Friday, July 30, 2010
Friday, July 23, 2010
- 1.5-2 pounds of skirt steak
- Heavy aluminum foil
- 1/4 cup olive oil
- 1 tbls chili powder
- 1/2 tbls garlic powder
- 1 tbls kosher salt
- 1/2 tbls ground pepper
- 1 tsp cayenne pepper
LIME DIPPING SAUCE:
- Juice of one lime
- 2 tbls mayo
- 1 tsp chili powder
Preheat grill to medium-high. Allow the skirt steak to be around room temp. Pat skirt steak dry with paper towel, then rub liberally with olive oil. Mix together the ingredients for the dry rub and apply all over steak. Really get it in there! Allow to sit for about 15 minutes. Using a clean grill, place the steak on the grill for about a minute on each side. Remove from grill and wrap in foil and allow to sit for another 15 minutes.
Prepare the sauce by combining all of the ingredients in a small box and mix until well combined. Add more or less ingredients to your liking.
Cut the steak across the grain and serve.
Friday, July 16, 2010
Graham Cracker Crust:
• 1 package of graham crackers (package not box)
• 5 tbsp melted salted butter
• 1/3 cup sugar
• 3 egg yolks
• 2 teaspoons lime zest
• 1 can sweetened condensed milk
• 2/3 cup freshly squeezed lime juice
• 1 cup heavy or whipping cream chilled
• 2 tablespoons confectioners' sugar
Preheat the oven to 350 degrees F.
Break up the graham crackers using a food processor or crush them using a plastic bag and rolling pin or as I like to use…a wine bottle. Add the melted butter and sugar and mix until well combined. Press the crust mixture into a pie or tart dish, forming a border around the edge. Bake the crust for 8 minutes, and then set aside….leave the oven on.
Beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the milk and continue to beat until thick. Slowly add the lime juice while mixing on a low speed until it is just combined. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set, then cool.
Whip the cream and the confectioners' sugar until nearly stiff. Add the topping …or you can use Cool Whip. I garnish with lime slices, and then freeze it for about 30 minutes before serving.
The best ever!
Thursday, July 8, 2010
- 1 large zucchini cut into large cubes with skin
- 1 small shallot minced (substitute with red onion)
- 1 cup of diced button mushrooms (optional)
- 1 clove of garlic minced
- 1 cup of white rice
- 2 cups low sodium chicken broth (substitute with water)
- ½ cup olive oil
- Salt and Pepper
- Handful of chopped Italian Parsley for garnish (optional)