Finger Steaks

May 24, 2015  /   /   //  3 Comments

finger_Steaks

I’m very excited to share this recipe with you guys. Have you all ever heard of finger steaks? They are little strips of steaks battered and fried. In Idaho they are at nearly every mom and pop drive thru’s and diners, usually served with French fries and a piece of toast. They are definitely a favorite of mine. They are never really served as an appetizer, but that’s how we have them. Here we served them with a hollandaise sauce, which is something I would have never really thought to pair with finger steaks but it’s really good. I hope you guys like them as much as me!
♥Teri

steak finger_steak_recipe steak_fingers

 

Steak Fingers with Hollandaise
Serves 5 to 7

Ingredients:
hollandaise sauce:
4 egg yolks
1/2 lemon, juiced
1/2 cup (1 stick) unsalted butter, melted (and clarified, if desired)
pinch cayenne pepper
1-3 tablespoons warm water (optional)
salt and pepper to taste

1 1/2 cups all purpose flour
1 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon smoked paprika
1 boneless (12 ounce) New York strip steak, thinly sliced (crosswise)
2 eggs, beaten
peanut oil for frying
salt and pepper to taste

Directions:
1. For hollandaise sauce: Place egg yolks and lemon juice into a stainless steel or heatproof glass bowl and whisk together until the mixture doubles in volume.
2. Place mixture over a pot with simmering water (make sure the water from the pot does not reach the bottom of your bowl) and begin whisking. While whisking, begin to add melted butter, in a slow and steady stream, until fully incorporated and the hollandaise is thick and smooth (the sauce should gradually thicken as you add the butter)
3. Add cayenne and season with salt and pepper. Remove from heat and cover with plastic wrap, directly over the surface and set aside.
4. For steak fingers: Place flour, garlic powder, onion powder, and smoked paprika into a shallow dish and whisk.
5. Generously season steak pieces with salt and pepper.
6. Dredge steak pieces into the flour mixture and shake off excess. Then dip each piece in the beaten eggs and finally back into the flour mixture, shaking off any excess.
7. Fill a heavy bottom skillet with 1 inch of oil and place over medium heat.
8. Once oil is hot, carefully drop in steak fingers, making sure not to overcrowd the pan.
9. Cook steak fingers on each side for 4 to 5 minutes or until browned and cooked through.
10. Remove from heat and season with salt and pepper. Serve immediately with hollandaise sauce (if hollandaise has thickened too much while sitting, just stir in warm water (1 tablespoon at a time) until desired consistency has been reached).

 

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Creamy Whole Grain Mustard Slaw Topped Bratwursts

May 23, 2015  /   /   //  1 Comment

Mustard_Slaw_Bratwursts

It’s memorial day weekend and grilling season has officially begun, yay!! Today we’re grilling up these totally delicious whole grain mustard saw topped bratwursts! I love a big, juicy sausage (no pun intended…really) and brats are one of my favorites. They’re filled with flavor and I love the way grilled brats in particular almost snap when you bite into them.

We poached the brats in a little beer before finishing them off on the grill for that great, smoky flavor and crisp outer texture! We’ve topped the brats with a super simple whole grain mustard slaw. I personally prefer a vinegar based slaw to a creamy one, but on occasion I’m totally into creamy slaws; with this slaw you sort of get the best of both worlds. You get that nice spicy and sour flavor from the mustard and cider vinegar combination and the dash of mayo adds just a touch of creaminess to the slaw. The pinch of sugar isn’t necessary, but I think it helps to balance out all the flavors.

If you guys are looking for a last minute something to toss on the grill and serve up this weekend, these almost classic beer brats are PERFECT! Enjoy!
xx, Jenny

Bratwursts slaw_topped_Bratwursts

 

Creamy Whole Grain Mustard Slaw Topped Bratwursts
Serves 4

Ingredients:
whole grain mustard slaw:
1 3/4 cups shredded green cabbage
1/4 cup shredded carrots
3 tablespoons whole grain mustard
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
pinch sugar

2 cups beer of choice
4 bratwursts
4 toasted hot dog buns

Directions:
1. For slaw: Place cabbage and carrot in a mixing bowl and toss together.
2. Place remaining slaw ingredients into another mixing bowl and whisk together until smooth.
3. Pour mustard mixture over cabbage mixture and toss together until well combined. Cover and refrigerate for 30 minutes to 1 hour.
4. For brats: Pour beer into a pot and bring to a simmer. Add brats and continue to simmer for about 10 minutes or until brats have just cooked through.
5. Lightly grease a grill or grill pan and set over medium-high heat. Sear brats for 2 to 3 minutes on each side. Remove from heat and allow sausages to rest for about 5 minutes.
6. To assemble: Place a brat into each hot dog bun and top with a large handful of slaw. Serve.

 

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Lemongrass Beef Banh Mi

May 20, 2015  /   /   //  2 Comments

Lemongrass_Beef_Banh_Mi

Banh Mi sandwiches might be my favorite sandwiches of all time….and that’s a really bold statement for me to make because I LOVE sandwiches. My favorite part of any banh mi is probably the chicken liver pate. It’s usually optional or “extra”, and that’s how we’ve written it today because I know it’s not for everyone, but for me it makes the sandwich. There’s so much going on in a banh mi aside from the protein, with the pickled veg, spicy jalapeno rings, crunchy cucumber, and super fresh, aromatic cilantro; it’s a big reason as to why I think pate is totally necessary, it really helps to round all the flavors out and adds that much needed bit of richness. If you have a chicken liver pate recipe of your own that you love, use it! Otherwise you can easily fine ready-made pate’s at local markets all over the place. I just recommend getting one that’s mild in flavor. If you’re having trouble finding pate and you don’t want to make your own, liverwurst is another option that I actually enjoy on occasion and easily available.

BBQ pork tends to be my favorite protein on banh mi’s, but I thought we’d change it up a bit and use thinly sliced, marinated beef rib-eye….cause why not, right? The marbling in the rib-eye helps to keep the meat from drying out during it’s quick sear/cooking, which is why I prefer it over using something like eye of round. I like the lemongrass because it has a bright flavor which goes well with the other components in the sandwich.

If you’re able to get a baguette from a vietnamese market, especially a freshly baked one, those are ideal. There’s something about those ‘super crisp on the outside and lighter than air on the inside’ baguettes that really perfect an already amazing sandwich. If you’re not able to score one of those perfect baguettes a bolillo roll works great….and if you have no luck finding those either a standard french baguette is just fine…but make sure it’s a great quality baguette! I really hope you guys love this recipe as much as I do! Enjoy! xx, Jenny

Beef_Banh_Mi Lemongrass_beef_Banh_mi_recipe

 

Lemongrass Beef Banh Mi Sandwich
Serves 4

Ingredients:
pickled daikon and carrot:
1 cup tightly packed julienne daikon radish
1 cup tightly packed julienne carrot
3 cups warm water
1/2 cup distilled vinegar
2 1/2 tablespoon sugar
2 tablespoons salt
lemongrass beef:
1 lb. thinly sliced rib-eye steak
3 tablespoons soy sauce
1 tablespoon minced lemongrass
2 teaspoons rice wine vinegar
1 teaspoon honey
1 teaspoon minced ginger
1/2 teaspoon white pepper

4 10” French baguettes, trimmed
mayonnaise
chicken liver pate, optional
thinly sliced cucumber
thinly sliced jalapenos, optional
cilantro sprigs

Directions:
1. For pickles: Place water, vinegar, sugar and salt in a large pitcher and stir together until liquid dissolves. Mix together daikon and carrot and divide into 2 large jars. Pour vinegar mixture into each jar, until the vegetables are fully submerged. Seal and refrigerate. (these will yield the best results when made 1 day ahead of time)
2. For beef: Place all ingredients, except beef, into a mixing bowl and whisk together. Add beef and gently fold together until all the beef is marinated. Cover and refrigerate for 30 minutes.
3. Heat a skillet over medium-high heat and l lightly grease with oil. Add beef and cook for 2 to 3 minutes on each side and remove onto a plate. Set aside.
4. To assemble: Slice each baguette and smear both cut sides with mayo and pate (if using). Top the bottom half of the baguette with the beef, followed by some sliced cucumbers, jalapenos (if using), pickled daikon and carrot, and cilantro sprigs. Close sandwich with top half of the baguette and gently press together. Repeat until all banh mi’s have been made. Serve.

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Eight Strawberry Recipes You Need Now!

May 19, 2015  /   /   //  3 Comments

It’s strawberry season! We LOVE strawberry season, so we have rounded up our favorite strawberry recipes so you can not wonder what to do with the 5 baskets you just bought at the farmers market. We are here to help! ☺

1. Strawberry Shortcake Cookies: This is probably my number one favorite cookie recipe we have on the site. Strawberry shortcake is one of my most favorite dessert recipes ever, so to have them in cookie form is pretty amazing. Also, aren’t they just so dang pretty?

2. Brown Sugar and Strawberry Rhubarb Muffins: These are kinda like cupcakes sans frosting, but we call them muffins because then it’s more socially (and mentally) acceptable to eat them for breakfast lunch and dinner.

3. Strawberry Gazpacho: Not only is the color of this cold soup so pretty, but this is a refreshing and delicious way to consume those delicious ripe strawberries. Make extra and store in the fridge for a quick meal.

4. Mini Strawberry Upside Down Cornmeal Cobblers: These little babies are the best. Make a batch and put some ice cream on top, or whipped cream, or just plain is delicious too. The cornmeal makes these cobblers have a really nice crust.

5. Strawberry and Rosemary Tarte Tatin: Looking for an impressive looking recipe to show off your skills? I think this is the one. Isn’t this one a stunner? AND it’s actually easy to make.

6. Roasted Strawberry Shortcake Shakes: Yes, there are strawberries in this milkshake (obviously) but also, there is pound cake in it. So don’t even try to count the calories in this, just make it and drink it and be happy.

7. Deviled Hearts: Easy easy easy strawberry recipe here. Make this as a dessert or a sweet little appetizer. They are the perfect size to pop in your mouth so make sure you make enough.

8. Devils Food Cake with Strawberry Frosting: Do you have a cake occasion coming up? Then this is the recipe I would make. The strawberry forsting kicks butt, and you should just bookmark this one anyway because the frosting is good on everything.

Enjoy strawberry season friends! ☺

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