Din Din

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June 7, 2010

Stir Fry with Bok Choy, Carrots, Pancetta, Snow Peas & Sprouts

Posted by Zaida Photography under Din Din | Tags: , , , , , , , , , , , |
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Stir Fry

Using my best DJ voice, this recipe goes out to the CSA Community at Seven Springs Farm.  Using a couple vegetables from last week’s produce bag, I created this stir fry dish. 

This is only the second time I have cooked bok choy, the first was a couple weeks back when testing this recipe.  Since bok choy has been arriving in our weekly produce bag, I thought I better try it out. I am pleased to report, I like bok choy.

Stir Fry with Bok Choy, Carrots, Pancetta, Snow Peas & Sprouts
Serves: 4

4 servings brown rice
1/2 T. peanut oil
1/4 pound pancetta, cubed
1 cup matchstick carrots
1 cup snow peas, trimmed
1 cup bean sprouts
ginger, 1/2 inch peeled and zested/grated
2 T. vegetable broth
1 bok choy, chopped
3 scallions, ends removed and julienned

Stir Fry Sauce
1/2 T. low sodium soy sauce
1 T. rice wine
2 T. vegetable broth mixed with 1 T. corn starch
1/2 T. brown sugar
2 garlic cloves, sliced
1/2 tsp. red pepper flakes
1/4 tsp. cracked black pepper

  1. Prepare brown rice by following box/bag directions.
  2. Mix all stir fry sauce ingredients together and set aside.
  3. Using a large frying pan or wok, heat to medium – high heat.
  4. Add pancetta and cook until brown and crispy.
  5. Remove pancetta, drain on paper towel and set aside.
  6. Taking a clean paper towel, wipe out excess grease from pan.
  7. Add peanut oil and heat.
  8. When oil is ready add carrots, snow peas and sprouts. Shake pan.
  9. Immediately add, ginger and vegetable broth. Shake pan and saute for 1 minute.
  10. Cover with lid and saute for 1 minute.
  11. Add bok choy, pancetta and stir fry sauce. Shake pan.
  12. Saute for 2 minutes.
  13. Serve immediately over brown rice and garnish with julienned scallions.

Cooking Tips:

  • If you are vegetarian, simply do not add the pancetta.
  • You can buy pancetta at the deli section of your grocery store. Request that it be cut in one block vs. slices.
  • Pancetta and soy sauce tend to be salty, this is why no additional salt was added to this recipe and why I recommend removing the pancetta grease.
  • If you have a nut allergy, substitute peanut oil with canola oil.
  • To prepare and chop bok choy: remove outer layers and cut off 1/4 inch or so from the end (white part). Place bok choy on cutting board horizontally and give it a rough chop, including both the white and green portions.
  • Indications that your oil is hot enough and ready to use: oil displays tiny ripples and when a piece of food is placed in oil, it sizzles. Make sure you do not allow your oil to become too hot that it begins to smoke. Smoking oil = toxic.

Enjoy! From my kitchen to yours.

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May 17, 2010

Pork & Pineapple: Roasted Pork Loin with Pineapple Salsa

Posted by Zaida Photography under Din Din | Tags: , , , , , , , , , , , |
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Pork & Pineapple

Not sure what possessed me to make a dish combining savory and sweet.  Savory and sweet combinations usually don’t bode well with me.  To be honest, I am still on the fence.  The pork loin was delicious and the pineapple salsa was the same.  Together though?  I think the spice from the jalapeno and cumin saved the day.  It didn’t hurt to stand outside, grilling every ingredient used in this dish.  Oh okay, almost every ingredient.  You got me, I didn’t grill the cilantro.

Readers have asked that I provide meals geared toward feeding a crowd on a limited budget.  After brainstorming this recipe and purchasing the groceries I think I have done just that.  This meal can easily feed 6 and for under 20 dollars, give or take.  Not to mention, leftovers can easily be morphed into other meals like pork tacos or shredded BBQ pork sandwiches.

Roasted Pork Loin with Pineapple Salsa
Serves: 6

Prep Time: 10 minutes
Cooking Time: 1 hour

1 pork loin, weight: 2.5 pounds
1 pineapple, cored, roasted & small dice
1 jalapeno, roasted & small dice
1/2 yellow onion, roasted & small dice
1 head of garlic, roasted & small dice 3 cloves
1 T. cilantro, minced
1 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper
olive oil
paprika

  1. Preheat oven to 350 degrees.
  2. Pat pork loin dry, season with salt, pepper and paprika.
  3. Place loin in roasting pan and roast 40 minutes.  Adjust cooking time according to the weight of the loin. Approximately 20 minutes per pound, minus 10 minutes for grilling.
  4. Core pineapple and cut into 4 spheres.
  5. Cut onion into 3 slices, 1/2 inch thick.
  6. Cut the ends off the head of garlic, place in a piece of aluminum foil making a boat, drizzle with olive oil, season with salt and pepper.
  7. Fire up grill when loin is close to being done in oven.
  8. Grill loin, pineapple, jalapeno, onion and garlic for approximately 10 minutes or until grill marks are present.  Flipping as needed.
  9. Let loin rest and prepare salsa by small dicing all grilled ingredients, combine with cilantro, cumin, salt and pepper.
  10. Slice loin and place on platter.
  11. Spoon pineapple salsa down the middle.

Cooking Notes:

  • To core pineapple: cut both ends off the pineapple.  Using sharp knife, remove the outside piece by piece.  Remove any eyes by taking off tiny slivers.  Eyeball the core and cut 4 spheres leaving only the core behind.  People say you shouldn’t eat the core but you can puree it for drinks.  I haven’t done either, proceed with caution.
  • Once your grill is fired up, spray Pam on the grid to assist with easy clean up before and after grilling.
  • Spread remaining garlic cloves on crusty bread and serve as a side dish.
  • Letting your meat rest before slicing/cutting will allow the juices to redistribute making your meat juicy, juicy!

Enjoy! From my kitchen to yours.

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Pineapple Prep

BBQ!

Pork Loin

Pork & Pineapple

 

April 26, 2010

Karma Kitchen: Scallops with Fresh Spring Greens & Orange Fennel Reduction

Posted by Zaida Photography under Din Din, Salads | Tags: , , , , , , , , , , , |
1 Comment 

Zaida Photography

Nicole from My Karma Kitchen visits Roanoke.  Nicole is a friend and fellow ICE Alumni.  Since graduation, we remained close and when she moved from NYC to Baltimore we immediately started planning a visit.  We spent the weekend doing a tiny bit of site seeing and a whole lot of catching up, cooking, eating and drinking. Oh, and we can’t forget the Food Revolution marathon.

It was nice to have someone so skilled in the kitchen to collaborate with.  I admit I have slacked off and haven’t kept my training up to snuff.  When Nicole asked me the last time I had made a pan sauce, I wanted to crawl under a rock.  I watched in awe as she prepared this recipe, she seriously could have done it blind folded.  I am still day dreaming about that spring salad.  Who knew adding a drop of extra virgin olive oil, lemon juice and honey to spring greens could taste so good?

Be sure to check back, we also made grilled artichokes.  

Scallops with Fresh Spring Greens & Orange Fennel Reduction
Serves: 2

Prep Time: 15 minutes
Cooking Time: 20 minutes

Orange Fennel Reduction
1 cup fresh orange juice
1/2 fennel bulb, roughly chopped
few fennel fronds
dash of cayenne pepper
1 tsp. whole peppercorns

  1. Using a 2-quart sauce pan, add all ingredients and begin reducing over medium – high heat.
  2. Reduce to approximately 1/4 cup.
  3. Strain and set aside.

Balsamic Reduction
3/4 cup balsamic vinegar

  1. Using a 2-quart sauce pan, add balsamic vinegar and begin reducing over medium – high heat.
  2. Reduce until it reaches a thick, sauce like consistency. Otherwise known as nappe*. Approximately 1 – 2 Tablespoons.
  3. Remove from heat and set aside.

Fresh Spring Greens
baby greens (mix of arugula, watercress, pea and dandelion greens)
pinch of fennel fronds
1/2 fennel bulb, thinly shaved
1/2 watermelon radish, julienned
1/2 golden beet, julienned
1 T. freshly picked parsley, whole leaves
2 – 3 springs lemon thyme, picked
1/2 T. extra virgin olive oil
juice from 1/2 lemon
zest from 1/2 lemon
1/2 tsp. honey
salt & pepper, to taste
sliced almonds, seasoned and toasted
pinch of cayenne pepper

  1. Season greens with salt and pepper.
  2. Toss almonds with extra virgin olive oil.
  3. Season almonds with salt, pepper and pinch of cayenne pepper.
  4. Lay almonds on sheet pan and bake at 300 degrees for approximately 5 minutes or until you smell a nutty aroma. Watch carefully to avoid burning.
  5. Remove almonds, shake and cool.
  6. Gently toss all ingredients (including almonds) with olive oil, lemon juice, lemon zest and honey.

Pan Seared Scallops
6 scallops, cleaned
salt & pepper
2 T. canola oil
1 T. butter

  1. Using paper towel, pat scallops dry.
  2. Season scallops with salt and pepper.
  3. Using a saute pan, heat oil and butter over high heat. 
  4. When oil and butter is screaming hot but not smoking, add scallops and sear 2 – 3 minutes on each side.
  5. Remove scallops and set aside. (do not wash saute pan, see next recipe)

Orange Fennel Reduction (continued)
1 orange, segmented
1 T. butter

  1. Remove fat from saute pan used to cook scallops.
  2. Over high heat, deglaze with reserved orange juice reduction.
  3. Add orange segments, about 5.
  4. Reduce until a thick, sauce like consistency. Otherwise known as nappe*.
  5. Remove from heat and finish with butter.

Plating

  1. Lay 3 scallops on small plate.
  2. Gently place salad on top.
  3. Drizzle orange fennel reduction around salad and plate.
  4. Drizzle balsamic reduction around salad and plate.

Cooking Notes:

  • Eyes. When cleaning scallops, do not forget to remove the “foot”.
  • Cooking time on scallops will vary. Use all your senses when cooking. Do not turn scallops until nice and brown. They are done when there is slight resistance to the touch and opaque in center. Do not overcook or they will dry out.
  • Nose. When toasting nuts, a good indication that your nuts are toasted is when you can smell their fragrance.
  • Touch. *Nappe is a cooking term meaning to coat back of spoon.  It is a good test to perform ensuring your sauces are thick enough.  Simply coat a spoon with sauce, take a clean finger and run it down the back of the spoon and if the liquid does not run through the line, your sauce is nappe.
  • Mouth. Taste your ingredients throughout the cooking process and adjust seasoning as you go, to your palate. Seasoning in layers will bring out the best in all of your ingredients.

Enjoy! From My Karma Kitchen to yours.

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If you live in the Baltimore area and are interested in taking cooking classes, be sure to contact Nicole at My Karma Kitchen to reserve your seat now.

Heather & Nicole

Nicole at Farmer's Market

Barker Baby

The Roanoke Star

Warrior Nicole

Zaida Photography

 

April 17, 2010

Family Dinner Peruvian Style

Posted by Zaida Photography under Din Din | Tags: , , , , , , |
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Peruvian Dinner (Zaida Photography)

I was 15 when I took my first trip overseas.  That excursion was to Peru.  I went with a youth group and we spent one month performing in the streets and working in teams responsible for transporting medical supplies to villages.  It was a life changing experience. 

One distinct memory I have is the food.  I can’t say I enjoyed the home-cooked meals we had in the villages, where I was required to eat every bite as not to be rude to our kind hosts.  The food in Lima was an entirely different story.  I can still remember walking the streets of Lima and seeing restaurants proudly displaying their roasting chickens.  I also remember paying 2 dollars for an entire chicken and a plate of fries.

While living in NYC a co-worker ordered Peruvian food for all of us and upon eating this meal I thought why have I not tried to recreate this before.  That weekend I did just that and over the last couple years this meal has become a family favorite.

Peruvian Dinner
Serves: 4

Prep Time: 15 minutes
Cooking Time: 1 hour

Roasted Chicken

2 split chicken breasts, with bone and skin
1 can chicken broth
olive oil
salt
pepper
paprika

  1. Preheat oven to 425 degrees.
  2. Place rack in roasting pan and lay chicken on top of rack.
  3. Pour 1/2 can of chicken broth evenly over breasts, reserve the remaining broth for the rice recipe below.
  4. Drizzle olive oil over each breast.
  5. Season with salt, pepper and paprika.
  6. Roast uncovered for 45 minutes or until cooked thoroughly.

Cooking Notes:

  • If you have a large family, roast an entire chicken and adjust the cooking time accordingly.
  • If roasting an entire chicken, stuff with chopped onion and garlic.  Discard before serving.
  • Check breasts at the 35 minute mark, if you feel the skin is becoming too brown cover loosely with a piece of aluminum foil, creating a tent.
  • After 45 minutes, check to see if chicken is cooked by using a thermometer.  You want to test the biggest part of breast however do not push thermometer through the breast or touch bone.  The thermometer should read 165- 180 and when you remove thermometer the liquids released should be clear.
  • Once the chicken is cooked thoroughly, let chicken rest for 10 minutes.  This allows the juices to redistribute meaning the meat will be juicy, juicy!

*While the chicken is roasting prepare the remaining recipes*

Aji Sauce

1/2 head dark green leafy lettuce, ends removed and cut into thirds
1/2 bunch of cilantro
3 scallions, ends removed and cut into thirds
1 jalapeno, ends removed and cut into thirds
1 garlic clove, peeled, ends removed and cut into thirds
1 T. mayonnaise
salt
pepper
1/4 cup water

  1. Place all ingredients in blender and puree on low.
  2. Keep refrigerated while preparing the remaining recipes.

Cooking Notes:

  • You may need to stop blender a couple times and push ingredients down to the bottom with a big spoon.
  • If your blender will just not puree the ingredients, add a little bit more water.
  • Be sure to taste the sauce and add salt & pepper to your liking.

Yellow Rice and Peas

1 box of yellow rice (Goya brand)
2 cups chicken broth
1 cup frozen peas

  1. Follow the directions on the box substituting the water with the remaining chicken broth.
  2. 2 – 4 minutes before rice is completely cooked, stir in frozen peas and continue to keep covered.

Pinto Beans and Tortillas

1 can pinto beans
pepper
1 package of flour tortillas

  1. Rinse pinto beans, removing all the gunk.
  2. Gently heat the beans over medium heat.
  3. Season with pepper.
  4. Using oven, warm tortillas. 

Cooking Notes:

  • If you have a gas stove, you can warm the tortillas over the open flame.  Just be sure to flip, flip and flip never leaving the tortilla over the flame for very long to avoid burning.
  • If using “taco size” tortillas, warm 2 per person.

Enjoy!  From my kitchen to yours.
Have left over chicken? Try our Curry Chicken Salad recipe!


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Aji Sauce Ingredients (Zaida Photography)

 

February 7, 2010

Butternut Squash Gnocchi with Brown Butter & Sage

Posted by Zaida Photography under Din Din | Tags: , , , , |
[2] Comments 

Gnocchi with Brown Butter & Sage (photo by hzaida)

I have been thinking and talking about this recipe for months now.  I figured I should put my thoughts and words into action!  After doing some research and reviewing several recipes, I combined a few of my favorites and came up with this dish.   Please do not be afraid of the number of steps in this recipe.  I know once you read through the directions you will say “oh, that is not bad.”

I was surprised that it wasn’t necessary for me to do my normal 2 or 3 trial runs, first go was a success.  I bet my husband is thankful too, not sure how we would feel about gnocchi after eating it for 3 days straight.

Butternut Squash Gnocchi with Brown Butter & Sage
Serves: 6

1 butternut squash
2 T. + 1/8 cup extra virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper
sage (1 herb box)
1/8 tsp. ground nutmeg
2 1/2 cups flour
1 stick unsalted butter
parmesan cheese

  1. Cut the butternut squash in half lengthwise.
  2. Scoop out the seeds and guts.
  3. Drizzle extra virgin olive oil over both halves, roughly 2 T. worth.
  4. Season both halves with salt and pepper.
  5. Roast at 375 degrees for 1 hour.
  6. Scoop out the inside of the squash and place in a clean bowl, throwing out the skins.
  7. Either mash or place the squash through a ricer.
  8. Add 1/8 cup extra virgin olive oil and nutmeg to squash.
  9. Finely chop 4 sage leaves and add to squash.
  10. Mix together thoroughly.
  11. Incorporate the flour 1 cup at a time.
  12. Mix together thoroughly.
  13. Divide the soft dough into 4 equal parts.
  14. On a floured surface, take 1 part at a time and start kneading.  Add flour as needed (dough should not be sticky).
  15. Roll out dough into a long rope.
  16. Using a knife, cut into 3/4″ pieces.
  17. Using a fork, lightly press the pieces with the backside leaving an indentation.
  18. In a stockpot, bring salted water to a boil.
  19. Working with small batches, place the gnocchi in the boiling water.
  20. When the gnocchi starts floating to the top (2 – 3 minutes), remove using a slotted spoon and place on towel.
  21. In a large frying pan, melt stick of butter over medium heat, until brown bits form and the butter has a nutty aroma (2 -3 minutes).
  22. Turn off heat and add 8 – 10 sage leaves to the hot butter, until crisp.
  23. Add gnocchi to butter and gently toss together.
  24. Serve by removing gnocchi from butter with a slotted spoon, top with a pinch of salt and a good amount of parmesan.

Enjoy! From my kitchen to yours.

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Steps 1 & 2

Steps 3 & 4

Step 13

Steps 15 & 16

Step 17

Gnocchi with Brown Butter & Sage (photo by hzaida)

 

September 4, 2009

Spinach Salad with Sauteed Salmon & Balsamic Vinaigrette

Posted by Zaida Photography under Din Din | Tags: , , , , , , , |
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Spinach Salad with Sauteed Salmon (photo by hzaida)

Spinach Salad with Sauteed Salmon (photo by hzaida)

I have had several friends ask me how I get the top of salmon, golden brown and crispy so, I thought I would share!  Saute is a cooking method where you quickly cook food using a small amount of fat over high heat.  Seared and caramelized on stove top but can also be finished in oven.  In this article I will also be making a spinach salad with balsamic vinaigrette.  I have taken this dressing and adjusted it to perfection.  It is fool proof not to mention quick and easy to prepare!

First, let’s discuss kitchen supplies.  You will need a stainless steel saute / frying pan.  Sorry folks, non stick won’t cut it.  The second item is very minor but has proven to be quite the life saver in my kitchen.  I keep a squeezee bottle filled with canola oil next to the stove while sauteing.  Envision running to the pantry for your big jug of canola oil if your pan becomes too dry.

Let’s chat about why I recommend using canola oil when sauteing.  Canola has one of the highest smoking points, meaning you can get your oil screaming hot before it will begin to smoke.  It is important that you do not allow your oil to get this hot, when your oil starts smoking this is nature’s way of you telling you that your oil is toxic.  You should throw your oil out and begin again. 

Now you have your stainless steel saute pan, canola oil and of course your salmon ready to go.  Let’s get started.  Place pan on burner and turn heat to medium to medium high. Using canola oil, coat the bottom of the pan however be careful not to overfill the pan.  If it looks like your fish is going to be swimming again, dump a little out.  While your oil is heating, let’s season our fillet with salt and pepper.  If I was back in culinary school there would be great debate about black vs. white pepper.  I personally prefer black pepper however you will see from my pictures the other side of the coin.  The black pepper can be mistaken for burnt pieces.  You decide.

We want our oil to get flaming hot.  It is important when sauteing to use all of your senses.  When you begin to see ripples in the oil, this is one indication your oil is ready.   Another easy test to perform to ensure your oil is ready is the “bread test”.  Take a small piece of bread and place in your pan of hot oil, if you hear and see the bread sizzling it is now time to add your fillet.

Place the fillet presentation side down, simply the side without skin.  If your fillet does not have skin, choose the side you think looks best and that is your presentation side.  The next step is a safety tip and important.  Now that our oil is hot the last thing we need is to burn ourselves.  When adding your fillet start with the end closest to your body.  This will ensure any possible oil spatter fires off the other end and not toward you!

Spinach Salad with Sauteed Salmon (photo by hzaida)

Spinach Salad with Sauteed Salmon (photo by hzaida)

We are now sauteing!  Another important rule is to not mess around with your fillet.  The minute you start sneaking a peek is the minute your fillet will stick and crumble.  While keeping the pan on the burner give it a couple shakes.  If you notice the pan is beginning to smoke, turn down the temperature.  You want to continue to give your pan a couple shakes every minute or so.  Also, check out the sides of the fillet, you will start to see the sides turning golden brown.  Continue to shake pan until your fillet no longer sticks and is sliding around pan. 

Using a spatula, carefully flip your salmon fillet.  Turn heat down when cooking on the skin side.  Since I do not eat the skin I do not worry about this side becoming a bit more than golden brown.  I keep it on this side until cooked.  If you enjoy eating the skin you may consider finishing your fillet in the oven.  Throw your saute pan directly in the oven (another benefit of stainless steel) 5 – 10 minutes at 350 degrees or until cooked the way you enjoy it. Remove cooked fillet and place on rack while making the spinach salad.

If it at first you do not succeed try and try again.  This cooking method takes a little finesse but once you grasp the concept you will nail it every time!

Spinach Salad With Balsamic Vinaigrette

Spinach Salad
Serves 2

1 small bag of spinach, rinsed and dried off
Handful of grape or cherry tomatoes, halved
Handful of candied pecans
3 – 4 T. goat cheese* crumbles
*If you do not like goat cheese you can substitute with a soft cheese of your liking.  Example: feta or blue cheese.

Balsamic Vinaigrette
Serving: 3/4 cup (can refrigerate up to 1 – 2 weeks)

1/2 cup extra virgin olive oil
1/4 cup fig balsamic vinegar (if you cannot find fig regular balsamic will do the trick)
1 med. garlic clove, quartered
1 T. mayonnaise
1 T. honey
1 T. dijon mustard
Salt and Pepper to taste, I gave it 1 twirl from the salt grinder and 2 twirls from the pepper grinder.

1. Mix your salad ingredients together.
2. Add all of the vinaigrette ingredients into a blender or food processor.
3. Mix on high until your oil and vinegar have become 1.
4. Dress salad and place salmon fillet on top.

Enjoy! From my kitchen to yours.

Spinach Salad with Sauteed Salmon (photo by hzaida)

Spinach Salad with Sauteed Salmon (photo by hzaida)

 

August 13, 2009

Beef Eater (and I am not talking about the liquor)

Posted by Zaida Photography under Din Din | Tags: , , , , , , , , , |
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Strip Steak with Heirloom & Grape Tomato Sauce

Strip Steak with Heirloom & Grape Tomato Sauce (photo by hzaida)

Did you know beef is the number one source of protein, vitamin B12 and Zinc? OK, enough fun facts let’s get cooking!

Most of my meals are prepared for my husband and I, so please adjust ingredients accordingly.  I prefer strip steak with bone in.  There is something satisfying about gnawing on a steak bone.  Yes, I admit to doing this despite my husband’s reaction and strange looks. 

Now let’s prep the grill and season our meat.  I use a gas grill.  I get this bad boy lit and keep the lid closed while it is heating up.  When the grill reaches 300 degrees I clean it (if necessary) and spray the grid with cooking spray.  Close the lid and let the temp. rise to 400 degrees before adding your strip steak.  Spraying helps prevent your meat from sticking and makes clean up easier.

While the grill is heating, let’s season our steaks.  I like to keep the seasoning simple, no need to compete with the natural, tasty flavor of steak.  Season both sides with salt, pepper and paprika.  I heart paprika and you will find over time I use paprika in a lot of my dishes. 

By this time your grill should be hot enough 400 degrees hot, throw those beefy delights on and turn the temp. down to medium.  If you are trying to impress someone or just love the way hatch marks look simply lay the steak on the grill horizontally, halfway through the cooking process move the steak 90 degrees to achieve the criss cross look.  Did your mother ever tell you not to play with your food? Well… if trying to achieve these marks please listen to your mother.  The steak needs to sit in the same position untouched for great marks. 

Now let’s talk beef.  How do you like your steak?  I am a rare kind of girl and my husband is more of a medium rare kind of boy so, I usually throw my steak on second so, they both come off the grill at the same time.  Please use the following guide to understand doneness definitions and how to identify when your steak is cooked.  It is important that you learn these methods vs. cutting into your steak.  Cutting into your steak before you allow it to rest is a big no no and you might as well pull out the beef jerky.

  • Rare: red in the center and warm throughout
  • Medium-Rare: pinkish red in the center and fairly hot
  • Medium: pink in the center, grayish brown surrounding, hot throughout
  • Medium-Well: grayish brown center, only a trace of pink
  • Well-Done: gray in the center

I don’t like using a thermometer because I do not like losing any precious juices even just a little.  Also, why I recommend always using tongs when grilling and not a fork. This method is however most accurate.  Using the following guide, insert thermometer in the thickest part of the steak. Do not push the thermometer all the way through or let the thermometer touch the bone, both will provide you with an inaccurate reading. 

  • Rare: 125°
  • Medium-Rare: 130° – 135°
  • Medium: 140° – 145°
  • Medium-Well: 150° – 155°
  • Well-Done: 160°

If you are like me and a juicy steak is what you want to serve up, try this more hands on approach.   Oh and this is when you can ignore your mother and play with your food just don’t play too much.  Simply touch the steak with your finger and use the following guide:

  • Rare: soft to the touch
  • Medium-Rare: yields gently to the touch
  • Medium: yields only slightly to the touch however is beginning to firm up
  • Medium-Well: firm to the touch
  • Well-Done: hard to the touch

Your steak is cooked, what are you going to do?  Yeah, you got it!  Rest & Roll.  Allowing your steak to rest for a minimum of 5 minutes let’s the juices redistribute which in turn means you are in for a treat.  To keep your steak hot, cover it and place inside your microwave or oven.  Not to mention gives you time to make this simple but delicious sauce.

Heirloom & Grape Tomato Sauce
Servings: 2

1.5 T. extra virgin olive oil

handful of grape tomatoes, whole and sliced in half

1 yellow heirloom tomato, chopped

3 small garlic cloves, thinly sliced

3 sprigs of thyme

2 springs of rosemary

salt & pepper, to taste

  1. Using a small saute pan, add your olive oil and heat over medium.
  2. Add your grape tomatoes and cook for 2 minutes.
  3. Add your heirloom tomato and cook for another minute.
  4. Watch the grape tomatoes, when the whole ones begin to soften you know you are ready to add your next ingredient.
  5. Add your garlic slices and cook for 2 minutes, stirring constantly.
  6. If your garlic begins to brown, turn the heat down and immediately add the thyme and rosemary.
  7. Add your fresh herbs last and only cook for 1 minute.
  8. Season with salt & pepper. I gave it 1 twirl from the salt grinder and 2 twirls from the pepper grinder.
  9. Spoon mixture over grilled strip steaks.

Enjoy! From my kitchen to yours.

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Strip Steak with Heirloom & Grape Tomato Sauce

Strip Steak with Heirloom & Grape Tomato Sauce (photo by hzaida)

 

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