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Entries in 2012 (38)

Tuesday
May012012

recipe: skewered skirt steak

for the chimichurri:
1/2 C extra virgin olive oil
1/3 C flat-leaf parsley, chopped
1/4 C red wine vinegar
2 tblsp basil leaves, chopped
2 tblsp oregano, chopped
2 tblsp minced shallots
2 cloves garlic, minced
1 tblsp crushed red pepper flakes
salt and pepper to taste

for the beef skewers:
1 lb skirt steak
salt and pepper
12 bamboo skewers
2 tblsp extra virgin olive oil

Directions:
1. Make the chimichurri by placing all ingredients in a bowl, whisk until well combined, then set aside.

2. Soak skewers in water for at least 30 minutes. Preheat grill or grill pan to med-high and brush with olive oil.

3. Thread steak pieces onto skewers, season with salt and pepper, grill for 3-5 minutes on each side.

4. Remove to a serving dish, drizzle with chimichurri, and serve with extra sauce on the side.

Adam’s hints:
—Slice the skirt steak thin and against the grain to turn a tough piece of meat into something more tender.
—You can easily skewer the meat the night before and the Chimichurri will last a few days in the fridge. Serve with a chunk of baguette and make a mini steak sandwich.

Monday
Apr302012

recipe: spicy grilled shrimp with panko bread crumbs

for the shrimp:
12 large shrimp with shell, uncooked
1/4 C canola oil
1 clove garlic minced
1 jalapeno, minced
or 1 fresno chili if you like it mild
zest of 1/2 a lemon
pinch chili flake
salt and pepper to taste

for the panko bread crumb topping:
1/2 C panko bread crumbs
2 tblsp cilantro, chopped
1 tblsp canola oil
zest of 1/2 lemon
pinch of chili flake
salt and pepper to taste
lemon to garnish

Directions:
1. Combine all the marinade ingredients—everything but the shrimp—and set aside.

2. Using a small, sharp knife, split the shrimp down the middle on the underside—make sure not to cut all the way through but do remove the dirty bits in the process.

3. In a zip-top bag, mix the shrimp and marinade then refrigerate 20-30 minutes.

4. While the shrimp is marinading make the panko breadcrumb topping.

5. Heat the oil in a medium skillet over med-high heat. Add panko and sitr until toasted about 3 minutes. Add cilantro, lemon and chili flake and cook for another 30 seconds. Remove from heat and let cool.

6. Heat grill or grill pan to med-high heat. Once hot, brush grates with a little canola oil and place the shrimp flesh side down. Cook 1 minute, then flip and finish shell side down for another 2-3 minutes depending on the size of the shrimp.

7. Remove from grill, arrange on a serving dish, sprinkle with toasted panko, and serve with sliced lemons and cilantro.

Adam’s hints:
—If you’re not familiar with panko, learn more about it here.
—When grilling, you might need to press down with a spatula since they’ll curl a little.
—This recipe can also be made with smaller shrimp, but I like to use large because it’s a fun presentation.
—I also use this marinade on medium peeled and cleaned shrimp: saute over high heat and serve with pasta topped with these bread crumbs. Its a fantastic meal!

Friday
Apr272012

milan finale: buyer's favorites

Friday
Apr272012

milan watch: fashion

Thursday
Apr262012

milan highlights: the food

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