Grilled Flank Steak Rolls

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As I typed that title, I am not sure if I like it. It is fairly accurate to what this dish is, but something about it seems off. However, I cannot come up with anything better, so it is staying haha. This is a meal that I made on a whim and had no idea how it would turn out. I figured wrapping vegetables in meat can’t be bad, so I went for it and made a teriyaki sauce to go with it. Turns out it was pretty tasty, but I didn’t count for logistics and how to eat it, as it kind of fell apart as I cut into it. Still tasted good though!

Ingredients

  • Flank steak, pounded thin and cut into large strips
  • Salt and pepper
  • Carrots, peeled and cut into sticks
  • Asparagus
  • Green onions
  • 1/2 yellow onion, sliced
  • 1/2 cup Soy sauce
  • 2 tbsp honey
  • 2 tsp ground ginger
  • 3 tbsp rice vinegar
  • 2 tsp sesame oil
  • cornstarch
  • toothpicks

Directions

  • Salt and pepper the steak to taste
  • Blanch the carrots and asparagus in boiling water (~1-2 minutes)
  • Roll a carrot stick, asparagus stalk, and green onion in a flank steak strip and close with a toothpick
  • Do this with remaining steak strips and vegetables
  • On a grill pan (or grill, or large frying pan), cook the steak rolls (~2 min each side)
  • Let the steak rolls rest and grill onions
  • For the teriyaki sauce, in a small sauce pan, combine the soy sauce, honey, ginger, vinegar, and sesame oil on medium heat
  • Once combined and simmering, add mix of cornstarch and water to desired thickness
  • Brush the teriyaki sauce over the steak rolls and serve (I served over sautéed kale)

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Santa Maria Tri Tip Roast

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With it being summer and all, that means it’s time to break out the grills and barbecue some meats. Now if you are like me, there is really nothing I look forward to more than some grilled or roasted huge chunks of meat. I’ve always wanted a smoker and the whole works, but alas if you are also like me and live in an apartment, that is probably not happening. Not only do I not have a smoker, but I don’t even have a bbq grill 😦 . Alas, I had to use my oven. But worry not! This recipe actually turned out great in the oven and still felt like a summer que!

Ingredients:

  • 2-3 lb tri tip, trimmed, but still want a good layer of fat
  • 2 tbsp finely ground coffee
  • 1 ½ tbsp kosher salt
  • 1 ½ tbsp granulated garlic
  • tsp black pepper
  • 1 tbsp brown sugar
  • ¼ tsp cayenne pepper
  • ¼ tsp cinnamon

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Directions

  • Mix all the spices and sugar in a bag or bowl
  • Sprinkle the rub all over the meat and massage it into the meat
  • Cover and refrigerate for at least an hour
  • Remove from refrigerator an hour before cooking and let rest
  • Preheat oven to 350º
  • In a cast iron pan (or other oven proof pan) place a little oil over high heat
  • Sear the meat, fat side down, and then all sides (~3-4 min a side)
  • Place roast in the oven until internal temperature is 130º (~10 min per pound)
  • Pull roast out of the oven and let rest before serving

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Sous Vide Pork Rack

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As you know I got a sous vide as a gift, and I have been trying my hardest to use it as often as I can. Now I know it can be time consuming, but man does stuff come out good. Gone are the days of roasting things in the oven or frying things in a pan and having it dry out. Sous Vide reminds me of those “Set it and Forget it” commercials from back in the day. So I decided to sous vide a 4 bone pork rack (originally came in a rack of 8 bones, but I cut it in half, because who the heck is going to eat 8…). I made this before by roasting in the oven and it came out great, but this one came out better in my opinion. Also this recipe is not from anywhere, or based on anything, but just me experimenting, so feel free to mess around obviously. But you can try both and let me know!

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Ingredients

  • Rack of pork
  • Kosher Salt and pepper
  • 1/4 tbsp of dried oregano, thyme, rosemary
  • Olive oil

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Directions

  • Set sous vide water bath to 143º F (or oven to 350º)
  • Rinse and dry pork rack
  • Salt and pepper the pork, and add herbs as well
  • Place the pork rack into the bag, add some olive oil, and seal (alternatively place in roasting pan and drizzle oil)
  • Place in water bath for 90 minutes (or oven for 1hour)
  • Remove from water bath, pat dry, and sear in skillet over high heat for ~2-3 minutes a side (may need a little oil in the skillet)
    • if using the oven, skip this step
  • Let the pork rest, cut, serve, and enjoy!

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Lemon Chicken Skewers

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Today’s dish is a super simple and easy one. It is a product of being basically broke and wanting to eat healthier. I don’t think I realized that when I started all this, how expensive eating healthy can be. These skewers don’t require a lot of time, money, or preparation though, which is definitely a plus. You can make them if you are in a pinch, like me, and have little money AND little time to cook anymore. I find myself coming home from work super late and exhausted – making the prospect of cooking a daunting task. Fear not, just prep these the night before and pop em on the grill/grill pan and you are ready to go!

Ingredients

  • 2 chicken breasts, cut into large cubes
  • Ground pepper
  • Salt
  • 1 garlic clove, minced (or garlic powder)
  • Parsley, finely minced
  • 1 large lemon, juiced
  • Spinach
  • Cherry tomatoes

Directions

  • Season the chicken cubes with pepper, salt, garlic, and parsley
  • Place in a bag with lemon juice for 1 hour – overnight
  • Place chicken cubes on a skewer and grill until cooked
  • At the same time, lightly wilt some spinach with EVOO in a pan and add the cherry tomatoes and cook for a few minutes
  • Place the skewers over the bed of spinach and tomatoes and enjoy your gluten free, high protein meal!

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Mini Beef Wellingtons

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Hi everyone. Today I bring to you beef wellingtons, kind of. You see, the idea of a beef wellington (filet wrapped in pastry dough) is basically all kinds of amazing. I mean what’s not to like? Meat and pastries. So I have always thought about making beef wellingtons because they are so good, but the problem I always run into is that I don’t like mushrooms….like at all. They are some of my least favorite foods and are a key ingredient in this dish. Also, I didn’t want to make big ones as a main dish. Not sure why, but I was feeling the appetizer route. That led me to this recipe, which still included mushrooms, but I decided to change those out. I replaced the mushrooms with grilled onions and they turned out amazing. Obviously if you are a traditionalist, or a mushroom lover, go for the original, but the onions as a substitute worked just as well in my opinion.

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Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, thinly sliced
  • 1 teaspoon finely chopped fresh rosemary (can use dried)
  • 1/4 teaspoon freshly ground black pepper
  • Sea salt
  • 1 large egg, lightly beaten
  • 1 16oz package frozen puff pastry dough, thawed
  • 1 lb trimmed beef tenderloin, cut into 24 cubes (about 3/4 inch each)
  • 1/3 cup Boursin cheese (I found a Boursin cheese with herbs at the market)

Directions

  • In a skillet over medium heat, sauté onions (or mushrooms) with rosemary, salt and pepper until cooked
  • Roll puff pastry out and cut into 3 in. squares (mine ended up being more triangles due to the way the dough was shaped)
  • Place one beef cube in the middle of the pastry square and add a pinch of salt
  • Top each cube with some cheese and some onions (or mushrooms)
  • Brush the edges of the square with egg wash and fold the dough over the cube to seal it
  • After you’ve completed this with all of the cubes, place them on a parchment lined baking sheet and brush the tops with the egg wash (I found it easier to just dunk and roll them in the egg wash)
  • Bake for ~9 minutes at 450 degrees, until the pastry is golden brown
  • Let sit for ~5 minutes and serve!

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Baked Chicken with Cherry Tomatoes

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Fall is almost over, and we are headed into winter, but before we do, this is a really Fall dish I made.  It is really simple and doesn’t take that much time to be honest.  I think I have said this before, but I like chicken thighs because they are easy to bake and are more juicy and tender (not a breast fan). Also, I am kind of a sucker for the skin. I got the recipe just randomly browsing sites (not even really sure how I got there). In the end, I definitely enjoyed this one, but next time I probably won’t use as many cherry tomatoes, as it can get kind of pricey the more you use.

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Ingredients

  • 2 pounds bone-in, skin-on chicken thighs
  • 1/2 teaspoon kosher salt
  • 2 cups of cherry tomatoes
  • 6 whole cloves garlic, peeled
  • 1 1/2 Tbsp balsamic vinegar
  • 1 1/2 teaspoons olive oil
  • 2 sprigs fresh rosemary

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Instructions

  • Sprinkle both sides of the thighs with salt and place in baking pan with some space in-between each thigh, skin side up
  • Cut the tomatoes in half and mix in a bowl with garlic, olive oil, and balsamic vinegar
  • Pour the tomatoes over the chicken pieces and arrange them so they fill the gaps between the thighs
  • Lay sprigs of rosemary over the tomatoes
  • Bake at 350 degrees for ~45 minutes
  • Skim excess fat/oil and serve with whatever you feel like
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Hawaiian Hoisin Spare Ribs and Pineapple Slaw

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Hey, so it’s been awhile (2 months) since I have last posted, which when I think about it is a really long time. It’s not like I haven’t cooked in 2 months, but I guess nothing worthwhile?  This is a recipe I did awhile back and it turned out really well.  I got the recipe for the ribs here and made both the ribs and the slaw.  They complement each other nicely with the citrus and crispness of the slaw to contrast the sweet and savory of the ribs.  However, for the slaw, the recipe requires a lot of ingredients so I left a lot of things out, which didn’t detract from it at all IMO. Also, this requires a lot of stereotypical Asian ingredients, so thankfully I have most of this at home. But if you don’t, it does require a lot.

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Ingredients:

Ribs:

  • 5 lbs spareribs/baby back ribs
  • 1 cup hoisin sauce
  • 1/2 cup dark soy sauce
  • 1/2 cup honey
  • 1/4 cup sesame oil
  • 1/4 cup rice vinegar
  • 2 tbsp minced garlic
  • 2 tbsp minced ginger
  • 1 tsp red pepper flakes
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 cup chicken broth

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Slaw:

  • 1/2 cup cider vinegar
  • 2 tbsp honey
  • 3 tbsp soy sauce
  • 1/2 cup vegetable oil
  • 1/4 cup sesame oil
  • 1 tbsp red pepper flakes
  • 1/4 cup chopped cilantro
  • 1/4 cup sliced green onion/scallion
  • salt and pepper
  • 2 cups diced pineapple
  • 1 cup julienned red pepper
  • red and green cabbage shredded (I used the premade slaw mix from the market)

Directions:

  • In a large saucepan over medium heat, combine the hoisin, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and red pepper flakes
  • Bring to a boil and let simmer until a thick glaze. Remove from heat and let cool
  • @ 275 degrees, place a wire rack in a large baking dish and pour the chicken broth into the bottom of the dish
  • salt and pepper the ribs on both sides, wrap in foil, and place on baking rack
  • Wrap the whole pan in foil and bake for 1-1.5 hours
  • Let the ribs cool for ~15 min and then drizzle/coat the ribs with the glaze
  • Broil for ~5 min making sure not to burn the glaze
  • After removing the ribs and letting stand, drizzle a little more glaze
  • For the slaw, whisk together the honey, vinegar, and soy sauce
  • Slowly add the oils while whisking, and then add the cilantro, peppers, and green onions
  • Add salt and pepper to taste
  • In a bowl, mix the cabbage (or premade mix) and the pineapples
  • Toss in the dressing and refrigerate until ready to serve
  • Enjoy!

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