Stuffed Skirt Steak

If my husband was a math equation it would go like this: Peter equals carnivore plus red meat plus steak.   It would also be every day of the week. I am not such a person.  Maybe that’s why I never did well in math?

I’ve talked about this before.  My husband is a meat and potatoes kind of guy and i’m more chicken and rice so for us to find a middle ground is not only difficult but a sublime lesson in compromise.  I think we have hit the nail on the head with this recipe.  We both wanted to clean the plate..

I had told him I would have steak for dinner.  I didn’t want to but it had been quite awhile and the cave man was coming out in him.  Peter typically wants a steak he can chew….I want a steak without big chunks of fat.  Our compromise is skirt steak.  I can appreciate the rich buttery taste of the fat without being slapped in the face with it and my husband still has the texture he loves..

I actually got the idea for this recipe from a food show program.  It wasn’t a skirt steak and it wasn’t this stuffing, but it gave me the idea to incorporate what I love into this dish.  I believe that is what cooking is all about….inspiration and taking what you love and making it your own.

This had the crust on the outside and the inside gave the steak an incredible richness.  I wasn’t kidding when I said we wanted to clean the entire plate!

Go and enjoy this recipe! I have learned that every once in a while, there is room for compromise and there is nothing wrong with a good steak.

Stuffed Skirt Steak

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 1 2 pound skirt steak, butterflied and pounded thin
  • 1 Tablespoon olive oil
  • 4 ounces proscuitto diced
  • 1 large shallot, minced
  • 4 ounces button mushrooms, diced
  • 6 ounces sundried tomatoes, diced
  • 1 1/2 cup chopped fresh spinach
  • 3 ounces goat cheese

Instructions

  1.  pound butterflied skirt steak to approximately 1/4 inch thick. Salt and pepper and set aside.

  2. cook proscuitto in olive oil until slightly crisp.

  3. Add shallots and cook until tender, approximately 2 minutes.

  4. Add mushrooms and cook until brown.

  5. Add sundried tomatoes and cook an additional minute.

  6. Turn off heat and add spinach. Stir to incorporate.

  7. Spread mixture over butterflied steak. Sprinkle goat cheese over mixture and salt and pepper. Fold ends in and tie with kitchen string.

  8. Grill on 400 degrees. Rub olive oil on the outside of the steak. Grill 4 to 5 minutes on each side or until a crust forms. Remove and let rest for 10 minutes.

  9. Slice and serve.

Potato Salad with Blue Cheese and Bacon

Summer is right around the corner and with that comes the parties and picnics and family get-togethers.  And of course you always have to have that proverbial dish to pass.  Most people bring a potato salad.  I have to say I never did because I just didn’t like potato salad.  Potatoes and mayonnaise….not what I would call an appetizing combination.

Now I have to eat my words…or potato salad in this case.   I’ve had this recipe for such a long time,  I want to be honest and tell you I don’t really remember where I copied it from.  Perhaps it was from a Southern Living magazine?  I know it sounded good at the time which is probably why I wrote it down in the first place, but it was potato salad and therefore, it was filed and forgotten.  I have since pulled it out and made it several times and wondered,  how is it I never liked potato salad?!

This salad has an amazing punch of flavor.  You know the potatoes are there, they enhance the salad.  And yet, they hang back and it’s okay they aren’t the only star in the dish.  They share the limelight, and they’re fine with it.  Every bite seems to taste a bit of savory, tangy, crunch and creamy.  It’s made a potato salad believer out of me.

So bring on the picnics and the family get-together.  I have the proverbial pass the dish potato salad that will be the star of the party.

Potato Salad with Blue Cheese and Bacon

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 3 pounds baby red potatoes or fingerling potatoes, cut i half
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 cup mayonnaise
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup white balsamic vinegar
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • 1 cup thinly sliced red onion
  • 4 ounces crumbled blue cheese
  • 6 slices bacon, cooked and crumbled (I use an Applewood thick sliced bacon)

Instructions

  1. Preheat grill to 350 to 400 degrees. (medium high heat) Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil, sprinkle with salt and pepper. Bring up foil sides over the potatoes, double fold top and side edges to seal.

  2. Grill potatoes in foil packet, covered with grill lid, 15 minutes each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.

  3. Whisk together mayonnaise and next 4 ingredients in a large bowl, add potatoes, tossing gently to coat. Stir in onion, blue cheese and bacon.

Gluten-free Blueberry Muffins

A lot of my friends have asked me to do something that is gluten-free.  I postponed it for the longest time because I wasn’t even sure how to begin with the process.  I had heard the baking time was different and you had to calculate the measurements…which would have been impossible with my math skills.  But in all honesty, I had not researched what actually had to be done.

I was reading through my Thomas Keller cookbook and in it he stated for gluten-free you should use Cup for Cup flour.  I put that in the back of my brain thinking I would look into it later, but I had honestly just forgotten about it.  A couple of weeks later,  I was speaking to a friend of mine at work who must eat gluten-free and she mentioned it, and the fact that it was a little pricey and that I could find it at Williams Sonoma.  One of my favorite stores ever, so of course I had to go and check it out.

I won’t say it wasn’t pricey, because it was, but the ease of the measurements was just like it said.  Cup for Cup. I used Ina Garten’s Blueberry Muffin recipe because since I was changing the gluten part  I wanted a recipe I could trust. The streusel was my little addition, just because I like a little crunch.  I did have to cook slightly longer, but that might have been just gluten-free awkwardness on my part, because the extra time was minimal.

I did think the texture was a bit different, but the taste was still there and that is what really matters.  So for all you gluten-free fans out there, try this recipe.  I think you will like it.

Gluten-Free Blueberry Muffins

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 muffins

Ingredients

  • 3 1/2 cups CUP FOR CUP flour
  • 1 1/2 cups granulated sugar
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk, shaken
  • 1/4 pound unsalted butter, melted and cooled 1 stick
  • 1 1/2 teaspoons grated lemon zest (I actually added 1 tablespoon because I like more of the lemon flavor)
  • 2 extra large eggs, slightly beaten
  • 2 cups fresh blueberries (2 half pints)
  • 2 Tablespoons CUP FOR CUP flour
  • 5 Tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons butter, diced

Instructions

  1. Preheat the oven to 350 degrees. Line muffin tins with paper liners.

  2. Sift the flour, sugar, baking powder, baking soda and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don’t overmix! With a standard 2 1/4 inch ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.

  3. Combine 2 tablespoons flour, 5 tablespoons sugar and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or fork until mixture resembles coarse crumbs. Sprinkle over batter in muffin cups.

  4. Bake the muffins for 25 minutes, until golden brown.

Smore’s Cupcakes

    My idea of camping is a reservation at a Holiday Inn.  With that said, I do enjoy the benefits of camping…….like smores.   Who doesn’t love smores?   Warm melted chocolate and marshmallowey goodness. (is that a word? Yes,  I think it is now)

    I got an idea for this cupcake when I saw a brownie recipe where they added a couple of mini marshmallows.  I started imagining how melted marshmallow would taste in a cupcake and before you know it my mind had me sitting outside the Holiday Inn at a fire pit and I had smores in my hand.  A chocolatety smores cupcake. (and yes, chocolatety is a word too)

    This recipe does take a few steps but the process is worth it.  You will not be able to do this over an open fire but you can make them and eat them in front of a fire.  It’s the same thing.  Just like a reservation with the Holiday Inn is like camping.  It’s all how you look at it.

    I hope you enjoy these.  Bon Appetite!

    Smore's Cupcakes

    Prep Time 45 minutes
    Cook Time 16 minutes
    Total Time 1 hour 1 minute
    Servings 4 dozen mini cupcakes

    Ingredients

    CRUST

    • 1/4 cup sugar
    • 1 1/2 cups graham cracker crumbs (from about 20 squares)
    • 1/3 cup melted butter
    • 9 ounces bittersweet chocolate, finely chopped

    CUPCAKE

    • 3/4 cup unsweetened Dutch-process cocoa powder
    • 3/4 cup hot water
    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 1/4 teaspoons coarse salt
    • 1 1/2 cup unsalted butter (3 sticks)
    • 2 1/4 cups sugar
    • 4 large eggs, room temperature
    • 1 Tablespoon plus 1 teaspoon pure vanilla extract
    • 1 cup sour cream, room temperature

    MARSHMALLOW FROSTING

    • 8 large egg whites
    • 2 cups sugar
    • 1/2 teaspoon cream of tarter
    • 2 teaspoons pure vanilla extract

    Instructions

    1. Place graham cracker crumbs, 1/4 cup sugar and melted butter in a large bowl. Stir until well combined.
    2. Line mini muffin tins with cupcake liners. Place approximately 2 teaspoons graham cracker crumb mixture into the bottom of each liner and pack crumbs into the bottom of the liner. Place 1 teaspoon of the chopped bittersweet chocolate on top of the graham cracker crumbs. Transfer the muffin tins to the oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Set aside.

    3. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder and salt.

    4. Melt butter with sugar in a saucepan over medium low heat, stirring to combine. Remove from heat and pour into a mixing bowl. With an electric mixer on medium low-speed, beat until mixture has cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, and then cocoa mixture in two batches, alternating with the sour cream and beating until just combined after each.

    5. Add batter to graham cracker crust, filling liners approximately three-quarters full. Push two mini marshmallows into the batter and bake cupcakes approximately 16 minutes, rotating halfway through, or until a cake tester inserted in the middle comes out clean. Transfer tis to a wire rack to cool 10 minutes. Turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature or frozen up to 2 months, in airtight containers.

    6. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

    7. Transfer bowl to an electric mixer fitted with the whisk attachment and beat, starting on low-speed, gradually increasing to high until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla and mix until combined. Use immediately.

    8. Frost cupcakes and lightly brown if desired with a kitchen blow torch. Serve immediately or store in an airtight container up to 2 days.

Rowena’s Jam, My Pork

Sometimes you think that it’s going to be just a standard dinner but it ends up being one of those dinners when you want to lick the plate.  I had such an experience the other night.

It started off with our usual discussion on what we were going to have for dinner.  We had driven all afternoon from my daughter’s house and honestly I really didn’t want to do any cooking.  My husband suggested a pork tenderloin we had in the freezer so reluctantly I agreed.  My mind was spinning for the rest of the drive home on how I could make this semi appealing.  I remembered I had a jar of Peach, Orange and Clove jam from ROWENA’S KITCHEN.  I could probably do something with that.

IMG_4756

It didn’t begin well.  I opened the jar and the scent of clove was quite apparent.  I love cloves, but my husband does not.  He doesn’t even like the smell.  I had to make sure that it wasn’t going to be the predominant factor or I would never hear the end of it.   I added a bit of this and a little of that and to my delight when he stopped by the stove and stuck his nose in the pot, his only comment was “that smells delicious!”  And it was!  We poured it over the grilled pork and our easy no fuss meal turned into a pork devouring, plate licking event.

This was so good and it made our bland little pork tenderloin so much more appealing.  I would also recommend basting a ham with this, or pouring it on the ham after.  I think it would still end up with the same clean plate results the pork had.

Try it and I bet you’ll lick the plate too.

Rowena's Jam, My Pork

Prep Time 15 minutes

Ingredients

  • 1 pork tenderloin
  • 1 Tablespoon olive oil
  • 1 Tablespoon jamacian jerk seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 jar (9 oz) ROWENA’S PEACH, ORANGE AND CLOVE JAM
  • 1/4 cup dijion mustard
  • 3 Tablespoons rum
  • 1 Tablespoon grated fresh ginger

Instructions

  1. Preheat grill to 350-400 degrees. Remove silver skin and excess fat from tenderloins. Brush tenderloins with oil and rub with jamacian jerk seasoning, salt and pepper.

  2. Grill tenderloins, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into the thickest portion registers 155 degrees. Remove from grill and let stand 10 minutes.

  3. While tenderloin is on the grill, combine ROWENA’S jam, dijion mustard, ginger, and rum and heat on medium heat until mixture thickens slightly. Season to taste with a pinch of salt and pepper.

  4. Slice pork and place on serving dish. Pour sauce over pork.

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