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Recipe: Whiskey Flank Steak « Tailgate Fan
Nov 14, 9:41PM
Ingredients (steak):
* 2 pounds flank steak
* 1 clove garlic, minced
* 2 teaspoons dry mustard
* ¼ cup whiskey
* 2 tablespoons butter
* Salt and pepper to taste
* 8 Italian rolls
Ingredients (horseradish sauce):
* 8 ounces sour cream
* 2 ounces horseradish
* Pinch of salt and pepper
* Juice of ½ lemon
Instructions:
1. With a sharp knife, score the flank steak, about 1/8 inch deep, making a diamond pattern.
2. Mix garlic, mustard and whiskey together.
3. Place steak and marinade in a resealable bag and refrigerate overnight.
4. Put sour cream, horseradish, salt, pepper and lemon juice in a mixing bowl.
5. Stir together all the ingredients.
6. Preheat the grill to a medium high heat.
7. Grill steak for about 3-5 minutes per side, brushing with butter periodically.
8. Remove steak from the grill and let rest for 10 minutes.
9. Slice steak into strips across the grain.
10. Place meat in between a roll.
11. Spread on the desired amount of horseradish cream sauce.
Enjoy!
Chef Frank (Frank Sauer) started his cooking career by the age of 16 making pizzas and washing dishes at local restaurants. Throughout high school and college he developed his skills with a focus on French and American cuisines. By the age of 21 he started working full time as an Executive Chef at Sierra Food Service. Career highlights included serving at The Netherland Club in NYC and the AT&T world headquarters executive dining. After many years cooking, he began catering and consulting for the independent film industry, credits include the movies "Ten Benny" and "Restaurant."
New Recipe Tab! | Kelsey's Kitchen
Nov 14, 9:39PM
For what seems like years, updating my recipe tab has been on my to-do list. I've been wanting to make it easy to organize, locate, and print recipes not only for me, but for you as well! Take a look at the new page and enjoy the recipes! I'll be continually adding to each section, so be sure to check back occasionally.
Visit the tab on the menu bar on the top of my site or click here. While we're on the topic of website updates, you can now watch episodes of Kelsey's Essentials here!
Happy cooking!
A Quest For The Perfect Quince Paste Yields A Great Sauce
Nov 14, 9:33PM
A good quince can be hard to find. And for many, they're also hard to define.
Tammy Donroe Inman, who wrote the dessert cookbook Wintersweet and blogs at Food on the Food, says the tough yellow fruits have a strong fragrance when raw – kind of like a green apple Jolly Rancher and, raw, they're hard as a rock.
"But when you cook them, the flavor is different," says . "It's more like a cross between an apple and a pear, with a little hint of an exotic flower fragrance."
Inman first fell in love with the fruit when she received a half-eaten jar of quince paste that was otherwise headed for the trash.
"It was tart and sweet at the same time and so deeply flavored, and I loved it," Inman says. "And I realized as I was finishing the jar that I had no way to get any more of it."
That castoff confection started Inman on a journey to recreate the perfect quince paste.
The label on the jar didn't have a name, but did have an address. So she wrote a card professing her love of the paste and asking for a recipe.
The response came from a Latvian man who'd made the paste from quinces he'd grown in his yard. Not having that option, Inman instead went to the store and bought some pineapple quinces.
But when Inman whipped up her first batch of quince paste, it just wasn't right. She tweaked the recipe, cut the sugar and still struck out.
Her kids loved the sauce she'd made while trying to troubleshoot the recipe – "It tasted like a really exotic version of apple sauce," Inman says – but it just wasn't the same as the half-eaten jar of quince paste she'd fallen for.
It took a year before she figured out that the problem with her quince sauce was a varietal one: The man who made the paste grew a Japanese variety of quince different than the pineapple quinces she'd been working with.
Once she got her hands on those special quinces, it was perfect.
So after trying to replicate that tart and sweet quince paste, Inman not only succeeded, but created a different quince sauce of her own that's good enough to eat straight out of the jar.
As for finding them? Some specialty grocers carry them, or you can order them online. If you've got good leads on a quince dealer, tell us in the comments section below.
Quince Paste
This thick, spreadable, super-tart jam is great paired with Manchego or a mild, firm local cheese. For best results, use Japanese flowering quince varieties like Toyo Nishiki or Victory.
4 pounds Japanese quince
6.5 pounds granulated sugar (yes, pounds!)
4 cups water
Wash and quarter the quinces. Add the sugar and water to a large stainless steel pot, and stir to dissolve the sugar. Add the quinces and bring the mixture to a boil. Simmer for 1 hour to 1.5 hours until the quince is tender, the color has changed to a jewel-like red, and the liquid is syrupy. If the mixture turns thick and syrupy before the quince is tender and red, add more water and continue cooking. Remove the pot from the heat and let it cool slightly.
Either run the mixture through a food mill, or use a stick blender to puree the mixture and then pass it through a sieve to remove the seeds, cores, and skins. The resulting paste will thicken as it cools. Quince paste can be safely stored in the refrigerator for up to 3 weeks, but given the amount this recipe makes, consider canning it for longer-term storage. To can quince paste, ladle the hot mixture into sterilized jars, screw on the lids and bands until finger-tight, and process in a boiling-water canner for 10 minutes. For complete instructions on canning, visit the National Center for Home Food Preservation: http://nchfp.uga.edu/publications/publications_usda.html
Recipe adapted from Michael Mirman.
Quince Sauce
A great snack, you may find this sauce to be even better than applesauce. Quince varieties are variable in flavor and moisture content: adjust the water and sugar to your taste. Eat plain or warmed and poured over vanilla ice cream.
Makes about 1 pint (475 ml)
3 pounds (1.4 kg) pineapple quince
1 cup (200 g) granulated sugar
Juice of 1/2 lemon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
Wash the quince in cold running water to remove the white fuzz. Place the quince in a large pot with enough water to cover. The fruits will float initially, but they'll sink as they cook.
Bring the water to a boil over high heat, and then reduce the heat to medium to maintain a simmer. Cook the quince until the outer flesh can be easily pierced with a fork, 30 to 40 minutes but times may vary (the cores will remain woody and tough). Remove the fruits with tongs and set them aside until they are cool enough to handle. Reserve the cooking water.
Peel the quince with a paring knife. Cut the quince into quarters, and cut away and discard the tough inner core that contains the seeds. Place the tender fruit into the bowl of a food processor or blender with 1/2 cup (125 ml) of the reserved cooking water. Process into a sauce on the rough side for applesauce, smoother for an ice cream topping. You should have a scant 3 cups (710 ml) of pulp. (At this point, you can store it covered in the refrigerator for 1 to 2 days before finishing the process.)
Add the quince to a medium nonreactive pot with 8 cups (2 L) of the reserved cooking water (supplement with tap water if needed) and the sugar, lemon juice, nutmeg, cardamom, and ginger. Bring the mixture to a boil over high heat, and then reduce the heat to medium-low to maintain a gentle simmer. Cook, stirring occasionally, for about 1 1/2 hours. It's done when it is pinkish and the consistency of thick, smooth applesauce. Store the quince sauce in mason jars in the refrigerator for several weeks.
Pad Thai Recipe: Direct From a Street Vendor in Thailand (Photos)
Nov 14, 8:37PM
BANGKOK—Thai cooking is celebrated as one of the premier cuisines in the world. Over the past roughly 20 years, its popularity has grown so much that Thai restaurants have sprung up in almost every town in North America. Most Thai street venders would be amazed to know that "pad Thai" has become a household word in America.
Over the centuries, Thai cooking has had many influences. Chinese food was a major one since the 'Tai' people originally migrated from valley settlements in the mountainous region of Southwest China (now Yunnan province) between the 6th and 13th centuries. They settled into what is now known as Thailand, Laos, the Shan States of upper Burma, and northwest Vietnam. Foreign trade was also important influencing factor. The Portuguese brought their sweets to King Narai's court in the 17th century and some say Buddhist monks from India brought curry to Thailand. Other traders brought Persian and Arabian recipes and spices.
Through taking a little something from each of these cultures and combining them with the area's rich biodiversity, overtime Thailand has developed its own unique cuisine. Its amazing popularity is due to the fact that it's healthy, easy to prepare, and most importantly, delicious.
The secret to the Thai cuisine is in harmonizing four tastes: sour, sweet, salty, and spicy. Each flavour should be balanced with the others yet remain distinctly identifiable. Although spiciness is often thought of as the defining characteristic of Thai food, the 'heat' must be equalized with the right mix of roots, grasses, and aromatic herbs such as sweet basil, mint, cilantro (coriander), lemongrass, and galingale (in the ginger family).
In addition to taste, equally important to Thai cooking is having a variety of textures and colours. And always be sure to pay attention to presentation. As you'll learn watching any street vendor in an alley way in Bangkok, it's not authentic Thai food if it doesn't look as good as it tastes!
Pad Thai is Thailand's signature dish. Like the word "Thai" (which means free), Thai cooks are never rigid in their approach. So be flexible in your interpretation of the recipes, particularly if you can't find every ingredient. Sour, sweet, salty, and spicy can all be found in the basic recipe, but it's up to individual's taste to get the balance just right.
Ingredients:
8 oz (250 g) dried rice noodles (half a package of Chantaboon noodles)
3 tablespoons oil
3 garlic cloves, minced
10 medium shrimp or 1/2 lb. chicken or 1/2 lb. firm tofu – optional
1/4 cup dried shrimp/prawns
2 teaspoons diced pickled or salted radish – optional
1/2 cup firm tofu, diced
1/4 cup (2 fl oz/60 ml) fish sauce
1/4 cup (2 oz/60 g) sugar (palm sugar preferably)
2 tablespoons tamarind juice*
1 or 2 eggs, beaten
1/4 cup 1-in (2.5-cm) lengths chopped chives
1/4 cup (2 oz/60 g) ground roasted peanuts
1 cup bean sprouts
* Tamarind's unique sourness makes pad Thai taste like pad Thai, but if you haven't got it, throw in some lime juice instead.
Garnish:
1/2 cup bean sprouts
1/2 cup chopped chives
1/2 lime, cut into wedges (sour)
Provide the following extras to allow each eater to balance the flavours as they wish:
Ground peanuts
Dried ground chilli (spicy)
Sugar (sweet)
Fish sauce (salty)
How to cook:
1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside. A quicker method is to boil noodles the noodles for about 2.5 minutes, then drain and rinse with cold water. But be sure not to overcook them or they will disintegrate when stir-fried.
2. Heat a large skillet until hot, then add the oil. Add the garlic and shrimp (chicken or tofu), and stir-fry. Add the dried shrimp, pickled radish, and diced tofu.
3. Once the shrimp (chicken or tofu) is cooked, add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
4. Add the tamarind juice, fish sauce, and sugar. Stir-fry the mixture until thoroughly combined. Stir in the egg.
5. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.
6. Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, and lime attractively and serve.
Don't forget to offer extra peanuts, ground chilli and sugar on the side!
SERVES 4
Snapping a photo of recipe is easy way to share
Nov 14, 8:37PM
The winner: People often ask me for recipes that I have discovered. Instead of the hassle of copying or writing it down, I now snap a photo with my iPad, and it's sent to their inbox in seconds!
Elizabeth Philippus, Concord
Idea is for the birds
I have seven cedar bluebird houses around my yard, and the local woodpeckers thought the 11/2-inch holes were too small and increased them to almost 3 inches. Not to be outdone, I took a piece of Lexan plastic and cut a 11/2-inch hole and screwed it over the larger hole. Now, the bluebirds are back in the houses, and the woodpeckers are back on the branches.
Jimmy Spears, Lancaster
Pan is easy
as pie
Baking a pizza on the oven rack? No pan? No problem. Making a pan from the box while it bakes is easy. Just flatten the box, and cover with nonstick foil. Now you have a disposable pan to slide the pizza on to serve. This is a great way to serve multiple pizzas with no pans to wash. Susan Spencer, Vale
Win a Clever T-shirt
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Recipe: Healthy Makeover: Latkes
Nov 14, 8:37PM
Healthy Makeover: Latkes
From Good Housekeeping
Makes 12 servings
Canola oil
Nonstick cooking spray
2 large egg whites
3 tablespoons snipped fresh chives
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
Salt and pepper
2 1/2 pounds baking potatoes (4 medium), peeled
Applesauce, optional
Instructions: Preheat oven to 450 degrees. Spray very large cookie sheet (20" by 14") or 2 smaller ones with nonstick cooking spray.
In large bowl, with fork, mix egg whites, chives, flour, lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. In food processor with shredding disk attached, or on coarse side of box grater, shred potatoes. Place potatoes in colander in sink; squeeze out liquid. Stir potatoes into egg mixture.
Drop potato mixture by generous 1/3 cups, about 2 inches apart, onto prepared cookie sheet to make 12 mounds. Press each mound slightly to flatten into a 3-inch round.
Bake latkes 15 minutes. With wide metal spatula, turn latkes over and bake 15 minutes longer or until browned and crisp on both sides. Serve with applesauce if you like.
Per serving: 65 calories, 15g carbohydrates, 1g fiber, 2g protein.
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