Recipes from "Let Them Eat Steak"
Planning food for gatherings is one of my passions. I start planning, then fill the fridge with food and my mind with ideas. If there weren't so many demands for my time, things would be served on time at the table topped with elaborate tablescapes.
Good thing people are just happy to come together over good food and few formalities. Many people asked how we made the items served, so here are the recipes and how-to's.
Sangria
2 1/2 bottles Sangiovese wine about $3/bottle at Trader Joe's (in states like VA where it's sold in stores), 1 bottle medium-dry sherry, also from Trader Joe's, 4 cups pomegranate juice, 2 cups raspberry wine, apple raspberry concentrate, 32 oz cherry juice, 1 can grape juice concentrate
Alcohol-Free Fruit Punch
2 cups pomegranate juice, 1 can each apple, orange and pineapple juices concentrate, 1 cup cherry cider, 1/4 cup lime syrup. Dilute with ice, seltzer water
Kids’ Meal-Spaghetti ‘n’ Meatballs
2 cloves garlic, 2 sprigs of parsley, stems removed
3 pounds cubed chuck stew meat
1 onion
1 piece of bread + 1/4 cup milk, mashed into a paste aka panade
1 small zucchini
Dried herbs/spices: Allspice, Oregano, Thyme, Black Pepper, Salt-a pinch of each per batch, and two pinches salt per pound of meat
Using a food processor, chop garlic and parsley. Reserve a spoonful for the pasta sauce.
If your food processor is 5 cups or more, grind the meat:
Add no more than one pound of stew meat at one time, plus the percentage of ingredients. In this case, I used 3 pounds of meat, so added a third of the bread/milk mixture, 1/3 zucchini, 1/3 onion,
If you don't have a grinder or medium or large food processor (or patience), consider buying organic ground beef.
Make meatballs no more than 1-inch diameter (approximately your thumb and index finger making a circle). Bake in oven 350 for 30 minutes. You know it is done when all the liquid is clear an turning brown and thick. No pinkish liquid should be in the pan. Add juices-aka everything at the bottom of the meatball pan(s)- with the tomato sauce.
Tomato-based Sauce:
1 chopped onion, puree 1 small zucchini and 1 red pepper (I roast them first). Add to 26-32 ounces of store-bought (or home-made) marinara or tomato-basil sauce and simmer (cook on low), covered for 20 minutes to one hour, stirring every 10 minutes. I keep some to the side in case someone does not eat meat.
Green Crunchy Broccoli with Cream
1/2 cup heavy cream, 1 clove garlic, chopped parsley, 1 teaspoon olive oil, garlic salt or sea salt, and or pepper to taste. Cook on high heat until liquid vigorously bubbles and starts turning golden yellow. To that add:
3-4 pounds FRESH broccoli. Frozen will not work! Cook 3-5 minutes until broccoli is coated, bright green and softening but still firm when tossed.
Spinach, Kale and Arugula
Rinse the following:
1 lb spinach, 1/2 pound kale wilted in boiling water and 12-16 oz arugula OR 8 oz mustard greens, chopped,
Add 8 oz shredded carrot.
Heat a high-quality Italian dressing with 2 tsp. Dijon mustard or make your own vinaigrette with olive oil and red wine vinegar--30 seconds in microwave
. Add 1/2 cup Romano cheese. Toss vigorously to mix and wilt--greens will compact by over half and will be shiny dark green. Serve room temperature
Herbed mushrooms
Canola oil- 2 tablespoons
2 packs sliced "baby bella"or Cremini mushrooms maybe 5 ounces, each. Sells for $3 to $3.50/pack at Trader Joe's and add two pinches thyme, 1 onion, cracked black pepper and salt to taste (maybe 3 pinches). Cook over medium high heat until all moisture has evaporated, about 20 minutes. Then sautee another 10 minutes, until some mushrooms begin to get crispy brown wdges.
Sautéed Potatoes
Yukon Gold (used 5 pounds)--can almost always find at Whole Foods, Giant and Harris Teeter (usually not at Costco or Shoppers), . Cut each potato in half lengthwise, then cut each half into 4 pieces-will make wedges.Toss with 1/3 cup olive oil, sea salt, fresh rosemary, parsley, thyme and fresh chopped garlic. Lay out in single layer on baking sheet lightly greased. Bake at 400 degrees 35 minutes or until underside starts turning light brown. The herbs will be darker and crispy but not burnt. Wait a few minutes before transferring potatoes; they will stick less.
Open-faced Garlic Bread
Generously slather French bread rolls cut in half with herb-garlic butter. Bake at 375-400 8 minutes, until the amazing smell drives you crazy.
Grilled Tilapia
Ours stuck to the grill but was still delicious; used 2.5 pounds fish
Spanish marinade: 1/4 cup orange juice, 2 pinches smoked paprika, garlic salt to taste, 1 clove chopped garlic, 1/4 cup olive oil, 21/4 cup butter, dash hot pepper sauce like Sriracha or Tabasco.
Feature: Steak
Grilled to medium, served with steak sauce and herb-garlic butter.
Steak Sauce
In 2 cups water, boil mix of 2-inch square tamarind paste, 1/4 cup miso (or 1/4 cup soy sauce), 2 onions, 2 tablespoons pickling spice, garlic salt, 2 small spoons orange peel, 1 small spoon cinnamon, dash orange juice, dash red wine vinegar. cook on high for 30 minutes. Strain, then add 1 bottle Ketchup base, 3 large spoons Dijon mustard, dash sweet chili sauce, 2 shakes pepper sauce, 1 teaspoon horseradish.
Herb-Garlic Butter
3 sticks softened butter, 1/2 cup olive oil, 1/4 cup heavy cream, 5 cloves garlic, 1/3 small onion (optional), 4 sprigs parsley, 10 blades rosemary, 2 pinches dried (3 pinches fresh chopped) thyme. In food processor, beat butter sticks. Then drizzle in olive oil, then cream. Drop in garlic, onion, and herbs until just turning light green and creamy. Can use with steaks, bread, and even potatoes and fish. Later on, use to sauté vegetables, pasta, rice, and main dish foods.
Tropical Fruit Salad
cut fresh pineapple (3 cups), strawberry (3 cups), papaya (2 cups) and 2 large spoonfuls elderflower syrup, sold at IKEA.
