Steak Sandwich

Thanks to a lovely dinner at La Petite Rive in Little River, CA - I was struck with inspiration.  The chef prepared an amuse bouche featuring a little chompsworth of steak, with blue cheese and a grilled peach.  The flavors were lovely and even summery.  I was struck with bbq picnic inspiration and insisted on whipping up some sandwiches, despite Patrick's aversion to blue cheese (I just subbed in a shallot/balsamic reduction on his sandwich for the blue cheese on mine) - fool.

1 slab o' London Broil
seasoned with salt & pepper
Marinade:
soy sauce
balsamic vinegar
4 cloves of garlic
olive oil

1 can of sliced peaches in juice or light syrup - you don't need all that sugar (the store didn't have any fresh quite yet)
blue cheese (a chunk to crumble, or ready to go crumbles, or whatever you like or is on sale)
arugula
sourdough rolls

Season the steak with salt and pepper.  Smash the garlic cloves (you don't even have to take the skins off) and add them to your mix of soy, balsamic & oil.  I probably use mostly balsamic with about half the amount of soy and oil each.  This is one of my dad's little creations, but he uses rosemary too - I didn't want the competing flavor so I left it out.  For other usage though - I highly recommend it!
I allowed this to marinate for a couple of hours, turning frequently.

Grill up the steak to your preferred doneness and set aside to rest before slicing.  While it's resting, grill the peaches.  Split open your roll, toss on some arugula and blue cheese, top that with the slices of steak, and that with the grilled peaches. 

For the Patrick version, I just minced a small shallot; sauteed it in a little bit of olive oil until translucent, then added a cup or so of balsamic vinegar and allowed it to cook down by about half.  I drizzled this all over the bread before adding the arugula.

This made me so hungry typing it up that I almost can't stand it.

Dead Man's Ball - revisited

Oh lordy, that swamp water drink I tried to make? Did NOT go well. If anyone would like three bottles of green juice (featuring powdered broccoli and spinach), please let me know. I have some.
I did use the rest of the open bottle and a bunch of water to fill a glass apothecary jar with a creepy, sludgy, green liquid which I floated eyeballs in. So it was at least good for that; everyone kept asking me what it was.
The TruBlood however was a hit!
TruBlood
I took one bottle of fruit punch (the 365 Organic brand from Whole Foods was nice and dark)
1 1/2 c brandy
2 bottles cab sauv
lemon flavored fuzzy water if desired

I admit to drinking most of it myself, but those that I allowed to sample it seemed to like it or they're excellent liars. I think I just lost out to DJ AM's insanely fally cinnamony fruity vat o'sangria.
I had a major fail on the cupcakes thinking that I had spice cake mix at home and only realizing I didn't an hour before guests were supposed to begin arriving. Whole Foods had some "gluten free" stuff that my roomie was kind enough to pick up for me, but really? Do I want to hustle to try to make and clean up cupcakes in that kind of time crunch only to find out they suck? No. I was stressed out enough.
The other nibbles were hits though. I thought the fire roasted salsa was DIVINE and the mushroom/goat cheese bruschetta was gone really quickly. The pear blue cheese bites are SO easy to make (I didn't even end up roasting them! Just cut them into little pieces and topped with cheese; skewered with a toothpick), I think they'll be a new standard.

Next year I won't make the mistake of saying how much time I have and all that I've gotten done before the party. . . .

Kill me, kill me now

I'm posting a Sandra Lee inspired recipe. But come on, we've all seen something using similar flavors so can we really give her credit? Plus, I'm not posting it exactly as is; I'm posting it as I'd make it. I still feel a little nauseous, but hey, credit where credit is due, and I was indeed watching her show and thinking, "yum." If you are unfamiliar with Sandra and her work, a quick web search will give you the actual scoop, and then if you scroll down, the mountains and mountains of angry, hateful, vitriolic websites and parodies dedicated to her. It's her own fault, really. Really.
And while I'm here talking about this one; I'll share a recipe that a friend of a friend made for a recent party:
Little crostinis
goat cheese
sliced dried figs
white truffle oil
Top the crostinis with goat cheese, a slice of dried fig and drizzle with truffle oil. Die and go to heaven.

Fig & Prosciutto Crostata
1 pre-made pie crust
4 ounces cream cheese, softened (OR! 2 oz cream, 2 oz goat; OR! add some blue cheese crumbles on top of the fig preserves)
1/2 (10-ounce) jar fig preserves
1 (3-ounce) package prosciutto, cut into 1/2-inch strips
arugula
1 egg
1 tablespoon water

Preheat oven to 425 degrees F.

Place the pie crust onto a baking sheet. Spread the cheese over the crust leaving a 1-inch border. Top with fig preserves (and sprinkle with blue cheese crumbles if using). Fold border over fig spread and top with prosciutto strips.

Lightly beat egg with 1 tablespoon of water. Use a pastry brush to brush edge of crust with egg wash. Bake in oven for 15 to 18 minutes or until crust is golden brown. Let cool 5 minutes before serving. Serve topped with arugula (simply dressed with olive oil, a squeeze of lemon, salt and pepper) if you dig it (which I do).

This is similar to another party snack I like to make using premade pizza crust (or even pita), smeared with goat cheese and then topped with caramelized onions and shallots with the little arugula salad on top. Yum.

Mini frittatas

I do not know why I own any cookbooks. I can't even remember the last time I opened one of them (though I do love my BH&G and Southbeach ones). In fact, I think I might need to get rid of them. Yay spring cleaning!
Anyway, I get enough inspiration from tv and the internet, as is evidence to the number of references I make in this here blog. Giada did it again and enticed me with something tasty and so very, "Duh, why didn't I think of that?" Mini. Frittatas. People please. Tiny things are cute and think of how many different flavors I could make! Man, I can't wait to host a brunch at my place. I am READY. 10 minutes effort for 40 frittatas? Hell, I won't even have to get up early.

Close

Times:

Prep

12 min

Inactive Prep

--

Cook

10 min

Total:

22 min

Mini Frittatas

• Nonstick veg oil cooking spray
• 8 large eggs
• 1/2 cup whole milk
  
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 ounces thinly sliced ham, chopped
• 1/3 cup freshly grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves

Preheat the oven to 375 degrees F.

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

My head is swimming in an endless possibility sea of flavors: gruyere, ham, bechamel (Croque Monsieur!); classic tomato and basil; leek, shallot and bacon!; zucchini and goat cheese and herbs de Provence!; caramelized onion and blue cheese! Oh my goodness, I could do this forever. Do you think 40 different flavors all at once would be excessive?

Thanksgiving Salad

Those jerks over at America's Test Kitchen have done it again. Come up with some ridiculously easy "recipe" that can't even really be a recipe that I'm jealous I didn't come up with first because, well, DUH.
With one of my favorite meals of the year fast approaching, here's a healthier spin on a lot of similar flavors. Great for fall and I totally want it right now (but I have yummy steak and sweet potato leftovers, so I'll refrain).

Harvest Supper Salad with Smoked Turkey and Apples
Serves 4

2 teaspoons honey
1/4 cup red wine vinegar
2/3 cup dried cherries or cranberries
6 tablespoons extra-virgin olive oil
Table salt and ground black pepper
2 small heads red leaf lettuce or green leaf lettuce, torn into bite-sized pieces
2 cups shredded red cabbage
1 apple , cored and cut into 2-inch strips
4 thick slices smoked deli turkey , cut into 2-inch strips
1 1/2 cups crumbled blue cheese
1/3 cup slivered almonds , toasted (or lets be reasonable - a bag of the ready to go almonds from Diamond or whatever)

1. Whisk honey and vinegar in medium microwave-safe bowl. Add cherries, cover with plastic wrap, cut several steam vents in plastic, and microwave on high until cherries are plump, about 1 minute. Whisk in oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cool dressing to room temperature.

2. Toss lettuce, cabbage, and apple with dressing in large bowl. Divide salad among individual plates and top each with portion of turkey, cheese, and nuts. Serve.

Strawberry & Avocado Salad

Once upon a time, I won Iron Chef: Battle Avocado. You're correct in assuming it was not the HGTV or even actual Japanese version. Birds of a feather flock together, and several of my friends are also foodies that like to cook and kick ass (or eat). Enter the best of both worlds - Iron Chef competitions. Anyhoo, out of three, I've only won once (ONCE!), but it was the first one, so I wear my chef's hat proudly.
One of the dishes I made was this fab strawberry and avocado salad. I believe I was inspired by this recipe from All Recipes, but I cannot remember what I did to tweak it or put my own spin on things. I've looked over the recipe again, and quite honestly, it looks awesome as is. The only thing I may have done was to eyeball all of my measurements instead of following along and maybe throw in some cheese. Shocker, I know.

Strawberry and Avocado Salad

• bag of spring mix salad
• an avocado - peeled, pitted and chopped or sliced
• 2 c or so of sliced strawberries (washed, hulled, etc.)
• roasted or candied pecans - I'd caution against the candied version if you're making the dressing on the All Recipes site. Way too sweet. In fact I'd suggest you start with 1 tsp of sugar and add more to taste. I tend to stick with honey for sweetening my dressings.
• blue cheese or goat cheese
• dressing

It's really as easy as that. The amounts on everything are to your personal preference. If you like a lot of nuts, go for it, if you like more strawberries, be my guest. I went with about equal parts avo and berry and maybe 1/4 cup of nuts.
I really like Brianna's Blush Wine Vinaigrette dressing for salads like this (there is even a strawberry on the label!). That one would be great, but you could also pick up a prepared balsamic or raspberry vinaigrette.
* an aside - the Brianna's website says the Blush Wine Vin. would go well with wild game and man oh man, my tastebuds are thinkin' they're right. I'll have to try it.
If I was making my own I'd probably go with a nice sweet & tangy one, mixing honey mustard, aged balsamic (or a gourmet flavored version), olive oil, s & p and a little bit of honey.
Keep in mind that the more sweet things you add, the lighter the dressing should be. If you're using avos, strawberries, blue cheese and candied pecans, you wouldn't want a really thick powerful or overly sweet dressing. If you want to go with that kind of dressing, try to make the salad a bit more savory by using roasted nuts, and maybe feta instead of blue. And we all know goat cheese can go on anything.