Friday, June 15, 2012

Father's Day Steaks


Hubby and I are taking 2-3 weeks or so to travel a bit.  We are having a great time, and there isn't much time left to post blogs.  Sunday is Father's Day, so I wanted to share my sweetie's recipe for steaks on the grill.  I usually serve these with twice baked potatoes, asparagus, and a wedge salad with blue cheese dressing. They have a great flavor!

Happy Father's Day to all the Dads out there!

Ingredients:
Black Angus Rib Eye steaks (bone in if available)
Olive Oil
Garlic salt
Black pepper
Tony Chacheres Cajun seasoning
McCormick Spicy Montreal Steak Seasoning
Worcestershire Sauce
Lite soy sauce

Instructions:
Rub steaks with olive oil on both sides.  Sprinkle lightly with garlic salt, black pepper, Cajun seasoning.  Lightly coat with Worcestershire sauce and soy sauce.  Then liberally sprinkle on the Montreal seasoning.  Put steaks on hot grill to sear about 3 minutes per side. Then lower heat a bit, and grill to desired doneness.
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Friday, June 8, 2012

Skillet Shish Kabob


I know this dish is a contradiction, as shish means skewer, but that's what I am calling it anyway.  I had planned shish kabobs for dinner the other night, but we had over three inches of rain..  We always welcome rain in Texas, even if it does spoil our outdoor plans.  The meat for the kabobs had marinated overnight, so it had to be cooked.  A small light came on in my head, and I decided to cook them inside.  I really wasn't motivated to thread everything on the skewers...okay, I was too lazy to do it.  Instead, I cooked the meat on my stove-top grill, sauteed the vegetables in a skillet, and added the meat to the skillet for the last few minutes.  This is very simple, actually too simple to be a recipe, but it was so tasty I wanted to share it.  It is a lot less time consuming too! Sweet hubby loved it!

Marinate your favorite kabob meat in Good Seasons Italian Dressing overnight.
Cook meat on a hot grill for about 3 minutes on each side; a little less than desired doneness.
Cut 1 yellow, 1 red, 1/2 green, bell pepper and a large Vidalia onion into chunks.
Heat 2TBS olive oil in skillet, and saute vegetables until they soften a bit; add the grilled meat to the pan for the last few minutes.  Add about 2TBS of the Italian dressing, and cook until vegetable are the desired texture, and meat to desired doneness.  Easy peasy!

Mix it up Monday
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Thursday, June 7, 2012

Pan Seared Ahi Tuna with Wasabi, Avocado, Soy, Ginger, and Lime

 I don't cook fish very often, because I don't like fish that tastes like fish, and don't like the smell that goes with cooking it.  My hubby loves it though, and is crazy about seared tuna.  Our oldest son got home today from a deep sea fishing trip, and told us to come over to his house and pick up some Yellow-fin (Ahi) Tuna, Red Snapper, and Mahi-Mahi.  He caught it yesterday in the Gulf of Mexico, out from Gulf Shores, Alabama.  He brought home over 100# of fillets, so I decided to try my hand at pan seared tuna.  I adapted a recipe by Tyler Florence, and it turned out well, and was very tasty.  I served it with a wasabi dipping sauce, and a salad with a wasabi vinaigrette.  The hubby was very excited about making this dish...so much so that he put the tuna on the grill before it was hot enough, and cooked it a bit too long!  Bless his heart.  The presentation is not so pretty, because he was in such a hurry to eat the tuna.  In the end, none of that mattered, because it was really delicious.  Despite all the drama, here it is. ;)

Dipping sauce:
*Make this first to let flavors develop
1/2 C water
3-4 tsp wasabi paste (adjust for desired heat)
1/3 C soy sauce
2 TBS peanut oil
1 tsp. sesame oil
2 tsp. finely minced fresh ginger
2 green onions, thinly sliced
1 tsp. fresh lime juice
pinch of sugar
Whisk all ingredients together, adjust wasabi to suit your taste, and set sauce aside

Ingredients for fish and salad:

1 TBS fresh cilantro leaves, finely chopped

  • 1 tsp. jalapeno, seeded, and finely chopped (more if you like it spicy)
  • 1 1/2 tsp. grated fresh ginger
  • 1 garlic clove, finely chopped
  • 1 TBS fresh lime juice
  • 2 TBS soy sauce
  • 2 thinly sliced green onions
  • Pinch of sugar
  • 2 TBS extra-virgin olive oil
  • 2 (6-ounce) blocks sushi-quality tuna
  • 1 ripe avocado, halved, peeled, pitted, and sliced
  •  ripe tomato slices
  • Mixed salad greens
  • English cucumber
  • Olive oil to coast tuna
  • Salt and pepper
  • Pickled ginger

  • Directions:
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, onion, soy sauce, sugar, and olive oil. Stir the ingredients together until well incorporated; set vinaigrette aside.
Put mixed greens on serving plates, place sliced tomato and avocado next to the greens, add thinly sliced cucumber.  Place dipping sauce on the plate in a small dipping bowl.
Put a skillet, or cast iron griddle, over medium-high heat. Rub tuna with olive oil. Season the tuna generously with salt and pepper.  Lightly oil the pan with olive oil. Lay the tuna in the pan, and sear 1 minute on each side to form a slight crust. Serve the seared tuna with the salad, sliced avocado, tomato and cucumbers and Sprinkle a small amount of the remaining cilantro over vegetables, and drizzle the wasabi vinaigrette  over the whole dish.  Add some pickled ginger to the plate, and serve immediately.


Mix it up Monday
On the Menu Monday
Tuesday At The Table
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