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Recipes
Bobby Flay's Grilled Skirt Steak with Tomato Salsa
By chris5863
For the tomato salsa: In a bowl, whisk together the vinegar, lemon juice, horseradish, Worcestershire, celery salt...
- Bobby Flay's Grilled Skirt Steak with Tomato Salsa
- Bobby Flay Oct. 4, 2017 at 3:45 PM
- TODAY
- print recipe (49 rated)
- COOK TIME:12 minutes PREP TIME:45 minutes SERVINGS:4
- Smoky spices, sweet tomatoes and hot horseradish complement the meaty steak perfectly. It's also simple to prepare and a great source of protein.
- Technique tip: Let the steak rest for at least 5 minutes after removing from heat. Cut on the bias against the grain for tender slices.
- Swap option: You can make this recipe with a New York strip, rib eye or flank steak.
- Ingredients
- TOMATO SALSA
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons prepared horseradish, drained
- 2-3 dashes Worcestershire sauce
- 1/4 teaspoon celery salt
- 1/4 teaspoon freshly ground black pepper
- 1 pint cherry tomatoes, halved
- 1/2 stalk celery, thinly sliced, plus celery leaves, chopped
- 1/2 red onion, thinly sliced
- 2 pickled jalapeños, thinly sliced
- Chopped cilantro
- SPICE RUB
- 1/4 cup ancho chile powder
- 2 tablespoons Spanish sweet paprika
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons dry mustard powder
- 2 tablespoons dry oregano
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 1 teaspoon cayenne powder
- SKIRT STEAK
- 1 1/4 pounds skirt steak, cut crosswise into 2 pieces
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
Low carb maple pecan pancakes
By chris5863
heat skillet over medium heat and spray with pam
- pam
- 2 eggs
- 1/3 C heavy cream
- 1/4 C water
- 1 t sugar free maple extract
- 1/2 C soy flour
- 2 T splenda
- 1 T wheat or oat bran
- 1/4 t baking powder
- 1/8 C chopped pecans
- Low carb whipped cream
- 1 C heavy cream
- 1/3 C splenda
- 1 t no sugar added vanilla extract
2 Tier Lemon Raspberry Cake
By chris5863
CAKE Preheat oven to 350 Spray each pan with Pam and line with parchment paper and spray again
- 3 boxes 18.25 oz lemon cake mix
- 3 3/4 cups grape juice
- FROSTING
- 1 oz champagne extract (available at most cake decorating stores)
- 3 12 oz containers lemon frosting
- 1 jar raspberry jam
- 1 1/3 C lemon curd, stirred to loosen
- Several bunches green grapes
- Powdered sugar
- SPECIAL EQUIPMENT
- 1 (14 inch cake pan) with 3 inch high sides
- 1 (10 inch cake pan) with 3 inch high sides
- 1 (6 inch cake pan) with 3 inch high sides
- cardboard cake rounds 14, 10 and 6 inches
- 3/8 inch plastic dowel rods
- parchment paper
Set-It-and-Forget-It Pot Roast
By chris5863
Preheat the oven to 300 degrees F
- 2 to 2 1/2 pounds beef chuck roast
- 10 cloves garlic, halved
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 3 carrots, cut into large bite-size chunks
- 2 onions, thickly sliced
- 2 bay leaves
- 4 cups dry white wine (1 bottle)
- 1 cup low-sodium chicken stock
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
Roasted Zucchini and Mint Salad
By chris5863
1 Preheat the oven to 500°F
- 8 zucchini, halved lengthwise
- 4 sprigs fresh mint
- 2/3 About 2/3 cup croutons
- 1/2 About 1/2 cup toasted almonds
- 1/2 cup extra virgin olive oil
- Juice of 3 lemons
- Kosher salt and freshly ground black pepper
- Fresh mint leaves
Adam Perry Lang's Butter-Basted Strip Steak
By chris5863
Let steaks stand at room temperature for 1 hour
- 4 8- to 10-ounce boneless beef strip steaks, cut 1-1/4 inches thick
- 1/2 cup unsalted butter
- 5 cloves garlic, crushed
- 1 tablespoon garlic salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 bunch fresh rosemary
Deep-Dish Reuben Pierogies
By chris5863
Bring a pot of water to a simmer
- ,000 Island Dressing:
- One 16-ounce package cheese pierogies
- 2 tablespoons unsalted butter
- 1/2 cup sauerkraut
- 2 cups shredded Swiss cheese
- 8 ounces good corned beef, sliced into 1/4-inch-thick slices and chopped into cubes (you could also use pastrami)
- 1 tablespoon toasted caraway seeds
- 1 tablespoon minced fresh chives
- 18 ,000 Island Dressing, recipe follows
- 1 cup mayonnaise
- 2 tablespoons gochujang
- 2 tablespoons diced pickled jalapenos
- 1 teaspoon Dijon mustard
Arugula Salad with Chicken and Apricots
By chris5863
Step 1 Prepare grill to medium-high heat
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1 tablespoon minced fresh parsley
- 2 teaspoons minced fresh tarragon
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 3 tablespoons olive oil
- 4 teaspoons white wine vinegar
- Dash of freshly ground black pepper
- 4 cups baby arugula
- 4 cups gourmet salad greens
- 3 apricots (about 8 ounces), pitted and thinly sliced
- 1/3 cup thinly vertically sliced red onion
Braised Red Cabbage
By chris5863
Pull out the soft center of the baguette and pull into small pieces
- 1/4 baguette, split
- 4 tablespoons unsalted butter
- Pinch of paprika
- Kosher salt
- One 1- to 1 1/2-pound head red cabbage, quartered, cored and thinly sliced (8 cups)
- 1 sprig fresh rosemary, finely chopped
- 2 tablespoons hard cider, plus more if necessary
- 2 to 4 tablespoons best quality apple cider vinegar
Bolognese Sauce - Williams Sonoma
By chris5863
In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 Tbs
- 2 Tbs. olive oil
- 1 1/4 lb. ground beef
- 1 1/4 lb. ground pork
- Kosher salt and freshly ground pepper, to taste
- 4 oz. pancetta, cut into 1/2-inch dice
- 1 yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 1 celery stalk, finely diced
- 5 garlic cloves, minced
- 1/3 cup tomato paste
- 1 cup dry red wine
- 1 cup milk
- 2 cans (each 28 oz.) whole tomatoes, passed through a food mill
- 2 bay leaves
- 1 Parmigiano-Reggiano cheese rind
- 1 lb. tagliatelle, cooked
- Grated Parmigiano-Reggiano cheese for serving