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.

 

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.

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.

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!

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.

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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.

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