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RECIPE OF THE WEEK
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Spanish Style Steak
2 12-ounce New York strip steaks
8 ounces sliced mushrooms
1 large clove garlic, minced
1 tsp paprika
2 Tbs chopped parsley
3/4-1 cup sherry wine
salt and pepper to taste
olive oil for sauteing
Season the steak with salt and pepper to taste and cook it in a heavy bottomed pan (like a cast iron skillet), with a little olive oil, on medium high heat. Depending on the thickness of the steak, it could take about 5 minutes per side to cook to medium. When the steak's cooked to your liking, put it on a clean plate to rest, add a little more olive oil to the pan and add the sliced mushrooms. After about 5 minutes, when the mushrooms have started to brown, add the minced garlic and sprinkle the top of the mushrooms with paprika. Stir the mushrooms around, let the garlic soften up a minute and then stand back and add a good splash of sherry wine. Season the mushrooms with a little salt to taste, throw in the chopped parsley and you're ready to serve the steak!
Serves 2
Irish Lamb Stew
2 pounds cleaned and cubed leg of lamb meat
all-purpose flour for dredging
vegetable oil for sauteing
1 large white onion, rough chopped
1 Tbs chopped fresh rosemary
4 cups beef broth
1 can Guinness Stout
2 large parsnips, peeled and rough cut
2-3 large carrots, peeled and rough cut
1 large turnip, peeled and rough cut
approx. 1 pound baby potatoes, unpeeled
salt and pepper to taste
Season the cubed leg of lamb meat with salt and pepper and then dredge it in all-purpose flour. Sear it in batches, in a deep, heavy bottomed pot, in a little vegetable oil, until it's browned on all sides. When the second batch is mostly browned, add all the browned meat back to the pan and add the chopped white onion and chopped fresh rosemary. Let the onions soften up for a few minutes, then add the beef broth and Guinness stout. Since the leg of lamb is such a tough cut of meat, let the stew simmer for about 2 hours with just the lamb meat. Then add the carrots, parsnips, turnips and potatoes to the pot. (Make sure all the vegetables are the same size, including the potatoes, so they'll cook the same.) Let it simmer for another 45 minutes to an hour until the vegetables are soft. Season with salt and pepper to taste and it's ready to serve.
Serves 6-8
Poached Eggs
4-5 cups water
pinch of salt
1 Tbs white vinegar
2 large eggs
2 slices baguette, cut on a bias, topped with grated parmesan cheese and broiled
dressed salad greens for 1
black pepper to taste
Bring about 4 or 5 inches of water to a boil, in a deep pot, and add a good pinch of salt and 1 tbs of vinegar. Carefully crack the eggs into individual bowls so you know the yolks aren't broken before you add them to the water. Turn the heat down to a simmer and carefully add the eggs 1 at a time. After you've added the eggs, turn the heat off and put a tightly fitting lid on top. If you like softer eggs, set a timer for 3 minutes and, if you like them a little firmer, set it for 4 minutes. Use a slotted spoon to remove the cooked eggs, if you have one, but either way, use a towel to absorb some of the water under the eggs. Crack a little black pepper on top and serve on parmesan toasts( broiled in the oven.) Serve a little side salad if you like!
Serves 1
Potato Coins
12 small red new potatoes
3 medium portobello mushroom
1/2 cup chopped roasted red peppers
6 slices swiss cheese
salt and pepper to taste
olive oil
chopped parsley for garnish (optional)
Pre-heat the oven to 350 degrees and bring the new potatoes to a boil in lightly salted water. While the oven's heating up, remove the stem from the bottom of the mushrooms and use a spoon to scrape the gills off. Put the mushrooms into a baking dish, drizzle them with olive oil, season with salt and pepper and pop them into the oven. Slice the red peppers into squares (the same diameter as the potatoes) and cut the sliced Swiss cheese the same size. After about 10- 15 minutes, check the potatoes with a small knife and, if they're done, rinse them under cold water to cool down. The mushrooms should be done at about the same time as the potatoes ... Make sure they're soft and let them cool enough to handle. Then slice the mushrooms into the same shape and size as the peppers and cheese and slice the potatoes. Cut the ends off of the potatoes so they have a flat surface to rest on and then slice them into about 1/2-inch thick slices. Put the potato slices back into the same baking dish you used to cook the mushrooms and top them with alternating layers of cheese, mushrooms, cheese and roasted red peppers. Sprinkle a little salt and pepper over the top and carefully put them back in the oven. They'll only take about 5 minutes or so to warm through ... Pull them out of the oven and serve with chopped parsley if you like!
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