Recipes

The Pan Seared Steak

SteakNyer

INGREDIENTS

2 ribeye steaks, 2 inches thick

1/2 cup olive oil

4 cloves fresh garlic, halved

2 tablespoons butter

2 tablespoons kosher salt

1 tablespoon fresh ground pepper

1/3 cup red wine (optional)

 

PREPARATION

Marinade the steaks (at room temperature) in olive oil and garlic far one hour. Remove from oil and salt and pepper the steaks on both sides.

 

Heat a cast-iron skillet or heavy pan over on high and wait until the pan is hot…really hot (about 45-60 seconds). Add the steaks and char for 2 minutes. Turn the steaks and repeat the charring process on the other side (2 minutes again). Turn the heat down to medium and flip again, cooking for 2 more minutes. Flip the steaks again, top with butter and sear for 2 more minutes for a perfect medium rare. Add 2 more minutes per side for medium and 3 more minutes per side for well-done steaks. Remove from pan, cover with foil and let the steaks rest for 10 minutes. Deglaze the pan with red wine by adding 1/3 cup of wine to the hot pan and reduce for 1 minute on high.

 

Serve with creamed spinach, a twice baked potato or sautéed mushrooms for true steakhouse fare.

 

Kale and Apple Salad

 HRKaleSalad

Ingredients

2 tablespoons olive oil

2 teaspoons apple cider vinegar

1 teaspoon fresh squeezed lemon juice

½  teaspoon salt

6 cups finely chopped kale leaves, big ribs removed and discarded

½ an apple, cut into thin, 1- inch pieces

⅓ cup walnuts, chopped and lightly toasted

3 to 4 tablespoons crumbled blue cheese

Fresh black pepper

 

Directions

In a small bowl, combine the olive oil, vinegar, lemon juice, and salt. Whisk vigorously to combine.

Place the kale leaves into a large salad bowl and, using your hands, sort of massage the olive oil mixture into the leaves. Add the apples, walnuts, and blue cheese on top of the kale and lightly toss to combine. Pepper to taste.

 

 

Asian Short Ribs

Healthy diet food does not have to be steamed vegetables and a skinless chicken breast anymore. Today, one can go with low-sodium ingredients and limit bad starches like potatoes and pasta, yet not miss a beat on flavor. In this rich winter short rib dish, shopping smart and using a corn-based polenta can save calories. I will be doing a version of this at the next Kemper Center Murder Mystery Dinner on February 7.

 

Ingredients

1/4 cup low-sodium soy sauce

1/2 cup low-sodium beef stock

1/4 cup brown sugar

1/4 cup rice vinegar

4 cloves garlic, peeled and smashed

2 teaspoons grated fresh ginger

1/2 teaspoon crushed red pepper

8 beef short ribs (about 4 pounds)

4 medium carrots, peeled and halved crosswise

4 celery stalks, cut into 2-inch pieces

2 tablespoons sesame oil

4 scallions, thinly sliced (optional)

 

Directions

Set you slow cooker on low and combine beef stock, soy sauce, sugar, vinegar, garlic, ginger, carrots, celery and red pepper. Heat the sesame oil in a large pan. Season the short ribs with salt and pepper. Sear the short ribs on all sides until brown, turning every 4-minutes. Add short ribs to slow cooker.

 

Cook, covered, on low for 7 to 8 hours, until the meat is tender and easily pulls away from the bone. Remove the ribs and put to the side. With a large spoon or ladle, skim the fat from the cooking liquid and discard. Strain the cooking liquid into a sauce pan and discard the vegetables.

 

Turn heat on sauce to high until it begins to boil. Reduce to simmer and cook until sauce is reduced by half (about 15-minutes) Spoon the sauce over the short ribs and sprinkle with the scallions.

 

One can roast carrots or sauté bok choy as a side and serve short ribs over polenta instead of  mashed potatoes.

 

 

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