Steak Not on the Grill Cooked inside

I'm not very good with the barbecue and have tended to let David build the fire (he prefers charcoal grills) and watch over the grilling. So when it's raining, or freezing cold, this way to cook steak inside is delicious.

Ingredients

Steak (ribeye)
Sea Salt
Black Pepper
Garlic Powder
Olive Oil
Cast Iron Pan

Directions

Remove Steak from fridge and rub with sea salt, black pepper and garlic salt. Allow steak to sit for 20 minutes at room temperature.
Preheat oven to 425 degrees Fahrenheit.
Heat the cast iron frying pan over high heat, when hot add 1 tablespoon olive oil.
Place the steaks in very carefully, the pan is hot and it can spit back. Cook over high heat for 3 1/2 minutes then flip the steak and sear for another 2 minutes.
Place the pan and steak in the hot oven for 2 - 3 minutes..
Remove from oven and place steak on a platter.
Let it rest for 15 minutes.

Freekeh

Freekeh is a highly nutritious grain made from fire-roasted green wheat. The grains are harvested while still young, therefore freekeh contains more protein, vitamins and minerals than the same mature grains and has up to four time the fiber of brown rice. It is an excellent alternative to pasta, rice or potatoes. (Chef  Kamal Al-Faqih)

Ingredients
2 tablespoons extra virgin olive oil
2 cups freekeh
4 1/2 cups hot broth (beef or chicken)
2 cups frozen pearl onions (optional)

Directions
Preheat the olive oil in a large pot over medium heat. Add the wheat and stir, coating the grains. Add the hot broth and frozen pearl onions (if you are using onions). Increase the heat to high, bring to a rolling boil, reduce the heat to medium low, cover and simmer 20 to 25 minutes until the broth has been absorbed. If it seems dry, add a little more broth or water. Remove from the heat and set aside for 15 minutes. before serving. You can also substitute chopped apples for the onions or serve it plain.

Swordfish - Cooked Inside

Swordfish is great on the grill, but right now it’s way too cold to grill outside. This recipe is delicious, I found in Bon Appetit, but combined the recipe with mine, marinading the fish first. I worried that it could be dry.
Try serving with freekeh (a highly nutritious grain made from fire-roasted green wheat. The grains are harvested while still young, therefore freekeh contains more protein, vitamins and minerals than the same mature grain and has up to four time the fiber of brown rice. It is an excellent alternative to pasta rice or potatoes.) The definition for freekeh is in Chef Kamal Al-Faqih’s cook book.


Ingredients
2 Swordfish filets 1 inch thick
1 tablespoon olive oil
1/2 teaspoon grated lemon peel
1/2 teaspoon ground mixed peppercorns plus a little extra for sprinkling.
1 garlic clove minced
2 teaspoons fresh parsley
1/2 stick butter, room temperature.

Marinade in
4 cloves garlic
1/3 cup white wine
1/4 cup lemon juice
2 tablespoon soy sauce
2 tablespoons olive oil
Mix all the above together and place the fish in the marinade for at least an hour in the refrigerator.

Directions
Preheat oven to 400 degrees Fahrenheit.
Mash butter, parsley, garlic, ground peppercorns and lemon peel in a small bowl.
Heat 1 tablespoon olive oil in a cast iron ovenproof skillet over medium high heat. Sprinkle fish with salt and ground peppercorns. Add fish to the skillet and cook until browned, about 3 minutes.
Turn swordfish over and transfer skillet to oven. Roast until just cooked through, about 10 minutes. Transfer swordfish to a platter. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

Georgia's Red Pepper Soup with a Touch of Corn and Cilantro

Ingredients

8 large red bell pepper (or 2 x 24oz cans of Mancini Sweet Roasted Red Peppers)
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups heavy cream
2 tablespoon chopped fresh cilantro leaves
2 teaspoons salt
1 teas. pepper 1 to 2 tablespoon cornstarch
1 cup corn kernels lightly roasted
Cilantro lime sour cream

Directions
 
Slice the pepper in half lengthwise, remove stem, seeds and membrane. Place under the broiler - skin side up until the skin turns black and blisters. Remove and place in small paper bag or plastic container with a tight lid. Place in freezer for 10 mins. this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned pepper and set aside (Or skip all the hassle and get  2 x 24oz Mancini sweet roasted red peppers from BJ’s - Georgia does this. )
Saute the butter, onions, garlic until soft. Add the reserved red peppers, tomato paste and chicken stock. Bring to a low boil, reduce the heat and simmer for 10 mins. Stir in heavy cream, cilantro, salt and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 mins. Let the soup cool slightly and then blend in batches in a blender. Sprinkle roasted corn over the soup before serving and top with a dollop of cilantro lime sour cream.

Cilantro lime sour cream
 
Ingredients
1 cup sour cream
1/2 lime juiced
1 teaspoon finely minced fresh cilantro leaves

Directions

In a mixing bowl whisk all ingredients until light and creamy.

Spinach Artichoke Dip

Ingredients

2 14oz cans artichoke hearts drained and chopped
1 10oz package frozen spinach thawed and excess water squeezed out well
1 cup sour cream
1/2 cup mayonnaise
1/2 cup cream cheese
1/2 cup pecorino / Romano grated cheese
1/2 teaspoon finely chopped garlic

Directions
Preheat oven to 375 degrees Fahrenheit
Mix together all the above ingredients
Place in a baking dish and cover
Bake until heated through and bubbly, about 25 minutes.

Serve with corn chips, French bread or any cracker you fancy. Tastes good with anything!

Ladybug Cake

Meet Avery, our ladybug cake, made by Daniela, Nadia, Camilla and Emily . . . . named after Avery who came to eat it on her first birthday. It actually tasted so good we agreed it was by far the best cake we've made so far. All gone by breakfast the next day!

Cucumber/Tomato/Purslane and Red Onion Salad

It’s early August and the purslane is growing wild all over the garden. Purslane has six times more vitamin E than spinach and fourteen times more omega-3 fatty acids and seven times more beta-carotene than carrots. This salad with a base of sliced cucumbers and tomatoes, becomes delicious topped with purslane and red onions. Add some chopped parsley, mint, chives and some leaves of basil and it’s a perfect summer salad.

Ingredients

6 cucumbers peeled and chopped
2 large tomatoes chopped
1 cup purslane, tender stalks and leaves
1 red onion sliced
Salt
Pepper
Citric Acid
Olive Oil
Red Wine Vinegar
(Optional)
Chopped chives/mint leaves/parsley/basil leaf


Directions

Place the cucumbers, tomatoes, purslane, onion, and the chives, parsley, mint, basil leaf in a large bowl. If you don’t have chives, or parsley, mint or basil, it doesn’t matter, but it makes the salad taste better!
Just before serving, sprinkle salad with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon citric acid, and pour over 1/4 cup olive oil and 1/4 cup red wine vinegar.
Mix all together.
Serve