Grilled Steaks with Ancho Butter and Rosemary Roasted Potatoes

The Griller is really getting the hang of it. Another steak grilled to perfection. This one was marinated in molasses, sherry vinegar and ancho chile powder. Topped with a compound chile butter, it really was fantastic. We had 4 rib steaks. Wasn't sure if they rather have plain steak or not. So two had the marinade, two were grilled plain, with only salt and pepper. All were prime. All were fantastic. We each had a large piece of both. But the two in the marinade was just a little more fantastic, thumbs up and definitely a keeper. And the extra compound butter is now in the freezer. I'll try it on vegetables, fish or chicken. It's a nice touch. Not to sweet, not to spicy. Added a nice, rich flavor.

Grilled Steak with Rosemary Roasted Potatoes and Grilled Asparagus on the side.

Grilled Steaks with Ancho Butter

adapted by There's Always Thyme to Cook

Source: Food & Wine, recipe by Robert Del Grande

 Printable Recipe

Ancho butter:
2 tablespoons ancho chile powder
2 tablespoons olive oil
1/4 medium onion, coarsely chopped
1 shallot, coarsely chopped
6 garlic cloves, peeled

2 sticks (1/2 pound) unsalted butter, softened
juice of one lime
1/2 teaspoon kosher salt
1 tablespoon pure maple syrup

Steaks:
1/3 cup olive oil
1/4 cup unsulphured molasses
1/4 cup sherry vinegar
2 teaspoons ancho chile powder
4 1 1/2-pound bone-in rib-eye steaks, about 3 inches thick
salt and freshly ground pepper

Heat the olive oil in a small skillet. Add the onion and garlic and cook over low heat, stirring, until tender and lightly caramelized. Remove from the heat and let cool.

Put the ancho powder, onions, garlic, lime juice,and maple syrup in a food processor and pulse until chopped. Add the softened butter and pulse to thoroughly combine. Put the compound butter in a bowl and refrigerate until the steaks are ready.

Light a grill. Season both sides of the steaks with salt and pepper. In a bowl combine the olive oil, molasses, vinegar and chile powder. Brush the steaks on both sides with some of the mixture. Grill the steaks to desired doneness. Brush both sides with more of the molasses mixture. Grill for another minute, then transfer to a platter and let rest for 10 minutes. Serve with the ancho butter.
*Freeze the leftover butter to use on vegetables, fish, chicken or meat.

Rosemary Roasted Potatoes

2 pounds baby Yukon Gold potatoes, cut in half, par-boiled on stove or microwave until almost tender
rosemary sprigs, cut in 1-inch pieces
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper
     
Preheat the oven to 400°.

Drain the potatoes and pat them dry.

Spread the potatoes and rosemary sprigs on a rimmed baking sheet. Drizzle with the olive oil, season with salt and black pepper and toss to coat. Roast for 45 minutes, stirring a few times, until the potatoes are sizzling and browned.

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Cinnamon Bun Pancakes. Crazy Good.

It's been a long, long time since I made a really good Sunday Breakfast. So when the big kid asked, I couldn't refuse. I saw these pancakes over at Kitty's Kozy Kitchen except Kitty's were pumpkin. And they looked amazing! I didn't have pumpkin so I checked out the link for Recipe Girl's original recipe. My guys like a big breakfast so I doubled the recipe. Made just enough.

My husband had one bite and said they were "crazy good!"

And he was eating the practice ones that came first!

Not getting the hang of it yet...

Practice makes perfect?

They really did taste like Cinnamon Buns!

Cinnamon Bun Pancakes

adapted by There's Always Thyme to Cook

Source: Kitty's Kozy Kitchen and Recipe Girl

Printable Recipe

FILLING:

1/2 stick (4 tablespoons) unsalted butter, just melted
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

GLAZE:
4 tablespoons unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
2 large eggs, lightly beaten
2 tablespoons canola or vegetable oil

Preheat an oven to warm setting.

PREPARE THE FILLING: Stir together the butter, brown sugar and cinnamon. Pour the filling into a quart-sized heavy zip baggie and set it aside to set. It should be thick. It may separate, just stir it again. Put it in the refrigerator for a few minutes after stirring. When it's ready to use cut just a small tip of the corner off the baggie.

PREPARE THE GLAZE: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

PREPARE THE BATTER: In a bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, don't stir too much, a few small lumps are okay.

COOK THE PANCAKES: Heat a large, nonstick skillet over medium and spray with nonstick spray or wipe with a little butter. Use a measuring cup or a ladle to about a 1/4 cup of batter to the pan. When your pancake begins to form bubbles, add the filling. Take the baggie of cinnamon filling and squeeze it to get the filling into the snipped corner. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a circular swirl. Cook the pancake until the bubbles start to pop on top of the pancake and it's golden brown on the bottom edges. Slide a thin, wide spatula underneath the pancake and quickly but gently flip it over. Cook until the other side is golden as well, about 2-3 minutes. Transfer cooked pancakes to a baking sheet and place it in the oven to keep warm. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Proceed with the rest of the batter until you’re done. Re-warm the glaze briefly, if it gets too thick.Top each stack with a drizzle of cream cheese icing and serve.

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Grilled Salmon Glazed with Honey, Ginger and Coriander

It's been a crazy week here, it usually is, but more crazy than usual. Mother in law here for three weeks. The dog ate two corn on the cobs whole and had to be hospitalized. He's fine. Prom, graduation, college. I could use a nice cocktail. Or two. But we have been eating very well. Ok, maybe some takeout too.  I have been doing some cooking and grilling. Some. Salmon has been on the menu more often these days. Mother in law likes fish so when I saw this salmon glaze over at The Café Sucré Farine I knew we would give it a try. Glad I did, we loved it. I added some jalapeno, we like the heat with the sweet. 

I can't wait to make it again! Great flavor. Loved it!

Grilled Salmon Glazed with Honey, Ginger and Coriander
adapted by There's Always Thyme to Cook

Source: The Café Sucré Farine, adapted from Martha Stewart Living - 2004

http://thecafesucrefarine.blogspot.com/2012/01/honey-coriander-glazed-salmon.html
Printable Recipe

1 teaspoon fresh ginger, chopped
1 clove garlic
1 tablespoon whole coriander seeds
1/4 cup honey
1/4 cup soy sauce
juice of one lemon

one stalk lemongrass
1 tablespoon finely chopped fresh cilantro
1 teaspoon sesame oil
4 salmon fillets (5 ounces each), skinned
coarse salt
freshly ground black pepper
1 whole jalapeno, seeded

Grind coriander seeds, garlic and ginger in a spice grinder or crush with a mortar and pestle until coarsely ground.

Make glaze: Stir together the spice mixture with honey, soy sauce, sesame oil and lemon juice in a small sauce pan until combined. Add the lemongrass stalk and the whole jalapeno. Salt and pepper to taste. Bring to a boil and simmer until glaze has thickened to the consistency of syrup, about 3-4 minutes. Remove the stalk of lemongrass and the jalapeno. Pour a little in a cup to brush on the salmon and save the rest for serving.

Brush a little of the glaze on the salmon. Cook the fillets however you like, in a pan, on a grill, or broil.

Transfer salmon to serving plates and drizzle
with the glaze and serve.

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Tomato Paella

This is a delicious recipe and a nice change from the usual side dish. I didn't grow tomatoes this year but the vine tomatoes from the supermarket have been very good so far. Miss Picky even liked it, but did comment on the flavor, a bit different for her but we couldn't figure out if it was the saffron or the smoked paprika. Either way she decided different was ok and had a second helping.I used the broiler to dry it out a little more and it made a nice crust on the top. Best part according to my kids who fight for the burnt edges. Not a problem actually because I have a tendency to burn food.

I used a strawberry gadget to core the tomatoes. Worked liked a charm on the tomatoes.

Paella With Tomatoes

adapted by There's Always Thyme to Cook

source: NY Times, recipe by Mark Bittman

http://www.nytimes.com/2007/09/05/dining/051mrex.html

http://www.nytimes.com/2007/09/05/dining/05mini.html?ref=dining

Printable Recipe

3 cups stock

1/2 cup -1 cup white wine

4 ripe tomatoes, cored and cut into thick wedges

salt and freshly ground black pepper

2-3 tablespoons extra virgin olive oil

1 medium onion, minced or whizzed in a food processor

1 tablespoon minced garlic

1 tablespoon tomato paste

big pinch saffron threads (optional)

2 teaspoons Spanish pimentón (smoked paprika), or any other paprika you like

2 cups short-grain rice like Spanish Calasparra, Bomba rice or Arborio rice

chopped parsley for garnish

Preheat oven to 450 degrees. Warm the stock in a saucepan.

Put oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 4 to 6 minutes. Stir in tomato paste, saffron and paprika and cook for another minute more. Add rice and cook, stirring occasionally, until it is shiny, about another two minutes. Add the wine and stir, let it cook down for another minute or two, then stir in the stock.

Arrange the tomato wedges on top of the rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5-10 minutes. If rice looks too dry but still is not quite done, add a small amount of stock and roast another few minutes. When rice is ready, you can turn the broiler on for a few minutes to give the tomatoes some color and crisp the rice on top.

Carefully remove pan from oven, it will be extremely hot. Sprinkle with parsley. Serve.

 ~~~~~~~~~~~~~~~~~~~~~

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Baked Fish with Fresh Herbs and Bread Crumbs

We were watching America's Test Kitchen over the weekend, even my husband likes this show. They were making fish, which is slowly creeping into our diet more often. Looked so good, he went out to find some sole so I could make it for dinner that night. No sole, so he came home with Tilapia. A little thick, but I managed to make rolls that didn't look too bad, except it took a little longer to cook. A lot longer. But it was good. My family has become fish converts. Except for Miss Picky. She won't touch it. Can't win em all.

Baked Fish with Fresh Herbs and Bread Crumbs
adapted by There's Always Thyme to Cook
Source: http://www.americastestkitchen.com
Printable Recipe

2 tablespoons minced fresh parsley leaves
2 tablespoons minced fresh chives
2 tablespoons minced fresh tarragon leaves
finely grated zest from 1 lemon
juice of the zested lemon
5 tablespoons unsalted butter, cut into pieces
3 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
6 sole or flounder fillets (boneless and skinless, use fresh, not frozen) or tilapia
kosher salt and ground black pepper
1 tablespoon Dijon mustard
2/3 cup panko bread crumbs
lemon wedges, for serving

toothpicks, to hold the fish roll closed if you use tilapia

Preheat oven to 350 degrees.

Combine parsley, chives, and tarragon in small bowl. Reserve 1 tablespoon of the herb mixture and set aside for bread crumbs. Stir lemon zest into remaining herbs.

Heat 4 tablespoons butter in a small skillet over medium heat until just melted. Add 2 teaspoons minced garlic and cook, stirring frequently, until fragrant, about 2 minutes. Set skillet aside off heat.

Pat fillets dry with paper towels. Season both sides with salt and pepper. Turn fillets skinned side up with tail end pointing away from you. Spread 1/2 teaspoon mustard on each fillet, sprinkle each with about 1 tablespoon herb–lemon zest mixture, and drizzle each with fillet with about 1 1/2 teaspoons garlic butter. Tightly roll fillets from the thick end to form rolls. Set fillets seam side down in 13 by 9-inch baking dish. Squeeze the lemon juice over each fillet. If using a thicker fish like Tilapia, use toothpicks to skewer them closed. Drizzle remaining garlic butter over fillets, cover baking dish with aluminum foil, and bake 30 minutes.

Add remaining tablespoon of butter to the skillet and melt over medium heat. Add panko and cook, stirring frequently, until crumbs are deep golden brown, 5 to 8 minutes. Reduce heat to low, add remaining teaspoon minced garlic, and cook, stirring constantly, until garlic is fragrant and evenly distributed in crumbs, about 1 to 2 minutes. Transfer to small bowl, stir in salt and pepper to taste. Let it cool. When it's cooled, stir in the reserved herb mixture.

After fillets have baked about 30 minutes, remove the baking dish from the oven. Baste fillets with the garlic butter from baking dish, sprinkle with all but 3 tablespoons bread crumbs, and continue to bake, uncovered, until internal temperature registers about 135 degrees on instant-read thermometer, about 10 minutes longer. Using a thin spatula, transfer fillets to individual plates, squeeze a little lemon juice over the fish, drizzle with any melted butter left in the dish, sprinkle with remaining bread crumbs, and serve with lemon wedges. Make sure you remember to TAKE THE TOOTHPICKS OUT, if using!

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Whole Wheat Spaghetti with Pesto and Tomatoes

The picky kid was hungry and her usual go to is Mac and Cheese. For someone that hates cheese this was always a surprising choice. She would eat it every day if she could. So when she asked for me to make a Pasta Primavera I was fine with that idea. Except for the fact I had no more fresh vegetables. None. Nothing I could throw in except for some left over little tomatoes. The whole wheat spaghetti worked well with this. And there we had a perfect lunch. Pasta. Tomatoes. Pesto. A little cheese for me, none for Picky. And garlic. Garlic overload. I had already chopped up all the garlic and mixed it in the oil when I decided to throw in some pesto. An abundance of garlic. Just don't stand to close. We are pretty garlicky at this point. But boy was that good.

Whole Wheat Spaghetti with Pesto and Fresh Tomatoes

adapted by There's Always Thyme to Cook

Printable Recipe

1 pound whole wheat spaghetti or any pasta, cooked until al dente (about 7-8 minutes) save about 1/8 cup of the pasta cooking water

2 pints grape tomatoes, cherry tomatoes or any small tomato, sliced in half. Or 3 large tomatoes, diced

1/4 cup pesto (homemade or jarred)

4 garlic cloves, minced

1/3 cup extra-virgin olive oil

salt and freshly ground black pepper, to taste

1 cup grated Parmesan cheese

In a large bowl, combine the tomatoes, pesto, and oil. Season to taste with salt and pepper. Cover and let it marinate at room temperature for about 20 minutes.

Add the hot cooked spaghetti to the tomato mixture, pour in a little of the pasta cooking water and toss well. Sprinkle with the cheese, drizzle a bit more oil, if you like, and serve.

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Wordless Wednesday: Another favorite herb

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Wordless Wednesday: Another Herb!

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Strawberries with Chocolate Mint Whipped Cream

Chocolate mint is a very nice mint, it has a delicious scent, sort of like a peppermint patty! Mint with a subtle taste of chocolate. It's a bit invasive to say the least so mine has been in a pot, right next to the spearmint on a table in the yard. It keeps coming back, year after year after year.

The first strawberries were peeking out of the pot this afternoon so I grabbed all four before the birds could get them and supplemented with some store bought berries to make a really nice dessert. Strawberries with Mint Whipped Cream. I had made it before and thought the chocolate mint would be so nice with the berries. It was. It was delicious with the berries. Nice hint of chocolate mint, was perfect with the sweet strawberries!

Strawberries with Chocolate Mint Whipped Cream

Source: original recipe @ Martha Stewart, Everyday Food - May 2007
Adapted by There's Always Thyme to Cook
Printable Recipe

1/4 cup sugar
1 packed cup fresh mint leaves and stems, coarsely chopped (recipe called for 2 cups, but we found it fine with one and I used chocolate mint leaves)
1 cup heavy cream
1 quart strawberries, hulled and thinly sliced

mint sprigs for garnish

In a saucepan over medium heat, bring sugar, mint, and 2 tablespoons of water to a boil. Remove from heat; steep for 15 minutes. Strain through a fine-mesh sieve into a cup, pressing to extract as much liquid as possible. Discard the solids. Let cool (makes about cup).

Meanwhile, in a large bowl, whip cream until stiff peaks form. Gently fold in one cup syrup You can re-whip the cream to stiffen, if necessary.

Starting with strawberries, spoon alternating layers of strawberries and mint cream into four serving glasses. Garnish with a mint sprig.

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Wordless Wednesday: Chocolate Mint

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Best Breakfast Eggs!

Jamie Oliver said "forget coffee, a little gnaw of chili in the morning will wake you up!" and boy, was he right. I'm up! I'm wide awake! But I still needed my coffee. Jamie called these Beautiful Breakfast Tortilla's, I'd call them Best Breakfast Eggs. These were really the best! Not to mention quick and very easy. Nice way to start the day. Now if I could get someone else to do the dishes and wash the pans I'd be all set.

 

Beautiful Breakfast Tortillas
Source: Jamie's America by Jamie Oliver, you can find the original recipe here and watch him make it!
adapted by There's Always Thyme to Cook
Printable Recipe

1 ripe avocado, halved, pitted, peeled, and diced
2 limes
Sea salt and freshly ground black pepper
1 medium-sized tomato halved and diced
1 fresh green chile, seeded and minced (I used pickled jalapeno rings, chopped)
a small bunch of fresh cilantro, leaves picked and chopped
a handful of freshly grated Manchego or Cheddar cheese
4 corn or flour tortillas (I used flour)
6 large eggs
3 scallions, trimmed and sliced very thin
a good pat of butter
chile sauce (as hot as you want!), to serve (I used Sriracha)

Mix the avocado with the juice of 1 lime and a good pinch of salt and pepper, and put aside. Arrange the tomato, chile, cilantro leaves, and grated cheese on a plate, to top eggs after they cook.

Reheat the tortillas in a hot dry pan for about 20 seconds on each side until warmed through. Wrap them in aluminum foil to keep them warm while you start the eggs.

Beat the eggs in a bowl with the minced scallions and a good pinch of salt and pepper. Melt the butter in a large frying pan on a medium heat and pour in the eggs. Lightly tip the pan as the eggs cook, and when you see a layer forming on the bottom of the pan, sweep a rubber spatula around so you large pieces of cooked egg surrounded by the custardy egg. Stir gently, keep an eye on it for a minute or so until the eggs are starting to scramble but are still loose, remove from heat and gently stir again. The eggs should be loose, do not overcook!

Get 2 plates and lay a warm tortilla on each one. Divide the scrambled egg between them, top with the chopped tomato, avocado, and chile. Sprinkle the cilantro and grated cheese on top. Lay another tortilla on top, and drizzle over some chile sauce. Cut your remaining lime into wedges to squeeze over the dish and serve.

There's a Jamie Oliver party going on at I Heart Cooking Clubs. This time it's Mad about Herbs! Stop by and see what's cooking!

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Be sure to check out Kristi loves Books for the May edition of "Whip Up Something New!"

Whip Up Something New @ It's all about me!

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