Yet Another Tasty Taco Recipe

Good evening everyone!  After last week's botched dish, it's tough to find a recipe that would yield delicious results.  I must of thrown caution to the wind, because I fell head first into a recipe that 1) has a lot of spice that could have a lot of heat and 2) lots of time to dedicate to it.  I must have been up for the challenge, because this is one taco recipe you'll definitely want to duplicate!

The Recipe:  Tacos Al Pastor with Grilled Pineapple Salsa
Original Recipe Found On:  www.myrecipes.com

What You'll Need:
Pork:
1 Chipotle Chile, canned in Adobo Sauce
1 Tablespoon Olive Oil
1 (1 Pound) Pork Tenderloin, trimmed
1 Tablespoon chopped fresh Oregano
2 Teaspoons Ancho Chile Powder
1/2 Teaspoon ground Cumin
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper

Salsa:
4 (1/2-inch thick) slices fresh (or canned) Pineapple
1/4 Cup fresh Cilanto leaves, roughly chopped
3 Tablespoons thinly sliced Red Onion
3 Tablespoons fresh Lime Juice
1/4 Teaspoon Kosher Salt
1/2 Jalapeño, thinly sliced and deseeded

Remaining Ingredients:
8 (6-inch) Corn Tortillas
8 Lime Wedges

To start, mince the chipotle chile and mix the chile and olive oil in a small bowl.  Place the tenderloin on a clean plate and rub the chile/oil mixture over the pork.  In another small bowl, combine the oregano, ancho chile powder, cumin, salt, and pepper.  Sprinkle the spice mixture over the pork and rub in.  Place the tenderloin in the refrigerator and let stand for 30 minutes.  

Prior to taking the pork out of the fridge, preheat a grill to high heat.  Once the grill is heated, place the pork on the grill grates.  Grill for six to ten minutes on each side, or until a cooking thermometer reads 145 degrees.  Remove the pork from the grill, tent with aluminum foil, and let stand for five minutes.

While the pork rests, place the pineapple slices on the grill grates and grill for five minutes on each side.  Once cooked, roughly chop the pineapple and add to a medium mixing bowl.  Add the cilantro, red onion, lime juice, salt, and jalapeño.  Toss the ingredients to combine.

After the pork has rested, roughly chop the pork.  If desired, warm the tortillas.  Serve two tacos evenly with the pork.  Top each taco with three tablespoons of salsa.  Serve with lime wedges and enjoy!

The End Result:

Although, we have created a pork tacos before, this recipe blew that one out of the water.  One difference being that we have a grill to use, that we didn't in the first two years of the blog.  The overwhelming heat, due to the spice content in the recipe, that I thought might occur, didn't happen.  The pork was quite flavorful and juicy, no heat whatsoever.  The spice coating made a nice crust for the pork and was delicious.  The true start of these tacos is the salsa.  The pineapple could have grilled a wee bit longer, but it didn't matter.  Combined with the onion and fresh cilantro, it was a mouthwatering feast.  The lime juice helped to cut out some of the burn from the jalapeño, but I was able to handle it - which surprised even me!  Overall, a recipe definitely worth trying, if you feel adventurous with your taco quests!

Thanks for joining us tonight.  Check back over the weekend for a muffin that will blow your socks off!  Until then,

~Cheers!

16 Burgers of Summer: Texas Burger

Good evening everyone! We're continuing on our theme of the summer once again this week with another burger based recipe. With these recipes, I'm looking to try something new - be it new combinations or just interesting toppings, I'm always out looking for something different. Along with that, I'm also actively searching for new ways to cook each dish. For instance, this week's recipe calls for both bacon and sautéed onions. Sure, I COULD complete those items on the stove top - but since we're already using the grill, why not find a way to get everything done with one appliance? The result is a brand new (safe) method for cooking bacon on the grill that I'm eager to share.


The Recipe: Texas Burger (Burger #3 of 16)

What You'll Need:

1 Crackin' Burger Recipe
1 Small white onion (Diced)
2 - 3 Strips Thick Cut Bacon
Pepper Jack Cheese


To begin, place a large sheet of aluminum foil over 1/2 of your grill. Carefully work the foil in between the grates of the grill to accentuate the "gaps" between the grates (you're effectively creating a pooling location between each grate). Make sure you don't puncture a hole into the foil.

Next, take a large sheet of aluminum foil and fold it in half. Then, fold each side in 1 inch and crease, creating a wall (like pictured below).

Once you have four walls, crimp the corners by folding them together (as pictured) to create a short sided box. Place this box on top of the foil covered side of the grill. Preheat your grill to 500 degrees and clean the other grate. Reduce the heat to medium on the foil covered side and medium low on the uncovered side.

Take another sheet of aluminum foil and fold it over itself to form a pouch. Place 1/2 tablespoon of unsalted butter in the pouch, along with the white onion. Crimp to seal the packet shut and place on the uncovered side of the grill (favor the side where the heat is more direct) cook the packet for 10 minutes, making sure to flip halfway through cooking.

Meanwhile, place your bacon strips into the foil box you created earlier. Line them up nicely in a row and allow them to cook for 3 to 5 minutes per side, or until they turn a deep golden brown color. If done correctly, your foil box will hold in all of the grease the bacon leaves behind. If some grease does leak out, the foil on top of the grate should contain it and prevent it from hitting the flame.

I cut our bacon pieces in half so they cooked easier and fit on the burger better

When your onions and bacon are halfway through cooking, place the burgers on the grill and cook to desired doneness. Prior to removing them from the grill, brush them lightly with BBQ sauce and cover with slices of pepperjack cheese. Allow the cheese to melt then serve topped the sautéed onions and with a light spread of mayo on the bun. Enjoy!

The Results:

I'm quite please with my method of cooking bacon on the grill. The bacon turned out crisp and golden brown and there were no flare ups or incidents on the grill. You always avoid any extra cleanup as the foil can be folded up and thrown away.

The burger itself was quite delicious as well. When you find yourself in a "rut" when it comes to traditional burgers, just throw some bacon and BBQ sauce on top and you'll instantly have a brand new (just as delicious) variant to enjoy. That's especially true with this recipe, which is complimented nicely by the onions and the BBQ "glazing" prior to serving. All in all - one tasty burger!

That's all we have for you this evening - Maggie takes to the kitchen tomorrow night with a brand new recipe of her own. Until then,

~Cheers

A Rare Dud

Good evening everyone!  Over four years of blogging, we've evolved the goal of our blog. We originally set out to show you that healthy cooking was possible for amateur chefs. We then went for a more tutorial approach, providing background on cooking techniques and preparation methods for different dishes. More recently, we've focused on recipe reviews and creation. We cook up our own dishes or try some recipes from well traveled sites and let you know how they stack up. We take them on and make the tweaks so you don't have to. This means we sometimes stumble across great recipes - other times we find recipes with potential that just need a few tweaks. On a rare occasion we find a recipe that is simply...well...bad. Unfortunately, tonight's dish falls into the last category. 

The Recipe:  Spaghetti with Olive Oil, Garlic, and Red Pepper Flakes
Original Recipe Found In:  Michael Symon's Five in Five

What You'll Need:
1 Pound dried Spaghetti
1/4 Cup Olive Oil
5 Garlic cloves, sliced
1 Tablespoon crushed Red Pepper Flakes
1/2 Cup fresh flat-leaf Parsley, chopped
1/2 Cup freshly grated Parmesan Cheese
1 Tablespoon unsalted Butter

To start, mix five quarts of water and three tablespoons of salt in a very large pot.  Bring these ingredients to a boil.  Add the pasta and cook until package directions state al dente.  Once the pasta is done cooking, scoop out a cup of pasta water and drain the remaining water from the pasta.

Next, in a large skillet, add the olive oil and garlic.  Heat this over low heat until the garlic becomes soft and fragrant, about three to five minutes.  Add the red pepper flakes, along with the reserved pasta water, to the garlic and oil mixture.  Bring the heat up on the skillet to a medium heat and heat the ingredients until they are at a simmer, about five minutes.

Meeting of the [flavor] minds...

Add the cooked pasta to the skillet and stir the noodles until they are covered with the sauce.  Remove the skillet from the heat and add the parsley, Parmesan, and butter.  Stir to coat the pasta.  Serve and enjoy!

The End Result:

The final picture looks quite innocent, but prepare yourself.  This is probably one of the hottest dishes we've ever created.  The dish was so hot it was simply inedible. It burned from first bite all the way through the swallow (you could feel it burn going down your throat!) The red pepper flakes were so intense that it overpowered all of the other flavors. This was simply "red pepper flake pasta" and in this case, that isn't a good thing. 

We're not sure if it was simply the quantity of the red pepper flakes or the quality of the flakes we used (we picked up some high quality flakes from Penzey's - it's possible the high quality flakes pack more heat). but the dish was hotter than necessary. 

This recipe deserves a second shot, but the red pepper flakes need to be reduced GREATLY before doing so. (We're talking 1 teaspoon to 1/2 teaspoon - cut it WAY down). As it stands, we simply can't recommend this dish. 

That's all we have for you this week.  Enjoy the long weekend as we salute those who have served our country so we can enjoy the freedoms we have.  Check back next week as we continue our Burger of the Week, serve delicious muffins, and present a brand new recipe.  Until then,

~Cheers!

16 Burgers of Summer: Roasted Corn Salsa Burger

Good evening everyone! This week marks entry number 2 in our "16 Burgers of Summer" theme. I'm drawing inspiration for these burgers from everywhere, the largest source being a "50 Burger Idea" insert from Food Network Magazine (a feature run in 2012). The problem with these burger ideas are that they are just that - ideas. In order to cram 50 burgers into a tiny insert, they cut out annoying things like quantity and...instructions. The result is some burger concept with nary a solid guideline to follow. These means flying without a safety net - and being creative. Two things that could throw off some at home chefs. I hope to prove with some of these recipes that even if your execution isn't 100%, you can still turn out a great meal. Tonight's dish is a perfect example of this concept.


The Recipe: Roasted Corn Salsa Burger


What You'll Need:

1 Crackin' Burger Recipe
1 1/2 Cups Frozen Corn
1 Small Red Bell Pepper (Diced)
1 Tablespoon Olive Oil
1 Teaspoon Lemon Juice
2 Tablespoons Mayonnaise
1 Tablespoon Sriracha Sauce


Preheat your grill to 500 degrees, clean the grates then reduce the heat to medium.

Place a small non stick skillet (8 inch) over medium high heat and add the olive oil. Bring the oil to a shimmer before adding the corn. Cook the corn until the kernels begin to soften and become fragrant, roughly 5 minutes. Add in the sliced bell pepper and cook until the peppers have been heated through (3 to 5 minutes). Add a pinch of salt and the lemon juice to the skillet, stir well and remove from heat.

As I noted in the open, the original "recipe" (If you want to be generous and call it that) said little beyond "combine corn and red bell pepper" - so I was left to improvise here. I was originally just going to cook up everything in the skillet, but then I thought, "We're grilling the burgers, why not grill this too?"

Using two sheets of heavy duty aluminum foil, make a pouch to contain the corn mixture. Seal it up well (any gaps or seams and you'll lose all the lemon juice) and place it on the grill directly over the heat. Allow the salsa to cook for the time it takes to cook your burgers (roughly 5 to 7 minutes).

Speaking of the burgers, right before you add them to the grill, give them a light dusting with a pinch of cumin. Then cook them like you would any other burger.

While everything is grilling, combine the mayo and sriracha in a small dish to form chipotle mayo. Spread a thin layer of this mayo on the bottom of a hamburger bun and set aside. You can store the remaining mayo for future recipes.

Once everything is cooked through, assemble the burger and top with a tablespoon of the corn salsa. Serve and enjoy!

The Results:

The chipotle mayo is on the bottom - the pic doesn't show it well but it's there! 

The corn salsa and chipotle mayo compliment well and both are balanced nicely by the juicy burger. That being said, the dish is a bit on the messy side as there's nothing to really "bind" the salsa together. If given the chance to redo this dish, I'd add one more step.

Right after removing the salsa from the grill, stir in 1/2 cup of shredded Mexican or colby jack cheese. Not only will the cheese add another element of flavor to the burger, it will act as a "glue' to keep the salsa together and prevent it from falling all over the plate.

If you attempt this burger at home, I'd highly recommend that little adaptation to this otherwise tasty recipe.

That's all we have for you this evening, We're back Thursday night with another brand new recipe. Until then,

~Cheers


(Oh, by the way, we just recently passed our 4 year anniversary of cooking and blogging at Out of the Culinary...so...Yay!)

16 Burgers of Summer: Chile Verde Burger

Good evening everyone! One of our favorite summertime activities is grilling out. After years of living in an apartment without the luxury of a grill, we've been taking advantage of this handy cooking method for the past year and half, ever since we moved into our house. The realm of grilling, much like standard cooking is only limited to your imagination. There are countless recipes out there that can easily be adapted for the grill and their are variations upon variations of each recipe.

Case in point: the burger. Simple in premise, but the final execution is only limited to your resources on hand. In fact, the world of burgers is so diverse, we're giving it some special attention. Starting this week and running each week through the rest of the summer, we're going to be cooking up a new burger recipe. We may change the meat types, the toppings or twist the concept on its head entirely - but the premise will remain the same. One new burger recipe, each week, until the end of summer. We're calling it "16 Burgers of summer" and it starts right now!


16 Burgers of Summer: Burger #1

Chile Verde Burger:

What You'll Need:

1 Cracking Burger Recipe*
Salsa Verde
Jarred Pimientos
Shredded Mexican Cheese


* Let's get the basics out of the way right off the bat. You can't make a burger without having a standard burger recipe. For us, that is and has always been a variation of Jamie Oliver's Crackin' Burger. Although we've covered it several times on the blog, I'll include the recipe for this framework burger once more - then, in future posts, when I reference "one cracking burger recipe" you'll know that this recipe is what we're referring to. (No, we won't use this base all of the time, but it's probably going to be the most used base for all of these burgers, so it's a good one to familiarize yourself with).

Crackin' Burger:

1 Pound 80/20 or 85/15 Ground Beef
1 Tablespoon Yellow Mustard
1/4 Cup Bread Crumbs
1 Egg (Beaten)

Combine all of the ingredients in a large bowl and separate into four equally sized balls. Work the balls into thin patties. They'll keep for 24 hours in the refrigerator otherwise they can be frozen for future use.

Now that the background information is out of the way - let's get cooking.

Preheat your grill to 500 degrees, then clean the grates. Reduce the heat to medium (300 degrees).

The original version of this recipe called for you to make your own salsa verde and your own sliced, pimientos...yeah, right. Listen, I like cooking as much (maybe even more) than the average individual but I'm not going to toil and make my own salsa verde (with 8 ingredients) and my own pimento mix (with another 5 ingredients) when both of those items are readily available at a super market for a low price. It doesn't make any sense to waste your time for small stuff like that - instead we opted to pick up fresh salsa verde and jarred pimientos (total cost $3 - and there's plenty of leftovers).

Grill your burgers to your desired doneness (I don't think we need to cover how to grill meat, right?) then top with the shredded cheese and allow it to melt. Top with the pimientos and then the salsa verde. Serve and enjoy!

The Results:

This was one tasty burger. I've never had jarred pimientos, but was pleasantly surprised at how well their light heat blended with the salsa verde. It all blended with the mexican cheese and the juicy burger - making up one brilliantly flavorful dish!

That's all we have for you this week. We're back next week with the second edition of our burgers of summer and another brand new recipe. Until then,

~Cheers

Asian Takeout...In Your Own Home!

Good evening everyone!  Besides Mexican food, one of the my other loves is Chinese/Asian takeout. There are just limitless possibilities that are waiting to be discovered!  Most of the time, there are huge quantities of this food and you are left feeling super stuffed.  Tonight, I present a great tasting Asian-inspired dish that won't make you feel kinda bloated like normal takeout, but will leave you inspired to create your own stir-fry.

The Recipe: Steak and Asparagus Stir-Fry
Original Recipe Found In:   www.myrecipes.com

What You'll Need:
1/4 Cup unsalted Chicken Broth
1 1/2 Tablespoons Oyster Sauce*
1 1/2 Tablespoons lower-sodium Soy Sauce
2 Teaspoons grated peeled fresh Ginger
2 Teaspoons minced Garlic
1 Teaspoons Cornstarch
5 Teaspoons Canola Oil, divided
12 Ounces boneless Sirloin Steak, cut into 1/4-inch strips
12 Ounces medium Asparagus, trimmed and cut into 2-inch pieces
1 medium Red Bell Pepper, cut into strips
1/2 Teaspoon crushed Red Pepper Flakes
3 Green Onions, chopped

*If you don't want to buy an entire bottle of oyster sauce, hoisin sauce is a great substitute in a pinch, without connotations of oysters lingering in your head.

To start, combine the chicken broth, oyster sauce, soy sauce, ginger, garlic, and cornstarch in a small bowl.  Whisk all the ingredients together and set aside.

Next, heat a large skillet over high heat and add one tablespoon of canola oil.  Once the oil has heated, swirl the skillet to coat.  Add the beef and stir fry until browned, but not cooked through, about one and a half to three minutes.  While cooking, just ensure all sides have lost their pink color.  It's okay if some of them are still a touch pink, the slices of beef are thin enough they will cook later.  Once the beef has cooked, place on a clean plate and keep covered.  Discard the beef liquid in the pan.

Return the skillet to high heat and add the remaining two teaspoons of oil, swirl to coat again once the oil has warmed.  Add the asparagus and bell pepper and stir fry the vegetables for two minutes, until the asparagus has become greener and the red bell pepper has hints of browning.  Next, add the crushed red pepper and green onions and stir fry again for 30 seconds to one minute.  Reduce the heat of the pan to a medium-high heat.  Add the stock mixture and cook for three minutes or until the sauce has slightly thickened.  Return the beef and any remaining juices to the pan and cook for one to three minutes, or until all the ingredients have been coated and heated well through.  Serve and enjoy!

The End Result:

This is a great low-calorie (not to mention guilt-free) version of Asian takeout.  Using mostly vegetables, you'll get the flavor from these ingredients, instead of extra additives that might be hidden in normal takeout.  Although, when I added the crushed red pepper to the skillet, there was a waft of strong flavor that took my breath away, so be careful when inhaling at that portion of the recipe!  The steak is super thin definitely adds to an extra protein boost to the dish.  I highly recommend serving this with jasmine rice, because it'll soak that extra sauce and definitely even out any flavors that might be a little too intense.  Overall, a great dish that's suited for anyone willing to take the plunge into cooking Asian at home!

Thanks for joining us tonight.  Tyler joins us tomorrow as he presents a brand new, summer-long special for the blog.  Until then,

~Cheers!

Seasoned Steak: Simply Sublime!

Good evening everyone! The butcher at our local grocery store allows the option for certain cuts of meat to be purchased in bulk. Chicken breasts, bratwurst, even steaks can all be bundled into 10 – 12 cuts and sold at a more efficient price. We like to purchase our steak this way for two purposes; first of all it allows us to always have some steak on hand (always a perk, since you never know when you’ll have the urge to grill up a steak after enjoying a weekend outside) and secondly, it cuts down the price per steak significantly.

This reduced price helps when it comes to creativity too. How so? Well, a cheaper steak means you may be willing to take a few more risks than if you had a premium priced steak. Tonight’s recipe, for instance, came into play simply because I had a vast quantity of steak in the freezer – steak that’s cost per unit was no more than ground beef – so I was willing to be a bit bold and try a new seasoning combination. I’m glad I did – and I think you will be too!

The Recipe: Marrakech Grilled Steak & Sweet Potatoes

Original Recipe From: Eatingwell.com

What You’ll Need:

(Serves 2)

8 Ounces Steak (Your choice of cut and quality, although a middle of the road sirloin is probably best)

1 Small Red Onion, Sliced Thin*

1 Medium Sweet Potato, Peeled, Sliced Thin*

½ Teaspoon Ground Allspice

½ Teaspoon Ground Cumin

½ Teaspoon Ground Ginger

½ Teaspoon Kosher Salt

¼ Teaspoon Ground Cinnamon

¼ Teaspoon Ground Coriander

¼ Teaspoon Cayenne Pepper

2 Teaspoons Canola Oil 

* A good rule of thumb I’ve found is when a recipe calls for something to be thinly sliced, move your knife to where you believe “thinly sliced” is, then move the knife over a little more. I found this to be especially true for this dish. We’re cooking the veggies on the grill, and if you want them done in any expeditious manner, you’re best slicing them about as thin as you safely can.

*Preheat your grill to 500 degrees, clean the racks and reduce the temperature to medium high.

Combine all of the spices in a medium bowl, mixing them well. Next, take a pinch of the seasoning and apply it to each side of the steaks evenly. If you’re preparing this dish ahead of time, wrap the steaks in plastic wrap and store in the refrigerator for up to 24 hours. Otherwise, transfer the steaks to a plate and set them aside.

In the same bowl you mixed the spices, add the canola oil (there should still be a good amount of seasoning left). Add in the sweet potatoes and red onion and toss until all of the veggies are coated. (I found using my hand to be the best method).

Next, lay a large sheet of heavy duty aluminum foil on the counter and distribute the veggies evenly in the center. Fold the foil around the veggies to form a pouch, making sure to crease all the seams to prevent leaking. Once sealed, lay another large sheet of aluminum foil on the counter and wrap the veggies a second time. We’re going to be cooking the veggies over high, direct heat. The more layers of foil you add, the less likely you are to burn the veggies during this process. Double layering is your friend!

If your grill has two burners, raise one burner to medium high and place the veggie packet directly over the heat source. (If you only have one burner, place the packet over the hottest part of the grill). Allow the veggies to cook for 5 minutes on each side before adding the steaks to the grill.

Set the second burner to medium and place the steaks on the grill. Cook them for 3 to 5 minutes per side for medium rare, or 5 to 7 minutes per side for medium. As you’re cooking the steaks, be sure to continue flipping the veggie pouch every 3 to 5 minutes as well – that way you’ll prevent burning.

Once the steaks are done, remove them from the grill and allow them to rest for 5 minutes before serving. Use those 5 minutes to finish cooking the vegetables – again, making sure they’re flipped every 2 minutes. Remove the veggies from the grill – CAREFULLY open the packet and serve alongside the steaks. Enjoy!

The Results:

I’m not normally one who likes to heavily season my steak. So, when I initially saw this recipe and it’s multitude of spices, I was a bit cautious. I was worried that the steak would be overpowered by the seasonings and lose out on its great natural flavors. Thankfully, each spice in this recipe is so a reduced quantity that no one spice overpowers the dish. Instead, a beautiful melding of cinnamon, cayenne, ginger and coriander all “pop” at different times, and they all compliment the steak’s flavor nicely. The veggies make a great addition to the dish as well. The sweet potato and red onion contrast nicely, and the seasoning used for the steaks blends the entire dish together . All in all, this is certainly one steak recipe you’ll have to give a try.

That’s all we have for you this evening. Maggie takes to the kitchen tomorrow night with a brand new recipe of her own. We’ll follow that up with another new recipe on Friday – this one will be kicking off a summer long theme for the blog. Until then,

~Cheers

Fresh Pasta A Go Go

Good evening everyone!  Several months ago, I received a pasta maker attachment for my Kitchenaid for Christmas and I've been anxious to use it.  I have never made fresh pasta in my life - always using the boxed kind as my fall back.  Last week, one of my coworkers taught me how to use my pasta attachment.  The end result is whatever your pasta imagination can come up with.

The Recipe:  Leek and Lemon Fettuccine
Original Recipe Found From: www.relish.com

What You'll Need:
2 Tablespoons Olive Oil
3 cloves of Garlic, crushed
1 Teaspoon dried Oregano
3 large leeks, white part only, thinly sliced
9 Ounces fresh Fettuccine
1 1/2 Teaspoons fresh Lemon Juice
1 Tablespoon Capers, drained
3/4 Cup finely grated Parmigiano Reggiano cheese
1 Tablespoon dried Parsley

To start, fill a large saucepan with water and heat the water over medium-high heat.  Bring the water to a boil and cook the fresh fettuccine until al dente.  Depending on the thickness of the fettuccine, will depend on the cooking time.  The pasta I made was a little thicker than normal and it had been in the refrigerator for several days.  I cooked mine between five and eight minutes, checking for doneness after five minutes.  

Before the pasta is done cooking, reserve 1/4 cup of the cooking water and set aside.  Drain the pasta in a colander, shake to remove the excess water, and quickly spray with cool water, so it won't stick together.  Return the pasta back to the saucepan and cover until the leek mixture has done cooking.

Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat.  Once heated, add the garlic, oregano, and leeks and sauté until the leeks have become soft and transparent, about eight to ten minutes.  Add salt and pepper to taste.  Once the leeks have cooked, add the cooked pasta, lemon juice, capers, cheese, and parsley.  Stir well to combine or until the cheese has melted.  Add the reserved pasta water, if the pasta seems dry.  Serve with addition cheese and enjoy!

The End Result:

This is an incredibly fresh pasta that only takes a few ingredients and a few minutes to create.  The lemon and leek really brighten the recipe and the capers add a hint of bitterness, in a good way!  When the cheese melts, it almost becomes a sauce-like consistency, so the need for any type of sauce is not needed.  I will say making my own pasta and using it in a dish like this makes the effort worth it.  I hope to create more dishes in the future using homemade pasta and all different kinds of creations with it!

That's all we have for you this evening.  Check back soon as Tyler creates a brand new version of steak and potatoes.  Until then,

~Cheers!

Sweet Potato Hash - There's Nothing Wrong About That!

Good evening everyone!  I've mentioned numerous times that I like breakfast for supper as a recipe idea.  While there are plenty of options out there, including those of the waffle, pancake, and eggs variety, tonight I wanted to switch it up and create a hash.  Normally, white potatoes take the spotlight in hashes, but this one includes sweet potatoes, and I'm definitely excited to see what becomes of it.

The Recipe:  Sweet Potato Steak Hash
Adapted from an Original Recipe Found In:  Self Magazine, May 2014

What You'll Need:
(Serves 2)
2 Tablespoons Olive Oil, divided
6 Ounces Top Sirloin Beef, diced
1 medium Sweet Potato, diced
1 White Onion, chopped
1 Red Bell Pepper, chopped
3 Tablespoons Water
1 Teaspoon minced Garlic
1 Teaspoon ground Cumin

To start, heat a medium, nonstick skillet over medium-high heat and drizzle one tablespoon of olive oil into the skillet.  Once the skillet has heated, add the diced beef and sauté until the outside of the meat has browned, about five minutes.  After the steak has cooked, season with salt and pepper, stir once more, and transfer the steak to a clean plate and cover to keep warm.

Without wiping out the skillet, heat the remaining olive oil and add the sweet potato, white onion, and red bell pepper to the skillet and stir to combine.  Cook the vegetables until they have begin to soften, about five minutes.  The vegetables will start to show a little browned color, but don't go overboard at this stage.

Next, add the beef, water, garlic, and cumin and stir to combine once more.  Cover the skillet and cook until the sweet potato is fork tender, about five to eight minutes.  When appropriate, add water if the skillet seems a bit dry.  Spoon the hash into a bowl, serve, and enjoy!

The End Result:

For this being a "quick hit", this recipe packs quite the punch!  There's just enough steak to make the rest of the vegetables have a beefy flavor, but it's not too overwhelming.  The onion and red bell pepper definitely add by giving good flavor enhancers.  They are cooked down enough, so their presence too strong.  The sweet potatoes are actually a nice surprise.  Most hashes we create use regular potatoes, so the fact that there's a hint of sweet definitely adds to the overall tastiness of this dish.  If you're looking to cook something sweet and savory, regardless of the time of the day, this dish is for you!

Thanks for joining us this evening.  Check back next week as we continue our culinary adventures.  Until then,

~Cheers!

Chipotle Glazed Goodness

Good evening everyone! As I alluded to on Sunday, I've been trying to make this week's recipes for 3 straight weeks now; only to be foiled by rain, cold or rain AND cold. So, when I awoke this morning to yet another day of rain and cold I had a choice to make. Push this recipe back once again or tackle the elements to get this recipe on the blog?

As the popular refrain goes - the show must go own. So, despite the rain and the cold - we're grilling!

Tonight's dish is not a new concept to the blog, in fact we've featured a variant of this recipe at least four other times (that we can find, it's possible that total is higher) in the past. What's different about tonight's dish is that we're trying another new variant for glazing and a new cooking method. Rain or no rain, let's get cooking!

The Recipe: Chipotle Orange Glazed Chicken
Original Recipe From: Eatingwell.com

What You'll Need:
(Serves 2)

2 Boneless Skinless Chicken Breasts (Trimmed of excess fat)
1 Tablespoon Orange Juice Concentrate (Thawed)
1 1/2 Teaspoons Chipotle Chiles In Adobo Sauce (Chiles chopped fine)
1 1/2 Teaspoons Balsamic Vinegar
1 Teaspoon Molasses
1/2 Teaspoons Dijon Mustard
Salt (Pinch)


Preheat your grill to 500 degrees, then clean the racks and lightly oil one grate. Reduce the grill temperature to medium (300 degree range).

While your grill is heating up, combine the orange juice, chipotle chiles, vinegar, molasses and mustard in a small bowl. Whisk until well blended, then store in the refrigerator until ready to use.

Lightly season each chicken breast with salt before placing them on the lightly oil grill grate. Cook for 2 to 3 minutes or until the outside of the chicken turns golden brown. Flip and repeat cooking the opposite side for 2 to 3 minutes.

After flipping the chicken, coat the cooked side with generous portion of the glaze. Once the second side has achieved a golden brown color, flip the chicken again and spread the glaze on that side as well. Allow the chicken to cook for an additional 3 to 5 minutes, or until the center registers 165 degrees on an instant read thermometer.

The key here is to watch the chicken after you apply the glaze. If you notice that one side is cooking or browning a little too quickly, simply flip the breast to even out the cooking. The recipe calls for only two rotations, but our grill runs a little hot and I found that a few more flips were necessary to achieve perfect cooking without a burnt finish. As always, just watch what you're doing and you'll be fine.

Once the chicken reaches the safety zone of 165 degrees, simply serve and enjoy!

The Results:

As I mentioned in the open, orange glazed chicken is hardly a new concept to the blog. That being said, each iterations seems to bring a whole new flavor. We've cooked up some very citrusy chicken breasts and even some sweet concoctions as well - but this is the first that balanced the sweet and heat quite well. There's certainly a bite from the chipotle, but it's not enough to scare anyone off (the orange and molasses balance the bite nicely). At just over 150 calories per serving, this quick and healthy meal is a sure fire way to change up weeknight meals.

That's all we have for you this evening, we're back on Thursday when Maggie takes to the kitchen with a brand new recipe of her own. Until then,

~Cheers

Sunday Special: Chipotle Mayo Sliders

Hello again everyone! 95% of the time, I really enjoy living in the midwest. The people are great, the prices are low and the quality of life just feels better. What's the other 5%, you ask? The weather. More specifically, midwestern spring weather. This week will be the third straight that I've set out to with a recipe destined for the grill and (hopefully) this week will be the week I finally prepare said dish. Two weeks ago, we dipped into an unusual polar plunge, falling from 70 degrees the day before to a chilly 40. (Not grilling weather, obviously). The second week, the temps dropped into the mid 40 once again, but came with a bonus - rain! Washed out, I was once again forced to postpone my recipe into the next week.

Long story short, when you're cooking (especially grilling) it's not a bad idea to have 'Plan B'. For this week's "Sunday Special" I thought I'd share one such plan B recipe that I cooked up last week. By utilizing everything you typically have in your kitchen this recipe can be a good "emergency dish" in case something goes wrong with your original plan (alternatively, you can just cook it because it looks tasty. Either option works.)

The Recipe: Chipotle Mayo Sliders
This is an Out of the Culinary original recipe

The Recipe:
(Serves 2-3)

1 Pound 80/20 Ground Beef
1/4 Cup Bread Crumbs
1 Tablespoon Yellow Mustard
1 Egg (Beaten)
2 Tablespoons Mayo
1 Tablespoon Sriracha Seasoning
6 Tea Rolls (Fresh baked are better, but store bought work in a pinch)

Preheat your oven to 300 degrees.

In a small dish, combine the sriracha and mayo with a fork until well blended. Store in the refrigerator until just before serving.

Form you hamburgers by combining the beef, egg, mustard and bread crumbs in a large bowl. Once the mixture is well mixed, simply form the meat into golf ball sized portions, flattening them slightly in your hand.

Transfer the burgers to a lightly seasoned grill pan and cook for 3 to 5 minutes on each side or until they are evenly browned.

The one issue with sliders is that they are a bit thicker than a standard burger. This means that they take a bit longer to cook through than your standard burger and if you simply cook them like a standard burger, you're likely to chard the outside long before the centers are done. The solution? Your oven.

If your grill pan is oven safe (and it should be - don't buy pans if they can't go into the oven - multitasking pans are your friend!) simply pop in into the oven for 10 minutes to allow them burgers to cook through (you can also use a baking sheet, if necessary).

After 10 minutes, your sliders should be cooked through. Top the burgers with some shredded cheese if you so choose and pop them back into the oven for an additional minute to melt the cheese. Then, simply spread a layer of the sriracha mayo on each bun, add the burger and enjoy!

The Results:

You Can Take Your Flatizza, We've Got a Better Version!

Good evening everyone!  While certain restaurants are taking akin to a particular style of bread and trying to make it its own, it's very simple to try your own style of flatbread.  Tonight's recipe can be the launching point trying flatbread and experimenting different variations of ingredients and styles.

The Recipe:  Vegetable & Cheese Flatbread
Original Recipe Found In:  Cooking Light, May 2014

What You'll Need:
1 (8.8 ounce) package Whole-Wheat Tandoori Naan bread
8 Green Onions, cut into 3 inch pieces
1 Garlic clove, halved
4 Teaspoons Extra-Virgin Olive Oil
1 (7 ounce) Yellow Squash, thinly sliced (about 1 1/3 cups)
1 Cup frozen Corn Kernels
2.5 Ounces part-skim Mozzarella Cheese, shredded (about 2/3 Cup)

To start, position a rack in the upper third portion of the oven and preheat to 400 degrees.  While the oven heats, heat a grill pan over high heat and lightly coat with cooking spray.  Add the naan bread and grill for one minute on each side or until grill marks appear.  Move the naan to a baking sheet.  Place the onions in the grill pan and grill for two minutes, turning the onions once.

Next, on the warmed naan bread, rub the cut side of the garlic over the top side of the naan.  You'll start to smell the garlic and that is what you'll want.  Once rubbed down with garlic, drizzle with two teaspoons of oil.  

From here, you can begin to assemble the flatbread:  Layer the squash pieces over the naan, leaving an 1/2 inch gap around the edges.  

Next, sprinkle the corn in an even layer on top of the squash.  

Finally, top with the green onions.  

Sprinkle with salt and pepper and evenly coat with cheese.

Place the baking sheet in the oven and bake the flatbreads for eight minutes.  After this, while the baking sheet is still in the oven, turn the broiler on and broil for two minutes or until lightly browned.  Take the baking sheet out of the oven and sprinkle with the remaining oil and dried thyme.  Cut each flatbread in quarters, serve, and enjoy!

The End Result:

These were tasty, little creations!  While written on paper, these vegetables probably didn't sound the best together.  But baked in the oven and topped with cheese, the squash, onions, and corn made a great trio of flavor.  The naan was a great base for all these ingredients and didn't interfere with its own flavor.  If I made this again, I would probably cut the enormity of the size of the vegetables down, so that it didn't make it so awkward to eat.  Trimming the onions to either an inch or even smaller wouldn't end up having giant onion bites in your mouth.  Same goes for the squash - cutting into quarters would have made the flatbread easier to eat.  Overall, a great veggie dish that will be like nothing you've had before!

Thanks for joining us tonight.  Check back this weekend for a special post from Tyler.  Until then,

~Cheers!

Quesadillas Made Healthy

Good afternoon everyone!  I was introduced to the world of quesadillas in my freshman year of college, and I have not looked back.  I love any sort of meat and/or cheese combination that inhabits two tortillas and serves itself as melty goodness.  It's quite simply, the best, and a dish that has memories laced in.  While those quesadillas in college might have been chock full of calories, I strive for something that's a little bit more healthy these days.  Today's recipe is a nice alternative for anyone wanting a quesadilla without having the guilt.

The Recipe:  Crispy Vegetables Quesadillas
A variation of a recipe found in Cooking Light, May 2014 Issue

What You'll Need:
1 Teaspoon Canola Oil
1/2 Cup frozen whole-kernel Corn
1 Cup cooked Couscous
1/4 Teaspoon Salt
1/2 Cup precooked Spinach
1/2 Cup precooked white Onion, chopped
3 Ounces shredded Sharp Cheddar Cheese (about 3/4 Cup)
1 (15 Ounce) can unsalted Black Beans, rinsed and drained
2 Teaspoons Mexican Hot Sauce
8 (6 inch) Flour Tortillas

To start, place a baking sheet on the middle rack of an oven and preheat a broiler to high.  Keep the pan in the oven as it preheats.  Next, in a large nonstick skillet, heat the canola oil over medium-high heat.  Once heated, swirl the oil to coat and add the corn, cooking for five minutes, or just until the kernels have touches of light brown to them.  Next, add the couscous, salt, spinach, and onions and cook until all ingredients have heated through, about three to five minutes.  Take the skillet off the heat and stir in the cheese until is has melted.

Next, pour the beans in to a medium mixing bowl and mash with a fork until smooth.  Add the hot sauce and stir until the sauce has mixed in.  Place one tortilla on a clean plate and spread 2 1/2 tablespoons of the bean mixture until the entire tortilla is covered, except 1 inch from the edge.  Next, top 1/2 cup of the spinach/corn mixture and spread like before.  Finish the quesadilla with another tortilla.  Repeat this process until the bean mixture, spinach/corn mixture, and tortillas have been used up.

Bring the preheated cooking sheet out of the oven onto hot pads.  Lightly coat each quesadilla with cooking spray and gently place on the cooking sheet.  Place the baking sheet back in the oven and broil the quesadillas for a total of three minutes or until lightly browned, turning once for even cooking.  Cut each quesadilla into six wedges, serve with a tablespoon of sour cream, and enjoy!

The End Result:

While there isn't any meat to be had in these quesadillas, they have enough substance to hold their own.  The layer of black beans, as proved before, are the multitool and provide a good amount of protein, and, when mixed with hot sauce, adds a whole new depth to this Mexican dish staple.  The couscous is an interesting player in this dish.  While by itself doesn't add a lot of flavor, cooked with the spinach, onion, corn, and cheese, it acts almost as a binder and is good to use in the this situation. While I was worried about the lack of cheese, I'm satisfied with how little can be used and it works in this recipe.  If you are looking for a quesadilla that is hearty, vegetarian, and low calorie (try 300 calories for four wedges!) this dish is definitely worth a try.

Thanks for joining us today.  Check back tomorrow as Tyler showcases another Sunday Special.  Until then,

~Cheers!

What Good Could Come from Fish and Cheese?

Good evening everyone!  In the culinary world, there are some combinations that are meant to be together, then there are those that shouldn't be touched.  While it's somewhat intriguing to try to understand why these flavors just don't match up, it's almost tempting to just try and find out what would happen.  Tonight, we take a basic no-no in the cooking realm and found out what happens when you marry the two together.

The Recipe: Baked Stuffed Flounder
Original Recipe Found In:  Good Eats: Flat is Beautiful III

What You'll Need:
2 Tablespoons unsalted Butter
1 medium Onion, chopped
1/2 Teaspoon kosher Salt
1 clove Garlic, minced
1 (10 Ounce package) frozen chopped Spinach, thawed and squeezed dry
1 Lemon, zested
1/4 Teaspoon freshly ground Black Pepper
2 Tablespoons chopped fresh Parsley
1 Cup Heavy Cream
1/4 Cup White Wine
10 Ounces grated Cheddar cheese
1 1/2 to 2 Pounds Flounder fillets
3 Cups cooked White Rice

To start, preheat an oven to 350 degrees. Meanwhile, heat a large, nonstick skillet over medium heat. Once the pan has heated, add the butter to melt.  Add the onion and a pinch of salt and sweat the onions down until they become translucent, about five to seven minutes.  Add the garlic and continue to cook until the garlic becomes fragrant, about one minute.  Next, add the spinach and lemon zest and stir to cook through.  Season with salt and pepper and add the parsley and stir to combine.  Once all the ingredients are combined and fully heated, remove from the heat.

While the onion and spinach mixture is cooking, you can begin to cook your sauce.  In a medium saucepan, add the heavy cream and wine and heat over medium heat.  Once the mixture begins to come to simmer, about three to four minutes, gradually add the cheese.  Add the cheese about one hand pinch at a time and stir with a whisk until each batch of cheese is melted, about thirty seconds.  Once all the cheese has melted, set aside and keep warm.

Next, place the fillets on a clean baking sheet and season each side with salt and pepper.  Divide the spinach mixture evenly among the fillets and roll the two ends of the fish on top of the spinach mixture.  In a 2 1/2 quart casserole dish, add the risk and spread evenly.  Place each fish roll on top of the rice, seam side down.  

Pour the cheese sauce over the fish and rice.  Place the casserole dish in the oven and bake uncovered for 25 minutes.  Remove from the oven and allow to cool for five minutes.  Scoop each fish roll and some rice with two serving spoons, serve, and enjoy!

The End Result:

We have always kind of shied away the combination of fish and cheese, knowing that these two are meant for each other.  But this dish definitely proved that notion wrong.  The fish was light and fluffy and didn't weigh the rest of the recipe down.  The spinach and onion stuffing was just enough to add to the fish flavor.  But I think the real winner was the cheese sauce and rice.  The fish does soak up some of that sauce, and it does add quite a bit of flavor.  But the rice definitely soaks in that cheese and makes in a whole new dish on its own.  The cheese might be a bit too much for some, but I love how all these flavors together created something new!

That's all we have for you this evening.  Thanks for checking out what we've been cooking this week and check back soon for brand new updates.  Until then,

~Cheers!

Turkey Piccata

Good evening everyone! Chances are, if you have a moderately equipped kitchen, you’ll find a meat tenderizer / mallet in one of the drawers. It’s a common item to find in many kitchens, yet it seems many at home chefs only break it out once in a long while. We’re just as guilty of this as anyone. We have a nice sturdy meat tenderizer that only gets use once every few months.

It’s a shame because a meat tenderizer can be a useful tool in the kitchen that allows you to modify or adapt countless recipes. It can shorten cooking times, allow you to play with different cooking methods and, as always, it’s a built in stress reliever.

Don’t have a meat tenderizer? No biggie – you can achieve the same results with a pie plate and a heavy canned good. However, if you’re in the market for a meat tenderizer, here are a few things to remember:

1)      Metal, not wood – Metal is heavier, meaning less effort and easier to clean than wood

2)      Avoid the “prongs” – those little “teeth” on the end of a tenderizing mallet do little to tenderizer and tend to tear things apart. Good for a flat, smooth surface

3)      Look for a matte finish – the matte finish reduces friction, meaning your mallet won’t grab the meat and pull at it.

Once you have a mallet and the ambition, you’ll find there are quite a few recipes out there that take advantage of flat(tened) cooking. We’re getting started tonight with a recipe from Alton Brown’s ‘Good Eats’:

The Recipe: Turkey Piccata 

Original Recipe From: ‘Good Eats: Flat is beautiful II’

What You’ll Need:

1 Large Turkey Breast

6 Tablespoons Butter (Divided)

2 Tablespoons Olive Oil

½ Cup Flour

1 Shallot (Diced fine)

½ Cup White Wine

Juice From 1 Lemon

Parsley

Preheat your oven to 200 degrees.

Begin preparing your turkey by slicing it horizontally into ½ inch thick pieces. Next, place a large sheet of plastic wrap on top of a cutting board. Place a slice of turkey on the plastic wrap (favoring the left side) then give the right side of the plastic wrap a light misting of water from a spray bottle. Fold this part of the plastic wrap over the turkey and then spray the top of the plastic wrap as well. The water reduces the friction to the turkey, meaning it will flatten evenly, rather than “catching” onto the mallet or plastic wrap and tearing while you pound.

Using your mallet or the pie plate / can (or even a heavy frying pan) pound the turkey until it is approximately doubled in size and reduced to 1/8 inch thickness. Remember, turkey is relatively delicate and will tear if you just go to town on the meat. Use efficient, well placed strikes to flatten each piece carefully. Transfer the flattened turkey to a plate and repeat until all pieces are flattened to the desired thickness.

Next, add the flour to a shallow dish or pie plate. Season the top of a turkey cutlet with salt and pepper (we’ll call this side A) and then place side A down into the flour. Season the other side (side B) with salt and pepper before flipping the cutlet and dredging that side through the flour as well. Shake the cutlet to allow the excess flour to fall off before transferring it to a plate. Repeat this process until all of the cutlets are covered in flour. (Discard any remaining flour).

In a large (12 inch) non stick skillet, melt 4 tablespoons of butter alongside 2 tablespoons of olive oil over medium high heat. Once the butter begins foam and develops a nutty aroma, place two turkey cutlets into the skillet. Cook for approximately 1 minute before flipping and cooking the other side for an additional minute. This should develop a deep golden brown crust on the outside of the cutlets. (If the cutlets are not browned to your liking, alternate cooking 30 seconds per side until they develop the correct color. Keep a close watch on them, however, as they are thin and will cook quickly). Transfer the completed cutlets to a baking sheet lined with aluminum foil and store them in the 200 degree oven until all of the cutlets have been cooked.

Once each cutlet is cooked and safely store in the oven, you can begin making the sauce. Add the remaining 2 tablespoons of butter to the skillet (leave all the remnants from prior cooking). Once the butter is melted, add the shallots and cook for 1 to 2 minutes or until they become softened and translucent.

Add the white wine and allow the mixture to simmer for about 1 minute before adding the lemon juice. Stirring occasionally, allow the mixture to simmer and reduce until it thickens slightly. This takes about 3 to 5 minutes.

Transfer the turkey cutlets to a serving platter and pour the sauce over the cutlets. Top with parsley and enjoy!

The Results:

These flavor little cutlets were quite delectable. They were perfectly cooked, while still moist in the center and the light breading complimented the turkey beautifully. The star of the dish is the sauce, full of rich nutty flavor while being accented by the bright white wine and lemon juice flavors, it truly took the dish to a whole new plane.

These little cutlets only took about 30 minutes to prepare from start to finish – adding further credence to the need to break out our mallet more often (thinner meats equals quicker eats...ha!)

That’s all we have for you this evening. Maggie will take to the kitchen tomorrow evening with a brand new dish of her own. Until then,

~Cheers 

Mexican Inspired Dip: Will you Take the Plunge?

Good evening everyone!  As one for innovation, I'm always one up for trying flavors from different cooking styles and reinventing it for a completely unique recipe.  Tonight, I'm infusing flavors from the Mexican style cooking to give way to a new style of serving this dish.

The Recipe:  Baked Black Beans with Chorizo
Original Recipe Found In:  Cooking Light, April 2014

What You'll Need:
1 Tablespoon Olive Oil
1/2 Cup diced Spanish Chorizo
1 1/2 Cups chopped Onion
1 Jalepeno Pepper, diced and seeds removed
1/2 Teaspoon Salt
1/2 Teaspoon ground Cumin
1/4 Teaspoon ground Red Pepper
5 Garlic cloves, minced
3/4 Cup fat-free, lower-sodium Chicken Broth
2 (15-ounce) can unsalted Black Beans, rinsed and drained
1 Cup chopped seeded Tomatoes
2 Ounces shredded Monterey Jack Cheese (about 1/2 Cup)
1/4 Cup thinly sliced Green Onions

To start, preheat an oven to 425 degrees and prepare a 8-inch square glass or ceramic baking dish by spraying cooking spray inside.  Next, heat a large, nonstick skillet over medium-high heat.  Add the olive oil to the pan and swirl to coat.  Once the skillet and oil have heated, add the chorizo and sauté for two minutes.  After the chorizo has cooked, remove from the pan to a clean plate and keep covered until later.  

Next, add the onion and jalepeno and sauté for four minutes, stirring occasionally.  Add the garlic, cumin, ground red pepper, and garlic and continue to sauté for one minute, stirring consistently.  Next, stir in the broth and the beans and bring to a boil.  Proceed to cook for five minutes.  After the mixture has cooked, using a fork or potato masher, mash the mix until desired consistency. 

Spoon the bean mixture into the prepared baking dish.  Top the beans with the chorizo, tomatoes, and cheese.  Place the dish in the oven and bake at 425 degrees for 30 minutes, or until lightly browned.  Top with green onions, serve, and enjoy!

The End Results:

I will warn you:  this dish has quite the heat kick to it, due to the jalepenos and the chorizo.  While the dish would probably taste the same without the jalepeno, the same can't be said for the chorizo.  If you want to try without the chorizo, it will more than likely be a very bland dish.  But as for serving this dish?  You can spoon 1/3 cup mixture into warmed tortillas, top with more Monterey Jack cheese, and wrap up in a burrito.  The true winner was Tyler's variation, which he used corn tortilla chips and used it as a dip.  The recipe could definitely be enhanced by a cooling agent, such as sour cream.  It might cut the heat, without killing the flavor.  Overall, a surprisingly good flavored dish, that could have potential to be so much more.

Thanks for joining us this week.  Check back next week as we continue to inspire culinary adventures.  Until then,

~Cheers!

Lemon Herb Butter Steaks

Good evening everyone! One of my favorite pastimes has to be recreating restaurant dishes. This particular hobby started a few years back after Maggie and I had dinner at a higher end seafood restaurant in the Des Moines metro. I ordered a delicious lemon butter tilapia – and while I enjoyed every bite, I was left…wondering… at the end of the meal.

What exactly did they do that I couldn’t do? Sure they smoked the tilapia and slow roasted it, but the star of the dish was the butter sauce, and I didn’t see any reason why that couldn’t be duplicated. That started the process of meal duplication (for lack of a better phrase) that I still continue to enjoy today.

Tonight’s recipe may be familiar if you spend time at steakhouses or watch any cooking programs on Food Network or Cooking Channel. I first stumbled across the dish on Chopped, but I’ve also seen it on steakhouse menus for upwards of $50. Tonight, I’ll show you that you too can cook up this delectable steak dinner for about $3.50 a plate.

The Recipe: Lemon Herb Seared Steak on Garlic Toast

What You’ll Need:

2 Steak Cuts (Your choice of quality and cut. Filet Mingon to Strip Steak all work well)

1 Leaf French or Italian Bread, Sliced Thick (2 slices per steaks served)

Side Salad (Watercress works well for visual flair, if you’re looking to “Show off”)

1 Tablespoon Butter (Softened)

1 Tablespoon Olive Oil

1 Tablespoon Marjoram

1 Tablespoon Chives

1 Teaspoon Lemon Juice

Begin by placing your butter in a small dish. Using a spoon, mash the butter until it becomes creamy and slightly “airy”. Slowly add the olive oil to the dish and continue mashing until it is blended nicely with the butter. Next, add the marjoram and the chives. Continue mashing until the herbs are evenly worked into the butter. Finally add the lemon juice, once again mashing with the back of a tablespoon until the mixture is evenly blended. Set this mixture in the freezer to chill until you’re ready to serve.

Lightly season each steak with salt and pepper and allow them to rest at room temperature for about 15 minutes. (This is the ideal amount of time to heat your grill, so it works well).

Bring your grill up to 500 degrees before cleaning the grates and lowering the temperature to 300 degrees. Place the steaks over direct heat, and allow them to sear for 3 to 5 minutes before flipping them and cooking for an additional 3 to 5. Depending on the thickness of your steak, cooking times may vary. For a standard, ½ inch thick steak, this cooking method will yield a medium rare steak. Add additional minutes (1 to 2) for each “step” of doneness you prefer.

While you’re steaks are cooking, apply a healthy layer of butter to each side of your bread slices. Season each side with a few shakes of garlic powder as well. As your steaks are nearing completion, place the garlic bread onto the grill. Allow the slices to cook for 30 seconds to 1 minute per side, or until they turn golden brown and crispy. Transfer the garlic bread to your serving plates.

Once the steaks have cooked to your liking, place them atop two slices of garlic bread and serve with a dollop of the her b butter. Allow the steaks to rest for a few moments, so the butter can melt and the steaks natural juices can settle. Serve and enjoy!

The Results:

I had never tried this concept before, so I didn’t really know what to expect. The result is simply delectable. The garlic bread adds both a garlic flavor and a crispy texture to the steak which you cannot duplicate by any other means (it’s almost like a breading for the steak – without overwhelming the natural flavors of the beef). I can see why this recipe is a steakhouse favorite – and now that I know I can cook it up for pennies on the dollar (our steaks were 2 for $5, plus the bread was $1.29 – that’s $6.29 total cost for 2 meals. MUCH better than $50, no?)

That’s all we have for you this evening. Maggie will make her triumphant return to the kitchen tomorrow with a brand new dish of her own. Until then,

~cheers