Steak Sandwich

This is a great quick dinner.  Takes about 30 minutes to whip up.  I picked up the steak already shaved from Trader Joe's but you can ask your butcher to give you a 50:50 mix of rib and round. Serves 4.

Steak Sandwiches

dash grape seed oil

1/2 tablespoon butter

1 small yellow onion, thinly sliced

1 green bell pepper, stemmed, seeded, very thinly sliced

s + p

1 lb shaved steak

1/4 teaspoon dried rosemary 

1/4 teaspoon dried thyme

 1 teaspoon Worcestershire sauce

sliced or grated cheese

mustard of choice

4 buns

Heat a large cast iron skillet over medium heat.  Warm oil and melt butter.  Add onions and peppers.  Cook, stirring frequently, until soft and a bit caramelized.  Transfer to bowl and set aside.

Turn heat up to medium high.  Add steak to pan, season with salt, pepper, rosemary and thyme. Give it a good sear before stirring or flipping.  Once cooked to your liking, stir in onions, peppers and Worcestershire sauce.  Assemble 4 sandwiches.  Wrap in foil and warm in 350 degree oven for 10 minutes.      

 

Jerk Chicken Burgers + Simple Crunchy Slaw

It's the end of summer and you might as well spend it grilling these spicy little chicken burgers. I'm pretty excited about these.  Spicy and complex.  We served these with a super simple slaw and lime buttered corn.  These should probably be grilled but they can also be cooked in a pan or grill pan.  

Scotch bonnets are hot, hot peppers with a fruity, almost sweet notes that range in colors from green to yellow to orange to bright red.  They can be swapped out for habaneros if needed.  As with all chile peppers, wear gloves when working with these and wash your tools and cutting board when done.  We keep a box of disposable gloves on top of the fridge for chile pepper chopping.  And don't touch your eyes or nose if you've been touching the peppers.  

Makes 4.

Jerk Chicken Burgers 

1 lb ground chicken thighs

1 scotch bonnet pepper, seeded, minced

1/2 tablespoon fresh thyme leaves

2 scallions, white + light green parts, minced

s + white pepper

10 allspice berries, ground

2 1/2 tablespoons soy sauce

1/2 teaspoon nutmeg

zest of 1 lime

1 1/2 teaspoon brown sugar

1/4 teaspoon ground cumin

1 1/2 teaspoon vinegar (white, red wine or apple)

Fold all ingredients together to evenly combine.  Be careful not to over mix, it can alter the texture of the ground meat.  Let mixture marinate in fridge 30 minutes (longer is ok too, up to 8 hours)  

Form 4 patties and grill until done, flipping once.  For proper grill marks, heat part of the grill to high heat, once hot, place burger on grates.  Cook a few minutes until grill marks are present and turn 1/4 way.  Cook about 2 more minutes more, flip, cook and then 1/4 turn.  

Serve with a simple slaw: Whisk 1 tablespoon red wine vinegar with 1 teaspoon mayo until there are no lumps.  Toss with 1 1/2 cup shredded savoy cabbage, 1 1/2 cup shredded iceberg lettuce, 1 shredded carrot and 1 tablespoon caraway seeds.  Salt and pepper, to taste.  Use immediately.

 

 

 

Buffalo Maitake Sliders

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One more vegetarian mushroom slider for your super bowl party!  I'm really having a mushroom moment.)  

Hen of the Woods or Maitake mushrooms are a great stand in for chicken.  Although, I'll eat just about anything if it's slathered in wing sauce.  To clean them, gently dust with a soft brush.  Pulled chicken may also be used for those who prefer meat.  

Makes 8 sliders.  

Buffalo Maitake Sliders

for the slaw

1 small carrot, peeled, shredded

1 cup shredded cabbage

1 celery stalk, thinly sliced

1/4 cup bleu cheese crumbles

1/2 tablespoon mayonaise

1/4 teaspoon dijon mustard

1/2 tablespoon apple cider vinegar

1/4 teaspoon caraway seeds

s + p

for the buffalo mushroom

8 oz fresh maitake mushroom, separated into slider size pieces

4 tablespoons Franks Red Hot Sauce (or whatever type of hot or wing sauce you like)

8 slider rolls

Mix carrot, cabbage, celery, bleu cheese, mayo, mustard, vinegar, caraway seeds, salt and pepper together until evenly combined.  Set aside.  

In a pan, over medium heat, saute mushroom in a very light splash of oil for 10 minutes.  Remove from heat and coat with hot sauce.  

Layer bottom slider bun with slaw, mushrooms and bun.  Secure with toothpick and serve.

Veggie Melt Sliders

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Is everyone excited for super bowl sunday?  I don't really care about football but I do like sliders, and super bowl time is slider time around here!   Make these for your favorite vegetarian guest.  

Makes 6 sliders.

Veggie Melt Sliders

1 portobello mushroom, stem removed

1 red bell pepper, quartered lengthwise, seeded, sliced

2 oz gruyere cheese, grated

6 slider rolls (I prefer San Francisco style rolls)

Place oven rack to highest position and set broiler to lo heat.  Place mushroom and pepper slices on baking pan and broil 8 minutes.  Toss.  Bake 8 minutes more.  Remove from oven.

Layer each slider bun with broiled vegetables, generously pile on grated gruyere.  Return to oven and broil 3 minutes more.  Sandwich with top bun and secure with toothpick.