Category Archives: Dinner Recipes
Grilled Glazed Steak and Asparagus Recipe
Grilled Glazed Steak and Asparagus Recipe
Grilled Glazed Steak and Asparagus
Porterhouse Steak with Pan Seared Cherry Tomatoes
Porterhouse Steak with Pan Seared Cherry Tomatoes
Start to finish:45 min
- 3 tablespoons olive oil, divided
- 2 (1 1/2-inch-thick) porterhouse steaks (about 1 3/4 lb each)
- 4 teaspoons kosher salt
- 6 large garlic cloves, thinly sliced lengthwise
- 4 (1/2-pint) containers mixed cherry tomatoes
- 6 large thyme sprigs
- 1 1/2 cups coarsely torn basil leaves
Beer Braised Beef and Onions
Braised Beef and Onions
- Active time:40 min
- Start to finish:4 3/4 hr
- 3 lb onions
- 1 (5-lb) boneless beef chuck roast, tied
- 2 tablespoons vegetable oil, divided
- 2 Turkish bay leaves or 1 California
- 2 (12-oz) bottles pilsner-style beer such as Budweiser
- 2 tablespoons red-wine vinegar
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Halve onions lengthwise, then slice lengthwise 1/4 inch thick.
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Pat beef dry and season all over with 2 1/2 tsp salt and 1 tsp pepper. Heat 1 Tbsp oil in a wide 5- to 6-qt heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
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Cook onions with bay leaves and 1/2 tsp salt in remaining Tbsp oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
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Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
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Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.
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Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
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Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.
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Serve braised beef with onions and sauce.
Quick Taco Salad
Quick Taco Salad
Makes 4 servings
- 12 ounces ground round
- 2 cups chopped yellow, red, or green bell pepper
- 2 cups bottled salsa
- 1/4 cup chopped fresh cilantro
- 4 cups coarsely chopped romaine lettuce
- 2 cups chopped plum tomato
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1 cup crumbled baked tortilla chips (about 12 chips)
- 1/4 cup chopped green onions
Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.
**Substitute chicken breast and reduced-fat cheese for a lighter meal!
Brown Sugar-Glazed Acorn Squash Rings
Brown Sugar Glazed Acorn Squash Rings
Makes 2 servings (of 2 rings)
- 1 medium acorn squash (about 1 1/2 pounds)
- 2 tablespoons brown sugar
- 1 tablespoon bourbon
- 2 teaspoons butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
Cut squash crosswise into 4 (1-inch-thick) slices; remove seeds. Place squash slices on a microwave-safe plate. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender.
Preheat broiler.
Place squash on a baking sheet. Combine brown sugar and remaining ingredients. Brush sugar mixture over squash. Broil 3 minutes or until bubbly. Drizzle with remaining sugar mixture.
Sirloin Burgers with Cabernet Onions and Wisconsin Cheddar
Sirloin Burger with Cabernet Onions and Wisconsin Cheddar
Serves 4
Sirloin meat is lean and is best served rare or medium-rare.
- 2 tablespoons olive oil, divided
- 3 cups sliced onions (about 2)
- 3/4 cup Cabernet Sauvignon or other dry red wine
- 1 pound ground sirloin
- 2 tablespoons chopped shallots
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon dried thyme
- 4 organic hamburger buns or ciabatta rolls
- 6 ounces sliced Wisconsin white cheddar cheese
- Dijon mustard
- 1 small head of escarole, leaves separated
Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes.
DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.
Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.
Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.
Chicken Curry
Chicken Curry
Chicken Curry
- Active time:10 min
- Start to finish:30 min
- 1 1/2 lb skinless boneless chicken thighs (about 3 to 4)
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 3 garlic cloves, smashed and chopped
- 2 teaspoons curry powder (preferably Madras)
- 1/4 teaspoon cayenne
- 1 (13- to 14-oz) can unsweetened coconut milk
- 1 (14 1/2-oz) can stewed tomatoes
- 1/4 cup dried currants
- 1 (10-oz) package frozen whole baby okra
- 1/2 cup unsalted roasted cashews (3 oz), chopped
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Accompaniment:
jasmine or basmati rice
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Pat chicken dry and sprinkle with 1/2 teaspoon salt.
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Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate. Stir garlic, curry, and cayenne into fat in skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes. Sprinkle with cashews.
Chicken Soup with Rice
Chicken Soup with Rice
- Active time:30 min
- Start to finish:1 3/4 hr
- 1 (2-lb) rotisserie chicken
- 3 celery ribs
- 1 medium onion, quartered and left unpeeled
- 6 fresh parsley sprigs plus 2 tablespoons chopped fresh parsley
- 2 fresh thyme sprigs
- 1 Turkish or 1/2 California bay leaf
- 10 cups reduced-sodium chicken broth (80 fl oz)
- 2 medium carrots, cut into 1/4-inch-thick slices
- 1/2 cup long-grain rice, rinsed
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Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, thyme sprigs, bay leaf, and chicken broth. Simmer, partially covered, 1 hour.
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While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use. Cut remaining 2 celery ribs into 1/4-inch dice.
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Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.
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Return strained broth to pot, then add carrots, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes. Stir in shredded chicken and chopped parsley.