Thursday, June 28, 2012

Grilled Flank Steak Verde Fajitas

I love to grill. I really, really, wish I had one! One day I will and I will not take advantage of it! For now, I borrow Em's fancy smancy grill and enjoy every minute of it! Here are the delicious Flank Steak Verde Fajitas we made for our last 3Bs dinner.

Grilled Flank Steak Verde Fajitas
1 flank steak
1 cup of pickled jalapeno peppers (I bought the smallest jar and used the whole thing)
salt and pepper
1 white onion
2 Tbsp olive oil
4 poblano peppers
2 jalapeno peppers
1 garlic clove
1 tsp dried oregano
Extras: flour tortillas, guacamole, pico de gallo
Pour pickled jalapeno peppers in a bag with the flank steak. Allow it to marinate at room temp for 1 hour.
Slice onion into 1/2 inch think rings.
Skewer the onions.
Skewer the peppers and jalapenos. The recipe actually says to grill them whole, then core and remove the stems, but I had a headache remember?? Brush the peppers and the onions with olive oil and sprinkle with salt and pepper.
Remove flank steak from marinate and sprinkle with salt and pepper.
Place steak and onion on the grill. Cook steak for 4 minutes on each side. 

Remove steak and allow it to rest on a cooking board and place peppers on the grill. Grill for 8 minutes.
Remove peppers and onions from the grill.
Peel off the skins, then stem and seed the peppers. 
Slice steak against the grain. (I sliced it too thick and it was hard to eat from a tortilla, I recommend slicing really thin or cutting into 1/2 inch cubes.)
Slice onions and peppers into strips.
You can use a nifty grill skillet like this or you can use a regular skillet on your stove. Pour 2 Tbsp of olive oil in the pan.
Add steak, peppers, onions, oregano, and garlic to the pan. Saute for 1-2 minutes.

Serve with tortillas (which I warmed in foil on the grill), guacamole, and pico.

Yummmmm! It is great as leftovers too!
Then here is a teaser. Em made us this incredible dessert. It is a mixture between whip cream and cheesecake, sorta like you are eating a cloud from heaven! I will make it soon and blog about it, but for now I will leave you to dream about it with me.


Tuesday, June 26, 2012

Grilled Corn with Roasted Garlic and Herb Butter

We have all been so busy lately, it has been difficult to have some good 3Bs time. A few weeks ago we finally were about to plan a full day relaxing in the sun and grilling at Emily's new place. Of course I won't up that morning with one of the worst migraines I've ever had! By noon I felt good enough to get to Em's for the afternoon.
My 3Bs helped me keep my mind off the pain. 
 Me being the sunscreen Queen!

I felt like we had escaped to a resort at Em's new place. Isn't it gorg!
 Our grilling was also successful. Remember last year's grilling adventure??
 We still needed 2 blondes to turn it on...

I LOVED this corn recipe! That's all...

Grilled Corn with Roasted Garlic and Herb Butter
2 bulbs of garlic
2 tsp olive oil
zest of 1 lemon
1 Tbsp butter
1/4 cup cilantro
1/4 cup tarragon
salt and pepper
3 ears of corn in the husks
Preheat oven to 400. Cut the tops of of the garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in a packet of foil and roast for 40 minutes.
Zest lemon.
Chop herbs.
Squeeze garlic from paper shell. Mix into a bowl with butter, herbs and lemon zest. 
Season with salt and pepper.
Pull husks back from corn and remove the silks. Rub with the butter.
Fold the husks back over the corn and tie the tips with string. We didn't have any string, so we used dental floss...haha, it worked for a minute and then burned away.

Grill for 15 minutes. (PS I just read the recipe and it said to wrap the corn in foil then put them on the grill, oops! I blame my migraine!) So if you do wrap it in foil, grill for 15 minutes in foil, then remove foil and place on the grill turning until husks are charred, about 5 minutes.
Or do it this way and it will be really charred. But still really yummy!

Remove husks and serve!
The Verde Fajitas we grilled will be on the next blog!

Saturday, June 23, 2012

Bangin Shrimp

Last night we went on a triple date with J's friends Kip and John Michael and their adorable girlfriends, Sam and Sabrina...(just realized all us girls have S names, huh!) Anyways, Sam and Kip chose the movie; I had never heard of it and had no idea what I was going into. I soon found out, The Intouchables, was a French film so I would have to read subtitles, which I wasn't thrilled about. About 10 minutes into the movie I forgot about the subtitles and realized it was something special. This movie is sooo hilarious, yet endearing. We all agreed it was the best movie we have seen in a LONG time. And this is coming from 4 people in the movie business (they are the WORST critics). If you can find this movie in a theater near you, you should go see it, you won't be sorry! PS I was also super excited because we rode on the escalator up to the movie with Betty White and then Giade de Laurentiis was sitting behind us in the theater, double celebrity sighting!

This recipe came from one of the great blogs that I follow, Sweet Beginnings. She had me at Sriracha! I love that stuff!
Bangin Shrimp
1/2 pound shrimp
1/4 cup mayo (I don't like mayo so I used Greek yogurt)
2-3 tsp Sriracha Sauce
1/2 tsp sugar
1/2 tsp rice vinegar
1 egg
1/2 cup milk
1/4 cup flour
1/4 cup panko bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/8 tsp onion powder
1/8 tsp garlic powder
1/8 tsp dried basil
1/2 cup vegetable oil
Mix together the mayo (or yogurt), Sriracha, sugar, and rice vinegar. Set aside.
Set up your batter station. Beat egg and milk together in a bowl. In a shallow dish, mix together panko, flour, salt, pepper, onion powder, garlic powder and basil. Peel your shrimp.
Dredge shrimp in flour mixture, 
Then egg wash,
Then again in flour mixture.
Set aside on a plate. Repeat until all shrimp are breaded.
Heat oil in a frying pan. Once heated, add shrimp (about 7 at a time) to oil and cook for about 1-2 minutes per side. 
Remove and drain on a paper towel, cooking in batches until all the shrimp are cooked.
Add all the shrimp to a bowl and drizzle the sauce onto the shrimp, toss until coated.
Serve immediately!