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+-- Thread: Sunday Dinner, 4/26/15?? (/showthread.php?tid=170203)
Sunday Dinner, 4/26/15?? - cjs - 04-26-2015
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.
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We both had the same and it was just wonderful. Have 4 skewers left...........
Re: Sunday Dinner, 4/26/15?? - Mare749 - 04-26-2015
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.
Re: Sunday Dinner, 4/26/15?? - Trixxee - 04-26-2015
We are making the ground beef enchiladas from Pioneer Woman that Daphne posted about earlier in the week.
Re: Sunday Dinner, 4/26/15?? - losblanos1 - 04-26-2015
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: Sunday Dinner, 4/26/15?? - BarbaraS - 04-26-2015
I'm making the same enchiladas, but prepping for tomorrow night.
We're having lasagna.
Barbara
Re: Sunday Dinner, 4/26/15?? - labradors - 04-26-2015
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!
Re: Sunday Dinner, 4/26/15?? - karyn - 04-26-2015
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: Sunday Dinner, 4/26/15?? - cjs - 04-26-2015
Yes....
Re: Sunday Dinner, 4/26/15?? - karyn - 04-27-2015
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:
http://www.finecooking.com/recipes/argentine-spice-rubbed-flank-streak-salsa
-criolla.aspx#reviews
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Re: Sunday Dinner, 4/26/15?? - Mare749 - 04-27-2015
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.