Garlic Butter Steak and Potatoes

 When I saw this photo on Facebook , It looked so good, I had to look up the recipe.

INGREDIENTS:

1 1/2 lb flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak) 

1 1/2 lb baby yellow potatoes, quartered 

1 tablespoon olive oil 

3 tablespoons butter, divided 

5 garlic cloves, minced

The marinade:

1/3 cup soy sauce (or coconut amino for paleo and gluten-free) 

1 tablespoon olive oil 

1 tablespoon hot sauce (we used Sriracha) 

Fresh cracked pepper

DIRECTIONS:

1. To prepare the garlic butter steak recipe with potatoes wedges: In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes. 

 2. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside. 

 3. Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak. 

 4. Right before the Garlic Butter steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes wedges back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary. 

 5. Remove from heat and serve immediately your steak and potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy! 

Don't Sweat The Technique-

You can precook the potatoes wedges in boiling salted water for 8 minutes before browning them. This will accelerate the potatoes cooking time in the skillet and ensure a nice golden crust on the potatoes.

 To make the perfect steak recipe to accompany your potatoes, you can choose a good piece of meat that is more tender than flank steaks, such as ribeye steak, tenderloin, strip loin, or strip steak. 

Avoid crowding the pan with the beef strips, proceed in batches if necessary so you won’t have steamed steak instead!

Hot Biscuits

 Who doesn't like hot biscuits?

INGREDIENTS:

30-MINUTE ROLLS  

1 cup plus 2 tablespoons warm water 

⅓ cup oil 

2 tablespoons active dry yeast 

¼ cup sugar 

½ teaspoon salt 

1 egg 

3½ cups flour (either bread flour or all-purpose will work)

DIRECTIONS:

Preheat oven to 400 degrees. 

In the bowl of your stand mixer, combine the warm water, oil, yeast, and sugar. 

Allow the mixture to rest for 15 minutes. 

Mix 2 cups of the flour, the salt, and the egg into the yeast mixture using a dough hook. 

Add the remaining 1½ cups flour 

½ cup at a time.

 Shape dough into 12 balls and place in a 9×13 pan. 

Let dough rest for 10 minutes. 

Bake for 10 minutes or until tops are just golden brown.

Chuck Roast

 Enjoy, Eat Well My Friends!

Strawberry Shortcake

 This is what it is...A recipe for my favorite cake, Strawberry Shortcake...Okay , my second favorite...I like Yellow cake with Chocolate icing best...but that's another recipe for another post..

INGREDIENTS:

1 quart fresh strawberries (or more if you like) 

1⁄2 cup sugar 8 ounces cream cheese, softened 

1 cup powdered sugar 

1 (8 ounce) container frozen whipped topping 

1 (14 ounce) angel food cake, cut into cubes 

(I buy the cake already made or buy the box of Duncan Hines Cake Mix.)

DIRECTIONS:

• Wash, stem, and cut strawberries in half.
• Add sugar; toss to mix well.
• Chill.
• Beat cream cheese and powdered sugar well.
• Fold in whipped topping and cake cubes.
• Spread cake into an ungreased 13x9 dish.
• Cover and chill for at least 2 hours.
• Cut cake into squares; top with strawberries.

There it is...Enjoy!

Quisberro Tacos

 

Hey Family Check this out.The little puddle of fat floating on top of a pot of birria is pure gold, stained red from chiles, and rich with all the concentrated flavors of the original stew. In other words: Don’t waste it! Instead, spoon the fat off the top of the broth and reserve it for crisping tortillas to make quesabirria tacos, pan-fried until crisp, with cheese smushing out of the edges and browning in the pan. You can enjoy the tacos with salsas or hot sauce, but the birria meat and cooking oil are so flavorful that a little cilantro and onion are all you really need.

INGREDIENTS:

2 kg Beef I used shoulder but any stew cut will work. Aim for something quite fatty as lean beef won't render as much... 

1 White Onion 

5 Chili Peppers traditionally dried guajillo is used. (However if you can't find them just use what you can…the flavor... )

1 tablespoon Black Peppercorns 

1 teaspoon  Cinnamon ground 

1 teaspoon Cumin ground 

1 bunch Cilantro 

3 Tomatoes cut in half 

6 cloves Garlic 

60 ml  Olive Oil 

1 tablespoon  Oregano 

DIRECTIONS:

In a blender add toasted chilies (traditionally it is guajillo, but if you can’t find them use whatever you prefer). Also add in a white onion, a tsp of cumin, a tsp of ground cinnamon, a bunch of cilantro, a tablespoon each of black peppercorns and dried oregano, 60 ml each of white vinegar and olive oil. Finally, just blend everything up.

Pour the freshly blended adobo sauce over 2kg of beef cut into large chunks. Then cover and set in the fridge overnight. Pretty simple right? Next day just place in the oven to bake at 160 Celsius for 5-6 hours. Voila, there’s your homemade beef birria!

Separate the beef from the remaining liquid. Shred the beef with a couple forks and set aside. Allow the liquid a half hour so the fat rises to the top of the pot. While this is happening set a pan on medium-high heat. You don’t need to add any oil or other fat to the pan, the soaked tortilla will fry up in the dipped liquid.

Slap that tortilla right on the pan and flip it immediately. On half of it lay down a healthy amount of the beef birria and top with cheese. The traditional cheese here is Oaxaca white cheese which I couldn’t find, so I ended up using Queso Panela. (It’s strange I was able to get this cheese, but not guajillo chilies).

You can shred this cheese, or just chop it up into small pieces, I prefer chopping it as shredding it causes it to kind of disintegrate.

Right after you add the meat and cheese, fold over the tortilla and press it down with a spatula. The tortilla will get nice and crispy and keep most of the insides from falling out when you take a bite.

Traditionally these quesabirria street tacos are served with the beef consommé to dip, however as I am making quesabirria tacos at home I opted to make a simple aguacate fresca. Simply put, I blended some avocados with a bit of water and salt for a refreshing dip. You can add some jalapeno to it if you want to kick the spice up a notch. Of course, you can still dip these in the beef consommé at home if that’s what you prefer!

Enjoy!  Eat Well My Friends!

Chicago Style Hot dog

Hey Folks, Baseball season begins today ! 

What's a game day without wings, burgers and of course, hot dogs? Upgrade your hot dog to the next level and make it Chicago-style. Trade in that plain bun for a poppy seed bun topped with a Vienna hot dog, onions, pickle relish and peppers.

INGREDIENTS:

5 Classic Bar S Hot dogs 

5 poppy seed hot dog buns  

5 dill pickle spears 

1/2 white onion (, chopped) 

1 tomato (, chopped) 

Spicy pickled peppers 

Yellow mustard 

Celery salt (, few dashes)

DIRECTIONS:

Cook hot dogs according to package directions. 

Meanwhile, chop onions and tomatoes. 

 Place hot dog in center of bun. 

Top with dill pickle, celery salt, white onions, chopped tomatoes, sweet relish and mustard. 

Don't sweat the technique:

 Poppy seed buns - If the store does not have any, simply spread a little melted butter or oil on top of the bun and sprinkle with poppy seeds.

Enjoy!  PLAY BALL!!!!