Category: Entrees

Carol and Norman’s Marinated Flank Steak

Servings: —

Ingredients
2 1/2 lb of flank steak–(I double the amount of meat and half again the marinade)

For the Marinade–
1/2 cup olive oil
1/4 cup soy oil
1/2 cup red wine vinegar
1 Tbsp lime juice
1 Tbsp oregano
1 Tbsp thyme
1/4 cup brown sugar
1 Tbsp oriental chili sauce
1/4 cup teriyake sauce
For the Salad–
11/2 lb onions, julienned
3 lb of red, yellow, and some green peppers julienned ( I don’t use much green)
11/2 lb new red potatoes, halved lengthwise and sliced widthwise to 1/4 inch thickness
1 Tbsp rosemary
1 Tbsp salt
3/4 Tbsp pepper

For the Dressing–( I use about half of the dressing recipe that they call for_)
1/2 cup soy oil
1/2 Tbsp salt
1/2 Tbsp rosemary
3/4 Tbsp minced garlic)

Directions
Trim flank steak, and cut across the grain into 4 inch wide pieces. Combine marinade ingredients and add flank steak, turning to coat well. Refrigerate overnight.

Spread onions, and peppers in a shallow pan in one layer (you will have to do several pans). Spread potatoes in another shallow pan in one layer ( again, more than one). Sprinkle rosemary, salt, and pepper over all. Put pans in a 400° oven. Remove onions and peppers after 15 minutes, potatoes after 20 minutes. Cool.

In a hot ungreased frying pan, cook flank steak).

Slice it diagonally against grain, 1/4 inch thick. ( We have grilled the steak instead of frying–either is fine).

Combine steak and vegetables.

Mix ingredients for the dressing. Pour and serve at room temperature.

Calabrese Pork Ragu with Fennel

Servings: 8
Source: Oct/Nov 2000 Fine Cooking
Pancetta, cured Italian bacon, is becoming available at many supermarkets; you’ll also find it at specialty stores and in Italian markets. Yields 8 cups of sauce, enough for about 1 lb. pasta; serves eight.

Ingredients
3 lb pork butt or shoulder (from about a 7 lb bone-in shoulder) or 3 lb packaged ground pork
1 lg yellow onion, chopped
2 Tbsp olive oil
6 oz pancetta, finely chopped
1 Tbsp finely chopped garlic
1 Tbsp whole fennel seeds, crushed
Salt and freshly ground black pepper
1 tsp sugar
1 tsp dried oregano
1 bay leaf
1 tsp dried red pepper flakes
1 cup dry white wine
2 cup canned crushed tomatoes
¾ cup tomato paste
1½ to 2 cup water
Unsalted butter,
½ Tbsp per serving; more to taste
1 lb pasta, cooked at dente
Freshly grated Parmesan (optional)

Directions
If using pork shoulder or butt, cut off any skin and discard, and then cut the meat off the bone into chunks about 1 inch or so. In a food processor, pulse the pork in batches, about five times for a few seconds each time; set aside.

Heat the olive oil in a large heavy-based pot over medium heat. Add the pancetta and onions and saute, stirring occasionally, until browned, 12 to 15 min. Add the garlic and crushed fennel and stir for about 2 min. Transfer to a large bowl.

Increase the heat to medium high. In the same pot, add just enough of the ground pork to make one layer. If using packaged ground meat, don’t crumble it; instead, break it into pieces (about 1 inch) to brown. Season with salt and pepper. Brown the meat all over, stirring occasionally, 3 to 5 min. Transfer the first batch of meat to the bowl and sear the remaining pork in batches, if necessary; add more olive oil as needed.

Return all the seared pork and the onion mixture to the pot. Add the sugar, oregano, bay leaf, red pepper, 2 tsp salt, and 1 ½ tsp pepper, and stir to combine. Pour in the wine to degiaze the pot, stirring up any browned bits stuck to the bottom of the pan. Let the wine reduce by at least half. Add the tomato purée and tomato paste and bring the sauce to a boil (the mixture will be thick).

Add ½ cup of the water, reduce the heat, and simmer the sauce, stirring occasionsly, for 1½ to 2 hours. As it cooks, juices will evaporate; add the remaining water periodically, letting it reduce after each addition, to total 1½ to 2 cups. After 1½ hours, the meat should be tender and the flavors melded. Remove and discard the bay leaf. Immediately before serving, whisk ½ Tbsp butter per serving into the sauce and toss with the pasta. Serve sprinkled with Parmesan, if you like.

Black Bean Tart with Chili Crust

Servings: —
Preheat: 350°
Source: Gourmet January 1996

Ingredients
For crust
1 1/4 cup all-purpose flour
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp salt
1 stick (1/2 cup) chilled unsalted butter, cut into bits
2 Tbsp ice water
raw rice for weighting shell
For filling
1/2 lb dried black beans, picked over, or 3 cup canned black beans, rinsed and drained
1 bay leaf
1 med red onion, chopped
2 Tbsp sour cream
1 Tbsp vegetable oil
a 10 oz pkg frozen corn, thawed
1 red bell pepper, chopped (ab 1 cup)
1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped
1 1/2 cup coarsely grated Monterey Jack (ab 6 ounces)
2 fresh jalapeño chilies, seeded and chopped fine (wear rubber gloves)
1/2 cup chopped scallions (ab 2)
For lime sour cream:
1 cup sour cream
2 tsp fresh lime juice, or to taste

Directions
Make crust: In a bowl with a pastry blender or in a food processor blend or pulse together flour, spices, and salt until combined well. Add butter and blend or pulse until mixture resembles coarse meal. Add ice water and blend or pulse until incorporated and mixture forms a dough. Press dough evenly onto bottom and sides of a 10-inch tart pan with a removable fluted rim and chill 15 minutes, or until firm. Line shell with foil and fill with rice. Bake shell in middle of oven until edge is set, 8 to 10 minutes. Carefully remove foil and rice and bake crust 10 minutes more, or until golden. Cool crust in pan on a rack. Crust may be made 1 day ahead and kept at room temperature, covered loosely with plastic wrap.

Make filling: In a bowl soak dried beans if using in water to cover by 2 inches overnight and drain. In a large saucepan combine soaked beans, bay leaf, onion, and water to cover by 2 inches and simmer, uncovered, 1 to 1 1/4 hours, or until tender, adding more water if necessary. Drain beans, discarding bay leaf, and cool. In a food processor purée 1 cup cooked or canned beans with sour cream until smooth and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and sauté corn with salt and pepper to taste, stirring, about 2 minutes. Cool corn. In a large bowl stir together corn, whole beans, bell pepper, coriander, Monterey Jack, jalapeños, and scallions and season with salt and pepper. Spread bean purée evenly onto crust and mound with remaining filling, pressing gently. Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted. Let tart cool in pan on a rack 15 minutes. Remove rim of pan and serve tart warm or at room temperature with lime sour cream.

Make lime sour cream: In a bowl whisk sour cream and lime juice with salt and pepper to taste. Sauce may be made 1 day ahead and chilled, covered. Makes about 1 cup.