Steak Salad w/ Roasted Poblano Buttermilk Dressing
Posted on September 1st, 2010 by Matt and filed under: Beef, Chicken, Dinner, Salads.
We always seem to make this with chicken because of time constraints. It’s still delicious even without the steak it calls for. Find a southwestern spice mix, toss the chicken in that, and no need for a marinade. I’m sure it would be even more delicious with the marinaded steak though.
We also use Emeril’s Bayou Blast seasoning instead of the wholegrain mustard.
Directions:
In a mixing bowl, whisk the oil, 2 teaspoons of the mustard, lime juice and jalapeno, until well blended. Season both sides of the flank steak with the sea salt and pepper. Place the steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag completely and shake several times, to evenly distribute the marinade. Place in the refrigerator and marinate overnight.
Remove the steak from the refrigerator and bring to room temperature. Set aside. Preheat the fryer. Preheat the grill.
Place the steak on the grill and cook for 3 to 4 minutes on each side for medium rare. Remove from the grill and allow to rest for a couple of minutes before slicing.
In the cup of a blender, combine the roasted pepper, egg, lemon juice, remaining 2 tablespoons of mustard, and garlic. Blend on until smooth. Season with salt and pepper. With the blender running, slowly drizzle in the oil until the mixture is slightly thick. Add the buttermilk and continue to blend for 1 minute. Season with salt and pepper. Cover and refrigerate for at least 1 hour. The dressing will keep for up to 2 days in the refrigerator.
Fry the tortilla chips in batches until golden brown. Remove and drain on paper towels. Season with salt. Set aside.
In a large mixing bowl, toss the lettuce with as much dressing as you wish. Season with salt and pepper. Toss well. Cover the bottom of a large rectangle plastic container with a lid with the lettuce. Slice the steak on a bias into 2 inch slices and place over the lettuce. Layer the onions, tomatoes, corn and cheese over the steak. Cover with the lid and refrigerate until ready to use. The salad can be made one day ahead of time.
When ready to serve, remove the peel and pit of the avocado. Small dice the avocado and season with salt and pepper. Add to the salad along with the tortilla chips. Toss well and serve.
1/2 cup olive oil
2 teaspoons Creole or other whole grain mustard, plus 2 tablespoons
2 fresh limes, juiced
1 small fresh jalapeno, minced
1 pound flank steak, trimmed
Sea salt
Freshly ground black pepper
1 medium poblano pepper, roasted, peeled and seeded
1 large egg
1 fresh lemon, juiced
1 teaspoon chopped garlic
Salt
1 cup vegetable oil
1/2 cup buttermilk
1 head iceberg lettuce, cleaned and cored
1 cup thinly sliced red onions
2 medium Vine-ripened tomatoes, cored, seeded and diced
1 cup fresh sweet corn kernels, roasted
1/2 pound Monterey Jack cheese, grated
1 medium avocado
16 small corn tortillas, cut into eighths
1/2 cup chopped green onions, green part only
Really Easy Buffalo Chicken Dip
Posted on August 13th, 2010 by srmoore14 and filed under: Appetizers.
Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
Serve with celery sticks and chips.
Ingredients
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup buffalo wing sauce (such as Frank’s Red Hot®)
1 1/2 cups shredded Cheddar cheese
1 bunch celery (if you are healthy)
tortilla chips (if you are unhealthy)
Spicy Egg Rolls and Fried Rice
Posted on August 9th, 2010 by Matt and filed under: Beef, Dinner, Pork.
Cook the onion with pork and hamburger while browning meat. Then add carrots, and then green pepper. Cook until tender and drain.
Add 1 teaspoon Accent (be careful not to add too much), 1/2 teaspoon pepper, 2 1/2 tablespoons soy sauce.
Stir and mix until done.
Wrap 1 tablespoon of mix into wrappers and fry until lightly brown.
Note: We recommend serving this with Duck Sauce, or Sweet and Sour, depending on if you made it with spicy ingredients or not. We also recommend serving it with the rice recipe below.
2 pounds of Pork or Sausage — spicy sausage recommended
1/2 pound of Hamburger — optional
1 Onion minced
1 Green Pepper minced
1 Carrot minced
Egg Roll wappers
1 teaspoon Accent
1/2 teaspoon Pepper
2 1/2 tablespoons of Soy Sauce
Make the rice. Fry vegetables in butter until tender. Add rice, then salt, accent, sprinkle with pepper. Mix together. Add eggs then soy sauce and ham until rice turns brown.
Pepper — to taste
Soy Sauce — to taste/brown
2-3 cups of Uncle Ben’s Rice
1 Carrot
1 Green Pepper
5 scrambled Eggs
1/2 Onion minced
1/2 teaspoon Salt
1/4 teaspoon Accent
1/4 pound Honey Hame — optional
Honey-Ginger Pork Tenderloin
Posted on August 4th, 2010 by Matt and filed under: Dinner, Pork.
If you’ve been out to eat with Kristin and I, you’ve probably heard K try to be funny and make fun of me for liking pork tenderloin. Well, I do, and this is our favorite that we’ve tried at home. This recipe comes from the Sheraton Hotel in Dallas:
Place tenderloins in a baking pan. Combine the honey and the rest of the marinade ingredients. Pour marinade over tenderloins, cover, and let marinate for 8 hours.
For grilling: Remove from marinade and grill over medium-hot coals for 25-35 minutes, or until meat thermometer reaches 160 degrees.
For baking: Bake in oven at 325 degrees for 1 hour and 10 minutes, or until meat thermometer reaches 160 degrees.
Slice thinly to serve.
2 Pork Tenderloins
Marinade:
1/4 cup Honey
1/4 cup Soy Sauce
2 tablespoons Brown Sugar
1 tablespoon Minced Onion
1 tablespoon Ketchup
1/4 teaspoon Onion Powder
1/4 teaspoon ground Red Pepper
1/4 teaspoon ground Cinnamon
1 teaspoon ground Ginger
1 tablespoon White Vinegar (or Cider)
2 cloves Garlic
Notes: We bake this in a shallow roasting pan while still in the marinade. When the pork is cooked, we scoop out the hot marinade and pour it over the pork for added flavor. We also recommend serving this dish on a bed of rice…like you see in the picture!
Oriental Salad
Posted on August 4th, 2010 by Kris and filed under: Dinner, Lunch, Salads.
Break Ramen noodles in bag. Brown in skillet with sesame seeds, almonds, and butter. Let cool.
Mix vegetables together.
Dressing: heat all ingredients in a sauce pan until the sugar is melted. Make sure this is cold before pouring onto salad.
2 bags ramen noodles – crushed
2 Tbsp sesame seeds
1 small bag sliced almonds – optional
1/2 stick butter
Napa Cabbage/bok choy
Red or green lettuce
1 green pepper
2-3 carrots
1 bunch green onionsDressing:
1/2 cup vegetable oil
1 cup sugar
3 Tbsp. Soy Sauce
1/3 cup vinegar
Printer-friendly
Posted on August 3rd, 2010 by Matthew and filed under: Uncategorized.
As per the instructions of the real Overlord (it’s not me as John suggested in a comment below), I’ve made TRC printer friendly.
This does not mean that there are “printer icons” on each post, instead, I’ve added a template that *automatically* removes all the nasty stuff not suitable for printers. So, when you find a recipe you want to try, click on it to bring up only that post, then click print from your browser! You can do a “print preview” to see the template I’ve added beforehand.
Or, if you’re using Google’s Chrome browser like me, and you’re frantically searching for the Print Preview button…there is none! For some reason, Google didn’t include a preview button in their browser, but you can click the thumbnail above to see a larger version.
Good Eats Meatloaf
Posted on August 2nd, 2010 by Kris and filed under: Beef, Dinner.
Heat oven to 325 degrees F.
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.
Note: I doubled the glaze recipe and brushed it on the meatloaf every 20 minutes and used some as dipping sauce when it was done. Also, I baked the meatloaf for about 50 minutes then turned the heat up to 375 degrees and baked for another 15-20 minutes until it reached 155 degrees.
Ingredients:
- 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 teaspoon kosher salt
- 1 egg
For the glaze:
- 1/2 cup catsup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon honey
Orange Crush
Posted on July 30th, 2010 by John and filed under: Cocktails.
I had one of these for the first time the last time i was in virginia beach. This is a staple of the Chick’s Oyster bar off shore drive, and much less intimidating then their other staple, the oyster shot. If you ever go to virginia beach you should check out chick’s oyster bar, its a cool bar shack on the bay. Word has it they use fresh squeezed OJ, but im not about to squeeze oranges so here’s the alternative..
Crushed Ice… this is a must, otherwise you are just drinking a lame screwdriver
2 oz Orange infused vodka
4 oz OJ
splash-1 0z Sierra Mist
Take to the pool and enjoy.
Cheese Toast
Posted on July 29th, 2010 by Matt and filed under: Appetizers, Lunch, Snacks.
This was my favorite elementary school lunch when I was a kid. Now I could see this cut into smaller portions for a Super Bowl party or something.
Block cheddar cheese
Bacon bits
Full size pitas
Directions:
“Filet” the pita so that it creates two thin halves. Now, I’ve never seen pita cut this way, but you essentially want to cut the pita like a bagel, instead of making your typical pita pockets.
Shave the cheddar into long strips so that it covers the entire pita. Add to taste.
Sprinkle bacon bits on top of the cheese.
Melt under the broiler or in the toaster oven.
(If you do not need both halves, you can easily trade it at lunch with your boyz. One half of Cheese Toast typically fetches as much as 2 Dunkaroos in elementary school lunch circles.)
The Getaway
Posted on July 23rd, 2010 by John and filed under: Cocktails.
Although I don’t cook, i do enjoyed making cocktails. If Matt, the overlord, allows it i will add cocktails I have made that I thought were worth sharing.
This is a drink i learned about from my good friend Derek after attending his speakeasy, the Columbia room. It contains Cynar, which is an italian apertif liqueur made from artichokes. The italians say it has healing power and it is also the new cool thing, so jump on the bandwagon and give it a try. Great with a splash of club soad and a slice of orange.
Back to the getaway…
Here is the receipe from derek brown’s atlantic article
• 1 ounce Cruzan Black Strap Rum
• ½ ounce Cynar
• 1 ounce lemon juice
• ½ ounce simple syrup
I like to serve on ice, derek recommends shake in a martini shaker and stain into a chilled cocktail glass. Just do it with the ice–you arnt DB baller.
I could only find the Cynar (pronounced “Chi-Nar”) at the georgetown liquor store, laura knows the name maybe she can comment.
Make sure you get the black strap rum too, that adds a maplely surpe taste to it.
Not a summer drink, but fun and a very interesting taste and now you know what Cynar is.