Archive | February, 2011

Skirt Steak with Spicy Green Salsa

21 Feb

Both my husband and I love spicy things!  He loves hot sauce and anything that has hot sauce on it while I love jalapenos!  While planning our dinner menu for this upcoming week, I wanted to incorporate some meals that were quick and easy to make yet had some kick to them.  I had some skirt steak on hand and when I found this recipe, I knew my DH would love it!  I paired this steak with some mashed potatoes and fresh vegetables.

Ingredients:
5 teaspoons chilli powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons oregano
Coarse Salt and Pepper
1 1/2 pounds skirt steak or sirloin
2 teaspoons olive oil

Ingredients for Spicy Green Salsa:
1/2 cup fresh cilantro leaves, chopped
1/4 – 1/3 of a jalapeno pepper (depending on how spicy you want this to be)
3 tablespoons olive oil
1 teaspoon red-wine vinegar
1/8 teaspoon coarse salt

Directions:

1.  In a small bowl, combine the chilli powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.  Sprinkle the mixture over the steak; drizzle with olive oil.  Let stand, turning to coat evenly with oil halfway through for 30 minutes.

2.  Heat pan to medium high – high.  I used a cast iron pan and I melted some butter in there beforehand; approximately 3 tablespoons.  When the butter has fully melted and pan is hot enough, place the steak in pan.  Cook, turning once, until the meat has reached the desired doneness, 5-8 minutes for medium rare.

3.  Combine all the ingredients for the spicy green salsa with 1 tablespoon water in small bowl; I actually put this in a food processor to grind and chop it up more.  Once finished, place on top of cooked steak!

Enjoy!!!

Recipe adapted from “Everyday Food – From the Kitchens of Martha Stewart Living; Great Fast Food” Recipe – Skirt Steak with Spicy Green Salsa

Roast Beef

12 Feb

I don’t eat much meat.  Growing up, I never liked it and still don’t.  I will eat chicken, but it has to be cooked a “certain” way… cutlet style is preferred!  Even though I don’t eat any red meat, I cook it all the time for my husband.  Steaks, Burgers, Meatloaf…you name it and I have probably cooked it.  One tricky aspect I always run into when cooking meat is, how long to cook it.  Yes I have the recipe and I have a therometer, but I’m always worried it’s going to be to cold in the center and not cooked enough.  The more red the better my husband says…he loves his meat medium rare! 
I had this meat cooked perfectly….then my husband informed me he wouldn’t be home from work on time….did I mention at this point, the meat was pretty close to being done?  So in a rush, I let the meat cook a few more minutes.  By this point, the meat just about ready to be served.  Knowing it might cook a bit more after I took it out, I removed it from the oven.  It looked great to a non-meat eater!  However, by the time my husband got home, it was cold.  So I placed it back in the oven for 10 minutes…and of course it began to cook more!  Luckily the center was still a bit rare..but the ends were not so much!  DH did enjoy this meal and said it was seasoned very well.  Next time I make it, I will ensure DH is home so he can eat it right away!

Ingredients:
1 1/2 pounds small red new potatoes (10 – 12) quartered
1 pound shallots (8 – 10) peeled and trimmed, halved lengthwise
2 tablespoons olive oil (more to Rub on Roast)
Salt and Pepper
Favorite Seasonings – I used some Italian Seasonings and Garlic Powder
 1 1/2 pounds eye-of-round beef roast

Directions:
1.  Preheat the oven to 400 degrees.  In a large bowl, toss the potatoes and shallots with olive oil, salt, pepper, and any other seasonings you would like.
2.  Place the potatoes and shallots in a large baking dish.  Place the roast in the center.  Rub the roast with olive oil and sprinkle generously with salt, pepper, and some italian seasonings.
3.  Roast in oven until the center of the beef registers 130 degrees for medium rare, about 50-60 minutes.  Let the beef rest before slicing.

Recipe adapted from Great Fast Food – An Everyday Food Publication by Martha Stewart Living.   “Roast Beef with Shallots and New Potatoes”

Mashed Potato Pizza

2 Feb

I love anything potato… gnocchi, roasted potatoes, pierogies, baked potato; the list could go on!  I also love my pizza!  What better thing to do than combine the two into complete perfection! 
The first time I had a mashed potato pizza was this past fall at Bar in New Haven CT.  It was heaven!  The buttery goodness of the mashed potatoes combined with crispy bacon and a well done crust; it surely hit the spot!  I knew I had to try to make one on my own.  When my husband and I decided to make homemade pizza’s this past Sunday for his birthday, I decided that I would make myself a mashed potato pizza!

You can use any type of potato you have on hand.  I used a combination of baby red potatoes and Yukon Gold because I had a few of each on hand.  I also left the skin on the potatoes because I enjoy the skin, but if you don’t you can remove the skin prior to boiling potatoes.

Ingredients:
Pizza Dough
Flour
Olive Oil
Your favorite seasonings.  I used Garlic Powder and Italian Seasonings.
Cooked Mashed Potatoes – I had about 2.5-3 cups of mashed potatoes on my pizza.  This will depend on how big/little your pizza is and how much potato you want.
Butter – About 1/2 stick
Milk – Just enough to include in the potatoes so they are not to dry.
Cooked Bacon – I used 8 slices of bacon crumbled up.  Again more/less depending on your preference.
Whole Milk Ricotta Cheese
Fresh Mozzarella

Directions:
Pre-heat your oven to 450 degrees.

Flour your surface or cutting board.  Also apply some flour to your pizza dough.  Start rolling it out into a circle.  You can even stretch it out as you are working it.  Once you have a rough circle that is the size you want and the thickness that you want, put dough on a pizza stone or cookie sheet that has been dusted with corn meal or flour. 

Pour some Olive Oil on top of the pizza and spread it around so the entire top of pizza is covered with a light amount of oil.  Let pizza sit while you prepare the potatoes.

In large pot, bring water to boil and add diced potatoes.  When potatoes are soft, remove from water and place back in pot.  Add the butter and a small amount of milk.  Add salt and pepper and begin mashing potatoes until they have reached desired level of consistency.  Once the potatoes are finished, add them to the top of your pizza.  Spread them out so the entire pizza is covered with mashed potatoes.

Next add the bacon.  I like my bacon very well-done, so I made sure it was cooked until nice and crispy!  Rather than leaving it in strips, I broke the bacon into pieces and added it on top of the potatoes.

Add the Ricotta Cheese.  I used about 1 1/2 cups.  I spread it around the entire pizza so it was even.  Also add your fresh mozzarella.  Since I used so much ricotta, I didn’t add much mozzarella.  Probably about 1 cup or so.  But you can add more if you want!
Sprinkle some of your favorite seasonings on top.

Put the pizza in the oven and let bake for 20 minutes.  After 20 minutes, check your pizza.  You may want the cheese to be melted more or the crust to be a little more crispy.  I left my pizza in for close to 30 minutes and it came out perfect!  The pizza was probably in the oven for a longer period of time since my oven wasnt 450 degrees when I put the pizza in it.

Adapted from: http://www.macheesmo.com/2009/01/mashed-potato-pizza/