Monday, July 30, 2012

Lime Grilled Steak with Smokey Cilantro Butter

Because I love my Ancho Chili Steak recipe so much, I decided I needed to create a new steak that was similar. I feel very sorry for you if you don't like Cilantro. Life must be very hard for you folks! Cilantro makes food sooooo much better. This steak was really great and the extra butter tastes yummy rubbed on corn.

Lime Grilled Steak with Smokey Cilantro Butter
For steak and marinate:
Juice of 2 Limes
1 tsp minced garlic
1/2 tsp chipotle chili powder
1/8 tsp ground pepper
2.5 Tbsp soy sauce
3 Tbsp olive oil
1 new york strip steak
Smokey Cilantro Butter:
3 Tbsp soften butter
1/8 tsp salt and pepper
1/8 tsp chipotle chili powder
1/8 tsp smoked paprika
1/8 tsp chili powder
1/4 tsp cumin
1/8 tsp liquid smoke
1 Tbsp chopped cilantro
Mix up all marinate ingredients.
Place steak and marinate in gallon bag and marinate overnight.
Stir together seasonings for the butter.
Chop cilantro.
Mix cilantro with butter, seasonings and liquid smoke.
Set aside until ready to use.
Remove steak from marinate. Cut off fat and cut in half. Sprinkle with kosher salt on both sides.
Sear in a cast iron skillet for 3-4 minutes on both sides.
Remove steaks from heat and set aside to rest for a few minutes before serving.
Top with cilantro butter and serve!
Use remaining butter to rub on your corn, YUM!



Sunday, July 29, 2012

Cinnamon Ice Cream with Strawberries

I LOVED this ice cream! When I used to go to Marble Slab in Texas, I would get cinnamon ice cream and have them fold fresh strawberries into it. It reminds me of eating strawberries dipped into a yummy fruit dip!

Cinnamon Ice Cream with Strawberries
1 cup sugar
1 1/2 cup half and half
2 eggs beaten
1 cup heavy cream
1 tsp vanilla extract
2 tsp ground cinnamon
1 cup sliced strawberries
Stir together half and half and sugar. Heat over medium heat until it begins to simmer then removed from heat.
Whisk eggs
Slowly begin to pour half of the hot milk into the eggs while whisking, to prevent them from scrambling.

Slowly stir the egg mixture back into the milk mixture, stirring the whole time.
Add whip cream to the mixture.
Turn on the heat to medium and stir constantly for a few minutes, until the mixture coats the back of a metal spoon. 
Its ready!
Pour into a mixing bowl. Stir in the cinnamon and the vanilla extract.
It took some good whisking to incorporate all of the cinnamon.
Place in the fridge until cooled.
Pour cooled cream into your ice cream maker and turn it on until it is done.

Slice strawberries.

Place half of the ice cream into a tupperware. 
Top with half of the strawberries, then repeat. Stir slightly. Freeze for 3 hours to firm it up.
It is sooooo yummy!

Wednesday, July 25, 2012

Crispy Parmesan Tilapia with Caprese Salsa

I LOVE Storage Wars! I can watch marathons for days...Guess who we saw while eating at one of our fav restaurants last week.. Barry Weiss from Storage Wars! Oh yeah, then we saw Megan Fox and Brian Austin Green...yeah just them... did I tell you we saw Barry from Storage Wars?!?!?!?

Crispy Parmesan Tilapia w/ Caprese Salsa
Caprese Salsa:
1 pint cherry tomatoes
1/2 Tbsp olive oil
kosher salt
pinch of sugar
1/4 cup fresh basil
1/2 cup mini mozzarella balls
splash balsamic
fresh black pepper

Tilapia:
1/2 cup flour
2 eggs
splash milk
1/2 cup panko
1/2 cup grated parmesan
salt and pepper
1/4 tsp garlic powder
4 tilapia filets
4 Tbsp olive oil
Heat oven to 400. Place tomatoes in a pan, drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 minutes.
Mix eggs with a splash of milk. Place flour in 1 bowl and panko mixed with parmesan, salt, pepper and garlic powder in a seperate bowl.
Julianne basil, slice mozzarella balls in half. Place in a bowl.
Allow roasted tomatoes to cool for 5 minutes then add to bowl of basil and cheese.
Stir in balsamic, sugar, salt and pepper into salsa. Set aside.
Dredge tilapia in flour.
Then dip in egg wash.
Then dredge in panko/parmesan mixture.

Heat 4 Tbsp oil in pan until hot. Place fillets in hot oil and cool until golden on both sides.

Drain on paper towels, season with kosher salt.
Serve over a bed of arugula and top with caprese salsa.
Original recipe by Pink Parsley

Tuesday, July 24, 2012

Mexican Chocolate Popsicles

We have had a HOT couple of weeks, and now we are having a few days of cooler weather for a nice break. I made these popscicles a few weeks ago to try and recreate the delicious ones we had while in New York. 
Mexican Chocolate Popsicle 

6oz of chocolate (use what you like best, dark or milk)
2 Tbsp of brown sugar (I used more, after tasting I wanted it sweeter)
1/4 tsp cinnamon
1/4 tsp cayenne
2 cups half and half
Heat half and half on medium until just about to boil.
In a mixing bowl, stir together the brown sugar, cinnamon and cayenne.
Finely chop the chocolate and add it to the bowl of sugar.
Slowly pour warm half and half into bowl of chocolate while stirring.
Continue stirring until chocolate is melted.
Pour into Popsicle molds and freeze for at least 6 hours before serving. 
I couldn't wait any longer so I ate them before they were totally frozen, still delicious!