Cooking Smoky Vegetable Mac & Cheese And Grilled Marinated London Broil

Last week I came across Soup Addict’s Smoky Vegetable Mac and Cheese and just had to try it. While looking through the Hannaford circular I saw that London broil was on sale, so I decided to try Food Network’s Grilled Marinated London Broil and serve the two together along with some steamed corn on the cob.

Since the beef marinates for a few hours, I got that together around 1 or 2 PM, but it can sit for up to 24 hours if you don’t work from home. Later, when I focused on the main part of dinner, I popped the peppers — I went with a red bell and a poblano — on my gas stovetop and let them char. Once I got some good darkness on there, I put them in a bowl and covered to help sweat off the skin.

As is my custom, I cubed my cheese and tossed it in the food processor. The only other major change I made was including about half a cup of sour cream after enjoying the flavor it brought to the last mac and cheese I made to replace some of the milk. Aside from that, i followed the recipe.

While the mac and cheese cooked in the oven, I put my room temperature London broil on the cast iron skillet and cooked it to a nice medium rare (it was out for about 30 minutes before going in the pan).

To serve, I simply sliced the meat across the grain and served with the mac and cheese and ears of corn. The meal worked really well together, the meat was nice and tender with a nice flavor from the marinade.

I was surprised to see how much our three-year-old daughter liked the beef. I figured she’d be all over the cheesy mac, but instead the corn (which she calls a corn stick) and beef were the stars for her which is fine by me. Unfortunately, grilled meat tends to be one of the leftovers that winds up getting tossed, but in this case, she ate it all up within a few days while I finished off the mac and cheese.

Advertisements

Wok This Way: Damn Delicious’ Pineapple Fried Rice

I continue to have a lot of luck when it comes to making recipes posted over on Damn Delicious. A few weeks back I saw her post this one for Pineapple Fried Rice and wanted to give it a shot. It not only looked tasty with that mix of salty pork and sweet-sour pineapple, but also utilized a few ingredients that were on sale at the grocery store that week: pineapple and pre-cooked ham (the same stuff I used in yesterday’s post). The only change I made to the recipe was skipping the corn and peas because I didn’t happen to have any on hand and must have missed that slug in the recipe when making up my grocery list. I also threw in a red pepper because I did have one hanging out in the fridge.

As you can probably imagine, this was not a very difficult dish to put together. It mimicked many of the previous wok recipes I’ve done and could have also been done in a high-sided pan. This actually reminded me of a bit of Alton Brown’s Sweet & Sour Pork but much easier to put together. The sweet, tangy, saltiness of the dish was just what I was looking for.

One quick warning, though. If you do use the pre-sliced ham like I did, you might get some funky leftovers. My wife noticed it first at work and said the ham got kind of crumbly when heated up a day or two later. It’s almost like it disintegrated, so I’d probably change the kind of ham I use next time or make just as much as I need.

Cooking A-1 Beef & Broccoli

For years and years I just didn’t care about cooking. It wasn’t something that was even remotely interesting to me and then at some point in college, I did. I don’t remember how or why, but it just happened. At that point I did some looking around and discovered a recipe I simply titled Beef and Broccoli when I typed it out all those years ago. I can’t remember where it came from, but it’s pretty simple and I did tweak it a bit, so I’ll post the whole thing here.

2/3 cup A-1 steak sauce
1/4 cup low sodium soy sauce
2 cloves of garlic
1 pound London Broil
1 tablespoon of olive oil
Head of broccoli
One bell pepper (I used red)
Small package of mushrooms
Cooked rice

First off, get your rice going. After that, cube your steak and marinate in the soy and A-1 sauce for an hour. During that time, chop up the garlic, pepper and mushrooms and steam the broccoli until tender. After the hour marinade time, cook the beef in olive oil for five minutes on medium-high heat. When that’s done, remove to a plate and cook the vegetables, bringing everything to a boil. Reduce heat to low, reincorporate the beef and stir in cooked rice.

The original recipe I have written down is pretty close to this, but I replaced the original 16 ounce bag of frozen vegetables (broccoli, peppers, mushrooms and bamboo shoots) with fresh aside from the shoots, which I would definitely throw back in when making this again.

I made this a few weeks back at this point (sorry for the lack of posts lately, this have been all over the place lately) and while I still enjoyed it, it doesn’t quite blow my mind like it did the firs time around. Back then, I was all over the mix of A-1 and soy sauce — two of my favorite condiments at that time — but it’s a bit strong and overpowering now. I could probably dig deep into this recipe and figure out a way to temper it (maybe cut down on the A-1), but now that I make so many legit wok-based dishes, I’m not sure if I’ll come back to it.

Cooking Alton Brown’s Sweet & Sour Pork

 

I haven’t tried as many recipes from my copy of Alton Brown’s Good Eats: The Early Years for a few reasons. First, I know the book is based on the chronology of the TV show, but I’m not a big fan of the book’s layout. It makes sense for what it is, but I prefer my cookbooks organized by type of meal or ingredient, that kind of thing. I also get a bit distracted by the overly busy page design. And yet, every time I make something from this volume, it turns out good, so I should probably stop complaining about it.

Sweet And Sour Pork (page 342-3 or this link on FoodNetwork.com, if you want to check it out for yourself) was my most recent recipe attempt and, like most of the others, it turned out really well. As noted in the recipe, the first thing to do is cut up a bunch of pork butt and marinate it overnight, which means this recipe takes a bit more forethought than most. I think I forgot to do this the night before and wound up putting it together earlier the day-of and still had pretty solid results.

When you do get to the actual cooking, Brown suggests using an electric skillet. We happened to have one in our kitchen by way of wedding present, so I used that, but it seems like a pan would work just as well. As per usual, I did a lot of my prep beforehand. My wife had cut up the pineapple earlier in the week, so that wasn’t as big a chore as usual. I then got to work on the onion, celery, carrots and peppers, organizing them together based on when they went into the pan. With that out of the way and a flour dredging spot set up in a pie plate, I was off to the races.

After cooking the pork in the pan, you throw in the onion, celery and carrots. Once those get their cook on, it’s time for the more colorful peppers and pineapple to join the party along with the previously removed pork. At this point in the process I was really struck by how colorful this dish is. You can see it in the pictures, but anything with such bright yellows, greens, reds and oranges has to be good right?

The recipe actually called for an easy-to-make ketchup-based sauce to be added to the meat, vegetables and fruit, but it came out a bit sweet and I figured it would be better as a side sauce. I’m glad I made this move because I put a bit too much sauce on one of my servings and it basically washed out all those great meat and vegetable flavors. Drop some of that mixture on top of some rice — I went with Jasmine — and a drizzle of sauce and you’ve got a plate of food that not only looks amazing but also plays to most of your taste buds.

Cooking Chicken Gyro Salad

I recently started one food related project that spawned another. We’ve got stacks of magazine laying around that are chock full of useful recipes. I decided to clear some space and also add to my Big Blue Binder, so I started cutting out pages. That lead me to restructuring said binder because it was just a big hodge podge with no order. I’ve since re-organized and even gotten dividers. I feel so efficient!

Anyway, one of the recipes I came across during this process was Good Housekeeping’s Chicken Gyro Salad which fit in well with my criteria for meals these days: try not to make too much heat. This one only required the cooking of the chicken and some peppers which wasn’t too bad and a good deal of chopping.

Aside from the pita chips, I followed the recipe pretty strictly. Instead of using an outdoor grill, though, I went with an iron skillet on our stove. I got the dressing together first and marinated the chicken for the prescribed 15 minutes. While chicken absorbed that goodness, I got the peppers and other vegetables cut up. The peppers met the heat first followed by the chicken. The rest was pretty simple.

I enjoyed this recipe because there was a lot of flavors I already enjoy going in. Since it’s not lamb, it’s not a real gyro, but it’s a pretty good alternative that captures many of the flavors.

I do want to mention one idea I had while chopping olives, though. We have this egg slicer thing that you can see in the pictures. I rarely use it because I don’t really like hard boiled eggs. But, while chopping tiny olives, I realized we had this thing in our drawer of miscellany and made good use of it! So, if you’ve got a spare egg chopper and need to cut whole olives into sliced ones, think outside the box!

Cooking Homesick Texan’s Tex-Mex Sloppy Joes

While poking around trying to find meals to make that wouldn’t give the air conditioner even more heat-related problems, I stumbled upon a meal that fit in with my hankering for a fairly simple Mexican meal that wouldn’t require too, too much exposure to fire. As such, I decided to give Homesick Texan’s versions of Tex-Mex Sloppy Joes and Guacamole a try and was super happy with the results.

Thanks to lacking a few of the ingredients, I didn’t quite follow either recipe to the letter, but think I came out with some pretty good food. For the guacamole, I simple skipped the pepper, added onion and substituted parsley for cilantro. Aside from that, though, it’s the same basic prep: chop everything up and mix with a fork. I got this done in the early afternoon because I like when my guac has a chance to fraternize with itself.

For the sloppy joes the only change I made was skipping over the beer because I’d already drank all the ones I had. Plus, the last pack I bought was fairly bitter and I don’t think would have worked well with these flavors. Instead, I just added some water to make sure the beef didn’t brown too fast.

But, I’m getting ahead of myself. I went with a London broil steak that I froze for a few hours and then ground myself. After that I blended together the sauce as instructed. With everything prepped and ready to go, it was just a matter of cooking everything. The meat went in first soon joined by onion and bell pepper. Once that was nice and browned, you add the sauce and cook like you would taco meat. I tried adding some Thai Sweet Chili Sauce to see how that would play, but don’t think there was enough to really pop. I wound up having a little more liquid than I intended, so I just watched it as a it cooked down. Once I had it where I wanted, I moved the meat to a dish and set it out with some buns, guacamole and shredded cheddar cheese.

This recipe might sound like you’re basically putting taco meat on a burger and it is kind of along those lines, but I really liked how this particular batch of spices came together and worked with the meat. It was like a new take on an old idea that worked together very well, mixing a bit of heat and smokiness with the tomato-based acidity. You combine that with the sharp cheddar and sour-ish guac and you’ve got a party on your plate.

Making Smitten Kitchen’s Dill-Pepperoncini Tuna Salad

I don’t know about you guys, but it was hot as heck here in New York the past few weeks. It was so hot, in fact, that I didn’t want to sit under my computer a second longer than necessary, hence the lack of posting. Luckily it’s cooling down here (saying that the mid 80s is cool is odd) so I don’t mind hanging out with my old friend the laptop some more. I did my best to plan meals that wouldn’t take a lot of cooking to actually make. While looking around SmittenKitchen.com I came across her recipe for Dill-Pepperoncini Tuna Salad which involved just a bit of fire and heat!

Another bonus for this recipe is that I had everything on hand either in the pantry (tuna, Tony Packos banana peppers instead of pepperoncini, etc.) or the herb garden (dill). As you can see from the above images, there’s not a lot to this recipe. I opened the cans of tuna and dumped them in the bowl. I also got a small pan on the stove to toast some slivered almonds. Once those were done, they were dropped in too. Aside from that, the most work this recipe requires is chopping up the peppers and pouring liquid in the container. Mix it up and you’ve got a meal.

In the leftover phase, I ate this right out of the dish, but for dinner the first time, I went with a sandwich. The tuna salad had a great tartness thanks to the balsamic/mustard combination that includes a little sweetness and crunch thanks to the almonds. You add some sharp cheddar cheese into the mix on some toast and blammo, you’re good. I don’t usually like sandwiches for dinner because I had sandwiches every day throughout grade school and high school and made thousands of them while working at a bagel place back home, but when it’s hot as a mother out and I can whip something together with little work, I’m all for them.

Cooking Chic Sausage & Peppers Over Pasta

It’s fairly unusual that I repeat recipes several times in a fairly short period of time. It’s even more unusual that I should do this without writing about it here on Monkeying Around The Kitchen. Well, I guess that makes the recipe for Chic Chorizo & Peppers Over Pasta from page 147 of Michele Urvater’s Monday To Friday Pasta fairly unusual then because I’ve made this thing four, maybe five times and it’s evolved to the point where I’ve changed enough elements that I feel comfortable writing it up as my own recipe, but you’ll have to wait until next week to see that! First, I’m going to write about my earlier experiences with this recipe, which I changed right off the bat by using sweet Italian sausage instead of Chorizo. I want to say I tried finding the original, but couldn’t and went with what I thought my family would enjoy. It wound up being a good decision.

I skipped taking photos of some of the more obvious steps like getting the salty pasta water going and cooking the sausage in a pan. Once that’s done, you remove it and place chopped red peppers, mushrooms and onions in the same pan. Cook that mixture for a few minutes and once it looks tender, you put the sausage back in along with two tablespoons of water (which I took directly from the boiling pasta water) and a teaspoon of caraway seeds (which is probably a bit redundant considering you’re using Italian sausage). You cover that for 5-7 minutes and let cook. If you’re timing’s good, your pasta will be done about this time, so you can drain that in the time and return to the pot. When the sausage and veggie mixture is done, drop it into the pan and mix with a half a cup of sour cream. I usually go with low fat sour cream most of the time and did once for this, but I would recommend going with the regular because it holds up better.

You mix all that together and have yourself a dinner that only created a few dirty dishes (a nice little bonus if you cook and clean). This recipe which balances the sweet tanginess of the sausage with the coolness of the sour cream turned out to be a really well balanced meal. Add in my favorite vegetable — mushrooms — and red peppers which have their own unique sweetness and crispness and you have a dish that’s pretty darn delightful.

Pizza Party: Luigi’s Deluxe & Hawaiian Pies

luigi's deluxe pizza

For the second half of last week and part of this week, my wife, daughter and I spent some nice time in Michigan hanging out with my parents at their cottage. We ate a lot of food on the grill which I forgot to snap pictures of, but there was one meal I absolutely, positively needed to let the world know about and that’s the pizza from Devil’s Lake’s Luigi’s Pizza. I almost wrote that it’s the one and only pizza joint up there, but it’s been a long time since I was a regular and don’t know that for sure. I do know that for a long time as a kid, it was one of the few food options that offered carry out food you could run up and get in your bathing suit and not get funny looks. It also happens that it was my favorite pizza before I moved out to New York.

Above you can see my favorite pie from them, the Deluxe which includes pepperoni, ham, sausage, onions, green peppers, mushrooms and black olives and, before moving to New York. I feel like it used to include green olives at one point, but memories get fuzzy. The beauty of this pie is just how much they cram on there. You can get deluxe-type pizzas a lot of places and this one probably isn’t super special as far as toppings go, but the key to Luigi’s greatness is the crust. The crusts on these pies have a garlucy, salty quality that made this the only crust I bothered eating for a long, long time.

luigi's hawaiian pizza

We also got a Hawaiian pie which featured pineapple, ham, green peppers and extra cheese which we tried to get with bacon instead of ham (highly recommended), but they were swamped leading into Fourth of July and didn’t get the custom portion of the order. Still, this is a solid, delightful Hawaiian pizza, which is something you can’t always get easily in my area. The extra cheese really makes this pop. Man, it would have been rad with bacon.

Anyway, if you’re in the Manitou Beach, Michigan area and haven’t tried Luigi’s go do it. If you’re somehow driving through (it’s not exactly close to any highways, which is by design as you might imagine) get over there and try some of this goodness.

Forgotten Food: Chicken Tacos With Tomatillos

Unfortunatley, I not only don’t remember how this recipe turned out — though I don’t remember it being bad — I also can’t seem to figure out where I got the recipe from! It looks like I cooked the chicken in some olive oil in one pan while grilling the tomatillos and chili in a cast iron grill skillet. From looking at the pictures, I think that red bell pepper was in there on accident.

Anyway, once the tomatillos and pepper were done being grilled it looks like they were boiled in a little bit of water. They then went into a food processor with some onion, garlic, honey and lime. That mixture was then cooked with the shredded chicken and that was the main thrust of the dish from the looks of it. I also shredded some cheddar cheese, cut some lime wedges, opened the sour cream and toasted a few tortillas on the oven. I want to say the results were good, but I really can’t remember. Luckily, I’ve made things like this enough that I think I could probably recreate it from the pictures!

*UPDATE* I think I found the recipe! Pretty sure it’s FoodNetwork.com’s Grilled Chicken Tostadas al Carbon With Grilled Tomatillos.