Food for Thought:
Grilled Santa Fe Beef Roast
3 lb. beef round roast
2 Tbs wine, red, dry
2 Tbs vinegar, red wine; or balsamic vinegar
1 Tbs onion flakes
1 Tbs Worcestershire sauce
1 Tbs chili powder
1 tsp oregano
1 Tbs crushed red pepper
1 Tbs horseradish
3 Tbs chili sauce
1/2 tsp salt
3 Tbs all-purpose flour
Combine wine, vinegar, onion, Worcestershire, chili powder, marjoram, and pepper seasoning in large plastic food-storage bag. Add beef; push out air; and seal. Marinate refrigerated for at least 4 hours or overnight, turning bag frequently to distribute marinade.
To grill, remove roast, and wrap tightly in foil, reserving marinade liquids. Grill covered for 2 hours.
Prepare basting glaze by adding chili sauce, horseradish, and salt to marinade liquids. Uncover roast and baste with glaze and grill for another hour with roast directly on grill rack.
When meat is done, allow resting for 20 minutes then carve onto serving plates. Meanwhile, prepare the gravy sauce by whisking flour into 1/3 cup water and put into saucepan. Add any unused marinade glaze liquids. Simmer, stirring until thickened, about 3 minutes,
Spoon gravy over slices and serve.
Serves 8
2 Tbs wine, red, dry
2 Tbs vinegar, red wine; or balsamic vinegar
1 Tbs onion flakes
1 Tbs Worcestershire sauce
1 Tbs chili powder
1 tsp oregano
1 Tbs crushed red pepper
1 Tbs horseradish
3 Tbs chili sauce
1/2 tsp salt
3 Tbs all-purpose flour
Combine wine, vinegar, onion, Worcestershire, chili powder, marjoram, and pepper seasoning in large plastic food-storage bag. Add beef; push out air; and seal. Marinate refrigerated for at least 4 hours or overnight, turning bag frequently to distribute marinade.
To grill, remove roast, and wrap tightly in foil, reserving marinade liquids. Grill covered for 2 hours.
Prepare basting glaze by adding chili sauce, horseradish, and salt to marinade liquids. Uncover roast and baste with glaze and grill for another hour with roast directly on grill rack.
When meat is done, allow resting for 20 minutes then carve onto serving plates. Meanwhile, prepare the gravy sauce by whisking flour into 1/3 cup water and put into saucepan. Add any unused marinade glaze liquids. Simmer, stirring until thickened, about 3 minutes,
Spoon gravy over slices and serve.
Serves 8
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THAI BROCCOLI SALAD
Dressing:
1/4 c. peanut butter (creamy or chunky)
2 Tbsp. sugar or Splenda
1-1/2 Tbsp. hot water
1 Tbsp. lime juice
1 Tbsp. light soy sauce
1-1/2 tsp. sesame oil
1/4 tsp. red pepper flakes
Salad:
2 Tbsp. vegetable oil
3 c. fresh broccoli florets
1/2 c. chopped red bell pepper
1/4 c. sliced green onions
1 clove garlic, crushed
Combine the dressing ingredients until well blended. Set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add salad ingredients and stir-fry 3 to 4 minutes until vegetables are tender-crisp. Remove from heat and stir in the peanut butter mixture. Serve warm or at room temperature.
Dressing:
1/4 c. peanut butter (creamy or chunky)
2 Tbsp. sugar or Splenda
1-1/2 Tbsp. hot water
1 Tbsp. lime juice
1 Tbsp. light soy sauce
1-1/2 tsp. sesame oil
1/4 tsp. red pepper flakes
Salad:
2 Tbsp. vegetable oil
3 c. fresh broccoli florets
1/2 c. chopped red bell pepper
1/4 c. sliced green onions
1 clove garlic, crushed
Combine the dressing ingredients until well blended. Set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add salad ingredients and stir-fry 3 to 4 minutes until vegetables are tender-crisp. Remove from heat and stir in the peanut butter mixture. Serve warm or at room temperature.
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SEA BASS ON A BED OF PURÉED WHITE BEANS
The white beans are whipped to a pillowy consistency, flavored with olive oil that’s infused with garlic and fresh thyme, then topped with seared sea bass. It is elegant in its simplicity, the sort of dish you might find in a fine restaurant in the South of France, home to olive oil and Mediterranean fish. For a final dash of style and texture, the finished dish is garnished with a tangle of frisée (also known as curly endive).
Serves 4
For the beans
Scant ¼ cup extra-virgin olive oil, plus more for drizzling
1 garlic clove, crushed
6 fresh thyme sprigs
½ pound creamy white beans, such as Rancho Gordo Royal Corona, Alubia Blanca or Cassoulet, cooked, with broth
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
For the fish
4 sea bass fillets, each about 5 to 6 ounces and ¾- to 1-inch thick
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
To finish
1 head frisée, pale yellow inner leaves only
To prepare beans: In a small saucepan over medium-high heat, warm a scant ¼ cup olive oil with garlic and thyme. Reduce heat to medium; simmer for 5 minutes and discard thyme.
In the bowl of a food processor, combine beans, garlic, and herb-infused olive oil; process until smooth.
(Alternatively, puree ingredients using a hand mixer or even a potato masher for a more rustic effect.) Add salt and pepper, and process again. Taste and adjust seasoning, as desired. The puree should be creamy but not soupy. If it seems too thick, add a little reserved bean broth. Keep bean puree warm while preparing fish.
To prepare fish: In a large bowl, sprinkle fillets with salt and pepper, turning several times to coat. Set aside.
In a skillet over medium-high heat, melt butter and olive oil until the mixture foams. Add fish and cook until the bottom surfaces are golden and lower parts of the fillets turn opaque, about 5 minutes. Turn and cook the other side until golden, another 4 minutes; fish should now be entirely opaque and easily flake with a fork.
Spoon some hot, pureed beans onto 4 dinner plates or shallow rimmed bowls. Top each serving of beans with a piece of fish. Drizzle a little olive oil around the edge of the beans, and place a tangle of frisée on top of the fish.
The white beans are whipped to a pillowy consistency, flavored with olive oil that’s infused with garlic and fresh thyme, then topped with seared sea bass. It is elegant in its simplicity, the sort of dish you might find in a fine restaurant in the South of France, home to olive oil and Mediterranean fish. For a final dash of style and texture, the finished dish is garnished with a tangle of frisée (also known as curly endive).
Serves 4
For the beans
Scant ¼ cup extra-virgin olive oil, plus more for drizzling
1 garlic clove, crushed
6 fresh thyme sprigs
½ pound creamy white beans, such as Rancho Gordo Royal Corona, Alubia Blanca or Cassoulet, cooked, with broth
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
For the fish
4 sea bass fillets, each about 5 to 6 ounces and ¾- to 1-inch thick
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
To finish
1 head frisée, pale yellow inner leaves only
To prepare beans: In a small saucepan over medium-high heat, warm a scant ¼ cup olive oil with garlic and thyme. Reduce heat to medium; simmer for 5 minutes and discard thyme.
In the bowl of a food processor, combine beans, garlic, and herb-infused olive oil; process until smooth.
(Alternatively, puree ingredients using a hand mixer or even a potato masher for a more rustic effect.) Add salt and pepper, and process again. Taste and adjust seasoning, as desired. The puree should be creamy but not soupy. If it seems too thick, add a little reserved bean broth. Keep bean puree warm while preparing fish.
To prepare fish: In a large bowl, sprinkle fillets with salt and pepper, turning several times to coat. Set aside.
In a skillet over medium-high heat, melt butter and olive oil until the mixture foams. Add fish and cook until the bottom surfaces are golden and lower parts of the fillets turn opaque, about 5 minutes. Turn and cook the other side until golden, another 4 minutes; fish should now be entirely opaque and easily flake with a fork.
Spoon some hot, pureed beans onto 4 dinner plates or shallow rimmed bowls. Top each serving of beans with a piece of fish. Drizzle a little olive oil around the edge of the beans, and place a tangle of frisée on top of the fish.
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GRILLADES AND GRITS
from my kitchen...enjoy!
Paula George
from my kitchen...enjoy!
Paula George
2 1/2 pounds beef top round, cut into 2-inch pieces
3 Tbsp. Cajun/Creole seasoning
1/2 cup flour
1/4 cup vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups chopped, peeled, and seeded tomatoes
1 tablespoon chopped garlic
5 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups beef broth
1/2 cup dry red wine
Salt and cayenne to taste
Fresh black pepper to taste
3 tablespoons chopped green onions
2 tablespoons finely chopped parsley
Paula's Creamy grits (my recipe follows)
3 Tbsp. Cajun/Creole seasoning
1/2 cup flour
1/4 cup vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups chopped, peeled, and seeded tomatoes
1 tablespoon chopped garlic
5 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups beef broth
1/2 cup dry red wine
Salt and cayenne to taste
Fresh black pepper to taste
3 tablespoons chopped green onions
2 tablespoons finely chopped parsley
Paula's Creamy grits (my recipe follows)
In a mixing bowl, combine the beef Creole/Cajun seasoning and toss the meat to coat. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes.Cook in batches to make sure it is browned thoroughly. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Return the browned meat to the pot. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve over creamy grits. Garnish with chopped green onions and fresh snipped parsley. Enjoy!
Paula's Creamy Grits
2 cups water
1-1/2 cups half & half
1 cup regular grits
1 tsp. salt
1/2 tsp. white pepper
4 Tbsp. butter
1-1/2 cups grated white cheddar cheese, can be stirred in after cooking for Creamy/Cheesy Grits.
1-1/2 cups half & half
1 cup regular grits
1 tsp. salt
1/2 tsp. white pepper
4 Tbsp. butter
1-1/2 cups grated white cheddar cheese, can be stirred in after cooking for Creamy/Cheesy Grits.
Bring water and half-n-half to boil. Stir in grits, salt and pepper. Reduce to simmer and cook over low heat for
20-30 minutes, stirring occasionally, adding more liquid if necessary to prevent becoming too thick. Stir in butter.
20-30 minutes, stirring occasionally, adding more liquid if necessary to prevent becoming too thick. Stir in butter.
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HOMEMADE GRANOLA
From Paula’s kitchen
4 cups Old-Fashioned Oats
1 Package BARE Coconut Chips, divided
1 cup raw sliced almonds
1 cup walnut pieces
1/2 tsp. Kosher salt
1/3 cup raw honey
1/3 cup coconut oil
1 tsp. Pure vanilla extract
1 cup dried apricots, chopped
1 cup dried cranberries
In large bowl, combine first 5 ingredients, reserving 1 cup of the coconut chips. (I hand crushed slightly)
Combine honey, coconut oil & vanilla extract. Drizzle over dry mixture & stir to combine.
Spread on large sheet pan and push granola to sides, leave a 3x5 opening in the center.
Bake at 300 degrees for 45 minutes.
Place pan on cooling rack. When cooled, add remaining ingredients. Toss & store in airtight container.
