Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Steak And Tomatoes


 

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NY Strip Steak With Heirloom Tomato Salad

NY Strip Steak With Heirloom Tomato Salad (2)

Steak and tomatoes are a terrific combination.

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Yields:  2 servings
Cook Time: 14-15 minutes
Equipment: 10 inch cast iron skillet

Ingredients:
2-8 ounce, 1-1/2 inch thick NY strips
1 tablespoon olive oil
Seasoning Mix For Steaks:
2 tablespoons Kosher salt
2 teaspoons of freshly cracked black pepper
2 tablespoons of garlic powder
4 cups of heirloom tomato wedges
1-14.6 ounce jar of long stemmed artichoke hearts
1/2 red onion thinly sliced
2 tablespoons of freshly chopped flat leaf Italian parsley
Red wine vinaigrette

Ingredients for dressing:
1/4 cup of red wine
1/2 cup of e.v.o.o.
1 teaspoon Dijon mustard
2 tablespoons of Agave nectar
1 teaspoon freshly grated garlic
1 tablespoon of Kosher salt
1 teaspoon freshly cracked black pepper

Directions For Dressing:
Place all the ingredients into a jelly jar with a tight fitting lid. Shake well until all the ingredients are well combined.

Directions For Heirloom Tomatoes:
Place the tomato wedges, artichoke hearts, chopped parsley, and sliced red onions into a large bowl. Pour on the dressing and toss through. Set the bowl aside until steak is ready.

Directions For Steak:
Important: Let the steak come to room temperature, about 15 minutes, before placing it into the hot pan.
Preheat oven to 425 degrees F., convection, 400 degrees.

Trim and season the steaks to your taste. In a 10 inch cast iron skillet over med-high heat add 1 tablespoon of olive oil. When pan is hot, sear both sides of the steaks for 2-3 minutes. You want a golden brown crust on the outside of the steak.

Transfer pan the the preheated oven. Now come the variables.  The steaks thickness, how long they were seared, and the temperature of the oven. Cook to the final temperature you want. Remember that you may get a few more degrees after removal from the oven. I call this “carry over cooking time”.

It took about 6-7 minutes to reach an internal temp of 135-140 degrees, medium rare. Remove the steaks, transfer to a plate, cover with foil, and let rest for about 10 minutes before slicing.

To serve, slice the steaks on the bias. Fan the slices of steak out onto a plate along side the heirloom tomato salad. Serve with some of your favorite bread.

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Slow Cooked Pulled Pork On A Freshly Baked Ciabatta Roll


Let's Dish

Photo Mar 31, 7 00 52 PM

Having worked in the barbecue industry for over 30 years, I’m from the school of thought that believes slaw should go on your pulled pork sandwich. It just adds another layer of flavor and crunch.  I made a Fennel slaw for this dish. If you’d like my recipe for Fennel slaw, just go to the “menu”, category “salad dishes”, at the top right hand side of my home page.

Photo Mar 31, 11 03 20 AM

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I’ve made Chipotle- Coke pulled pork in the crock pot, and it’s super delicious and really easy. For that recipe, just click on the “slow cooker dishes” and scroll through, or just type it in the search bar at the top right of my home page. This time I’m using my Dutch oven to cook my bone-in pork shoulder or better know as a pork butt.

This time, I’m making a really easy wet rub that can be done in the food processor. I like this method because, you can make the wet rub in advance. I’ll explain.

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Photo Mar 31, 7 50 46 AM (1)

Photo Mar 31, 7 01 46 PM

Equipment: Dutch Oven, Food Processor

Ingredients For Wet Rub:
1 large onion quartered
4 cloves of garlic
2 tablespoons of Champayne wine vinegar (white vinegar is fine)
1/4 cup light brown sugar
2 tablespoons chili powder
2 tablespoons  ground cumin
1 tablespoons ground mustard
2 tablespoons Kosher salt
1 teaspoon freshly cracked black pepper
1 tablespoon dried oregano
1 tablespoon paprika
2 tablespoons of onion powder
2 seeded Chipotle peppers
2 teaspoons of the Adobo sauce from the can of Chipotle peppers
1/4 cup water

Ingredients:
4 -5 pound ( covered in the wet rub) bone-in Pork shoulder
2 large onions quartered
1/2 cup unsalted chicken broth

Directions For Rub:
Place all of the above ingredients into a food processor. Process until all the ingredients are combined. Place the pork butt ( pork shoulder) on a sheet pan and massage the wet rub all over the pork. Even in all of its crevices.  Wrap tightly in plastic wrap and refrigerate over night.

Directions For Braising Pork:
Preheat oven to 350 degrees F.
Place the quartered onions in the bottom of the Dutch oven.  Place the pork butt, fat side up, resting on top of the onions, and pour in the chicken broth. Place the lid on and transfer the pot to the oven. Cook for approximately 4 to 4-1/2 hours, or until pork is tender.  When you remove the pork from the pot, the meat should want to fall apart and away from the bone.

Place the pork onto a sheet pan. Turn the stove on, med-high heat, and reduce the liquid in the pot by half. This should take about 10 minutes. While the liquid is reducing, remove the bone and the fat cap. Use two forks to shred the pork.  Once all the pork is shredded and the liquid has reduced, add the pork back into the pot. Turn the pot down to the lowest setting to keep warm until ready to serve.

I serve the pork on buttered and grilled Ciabatta rolls top with my fennel slaw and sliced bread and butter pickles.

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Chicken Cacciatore


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2016-11-05-18-02-05

A very dear friend of mine, Chris, who just happens to be a fireman with the Orlando Fire Department shares my passion for cooking and delicious food.

Chris and I were talking recently, he told me that he would like to make a dish for the men and women that he works with. I knew just the recipe I wanted to share. I thought my recipe for Chicken Cacciatore would be perfect.

This dish is one that braises the chicken low and slow and is basically done in one pot or pan. I’ve made it on top of the stove, but it can be done just as easily in a large disposable pan with a tight fitting lid in the oven. Delicious and easy, this recipe can easily translate into serving larger groups of people.

For my recipe I chose to use Pappardelle pasta. Pappardelle is a thick cut pasta.  This style of pasta allows the sauce to cling to the noodles really well.  Egg noodles would also work great and are readily available in most grocery stores.

Equipment:  2 baking sheets,  6 quart Dutch Oven
Prep Time: 20 minutes
Chicken Cook Time: 20-25 minutes
Total Cook Time: 1 hr 20 -25 minutes
Yields: 4 servings

Ingredients: For Chicken
4 bone-in skin-on chicken breast cut in half
2 tablespoons olive oil
Kosher salt, black pepper, dried rosemary- liberal sprinkling

Ingredients:
1 diced onion
2 pints of sliced mushrooms
1 red and yellow bell pepper diced
4 cloves of minced garlic
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1-1/2 tablespoons dried oregano
1 teaspoon of garlic powder
1 tablespoon of dried thyme
1 tablespoon of dried basil
1 teaspoon of dried rosemary
1 tablespoon of dried parsley flakes
1 teaspoon of tomato paste
1 tablespoon of light brown sugar
1 tablespoon of flour
1/2 cup of white wine ( Chardonnay)
1/2 cup of chicken broth
1-28 ounce can of San Marzano whole tomatoes with juice
1-15 ounce can of diced fire roasted tomatoes with juice
1- 16 ounce package of Pappardelle or egg noodles
1 package of fresh basil leaves

Directions- For Roasting Chicken:
Preheat oven to 350 degrees.
Take the 4 chicken breasts and cut them in half ( giving you 8 pieces) as shown in the pictures above. Lay them out, skin side up, on the baking sheets. Using a paper towel, pat dry each piece really well. This will allow the chicken to brown nicely. Drizzle about 1 tablespoon of olive oil over each piece and rub the oil all over the top of each one. Next, liberally sprinkle Kosher salt, black pepper, and dried rosemary over each of the pieces. Be sure to crush the dried rosemary between your fingers to release their oils.

Bake for 20 minutes in the oven. Switch the oven to broil. Let the chicken continue cooking, about another 5 minutes, or until the skin is crisp and golden brown. Note: If your oven does not have a broil option, then turn the temperature up to 450 degrees, keeping a close eye, let the chicken brown and crisp up that way. Remove from the oven and set aside until needed.

Directions:
In a Dutch oven that’s been preheated on medium heat, add in the olive oil diced onions. Sprinkle in some Kosher salt and pepper just to start the onions to sweat. Stir the onions for a minute, then add in the diced bell peppers and mushrooms. Continue sauteing the veggies for another 5 minutes.

As the veggies start to release their water add in the minced garlic, tomato paste, and spices. Continue stirring all the ingredients together. At this point, sprinkle in 1 tablespoon of all-purpose flour and stir that through. Next, add in the wine and chicken broth. Let that come to a bubble and cook for another 5 minutes.

Moving forward, add in the whole tomatoes, fire roasted diced tomatoes and brown sugar. Using a wooden spoon, break up the whole tomatoes and stir. Add back in the precooked chicken pieces. Make sure they are not completely submerged. Bring everything back up to a boil, reduce to a simmer and cover. Let everything simmer together on low for another 45 minutes, until chicken is nice and tender.

Remove the chicken pieces and carefully set them onto a plate. This time keep the lid off, turn the heat up to medium to med-high heat. Let the sauce come up to a bubble, stirring occasionally, cook for another 5 minutes. Once the sauce has thicken, turn the heat off and add in the fresh basil leaves. Stir the basil throughout the sauce.

Have the boiling salted water ready so while the sauce is thickening on the stove. You can drop the pasta and everything will be done at the same time.

To serve, place the pasta in the bottom of each serving bowl. Top with two pieces of chicken and ladle this delicious sauce over the top. Garnish with fresh basil.

Directions: Making more than 4 servings of chicken at one time:
Equipment: Large disposable foil pan with tight fitting lid, and large or more than 2-1/4 sheet pans.
Preheat oven to 350 degrees.
Prepare and precook the chicken the same as above.
Adjust all the ingredients, from the yield of ( 4 chicken breasts) 4 servings above, to the amount you intend to make.

Add all the ingredients to the large foil pan. Mix all the ingredients together. Next, place precooked chicken on top making sure not to completely submerge the chicken. Place the lid on tightly. Bake for 1 hour. Remove the lid, remove the chicken from the pan and place onto a plate covered with foil to stay warm. Note: Check to make sure chicken temperature is at 165 degrees internally, and nice and tender. Due to the fact that cooking on top of the stove in comparison to oven cooking times may vary.

Pour the sauce from the pan into a large pot. Turn the burner to medium to med-high heat. Let the sauce cook down and thicken, stirring occasionally. While the sauce is starting to reduce, have a pot of salted boiling water ready, to drop the pasta in. Cook the pasta according to the package.Once the sauce has thickened, turn the heat off, stir in the fresh basil leaves.

To serve, place pasta in the bottom of the serving bowl. Place two pieces of chicken on top, and generously ladle the sauce over the chicken. Garnish with fresh basil.

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Corned Beef And Cabbage


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My recipe for corned beef and cabbage is so easy. Once you look over how easy it is, I believe you won’t have to go out, to enjoy this dish anymore. When I make this dish for St. Patrick’s Day, it fills my house with the smells and memories of growing up and knowing Spring was just around the corner. I start the corned beef with a brisket cut of meat. Because it’s just Steve and I, I only bought a piece that was about 2-1/4 pounds.
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In a large Dutch oven type pot, I set the brisket in first. Next for the liquids, I used 1 quart each, of low sodium chicken broth and beef broth. The mixture of the two broths were the perfect flavor. Make sure that the meat is completely covered in liquid. Now for the spices, I used a pickling spice blend. They are ready available in grocery stores now. After adding in my pickling spice blend to the pot, I brought it up to a boil, then reduced it to a simmer. Place the lid on the pot and I let this simmer on a med low heat for 2-1/2- 3 hours until the corned beef was fork tender and ready to slice. I do want the meat to hold it’s integrity when I slice it.

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Now, about an hour into the cooking of the corn beef, I start working on the cabbage, potatoes, and carrots on another burner.

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I have 7 med size Yukon gold potatoes that I’ve peeled.

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I’ve quartered the potatoes and threw them into another large pot, where I’ve covered them with cold water. I brought the potatoes up to a boil, sprinkled a little Kosher salt over the potatoes to season them.  Now I’m only par boiling the potatoes. I don’t want to cook them all the way because, I’m going to add them in with the cabbage. So once the potatoes have just started to soften, I’d say about 5 minutes in the boiling water, I drain the potatoes really well then I take them out and place them into a bowl, like you see here above.

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I’m going to use the same pot that I drained the potatoes out to cook my cabbage in. I have some low sodium chicken broth, and two small heads of cabbage that I’ve cored and quartered. I place all the quarters into the pot and cover them with the chicken broth. I turn the heat up to med high and bring the cabbage up to a boil. After it has come to a boil, I reduce the heat to around med heat so the cabbage simmers nicely but doesn’t come to a hard boil. This is the time where I want to season the cooking liquid that the cabbage is cooking in. I add in my  Kosher salt and black pepper at this point. While the cabbage is simmering, I’m getting my carrots ready.  I’ve peeled 5 med size carrots that I’ve cut into 2 inch pieces that I’m going to toss in with the cabbage later.The cabbage has been simmering now for about 20 minutes, now, this is the time I add the potatoes back in.

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I let the cabbage and potatoes simmer together for 10 minutes.  I want to mention that, after cooking the cabbage and potatoes, the liquid may have reduced a bit. That’s to be expected. What I like to do is to add 2 extra cups of very hot water to the pot, to maintain the temperature of everything, and to bring the liquid back up before adding in the carrots. You want to make sure there is plenty of liquid in the pot so the carrots will cook through.

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Finally, now that all the veggies are in the pot, bring it all up to a simmer again and let them cook for another 20 minutes. After the 20 minutes is up, stick a fork into one of the pieces of carrots. They should be just starting to soften. You don’t want them to be mushy. I turn the heat off and place a lid on the pot. Whatever cooking time is needed to finish the carrots will happen in the hot pot. This will keep everything hot until it’s time to slice the corned beef.

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It’s now been 2-1/2 hours that the meat has been cooking. This is the time where you want to check to see if the meat maybe needs another half an hour more. If not, take the corned beef out and set it on a place to rest for about 15 minutes, covered with foil. Remember, I really want corned beef to be fork tender but also for it to keep it’s integrity when sliced.  Now depending on how long the difference in time is to when the cabbage and potatoes were done cooking and the corned beef was ready to be sliced, make sure the veggies are still nice and hot. If you think they could be hotter. while the corned beef is resting, turn the burner on med low to heat the cabbage, potatoes, and carrots. This will ensure that when you place the sliced meat on the plate along side the hot veggies, you can ladle some of that delicious broth the the veggies have been steeping in on top of the corned beef. YUM!

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Yields: 2- 4 servings
Prep Time: 20 minutes
Cooking Time: 2-1/2- 3 hours
Ingredients:
2- 1/4 pound brisket
1 tablespoon of pickling spice
2 small heads of green cabbage, quartered
7 med size Yukon gold potatoes, quartered
5 med size peeled carrots cut into 2 inch pieces
1 quart of low sodium beef broth ( for the meat)
1 quart of low sodium chicken broth ( for the meat)
2 quarts of low sodium chicken broth ( for the veggies)
2 cups of hot water
1 tablespoon + 1 teaspoon of Kosher salt ( 1 teaspoon of Kosher salt in the water the potatoes are par boiled in)
1 teaspoon of black pepper
Directions:
Place the room temperature brisket in the bottom of a large Dutch oven. Next add the pickling spice and the 2 mixed quarts of broth. The meat should be totally submerged. Bring it up to a boil, reduce to a simmer. Place the tight fitting lid on and let cook on med heat for 2-1/2- 3 hours. After 2 1/2 hours check on the corned beef to see if it is ready, if not continue cooking for another 1/2 an hour. You want the meat to be tender, but when you slice it, it holds its integrity, and not break up into tiny little shreds. Now about an hour into the cooking of the corned beef is when I like to start the vegetables. I par boil the potatoes in salted water, for 5 minutes first first. While that’s happening, I quarter the cabbage up. Place the cabbage in the same pot the potatoes par boiled in. Fill the pot up with the low sodium chicken broth and bring the cabbage up to a boil then reduce it to a simmer on med heat, let that cook for 20 minutes. Next add the potatoes in and continue cooking for another 10 minutes before add in the carrots. You will see that the liquid has somewhat evaporated, so this is when you want to add 2 cups of very hot water to the pot before adding in the cut carrots. This ensures there is enough liquid for the carrots to cook. Continue cooking all the veggies together for another 20 minutes. Turn the heat off and place the lid on. This will help the carrots to finish their cooking without being mushy. Once you’ve taken the meat out of the pot, ( if there are any large spices clinging to the meat, just brush them off) place the meat on a plate covered with foil and let rest for 15 minutes before slicing. Check on the cabbage, potatoes, and carrots, while the meat is resting, to make sure they are still hot before plating. If they need to be heated up, this can be done while the meat is resting.

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