Friday, March 9, 2012

BLT Steak

  • 2-12 oz top loin steaks
  • 1/2 c balsamic vinaigrette
  • tomato slices
  • 8 strips pf bacon
  • mixed greens

1.  Season steaks with kosher salt and pepper and grill until medium rare (14 to 18 minutes).  While those sizzle away, fry bacon in a medium size skillet.  Remove bacon from the pan and drain all but about a Tbsp of fat. 

2.  Add balsamic vinaigrette to the skillet.  Cook until bubbling and stir to scrape up any brown bits, about 2 minutes. 

3.  Slice the steaks in half, then top each with tomato slices, the bacon, greens and a splash of dressing from the pan.  ENJOY!!

Thursday, March 8, 2012

New Orleans-Style Red Beans and Rice

I love Mexican food.  I think this is because with every meal you get served beans and rice.  Since I cannot eat Mexican food every night, I like other cuisines that include beans and rice on a regular basis.  That is where the red beans and rice comes into the picture.  

When I was in college I had a roommate who was a vegetarian.  Whenever she went home on the weekends she would bring back Tupperware containers of red beans and rice and share them with me.  Although it did not have a New Orleans flavor, it was very good.  

I like to serve this as a main dish, either by itself, or with some nice greens.  I found this recipe online, here, and I changed up the ingredients a little after I tried the first batch.  You may want to try both and see what fits you better, but here is my version.

  • 1 Tbsp olive oil
  • 3/4 c white onion, chopped
  • 1/2 c green bell pepper, chopped
  • 1 tsp kosher salt
  • 3/4 tsp cayenne pepper
  • 1/2 tsp ground black pepper
  • 2 tsp dried thyme
  • 2 bay leaves
  • 6 oz andouille sausage, sliced in half lengthwise, then sliced then into half moons
  • 1 lb dried red beans
  • 2 Tbsp garlic, smashed
  • 8 to 10 c water, or chicken stock
  • 2 c cooked white rice

1.  Heat the oil in a large stock pot over medium heat.  Saute the onions, bell pepper, salt, cayenne, pepper and thyme for about 5 minutes.  Stirring occasionally, make sure the onion browns a little and the bell pepper is soft.  Add the bay leaves, and sausage and saute for about 5 more minutes.  Add the beans, garlic, and enough water to cover.

2.  Bring the pot to a boil, reduce heat, and simmer, uncovered, for 2 hours stirring occasionally.  Add more water if the beans become too dry and thick.  

3.  Remove 1 c of the beans and add them to a blender.  Blend until smooth and add back to the pot.  Continue to cook, about 1 1/2 hours until the mixture is creamy and the beans are soft.  

4.  Remove the bay leaves and serve over white rice.  ENJOY!!

Wednesday, March 7, 2012

Carne Adovada Tacos

I love this recipe...I love tacos, really.  Pork is one of my favorite things to make because it takes a little bit of time and it's super yummy.  At my house, we do what's called "Taco Tuesdays" where we get in our pajamas and eat tacos in front of a movie.  I cannot take credit for this idea.  I took it off a reality show some time back, but it's fun and the kids like it.  Now, normally we just make simple beef tacos, but since we eat them every week, sometimes I get bored.  This is a great recipe to kind of mix things up a little.  (If I get really bored, I make enchiladas.)  Add some rice and beans to this and you have a great dinner!  It is worth your time to at least look for the specified chili powders, but if you can't find them, use regular chili powder as a substitute.  (I just found them at the local grocery store.)

  • 3 lbs pork shoulder, cut into 1 in pieces
  • 1 tsp ground black pepper
  • 2 tsp ground cumin
  • 2 Tbsp California chili powder
  • 2 Tbsp New Mexico chili powder
  • 1 Tbsp cayenne pepper
  • 1 tsp garlic powder
  • 5 whole cloves
  • 2 bay leaves
  • 2 c olive oil
  • 8 to 12 white corn tortillas, heated through
  • diced white onion
  • chopped cilantro leaves
  • limes

1.  Place the meat into a 11 by 12 in baking dish.  Toss this with the dry ingredients and the oil.  Marinate overnight, or for at least 6 hours, covered in the fridge.  

2.  Preheat oven to 350 degrees.  Take the baking dish from the fridge and place it on the counter for 20 minutes.  Bake this, covered with foil, in the oven for 45 to 60 minutes.  Remove and allow to cool for 10 minutes.  Take out the bay leaves and cloves.  Chop meat into small pieces.

3.  Serve on 2 warm tortillas, sprinkled with the white onion, cilantro, and a squeeze of lime.  ENJOY!!