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1/4  cup creme fraiche or sour creme

2 tbsp drained prepared horseradish

Kosher salt, freshly ground pepper

4 small purple or white spring onion bulbs, thinly sliced crosswise

1 tbsp white wine vinegar

2 tsp vegetable oil

6 cups pea shoots (tendrils) and/or pea sprouts or watercress leaves with tender stems

6  oz smoked trout fillet, skin and any bones removed, broken into large pieces

Edible flowers (for serving; optional)

Mix creme fraiche and horseradish in a small bowl; season with salt and pepper.

Toss onion with vinegar in  a large bowl; let sit 5 minutes to soften. Add oil and pea shoots and toss to combine; season with salt and pepper.

Spoon creme fraiche mixture onto plates and top with pea shoot mixture, smoked trout, and flowers, if using; season with pepper.

 

1-1/2 lb medium shrimp, peeled

2 cloves garlic,minced

1 small onion,chopped

1/2 tbsp minced ginger

1 can coconut milk

1 bell pepper,sliced

1 tbsp curry powder

1 tsp turmeric

Salt and black pepper to taste

1/2 tsp paprika

1 tbsp oil

1 jar of Kashmiri curry sauce,(if not using,just add a tbsp tomato paste and 1 tbsp chicken base)

Basil leaves

  1. Place the oil on deep skillet and turn the heat to medium. Add garlic,onion,curry powder,paprika,turmeric , ginger and tomato paste if not using curry sauce. Stir and cook for 1 minute.
  2. Add coconut milk and raise heat to medium high.Simmer and  stir occasionally until the sauce become bubbly and thick,about 10 minutes.

 

3.  Add bell pepper together with the curry sauce if using and simmer for 3 minutes.

4.Add the shrimp, salt and pepper to taste, and cook, stirring frequently, until the shrimp release their liquid. The liquid will become moist again and shrimp turn pink. Garnish with Basil. Serve with white rice.

 

 

ACTIVE: 30 min/TOTAL: 30 min/ SERVES: 4

4 tbsp extra-virgin olive oil, plus more for drizzling

2 ciabatta rolls, cut into cubes ( about 5 cups)

1 clove garlic, finely chopped

Kosher salt and freshly ground pepper

1/2 cup sliced radishes

2 cups cherry tomatoes, halved

1/2 cup fresh basil leaves, chopped

2 tbsp capers, plus 2 tbsp brine from the jar

1-1/4 pounds skirt steak

6 cups baby arugula

  1. Heat 1 tbsp olive oil in a large nonstick skillet over medium high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and 1/4 tsp each salt and pepper and cook, tossing, until garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine.
  2. Heat 1 tbsp olive oil in the same skillet over medium high heat. Season the steak with salt and pepper, add the pan and sear until browned on the bottom, about 5 minutes. Transfer the steak to a cutting board and let rest 5 minutes.
  3. Add the arugula and the remaining 2 tbsp olive oil to the bowl with the salad and toss to coat; season with salt and pepper. Thinly slice the steak against the grain and divide among plates. Serve with the salad.

ACTIVE: 1 hr 5 min/ TOTAL: 1 hr 5 min (plus marinating)/ SERVES: 4

1 cube beef bouillon

4 tbsp extra virgin olive oil

1 tbsp soy sauce

1 tbsp Worcestershire sauce

Juice of 2 lemons

1/4 tsp red pepper flakes

Kosher salt and freshly ground pepper

6 sprigs thyme

4 sprigs rosemary

1 bunch scallions, cut into large pieces

1-1/2 pounds beef tri-tip, trimmed of excess fat

1 pound cremini mushrooms

2 red bell peppers, cut into large chunks

1 clove garlic, smashed

  1. Combine 3/4 cup hot water and the bouillon cube in a small glass baking dish; stir to dissolve. Whisk in 2 tbsp olive oil, the soy sauce, Worcestershire sauce, the juice of 1 lemon, the red pepper flakes, 1 tsp salt and 1/2 tsp pepper. Tear 4 sprigs thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions. Let cool.
  2. Using a fork, pierce the meat all over at 2-inch intervals. Add to the marinade, making sure it is completely submerged. (If necessary, weigh down the meat with a plate.) Cover and refrigerate 3 to 8 hours.
  3. Remove the meat from the refrigerator about 1 hour before grilling (leave it in the marinade). Put the mushrooms and bell peppers in a large bowl. Tear the remaining 2 sprigs thyme and 1 sprig rosemary into pieces and add to the bowl along with the garlic, the remaining 2 tbsp olive oil and the juice of 1/2 lemon. Season with salt and pepper and toss.
  4. Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Remove the meat from the marinade and pat dry, reserving  the marinade. Place the meat on the hotter side of the grill (direct heat) and cook, turning often, until charred, 15 to 20 minutes; scatter the herbs  from the marinade on the meat as it cooks (it’s ok if the herbs fall through the grates, they will flavor the smokes). Move the meat to the cooler side of the grill (indirect heat); cover and cook, turning and basting a few times with the reserved marinade, until a thermometer inserted into the thickest part registers 125* for medium rare, about 20 more minutes. Transfer to a cutting board and let rest at least 10 minutes.
  5. Meanwhile, add the mushrooms and peppers to the grill over direct heat, cook, turning a few times, brushing with the juice of the remaining 1/2 lemon and seasoning with salt, until charred and tender, 10 to 15 minutes. Arrange the scallions from the marinade on the grill and cook 2 to 3 minutes per side. Slice the steak against the grain and serve with the vegetables.

ACTIVE: 3 hr 50 min/TOTAL: 4 hr 25 min (plus marinating)/ SERVES 4

FOR THE PORK AND CORNBREAD

‘Kosher salt

1 tsp packed light brown sugar

1    1-pound slab pork belly, skin removed

Vegetable oil, for brushing

4  squares cornbread

FOR THE SAUCE

1 tbs[ vegetable oil

1 large onion, diced

2 cloves garlic, chopped

2 tsp minced peeled ginger

1/2 tsp red pepper flakes

1 cup ketchup

1/2 cup apple juice

3 tbsp oyster sauce

2 tbsp apple cider vinegar

1/2 tsp mustard powder

Kosher salt

  1. Make the pork: Mix 2 tsp salt and the brown sugar in a bowl. Rub the pork with the brown sugar mixture. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
  2. Make the sauce: Heat the vegetable oil in a saucepan over medium heat.Add the onion and cook until soft, about 5 minutes. Add the garlic, ginger and red pepper flakes and cook, stirring, 2 more minutes.Add the ketchup, apple juice, oyster sauce, vinegar,mustard powder and 1/4 tsp salt. Bring to simmer and cook,stirring occasionally, until the sauce is thickened, about 20 minutes. Let cool 15 minutes, then transfer to a blender and puree until smooth. Set aside about one-quarter of the sauce for serving.
  3. Remove the pork belly from the refrigerator about 30 minutes before grilling. Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Place a drip pan under the grates on the cooler side of the grill.
  4. Brush the grill grates with vegetable oil. Place the pork on the cooler side of the grill (indirect heat) and cook, turning occasionally, until fork tender but not falling apart, 2 hours, 30 minutes to 3 hours, brushing with the sauce occasionally during the last hour of the cooking. Move the pork to the hotter side of the grill (direct heat) and cook, turning and brushing with more sauce, until; glazed and lightly charred, about 5 minutes more. Tranfer to a cutting board and let rest 20 minutes. Slice the pork belly and serve with the cornbread and reserved sauce.

 

 

ACTIVE: 30 min/TOTAL: 30 min plus marinating/ SERVES 4

4 skinless, boneless chicken breasts (about 2 1/4 pounds)

1 tbsp extra virgin olive oil, plus more for brushing

1 small clove garlic,finely grated

1-1/2 tsp ancho chile powder

1-1/2 tsp ground cumin

1-1/2 tsp ground coriander

1 tsp paprika

1/4 to 1/2 tsp chipotle chile powder

4 tsp fresh lime juice, plus lime wedges for serving

Kosher salt

2 tomatoes, diced

3 tomatillos, husked, rinsed and diced

1/4 cup finely diced red onion

  1. Butterfly the chicken: Slice each breast almost in half horizontally ( do not cut all the way through); open like a book so the chicken lies flat.
  2. Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 tsp lime juice and 1-1/4 tsp salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30  minutes and up to 2 hours.
  3. Preheat a grill to medium. Meanwhile, make the salsa;Toss the tomatoes, tomatillos, red onion and the remaining 3 tsp lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
  4. Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.

 

ACTIVE: 15 min/ TOTAL 15 min/SERVES: 8 to 10

1 head Savoy Cabbage

1/2 onion

1 carrot, julienned

1 pint bluberries ( about 2 cups)

1 cup mayonnaise

2 tbsp red wine vinegar

1 tbsp honey

2 tbsp chopped fresh cilantro

1 tbsp cumin seeds, toasted

Kosher salt

  1. Shred the cabbage and thinly slice the onion, preferably using a mandoline on its thinnest setting. Combine the cabbage, onion, carrot and bluberries in a large bowl.
  2. Add the mayonnaise, vinegar, honey, cilantro, cumin and 1 tbsp salt and toss to combine Serve immediately or refrigerate for up to 4 hours.

 

SERVES 4 to 6

1-1/4 cups orzo

Salt and pepper

1/4 cup extra-virgin olive oil, plus extra for serving

3 tbsp balsamic vinegar

2 garlic cloves, minced

2 cups baby arugula, chopped

1 ounce Parmesan cheese, grated (1/2 cup)

1/2 cup oil-packed sun-dried tomatoes, minced

1/2 cup pitted kalamata olives, halved

1/2 cup chopped fresh basil

1/4 cup pine nuts, toasted

  1. Bring 2 quarts water to boil in large pot. Add orzo and 1 1/2  tbsp salt and cook,stirring often, until al dente. Drain orzo and transfer to rimmed baking sheet. Toss with 1 tbsp oil and let cool completely about 15 minutes.
  2. Whisk vinegar, garlic, 1/2 tsp salt, 1/2 tsp pepper, and remaining 3 tbsp oil together in large bowl. Add arugula, Parmesan, tomatoes, olives, basil, pine nuts, and orzo and gently toss to combine. Season with salt and pepper to taste. Let salad sit until flavors meld, about 30 minutes. Serve, drizzled with extra oil. ( Salad can be refrigerated for up to 2 days.)

SERVES 4-6

3 tomatoes, cored and cut into 1/2-inch pieces

Salt and pepper

1/2 cup medium-grind bulgur, rinsed

1/4 cup lemon juice (2 lemons)

6 tbsp extra-virgin olive oil

1/8 tsp cayenne pepper

1  1/2 cups minced fresh parsley

1/2 cup minced fresh mint

2 scallions, sliced thin

1.Toss tomatoes with 1/4 tsp salt in fine-mesh strainer set over bowl and let drain, tossing occasionally, for 30 minutes; reserve 2 tbsp drained tomato juice. Toss bulgur with 2 tbsp lemon juice and reserved tomato juice in bowl and let sit until grains begin to fosten, 30 to 40 minutes.

2. Whisk oil, cayenne,1/4 tsp salt, and remaining 2 tbsp lemon juice together in large bowl. Add tomatoes, bulgur, parsley, mint, and scallions and toss gently to combine. Cover and let sit at room temperature until flavors have blended and bulgur is tender, about 1 hour. Before serving, toss salad to recombined and season with salt and pepper to taste.

SPICED TABBOULEH

Add 1/4 tsp ground cinnamon and 1/4 tsp ground allspice to dressing with cayenne.

If sea bass isn’t available, you can subtitute snapper. Fish weighing more than 2 pounds will be hard to maneuver on the grill.

SALMORIGLIO SAUCE

1/4 cup extra -virgin olive oil

1  1/2 tbsp minced fresh oregano

1 tbsp lemon juice

1 small garlic clove, minced

1/8 tsp salt

1/ tsp pepper

FISH

2 ( 1 1/2- to 2 -pound) whole sea bass, scaled, gutted, fins snipped off with scissors

3 tbsp extra- virgin olive oil

Salt and pepper

1.FOR THE SALMORIGLIO SAUCE: Whisk all ingredients in bowl until combined; cover and set aside for serving.

2A. FOR A CHARCOAL GRILL: Open botoom vent completely. Light large chimny starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all burnesr to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

3. Rinse each sea bass under cold running water and pat dry with paper towels inside and out. Using sharp knife, make 3 or 4 shallow slashes, about 2 inches apart, on both sides of sea bass.Rub sea bass with oil and season generously with salt and pepper inside and outside.

4. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until black and glossy, 5 to 10 times.  Place sea bass on grill and cook (covered if using gas) until skin is browned and beginning to blister on first side, 6 to 8 minutes. Using spatula, lift bottom of thick backbone edge of sea bass from cooking  grate just enough to slide second spatula under fish. Remove first spatula, then use it to support raw side of sea bass as you use second spatula flip fish over. Cook (covered if using gas) until second side is browned, beginning to blister, and sea bass registers 140 degrees, 6 to 8 minutes.

5.Carefully transfer sea bass to carving board and let rest for 5 minutes. Fillet sea bass by making vertical cut just behind head from top of fish to belly. Make another cut on top of sea bass from head to tail. Use spatula to lift meat from bones to lift out fillet. Repeat on other side of sea bass. Discard head and skeleton. Serve with sauce.

SERVES 4

INGREDIENTS

20 scallops

2 courgettes

6 tbsp butter

1 tbsp vegetable oil

4 garlic cloves, chopped

2 tbsp hot chilli sauce

juice of 1 lime

small bunch of fresh coriander, finely chopped

1.If you have bought scallops in their shells, open them. Hold a scallop shell in the palm of your hand, with the flat side uppermost. Insert the blade of a knife close to the hinge that joins the shells and prise them apart. Run the blade of the knife across the inside of the flat shell to cut away the scallop. Only the white adductor muscle and the orange coral are eaten, so pull away and discard all other parts. Rinse the scallops under cold running water.

2. Cut the courgettes in half, then into four pieces. Melt the butter in the oil in a large frying pan. Add the courgettes and fry until soft. Remove from the pan. Add the garlic and fry until golden. Stir in the hot chilli sauce.

Add the scallops to the sauce. Cook, stirring constantly, for 1-2 minutes only. Stir in the lime juice, chopped coriander and the courgette pieces. Serve immediately on heated plates.

SERVES 4

INGREDIENTS

6 ripe guavas

3 tbsp vegetable oil

1 small onion, finely chopped

1/2 cup well-flavoured

chicken stock

2 tsp hot pepper sauce

4 salmon steaks

salt and ground black pepper

strips of red pepper to garnish

1. Cut each guava in half. Scoop the seeded soft flesh into a sieve placed over a bowl. Press it through the sieve, discard the seeds and skin and set the pulp aside.

2. Heat 2 tbsp of the oil in a frying pan. Fry the chopped onion for about 4 minutes over a moderate heat until softened and turned translucent.

3. Stir in the guava pulp, with the chicken stock and hot pepper sauce. Cook, stirring constantly, until the sauce thickens. Keep it warm until needed.

4. Brush the salmon steaks on one side with a little of the remaining oil. Season them with salt and pepper. Heat a griddle or ridged grill pan until very hot and add the salmon steaks, oiled side down.Cook for 2-3 minutes, until the underside is golden, then brush the surface with oil, turn each salmon steak over and cook the other side until the fish is cooked and flaked easily when tested with the tip of a sharp knife.

5. Transfer each steak to a warmed plate. Serve, garnished with strips of red pepper on a pool of sauce. A fresh green salad is a good accompaniment.

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