Grilled Flank Steak with Rosemary
The steak served at Chamberlain's Prime Chop House in Dallas, Texas, is flavored with a soy sauce and honey marinade. Pour a Merlot with dinner, and serve a spice cake with peach ice cream for dessert.
Yield: Serves 6
1/2 cup soy sauce
1/2 cup olive oil 4 1/2 tablespoons honey 6 large garlic cloves, minced 3 tablespoons chopped fresh rosemary or 1 tablespoon dried 1 1/2 tablespoons coarsely ground black pepper 1 1/2 teaspoons salt 1 2 1/4-pound flank steak 
Mix all ingredients except steak in 13 x 9 x 2-inch glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
Prepare barbeque (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare.
Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips Arrange on platter and serve.
|
Read More http://www.epicurious.com/recipes/food/printerfriendly/Grilled-Flank-Steak-with-Rosemary-731#ixzz2HE8heVMV
Ingredients
2 tbsp. butter
3 cloves garlic, pressed
1 cup longgrain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Instructions
1. Preheat the oven to 375° F.
2. In a small saucepan, melt the butter over mediumhigh heat.
3. Add the garlic and rice to the pan and cook until both are golden brown, usually about 34 minutes.
4. Stir in 1 cup of the chicken broth, salt, and pepper and bring to a boil.
5. Pour the rice mixture into the casserole dish, cover, and bake for 25 minutes.
6. Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes.
Recipe by 2 Sisters 2 Cities at http://www.2sisters2cities.com/2012/10/garlicricepilaf/
Parmesan Roasted Potatoes
By: Sherron Watson for RecipeLion
Crispy on the outside and fluffy on the inside, it's a
perfect potato recipe for any day of the week. Easy
to make and using ingredients that you likely already
have in the home, Parmesan Roasted Potatoes will
become a household favorite because of their great
flavor and the ease of making them. Seasoned with
garlic and onion powder, the simple flavors bake into
the potatoes making each bite outstanding. Treat your
family to one of the best potato recipes.
Ingredients
8 to 10 gold and red potatoes, quartered
1 stick of butter
1/2 cup finely grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
pepper to taste
2 large onions
Instructions
1. Preheat oven to 400 degrees f.
2. In a bowl toss potatoes, garlic powder, onion powder, salt and pepper.
3. In a large cookie sheet melt the stick of butter.
4. Sprinkle the parmesan cheese over melted butter.
5. Add potatoes to cookie sheet. Sprinkle sliced onions in between potatoes so that the whole cookie sheet is covered with either potatoes or onions.
6. Bake for 30 minutes, then turn potatoes and onions. Bake for another 30 minutes until they are golden brown.
7. Serve immediately.
Rosemary Italian Bread
Biga, a Starter Dough Recipe
Author: Lemons & AnchoviesPrep time
Total time
Ingredients
- ***Recipe for Biga (Starter Dough)
- ¾ teaspoon active dry yeast
- ½ cup warm water (105°F)
- 3½ cups unbleached bread flour (I used all-purpose)
- 1¼ cups cool water
Instructions
- Dissolve the yeast in warm water in a small bowl. Set aside for about 15 minutes, until creamy.
- Measure the flour into a large bowl, create a well in the center and add the yeast mixture and cool water. Use a wooden spoon to stir all the ingredients together until the mixture is sticky and it’s too difficult to stir with the spoon.
- Cover tightly with plastic wrap and allow to ferment in the refrigerator for 24 hours.
- You may store this starter dough in the refrigerator for up to two weeks. To use, scoop up the amount of starter you need and bring to room temperature.
Notes
From The Il Fornaio Baking Book
Panmarino (Italian Olive Bread)
***Panmarino (Rosemary Bread) Recipe Ingredients
- ¾ teaspoon active dry yeast
- ½ cup warm water (105°F)
- 2¾ cups unbleached bread flour (I used all-purpose)
- ¾ teaspoon salt
- ½ cup cool water
- ¼ cup biga (starter dough), see recipe above
- Additional flour for work surface
- 2 teaspoons roughly-chopped fresh rosemary
- 2 tablespoons milk
- Olive oil for bowl
- Cornmeal for baker’s peel
- Coarse sea salt
Instructions
- Dissolve the yeast in the warm water in a small bowl. Set aside for 15 minutes.
- Measure the flour into a large bowl; form a well in the center then add the yeast mixture, cool water, and starter dough. Stir together with a wooden spoon until too resistant to be stirred.
- Knead the dough briefly in the bowl then turn out on a lightly-floured work surface.
- Knead vigorously for 20 minutes, until smooth and elastic. Include some 1- to 2-minute rest periods along the way. (Whenever I found the dough a little too sticky, I dipped the heels of my hands in flour before proceeding.)
- Return the dough to the bowl and add the rosemary and milk. Gently knead them into the dough until they are completely incorporated. (Don’t worry if the dough falls apart because of too much liquid. This is what happened to me and I’m glad I didn’t give up on the recipe. It will work, promise!) Shape the dough into a ball as much as you can.
- Rub another large bowl with olive oil and place the dough inside it. Cover it with a dish towel and let rise at room temperature until it doubles in size, about 1½ hours. After this time, punch the down the dough by folding the edges into the center. Cover and let rise a second time until doubled, about 45 minutes.
- Form the dough into a football-shaped loaf. Cover the loaf with a towel and let rise at room temperature for about 50 minutes. (For this rise, I set the dough on my pizza peel sprinkled with cornmeal). The dough is ready when it springs back gently when lightly pressed with your finger. While you wait, place a baking stone in your oven and preheat to 425°F.
- Mist the preheated oven with a spray bottle and quickly shut the oven door. Using a sharp serrated knife, make one slash about ½-inch deep along the length of the loaf. Sprinkle some coarse sea salt into the slash.
- Slide the loaf onto the baking stone and mist the oven again. Bake the loaf until it’s golden brown on top, dark brown on the bottom and sounds hollow when you tap it, about 40-50 minutes (it took a little less time in my oven). Cool completely before slicing.
Chocolate Pudding
Ingredients
3 tablespoons cornstarch
- 1/4 cup sugar
- 2 1/2 cups low-fat milk $
- 1 cup semisweet chocolate chips
- 1/2 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Preparation
- 1. Mix cornstarch and sugar in a medium saucepan.
- 2. Slowly drizzle in 1/2 cup milk, whisking until smooth, then whisk in remaining 2 cups milk.
- 3. Turn heat to medium-high and bring to a boil.
- 4. Lower heat to medium and whisk until thickened, 3 to 4 minutes.
- 5. Remove from heat and add chocolate chips, butter and vanilla.
- 6. Whisk until smooth.
- 7. Divide pudding into 8 parfait glasses.
- 8. Serve warm, or press plastic wrap onto surface of each pudding and chill.
No comments:
Post a Comment