Grilled Tri Tip Steak

There is something about grilled steak that just screams summer.  That summer reminder seems so important right now as the kids head back to school and summer hours at my office come to an all too quick close. Grilled steak, done right screams, “You can’t take summer from me!  I will Not go gentle into that good night!”  But, as the mornings dawn a tad chillier and the evenings beg for a sweater, I realize Mother Nature could not be held back and I celebrate one of the last grilled steaks of the season.

Ingredients:

3 lb beef tri tip steak
1/4 cup white vinegar
1/4 cup olive oil
1/4 cup soy sauce
2 cloves minced garlic
1 tsp black pepper

Preparation:

Combine ingredients, except tri-tip steaks. Mix well and pour into a resealable bag.  Add tri-tip, close and refrigerate for 2 hours. Preheat grill. Remove tri-tip steaks from marinade and discard marinade. Place steaks on hot grill. Grill for 10 to 12 minutes, turning occasionally to get an even sear. Remove steaks when the reach your desired doneness. Rest steaks for 5 minutes and serve.

Wine Pairing Suggestions:

Barbera
Bourdeaux
Cabernet Franc
Cabernet Sauvignon
Grenache

Serves: 6
Active time: 20 minutes; Inactive time: 2 hours

Grilled Tri Tip

*Derived from AboutFood.com

Chicken minus the Vesuvio

This was supposed to to be a traditional chicken Vesuvio, except I was missing, well, the Vesuvio. Or, the red-skinned potatoes and artichoke hearts. ” so I attempted to make do without.  And boy, did I make do.  This got a thumbs-up from my R Jr., foodie.  And it was literally a thumbs-up because he had a mouthful of food.  Does it really get better than that?  I think not. I’m going to go ahead and add in the ingredients that I didn’t have, since it’s from Giada De Laurentiis, I think I’m safe 🙂  Everything with a * I did not have / did not do.

Ingredients:

3 Tbs olive oil
4 skin on & bone in chicken thighs
Kosher salt and freshly ground black pepper to taste
1½ lb small red-skinned potatoes, halved (I did not have this)
4 large garlic cloves, minced
1 medium onion, chopped
¾ cup dry white wine (ok, everyone MUST keep this on hand)
¾ cup chicken broth
1½ tsp dried oregano
1 tsp dried thyme
8 0z frozen artichoke hearts, thawed (I did not have this)
2 Tbs unsalted butter

Preparation:

Preheat oven to 450° F.

Heat olive oil in a large oven proof pot on high heat.  Sprinkle chicken with salt and pepper.  Working in 2 batches, cook chicken in pot until golden brown on all aides, about 10 minutes.  Transfer chicken to a bowl.  Carefully add the garlic and onions to the pot and cook until softened.  *Add the potatoes and cook until they are golden brown, stirring occasionally, about 10 minutes.  Add the wine and stir to scrape up any brown bits on the bottom of the pot.  Add the broth, oregano, and thyme.  Return the chicken to the pot.  Bring to a boil over medium-high heat.

Once a boil is reached, cover the pot and bake until chicken is cooked through, about 20 – 25 minutes.  Remove pot and transfer chicken to platter.  *Arrange potatoes around chicken.

*Add artichoke hearts to sauce in pot. cover and simmer over high heat until artichokes are tender, stirring often, about 4 minutes.  Turn heat to low.  Stir in butter.  Add artichokes to chicken and potatoes, pour sauce over dish and serve.

Wine Pairing Suggestion:

Beaujolais
Chardonnay
Pinot Noir
Sangiovese
Syrah

Serves 6

Total time: About an hour

Chicken minus Vesuvio

Chicken minus Vesuvio

Derived from: Giada De Laurentiis

Quick and Easy Enchilada Sauce

This has got to be one of the easiest and tastiest enchilada sauces I have made.  Not to mention so authentic the hubs gave it a thumbs up!    He even asked that I make some more so he can make huevos rancheros for breakfast.  This will make a regular rotation in my kitchen, and there is plenty with this recipe to freeze.  (I promise to include a picture next time!)

Ingredients:

2 Tbs cornstarch
2 Tbs Morton & Bassett Mexican Spice Blend (my “go to” Mexican seasoning)
Kosher salt to taste
1/4 tsp freshly ground black pepper
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 1/2 cups chicken stock
1 Tbs canola oil
4 cloves garlic, minced

Preparation:

In mixing bowl, combine cornstarch, Mexican Spice Blend, salt and pepper.  Add tomato sauce, tomato paste, broth, spice mixture, whisk to combine.  Set aside.

In a medium skillet, over medium-low heat, add canola oil and sauté garlic until fragrant, being careful not to burn.  Gradually stir in tomato sauce mixture.  Bring to a boil and reduce to a simmer.  Continue to simmer until sauce thickens, about 15 minutes.  Serve in and over your favorite Mexican dishes.

Serves: 6

Total time: 40 minutes

*Derived from Skinnyms.com

 


Linguine with Shrimp Scampi

I don’t think I have discovered a way to make shrimp that my kids WON’T eat.  Not that I’m really trying.  But sometimes I think, “There is no way they are going to go for this.”  And they do.  We even went to our favorite Chinese place earlier in the week at the request of D, for the honey walnut prawns.  I was telling the owner that I tried making them at home, and while they were very good, they weren’t OIC Bowl good.  After she walked away, Berto leaned across the table and whispered to me, “Yours were REALLY good Mommy.”  Heart melting.  Right there.  Right then.  Well, these got the same reaction from the kids, and the Hubs, too!

Ingredients:

Vegetable Oil
Kosher salt
1 1/2 lbs linguine
6 Tbs unsalted butter
5 Tbs olive oil
3 Tbs minced garlic (time saver tip:  Buy jarred minced garlic, such as Spice World)
2 lbs large, peeled and deveined shrimp (I always buy them that way)
1/2 tsp freshly ground black pepper
3/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice (about 4 small lemons)
1/2 lemon thinly sliced in half-rounds (left mine whole rounds, but half is better)
1/4 tsp hot red pepper flakes (optional, I omitted)

Preparation:

Drizzle some vegetable oil in a large pot of boiling salted water, do not skip this step.  It helps keep your linguine from clumping together.  Add 1 tbs salt and the linguine.  Cook for 7-10 minutes, or according to package directions.

While water is boiling and pasta is cooking, in another large, heave-bottomed pan, melt the butter and olive oil over medium heat.  Add garlic and sauté for 1 minute.  Keep a close eye, the garlic will burn very quickly.  Add the shrimp, 1 tbs salt, and the pepper.  Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.  Remove from heat, add parsley, lemon zest, lemon juice, lemon slice, and red pepper flakes (if using).  Toss to combine.

Drain the linguine and add it back to the pot in batches.  In-between batches, add some of the shrimp and sauce.  Toss well, and devour!

Wine Pairing Suggestions:

Albariño
Chardonnay
Friulano
Picpoul Blanc
Vinho Verde

Serves 6

Total time: 40 minutes

Linguine with Shrimp Scampi

Linguine with Shrimp Scampi

*Courtesy Ina Garten

Hearty Beef & Stout Stew

Just because Old Man Winter has turned his nose up at Sunny California and left us with spring-like weather, doesn’t mean that we don’t still crave winter food.  You know what I’m talking about; thick stews and rich meals to warm the body (even if the body isn’t particularly cold).  It must be an internal time clock, kind of like bears hibernating or salmon knowing where to spawn.  If only I had a little more time, I would have added a thick slab of my buttery cornbread.  Something to look forward to, for sure. 😀

Ingredients:

12 oz boneless beef check, trimmed and thinly sliced (tip – for easier slicing, pop the meat in the freezer for 10-15 minutes before slicing)
¼ tsp salt
¼ tsp black pepper
5 tsp olive oil, divided
2 cups finely chopped onion (time saver – buy already chopped onions, found in the produce or freezer section)
1½ cups diagonally cut carrot (time saver – buy pre-sliced carrot chips in the produce section)
2 cups pre-sliced cremini mushrooms
3 thyme sprigs
1 Tbs tomato paste (tip – freeze remaining paste in a sandwich bag for later use. Freeze flat and just break off the amount you need)
2 tsp minced garlic (time saver – jarred minced garlic such as Spice World)
3/4 cup stout beer (such as Guinness)
1½ cups unsalted beef stock
1 Tbs all-purpose flour
1½ tsp lower-sodium soy sauce

Preparation:

Sprinkle beef with salt and pepper.  Heat a large skillet over medium-high heat.  Add 1 Tbs olive oil to pan, swirl to coat.  Add beef to pan, cook for 3 minutes, browning on all sides.  Remove beef from pan.  Add remaining 2 tsp oil to pan, swirl to coat.  Add chopped onion, carrot, mushrooms, and thyme sprigs; sauté for 4 minutes.  Add tomato paste and minced garlic; sauté 1 minute.  Add beer; cook 1 minute, scraping pan to loosen browned bits.  Combine beef stock and flour in small bowl, stirring with a whisk.  Add to pan.  Cover, reduce heat and simmer 15 minutes.  Stir in beef, and cook 1 minute or until thoroughly heated.  Stir in soy sauce.  Discard Thyme.  Serve over rice or mashed potatoes.

Wine Pairing Suggestions:

Cabernet Sauvignon
Hermitage
Petite Sirah
Syrah / Shiraz
Zinfandel

Serves 4

Total time: 40 minutes

Hearty Beef & Stout Stew

Hearty Beef & Stout Stew

*From Cooking Light

Asparagus-Mushroom Risotto with Parmesan

I love risotto.  I love everything about risotto.  The comfort food feel you get from it.  The rich taste.  The creamy texture.  My risotto recipes have been “go to”s for me for years.  And I completely forgot I had this one.  The kicker, the rice you use has to be pre-cooked.  Um, what?  Who has time for that?  That’s when the little light bulb went “Pop” over my head.  I don’t own a rice cooker for nothing!  Wow, what a huge difference that made.  And I could have the rice cooker going while I was prepping and cooking the asparagus and mushrooms.  Brilliant!

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Ingredients:

2 tsp olive oil
2 shallots chopped
2 minced garlic cloves
6 cups sliced mushrooms (any combination cremini, oyster, etc.)
1 tsp dried thyme
4 cups cooked Arborio rice (I doubled this because it was our main dish for dinner, if you’d like it as a side, reduce to 2 cups)
1 cup reduced-sodium beef broth (use vegetable broth for vegetarian version)
1/2 cup grated Parmesan
2 Tbs chopped fresh parsley leaves
Salt and pepper to taste

Preparation:

To cook the Arborio in the rice cooker, I added 2 cups of rice and 5 cups of chicken broth (had I read ahead, i would have used beef broth, but I don’t think it had a huge impact on the taste).  The very basic cooker I have has an on / off and warming button (I’m hoping to get an upgrade, *hint hint to my Hubs).  So I just hit the on button and let it do its work while I prepped the rest of the meal.

Heat olive oil in large stock pot over medium heat.  Add shallots and garlic.  Cook 1 minute until garlic is fragrant.  Add mushrooms and saute about 5 minutes, until tender and releasing juice.  Add thyme and cook 1 minute.  Add rice, broth, and asparagus and bring to a simmer.  Simmer 5 minutes.  Stir in parmesan and chopped parsley.  Season with salt and pepper.  Serve hot.

Serves 6

Prep time: 15 minutes; Cook time: 15 minutes

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*Derived from Robin Miller / Food Network