Saturday, June 9, 2018

Sunday Dinner June 10, 2018

On the Menu

Tex-Mex Grilled Rib Eye Steaks
8 Servings
8 rib-eye steaks (6 ounces each)
1 cup Tex-Mex Dry Rub - listed below
Olive oil for brushing the steaks
2 cups Tex-Mex Barbecue Sauce - listed below

Preheat a gas or charcoal grill to high. Rub each steak on both side with the dry rub, refrigerate at least 3 hours or overnight. 
Drizzle olive oil over both sides of steaks and grill until golden brown, 3 to 4 minutes.
Turn over and continue grilling 4 to 5 minutes for medium rare.
Place on a large serving platter and brush with Tex-Mex Barbecue Sauce before serving.

Tex-Mex Dry Rub
Yields ~ 1¼ cups

Note: This rub can be used on beef, lamb, poultry and seafood.

¼ cup paprika
1 cup chili powder
1 tablespoon cumin, ground
1 tablespoon coriander, ground
1 teaspoon cayenne
2 teaspoons mustard, dry
2 teaspoons oregano, dried
1 teaspoon annatto, ground
1 teaspoon turmeric, ground
Combine all the ingredients in a small bowl. Store extra will keep in a tightly covered glass jar for several months.


Tex-Mex Barbecue Sauce
Yields 3 Cups
¼ cup grapeseed oil
1 medium yellow or white onion, finely, chopped
2 large cloves garlic, minced or 1 tablespoon chopped
6 ounces tomato paste
1 cup apple cider vinegar
2 cups pineapple juice w/o sugar added
2 tablespoons Worcestershire sauce
1/4 teaspoon liquid smoke
1 teaspoon sea salt
2 tablespoons dark brown sugar
1 tablespoon molasses (not black strap) 
1 tablespoon Tex-Mex Dry Rub 

In a large saucepan, add oil, onion and garlic then sauté on medium low heat until onions are caramel in color, stirring occasionally.
Turn heat down slightly and mix in the tomato paste.
Add vinegar, pineapple juice, Worcestershire sauce, salt, liquid smoke, sugar, molasses and rub.  Allow sauce to cook gently on medium low heat, uncovered thirty minutes to an hour, stirring occasionally.
If you want a smooth sauce, puree before using.
Caprese Pasta Salad
8 Servings
8 cups water
1 pound pasta (angel hair, orzo or penne)
2 teaspoons sea salt
¼ - ½ cup extra virgin olive oil
1 teaspoon black pepper
1 pound fresh mozzarella, ½” dice
3 Roma tomatoes, diced
1 small bunch fresh Basil, chiffonade

In a large pot, bring 8 cups of water to a boil, add pasta and bring the pot back up to a rapid boil then stir.
Cover pot, turn off the burner and let pasta sit, undisturbed 6 – 8 minutes (see package for exact cooking time). 
Drain pasta in a colander then transfer to a large bowl.  While pasta is still hot, stir in the salt and mix thoroughly.
Add ¼ cup olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once pasta is cool, add pepper, mozzarella, tomatoes, basil and remaining oil if needed.
Mix thoroughly and refrigerate until salad is cold.

Cauliflower Steaks
4 Servings
1 large cauliflower head cut into steaks; see below
¼ cup olive oil
1 teaspoon maple syrup 
juice of ½ lemon
¼ teaspoon paprika
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
⅛ teaspoon cayenne or chipotle ground pepper
⅛ teaspoon sea salt

Place oil, maple syrup, lemon juice and seasoning in a small bowl and whisk until all ingredients are well combined.
Place steaks on a cookie sheet or sheet pan and with a pastry brush coat each steak on both sides generously with the oil mixture.
Cover pan with foil or plastic wrap and refrigerate 3 hours or overnight before grilling or roasting.
Cook on a hot grill 3 – 6 minutes per side or roast, uncovered in a 450-degree oven for 13 – 16 minutes or until they are golden brown and slightly tender.

How to cut cauliflower into steaks
  1. Choose the largest cauliflower you can find. Large heads are much easier to cut into steaks.
  2. Remove the outer leaves and trim the stem to make it flat and even with the head.
  3. Place the head of cauliflower on a cutting board with the flat side on the board.   
  4. Using a very sharp knife, cut the cauliflower in half straight through the center.
  1. Now cut each half in half again into approximately ¾ inch thick slices.
  2.  Trim off the rounded ends.
Place the cut off ends in a freezer bag and freeze for use in soups, salads, stir fry, etc. 

Vegan Waldorf Salad
4 Servings
½ - 1 cup raw or candied walnuts halves
For the Dressing
1 tablespoon +1 teaspoon extra virgin olive oil
1 tablespoon soy milk, plain, no sugar
1 teaspoon lemon juice
¼ teaspoon apple cider vinegar
⅛ teaspoon sea salt
⅛ teaspoon cayenne pepper
⅛ teaspoon powdered mustard
1 lemon
1 large granny smith apple
1 large gala apple
2 celery ribs
8 ounces Micro Greens or 1 head Boston lettuce, shredded

If using Raw nuts, Preheat the oven to 350 degrees F. Spread the raw nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Sit nuts aside to cool.

For the Dressing
In a small bowl, whisk together the olive oil, soy milk, lemon juice, and a little zest of the lemon, apple cider vinegar, salt, cayenne pepper and ground mustard until mixture is thick and creamy like mayonnaise. If the mixture is too thin, add additional olive oil, ½ teaspoon at a time and continue whisking. Taste for flavor and adjust with salt, pepper and mustard powder, a pinch at a time. Cover and refrigerate until ready to use.

Cut apples in half and scoop out the core with a teaspoon. Using a box grater, shred the apples lengthwise to produce long strings. Squirt the juice of half a lemon over apples to prevent them from turning brown, mix well and refrigerate for later use.

Cut the celery ribs into thirds and shred them on the box grater lengthwise to produce long strips. Add the apples and celery to a bowl, and then toss with the dressing. Cover and refrigerate if not serving immediately.

When ready to serve, toss walnuts into the salad. Arrange the shredded lettuce or micro greens on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.

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