Tuesday, August 28, 2012

Flank Steak with Asparagus Topping

I'm not sure what to even call this, but it was good! I'm sure a fancier lettuce would have elevated the dish, but this is called using the ingredients on hand. I was really craving THIS dish, but I did not have the right stuff. But it did get me thinking and it led me to this creation.

Flank Steak with Asparagus Topping

Flank or Skirt Steak
2 limes
2 cloves of garlic
splash of vinegar (I used rice wine, but red or apple cider would be fine.)
10-12 stalks of aspargus
1/4 cup pecans
1/4 cup feta cheese
2 tsp honey
olive oil

Mix 1 tsp honey, salt and pepper, half a lime and some olive oil (a tsp or two) in a small bowl and pour over flank steak. Either grill the steak or put it under a high broiler. I did the broiler for 7 minutes on one side and about 3 on the second side. Let it rest before cutting it across the grain.

Mince garlic and add to a small skillet. Cut asparagus in 1/4 inch pieces. Crush nuts and add them. Add a tbsp of olive or two and a splash of vinegar. Saute until asparagus has cooked for 4-5 minutes. Turn off heat and add feta, stir to melt it in. Taste and add salt as needed.

Make a side salad and serve steak on the side or on top of the lettuce. Top with the asparagus topping. I made a simple salad dressing that was the same as the steak marinade.

Wednesday, August 22, 2012

Fruit Pancakes and Fig Compote

I love fruit pancakes, and they are a great way to use fruit that is getting a little soft.  Right now in Turkey it is fig season.   Fresh figs should almost look too soft to eat.  Stay away from the firm ones.  The ones that are starting to split at the bottom and have a tiny glistening drop emerging from the star shaped fissure are perfectly ripe.  But, since they often get ripe all at the same time, you may have too many and they can get mushy on you.  While I love a soft fig, mushy is not my thing! Also in Turkey it is difficult to get maple syrup, so I am always looking for alternatives.
This morning made fig and peach pancakes with a fig compote.  For the pancakes, follow your own favorite recipe whatever that may be and throw in any fruit that is slightly soft. 
Fresh Fig Compote
1-1 1/2 cups of over-ripe figs (they are the sweetest)
1 tsp lemon juice
1/4  cup of water
Roughly chop soft over-ripened figs, put in saucepan with lemon juice and water.  Boil down while pancakes are cooking.  If needed add more water, or boil down longer to desired consistency.  I like my chunky, but you could mash it if you would like it smoother. 
Drizzle anywhere you please…pancakes, yogurt, ice-cream—use your imagination!


Thursday, August 16, 2012

Garlic Butter Chicken Wings

I'm so excited these came out exactly like my mind pictured them when I decided to make this recipe. I'm sure you've heard me mention before how much my twin daughters (4.5 yrs old) love chicken wings. I usually make the balsamic wings and was afraid to deviate from that recipe, figuring it was the glaze that they liked and not necessarily the chicken wings. But they ate these up just as heartily as the others. The bonus is that these wings were a lot easier to make!

Garlic Butter Chicken Wings

20-24 wings and drummettes
2-3 tbsp butter
1/4 cup of olive oil
4-5 cloves of garlic
sea salt
hot sauce (I put it on at the table, since my kids don't like spicy)

Grate or finely chop the garlic in a small sauce pan. Add the butter, salt, olive oil and pepper. Simmer on very low for 20-30 minutes. This mellows the garlic out. Pour over raw chicken wings and let marinade for at least an hour. Line a baking sheet with foil and spread the marinaded chicken wings out where they are not touching. Bake at 425 degrees for 15 minutes, flip them over and bake for another 10-15 minutes. Chop parsley. Put chicken wings in a serving bowl, pour the run-off pan juices on top and sprinkle the parsley on and toss. Enjoy!
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