. Pour the milk into another shallow dish. Dip the fish in the milk, then dredge it in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping the seafood in the milk and cornmeal mixture again.
Reheat the oil in the skillet. Working in batches, lower the seafood into the hot oil and fry, turning once, until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.
Homemade Coleslaw
Ingredients
¼ of a large cabbage, shredded or sliced thin
1 carrot, shredded
2 scallions, minced
Dressing
1 teaspoon honey or another sweetener
1/4 teaspoon each salt and pepper
1/4 teaspoon celery seed
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons heavy cream
1 teaspoon white wine vinegar
1 teaspoon lemon juice
Directions
In a medium serving bowl with a cover, combine the dressing ingredients using a whisk.
Add the shredded cabbage, carrot, and scallions and stir gently to mix.
Refrigerate for several hours before serving.
Ingredients
1 (3-pound) boneless chuck roast
Kosher salt and freshly ground black pepper
1 tablespoon steak seasoning
2 tablespoons vegetable oil
2 large onions, peeled and quartered
3 cloves garlic, smashed
1 tablespoon tomato paste
1/2 cup dry red wine
4 cups beef broth
2 fresh thyme sprigs or 2 teaspoons dried
2 bay leaves
4 carrots, peeled and cut in half
2 large baking potatoes, washed and quartered
1/2 cup flour ( I use Wondra because it dissolves in liquids)
Directions
Preheat the oven to 325 degrees F.
Season the roast on all sides with salt, pepper, and the steak seasoning.
In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic, and tomato paste and cook until slightly colored. Add the wine, broth, thyme, and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
Roast for 1 hour and then add the carrots and potatoes. Continue to cook for 2 more hours. Remove the roast to a serving platter and the vegetables to a serving bowl. Cover and keep warm while you make the gravy
Combine the flour and 1 cup of the braising liquid from the Dutch Oven in a bowl. Heat the remaining braising liquid to a low boil and stir in the flour mixture. Cook until the gravy is thickened. Adjust the taste for salt and pepper. Serve with the roast and vegetables.
Swiss Chard and Ham Quiche
Ingredients
Easy Oil Pastry
1 1/2 cups all-purpose flour or whole wheat pastry flour(for low carb/gluten-free crust use 1 1/2 cups almond flour)
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup olive or vegetable oil
4 tablespoons cold water
Quiche
1 tablespoon butter
1 bunch Swiss chard, chopped
1 small onion, chopped
2 cups leftover baked ham, chopped
4 large eggs
3/4 cup half-and-half
Kosher salt and black pepper
4 ounces Swiss cheese, grated (1 cup)
Directions
For the pastry:
Whisk together the flour, salt, and baking powder. This can be done right in the pie pan. Whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top. Refrigerate until ready to use.
Preheat oven to 400 degrees F.
For the quiche:
Rinse the Swiss chard and chop.
Melt the butter in a large skillet, add the onion and saute until just turning golden. Add the Swiss chard and continue to saute about 10 minutes, until the Swiss chard has wilted. Stir in the ham and season with pepper and salt.
Sprinkle half of the shredded cheese in the bottom of the pastry in the pie pan
Spread the chard mixture on top of the cheese.
Beat the eggs and mix with the half & half. Pour over the chard mixture in the pie pan. Sprinkle the top with the remaining cheese.
Bake about 45-50 minutes, until puffed and browned. Serve warm or at room temperature.
Ham and Bean Soup
Ingredients
1 lb pound dry great Northern beans, soaked overnight in cold water
1 tablespoon olive oil
2 carrots, peeled and chopped
2 ribs celery, chopped
1 onion, chopped
1 small-medium potato, peeled and chopped
2 large cloves garlic, finely chopped
A handful of parsley sprigs
Several sprigs of fresh thyme
1 ham bone and the meat surrounding it
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
8 cups of water
Leftover chopped ham, optional
Directions
Drain the beans and set aside.
In a large pot on high heat add in the olive oil and then add in the onions, carrots, and celery until soft, about 6 to 8 minutes.
Add the drained beans, the ham bone, and water. Stir, cover and simmer on low heat for 20 minutes.
Add in the potatoes, garlic, and herbs, stir, cover and simmer for 20 more minutes. Taste one of the beans to see if they are tender. If not cook for 5-10 minutes and adjust the seasonings. Add additional chopped ham if desired and heat for a few minutes.
Swiss Steak is named Swiss Steak because the meat has undergone a process called “Swissing” in order to make it tender. Beef Steaks for Swissing are generally steaks that are not very tender unless they are cooked slowly in moist heat. It is made either on a stove or in the oven and does not get its name from Switzerland, as the name suggests, but the technique of tenderizing by pounding or rolling called “swissing”. In England and in some parts of the United States such as the Deep South, it is also called a smothered steak. Using round steak in this recipe makes for an economical dinner.
Swiss Steak
Serves 4 to 6
Ingredients:
1 tablespoon olive oil
2 tablespoons butter
8 ounces fresh sliced mushrooms
1 onion, sliced thin
1 garlic clove, minced
1/3 cup flour
1 1/2 pounds boneless round steak, 3/4 to 1 inch thick
1 1/2 cups beef broth
Salt and pepper to taste
Directions
In a large heavy skillet over medium heat, heat the olive oil and butter.
Cut round steak into serving-size portions. Pound the steak until1/2 inch thick with a meat mallet. Flour the steak pieces, pressing the flour into the meat; transfer to the skillet. Sprinkle lightly with salt and pepper; brown the round steak thoroughly, turning to brown the other side, Remove to a plate. Save the remaining flour.
Saute the onions and sliced mushrooms for about 5 minutes, until the onions are tender. Stir in the remaining flour and cook for a minute or two.
Add the beef broth, stirring well. Return the browned meat to the pan, cover, and simmer on low heat for at least 1 ½ hours or until the meat is very tender.
Taste and add salt and pepper if needed. Serve with mashed potatoes.
Olive Oil Mashed Potatoes
Ingredients
3 pounds Yukon Gold potatoes
1 large garlic clove, peeled
Coarse salt and ground pepper
1/4 cup extra virgin olive oil
Directions
Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Add the garlic clove. Bring to a boil; cook until the potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain and return the potatoes and garlic to the saucepan. Heat over very low heat for a minute or two to dry the potatoes.
Using a potato masher, mash the potatoes and garlic with olive oil until smooth. Season with salt and pepper.
Roasted Broccoli
Ingredients
Half a head of broccoli
1 garlic clove, minced
1/2 lemon, squeezed
Salt and pepper to taste
Olive oil
Directions
Preheat the oven to 400 degrees F.
Oil a baking dish.
Trim the ends of the broccoli and peel the stalks.
Place the broccoli stalks in the baking dish and top with the remaining ingredients.
Roast the broccoli until tender 15-20 minutes.
