Archive for the ‘home-cooked’ Category

dinner party

Thursday, December 8th, 2011

Filet Mignon seasoned with a mixture of sea salt, fresh ground pepper, onion powder & garlic powder. Heirloom tomatoes sliced & layered with fresh mozzarella, drizzled with olive oil & Cabernet Sauvingnon Balsamic, salt & pepper.

Perfect start do a dinner party with good friends!

 

steak skewers appetizer

Thursday, December 8th, 2011

A few weeks ago I was headed to a dinner party at some of our friend’s home and wanted to bring a tasty appetizer to share. Originally I planned to do Lemon Pepper Chicken Skewers but I needed 2-3 fresh lemons and I really didn’t feel like running to the store. Normally I would use flank steak for this recipe but I had some beautiful tender thin steaks in the fridge so I simply sliced them up and used them instead!

INGREDIENTS:

- 1/3 C soy sauce

- 2 teaspoons BBQ sauce (I used Sweet Baby Ray’s Original)

- 1/4 C white rice vinegar

- 1 Tablespoon ginger (use fresh minced ginger if you prefer)

- 2 green onions, chopped

- 2 cloves garlic, chopped

- Garlic Powder & Onion Powder to taste

- Sesame Seeds (about 2 Tablespoons)

- 1 to 1 1/2 lbs steak (something thin and tender like flank steak is best)

DIRECTIONS

Mix together ingredients for marinade in a small bowl. Cut steak into slices about 1/4 inch thick & place in a 1 gallon ziplock bag. Pour marinade over steaks and mix well. Seal bag and refridgerate for 2 hours.

Place slices on skewers. Grill on high heat for about 3 minutes per side or to desired doneness.

 

{homemade} pickled green beans

Monday, September 26th, 2011

 I LOVE almost anything pickled… seriously, anything (with perhaps the exception of pickled herring, despite my Scandinavian heritage). Which is why, when I saw a HUGE basket of green beans freshly picked from my Mom’s garden I knew immediately that they MUST be pickled!

Not that I’ve ever pickled – or canned – anything before but it couldn’t be that hard, right? After a disappointing day of football (my alma mater, Oregon State lost to UCLA) I decided the perfect way to drown my sorrows was in a big pot of pickle brine. I borrowed a recipe from our good friends Pam & Steve, gathered the necessary supplies and got straight to work!

 

Ingredients:

Lots of fresh green beans

2 C Kosher Salt

1/2 Quart White Vinegar

16 peeled Garlic Cloves

Red Pepper Flakes

Dill

Onion

Directions: Wash & trim green beans. Cut to fit in Jars. Boil 1.5 Quarts of water, add kosher salt and white vinegar. In each jar, place two cloves of garlic, dill, onion, and red pepper flakes (as much as desired) then pack with beans. Pour boiled brine into jars and screw lids on tightly. Submerge jars in boiling water bath for 8 minutes. Remove jars and allow to cool (lids should seal once cooled).

They look yummy don’t they? I can’t wait to crack these babies open! Everything was pretty simple, although next time I would have packed more beans in each jar – once I poured the brine in there seemed to be a lot of extra space. Otherwise, I think everything went well! Until next time…