Steak and Potatoes In A Bundle

Steak and Potatoes in a Bundle

Busy Mom's and singles know well that time is the enemy in our every day hectically busy lives, and feeding our families or ourselves takes a lot of time in which we could be doing other things. I am not averse to getting fast food when I just have no time nor energy to invest into cooking.  Gasp!  I know.  Guiltyyyyyy!  I am trying to turn that around, though, folks.  I am learning new tricks that free up a ton of time that lets the oven do the work.  This is one of those dishes.  I wish I could take credit for the idea, but no, I cannot, but I sure love the idea. It is dinner in a foil pouch, like fish in a bag with veggies, butter and herbs.  This is a hearty steak and potatoes in a foil bundle.  I went a little over the top and wanted to see how it would turn out; due to time constraints, I helped the process along a bit. I will not next time!

The following is my insanely long list of ingredients...

2 flat iron, flank or ribeye steaks
salt and pepper
1/2 - 1 pound of washed, cubed potatoes
6 sprigs fresh rosemary, oregano and thyme 
chive and garlic butter, 6 tabs
splash of wine


Yes, that was a joke. 

Simple, easy, flavorful and delightfully delicious.  Any busy parent or single will thrive off this idea in many ways using chicken, fish, lamb and pork.  The possibilities do not end there! 

I preheat the oven to 350-degrees. 

I seasoned two flat iron steaks with a quarter teaspoon salt and black pepper and briefly seared them in a skillet over high heat with two tablespoons extra virgin olive oil, about two minutes per side. I let the steaks rest about five minutes while I washed and cut new potatoes and Yukon golds into wedges.  

Resting steaks. 

I sliced the steaks into cubes after placing a layer of foil over a rimmed baking pan.  I also placed one 24-inch sheet of foil length-wise over the baking pan and one cross-wise over the bottom sheet.  I added three tabs of butter seasoned with chives and garlic to center where the two sheets cross, added the half pound of wedged potatoes first, some sprigs of fresh rosemary and thyme, then placed the cubed steak atop the potatoes.  I seasoned with salt and pepper, about a quarter teaspoon each, over the steaks, and placed a few sprigs of fresh rosemary atop the steaks, including three new tabs of butter and a splash of chardonnay.  Now, here is the hard part so pay close attention! 

I folded the foil into a bundle and placed the baking pan into the oven for eighteen minutes.  

After eighteen minutes at 350-degrees, I removed the package, opened it up  little and let it steam for a few minutes. The splash of wine steamed the steak and herbs and helped blend the flavors together. The aroma when I opened the bundle was mouth-watering and made me swoon. It will do the same for you!

The steak was medium rare, which was soft and moist and delicious.  If you enjoy your steak a bit more done, then add a more oven cook time. 

I added a hefty scoop of meat and potatoes to a small plate, drizzled some of the butter wine sauce atop that, and sprinkled the top with grated parmesan.  The cheese added a delightful salty bite.  Delish!!!

And that is all!  So easy, simple and full of flavor!  This frees you up to do something for your family or for yourself.  Enjoy!

As always, Thank You for your visit, your time and consideration!  Now, please, go cook for someone you love!

~Martin

In-House Cook

Lasagna Blanca

Lasagna Blanca with Garlicky, Creamy, Cheesy Herbal Sauce

I was going to make large pasta shells stuffed with a ricotta, cheesy, garlicky sausage filling but changed my mind to lasagna. I will tell you why shortly.  Lasagna, in a large pan or small one, like the 8" by 8" I used, is a wonderful, hearty and easy lunch treat, easily sliced and packaged.  I have been a little under the weather lately due to sinus pressure and so was not in the mood to prep onions and things that required a lot of prep, though I did use lasagna noodles one boils, rather than the ready to use noodles.  I also wanted to share my bechamel sauce scheme to make life easier to layer the dish, as well, a little unorthodox, but easy and just as flavorful.  

Shall we get started on this splendid pantry meal?  

Being that this is a pantry meal recipe, please do not think you have to follow it exactly.  I was not feeling up to chopping onion and basil leaves and the like, so I used many dried, powdered spices and dried onion bits.  If I had been feeling just fine, I would be more than thrilled to use all fresh aromatics and herbs.  So in trying to repair my dignity, I did use fresh oregano and thyme. 

Ingredients List

1 pound Italian Turkey Sausage

2 cups ricotta cheese

2 cups mozzarella cheese

1 cup parmesan cheese

1 1/2 cups of buttermilk

3-4 tablespoons flour

1/4 cup chardonnay

7 sprigs fresh thyme

7 sprigs fresh oregano
1 level tablespoon of smoked paprika

1 tablespoon and 1/2 tbspn Italian seasoning
2 tablespoons extra virgin olive oil
3 tabs butter
salt and pepper, 1/4 teaspoon each
1 rounded tablespoon dried onion bit or, 1 medium onion, chopped
1.5 tablespoons minced garlic, fresh or jarred

Bring a large pot with 4 quarts of well-salted water to a roiling boil and boil 10-12 lasagna noodles. 

Line one 8" x 8" pan with foil and rub with extra virgin olive oil, or spry with non-stick spray. Add three or four tablespoons of extra virgin olive oil to a large, high-sided skillet over medium-high heat.  Add the sausage and seasonings except half a tablespoon of Italian seasoning. Crumble thoroughly and cook thoroughly.  Remove the turkey sausage with a spider and try to keep the renderings in the high-sided skillet.  

Remove the turkey sausage and reserve the renderings. 

Add the butter to the skillet over medium-high heat and melt.  Add the buttermilk, garlic, wine and flour and the remaining seasonings.  I added a few more fresh leaves of thyme and oregano, too.  This step is in place of making the roux in a traditional manner. Use a whisk to make sure the flour does not clump.  I am not a fan of heavy cream or half and half, so I prefer to use buttermilk.  Also an ancient family secret. You use whatever you prefer, which is great! I love making recipes my own, and I love when people make my recipes their own, changing it up to meet their palettes. 

Now, reduce the heat when the mixture beings to boil and thicken to medium heat.  It will continue to bubble, but on a lesser scale. 

The roux will start to thicken as you stir, and the aroma will be incredible!

Now, add a quarter of the cheeses to the mixture (like you would for mac and cheese) and incorporate thoroughly.  

Add some of the garlicky, cheesy mixture to the bottom of the foil-lined pan and place overlapping layers of noodles across the pan, three or four. Add cheese atop the noodles.  Add more of the roux atop that.  Repeat until you have used up the twelve noodles.  I left them longer than the pan and folded them inward to keep the cheese in rather than cutting them off.  I knew that it would be a really full pan.  I knew the baking process would also diminish some of the height.  You do what feels bests for you!

Now, top the lasagna blanca with parmesan and more Italian seasoning and fresh herbs if you have any remaining.  Bake at 375-degrees f for thirty minutes. The top will get golden brown and smell insanely delicious whilst it bakes!

Let cool about twenty minutes, at least, to allow the cheeses to "set" or harden a little so it does not ooze all over.  But what a delicious ooze!

Serve with whatever sides you wish!  See my personal Caprese served in ramekins for a salad idea in my next blog post!  

Thank You, as always, for your time and consideration, friends!  I am grateful that you stopped by!

~Martin
In-House Cook

Bacon Cheddar Burger with North African Spices, Oven Fries and Harissa Mayo Spread

Mediterranean Spiced Bacon Cheeseburgers with Harissa Mayo Spread and Oven Fries

There is nothing more fun than getting together with friends and family (or, friends who are like family) and pitch in together to whip up some good old hamburgers and fries.  But, you Know me, I like to spice it up!  So Thursday night, I created a spice blend based on North African spices and spices I love for the burgers. Because I was a guest and some of the others are not fond of "spicy"*, as in hot* I toned the heat way down*. 

Here is my spice blend:

1/2 teaspoon crushed red pepper flakes

1 teaspoon granulated garlic

2 tablespoons smoked Paprika

1 teaspoon cumin seed

1/4 teaspoon ground cloves

1 teaspoon fennurgreek leaves

1 tablespoon dried Greek oregano leaves

1 teaspoon dried thyme

1/4 teaspoon each salt and pepper

1 teaspoon turmeric

1 teaspoon ground ginger

1 teaspoon Chappli spice mix

1 teaspoon granulated onion

1 teaspoon All Spice

I grind all of the spices together in a spice grinder after gently toasting in a small skillet. A little heat draws out the oils in leaves and seeds and wakes up the flavors in pre-ground seeds, roots and chiles. 

The above spice mix makes a solid half cup, possibly just a little more.  I added 1.5 rounded tablespoons of the spice mix directly the meat, sprinkling it all over the meat before mixing. 

Speaking of that, here are my additional ingredients for the meal, altogether:

1 pound lean ground beef or sirloin
1 pound ground chuck, 85% lean
1 pound thick sliced bacon, about 12 slices
1 bag, or, two pounds new potatoes, washed and sliced into fry wedges
3 large dill pickles, sliced into boards
1 rounded tablespoon Harissa red chile sauce
3 tablespoons olive oil mayonnaise
1 small clove garlic, minced
3 tablespoons oil (vegetable or grape seed)
salt and pepper
sliced cheese (I used a smoky yellow cheddar)

I made the burgers and Anne (Annie) made the new potato oven fries. She sliced the new potatoes and tossed them if vegetable oil, salt and pepper.    Teamwork is best and fun!

I added three tablespoons of mayo to one tablespoon of Harissa and the minced garlic, a little salt and pepper.  This was the spread for the burgers!

I added the spice mix and three tablespoons Worcestershire Sauce, mixed the ground beef, and formed four large burgers.  I poked a hole in the center of each burger so it would grill evenly.  

We even grilled the bacon!  A burger without bacon is second rate, so sayeth I!!!

Afterward, we grilled the burgers, slathered on the spread and put our burgers together with sliced garden fresh roma tomatoes from Anne's mom's garden and boards of dill pickles.  Such a hearty, aromatic and flavorful meal! 

It may be autumn, but it is not too late to get out there and grill up a fantastic meal!

As always, my friends and gentle readers, Thank You for your time and consideration!

~Martin

In-House Cook

Turkey Verde Chili

The last two weeks prior to the end of my teaching quarter, I do not eat very well due to grading, test scoring, data input and writing report cards. So now, to cleanse all of the fast food badness (which I love) I am on a mission to make healthy food these next two weeks of autumn break.  My first dish is Turkey Verde Chili, a healthy meal for lunch or dinner, even breakfast, served with an egg on top!  Serve it without any meat and it is still protein and fiber packed for the vegans in your life!

Let's get to it shall we?

The best thing I did when prepping this chili recipe was to make my own salsa verde.  I added two white quartered onions, nine garlic cloves, four serrano chiles to one pan and four large Anaheim green chiles, 7-9 halved tomatillos and a couple of lime halves to a second pan, all tossed in vegetable oil, salt and pepper. 

After I roasted the veg and aromatics at 400-degrees for 18 minutes, turning the onion and chiles at 9 minutes in, I removed the veg from the pan onto a plate to cool.  I put the Anaheim green chiles in a paper bag to steam, removed their charred skins and placed half of the roasted ingredients into my food processor, processed it with two tablespoons of lime juice, removed the batch and repeated.  The salsa turned out thick, which I was perfectly fine with. 

I was fortunate that, after adding two more tablespoons of lime juice and two tablespoons of Mirin, the flavor balance was incredible, smokey, savory, sweet with a bite of heat on the back of the tongue at the end of tasting. Delightful through and through!

Let's get to the rest of the rest!

Further Ingredients:

2 cans rinsed dark kidney beans

1 can rinsed black beans

1 can rinsed kernel corn

1-2 cups chicken broth, low sodium

2 pounds ground turkey

4 tablespoons lime juice (see the salsa)

2 tablespoons mirin (see the salsa)

4 springs fresh thyme, leaves pulled 

2 sprigs fresh oregano, leaves pulled

3 tablespoons vegetable or grape seed oil

Spice Mix:

2 tablespoons smoked Paprika

1/2 teaspoon pasilla chile powder

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1 teaspoon cumin

1/4 teaspoon salt and pepper each

Add the three tablespoons of oil (I use vegetable oil or grape seed oil due to its lack of flavor, so as to feature the other ingredients' flavors) to a large pot or dutch oven over medium-high heat.  When the oil begins to ripple, add the two pounds of turkey. Add the salt and pepper, crumble and brown.  

Just before the turkey is completely browned, add half of the spice mix.  Stir in thoroughly.  Add half of the chicken stock, bring to a boil and add the beans and corn. Add the rest of the chicken stock and bring to a boil.  

Add the salsa verde and stir in thoroughly, along with the rest of the spice mix and fresh herbs.  If the chili is too thick, add a little water until its consistency is just a little loose.  Cover, reduce the heat to low, and simmer for thirty or more minutes.  

Serve in a bowl with whatever garnishes you prefer. Oh!  And then ENJOY!

I'd added a little finely grated Jack cheese.  The flavor will be full, warm, a truly delightful autumn chili that is healthy and filling.  

As always, my gentle readers, I appreciate your time and readership/viewership!  I am always grateful for your visits. 

Now, Go Cook for Someone You Love!!!

~Martin

In-House Cook

Tacos de Bistec

Tacos de Bistec

Ribeye Steak Tacos

Seems as though I must get new material, because I often start my blogs off with: "It is no secret that I....", but I am going to start this one off, just the same. 

It is no secret that ribeye steaks are my ultimate favorite cut of beef, and in the same breath, it is not a secret how much I love tacos. Personally, I feel that tacos should be a food group and what better way to have two things I love best than to combine ribeye steaks with tacos, now I ask you???  I'd love to share how I accomplished this. Ready? Let's get to it, then. 

Ingredients

1 - 3 thick ribeye steaks

4 tablespoons In-House Cook's Mexican Spice blend

1 large white onion, sliced into crescents

3 cloves garlic, grated or finely chopped

1/2 cup chopped fresh cilantro + two tablespoons

1/2 cup vegetable oil + 3 tablespoons

provolone cheese, 8 - 12 slices

3 tablespoons Chipotle in Adobo sauce

2 tablespoons Mirin

tortillas 

condiments you like with your tacos

In-House Cook's Mexican Spice Blend

3 rounded tablespoons smoked Paprika

2 tablespoons granulated garlic

2 tablespoons granulated onion'

2 teaspoons cumin seed, ground

1 rounded tablespoon ground Chile Molido

2 teaspoons thyme leaves

1 rounded tablespoon oregano leaves, crushed

salt and pepper, 1/2 a teaspoon each

2 teaspoons ground coriander seeds

Add the mixture of spices and herbs to a spice grinder and grind.  Add to a bowl. You will make more than 4 tablespoons; it will be more like 3/4 cup.

Ribeye Steak Marinade

In a food processor or blender, add the wet ingredients followed by 2 tablespoons of the spice blend and half of the garlic. Process and pour a fourth of it onto the bottom of a baking pan. Place the steak or steaks into the pan. Add the onion and rest of the garlic atop the steaks. Pour the remaining marinade blend atop the steaks and sprinkle a bit more spice blend atop the steaks along with the remaining garlic. Set into the refrigerator for an hour or more to marinate (the longer the better) and remove thirty minutes prior to cooking.

I marinated three ribeyes for two hours, turning after one hour.  I had the time, but if you do not, one hour or even thirty minutes would be fine. Remove the steaks to bring to room temperature thirty minutes before you cook, as I mentioned above. 

There is a bit of debate occurring as to whether you need to bring certain cuts of meat, particularly beef, to room temperature before cooking.  Previously, the thought was if you grill or sear the meat cold, the connective tissues would seize up and the meat would be tough. That thought is being debated, but, regardless, having done things both ways, I prefer to bring my beef and some cuts of pork carefully to room temperature (but not poultry) before cooking, as my cooking process oftentimes includes searing before slow-cooking or oven roasting. Meanwhile...

Add three tablespoons of vegetable oil to a large skillet over medium-high heat. When the oil begins to ripple, telling you it is ready for cooking, add the steaks, or, as you can, add them.  Sear them four minutes per side and remove. Once they are all seared, let them rest a few minutes.  They are NOT done, so make sure you let them "rest" at least five minutes.  After the resting time, use a sharp chef's knife to slice the steak or steaks into fairly thin strips. They will be red inside, and that is okay.  We are not done cooking yet!

Once sliced, reheat the oil and rendered fat in the same skillet.  Add a sprinkle of the spice blend and add half of the meat and all of the onion.  Saute three minutes, stirring or flipping often, and add the remainder of the steak strips.  Saute another five minutes.  The meat may still be a little pink or red. Saute until it is "done Your way".  

I am a rare to medium-rare kind of guy. This is perfect for me!

When the meat and onion are done, the onion just getting soft, the meat to your desired preference, remove the skillet from the heat. Please note, the beef may continue to cook a little longer. 

Plate and serve your tacos however you desire, and with whatever condiments you love. I simply garnish with fresh cilantro. Now, it is time to ENJOY!

Tiempo para disfrutar de sus tacos de bistec chuleton! 

As always, my gentle readers and viewers, I appreciate your time and consideration.  I am grateful for every one of you!  Thank You!!!

Now, go cook for someone you love!  What better way to show your loved ones just how Much you love them, than with Ribeye Steak Tacos, Tacos de Bistec!

~Martin

In-House Cook

Lessons of a Kung Pao Burger

Lessons of a Kung Pao Burger

It is a thing of intense flavor and beauty between the top and bottom of an Onion Burger bun.  My "Kung Pao" Burger.  One of my most daring burgers to date, it contains spices and herbs, seasoned bacon, cheese and a seasoned egg.  It is also a labor of love which provided me with culinary lessons.  I hope you will continue reading to learn my lessons; what I could and should have done to make it better.  

One of my ultimate favorite Chinese food dishes is Kung Pao Chicken.  I cannot Even begin to tell you how much I love it and yes, whichever Chinese food restaurant I dine at, I order it.  But you know me, I would some day create either a taco or a burger out of Kung Pao spices and sauces!  And yes, I have made Kung Pao Chicken; you are most welcome to search my posts for my recipe! Thank You!

Well, let's get to it, shall we? 

My Chinese Spice Blend

1 tablespoon smoked paprika

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground cardamom 

1 teaspoon allspice

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon thyme leaves

1 teaspoon coriander seeds, partly ground

1 teaspoon ground mustard

2 teaspoons ground ginger

1 teaspoon Chinese Five Spice

1 teaspoon dried, ground bamboo shoots

1/2 teaspoon dried red pepper flakes

1/2 teaspoon both salt and pepper

Wet Ingredients

2 tablespoons Shoyu (soy sauce)

2 tablespoons Ponzu

2 tablespoons Worcestershire Sauce 

1 tablespoon Chili Sauce

1/2 cup Kung Pao Sauce *

*I used Panda Express Kung Pao Sauce. I love it!  Use whichever brand you wish!!!

I add two pounds of ground beef, one lean sirloin and the other fairly lean ground chuck, to a large bowl. This is my usual burger routine, ergo the present tense verbs. I sprinkle half of the spice mix atop the ground beef and gently fold in, not a thorough mix. Afterward, I add half of the Kung Pao sauce, the other wet ingredients and all but a roundedn tablespoon of the spice mixture to the ground beef and more thoroughly incorporate that into the meat. I try to not over-mix the meat as over-mixing causes the meat to fall apart more readily due warming fats when frying or grilling. 

Flatten out the meat in the bowl and score the meat to include the number of burgers you wish to make. Place the bowl into the refrigerator for a bit while prepping the other parts the burger. 

I fried halved slices of bacon seasoned gently with part of the remaining spice mix. Place the bacon on paper towels to sop up the extra fat. The aroma will be amazing and your kitchen will be a temple of flavor! 

Next, if you choose, fry eggs and lightly season with some of the remaining spice mix. Just a tiny amount. 

Remove the meat, form the patties and bring a large skillet or cast iron skillet to medium-high heat.  Or, fire up your grill!  Fry or grill the burgers how you like them.  I make mine large and thick (4 burgers out of the two pounds. Hey, I don't make teeny burgers!) so mine take longer than most people's. Five minutes-to-seven minutes per side on the grill or seven-to-eight minutes in a skillet per side. This should produce a medium burger, or medium-well, depending on the calibration of your grill or stove top.  

After you have flipped your burger over, it should have a great caramelization on it!!! Time to add cheese if you choose to.  I added two slices of Provolone to each burger and allowed it to melt under a foil tent as the other side cooked. 

I brushed on a little extra virgin olive oil dusted with garlic powder to the tops and bottoms of the onion buns and broiled them.  I LOVE that garlicky flavor! 

I stacked my burger a bit differently, this time.  I simply added two tablespoons mayo mixed with a tablespoon of Kung Pao Sauce and two tablespoons mustard with Chinese Chili Sauce.  I spread the mayo on the bottom bun, the mustard on the top.  I added the seasoned bacon to the bottom bun, the burger, the egg and bun.  I added a little leftover (previously frozen) spicy herb chimichurrri with ginger atop the cheese prior to placing the egg atop the burger. 

 What?  Another view or two?  Of course!!!

Lessons Learned from my Kung Pao Burger. 

What I would do different is:  I would halve and grill scallions with perfect greens and place them on the burger and skip the egg.  I would slice up ginger and bamboo shoots (I love their crunch), and fresh garlic saute them in toasted sesame oil and either dice them and add that to the meat or perhaps fry it in scrambled eggs and place atop the burger.  Have not figured that part out but the fresh ingredients would provide a much-needed depth to an already fragrant and delicious burger.  I hope you try this burger recipe out, learn the lessons I have and enjoy this monster of flavor and heartiness!!!

As always, I am grateful for your time and consideration, my awesome readers.  And in Your Own Way, PLEASE PRAY for those in the path of Hurricane Irma and for those who will continue after she passes, and also for those digging out from Hurricane Harvey in Texas.  My prayers and thoughts are with you ALL.      

~Martin

In-House Cook