December 2nd, 2007 by alice
Tags: Eye, Rib, Steaks, Texas
INGREDIENTS
-
Rub
- 1tablespoonmixed peppercorns(black, white, pink, green)
- 1teaspoonchili powder
- 1teaspoonkosher salt
- 1teaspoonlight brown sugar
- 1/4teaspoongranulated garlic
- 1/4teaspoongranulated onion
-
Sauce
- 1/2cupketchup
- 1tablespoonworcestershire sauce
- 1tablespoonred wine vinegar
- 1tablespoondark brown sugar
- 1teaspoonchili powder
- 1teaspoongranulated onion
- 1/4teaspoonfresh ground black pepper
-
Steaks
- 4 (3/4 lb)rib eye steaks(about 3/4 pound each and 1-1 1/4 inches thick)
- extra-virgin olive oil
DIRECTIONS
- To make the rub: using a spice grinder or mortar and pestle, crush the peppercorns; place in a small bowl and thoroughly mix with the rest of the rub ingredients.
- To make the sauce: in a small saucepan, whisk together all the sauce ingredients with ¼ water; simmer over low heat for about 10 minutes, stirring occasionally, to allow the sugar to fully dissolve and all of the flavors to blend; set aside while you grill the steaks.
- Allow steaks to stand a room temperature for 20-30 minutes before grilling.
- Press the rub into both sides of the steaks; lightly brush or spray both sides of the steaks with the olive oil.
- Grill over direct high heat until the internal temperature reaches 145° for medium rare, 8-10 minutes, turning once halfway through grilling time.
- Remove from the grill and allow to rest for about 5 minutes.
- Serve warm with the sauce on the side.
Posted in Recipes | No Comments »
December 2nd, 2007 by alice
Tags: Boule, Gorgonzola, Mushroom
INGREDIENTS
- 4tablespoonsunsalted butter
- 2tablespoonsolive oil
- 1/2Spanish onion
- 8ounceswhite mushrooms, sliced 1/4-inch thick
- 8ouncesportabella mushrooms, stemmed and sliced 1/4-inch thick
- 4sprigsfresh rosemary
- 1teaspoonkosher salt
- 1/2teaspoonfresh ground black pepper
- 2tablespoonsdry white wine
- 4ouncesgorgonzola, crumbled
- 1cupheavy cream
- 1medium sourdough breadboule, hollowed out
- 1baguette, sliced, for serving
DIRECTIONS
- Put the butter and olive oil into a large skillet and set over medium heat. Slice the onion into thin slivers and add them to the melted butter. Reduce the heat to low and cook the onions for 15 minutes until translucent.
- Add the mushrooms, rosemary, salt and pepper, and raise the heat to medium and cook, stirring occasionally, until the mushrooms give up their liquid. Let the mixture simmer until the mushroom liquid has reduced by 3/4.
- Add the white wine and reduce again until the pan is almost dry.
- (****The recipe can be made to this point the day before if you like. Reheat the mushroom mixture to continue with the recipe.)
- Add the crumbled gorgonzola and heavy cream. Bring to a simmer and reduce by half.
- Season, to taste, with salt and pepper, and spoon into the hollowed out boule.
- Slice baguettes, drizzle with olive oil and toast in oven.
- Garnish with a few rosemary sprigs and serve immediately with sliced baguettes for dipping.
Posted in Recipes | No Comments »
December 2nd, 2007 by alice
Tags: Bahama, Mama
INGREDIENTS
- 1 1/2ouncescoconut rum(Malibu, Parrot Bay)
- 1/2ouncetriple sec
- 4ouncesorange juice
- 4ouncespineapple juice
- 1dashgrenadine, if desired (optional)
- 1sliceoranges(optional) or pineapples, if desired (optional)
DIRECTIONS
- Mix the first 4 ingredients together.
- Pour into glass filled with ice.
- Add a splash or 2 of Grenadine.
- Add fruit garnish.
- Enjoy!
Posted in Recipes | No Comments »
December 2nd, 2007 by alice
Tags: Makloubeh
INGREDIENTS
- 1kglean ground beef
- 3largeaubergines
- 2cupssunflower oil
- 450gbasmati rice or brown basmati rice, if you prefer
- 2largeonions
- 1teaspoon mixedArabic spices or allspice, if you prefer
- 2teaspoonssalt
- 2literscold water
- 1teaspoonfresh ground black pepper
- 1teaspoonturmeric
- 4tablespoons of meltedbutter
- 200g blanched splitalmonds, chopped if you prefer
DIRECTIONS
- Wash the rice under running water.Rinse it well and leave aside to drain.
- Chop the onion very finely and peel and slice the aubergine lengthways.
- Heat half of the oil gently in a lidded saucepan.Add the chopped onion, mix well and reduce the heat.Cover the pan with the lid and allow to cook about 3 minutes.
- Mix the onion well, and add the minced beef.
- Using a fork, break it up in the pan, increasing the heat for a few minutes.Cover the pan once more and allow to simmer gently for about 10 minutes.
- In another pan, heat the remainder of the oil.Add the sliced aubergines, and fry them untilgolden on both sides.
- Remove the fried aubergine with a fork and drain very well on kitchen paper. This is a very important step to avoid the aubergine being excessively oily.
- Mix the spices and salt with just under two litres of water.Bring to the boil and simmer for 5 minutes.
- Place half of the cooked minced beef mixture in the bottom of a large greased ovenproof dish. Cover this with half of the fried aubergine slices & sprinkle with half of the rice. Repeat these layers finishing with rice. Pour spice mixture over casserole. Place in the centre of oven 325F & bake for 1 hour or until rice is tender. Heat the melted butter and fry the nuts until golden. Remove the cooked dish from the oven, turn it out on to a serving dish and garnish with the fried nuts and pour over the melted butter.
- Enjoy!
Posted in Recipes | No Comments »
December 2nd, 2007 by alice
Tags: Coffeelmond, Meringues
INGREDIENTS
- 1tablespooninstant coffee granules
- 4largeegg whites
- 1/8teaspoonsalt
- 1/4teaspooncream of tartar
- 1teaspoonground cinnamon
- 1/2cupbrown sugar, packed
- 1/2cupgranulated sugar
- 1/2teaspoonalmond extract
- 1/2cupslivered almonds, toasted
DIRECTIONS
- Preheat the oven to 250ºF.
- Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, combine the coffee granules and egg whites and beat until frothy.
- Add the salt, cream of tartar, and cinnamon.
- Beat with mixer until soft peaks slowly form.
- Gently add both sugars and almond extract.
- Beat until stiff peaks form.
- With a rubber spatula, fold in the toasted slivered almonds.
- Drop by heaping teaspoons 1 1/2″ apart on to the parchment lined baking sheet.
- Bake for 30-35 minute.
- Turn off the heat, but leave the meringues in the oven for an additional 30 minute.
- Remove the parchment (with the meringues on it) from the baking sheet and let cool completely on the counter.
- Peel the cookies from the parchment and store in an air tight container.
Posted in Recipes | No Comments »
