Budget Cuts - Denver Steak + Marinade

So what if I have steak on the brain? It's nearly summer and grilling season is here. Though I try not to eat too much Red Meat, I can't deny that it's a treat now and again, and I am always looking for flavorful cuts that won't break the bank (though a nice Ribeye will always have my heart). Today's PSA is about a not-so-well-known budget cut of Steak I've just discovered, thanks to the good people at Fresh Direct. 

Say hello to the Denver Cut:

Denver Cut Steak in a foolproof marinade, Photo: NK 

A little chewy, a nice amount of fat but not grissly, and very flavorful - not unlike Hanger Steak. 

If you can't find it, some other cost-effective favorites include the aforementioned Hanger or less ubiquitous Edge of Eye - the former is tougher than the latter but also super tasty.

Now that you've got that all down pat, time to cook! Below you'll find a great marinade that we tried. Reserve half of it to make a dressing for your veggie accompaniments. The more you marinate, the better it will be. Overnight is ideal. Here's a pic of the delicious result.  Happy Memorial Day and have fun grilling! 

Denver Cut Steak Marinade with Caper Vinaigrette Sauce for Serving

Makes enough for 2 8-Ounce Steaks

Recipe from Fine Cooking

Ingredients: 

3 Tablespoons Red Wine Vinegar

1/2 Cup Olive Oil

2 Garlic Cloves, minced 

1/2 teaspoon Anchovy Paste 

1 Tablespoon Dijon Mustard 

(+ 2 8-Ounce Denver Cut Steaks)

(+ optional Salad and/or Vegetable side dish as you wish) 

2 Tablespoon Capers

1 Tablespoon Minced Italian Parsley  

Method: 

Combine the first five ingredients and mix well. In a glass dish or tupperware, pour all but a quarter cup of the marinade over the Steaks and refrigerate for 2 hours to 24 hours (hint: 24 hours is better!).

When ready to cook, allow excess marinade to drip off Steaks and prepare them on the grill, stovetop or to your liking. When ready to serve, take the reserved 1/4 cup Marinade and add Capers and Parsley. Stir. Drizzle over steaks and any accompanying salad or vegetable for serving. Enjoy! 

A Simple Seafood Starter - Cilantro Scallops On Tortilla Chips

File today's tasty morsel under appetizers that practically make themselves. 
Marcela Vallodolid's genius Cilantro Scallops recipe begins with a boldly flavored, Latin-inspired marinade that imparts just enough punch to sweet Sea Scallops.

Cilantro Marinated Scallops, Photo: NK 

Our twist: I opted to let the scallops sit, marinating in the fridge, longer than specified (to great results, I might add) and then, following the recipe exactly, seared them on a blazing hot grill for just minutes, before being serving them on a sturdy tortilla chip that lends a homey twist to what is normally an elegant seafood splurge. 

The easy marinade, Photo: NK

Adaptable to a grill or indoor grill pan, why not live it up while those sultry summer nights are still with us? Add an easy main (we went with our favorite Fish Tacos), and you have yourself a fabulous fish feast.




Marinate these Scallops for a few hours to really maximize their flavor. 3 hours was just perfect, and while more is probably not needed, less would be fine too. Make yourself a nice cocktail like our Paloma-rita while you wait.


CHEERS!

The easiest of the not-too-sweet margs - the Grapefruit-based Paloma-rita!
Photo: NK 

Summery Side - Israeli Couscous with Scallions & Dried Cherries

Around this time each year, I get to thinking about new ways to zhush up an old favorite in our house - Couscous. Couscous is our standby summer side because it's a wonderful make-ahead dish that tastes great at room temperature and lends itself to all kinds of creativity. 

Israeli Couscous with Scallions & Dried Cherries, Photo:NK

I love that it feeds a crowd, and with the right accoutrements, I find it far and away more exciting than your everyday traditional pasta salad. 

With all those barbecues and summer parties around the corner (we'll tell you about our Memorial Day celebration very soon), you can never have too many ideas for potluck dishes. 

As far as types of couscous go, we strongly prefer Pearl Couscous, also known as Israeli. This larger variety holds up really well and just feels a bit more stick-to-your-ribs than its smaller-grained cousin (I should mention that "regular" cous cous is actually more a grain - semolina to be exact - than a pasta, per se). For more ideas and info, check out last year's special Couscous recipe HERE. 

I hope you'll also stick around for today's latest colorful twist on this scrumptious side. I used dried cherries and lots of scallions to create a tart and savory dish that ended up being quite satisfying (with tons leftover for later in the week). It also made a welcome accompaniment to my the tasty roast beef dinner my husband cooked up for me. 

Israeli Couscous with Scallions & Dried Cherries, Photo: NK

Here's how to make it:

Israeli Couscous With Scallions & Dried Cherries 

Serves 5-6

Ingredients:

2 Cups Dried Pearl aka Israeli Couscous (approx. an 8.8 oz box)

2 Tablespoons Olive Oil, divided

2.5 Cups Free Range Organic Chicken Broth (or Vegetable Broth)

3 Ounces Dried Cherries, finely chopped

4 Whole Scallions, both white and green parts, thin sliced

1 Large Clove Garlic, finely minced

Lemon Juice, 3 squeezes - optional

1/2 teaspoon Salt

Lots of Black Pepper

Method:

1. In a large saucepan, toast the Couscous by swirling one Tablespoon Olive Oil in the bottom of the pan over medium heat. Add the dried Couscous and stir fairly constantly until the grains begin to become slightly golden but not black. This should take 2 or 3

Fast to prepare and feeds a crowd, Photo: NK

minutes but watch it closely to avoid burning. Pour the toasted Couscous into a bowl and set aside. Toasting brings out more flavor and makes the small, round pearls even more visually appealing. 

2. In the same large saucepan, bring Broth to a boil and add the Couscous. Turn flame down to a simmer, cover the pot, and cook about 6-8 minutes, stirring occasionally, until Couscous is cooked through and the liquids have disappeared. Ideally it should still have some bite to it, and be somewhat al dente. 

3. Now add minced Garlic and remove from the heat. Place in the refrigerator to chill. This can be done a day in advance. 

4. When ready to finish, stir in the Scallions, Dried Cherries, three squeezes of Lemon Juice and the remaining Tablespoon of Olive Oil. Give it a good stir. Add the Salt a quarter teaspoon at a time so you can adjust it to your taste. Finish with ample Black Pepper. Stir again and store in the fridge until ready to serve. This will keep well overnight and for several days after. The flavors should have time to blend before serving as the definitely get better and better with time.

Enjoy! 

Asian-Inspired Meatless Monday - Fast Veggie Soba + Garlicky Greens

We may be omnivores here at Neurotic Kitchen but we sure talk a lot about Meatless Monday.  I mean it when I say that vegetables are truly among my favorite foods.  Just look at how I feel about the onion! I don't know about you but after a weekend of excess, a meatless meal always seems like a great idea. All the better if it happens to be flavor packed and incredibly easy. Today's Asian-Inspired Meatless Monday includes a fast-as-heck main course of healthy Soba Noodles with raw veggies and nuts, followed by a foolproof side dish of garlicky greens kissed with Asian flavors.  

A Raw Veggie Soba Noodle Dinner that comes together in minutes, Photo: NK

Both courses are also easily customized to your tastes and definitely lend themselves to your imagination. Master the method and the have a blast putting your own spin on things. With dinner ready in far less than a half hour, you'll have plenty of time to think up next time's new and exciting menu additions sans meat! Enjoy… 

Easy & Quick Raw Veggie Soba
Serves 3-4 

Noodle Ingredients:
8 Ounces Soba Noodles
1/3 Cup Slivered Almonds, toasted until golden
4 Scallions, slice 1/4 inch thick, both green and white parts
1 large Carrot, peeled and julienned or sliced into very thin coins then roughly chopped

Sauce Ingredients:
2 teaspoons Ground Ginger (or a Tablespoon fresh Ginger)
Zest of 1 Lime
2 Tablespoons Lime Juice
2 Tablespoons Rice Vinegar
2 Tablespoons Low Sodium Soy Sauce
5 Tablespoons Canola or Grapeseed Oil 
1 Tablespoon Soy Sauce (plus extra if desired)

Method:
1. Mix sauce ingredients together in a small bowl and set aside. 
2. Boil water for Soba Noodles. Once boiling, add noodles and cook for 4 minutes (they should remain al dente) before draining. 
3. Return drained noodles to pan and toss in Carrots, and Scallions and then combine everything together with sauce. Plate the Soba Noodles and top with Toasted Almonds. Serve with extra Soy Sauce on the side if desired. 

Next up, a delicious Asian veggie side that works with all types of greens and is ready in minutes. We like Bok Choy so we decide on that, but you could certainly use Chinese Broccoli, Chard, or even Mustard Greens. The sky's the limit and the results of this easy cooking method won't disappoint. Don't skimp on the Garlic either. I promise it's as tasty as it looks. 

Garlicky Boy Choy, Photo: NK

Garlicky Asian Greens 
Adapted from Auria's Malaysian Kitchen
Serves 3-4 as a light side dish

Ingredients:
1 Lb Baby Bok Choy (about 5 heads)
8 Cloves of Garlic, thinly sliced and then lightly chopped
3 Tablespoons Peanut or Canola Oil
3/4 Tablespoon Vietnamese Fish Sauce or Soy Sauce 
1 Tablespoon Rice Vinegar
Crushed Red Pepper to taste, optional

Method:
1. Slice the Baby Bok Choy lengthwise into thin strips. 
In boiling water, blanch the sliced Bok Choy until bright green, about 1 minute or more. Drain greens and set aside. 

2. In a medium saute pan or wok, heat the oil over high heat. Add the Garlic and lower the heat to medium. Stir Garlic constantly and move the pan about until Garlic becomes golden in color, about 2 minutes. Take great care that Garlic doesn't burn and become bitter. 

3. Now add the Fish Sauce, Rice Vinegar, and optional Crushed Red Pepper. Turn Heat off.

4. Plate the Bok Choy and pour the garlic and oil mixture over each portion. Serve warm and enjoy! 

Test Kitchen Tuesday - Ina Garten's Bay Scallop Gratin

The first snowflakes of the season fell today and now BAM, we're in a deep freeze.  Sure, the winter's gonna be long, but there is reason to rejoice; warm, cozy dishes and comforting foods are in our future. Bathing suits, on the other hand, are many months away so we may, just may, use a little butter. Could you tell that was an understatement?

Heavenly Bay Scallops Gratin, Photo: NK 

Tonight's seemingly luxurious yet incredibly easy appetizer, Bay Scallops Gratin, comes to us from fellow butter hedonist and goddess of simplified domesticity, Ina Garten. It is just the thing if you're looking for an elegant seafood starter for your next party, or even just for a special night in. Here in the New York area, Long Island Bay Scallops are in season and as sweet as ever. Add some breadcrumbs (panko, in this case), parsley, lemon and of course, a lot of garlic, and something wonderful will emerge from your oven. 

As always, here are some pointers below.

Tips: 

If you don't have small, oval gratins in which to cook these individual portions, use any other oven-safe, earthenware bowl of a similar size. 

I've posted Ina's recipe exactly as it appears on her site, The Barefoot Contessa. In making this dish myself, I did make one or two slight changes, you guessed it, to increase ease and convenience (two of my favorite words). 

First, I subbed the Pernod out for Sambuca, which I purchased in a mini-airplane bottle size (since the recipe only calls for a few tablespoons of it). The result was still delicious.

Preparing the Gratins, Photo: NK

Secondly, I omitted the chopped Prosciutto. I'd just spent a pretty penny on those bay scallops, and didn't feel like dipping into my pockets again. Also, I reasoned that this recipe would be rich and lovely with the butter and breadcrumbs alone. I don't doubt Ina, though. I'll try it with prosciutto one of these days. Note: You may have to add a bit of salt at the end if you don't use naturally salty prosciutto. I found it salty enough as is, however.

Finally, in step one of the recipe where you are called to blend the breadcrumbs with the softened butter using a mixer, I simply stirred everything together slowly, by hand. Using Butter that's fully softened and cut into small pieces will make achieving this easier. And you can skip having to clean your electric mixer! I'm lazy, what can I say?

OK! Let's cook. Thank you, Contessa, for yet another winner. 

Bon appétit!   

Bay Scallops Gratin
Recipe by Ina Garten, from her Back To Basics cookbook Serves 6

Ingredients:

6 tablespoons unsalted butter, at room temperature 
6 large garlic cloves, minced 
2 medium shallot, minced 
2 ounce thinly sliced prosciutto di Parma, minced 
4 tablespoons minced fresh parsley, plus extra for garnish 
2 tablespoon freshly squeezed lemon juice 
2 tablespoon Pernod 
2 teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
6 tablespoons good olive oil 
1/2 cup panko (Japanese dried bread flakes) 
6 tablespoons dry white wine 
2 pound fresh bay scallops 
Lemon, for garnish 

Method: 

Preheat the oven to 425 degrees. Place 3 (6-inch round) gratin dishes on a sheet pan. 

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside. 

Preheat the broiler, if it’s separate from your oven. 

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

Italian Pasta Classics - Aglio Olio e Peperoncino

Photo: NK 

Welcome to Part II of our Italian Pasta Classics series, where we share the very best in traditional pasta dishes for your viewing and eating pleasure.

Check out Part I HERE.

Today, we want you to know about Aglio Olio e Peperoncino - or pasta with Olive Oil, Garlic and Crushed Red Pepper. This rustic, peasant meal has been claimed by much of Southern Italy. A few sources believe it originated in Abruzzo, but the jury is still out. 

Let's just agree that this ever so simple dish belongs to the nation itself, and that in the pantheon of authentic pasta recipes, it is most certainly one of the greats.

Anchovy haters: be brave.
The anchovy fillets melt into the oil as you warm it and become virtually undetectable. If you use good quality imported anchovy fillets, ideally packed in oil, I can assure you that the finished dish will have absolutely no fishy taste. The anchovies themselves lend a complexity to the flavors that is, I believe, absolutely essential. Still, you are more than welcome to make this recipe without them, but I happen to think you'll be missing out! Some (questionable) recipes also call for grated parmigiana or pecorino, but I don't recommend it.

You could make this dish with regular spaghetti, linguine, or any other long pasta. We opted for Spaghetti alla Chitarra. Cut on an implement called the Chitarra (it is strung with wire much like the eponymous guitar), the resulting pasta takes the form of long, thin ribbons with square, rather than rounded edges. Why make Aglio Olio e Peperoncino? It is easy, fast, delicious and cheap! Feeding a family of four for well under dollars 10 is no problem with this recipe. 
Buon appetito!

 ~This meal was made in loving memory of Grandma Peg who will be dearly missed. 

Photo: NK 

Aglio Olio e Peperoncino
Serves 4 

Ingredients:
1 Lb Spaghetti or other long pasta (we used Spaghetti alla Chitarra)
6 Tablespoons of Extra Virgin Olive Oil
7 Anchovy fillets packed in oil (imported) 
7 medium or large Garlic Cloves, minced
1/4 -1/2 teaspoon Crushed Red Pepper (less if you prefer mild spice)

2/3 Cup Italian Parsley, most of it finely chopped, a few sprigs reserved for garnish
Approximately 1/3 Cup Pasta Water
Salt
Black Pepper

Method:
1. Set a pot of salted pasta water to boil and then cook the pasta according to package instructions until it is almost al dente. Drain, reserving about a 1/2 cup of pasta water. 

2. In a very large skillet, warm the olive oil over a medium flame. Add the anchovy fillets and let them cook until they dissolve fully into the oil. You can use a wooden spoon to stir and help them along. 

3. Once anchovies have fully dissolved you can add the garlic. Lower the heat to low so that garlic does not burn. Add the crushed red pepper as well as the black pepper. Cook the garlic for a few minutes (about 3) taking care not to burn it. 

4. Add about a 1/3 cup pasta water to the pan. Add the cooked pasta, and toss on the parsley. Turn up the heat a bit and toss the pasta in the skillet for 1 or 2 minutes until everything is coated. Season with additional black pepper and taste for salt. Add more only if needed. Serve immediately with a sprig of parsley and enjoy!

The Ultimate in Easy Starters - Pan con Tomate

Labor Day is almost here and even though we have a big bash planned, we are, as always, keeping things simple.  For our holiday weekend barbecue, we'll be serving up a traditional Spanish tapa to kick off our meal - Pan con Tomate. Pan con Tomate means bread with tomato, and that's really almost all there is to it. Extremely ripe tomatoes are grated into a pulp and put atop crusty slices of a toasted bread that have been liberally rubbed with garlic and drizzled with olive oil. 

Grating the Tomatoes, Photo: NK

Basic though it may be, Pan con Tomate also happens to be insanely delicious - so much so that you really can't fathom just how good it it is until you try it for yourself. The tips below will help you to put this under-five-ingredient and absolutely to die for appetizer together with ease. 

TIPS:

To make a stellar Pan con Tomate, be sure to get yourself some really fantastic bread. I think that a large, round peasant loaf sliced about a 1/2 inch thick is the best bet because it toasts up very light and easy to bite while the crust maintains its crispiness. We like to use Eli's brand. 

Finally, the recipe hinges on having very ripe beefsteak tomatoes. Really any type of larger tomato will do, but beefsteaks have been especially flavorful this summer. A nice drizzle of good quality, fruity extra virgin olive oil is also important, as is a dusting of kosher salt. 

Pan con Tomate, Photo: NK

Serve up these toasty slices of garlic and tomato-ey goodness and watch as your guests gobble them up. It's hard to say just what makes these so good, but the fact that they are incredibly easy to makes them all the more wonderful. I hope you enjoy this dish as well as all the compliments it's sure to get you! 

Pan Con Tomate

Serves 4 

Recipe Courtesy of Saveur

Ingredients: 
1-2 very ripe tomatoes sliced in half (ideally beefsteak variety)

About 8 Slices of bread sliced 1/2 inch thick (ideally a round peasant loaf) 

Good Quality Extra Virgin Olive Oil 

2 Cloves Garlic, each sliced in half

Kosher Salt 

Method:

Over a box or handheld grater set over a bowl, rub tomato halves until all the pulp is grated and only the skin remains. 

Lightly toast the slices of bread until crispy and slightly golden.

Rub the tops of each slice with a half clove of garlic. Press hard to be sure the garlic is transferred onto the entire surface of each slice (the crispiness of the bread will aid in the transfer). 

Next, drizzle slices with Extra Virgin Olive Oil. Liberally spoon tomato pulp over toasts and sprinkle with kosher salt. Serve immediately and enjoy!