I can’t believe it’s taken me this long to make chimichurri sauce!! Where have I been?
The last time I had homemade chimichurri sauce, we were at a friend’s house a few years ago and they were grilling meat. And lots of it. They made some chimichurri sauce to accompany the meat but had to whip up some more because we devoured everything in record time. It was oh so good!
If you’ve never had it, Chimichurri, originally from Argentina, “is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar. Additional flavorings such as coriander, paprika, cumin, thyme, lemon, and bay leaf may also be included. In its red version, tomato and red bell pepper may also be added. Chimichurri can also be used as a marinade for grilled meat or, as people are most familiar with, as a sauce for grilled meat.”
If you ever need a delicious appetizer that will wow and impress your guests or family, this is it. From the braised beef to the flavorful chimichurri sauce, these little toasts are absolutely wonderful. Only note: you may need to be ready to make some more because these will go fast! I hope you enjoy!
Little Toasts with Braised Beef and Chimichurri Sauce
For the chimichurri sauce: You can either serve immediately or refrigerate it; will keep for a couple days. If refrigerated, you will need to let sit for at least 30 minutes in order to return to room temp before serving. This recipe should give you enough chimichurri sauce for 15-20 little toasts.
Author: Hip Foodie Mom
Recipe type: Appetizer or Main
For the chimichurri sauce:
1 cup firmly packed fresh flat-leaf parsley, trimmed with the stems cut off
Combine everything from the parsley to the oregano in a food processor. Pulse until desired consistency is reached; after several pulses. Place in a small bowl and set aside.
In a separate bowl, mix and combine the olive oil, vinegar, salt, pepper, and red pepper flakes. Pour over the parsley mixture and mix well. Taste and adjust any seasonings as needed.
To plate: drizzle a dash of olive oil on your little toasts (only if you didn’t use any olive oil to toast the bread), place on some braised beef and then top with the chimichurri sauce. Serve immediately and enjoy!
I suggest using stew beef (+ anything else you can get) because I think it’s the most widely available at the best price for most people. But beef with more fat will give you meat that is more flavorful.
Author: Hip Foodie Mom
Recipe type: Main
2 tablespoons olive oil
2-3 lbs stew beef or any beef cut OR a mixture of stew beef + short ribs or other fatty beef
Kosher salt and freshly ground pepper
½ large onion, finely chopped
2 carrots, chopped
2-3 celery ribs, chopped
3 garlic cloves, coarsely chopped
One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
4 thyme sprigs
3 cups chicken stock
Preheat your oven to 350 degrees.
In a large skillet or dutch oven, heat the oil. Season your beef with salt and pepper on both sides. Add beef to the skillet and cook over moderate heat, turning only once or twice, until browned and crusty, about 12-15 minutes. Transfer the beef to a separate dish and set aside.
Add the onion, carrots, celery and garlic to the skillet (with all the lovely browned bits) and cook over low heat, stirring occasionally, until very soft and lightly browned, about 15-20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat.
Add the beef back in and transfer to a large, enameled cast-iron casserole or dutch oven (if you are not cooking in it already). Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for about 1½ hours, or until the meat is tender but not falling apart. Remove from oven and shred.
Recipe adapted from Food and Wine. To get your beef even more tender and flavorful, follow the Food and Wine recipe and refrigerate your meat in the marinade overnight. It’s delicious!
On Monday, my husband and I celebrated our wedding anniversary. . 7 years! We started dating in 2005, but I feel like I’ve known my husband forever. Like every marriage, we have our good days and bad days, but at the end of the day, we love each other and I am very thankful for him. If you read my blog, you know my husband is a meat lover so I, of course, wanted to cook these short ribs for him. On our anniversary.
This recipe is also on my culinary bucket list so I was extremely excited for this! Since I am a food blogger and cook a lot, I am often flipping through magazines, reading blogs, reading cookbooks and watching cooking shows. But when I need something special for a special occasion, I almost always go to Food & Wine magazine or the Cooking Channel for inspiration. These resources have never steered me wrong. I believe it when they say the recipes have been “perfected in our test kitchen.”
These Braised Beef Short Ribs. Oh my goodness. So good. I seriously wished I had doubled the recipe because the meat was so tender, juicy and flavorful. This was absolutely delicious. I mean come on. I feel like anytime an overnight marinade is involved, you know the meat is going to be freaking awesome. I will definitely be making this again. Really really soon. And stay tuned for tomorrow’s post. What we had for dessert: Chocolate Lava cakes!
And since we were celebrating our wedding anniversary, I just want to say this. I can’t imagine not being able to marry the person I love and that union not be recognized. Marriage equality for all.
4-6 flanken-style short ribs with bones, cut 2 inches thick
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, sliced
3 celery ribs, sliced
3 garlic cloves, sliced thickly
One 750-milliliter bottle dry red wine, such as a Cabernet Sauvignon (use a good one! You always want to use a wine that you would enjoy drinking.)
4 thyme sprigs
3 cups chicken stock
In a large skillet, heat the olive oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, for about 15-18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
Add the onion, carrots, celery and garlic to the skillet (with all the lovely brown bits) and cook over low heat, stirring occasionally, until very soft and lightly browned, about 18-20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
When ready to cook, preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1- 1½ hours, or until the meat is tender but not falling apart. Check your ribs after one hour. Uncover and braise for 30-45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; (there should be about 2 cups of sauce).
Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 5 minutes. Watch your meat and make sure it does not burn. Transfer the meat to plates, spoon the sauce on top and serve. You can serve with mashed potatoes, buttered noodles or crusty bread.
I mentioned in a previous post, that I would be compiling my 2013 Culinary Bucket List. . well, without further ado, here it is. Realistically, I’d like to challenge myself once a month so my bucket list has 13 recipes (Will make 2 from this list in ONE month; will not necessarily be cooked in this order) since I feel like I might have too many dessert type recipes here:
Julia Child’s Boeuf Bourguignon (Complete!)
Emeril’s Cajun Jambalaya (because I have never tried a recipe yet from Emeril and I must!)
Dorie Greenspan’s Orange Almond Tart
Homemade Ravioli (my friend Jen gave me pasta maker. Need to put it to good use!)
Aida Mollenkamp’s Almond Brioche Sticky Buns
Braised Short Ribs
French Onion Soup (because my Hubby loves this)
Dorie Greenspan’s Chard-Stuffed Pork Roast
Chocolate Lava Cake or Chocolate Mousse Cake
French Macarons (This one is last on purpose! I am scared to try this one!)
If I get my hands on a blowtorch, I’ll also attempt Crème Brûlée. . and if I get up the nerve, I will also try to make my own puff pastry dough from scratch!
Please let me know what you think of my list and if you have one, I’d love to hear what you’re doing!
This week’s Sunday Supper is all about trying something new, something that’s been on your culinarybucket list but you have yet to tackle. From the moment I watched Julie and Julia, I’ve wanted to make Julia Child’s Boeuf Bourguignon. This movie came out in 2009! I can’t believe it took me this long to get my bootie in gear. Now that I have made this, and have tasted this freaking delicious dish, I can say in agreement with Julia’s spirit: This IS ”certainly one of the most delicious beef dishes concocted by man.” Word up, Julia. Damn, this is good.
My only question: Why does Julia not include celery in her recipe? Does anyone know? I mean, mirepoix. . right? So, I added diced celery just because.
3 pounds lean stewing beef , cut into 2-inch cubes
1-2 sliced carrots
2-3 diced celery stalks
1 sliced onion
1 tsp. salt + more to taste
¼ tsp. pepper
2 Tbsp. flour
3 cups full-bodied, young red wine , such as a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 Tablespoon tomato paste
2 cloves mashed garlic
½ teaspoon fresh thyme
18-24 small white pearl onions, peeled
1½ tablespoons butter
1½ tablespoons olive oil
½ cup beef stock
2-3 large thyme sprigs
1 bay leaf
Mushrooms Sauteed in Butter:
1 pound Cremini mushrooms, washed, well dried, and sliced
1 teaspoon fresh thyme leaves
2-3 tablespoons butter
1 tablespoon olive oil
Cut bacon into lardons (sticks, ¼ inch thick and 1½ inches long). Simmer the bacon for about 10 minutes in 1½ quarts of water. Drain and dry.
Preheat the oven to 450 degrees. In a large Dutch oven, saute the bacon in the olive oil over medium heat for about 2-3 minutes, until slightly browned. Using a slotted spoon or tongs, remove the bacon to a side dish. Reheat the Dutch oven until fat is almost smoking before you sauté the beef.
Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Set it aside with the bacon.
In the same fat, brown the sliced vegetables and season with salt and pepper. Pour out the sautéing fat if necessary. Once the vegetables are browned, return the beef and bacon to the pan. Sprinkle the flour over the beef and toss to coat. Set the Dutch oven, uncovered in the middle position of the oven for 4 minutes. Toss the meat and return to the oven for another 4 minutes. This is what helps the meat to get a nice brown crust. Remove the Dutch oven and place on the stove. Turn the oven down to 325 degrees.
Stir in the wine and add enough beef stock so that the meat is barely covered. Add the tomato paste, garlic, thyme, and bay leaf. Bring to a simmer on the stove. Cover the Dutch oven and place in the lower third of the oven. Regulate heat so the liquid simmers very slowly for about 2½ to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms.
Place butter and olive oil in a heavy skillet over medium-high heat. When the butter and oil is bubbling, add the onions and saute about 10 minutes, rolling over the onions so that they will brown. Be careful not to break their skins.
Pour in the beef stock, season to taste, and add the thyme and bay leaf. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove the herbs. Set aside until the beef is finished cooking.
Mushrooms Sauteed in Butter:
Place butter and olive oil in a heavy skillet over high heat. When the butter and oil is bubbling, add the mushrooms and thyme. Cook the mushrooms for about 4-5 minutes. In the words of Julia, do not crowd the mushrooms. As soon as they are browned lightly, remove from the heat. Set aside until the beef is finished cooking.
When the meat is tender, pour the contents of the Dutch oven into a sieve set over a saucepan. Return the beef, bacon, and vegetables to the Dutch oven. Cover the contents of the Dutch oven with the brown-braised onions and mushrooms.
Skim fat off the liquids in the saucepan. Simmer the sauce for a minute of two, skimming off additional fat as it rises if necessary. You should have about 2½ cups of sauce thick enough to coat a spoon lightly. If the sauce is too thin, boil it down rapidly. If too thick, mix in a few tablespoons of beef stock. Season the sauce to taste. Pour the sauce into the Dutch oven, over the meat, bacon and vegetables.
For immediate serving: Cover the Dutch oven with lid and simmer for about 2-3 minutes, basting the meat and vegetables with the sauce several times. Serve the Boeuf Bourguignon on a platter with Pappardelle pasta, potatoes or crusty bread on the side.
For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to a simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Recipe from Mastering the Art of French Cooking, here and here (for the Mushrooms and Brown-Braised Onions recipes).
This Week’s Sunday Supper Recipes
You must check out everyone else’s Bucket List dishes and recipes. . this week’s Sunday Supper is an outstanding one and will not disappoint!
Join the #SundaySupper conversation on Twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
This week’s Sunday Supper theme is Favorite Celebrity Chef! And mine is Kelsey Nixon. Shortly after becoming addicted to the Cooking Channel after the birth of my second daughter, Madeline, and while I was on maternity leave, I had this channel on for maybe 8 hours a day. . just keeping it on but not really knowing the chefs I was watching initially (ie: Chuck Hughes, Laura Calder, Roger Mooking etc) . . but soon fell in love with some shows, chefs and cooking all over again! I seriously became addicted and turned this on as soon as I woke up and watched shows throughout the day and was up reading recipes late at night or while I was pumping!
I can definitely say that The Cooking Channel and the great shows and all the celebrity chefs made me fall in love again with cooking. I can probably also blame TheCooking Channel, the shows and the chefs for my current cookware and bakeware obsession!
I figured everyone else (B. Flay, Giada, Paula, etc.) would get lots of celebrity chef love today from the Sunday Supper crew so I wanted to bring some attention to Kelsey and her show, Kelsey’s Essentials. I am one to always support the underdog or in this case, someone who is great and might not have as much recognition. In each show, Kelsey shows you what kitchen essentials you will need and also teaches you some essentials techniques:
“Kelsey Nixon’s got spunk, she’s got sass, but most importantly, she’s got what you so desperately need in the kitchen: The Essentials. From “Roasting” to “Sauce-Making” to “Quick Breads,” Kelsey shows you — the DIY home cook — the essential techniques, equipment and foolproof tips you need to be the boss of your own kitchen. Kelsey is all about using the basics to create dishes that are anything but ordinary.”
This recipe for Sunday Pot Roast is all Kelsey’s. This was absolutely divine. I love how she turns ordinary dishes into something inventive and fabulous! I posted this recipe back in June, but had to bring this one back for today’s theme! When I posted the recipe the first time, it was more for a special occasion because the pot roast does take some time and you’re also making risotto cakes. . but since the holidays are coming up, I thought, what a better occasion?
TOTAL TIME: about 5 hrs (but it’s all worth it!) Prep time: 30 min Cook time: roughly 4 hr 40 min 8 servings
Author: Hip Foodie Mom & Kelsey Nixon
Recipe type: Meal
FOR THE POT ROAST:
One 4-pound boneless chuck roast (mine was 2.5 lbs and worked fine with all the other measurements & ingredients)
Kosher salt and cracked black pepper
2 tablespoons vegetable or olive oil, plus more if needed
2 carrots, chopped
2 celery ribs, chopped
1 yellow onion, chopped
1 bundle various fresh herbs, such as tarragon, rosemary, parsley, tied with twine (I did not have cooking twine; not a biggie)
4 cloves garlic, chopped
1 cup dry red wine, such as cabernet sauvignon
2½ cups low-sodium beef broth
Special cookware: Large dutch oven
FRESH HERB SALAD (goes on top of the pot roast):
2 cups watercress or chopped butter lettuce
1 cup picked fresh parsley leaves
Diced scallions for garnish
Lemon juice, for drizzling
Olive oil, for drizzling
Balsamic vinegar for light drizzling
Salt and freshly cracked black pepper
¼ cup sliced almonds, toasted (optional)
3 cups low-sodium chicken broth
3 tablespoons unsalted butter
2 large shallots, minced (about ½ cup)
1 cup Arborio rice
¾ cups dry white wine
5 ounces frozen peas, defrosted
⅓ cup lemon juice
1 tablespoon lemon zest
1¼ cups freshly grated Parmesan
4 ounces low-moisture shredded mozzarella
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
2 eggs, beaten
1½ cups panko breadcrumbs
Vegetable oil, for frying
FOR THE POT ROAST:
Preheat the oven to 350 degrees F.
Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper on both sides. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on all sides. Remove and transfer to a cutting board or a large plate.
Add more oil to the pot if needed, along with the chopped carrots, celery and onions. Season with salt and pepper. Add the fresh herbs (bundled or not) and cook until the vegetables start to brown, about 5 to 10 minutes. (I just threw the herbs in)
Add the garlic and continue cooking for another minute. Add ¾ cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice.
Return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 to 4 hours, turning once halfway through.
FOR THE RISOTTO: (While your roast is cooking, make the risotto)
In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes.
Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.
Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.
Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes. This will obviously help you to shape the risotto cakes.
FOR THE RISOTTO CAKES:
Once the risotto has cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
In a large skillet, heat ½-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Yield: 6 large cakes.
BACK TO THE POT ROAST:
Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining ¼ cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. OR just throw the roast into the pot and shred the roast into big chunks and toss with the jus.
FOR THE HERB SALAD:
Toss the watercress or lettuce and picked parsley with the lemon juice, olive oil and balsamic vinegar to taste. Season with salt and pepper and top with the scallions and toasted almonds (if desired).
Serve the shredded roast on top of the Risotto Cakes and top with the fresh herb salad. I garnished the whole thing with diced scallions and I also added a little dash more of olive oil and balsamic vinegar on the plate for looks and taste! Hope you enjoy! After all of this, you deserve it!
Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat . All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
Earlier this week, we experienced some pretty intense weather here in Seattle. The rain was heavier than normal. The weather reports were saying the Pacific Northwest was being pummeled by extreme weather, including heavy rains and strong winds and calling the amount of rainfall we had extraordinary. We had some pretty crazy torrential rain for a couple days straight and the rain and high winds (in some places more than 100 mph) caused some trees to fall and thousands to lose power.
My house was one that did lose power on Monday, 11/19, but fortunately it was only for a little under 2 hours. My husband was home on Monday since we had friends in town who were heading to the airport that day. . so the whole family was here during our power outage. We just all sat in our bedroom and let the kids watch a movie on my husband’s iPad.
During this time, my thoughts immediately went to all the families and people in the Northeast who were without power for much longer than a few hours. Some had to evacuate their homes, some lost their homes. . and, in some places, utter devastation. Even in just the couple hours that we sat here in the dark, I was going crazy. I can’t imagine what the people affected by Hurricane Sandy have been through. It is just so terrible. In times like this, it’s great to see people helping and organizations wrangling people and things/items for the victims and basically just doing anything you can to help. When I heard that Sunday Supper was hosting a special Helping Hands theme this week in order to promote awareness for two charities helping the victims from Hurricane Sandy, I immediately knew I needed to join this week and knew what I wanted to make.
To me, this dish represents warm, uncomplicated comfort food. Steak and potatoes. What could be better than that, right? And it might not look very appetizing to you, but this dish is absolutely delicious. I added some kimchi for a kick and if you are feeling adventurous, you can lightly drizzle some honey on top as well.
In a large bowl, combine the olive oil, cumin, coriander, garlic and a generous pinch each of salt and pepper. Cut the steak into 4-inch pieces; slice the steaks across the grain ½ inch thick and add to the bowl along with the onion and red bell peppers. Let marinate for at least 10 minutes.
Meanwhile, in a large skillet, heat ½ inch of oil until shimmering. Add the french fries and fry over high heat until golden and crisp, for about 3-5 minutes; drain on paper towels.
Heat a large griddle until very hot. Add the steak, onion and bell peppers and stir-fry over high heat until everything is cooked through and lightly charred, about 3 to 4 minutes. Add the french fries and cilantro and flip with a spatula to combine. Serve right away with the freshly sliced kimchi on top and garnish with more cilantro and drizzle lightly with some honey (if desired).
“So many of us are graced with an abundance of blessings…never worrying about food, power, or shelter. But just one disaster can change that overnight…just like those who endured the devastation of Hurricane Sandy.” This week’s #SundaySupper is dedicated to our friends in the Northeast affected by Hurricane Sandy. Liz Berg is hosting and I am so excited to share with you all of the wonderful dishes and recipes from the entire #SundaySupper group! I hope you read the rest of this post and see the two charitable organizations we are calling out!
We eat meat. A lot of meat. Well, ok, not a ton of meat but I feel like we are grilling steaks at least once a week. And it’s not just my husband and I. It’s the girls too. My youngest one can put away almost half a steak! I’m not sure if that’s cause for concern but we’re over it now. The first time she kept asking for more and had devoured more meat than her sister and me, we were floored. Those little tiny pieces we cut up would land on her high chair tray and disappear within minutes! But what can you do? This little almost 2 year old knows what she wants. And it’s more meat.
I have probably blogged about this marinade five times, so here’s #6. A salad. We topped the grilled tri-tip with sautéed onions and cremini mushrooms and some balsamic vinaigrette. It was heaven. Oh so good.
So, one last time for kicks, you must try this marinade. I’ve been marinating our meat overnight so the meat is juicy, tender and has so much flavor it’ll kill you, it’s so good. I hope you enjoy!
If you are marinating your steak, please note the marinade time beforehand. The marinade should be enough for two steaks.
Author: Hip Foodie Mom
Recipe type: Grill + Salad
For the marinade:
⅓ cup soy sauce
½ cup olive oil
⅓ cup fresh lemon juice
¼ cup Worcestershire sauce
1½ tablespoons garlic powder or minced fresh garlic
3 tablespoons dried basil
1½ tablespoons dried parsley flakes
1 teaspoon ground pepper
¼ teaspoon hot pepper sauce (optional; for a little kick)
For the salad:
1 small onion; chopped or sliced
2-3 cups mushrooms; sliced
For the marinade:
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds or until thoroughly mixed.
Pour marinade over meat. Cover (or use a ziploc bag) and refrigerate for at least 6 to 8 hours.
Grill meat and slice
For the salad:
Pour olive oil into pan on medium high heat and sauté the chopped onions and mushrooms for about 4-5 minutes or until soft and brown.
Assemble salad: place arugula on plate, top with sliced meat (tri-tip), top with the cooked onion/mushrooms and drizzle your favorite balsamic vinaigrette on top.
Update to this recipe: August 10, 2012: I added some brown sugar to the marinade to add a tiny bit of sweetness and it was awesome. Give it a try. Try this marinade first without the sugar and then again, Continue reading →
Recently, I feel like lot of my friends seem to be celebrating anniversaries . . or maybe it’s because you can now just post a status update that tells all of your friends and family that you are celebrating Continue reading →
Hello! My name is Alice and I love to cook. I am hopelessly addicted to coffee, chocolate cake and any and all Asian inspired recipes. I hope these dishes and desserts make your mouth water and inspire you to get into the kitchen. Thank you for stopping by.