Category: Entrees

Grilled Skirt Steak and Creamed Corn and Black Beans with Poblanos

This was inspired by this recipe in May 2008 Food & Wine magazine, but I adapted things quite a bit.

First, I thought that the plain “sprinkled with salt and pepper before grilling” skirt steak could be improved upon, so we rubbed it with some coffee spice rub, instead.  The one that I used is from Williams-Sonoma, but they seem to only stock it sporadically.  If you can’t find it, I’m sure that a simple Google search would net you a serviceable recipe.

Secondly, I diced the onion in the creamed corn, because I’m not wild about long strips of onion, but just prefer the flavor of them, without being confronted with their slippery stringiness (weird?  yes, but I’m cooking, so I get to choose…)  I also upped the amount of corn in the dish (tripled, probably) and toasted/roasted it in a tiny bit of oil in a very hot skillet, so that it had a little “char” on it before adding it to the poblanos and sour cream.  I also added one can of (drained and rinsed) black beans.  I left the amount of sour cream the same (1 cup) and it was still PLENTY creamy for our taste.  In fact, if we had not added more corn and the beans, I think it would have been WAY too rich.  Until I added the beans and more corn, it looked like corny sour cream, rather than creamed corn.  With the adaptations, however, it was OUTSTANDING and was something that I will DEFINITELY make again with other Mexican meals in the future.  It would also be fantastic as a taco filling (with a little smoked chicken added, maybe?) or in an omelet.

I served this with some more of the Spicy Cilantro Slaw (I overbought and had an extra bag of the shredded cabbage in the house, so I decided to make it again.)  I probably wouldn’t do that combination again, as it was just too many creamy dishes on one plate, although it was still a great meal.  Vegetarian Girl made a meal out of the corn/beans and slaw, plus a little of the leftover lentils.

See the next post to see what I paired it with for dessert.

Jamaican Jerk Grilled Tofu

We made this vegetarian adaptation for Girl the other night when we had Jerk-Rubbed Catfish and she loved it so much that she requested it again.  It was SO easy, quick and healthy.  She made the little arugula-spinach-tomato salad to go with it (we already had the Baby Bam croutons on hand.)  It’s really the spice rub that makes it; it is absolutely fantastic.

You don’t need an actual “recipe” to cook the tofu, just cut a slice the size that you want to eat (use FIRM tofu), rub it down all over with a little (about 5 drops or so – not much is necessary) canola or vegetable oil, rub it down generously with the spice rub and then grill it on a preheated grill or grill pan.  Try to flip it as little as possible, because it can be a little fragile.

Spinach Salad with Lentils and Crispy Goat Cheese

Recipe here.

This will be a definite repeat.  Lentils are one of our favorite foods (especially Girl.)  They are terrific for you and have tons of the precious protein that can be so hard for vegetarians to get enough of.  We also all really like spinach, as well.  And, crispy-crunchy-gooey melted cheese?  Well, doesn’t EVERYONE love that?

This is similar to another salad that I made earlier this year (by the same food writer, even!,) but forming the cheese into patties and frying it takes this to a whole other level.

I made two slight modifications:

I cut back the amount of oil added to the lentils significantly.  I put in just enough to keep them from sticking (2 tsp?) while the garlic cooked.

I also used a bit of balsamic vinaigrette on the spinach instead of the olive oil.

We loved this and will definitely make it again.  The goat cheese was a tiny bit strong for Boy, so I might make his with boursin or something milder next time, but was still a fabulous and healthy vegetarian treat.

Beer-Brined Butterflied Chicken

Recipe here.

This is my all-time favorite chicken recipe.  It turns out SO moist and flavorful.  It is an upscale version of “Beer Can Chicken” and is just downright delicious.  Takes a little time, with the brining and all, but really doesn’t take much hands-on effort…it’s mostly just “waiting” time.  Getting the hang of butterflying might seem daunting, but it’s really not that bad.  There are tons of “how-to” helpful videos around, if you are worried, but it’s much simpler that it seems.

Vegetarian Black Bean Chili and Chili-Lime Corn on the Cob (with Bernard)

I have a confession to make.  I’ve been keeping something from you.  I haven’t told you about Bernard.  Bernard has been living with me for a few months now.  He is exceedingly attractive, but is also highly adaptable and a very hard worker.  He must be tenderly cared for, but is able to withstand very heavy duty.  We’ve enjoyed each others’ company immensely.  We’ve been doing lots of cooking together.  Hubby has learned to tolerate Bernard, but he’s not as enamored with him as I am.  I, for instance, am the only person allowed to “bathe” Bernard.  Bernard and I met at a charming little shop called Sur la Table.  A customer-service glitch caused me to be offered a one-time 25% off discount, which enabled Bernard to be able to come home with me.  We have joyfully welcomed him into our home and are eager to tackle many future projects with him.

So, after I brought Bernard home, the first thing that we tackled together was this Black Bean Chili.  This was one of my mother’s recipes and I have NO IDEA where it came from, so please forgive my potential plagiarism.

Vegetarian Black Bean Chili

2 cups black beans, soaked in water overnight and then drained

1 bay leaf

4 teaspoons cumin seeds

4 teaspoons paprika

4 teaspoons dried oregano

1/2 teaspoon cayenne pepper

2 or 2 teaspoons chili powder (I add more!)

3 Tbsp canola oil

3 medium-sized white onions, diced

1/2 teaspoon salt

4 garlic cloves, chopped or pressed

1 Tbsp vinegar (balsamic is great, but plain white will do)

1 1/2 pounds ripe or canned tomatoes, drained and chopped (save the juice)

4 Tbsp chopped fresh cilantro

1 or 2 teaspoons chopped chipotle chili

Cover beans with fresh water in a very large pot and bring to a boil with the bay leaf.  Lower heat and simmer.  Heat a medium-sized heavy skillet.  Add cumin seeds and saute until toasted.  Add oregano, stirring frequently.  Remove from heat, then add paprika and cayenne.  Stir, remove from pan and grind to a coarse powder in a (spice-dedicated) spice or coffee mill (or with a mortar and pestle.)  Heat oil in a large skillet and saute the onions until softened and translucent  Add the garlic, salt, ground herbs and spices and chili powder and cook for 5 minutes.  Add the tomatoes, juice and 1 teaspoon of the chipotle.  Simmer for 15 minutes.  Add the mixture to the beans and add water, if necessary, to cover beans with liquid by one inch.  Cook until beans have softened to your desired consistency (about one hour?)  Stir in more chipotle (if desired,) vinegar and cilantro.  Serve topped with cheese or sour cream and more chopped cilantro.

Chili-Lime Corn on the Cob recipe here.

Bonus chipotle tip:

Every recipe I’ve ever had that has called for chipotles has called for one or maybe two, yet there are probably a dozen of them in the average can (plus all of that wonderful adobo sauce!)  How to solve this issue?  After you open a can, pull the remaining chipotles out of the can gently with a fork and place them an inch or two apart on a wax paper-lined baking sheet and freeze them.  I dollop the remaining sauce from the can onto the top of each chipotle before freezing, too, so each one will have plenty of that saucy goodness on it.  When the chipotles have frozen solid (overnight?,) gently peel them off the waxed paper and place them in a ziploc bag and freeze them until needed.  You can more easily pull them out, on at a time, in the future that way.

Steak au Poivre with Frites and Sauteed Spinach

Recipe here.

Hubby and I had a very unusual week a few weeks ago when both kids were at different sleep-away camps at the same time, so we had the house to ourselves for a whole week.  I decided that we needed to have something that we normally wouldn’t eat when the kids were around.  I’d had my eye on this recipe for a while, so it seemed to fit the bill.  It was quite tasty, although VERY peppery and spicy.

We made the leftovers (steak, potatoes AND spinach, with the remaining pepper cream sauce) into a frittata the next morning for breakfast.  OUTSTANDING.

Grilled Salmon with Black Beans and Piment d’Espelette Mayonnaise and Spring Vegetable Quinoa Pilaf

Salmon with beans recipe here.  Pilaf recipe here.

This was VERY tasty.  The hardest and most time-consuming part was all of the chopping (and beet-cooking) that was required for the pilaf, but it was well worth the effort.

Vegetarian Girl just skipped the salmon and made a healthy meal out of the quinoa (prepared with veggie stock instead of chicken broth) and beans.

If you’re not planning to make sandwiches from the leftover salmon, then I would prepare half the amount of salmon and the mayo mixture.