Hitch your wagons

July 20, 2008 at 2:58 am · Filed under Calling all kids!, Pasta Recipe, Vinaigrette Recipe

Tonight, I made an easy stove-top version of macaroni and cheese for my kids and I (the hubby was working late again).  Nothing against my friends at Kraft, but sometimes it’s just as easy to make it yourself.  I used mini wagon wheel macaroni made by Barilla pasta.  You can check them out on the web at www.barillaus.com. 

My kids get a kick out of me giving a funny name to their dinner-time favorites and so for new meals, I try to come up with something new or a name that will be intriguing to their little kid minds.  My oldest is interested interested in cowboys (so the little one is too), therefor I named tonight’s meal: hitch your wagons macaroni with cowboy carrots (the carrots were just served on the side with hummus).

My version of a stove-top macaroni & cheese.
My version of a stove-top macaroni & cheese.

Here’s the recipe…let me know what you think.  And remember, I love a big ol’ plate of Kraft, but this one’s just if you feel like you want to make something a little more homey from your kitchen.  It makes quite a bit of kid-size servings and I think it would be fun if you were going to invite another Mom and her kids over for dinner.  For the mom guests, I’d add a nice salad with a homemade vinaigrette (see recipe below).

Stove-Top Macaroni and Cheese with Ham
1 lb mini pasta shapes (I tested with Barilla Mini Wheels)
3/4 Cup light sour cream
1 1/2 C 1% milk
3 Cups cheddar cheese
2 tsp Dijon mustard (or other favorite mustard)
1/4 tsp Kosher salt
1/8 tsp fresh ground nutmeg
1C ham, small diced (option: use your favorite brand hotdog)
1/2 C tomato, small dice & seeds removed (used for the Mommy serving only)
Butter-flavor oil spray
3 tbsp plain dried breadcrumbs
2 tbsp Parmesan cheese, grated
Boil the pasta according to package directions.  Drain and empty into large mixing bowl.  Immediately add sour cream and incorporate into pasta.  Set aside.
Add milk to medium-sized, heavy -bottomed sauce pan.  Warm over medium heat.  Bring milk to a gentle simmer, but do not boil.  Add cheese, salt and nutmeg.  Stir constantly until cheese incorporates into warm milk.  Your end result should be a cheese sauce with a smooth consistency. 
Remove from heat and add to mixing bowl.  Also add in diced ham.  Stir to combine. 
Spray a small skillet with oil just to coat.  Add bread crumbs and grated Parmesan cheese.  Shake skillet constantly over medium heat just until breadcrumbs turn golden brown.  Remove from heat to small serving or relish bowl.
Allow the kids to sprinkle on their own cheese-bread crumbs.  I also added the diced, seeded tomato to my serving for additional flavor and texture.
Basic Vinaigrette
3/4 Cup extra virgin olive oil
1/3 Cup red wine vinegar
Pinch of Kosher salt
Pinch of fresh ground black pepper
2 tsp Dijon mustard
1 crushed garlic clove
Add first two ingredients into a small mixing bowl.  Add Kosher salt and black pepper.  Add Dijon mustard and using a small whisk, blend ingredients until they emulsify.  Drop in crushed garlic clove. 
The garlic clove will add great flavor, just be sure to remove before bringing vinaigrette to the table to serve.  I wouldn’t want to be the gues that accidentally bites into that.

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Flank Steak 101

July 18, 2008 at 2:50 am · Filed under Beef

or how exactly do I cook that thing?  Earlier, I posted a simple, no-fail recipe for marinating a flank steak.  And again, there are a million recipes on the web and inside your favorite cookbooks.  Then, while going through my own recipe archive I realized that I hadn’t really discussed this cut of meat and why it would be such a great addtion to your usually rotation of recipes.

This is a flank steak (raw, of course).
This is a flank steak (raw, of course).

A flank steak is a long, think cut of beef full of tough connective tissue and is found near the hindquarters of the animal.  If you are a beef lover who is looking for the meat “to melt in your mouth,” than this is not the cut for you.  But, what it offers (if cooked properly) is exceptional beefy flavor.

By the way, a flank steak is not the same as a skirt steak.  The skirt steak has risen in popularity in the recent years and is taken from the diaghram muscle of the animal.  The grain of the skirt steak runs across it, rather than the length of the cut like the flank steak (note the photo).
If you are planning to grill your flank steak, you may want to consider cutting into the steak to creat a cross-hatch pattern.  It will look like diamonds.  Never cut all the way through.  This technique will help prevent the steak from curling, particularly on the thinner ends of the steak.
And, most importantly when broiling or grilling your steak, watch the timer carefully.  Nothing ruins a flank steak like overcooking.  It will become tough and unappetizing.  Shoot for rare to medium-rare and you’ll have a great meal.  Finally, let the meat rest for about 5 minutes after you remove it from the heat source.  This will keep the juices (those tasty, beefy juices) from running all over your cutting board.  You want the juice to stay put for great flavor.

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Fantastic Recipe to share (hint: it’s easy)

July 18, 2008 at 2:20 am · Filed under Marinades and Rubs, Meat Recipes

Yesterday afternoon I marinated a flank steak in red wine and shallots and wanted to share this recipe with you.  It has seven (yes, only 7) ingredients and produced a tasty end result.  On another blog I touted the remarkably inexpensive flank steak in all of it’s glory.  There are a million recipes out there for a marinated flank steak, but since I just tested this one for you last night, why not give it a try!

And, because it’s summer I’m including an option for grilling as well as, for using your broiler.  Let me know what you think of this one.

Marinated Flank Steak

4 large shallots, chopped or 3/4 Cup of red onion

2 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

2 tbsp red wine

1 1/2 tsp dried thyme

1 1/2 lb flank steak

fresh ground black pepper

Combine the first 5 ingredients in a medium-sized mixing bowl and whisk together.  Pour marinade into a zipper-top bag.  Add freshly ground black pepper (to taste) to the flank steak.  Add flank steak to zipper-top bag and place into your refrigerator.  Let marinated at least 6 hours or overnight.

Broil:  Pre-heat broiler.  Remove steak from marinade.  Discard marinade.  Broil for 4 minutes per side.  This will give you a medium-rare steak.  Longer than 5 minutes per side may make the steak tough.

Grill:  Grill steak covered with grill lid (300 to 400 degrees) about 7 minutes per side for medium-rare steak.

Note:  Flank steak is delicious served the next day over salad greens for lunch or dinner.

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Simple Citrus Marinade or…

July 9, 2008 at 2:25 am · Filed under Chicken Recipes, Marinades and Rubs

how to get dinner on the table without a lot of fuss.  So, it’s July and summer is in full swing.  As many of my clients (and family) know, I love to use marinades and then broil or grill poultry, meats and seafood.  I wanted to quickly share a marinade that has only four ingredients.  If you’re as busy as I am in the afternoons, this is a great one to set up the night before and then marinate overnight.

Lemon-Rosemary Marinade

  • 3 large lemons, washed and cut in half
  • 1/2 Cup fresh rosemary, chopped
  • 1/4 Cup olive oil
  • 6 cloves garlic, minced

You can add coarse or Kosher salt and fresh, ground black pepper to taste.  Of course, that would make it six ingredients instead of just four.  Squeeze juice from lemon halves inside zipper top bag and then add the lemon halves.  Mix the remaining ingredients inside the bag.  Add 3 to 4lbs of chicken to the marinade inside the bag and marinate 4 hours or overnight in your refrigerator. 

The next day, you’ll be able to easily grill your chicken when it’s time for dinner.  Just add side dishes as appropriate.  Super easy.

 

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Tomatoes In Waiting

July 9, 2008 at 1:35 am · Filed under Gardening

It’s kind of like a lady in waiting for tomatoes that is.  Yesterday, I picked the one tomato that has actually turned red.  So frustrating.  I planted these fantastic heirloom tomatoes several months back and I have two plants that haven’t even produced a single, yellow flower.  I guess I had better do a little fertilizer research for these wonderful heirloom tomato plants.  I’m off to search the web right now.   Tomorrow, I’ll share a photo of my lonely, ripe tomato (for some real excitement).

My five heirloom tomato plants.

My five heirloom tomato plants.

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Hello world!

July 8, 2008 at 11:37 pm · Filed under Uncategorized

Hi everyone!  I wanted to introduce myself to my fellow bloggers.  I don’t quite consider myself a blogger yet, as I’m very new to this world, but am hoping to increase my proficiency as I go.  Let’s just say I know my way around a kitchen much better than I do around the ol’ computer. 

Currently, I am a personal chef and owner of Main St. Cuisine - a personal chef service.  My business for the past 3 years has down-shifted to accommodate the lives of my family, particularly my children.  

At present, I am working to promote my business and the personal chef industry.   For those of you who are not familiar with the industry, you can find out a lot more by visiting www.uspca.net.  The United States Personal Chef Association is the industry leader and can provide a wealth of information to those already in the business and to those who are interested in exploring a career as a personal chef. 

I do love what I do.

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