November 21, 2007 in Recipes by danky
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.
Tags: Cakes, Garlic, Potatoion, Rosemary, Steak
November 21, 2007 in Recipes by danky
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.
Tags: Cheese, Feta, Pasta, Peppery
November 21, 2007 in Recipes by danky
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.
Tags: Asian, Chicken, Salad
November 21, 2007 in Recipes by danky
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.
Tags: Bread, Corn, Cornish, Ham, Hens, Stuffing
November 21, 2007 in Recipes by danky
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.
Tags: Pate, Tricolvegetable
