Spicy Beef with Coriander Relish

* 1/3 cup Shaoxing rice wine
* 1/4 cup oyster sauce
* 1/4 cup light soy sauce
* 2 tablespoons superfine sugar
* 1 tablespoon sesame oil
* 4 x 8 oz steaks

To Serve:
* 7 oz snow peas
* steamed rice
* coriander relish

# Place the Shaoxing rice wine, oyster sauce, soy sauce, sugar and sesame oil in a large bowl and stir until the sugar is dissolved.
# Add the steaks and the above marinade in a large plastic bag in the refrigerator to marinate for at least 2 hours, turning occasionally. Bring the steaks to room temperature in the last 30 minutes.
# Prepare the coriander relish while the steaks are marinating.
# Preheat a frying pan or barbecue until hot. Sear the steaks for 3 minutes each side. Continue cooking over a medium heat for 1 to 2 minutes on each side for medium. Remove the steaks from the pan and allow to rest for 5 minutes in a warm place.
# Lightly blanch the snow peas in boiling water then plunge into cold water and drain well.
# Slice each steak into 1/2 inch slices, top with a little relish and serve with steamed rice and snow peas.
# Bring the extra marinade to a boil and serve on the side.

Better Chicken Fajitas

Some like it hot, I don't like the othersFrom the September – October 2005 issue of Cook’s Illustrated come some amazing fajitas. The key here is the 15 minute marinade, and reserving a little to toss on the vegetables and chicken after you grill them.

Better Chicken Fajitas – Cook’s Illustrated


* 1/3 cup juice from 2 to 3 limes
* 6 tablespoons vegetable oil
* 3 medium garlic cloves, minced or pressed
* 1 tablespoon Worcestershire sauce
* 1 1/2 teaspoons brown sugar
* 1 jalepeño, seeds and ribs removed, minced
* 1 1/2 tablespoons minced fresh cilantro leaves
* salt and ground black pepper
* 3 boneless, skinless chicken breasts, pounded to 1/2 inch thick
* 1 large red onion, peeled and cut into 1/2-inch-thick rounds, don’t separate rings
* 1 large red bell pepper, quartered, stemmed, and seeded
* 1 large green bell pepper, quartered, stemmed, and seeded
* flour tortillas

Continue reading “Better Chicken Fajitas”

Anneka’s Caesar Salad

Ask your grocer for Le-tuiceIngredients:
* 1 head of Romaine
* 1/3 cup of olive oil with about 3 cloves of garlic pressed into it (or cut, or whatever)
* 3 tbsp of regular red vinegar
* Lots of Worcester sauce (probably about 5-6 healthy shakes of the bottle)
* 1 lemon, cut in half and squeezed into the salad
* Salt
* Pepper
* Parmasean cheese

Chef’s Notes:
Everything can go in all at once, though I basically put it in in the order I wrote it out for you. I wait and put the cheese on last minute so it doesn’t get super soggy. And yes, it goes very well with lasagna — any Italian food, actually.

Truffle Risotto

Thanks to Emeril, pass the sea salt.First made this very easy and very awesome risotto with Team Galit. It was well paired with Parmesan Croutons. Has since become our standby ‘gourmet’ meal for VIPs.

* 1 tablespoon olive oil
* 1 cup chopped onions
* Salt
* Freshly ground white pepper
* Freshly ground black pepper
* 6 cups chicken stock
* 1 teaspoon chopped garlic
* 1 pound (2 cups) Arborio rice
* 1/3 pound assorted exotic mushrooms, such shiitakes, chanterelles, or oysters, de-stemmed, wiped clean and chopped (about 2 cups)
* 1 tablespoon butter
* 1/4 cup heavy cream
* 1/2 cup freshly grated Parmigiano-Reggiano cheese
* 3 tablespoons chopped green onions, green part only
* 2 tablespoons white truffle oil
* Medium black truffle, for shaving (can be skipped to save $50)

# In a large saute pan, over medium heat, heat the oil.
# Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes.
# Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes.
# Add the rice and simmer for 10 minutes, stirring constantly.
# Add the mushrooms and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes.
# Stir in the butter, cream, cheese, green onions, and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from the heat.
# Spoon the risotto in the center of each shallow bowl.

Garnish with the croutons and shaved truffles.

Parmesan Croutons

Really good with spagetti, like you can tell the difference from the real stuff....oh you can?These go hand in hand with the Truffle Risotto, and would also be nice for any Italian dinner.

* 1 egg
* 1 tablespoon fresh lemon juice
* 1 cup vegetable oil
* 1 teaspoon Dijon mustard
* Dash of hot pepper sauce
* Salt
* 1 cup freshly grated Parmigiano-Reggiano cheese
* Freshly ground black pepper
* 1 tablespoon white truffle oil
* 10 slices day-old white bread, crusts removed

# Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
# In a food processor or blender, blend the egg and lemon juice together for 10 seconds.
# With the processor running, slowly pour in the vegetable oil through the feed tube. The mixture with thicken.
# Add the mustard, hot pepper sauce and salt, and pulse one or twice to blend well.
# Spoon the mixture into a small bowl and add the cheese, pepper, and truffle oil. Mix well.
# Cut each slice of bread diagonally into two triangles.
# Spread about 1 tablespoon of the mayonnaise mixture on each triangle.
# Place the triangles on the baking sheet and bake until lightly golden, about 15 minutes.

Serve warm.

Redding Sourdough Bread

Thanks Mama ReddingMany thanks to Martha’s Mom for this recipe and her 40 year old starter that has since been passed on to San Francisco and Geneva. Here it is word for word:

The night before making bread, take the sourdough starter from the refrigerator. Put it in a large mixing bowl and mix it with 3 cups of flour (I always use King Arthur white flour…) and 2 cups of lukewarm water. Cover the mixture tightly and set it in a draft-free place for the night. Room temperature is fine.

Next morning, before doing anything else, remove one cup of the mixture in the bowl and return it to your sourdough storage container. Close the container tightly and put it back in the refrigerator. This is your starter for your next batch of bread.

To the starter remaining in the bowl — and there will be quite a bit of it — add:

* 1 egg
* 1/4 cup vegetable oil
* scant teaspoon salt
* 1/4 cup of sugar*

mix as well as you can and then add gradually:

flour — enough to make a bread dough, about 3-5 cups. Knead thoroughly, until all the flour is absorbed into the dough, and the ball of dough feels resilient and elastic. This takes 3-5 minutes.

Return the dough to the mixing bown and cover tightly. Let rise until doubled in bulk, about 2-3 hours. Then knead again, shape into loaves, cover, and let rise again, another 2 hours or so.

Back at 350º F for 45 minutes.
Continue reading “Redding Sourdough Bread”

Chicken Fajitas

Taco Flavored KissesIngredients:
* 1 1/2 pounds boneless, skinless chicken breasts

* 2 tablespoons olive oil
* 3 tablespoons lime juice
* 2 cloves garlic
* 1 cup packed cilantro leaves
* 1/2 jalapeno, seeded
* Salt and pepper

* 1 tablespoon olive oil
* 1 large onion, peeled and cut into 1/2 inch slices
* 1 green bell pepper, seeded and sliced
* 2 tablespoons olive oil

# Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Even better is to buy the less expensive thinly sliced chicken breasts. Place chicken breasts in glass baking dish.
# In a blender combine 2 tbsp olive oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes.
# In a large skillet over medium heat oil. Add onions and peppers and cook until they are tender and begin to brown. Transfer to serving dish and put it in the oven to keep warm.
# Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket.
# Grill the chicken on each side for a few minutes.
# To serve slice chicken into even strips. Serve hot with onions and peppers, grated jack and cheddar cheese, salsa, guacamole, and sour cream.

Good Eats Meat Loaf

Use the 'moo' part of the cowAlton Brown is the man. Here’s his meatloaf recipe for Good Eats.

* 6 ounces garlic-flavored croutons
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 1 teaspoon chili powder
* 1 teaspoon dried thyme
* 1/2 onion, roughly chopped
* 1 carrot, peeled and broken
* 3 whole cloves garlic
* 1/2 red bell pepper
* 18 ounces ground chuck
* 18 ounces ground sirloin
* 1 1/2 teaspoons kosher salt
* 1 egg

For the glaze:
* 1/2 cup catsup
* 1 tablespoon ground cumin
* Dash Worcestershire sauce
* Dash hot pepper sauce
* 1 tablespoon honey

Heat oven to 325 degrees F.

Meat loaf is good eats.In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Killer Quesadillas

Remember the runaway meatball, like that but flat and flour.Cook’s Illustrated – March & April 2005

I little more work then putting them in the microwave, infintely better taste.

* 2 flour tortillas
* 2/3 cup shredded Monterey Jack and/or cheddar cheese
* Vegetable oil from brushing tortillas
* Kosher salt

# Heat nonstick skillet over medium heat until hot, about 2 minutes. Place tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeast to toast second tortilla while assembling first quesadilla. Sprinkle half the cheese over half of tortilla, leaving 1/2 inch border around edge. Fold tortilla in half and press to flatted. Brush top generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.
# Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush tops with oil and sprinkly lightly with salt. Flip quesadillas and cook until second sides are crisp, 1 to 2 minutes. Transfer quesadillas to cutting board; cool about 3 minutes, cut and serve.

Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. finished quesadilla can be held on a baking sheet in a 200 degree oven for up to 20 minutes.