Looking for spice...in steak tacos with cucumber-avocado salsa

Ladies and gentleman, I attempted a romantic gesture. That's right, I can be romantical.

He'd had a rough day at work, and what better way to feel better than football and red meat? Football is totally lost on me (I just cheer when they cheer.) However, the red meat part was easy for me: steak tacos with cucumber-avocado salsa. He's a foodie and loves lots of flavor and spice, so I knew the steak would have to carry some serious kick...and it did. Combined with the creaminess of the avocado and the crunchiness of the cucumber, I'd say this deserves a "best girlfriend of the...day" trophy.

For the cucumber-avocado salsa:

2 cups English cucumber, seeded & diced

2 firm, ripe avocados, peeled, pitted & diced

1/2 red onion, diced

1/4 cup lime juice

1/4 cup cilantro

3 jalepeno peppers, seeded & finely chopped

salt to taste

Combine all of the above listed ingredients in a mixing bowl and gently combine to mix. Serve within an hour of preparing. 

For the steak tacos:

1-1/4 lb. top sirloin steak

1 Tbs. chili powder

2 Tsp. minced fresh garlic

1/4 Tsp. cinnamon 

1/4 Tsp. salt

pinch of cayenne pepper

12 6-in. diameter corn tortillas

3 cups shredded red cabbage

1/4 cup chopped fresh cilantro 

1 lime cut into wedges

In a small bowl, stir together chili powder, cinnamon, salt, garlic and cayenne.

Rub the spice mixture into both sides of the steak. And in the meantime, coat a large nonstick skillet with cooking spray and allow to preheat over medium-high heat 

Grill the steak for five minutes per side, turning once, for medium-rare. My boyfriend practically likes his steak still mooing so this was perfect for him. I, however, like my steak medium-well, so my steak took a bit longer than his. Remove from the skillet and let the steak sit for at least five minutes before carving into thin slices.

Moo.

Since I was using a gas stove, I had the luxury of toasting the corn tortillas directly on the fire. If you're using a grill, you can do the same by putting the tortillas on the grill. If you're using an electric stove, just place corn tortillas on a nonstick skillet and allow the tortillas to toast that way. Have the steak prepared by the time you are toasting your tortillas, so that they can be served while hot. Toss some red cabbage on the tortilla, then top with steak and salsa. I plated with a wedge of lime, and some cilantro on top. 

To be honest, I actually ended up liking my boyfriends tacos better than mine. Turns out sirloin is a bit chewy when grilled for too long. Although his were far more rare than I'd prefer, they actually ended up tasting way better and the meat was more delicate. The flavors were phenomenal, and the salsa really cut down the spiciness of the steak. I made a quick side dish by throwing snap peas, a bit of sesame oil, panko bread crumbs and salt into a wok and tossing it around for a few minutes. Quick, healthy, crunchy and delicious!

Until my next adventure...

xx,

ronit

Looking for spice...in roasted Brussels sprouts in a mushroom-cream reduction

There's a weird stigma when it comes to Brussels sprouts. I'm not sure why, because they're seriously delicious. I'd have to agree with the fact that it's not particularly kid friendly, but the same kids that hate broccoli most likely hate Brussels sprouts as well. I stayed away from those kids at recess, they were far too normal for me. 

Growing up, my mom made Brussels sprouts fairly often. It was probably one of the only side dishes she cared to make (I've mentioned before, my mom was no top chef.) She sauteed the Brussels sprouts with olive oil, garlic and bread crumbs, and I really loved it. I recently decided to make a different version of it, something a bit more rich and luxurious. I just called Brussels sprouts rich and luxurious. It makes them sound like a Real Housewives cast member. 

For Brussels sprouts:

5 Cups trimmed, halved Brussels sprouts

5 Tbs. olive oil

4 Tbs. unsalted butter

4 1/2 Cups halved mushrooms (I used baby bella)

1/2 Cup thinly sliced shallots (about 5 or 6 if small)

1/4 Cup dry white wine (chardonnay works best)

1 Cup heavy cream

1 Tsp. Pepper

1 Tsp. Salt

Once you've trimmed and halved your Brussels sprouts, preheat the oven at 450 degrees and place the Brussels sprouts evenly on a baking dish. Drizzle with 3 Tbs. olive oil and season generously with salt. Roast for about 25 minutes until tender, then remove from oven and set aside. 

Heat a skillet on high heat and add 1 Tbs. olive oil and 2 Tbs. butter. Once the butter has melted, add the mushrooms in an even layer and allow to cook until mushrooms are golden brown (about 5-8 minutes.) Season to taste and transfer to a plate temporarily. 

Using the same skillet, set to medium heat and place 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add shallots and cook until tender and golden (about 3 minutes.)

Once the shallots are tender, add wine and continue to cook until liquid is reduced to at least half (about 1 minute.) Return the mushrooms to the pan and add in the Brussels sprouts. Add cream to the skillet and continue to cook until the cream has thickened and evenly coats the Brussels sprouts. Season with salt and pepper and serve immediately. 

I didn't take a picture of the end result because, like I said above, serve immediately. You're right, I could have taken a second to take a picture for your viewing pleasure, but I was too busy eating. The dish was really creamy and full of flavor. I paired it with well seasoned chicken, but will try pairing it with a steak in the future. If you're a weird kid, like me, you'll enjoy this dish. I love Brussels sprouts, and the hint of creaminess and wine made this a winner in my book. 

Try it out, weird kid. Let me know how you like it.

Until my next adventure...

xx,

ronit

looking for spice...in red cabbage & apple slaw chicken burgers

When it comes to chicken, I don't know what else to say other than "shit's delicious." I love me some chicken, and probably eat it once a day. With the use of spices and herbs (and creativity and proper equipment) chicken dishes can be prepared a thousand different ways.

To close out this long, hot summer I decided to try out these chicken burgers because, well, who doesn't love a good burger? The hint of sweetness from the green apple and the crunchiness of the creamy red cabbage slaw gives this dish a really refreshing, crisp summer feel.The marriage of sweet and savory isn't something that I'm used to, as I don't really like sweetness in my main courses, however like I said earlier..shit's delicious. 

For the chicken burgers: (serves 4)

1lb. ground chicken

1/2 cup small diced granny smith apple

1/2 cup small diced red onion

1/4 cup small diced celery

3 Tbs. mayo

1 Tsp. Dijon mustard

2 Tsp. minced garlic

1/2 Tsp. salt

1/4 Tsp. pepper

4 sesame hamburger buns

In a mixing bowl, add all aforementioned ingredients and gently mix with your hands. Yes, your hands..cooking means getting a little dirty. Well, cooking with ME means getting really dirty. Luckily, I've got an enthusiastic 55 pound pitbull named Lucy, who has better vacuuming skills than my (new) hot pink vacuum. 

Once you've mixed your ingredients, and your hands (and shirt) are covered in raw chicken, form 4 1/2-inch-thick patties

Grab a nonstick skillet, and allow 2 Tbs. of vegetable oil to heat up under medium heat. Once your skillet is nice and hot, carefully cook your chicken patties until golden brown and thoroughly cooked on both sides. To make sure your burgers are thoroughly cooked, you can either use an instantread thermometer making sure your burgers are at about 165F or you can use an instantread fork and knife, like me. The burgers should cook for about 9-12 minutes on each side, but shouldn't cook for too long, as the chicken is incredibly easy to dry out. 

In the mean time, pop the hamburger buns in the toaster and start on your red cabbage & apple slaw. 

For the creamy red cabbage & apple slaw

4 Tbs. mayo 

2 Tsp. Dijon mustard

2 Tsp. fresh lime juice

1/2 cup small-diced granny smith apple

1-1/2 cup thinly sliced red cabbage 

1/8 Tsp. salt 

1/8 Tsp. pepper

Toss to combine these aaaamazing ingredients and you've got your slaw! Feel free to add more salt, pepper and lime juice to taste. Initially, the recipe ordered for 3 Tbs. of mayo and 1 Tsp. of Dijon mustard, but upon tasting it; we decided to add in order to achieve perfect creaminess. Once you've removed the buns from the oven (ha ha), you're ready to plate your chicken burgers. Place your burgers on the bun, and then add a very generous portion of slaw on top. Take a bite and then repeat after me: "mmmm."

The first time I tried this recipe, I had a side dish of chickpea & spinach salad. That, however, was a bit of an unfortunate mess... which I'll blog about soon. Oh, I forgot to mention...what does one do with leftover lime wedges? That's right, tequila. Cheers!

Until my next adventure...

xx,

ronit