Grilled Flank Steak Chipotle Pimenton

I think a good flank steak is under-rated.  While I love NY strip and ribeye steaks, I love the much lower cost of flank.  Cut on the bias, across grain, and you'll likely have a nice juicy and tender steak at a bargain price.  Problem is finding it - grab two and freeze one if you do.
1 lb flank steak
1 tsp dried crushed chipotle pepper (I used Whole Foods)
1 tsp pimenton, smoked Spanish paprika
1/2 tsp garlic powder
kosher salt and fresh ground black pepper to taste

Heat grill to high. Mix spices together in a small bowl. Season both sides of steak evenly with the spice mixture.

Grill steak on high for about 5 minutes on the first side. Flip and grill for 2-4 more minutes depending on the thickness of the steak and how well you like your steak cooked.

I grilled a total of 9 minutes for a steak that was about 1/2-inch thick.  Transfer steak to a cutting board.

Cover with aluminum foil and allow to rest for about 5 minutes. Slice along the bias and serve.

Serves 4.

Potato Pea and Pearl Onion Salad

Here's a potato salad with a beautiful twist - pearl onions.  Love them.
1 dozen small red cooked potatoes
1 cup frozen petite peas, thawed
1 bag frozen pear onions
4 carrots, coarsely grated
3 green onions, sliced

Dressing:
1/4 cup mayonnaise
1/4 cup Greek yogurt
3 Tbsp seasoned rice vinegar
1/2 tsp turmeric
1/4 tsp ground coriander
1/8 tsp cayenne pepper
1/2 tsp dried dill weed

Cover the potatoes by about an inch with cold water in a pot and bring to a boil. Salt the water generously and simmer for about 12-15 minutes, just until the potatoes are cooked through. Using a slotted spoon, remove the potatoes from the water and allow to cool completely in a strainer.

Meanwhile return the water to a boil and add the pearl onions. Cook about 8-10 minutes, until the onions are tender. Add the peas if desired, sand cook for a minute or two. This can make them just a bit softer to the bite, if you prefer. Drain veggies in a strainer and rinse briefly with cold water. Allow to cook completely - I put in refrigerator for a half hour.

Meanwhile whisk together the dressing ingredients in a small bowl. Place the veggies together in a large bowl.

Add the dressing and fold mixture together. Tip into a serving bowl. Garnish with red pepper flakes if desired.

Serve 6.

Warm Rice Bowl with Kale Lentils and Black Beans

A wholesome, satisfying rice and veggie bowl ready for a busy weeknight.
1 cup short grain brown rice, or rice medley
2 cups water
1 tsp salt
1/4 tsp cumin powder

1/4 cup lentils (I used a mix of Puy and Beluga)
2 cups water
1/4 tsp ground nutmeg

1 can black beans, rinsed and drained
4 cups Tuscan or Lacinato kale leaves, chopped
1 lime, half juiced, other half cut into wedges

2 Tbsp roasted pumpkin seeds
2 Tbsp sliced almonds
2 green onions, sliced
1 doz grape tomatoes, quartered (I used yellow variety)

Sauté the rice in a dash of canola oil for about 2-3 minutes, stirring constantly. Add the water, salt and cumin and bring to a gentle boil. Reduce to a simmer, stir once and cover. Cook for about 15-20 minutes until all the water is absorbed.

Meanwhile, add the lentils, water and nutmeg to a medium pot and bring to a gentle boil. Cook for about 20 minutes, only just until the lentils are soft, but not mushy. Drain and season with salt and pepper to taste.

While the rice and lentils cook, sauté the kale in a wide skillet with a dash of olive oil. Season with salt and pepper. When leaves are tender, about 10 minutes, add the black beans to the kale and set aside, covered.

When the rice and lentils are cooked, fold them together with the kale and bean mixture. Dress with the juice of half the lime, and garnish with the pumpkin seeds, almonds, green onion and tomatoes. Serve with the lime wedges.

Serves 4.

Grilled Asparagus and Japanese Eggplant with Furikake and Balsamic Glaze

Here is a marriage of global flavors, great for grilling season: asparagus with Japanese eggplant, flavored with Japanese furikake spice mix and Italian Balsamic glaze.  Not so far from believable, as Asians regularly use vinegar and sweet sauces to flavor - exactly the effect of Balsamic glaze.

2 purple Japanese eggplants, cut into 3-inch quarters
1 bunch asparagus, tough ends trimmed
1 shallot, minced
2 cloves garlic, minced
dash red pepper flakes
1/3 cup extra virgin olive oil
1 tsp furikake Japanese spice mix
Balsamic glaze - I used Trader Joe’s

Heat grill to high. Combine the shallot, garlic, red pepper flakes and three quarters of the olive oil in a rimmed baking sheet. Mix well.

Using tongs, roll the asparagus generously in the seasoned oil.

Place asparagus on grill.  Turn grill down to medium high.  Spatula the remaining shallots and garlic from the baking sheet into a large mixing bowl. Add the remaining oil, the furikake and the eggplant sticks.

Mix well. Place eggplant on grill.

Turn asparagus and allow both the eggplant and the asparagus to cook another 2 minutes. Salt and pepper veggies to taste.  Rotate each eggplant stick to an ungrilled face and turn the asparagus. Cook another 2 minutes. Repeat turning the veggies and cook a final 2 minutes.

Transfer the veggies to a serving platter, alternating layers of asparagus and eggplant. Drizzle balsamic glaze generously on top.

Serves 4-6.

Eggplant and Tomato Pesto Gratin

If you are an eggplant lover - love this.
2 eggplants, sliced
1 large sweet onion, sliced
1 Tbsp olive oil plus 1 Tbsp butter

Béchamel sauce:
2 Tbsp butter plus 2 Tbsp canola oil
3 Tbsp flour
3 cups milk
1/8 tsp salt
1/8 tsp ground coriander

2 large ripe tomatoes, sliced thickly (8-10 slices)
4 Tbsp pesto
1/2 cup tomato sauce

Heat a grill. Brush the eggplant slices with olive oil. Grill the eggplants about 3-5 minutes per side, until nicely browned.

Set aside.

Meanwhile melt the butter in the olive oil in a large skillet. Cook the onions for about 15 minutes, stirring often, until nicely browned and caramelized.

Preheat oven to 375F. Make the Béchamel sauce by melting the butter in a small saucepan. Add the flour and whisk for about 2-3 minutes, until just beginning to smell nutty, but not turning too dark brown. Whisk in the milk and bring to a boil to thicken. Season with salt and coriander. Adjust thickness with milk until creamy and yet pours well.

Layer half the eggplant in a large 9x13-inch oiled casserole. Top with half the tomato sauce and half the onions.

Then layer the remaining eggplant on top. Brush with half the pesto.

Now pour on half the Béchamel sauce.

Top with tomato slices, the remaining tomato sauce, remaining béchamel and onions.

Dot with the remaining pesto.

Bake for about 30-45 minutes, until nicely browned and bubbly.

Serves 4-6.

Furikake Pizza Genoa

Definitive fast food.  Global?  Oh yes.
2 prepared pizza dough crusts
1 boneless, skinless chicken breast, cooked and shredded
Sriracha or other favorite hot sauce
1/4 lb Genoa salami cubed
1 dozen kalamata olives, sliced
1 small jar marinated artichoke hearts, drained and sliced
1/4 lb dill havarti cheese, cubed
1/4 lb fresh mozzarella cheese, cubed
4 Tbsp fresh ricotta cheese
red pepper flakes to taste
Furikake Japanese seasoning to taste

Preheat oven to 450F. Lay pizza crusts on oiled baking sheets. Scatter with chicken and sprinkle with hot sauce to taste. Now layer on the remaining ingredients in order.

Bake for about 10 minutes, or until the pizza is cooked through, bubbly and brown.

Served 4.

Cook’s Note: You can use any leftover chicken you have, for example from last night’s rotisserie chicken. I always have a cooked breast or two frozen on hand for dishes like this. If you only have a fresh chicken breast; simply poach chicken in a small amount of water on the stove top for about 10 minutes, until just cooked through. Drain and cool before shredding.

Furikake is a Japanese seasoning mix, a staple used especially for rice and fish.  But I find it a great complement to many other dishes. There are many varieties you can experiment with.

Prime Rib Beef and Barley Soup

Honestly, this is almost better than the original prime rib roast.  If the roast was on the bone, put the bones in the soup while it cooks - this will enrich it wonderfully.
4 carrots, peeled and finely diced
1 large sweet onion, finely diced
1 tsp rosemary, minced
2 cloves garlic, minced
1 lb leftover beef prime rib roast, finely diced
1 14.5-oz can petite diced tomatoes, drained, liquid reserved
4 cups beef stock
1/4 cup reserved jus from prime rib roast (optional, but pivotal)
1/3 cup pearl barley

Sauté the carrots and onions in a splash of olive oil in a soup pot or Dutch oven. Cook for about 10 minutes, then add the rosemary and garlic. Cook another 2 minutes. Set aside in a bowl.

Add the beef to the pot with another small splash of olive oil. Lightly brown the beef for about 5 minutes, to develop a brown fond and deep flavor. Remove beef to the bowl with the onions.

Now turn the heat up to high and add the tomatoes to the pot with one last small splash of olive oil. Let the tomatoes sizzle and deepen in color and flavor. Cook for about 8-10 minutes.

Return the beef and veggies to the pot along with the tomato water, stock and jus. Bring to a boil and stir in the barley. Reduce to a simmer and cook for an hour, covered. Stir often and adjust seasoning with salt and pepper.

Serves 6.

Red Snapper Wasabi Fumi Furikake

You will be hearing a lot about Furikake, here in this blog - a fantastic spice mix that is typically used to season rice in Japan.  I use it to season many, many things.  Here simple fish, fast.  And there are so many different versions - kind of like Indian curry masalas. Experiment.

2 red snapper fillets
2 tsp Wasabi Fumi Furikake

Preheat oven to 400F. Lay fish on an oiled, rimmed baking sheet. Sprinkle evenly with the furikake seasoning.

Lightly spray with oil. Roast for about 10-12 minutes, until the fish is just cooked through.

Boom, you’re done. Serves 2.

Spanakopita Roll with Artichoke

1 lb phyllo dough, thawed and unrolled
5 oz baby spinach leaves
1 can artichoke heaters, drained
2 small or 1 large leeks, trimmed, cleaned and sliced
2 cloves garlic, minced
red pepper flakes, to taste
4 oz cream cheese
1 cup grated Parmesan or Gryuère cheese
1/4 cup feta cheese, crumbled

1 egg plus 1 Tbsp water
2 tsp toasted sesame seeds

Preheat oven to 375F.

Stir fry the spinach leaves in a larges skillet until wilted.

Set aside. In the same skillet, add the leeks with one tablespoon water and a dash of olive oil. Cook the leeks for about 5 minutes until the water evaporates and the leeks soften. Add the artichokes and let them begin to brown just a bit - about another 5 minutes.

Add the garlic and the red pepper and cook another 2-3 minutes. Stir in the spinach with the artichokes and mix well.

Carefully unroll the pyllo dough.

Spread the cream cheese evenly onto the phyllo dough.  Scatter the veggie mixture on top. Top with the grated cheese.

Then top with the feta cheese.  Whisk together the egg and the water. Roll up the dough and brush with the egg mixture.

Sprinkle roll with sesame seeds.

Bake for about 30-45 minutes, until nicely browned. Remove from oven, slice and serve.

Serves 4-6.

Smoked Salmon Chef Salad with Creamy Lemon Dressing

A quick salad always does it for a quick weeknight dinner, especially after a late day at work.  You can make this as fast as you can get take-out.  Cheaper and, oh, so much better.
6 eggs
2 Yukon gold potatoes
4 cups baby arugula (or other favorite salad green)
8 oz smoked salmon, sliced
1 orange pepper, sliced
4 green onions, sliced
4 tsp small capers

Dressing:
juice of 1 lemon, about 2 Tbsp
1/2 cup olive oil
1/4 tsp salt
1/4 tsp fresh ground pepper
1/8 tsp turmeric
1/8 tsp ground coriander
1 Tbsp good real mayonnaise
1 Tbsp sur cream


Place eggs in a pot and cover with cold water. Set on the stove and bring the water to a boil. Cook for 6 more minutes and then drain. Cool eggs down well with plenty of cold water. When cool, peel and quarter eggs.

Pierce the potatoes with the tines of a fork all over. Microwave 8-10 minutes, turning 2-3 times. When cooked through, remove to a cutting board with a towel. Quarter and allow to cool.

Meanwhile, whisk together all dressing ingredients. Lay a bed of greens on each of four plates. Distribute eggs and potatoes among the plates. Do the same for the salmon, peppers and capers. Dress with dressing and garnish with green onions.

Serves four.

Beef Ribs with Lime Pickle Peanut Sauce

Many chefs cook ribs slow and long to make them fall off the bone.  Agreed, and Bravo.

But, if you are a bit short on time (as, really, many of us are...) try this combination of braising and roasting to help soften the ribs nicely, and speed up the prep time - while yet producing delicious, melt-off-the-bone ribs.

Here I mix two very flavorful sauces - one to braise and one to roast.  Both depend on global flavorings.  The first is a baise designed to penetrate flavor.  The second is a cover, designed to marry Indian  (lime pickle ) with the smooth (Thai) richness of peanut butter.

A fusion of international flavors.
1-1/2 lb beef short ribs

Braise sauce:
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp Worcestershire sauce
1/4 cup ketchup

Lime pickle peanut sauce:
1 Tbsp seasoned rice vinegar
1 Tbsp soy sauce
1/4 cup peanut butter
1/4 cup Patak Indian lime pickle

Heat oven to 400F. Brown both sides of the ribs in a skillet about 3-5 minutes each side.

Whisk together the braising sauce and add to the ribs. Bring to a simmer. Cover and cook about 15-20 minutes.  Meanwhile add the ingredients of the lime pickle peanut sauce to a small food processor. Blend well.  Transfer ribs to a baking casserole along with remaining braising liquid. Pour the peanut sauce over top of the ribs.

Bake for about 30 minutes.

Serves 2-3.

Cook's Note:  Served here with green beans and a Saint Patty's Day hash.

Broccoli Cheddar Soup with Horseradish

Soups are still on as the weather rocks between hot and cold...  Add turmeric where you can for antioxidant health and great flavor depth.
1 leek (or onion), cleaned, trimmed and diced
2 cloves garlic, minced
1/2 tsp turmeric
2 tsp fresh rosemary (or basil, or thyme)
1 quart favorite chicken broth
4 potatoes, peeled and diced
4 cups broccoli, trimmed and chopped
2 cups freshly grated aged cheddar cheese
2 tsp prepared horseradish (optional)

Combine the leek in a medium soup pot with two tablespoons water and a dash of olive oil. Bring to an active simmer, stirring often. Cook until the water is largely reduced, and the softened leek is beginning to brown in the oil. Add the garlic and turmeric and rosemary, and cook another 2-3 minutes.

Add the broth and potatoes and bring to a gentle boil. Stir and reduce to a simmer. Cook for about 15-20 minutes, until the potatoes are completely soft. Now add the cheese, broccoli and horseradish, and cook another 10 minutes.

Blend with an immersion blender until smooth.
Serves 4-6, depending on what else is served, like crusty bread and salad.

Baked Stuffed Flounder

A classic quick preparation.
1 lb fresh mushrooms, diced
1 Tbsp butter plus 1 Tbsp olive oil
1 10-oz bag fresh baby spinach leaves
2-3 flounder fillets
2 Tbsp butter, melted
1/4 tsp dried dill weed

Preheat oven to 400F. Melt butter in oil in a large skillet. Add the mushrooms over medium-high heat and allow them to release what water they will.

Turn the heat down a bit and allow the mushrooms to brown.

Set mushrooms aside.

If necessary, add a dash more olive oil to the skillet and wilt down the baby spinach leaves.

You may have to do this in batches to fit all the spinach.

Add the mushrooms back into the skillet with the spinach.

Lay out the flounder fillets on a clean work surface.

Distribute the spinach mixture evenly in two mounds at the center of each fillet. Wrap the two ends around the mixture to form a stuffed roll. Pour half the melted butter into a baking casserole and lay the fillets in the butter. Pour the remaining butter on top of the stiffed flounder rolls and season lightly with salt and pepper to taste and the dill weed.

Bake for about 20 minutes, just until the fish is cooked through. Baste with the mutter mixture half way through, checking for doneness as you go.

Serves 3-4, depending on size of flounder fillets.