Servings: 6
1 1/3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
2 egg yolks
3/4 cup beer
2 large white onions, sliced 1/4-in thick
oil for deep frying
1. Mix the flour, salt, pepper, oil and yolks together. Gradually whisk in the beer.
2. Refrigerate the batter 3 1/2 hours to rest before using.
3. Slice onions, and dip them in the batter.
4. Deep-fry in 375F oil until golden brown. This batter also works well on other vegetables besides onion rings; it's great on fish, too.
Saturday, June 26, 2010
Italian Chicken Sausage Risotto with Salad (Friday)
Servings: 4
Start to finish: 45 minutes
Serving Ideas: instead of sweet peas use peppers
Internet Address: http://allrecipes.com/Recipe/Italian-Chicken-Sausage-Risotto/Detail.aspx
1 tablespoon olive oil
1 package al fresco® All Natural Sweet Italian Chicken Sausage (16 ounce)
1 cup chopped sweet onion
1 tablespoon minced fresh garlic
1/2 teaspoon dried thyme
1 1/4 cups Arborio rice
1 cup Chardonnay or other dry white wine
3 1/2 cups chicken broth, low-sodium
1 cup frozen petite sweet peas
1. In a heavy, large Dutch oven or saucepan, heat oil over medium heat. Saute sausage and onion until onion is translucent, about 3 minutes. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds. Add rice and wine; stir 1-2 minutes or until wine is absorbed.
2. Stir in 3 cups broth. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes. Stir in peas and 1/4 cup Parmesan; cook 1 minute or until heated throughout. Season with 1/4 tsp black pepper. Garnish with parsley and remaining cheese. Serve immediately.
Start to finish: 45 minutes
Serving Ideas: instead of sweet peas use peppers
Internet Address: http://allrecipes.com/Recipe/Italian-Chicken-Sausage-Risotto/Detail.aspx
1 tablespoon olive oil
1 package al fresco® All Natural Sweet Italian Chicken Sausage (16 ounce)
1 cup chopped sweet onion
1 tablespoon minced fresh garlic
1/2 teaspoon dried thyme
1 1/4 cups Arborio rice
1 cup Chardonnay or other dry white wine
3 1/2 cups chicken broth, low-sodium
1 cup frozen petite sweet peas
1. In a heavy, large Dutch oven or saucepan, heat oil over medium heat. Saute sausage and onion until onion is translucent, about 3 minutes. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds. Add rice and wine; stir 1-2 minutes or until wine is absorbed.
2. Stir in 3 cups broth. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes. Stir in peas and 1/4 cup Parmesan; cook 1 minute or until heated throughout. Season with 1/4 tsp black pepper. Garnish with parsley and remaining cheese. Serve immediately.
Flank Steak Sandwiches (Saturday)
Servings: 6
Preparation Time: 25 hours 25 minutes
Internet Address: http://www.tasteofhome.com/Recipes/Flank-Steak-Sandwiches
1 cup chopped onion
1 cup dry red wine or beef broth
3/4 cup soy sauce
1/2 cup olive oil, divided
4 1/2 teaspoons minced garlic, divided
1 1/2 teaspoons ground mustard
1 1/2 teaspoons ground ginger
1 beef flank steak (1-1/2 pounds)
1 medium sweet red pepper, cut into 1-inch strips
1 medium sweet yellow pepper, cut into 1-inch strips
1 medium red onion, thickly sliced
1/4 teaspoon pepper
6 French rolls, split
1. In a small bowl, combine the onion, wine or broth, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a large resealable plastic bag; add steak. Pour remaining marinade into another resealable plastic bag; add the peppers and onion. Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
2. Drain and discard marinade from steak. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
3. Drain and discard marinade from vegetables. Place in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently.
4. In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown.
5. Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately.
Preparation Time: 25 hours 25 minutes
Internet Address: http://www.tasteofhome.com/Recipes/Flank-Steak-Sandwiches
1 cup chopped onion
1 cup dry red wine or beef broth
3/4 cup soy sauce
1/2 cup olive oil, divided
4 1/2 teaspoons minced garlic, divided
1 1/2 teaspoons ground mustard
1 1/2 teaspoons ground ginger
1 beef flank steak (1-1/2 pounds)
1 medium sweet red pepper, cut into 1-inch strips
1 medium sweet yellow pepper, cut into 1-inch strips
1 medium red onion, thickly sliced
1/4 teaspoon pepper
6 French rolls, split
1. In a small bowl, combine the onion, wine or broth, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a large resealable plastic bag; add steak. Pour remaining marinade into another resealable plastic bag; add the peppers and onion. Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
2. Drain and discard marinade from steak. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
3. Drain and discard marinade from vegetables. Place in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently.
4. In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown.
5. Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately.
Steak Fajitas with Chimichurri and Drunken Peppers with Mexican Rice (Thursday)
Servings: 4
Preparation Time: 1 hour 1 minute, Start to finish: 1 hour 55 minutes
Internet Address: http://www.foodnetwork.com/recipes/sunny-andersons-steak-fajitas-with-chimichurri-and-drunken-peppers-recipe/index.html (Sunny Anderson)
Serve with Birdseye Southwestern Rice or Southwestern Corn. Coupons
Preparation Time: 1 hour 1 minute, Start to finish: 1 hour 55 minutes
Internet Address: http://www.foodnetwork.com/recipes/sunny-andersons-steak-fajitas-with-chimichurri-and-drunken-peppers-recipe/index.html (Sunny Anderson)
Serve with Birdseye Southwestern Rice or Southwestern Corn. Coupons
1 bunch fresh parsley
1 bunch fresh cilantro
1 cloves garlic (1 to 2)
1 large red onion, halved and sliced
Kosher salt and freshly ground pepper
2 tablespoons red wine vinegar
3 tablespoons lemon juice
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 pound chuck or top round steak (London broil)
3 poblano peppers, seeded and cut into strips
1/4 cup lager beer
8 8 inch flour tortillas
Lime wedges, for serving (optional)
1. Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.
2. Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes.
4. Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.
1 bunch fresh cilantro
1 cloves garlic (1 to 2)
1 large red onion, halved and sliced
Kosher salt and freshly ground pepper
2 tablespoons red wine vinegar
3 tablespoons lemon juice
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 pound chuck or top round steak (London broil)
3 poblano peppers, seeded and cut into strips
1/4 cup lager beer
8 8 inch flour tortillas
Lime wedges, for serving (optional)
1. Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.
2. Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes.
4. Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.
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