Seared Steak Lettuce Cups

Seared Steak Lettuce Cups

Altered from Bon Appétit, Oct. 2012

1/4 cup finely chopped cucumber

1/4 cup thinly sliced scallions

1 1/2 tablespoons fresh lime juice

1 teaspoon finely grated peeled ginger

Kosher salt

8 oz. grass-fed flank steak

½ teaspoon salt

½ teaspoon black pepper

1/4 teaspoon chili powder

16 small crunchy inner leaves of butter lettuce, romaine, or endive

2 tablespoons chopped salted roasted peanuts

2 tablespoons thinly sliced fresh mint leaves (optional)

Asian sweet chili sauce (optional)


 

Peel roughly 2/3 of cucumber. Combine 1/4 cup finely chopped cucumber, 1/4 cup thinly sliced scallions, 1 1/2 tablespoons fresh lime juice, and 1 teaspoon finely grated peeled ginger in a medium bowl. Season to taste with kosher salt and set aside.

Heat a grill pan or a lightly oiled cast-iron skillet over high heat. Season an 8 ounces flank steak with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Grill steak, turning once, until charred on both sides, about 8 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes.

Arrange 16 small crunchy inner leaves of butter lettuce, romaine, or endive on a large platter. Thinly slice steak against the grain, then cut slices crosswise into 1" pieces. Add steak to cucumber mixture and toss to mix. Season to taste with salt, more lime juice and honey or agave, if desired.

Divide steak salad among lettuce cups; garnish with 2 tablespoons chopped salted roasted peanuts and 2 tablespoons thinly sliced fresh mint leaves. Drizzle with Asian sweet chili sauce.

Banh Mi Sandwiches

Banh Mi Sandwiches
Altered from jacksonholefoodie.com

Serves 3

For the slaw:

2 lemon cucumbers, cut into sticks

4 carrots, shredded
½ head Napa cabbage, thinly sliced
¼ cup unseasoned rice vinegar
¼ cup sugar or ½ cup honey
1 tsp salt

For the sriracha aioli:

¼ - 1/3 cup mayonnaise (depending on your affection for mayonnaise)

1 Tb sriracha

2 scallions, finely chopped

For the Vietnamese meatballs:

12 oz ground pork
1/4 cup finely chopped fresh basil
6 garlic cloves, minced

2 scallions, finely chopped
1 Tb fish sauce
1 Tb sriracha
1 Tb sugar
2 tsp cornstarch
1 tsp freshly ground pepper
1 tsp kosher salt
Sunflower or safflower oil

3 demi-baguettes or 1 baguette divided into thirds

Prepare the slaw: Place cucumbers in a bowl and add sprinkle with salt. After 5 minutes, squeeze water out of them. Add the vinegar, sugar and salt to a large bowl.  Stir to dissolve. Add the cucumbers, carrots, and napa cabbage and toss well. Let sit for at least an hour at room temperature, tossing it if you are around.  You can make this ahead and keep it in the refrigerator; it stays crispy for several hours.

Make the sriracha aioli: Stir mayonnaise, sriracha sauce, and 2 scallions in a small bowl. Taste. Add salt if needed, or more sriracha sauce.

Make the meatballs: Gently mix the rest of the ingredients (except for the oil and baguettes) in a bowl. Using wet hands, use a tablespoon to scoop up meat and form a 1 inch meatball. Heat sesame or canola oil in a frying pan over medium-high heat. Add the meatballs to the pan (they should not touch in the pan) and fry until golden brown on all sides, about 15 minutes.

Assemble sandwiches: Heat baguette(s), then slice open. Drop meatballs in, cover generously with slaw and drizzle with sriracha aioli to your liking.

Summer Squash & Shiitake Tacos

Summer Squash & Shiitake Tacos

3 summer squash (cousa, scallop, zucchini, etc.)

6 oz. shiitakes

~4 oz. olive oil

4 garlic scapes (or 2 cloves garlic)

2 Tb oregano

2 Tb cumin

2 Tb chili powder

¼ c balsamic vinegar

6 kale leaves, de-stemmed

1 avocado or sour cream

2-4 scallions, chopped finely

tortillas

Quarter zucchini and cousa squash lengthwise, and slice into ½ inch chunks. Cut scallop squash into thick pie-like slices, then halve if needed, so they’re roughly  the same size as the other summer squash. Separate shiitake stems from heads, and finely chop the stems. Halve or quarter the heads, depending on size. Mix together oregano, cumin, and chili powder in a small bowl.

Heat skillet at a medium heat and, after a minute, add oil to generously coat. When oil seems watery, add the finely chopped stems along with the summer squash (it may spatter) and stir for 1 minute. Add chopped mushroom heads for 3 minutes and stir occasionally. Add half the garlic scapes, and cook 2 more minutes Add a heavy splash of balsamic and a light splash soy sauce. Cook until absorbed, roughly 3 minutes, then add half of the dry mixture, and turn the flame down to low. The goal is to coat the wet vegetables and mushrooms in the dry mixture without it sticking to the pan. A small amount of vinegar or wine can help with any stickiness. Cook for 3-5 minutes, scraping the bottom of the pan frequently with a wooden spoon. At this point, you should have spice coated vegetables—turn off the flame.

In a large bowl mix the other half of chopped garlic scapes with the rest of the olive oil. Coat kale leaves in this mixture and place enough that will fit on a hot skillet or grill. Turn when necessary, until the whole leaves are crispy. Remove to cool, and cook the rest of the leaves the same way if needed. Slice into thick ribbons when cooled.

Heat tortillas and fill with summer squash and shiitakes, and top with kale and avocado or sour cream, and scallions.

 

 

Baby Bok Choi Greens in Sesame-Soy Vinaigrette

Baby Bok Choi Greens in Sesame-Soy Vinaigrette

Altered from thecozyapron.com

1 bag of bok choi leaves or 1 head of little gem lettuce, chopped

2 scallions, thinly sliced

1 oz pea shoots
1 tablespoon toasted sesame seeds, for garnish

Preparation:

Place sliced bok choi or lettuce, scallion into a large bowl and into refrigerator while vinaigrette is prepared.

Sesame-Soy Vinaigrette ingredients:

1 clove fresh garlic, pressed through garlic press
2 teaspoons toasted sesame seeds
1 1/2 tablespoon honey

Juice from ½ a blood orange

½ tsp ginger, finely grated

Juice from a ¼ lime
1 tablespoon low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
3 tablespoons vegetable oil

Preparation:

In a small bowl, add all of the vinaigrette ingredients and whisk together until well combined.

Pour the vinaigrette over the bok choi greens, scallions, pea shoots, toss together well to coat, and divide equally among plates, piling the greens high; sprinkle with about a teaspoon of the sesame seeds to garnish.

Note: This makes a good amount of dressing. You can enjoy it on another salad later on in the week!