Friday, May 25, 2012

Filipino-Style Steak Marinade by Marty E.

Filipino-Style Steak Marinade
Hi Barb,
As grilling season approaches you might want to post this one. It was my favorite recipe of the 2011 grilling season - SUPER YUMMY!
  ---Marty E.

Filipino-Style Steak Marinade
(from Steven Raichlen via

Prepare 6 hours in advance or overnight

2 medium lemons, juiced and the rind diced
1 cup soy sauce
1/2 cup distilled white vinegar
1/2 cup vegetable oil
1 medium onion, finely chopped
3 gloves garlic, finely chopped
3 bay leaves, crumbled
1 T. coriander seeds
1 t. black pepper
1 flank steak or piece of sirloin or top or bottom round steak ( 1.5 to 1 3/4 pounds)
Combine the juice of the 1 of the lemons and its diced lemon rind, soy sauce, vinegar, oil, onion, garlic and bay leaves, coriander seed, and pepper in a non-reactive bowl.  Save the other lemon and its diced rind for the sauce.

If using flank steak, score the meat on both sides in a cross-hatch pattern, making shallow cuts on the diagonal no deeper than 1/8 inch and about 1/4 inch apart.  Skip this step if you are using sirloin or top or bottom round.
Spread half of the marinade mixture on the bottom of a non-reactive baking dish just large enough to hold the meat.  Place the meat on top and spread the other half of the mixture over it.  You can also do this in a plastic bag instead of a baking dish.

Let the steak marinade 6 hours, ideally overnight. 

When ready to cook, drain the meat.  Cook as you normally would cook a steak -- on the grill, etc.

Transfer the meat to a cutting board and let sit for 5 minutes.  Cut the meat into broad thin slices, holding a sharp knife blade at a 45 degree angle to top the top of the meat.  Spoon the reserved sauce over the slices and serve at once.


Tuesday, May 22, 2012

Artichoke, Lima Bean and Pea Salad

Artichoke, Lima Bean and Pea Salad

Made this old favorite recipe to take to Whine & Critique on Monday night.  It is a tried and true recipe.  Easy and different from the standard dish-to-pass fare.

Our notes say that we have been making this recipe since May 1999.  I clipped it from a magazine.  We usually make it for a large group, usually I remember sending it to Laddie one time and she made it for her book group.
Artichoke, Lima Bean and Pea Salad
Serves 10
1/4 c. red wine vinegar
2 T. minced shallot (or onion)
2 T. whipping cream (half'n'half)
1/4 c. extra-virgin olive oil
2 14.5 ounce cans of chicken broth
1 16-ounce bag frozen baby lima beans
2 14 ounce cans water packed artichoke hearts, drained, quartered
1 16-ounce bag frozen petite peas
1/4 cup chopped fresh mint
Fresh mint sprigs

Whisk vinegar, shallot and cream in small bowl.  Gradually whisk in oil.  Season vinaigrette with salt and pepper.  Set aside.
I used LMR red wine vinegar and olive oil.  It became this very pretty pink vinaigrette!
Bring chicken broth to a simmer in large saucepan. 
Add lima beans.  Cover and simmer until tender, about 10 minutes.
Using a slotted spoon, transfer beans to large bowl. 
Add artichoke hearts to broth.  Cook 2 minutes.

Add peas.  Cover and cook until peas and artichokes are heated through, about 3 minutes longer.

Drain well.

Add to beans.
Add chopped mint to vegetables.  Our garden mint is so tender and beautiful right now, so I added lots!

Mix in enough vinaigrette to coat.  Season with salt and pepper.

Serve warm or at room temperature.

I save the leftover chicken broth which was used to cook the veggies.  It can be used for making a soup or a risotto.


Sunday, May 20, 2012

The Best Blueberry Muffins

The Best Blueberry Muffins

Made these muffins for our grandson's first communion party today, and they were a hit.   The secret is a 1/2 cup of smashed
blueberries on top of two cups of regular blueberries.  The recipe is a keeper.
The Best Blueberry Muffins
(from Muffins by Elizabeth Alston)

Makes 12 extra large muffins

1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs
1 t. vanilla extract
2 t. baking powder
1/4 t. salt
2 1/2 cups blueberries (mash 1/2 cup with a fork)
2 cups all-purpose flour
1/2 cup milk
1 t. sugar mixed with 1/4 t. ground nutmeg

Heat oven to 375 degrees.  Grease 12 regular muffin cups, including the area between each cup or use foil baking cups.
In a medium-size bowl, beat butter until creamy.  Beat in the sugar until pale and fluffy. 
Beat in eggs, one at a time.  Beat in vanilla, baking powder and salt.
Mix in mashed berries.
Fold in half the flour with a spatula, then half the milk.  Add remaining flour and milk.
Fold in remaining blueberries. 
Scoop batter into muffin cups. 
Sprinkle with nutmeg sugar. 
Bake 25 to 30 minutes, or until golden brown. 
Let muffins cool at least 30 minutes in the pan before removing.
Each muffin is packed with blueberries!  They are moist and delicious. 


Friday, May 18, 2012

Bacon-Cheddar Meatloaf with Roasted Carrots and Onions by Jane

Hi Barb --

Made this recently and it turned out to be very good. I used cheddar cheese because that is what I had.


Bacon-Cheddar Meatloaf with Roasted Carrots and Onions

1 1/2 lbs ground beef chuck
1/4 cup bread crumbs
1/4 cup ketchup
3 small red onions ( 1 coarsely chopped and 2 cut in wedges)
2 slices of bacon chopped
2 cloves of garlic chopped
1 large egg
3 ounces of Gruyere or Cheddar grated (3/4 cup)
Kosher salt and black pepper
1 1/2 lbs carrots cut into 3 inch lengths and halved lengthwise
2 Tablespoons of olive oil

Heat oven to 400 degrees. In a medium bowl, gently combine the beef, bread crumbs, ketchup, grated onion, bacon, garlic, egg, 1/2 cup of the Cheddar cheese,1/2 teaspoon of salt, and 1/4 teaspoon pepper. Transfer the mixture to a loaf pan and sprinkle with the remaining 1/4 cup of Gruyere (I used cheddar because that is what I had.)

Meanwhile on a large rimmed baking sheet toss the onion wedges and carrots with the oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper

Roast the meatloaf and vegetables until the meatloaf is cooked through, 40 to 45 minute for the meatloaf, and the vegetables are tender, 35 to 40 minutes. Let the meatloaf rest for ten minutes.