Try this when you don't have time to fully marinate a steak. I tried it last week, with amazing results!
2 T-bone steaks, or any cut of your choice
1 tsp. minced DRIED onion
1 tsp. fresh minced (or, to save time, powdered) garlic
Salt & pepper to taste
1 tsp. - 1tbs. olive oil
4-6 fresh thyme sprigs
1/2 lemon, cut into wedges
Prepare the steaks:
1. Spray grill with non-stick coating. Heat grill to highest setting. Before placing steaks on grill, lower heat to medium.
2. 10-30 minutes before grilling, salt & pepper steaks on both sides. Add garlic powder, to your taste. Remove fresh thyme from sprigs; sprinkle generously on both sides of steaks.
3. Give a quick spritz / drizzle of olive oil on both sides of steak, then give a quick drizzle of fresh lemon juice. Allow to set 10 minutes, while letting grill to heat. Use the back of a fork to rub over steaks, sealing marinade. Poke a few holes in each side, to allow to flavors to marry.
4. Grill each side approximately 3 minutes, then turn. For rare steaks, grill each side 4 minutes. For medium steaks, allow 5 minutes. For well done, 7 minutes per side.
5. Remove steaks from grill. Allow to 'rest' for 10 minutes, to let juices flow.
6. Serve with baked or smashed potatoes, salad of your choice, or alone. Enjoy!!
Tuesday, August 7, 2012
Authentic Southern-Style Fried Green Tomatoes
Fried Green Tomatoes are a southern staple - as southern as Pecan Pie, Fried Chicken or Angel Biscuits! Use this recipe when your tomatoes are completely green, have no blemishes, and are very firm to the touch. Review the recipe completely before beginning - it may save you time in the end!
4 large green tomatoes, sliced to your preferred cut (I prefer a medium cut - not too thick, as tomatoes will be mushy, or too thin, as they will lack flavor & be too crispy; about 1/2" is perfect) Discard the tops/stems.
2 eggs, beaten well
1/2 c. milk
1 c. All-Purpose flour
1/2 c. cornmeal
1/4 c. bread crumbs (use plain, not 'italian')
2 tsp. fresh ground kosher salt
1/4 tsp. fresh ground black pepper
1/4 tsp. Old Bay or Tony Sachere' Cajun seasoning
Olive oil for frying, or vegetable or canola oil, if you prefer
1. Slice tomatoes to your preference - 1/3-1/2" slice is perfect. Add oil to cast iron pan - enough oil to coat 1/4"-1/2" of pan. Turn on med-high heat, and allow to get hot, but not smoke, if using pure olive oil (olive oil heats quicker at higher temperatures, and will smoke if allowed to get too hot). If your oil begins to smoke before you're ready to add the tomatoes, turn the temp down to medium.
2. Mix bread crumbs & Old Bay / cajun seasoning in small bowl. Whisk eggs & milk together in medium bowl. In a large disposable baggie, mix cornmeal, salt & pepper.
3. On a plate (or in large baggie) add flour. Add tomatoes, to coat.
4. Dredge coated tomatoes in milk & egg mixture, then dredge in bread crumbs to completely coat.
5. Place breaded tomatoes immediately into hot pan, being careful not to crowd (test the heat of the oil by dropping several drops of water into the oil - if it crackles & spits, the oil is ready). Tomatoes should not touch while frying. Fry in several batches, if necessary. Brown slightly on one side, then carefully flip. Tomatoes, when done, should be golden brown, hold up well & be 'slightly' crispy around the edges.
6. Remove from cast iron pan to plate covered with a paper towel to soak up excess grease. Cover with foil if cooking several batches, to keep warm. Serve within a few minutes, over salad or alone with your favorite topping (I love New Orleans remoulade, found in the fish market section of your grocery store). Enjoy while they're hot!
4 large green tomatoes, sliced to your preferred cut (I prefer a medium cut - not too thick, as tomatoes will be mushy, or too thin, as they will lack flavor & be too crispy; about 1/2" is perfect) Discard the tops/stems.
2 eggs, beaten well
1/2 c. milk
1 c. All-Purpose flour
1/2 c. cornmeal
1/4 c. bread crumbs (use plain, not 'italian')
2 tsp. fresh ground kosher salt
1/4 tsp. fresh ground black pepper
1/4 tsp. Old Bay or Tony Sachere' Cajun seasoning
Olive oil for frying, or vegetable or canola oil, if you prefer
1. Slice tomatoes to your preference - 1/3-1/2" slice is perfect. Add oil to cast iron pan - enough oil to coat 1/4"-1/2" of pan. Turn on med-high heat, and allow to get hot, but not smoke, if using pure olive oil (olive oil heats quicker at higher temperatures, and will smoke if allowed to get too hot). If your oil begins to smoke before you're ready to add the tomatoes, turn the temp down to medium.
2. Mix bread crumbs & Old Bay / cajun seasoning in small bowl. Whisk eggs & milk together in medium bowl. In a large disposable baggie, mix cornmeal, salt & pepper.
3. On a plate (or in large baggie) add flour. Add tomatoes, to coat.
4. Dredge coated tomatoes in milk & egg mixture, then dredge in bread crumbs to completely coat.
5. Place breaded tomatoes immediately into hot pan, being careful not to crowd (test the heat of the oil by dropping several drops of water into the oil - if it crackles & spits, the oil is ready). Tomatoes should not touch while frying. Fry in several batches, if necessary. Brown slightly on one side, then carefully flip. Tomatoes, when done, should be golden brown, hold up well & be 'slightly' crispy around the edges.
6. Remove from cast iron pan to plate covered with a paper towel to soak up excess grease. Cover with foil if cooking several batches, to keep warm. Serve within a few minutes, over salad or alone with your favorite topping (I love New Orleans remoulade, found in the fish market section of your grocery store). Enjoy while they're hot!
Monday, August 6, 2012
Homemade Chicken Soup with Egg Noodles
Chicken soup soothes the soul - in the middle of summer, or the dead of winter. Serve this garlicky soup to anyone with a cold or the sniffles, and symptoms will begin to decrease immediately. Garlic is a GREAT anti-oxident & germ fighter!
Homemade Chicken Noodle Soup
Broth:
1 q. water, boiling
2 tbs. salt
1 tsp. dried rosemary
2 tbs. fresh minced garlic (about 4-5 very large garlic cloves)
1 tsp. onion powder
1/4 c. minced yellow onions
1 tbs. butter
1 tsp. olive oil
Combine all ingredients. Bring broth to a rapid boil. Turn heat down to medium.
Soup:
1 pkg. chicken thighs (or, whole chicken if you prefer, cleaned of neck & giblets & washed thoroughly; Typically when asked, I choose white meat chicken. However, chicken thighs soak up the most flavor, require the least expense, and taste fabulous in this soup.)
4-8 fresh thyme sprigs, depending on your tastes
2 stalks celery, diced
2 carrots, peeled & sliced
3 c. egg noodles
1. Salt & pepper chicken thighs, to taste. When water is boiling, place chicken thighs carefully in water & simmer on low-med heat for 45 minutes, or until meat falls off the bone. Allow broth to continue to simmer, even when removing chicken to cool.
2. Remove chicken, reserving broth. Once chicken cools, remove skin & pull meat off the bones. Dice or chop, to your preference. Return chicken to simmering broth. *Discard bones, or save to make additional broth. Freeze, if reserving bones / skin.
3. Add remaining diced & sliced veggies. Let simmer for one hour, taste-testing to adjust spices.
4. When soup is nearly done, add fresh thyme leaves removed from stems & 3 cups uncooked wide egg noodles (not dumplings). Allow to simmer 20 minutes more.
5. Ladle soup into bowls, top with crackers, fresh biscuits, or your choice of toppings. I serve mine with salad & fresh baked bread. Serves 6-8 hearty portions. Enjoy!
Homemade Chicken Noodle Soup
Broth:
1 q. water, boiling
2 tbs. salt
1 tsp. dried rosemary
2 tbs. fresh minced garlic (about 4-5 very large garlic cloves)
1 tsp. onion powder
1/4 c. minced yellow onions
1 tbs. butter
1 tsp. olive oil
Combine all ingredients. Bring broth to a rapid boil. Turn heat down to medium.
Soup:
1 pkg. chicken thighs (or, whole chicken if you prefer, cleaned of neck & giblets & washed thoroughly; Typically when asked, I choose white meat chicken. However, chicken thighs soak up the most flavor, require the least expense, and taste fabulous in this soup.)
4-8 fresh thyme sprigs, depending on your tastes
2 stalks celery, diced
2 carrots, peeled & sliced
3 c. egg noodles
1. Salt & pepper chicken thighs, to taste. When water is boiling, place chicken thighs carefully in water & simmer on low-med heat for 45 minutes, or until meat falls off the bone. Allow broth to continue to simmer, even when removing chicken to cool.
2. Remove chicken, reserving broth. Once chicken cools, remove skin & pull meat off the bones. Dice or chop, to your preference. Return chicken to simmering broth. *Discard bones, or save to make additional broth. Freeze, if reserving bones / skin.
3. Add remaining diced & sliced veggies. Let simmer for one hour, taste-testing to adjust spices.
4. When soup is nearly done, add fresh thyme leaves removed from stems & 3 cups uncooked wide egg noodles (not dumplings). Allow to simmer 20 minutes more.
5. Ladle soup into bowls, top with crackers, fresh biscuits, or your choice of toppings. I serve mine with salad & fresh baked bread. Serves 6-8 hearty portions. Enjoy!
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