July 4th Recipes Recipes – NYT Cooking.
You can cook all kinds of great things to celebrate the 4th of July, even if you are not grilling or don’t have a grill of your own. The New York Times Cooking has put together fantastic July 4th recipes for everything from beverages to grilling to sides to dessert and the best sauces you can use as well. you’ll find all you need to make a great day of your summer celebration. Check it out!
Father’s Day Recipes to Make For Dad – Bon Appétit.
Father’s Day is just a few days away and coming up with a nice meal to treat Dad on Father’s Day would be a nice way to cap off the day. Whether it is making his favorite dinner, favorite dessert, ideal breakfast or just his favorite beverage you can make something and let him know he’s special to you. Speaking as a dad myself, it makes you feel great when others take the time to show and tell you their appreciation of what you do. Bon Appetit has put together 31 recipes that are perfect for Father’s Day so you can show Dad just how awesome he is. Check them out and have a Happy Father’s Day to all of the dads!
Dishes to Bring to an Outdoor Party.
My apologies for not posting as regularly as I would like lately. Work has gotten the better of me and I just have not had enough free time to get to everything. I am still cooking away and trying new recipes and accumulating them to put on, so I will be back to it when I get the time again. In the meantime, since it is coming up on that outdoor party and barbecue time of year where you may be going to different places, here are 36 recipes from Bon Appetit for great dishes that you can bring to any outdoor party as your contribution. You will find all kinds of great ideas listed here that can make a great addition to any buffet or party. Check it out!
There’s nothing like a good quality steak every once in a while to make for a really great meal. Unfortunately in the world we live in today most steak is pretty darn expensive so it is something I make very often at home, saving it for special occasions. When Valentine’s Day rolled around this year and Michelle was coming home that day after 3 weeks on the road, that was all special enough for me and I went in search for some good steak. Nothing against the big local supermarkets, but I prefer to use a smaller butcher shop for good steaks. For me, they are usually a better cut of meat and very often the price is better than want I find in the supermarket. Such was the case when I picked up three 3 New York strip steaks and got them for $5 less a pound than they were at the supermarket. I sorted out among the recipes I had and decided to give this one from Guy Fieri a try for some grilled New York strip steaks with a creamy five-peppercorn sauce. I busted out the grill pan and went to work.
Grilled New York Strip Steak with Five-Peppercorn Sauce
4 cups beef stock
Four 16-ounce New York strip steaks
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons butter
2 shallots, minced
2 tablespoons fresh cracked five-peppercorn blend
1/2 cup brandy
1/2 cup red wine
1/2 cup heavy cream
2 tablespoons minced fresh parsley
Bring the beef stock to a boil in a medium saucepan set over medium-high heat. Immediately lower the stock to a simmer and cook the stock until it is reduced to about 1/2 cup, about 45 minutes. Set the stock aside.
Preheat a grill or grill pan to medium-high heat. Sprinkle the New York strip steaks with kosher salt and black pepper and allow them to sir for about 15 minutes.
Place the steaks on the grill or grill pan, evenly spaced, and grill the steaks for about 2 1/2 minutes. Rotate the steaks a quarter-turn and cook them for another 2 1/2 minutes to create crosshatch sear marks on the steaks. Flip the steaks over and repeat the process on the reverse side of the steaks. Remove the steaks to a baking sheet and allow them to rest for 5 to 10 minutes.
While the steaks are resting, combine 2 tablespoons of the butter, the shallots and the five-peppercorn blend together in a medium saucepan set over medium heat. Cook until the shallots and peppercorns are fragrant and the butter is beginning to bubble, about 2 minutes. Off the heat, add the brandy and the red wine. Carefully place the saucepan back on the burner (at this point you could flame the mixture if you want, provided you safely have the room to do so in your kitchen and are familiar with the process; I skipped this in might tight-quartered kitchen). Add the reduced beef stock and the heavy whipping cream, bring the mixture to a boil and immediately lower it to a simmer. Cook until the liquid has reduced by about two-thirds, about 8 to 10 minutes. Prior to serving the sauce, whisk in the remaining 2 tablespoons of butter into the sauce, then remove the sauce from the heat.
With a sharp knife, slice the steaks into 1/2-inch thick slices, cutting on the bias. Transfer the steak slices to a large serving platter and spoon over the five-peppercorn sauce. Garnish with minced parsley and serve, passing the reserved sauce on the side.
To me there is nothing like a steak that is cooked perfectly to medium or medium-rare. You get the softness of the meat with that nice pink color and the flavor burst in your mouth. Add in this peppercorn sauce, which has a nice mix of red wine, brandy and the peppercorns to add a nice little bite and you have perfect steaks for the night. I forgot to take a picture of the sauce itself but it came out nicely. I served the steaks with some sautéed mushrooms, roasted Brussels sprouts and a recipe for pan-fried fingerling potatoes and leeks with a honey-lemon sauce that I will share with you tomorrow. Overall it was a very nice meal and a good way to cap off Valentine’s Day and Michelle coming home.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
Everyone gets into a bit of frenzy as holidays get nearer and you feel like you have a million things to take care of and plan. I know that is the way it is around here right now as we try to get all of the last-minute things done before the Christmas holiday really sets in. That usually does not leave you with a lot of time to make detailed meals in the days leading up to the holiday as you want to try to keep things as easy as possible. Sure, take-out is always an option when you are looking for something, but an easy alternative is to make some burgers of your own. You can have any type you like of course, but since it is the holidays why not try something different and have this holiday turkey burger, which uses ground turkey and turkey sausage together with some other holiday ingredients for a very different type of burger. I got this recipe from Serious Eats and tweaked it a little to make it my own.
Holiday Turkey Burgers
1 sweet potato
1 tablespoon butter
1/3 cup finely chopped yellow onion
1/4 cup finely chopped celery (about 1 small stalk)
2 teaspoons finely chopped fresh sage leaves
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely minced garlic
1 pound ground turkey
1/3 pound loose turkey sausage or pork sausage
4 rolls
Cranberry relish, for topping
Turkey gravy, for topping
Fresh spinach. for topping
Fried onions, for topping
Using the tines of a fork, poke holes all over the sweet potato. Place the potato on a plate and microwave it on high until a paring knife can be inserted in the middle of the potato without any resistance, about 9 to 12 minutes, checking and flipping the potato every 3 minutes. Alternatively, place the potato in a 425 degree oven and cook until a paring knife can be inserted in the middle of the potato with no resistance, about 1 hour. Split the potato open and allow it to cool slightly, about 5 to 10 minutes. Using a spoon, scoop out the flesh into a small bowl and discard the potato skin.
Melt the butter in a skillet set over medium heat. When the foaming subsides, add the onion and celery and cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes. Stir in the sage, thyme and garlic and cook until the garlic is fragrant, about 30 seconds. Remove the mixture from the skillet and allow it to cool for 5 to 10 minutes.
Place the turkey, sausage, 1/4 cup of the sweet potato flesh and the vegetable mixture in a medium bowl and mix the mixture with your hands until it is well incorporated. Form the mixture into 4 patties and season each patty with salt and pepper to taste.
In the now-empty skillet, heat the skillet over medium-high heat and add 1 tablespoon of butter. When the butter has melted and the foaming has subsided, place the burgers in the skillet and cook the burgers until an instant-read thermometer inserted into the center of the burger registers at least 145 degrees, flipping the burger halfway through the cooking process to cook it on both sides, about 4 to 5 minutes per side.
Using the rolls (you can lightly toast them if you like), top each bottom half of the bun with a burger and then add the condiments you wish, such as cranberry relish, turkey gravy, spinach and fried onions.
You can get the complete flavor of your traditional holiday meal with this burger. The sweet potato adds to the density and taste of the burger and you get a bit of a stuffing flavor thanks to the sage and thyme in the mixture. Add on the gravy, relish, onions and spinach and you have everything to make a holiday meal right on the bun. It is a nice and different alternative to a regular hamburger if you want something a little different for a quick meal.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
It’s hard to find someone who doesn’t like bacon, and it can be a very versatile ingredient, fitting into every course of a meal and breakfast, lunch and dinner to boot. You can also cook it in a variety of ways – in the microwave, on the stovetop, on the grill or in the oven. In the New York Times, Mark Bittman has put together 25 easy and fantastic ways that you can use bacon in various dishes and ways. Check it out!
I know for many it may not seem like a coleslaw time of year and it might be something you only consider to be a summertime dish to go with your picnics and cookouts, but I like to have coleslaw just about any time of the year and I am always trying all different kinds. Coleslaw is a pretty versatile side dish that can go great with hamburgers and hot dogs for sure, but I really like it with all types of pork and chicken dishes. I often make it when we are just going to have sandwiches for dinner as an easy side dish. As I said I try to do different things with it, using different cabbage or changing up the dressing so it has mayonnaise or without mayo for more of vinaigrette style, but I also really like to try broccoli slaw now and then. Broccoli slaw is basically shredded broccoli and carrots and cabbage mixed together to get a unique flavor. You very often see it in the produce section of your store by the other bagged coleslaw options, though you could certainly make your own mix if you like. Last time I was at the store I decided to pick up a bag and give this recipe a try from Add a Pinch for a very simple broccoli slaw.
Broccoli Slaw
2 (12-ounce) bags of broccoli slaw
1/2 red onion, chopped
1/4 cup mayonnaise or Greek yogurt
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar
Juice of 1 lime
Salt and freshly ground black pepper, to taste
1 teaspoon chopped fresh parsley (optional)
Pour the broccoli slaw into a large bowl and add the chopped red onion. In a 2-cup measuring cup, add the mayonnaise or yogurt, the apple cider vinegar, the sugar and the lime juice. Whisk the ingredients together with a fork or whisk and then pour about half of the dressing over the broccoli slaw in the bowl. Toss the slaw together to make sure it has all become well-dressed. Add any additional dressing as may be needed. Season the slaw with salt and pepper to taste and mix the slaw together well. Add the chopped parsley as a garnish, if using, and serve the slaw with any remaining dressing on the side.
You can easily make this ahead of time and store it in the refrigerator for a couple of days if you are planning to use it for a party or to take to someone’s home as part of a meal or a buffet. It goes really well with any type of sandwiches and I first served it with the steak sandwiches that we made recently and it was perfect. We have also used it for a side dish to go with lunches for the week and it goes really well with dishes like spare ribs or pulled pork, where you can put it right on the pulled pork sandwich as a topping. It is definitely easy and gives you a nice alternative to traditional coleslaw recipes.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day, have a happy and safe Halloween and enjoy your meal (and your candy too!).
Best Chicken Wing Recipes : Buffalo, Honey & More : Cooking Channel.
It’s Sunday and you know what that means! Fall and Football season means tailgates and get-togethers at home or out at the stadium or a friend’s home to watch the games, so you naturally need some great snacks to go along with the game. I love chicken wings and they are perfect for any party, especially when watching the game. Cooking Channel has put together 21 great chicken wing recipes for you so you can choose from all types and flavors and sauces to suit your wants and needs. Check it out!
Fun, unusual and forgotten designations on our calendar.
Happily Ever After Lives Here
a little bit naughty a little bit nice
Letting Life Lead
Simple and delicious dinner inspiration
onedadskitchen 