Egg Salad

Egg Salad

8 eggs, boiled and chopped medium
1 shallot chopped fine
3 green onions chopped fine
5 mini red peppers chopped fine
2/3 cup sour cream or mayonnaise 
1 tablespoon mustard
2 tablespoons pickle relish
2 tablespoons drained capers
1 teaspoon dill, fresh or dried
1 teaspoon paprika
1/8 teaspoon cayenne pepper
salt and black pepper to taste

Place eggs in saucepan filled with cold water with one inch of water above the eggs. Bring to boil. Remove from heat, cover and let sit for 10 minutes. Drain water and add eggs to iced water bath. Peel eggs and chop medium. Add eggs to medium bowl. Add chopped shallots and peppers. In a separate bowl add remaining ingredients and stir to combine. Add dressing to egg mixture and fold gently. Serve as a salad or place on your favorite bread for a sandwich. Eggs are now much less expensive to go for it. 

Greek Roasted Cauliflower

 

Greek Roasted Cauliflower

1 whole cauliflower, cored and broke into small florets
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons agave syrup or honey
4 tablespoons mustard, Dijon if possible

1 teaspoon thyme, rosemary, garlic powder
salt and pepper to taste

feta or goat cheese (optional)

Toss florets in all of the ingredients and place on an oiled baking sheet or in an oiled baking dish. Bake at 400 F for 30 minutes or until florets are fork tender. Sprinkle hard goat cheese or feta cheese over florets when it is served. OK, I got distracted and I burnt the cauliflower to a blackened crispy mess. Sometimes I am my own worst enemy. A couple of morsels were edible and those were tasty. Don't let my negligence stop you from making this easy vegetable dish.

Dragon Fruit

Dragon Fruit

my new go to favorite, good for you too

Skirt Steak the Bobby Flay Way

Skirt Steak the Bobby Flay Way

Steak and Marinade: 
2 pounds skirt steak
1/2 cup olive oil
1/2 cup soy sauce
zest and juice of one orange
1/2 cup orange juice
zest and juice of one lime

Chimichurri Sauce:
6 garlic cloves minced
1 bunch cilantro chopped
1 teaspoon cumin
2 tablespoons red wine vinegar 
1 jalapeno minced
1 tablespoon sugar

olive oil for blending the chimichurri sauce
salt and pepper to taste

There are two different cuts of skirt steak, I am using the wide cut. Cut steak into 6 to 8 inch pieces across the grain. Smaller pieces of meat are easy to manipulate while grilling. Whisk olive oil, soy sauce, lime, orange, half the garlic, and salt and pepper. Place steak sections in a 9 x 13 inch glass baking dish and marinate refrigerated for 4 hours. Pat meat dry and grill indoors in a very hot cast iron grill pan or out of doors. Takes about 3 to 4 minutes per side. Let steak rest and slice against the grain in thin strips. Take remaining ingredients and blend in a blender till smooth for a chimichurri sauce.

Serve drizzled with the chimichurri sauce along with baked or mashed potatoes or vegetable or salad. I think grilling outdoors would be better to get that smokey charred flavor on the meat. Next time I plan to use the thin skirt steak cut which is supposed to be much more tender then the wide cut. Gary raved about the chimichurri sauce, which he said made the steak even better tasting.