Spicy Skirt Steak Sub with Cilantro Lime Sour Cream

Anyone who looks at this blog for more than a second understands my love of skirt steak, so this recipe will come as no surprise.

Yield: Serves 1-4, depending on whether it's an appetizer or a meal

Ingredients:
1 1/2 -2 lbs skirt steak, trimmed
1/4 cup olive oil
1/4 cup lime juice
6 cloves garlic, finely chopped
2 tbsp adobo seasoning
1 tbsp ground cumin
1 tbsp ground coriander
1/4 cup chopped cilantro
1 avocado, sliced, for garnish (optional)
Additional cilantro leaves, for garnish (optional)
Salt and pepper, to taste

Cilantro Lime Sour Cream:
1/4 cup sour cream
2 tablespoons chopped fresh cilantro
1/4 teaspoon cumin
Juice and zest from 1 lime
Salt to taste

The sour cream is a breeze to make, simply combine all the ingredients and serve on the sammie or on the side.  It's also good on tacos!
 

Directions:
Whisk spices, garlic, oil and lime juice together.  Pour over steak, reserving about 1/4 cup of the liquid, and marinate for about 30 minutes, or up to overnight.

When ready to prepare, preheat grill to medium high.  Bring steak to room temperature.  Pat with paper towels to remove excess liquid.  Grill steak, turning once, about 2-3 minutes per side for medium rare.  Skirt steak cooks super fast, so be careful not to overcook!  Once cooked, remove from grill and allow to rest for about 10 minutes before slicing.

Time to make your sammie!  Split the baguette in half lengthwise and lightly toast (on the grill if possible for that smoky flavor!).  Layer the steak and avocado slices on the bread and add the cilantro sour cream, if desired. Top with a drizzle of the reserved sauce, sprinkling of cilantro, and the baguette top.  Slice into individual sandwiches.  Enjoy!

This recipe is one of three I made for a Triple Sub Party, check out the link for the other recipes!
 

Big Ol' Beer Brat Sub

The beer brat sub is the one on the end there.  As you can see, it was very, very cheesy!

Yield: Serves 1-4, depending on whether it's an appetizer or a meal

2 12-ounce cans dark beer
1 onion, sliced
4 bratwurst sausages
6 ounces Velveeta, cubed
2 tbsp chopped nacho jalapenos (more, or less, as desired)
2 teaspoons dijon mustard
Salt and pepper, to taste
1 24-inch baguette

Directions:
Preheat grill to medium high. Combine the beer, onion, and some salt and pepper in a saucepan and bring to a simmer over medium heat. Add the brats and simmer until cooked through, about 10 minutes. Strain the brats and reserve 1 cup of the poaching liquid.  Brown the pre-cooked brats on the grill, turning once, approximately 2 minutes per side.

To make the beer cheese sauce, combine the velveeta, 3/4 cup of the reserved liquid, jalapenos and mustard in a small saucepan over low heat. Cook, stirring constantly, until melted.  Add more liquid for a thinner sauce.  Reduce heat and keep warm until serving.

Time to make the sammie!  Split the baguette in half lengthwise and lightly toast. Slice the brats and layer over the baguette bottom. Top with a drizzle of the cheese sauce and the baguette top. Cut into individual sandwiches and serve with the remaining sauce.  Yum!

Note: The original recipe called for sauerkraut, but I don't really like it.  It won't bother me if you do though!

This recipe is one of three I made for a Triple Sub Party, check out the link for the other recipes!

Teriyaki Chicken Sub Sandwich

The chicken is the one in the middle.  I got this recipe idea from the Food Network magazine, but I changed it a bit.

Yield:  One large sandwich (could serve up to 4 people as an appetizer or just 1, if you're real hungry!)

Ingredients:
1 1/2 pounds boneless skinless chicken breasts
1/2 cup teriyaki marinade, plus more for serving (see below) 
1/2 cup sour cream
2 tbsp sriracha
4-6 pineapple slices (fresh or canned)
1 24-inch baguette 
Vegetable oil or spray, for grill
Lettuce and tomato for garnish, if desired

Teriyaki sauce (if you don't want to  make this, you can buy it at any store)
1/2 cup soy sauce
1/4 cup water
3 tbsp sesame oil
2 tbsp rice wine vinegar
2/3 cup brown sugar
2 tsp minced garlic
1 1/2 tsps minced ginger
1/2 tablespoon cornstarch

To make:  Simmer all ingredients until sugar dissolves.  Stir in cornstarch to thicken.

Teriyaki Chicken Recipe:

Directions:
Combine chicken and teriyaki sauce in a bowl and marinate for at least one hour and up to overnight. When ready to cook, bring meat to room temperature.  Preheat grill to medium high (if you don't have a grill, you can cook this on the stovetop or in a wok).

Mix the sour cream and sriracha in a bowl and season to taste with salt and pepper.

Grill the pineapple slices until caramelized, about 2 minutes per side, then set aside to cool. Remove the chicken from the marinade and season with salt and pepper. Coat the grill grates lightly with vegetable oil, otherwise the marinade of the chicken will stick. Grill the chicken until cooked and tender, approximately 5 to 7 minutes per side. Allow to rest for about 10 minutes, then slice.

Time to make the sammie!  Split the baguette in half lengthwise and lightly toast (on the grill if possible for that smoky flavor!).  Spread the sriracha cream on one side of the baguette. Layer the chicken on the bottom. Top with the grilled pineapple, tomato, lettuce, and the baguette top.  Slice into individual sandwiches and serve with additional teriyaki marinade, if desired.  Enjoy!

Note:  I ended up adding a little mozzarella cheese to the top of this,but I'm not sure most people would think it was a proper pairing with the Asian marinade.

This recipe is one of three I made for a Triple Sub Party, check out the link for the other recipes!

Bourbon Peach Glazed Flank Steak

I have to apologize for these horribly blurry photos.  They do no justice to this dish.  It was quite tasty and a nice change of pace, which is why I'm posting it... but my photography skills had left town that night!

Yield: 4-6 servings

Ingredients:

Spice Rub:
1 1/2 tbsps kosher salt
1 tsp black pepper
1/2 tsp smoked paprika

Steak:
1 4-5 lb flank steak
3 garlic cloves, minced
3/4 cup bourbon
1/4 cup brown sugar
1/4 cup soy sauce
1 tbsp balsamic vinegar

Glaze:
1/2 cup peach jam or preserves
2 tsp bourbon
Salt and pepper, to taste

Instructions:
Mix spices in a bowl.  Rub flank steak with the mixture and allow the meat to come to room temperature.

Preheat the oven to 325.  Heat a skillet with a bit of olive oil and brown the flank steak on both sides, about 3 minutes per side.  Remove from pan and set aside.  Reduce heat to medium and add the minced garlic. Cook until soft and then add the bourbon, brown sugar, soy sauce and vinegar.  Simmer for about 5 minutes, or until slightly reduced.  Pour mixture over the flank steak and allow to sit for an additional 30 minutes.

To make the glaze, mix bourbon and jam together and season with salt and pepper.  If you don't want it chunky, you can puree the glaze.

Finally, preheat the oven to broil.  Spread the glaze over the meat, reserving about 1/4 cup for serving.  Cook the flank steak to desired temp (in my oven it took about 6 minutes for medium rare).

When the steak comes to desired doneness, remove to a cutting board. Allow to rest for about 15 minutes before cutting.  Slice meat against the grain and drizzle with reserved glaze.  Enjoy!

Norwegian Meatballs and Mashed Potatoes

This just seemed like a really good idea on a cold wintry night.

Yield: 6-8 servings

Meatballs:

1 pound ground pork

1 pound ground turkey

1/2 pound lean ground beef

2 tsp onion powder

2 tsp dried oregano

2 tsp garlic powder

2 tsp sea salt 

1 tsp cayenne pepper

1 tsp black pepper

3 tbsp Worcestershire sauce

1 egg

1/2 cup grated parmesan cheese

1/2 cup bread crumbs

Vegetable oil (if you want to fry them, baking instructions also below)

Mashed Potatoes:

Use your own recipe; I chose to use red potatoes with cream cheese and roasted garlic.

Gravy:
2 cups beef stock
1/4 cup red wine
1 1/2 cups heavy cream
1 tsp garlic powder
Salt and pepper, to taste

Directions:
Mix the meatball mixture in a bowl with the seasonings, Worcestershire, egg, bread crumbs, and cheese.  The easiest way to do this is with your hands, but I recommend using gloves as it can get a bit messy!

Form the meatballs into 1 1/2 inch circles.  To fry them, preheat vegetable oil in a shallow skillet and fry for about 5 minutes per side, until brown, then drain and set aside.  To bake, preheat oven to 400 degrees and bake for about 20-25 minutes, until no longer pink in center, turning halfway during cooking to brown on both sides.

For the gravy, boil the stock until reduced to about 2 cups, then add the red wine.  Boil for an additional two minutes, then mix in the heavy cream and reduce heat.  Add garlic powder and salt and pepper to taste and then cook for an additional 10 minutes.

Serve the meatballs on top of the mashed potatoes with gravy drizzled over them (or on the side, for your fussy guests!).  This gravy is really good!  Enjoy!

Tips:  
You can really use any type of ground meat you would like in this recipe, I personally just like to use the ground pork and turkey to cut a bit of the fat/calories.

Beer and Cheddar Soup

This was so rich that it would probably work best as an appetizer. Or for a superbowl party. Make sure you have plenty of bread for dipping!

Yield: 6 entree servings or about 12 appetizer servings

Ingredients:
1/2 lb of bacon, crisped and diced or crumbled
1/2 cup celery, diced
1 small white onion, diced
4 garlic cloves, minced
2 jalapenos, diced (or to taste)
1 tbsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 12 ounce bottler of dark beer (I used Guinness)
2 1/2 cups chicken broth
4 tbsp butter
1/4 cup flour
1 cup heavy cream
8 ounces sharp yellow cheddar, shredded
4 ounces Gouda or other smoky cheese, shredded
1 tsp cayenne pepper
1/2 tsp nutmeg 
Salt and pepper, to taste

Garlic or French bread, for serving

Directions:  

Cook the bacon until crisp and set aside. Add the celery, onion, jalapeño, garlic and thyme to the pan and cook in the bacon fat until softened. Add half the beer and cook until reduced by half.

Next, add the chicken broth and bring to a simmer.  In a separate pan, melt the butter. Add the flour and cook over medium heat until lightly browned, stirring the entire time, to make a roux.  Mix the roux into the soup and bring to a simmer.

Add the heavy cream, cheeses and remaining beer and cook, stirring occasionally, until thick and creamy. Stir in the bacon, reserving some to crumble over the top, and add seasoning to taste. Serve with bread for dipping.  Enjoy!

Prime Rib & Roasted Garlic Hash with Horseradish Sour Cream

I made prime rib for a special occasion and was trying to figure out what to do with the leftovers. Then I thought of making a hash. To be fair, I've been thinking a lot more about hashes than the average person lately, as I've been making them for the food truck and coming up with all sorts of gourmet variations. Prime rib sounded like it would fit right in! 

Yield:  2 servings

Ingredients:
2 cups shaved fresh potatoes (can substitute frozen/pre-cut store bought hash browns) 
20 cloves garlic, roasted and sliced or smashed
1 yellow onion, diced 
1 red pepper, diced 
1/2 tsp fresh rosemary, chopped
1 1/2 - 2 cups cooked prime rib, cut in roughly 1/2 inch diced pieces 
1 tbsp butter 
Vegetable oil,for frying
1/4 tsp cayenne pepper (optional) 
Salt and pepper, to taste

Horseradish Sour Cream
1 cup sour cream
3 tbsp prepared horseradish
1 dash tabasco or other hot sauce
Salt to taste

Mix until just combined and salt to taste.  Chill; then serve with warm hash browns.

Directions:
Roast garlic cloves in olive oil before beginning.  Slice, or smash cooked cloves, and set aside.  In a small skillet, melt butter and add chopped onion and red pepper.  Cook over medium heat until caramelized, then add rosemary and remove from heat.  Reserve.

Heat griddle to approximately 350 degrees.  Peel potatoes and shave with a cheese grater into a bowl.  Dry slightly with paper towels, if necessary, and then place on griddle.  Cook for a few minutes, the drizzle with oil.  Season to taste with cayenne, salt, and pepper. Potatoes need a lot of salt so don't be stingy or you'll end up with a bland dish!

Once potatoes have reached the desired level of crispness (about 15 minutes for my version), add prime rib, garlic, and onion/pepper mixture to the griddle, for just a split second - mix to just combine and then remove from heat - you don't want to overcook that tender prime rib!

Serve on warm plates with a side of horseradish sour cream (which I forgot to take a photo of but pretty much looks like normal sour cream... and tastes better!) 

Note:  I personally like my hash browns shredded, but I've seen them made a bunch of different ways.  If you have leftover mashed or baked potatoes, you could easily throw them on the griddle and make a version of this. Same goes for the meat; I'm sure any type of left over steak would be a delight in this dish.  Enjoy!

Strawberry Tiramisu French Toast

I had a loaf of french bread laying around and was considering making breakfast when I thought of turning it into a tiramisu.  Pretty good idea, I must say!  This could be a dessert or breakfast/brunch treat.

Yield:  About 10 servings

Ingredients:
1 large loaf French bread
8 eggs
1 cup cream
1/2 cup white sugar
1 tbsp vanilla extract
1 cup mascarpone cheese
1 cup prepared coffee
1/2 cup dark rum
1 tbsp cocoa powder
4 tbsp melted butter

Garnishes:
1 tbsp cocoa powder
1/8 cup dark chocolate shavings (optional)
Sliced strawberries

Maple syrup for serving
 

Directions:
Slice bread into approximately 1-inch thick slices. Whip eggs with butter and set aside. In a mixer, whip mascarpone cheese, cream, vanilla extract and sugar.  In a separate bowl, combine coffee and rum.

Next, dip each piece of bread in the egg mixture and cook on a griddle or skillet for a couple of minutes, until brown, and then layer into a baking dish.

Once the bread is arranged in the pan, use a knife or spatula to spread the mascarpone cream between each layer.  Drizzle the rum/coffee mixture over the pieces, and then add the strawberry slices.  Sprinkle with cocoa powder and chocolate curls, if using.

This dish is traditionally served cold, though I can't imagine it would taste bad if warm.  I served it cold, with maple syrup on the side.  Yum!

Enjoy!