Flank Steak Lettuce Cups with Lime-Hoisin Dressing April 21, 2018 by Jill Foucre Leave a Comment Flank Steak Lettuce Cups with Lime-Hoisin Dressing 2018-04-22 02:13:41 Serves 8 Print For the Steak 2 (1 ½ - 1 ¾ lb.) flank steaks, each cut crosswise into 3 pieces 1 medium yellow onion 4 garlic cloves, smashed 1 (2”) piece fresh ginger, quartered 1 star anise 3 whole cloves 1 cinnamon stick salt For the Salad 2 tablespoons fresh lime juice, plus lime wedges for serving 4 teaspoons fish sauce 4 teaspoons hoisin sauce 1 teaspoons sriracha, plus more for serving salt 6 scallions, thinly sliced (1/2 cup) 1 cup fresh cilantro leaves, plus more for serving 1 cup fresh mint leaves, plus more for serving butter lettuce leaves, for serving Instructions Cook the steak: In a large pot, combine the steak, onion, garlic, ginger, star anise, cloves, and cinnamon stick. Cover the steak with at least 2” of water. Bring to a boil, reduce the heat to med.-low, and simmer, skimming off any foam, until the beef pulls easily with a fork, about 40 minutes. Let it all cool to room temperature. Transfer the steak to a bowl and finely shred the meat, discarding any fat. Add ½ c. of the cooking liquid, season with salt, and let stand for 5 min. Strain the remaining cooking liquid and refrigerate for another use. Prepare the salad: In a small bowl, whisk the lime juice with the fish sauce, hoisin sauce, and 1 tsp. of Sriracha. Pour the dressing over the beef and toss. Season with salt and add the scallions, 1 cup cilantro, and 1 cup of the mint to the salad and gently toss. Arrange the beef salad on a platter with tongs. Arrange the lettuce leaves and the additional herbs and lime wedges on another platter and serve with Sriracha on the side. Notes From Modern Potluck by Kristin Donnelly Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Thai Chicken Flatbread March 13, 2018 by Jill Foucre 2 Comments Thai Chicken Flatbread 2018-03-14 00:36:22 Print Ingredients 2 tablespoons Olive oil 1/2 pound Chicken Breast - boneless skinless cut into chunks 4 Green Onions - chopped 1 Carrot - shredded 1/2 cup Mushroom slices Jade Mekong Ginger Sauce Naan flat bread or your favorite prepared pizza crust 2 cups Mozzarella cheese 2 tablespoons chopped Peanuts 4 tablespoons chopped Cilantro Instructions Preheat oven to 400. Heat oil in skillet and cook chicken cubes until cooked through - about 6 minutes. Season with 2 T Mekong ginger sauce, salt, pepper, add green onions, mushrooms and cook another few minutes. Spread a thin layer of Mekong sauce over the Naan bread. Top with chicken mixture, a generous amount of cheese, shredded carrots and a few more green onions. Cook flatbreads for about 8 minutes or until cheese is bubbly. Serve with cilantro and chopped peanut garnish. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Serrano Ginger Lemongrass Chicken Patties March 13, 2018 by Jill Foucre Leave a Comment Serrano Ginger Lemongrass Chicken Patties 2018-03-14 00:25:52 Print Ingredients 1 pound ground chicken 1 can water chestnuts, drained 4 green onions, white and green parts 1/2 cup Serrano Ginger Lemongrass Sauce (Marshall’s brand Haute Sauce) 1/2 cup panko bread crumbs 1/4 teaspoon salt 1/8 teaspoon ground pepper 1 egg, beaten 1/2 cup panko bread crumbs 1 tablespoon butter 1 tablespoon olive oil Instructions Either by hand or in a food processor, finely chop the water chestnuts and green onion. In a large bowl, mix the chicken, chopped ingredients, sauce, bread crumbs, and salt and pepper together by hand. Form the mixture into patties. Dip each in the beaten egg, then in the bread crumbs, coating both sides. Heat the butter and olive oil in a skillet over medium heat. In batches, and without crowding, place the patties in the skillet. Cook about 5 minutes on the first side and 3 minutes on the second side, flipping only one time. Notes Adapted from the marshallshautesauce website. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Red Wine Braised Short Ribs February 8, 2018 by Jill Foucre Leave a Comment Red Wine Braised Short Ribs 2018-02-08 15:10:15 Serves 8 Print Ingredients 6 bone in or boneless short ribs (about 5 ¾ lbs) Salt and pepper Olive oil 1 large onion, cut into ½ inch pieces 2 celery stalks, cut into ½ inch pieces 2 carrots, peeled and cut into ½ inch pieces 2 cloves of garlic, smashed 1-1/2 cups tomato paste 2 cups of hearty red wine 2 cups of water 1 bunch fresh thyme 2 bay leaves Instructions Preheat oven to 375 degrees. Salt the short ribs generously with salt and pepper. Coat a large pot with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd the pan. Cook in batches. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark approximately 5 to 7 minutes. Now add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done, the meat should be very tender. Serve with the braising liquid. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Bourbon and Soy Marinated Flank Steak with Balsamic Caramelized Onions January 31, 2018 by Jill Foucre Leave a Comment Bourbon and Soy Marinated Flank Steak with Balsamic Caramelized Onions 2018-02-01 01:28:58 Print Ingredients for flank steak 1 flank steak, about 2 pounds 1/4 cup Worcestershire sauce 1/3 cup bourbon 1/4 cup soy sauce 1/4 cup dark brown sugar 4 anchovy filets 2 garlic cloves, smashed 2 tablespoons of Dijon mustard 2 tablespoons of tomato paste 1/2 cup canola oil Ingredients for caramelized onions 1 tablespoon of butter 1 large onion, cut in half lengthwise, then cut crosswise in thin slices 1 tablespoon of brown sugar 2 tablespoons of balsamic vinegar 3-4 thyme sprigs salt and pepper, to taste Instructions To make marinade, in a blender or using an immersion blender combine all ingredients, except flank steak, until smooth and emulsified. Pour one-third of marinade in separate bowl and set aside. Pour remaining marinade in sturdy gallon size zip lock bag. Add flank steak to bag with marinade. Press air out of bag, seal bag and turn to coat steak. Let steak marinate in refrigerator for 1 to 4 hours. While steak is marinating, make onions. Heat butter in a large sauté pan over medium-low heat. Add sliced onions and thyme sprigs to the pan and toss onions to coat in butter. Season with salt and pepper and cook onions until soft, about 15-20 minutes, stirring occasionally. Onions should be al dente, with a bit of a bite. Add sugar and balsamic vinegar and cook, stirring frequently, until onions caramelize, about 10 minutes. Remove thyme sprigs and season to taste with salt and pepper. To cook steak, preheat oven to 450 degrees. Set a wire rack in a foil lined rimmed baking sheet. Remove steak from marinade and pat dry with paper towels. Heat 2 tablespoons canola oil in cast iron skillet over high heat until shimmering. Add steak to hot pan and sear on both sides. Once both sides have a deep brown sear move to wire rack in baking sheet and transfer to oven. Cook until steak registers 125 degrees for medium rare, or 135 degrees for medium. Remove steak from oven and let rest on wire rack for 5-10 minutes. Cut steak against the grain on a bias. Move to serving platter, top with caramelized onions and drizzle with a few tablespoons of reserved marinade, passing remaining marinade at the table. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/