Sunday Dinner, 4/26/15??
  Re: (...)
What's on the menu for today for everyone??

Have a busy day planned looking at houses again, so don't know what we'll do for food.

We drove around checking the outside/location of 7 homes. Really like 2 of them (1 has 4 offers... ), and we'll go thru 4 of them today. Sure is getting the creative juices going. Also, found an RV park for a month in town which we will move into on Friday.

Busy day.

Stopped for a quick dinner on way back and had a real surprise of a dinner - it was wonderful!

From the menu description -
Cup of French Onion Soup with a crouton & gruyere crust (only $5.00)
Carne a la Parrilla: two skewers of grilled beef marinated in Argentinian style and drizzled with our special Chimcurri sauce and two skewers of leg of lamb marinated with fresh rosemary, garlic, and olive oil, then grilled and drizzled with Rioja sauce. Served on Saffron rice.
We both had the same and it was just wonderful. Have 4 skewers left...........
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Sunday Dinner, 4/26/15?? by cjs (What's on the menu f...)
Well, you sure don't waste any time, do you? Good luck with the house hunting!

We are having family dinner tonight at Holly's. Pizza, salad, wine, and whatever else the girls decide to add to the menu. We are going to be entertained with DVD's that Bob made from our vacation.

"Drink your tea slowly and reverently..."
  Re: Re: Sunday Dinner, 4/26/15?? by Mare749 (Well, you sure don't...)
We are making the ground beef enchiladas from Pioneer Woman that Daphne posted about earlier in the week.
  Re: Re: Sunday Dinner, 4/26/15?? by Trixxee (We are making the gr...)
Good luck Jean.

Today it's coke brined chicken, except I'm using breasts on skewers and I'll make both dipping sauces, potato confit and asparagus.
  Re: Re: Sunday Dinner, 4/26/15?? by Trixxee (We are making the gr...)
I'm making the same enchiladas, but prepping for tomorrow night.

We're having lasagna.

When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
  Re: Re: Sunday Dinner, 4/26/15?? by BarbaraS (I'm making the same ...)
Had picked up a rotisserie chicken a few days ago. Tonight, made an on-the-fly "Chicken and Zucchini, Pasta-less Lasagne with Mushrooms, Onions and a Cheddar Mornay Sauce." Yum!
If blueberry muffins have blueberries in them, what do vegan muffins have?
  Re: Re: Sunday Dinner, 4/26/15?? by labradors (Had picked up a roti...)
I tried a new (to us) recipe from Fine Cooking - Flank Steak with Salsa Criolla. It was totally delicious! If you'd like me to post the recipe, let me know.
  Re: Re: Sunday Dinner, 4/26/15?? by karyn (I tried a new (to us...)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Sunday Dinner, 4/26/15?? by cjs (Yes.......)
Here it is. As I said, it's a definite keeper for us!

Argentine Spice-Rubbed Flank Steak with Salsa Criolla

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cloves garlic, minced and mashed to a paste
-- with a pinch of salt
2 Tbs chopped fresh thyme
1 Tbs freshly ground black pepper
1 Tbs chili powder
2 tsp brown sugar
1 1/2 Tbs plus 2 tsp. kosher salt
4 1/2 lb fl ank steak (about 3 medium steaks),
-- trimmed of excess fat
1 large ripe tomato, cored, seeded,
-- and fi nely diced (about 1-1/4 cup)
1 medium yellow onion, minced (about 1-1/3 cups)
1/2 red bell pepper, cored, seeded,
-- and minced (about 1/2 cup)
1/2 cup extra-virgin olive oil
1/3 cup white-wine vinegar

1. In a small bowl, mix about two-thirds of the garlic paste with 1 Tbs. of
the thyme, 2 tsp. of the black pepper, the chili powder, brown sugar, and
1-1/2 Tbs. of the salt. Arrange the steaks on a rimmed baking sheet and pat
the spice rub all over them. Cover and let sit for at least 4 hours and up
to 1 day in the refrigerator.

2. In a 1-qt. sealable container, combine the tomato, onion, red pepper,
oil, and vinegar with 1/4 cup water, and the remaining garlic paste, 1 Tbs.
thyme, 2 tsp. salt, and 1 tsp. black pepper. Shake well. Refrigerate for up
to 1 day before serving.

3. Heat a gas grill to medium high or prepare a hot charcoal fire. Grill the
steak (covered on a gas grill) until it has good grill marks on the fi rst
side, 4 to 5 minutes. Flip the steak; if using a gas grill, reduce the heat
to medium and cover the grill. Continue to cook until done to your liking
(make a slit in the steak to take a peek), 4 to 5 minutes more for medium
rare; 6 to 7 minutes more for medium.

4. Let the steak rest on a cutting board for 5 minutes and then slice thinly
across the grain. Stir or shake the salsa criolla and serve with the steak.

Recipe Author: Tony Rosenfeld

Recipe Source: Fine Cooking
Issue 86

Web Page:

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  Re: Re: Sunday Dinner, 4/26/15?? by karyn (Here it is. As I sai...)
That sounds really good, Karyn. I have never cooked a flank steak. Are they really chewy? I'm a little worried about that part. Thanks for posting the recipe.

"Drink your tea slowly and reverently..."

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