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Fast & Easy Dinner: Gingery Salmon With Peaches

partysugar — Wed, 29 Jul 2009 07:50:48 -0700

When it comes to Summer's stone fruits, don't be afraid to think beyond sweet preparations. In this recipe, ripe peaches are thrown on the grill and served alongside salmon and red onions.

As the peaches cook, they become juicy and caramelized. The final dish is drizzled with a gingery vinaigrette.

For the perfect midweek pick-me-up, serve this sophisticated Summer meal with a chilled glass of white wine. Check out the recipe.

Fast & Easy Dinner: Steak Salad With Balsamic Red Onions

partysugar — Fri, 19 Dec 2008 10:30:26 -0800

Instead of serving seared steak over the classic mashed potatoes, opt for a healthier variation in this simple salad.

The steak is placed atop a bed of peppery watercress, fresh oranges, and red onions sauteed until soft in balsamic vinegar. The final dish is balanced in both texture and flavor. Check out the recipe and read more.

Steak Salad with Balsamic Red Onions
From Real Simple

Ingredients

1 1/2 pounds sirloin steak, about 1 ½ inches thick, cut into 2-inch cubes
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
1 medium red onion, cut into ½-inch slices
1/3 cup balsamic vinegar
1 bunch watercress, cleaned
2 oranges-peeled, cut into rounds, and seeded

Directions

Place the steak on a large plate and sprinkle with the salt and pepper on all sides.
In a large nonstick skillet, over high heat, heat 1 tablespoon of the olive oil. Add the steak pieces and cook 4 to 5 minutes on each side for medium rare. Remove from the pan and cover to keep warm.
Reduce heat to medium-high and add the onion, tossing occasionally until crisp-tender and lightly browned, about 5 minutes.
Add the balsamic vinegar and cook 2 minutes more.
In a large bowl, mix the watercress with the orange sections and the remaining olive oil.
Divide the steak evenly among 4 shallow bowls and top with the glazed onions. Serve with the watercress and orange sections.

Serves 4.

NUTRITION PER SERVING: CALORIES 395(45% from fat); FAT 20g (sat 5g); CHOLESTEROL 73mg; CALCIUM 104mg; CARBOHYDRATE 15g; SODIUM 653mg; PROTEIN 38mg; FIBER 2g; IRON 3mg

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Fast & Easy Dinner: Beef With Onions and Watercress

partysugar — Wed, 05 Nov 2008 06:45:36 -0800

Peppery watercress and seared beef chunks make for an out-of-the-ordinary midweek meal. To save time, quickly marinate the meat while you prepare the rest of the salad. This delicious dinner salad calls for thinly sliced red onion, but you could incorporate other ingredients like mushrooms or bell pepper. Just remember the steak marinade is a mixture of soy sauce and fish sauce, so select vegetables that match the flavors of Asia. To look at the recipe, read more.

Beef With Onions and Watercress
From The Nest

Ingredients

3/4 pound thickly cut steak, such as New York Strip or rib eye
1 tablespoon fish sauce
2 teaspoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon black pepper
For the Watercress Salad:
2 tablespoons vinegar, any kind
1 teaspoon vegetable oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup very thin red onion slices
2 cups bite-sized leaves or torn pieces of watercress, fresh spinach, or leaf lettuce
2 tablespoons vegetable oil
2 tablespoons finely chopped garlic

Directions

To marinate the beef, begin by cutting it into big, bite-sized chunks, about 1 inch square.
In a medium bowl, combine the fish sauce, soy sauce, sugar, and pepper and stir well. Add the beef, toss to coat it evenly, and set aside for 20 to 30 minutes while you make the salad.
To make the watercress salad, combine the vinegar, oil, sugar, salt, and pepper in a medium bowl and stir well. Add the onion slices and toss to coat them with the dressing. Add the watercress to the bowl but don't toss it yet.
To cook the beef, heat the 2 tablespoons of oil in a large, heavy skillet over high heat until a bit of garlic sizzles at once. Add the beef and let it cook on one side, undisturbed, for 1 to 2 minutes, until nicely browned. Shake the pan to turn the meat and cook on the other side the same way. Continue cooking, shaking and searing the meat, until evenly browned and done to your liking.
Remove the pan from the heat and set aside while you prepare the serving platter. Toss the watercress to coat it with the dressing, and arrange it on a small serving platter. Scoop up the steak, pile it in the center of the watercress salad, and serve hot or warm.

Serves 4.

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Do You Like Raw Onions?

partysugar — Thu, 25 Sep 2008 06:45:33 -0700

Source

Monday's Leftovers: Steak and Potato Pizza

partysugar — Mon, 30 Jun 2008 06:45:15 -0700

While it may not be a new idea to use leftovers as pizza toppings, leftover grilled steak pizza is definitely out of the ordinary. This recipe rethinks the quintessential steak and potatoes combination by putting the two on top of a pizza pie.

Fresh garlic, slivered red onions, and lots of melted cheese complete this interesting dish. Don't eat meat? Make this pizza with wild mushrooms instead of steak. Pair it with a light green salad for a filling and delicious dinner. For the recipe, read more.

Steak and Potato Pizza
From Better Homes and Gardens magazine

Ingredients

2 medium potatoes, scrubbed and cut into 1-inch pieces
1 cup water
12 oz. beef ribeye steak, trimmed of fat and cut into 1-inch pieces
4 to 6 cloves garlic, minced
1 Tbsp. olive oil
1 13.8-oz. pkg. refrigerated pizza dough
1 8-oz. pkg. shredded pizza cheese
2 to 3 tsp. snipped fresh rosemary or 1 tsp. dried rosemary, crushed
1/3 cup small slivers red onion
Cracked black pepper (optional)
Kosher salt (optional)
Olive oil (optional)

Directions

Preheat oven to 425 degrees F.
In skillet combine potatoes and water. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until tender; drain. Set aside.
Wipe skillet. In same skillet, cook steak and garlic in hot oil over medium-high heat 4 to 5 minutes or until steak pieces are browned on outside, stirring occasionally. Remove from heat; set aside.
Unroll pizza dough onto greased large baking sheet; press in 16x11-inch oval. Build up edges.
Bake 8 to 10 minutes or until golden; sprinkle with 1-1/2 cups cheese. Add potatoes and beef. Add remaining cheese and rosemary.
Bake 10 to 12 minutes or until cheese is melted.
Sprinkle with onion, pepper, and salt. Drizzle with olive oil and serve.

Serves 4.

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Theirs vs Mine: Crostini with Creamy Ricotta and Chorizo

partysugar — Fri, 20 Jun 2008 08:00:37 -0700

A couple weeks ago my dad surprised me with a gift of delicious Spanish chorizo. When he gave it to me, I knew exactly what dish I had to make: a crostini appetizer I saw in a recent issue of Food & Wine magazine. In the appetizer, a thick, crisp piece of sourdough is topped with pillows of creamy ricotta, spicy sautéed chorizo, and tangy balsamic red onion slices. Their version tops the hearty dish with frisee, but my local market didn't have any. No matter, it was still to die for! The recipe has you drain the ricotta overnight, but I didn't do that either. I simply drained it while I assembled the rest of the appetizer. The final dish is insanely good, next time I have to make it for dad! To take a look at how it's done, read more.

Crostini with Creamy Ricotta and Chorizo
From Food & Wine magazine

Ingredients

1 cup fresh ricotta cheese
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
Six 1/2-inch-thick slices of Italian peasant bread
2 small garlic cloves, 1 minced
1/4 small red onion, thinly sliced
6 tablespoons balsamic vinegar
1 small dry chorizo (about 3 ounces), thinly sliced
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
1 small head of frisée, tender white and light green leaves only*

Directions

Put the ricotta in a fine sieve set over a bowl. Cover with plastic wrap and refrigerate overnight. Discard the liquid in the bowl.
Wipe out the bowl, add the thickened ricotta and stir in 1 tablespoon of the olive oil and season with salt and pepper.
Preheat a grill pan. Lightly brush both sides of the bread slices with oil and grill, turning once, until toasted, about 3 minutes. Transfer the toasts to a platter and rub them with the whole garlic clove.
In a small bowl, toss the red onion with 2 tablespoons of the balsamic vinegar and let stand for 10 minutes; drain the onion, discarding the vinegar.
Meanwhile, in a small saucepan, boil the remaining 1/4 cup of balsamic vinegar until reduced to 1 tablespoon, about 5 minutes.
In a medium skillet, combine the remaining 2 tablespoons of oil with the minced garlic, chorizo, tarragon and parsley. Cook over low heat, stirring occasionally, just until warmed through, about 5 minutes.
Spread the ricotta on the toasts and top with the warm chorizo. Garnish with the frisée and pickled onions. Drizzle with the reduced balsamic vinegar and serve.

Serves 6.

*My local grocery store was all out of frisée, so I simply omitted it from the recipe.

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Fast & Easy Dinner: Tuna Tacos With Onions

partysugar — Wed, 11 Jun 2008 06:44:00 -0700

Although I love fried fish tacos, when the weather is super-hot, I prefer grilled fish tacos. This recipe for tuna tacos is the perfect dinner on a warm Summer day. The red onions are caramelized and seasoned with chipotle powder, oregano, and red wine vinegar. The tuna is pounded thin before being grilled. A fresh, crunchy salsa combines mangoes, jalapeños, and cucumber. If this recipe sounds interesting to you, get it now after you read more.

Tuna Tacos with Onions
From Food and Wine magazine

Ingredients

3 tablespoons olive oil
2 medium red onions, thinly sliced
Salt
1 teaspoon chipotle powder or hot paprika
1 teaspoon dried oregano
1 tablespoon red wine vinegar
1 ripe mango-peeled, pitted and cut into 1/4-inch dice
1 medium cucumber-peeled, seeded and cut into 1/4-inch dice
1 serrano or jalapeño chile, seeded and very finely chopped
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro
One 1-pound tuna steak (1 inch thick)
Eight 6-inch corn tortillas

Directions

Light a grill or preheat a grill pan.
In a large skillet, heat 2 tablespoons of the olive oil. Add the onions, season with salt and cook over moderately high heat until softened and browned, about 8 minutes.
Add the chipotle powder and cook for 30 seconds. Add the oregano and the vinegar and cook for 1 minute. Transfer to a plate.
Meanwhile, in a bowl, combine the mango, cucumber, serrano, lime juice and cilantro and season the salsa with salt.
Oil the grill. Rub the tuna with the remaining 1 tablespoon of olive oil and season with salt.
Grill over high heat until lightly charred and pink within, about 3 minutes per side. Transfer to a plate. Grill the tortillas until hot and soft, about 10 seconds.
Stack the tortillas and wrap them in foil to keep warm. Thinly slice the tuna and transfer to a platter. Serve with the onions, salsa and tortillas. Let everyone make their own tacos.

Serves 4.

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Monday's Leftovers: Steak Salad

partysugar — Mon, 11 Feb 2008 08:13:51 -0800

When making a hearty dinner salad, one usually thinks of adding grilled chicken. However, cooked steak is equally delicious served over a bed of greens. Leftover steak makes a nice complement to greens, red onions, and cherry tomatoes. This recipe calls for blue cheese but if that's too strong a flavor, substitute with crumbled goat or feta cheese. For the recipe please, read more.

Steak Salad
From Giada De Laurentiis

1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled

In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese.
Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese.
Drizzle more vinaigrette over the steak slices and serve.

Serves 4.

Red Wine Vinaigrette:

1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.
With the machine running, gradually blend in the oil.

Makes 1 2/3 cups.

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Fast & Easy Dinner: Shrimp and Ginger Stir-Fry

partysugar — Tue, 17 Nov 2009 11:30:20 -0800

As much as I love talking and thinking about Thanksgiving, sometimes it's nice to take a quick break from the all-American feast and enjoy a simple Asian-inspired meal.

In this recipe, shrimp is combined with a gingery soy sauce, chunks of red pepper, and slivers of green onions. Served on a bed of rice, it makes for a light and flavorful alternative to the season's plethora of comfort foods.

Remember a recipe is merely a guide, and many vegetables, from red onions to broccolini, can be used in place of the ones listed in the ingredients. To learn the method, read more.

Shrimp and Ginger Stir-Fry
From Martha Stewart

Ingredients

3 tablespoons finely grated fresh ginger
3 tablespoons soy sauce
1 tablespoon white-wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined medium shrimp, tails removed
4 tablespoons vegetable oil
2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
8 scallions, cut into 2-inch pieces, white and green parts separated
white rice, for serving

Directions

To make ginger juice, place finely grated ginger in a fine-mesh sieve set over a small bowl.With a spoon, press down firmly until juices are released. Discard the solids; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
Season shrimp with salt and pepper.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately with rice.

Serves 4.

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What Would You Make?

partysugar — Wed, 03 Oct 2007 10:11:49 -0700

Last week, you came up with so many inspiring recipes that we decided to challenge you yet again. So here's the scenario: you are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/girlfriend/spouse/child/friend, but the ingredients you have on hand are limited.

You have red onion, honey, and French bread. Using these products along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would whip up, read more

I would start by making a simple honey mustard vinaigrette with finely minced red onion, mustard, honey, lemon juice, and olive oil.
I would use this vinaigrette to flavor a can of tuna.
Next, I would cut the bread into large pieces and toast on both sides. Once toasted, I would rub with garlic.
I would smear the tuna mixture onto the toast, and shred on some Parmesan cheese.
Then, I would stick the whole thing under the broiler until the cheese is melted and bubbly.
To plate, I would make a sandwich and call it a tuna melt!

Source, Source