I’ve heard tell you can have Polenta without baking it. I’ve never done so. There’s something about the texture that just doesn’t sit well with me. Just as grits don’t feel right in my mouth. It’s a personal thing. However; when additional flavors such as herbs and good quality cheeses are added to the mix, and then everything is fried or baked into a bread-like dish, it’s absolutely divine! But then again, I’m a big fan of cornbread and the main ingredient in Polenta is ground cornmeal . . .
Linguine with Basil Tomato
This is another of those wonderful One-Pot Wonders. I love them, if for no other reason than because everything cooks up in a single pot. (Making this equally popular with my KP crew – Hubby and Kiddo). Always one to give credit where credit is due, we can thank Donna at Apron Strings for this beautiful one-pot creation. Don’t you simply adore any meal that can be cooked up in just one pot? Continue reading “Linguine with Basil Tomato”
Frozen Georgia Peach Daiquiris
Today is National Daiquiri Day. Lucky us – a good excuse to unwind with a wonderful Peach Daiquiri at the end of the day. Oh how I adore anything with a peach – one of my all time favorite fruits! We all know that summer and Georgia Peach go hand in hand. What better way to enjoy that luscious fruit than as a slushy for grownups. So break out the blenders everyone and come join the party!
Crock Pot Chuck Roast with Creamy Dripping Gravy
As pot roasts go, I really like a boneless chuck roast. It holds together well while slow-cooked in a crock pot and has a nice, beefy-flavor. That is not to say a chuck roast won’t cook up fork-tender – it will. Unless you take a fork and shred the roast, it will stay together. This is important – especially when transferring the roast from the crock pot to a serving platter. I would much rather serve nice big pieces of roast beef that you can really sink your teeth into than shredded meat more fit for a sandwich.
Continue reading “Crock Pot Chuck Roast with Creamy Dripping Gravy”
Celebrate National Caviar Day with Pasta Amnesia
If ever there was a day made for celebration, it’s got to be National Caviar Day. After all, fancy caviar and celebrations just go hand in hand, right?
Continue reading “Celebrate National Caviar Day with Pasta Amnesia”Twice Baked New Potatoes with Caviar
Did you know that July 18th is National Caviar Day? It is – and I could not be more thrilled. National Caviar Day is as good an excuse as any to eat caviar. These tasty potatoes are similar to a twice baked potato, since they are hollowed out, the pulp whipped nicely, then stuffed back into their jackets and baked again. There you go – little two-bite twice-baked new potatoes, how delightful! Add a little dollop of sour cream and a little caviar – now we are talking indulgent! I love these fancy potato bites.
Southern “Fried” Oven Chicken – No Lie!!
Like most of us, I’ve got my collection of oven “fried” chicken. These are good recipes, but they all seem to fall just a little short of that true “fried” chicken texture. One morning, while I was making my spice rubbed picnic chicken, (Let’s Pack a Picnic!) it occurred to me that the problem with oven fried chicken was the pan.
Continue reading “Southern “Fried” Oven Chicken – No Lie!!”Easy Beef and Chorizo Enchiladas
It seems my crew has been craving a lot of South of the Boarder suppers lately – they love their Mexican food. And it’s okay by me, since many of their favorites aren’t overly complicated to prepare, perfect for weeknight dining. When I asked Hubby if he would like some refried beans or Mexican Salsa Rice with the Enchiladas, he declined, telling me that my Enchiladas are a great meal all by themselves. As flattering as that is, please serve your favorite sides.
Yummy-Sunny Calzones and Beyond!
One of the things I love most about cooking is that you can begin with a basic recipe, make a few alteration and create something new for the family to try. Creative cooking asks very little of us, only that we dare to try, to tape into our imaginations and believe enough to think outside the box. Don’t be afraid to try and fail. It’s a learning process. Simply chalk failures up to what doesn’t work until you come up with something that does. Even a minor set backs can serve as their own form of inspiration.
Continue reading “Yummy-Sunny Calzones and Beyond!”Shepherd’s Pie Style Meatloaf Muffins
Hubby is a big fan of Shepherd’s Pie or Cottage Pie since these are made from Beef and not Lamb. I think that might be a combination of his love for meat and potatoes with his love for foods cooked in a gravy. While the muffin style meatloaf lacks the traditional gravy-like moisture of a traditional Shepherd’s Pie, they do contain carrots and both are topped with a beautiful Mashed Potato “crust”.
Kiddo likes green beans just fine, just not necessarily cooked in with his meat, which might explain why he isn’t a fan of Shepherd’s Pie. By serving the green bean on the side, both my fellows are happy. As for me, I like the look of the muffin and the flavor of the baked mashed potato topping. If you happen to have some leftover mashed potatoes or want to take the time to whip up your favorite mashed potato recipe, by all means please do. If you are looking for an easy short cut, use instant mashed potatoes. My favorite for this recipe is Betty Crocker Butter & Herb.
These Meatloaf Muffins are also great for kids – serving supper that looks like a cupcake can be fun!
Shepherd’s Pie Style Meatloaf Muffins
1 lb ground beef
1/2 lb Ground Sausage (breakfast sausage)
1/2 Cup Finely Chopped Carrots
3 Slices Bread, torn into small pieces
1 envelope Dry Onion Soup Mix (Lipton)
1/4 Cup Ketchup
1/2 Cup Water
1 Egg
Salt & Pepper to taste
2 Cups Mashed Potatoes (Boxed, instant or the real-deal)
Preheat oven to 375 degrees. LIGHTLY spray 12 muffin cups with non-stick spray.
Using a food chopper or small food processor, finely chop carrots to the point of minced. The carrots will add flavor to the loaf while retaining that smooth finish to the muffin.
In a large bowl, mix together everything EXCEPT mashed potatoes.
Divide meat mixture among 12 muffin cups. Push down the center of each “muffin” to create a well (this will help the meat cook through). Smooth tops with the back of a spoon. Set aside.
Make mashed potatoes according to directions. Place mashed potatoes on top of each meatloaf muffin, filling the well and rounding out the top (about 2 tablespoons per muffin).
Bake in the oven for 30 minutes. Remove and let rest muffin tins for 5 minutes. Run a knife around edge of each muffin to loosen. Transfer muffins directly to individual plates and serve with desired vegetable on the side.
My family likes their muffins with a side of green beans or buttery corn.
Grilled Flank Steak with Mushrooms
This yummy steak dinner was cooked up for my loving family a year ago – long before I thought about blogs and pictures beyond a snap shot to go with a recipe card. I came across it today while searching for ideas for next week’s meal planner. Hubby and I picked up a nice Flat Iron Steak on sale this week, hence the search. While the original recipe was done with a flank steak, since discovering the yummy tender goodness of Flat Iron Steak a few months back, I’m always checking the meat counter for good deals and snapping them up whenever they go on sale. Hey, that’s what my huge freezer is for, right? Stocking up when the price is right.
Flat Iron Steak can be used in just about any recipe that calls for flank steak, although they are completely different cuts of beef – the Flat Iron is from the forequarter while the flank from the hindquarter. Both cuts have excellent flavor, and take to marinades well. The flank steak can get a bit tough and dried if cooked too long – you ‘ll want to keep it on the medium-rare side while the Flat Iron is a bit more forgiving if over-cooked.
Two things I love about this recipe – the use of red wine (some for the steak, some for me, some for the steak, more for me, some – oh forget the steak, just more for me!) and a variety of mushrooms.
Crimini and shiitake mushrooms are a must – morel if you can get them are also wonderful. If you cannot get a variety of fresh mushrooms, dried mushrooms will do. Re-hydrate your mushrooms before using by soaking them in hot (not boiling) water for about 20 minutes, changing water as needed. Re-hydrated mushrooms have a more intense, concentrated flavor than fresh, so select a blend that will not overpower the flavor of the sauce.
Grilled Flank Steak with Mushrooms
2 pounds flank steak (or Flat Iron)
Salt to taste
Olive oil as needed
Black pepper to taste
2 pounds mixed mushrooms (if possible include shiitake mushrooms, they’re especially flavorful), cleaned, rough chop
2 tablespoons butter
1/2 cup minced shallots
1 cup red wine (or beef broth)
1 tablespoon minced fresh rosemary
Remove steak from the refrigerator. Salt the meat and allow it to come to room temperature.
Dry sauté the mushrooms. Heat a large sauté pan on medium high heat. Add the mushrooms to the pan, as is (no butter or oil). Stir the mushrooms occasionally, and shake the pan a bit. You should hear the mushrooms squeak when they move in the pan. Continue to cook until the mushrooms release their moisture. Add a large pinch of salt and stir to combine.
Add the butter, rosemary and shallots. Stir to combine and sauté over medium-high heat for 2-3 minutes, stirring often. Pour in the red wine (you can substitute beef broth) and boil until the sauce has reduced by half. Turn off the heat.
While the mushrooms are cooking, prepare the grill for high direct heat. The grill is hot enough when you put your hand about an inch over the grill and you can only hold it there for 1 second. When the grill is hot, clean the grill grates with a wire scraper and then moisten a paper towel with vegetable oil. Using tongs, wipe down the grill grates with the oil-soaked towel.
While the grill is heating up, massage olive oil into the steak. You want the steak well coated. When the grill is hot enough, place the steak on the grill. Sear for 4-6 minutes without moving.
Turn the steak over, touch it to test for doneness (see the finger technique for checking for doneness). You might only need a couple of minutes on this side, depending on how thick your steak is. Flank steak is best rare or medium rare; it becomes tough if it gets too well done. Flat Iron steak, being thinner, will require less time on the grill.
Remember to under-cook the steak just a little as it will continue to cook in its own residual internal heat while resting. When the steak is almost done, transfer to cutting board and tent to keep warm. Let rest about 10 minutes. If desired, grind black pepper over steak before tenting.
Finish the mushrooms. Turn the burner on high and boil down to reduce almost to the consistency of a glaze. Add any meat juices that have accumulated with the resting steak. Taste for salt and add any if needed.
For larger steaks, first cut it in half along the grain of the steak fibers. Then slice it thinly, on an angle, against the grain. Thinner steaks such as Flat Iron can be sliced thin just before serving. Pour mushroom sauce over steak and serve immediately.
Happy grilling everyone.
Shredded Chicken Tacos (Crock Pot Style)
I love using my Crock Pot – especially during the summer, when you don’t necessarily want to heat up the house with the oven all day or slave over a hot stove. I especially like crock pot cooking on the weekends in the summer. Beautiful days are spent outdoors. With a crock pot, you can throw things together in the morning, then spend the day doing fun stuff, to return at the end of your adventure to a complete or nearly complete supper. Yeah, that’s always nice!
Entertaining with an Italian Flair – Two Options, No Waiting
Recently I watched one of my favorite movies, “Under a Tuscan Sun”. I adore that movie on so many levels – the adventure, the characters, the relationships and the food – lots and lots of food. That got me to craving an Italian Affair.
Continue reading “Entertaining with an Italian Flair – Two Options, No Waiting”
Wyoming or Bust: Grilled Rib Eye Steak Cut the Cowboy Way
A few years back, Kiddo elected to celebrate his 20th birthday in a big way – by retracing some fond childhood memories “out west”. Yeah, I know, we live in California, can’t get any more American west geographically speaking than California unless we move to Hawaii, but when it comes to a western cowboy attitude, nothing compares to Wyoming. We had such a great time, that we did it again this year.
I know, I’m all about posting a few memories and a recipe or two, but I’d like to take a moment here and promote a wonderful place to call “home” in Wapiti, Wyoming. Wapiti is situated about half-way between Yellowstone’s east gate and Cody, Wyoming with easy access to both. You can take in all the wonder of Yellowstone by day, and the sights of Cody by night. Cody is home to the Buffalo Bill Museum, a nightly rodeo throughout the summer and the Irma Hotel, built in 1902 by Buffalo Bill. There’s even a shoot ’em up western gunfight right outside the hotel. And let’s not forget about Yellowstone National Park. Yellowstone, with its ever-changing thermal features and abundant wild life is never the same visit from one day to the next. The fresh air (away from the geysers – those do smell like rotten eggs), the beautiful meadows and wide open spaces are spectacular. With any luck, you might even see a wolf or a grizzly feeding. What an adventure! At the end of the day, you’ll want a place to stay that is quiet and relaxing. A place to sit and take in the stars, to ponder and reflect at the end of a perfect day.
Rand Creek Ranch is just the place – with cozy cabins, the most comfortable beds and friendly owners. Krystal and Joel not only welcome you to their ranch when you arrive, they continue to socialize with their guests in a unique way – with fireside chats each evening around a campfire. Guest gather, share their adventures of the day and get to know one another. Krystal bakes up fresh goodies each morning, leaving her wonderful muffins or coffee cakes on your porch along with fruit and juice to greet you each day. She even has a cookbook, which of course I’ve added to my collection. The recipes all look yummy and the pictures of the ranch are wonderful. If you ever travel to the Yellowstone area, I highly recommend you stay at Rand Creek Ranch for a relaxing get away you won’t soon forget. For more information, here’s a link to the ranch with all the details: http://www.randcreekranch.com/index.html
Obviously, I’m feeling rather western after such a wonderful vacation from life. It’s only fitting that I share a little cowboy cooking. There are two things that are synonymous with cowboy cooking – grilled meats and a good pot of beans. These are foods that are easy to cook while out on the range. And let’s face it, we all love a good cut of steak sizzling on the grill. Just thinking about it will get my mouth to water.
Let’s start with what the heck is Cowboy steak? A true cowboy steak is a rib eye steak with a long section of rib bone still attached, known as the “handle”. It’s said that cowboys of the old west used the rib bone to pick up their steak and eat it right off the bone, hence the name “cowboy cut”. The steak can weight as much as two or three pounds (for a double-cut), and stand as much as three inches thick. A true cowboy cut with the long rib bone isn’t something you can get from your local grocery store, even if it has a butcher’s counter. Most grocery stores receive their meat already cut into sections, with the long-handled rib bone removed. I’ve chatted with a couple of butchers at my grocery stores, and they are all of the opinion that the bone is more a matter of presentation rather than flavor. While bone does add flavor, the “handle” doesn’t actually come in contact with the meat so you will have the same flavor results with a thick cut of bone-in rib eye. While I was disappointed, I reasoned that the extra bone was an additional cost that truly isn’t necessary. If you feel you absolutely need a true cowboy cut rib eye, you can order them online for about $50.00 per 22 oz steak.
Grilling a steak that is this thick is a challenge. First, you’ll want to season and salt the steak well before grilling. A day in advance is great, but at a minimum, give yourself at least an hour or two. The most common mistake when salting meat is to do so just before grilling. As rumored, salt does draw out the moisture when first applied. It also breaks down the proteins and tenderizes the steak. So while the moisture is drawn out initially, allowed to sit, the meat will then reabsorbs its juices, drawing your seasonings deeper into the meat. Secondly, you’ll want to brush the meat itself with olive oil prior to grilling. This will prevent the steak from sticking while aiding the searing process. Thirdly, unlike a typical 1-inch steak, you’ll want to cook the thick cowboy steak in two stages – direct and indirect heat. Direct heat sears the meat, giving it that nice crust and beautiful color. Indirect heat cooks the interior of the meat without burning. A two or three-inch thick steak will take a while to cook – as much as 20 or 30 minutes depending upon thickness and prefered “doneness”. To help in the overall grilling, you should let the steak rest on the counter about an hour or two before grilling, depending upon thickness. This will allow the steak’s temperature to even out before throwing it onto the grill. The best “fuel” for grilling is real wood or coals. Since the coals may need to last a while, be sure to stoke a full chimney. Pile the coals at one end of the grill, with ample room at the other end for indirect cooking. After about 20 minutes, check the internal temperature with an instant read thermometer. The best way to cook a steak is medium-rare, warm in the middle while retaining its natural juices and tenderness. The longer a steak cooks, the tougher the end result. For medium-rare, you’ll be looking for an internal temperature of about 130 degrees. Keep in mind, once the steak is pulled from the grill, covered and allowed to rest, the internal temperature can raise as much as five degrees. Let’s get to grilling . . .
Cowboy Steak with a Dry Spice Rub
1 Double-Cut Rib Eye Steak (about 2 1/2 lbs)
1 tablespoon kosher salt
1 tablespoon ground black pepper
½ tablespoon ground coriander
2 teaspoons mustard powder
2 teaspoons finely ground coffee or instant espresso
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon Ancho chili powder
⅛ teaspoon cayenne pepper
Butter Baste Finishing
4 tablespoons butter,
1 small shallot, minced
1 garlic clove, pressed
leaves from 1 sprig of tarragon
Mix the spices for a dry rub. If you’ve got a jar handy, simply place all the ingredients into the jar, close the lid tightly and shake away. If not, simply whisk until well blended. Spray or LIGHTLY brush steak with olive oil. Sprinkle generously with rub, and massage into the meat. Let rest on the counter at least an hour or two before grilling.
While meat is soaking in the rub, make the finishing butter baste. Place the ingredients for the butter baste into a small sauce pan and heat over low heat until the butter melts, stirring often. Remove from heat and allow flavors to marry nicely. Keep warm and fluid when ready to use.
Build a fire for direct and indirect grilling. Place steak over hot coals, close lid and sear about 7 minutes, turn and sear other side for about 5 or 6 minutes longer.
Move steak to cooler side of the grill. Brush steak with finishing butter. Cook about 8 minutes longer with the lid closed. Turn, brush with finishing butter and continue to grill about 6-8 minutes longer with the lid closed.
Transfer steak to a warm (not hot) serving platter, cover with foil and allow steak to rest about 10 minutes before carving.
For a real, authentic cowboy dinner, serve with ranch beans and plenty of corn bread. Grilled corn on the cob is another nice touch.
The Deviled Egg You Say!
What is it about Deviled Eggs that makes them so popular? I have yet to attend a gathering (office potluck, family gatherings, any social gathering with food) that the Deviled Egg in some form doesn’t make an appearance. Perhaps it’s the versatility of the Deviled Egg – the personal touches that makes each platter as individual as the creator. With an eye to detail, even store-bought deviled eggs can be transformed from ordinary to extraordinary. Just as there are countless ways to make the deviled egg, there are a multitude of platters whose sole purpose is to serve those eggs in style.
Welcome to Rosemarie's Kitchen 