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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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Summer Fruit Salad: Simple to Make, Easy to Enjoy

YumSugar — Tue, 26 May 2009 16:00:31 -0700

Now that Summer's officially started, head to the picnic grounds and fire up the grill for some succulent pork burgers. If you've already got burger patties to transport, opt for an easy-to-pack fruit salad for dessert.

This versatile, naturally sweet salad makes the most of Summer's beloved fruits. The addition of refreshing mint lends a cooling, clean finish to the salad. I tossed together blackberries, green grapes, and peaches - but use whatever fruits you have on hand for a delightful end to any meal. See the 10-minute recipe when you read more.

Summer Fruit Salad With Mint Sugar
From Gourmet

Ingredients

1/4 cup loosely packed fresh mint
3 tablespoons sugar
1 1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved
3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
1/2 lb seedless green grapes (1 1/2 cups)

Directions

Pulse mint and sugar in a food processor until finely ground.
Sprinkle mint sugar over fruit in a large bowl and toss gently to combine.
Let stand 5 minutes before serving.

Makes 6 servings.

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Served in an Avocado Bowl, Strawberry Salsa Is Scrumptious

YumSugar — Mon, 04 May 2009 16:00:12 -0700

Here on YumSugar, we've gone a little avocado crazy, but with Cinco de Mayo right around the corner, how can you not be? A little while back, I stumbled across a strawberry-salsa-stuffed avocado recipe, and with the berries' fragrance overpowering my farmers market, I remembered that I had wanted to give it a shot.

Although I've never thought of using strawberries as a base for salsa, the resulting dish is outstanding! The sweet berries are complemented by the acidic lime juice, spicy jalapeno, and creamy avocado. The salsa-stuffed avocado makes a perfect alternative to a side salad, and the strawberry salsa alone would be tasty on pork, mild fish, or tortilla chips. To get started on your own strawberry salsa, read more.

Avocado With Strawberry Salsa
Adapted from Gourmet

Ingredients

For strawberry salsa
1 fresh serrano or jalapeño chili
1 cup finely chopped strawberries
1/4 cup finely chopped white onion
2 tablespoons finely chopped fresh coriander
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon sugar if desired
For serving
six 5-inch corn tortillas
vegetable oil for frying
4 firm-ripe avocados

Directions

Remove the seeds, stems and ribs from jalapeno, wear rubber gloves, if needed.
In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.
Stack tortillas and cut them in half. Cut stacks crosswise into 1/4-inch-thick strips. In a heavy skillet, heat 1/2-inch oil over moderate heat until hot but not smoking. Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste.
Halve avocados and remove pits. Slice the avocado in both directions to make it easier to eat. Spoon about 1/3 cup strawberry salsa into the center of avocado. Insert tortilla strips into the avocado.

Serves 4.

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Shave Your Celery Salad

YumSugar — Mon, 20 Apr 2009 16:15:31 -0700

It was a stunning weekend in San Francisco and the perfect weather for BBQ and a scrumptious salad. A dear friend - who happens to be a chef! - taught me how to make one of his favorite simple salads: a shaved celery salad.

If you've never shaved celery, don't get intimidated; it's easy. Using a regular potato peeler, remove and discard the outside stringiness. Then use the inner shavings as the base for the salad.

The crisp celery complements the creamy Gorgonzola, sweet dates, and crunchy, candied walnuts. All of the ingredients can be prepped far in advance and quickly assembled just before serving. To shave your own celery and get started on this elegant, yet effortless salad, read more.

Shaved Celery Salad With Candied Walnuts, Gorzonola Cheese, Dates and Balasmic Vinaigrette
From Chef Taylor Quimby of Rubicon Estate Winery

Ingredients

Candied Walnuts
1/2 cup water
1/2 cup sugar
1/2 cup walnuts
Balsamic Vinaigrette
1/4 cup Balsamic Vinegar
3/4 cup Olive Oil
2 tsp Dijon mustard
1 shallot, finely chopped
1/2 tsp salt
Salad
1 bunch of celery, cleaned, peeled and sliced
Leaves from inner celery heart
12-15 dates, pitted and julienned
8 ounces Gorgonzola Cheese, crumbled

Directions

For the candied walnuts, combine water and sugar in a saucepot. Bring to a simmer and cook for 5 minutes until the sugar has dissolved. Add the walnuts and poach for 8-10 minutes. Drain well. Place the poached walnuts on an oiled or silicon lined sheet pan in a single layer and bake for 15 - 20 minutes at 300°F until golden brown and crunchy.
For the dressing, add shallots, Dijon mustard and balsamic vinegar to bowl and gently whisk. Slowly whisk in oil olive and salt until combined. Set aside.
Shave the outer layer of the cleaned celery and chop at an angle into 1/4 inch strips.
Pick the leaves from the celery heart. Set aside.
Toss the chopped celery in the dressing and arrange on a plate. Toss the celery heart leaves in any remaining dressing to lightly coat.
Top with dates, candied walnuts, Gorgonzola cheese and celery heart leaves.

Serves 4.

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Reader Recipe: Italian-Style Pasta Salad

YumSugar — Mon, 07 Apr 2008 10:13:31 -0700

I was checking out the Kitchen Goddess group when I came across this salad from Bettyesque. I'm on a bit of a ridiculous olive kick at the moment, and the green and black olives - combined with all the yummy stuff like artichoke hearts and sopressata - just sounded so divine. To check out her original recipe for an Italian-style pasta salad, read more.

Submitted by TeamSugar member Bettyesque.

Italian Pasta Salad
Original Recipe

It's a stretch from a down-home cookout, but I'm not all that country yet so this is what I bring... We are off to cookout this evening and a I just made this so I figured that I would share.

Ingredients

2 lbs. of tri-colored pasta
12 oz. of chopped black olives
16 oz. of green olives
6 oz. of marinated pimentos
6 oz. of marinated artichoke hearts - chopped
1 stick of sopressata - sliced
1 stick of pepperoni - sliced
1/2 lb of fresh mozzarella or provolone depending on your taste - cubes or balls
1/2 cup of extra virgin olive oil
1/2 cup of vinegar balsamic or regular
Italian seasonings to taste
fresh garlic to taste
salt and pepper to taste

Directions
Real simple sugars boil your pasta . . . to al dente . . . drain . . . and put in large bowl.

Throw everything above in there . . . mix and your done.

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Do You Prefer a Steak or a Salad?

YumSugar — Mon, 24 Mar 2008 10:13:31 -0700

I'm not sure why anyone needed to do a study on this, but it's official, men like meat. A recent study questioned 14,000 American adults and it's been confirmed, men were more likely to choose meat over veggies. I guess I'm one of the exceptions to the rule, as a big juicy steak sounds far nicer than a plate of leafy greens. Although if you were to put that steak on top of the salad then we'd have the best of both worlds.

So tell me, where do you fall? Would you rather order a steak or a salad?

Source

Yummy Link: Bacon Cups

YumSugar — Thu, 28 Feb 2008 15:01:31 -0800

These have been all over the internet, but I couldn't risk a single one of you not seeing these Edible Bacon Cups. They're filled with salad, so that makes it healthy, right? - Not Martha

Reader Recipe: Warm Roasted Squash, Prosciutto and Pecorino Salad

YumSugar — Mon, 07 Jan 2008 08:18:11 -0800

Today's Reader Recipe comes from our very own TeamSugar. This past Christmas her family decided they would give warm salads a try. I suggested that she try a recipe that member AlliJean posted and from the look of things, it turned out spectacularly. If this warm salad recipe for Roasted Squash, Prosciutto and Pecorino tastes as beautiful as it looks, then sign me up! To get the recipe for yourself, read more.

Warm Salad of Roasted Squash, Prosciutto and Pecorino
From Jamie's Kitchen by Jamie Oliver
Submitted by TeamSugar with inspiration from TeamSugar member AlliJean

This past Christmas, everyone was to bring a warm salad to contribute. Thanks to both YumSugar's recommendation and AlliJean's recipe, I made one of the best salads ever. Everyone at dinner absolutely loved it, it was rich and delicious but not heavy.

• 1 butternut squash
• olive oil
• sea salt and freshly ground black pepper
• 1 small dried red chili
• 1 heaped teaspoon coriander seeds (I used dried as I didn't have any seeds)
• 20 slices of prosciutto or Parma ham
• 4 handfuls of rocket (used a different type of greenery)
• 6 tablespoons extra virgin
• olive oil
• 4 tablespoons balsamic vinegar
• 1 small block of pecorino or Parmesan cheese

Preheat your oven to 375°F. Carefully cut your butternut squash in half, keeping the seeds intact. Remove the two ends and discard them. Cut each half into quarters and lay in a roasting tray. Rub with a little olive oil. In a pestle and mortar pound up a flat teaspoon each of salt, pepper and your chili and coriander seeds. Scatter this over the squash. Roast the squash for half an hour or until soft and golden. Allow to cool a little.

Lay your prosciutto on 4 plates - let it hang over the rim of the plates and encourage it to twist and turn so it doesn’t look neat and flat. Tear up your warm squash and put it in and around the ham. Sprinkle over the seeds and the rocket. Drizzle over the olive oil and balsamic, add a tiny pinch of salt and pepper, and use a vegetable peeler to shave over the Pecorino. Easily done.

Serves 4. From Jamie Olvier's cookbook, "Jamie’s Kitchen."

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Yummy Link: Russian Vinaigrette Salad

YumSugar — Wed, 19 Dec 2007 06:15:31 -0800

If you're looking for something new to serve this holiday season, why not try this beautiful Russian Vinaigrette Salad. Its festive color and lively flavor will surely be a cause for chatter at your next party. - Nami-Nami

Monday's Leftovers: Lamb Salad with Sweet Potatoes

YumSugar — Mon, 12 Nov 2007 06:28:11 -0800

My sister and I recently got into a debate over whether or not meat was necessary on a salad. While I don't think it's necessary, I do think it's a delicious addition. I especially love the way the meat juices create their own sort of dressing. With that said, I must also admit that while I've had plenty of chicken and steak salads, I've never had a lamb salad. Last night I shared a recipe for Roast Lamb for one; you probably don't have any leftovers, but if you do give this lamb salad a try. If you don't - or if you didn't make it - there's a recipe for a delicious lamb too. To get these recipes, just read more

Lamb Salad with Sweet Potatoes
From Australian Lamb

For the lamb:
1 Australian leg of lamb, butterflied
freshly ground pepper, to taste
sea salt, to taste

For the salad:
2 pounds sweet potatoes (2 large or 3 medium)
2 tablespoons olive oil
2 bunches arugula, torn
1 small red onion, halved and thinly sliced
6 ounces feta cheese, crumbled

For the dressing:
1/2 orange, for juice and zest
2 tablespoons red wine or sherry vinegar
1⁄3 cup extra virgin olive oil
salt and freshly ground pepper, to taste

Trim lamb and season with salt and pepper.
Preheat oven to 375°F. To start salad, peel and dice the potatoes into ½ inch pieces and toss with the olive oil to coat. Place on a baking sheet and cook for 20-30 minutes, until tender and golden brown.
Heat a barbecue or grill pan to medium high heat and cook lamb for 5 minutes on each side. Cover barbecue or transfer lamb to the oven and cook for 8-10 minutes or until medium-rare and internal temperature reaches 130-140°F. Cover loosely with foil and allow to rest for 15 minutes.
To finish the salad, while lamb is resting, whisk the dressing ingredients together and season to taste. Toss the arugula, onion and warm potatoes together in a bowl, add half the dressing and mix well. Place on a platter or individual plates. Slice lamb thinly across the grain and arrange over the salad.
Scatter with the feta cheese and drizzle with remaining dressing.

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