Showing posts with label have. Show all posts
Showing posts with label have. Show all posts
Sunday, January 26, 2014
Grilled Spanish Mustard Beef Doesnt Have a Ring to It
When people ask me if Im ever afraid of running out of recipes to film, I usually joke that new recipes arent the problem, its running out of things to call them thats the real fear. Take this horribly named Spanish mustard beef for example. Least poetic name, ever.Despite the awkward name, this fast and user-friendly wet rub did a fine job flavoring some carne asada I grilled recently (yes, that was redundant). Im calling it Spanish mustard since I spiked the Dijon with a couple of my favorite ingredients of all time – smoked paprika and sherry vinegar.
Be sure to go find the real stuff (that it comes from Spain is one clue). If your marinade is only going to have a couple ingredients, you better make sure youre using top shelf stuff. The other two keys to this recipe are as follows: only let the meat marinate for about an hour, otherwise it may start to "cook" in the acid; and be sure to build a very hot fire.Since this is a wet rub, we need the meat to sear and caramelize, not to steam in its own juices. After successfully grilling and slicing thin, against the grain, this can be eaten in hundreds of ways; all delicious. Youll see my tortilla delivery system, but everything from paper-thin rice paper wrappers to thick slices of grilled bread would be perfect.
This is also a fantastic marinade for thin-cut pork shoulder chops, or any of your favorite chicken parts. By the way, while youre grilling, sipping on a cold beer, or sangria, try and think of a better name. Enjoy!
Ingredients:
2 pounds thin sliced beef (any thin flap meat, skirt steak, flank steak, round steak, etc.
2 tablespoons Dijon
2 tablespoons smoked paprika
4 cloves minced, crushed garlic, optional
1/4 cup sherry vinegar
1/4 cup light olive oil
salt and freshly ground black pepper to tastes
Wednesday, December 25, 2013
B L T Pasta – I’ll Have the Bacon Lettuce and Tomato…Hold the Sandwich
Since I get so many food wishes for pasta recipes, I figured I would give it a go. Plus, as luck would have it, I had some arugula in the fridge just begging to be used. I knew that this combination would taste great, but I wasn’t prepared for just how great.
I decided to use crème fraiche as the main sauce ingredient, and it worked beautifully. It was just rich enough, and the fermented cream’s subtle nuttiness was an excellent foil for the smoky meat, sweet tomatoes, and bitter greens. As I mentioned in the video, crème fraiche is pretty easy to find, but of course we’ll encourage you to follow this link and make your own.
If you can’t find or make some, just use heavy cream along with a squeeze of lemon juice to mimic that essential tanginess. Thank you Mardi (and Twitter) for the inspiration, and if you’re looking for a quick, easy, and very summery pasta idea, I hope you give this a try soon. Enjoy!
Ingredients for 4 portions:
1 tbsp olive oil
8 oz bacon
2 garlic cloves minced
2 tsp lemon zest
2/3 cup crème fraiche
2 cups halved cheery tomatoes
3-4 cups roughly chopped arugula or other salad greens
2 cups macaroni, cooked, drained
grated Parmesan
View the complete recipe
grated Parmesan
View the complete recipe
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