Saturday, May 14, 2016

Sunday Dinner May 15, 2016

On the Menu

Cuban Flat Iron Steak

4 Servings


3 limes, Juice and zest

2 oranges, Juice and zest

⅓ cup extra-virgin olive oil

6 garlic cloves, minced

¼ cup onion, diced
¼ bunch of cilantro

2 teaspoons dried oregano

2 teaspoons ground cumin

1 teaspoon coarse sea salt

Freshly ground black pepper

4 (4-ounce) flat iron steaks

1 tablespoon vegetable oil

1 lime, cut into six wedges


Add lime juice and zest, orange juice and zest, olive oil, garlic, onion, cilantro, oregano, cumin, salt and pepper to a blender and process.
Pour marinade into a baking dish.
Place steaks in marinade, cover and refrigerate for at least 3 hours, up to overnight.
Preheat grill or grill pan to medium high heat.

Brush grill lightly with vegetable oil. 
Remove meat from marinade and grill over medium high heat. Cook to desired doneness, but the rarer, the more flavorful.
Let steaks sit for 10 minutes before serving.
Garnish with limes and serve steaks individually or sliced on a platter. 

  Grilled Vegetarian Paella - Vegan
8 – 12 Servings
¼ cup Olive oil
3 cups uncooked rice
1 red onion minced
2 tablespoons chopped garlic 
1 heaping tablespoon ginger, minced
1 teaspoon sea salt
1 teaspoon black pepper 
¾ teaspoon saffron threads  
1 zucchini, grilled, diced
1 small eggplant, grilled, diced
1 large onion, grilled, diced
1 red bell pepper, grilled, diced
2 large tomatoes, grilled, diced
1 large carrot, grilled, diced
1 cup sweet green peas

Preheat oven 350 degrees F.

Note: to grill vegetables season with salt and pepper, rub down veggies with oil then place on a hot grill. Grill just long enough to get grill marks on each side. Let cool then cut into ½ inch dice.
In a hot oven-proof skillet coated with oil, saute rice, minced onion, garlic and ginger for 3 to 6 minutes.
Add broth, salt and pepper, saffron and vegetables mix thoroughly then check for seasoning.
Bring pan to a boil, mix again then cover place in oven and bake for 45 minutes or until rice has fully absorbed the broth.
Fluff before serving.

                              Sauteed Greens with Garlic          
              4 – 6 Serving
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
1 tablespoon chopped/minced garlic
2 pounds of collards/greens, washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper
Heat the olive oil in a large skillet or wok over medium high heat. 
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds.  Lower the heat to medium, add the chopped garlic and continue sautéing approximately 1 minute, do not let the garlic brown.  Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.
Jamaican Sorrel
Yields 8½ Cups

Note: Hibiscus flowers can be purchased at any Hispanic grocery store. It's sold under the name of Jamaica which is pronounced hah-my-kah. 

6 ounce hibiscus (Jamaica) flowers
10½ cups water
2 tablespoons dried ginger root pieces
12 whole allspice (pimento) berries
1½ cups sugar

Spread the hibiscus out on a cookie sheet and sort through the flowers to remove any debris.
In a large pot, add the water, hibiscus, ginger and allspice berries. Bring the pot to a boil for 10 minutes, then remove it from the heat.  Let sorrel steep for 30 minutes.
Strain the mixture and discard the flowers, etc.
Add the sugar starting with 1 cup.  Taste for sweetness and add more sugar as needed.
This beverage can be served hot or cold.
If serving cold, let it come to room temperature before refrigerating or adding ice.