Thursday, April 26, 2012

Chipotle Hanger Steak with Vegetable Mash and Spicy Apple Reduction

Hanger Steak is a cut of beef that is harder to find but very delicious.  It is like a cross between filet mignon and skirt steak.  The key with this cut is not to overcook it, so if you like medium rare or rare it is amazing, anything over medium and it becomes tough and chewy.  The sauce was an experiment that worked out awesome and is super easy to make.  This meal takes 40 minutes, feeds two and costs about $15.

Vegetable Mashed Potatoes
1 large Idaho baking potato, diced
1/2 leek, chopped
1/2 red bell pepper, chopped
1/2 small white onion, chopped
1 small zucchini, chopped
1 teaspoon butter
1/2 teaspoon sugar
2 tablespoons of goat cheese
1 tablespoon cream cheese
2 tablespoon extra virgin olive oil
salt & pepper

Start the potatoes in cold water over high heat, bring to a boil and reduce to medium.  Cook until fork tender.  Start a sautee pan on medium high heat.  Add some olive oil and the leek, onion, pepper and zucchini and sautee at medium high heat until they begin to get golden.  Add 1/2 teaspoon of sugar and 1 teaspoon of butter and keep cooking on high until vegetables are glazed.  Turn off the heat and add the cooked potatoes along with the remaining ingredients and mix well.  Move the mixture to a mixing bowl and mash with a potato masher.  Season and serve.

Spicy Apple Reduction
1/2 cup apple juice
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar
1 tablespoon sherry wine vinegar
1 teaspoon diced shallot
1/2 teaspoon dry rub for the steak
1 teaspoon butter, cold

In a mini sauce pot or sautee pan start juice, vinegars and shallots over low heat and let reduce until a few tablespoons of liquid remain.  Add spice and let infuse for 3 minutes.  Remove from heat and whisk in the cold butter.  Spoon over steak.

Chipotle Rubbed Hanger Steak
1 lb Hanger Steak
Dry Rub:
2 teaspoons kosher
1 teaspoon chipotle powder
1 teaspoon black pepper
1 teaspoon marjoram
1/2 teaspoon coriander
1/2 teaspoon cayenne pepper

Preheat the oven to 350 degrees. Mix spices and rub onto the steak.  Start a very hot sautee pan with some oil.  Once smoking hot cook steak on each side for about 3 minutes or until browned.  Place steak in the oven for about 8-10 minutes.  Remove and let rest at least 6 minutes.  Slice and serve.  Buon Apetito!

Wednesday, April 4, 2012

Red Snapper with Kale Puree and Roasted Carrots

This dish is a easy and healthy meal that requires minimal time.  This costs $15, feeds two people and takes under 30 minutes.

Kale Puree
1 bunch organic kale, chopped
1/2 organic white onion, chopped
1/2 organic leek, chopped
1/2 cup parsley, chopped
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
salt and pepper

Blanch all items in boiling water for 7 to 10 minutes or until onion are tender.  Drain and puree in a blender with olive oil and lemon juice, season to taste.

Roasted Carrots
Julienne one organic carrot.  Toss with olive oil, salt and pepper and place on a foil baking sheet in 400 degree oven for 15 minutes.

Pan Seared Snapper - Shallot Meyer Lemon Sauce
Get a sautee pan hot over medium high heat.  Add a good coating of oil.  Season fish with salt and pepper and pan sear skin side down for 5-7 minutes or until skin is crisp and golden.  Flip the filet for 2 minutes on the other side and then remove from the pan and let rest skin side up.  Remove excess oil from the same pan and add a tablespoon of butter along with some finely diced shallot (or onion).  Let cook 2 to 3 minutes or until golden then add a tablespoon of meyer lemon juice (or regular lemon/lime/citrus).  Stir well and spoon over plated fish.

Buon Apetito!!