Two's Company Recipes by Bev Bennett
Set up your barbecue grill and join the olfactory camaraderie in the neighborhood, as air fills with the alluring aroma of steaks and chops hitting the heat.
If you're looking for inspiration, I recommend skirt steak is one of my favorite cuts of beef for grilling. It's flavorful, cooks quickly and can beckon noses from halfway down the block.
Although many recipes recommend marinating skirt steak for a few hours to tenderize it before cooking, you can do a faster variation on marinating.
First score the steak. To do so, take a sharp knife and make diagonal slashes on the surface. Then, make slashes on the opposite diagonal direction to create diamond shapes. Next, brush the steak with an acid, such as lemon, lime or orange juice. Let the steak sit for 15 to 30 minutes and you'll have the tender results you're looking for.
Unlike some steaks that are best served plain, skirt steak tastes even better topped with a salsa or chutney. Either spicy-tart or hot-sweet flavors will enhance the richness of the beef.
In the following recipe skirt steak is paired with mango and pepper chutney. You can save last-minute preparation time by making the chutney a day in advance. Bring it to room temperature before serving.
If your menu choice whets your neighbors' appetites as well, add more steaks to the grill. This recipe is easy to double.
Skirt Steak with Mango & Pepper Chutney Recipe
- Mango and Pepper Chutney (follows)
- 1 (8-ounce) skirt steak, trimmed of excess fat
- 1 garlic clove, crushed
- 1/4 teaspoon chili powder
- 1 teaspoon fresh limejuice
- Salt and pepper to taste 1 large pita bread, toasted and halved
Prepare mango and pepper chutney. Set aside while making skirt steak. Score the steak; rub with garlic. Sprinkle on chili powder and limejuice. Set aside at room temperature for 15 minutes; if you want to marinate the meat for 30 minutes refrigerate it. Season steak with salt and pepper to taste.
Set on oiled rack on grill at medium high heat. Grill for 2 minutes per side or to medium doneness. Set aside for 5 minutes to firm up. Thinly slice on a diagonal.
To serve, open pita bread to form 2 pockets. Divide skirt steak between pita pockets. Spoon chutney mixture over each serving. Serve any leftover chutney on the side.
Note: In case of rain, broil the steak, about 4 inches from heat, allowing about 2 minutes per side.
Each serving (without salt and pepper on the steak) has: 280 calories; 13 grams total fat; 25 grams protein; 14 grams carbohydrates; 60 milligrams cholesterol; 240 milligrams sodium and 0.5 grams dietary fiber.
Mango & Pepper Chutney Recipe
- 1 tablespoon canola oil
- 1 small red or orange bell pepper, cored, seeded and cut into thin strips
- 1 small jalapeno chili, cored, seeded and cut into very thin strips
- 1 large shallot, thinly sliced
- 1/2 teaspoon grated gingerroot
- 1/4 teaspoon ground cumin
- 1 tablespoon fresh limejuice
- 1 teaspoon sugar
- 1 small ripe mango, peeled and cut into chunks
- Salt and pepper to taste
Heat oil in large skillet over medium heat. Add bell pepper, chili and shallot. Cook for 5 minutes or until pepper is tender, stirring frequently. Stir in gingerroot. Cook for 1 more minute. Stir in cumin, limejuice and sugar. Reduce heat to low and simmer for 2 minutes to blend flavors. Gently stir in mango and heat through. Season with salt and pepper.
Each serving (without salt and pepper to taste) has: 145 calories; 5.5 grams total fat; 1 gram protein; 21 grams carbohydrates; 4 milligrams sodium and 2 grams dietary fiber.
Potato, Leek and Spinach Frittata
Potato, Leek and Spinach Frittata Recipe
Diane Rossen Worthington
The classic Italian frittata is a flat, open-faced omelet cooked over low heat until firm on the bottom and then finished in the oven. This version, which has potatoes, leeks and spinach tucked inside, can be decorated with sun-dried tomatoes, dollops of sour cream and shredded basil. You can be as inventive as you wish.
Whether I'm serving lunch at one of my fine dining restaurants, such as Spago or Chinois, or at my casual Wolfgang Puck Expresses, I always offer some kind of Asian-inspired chicken salad.
Not only do I love the way it tastes, but my guests have come to think of such salads over the last few decades as an ideal midday main course.
Fresh Meals for Spring Recipes
The pickings at your local farmer's market might remain a bit slim for another few weeks, but fresh produce has finally begun to trickle in! Beyond being the first sign of good things to come, these spring vegetables can be cherished in their own right for the bright flavors they bring to our winter-weary tables.
Four Recipes: Spring Green Salad of Roasted Asparagus, Prosciutto and Fried Egg; Flatbread with New Potatoes, Ramps & Asiago; Pizza Dough; and Rhubarb Granita.
Shrimp and Bulgur Salad Recipe
Start with a whole-grain base and you can have an entree salad that's as filling as it is healthful. Bulgur and whole-wheat couscous are two of my favorite whole grains for flavor and cooking convenience. In the following Mediterranean-inspired recipe, bulgur is mixed with baby shrimp, olives and tomatoes.
Carbs and Breakfast Cereals
Technically there is no such thing as a low-carbohydrate cereal because cereal is made from grains, and grains are mostly carbohydrates. Today, many cereals include soy for additional protein. That leaves you with three options ...
Zucchini, Goat Cheese and Bacon Tart Recipe
Why is it that we don't use savory tarts as main courses more often? They often begin a meal or get their due as luncheon fare, but the truth is that they make fabulous entrees for supper, especially in the summer. The secret to a good tart is two-fold: You want a tender, flaky crust paired with a complementary filling. The Zucchini, Goat Cheese and Bacon Tart featured today is a winner on both fronts.
Sausage and Scallop Stew Recipe
If, like me, you enjoy hearty meat dishes, but want to cook simply and healthfully, I recommend you try this sausage and scallop stew.
3 Fun with Phyllo Recipes: Chicken-Almond Bisteeya, Open-Faced Apple Pies & Cherry Choclava Recipes.
Whether you're searching for exotic appetizers or just a lighter alternative to standard dessert crusts and use phyllo. Layered into stacks, this tissue-thin dough adds a bit of zest to commonplace fruit pies and a hearty crunch to vegetable, meat and cheese snacks.
- Maple-Pecan Pancakes with Warm Maple Syrup Recipe
- Year-Round Little Peach Pies Recipe
- Nasi Goring Recipe (Indonesian-style Fried Rice)
- Make Your Own Yogurt
- Lamb Burgers with Mango Chutney & Yogurt Sauce
- Chicken Pot Pie with Drop Biscuits
- Spring Vegetable Minestrone Soup Recipe
- Afternoon Tea Revival Recipes
- Buttermilk Biscuits Recipe
- Vanilla Pound Cake with Raspberry Compote
- Pizza Mexican Style Recipe
- Three-Cheese Quesadillas and Classic Guacamole
- Buttermilk Panna Cotta with Blueberries Recipe
- Kiwi Fruit Tart Dessert Recipe - Wolfgang Puck
- Potatoes Lyonnaise Recipe
- Sauteed Chicken with Mediterranean Relish Recipe
- Glutten-free Goldenmarsh Cookies
- Roast Salmon & Asparagus Salad Recipe
- Striped Bass in Ginger Vinaigrette Recipe
- Spicy Braised Veal with Rice Recipe
- Spring Lamb Salad with Mustard Vinaigrette Recipe
- Asparagus with Orange Mustard Sauce Recipe
- More Easy to Make Gourmet Recipes Featuring Wolfgang Puck
Bev Bennett Recipes
(c) 2009, Bev Bennett. Distributed by Tribune Media Services Inc.
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