Restaurant Style Dinner

After a girl's night with my great friend Amanda Kordes, an aspiring chef, who had gone to Culinary School in Kentucky, I learned a few new tricks to help take my meals up to the next level. This particular night for dinner I had flank steak, leftover veggies, arborio rice (Italian-Style risotto rice), rye bread, leftover enchilada sauce, queso fresco and swiss cheese.With all of that I made this restaurant-worthy dish:

Savory Spice-Crusted Flank Steak

2 lbs flank steak
1 clove chopped garlic
1 Tbs flour
1 tsp paprika
pinch of cayenne pepper
1/2 tsp cumin
pinch salt
pinch pepper

With the flank steak, I chopped up my garlic then I sprinkled that all over my steak. Next, I combined the savory spices and flour to create a flavorful crust. I dipped the flank steak into this spice rub and made sure every inch was covered. I put my grill pan on medium-high heat, drizzled with olive oil and laid the flank steak on the grill pan. The grill pan helps create a lovely crust, grill marks and juicy flavor.

Creamy Mushroom Risotto

1 cup Arborio rice
1 1/2 cups chicken stock
olive oil
pinch salt
pinch pepper
5 button mushrooms
1 garlic clove
1/4 chopped yellow onion
1/4 cup grated swiss cheese
1/4 cup crumbled queso fresco

I begin by boiling my chicken stock then adding the risotto with a touch of olive oil, stirring occasionally. Meanwhile, I slice my mushrooms, chop my onion and chop my garlic. After about 15 minutes I add the onion, mushroom and garlic to a saute pan on medium heat. Once the risotto is soaking up the rice and beginning to fluff up, I add the mushroom mixture with a pinch of salt and pepper. I cover and turn down the heat to low.

Vegetable Ratatouille

While my steak was cooking, I decided to use my leftover veggies to create a ratatouille.

1/2 zucchini
1/2 yellow squash
3/4 cup brussel sprouts
1 can chopped tomatoes
1/2 cup okra
1/4 cup black beans
Italian seasoning

I took a bowl, poured in the chopped tomatoes with the juice, Italian seasoning and all the veggies. I combined the flavors then drizzled olive oil on a baking sheet. I lined the veggies in a pretty, colorful pattern then baked at 400 degrees for 25 minutes.

Spanish Bruschetta 

2 slices of bread (any bread will work)
leftover enchilada sauce (or marinara sauce)
1/8 cup grated swiss cheese
1/8 cup of crumbled queso fresco
pinch basil
pinch oregano
salt
pepper

I cut my bread in half and grated the cheese, then combined the cheese with the sauce mixture and sprinkled the seasoning in. I mixed that together and spooned the mixture on top of the bread, I turn on the broiler and placed the bruschetta under the broiler for 5 minutes to crisp and bubble up.

My husband and I prefer our meat medium-rare, if you want to know what temperature your meat is feel the meaty part of your palm. With no clinch of your fist that is what rare feels like, then take your thumb and touch each finger, that meaty party of your hand will firm up as you make your way down to your pinky which is well-done. I took the meat off the pan and let it rest for a few minutes on a cutting board. Meanwhile I added the cheese to the risotto and stirred that up. I checked on my veggies and took them out with the bruschetta. I sliced up the flank steak and served the steak on a bed of risotto with a side of vegetable ratatouille and Spanish bruschetta toast points.

Enjoy!!

xo Lo

Almond-Cornmeal Crusted Pork with Rice Pilaf & Broiled Veggies

I love a great flavored crust on pork, chicken, turkey or fish. Sometimes you find one and get stuck on using it all the time. When I made the following recipe I was determined to find a new rub that would turn into a delicious crust on my pork. I looked in my fridge and had pork chops, smoked almonds, cornmeal, brussel sprouts, yellow onion and rice. I became inspired and hit the ground running with my apron on.

Almond-Cornmeal Crusted Pork

My husband and I keep almonds in our house as a staple snack, not once did I think of chopping these almonds up and using them as a fabulous pork crust!

1/2 cup chopped almonds
1/4 cup stone ground cornmeal
2 pork chops
pinch of salt
pinch of pepper
pinch of paprika

Chop your almonds, I used half plain and half smoked. Add in your cornmeal and seasoning. Have your grill pan or saute pan on medium heat with olive oil. Once the pork chops are coated on both sides, into this flavorful, nutty mixture place onto your hot pan. Cook for 25-30 minutes, flipping occasionally.

Rice Pilaf

1 cup chicken stock
1 Tbp olive oil
1 cup Basmati rice
pinch salt
pinch pepper
pinch of basil

Meanwhile, add some chicken stock into your sauce pan or dutch oven. Put one cup of basmati rice into the boiling liquid. Add in olive oil and seasonings, cover and stir sporadically.

Broiled Veggies
 1/2 yellow onion
1 cup brussel sprouts
1 clove garlic
1 Tbs olive oil
pinch salt
pinch pepper
pinch basil

Chop up your yellow onion and brussel sprouts into thick slices or halves. Set the veggies aside and make your seasoning mixture by adding one chopped garlic clove to a bowl, pour in the olive oil, add salt, pepper and basil. Give that mixture a toss and add in your veggies to coat. Put another saute or grill pan on medium heat, drizzle a bit of olive oil and add your thick disks of onion and halves of brussel sprouts, face down, that way they'll get beautiful grill marks.

Once your pork is done, make a cut inside, make sure it is mostly white with the faintest pink color. Stir up your rice, turn your veggies and serve. I hope the smoky, nuttiness of the crust on the pork will delight your palate and the comfort of the rice pilaf and veggies will please your soul.

xo Lo