Transform your leftover holiday turkey into this original and tasty dish from McCormick, using the zesty spices of their Original Taco Seasoning Mix.
Continue readingGrilled Flank Steak
Let’s get grilling! Julia Deane of Culinary Works has some great tips to make that flank steak a great entree. Follow the instructions below of the perfect steak. This Chimichurri sauce is a great way to spice up your spring grilling too and can be made ahead of time. Do not forget to taste for seasoning, use a piece of bread to taste it with, because it will be a little strong with out it.
Grilled Flank Steak
Ingredients
The Steak
1.5 lb. flank steak – serves 4-6
Olive Oil
Salt and fresh pepper
Chimichurri Sauce
1/2 cup olive oil
3 tablespoons white vinegar
1 shallot- finely chopped
2 Serrano peppers, seeded and diced (seeding is optional, less heat if you remove the seeds and ribs)
1 small bunch flat leaf parsley, chopped (equal to 1cup)
1/2 bunch chopped Cilantro (1loose cup)
2 tablespoons chopped fresh Oregano
4-6 medium cloves fresh garlic, finely minced
1 bay leaf
Kosher salt
Directions
Bring your steak to room temperature.Lightly coat the steak with olive oil and season it very generously with salt and pepper on both sides. Let steak sit out for 20 minutes+ before grilling. Preheat the grill on the highest flame. Grill the steak about 5-6 minutes per side for medium rare. Turning only once and do not move it around on the grill. Transfer steak to a cutting board and let stand 10-15 minutes. Holding a sharp knife at a 45-degree angle, cut steak across grain into very thin slices.
Chimichurri Sauce
Combine all the Chimichurri ingredients in a large bowl, mix well and set aside. Make the Chimichurri well in advance of cooking. It can be prepared 2 days in advance and kept refrigerated for up to a week.
Alternatively, you can combine all ingredients in a food processor in this order:
1. Serrano pepper, garlic and shallot, pulse well.
2. Parsley, Cilantro, Oregano
3. Remove from processor to bowl, add vinegar, olive oil and salt, pepper to taste.
Crostini with Prosciutto, Goat Cheese, Fig and Basil
We have just the right sweet and savory appetizer for you next get together. Julia Deane, owner of Culinary Works has this delicious crostini option that is great to make just before the guests arrive. The final product needs one tablespoon of goat cheese, one tablespoon of fig jam, a half slice of prosciutto and one basil leaf per crostini. Serve these immediately.
Crostini with Prosciutto, Goat Cheese, Fig and Basil
Ingredients
1 baguette
1/4 cup olive oil
coarse salt (Kosher)
fresh ground pepper
4 ounces plain goat cheese, at room temperature
1 small jar of fig jam
slices of prosciutto
fresh basil leaves
Basically you need:
Directions
The bread:
Preheat your oven to 375 degrees.
Slice your baguette in to 1/2 inch thick pieces. I like to cut mine at an angle.
Brush each piece with olive oil, then sprinkle with salt & pepper.
Bake for 8-10 minutes, or until the bread is lightly browned and crisp.
When they done, let them cool completely.
Assembling the crostini:
Spread on about 1 tbsp goat cheese.
Then spread on about 1 tsp fig jam.
Roll together 1/2 slice of prosciutto with 1 basil leaf, and place it on top of the fig jam.
Check out this recipe and more from Julia Deane at Culinary Works
Pickled Red Onions & Carrots
Need to spice up your carrots as a fresh and delicious side? Check out Julia Deane’s recipe from Culinary Works for pickled red onions and carrots. These are a great complement to anything Mexican, burgers, salads, sandwiches. You name it, these are a colorful and healthy vegetable option.
Pickled Red Onions & Carrots
Ingredients
2 red onions, sliced
3-4 carrots, peeled and sliced into 1/2 inch thick sticks
1 cup cider vinegar or whatever you have on hand that is clear to light colored 1/4 teaspoon dried oregano
1.5 teaspoons salt
2 teaspoons sugar
Direction
Bring a small saucepan of water to a boil. Blanch the 2 sliced red onions for 1 minute and drain in a colander. Add the carrots to the boiling water and cook for 3 minutes or so, check them, you want them al dente. Then return the carrots and onions to the pan, and add the cider vinegar, oregano, salt and sugar. You want them to be mostly covered in vinegar, add a little water if they are not mostly covered. Bring to a boil over high heat and simmer the onions 1 minute. Transfer the onions, carrots and brine to a shallow bowl and chill. Then store the onions, in some type of glass container. The onions will turn a pretty color of a pink and will get crisp as they cool. They’ll keep for weeks in the refrigerator.
Check out Julia Deane’s recipe from Culinary Works
Apple Brownies
With the delicious abundance of local apples this season, it time to share a tasty recipe for dessert from Julia Deane at Culinary Works. This is has some variations with the sugar depending on what your family and guest would enjoy but otherwise this is a simple recipe to share! While baking, make sure to check the brownies as all oven temperatures can vary.
Apple Brownies
Ingredients
1 cup room temperature butter
1.5 cups sugar (you can use brown sugar instead, optional)
2 eggs
4 large apples, peeled and chopped small
1/2 cup nuts (optional)
1 cup all purpose flour
1 cup white wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon of nutmeg
Raw Sugar
Directions
Beat together the butter and sugar until creamy. Add eggs one at a time. Combine well. Add apples, mix gently. Separately mix together the dry ingredients in another bowl. Add the dry ingredients to wet ingredients, slowly and mix gently. Pour into a greased/sprayed 9 x 13″ pan. Sprinkle raw sugar on top before baking to give them a crunchy crust. Bake at 350 degrees, for about 30-40 minutes on convection until toothpick inserted comes out clean. Enjoy!