Easy Assembly - Marinated London Broil With Potatoes & Arugula

Don't cook, assemble!

This is the mantra I always return to in attempting to keep my hors d'oeuvres simple and largely make-ahead so that I too can enjoy my own parties instead of being stuck in the kitchen. This smart strategy comes directly from Ina Garten, one of my easy entertaining muses. 

Last weekend, I applied the same concept to a main course that I created thanks to some visual inspiration  -- THIS mouthwatering dish from Barbuto NYC which fortuitously appeared my Instagram feed at just the right time...  

I had to have it. And because I could see that Jonathan Waxman's celebrated restaurant's creation was composed of just a few basic elements, I didn't feel compelled to try and hunt down the recipe. Instead, I thought about the big components (meat+potatoes+greens), and considered the food items I already had on hand (mainly, a very nice and comparatively affordable London Broil we'd grabbed on sale). From there, I created my game plan (London Broil lends itself to marinating) and a short shopping list (Mixed Potatoes, Arugula and Bleu Cheese).  

A few hours later, we had ourselves one delicious weekend dinner. The moral? When you don't get hung up on achieving perfection wonderful things are bound to happen.

Marinated London Broil with Potatoes & Arugula - Inspired by Barbuto, Photo: NK

Am I neurotic? Definitely. Do I often overthink my cooking? Sure. 
I do it so you don't have to.
BUT, you can still turn out a great, easy meal without all that angst. Turning your everyday cooking into something special is simple if you: 

Use delicious ingredients

Keep them in their simplest form

and assemble them beautifully. 

That's what today's meal is all about --- finding food inspiration and running with it. 

The largely visual world of the internet is great for this. From Pinterest, to Instagram to good old cooking mags, there's nothing wrong with using images to assemble your own winning recipes - your way. Do so without fear of failure. Keep things basic and build on what you know. The results will probably surprise you. The below is not really a recipe as much as a roadmap - don't hesitate toT put your own twist on it and have a little fun. 

Marinated London Broil With Rainbow Potatoes & Arugula

Inspired by Barbuto/Jonathan Waxman + Marinade by Epicurious

Serves 6 

You will need: London Broil + Your Desired Marinade Ingredients + Mixed, Small Potatoes + Greens of your choice like Arugula and crumbled Bleu Cheese (+ Olive Oil, Salt, Pepper)

Step One - MARINATE - Prepare the Marinade as below and let London Broil sit for 4 to 24 hours using the Epicurious recipe below. You can also feel free to sub-in any well flavored grilled Steak that suits your taste (Hanger Steak as in Barbuto's original dish, or others such as Flank or Skirt would be great choices). 

Grilled Marinated London Broil - Screen Shot & Recipe Courtesy of Epicurious

Step Two - Start your grill for the Steak (or ready your stovetop grill pan) and Preheat the oven (450 degrees for your Roasted Potatoes). Now prepare your Greens - Spinach, or Arugula would be good choices. Wash them, dry them and place them in a bowl. Sprinkle with a little Olive Oil, Salt and Pepper. Set aside. Now roast your Potatoes -- toss 2.5 Lbs of assorted small Potatoes, cut in half if you like, (we used Purple Potatoes, Fingerlings, and Baby Yukon Golds) in Olive Oil, Salt and Pepper and BAKE them until tender - for about 30 minutes at 450. About 25 minutes before they are done, begin grilling the Steak until medium-rare (see timing and directions ABOVE). When it's finished and medium rare let it rest for 10 minutes. Slice Steak against the grain. 

Step Three - Serve - Arrange all ingredients on the plate as pictured and sprinkle with crumbled Bleu Cheese. If plates have gotten cool you can put them in the oven for a minute to rewarm.

Serve and enjoy!  

Meatless Monday (De Mayo) - Lighter Veggie Quesadillas + Grape Tomato Salsa Fresca

Grape Tomato Salsa Fresca - easy, light & fast! Photo: NK

Sluggish Monday or not, you probably know by now that in our house, we'd never let Cinco De Mayo pass unnoticed (do take a look back at our 2012 and 2013 Mexican-inspired food celebrations). 

We're skipping the margaritas this year (let's call it our half-hearted attempt to behave like model citizens a few weekdays), and streamlining recipe prep work more than usual because, well, after a weekend, it takes us a bit more effort to get in the swing of things. 

Still, we're in a celebratory mood for a few reasons, one of which being that just last week, Neurotic Kitchen took great pleasure in receiving the official seal of approval from MeatlessMonday.com. This wonderful internet destination for all things meatless noticed our frequent participation in the eponymous movement, and for that, we're grateful. Needless to say, we're even more eager to continue to support this important health initiative and will look forward to creating many more Meatless Monday dishes to share with you. So today's question was, could Cinco De Mayo be yummy minus meat? The answer - a resounding si! 

Easy Veggie Quesadillas With Grape Tomato Salsa Fresca, Photo: NK

To achieve our meatless mission, we whipped up a fast and super light salsa fresca to go with simple (just 5 ingredients) yet delicious veggie quesadillas made with a quick black bean mash, avocado, and baby spinach. Some melty white cheddar seals this tasty, handheld package up in no time flat. We tried to keep our ingredients as wholesome and clean as possible, and you'll find this dish to be kid friendly too. We hope you enjoy! 

Lighter Veggie Quesadillas + Grape Tomato Salsa Fresca
Adapted from Epicurious
Serves 4 - about 3 slices of quesadilla each

Ingredients:
For the Quesadillas:
15 Ounce Can Organic Black Beans, rinsed well and drained
1 teaspoon Cholula or similar vinegary hot sauce
1 Avocado, cut into thin slices
About 2-3 Ounces Baby Spinach (we like to buy pre-washed for ease of use)
1 Cup Light (low fat) White Cheddar, grated, or similar cheese
4 Large 10-inch Whole WheatTortillas or Wraps (like La Tortilla Factory 100 calorie wraps)
Sliced Jalapeños - optional

For the Salsa Fresca:
1/4 Cup Chopped Cilantro, plus more sprigs for garnish
About 2 Cups Organic Grape Tomatoes, sliced into thirds or fourths
1.5 teaspoons fresh Lime Juice 
1/4 cup chopped Red Onion
1/4 teaspoon Cumin
1/4 teaspoon Salt 

Method:
1. Mix up the Salsa Fresca ingredients in a medium bowl. Toss well and set aside.

Assembling the Quesadillas, Photo: NK 

2. Prepare the black bean mash by pouring beans into a medium bowl and adding the hot sauce. Now lightly mash them with a large spoon. They should be somewhere in between smooth and chunky. Mix well. (NOTE- if you omit the hot sauce for any reason you must remember to season the black bean mash with some salt. The hot sauce places a significant role in imparting more flavor to the beans).

3. Heat a large skillet or grill pan over medium high heat. To assemble the Quesadillas, lay out 4 tortillas on a clean surface. Spread each tortilla with one quarter of the black bean mixture (don't spread beans all the way to the edge or they will spill out), then add 1/4 of the avocado slices to each tortilla. Now add a handful of spinach leaves to each tortilla, and finish with about 4 tablespoons of grated cheese per quesadilla. 

4. Fold quesadillas carefully in half and apply some pressure with your hands. Cook them 2 by 2 on the hot skillet (or more at a time if you have room) allowing them to grill on each side for 2-3 minutes before flipping. The quesadillas should brown nicely but not burn (some grill marks will appear as well). Press them down with a spatula to help the cheese melt and seal. Remove quesadillas to a cutting board and allow to cool slightly. Slice into 3 triangles a piece using a serrated knife and plate. Serve with Salsa Fresca, sprigs of cilantro, a sprinkling of sliced jalapeños and, of course, extra hot sauce. Enjoy! 

Mad Men Season 6 - Sixties-Inspired Party Bites

Season 5 Spoiler Alert! 

We left Don Draper in a familiar place at the close of season 5 of Mad Men - sidled up to the bar, deep in thought, with beautiful strangers buzzing around nearby. When one of the women propositions him on behalf of her friend, Nancy Sinatra's ominous rendition of "You Only Live Twice," swells even louder.

Then the screen goes black. 

Photo Courtesy of AMCTV.com

So we begin the penultimate season of our most favorite show with great anticipation. Will he or won't he? The suspense has been killing us for a year. 

Whether or not Don will return to his skirt-chasing ways, we are surely back to our old tricks with yet another Mad Men Premiere Party Menu. The success of last year's (check it out HERE) made us even more excited to create the spread that we'll feature today. 

Yet again, we set out to remake some mid-century classics, but this time, we are focusing on retro-inspired finger foods that are party-ready and easily adaptable to feed a crowd. Naturally, cocktails will also be involved. If you're waiting to watch Season 6 on tivo and looking for some easy to make nibbles, you're in luck: 

Coconut Shrimp, Photo: NK

Mad Men Menu for 4

Cocktail - Moscow Mule 


Baked Coconut Shrimp Served in a Pineapple


Steak Satay "Diane"


Dessert - New Ambrosia Fruit Dip 

COCKTAIL:

The Moscow Mule originated several decades before the Mad Men days, but it does make our list of cocktails that our favorite ad execs would have enjoyed. A party-ready drink that can be assembled right in the glass, the Mule is, as classic cocktails go, somewhat under appreciated. We chose it for its refreshing character. A healthy squeeze of Lime pairs with a clean Vodka base while slightly sweet and refreshing Ginger Beer (we prefer Gosling's brand) rounds out the drink. Toss in a sprig of Mint for color. 

Want other ideas? Check out AMC's Official Mad Men Cocktail Guide: HERE.

Moscow Mule

Recipe from AMC's Mad Men Cocktail Guide

Makes 1 Drink

Ingredients:

1 1/4 Oz Vodka

3 Oz Ginger Beer

1 teaspoon Simple Syrup

1/4 Oz Lime Juice

1 Sprig of Mint

1 Slice of Lime

Method:

Pour Vodka over Ice in a short glass or copper mug. 

Add Lime Juice and Simple Syrup

Top with Ginger Beer and stir.

Garnish with a Mint Sprig and a slice of Lime. 

Enjoy! 

Moscow Mule, Photo: NK

PARTY BITE # 1:

Our first shareable dish is Baked Coconut Shrimp served in a Pineapple. A nod to the fact that all things Polynesian often dominated Sixties cocktail parties, the presentation and some of the ingredients of this dish are also inspired of my grandma, Dolly. One of her standard party classics, she would coat the Shrimp in a little Bisquick and Egg batter before rolling them in Sweetened Coconut Flakes and deep frying them. Grandma was always focused on smashing presentation,  so she'd serve these crowd-pleasers in a hollowed out Pineapple. While we won't be deep frying our Shrimp, we will use her serving method and will also adapt her standard Duck Sauce accompaniment to add a bit of spice and a bit more tanginess. She liked to use Saucy Susan brand Duck Sauce. I hope you enjoy! 

Lighter Baked Coconut Shrimp Served in a Pineapple with Lime Jalapeno Duck Sauce

Adapted From The Girl Who Ate Everything and My Grandma, Dolly

Approx 24 Shrimp - Serves 8 as a Cocktail Nibble, 4 as an Appetizer 

Ingredients:

1 Lb Large Shrimp, peeled, deveined, tail on 

1/2 a whole Pineapple, hollowed out (flesh reserved for other use - like our dessert!)

2 Egg Whites

2 Tablespoons Cornstarch

2 Cups Sweetened Coconut Flakes

1/2 Cup Duck Sauce

1.5 Tablespoon Lime Juice

1.5 Tablespoon Jalapeno, chopped finely 

1/8 teaspoon Salt

Method: 

For the dipping sauce - combine Lime Juice, Jalapeño, Duck Sauce and Salt. Stir and set Aside.

Preheat oven to 400 and line a large cookie sheet with parchment paper. 

Spread Coconut Flakes and Cornstarch on two different plates.

Place Egg Whites in a bowl and whisk vigorously until frothy.

Holding Shrimp by the tail, dredge in Cornstarch, dip in Egg Whites, and finally, roll in the Coconut Flakes. When finished, sprinkle all the Shrimp very lightly with a pinch of Salt. 

Place Shrimp on cookie sheet and bake for 15-18 minutes until they become golden. Make sure to turn in the middle of the cooking process, at around 8 minutes in.

Place Shrimp in the hollowed out Pineapple with the dipping sauce on the side. 

Serve and enjoy!  

Baked Coconut Shrimp in a Pineapple with Lime and Jalapeño Duck Sauce Dip, Photo: NK

PARTY BITE # 2:

Our second shareable party bite is derived from an uber popular Sixties dinner party dish - Steak Diane. The earliest mention of Sauce Diane comes from French culinary master, Escoffier, around the turn of the century, but in the Sixties, Steak Diane was de rigueur for any elegant soiree. How do you translate this sit down dish for a crowd?  I decided to make it handheld by putting it on a stick just like you would Beef Satay. Steak Diane's typical cream sauce laced with flambeed Cognac and Beef Broth can be drizzled over the Satay or served in a small bowl. Either way, the dish that was once the hallmark of haute cuisine (and fittingly for Mad Men, is said to have originated in New York) deserves a remix. 

Steak Satay "Diane"

Adapted from Saveur and Epicurious 

*Cooks note - start marinating the steak at least 2 hours ahead 

Serves 8 as a Cocktail Nibble, 4 as a Light Entree

Marinade Ingredients:

1 Tablespoon Low Sodium Soy Sauce

2 Tablespoons Lemon Juice

1 Tablespoon Worcestershire Sauce

1/2 Cup of Vegetable Oil 

Tablespoon of Chopped Chives

Tablespoon of Chopped Parsley

1 teaspoon Dry Mustard

Ingredients for the Skewers:

1 Lb Flank Steak 

Salt

At least 25 Long Wooden Skewers 

Sauce Diane Ingredients:

1 1/2 Cups Beef Stock

2 Tablespoons Salted Butter

3 Cloves Garlic, finely minced

1 Large Shallot, minced 

Black Pepper

4 Oz Cremini Mushrooms, roughly chopped

1/4 Cup Cognac

1/4 Cup Half and Half

1/4 teaspoon Tabasco Sauce

1 Tablespoon Dijon Mustard 

1 Tablespoon Worcestershire Sauce

3 Tablespoons minced Chives plus extra for garnish

1 Tablespoon chopped Parsley

Method: 

Several hours before, whisk the marinade ingredients together in a bowl. Put Steak in a large ziploc and pour Marinade over Steak.  Let it sit refrigerated for at least two hours or overnight.

Soak wood skewers in a bowl for at least a half hour. 

When ready to cook or an hour before, slice Steak against the grain into centimeter wide strips. Thread a strip of Steak onto each wooden skewer and when done, sprinkle them all with a pinch of Salt. 

Put Beef Broth in a medium sauce pan. Over medium high heat, cook for 15 minutes until reduced to about a 1/2 to 3/4 cup. Remove broth to a bowl and set aside.

Reheat the Saucepan and melt 2 Tablespoons of Butter in it. Next add Garlic and minced Shallot and cook for another 2 minutes until softened. Add the Mushrooms and cook, stirring, another 4 minutes until tender. Add Cognac to the sauce pan.

Carefully light the Cognac aflame using a long match. Allow to flambée until the flame dies down naturally. Next, stir in your Beef Stock, Cream, Mustard, Worcestershire and Hot Sauce. Cook another 4-5 minutes until sauce thickens a bit. Finish with a sprinkle of Black Pepper. Turn flame to the lowest heat to keep warm. 

Heat up a grill or grill pan over high flame. Cook each skewer about 2 minutes per side until medium rare or done to your liking. Stir Parsley and Chives into the Sauce Diane and remove it to a small bowl. Serve with Skewers around the sauce and garnish with extra Chives and Parsley.

Enjoy!

Steak Satay "Diane," Photo: NK

DESSERT:

Since everything old is new again, I figured why not revamp another Sixties' holdover: Ambrosia Salad. Ambrosia is said the be the nectar of the gods, but this questionable creamy Fruit Salad with Coconut and Mini Marshmallows appears to be anything but. Still very popular in the southern states, there's no doubt that Ambrosia can indeed be incredibly delicious, but I think we can agree that the standard presentation leaves much to be desired. If you fancy traditional Ambrosia, I really love the following recipe and post from a blog called The Country Cook HERE. To modernize this dish and make it more visually appealing, we took all the creamy, marshmallowy goodness of it and turned it into a more palatable fruit dip. This recipe is easily adaptable to any fruit that suit your tastes, and bonus - our version is deliberately lighter in calories and fat. A sprinkle of toasted Coconut enhances both the taste and visual appeal. We hope you take a dip!

New Ambrosia Fruit Dip 

Adapted from Taste of Home

Serves 4 to 6 

Ingredients: 

2 Cups Strawberries

1/2 a Pineapple, cut into bit size wedges

3 Fresh Mandarin Oranges, peeled and sectioned

Fruit Dip and Topping

1/4 Cup Sweetened Coconut flakes, lightly toasted for 2 min in the toaster oven* 

4 Oz Fat Free Cream Cheese, softened

3 Oz Fat Free Greek Yogurt (we like Fage brand)

4 Oz Cool Whip Free

4 Oz Marshmallow Fluff

1 Heaping Tablespoon Confectioners Sugar

Method:

*When toasting Coconut, keep an eye on it as it burns and smokes easily. Once golden brown flakes begin to appear, it is done enough. 

In a large bowl, combine yogurt and cream cheese until well incorporated. Gently stir in Marshmallow Fluff, sprinkle on Powdered Sugar, and add Cool Whip. Stir to combine.

Add half of the Toasted Coconut to the mixture and stir again to incorporate. Serve Dip in a bowl surrounded by assorted fruits. Top the Dip with the remainder of the Toasted Coconut and sprinkle additional Coconut over Fruit as well. Refrigerate dip until ready to use. Enjoy!  

New Ambrosia Fruit Dip, Photo: NK

We hope you enjoyed our Mad Men Party Bites Menu. Until next season! And enjoy the show!