Thursday, April 9, 2009

Baking- Rhubarb Cake

I am still missing my recipe journal, so I had to look up a recipe to make a Rhubarb Cake. It was hard to find a recipe from scratch, most of them used cake mixes (no!).
I did not have quite enough rhubarb, so I mixed in some strawberries. I did not think the cake was sweet enough, but my husband loved it! He doesn't like sweet stuff, so this was perfect for him.
Do not put this in the refrigerator or the fruit gets soggy and molds. Keep it on the counter.

4/6 Cowboy Steak with Chimchurri

I found this recipe on Cafemom, I am copying and pasting so you don't have to join a group to see it.

A cowboy steak is a rather thick (2-inches) cut of meat. It lends itself well to searing first, to get browning, then slower cooking with either indirect heat on the grill, or in the oven.
Yield: Serves 3 - 4.

Steak Ingredients:
1.) 1 2-lb "Cowboy Steak" (frenched beef rib steak)
2.) Salt
3.) Pepper
Chimichurri Ingredients:
1.) 1-1/2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems
2.) 4-6 garlic cloves
3.) 3 Tbsps fresh oregano leaves
4.) 3 Tbsp red or white wine vinegar
5.) 3/4 cup olive oil
6.) 1-1/2 teaspoon sea salt
7.) 1/2 teaspoon red pepper flakes
8.) 1/4 teaspoon freshly ground black pepper
1. Prepare the chimichurri sauce/marinade. Finely chop the parsley, garlic and oregano (can do with a food processor), place in a small bowl. Stir in the vinegar, oil, salt, pepper, and red pepper flakes. Set aside two thirds of the sauce for serving with the steak (cover with plastic wrap and let sit at room temperature). The remaining third of the sauce will be for the marinade.
2. Place steak in a bowl or large ziplock bag. Take about a third of the prepared chimichurri sauce and coat the steak for a marinade. Cover completely with plastic wrap or remove air from ziplock bag and secure close. Let steak marinate for several hours. Remove steak from refrigerator 2 hours before cooking so that it gets close to room temperature before cooking. Right before cooking, wipe off marinade from steak and sprinkle steak generously with salt and pepper.
3a. Grilling Instructions Prepare grill so that one side has high, direct heat and another side has indirect heat. Brush grill grates with vegetable oil. Place steak first on the side of the grill with high, direct heat, so that it sears. Grill for a minute or two on each side, enough to brown the meat. Then transfer the steak to the indirect heat side of the grill. Cover the grill, try to maintain a grill temperature of 350°F. Cook for 5-10 minutes (or more) until the steak is cooked to your desired level of doneness. You can use the finger test to check for doneness, or a meat thermometer. For rare, pull the meat off the gril at an internal temp of 120°F. For medium rare, 125-130°F. Remove the meat to a plate and cover with aluminum foil. Let rest for 5 minutes before serving.
3b. Stovetop/Oven Instructions Preheat oven to 350°F. Heat a large cast iron skillet on medium high to high heat. Hold the steak fat-side down to render a little of the fat into the pan. Then sear each side until nicely browned, about a minute or two each. Transfer the steak (if using cast iron pan, can place the whole pan in the oven) to the oven to finish to desired doneness, anywhere from 5 to 15 minutes, depending on the thickness and size of the steak and how well done you like it. You can use the finger test to check for doneness, or a meat thermometer. For rare, pull the meat out of the oven at an internal temp of 120°F. For medium rare, 125-130°F. Remove the meat to a plate and cover with aluminum foil. Let rest for minutes before serving. Serve steak with remaining chimichurri sauce.

This is a fairly simple recipe. My husband doesn't really love parsely like I do, so I did marinate the steak in the chimchurri. But I did not serve it with the steak. We liked this, but I don't think I marinated it long enough because it was still a bit tough. If I made it again I might use a tad meat tenderizer.
I served this with mashed potatoes and refried beans that I made using leftover kidney beans, black beans, salt and pepper, cumin and coriander. I mashed them in a skillet and heated.

4/3 Disaster Dinner

I am mainly posting this to solicit help from my cousins. I would rather not even talk about it lol, but I guess we all have a meal that was a total failure.
I grew up eating fried catfish and hush puppies because my parents had a lake in their back yard. My uncle and family also had a lake. I don't know the recipes they used, but they were always good.
I tried to make a healthy version of catfish, baked and stuffed. It was SO BAD, and the hush puppies were even worse. We threw all of it out, I felt so bad.
So please help Catherine, I need the family recipes!

4/2 Citrus-Soy Chicken Stir Fry

On the Rachael Ray website you can find this under Citrus-Soy Chicken, Pork or Shrimp Stir Fry.
I used the packaged pre-cooked chicken strips you get in a bag at the grocery. This cut down on the cooking time, and made this recipe super-fast. I had to buy frozen edamame because I could not find fresh, but I just thawed them a little before using.
This is the best stir-fry I have made in years. We both loved it, and I will be making it again!

4/1 Beef n Bean Burrito Burgers

This is from the Rachael Ray magazine:
1 lb. ground beef sirloin
1 15 oz can black beans, rinsed
1/2 c. white or brown rice, cold
1 T. grill seasoning
1 T. ancho chili powder
1-1/2 t. ground cumin
1-1/2 t. ground coriander
1 T. veg oil
1 avocado
1/2 small red onion, finely chopped
1 jalapeno chile or serrano chilies, seeded and finely chopped
1 clove garlic, grated or finely chopped
grated peel and juice of 1 lime
1/2 c. sour cream
4 crusty rolls, split
4 leaves red leaf lettuce
1 tomato, sliced
In largebowl combine thebeef, beans, rice, grill seasoning and spices. Form into 4 patties. In large skillet, heat oil over med-high heat. Add patties and cook, turning once and lowereing the heat slightly for the last few minutes until browned, 12 minutes.
While the burgers cook, in a med bowl mash together avocado, onion , jalapeno, garlic, lime peel and juice. Stir in sour cream.
Layer each roll bottom with lettuce, tomato, beef patty, guac, and roll top.

The first time I made bean burgers was when I was teaching myself to cook. They were HORRIBLE, even my mom's dog would not eat them. So this recipe made me a tad nervous, but it turned out great! Because I seeded the jalapeno, there was no heat to the guac, and it was a nice touch on the burger. Try this!

3/31 Rachael Ray Chili

I decided to try this Rachael Ray magazine recipe:
Texas Turkey Chili
1/4 c. olive oil
1 bell pepper, finely chopped
1 onion, finely chopped
1/4 c. tomato paste
1 T. chili powder
3/4 lb ground turkey
salt and pepper
1 14.5 oz can fire roasted crushed tomatoes
1 12 oz bottle beer
1 15.5 oz can kidney beans, rinsed
Heat oil over med-high heat. Set aside 2 T. chopped bell pepper and add the remaining bell pepper and onion to dutch oven, cook until soft about 5 minutes. Stir in tomato paste and chili powder. Add turkey, season with salt and cook, breaking up and stirring to combine, 3-4 minutes.
Pour in crushed tomatoes and beer, bring to a boil, then lower the heat and simmer, stirring occasionally for 10 minutes. Add the kidney beans and cook until heated through, about 5 minutes more. Season with salt and pepper. Serve in bowls with cornbread, top with reserved bell pepper.

OK I know you guys are used to me changing every recipe, but I follwed this one to the letter...and it was very bad. The first thing my husband said was, "this is a woman's chili" then he said, "Rachael does not know her chili." We did not like the raw bell pepper on top at all. So we are not recommending this one.