Make some extra steak and you can whip up another salad for lunch the next day.

Grilled Sirloin Steak Salad

Prep Time: 10 minutes + marinating
Grill Time: 8-16 minutes
Amount: 4 servings

Ingredients:

1 ¼ pounds Stockman & Dakota™ Boneless Sirloin Steak
1 medium sweet onion, sliced ½-inch thick
¾ cup zesty Italian dressing, divided
1 avocado, pit and skin removed, quartered
2 medium tomatoes, cut into wedges
1 (5 ounce) package spring mix salad
½ cup crumbled blue cheese

Directions:

1. Place steak, onion slices and ½ cup dressing in a recloseable food storage bag; seal. Refrigerate and marinate several hours or overnight.
2. Preheat grill to medium heat. Remove steak and onion slices from bag; discard marinade. Place steak and onions on grill. Grill steak, turning once, 8-16 minutes (depending on thickness) or until desired doneness is reached (145°F for medium-rare; 160°F for medium). Grill onions until softened and slightly charred (about 10 minutes), turning once. Grill avocado quarters until slightly charred (about 3-4 minutes), turning once.
3. Thinly slice steak; set aside. Toss salad greens with remaining dressing; divide among 4 large salad plates. Top with steak, avocados, tomatoes and blue cheese crumbles.

Visit Stockman and Dakota for more recipes.

Post from: Blisstree

Grilled Sirloin Steak Salad

I can see why some of the items are on the list. I have had three rice cookers, all three given to me by my dad, and I have rarely used them. I have a bread machine that I use constantly for pizza dough. I’ve only made bread in it a few times and one time I made a huge batch of dough for cinnamon rolls (I was a hit with the neighborhood kids), but for pizza dough, it’s a real time saver.

Also on that list - books. Books?  I love books. I have a large collection of cookbooks and while I do look things up on the internet, I love to sit down with my cookbooks and find new dishes. I’m never going to be a kindle person, because I love holding the book in my hands, looking at the glossy photos, making notes on the pages, looking at the books lined up neatly on the shelf. The idea that books might grow obsolete just does not make sense to me. It’s heresy. Honestly, it makes my stomach hurt a little.

Ice cream makers are lumped with bread machines, they don’t even get their own place on the list, the author finds them that worthless. I don’t have an ice cream maker now, but I did at one time and we would use it a couple of times a month. It wasn’t the most cost effective appliance, but the kids loved it and some things you do just because they are fun. The same goes for the Polaroid camera. Some things in life are not about ease, they are about the process.

When I was a kid, my grandma had an old school ice cream maker that required rock salt and an incredible amount of noise. I can remember the machine going at family reunions and the ice cream took forever in coming, but the taste of that fresh vanilla or strawberry desert was better than anything else I had ever tasted.

When I think about Grandma’s machine, the whole family reunion experience is there - in and out the back door with the cousins, the warm sun, smelling something on Grandpa’s barbeque, swimming in the pool, lots of hugs and kisses. Not everything is about fast, easy, and convenient. Slow down. Pull that useless ice cream maker off the shelf and make something cold and yummy with the kids.

Image credit: Directron.com

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Don’t Throw Out the Ice Cream Maker

I love the description of the packaging too. A velvet box is used, then when you open it, the ring is the only thing visible. A little mysterious in a way. The cup itself is made of porcelain.

2 Carat Cup

The price is not bad either. $15 for non-MoMA member, while members can purchase it for $13.

Now, wouldn’t you want to drink coffee or tea using this “2 Carat Cup”?

(Image : MoMA)

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Drink Coffee From A 2 Carat Cup

You really can’t go wrong with steak, though! Paula’s recipe below for a delicious steak with greens is the perfect combination for a summer night dinner. There is some butter involved (it wouldn’t be a Paula recipe without it!) but it serves a purpose, and let’s face it, half a stick of butter between six servings is not bad!

Paula Deen’s Steak and Greens
from pauladeen.com

Rub:
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons dry mustard
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
3/4 teaspoon white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 teaspoon ground ginger

1 1/2 pounds round steak, thinly sliced
5 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onion
6 cups beef broth
15 cups washed and chopped greens (suggested mix of mustard, turnip and collard)
1/2 stick butter
Steamed white rice, for serving

~ For the rub, mix all ingredients together. Sprinkle 2 to 3 tablespoons on sliced steak, tossing to insure the meat is covered. Reserve for later use.

~ In a cast iron skillet, add flour over low heat. Brown flour, stirring occasionally to avoid burning, about 5 minutes.

~ Heat heavy 5-quart cast iron pot; over medium heat, add oil. Brown seasoned meat for 2 or 3 minutes, turning once. Add onion and browned flour. Pour 1-cup of broth and stir to combine well. Add some of the greens, and then add more broth. Repeat this until there’s no more broth and greens. Lower the heat and cook for 45 minutes. Add 1 tablespoon of rub and 1/2 stick of butter.

~ When the butter has melted and greens and meat are tender, transfer to a serving bowl and serve over rice.

Cook Time 50 min; Level Easy; Yield 6 servings

[image: flickr]

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Paula Deen’s Steak and Greens

(c) L Gerlach

Old Fashioned Sugar Cookies

1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons baking powder
2 teaspoons vanilla
2 teaspoons baking soda
4 1/2 cup flour
1/2 teaspoon salt
1 cup sourcream or buttermilk

Mix in the order given with a mixer. Drop by tablespoons on a lightly greased cookie sheet. Flatten with the floured bottom of a small glass, sprinkle with a mixture of nutmeg and sugar. (1/2 teaspoon nutmeg to 2 teaspoons sugar) Bake at 375` for 10-12 minutes.

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National Sugar Cookie Day

Cold Stone Ice Cream : Cheesecake Fantasy (Image © Dexie Wharton)

My ice cream choice for today was the Cheesecake Fantasy. It has cheesecake ice cream, graham cracker pie crust, blueberries and strawberries. And of course I had my favorite waffle bowl.

Check out Cold Stone signature flavors. Plus of course you can create your own ice cream by picking whatever you could possible want in your ice cream at any given moment. And if you’re lucky, you’ll get a free jovial concert from the Cold Stone folks :).

What’s your favorite Summer family treat?

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Cold Stone Ice Cream : Cheesecake Fantasy

Ruth Reichl, Dan Barber, Mario Batali, April Bloomfield, David Bouley, Daniel Boulud, Anthony Bourdain, Floyd Cardoz, Scott Conant, Gina DePalma, Sara Moulton, Florent Molleret, Charlie Palmer, Michael Psilakis, Eric Ripert, Marcus Samuelsson, and Jean-Georges Vongerichten.

What is the Gourmet Institute? It’s a weekend just for foodie-focused individuals, organized by Gourmet magazine. The event will offer food enthusiasts and curious beginners intimate access to the industry’s leading experts and celebrities, through an interesting collection of culinary demonstrations, discussions and tastings.

The best part is you can attend the entire weekend event, or pick and choose your classes “ala carte.” Guests can pick  the specific classes and seminars that interest them, and purchase tickets to those classes if they prefer.

New this year the Gourmet Marketplace is making its debut.  For $20 guests can enjoy the Gourmet Marketplace throughout the weekend, inculding celebrity chef book signings, food tastings, artisanal food and beverage vendors, access to Gourmet’s chefs as well as kid-friendly activities.

The Gourmet Institute’s series of events will take place throughout New York City at venues including: The Institute of Culinary Education, Astor Center, Murray’s Cheese, Artisanal Cheese Center, and The Altman Building.

Cooking demonstrations (with tastings) include:

• A World Tour of Sausage Making, Daniel Boulud
• Bombay Street Food, Floyd Cardoz
• Gourmet Recipes: The Back Story, Kemp Minifie, Gourmet Executive Food Editor
• Hands-On Cooking Class, Sara Moulton, Gourmet Executive Chef
• Chocolate Epiphany, Francois Payard
• Pig Heaven, Laurent Tourondel
• Autumn in the Kitchen, Jean-Georges Vongerichten
• Traditional English Fare, April Bloomfield
• Italian Cooking: Savoring the Sea’s Simplicity, Scott Conant

Discussions include:

• Walking Tour of the Lower East Side, Ruth Reichl
• A Recipe for the Recipe, Dan Barber
• The Road Chef Traveled, Anthony Bourdain & Eric Ripert
• Food Styling and Photography, Paul Grimes & Romulo Yanes

Wines & spirits tastings include:

• Drink What the Sommeliers Drink, Michael Green
• The Art & Science Behind American Whiskey, Sean Josephs & Michael Tsoumpas
• The Icon Wines of Chile, Michael Green (Sponsored by Ruffino)

Cheese tastings include:

• A Frenchman in New York City, Florent Morellet
• The Making and Selling of Cheese in America, Liz Thorpe, VP Murray’s Cheese
• Mystery of the Caves, Michael Anderson

All of this sounds like foodie heaven to me! Looks like they have a fabulous weekend planned! If you go let me know so I can be jealous!

To find out more about the event visit the Gourmet Institute’s official website.

All images courtesy of Gourmet Magazine.

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7th Annual Gourmet Institute This Fall

With the popularity of home cooking shows, celebrity chefs and a huge amount of information about them on the internet, , though, I’ve become a little more accepting of the cute little yellow pests as a form of nourishment. This doesn’t, however, mean I’ve tried them yet!

So when I came across the video series at MonkeySee about making your own dandelion wine, I was intrigued. I’ve heard of it before in more a passing kind of way — a link online or a mention from a tv chef — but I’d never given much thought to trying it, much less making my own!

In the video series, Phil Tonks of Grandview Winery explains the basics of dandelion wine making, and to be honest, it doesn’t look that difficult!

He explains that it’s important to pick dandelions that have not been sprayed and to choose plants that are about a foot long and whose flowers, which are what is used to make the wine, have not turned white. (Even the dandelion leaves don’t go to waste — they can be used in a fresh, nutritious salad!)

It takes eight cups of just dandelion petals (no green) to make one gallon of wine!

The next video is about the equipment used in making the dandelion wine. Then there’s the dandelion fermentation process, racking the wine, and bottling the wine.

Have you ever had dandelion wine? Have you ever tried making it?

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Make Your Own Dandelion Wine

The meaty taste of portobello mushrooms makes you forget about the crust. This recipe is for one, but you can add to it to make as many as you like. You can also top your portobello pizzas with sausage, bacon, olives, herbs, veggies, etc. to taste. Serve them as appetizers, or make it a full meal by adding a side salad.

Portobello Mushroom Pizza

Ingredients:

• 1 portobello mushroom (about 3 ounces), stem removed, wiped clean with a damp paper towel
• Garlic oil spray
• 1 tablespoon low-carb tomato sauce (such as Raos)
• 2 tablespoons shredded mozzarella cheese

Directions:

1. Heat oven to 425 F. Spray both sides with garlic oil and place on an aluminum foil-lined baking sheet. Bake 30 minutes, or until fork tender, turning once halfway through cooking time. Increase heat to broil.
2. Top concave side of mushroom with tomato sauce and cheese. Place under broiler for 1 minute or until cheese melts and bubbles.

Nutritional Information Per Serving:

Net Carbs: 4 grams
Total Carbs: 5 grams
Fiber: 1 gram
Protein: 5 grams
Fat: 3 grams
Calories: 66

Makes: 1 servings
Prep Time: 5 minutes
Total Time: 35 minutes

Quick and easy! I love that in a recipe.

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Portabello Mushroom Pizza

Croissant Egg Sandwich (Image © Dexie Wharton)

INGREDIENTS:
croissants, cut in halves
eggs, 1 egg per croissant sandwich
cheese slices, 1 slice per sandwich
salt and pepper
butter for cooking the eggs

Buy the croissants from your local bakeries or grovery stores with bakery. I buy mine at Wal-Mart.

Cut the croissants in half, right in the middle.

Melt butter in a non-stick round pan. Slightly beat 1 egg in a bowl, season with sale and pepper. Do this for every egg.

Cook the egg in the pan, kinda like an omelet without folding the eggs. It should be round.

Place it on top of the bottom slice of croissant, layer the slice of cheese, then top with the top croissant.

Fast and easy breakfast for the whole family.

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Croissant Egg Sandwich