Southwest Crusted Flank Steak Salad

Flank steak is a great choice for summer grilling! The rub really gives the steak an authentic southwestern flare that’s easy to prepare. Flank steak is lean so be sure not to overcook the steak and remember to slice it thinly against the grain. I like to pile it high on a crisp salad. Go wild in the produce department and enjoy building a salad with fresh ingredients from summer’s bounty!

Get started with about a nice 1 pound flank steak. Unwrap and set steak on a piece of plastic wrap large enough to wrap the entire steak.

In a small bowl combine the following ingredients and mix well with your fingers.

Southwest Rub

1tablespoon of Chili Powder

1 teaspoon of each

Sea salt

Paprika

Thyme Dried

Ground Cinnamon

Garlic Powder

Brown Sugar

½ teaspoon of each

Ground cayenne pepper

Ground Coriander

Ground Ginger

Ground White Pepper

One Teaspoon of Brown Sugar

Once you have you rub ready. Stray both sides of steak with 100% olive oil cooking spray just to coat and season steak generously on both sides. Wrap with plastic and refrigerate for up to 6 or more hours.

Grill steak over medium high heat (gas) for 10 minutes on each side.

Once steak is done allow it rest for 10- 15 minutes before slicing. Slice steak thinly and pile high on a bed of fresh assorted lettuce. Garnish with crumbled Blue Cheese and an awesome dressing! Enjoy summer and feed yourself well!

Dynamite Chipotle Chicken Wings

Grilling season is up and running! After a few request I have written some recipes that are healthier and super easy to do! A reoccurring theme when lowering salt, fat, and sugar, is offering big bold flavor that satisfy craving pallets that demand an enjoyable and rewarding dining experience.
This is a recipe for the troops! I started with 36 large meaty chicken wings. Rinse wings and pat dry. Place wings in your largest mixing bowl. I used 2 types of salt free seasoning for combined flavor. 3-4 tablespoons of Mrs. Dash Southwest Chipotle and 2 tablespoon of Mrs. Dash Table Blend sprinkled generously over chicken. Then squeeze the juice of 2 lemons over wings, and add ¼ cup of olive oil. Toss thoroughly to coat and store in large zip storage bags. Refrigerate for at least 3-4 hours. Overnight works great!
Grill wings over charcoal or gas until tips are charred and meat is cook! Serve as a finger food with veggies and grilled fruit!

Sweet Banana Walnut Bread

This is a really tasty snack bread that pairs really good with a good cup of coffee. Really ripe bananas keep moisture locked in. Most recipes call for 3 bananas, but this recipes uses 4 well ripened bananas.
You will need:
4 Ripe Bananas
2 large brown eggs
1 1/2 cups of flour
1 stick of unsalted softened butter
1 1/2 cups of sugar
1 tsp. of baking soda
2 tsp. of pure vanilla extract
1/2 tsp. of sea salt
1 cup of walnut pieces

1. Place rack in the center of the oven and pre-heat to 375 degrees.
2. Cream together egg, sugar, butter and vanilla. Mix dry ingredients in a separate bowl.
3. Mash bananas and fold into butter mixture.
4. Stir in dry ingredients just until moist. Fold in nuts.
5. Spray desired baking dish with non-stick baking spray.

I baked this bread in a fluted flat bottom cake pan for 40 minutes. Test with a toothpick to ensure doneness. Cool for 10 minutes, then turn onto serving plate.
Happy Easter! Feed yourself well!

Apple Chipotle BBQ Sauce HOMEMADE!

Now that we have entered grilling season, its time to fire up your outdoor kitchens! This recipe is easy and delicious! Good food takes time, so be sure to start this one when you've got the time to reduce and concentrate robust natural flavors. This past Friday we tasted this sauce with ribs, chicken and salmon to rave reviews. Here's the recipe.

you will need:
48 oz of Tomato Puree
2 cup of unsweetened apple sauce
6 cups of GOOD natural or organic apple juice
3 canned Chipotle peppers in Adobo Sauce (finely minced)
1/4 cup of minced shallot
6 slices of diced bacon
1/4 cup of dark brown sugar
2 tbs. apple cider vinegar
1 tbs. of Montreal steak seasoning
salt and pepper to taste

In a 4 quart sauce pot brown bacon until crispy. Add shallots and continue to cook until vegetables are tender. Add tomato puree and apple sauce. Cook over medium heat. Add 4 cup of apple juice and chipotle peppers. Reduce to a simmer and cook for 4 hour very slowly, then add 2 more cups of apple juice, vinegar, brown sugar, and seasoning. Continue to simmer for at least 6 more hours. The longer this sauce simmers the richer the taste. By the time the sauce is ready it should have reduced by half. To quote a taster, " this sauce is good enough to eat on bread alone". Enjoy the sauce and feed yourself well!

New WINE Find!

Yesterday afternoon I enjoyed a fantastic glass of wine. I really prefer dry whites, but I was pleasantly surprised by Seven Daughters White Wine. This is a true definition of a blend. My first nose full brought to mine early strawberries where the stem end is still very green, and then notes of melon which where pointed out by the wine selector came into play like the first bite of Honeydew. After a solid taste, bright citrusy grapefruit burst on the scene. This was a taste of spring.

I would pair this wine with spicy Chipotle Honey Glazed Grilled Shrimp Garnished with lots of Lime Zest!!

Over the next seven days I will be traveling the Western Caribbean and reporting back of tropical food trends! Remember to feed yourself well!

Check out 7 daughters! http://www.7daughters.com/

Seafood Fridays

BASA WRAPPED IN BANANA LEAF
Makes 8 servings
You will need;
3 to 4 fresh or frozen banana leaves thawed and cut into 5- to 6-inch squares
8 (6 ounces each) Basa fillets
Salt and freshly ground black pepper to taste
Red Pepper Sauce
¼ cup of Olive oil
1 (8-ounce) jar roasted red peppers, drained
1 clove garlic
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
For the red pepper sauce, place the peppers, garlic, and oregano in a blender.
Puree while adding the olive oil in a steady stream. Season with salt and pepper. Transfer to a squeeze bottle or a bowl and set aside.
1. Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil.
Blanch the banana leaves by plunging them into the boiling water for 1 minute. Remove and immediately submerge in ice water for 1 minute. Drain. Lay with the smooth side of the leaves up on a baking sheet lightly grease with olive oil.
2. Place each fillet skin side up on a banana leaf and season with salt and pepper. Fold each corner of the leaf over as if you were wrapping a gift. Flip the package over gently so that the seam side is down.
3. Place the fish in the oven and cook for 20 minutes.
4. Remove from the oven and let rest for 5 minutes. Cut a slit across the top of the banana leaf, and drizzle or spoon the red pepper sauce over the fish. Serve hot.

Experiencing Roasted Lamb

Lamb is definitely an acquired taste. I have enjoyed it since childhood. It seemed that only my father and I would partake in such delicacies that were off the menu beaten path. Traditionally lamb is paired With lots of garlic and garnished with Mint Jelly. That's really not my first choice. Although I complete agree that garlic is a must, I like a diverse medley of herbs, spices and aromatics. If you are a lamb novice I suggest a boneless cut. The bone intensifies lamb's robust earthiness which can overwhelm beginner taste buds. Pros go with the bone in version of the same roast.

Start with a 2-2 1/2 pound boneless domestic leg of lamb. With new processing methods it is common to find the cut in CryoVac packaging to insure freshness. Drain package and pat roast dry with paper towels and set aside.

I like to use an oil based rub combining extra virgin olive oil, minced garlic, thyme, fresh cracked pepper, sea salt, and lots of lemon zest. To 1/2 cup of oil, 2 tablespoons of garlic, thyme, and zest, marry nicely to 1 tablespoon of salt and pepper each.

Place roast in a large zip storage bag and spoon in marinade. Remove air and zip closed. Shake, rock, toss, and rub until the mixture completely coats the entire roast. Now it's time to refrigerate and let the marinade do it's work. I think it taste best anywhere between 6 and 12 hours.

Now since you have the bone removed, you can stuff it with a variety of goodies from asparagus and carrot sticks to rice dressing it's up to you. Tonight I am going to roll it closed and truss it with kitchen twine.
I like to roast meats on a rack in a 9x13 baking dish. I start with a hot oven around 425 degrees.
It is a good idea to tent the roast with a piece of aluminum foil to avoid over browning. after 30 minutes of cooking reduce heat to 325 degrees and continue cooking for 30 more minute. I like to to remove foil and continue cooking until meat has started to brown. Check for doneness with an instant read thermometer and remove lamb from the oven at 145 degree. As we discussed in previous blog allow the roast to rest for a minimum of 15-20 minutes before carving. Your lamb should be medium and rosy blush in the center. This dish is savory and succulent...delicious.