The month of May houses two important holidays: Cinco de Mayo and Mother's Day. Cinco de Mayo is important because Mexican food is so damn good. Mother's Day is important because our mothers are important! Anyway, the first recipe is in honor of important holiday #1, and the second recipe is a great one for our mothers (Jennifer's mother in particular!). May you all enjoy the May recipes! I will stop now.
Steak Tacos - May 2-8
(btw, I totally wish this was my blog)
2 tablespoons vegetable oil
2 medium red onions, thinly sliced
2 red peppers, thinly sliced
1 flank steak (1 pound), sliced into 1/4 inch strips, across the grain
1 cup frozen whole kernel corn, cooked according to package directions, drained
1 jalepeno without the seeds or ribs, finely minced
1 teaspoon ground cumin
1 1/2 teaspoon chili powder
salt and pepper to taste
2 tablespoons fresh cilantro, minced
warm flour or corn tortillas
shredded cheese, sour cream, shredded lettuce, guacamole
Heat oil in a large heavy skillet over medium-high heat and add the onions and the peppers. Saute until very tender, about 12 minutes. Transfer to a plate.
Add steak to skillet and cook until it is no longer pink, about 1 minute. Add jalepenos, corn, reserved onions and peppers, cumin, chili powder, salt, and pepper. Cook for about 2 minutes, or until jalepenos have slightly softened and flavors have melded. Remove from heat and stir in cilantro.
Serve with warm flour or corn tortillas and any taco fixings you like.
Chosen by Kathleen.
Miso Ginger Marinated Grilled Salmon - May 9-15
from Foodnetwork.com
1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
salt and freshly ground pepper
Yuzu juice, for drizzling, optional
Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.
Serves 4.
Chosen by Jennifer.
from the Pioneer Woman
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 whole medium onion, finely diced
1 can artichoke hearts (14.5 oz quartered or whole), drained
1 can diced tomatoes with juice (14.5 oz)
1 cup heavy cream
1/2 cup chicken broth (more as needed)
1/2 teaspoon nutmeg
salt and pepper, to taste
1 pound thin spaghetti
1 cup parmesan cheese, freshly grated
2 tablespoons fresh chives (or other herbs), chopped
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!). Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
Serves 6.
Chosen by Lisa.
Herbed Chicken with Spring Vegetables - May 23-29
from Foodnetwork.com
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 cloves garlic, minced
1 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
kosher salt
freshly ground black pepper
3 boneless, skin-on chicken breasts
3 bone-in skin-on thighs
3 tablespoons olive oil
1 tablespoon butter
6 cipollini onions, trimmed and peeped
8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
1 cup chicken broth
6 ounces snap peas, trimmed
4 ounces morel mushrooms
Preheat the oven to 375 degrees F.
In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.
Serves 4 to 6.
Chosen by Judy.
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