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Fast & Easy Dinner: Steak and Potato Salad

partysugar — Fri, 11 Sep 2009 09:00:48 -0700

Tonight serve your loved ones a meal inspired by the classic steakhouse dinner of meat, potatoes, and wedge salad. The potatoes are roasted in the oven, while the ribeye steaks are seared on the grill. A quick but wildly flavorful salsa verde (a mixture of chives, capers, oregano, thyme, and garlic) coats the cooked and crispy potatoes. Serving the potatoes and steak on a bed of crunchy romaine lettuce makes this a balanced meal that's sure to be enjoyed by all.

Check out the recipe when you read more.

Steak and Potato Salad
From Better Homes and Gardens

Ingredients

2 lbs. small new Yukon Gold potatoes, halved or quartered
2 Tbsp. extra-virgin olive oil
1-1/2 to 2 lb. ribeye steaks, cut 1-inch thick
2 heads romaine lettuce
1/2 cup chopped Italian (flat-leaf) parsley
1/4 cup extra-virgin olive oil
3 tablespoons chopped chives
3 tablespoons drained capers
2 teaspoons chopped oregano
1 teaspoon chopped thyme
2 cloves minced garlic
5 green onions, thinly sliced

Directions

Preheat oven to 375 degrees F. Place potatoes in a 15x10x1-inch baking pan. Drizzle with 1 tablespoon of the olive oil; sprinkle with salt and pepper. Toss to combine. Roast, uncovered, 50 to 60 minutes or until tender. Cool slightly.
Meanwhile, brush remaining 1 tablespoon of olive oil on steaks. Season with salt and pepper. For charcoal grill, grill steaks on rack of uncovered grill directly over medium coals, 10 to 12 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover; grill as above.)
Slice romaine into six 2-inch-thick slices, reserving tops for another use.
In bowl combine parsley, 1/4 cup extra-virgin olive oil, chives, capers, oregano, thyme, and minced garlic. Season with salt and pepper.
Place slice of romaine on each serving plate; drizzle; with 1/2 of the salsa.
Toss warm potatoes with remaining sauce and green onions. Spoon onto romaine. Thinly slice steak and place on top of potatoes.

Serves 6.

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Monday's Leftovers: Seared Tuna With Avocado Salsa Verde

YumSugar — Mon, 04 May 2009 07:50:52 -0700

More often than not, we require Monday night meals that are speedy and effortless - but that doesn't mean dinner has to be boring and tasteless.

Set aside your routine chicken and pasta dishes in favor of a lean, light fish dish that uses leftover tuna steaks, maximizes seasonal ingredients, and cooks in no time. To make a unique and untraditional Monday night meal, read more.

Seared Tuna With Avocado Salsa Verde
From Food & Wine

Ingredients

2/3 cup lightly packed flat-leaf parsley leaves
3 tablespoons drained capers
1 clove garlic, smashed
4 teaspoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup plus 1 tablespoon olive oil
4 tuna steaks, about 1 inch thick (about 2 pounds in all)
1 avocado, cut into 1/2-inch chunks

Directions

Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor. Pulse to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.
Heat a grill pan or heavy cast-iron pan over moderately high heat. Rub the tuna steaks all over with the 1 tablespoon oil. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the fish for 3 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. To serve, top the tuna steaks with the avocado and drizzle with the sauce.

Serves 4.

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Would You Rather Eat Red or Green Salsa?

partysugar — Sun, 03 May 2009 01:30:15 -0700

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Sunday Dinner: Seared Tuna with Avocado and Salsa Verde

partysugar — Sun, 18 May 2008 06:00:05 -0700

Tuna steaks are a delicious and healthier alternative to beef steaks. The meaty fish - that takes well to most seasonings - is filling and easy to cook. In this provocative recipe, tuna is topped with a pungent, Italian style salsa verde and chunks of ripe avocado. The salsa is made like a vinaigrette with fresh parsley, garlic, capers, mustard, and olive oil.

To make this succulent tuna tonight get the recipe and read more.

Seared Tuna with Avocado and Salsa Verde
From Food and Wine magazine

Ingredients

Directions

Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor. Pulse to chop, six to eight times.
With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.
Heat a grill pan or heavy cast-iron pan over moderately high heat.
Rub the tuna steaks all over with the 1 tablespoon oil. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Cook the fish for 3 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. To serve, top the tuna steaks with the avocado and drizzle with the sauce.

Serves 4.

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Know Your Ingredients: Tomatillos

YumSugar — Mon, 18 May 2009 14:00:19 -0700

If you're a lover of green salsa, then you should get to know tomatillos. A key ingredient in Latin-American cooking, the tomate verde as it's called in Spanish, or "green tomato," is related to tomatoes but has a drastically different flavor.

Tomatillos have a papery, outer husk, a firm, green exterior, and white flesh. They range in size from an inch to two inches in diameter. When overripe, they develop a yellow hue and should not be consumed. When eaten raw, tomatillos add a zippy, refreshing flavor. They can also benefit from blanching, fire-roasting, and other forms of cooking, which soften their consistency while enhancing their flavor.

Because of their tart quality, tomatillos make a great addition to salsa verde, tortilla soup, guacamole, pork posole, or mole sauce. Have you ever cooked with tomatillos? What are your favorite ways to prepare them?

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Adventures in Expensive Sandwiches: 'Wichcraft Anchovy

YumSugar — Wed, 15 Oct 2008 14:00:13 -0700

On my last adventure in expensive sandwiches, I declared that while I will (in rare cases) pay $10 for a sandwich, it'd better be divinely delicious, pretty hefty, and well assembled. I can especially be persuaded to part with serious dough if the sandwich features somewhat weird ingredients, and this white anchovy and soft-cooked egg sandwich from 'Wichcraft is a far cry from turkey and swiss.I've sampled several sammies at 'Wichcraft, the chain cofounded by Top Chef judge Tom Colicchio, and the results have been hit or miss. The slow-roasted pork with red cabbage and jalapeños is divine; the chicken salad is merely ordinary. Obviously, if you hate anchovies, you should probably skip this one, but for the more adventurous, this truly innovative and bold sandwich is worthy of its $8.95 price tag. To find out why, and get the recipe, read more.

The frisée adds an edgy texture to the mild anchovies, and the egg is a creamy counterpoint to the garlicky salsa verde and sweet roasted onion. If you don't have a 'Wichcraft nearby - or if you shudder at the thought of shelling out $8.95 for a sandwich - I've come up with a recipe that lets you re-create it at home.

White Anchovy and Egg Sandwich
Inspired by 'Wichcraft

Ingredients

1/4 small red onion, thinly sliced
1 egg
2 slices country bread, lightly toasted
1/2 cup frisée
6-8 medium-size white anchovies packed in oil, drained
2 tablespoons salsa verde

Directions

Preheat oven to 350°F. On a baking sheet, drizzle red onion slices with olive oil. Roast for 15-20 minutes until onion is soft. Set aside and let cool.
In a skillet over low heat, fry an egg to over-medium, so the yolk is soft but not runny.
On one piece of toasted bread, lay the just-cooked egg, and top with frisée.
Over the frisée, arrange anchovies, and top the anchovies with a handful of the roasted onion.
Spread the salsa verde on the other piece of toast, and place the bread atop the anchovies. Cut in half and serve.

Makes 1 sandwich.

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Salsa Verde
Epicurious

Ingredients

1 cup extra-virgin olive oil
1 cup chopped fresh parsley
1/3 cup chopped fresh chives
1/4 cup drained capers, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
1/3 cup fresh lemon juice

Directions
Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 1 day ahead; chill. Use at room temperature.)

Makes about 1 3/4 cups.

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Chicken Enchiladas Two Ways - Beginner and Expert

YumSugar — Fri, 05 Sep 2008 13:00:17 -0700

Can't make your way to Mexico? Take a hiatus with a Monterrey-inspired meal. While the basic chicken enchilada recipe calls for salsa verde, which often already includes roasted poblano chiles, the second recipe requires roasting the peppers yourself. Don't be intimidated by the task -it's as simple as holding the poblanos for a few minutes over a flame and then peeling off the charred skin - but this roasting technique adds another complex layer of flavor to an already delicious dish. To get both recipes, read more.

Beginner Chicken Enchiladas
From Rachael Ray

Ingredients

8 soft corn tortillas
Filling
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt
Sauce
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 1/2 cups shredded Monterey Jack

Directions

Preheat the oven to 275°F.
Wrap corn tortillas in foil and warm in the oven.
Bring broth to a boil in a sauté pan. Set chicken into broth with bay and oregano and onion.
Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes.
Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
Combine all sauce ingredients and heat through, keeping warm until needed.
Remove tortillas from oven and switch broiler on high.
Pile chicken mixture into warm corn tortillas and roll.
Line casserole or baking dish with enchiladas, seam side down.
Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas.

Serves 4.

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Expert Chicken Enchiladas
From Bon Appétit

Ingredients

2 poblano chiles (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde, divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 oz (1 1/2 cups packed) grated Emmentaler, Muenster, or Mexican Chihuahua cheese
3 tablespoons chopped fresh cilantro
Pickled red onions

Directions

Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
Bake casserole until bubbling and cheese is lightly browned, about 35 minutes.
Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside.

Serves 6.

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Monday's Leftovers: Turkey Quesadilla

partysugar — Mon, 14 Apr 2008 08:13:33 -0700

At Thanksgiving time it's easy to pile leftover turkey - along with all of the other leftovers - into a delicious sandwich. During the rest of the year, get creative when using leftover turkey. This recipe makes a tasty turkey quesadilla. The turkey is tossed with salsa verde and placed on top of two cheese-filled tortillas. More cheese, cilantro, and green onions finish the pie. The dish is broiled in the oven until the ingredients are warmed and the tops of the tortillas are crisp.

Don't have leftover turkey? This recipe works wonderfully with chicken as well. Get it now when you read more.

Turkey Quesadilla
Modified from Everyday With Rachael Ray magazine

Ingredients

1 cup chopped roast chicken or turkey
1/4 cup mild salsa verde
2 teaspoons extra-virgin olive oil
Two 8-inch whole wheat or spinach flour tortillas
1 cup shredded monterey jack or queso fresco cheese
1 scallion, chopped
Green olives with pimiento, chopped (a small handful)
1 teaspoon chopped cilantro

Directions

Preheat the broiler.
In a small bowl, combine the chicken and salsa and heat in the microwave for a minute or in a small pot over medium-low heat.
Heat 1 teaspoon of the oil in a medium nonstick skillet over medium-high heat. Add a tortilla and cook for 30 seconds, then flip and cook for 30 seconds more; slide the tortilla onto a cutting board.
Heat the remaining 1 teaspoon oil in the skillet, then add the remaining tortilla and cook for 30 seconds. Flip the tortilla and sprinkle with half of the cheese. Top with the first tortilla.
Slide onto a baking sheet and top with the chicken mixture, remaining cheese, scallion, olives and cilantro.
Place the quesadilla under the broiler, 6 inches away from the heat, and cook until the tortillas are crisp around the edges, about 2 minutes.
Slide the quesadilla onto a cutting board, cut into 4 pieces and serve.

Serves 2.

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