Look at what's cookin

My adventure's in feeding my family

Grilled Jalapeño Potato Salad June 14, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

When firing up the grill, I like to try and do all my cooking on it. The hubs is not a fan of cold potato salads so when I saw this I thought it would work well. It was pretty simple to make, the hardest part was making sure the potatoes are done before they burn. They turned out to be tasty and a great side to grilled meat.

Ingredients:

  • 1/4 cup cider vinegar
  • 2 tablespoon sour cream
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon cumin
  • 2 pounds new potatoes, washed and cut in half
  • 3 tablespoons olive oil
  • 2 medium jalapenos
  • 2 green onions, thinly sliced
  • 2 tablespoon finely chopped cilantro

photo 1 (1)

Directions:

To make the dressing: In a medium bowl, whisk together vinegar, sour cream, 1 teaspoon salt, 1 teaspoon pepper, and cumin. Set aside.

Place potatoes in a large bowl. Add olive oil and toss to thoroughly coat potatoes. Season with salt and pepper to taste.

Light one chimney 2/3 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Alternatively, set half the burners on a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place jalapenos on hot side of grill and cook until lightly charred on all sides, 5 to 10 minutes. Transfer to cutting board, let cool, then deseed and finely chop jalapenos.

Grill potatoes, cut side down, over hot side of the grill until lightly browned, about 5 minutes. Move to cool side of grill, cover, and continue to cook until a paring knife can slide into potatoes with no resistance, 10 to 15 minutes more.

Transfer potatoes to a large bowl. Add dressing and toss to thoroughly coat. Add jalapeños, green onions, and cilantro and toss again to evenly distribute.

photo 2 (3)

 

Beer-Marinated Chicken Tacos June 12, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Mmm tacos. Yum. Wait I feel like I started a post with that a couple days ago… After the messy tacos I was looking for a simple recipe and came across this. The flavor was mild but the meat was very juicy and the avocado added a nice texture.

Ingredients:

  • 1 cup dark Mexican beer, such as Negra Modelo
  • 2 tablespoons dark sesame oil
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 6 boneless, skinless chicken thighs
  • 2 cups of your favorite guacamole
  • 8-12 Taco size corn tortillas

photo 1 (1)

 

Directions:

Mix all of the ingredients for the marinade together in a small bowl. Place the chicken thighs in a large Ziploc bag and pour in the marinade. Seal the bag, removing as much air as possible, and place in the refridgerator to marinate for 2 hours to overnight.

Remove chicken from the refrigerator while lighting the fire. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals out evenly over the charcoal grate. Grill chicken until fully cooked and browned on both sides, about 4-5 minutes per side. Remove from the grill and allow to rest for 5 minutes. Cut chicken into thin strips.

While the chicken is resting, warm tortillas on the grill until pliable, about 30 seconds to 1 minute per side. To assemble, spread a heaping spoonful of guacamole along the middle of each tortilla. Pile with chicken slices and serve.

photo 2 (2)

 

Red Wine-Marinated, Roasted Beef With Herb-Horseradish Cream June 10, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Beef and horseradish are made to go together. Add in red wine and its a match made in heaven. The original recipe calls for a tenderloin but I decided to use one of the beautiful t-bones that we had in our freezer. A simple meal with a great taste.

Ingredients:

For the Beef:

  • Two large steaks
  • 1/2 cup red wine
  • 1 1/2 tablespoons fresh juice from 1 to 2 lemons, divided
  • 3 tablespoons olive oil, divided
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 4 teaspoons fresh dill, divided use
  • Kosher salt and freshly ground black pepper
  • 1/2 cup homemade or store-bought low-sodium beef or chicken stock
  • 2 tablespoons butter

For the Herb-Horseradish Cream:

  • 1 1/2 cups sour cream
  • 2 teaspoons prepared horseradish
  • 2 tablespoons minced fresh flat-leaf parsley
  • 2 teaspoons minced fresh mint leaves

photo 1 (1)

 

Directions:

Place beef in a resealable bag. Add wine, 1 tablespoon lemon juice, 1 1/2 tablespoons olive oil, garlic, oregano, thyme, 2 teaspoons dill and 1/2 teaspoon each salt and pepper. Seal, squish around to combine and place in the refrigerator to marinate for 4 to 6 hours.

In a small bowl, mix the sour cream, horseradish, parsley, mint, remaining 2 teaspoons dill and remaining 1/2 tablespoon lemon juice. Season with salt and pepper and stir to combine.

photo 2 (2)

When ready to cook, adjust oven rack to lower-middle position and preheat oven to 425°F. Remove meat from the refrigerator and pat dry with paper towels.

Season meat with salt and pepper.

Heat 1 ½ tablespoons oil in a large, oven-safe roasting pan or Dutch oven until shimmering. Sear meat until well browned on all sides, about 8 minutes total. Add marinade to the pan and scrape up any browned bits from the bottom of the pan. Transfer meat to the oven to cook until meat reaches an internal temperature of 125°F as registered on an instant-read thermometer for medium-rare, 20 to 30 minutes.

Remove meat from the oven, transfer to a platter and allow to rest for 10 minutes. While the meat is resting, deglaze the pan on the stove top over medium-high heat, adding beef broth and scraping up browned bits from the bottom of the pan using a wooden spoon. Swirl in butter to finish the sauce. Taste and adjust seasonings, if necessary.

Slice meat and place on a platter. Drizzle with pan sauce and serve immediately with horseradish cream.

photo 3 (1)

 

Crying Tiger (Thai-style Grilled Steak with Dry Chili Dipping Sauce) June 8, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I love a good basic steak with sauce on the side. When I first made the sauce for this recipe, it was killer hot (which made me happy). However, once you spoon it over a thick steak, the sauce mellows out. The amount of sauce you need to keep the heat drowns out the flavor of the steak so I recommend adding more dried chili if you want a good punch.

Ingredients:

  • 4 rib eye or New York strip steaks, about 1 1/2-inches thick (about 12 ounces each)
  • 2 tablespoons dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon light or dark brown sugar
  • 1 tablespoon plain vegetable oil
  • One recipe of Jaew (see related recipe here)
  • 2 plum tomatoes

photo 1 (1)

 

Directions:

Mix together the soy sauce, oyster sauce, brown sugar, and vegetable oil in a medium mixing bowl. Coat the steaks with the soy sauce mixture and let them marinate while you work on the dipping sauce. (See related recipe here).

photo 2 (2)

Peel and deseed the tomatoes. Chop the pulp finely, and add it to prepared dried chili dipping sauce (Jaew); set aside.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Alternatively, set all the burners on a gas grill to high heat. Clean and oil the grilling grate.

Grill the steaks, turning frequently, until desired doneness is reached (medium-rare is recommended—steaks should register 125°F on an instant read thermometer when removed from grill). Remove from grill and let rest for 5 minutes. (See the importance of resting meat).

Cut the steaks into 1/4-inch slices and serve with the dipping sauce. Warm sticky rice on the side is highly recommended.

photo 3

 

Smoky Chicken Tinga Tacos June 6, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Mmm tacos. Yum. I love tacos, and so does the hubs. I saw this recipe and figured I should try it out. The flavors were great but the sauce was too thin (and there was too much of it) for the tacos to work. It soaked right through the shells. We also ate the meat over rice and really enjoyed it that way.

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds skin-on, bone-in chicken thighs
  • 1 cup medium diced white onion
  • 2 medium cloves garlic, smashed and peeled
  • 1 large tomatillo, husk removed, rinsed, and roughly chopped
  • 1/2 teaspoon Mexican oregano
  • 1/4 teaspoon ground cumin
  • One (14.5-ounce) can fire-roasted diced or crushed tomatoes
  • 2 tablespoons roughly chopped chipotles plus 2 tablespoons adobo sauce from one (7-ounce) can
  • 1/2 cup homemade chicken stock or low-sodium chicken broth
  • 1 bay leaf
  • Kosher salt

photo 1 (1)

Directions:

Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs skin-side down and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.

Add onions and garlic to Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.

Transfer sauce to the jar of a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165°F in thickest part of thigh on an instant-read thermometer. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.

Pull chicken meat into strips, discarding skin, any large pieces of fat, and bones. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.

Spoon chicken into warm tortillas and top with tomatillo salsa, onion, cilantro, and cotija cheese. Serve with lime wedge.

photo 2 (1)

 

Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze June 4, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

With the half of cow almost gone, we have a lot of steaks left to use. While I didn’t have a flak steak, I had a LARGE sirloin steak that I pounded thin to make this recipe. I also made the teriyaki sauce listen in the ingredients and it was super simple to make. I kept the extra sauce (there was way too much for me to use it all on this) and put it on some salmon. The only bad part of this recipe was the clean up!

Ingredients:

  • 1/4 cup vegetable oil, plus 2 teaspoons if finishing indoors
  • 2 cups thinly sliced scallions (about 24 scallions), plus more for garnish
  • 3 tablespoons minced or grated fresh ginger
  • 1 whole flank steak, 2 to 2 1/2 pounds, trimmed of excess fat
  • Kosher salt and freshly ground black pepper
  • 1 recipe Basic Teriyaki Saucephoto 2photo 1 (1)

Directions:

Heat vegetable oil in a small saucepan over medium-high heat until shimmering (a scingle scallion dropped into it should sizzle immediately. Meanwhile, combine scallions and ginger in a medium bowl and season well with salt. When oil is hot, pour over scallions and ginger. It should sizzle for a few seconds. Allow to cool.

Lay steak on a cutting board with grain running parallel to the edge of the counter. Trim left and right edges to form a clean rectangle and reserve scraps for another use. Hold steak flat with your non-knife hand and, with a sharp boning knife, carefully butterfly the steak, leaving the back edge attached by 1/2- to 1/4-inch of meat. Open up steak and flatten the seam gently with your hand to form a large perfect rectangle.

Season steak on exposed side with salt and pepper. Spread scallion-ginger mixture over steak, leaving a 1-inch border at the top and the bottom.

Carefully roll the steak away from you (the grain should run width-wise), tightening as you go until it is rolled into a cylinder. Let it rest with its seam-side down.

Tie the beef tightly with twine, spacing the ties evenly every 1 1/2 inches. Insert a skewer through each piece of twine. Using a sharp knife, carefully cut between the ties to make the pinwheels. Season with salt and pepper.

To Finish on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oilthe grilling grate. Place the pinwheels on the hot side of the grill and cook without moving until well charred on first side, about 3 minutes. Flip steaks and char second side, about 3 minutes longer. Transfer to cooler side of grill, brush with 1 to 2 tablespoons teriyaki sauce, cover, and cook until an instant read thermometer inserted into the center registers 120°F for medium-rare or 130°F for medium, flipping once half way through cooking and brushing with more sauce. Transfer to a platter, let rest for five minutes, brush with more sauce, sprinkle with scallions, and serve.

To Finish Indoors: Adjust oven rack to center position and preheat oven to 400°F. Heat 2 teaspoons vegetable oil in a large skillet over high heat until lightly smoking. Add steaks and cook, turning occasionally, until well browned on both sides, about 4 minutes total. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Brush with sauce and transfer to oven. Cook until an instant read thermometer inserted into the center registers 120°F for medium-rare or 130°F for medium, flipping once half way through cooking and brushing with more sauce, about 2 to 5 minutes total. Transfer to a platter, let rest for five minutes, brush with more sauce, sprinkle with scallions, and serve.

 

Penne with Roasted Asparagus and Balsamic Butter June 2, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I am always looking for a good simple side dish. This recipe has many of my favorite things, balsamic, asparagus and pasta. The hubs is not a big fan of vinegar so I ended up adding some pasta water to the sauce to make it less rich. We both really enjoyed this quick dish.

Ingredients:

  • 1 pound asparagus
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1/2 cup plus 2 tablespoons balsamic vinegar
  • 1/2 teaspoon brown sugar
  • 1 pound penne
  • 1/4 pound butter, cut into pieces
  • 1/3 cup grated Parmesan cheese, plus more for serving

photo 2

Directions:

Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

photo 1