Home Cooks Online

Pecan Planked New York Strip Steak with Red Wine Compound Butter

2010-07-12T17:58:02Z

Steak and red wine go together like brides and diamonds. Speaking of women, this recipe was written for women by a woman who’s compiled an entire guide for women and grilling. No more fear of the fire. And when dinner’s ready, there are wine-pairing suggestions in the guide to go with the food. Here is an excerpt from Elizabeth Karmel’s St. Francis’ Girls Guide to Grilling. There’s a free download for the entire collection at the site. Enjoy.

Pecan Planked New York Strip with Red Wine Compound Butter

PAIRING TIP: Enjoy with St. Francis Cabernet Sauvignon ─ a full-bodied Sonoma County style Cabernet Sauvignon with a rich mouthfeel, moderate tannins with flavors of black cherries, dark chocolate and spicy oak make this a delicious pairing.

Grilling Method: Combo/Medium Heat

Sear and Plank™ Technique

Ingredients:

4 New York strip steaks or other favorite steak, about 1 ½
inches thick
1 teaspoon kosher salt
1 teaspoon whole black peppercorns, coarsely ground
Olive oil
Red Wine Compound Butter (see below)
Chopped parsley, optional

Special Equipment: 2 Grill Friends™ Pecan Organic Grilling Planks

Directions:

Preheat gas or charcoal grill for a combination of direct and indirect grilling—the combo method. You will use both methods for the Sear and Plank™ technique.
In a sink or container large enough to hold the planks, immerse the planks in water for 30 min. or longer (you may need to weigh it down).
Allow meat to come to room temperature about 20 to 30 minutes before grilling.
Just before grilling, brush both sides of the steaks with olive oil and season with salt and pepper.
Place steaks directly on the cooking grates over direct heat and sear, about 2 minutes per side. Transfer steaks to soaked planks (2 per plank) and turn off the burners in the center of the cooking grate (directly under the food) for indirect grilling. Place planks in center of grill over indirect heat and close lid. Close lid and allow steaks to cook about 6-8 minutes for medium rare; internal temperature should read 140ºF.
Remove the steaks from the grill and allow to rest at least 5 minutes before serving. Top each steak with a slice of the Blue Cheese Pecan Butter and sprinkle with parsley, if desired.

Serves 4

Red Wine Compound Butter

1 shallots, minced
2 tablespoons plus 3 teaspoons red wine divided
1 cup (2 sticks) unsalted butter, softened
3 teaspoons minced fresh parsley
½ teaspoon Worcestershire sauce
½ teaspoon smooth or whole-grain Dijon mustard
½ teaspoon sea salt
Freshly ground pepper

Directions:

Make the butter 3 hours in advance. Soak the shallots in 2 tablespoons of the wine for 30 minutes. In a medium bowl, mash or stir the butter with a fork until it is smooth and slightly fluffy. Drain the shallots from the wine and add the wine-soaked shallots to the butter. Mix well. Add the parsley, Worcestershire, mustard, remaining 3 teaspoons wine, salt and pepper. Mix together, mashing with the back of a fork to make sure all the ingredients are incorporated. Mix well. Taste for seasoning and adjust if desired.
On 2 pieces of plastic wrap or parchment, drop the butter in spoonfuls to form 2 logs. Roll the butter in plastic wrap and smooth out to form round logs about 1 ½ inches in diameter. Refrigerate until hard and easy to cut into pieces. The butter will keep, tightly wrapped, in the refrigerator for up to 1 week and in the freezer for up to one month.

Grilled Chicken & Lime Glaze

2010-07-07T13:48:06Z

Food and drink for a cause. As long as it’s also good, it works for me, and that’s why I’m sharing this recipe with you. Chicken breasts cook quickly on a grill. No napping until after dinner.

Chef John Besh created this recipe in conjunction with Bacardi in their support of the United Service Organizations (USO). You can help the cause as well.

Bacardi, USA has committed to donate $75,000 to the USO at the onset of summer, with consumers (21+) able to increase the total donation amount to a maximum of $100,000 through their participation in the program via the “60 Second Cocktails” Facebook fan page. Each time a new fan of the program joins the “60 Second Cocktails” page Bacardi, USA will increase its donation to the USO by $1. The fan page will host an online copy of the program recipe book, additional recipe information, and interactive mixology videos.

It only takes 10 minutes to make a gourmet meal, 60 seconds to pair it with a cocktail and ONLY 1 second to gain access to it all! Become a fan of the “60 Second Cocktail” page at http://www.facebook.com/#!/60SecondCocktails

Grilled Chicken Breast with Tequila CAZADORES^® Reposado Lime Glaze

Serves 6

Ingredients:

1/2 cup rice wine vinegar

4 tablespoons Vietnamese fish sauce

4 tablespoons sugar

3 tablespoons fresh lime juice

1 clove fresh garlic, peeled

2-3 teaspoons sambal chili paste

3 tablespoons Tequila CAZADORES Reposado

6 boneless chicken breasts

1 lime, zested

Combine wine vinegar, fish sauce, sugar, lime juice, garlic, sambal, and Tequila CAZADORES Reposado into a food processor and puree for a moment or so with 1/2 cup water. Do not worry about straining the sauce. Reserve about 1 cup of sauce.
Marinate chicken breast in remaining glaze for 20 minutes. Remove chicken from marinade and grill on a preheated grill over medium heat for about 4 minutes on each side.
Top with grated lemon zest and serve with a side the glaze.

Stuffed Peppers

2010-03-04T19:00:32Z

Stuffed Peppers. Photo: T.Thomas

Green peppers stuffed with ground meat, veggies & cheese make a complete meal, by Trevy Thomas.

This old fashioned dish is a classic for good reason. Stuffed peppers are easy to make, hearty to eat and pretty enough to be a step above other ground beef dishes. I was feeling terribly lazy when I made these, so I didn’t do anything fancy, but there’s a lot of room for making this recipe your own. I think ground lamb would be good in the filling. Had I thought ahead, I would’ve used rice, but I didn’t want to wait for it to cook, so I used Bulgur Wheat instead, which turned out surprisingly well. Vegetarians could just use a rice, onion & mushroom filling. This dish is pretty easy to serve both meat eaters and vegetarians alike by not adding the meat to the filling until the end. But if you don’t want to bother, make it how you like and tell whoever doesn’t want it to cook for themselves next time. Works like a charm.

Stuffed Peppers Recipe
Ingredients:

3 peppers, Lids cut off and reserved, cleaned & seeded

Filling:

1 pound ground beef (grass fed reduces calories & fat)
1 egg, beaten
1 small onion chopped
2 celery sticks, chopped
2 garlic cloves, chopped
Salt & pepper
1 tablespoon oregano (dried)
1/2 cup bulgur (or 1 cup cooked rice, but bulgur wheat can be used raw)

Topping:

1 14-oz can chopped tomatoes
1 tablespoon Worcestershire sauce
Grated cheese (Asiago, mozzarella or your favorite)
Feta cheese

Directions:

Set peppers in a baking sheet.
Mix together filling ingredients and stuff into peppers.
Mix together tomatoes, and Worcestershire sauce and pour over top of stuffed peppers.
Top with grated and feta cheese to your liking.
Put lids on top.
Bake in 350-degree oven 1 hour.

Green Pepper

Salmon & Cranberry Salad

2010-02-13T00:55:22Z

A delicious, healthy salmon meal for two, by Robin Daumit.

Salmon & Cranberry Salad. Photo: R. DaumitThis dish is like a recipe for healthy skin. Berries and salmon are just what the doctor ordered when it comes to beauty. Plus, it’s easy on the waistline, quick to prepare, and tasty as well. It’s not everyday you come across a recipe that meets all your needs, but if relationships were like food, this would be marriage material. And if that happens, we want to hear about it.

Salmon and Cranberry Salad Recipe
Serves 2

Ingredients:

Cooked Salmon, enough for 2 salads
1 head of butter bib lettuce, washed, leaves separated
2 stalks of spring onion, washed and chopped
2 stalks celery, washed and chopped
1/2 cucumber, peeled seeded chopped
1/4 cup salted sunflower seeds
1/4 cup dried cranberries
salt and pepper to taste

Directions:

Divide lettuce leaves on bottom of individual serving plate. Nestle ingredients in lettuce, placing the salmon on top. Drizzle dressing over all and serve.

Dressing

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 lime, juiced
2 teaspoons honey
1 teaspoon Dijon mustard

Mix ingredients well and drizzle on top of salad

Sea Bass Dinner for Two

2010-02-13T00:36:23Z

An easy, healthy, romantic dinner for two, by Robin Daumit.

Sea Bass. Photo: R. DaumitJust in time for Valentine’s Day, this fish recipe is light enough to keep everyone awake after dinner. Romantic holidays are definitely not the time for a big heavy meal. Do I really need to tell you that? You can always be a glutton tomorrow night. You’ll thank me (and Robin) later. Happy romantic thoughts.

Sea Bass Dinner Recipe
Ingredients:

1 fillet of Sea Bass for 2
1/4 lb Sun dried tomatoes
1/4 cup fresh Italian parsley, chopped
2 cloves garlic, pressed
2 tablespoons white wine
1 tablespoon key lime oil (or olive oil with a squeeze of lime)
salt and pepper to taste

Directions:

Wash fish and place in an oiled baking pan.
Assemble the next 6 ingredients, toss in a bowl and arrange on top of the fish.
Bake in a 350 oven covered for about 15 minutes, then uncover for another 5 minutes. Fish is always better a little undercooked rather than overcooked.

Serve with a medley of miniature vegetables such as:
Baby zucchini
Tiny yellow squash
Fingerling potatoes
Lightly sauté in a pan of olive oil, garlic, salt and pepper until tender but not overcooked.

Add crusty whole-grain bread and a nice glass of crisp light white wine.

Seafood Stew Recipe

2010-02-07T19:51:38Z

A pot of shellfish in a Thai-inspired broth makes this seafood stew recipe a comforting, delicious escape from the usual cold-weather fare, by Trevy Thomas.

Seafood Stew. Photo: T. ThomasA magazine arrived with some tempting photographs of a seafood stew, and my husband just had to have it. Of course, I went shopping without the recipe, so I bought whatever looked good and made up the recipe once I returned home. I have been on a coconut-milk kick lately, but any kind of milk could be used in this, including soy, 2 percent or just plain old milk.

A note on shellfish: keep them cold in the fridge, but not in water. Use them the same day you buy, or the following day. Scrub the shells with a brush, and tap any open shells. If they close back up, they’re alive and safe to eat. If they remain open, toss them. This is the only way to know whether shellfish are still good, and there’s not much worse than getting poisoned from dead, bacteria-laden selfish. Fortunately, Mother Nature gives us a clear indication of good versus bad. The cooked stew can be refrigerated overnight and served the next day for lunch. Beyond that, toss it.

Seafood Stew Recipe
Serves 4

Shrimp Stock:

1 pound shrimp in shells
1 sliced onion
1 lemon
4 cups water
5 cloves garlic, peeled
1 cup vermouth (or white wine)
1 tablespoon Old Bay seasoning

Stew:

1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
1 cup carrots, chopped
1/2 cup celery, chopped
1 tablespoon Jalapeno pepper, chopped
1 clove garlic, chopped
Salt & pepper
1 tablespoon flour
1 small tomato, chopped
1/2 pound white fish, such as cod
1 lime
Small handful cilantro, chopped
12 Cherrystone or other hard-shell clams
1 pound mussels

Directions:

Make Shrimp Stock:

Remove shells and clean shrimp. Put shells in a large stockpot, and reserve shrimp in refrigerator for stew.
Put remaining stock ingredients in pot with shells.
Bring to boil, then simmer, covered, 30 minutes to an hour.
Strain broth into bowl and reserve to stew.

Make Stew:

Melt butter with olive oil over medium heat in large stockpot. Add chopped onions, carrots, celery, and jalapeno. Season with salt and pepper, and cook until onions are translucent, about 5 minutes.
Transfer 1 cup of warm shrimp stock into a bowl or cup and whisk in 1 tablespoon flour until smooth. Add to stockpot. Stir in remaining 2 cups shrimp stock (toss or freeze remaining stock for another use). Season with salt and pepper.
Add vermouth and coconut (or other) milk along with cilantro.
Add chopped tomato.
Cut fish into bite-sized chunks and toss with lime juice. Add to stew. Grate lime zest into stew.
Add clams and combine well. Cover and cook about 5 minutes.
Add shrimp and mussels.
When shrimp turns white and mussels & clamshells are opened, the stew is ready.
Serve in large bowls with an extra bowl to discard shells.

Ropa Vieja with Mango Salsa

2010-01-31T16:54:16Z

A Cuban dish of Flank Steak and Peppers, topped with a fruity mango salsa, by contributor, Robin Daumit.

Ropa Vieja with Mango Salsa. Photo: R. DaumitThis recipe is a great example of why I like having company in the kitchen. After a while, all home cooks could use a boost in the creativity department. Food ruts abound, and that’s when you need a trusted friend, neighbor or sister to pull you out of your food funk. A bit of Cuban steak is just what the doctor ordered for this home cook who’s stuck in the snow. Thanks, Robin!

From Robin: “A classic Cuban dish that transports you to palm trees swaying in the sun, spicy smells coming from a Latin kitchen, and a good glass of rum on the side.

“Ropa Vieja translates as ‘old clothes’ and is so named because of the way it looks cooking in the pot. But the flavors in this dish will create lasting memories that have nothing to do with old clothes.

“This dish is traditionally served with black beans and white rice. A mango salsa on the side is a wonderfully fresh complement to the warm flavors in the meal.”

Ropa Vieja Recipe
Serves 4

Ingredients:

2 lb cut of Flank Steak, cut with the grain into strips
1 1/2 tablespoon olive oil
4 cloves garlic pressed
2 large onions chopped into small pieces
4 green peppers, cored/seeded and chopped into small pieces
2 jalapeno peppers, cored/seeded and chopped into small pieces
1 pint of grape tomatoes sliced into quarters
3 bay leaves
2 teaspoons crushed cumin
1 tablespoon crushed oregano
salt and pepper to taste
1 jar of tomato sauce
3/4 cup of dry Vermouth

Directions:

Have these ingredients chopped and ready to cook at once. Place oil in a heated pot on high, add all ingredients but tomato sauce and vermouth and stir to give everything time at the bottom of the pot until the meat has been seared.
Add tomato sauce and vermouth.
Stir, bring to a simmer, cover and cook for at least 1 hour, though 2 hours is best. Remove the lid the last 30 minutes of cooking.
Serve with Mango Salsa

Mango Salsa RecipeMango Salsa. Photo: R. Daumit

Ingredients:

3 mangos, diced
1 large red onion, diced
1 cucumber, peeled seeded and diced
1 jalapeno, cored seeded and diced
1 red pepper, cored seeded and diced
handful of cilantro, washed and chopped fine
1 lime, juiced
salt and pepper to taste

Directions:

Chop all ingredients into small pieces about the same size.
Squeeze in the lime, salt and pepper and toss well to blend.
Best if prepared an hour before eating to marinate the flavors.

Home Run Guacamole

2010-01-24T19:39:57Z

A basic, great tasting guacamole recipe that’s perfect for game watching, snacking or for use as a condiment, by Dave Utrata.

Home Run Guacamole. Photo: D. Utrata

I brought some homemade guacamole to a chili party recently and the general consensus was that it was definitely a “home run.” That is, everyone liked it a lot! There are certainly lots of guacamole recipes on the web, but this basic formula is not only a crowd-pleaser, after the first time you try this, you’ll probably develop a taste for modifications the next time you make a batch. That way, your skill and renown will grow, all the time helping you establish “your” guacamole.

Home Run Guacamole

Ingredients

3 ripe avocados
2 ripe Roma tomatoes, chopped coarsely
1 shallot
½ tsp Kosher salt
¼ cup chopped fresh cilantro
2 Serrano chili peppers, diced
1 lime

Directions

Begin by slicing the avocados and scooping out the flesh into a large mixing bowl.
Dice the shallot and add to the avocado, along with the tomato.
Mix these ingredients with a potato ricer, breaking up larger bits while keeping a few small chunks intact.
Add the salt, cilantro and chili peppers; mix these using your masher. The consistency I went for was somewhere between coarse and creamy.
Roll the lime firmly back and forth under your palm on your cutting board. Slice in half and squeeze the juice into the mix.
Give the guacamole one more thorough mixing with the ricer. Cover with plastic wrap and refrigerate for at least ½ hour before serving.
Serve with tortilla chips and enjoy the accolades of the happy crowd!

The big key here is to find fresh ingredients. The cilantro has to be fresh to provide the tangy zip you need. I must have examined 50 avocados in my supermarket to find just the right three to use that evening. The Roma tomatoes were chosen by feel, not color. Also, the use of Kosher salt really seems to help; be sure and get some just to keep handy for critical additions that bring out the flavor of the mix, not to just make things salty. Finally, you may want to later substitute red onion for the shallot, and try Jalapeno peppers instead of Serrano peppers. My own next variation will use smoked peppers. This recipe really is a good jumping off point for future cooking adventures.

Leftover Chicken and Pork Enchiladas

2010-01-22T00:31:36Z

A spicy, cheesy, hot dinner that transforms leftover cooked meat into a new meal, by Trevy Thomas.

Leftover Chicken & Pork Enchilada. Photo: T. ThomasLeftover dinner happens. One night you make this fabulous chicken dish, and the next morning, it greets you from the refrigerator looking awfully yesterday. What to do with that beast of yore? My best solutions have been to transform the previous night’s meat into an entirely new creation. In fact, I want it to be unrecognizable. My roast chicken and potatoes might’ve been great once, but the re-heated leftovers are not very enthusing. Like all good leftover dishes, this one is slightly lame, and by that I mean it doesn’t require much effort, or special ingredients or creativity on your part. After all, one night of brilliance is all that should be expected of a home cook. The next night is a holiday. So this dish is both a cooking expedition and a reprieve too. There is only so much brilliance a girl can produce in one week.

Leftover Chicken and Pork Enchilada Recipe
Ingredients:

1 can enchilada sauce (or substitute tomato sauce with some hot sauce added)
1 jar salsa (or whatever is left)
1 clove garlic, chopped
Big splash wine or vermouth
Grated cheese (cheddar & asiago is what I used, but go with what you have)
Diced leftover cooked meat (chicken, pork, beef or combination about 2 cups will fill 8 tortillas)
2 spring onions, chopped (or white/yellow whatever onion)
8 Tortillas (or as many as you have)
Sour cream or yogurt for topping

Directions:

Mix together the enchilada sauce, salsa, garlic & wine in a saucepan over medium heat until just hot.
Put most of the grated cheese and chopped meat in a bowl, along with the onions
. Add half the sauce mixture to the meat and stir. Taste. It should be good. If not, season.
Rub a large baking dish with a tiny bit of oil just to moisten.
Put one tortilla on a plate and fill with a small handful of meat-sauce filling. Roll up and place seam down in the baking dish. Repeat until the pan is full.
Put any leftover filling along the sides of the pan. Top with a bit more grated cheese and the rest of the sauce.
Bake at 400 degrees for 20 minutes.
Serve with a dollop of yogurt/sour cream and anything else good you have (like avocado or olives).

Weight Loss Recipes

2010-01-12T18:52:59Z

Quick and easy weight loss recipes for a healthy diet, by Trevy Thomas

Apple tape measure. Photo: Rob Owen-WahlLosing weight is not fun, at least not as fun as gaining, but it’s that time of year when we all start thinking about being healthy and trim. Rather than get sucked into one of those TV diets where you have to pay a company and eat bad frozen food in order to lose weight (absurd, really), try a healthier, cheaper approach by making easy, healthy food at home. Shave a few calories here and there, and by summer, you’ll be proud to look down. Here is a collection of our leanest, healthiest recipes for a variety of meals.

Recipes for Weight Loss

Appetizers:
Radish & Arugula Salad
Roasted Tomatoes
Fresh Homemade Salsa
Spicy Shrimp

Breakfast:
Cranberry Breakfast Bread

Lunch:
Vegetarian Chicken Salad
Marinated Roasted Pepper Salad
Peach & Tomato Salad
Sushi Salad
Creamy Vegetable Soup

Dinner:
Easy Minestrone with Pesto Toast
Acorn Squash Bowls with Wild Rice
Mushroom Stuffed Pork Tenderloin
Beef Stew Recipe
Turkey Breast for One
Grilled Marlikn with Freekeh
Chicken Pepper Stirfry
Mediterranean Fish

Dessert:
Banana Ice Cream

This is just a sampling of many low-calorie, healthy recipes here at Home Cooks that are a perfect match for your weight-loss efforts. If you’re in the mood for something specific, check the Recipe Index. And if you can’t find it there, post a comment below and we’ll see what we can come up with for you. Almost as good as having your own personal chef.