Monthly Archives: July 2014

Grilled Thai Beef Satay with Peanut Sauce

BeefSatayPeanutSauce

Time for another quick Asian dish. It will be quick if you marinate the beef and make the peanut sauce the night before. Then, all you have to do is skewer the beef, grill it, and serve it with the warmed up peanut sauce.

Grilled Thai Beef Satay with Peanut Sauce

Ingredients:

marinade:

  • 3 Tbsp soy sauce
  • 1 Tbsp dark sesame oil
  • 1 Tbsp vegetable oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp ground ginger
  • 1 Tbsp freshly squeezed lime juice
  • 1 Tbsp light brown sugar

satay:

  • 2 pounds flank, flat iron or boneless top sirloin steak, cut into ¼-inch-thick strips

peanut sauce:

  • 1 Tbsp peanut oil
  • 1 Tbsp finely minced shallots
  • 1 Tbsp minced garlic
  • 2 tsps finely minced fresh ginger
  • ½ tsp ground red cayenne pepper
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 2 Tbsps light brown sugar
  • 1 Tbsp hoisin sauce
  • 2 Tbsps freshly squeezed lime juice
  • ¼ cup chicken stock
  • ¼ cup heavy cream
  • ¾ cup peanut butter
  • 1 cup unsweetened coconut milk

Instructions:

  1. Combine all ingredients for the marinade in a large bowl and whisk well to dissolve the sugar.
  2. Add the beef and submerge, tossing well to coat each piece all over and refrigerate overnight.
  3. Make the peanut sauce:
  4. In a medium saucepan, heat the peanut oil over medium heat.
  5. Add the shallots and cook until softened and starting to color, about 3 to 4 minutes.
  6. Add the garlic, ginger, cayenne, cumin and cinnamon and sauté for 30 seconds.
  7. Add the remaining sauce ingredients, lower the heat and simmer until thickened, stirring until smooth.
  8. Cool to room temperature and refrigerate overnight.
  9. Allow the meat to come to room temperature before grilling or broiling.
  10. Thread one or more pieces of beef (depending on the size), on each skewer.
  11. Preheat the grill or broiler to medium-high.
  12. Grill the skewers until lightly charred around the edges and cooked through.
  13. Flip skewers halfway through cooking time.
  14. Transfer to a serving platter.
  15. Sprinkle with toasted sesame seeds, chopped green onions.
  16. Serve with pieces of lime and the warmed sauce.
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Grilled Veggies with Herb Feta Pesto

HerbFetaPesto

It’s hot! We are looking at a long stretch of 90+ degrees. The last thing I want to do is heat up the kitchen. It’s grillin’ time! I used carrots, potatoes, and corn, but use whatever vegetable you want. Since these need a little cooking first I just threw the all in a pot of boiling water. Potatoes first, then carrots, and corn last. I did not want to fully cook them, just did not want them to take forever on the grill.  The pesto is a variation on traditional. The feta cheese lightens it up and makes it creamy. Give it a try.

Grilled Veggies with Herb Feta Pesto

Ingredients:

  • 2 ears corn
  • 1 pound small potatoes, mixed
  • 1 bunch carrots
  • 1 cup fresh herbs, mostly basil
  • 1 clove garlic, minced
  • 1/2 cup feta cheese
  • 1/4 cup olive oil
  • salt and pepper

Instructions:

  1. Bring a large pot of salted water to boil.
  2. Boil potatoes for 20 minutes.
  3. Boil carrots for 10 minutes.
  4. Boil ears of corn for 5 minutes.
  5. Set aside to dry.
  6. Liberally coat with olive oil and salt.
  7. In a food processor, add herbs.
  8. I used mostly basil, but added thyme, chives, and rosemary.
  9. Add minced garlic. olive oil, feta cheese.
  10. Spin until smooth and fluffy.
  11. Grill vegetables until charred in places.
  12. Serve with herb feta pesto.

 

 

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Coconut Curry Shrimp

CoconutCurryShrimp

Another quick Asian dish. The coconut milk adds a nice richness that is balanced by the lime juice. Of course hot sauce is very tasty here. Or if your dining companion has a tender tongue, you can add red pepper flakes on your plate.

Coconut Curry Shrimp

Ingredients:

  • 2 TBsp butter
  • 1 pound peeled and deveined raw shrimp
  • 1 whole medium onion, small dice
  • 4 cloves garlic, minced
  • 1 Tbsp curry powder
  • 1 can coconut milk
  • 2 Tbsp honey
  • salt and pepper
  • 1 whole lime, juiced
  • 12 whole basil leaves, chopped
  • 2 cups basmati Rice, cooked according to directions

Instructions:

  1. Heat the butter in a large skillet over medium high heat.
  2. Add the shrimp and cook for 2 minutes.
  3. Turn them over, cook another 2 minutes.
  4. Remove to a plate and set aside.
  5. Add the onion and garlic to the skillet and stir to cook for 2 minutes.
  6. Sprinkle the curry powder over the onions.
  7. Continue cooking the onion for another couple of minutes.
  8. Reduce the heat to medium low.
  9. Pour in the coconut milk, stirring to combine.
  10. Add honey, salt and pepper, and lime juice.
  11. Allow the sauce to heat up until bubbling gently.
  12. Add shrimp into the sauce, tossing to coat.
  13. Allow it to simmer until slightly thickened.
  14. Taste the sauce and add more salt, lime juice, or honey depending on your taste.
  15. Stir in the basil.
  16. Add hot sauce if you want a little kick.
  17. Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil.

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Fish Tacos with Roasted Poblano Salsa

FishTacosWPoblanoSalsa

Fish Friday! Try these fish tacos with a very different salsa.

Fish Tacos with Roasted Poblano Salsa

Ingredients:

  • 1-2 pounds cod

for the marinade:

  • 1/2 cup greek yogurt
  • 1 tsp each: cumin, chili powder, smoked paprika
  • 2 Tbsp extra-virgin olive oil
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp fresh oregano
  • 3 cloves garlic, minced
  • fresh ground black pepper and coarse salt

for the salsa:

  • 3 poblano peppers
  • 6 sun dried tomatoes
  • 1 cup loosely packed cilantro
  • juice from one lime
  • 3 Tbsp extra virgin olive oil
  • fresh ground black pepper and coarse salt

for serving:

  • corn or flour tortillas, extra cilantro, diced onion, diced tomato, diced avocado, and lime wedges

Instructions:

  1. Pat the cod dry and cut it into 1 inch cubes.
  2. Place in a shallow bowl or dish.
  3. Whisk all the marinade ingredients together and pour over the fish.
  4. Cover and chill for about an hour (up to three).
  5. Turn your oven to broil.
  6. Place the peppers on a baking sheet and broil until the peppers are charred and black all over (or grill).
  7. Remove and place in bowl or plastic bag.
  8. Seal or cover and let steam for about 10 minutes.
  9. Then remove the skin and seeds.
  10. Throw the pepper strips into a food processor.
  11. Add cilantro, lime juice, olive oil and sun dried tomatoes.
  12. Add a pinch of salt and pepper.
  13. Pulse until blended.
  14. Chill the salsa until ready to serve.
  15. Heat a large sauté pan over medium high.
  16. Using tongs, remove each piece of fish from the dish, shake off excess marinade and place in the pan.
  17. You don’t need to add oil to the pan because there’s so much liquid in the marinade.
  18. If there is still too much liquid, just spoon out as much as possible.
  19. Sear the fish on both sides until you get a nice brown color and the fish is flakey, about 7 minutes total.
  20. To serve, grill or warm your tortillas, and load ‘em up with fish and the chilled poblano salsa.
  21. Add your favorite toppings.
  22. Serve with lots of lime wedges because fish is good with lime.
  23. if you prefer to grill the fish, just cut the cod into strips and marinate the same.
  24. That way the fish won’t fall through the grill.

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Steak with Peppercorn Bourbon Cream Sauce

SteakPeppercornBourbonCreamSauce

I love steak plain and seasoned with just salt and pepper. But sometimes, I like a little more. I also love bourbon and cream, like whiskey milk shakes. I know it sounds weird, but you should try it sometime. So, I am thinking steak, whiskey, and cream. Here is what you get…

Steak with Peppercorn Bourbon Cream Sauce

Ingredients:

  • Your favorite steak
  • salt and pepper
  • 1/4 cup bourbon
  • 1/2 cup heavy whipping cream
  • 1 Tbsp butter
  • 1 Tbsp cracked pepper, large pieces

Instructions:

  1. Prepare your steak the way you like it.
  2. Meanwhile…
  3. Melt one tablespoon butter in small sauce pan with cracked black pepper.
  4. Saute for about two minutes.
  5. Add whiskey to pan.
  6. Add cream to pan.
  7. Bring to a low simmer.
  8. Simmer while cooking your steak.
  9. Serve on top of your steak.

 

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