Alton Brown’s Cast Iron Steak April 29, 2013 by Geoff Bevington Alton Brown's Cast Iron Steak 2013-05-30 16:23:32 Print Ingredients Steaks of your choice Olive oil Seasoning Instructions Place a large well-seasoned cast iron fry pan in the oven and heat oven to 500 degrees. Keep pan in oven 10-12 minutes after 500 degrees is reached; pan should smoke lightly. While pan is heating, lightly oil top and bottom of steaks with a good olive oil; season top side to taste. Turn gas cooktop on high and move pan from oven to burner. Place steaks seasoned side up in pan. The steak should sizzle immediately. Brown 30-60 seconds depending on the thickness. Flip the steak and repeat same length of time. Remove from stove top and return to oven; cook 6 – 10 minutes depending on thickness for medium; a bit less for medium rare. By Alton Brown Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Deb’s Herbed Tomato Tart April 29, 2013 by Geoff Bevington Deb’s Herbed Tomato Tart 2013-05-30 16:26:13 Print Ingredients 1 package frozen puff pastry sheets, thawed 4 plum tomatoes, thinly sliced 1 teaspoon salt 8 oz shredded mozzarella cheese 4 oz crumbled feta cheese ¼ cup chopped onion 2 cloves garlic, minced ¼ cup finely chopped mixed fresh herbs (or 1 Tbsp mixed dried herbs) Olive oil Instructions Place tomato slices in a single layer on paper towel, sprinkle evenly with salt. Let stand 20 minutes. Roll 1 pastry sheet to the size of the baking sheet being used on a lightly floured surface. Place on ungreased baking sheet. Cut four 1-inch strips from remaining pastry sheet and place along edges on top of first sheet, forming a border. Reserve remaining pastry for another use. Bake at 400 degrees for 10 minutes or until golden brown. Remove from oven and let cool. Sprinkle with mozzarella and feta cheese, onion and garlic. Arrange tomato slices in a single layer on top. Sprinkle with herbs, drizzle with oil. Bake at 400 degrees for 15 minutes or until cheese melts. Serve immediately. By Deb Forkins Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Deb’s Paella with Vegetables and Orzo April 29, 2013 by Geoff Bevington Deb’s Paella with Vegetables and Orzo 2013-05-30 16:41:00 Print Ingredients 1 Tablespoon olive oil 1 cup onion, diced ¾ cup chopped green bell pepper 2 gloves garlic, minced 1 lb. Portobello mushrooms, sliced 1 can Mexican style stewed tomatoes, undrained 2 cups chicken broth 1 teaspoon chili powder 1 teaspoon paprika ¾ teaspoon ground cumin ½ teaspoon ground black pepper ¾ cup uncooked orzo pasta 1 can garbanzo beans, rinsed and drained (GOYA brand if possible) 1 cup frozen green peas, thawed Freshly grated parmesan for serving Salt and pepper to taste Instructions Heat oil in nonstick skillet or Dutch oven. Sauté onion, bell pepper and garlic until tender, about 5 minutes. Add mushrooms, cook and stir about 2 minutes more. Add chicken broth, tomatoes with liquid, chili powder, paprika, cumin and black pepper. Bring to boil over medium high heat, stirring occasionally. Add pasta. Cover. Reduce heat to medium-low. Simmer, 15 minutes, stirring occasionally to prevent pasta from sticking. Add beans and peas to skillet; bring to a boil over high heat. Reduce heat to low. Simmer 5 minutes, stirring frequently. Serve with freshly grated Parmesan cheese. By Deb Forkins Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Janie’s Penne with Beef and Arugula April 29, 2013 by Geoff Bevington Janie’s Penne with Beef and Arugula 2013-05-30 16:42:30 Print Ingredients 1 (1-pound) New York strip steak 1 teaspoons herbs de Provence 1 garlic clove, minced ¾ cup extra-virgin olive oil, plus 3 T 1 pound penne pasta ¼ cup balsamic vinegar 2 Tablespoons Dijon mustard ½ teaspoon salt, plus more for steak and pasta water ½ teaspoon freshly ground black pepper, plus more for steak ¼ cup chopped fresh basil leaves ¼ cup chopped fresh parsley leaves 2 cups chopped arugula Instructions Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 Tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving ¼ cup of pasta water. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, ½ teaspoon pepper, fresh herbs and ¾ cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve. By Janie Gattari Adapted from Giada DeLaurentis Adapted from Giada DeLaurentis Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Karen’s Mediterranean Chicken with Feta April 29, 2013 by Geoff Bevington Karen’s Mediterranean Chicken with Feta Cheese 2013-05-31 08:34:11 Print Ingredients 8 oz orzo pasta 1 lb. boneless, skinless chicken breasts 2 teaspons olive oil 1 large onion, chopped 2 teaspoons minced garlic 1 teaspoon s.a.l.t. Sisters Mediterranean Rub ½ cup dry white wine 1 can (14 oz) chopped tomatoes with garlic & oregano 4 oz feta cheese ½ cup chopped fresh parsley Instructions Bring 2 ½ quarts of water to boil in a large pot. Add the orzo and cook 8 minutes until tender. Drain and set aside. Heat oil over medium heat in a deep 12” non-stick skillet. Add chopped onion. Cut chicken into bite-size pieces and add to skillet. Raise heat to medium high and cook for 3 – 4 minutes, stirring until chicken is no longer pink on outside. Add the garlic, oregano, and basil. Stir frequently. When chicken is cooked through, stir in wine and cook 1 minute. Add the tomatoes with their juice and the feta cheese. Add parsley. Stir and cook 1 more minute. Serve over hot, drained orzo. By Karen Fleming Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/