Meat

Balsamic-Glazed Flank Steak with Orange Gremolata

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Gremolata

Gremolata

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Mise en place for Flank Steak

 

For all meat lovers, this Balsamic-Glazed Flank Steak with Orange Gremolata is a delicious dish to add to your repertoire. It’s easy and makes for a beautiful presentation. Put on your apron, and lets get cooking!

Serves: 4 – 6     Degree of difficulty: Easy

Ingredients for the Steak

  • 1.5 – 2 lbs. flank steak
  • Sea salt and freshly ground black pepper to taste
    Season the entire steak with salt and pepper. Let it sit at room temperature for a minimum of 30 minutes. (Keep your house cool)

In the meanwhile, prepare the Gremolata and the glaze.

Ingredients for Gremolata

  • 1/2 cup flat-leave parsley, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tsp. orange zest
    Mixed together and set aside.

Ingredients for glaze

  • 1/2 cup balsamic vinegar
  • 1 shallot, chopped
  • 1 TBSP. olive oil

Preparation:

1) Heat olive oil and saute’ the shallot until it’s not longer translucent. Add the balsamic vinegar, bring to a boil and reduce on very low heat for about 10 minutes. Set aside.

2) Grill the steak on high heat for about 4- 5 minutes on each side, depending on your desired doneness. I cooked it for 10 minutes which resulted in a medium, medium rare temperature. Let it sit for a couple of minutes to retain its juices. Slice it diagonally against the grain. Place it on a rectangle serving dish for a delightful presentation. Drizzle the glaze on top, and sprinkle the Gremolata all over the steak. Voila! A wonderful and refreshing way to dress up the meat to the nines. Serve it with a side dish of your choice.

Wine pairing suggestions: Syrah or Shyraz from Australia

Bon Appetit from Gina over at Foodiewinelover
My Food, Wine & Travel Lifestyles
Photos by Gina Martino Zarcadoolas for Foodiewinelover (Canon Rebel T3)
Culinary Aficionado
WSET-Level 2 Wine Connoisseur

 

 

Gina’s Exquisite Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

Meat for Hungarian Goulash

Meat for Hungarian Goulash

Seared meat for Hungarian Goulash

Seared meat for Hungarian Goulash

Preparing Hungarian Goulash

Preparing Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

 

I must admit, it’s been a long while since I made Hungarian Goulash. I know it has 2 main ingredients: beef and paprika. I searched the internet and came across a multitude of recipes. I was inspired and decided to make one with my spin on it. I am not claiming it’s the most traditional, but I think it’s very close to it. I noticed some recipes called for some veggies, but I wanted the meat to be the main focus without any distractions. So, follow me in the kitchen for my own version of Hungarian Goulash. I usually cook for a crowd and always have leftovers. This recipe can easily be divided in half. This dish starts out on the stove and continues to cook in the oven.  You will need a Dutch Oven or a large pan with a lid that can withstand the heat in the oven.

Serves: 10 -12  Level of difficulty:  Medium –  prep time: about 1 hour including searing the meat. Cooking time: 1.5 hours – Allow a minimum of 2.5 hours from start to finish. This recipe can be done in a slow cooker. I recommend you research this method of cooking on Google.

Ingredients:

  • 5 lbs. beef for stew, cut-up in cubes
  • 6 tbsp. flour for drenching
  • 1 tbsp. sea salt
  • Freshly ground black pepper to taste
  • 1 tsp. + 2 tbsp. Hungarian Paprika
  • 3 tbsp. olive oil + 3 tbsp. vegetable oil
  • 1 tsp. tomato paste
  • 1 container of chopped tomatoes, 26.46 Pomi brand*
  • 32 oz. 50% reduced-sodium beef broth
  • 1 cup chopped onion
  • 4 garlic cloves, chopped
  • 4 bay leaves
  • Sour cream 1/3 less fat for garnish
  • Flat leave parsley for garnish
  • 1.5 lb. egg noodles

    Preparation:1) Pre-heat oven to 350 degree F.2) In a large plastic or stainless-steel bowl, season the meat with sea salt, 1 tsp. paprika, and pepper to taste. Mix well. Add the flour, mix until all the meat is coated. Shake off the excess.
    3) in a Dutch oven on medium-high heat, heat up 3 tbsp. olive oil and 3 tbsp. vegetable oil. Start searing the meat. Make sure you hear that sizzling sound. Do this in batches, three minutes on one side, and two minutes on the other side. Remove, and repeat the process. Set aside in a large clean bowl.
    4) In the same pan, using the same oil, add the onions, saute’ for 2 minutes, add the garlic, 1 minute,  tomato paste, and stir well until it’s caramelized. Deglaze with the beef broth while stirring. Add chopped tomatoes, 2 tbsp. paprika, meat and bay leaves. Bring it to a full boil and the turn the stove off. Cover and place it in the preheated oven. Cook for at least 1.5 or until the meat is fork-tender. While the meat is the oven, cook your egg noodles, as per package directions.
    5) Serve the Goulash over egg noodles, garnish with fresh parsley and a dollop of sour cream.

    Cook’s note: Shake off the excess of flour to avoid a dirty pan.
    At the halfway point, check the meat, give it a good stir.

    This is one of the most soul-warming dishes on a cold winter day. Enjoy!

    Bon Appetit from My Kitchen to Yours!

    Gina Martino Zarcadoolas – Foodiewinelover
    My Food, Wine & Travel Lifestyles
    Culinary Aficionado and WSET-Level 2 certified wine connoisseur

     

Short Ribs Braised in Red Wine over Polenta

Beef Short Ribs

Beef Short Ribs

Beef Short Ribs braised in Red Wine

Beef Short Ribs braised in Red Wine

Beef Short Ribs braised in Red Wine over Polenta

Beef Short Ribs braised in Red Wine over Polenta

Enjoying some short ribs

Enjoying some short ribs

Beef Short Ribs braised in Red Wine over Polenta Beef Short Ribs braised in Red Wine over Polenta

After a long absence, I needed to get back in the kitchen and prepare some home cooked meals.  My son PJ suggested that I make Gordon Ramsey’s short ribs. It was a collaborative effort with him and the result was a Grand Slam. Of course, he thought he was Gordon Ramsey and acted like him, but, I had to take control in Gina’s Kitchen. Let’s just say, we were each other’s sous chef! I was feeding 6 hungry people and I came up with the following measurements.  This recipe can easily be divided in half for a smaller crowd.

Serves: 6-8  Level of difficulty: Easy-Medium

Time: Allow a minimum of 3 hours from start to finish

Ingredients:

  • 8 lbs. beef short ribs
  • Olive oil as needed for searing the ribs
  • Salt and pepper to taste
  • 5 oz. of tomato paste
  • 2 heads of garlic, cut in halves (unpeeled)
  • 1 bottle of red wine, Chianti, Pinot Noir or Cabernet
  • 28 oz. of beef broth low-sodium
  • Italian parsley for garnish, optionalSide dish:

    1 cup Polenta for 4 cups of water, salt to taste

    Mushrooms topping: 

  • 8 oz baby Portobello mushrooms, sliced
  • 1 tbsp. salted butter
  • 1 tbsp.  olive oil

    Preparation:

    1) Season the ribs liberally with salt and pepper on both sides. Let it sit at room temperature for 20-30 minutes. ( I keep my house on 75 degrees F.)2)  Pre-heat the oven at 350 degrees F.
    3) In a very large and deep pan, over medium-high heat on the stove top, pour about 1/4 cup of olive oil. Sear the meat on both sides for about 3-4 minutes each side. Rotate the meat in the middle of the pan where the heat is, using a set of tongues.

    4) Place the garlic face-down randomly. Add  tomato paste and stir it in all over the bottom of the pan. Cook until it obtains a rust color. Deglaze with the wine. Cook until it reduces 3-4 minutes.

    5) Add the beef broth, and control the sodium if necessary. Bring to a quick boil. Turn stove top off.  Cover with aluminum foil and place in the oven for 2.5 hours. Just forget about it, figuratively speaking.  (please do not leave oven unattended)

    6)  In a small frying pan, over medium-high heat, melt the butter and the oil, and pan fry the mushrooms until they are golden brown. Set aside.

    7) Prepare the polenta 20 minutes before the ribs are done. If you do it too soon, it will clump up.  Follow cooking  instructions on package.  Keep on the lowest heat until you’re ready to serve.

    8) Remove the ribs out of the oven and place them in a large platter. Take all the garlic out.  Pass them through a sieve and put the garlic paste in the sauce.  Stir well. Now it’s time to serve. Either buffet style or  you can plate it, by placing some polenta on the bottom of a platter, put the ribs on top and garnish with the mushrooms and parsley.
    Wine pairing suggestions: A bold Cab, Chianti or any red wine of your choice.It’s good to be back in the kitchen after a long absence.This blogpost is in Memory of My Beloved Dad, John.  I will always remember him in the kitchen as my potato peeler, my pot scrubber and my right hand daddy’s little girl. I will miss savoring delicious pasta dishes with him, but his legacy will live in my heart forever.

    RIP DAD- 1936-2016

    Disclosure:

    This dish is an adaptation of Gordon Ramsey’s recipe on YouTube. These measurements are mine based on 8 lbs. of ribs.
    Photographed by Gina Martino Zarcadoolas for Foodiewinelover

    Happy Braising!
    Gina Martino Zarcadoolas
    My Food, Wine & Travel Lifestyles

New York Strip Steaks Grilled To Perfection

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Grilled New York Strip Steaks

Grilled New York Strip Steaks, cooked medium-rare

It’s summertime,  that means, it’s the season for bathing suits, flip-flops, and splashing in the water to keep cool. It’s also time to enjoy the outdoors, with some burgers, an occasional hot dog, and some delicious steaks on the grill. Once in a while, I like to savor a nice juicy steak. It’s hard for me to pick one cut, since I like all of them. However, today, I will share with you, an easy way to grill some New York strips. When picking your steaks, make sure they have thin white streaks of fat throughout them, called marbling. They keep the meat nice and juicy. In addition, to that, the fat adds lots flavor.

Serves 3-6  depending on your appetite and diet restrictions.
Level of difficulty: Easy

Ingredients:  

  • 3 New York strip steaks, about 12 – 14 oz. each
  • Freshly ground pepper
  • Himalayan salt or sea salt *

Preparation: 

1) Always take out the meat from the fridge at least 30 – 45 minutes to bring it to room temperature. This step is vital in making sure the meat is cooked evenly.

2) In the meanwhile, season liberally with salt and pepper.  Let it marinate on a tray or dish, until it reaches room temperature.

3) Fire up the grill at high temperature.  MAKE SURE IT’S SUPER HOT!

4) Place the steaks on the grill, cover, and forget about them for about 3 – 4  minutes. I recommend you use a timer until you master this method.

5) They should have nice grill marks on the cooked side, flip them, cover and cook the other sides, another 3 -4 minutes. This will take some practice, and you may need to lower the flame if necessary.  With this method, you will obtain a medium-rare temperature. If you want a medium temperature, lower the flame, and cook an additional 2-3 minutes on each side.

Removed the steaks from the grill and place them on a platter. Let them rest for a couple of minutes to retain the juices. DO NOT COVER! You will have the perfectly grilled New York Strip Steaks.

I served them with my delectable pasta salad, and my family had a feast. Grilled veggies and field green salads also make a nice accompaniment.

I recommend a full-bodied red wine to go with the steaks to cut through the fat. A Malbec from Argentina,  a California Cab, or a beautiful Italian Barolo. The choice is yours. If you like beer, then by all means, go for it.  I suggest freshly squeezed lemonade for the kids.

Keep hydrated, drink lots of water in between, and don’t forget the sunscreen.

Happy Grilling!

Gina, Foodiewinelover

Disclosure: There’s always a health risk involved when consuming red meat, unless it’s fully cooked. (Luckily for me, I never had an issue). For your safety, I recommend you follow the advice of your doctor or a nutritionist.

 

 

 

 

 

Veal Marsala

 

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vealmarsala

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Another year has gone by, but all in all, it’s been a good one for me. This past summer, I made my entrance into the blogging world, and it’s been a fun journey. I would like to dedicate this blogpost to my dear friend Anna who lives in Sicily.  She has been a great source of inspiration in my life, and I am glad to call her, friend. She is a gastronome and enjoys good food. In my family we live to eat and we are constantly looking for new ideas to satisfy our palates. One of the dishes that is part of my repertoire is Veal Marsala. It is so easy and scrumptious, and you can certainly substitute the veal for chicken. Marsala is a city in beautiful Sicily, where this wonderful wine is produced. There are two kinds, one is sweet, normally used in desserts, and the other one is on the dry side, and recommended for savory dishes.

I am so pleased to share my recipe with all of you. By now, you should know that I cook for a crowd, but most of my recipes can easily be divided in half to accommodate smaller crowds.

Serves: 7 -8  Degree of difficulty: Easy – Moderate

Ingredients: 

  • 3 lbs veal scaloppini, (thinly-sliced) cook in 3 batches
  • 4 tbsp flour
  • salt and pepper to taste
  • 3/4 cup Marsala wine, dry
  • 16 oz sliced mushrooms
  • 1/4 cup water from pasta, if necessary
  • 6 tbsp. olive and 5 tbsp. butter, divided
  • 1 lb. of spaghetti or pasta of your choice

Preparation:

1) Season veal with salt and pepper. Drench in flour and remove all excess. On Medium-high heat, add 2 tbsp. oil and 1 tbsp. butter, pan fry veal for 2 minutes on one side and 1 minute on the other side. Do not overcook as it can get chewy. Remove from pan and set aside. You will repeat this process in two other batches. If the bottom of the pan is dirty, clean it before using it again.

2) In the same pan, add 2 tbsp. of butter and sauté the mushrooms. Deglaze with the wine. Put the veal back in the pan and simmer for a couple of minutes. If you need more gravy, simply add a little pasta water.  Serve with your favorite pasta shape. This is a delicious dish and very simple to follow. I hope you will give it a try in your kitchen, because your loved ones will savor every bite, and ask for more.

Wishing all of you a Wonderful & Healthy New Year, and lots of Happy Cooking!

Cheers, and Bon Appetit from Gina’s Kitchen!

 

Holiday Edition, Special Ingredient Game

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Tis The Season To Be Jolly, Fa la la la la, la la la la! Recently, I was introduced to a fabulous group of amazing bloggers on Facebook called: Health and Food Bloggers Mastermind Group. It is one of the best experiences I have had using social medias. The members are very creative in the kitchen, and offer an array of culinary expertise from savory to sweet delights.  We share similar passions such as cooking, baking, wining, and I enjoy their interactions, and willingness to help newbies such as myself, in the world of blogging.   Needless to say, I feel in my comfort zone with this fantastic group.

One of the lovely members, Eleni with My Easy Gourmet, suggested this fun game to spread the holiday spirit. We had to come up with a sweet or savory recipe using a special ingredient. Orange won the most vote, and I am thrilled to share my version with you. I have also shared the other members recipes below, please check them out!

Balsamic-Glazed Flank Steak with Orange Gremolata
Serves: 4   – Degree of difficulty: Easy

Ingredients for the Steak

1.5 – 2 lbs. flank steak
salt and pepper to taste
Season the steak and let it sit at room temperature for a minimum of 30 minutes.

In the meanwhile, prepare the Gremolata and the glaze.

Ingredients for Gremolata

1/2 cup flat-leave parsley, finely chopped
4 garlic cloves, finely chopped
2 tsp. of orange zest
Mixed together and set aside.

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Ingredients for glaze

1/2 cup balsamic vinegar
1 shallot, chopped
1 TBSP. olive oil

Heat olive oil and saute’ the shallot until it’s not longer translucent. Add the balsamic vinegar, bring to a boil and reduce on very low heat for about 10 minutes. Set aside.

Next, grill the steak on high heat for about 8- 10 minutes depending on your desired doneness. I cooked it for 10 minutes which resulted in a medium, medium rare temperature. Let it sit for a couple of minutes to retain its juices. Slice it against the grain, diagonally and place it on a rectangle serving dish for a delightful presentation. Drizzle the glaze on top, and sprinkle the Gremolata all over the steak. Voila! A wonderful and refreshing way to dress up the meat.

Bon Appetit from Gina’s Kitchen

Please be sure to check out the “Orange” recipes, from my other fellow bloggers.

I hope you have enjoyed this special Holiday Edition of recipe sharing, using orange as an ingredient. Please, keep checking back, as I will be updating the links to new recipes.

Wishing you and yours a joyous holiday season filled with good health, happiness and lots of fun cooking for your loved ones!

 

 

 

Filet Mignon with a Sherry Cream Sauce

If you are celebrating a special occasion and want to make a nice impression, this is the dish. I recommend to do this on the weekend since it is time-consuming, but worth every effort. First, start with the sauce and set aside.  Decide what side/starch you’re making and start prepping, next, sauté the mushrooms. Lastly, prepare the meat.

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Serves: 4
Degree of difficulty: Medium – Difficult
(It’s time-consuming but easy-to-follow.  Allow a minimum of 1. 1/2 hours from start to finish)

I will start with the method of cooking for the meat first, since it is the featured dish. Otherwise, follow my directions in the introduction to make things easier in the kitchen.

Filet Mignon

INGREDIENTS:

  • 2. 1/2 lbs pre-cut Filet Mignon, 4 pieces*
  • 2 tbsp. olive oil
  • Salt & Pepper to taste

PREPARATION:

1) Season the meat with salt & pepper and let it sit at room temperature for at least 30 minutes.  Pre-heat oven to 350 degrees.

2) In the meanwhile, in a large pan, (that can withstand the oven temperature) over medium-high heat, heat oil, sear the meat, 3 minutes on one side, then 2 minutes on the other side. There will be a nice sizzling sound, and the meat will get a nice brownish color as pictured.

3) Finish cooking in the oven for 15 minutes, for a  medium-rare to medium temperature based on your oven.  Remove, cover with foil and let it sit for 5 minutes to retain the juices.

Sherry in a Cream Sauce

INGREDIENTS:

  • 1 shallot, chopped
  • 1/2 cup Sherry
  • 1 cup low sodium beef stock (or broth)
  • 1/2 cup of heavy cream
  • 1 tbsp. salted butter (unsalted if on low-sodium diet)
  • 2 tbsp. olive oil
  • 1 tsp. corn starch, 3 tsp. water, optional

PREPARATION:

1) In a large pan, over medium high heat,  heat the oil and the butter, then sweat the shallots for about 2 minutes.

2) Deglaze with the sherry and lower the heat,  about 1 minute.

3) Add the stock, bring to a boil and simmer for about 1 minute.

4) Whisk in the cream, let it reduce on low heat for about 15 minutes. Add salt and pepper to taste. Stir occasionally.

To obtain a thicker sauce, dilute the corn starch in the water and
pour in the sauce. Stir and simmer an extra 2 minutes, and set aside. It will thicken upon sitting while you’re busy preparing the other dishes. Before serving, just warm it up on very low heat and stir. 

Sautéed Mushrooms

INGREDIENTS:

  • 1 lb portabella or cremini mushrooms, sliced
  • 2 tbsp. olive oil
  • 1 tbsp. salted butter

PREPARATION:

1) In a medium size pan, over medium-high heat, heat oil and butter, add the mushrooms and sauté them for about 10 minutes while stirring occasionally.

I also served a salad, and potatoes as a side dish, not featured.

*You can substitute the Filet with a Sirloin cut, to make it a more affordable dish. Just be sure not to overcook it, as it can get tough.

I suggest you cook and clean as you go along, otherwise, the kitchen will be a big mess. You will have to do some juggling, but in the end, you and your family will be very happy with the amazing results. Now it’s time to plate the Filet Mignon.

Swirl some Sherry Cream Sauce on the bottom of the plate, place the Filet on top, drizzle more sauce, then garnish with mushrooms and parsley. Bon Appetit!

Wine pairing suggestions for this dish:  Valpolicella, Amarone, Chianti Classico, Primitivo or a California Zin

I hope you have enjoyed reading this post and will find the time to make this exquisite dish.  Always live life to the fullest, and celebrate with good food and wine. Happy Cooking from Gina’s Kitchen!

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