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August 13, 2017

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Meat, Recipes

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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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July 22, 2017

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Meat, Recipes

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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
  • 2 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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April 28, 2017

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Fish, Recipes

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Sous Vide Salmon

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Hello everyone! Long time no talk/post. I recently got an immersion cooker/sous vide from Jenn. Thank you! I gotta say that it is pretty sweet. I mean it takes some amount of time to prep and wait, but I have not had a bad meal yet. In my ever lasting, but ultimately failed, quest to eat healthier, here is a recipe for a sous vide salmon I made with roasted carrots and sautéed kale (never thought I’d say that).

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Ingredients:

  • Salmon filets
  • Salt and pepper
  • Dried thyme, parsley
  • 2 tbsp Olive oil
  • Vegetable oil

Directions:

  • Salt and pepper the salmon filets
  • Season lightly with thyme and parsley to taste
  • Place salmon filets in ziploc bag or vacuum seal
  • Add olive oil to the bags and gently squeeze around so that the filet is fairly coated with the oil
  • Seal bag and place in water bath at 110° F for 30-45 minutes
  • Take the filets out of the bag and sear in pan with vegetable oil over med-high heat, skin side down until crisp (1-2 min)
  • Flip the filet and sear for another 30 seconds
  • Blot excess oil and serve with sides (roasted carrots and sautéed kale)

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August 27, 2014

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Appetizers, Appetizers, Recipes, Veggies

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Roasted Red Pepper Hummus

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The other day my sister randomly said she was going to make hummus. We all like hummus, but she has never made it before, and actually did not know that chick peas and garbanzo beans were the same thing until this whole process. She got the recipe from the Food Network and made one half a garlic hummus, with the other half being a roasted red pepper hummus.

Ingredients

  • 7 cups water
  • 1 lb dry chickpeas rinsed
  • 1/4 tsp baking soda
  • 2 cloves garlic, minced or 1/4 cup roasted red peppers
  • 1 1/2 tsp kosher salt
  • 5 tbsp freshly squeezed lemon juice
  • 1/4 cup water
  • 1/3 cup tahini
  • 1/4 cup EVOO

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Directions

  • Place the 7 cups water, chickpeas, and baking soda in a slow cooker and cook on high for 4 hours
  • Drain the chickpeas
  • Add the chickpeas, garlic (or roasted red peppers), and kosher salt to a food processor and pulse for ~20 seconds
  • Scrape the sides of the bowl down and pulse again for another ~15-20 seconds
  • Add the lemon juice and 1/4 cup water and pulse for ~20 seconds
  • Add the tahini and pulse for another 20 seconds
  • Drizzle in the olive oil while the processor is running
  • Serve with some pita chips and enjoy

Overall, I liked the roasted red pepper hummus better because it had a stronger flavor. We actually went back and put more garlic in the other one to make a bolder flavor. Both were good though, and hummus is healthy right? If not, don’t tell me. Hope you enjoy too!

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August 15, 2014

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Fish, Recipes

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Fish ‘n Chips

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Today I saw that cod was on sale at the market and decided to make something that has been on my “list” for a little while – Fish and chips. I love fish n chips and order it fairly often when I go out (not as much anymore because I can’t eat as much fried food as I used to). But, I have never actually attempted to make it before – until now. Unfortunately this meal took forever to make because I have a TINY fryer and could only cook a handful of fries at a time and one fish at a time. But all in all, it turned out pretty good, and I would try it again in the future.

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Ingredients

  • Cod fillets
  • Russet potatoes
  • Salt and Pepper
  • 2 cups of flour
  • 1 egg
  • 1 tsp backing soda
  • 12 oz of club soda/beer
  • 1lb shredded cabbage
  • 1/2 cup mayo
  • Juice 1 lemon
  • 2 tsp apple cider vinegar
  • Oil for frying
  • Tartar sauce

Directions for fish

  • Lightly salt and pepper the cod fillets
  • Mix the flour, baking soda, egg, 2 tsp salt, dash of pepper, and club soda/beer in a large mixing bowl and let sit for 30 min
  • Coat the cod fillets in the batter and fry until golden brown (~3-4 min)

Directions for fries

  • Cut the potatoes into desired size
  • Place the fries in a large bowl with ice and water
  • Drain and dry the fries with paper towels
  • Fry the fries until crisp (may want to double fry)
  • Salt to taste

Cole Slaw

  • Mix the mayo, lemon juice, apple cider vinegar, a pinch of salt, and a dash of pepper
  • Pour over the shredded lettuce and mix thoroughly

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This is a classic meal, albeit a heavy one. Hope you enjoy it though!

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August 12, 2014

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Appetizers, Fish, Recipes, Sides

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Crab Cakes

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So I made crab cakes a few times awhile back and have been meaning to make it again and post it here. It took a lot longer than I expected to get around to it, but I finally brought myself to do it (mostly because I happened to have most of the ingredients already on hand). I followed the recipe from here, and they turned out pretty good. They aren’t that hard to make and the most challenging thing is probably trying to keep them together when you put them in the frying pan. Other than that, pretty simple.

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Ingredients

  • 1 lb crab meat (I used canned crab b/c I am cheap and lazy)
  • 1/3 cup crushed Ritz crackers
  • 3 green onions, finely chopped
  • 1/2 cup finely chopped bell peppers
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 tsp Worcestershire sauce
  • 1 tsp dry mustard
  • 1/2 lemon, juiced
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • Dash cayenne pepper
  • Flour, for dusting

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Directions

  • Mix all the ingredients, besides the flour, in a bowl
  • Form the cakes and dust with flour
  • Add oil to large frying pan/skillet and place on medium heat
  • When the oil is hot, add the cakes (being careful to keep their shape) and cook until brown
  • Serve with sauce

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I made a roasted red pepper sauce using jarred roasted red peppers, mayonnaise, and a dash of salt. I placed the ingredients in a food processor and pulsed a few times until the peppers had blended with the mayo. I placed the cakes on a bed of greens and served with the sauce. The crab cakes turned out well, but were a tad on the salty side. This may be due to using canned crab, but next time I will definitely use a touch less salt.  Hope you enjoy!

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August 3, 2014

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Meat, Pasta & Noodles, Recipes

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Spicy Turkey Sausage Pasta

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The other day I got some spicy turkey Italian sausages from the market.  This is the first time I have ever bought turkey sausage, so I had no idea how it would taste (generally I am a pork all the way kind of guy).  You can definitely taste the difference, but its still pretty good and healthier, so I suppose that’s a plus.  In the past, I have either grilled them up and put them in a bun and called it a day, or made a standard spaghetti and threw them on top.  This time though, I thought I would try to incorporate the sausage a little more, so I made a penne pasta with a light marinara sauce and sausage.  I did not work off any kind of recipe, so feel free to make your own stuff up too.

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Ingredients

  • 1 lb of penne pasta
  • 4 Italian sausages (spicy)
  • 2 yellow/orange bell peppers (chopped)
  • 1/2 red onion (coarsely chopped)
  • 3 cloves of garlic minced
  • 1 1/2 cup marinara sauce
  • Salt
  • Pepper
  • Parmesan cheese

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Directions

  • Boil the pasta and set aside
  • In a large skillet, grill the whole sausages until they are approximately 1/2 cooked (~4 min on each side)
  • Chop the red onion and the bell peppers
  • Take the sausages off and cut them into slices
  • Continue to cook the sliced sausages on high heat until done
  • Remove the sausages, and add the garlic, onions and bell peppers to the pan
  • Saute the onions and bell peppers until cooked (may need to add a little oil)
  • Add the sausages back to the pan and continue to saute for a minute on medium heat
  • Add the marinara sauce and bring to a light bubble
  • Add the penne and mix throughly
  • Sprinkle some parmesan cheese and enjoy

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July 30, 2014

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Appetizers, Salads, Sides, Veggies

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Strawberry Fields Salad

Strawberry Fields Salad

I haven’t been doing my part in our joint blog so Nate coerced me in writing this one or else he wasn’t going to post anymore. 😛 Nate and I threw an intimate dinner and game night about a week ago so I’m deciding to share a small piece of what chef Nate had prepared. Today, I will be presenting a super easy quick recipe that is perfect for summer. It’s a strawberry balsamic salad with feta cheese. I’ve actually been eating this salad for several days since it was so yummy (mostly because I can’t cook). It’s really great for lunch or as an addition to a main course.

Main Salad Ingredients

  • Spring Mix
  • Walnuts
  • Strawberries
  • Feta Cheese

Salad Dressing Ingredients

  • Lemon
  • 1/2 cup EVOO
  • 1 tbsp Strawberry Balsamic
  • Pinch of Salt
  • Dash of Pepper

Recipe

  • To make the salad dressing, mix all the ingredients listed above in a small bowl.
  • Cut the lemon and squeeze the juice into the dressing. Mix well.
  • Slice the strawberries thinly for the salad
  • Mix the spring mix, strawberries, and walnuts together
  • Now add the strawberry balsamic dressing to the salad
  • Add fresh feta cheese as desired

That was pretty easy right? I don’t even think I needed the steps for the recipe. The feta cheese wasn’t too overpowering since it was balanced well by the sweetness of the strawberries. Overall, it was an awesome start to the meal and was our only veggie for that night. Bon appetit! 🙂

 

 

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June 9, 2014

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Pasta & Noodles, Recipes, Salads

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Somen Salad

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Today was really hot, so I decided to make a salad for lunch. Now when I say salad, don’t think lettuce with this one. This is more of a “pasta salad” with somen noodles, a really thin Japanese noodle. I got this recipe from my mom because I loved it as a kid growing up. She always loathed making it because of all the cutting, but did it anyways because she knew how much I liked it. The recipe itself is super easy, its just slightly labor intensive when it comes to adding stuff, due to chopping and julienning. But if you have a peeler that juliennes like I do, then its pretty quick. I should get my mom one so that she can keep making this for me lol. Anyways, here it is.

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Ingredients

  • 5 tbsp Rice Vinegar
  • 1/2 cup sugar
  • 1/2 cup soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • Dash of ground ginger
  • 5-8 slices of deli ham, chopped (or some other kind of meat)
  • 2 eggs, fried, chopped
  • 2 green onions, chopped
  • 1 Cucumber, julienned
  • ~1 lb of somen noodles (the package I bought was 14oz)

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Instructions

  • Mix the vinegar, sugar, soy sauce, sesame oil, salt, and ginger in a bowl and refrigerate
  • Boil the somen noodles until cooked (be aware, they cook fast), and then rinse with cold water (you want the noodles to be fairly cold when you eat)
  • Fry the 2 eggs
  • Chop/julienne the cucumbers, eggs, green onions, and ham
  • Add them to the noodles, pour the sauce over it, mix, and enjoy!

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June 8, 2014

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Appetizers, Appetizers, Fish, Recipes

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Shrimp Lettuce Wraps

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Tonight I decided to make some shrimp lettuce wraps in order to use some left over vegetables from other meals.  I got the recipe from the Food Network and pretty much followed it all the way. This is a simple, tasty, and light dish, which makes for a good appetizer. I just wish they photographed better, but maybe the photography fail lies with me. Either way, here goes.

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Ingredients

  • 3 tbsp fresh lime juice
  • 3 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 3 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1 lb medium fresh shrimp, chopped and deveined
  • 1/2 red bell pepper, diced
  • 2 green onions, diced
  • 5 oz water chestnuts, drained and chopped
  • 1 head iceberg lettuce, cored, cut in 1/2

Instructions

  • In a bowl, mix the lime juice, 2 tbsp oil, 1 tbsp soy sauce, ginger, and garlic
  • Add the shrimp and marinate in the refrigerator for 30 min (I ended up doing all of this in a ziploc bag. Less dishes)
  • In a pan, heat 1 tbsp oil over med-high heat and then add the bell peppers, green onions, and water chestnuts stirring occasionally
  • Add the shrimp and the marinade and cook thoroughly until the shrimp are pink (~3 min)
  • Stir in the last 1tbsp of soy sauce
  • Spoon into the lettuce leaves and enjoy (I used a slotted spoon because the mix can get very watery and messy)
Before Shrimp

Before Shrimp

With Shrimp

With Shrimp

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Overall, it was pretty good and I would definitely make it again. Hope you like it too!