Latin Herb Grilled Flat Iron Steak with Fruit Salsa

   A couple days ago I had the privilege of speaking to a high school culinary class.  It was a last minute thing, and I was sort of thrown into it.  I felt completely unprepared and scatter-brained, but I had so much fun!  It was so amazing to see kids excited about food and what I was talking about.  I asked for suggestions for what they would like to see on this blog.  This post is the first of those suggestions.  Or at least a modified version.  The request was for a mango salsa, but when I was at the grocery store, the mangoes didn't look too great.  So I made a pineapple salsa instead.  The great thing about this recipe is that you could easily use mango... or kiwi, or strawberries, or orange segments, or any combination of fruit.... experiment and have fun with it!  You could even leave out the fruit to have an awesome, simple fresh salsa.  The salsa I made is super chunky.  If you want to made something more conducive to dipping, just chop everything smaller.

Garlic Cilantro Marinade
1 C parsley, chopped
1/2 C cilantro, chopped
1/3 C olive oil
1/4 C lime juice (about 2 limes)
1 Tbsp minced garlic
zest of 1 lime
salt and pepper

Combine ingredients.  Reserve 1/4 C of marinade for fruit salsa.  The amount of marinade that is left is enough for about 1 1/2 lbs of meat.  This marinade can literally be used for any type of meat:  steak, chicken, pork, even seafood.
Rub meat with marinade.  Let meat marinate for 30 min to overnight.  (Only let seafood marinate for 30 minutes to 1 hour, no longer.)  Grill or broil meat until cooked.  For flat iron steak, grill for 8 minutes on each side for medium.

Pineapple Salsa
1/4 C of reserved garlic cilantro marinade
1/2 C chopped tomato
1/3 C chopped pineapple (or other tropical fruit, like mango)
1/4 C chopped onion
1 small jalapeno, seeded and minced (optional)
salt and pepper

Combine ingredients.  Chop chunky or fine, depending on use.  Leave chunky to top meat or toss with a salad.  Chop finer for a dip to serve with tortilla chips.

Moroccan Goat Curry

  Don't be afraid of goat!  Please try it.  The meat has a distinct yet mild flavor.  It is lean with about 10 g of fat per pound, and only 3 g of saturated fat.  That is less than half of the saturated fat of an equivalent cut of beef. packed with great protein.  It has more protein than the average beef steak you buy in the grocery store.

Moroccan Goat Curry
1 lb goat steak, cut into 1" pieces.
1 large sweet potato, cut into 1" pieces
1 medium onion, chopped
1 can diced tomatoes
2 C chicken or beef broth
1/4 C raisins
1 Tbsp minced garlic
2 tsp freshly grated ginger
1 1/2 tsp cumin
1 tsp cinnamon
1/2 tsp coriander
1/2 tsp turmeric
1/4 tsp clove
1/4 tsp cardamon
1 Tbsp goat cheese (optional)
oil, salt, pepper

In a large, deep skillet brown goat pieces in oil over medium-high heat. (If the cut has bones, brown those too!  Bones=flavor)  Remove goat, reduce heat to medium. Saute onions for 3-4 minutes.  Add tomatoes, garlic, ginger and broth.  Add all powdered/ground spices and a little bit of salt and pepper.  Bring to boil, reduce to simmer.  Return goat pieces to broth.  Cover and simmer over medium-low heat for 1 hour.  (Or until pieces feel tender.)  Add sweet potatoes and raisins.  Cover and simmer for 35-40 minutes, until potatoes are fork tender.)  To add a touch of creaminess and richness, stir in goat cheese (optional).  Serve over rice that has been cooked with 1 bay leaf, 1 star anise, and 1 small cinnamon stick.
4 servings.
*Beef or lamb could be used with this, but cooking times will be very different.

Not the most appetizing picture, but I was so excited I couldn't wait to make a pretty plate to take a picture.

For more information on goat and to purchase meat here are a few websites:

Tennessee Dept. of Agriculture

USDA Goat Meat 

GoatMeats.com

Double Chocolate Walnut Blondies.

   Caramely, gooey, crowd-pleasing perfection.  What else is there to say about a blondie?  This is a really basic, really simple recipe that can be jazzed up any way you want.  Add a whole bag of white chocolate chips and 1 Tbsp cinnamon for a nice fall holiday treat, or add pistachios and cardamon for an exotic twist.  I cut this batch into little bite-sized morsels, but feel free to cut them as big as you want!  My husband wouldn't even bother cutting... he would just dig in.

Double Chocolate Walnut Blondies
2 C lightly packed brown sugar
2/3 C butter
2 eggs
2 tsp vanilla
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1 C dark chocolate chips
1 C white chocolate chips
1 C chopped walnuts

In a large sauce pan heat butter and sugar over medium heat until butter is completely melted and mixture is smooth.  It shouldn't take more than 5 min.  Remove from heat and let cool for 10 min.  Stir in eggs and vanilla.  Add flour, baking powder and baking soda.  Just before the flour is fully incorporated, add chocolate and nuts.  Mix.  Spread into a greased 13x9x2 pan.
Bake at 325 deg F for 30 min.

Twice Fried Plantains

   I'll be the first to admit that I can't fry anything.  I've tried, but it is usually a disaster if the fry requires anything more than achieving an outer crust.  Shrimp, chicken, battered vegetables... but I can fry some amazing plantains.  Twice fried plantains are a great snack, appetizer, or side dish with a Caribbean style curry or tacos.

   If you don't know what a plantain is, they are the large banana looking things over near the strangely shaped melons, coconuts, knobby roots, and other unknowns that most people avoid in the produce section.  You can find them green, yellow, and black; the colors are due to the varying levels of ripeness.  Each stage lends itself to different applications.  The blacker the plantain the sweeter it is, but it will not be the same sweetness as a banana.  Yes, they are related and plantains have a hint of banana flavor.  However, they are essentially a savory item.  (Think of them as the sweet potato of the palm family.  Sweet enough for dessert dishes, but better suited for the main meal.)  They have a touch of sweetness with a lovely mild sour-bitter note at the end.  Plantains are a great source of vitamins A, C, and B6 and in general contain more potassium than bananas.

Fried Plantains
3 large yellow plantains
~1/2 C vegetable oil
1 tsp sea salt
1 tsp chili powder

In an 8-10 inch cast iron skillet (or heavy bottom non-stick skillet) pour in 3/4-1 inch of vegetable oil.  Heat over medium high heat.  To check if oil is ready for frying, place the end of a wooden toothpick into the oil.  If tiny bubbles quickly release from the toothpick, the oil is ready.
Combine salt and chili powder.
Cut off ends of plantains, score skin  lengthwise, and peel.  It is very fibrous, so the more score marks, the easier to peel.  Slice plantains on a bias about 1/2-3/4 in thick.  Fry slices for 2-3 minutes on each side, until just starting to turn golden brown.  Remove from oil and drain.  Use a sturdy spoon to lightly smash the cooked pieces.  (I find a large wooden spoon works best.)  Return to oil and fry until golden, about 3 minutes a side.  Remove and immediately sprinkle with salt mixture.
4 side dish servings

2 of Our Favorite Pizzas

   Pizza is a very personal thing.  Everyone has their own opinion about it, and no one's opinion matters more than your own.   I am of the belief that you should be able to put what ever you want on your pizza.  For example, I happen to hate pineapple on pizza, but my husband loves pineapple and pepperoni so I make it for him.  When you make your own pizza at home, everyone can have exactly what they want and you don't have to spend a fortune of several different delivery pizzas.

   If everyone agrees on toppings, great!  One large pizza is all you need.  Dissention at the dinner table?  One recipe of the dough can be split into 4 personal size pizzas.  These are two of my family's current favorite pizzas.  We usually make two large pizzas, because what is better than left over pizza?
TIP: To increase the amount of dough made with the recipe, increase water to 2 C and add flour until the correct texture is reached.  Let it rise for about 30 minutes longer than usual.  This is enough dough for the two pizzas below.

Pesto Goat Cheese Pizza
Pizza Dough
1/2 C store bought pesto
8 oz fresh mozzarella, sliced
4 oz shredded provolone
4 oz goat cheese
1/2 C sliced black olives

On a large pizza pan or baking sheet that has been lightly sprayed with cooking spray, stretch out dough to desired thickness and size.  Place on bottom rack of a pre-heated 450 deg F oven.  Bake for about 5 min, until bottom starts to turn a light golden brown.
Spread pesto onto dough, leaving a 1 inch border.  Top with mazzarella, provolone, goat cheese, and olives.  Bake on center rack of 450 deg F oven for 7-10 minutes.
TIP:  Put goat cheese in freezer for 10 minutes then cut into desired size pieces.

The Ultimate Overlaoded Pizza
Pizza Dough
1 can petite diced tomatoes, partially drained
1 Tbsp minced garlic
1 tsp basil
1 tsp oregano
8 oz shredded mozzarella
2 links hot Italian sausage (turkey, chicken, or pork)
pepperoni (turkey or regular)
1/2 green bell pepper, thinly sliced
1/2 C sliced black olives
1/2 C parmesan

Remove casing from sausages, cook over medium heat in a little bit of oil.  Crumble as it is cooking.  Combine tomatoes, garlic and herbs.  Use a fork to crush the tomatoes a little bit (optional).  Pre-bake crust as in previous recipe.
Spread tomatoes over crust, leave 1 inch border.  Lay pepperoni out over sauce (it keeps them from sliding off later.)  Add mozzarella and other toppings.  Bake in 450 deg F oven on center rack for 10-12 minutes.

Caribbean Coconut Lime Curry

   I do a lot of my cooking on the fly.  I think about it beforehand, but really just kind of throw things into the pan.  I take flavors and techniques that I am familiar with to create new dishes.  Latin, Caribbean, and Asian flavors are what I know best.  Basically anything that has garlic, ginger and some heat.  The idea for this dish came to me as I was sadly staring at the pre-made frozen shrimp dishes loaded with sodium, unnecessary sugar, and packed with preservatives in the grocery store.  I know that the concoctions they try to pass off as "Caribbean" are syrupy and one dimensional.  With a can of coconut milk, a couple limes, and my well stocked spice cupboard, I knew I could make something WAY better than the overpriced packages in the freezer case. 

Caribbean Coconut Lime Curry
1 lb peeled, deveined shrimp (tails on or off)
1 C coconut milk, unsweetened (light or regular)
3/4 C chicken broth
1/4 C fresh lime juice (2-3 limes)
1 Tbsp honey
zest of 1 lime
1 tsp oil
1 medium onion, large chop
1 bell pepper, large chop (any color)
1 drained can diced tomato.  (See note.)
2 tsp garlic
1 1/2 tsp cumin
1 tsp ginger
1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp paprika
1/8 tsp cayenne
1 bay leaf
Cilantro

Combine coconut milk, lime zest and juice, chicken broth, and honey.  Heat oil over medium heat.  Saute onion and pepper for 5 minutes, until just getting soft.  Add tomato and garlic, saute for 2-3 minutes. (NOTE:  If you want it spicier, use half a can of diced tomatoes and half a can of Hot Rotel.)  Add liquid mixture and the rest of the spices (except cilantro).  Bring to simmer and reduce by about one half (~15 minutes).  Add shrimp and cook through.  Serve over rice with chopped fresh cilantro.

Boscos

    Once again I find myself writing about a "chain" restaurant.  This is even less of a chain than Dan McGuinness though.  Boscos Restaurant and Brewing Company has only four locations: Memphis, Nashville, Franklin, and Little Rock.  The menus come from the same stock of recipes but vary by location depending on the top sellers.  For example, the Nashville menu does not have steak on the menu because they sell more of the vegetarian options, whereas the Franklin restaurant can barely keep steak in stock.  Likewise, the decor and environment of each location is suited to its clientele and town.  The Hillsboro Village, Nashville location is understated urban and rustic with a warehouse feel that proudly displays the silver steel ducts and pipes over-head.  The Cool Springs, Franklin local feels a little more upscale with a suave open bar and sleek, modern like fixtures set against the more earthy exposed brick walls.

 (Smokey, creamy Chicken Poblano Soup)

   Boscos is a microbrewery.  They make my all-time favorite beer, the Isle of Skye Scottish Ale.  It is dark, sweet, and bitter with hints of vanilla.  Every beer they make is good, and there is a style for everyone.  There are four beers which are always on tap plus a variety of seasonal selections,  Their number one seller and award winner is the Famous Flaming Stone Beer that is smooth and rich with moderate body and moderate hops.

 (Mild, flavorful Smoked Duck Spring Rolls)

   The menu is made to go with beer.  It works with wine and cocktails if you really don't like beer, but a pint does complete a meal at Boscos.  One of the nice things about the menu is the wide variety of meat-free dishes (appetizers, lunches, and dinners).  The black bean and goat cheese tamale is heavenly and satisfying. The grilled portobello club paired with pasta salad is a perfect lunch.  The wood fired pizzas and calzones are fantastic.  For an appetizer, try the smoked duck spring rolls.  The meat is mild and tasty.  It truly taste like chicken--what real chicken tastes like, at least.  (It tastes absolutely nothing like real duck, but is still very delicious!)  Based on everything I have had at Boscos, what ever you order will be the right choice.

(Left: Black Bean and Goat Cheese Tamale, Right: Grilled Portobello Club)

Gnocchi with Peas and Crispy Proscuitto

   I am a fan of any kind of dumpling.  Soft or chewy, stuffed or dropped:  I don't care.  Every culture has some form of dumpling they call their own.  Gnocchi are little Italian potato pillows that can be paired with just about anything.  And guess what:  they aren't hard to make!  I thought they were, but I was wrong.  Sure, they take some time, but you can make a large batch just as easily as a small batch.  If you space them out so they aren't touching each other, you can freeze them and keep them on hand for up to 3 months. 

Gnocchi
1 lb baking potatoes (4-5 medium sized potatoes)
2 egg yolks
1/2 grated parmesan cheese
1-1 1/2 C flour
1/4 salt
1/8 nutmeg (optional)

Bake potatoes at 400 deg F for 1 hr to 1 hr 15 min, place directly on rack in the center of the oven.  Allow potatoes to cool until they are easily handled (about 20-30 min.)  Cut potatoes in half and use a fork to scrape out the center into a bowl (to fluff up the baked potato.)  You do not want any of the skin.  Mix in egg yolks, salt and nutmeg.  Add parmesan.  Add flour 1/2 C at a time until dough it no longer sticky.  Use your hands to press and divide dough into manageable pieces.

 On a lightly floured surface, roll pieces into logs about 1 inch in diameter.  Cut into 1 inch sections and place of a sheet pan dusted with flour.

TIP:  If you want to freeze them, at this point cover with plastic wrap and place in freezer.  Once gnocchi are frozen, put them in an air tight container.  They will keep for about 3 months.  This method of individual freezing prevents things from sticking together and freezing slowly (which ruins the texture). 
Directly from freezer cook in liberally salted boiling water until they float (about 6-8 minutes).  Or spread out on a cookie sheet and thaw in refrigerator; follow fresh cooking directions

Cook fresh gnocchi in liberally salted boiling water for 3-5 minutes.  Do this as close to service as possible.

Gnocchi with Peas and Crispy Proscuitto in a Light Cream Sauce
1 recipe gnocchi (cooked)
3-4 pieces of thinly sliced proscuitto
1 C frozen English peas that have been thawed
1 Tbsp butter
2 tsp minced garlic
1/2 C chicken broth (low sodium)
3/4-1 C milk
2 Tbsp cream cheese
1/4 C parmesan cheese

Bake proscuitto at 350 deg F for 15 min or until crispy.  Cool and crumble.  (Bacon that has been chopped and rendered until crispy may be substituted.)
Melt butter over medium heat in a large pan.  Saute garlic for ~1 min.  Add chicken broth.  Reduce by half.  Add milk, bring to a simmer.  Stir in cream cheese, make sure it is thoroughly combined.  Add parmesan and peas.  Heat peas through.  Move gnocchi directly from cooking liquid into sauce pan.  Toss with peas and sauce.  Top with proscuitto when served.

Marsala Fig and Pear Crostata with Steusel Topping

   I rarely see my little brother, but he actually came to dinner last week so I felt I needed to make a dessert.  I had no idea what I was going to make.  There were quite a few dried figs in the pantry from the fig and chipotle stuffed pork.  A tart was the first thing that come to mind.  When I looked at the counter there were a couple of bartlett pears (which are just coming into season!)  Perfect, fig and pear tart (ok, free form tart- called a crostata).... But, crap.  I had never made pie dough on my own.  I picked up the trusty, old Better Homes and Garden Cookbook and looked up a basic recipe.  Then, following my standard fashion, I changed the recipe and just hoped that it turned out well.

   And it did.

Pastry
1 1/4 C all-purpose flour
1/4 C finely chopped walnuts
1 tsp sugar
1/2 tsp salt
1/3 C cold butter, diced
3-4 Tbsp ice water

Combine flour, nuts, sugar, and salt.  Add diced butter.  Using a fork or pastry cutter, cut butter into flour mixture until it resembles wet sand.  Add ice water (just the water, not the ice) 1 Tbsp at a time until dough just starts to come together. On a lightly floured surface, quickly knead dough (less than 1 minute.)  Wrap in plastic wrap and let it rest in the refrigerator for at least 30 min. (up to 2 days).
*You can use store bought pie dough.

Streusel
1/2 C chopped walnuts
1/3 C brown sugar
1/3 C rolled or quick oats
2 Tbsp melted butter

Combine all ingredients.

Marsala Fig and Pear Crostata
1/4 C water
1/3 C Marsala wine (if you don't do alcohol, use sugar-free cranberry or orange juice)
1 1/4 C sliced dried figs (about 12 whole)
1 tsp vanilla
2 pears, thinly sliced
1 pastry dough recipe
1 streusel recipe
1 egg

Bring water and marsala wine to a boil.  Add figs, simmer for 3-5 min.  Turn off heat, add vanilla.  Let figs absorb the liquid.  Roll out pastry/pie dough into a roughly 10 in. circle.  Arrange sliced pears in center, leaving a 1.5 in border all the way around (they will over lap and there will be two layers).  Place figs on top of pears.  Top figs with streusel.  Fold edges of dough up over the edges of the fruit, overlapping and pinching dough to seal it.  Beat egg and brush over the border created by the dough. (Sprinkle with sugar if desired.)

Bake at 350 deg F for 35-40 minutes, until dough is golden brown.  Serves 8.

Bison with Coffee Chili Dry Rub

   I love bison.  It is incredibly lean (a quarter of the fat of regular beef, which also means it has a lot less saturated fat), has less than half the cholesterol of regular beef, and is packed with protein.  Like all red meat, bison is high in iron, but it also contains a significant amount of vitamins B6, B12, and niacin.  If you love beef, bison is a great (healthier) alternative.  And don't be scared of it!  Even though bison is considered "game", the meat that you buy in the store has been domestically raised.  There is absolutely no tinny "game" flavor.  In fact, the meat is incredibly mild, which you would never guess considering the red-black hue of the raw state.

This dry rub has a pronounced flavor, but is not over-powering.  It is great for red meat and heartier cuts of pork.  If you want a stronger flavor add more chili powder and garlic and add 1/4 tsp cayenne pepper and 1 tsp cumin.  (I wouldn't recommend the stronger version for bison.)  The proportions I have in this recipe are enough for 1 1/2 lbs of meat (up to 2 lbs if you like a mild flavor.)

Coffee Chili Dry Rub
3/4 tsp instant espresso powder
1 1/2 tsp chili powder
1 tsp brown sugar
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp freshly ground black pepper

Thoroughly combine ingredients, make sure there are no lumps.  Pat meat dry.  Rub meat liberally with mixture.  Let meat sit for 15 min.  Lightly rub with olive oil before cooking.  Cook meat.

For bison (steak cuts), grill over medium heat (direct).  For 1 inch steak it will be 3-4 minutes a side for medium-rare.  For a 2 inch steak, 6-8 minutes a side for medium rare.

For more information on bison meat:
http://www.bisonbasics.com
http://www.elkusa.com/buffalo_meat