Mexican Street Corn Salad (Esquites)

I love Mexican Street Corn.  I made a version of this using canned corn, and I was missing some ingredients like cilantro and jalapeño, but it was still really delicious.  I did end up adding some extra spices, like coriander, garlic powder, onion powder, and Tajin, to try to make up for what I was missing.  However, I'm including the original recipe here, because it also sounds yummy.

Mexican Street Corn Salad (Esquites)

Ingredients

2 tablespoons (30ml) vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 ounces (60g) feta or Cotija cheese, finely crumbled
1/2 cup finely sliced scallions, green parts only
1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
2 tablespoons (30ml) mayonnaise
1 tablespoon (15ml) fresh lime juice from 1 lime
Chile powder or hot chile flakes, to taste

Directions

Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.


Original link:

https://www.seriouseats.com/esquites-mexican-street-corn-salad-recipe

Spanish Rice

 It took me a loooooooooong time to find a Spanish Rice recipe that I like.  I've linked to the original recipe, but below is my version with lots of changes.

Spanish Rice

Ingredients

2 tbsp vegetable oil

1 onion, minced

2 cups Jasmine rice

2 tbsp butter

1/2 tsp salt

1 tbsp minced garlic

3 cups chicken broth

8 oz tomato sauce

Spices to taste: cumin, coriander, chili powder, garlic powder, onion powder, pepper

Directions

Heat oil in a large frying pan on medium heat. 

Add minced onion and saute until soft.  Add rice and cook until golden brown.  Add butter and garlic and cook until butter is melted.  Add salt.

After the rice is browned, add chicken broth, tomato sauce, and spices.  Stir and bring the broth to a boil.  Cover and simmer for 30 minutes.  Turn off heat and let sit for at least 5 minutes.  Fluff and serve.

Original link:

https://lilluna.com/food-tutorial-spanish-rice/

Shakshuka

This dish was new to us, but it was a huge hit with the kids.

Shakshuka is made with a variety of spices. I added coriander to the version I found. Honestly it'd probably be even better if I was a little more heavy-handed with the spices. I'd also recommend getting some good quality canned tomatoes - they play a central role in the dish.

Shakshuka

Ingredients

2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 teaspoon paprika
1 teaspoon coriander
1 teaspoon cumin
¼ teaspoon chili powder
1 28-ounce can whole peeled tomatoes
6 large eggs
salt and pepper, to taste
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped

Directions

Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

Add garlic and spices and cook an additional minute until the spices are fragrant.

Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon or spatula. Season with salt and pepper and bring the sauce to a simmer.  Simmer until the sauce is slightly thickened.

Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

Garnish heavily with chopped cilantro and parsley.  Serve with warm pita and feta or goat cheese.



Original link:

https://downshiftology.com/recipes/shakshuka/ 

Panko Chicken-Fried Steak Katsu With Milk Gravy

This was a real winner.  We love fried meats and gravies around here.  Below is the original recipe, but here are some modifications I made while cooking it the first time:

The kids aren't huge fans of cayenne, so we went light on that and relied more on paprika and Cajun seasonings (I actually used some packets of Cajun Sparkle I had around the house, which worked really well).

I'd make sure to drain the steak of a paper towel after frying, but it's possible I just used too much oil.

When making the gravy, I added butter to the fats.  I also made much more than what it says below - at least double but probably more.  We love lots of gravy.

Panko Chicken-Fried Steak Katsu With Milk Gravy

Ingredients

Chicken-fried steak katsu

1/2 pound cube steak (about 1 to 2 steaks, depending on the size)
Kosher salt and freshly ground black pepper, to taste
Cayenne pepper, to taste
2 tablespoons all-purpose flour
1 egg
1 tablespoon milk
1 cup panko breadcrumbs
Vegetable oil, for frying

Milk gravy

1 tablespoon flour
1 cup milk
Kosher salt and freshly ground black pepper
Cayenne pepper, to taste
1 pinch freshly grated nutmeg

Mashed potatoes and coleslaw, for serving (optional)

Directions

For the chicken-fried steak katsu: Season both sides of the steak(s) with salt, pepper, and cayenne. Set up three stations for the flour, eggs (whisked with the tablespoon of milk), and panko, seasoning each with salt, pepper, and cayenne. Dip the steaks in the flour, then the eggs, then the panko, ensuring that all sides, nooks, and crannies are well coated.

In a cast-iron skillet, heat a shallow layer of vegetable oil to 350°F. Fry steaks in the oil, about 2 minutes per side (the second side may need even less) or until lightly browned. These cook up very quickly, so you can take them out as soon as the panko changes color.

For the milk gravy: Remove oil from the pan, leaving behind a tablespoon. Stir in the tablespoon of flour and cook for about a minute. Whisk in the milk; season with salt, pepper, cayenne, and nutmeg; and cook, stirring constantly, until thickened into a lovely gravy.

Serve the katsu with mashed potatoes and coleslaw, smothering the plate with milk gravy. Rice is good, too, if you don't want to bother with potatoes.

Original link:

https://food52.com/recipes/80830-chicken-fried-steak-katsu-with-milk-gravy

Egg Roll Noodle Bowl

This one comes together really easily, especially if you get pre-chopped carrots and cabbage. Aside from maybe needing a little more soy sauce, the quantities are just about right. It looks like it's going to come out wrong for most of the recipe, but just trust the process.

Egg Roll Noodle Bowl

Ingredients

1 tablespoon sesame oil
1/2 pound ground pork
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
6 cups shredded cabbage (about 1 small head)
2 large carrots, shredded (about 2 cups)
4 ounces rice noodles
3 green onions, thinly sliced
Additional soy sauce, optional

Directions

In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer.

Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.





Original link:

https://www.tasteofhome.com/recipes/egg-roll-noodle-bowl/

Steak (How to cook AND reheat)

Believe it or not, the best way to reheat a steak is also the best way to cook a steak in the first place.  Enjoy!

Steak (How to cook AND reheat)

Directions

If cooking steaks fresh:

Use desired marinade or rub.  For a salted rub, cook steaks after 5 minutes of applying or after 40 minutes (but not between 5-40 minutes).

To cook or reheat:

Place steaks on a wire rack set in a rimmed baking sheet and warm them on the middle rack of a 250-degree oven until the steaks register 110 degrees (roughly 30 minutes for 1 1⁄2-inch-thick steaks, but timing will vary according to thickness and size). Pat the steaks dry with a paper towel and heat 1 tablespoon of vegetable oil in a 12-inch skillet over high heat until smoking. Sear the steaks on both sides until crisp, 60 to 90 seconds per side. Let the steaks rest for five minutes before serving. After resting, the centers should be at medium-rare temperature (125 to 130 degrees) when temped with an instant-read thermometer.

Original link:

https://www.cooksillustrated.com/how_tos/6514-how-to-reheat-steak-without-overcooking-it

Chickpeas with Leeks and Lemon

Super easy recipe that was great for lunch.

Chickpeas with Leeks and Lemon

Ingredients

1/4 c. extra-virgin olive oil
1 clove garlic, minced
1 branch of fresh rosemary
4 leeks, sliced into rings
kosher salt
2 c. cooked chickpeas (garbanzo beans)
1/2 lemon

Directions

In a large skillet, heat the olive oil, garlic, and rosemary over medium heat. Once the garlic turns fragrant and the rosemary begins to sizzle, remove the rosemary, setting it aside for later.

Add the leeks to the pan, along with a good pinch of salt. Cook, stirring often, until the leeks are soft and sweet but still brightly green, around 5-8 minutes. Tip in the chickpeas, and continue to cook, turning the beans in the oil, for 5 minutes more, at which point the chickpeas should have darkened slightly in color.

Using a microplane or zester, add a few scrapes of lemon zest to the pan, along with a squeeze of lemon juice. Stir gently to combine. Check for seasoning, adding more juice, zest or salt as needed. Return the reserved rosemary sprigs to the pan, and enjoy warm or at room temperature.


Original link:

https://www.delish.com/cooking/recipe-ideas/recipes/a20528/chickpeas-leeks-lemon-recipe-opr0213/