Sunday, November 30, 2008

kiss the cook

Simple Sangria

2 bottles of inexpensive, fruity red wine (i.e. Merlot, Burgandy, etc.)

½ cup Triple Sec (or Cointreau)

1 orange, sliced in rounds

1 lemon, sliced in rounds

2 Granny Smith apples, thinly sliced

¼ cup sugar

In a large pitcher, add the orange and lemon slices and sugar. Using a wooden spoon, mash the oranges and lemons with the sugar, releasing the juices from the fruit and allowing the sugar to dissolve. Add the Triple Sec and stir. Add in apple slices and top with the red wine. Gently stir. Allow the Sangria to rest in the refrigerator for at least two hours (or up to 12) before serving. Serve on ice, scooping some of the fruit out into each glass.

*As much or as little of any kind of fruit may be added to this sangria and it can also be made with white wine. Have at it!

Steak Sandwiches with Arugula Mayo and Smothered Onions

1-1/2 lbs. London Broil, sliced against the grain, as thin as possible

1 white onion, thinly sliced

3 cloves of garlic

¼ lb. Monterey Jack Cheese (or America, Swiss, etc.)

1 box of baby arugula

6 soft hoagie rolls

arugula mayo (recipe follows)

Before slicing the steak, place it in the freezer for a half hour or so. This allows you to cut the meat extra thin, without it tearing on you.

Slice the steak as thin as possible against the grain. Season with salt and pepper and set aside. Add some olive oil to a large skillet over medium high heat. Add the onions and cook, stirring occasionally, until they are slightly translucent and light brown around the edges. Remove from pan and set aside. Add the steak to the pan in batches, cooking only for about 30 seconds per side. Grate in garlic to the pan as the steak cooks for added flavor. When all of the steak has been cooked off, return all of it to the pan and turn the heat off. Immediately cover the steak with the sliced cheese and put the lid on top, allowing the cheese to gently melt. Serve on hoagie rolls with arugula mayo, arugula, and smothered onions.

Arugula Mayo

3-4 Tbs. mayonnaise

½ cup finely chopped arugula

1 garlic clove, grated

Juice of half a lime (or lemon)

Salt and Pepper to taste

In a small bowl, combine all ingredients. Cover and chill till ready to use.

Patatas Bravas

2 cups of leftover mashed potatoes

1 egg

3 green onions, finely chopped

1 Tbs. butter

1 Tbs. olive oil

Salt and Pepper

A few sprigs of cilantro

chipotle aioli (recipe follows)

In a medium-sized bowl, combine all of the ingredients. In a large skillet over medium-high heat, melt the butter and olive oil together. Spoon teaspoon-sized scoops of the potato batter into the pan and allow to cook for two minutes on each side (or until a deep, golden brown). Transfer to a warm plate and top with a small dollop of the chipotle aioli and finish with a cilantro leaf.

Chipotle Aioli

3 Tbs. mayonnaise

2-1/2 tsp. chipotle in adobo sauce (or to taste)

1 lime, zested and juiced

Salt and Pepper to Taste

In a small bowl, combine all ingredients. Cover and chill till ready to use.

Prosciutto Wrapped Figs Stuffed with Goat Cheese

1 basket of ripe Figs (12-15 Figs total)

1/2 pound of thinly sliced Imported Prosciutto

1 log of Goat Cheese

Preheat oven to 400 degrees. Rinse and dry figs. Start by cutting the stems off the figs. Then, make an "X" on the cut end of the fig, cutting 2/3 of the way through (making sure not to cut completely through). Take a rounded teaspoon of goat cheese and gently stuff inside the fig. Take one slice of prosciutto, fold in half, and wrap around the fig, leaving the cheese-stuffed top exposed. Evenly space the figs on to non-stick baking sheet. Bake for 10-12 minutes or until the prosciutto turns a deep red color. *Drizzle with Maple Balsamic Dressing or a Balsamic Reduction (as seen in episode 1 of Kiss the Cook). Serve immediately!

Maple Balsamic Dressing

Recipe courtesy of Tyler Florence

1 small shallot, finely diced

1 tsp. Dijon Mustard

2 tsp. balsamic vinegar

¼ cup extra virgin olive oil

2 tsp. maple syrup

Salt and pepper to taste

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

*Recipes courtesy of Kiira Leess


perfectbite said...

Once again, YUM!!!! Love your combo' tasty.
You two are bringing easy, breezy cooking style to the "food challenged"... thank you!!

cottagecook said...

All of these recipes sound delish, I can't wait to try them! Your commentary is easy to understand, and un-intimidating for all levels--really looking forward to seeing your next installment.