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/

Broiled Lobster Tail

My kid has decided she loves lobster tail. Oh, whoa is me, I have to add lobster tail to the meal rotation. What a rough life.

Broiled lobster tail

Ingredients

4 lobster tails

1/4 cup salted butter

2 tsp lemon juive

2 cloves garlic, crushed

1/2 tsp smoked paprika

1 pinch cayenne pepper

Directions

Preheat the oven to broil. Rinse the defrosted lobster shells.  Set the oven rack such that lobster tails placed on a baking sheet would be 4-5 inches away from the broiler.

Butterfly the lobster tails. Using kitchen shears, cut down the center of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail but without cutting the tail. You want to cut through the top shell, but not the bottom.  Use your thumbs and fingers to spread open the shell on top, then gently pull the lobster meat upward, separating it away from the bottom shell, leaving the end attached to the tail fin intact.  Slightly push together the empty shell underneath and place the row of meat on top. Place the butterflied lobster tail onto the baking sheet.

In a small bowl, whisk together the melted butter, garlic, lemon juice, paprika, and cayenne. Brush the butter mixture over the lobster meat.

Broil the lobster tails until the meat is opaque and lightly browned, about 1 minute per ounce of individual tail.

Serve with lemon wedges and melted butter (plain, lemon butter, or garlic butter like used above).

 Original link: https://www.wholesomeyum.com/the-best-broiled-lobster-tail-recipe/

Ice Cream in a Bag

 Another one from the kids' cooking class.  This was a fun activity, although afterwards our arms were tired!

Ice Cream in a Bag

Ingredients

1/4 cup milk

1/4 cup half and half

1 tablespoon white sugar

1/4 teaspoon vanilla extract

1 cup ice cubes (or as needed)

3 tablespoons ice cream rock salt

Directions

Combine milk, half-and-half, sugar, and vanilla in a pint sized resealable plastic bag; seal tightly.

Put a scoop of ice, 3 tablespoons of ice cream rock salt, and the bag containing the cream mixture into a gallon sized resealable plastic bag; seal tightly.

Rock the bag back and forth (do not shake) until contents thicken into ice cream (about 10 minutes). Wipe salt from the top of the pint sized bag before opening to prevent salt from getting into the ice cream.

English Muffin Pizzas

 The kids have been taking cooking classes.  Here's one of the recipes they tried out.  It's a fast and easy kid-friendly lunch.

English Muffin Pizzas

Ingredients

4 English muffins, split

Olive oil

1/2 cup pizza sauce

2 cups shredded mozzarella cheese

Pepperoni slices

Directions

Preheat oven to 375 degrees F.

Place English muffin halves, cut side up, on a baking sheet. Brush with olive oil. Spoon some pizza sauce on each one. Top with mozzarella cheese and pepperoni slices.

Bake for 10 minutes in the preheated oven, or until the cheese is melted and browned on the edges.

Couscous

 The kids really enjoy couscous, and it makes a very versatile side dish for lots of meals.

Couscous

Ingredients

1 small onion, chopped

Olive oil

1 cup Israeli (Pearl) couscous

Salt, pepper, chopped parsley, and other spices to taste

1 1/4 cup boiling water or broth

Salt, pepper, chopped parsley, and other spices to taste

Directions

Saute onion in olive oil until golden brown.

Add couscous and stir well.

Add spices according to taste.

Add water.

Cover pot and simmer for 8-10 minutes, stirring occasionally.

Portobello Mushroom Steaks

Note: The original recipe is fully vegan.  I am not, so my version is not.

Another random note: I can never remember how to spell it, and it's because both Portobello and Portabella are correct.  

Portobello Mushroom Steaks

Ingredients

4 large portobello mushrooms , stems removed and dry brushed clean

MARINADE
3 tablespoons balsamic vinegar
3 tablespoons soy sauce
2 tablespoons grapeseed oil or preferred oil
1 tablespoon worcestershire 
1-2 teaspoons mesquite seasoning (sub with 1 teaspoon smoked paprika or liquid smoke)
1 large garlic clove, minced or crushed
½ teaspoon granulated onion
salt and fresh cracked pepper, to taste

Directions

In a large and shallow baking dish, whisk all the marinade ingredients together. Taste and add more seasoning if desired (*note: the flavors will be concentrated).

Add the mushrooms to the dish and liberally brush the marinade on all sides. You can also spoon it on. Let it sit for 10-20 minutes, flipping and brushing again midway through the marinating time.

Heat a Grill, Grill Pan or Skillet over medium-high heat. When fully heated, brush with oil and place the mushrooms on top (they should sizzle when they hit the pan). Don't move them once they are in the pan, just gently press down with a spatula or tongs. Give them a minimum of 4-5 minutes so they sear. Flip over and sear the other side, adding more oil if needed (you can also brush on more marinade). Grill until browned and tender about 4-5 minutes. Enjoy!

Original link:

https://veganhuggs.com/grilled-portobello-mushroom-steaks/