Tag Archives: Cayenne

Broiled Flank Steak with Warm Tomato Topping

22 Jan

Let the steak stand while you heat the topping. Fill out the meal with orzo, and garnish with fresh cilantro sprigs, if desired.

Ingredients
  • 1 1/4  teaspoons  ground cumin, divided
  • 3/4  teaspoon  salt, divided
  • 1/8  teaspoon  ground red pepper
  • 1  (1-pound) flank steak, trimmed
  • Cooking spray
  • 1  teaspoon  olive oil
  • 1  teaspoon  bottled minced garlic
  • 1  jalapeño pepper, seeded and minced (about 1 tablespoon)
  • 2  cups  grape or cherry tomatoes, halved
  • 1/4  cup  chopped fresh cilantro
  1. Preheat broiler.
  2. Combine 1 teaspoon cumin, 1/2 teaspoon salt, and red pepper; sprinkle evenly over steak.  Place steak on a broiler pan coated with cooking spray; broil 10 minutes or until desired degree of doneness, turning once.  Cut steak diagonally across grain into thin slices.
  3. Heat oil in a large nonstick skillet over medium heat.  Add garlic and jalapeño to pan; cook 1 minute.  Add remaining 1/4 teaspoon cumin, remaining 1/4 teaspoon salt, and tomatoes to pan; cook 3 minutes or until tomatoes begin to soften.  Remove from heat; stir in cilantro.  Serve tomato topping with steak.

Chicken and Peanuts

14 Jul

cashew-chicken-plate2[1]

Marinating the chicken:

  • 10 to 12 ounces boneless, skinless chicken breasts, cut into 1″ cubes
  • pinch of salt
  • 1 Tablespoon cooking wine/sherry
  • 1 egg white
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil

In a medium bowl, toss the chicken with the above ingredients, adding them one at a time and mixing with the chicken. Cover and refrigerate 20 to 30 minutes. Use the marinating time to prepare the other ingredients.

The Sauce:

  • 2-3 Tablespoons sugar
  • 3 Tablespoons cooking wine/sherry

Mix these ingredients in a cup.

Prepare the Vegetables:

  • 1 Tablespoon minced garlic (2-3 cloves)
  • 1/2 medium onion, cut into thin wedges
  • 3 to 5 scallions, cut into 1″ lengths
  • 1 cup dry roasted peanuts

Cooking:

  • 2-3 Tablespoons oil
  • pinch of cayenne pepper
  • about 2 teaspoons tamari or soy sauce

Heat a wok over medium heat.  Add the oil, and when it’s hot add the pepper and the garlic.  Stir-fry for 20 seconds.

Add the chicken and stir-fry over high heat for a couple of minutes.

Add the onion, and stir-fry 30 seconds, tossing vigorously.

Add the scallions, and give the pan a few good tosses.

Add the sauce and stir for a minute

Add the peanuts and stir-fry for a minute or two.

Turn off the heat and season to taste with tamari/soy sauce. Serve with white or brown rice.

Three-pepper Pork Cutlets

11 Jul

Ingredients:

  • 1 lb pork tenderloin
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp dried rosemary, crushed
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 1/4 tsp black pepper
  • 1/8 tsp ground red cayenne pepper
  • 1 tsp olive oil
  • 2 clove garlic, crushed
  •   Vegetable cooking spray

 

1. Cut pork crosswise into 12 slices.  Place each pork slice between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using the heel of your hand or a meat mallet.

2. Combine paprika and next 9 ingredients; rub over both sides of pork slices.  Broil or grill.

Recipe from Southern Living