Wednesday, December 21, 2011
Prime NY Strip with Rainbow Carrots and Balsamic Onions
This quick meat lovers dish is fast and real easy to make. This costs $30, feeds 2 and takes 40 minutes.
2 organic white onions
6 cloves organic garlic
1/2 cup vegetable stock
1/2 cup balsamic vinegar
salt and pepper
Add all ingredients to a small sauce pan and cook on medium low until all liquid is reduced. Add additional balsamic if onions are not to desired softness but liquid is dried up.
I found a bag a peeled mini rainbow carrots in the veggie section of the grocery store. I roasted them on a baking sheet in the oven at 350 for 30 minutes.
Sear the 18oz NY strip steak on medium high heat until golden on each side. Place in a 350 degree oven for 20 minutes for medium rare. Let rest 10 minutes, slice and serve.
Posted by Rick Truocchio at 3:01 PM No comments:
Monday, December 19, 2011
Hamachi Kama with Coconut Rice
Hamachi Kama is the collar bone piece of the Hamachi aka Yellowtail. This is normally a throw away piece but those who know understand this may be the tastiest of all. Thanks to Chef Mike Pirolo for the hookup. This easy recipe takes 30 minutes, feeds two and costs...well the fish was free so probably $12 or so.
2 pieces frsh Hamachi Kama (ask your asian supermarket of fish monger)
2 tablespoon Nama Shoyu or soy sauce
2 tablespoons ponzu sauce
Preheat the oven to broil. Place the fish skin down of a foil lined baking sheet and place on the middle rack. Let it cook for 20 minutes or until the fish becomes a nice golden brown. Remove and serve
2 tablespoons organic coconut oil
2 cups white rice
1 teaspoon mirin
1 teaspoon rice wine vinegar
Start rice, coconut oil, cool water and salt on high heat and bring to a boil. Reduce heat and cover tightly. Cook for 15 minutes or until tender. Add mirin and rice wine and paddle through with a spatula.
Serve it up with some fresh lime wedges and ponzu sauce. Buon Apetito!!
Subscribe to: Posts (Atom)