Marinated Roast Beef
Instead of the traditional ham this Easter, try this wonderful roast beef recipe! The longer you marinade the beef, the better! Happy Easter!!!
1 3lbs. bottom round roast
Marinade:
3 tablespoons vegetable oil
1 cup soy sauce
1 tablespoon mirin
2 tablespoons garlic, minced
2 tablespoons ginger, minced
2 tablespoons fresh ground black pepper
In a large bowl, combine all of the marinade ingredients. Place the roast in a large Ziploc bag. Pour marinade in the bag. Marinate the meat for 1 hour or up to 24 hours. Let meat sit at room temperature for at least 30 minutes before roasting.
Preheat the oven to 350 degrees. Place the roast on a heavy-bottomed roasting pan with a rack and roast it for about 1 hour. Place a sheet of aluminum foil on top of the roast and continue roasting for an additional 30 minutes or until the read on the pocket thermometer reaches 145 degrees.
Remove the roast and allow it to rest, covered with foil, for about 10 minutes.
Yield 6 servings.
Wednesday, March 31, 2010
Wednesday, March 24, 2010
Recipe of the Week (69)
Bangkok Salad with Miso Dressing
By far, the best salad dressing I have ever had. You can find miso, which is fermented soybean paste, in fine grocery stores. Also, the fried wontons act as croutons to give the salad a great crunch. Wonderful salad!
1/3 cup rice vinegar
2 tablespoons white miso
2 large garlic cloves, peeled
1 tablespoon sugar
2 teaspoons chopped fresh ginger
1/2 cup olive oil
1 head romaine lettuce, torn into bite-size pieces
2 cups vegetable oil (for deep-frying)
20 wonton wrappers, cut into 1/3-inch squares
Purée vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.
Heat 2 cups vegetable oil in heavy large saucepan over medium-high heat. Working in batches, add wonton squares to pan and fry until crisp and brown, about 30 seconds. Using slotted spoon, transfer wontons to paper towels; drain.
Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve.
Yield 6 servings.
By far, the best salad dressing I have ever had. You can find miso, which is fermented soybean paste, in fine grocery stores. Also, the fried wontons act as croutons to give the salad a great crunch. Wonderful salad!
1/3 cup rice vinegar
2 tablespoons white miso
2 large garlic cloves, peeled
1 tablespoon sugar
2 teaspoons chopped fresh ginger
1/2 cup olive oil
1 head romaine lettuce, torn into bite-size pieces
2 cups vegetable oil (for deep-frying)
20 wonton wrappers, cut into 1/3-inch squares
Purée vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.
Heat 2 cups vegetable oil in heavy large saucepan over medium-high heat. Working in batches, add wonton squares to pan and fry until crisp and brown, about 30 seconds. Using slotted spoon, transfer wontons to paper towels; drain.
Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve.
Yield 6 servings.
Wednesday, March 17, 2010
Recipe of the Week (68)
Meatballs in Spicy Tomato Broth
Tapas restaurants, which originated in Spain, are becoming more and more popular in America. This recipe is a staple in most tapas restaurants. Try this one at home today!
Meatballs
2 slices white bread , torn into small pieces
1/3 cup whole milk
½ pound lean ground beef
½ pound ground lamb
¼ cup Manchego cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 medium garlic clove , minced
3/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil
Sauce
1 small onion , minced
2 small tomatoes, cored, seeded, and chopped medium
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 bay leaves
1 tablespoon minced fresh parsley leaves
2 medium garlic cloves , minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon paprika
Salt and ground black pepper
For the meatballs: In a large bowl, mash the bread and milk together to form a smooth paste. Add the ground meats, Manchego, parsley, yolk, garlic, salt, and pepper to the mashed bread and mix. Shape the mixture into 1/2-inch-round meatballs (1 teaspoon per meatball; you should have 35 to 40 meatballs).
Heat the oil in a nonstick skillet over medium-high heat until shimmering. Add half of the meatballs and brown on all sides, about 10 minutes. Transfer the meatballs to a paper towel-lined plate and repeat with the remaining meatballs. Discard all but 1 tablespoon of the oil left in the skillet.
For the sauce: Add the onion to the oil left in the skillet and cook over medium heat, scraping up any browned bits, until very soft and lightly browned, 6 to 9 minutes. Stir in the tomato and cook for 1 minute. Stir in the broth, wine, and bay leaves, then carefully return the meatballs to the skillet. Cover and simmer until the meatballs are just cooked through, 5 to 10 minutes.
While the meatballs cook, mash together the parsley, garlic, red pepper flakes, paprika, 1/8 teaspoon salt, and a pinch pepper. When the meatballs are cooked, remove and discard the bay leaves. Stir the red pepper mixture into the sauce and season with salt and pepper to taste. Transfer the meatballs and sauce to a serving dish and serve immediately.
Yield 4 tapas servings.
Tapas restaurants, which originated in Spain, are becoming more and more popular in America. This recipe is a staple in most tapas restaurants. Try this one at home today!
Meatballs
2 slices white bread , torn into small pieces
1/3 cup whole milk
½ pound lean ground beef
½ pound ground lamb
¼ cup Manchego cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 medium garlic clove , minced
3/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil
Sauce
1 small onion , minced
2 small tomatoes, cored, seeded, and chopped medium
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 bay leaves
1 tablespoon minced fresh parsley leaves
2 medium garlic cloves , minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon paprika
Salt and ground black pepper
For the meatballs: In a large bowl, mash the bread and milk together to form a smooth paste. Add the ground meats, Manchego, parsley, yolk, garlic, salt, and pepper to the mashed bread and mix. Shape the mixture into 1/2-inch-round meatballs (1 teaspoon per meatball; you should have 35 to 40 meatballs).
Heat the oil in a nonstick skillet over medium-high heat until shimmering. Add half of the meatballs and brown on all sides, about 10 minutes. Transfer the meatballs to a paper towel-lined plate and repeat with the remaining meatballs. Discard all but 1 tablespoon of the oil left in the skillet.
For the sauce: Add the onion to the oil left in the skillet and cook over medium heat, scraping up any browned bits, until very soft and lightly browned, 6 to 9 minutes. Stir in the tomato and cook for 1 minute. Stir in the broth, wine, and bay leaves, then carefully return the meatballs to the skillet. Cover and simmer until the meatballs are just cooked through, 5 to 10 minutes.
While the meatballs cook, mash together the parsley, garlic, red pepper flakes, paprika, 1/8 teaspoon salt, and a pinch pepper. When the meatballs are cooked, remove and discard the bay leaves. Stir the red pepper mixture into the sauce and season with salt and pepper to taste. Transfer the meatballs and sauce to a serving dish and serve immediately.
Yield 4 tapas servings.
Wednesday, March 10, 2010
Recipe of the Week (67)
Roasted Asparagus
Asparagus. One of my favorite spring-time vegetables. Try this easy recipe as a great side dish for Easter, Passover or any weeknight dinner!
2 lbs. medium asparagus, trimmed
½ cup olive oil
Salt
Pepper
¼ cup lemon juice
Lemon peel, grated
Preheat oven to 500 degrees. Place asparagus in a large rimmed baking sheet or Pyrex casserole dish. Drizzle asparagus with olive oil. Season with salt and pepper and toss. Place asparagus in the oven and roast for about 7 minutes or until crisp-tender. Remove and drizzle the asparagus with lemon juice. Garnish with grated lemon peel.
Yield 6 servings.
Asparagus. One of my favorite spring-time vegetables. Try this easy recipe as a great side dish for Easter, Passover or any weeknight dinner!
2 lbs. medium asparagus, trimmed
½ cup olive oil
Salt
Pepper
¼ cup lemon juice
Lemon peel, grated
Preheat oven to 500 degrees. Place asparagus in a large rimmed baking sheet or Pyrex casserole dish. Drizzle asparagus with olive oil. Season with salt and pepper and toss. Place asparagus in the oven and roast for about 7 minutes or until crisp-tender. Remove and drizzle the asparagus with lemon juice. Garnish with grated lemon peel.
Yield 6 servings.
Wednesday, March 3, 2010
Recipe of the Week (66)
Chicken Breasts with Herbed Pan Sauce
Tired of plain, old chicken? Try this very easy recipe for dinner tonight! The fresh herbs gives it a great flavor!
4 boneless, skinless chicken breasts, about ¼ inch thick
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons garlic, minced
1 ½ cups low sodium chicken broth
½ cup fresh parsley, minced
3 tablespoons fresh thyme
3 tablespoons fresh rosemary, minced
Salt
Pepper
Preheat the oven to 400 degrees.
Season the chicken breasts on each side with the salt and pepper. Meanwhile, heat the oil in a large skillet over medium heat. Slowly add the chicken to the skillet and brown on each side, about 4 minutes per side.
When the chicken is browned, place the skillet in the oven. Cook for about 10-12 minutes, or until the chicken is cooked through.
Remove skillet from oven and set chicken on a large platter. Place the skillet back over medium heat and add the garlic, sautéing it in the pan juices for about one minute. Stir in the broth and reduce the sauce by about 1/3. Add the fresh herbs and salt and pepper to taste. Pour sauce over chicken breast. Serve with brown rice and a side salad.
Yield 4 servings
Tired of plain, old chicken? Try this very easy recipe for dinner tonight! The fresh herbs gives it a great flavor!
4 boneless, skinless chicken breasts, about ¼ inch thick
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons garlic, minced
1 ½ cups low sodium chicken broth
½ cup fresh parsley, minced
3 tablespoons fresh thyme
3 tablespoons fresh rosemary, minced
Salt
Pepper
Preheat the oven to 400 degrees.
Season the chicken breasts on each side with the salt and pepper. Meanwhile, heat the oil in a large skillet over medium heat. Slowly add the chicken to the skillet and brown on each side, about 4 minutes per side.
When the chicken is browned, place the skillet in the oven. Cook for about 10-12 minutes, or until the chicken is cooked through.
Remove skillet from oven and set chicken on a large platter. Place the skillet back over medium heat and add the garlic, sautéing it in the pan juices for about one minute. Stir in the broth and reduce the sauce by about 1/3. Add the fresh herbs and salt and pepper to taste. Pour sauce over chicken breast. Serve with brown rice and a side salad.
Yield 4 servings
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