Flank Steak Marinade

INGREDIENTS 

2 lb flank steak, scored 

1/3 cup olive oil 

2 cloves garlic, minced 

2 Tbsp red wine vinegar 

1/3 cup soy sauce 

1/3 cup honey 

1/2 tsp pepper 

DIRECTIONS 

1 - Combine all ingredients (except flank steak) in a large ziploc bag (or appropriate sized tupperware) and mix well. Add steak and marinate for 2-18 hours 

ON GRILL 

1 - Prepare grill with high direct heat on one side and low indirect heat on the other side. 

2 - Remove steak from marinade and shake off excess. Place steak on hot side of grill 1-2 minutes per side 

3 - Move steaks to cooler side of grill and cook until internal temp is 145 degrees F 

4 - Let steak rest on cutting board covered with foil 10-15 minutes 

IN OVEN 

1 - Flash brown in pan about 30 seconds per side 

2 - Place steak on broiler pan and bake at 350 degrees F until internal temp reaches 145 degrees 

3 - Let steak rest ~10 minutes

Ditalini in Creamy Tomato Sauce

INGREDIENTS
6 oz ditalini pasta
1 yellow onion, small diced
1 15oz can crushed tomatoes
1 crown of broccoli, cut florets to bite sized
1 clove garlic, minced
1/4 cup italian breadcrumbs
1/4 cup heavy cream
6 oz mozzarella cheese, shredded
1-2 tsp italian seasoning
1 Tbsp capers
Parmesan cheese, grated

DIRECTIONS
1 - Preheat oven to 450 degrees. Heat a large pot of salted water to boiling. Mix together the breadcrumbs and garlic to moisten; season with salt and pepper.
2 - Toss the broccoli in olive oil then season with salt and pepper. Roast on a parchment lined baking sheet 10-12 minutes until lightly browned.
3 - Meanwhile, cook the pasta according to the package directions. Reserve 1/4 cup of the pasta water.
4 - While the pasta and broccoli cook, in a large pan, heat a drizzle of olive oil on medium might. Add the diced onion and italian seasoning. Cook 2-3 minutes or until slightly softened. Add the tomatoes and cook 3-4 minutes, stirring occasionally, until slightly thickened. Add heavy cream and stir frequently, 30 seconds to 1 minute, until thoroughly combined.
5 - Stir the sauce, capers, and broccoli into the pot of cooked (and drained) pasta. Season with salt and pepper as needed.
6 - Transfer the mixture to a 2 qt casserole dish. Top with the mozzarella cheese, seasoned breadcrumbs, and sprinkle with Parmesan cheese.
7 - Bake casserole 8-10 minutes or until lightly browned and bubbly around the edges.

NOTES
Serves 3. Adapted from Blue Apron.

Elevated Tuna Casserole

INGREDIENTS
2 cups orzo, cooked as directed
3 2.5oz cans tuna, drained
1 can cream of mushroom soup
1 can cream of broccoli soup
1/4 cup butter
1 crown broccoli, cut florets to bite sized
1 shallot, diced
2 cloves garlic, minced
8 oz shredded cheddar cheese
8 oz shredded mozzarella cheese
Ritz crackers
Milk (as needed)

DIRECTIONS
1 - Preheat oven to 350 degrees. Toss broccoli in olive oil and season with salt & pepper. Bake on a parchment covered baking sheet 15 minutes or until lightly browned.
2 - While the broccoli bakes, saute shallot and garlic in 1/4 cup butter until tender.
3 - Combine broccoli, orzo, shallot & garlic (along with remaining butter) with both cans of soup, drained tuna, and cheese in a large bowl. If mixture seems too thick or dry, add milk, a little at a time, to achieve appropriate texture.
4 - Pour mixture in a greased 9x13 baking dish.
5 - Bake casserole 25 minutes, remove from oven and crumble Ritz crackers over the top of the casserole. Return to oven for 5-10 minutes to finish cooking

Snickerdoodles

INGREDIENTS
1 cup butter, room temperature
1.5 cups sugar
1 tsp vanilla extract
2 Tbsp + 2 tsp lemon juice
2 eggs
2 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
3 Tbsp sugar
3 Tbsp cinnamon

DIRECTIONS
1 - Preheat oven to 350 degrees. Mix butter, 1.5 cups sugar, vanilla extract, lemon juice, and eggs until well blended.
2 - In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to egg mixture in 2-3 batches until well combined.
3 - Chill dough and cookie sheet in fridge for 10-15 minutes. Meanwhile, mix 3 tablespoons each of sugar and cinnamon in a small bowl.
4 - Roll 1" ball of dough in cinnamon sugar.
5 - Bake 11-12 minutes. Cool on a wire rack.

Blueberry Cheesecake with Lemon Whipped Cream

INGREDIENTS

For the Blueberry Cheesecake:

2 1/3 cups graham cracker crumbs
1/2 cup butter, melted
¼ cup sugar
4 (8oz) packages cream cheese, softened
1 ½ cup sugar
¼ cup all purpose flour
5 eggs
16 oz sour cream
¼ cup milk
1 Tablespoon vanilla extract
⅓ cup all fruit blueberry spread
2 6oz baskets fresh blueberries

For the Lemon Whipped Cream:

1 cup heavy whipping cream
2 Tablespoons sugar
1 Tablespoon finely grated lemon peel
2 teaspoons fresh lemon juice


DIRECTIONS

Make crust:

1 - Preheat oven to 375. Wrap the outside of springform pan with two sheets aluminum foil to make airtight.

2 - In a food processor, combine 2 ⅓ cups graham cracker crumbs, ½ cup unsalted butter (melted), and ¼ cup sugar. Blend using on/off turns until crumbs are just moist.

3 - Press crumbs into bottom and 2 inches up sides of the pan. Bake until crust begins to brown - about 8 minutes. Transfer crust to rack to cool. Leave oven at 375.

Make filling :

1 - Using electric mixer, beat 32 oz of room temperature cream cheese and 1 ½ cups sugar in a large bowl until well blended. Beat in ¼ cup all purpose flour. Add 5 eggs, one at a time, beating just until combined. Beat in 16 oz sour cream, ¼ cup milk, and 1 Tablespoon vanilla extract. Pour filling into crust.

2 - Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up the sides of the pan.

3 - Bake cheesecake until just set in center and top is slightly puffed and golden brown - about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate at least 6 hours. Cover, then refrigerate overnight.

Add topping:

1 - Stir ⅓ cup all-fruit blueberry spread in a large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat.

2 - Spoon blueberry mixture over top of cheesecake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.

Make Lemon Whipped Cream:

1 - Combine 1 cup heavy cream, 2 Tablespoons sugar, 1 Tablespoon finely grated lemon peel, and 2 teaspoons fresh lemon juice in a medium bowl.

2 - Using an electric mixer, beat to soft peaks.

3 - Cover and chill for up to 4 hours before serving. Re-whisk before serving.

Run small sharp knife around sides of cake to loosen. Release pan sides, Transfer to platter and serve.

Swordfish a la Siciliana

INGREDIENTS

3 oz raisins
5 Tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
10 oz can diced tomatoes (not drained)
2 oz pine nuts
1/4 cup capers
2 swordfish steaks
salt & pepper to taste

DIRECTIONS

1 - Soak raisins in room temperature water and soak swordfish in milk for 30 minutes.  Before cooking, drain raisins and set aside. Remove swordfish from milk and season with salt & pepper. Preheat oven to 400 degrees.
2 - Heat skillet over medium-high heat. Quickly sear the swordfish steaks on each side, then set aside.
2 - Heat olive oil in the same skillet over medium-high heat. Saute onion and garlic until soft. Stir in raisins, pine nuts, and capers. Cover pan, reduce heat to medium and cook 15 minutes.
3 - Season steaks with salt & pepper. In a lightly oiled baking dish, add just enough sauce to cover the bottom, then add the swordfish steaks. Cover the steaks with the rest of the sauce. Bake in preheated oven for 15-20 minutes or until steaks are firm.

THOUGHTS
From http://allrecipes.com/recipe/swordfish-a-la-siciliana. Very delicious and unusual recipe for swordfish with a side of polenta.

Parmesan Salmon

INGREDIENTS
1/2 lb salmon steak per person
1 egg
1/4 cup Parmesan, grated
1/2 cup Italian seasoned bread crumbs
1/2 teaspoon tarragon
1/2 teaspoon dried dill weed
1 cup white wine
1/4 cup teriyaki sauce
1 Tablespoon melted butter
1 Tablespoon minced garlic
2 Tablespoons olive oil

DIRECTIONS
1 - Mix Parmesan, bread crumbs, tarragon, & dill weed in a shallow bowl. In another bowl, beat egg. Dip each salmon steak in egg, then bread crumb mix coating all sides.
2 - In deep skillet, heat 2 Tablespoons olive oil over Medium-High heat. Brown salmon on all sides. Remove from skillet and set aside, keeping warm.
3 - In the same skillet over medium heat, add wine, teriyaki, garlic, and butter. Cook & stir until garlic is tender.
4 - Add salmon back to skillet and continue cooking about 15 minutes.

THOUGHTS
The breading ingredient amounts above work for 2-4 salmon steaks. Serve over pasta with Mustard Aioli. Quite possibly the best salmon I've ever had.