Beef. It's What's for Dinner...3 Nights in a Row

We were perusing the grocery store for a nice cut of meat we could grill for dinner when we happened upon a flank steak that would provide us our next three meals. I'd like to attribute these to the top three men in my life. My dad, my brother, and Michael.

Night 1: Skirt Steak with Dijon Caper Sauce, for Dad.

Night one I cooked the entire flank steak in a grill pan. Just salt and pepper both sides and cook it over medium high heat. It only needs about four minutes per side for a warm, pink center. You could also grill it on an outdoor grill, but the juices and browned bits from cooking the meat contribute to the sauce I make. Once you've cooked the meat to your desired doneness, remove from heat and set aside. Keep warm by covering it in foil.

Now for the sauce- in the same pan that you cooked the steak in, add a couple tablespoons of butter. Let it melt, then add a couple splashes (about 3 tablespoons) of dry vermouth or white wine. Also add about a tablespoon of Dijon mustard, a dash or two of Worcestershire sauce, and a heaping tablespoon of capers (drainer).

Cut the flank steak across the grain and spoon the sauce over top. This is a great steak sauce and I have found the ingredients are almost always on hand. I served this with steamed asparagus and Parmesan mashed potatoes.

Night 2: Steak Fajitas, for Derek and Mike

After night one, we still had over half of the steak left (about one pound of meat). I sliced this up along with some thinly sliced red and green pepper (about 1/2 of each for fajitas for two) and about 1/2 an onion, also thinly sliced. Grill the peppers and onions first until soft then add the sliced steak just to heat through. If you want to kick up the flavor a bit, you can add some fajita or taco seasoning or even just some extra salt and pepper. Lime juice also adds a nice kick. Once the filling is done, heat up your tortillas and fill to you liking. Sour cream, shredder cheese, salsa, and guacamole are all excellent toppings, but the peppers, onions, and steak can stand alone and be just as good.

Night 3: Beef Stroganoff, for dad.

Believe it or not, we still had enough meat left for another meal. If you're feeding more than two people, one flank steak might not get as much mileage. Regardless this beef stroganoff recipe is simple and delicious and is worth buying a whole new flank steak for!

Cut your steak up into bite sized pieces and set aside. Also, bring a large pot of salted water to a boil. Once this boils, add a bag of egg noodles. and cook according to package directions.

For the sauce, melt a couple table spoons of butter in a large skillet over medium high heat. Add one small onion, chopped, and about handful or two of sliced mushrooms. Allow the veggies to soften then add about a tablespoon of flour. Cook for a minute or two to get ride of the starchy flavor, then add 1/2 cup beef broth and 1/2 tablespoon Dijon. Cook a couple minutes longer or until it begins to thicken then add the cut up meat into the sauce. The last major ingredient is some kind of cream. I use sour cream, but whipping cream, cooking cream, cream cheese, or even milk should work (the thicker the cream used, the heavier the sauce). You'll need about 1/4 cup of whichever one you choose. Finish the sauce off with a good pinch of ground nutmeg and salt and pepper to taste. Serve this over your cooked egg noodles and enjoy! This is a recipe I always remember my dad cooking for us growing up, and is one of my favorites for left over steak.

Gluten Free Comfort Food

One of my best friends is currently on a gluten-free/ dairy-free diet. The two of us whipped up this diet friendly dinner which, although it lacks color, is full of flavor, texture, and doesn't leave you missing dairy and gluten. The menu includes mushroom risotto and a chicken-broccoli stir fry.

Risotto is great for gluten free eaters because the starch from the rice cooks to a creamy consistency without actually using cream. It's rich and filling and can be made with a variety of veggies or meats. To begin the mushroom risotto, cook sliced mushrooms (any type will work) in olive oil along with one chopped onion (or two chopped shallots) and a couple cloves of minced garlic. Be sure to start this in a large stock pot or paella pan. Once the mushrooms are soft and the onions translucent, add one cup of arborio rice a cook about 2-3 minutes. After the rice has cooked, add one cup good white wine. Stir the rice until it has absorbed all the wine. For the next 30 minutes or so gradually add chicken stock (they make gluten-free stock) allowing the rice to fully absorb it before adding more. Add about a half cup at a time until you have used about 4 cups total. The rice should be al dente and creamy in consistency. If you aren't dairy free, you can add shredded Parmesan cheese. I also like to drizzle about a teaspoon or so of truffle oil over the risotto. It's pretty expensive, so if you don't want to spend the money it will taste just great without it.

Risotto is a mean in and of itself, so sides aren't necessary, but we were feeding a group of four (including two hungry boys) so we decided to add a chicken-broccoli stir fry. Good thing we did, too, because the boys raved about the broccoli. I don't think I've ever had anyone rave over broccoli. For four servings, cut about 4 chicken breasts into 1" chunks. Salt and pepper the chicken. Cut up one good head of broccoli so that you have a couple cups of florets. In a skillet or a wok, heat olive oil to medium-high heat and add the chicken. Cook until the outside of the chicken looks cooked. I had some wine and chicken stock left over from the risotto, so I added a couple splashes of each to the chicken (maybe about 1/4 cup each). I also added a dash or soy sauce. Add the broccoli florets and cook until the chicken is cooked through and the broccoli is tender when pierced with a fork. The broccoli will soak up a lot of the liquid and give it a great flavor.

Even if you aren't avoiding gluten, this meal is worth a shot.

Another One for Salmon Lovers

I love salmon, but I tend to cook it the same way every time. Last year, I discovered a mustard- brown sugar combination that is so simple and perfectly delicious. Ever since then, I don't think I've cooked salmon any other way. This recipe is one in my mom's collection that I believe came from Cooking Light magazine. The bright Asian-influenced flavors are perfect for the warm weather months.

I made 2 pretty large salmon cakes with about 3/4 lb of salmon fillet. The recipe serves 4 and calls for 1.5 lbs of salmon. Try to get your salmon with the skin off. If you can't, take a sharp knife and cut the skin completely away from the flesh. Once the skin is off, chop the salmon into small pieces. The recipe says to "finely chop" but I found it hard to do this without making a big, mushy mess. Next time, I might try using a food processor so you could to that or just cut the fillet into small, manageable pieces.

Also chop up one or two shallots (one for two cakes, two for four cakes) and grate a tablespoon or two of fresh, peeled ginger (again, one tablespoon for two cakes, two tablespoons for four cakes). You'll also need one egg, lightly beaten. The recipe that makes four cakes calls for one egg, so if you're making just two cakes try to use only half the beaten egg. The egg is just what holds it all together, but if there is too much the mixture will be too runny. I made this mistake but it ended up being a quick fix with a couple tablespoons of breadcrumbs. In fact, you could add breadcrumbs anyway for a more dense salmon cake.

In a large bowl, combine the prepared salmon, shallots, ginger, egg, and bread crumbs if you so desire. Also to this add a couple good pinches of red pepper flakes. If you don't like the spice, you can omit this. Salt and pepper the mixture, too (about 1 tsp salt, 1/2 tsp pepper). Form the mixture into however many patties you're making and place them in the freezer for 20 minutes or so just to firm them up a bit.

While the patties are in the freezer, make up your sesame mayonnaise. This isn't necessary- the patties are delicious without the sauce- but the flavors really complement each other. The sesame mayonnaise includes 1/3 cup mayonnaise, 2 scallions, thinly sliced, 2 tablespoons fresh lime juice, and 1 teaspoon toasted sesame oil. My mom recommended to combine mayo and sour cream (half and half) and add 1 teaspoon of toasted sesame seeds too. Stir to combine and refrigerate until ready to eat.

Once the patties are firm, cook them in an olive-oiled nonstick skillet over medium high heat for about 4-6 minutes per side. You want the sides to be browned and the center just cooked through. I served this up with a good dollop of prepared sesame mayo, an Asian spinach salad (spinach, dried chow mien noodles, shredded carrot, dried cherries, and Asian sesame dressing) and grilled bread (slice the bread thick, drizzle both sides with olive oil and salt, and grill). A citrusy drink or fruity white wine on the side is a great accompaniment, too.

Cooking with Brandy

Usually when I make pasta dishes they are Italian inspired. Marinara, Bolognese, Carbonara...but this one is something of a completely different genre. This is a great dish for salmon lovers and pasta lovers alike.

Start by sauteing 2 chopped shallots in a combination of olive oil and butter (about 1-2 tablespoons of each). Let these cook for about 2-3 minutes then add the following:

6-oz smoked salmon, diced.

1/3 cup capers, drained and chopped.

1/2 tablespoon chopped fresh dill.

1/4 teaspoon chopped black pepper.

Now for the fun part. Remove this mixture from heat. Pour in 1/2 cup brandy and light with a match. BE CAREFUL this will flame up. Ladies- pull your hair back. I almost had a very unfortunate incident. Once the pan is aflame, put it back on the heat and swirl (or stir) the contents to mix the ingredients and burn off the alcohol. Cook for about 2-3 minutes total, or until all the alcohol is absorbed.

Add 1.5 cups heavy cream (I never said this was a healthy recipe) and continue cooking until the sauce is reduced by half (about 5 minutes). Stir in 1 cup tomato sauce and cook 5-10 minutes longer.

Meanwhile, bring a large pot of salted water to a boil. Add pasta (I use bow tie pasta, called farfalle, but you can use any cut) and cook until al dente. Drain the pasta then add directly to the salmon sauce. Another quick tip- before draining the pasta take about a cup of the cooking liquid just in case your sauce thickens up. Once you add the hot pasta to the sauce, it will soak up a lot of the liquid from the sauce, so the reserved cooking liquid may come in handy to reconstitute the sauce.

Finish off the dish with some more chopped, fresh dill and a good handful of freshly grated Parmesan. Serve alongside a chilled glass of white wine. This is perfect for a spring or summer evening and is equally delicious leftover. Enjoy!

Nellie and Joe's Key Lime Pie

I need to start by saying that I take absolutely no credit for this recipe. It's so simple to make that I also have a hard time priding myself on execution. That being said, this is a great Key Lime Pie recipe and will definitely impress a crowd.

My mom discovered Nellie and Joe's Key Lime Juice when I was growing up and hasn't made a key lime pie any other way since. The juice can be found in your local grocery store and the pie recipe is right on the bottle. You'll have over half the bottle left after making the pie so check out their website (http://www.keylimejuice.com/Old) which has a slew of other great recipes to use up the remainder. I found that it makes for a great margarita (3-oz tequila, 1-oz each triple sec, simple syrup, and lime juice).

To make the pie, beat together one 14-oz can of sweetened condensed milk with three egg yolks (no whites), and 1/2 cup of Nellie and Joe's Key Lime Juice. I add a couple drops of green food coloring too to give it a nice, limey color. Pour this into a 9" graham cracker crust (I buy the pre-made variety at the store) and bake at 350 degrees for 15 minutes. Allow to cool slightly (about 10 minutes) then refrigerate. I like to top mine with homemade whipped cream and toasted coconut. It's delicious all by itself though!

Enjoy!

Mom's Quiche

As a tribute to my mom on Mother's Day, I wanted to post her quiche recipe. This is only one of the many recipes she had endowed to me, but one of my favorites. I like quiche because of its versatility. It's good any meal of the day and can incorporate a variety of meat, cheeses, or veggies. It's great to host a brunch with or to make for a light, quick dinner (and breakfast the next morning). This particular quiche is made with asparagus, sausage, and Swiss cheese, but once you know the basics for a great quiche you can switch up the ingredients in a variety of ways.

Let's start with the pie crust. You can certainly make your own crust but I always use the store bought kind. It's a heck of a lot easier and taste just as good. These can be found in the freezer or refrigerator section of the grocery store. Some are already in the pie tin, other you can roll out and use your own pie tin. Either will do. If your pie crust is frozen, make sure is completely defrosts to about room temperature until you fill and bake it.

In a medium bowl, beat together 4 eggs and add to them 1.5 cups half & half, 1 teaspoon salt, and a dash each of black pepper, Tabasco sauce, and nutmeg. This will never change regardless of the other ingredients you use.

Now for the good stuff. You will need a cup each of steamed vegetables, cooked meat, and shredded cheese. For the quiche above I did the following:

#1- Steam 1" cuts of asparagus just until tender when pierced with a fork. You don't want it too cooked because it will cook slightly when inside the quiche.

#2- Cook about 6 small links of turkey breakfast sausage until browned on all sides then cut into small rounds.

#3- Shred baby swiss cheese.

Next, layer these ingredients into the pie crust, starting with the cheese then adding the veggies and meat. Pour the egg mixture slowly making sure it doesn't flow over the edges. Bake in a preheated 425 degree oven for 15 minutes. Then, turn down the oven to 350 degrees and bake for another 20 minutes or until set.

Now that you know the basics, you can switch up the ingredients to your heart's desire. For veggies, try mushrooms, spinach, or broccoli. For meats try ham, bacon, or salmon. For cheese try gruyere, cheddar, or fontina.

Enjoy! And Happy Mother's Day.

Some Like It HOT Habanero Burgers

This is one of the best burgers I have ever made, and probably the spiciest meal I have ever created. This was inspired by the "Inferno Burger" at the Boston Burger Company, a great burger joint in Davis Square (Somerville, MA). Michael ordered this last time we dined there for it's self-proclaimed hot-as-hell spiciness, and it definitely lived up to its name. I tried to recreate it in my own kitchen and have to admit I didn't do a half bad job.

Before I get too far into the spicy details, I want to talk about how I cooked the burger. For those of you who don't dig the spicy food, this is all you'll need to read. Every time before this, I would mix my ground beef with an array of spices, garlic, onion, etc. and then pound it out into burger patties. This time, I took the reverse approach and made plain ground beef patties then seasoned the outside with just basic salt and pepper. I heard this tip a while back from Bobby Flay on the Food Network and decided to try it out, since he is- after all- the supposed King of the Grill. This is definitely the way to cook a burger. The inside stayed moist and the outside took on flavorful crust. This is super easy and allows you to add layers of flavor with toppings and sauces. Now that you know the best way to cook a burger, you can deck it out with whatever suites your fancy. And if spicy suites your fancy, stay tuned.

For the veggie topping I made a salsa of tomato, red onion, cilantro, jalapeno pepper, and roasted habanero pepper. Also in the mix is lime juice, garlic salt, and black pepper. To begin, roast your habanero pepper(s) over an open flame or under your broiler. Once they are charred on all sides, put them in an plastic Ziploc or in a bowl covered in saran. The steam will help to separate the skin from the flesh of the pepper. After about 10 minutes, take the peppers out, peel away the skin, remove the seeds, and finely chop. Keep in mind, habaneros are extremely spicy. I used three tiny peppers and it was plenty of heat. Be careful when you're handling a pepper, too. I strongly advise to wear something over your hands when handling the peppers (i.e: latex gloves). I learned the hard way and my fingertips are still burning 24-hours later. The oils from the pepper and very potent and will find their way into any open skin on your hands. While your gloves are still on, go ahead and mince up your jalapeno, too. Then, chop about 1 tomato, a couple tablespoons of red onion, and a handful of cilantro. Mix in garlic salt, black pepper, and the juice from about 1/2 of a lime. Set this aside.

The sauce for my burger is essentially a Siracha mayonnaise. I use a 3:1 ratio of mayo to Siracha. I also added the juice from the other 1/2 of lime.

Now it's time to grill. You can use an outdoor grill or just a grill pan inside on the stove. I used the latter. Take your seasoned patties and grill over medium heat for about 4 minutes per side. When they are just about done, add a slice or two of cheddar cheese to each patty. You can use whatever cheese you like, but I thought the neutral flavor of cheddar stood up well to the more complex and intense flavors. Once you take the burgers off the grill, I like to toast up the buns for a minute or two. I used whole wheat hamburger buns because that's what I had on hand, but you can use any bun or roll you like.

To assemble the burger, spread the bottom of the bun with the mayo mixture. Top this with the cheeseburger patty, then top the whole thing off with a heaping spoonful of habanero salsa. Then, proceed with caution. And you know what they say- if you can't stand the heat...well, then, you probably don't want to come to my kitchen. Enjoy!