Archive | May 2012

Ribeye and Pickled Feta (not a new Country Duo)


It’s summer and all I crave is grilled meat.  I put my favorite steak marinade to work on a marked-down ribeye, but the star is the pickled feta. Tangy, tart and cheesy, how I like most things in life. Photo: Becca Henry.

STEAK MARINADE | PICKLED FETA

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Charo Ribs….Coo-chee, Coo-chee


I have such fond memories of the Mike Douglas Show! But I digress, this is about the charred goodness of pork ribs; dry-rubbed overnight, then oven-braised in beer, and finally charred with a homemade BBQ sauce on a charcoal grill. Photo: Danie Woodward.

DRY RUB  |  BEER-BRAISED RIBS  |  ESPRESSO BBQ SAUCE

You Say Quiche, I Say Frittata


So creamy, tangy and delish. A crust-free quiche or frittata made with goat cheese (chèvre), scallions and roasted garlic. The sides may pouf up like a soufflè but soon settle as it cools. Photo: Danie Woodward.

GOAT CHEESE QUICHE  |  ROASTING GARLIC

Seis de Mayo Fajitas


Hola! We celebrated Cinco de Mayo on Seis de Mayo. It was charred perfection. The weather didn’t allow us to cook outdoors, but the trusty cast iron skillet was amazing as always. It started the day before with creating a pineapple salsa with chipotles. Knife skills are crucial here. Then the morning of, I whisked up a marinade for the flank steak and made a loaf of polenta. Both spent the day in the icebox. Then around 4:30, the feast began. First I charred a green pepper, quartered onion and 2 ears of corn while the steak warmed up to room temp. Then I cranked the heat and seared the steak to medium rare (4-6 minutes per side). Lastly, while the steak rested, I sliced and seared the polenta and warmed up the flour tortillas.  Photo: Becca Henry.

STEAK MARINADE  |  GRILLED HERB POLENTA   |  PINEAPPLE CHIPOTLE SALSA

Pickled Delish Radish


It’s so lovely to pickle stuff. All kinds of stuff. Radishes, onions, string beans, cauliflower; whatever’s round. Photo: Becca Henry.

SIMPLE PICKLE