Friday, May 27, 2011

Wednesday, May 25, 2011

grilled flank steak

i love to grill in the summer.
and i love my steaks cooked medium rare.

helloooo flank steak.

this is a simply recipes masterpiece. elise can do no wrong.

start by adding 1/3 cup olive oil to a small bowl

then add 1/3 cup soy sauce

now add 1/4 cup honey

2 tbsp red wine vinegar

1/2 teaspoon freshly ground black pepper

and 3 cloves of minced garlic

mix well

now lay your 2lb flank steak on a cutting board and score the surface on both sides

place it in a large ziploc bag and pour the marinade in

seal the bag and squish it around to coat the meat

place it in a shallow dish and marinate at least 2 hours and up to overnight
(i made mine 24hrs in advance)

the next day, coat the steak with a generous sprinkling of coarse salt...

and freshly ground black pepper

place on the grill on high heat and close the lid

flip it after 5 minutes

close the lid and cook another 5 minutes

when the time is up, place on a large sheet of aluminum foil


and let it rest for 10-12 minutes

in the meantime, i grilled some asparagus

after the steak has rested, slice thinly and at an angle (for wide slices of meat)

serve with a vegetable of your choice, and some roasted or skillet potatoes

are a few of the center pieces too rare for you?  no problem.

save them for tomorrow morning and fry them up after you cook your eggs

steak and eggs for breakfast!

grilled flank steak.

1/3 cup olive oil
1/3 cup soy sauce
1/4 cup honey
2 tbsp red wine vinegar
1/2 teaspoon freshly ground black pepper
3 cloves of garlic, minced

2lb flank steak
coarse salt
freshly ground pepper

mix marinade ingredients in a small bowl.
score each side of the steak with 1/4 inch deep knife cuts, 1 inch apart
add steak to a large ziploc and add marinade.  seal and toss to make sure steak is coated.
place in a shallow dish and refrigerate for at least 2 hours or up to 24 hours.

remove steak to a cutting board and sprinkle generously with coarse salt and freshly ground pepper (this will form a savory crust)
grill on high heat, cover closed, for 5 minutes on each side.
cover with foil and let rest 10-12 minutes before slicing.
slice thinly at an angle, against the grain.

goes great with grilled asparagus and roasted or skillet potatoes (or for a lighter summer taste, potato salad)

Friday, May 20, 2011

epic fail friday

goodbye crabapple.
well, in a mad dash to get my room ready for some guests while i was out of town,
my roommate (ahem, mother) tossed it out.  she assumed it was rotten.

it wasn't rotten yet!

alas, we must say goodbye to the everlasting crabapple.

rest intact
1/21/11 - 4/29/11

Thursday, May 12, 2011

deviled eggs

this is my mom's deviled egg recipe.  it's a family favorite.  i've been spoiled by these my whole life.
don't even try to make me deviled eggs with any other recipe.  i'll spit those culinary abortions out!

okay, start with 6 hard boiled eggs, sliced lengthwise

remove yolks to a bowl and smash with a fork

until it's fine and crumbly

then add 1/4 cup of the devil's condiment.  i mean... mayo

add 1 tsp mustard

1 tsp white vinegar

then add a small dash of salt and a generous dash of pepper

start mixing it with the fork until it's mostly combined

you're going to need to scrape the sides of the bowl anyway, so finish mixing with a spatula

next place a ziploc bag in a glass and fold the top over

add your yolk mixture

squish the mixture into one corner of the bag

snip the tip

arrange egg whites in a pretty dish or nerdy deviled egg storage container

pipe the yolk mixture into the centers of the eggs by squeezing the top of the ziploc

you can use a pastry bag with a pretty tip if you want to be fancy or have people to impress.
i do that sometimes, but these particular eggs were for personal consumption :)

sprinkle with herbs and seasonings of your choice

i used (L to R):  curry, paprika, old bay, and dried parsley flakes

nerd alert!  
i totally have a deviled egg carrying container.
it even has a second level that snaps onto the bottom.

now, i can't promise that storing these in the fridge at work will make you any friends.
but they are definitely delicious and make a delightful afternoon snack.

deviled eggs.

6 hard boiled eggs (hard boiling tutorial here)
1/4 cup mayo
1 tsp mustard
1 tsp vinegar
dash of salt
generous dash of pepper

slice eggs lengthwise.  remove yolks to a small bowl. arrange whites in a dish or storage container. 
mash yolks with a fork
add remaining ingredients and stir until totally combined
spoon into egg white cavities, or pipe with a ziploc or pastry bag
leave plain or sprinkle with herbs or seasonings of your choice; such as curry, paprika, old bay, parsley flakes, olive slices, capers, bacon bits, etc.