Day Recipe Food Community

November 21, 2007

Garlic and Rosemary Steak with Potato-Onion Cakes Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 11:40 pm

Serves 6.

INGREDIENTS

  • steak
  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • 1/4 cup balsamic vinegar or red wine vinegar
  • 8 large garlic cloves, minced
  • 4 teaspoons dried rosemary, crumbled
  • 1 2-inch-thick boneless top sirloin steak (about 3 1/2 pounds)

  • pepper and onions

  • 1/3 cup olive oil
  • 2 large onions, cut into 1-inch pieces
  • 2 red bell peppers, cut into 1-inch pieces
  • 3/4 teaspoon dried marjoram, crumbled
  • 1/8 teaspoon dried crushed red pepper

  • potato-onion cakes

    DIRECTIONS

    For steak:
    Combine first 5 ingredients in glass baking dish. Add steak and turn to coat. Season generously with pepper. Cover and refrigerate steak overnight, turning occasionally.

    For peppers and onions:
    Heat oil in heavy large skillet over medium-high heat. Add onions and sauté 4 minutes. Add peppers and sauté until beginning to soften, about 8 minutes. Add marjoram and dried red pepper. Season to taste with salt and pepper and stir 2 minutes. Remove from heat.

    Bring steak to room temperature. Preheat broiler 5 minutes. Remove steak from marinade; pat dry. Transfer marinade to heavy small saucepan. Broil steak to desired degree of doneness, about 10 minutes per side for rare (meat thermometer will register 125°F. for rare). Transfer to platter. Let stand 10 minutes

    Meanwhile, reheat bell peppers and onions in skillet. Bring marinade to boil.

    Thinly slice steak across grain. Arrange on platter. Surround with Potato-Onion Cakes, peppers and onions. Serve, passing marinade separately.

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    • Peppery Pasta with Feta Cheese Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 11:20 pm

    Serves 6.

    INGREDIENTS

  • 2 tablespoons olive oil
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 6 large garlic cloves, chopped
  • 1 cup thinly sliced stemmed drained peperoncini (about one 16-ounce
  •  jar)
  • 1/2 cup chopped fresh basil or 2 tablespoons dried
  • 1 28-ounce can italian plum tomatoes with juices
  • 1 pound bow-tie pasta, freshly cooked
  • 8 ounces feta cheese, coarsely crumbled

    DIRECTIONS

    Heat oil in heavy Dutch oven over medium-high heat. Add both bell peppers and garlic. Sauté until peppers begin to soften, about 4 minutes. Mix in peperoncini and basil, then tomatoes. Simmer until sauce reduces slightly, breaking up tomatoes with back of spoon, about 5 minutes. Add pasta and toss until sauce coats pasta. Add feta and toss mixture to blend.

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    • Asian Chicken Salad Recipe

    Filed under: Recipes — Tags: , , — Anna @ 11:00 pm

    Serves 8.

    INGREDIENTS

  • 4 boneless skinless chicken breast halves
  • 1 1/2 cups teriyaki sauce
  • 1/4 cup hoisin sauce*
  • 1/4 cup sesame seeds, toasted
  • 6 tablespoons oriental sesame oil
  • 2 tablespoons dry mustard
  • 1/2 cup rice vinegar

  • 2 cups vegetable oil (for deep frying)

  • 1/2 package wonton skins, cut into 1/4-inch strips
  • 1 1/2 ounces thin rice-stick noodles (mai fun)*

  • 8 cups sliced iceberg lettuce

  • 2 cups chopped fresh cilantro
  • 1 6 1/2-ounce package japanese fish cake,* cut into strips (optional)
  • 1/2 cup drained cucumbers from cucumber kimchi,* sliced (optional)
  • 5 green onions, sliced

  • *available at asian markets, specialty foods stores and some supermarkets.

    DIRECTIONS

    Preheat oven to 375°F. Line baking sheet with foil. Place chicken on sheet. Combine teriyaki sauce, hoisin sauce, sesame seeds, 3 tablespoons sesame oil and dry mustard in large bowl. Brush chicken with some of dressing. Add rice vinegar to remaining dressing; set aside. Bake chicken until just cooked through, about 15 minutes. Cool completely.

    Pour vegetable oil and remaining 3 tablespoons sesame oil into heavy large skillet and heat to 375°F. Fry wonton strips in batches until crisp and golden, about 45 seconds. Drain wonton strips on paper towels. Fry rice-stick noodles in batches until noodles are puffed, turning once, about 15 seconds. Drain rice sticks on paper towels.

    Combine iceberg lettuce, cilantro, fish cake, cucumbers and green onions in large bowl. Shred chicken and add to bowl. Toss salad with enough dressing to coat. Mix in wonton strips and rice sticks just before serving. Pass remaining dressing separately.

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    • Cornish Hens with Corn Bread and Ham Stuffing Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 10:40 pm

    Serves 2.

    INGREDIENTS

  • stuffing
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1/3 cup chopped celery
  • 2 cups crumbled corn muffins or corn bread (about 7 ounces)
  • 1 cup chopped ham (about 6 ounces)
  • 1/4 cup chicken stock or canned broth
  • 1 tablespoon chopped fresh parsley
  • 3/4 teaspoon dried rubbed sage

  • hens

  • 2 cornish game hens, halved lengthwise
  • 1 1/2 teaspoons dijon mustard

    DIRECTIONS

    For Stuffing:
    Heat oil in heavy medium skillet over medium heat. Add onion and celery; sauté until onion is translucent, about 5 minutes. Mix in remaining ingredients; stir until heated through. Remove skillet from heat. Season stuffing with salt and pepper. Cool slightly.

    For Hens:
    Preheat oven to 375°F. Grease 13 x 9×2-inch baking dish. Season hens with salt and pepper. Place skin side down on work surface. Pack 1/4 of stuffing into each cavity. Arrange hens stuffing side down in prepared dish. Brush with mustard. Roast hens until golden brown and juices run clear when thighs are pierced, about 45 minutes. Transfer hens to platter and serve.

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    • Tricolor Vegetable Pate Recipe

    Filed under: Recipes — Tags: , — Anna @ 10:20 pm

    Serves 12 to 14.

    INGREDIENTS

  • white bean layer
  • 2 15-ounce cans cannellini (white kidney beans), rinsed, drained
  •  thoroughly
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried
  • 2 garlic cloves, pressed

  • red pepper layer

  • 1 7-ounce jar roasted red bell peppers, drained, chopped
  • 3/4 cup crumbled feta cheese (about 4 ounces)

  • pesto layer

  • 2 garlic cloves
  • 1 cup fresh basil leaves
  • 1 cup fresh italian parsley leaves
  • 1/4 cup toasted pine nuts
  • 3 tablespoons olive oil
  • 1/2 cup low-fat ricotta cheese

  • fresh herb sprigs

  • sourdough bread slices

    DIRECTIONS

    Line 8 1/2×4 1/2-inch loaf pan with plastic wrap, overlapping sides.

    For Bean Layer:
    Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.

    For Red Pepper Layer:
    Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.

    For Pesto Layer:
    Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer. Cover with plastic wrap and refrigerate overnight.

    To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.

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    • Italian Sausage and Tortellini Soup Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 10:00 pm

    Serves 6.

    INGREDIENTS

  • 1 pound sweet italian sausage or chorizo sausage, casings removed
  • 1 cup chopped onion
  • 2 large garlic cloves, sliced
  • 5 cups beef stock or canned broth
  • 2 cups chopped tomatoes (about 3/4 pound)
  • 1 8-ounce can tomato sauce
  • 1 large zucchini, sliced
  • 1 large carrot, thinly sliced
  • 1 medium-sized green bell pepper, diced
  • 1/2 cup dry red wine
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano

  • 8 to 10 ounces purchased fresh cheese tortellini

  • freshly grated parmesan cheese

    DIRECTIONS

    Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)

    Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

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    • Baked Salmon with Mustard-Crumb Crust Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 9:40 pm

    Serves 4.

    INGREDIENTS

  • 2 tablespoons plus 1 teaspoon distilled white vinegar
  • 2 tablespoons sugar
  • 2 tablespoons dijon mustard
  • 1 1/2 teaspoons dry mustard
  • 1/3 cup vegetable oil

  • 4 6- to 7-ounce salmon fillets

  • dried thyme
  • 1 cup fresh french breadcrumbs

    DIRECTIONS

    Place vinegar, sugar and both mustards in blender. With machine running, slowly pour in oil and blend until medium-thick sauce forms. (Can be made 1 day ahead. Chill.)

    Preheat oven to 375°F. Lightly grease 13 x 9-inch baking dish. Arrange salmon in prepared dish, skin side down. Season with dried thyme, salt and pepper. Spread 1 tablespoon mustard sauce over each fillet, covering completely. Press breadcrumbs onto fish. Bake salmon until cooked through and crumb topping is crisp and golden brown, about 18 minutes.

    Using large spatula as aid, transfer salmon fillets to platter. Serve, passing remaining mustard sauce separately.

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    • Brunswick Chicken Recipe

    Filed under: Recipes — Tags: , — Anna @ 9:20 pm

    A simplified version of a nineteenth-century stew that originated in Virginia and included squirrel. Today, diced cooked potatoes are sometimes added.

    Serves 4.

    INGREDIENTS

  • 3 tablespoons vegetable oil
  • 1 3 1/2-pound fryer chicken, cut into 8 pieces
  • 1 medium onion, chopped
  • 1 green bell pepper, cut into 3/4-inch pieces
  • 3 large garlic cloves, chopped
  • 1 14 1/2-ounce can italian-style stewed tomatoes
  • 1 11-ounce can whole kernel corn with juices
  • 1 10-ounce package frozen large lima beans
  • 1 1/2 teaspoons dried thyme

    DIRECTIONS

    Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until brown, turning occasionally, about 15 minutes. Transfer chicken to plate. Pour off all but 2 tablespoons fat from skillet. Add onion, bell pepper and garlic and sauté until tender, about 5 minutes. Return chicken to skillet. Add tomatoes, corn, lima beans and thyme. Bring mixture to simmer. Reduce heat to medium, cover and simmer until chicken is tender, about 30 minutes. Transfer chicken to platter; tent with foil to keep warm. Boil liquid until reduced to sauce consistency, stirring occasionally, about 8 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.

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    • Double Olive Pasta Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:00 pm

    The title refers to the black and green olives featured in this piquant dish.

    Serves 6.

    INGREDIENTS

  • 1/4 cup olive oil
  • 1 red onion, chopped
  • 6 garlic cloves, chopped
  • 1 1/2 tablespoons dried oregano
  • 1/2 teaspoon dried crushed red pepper
  • 2 14 1/2- to 16-ounce cans ready-cut tomatoes with juices
  • 1 cup sliced pitted black olives (about 4 ounces)
  • 1 cup sliced pitted green olives (about 4 ounces)
  • 12 ounces small shell pasta, freshly cooked
  • 1 cup grated parmesan cheese
  • additional grated parmesan cheese

    DIRECTIONS

    Heat oil in heavy Dutch oven over medium-high heat. Add chopped onion, garlic, oregano and crushed red pepper and sauté 5 minutes. Add tomatoes with their juices and black and green olives; simmer until sauce begins to thicken, about 8 minutes. Add pasta and 1 cup Parmesan cheese; toss until sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to large shallow bowl. Pass additional Parmesan separately.

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    • Pig in a Haystack Recipe

    Filed under: Recipes — Tags: , — Anna @ 8:40 pm

    Serves 4.

    INGREDIENTS

  • 2 tablespoons olive oil
  • 3/4 pound mushrooms, sliced
  • 1 6-ounce package thinly sliced canadian bacon, cut into matchstick-size
  •  strips
  • 1 green onion bunch, chopped
  • 2 tablespoons (generous) drained capers
  • 1/2 pound vermicelli, freshly cooked
  • 1 cup grated parmesan cheese
  • 1/2 cup whipping cream
  • 1/4 cup pine nuts, toasted
  • additional grated parmesan cheese

    DIRECTIONS

    Heat oil in heavy large skillet over medium heat. Add mushrooms; sauté until tender and beginning to brown, about 10 minutes. Add bacon, green onions and capers; toss to combine. Add vermicelli, 1 cup Parmesan, cream and pine nuts; toss until sauce thickens and coats pasta and mixture is heated through. Season with salt and pepper. Transfer pasta to large shallow bowl. Serve, passing additional Parmesan separately.

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