Thursday, April 16, 2009

Steak Salad with Lime-Chili Vinaigrette

Perfect for warm weather.


1 half-pound strip loin, sirloin or filet steak, sliced thin
1/2 red onion diced
1 red bell pepper, grilled, skinned, diced
1 orange or yellow bell pepper, grilled, skinned, diced
salad greens

3/4 cup extra virgin olive oil
1/2 cup fresh lime juice
1 Tbsp. freshly grated lime zest
1/2 tsp. dijon mustard
1 tsp. chili powder (or more, to taste)
salt and pepper to taste

Grill, peel and chop your bell peppers. Chop onion. Saute steak slices on high until brown on both sides. Remove steak slices from pan and mix with grilled pepper slices and chopped onions. Deglaze pan with 1/4 cup of the lime juice. Let liquid bubble and reduce by half. Turn off heat.

Mix pan deglaze with the remaining lime juice and the rest of the dressing ingredients. Whisk well. Add to steak and pepper mixture, stir well, and either refrigerate until cool, and then serve over greens, or serve warm over greens for a wilted salad. I like it warm over wilted spinach. Serves 4 as a side dish, two as an entree.

Tuesday, April 14, 2009

Yummiest Smoked Salmon Patties Ever

Leftover smoked salmon cream cheese dip and leftover bread crumb stuffing for pork tenderloin inspired this post-Easter croquette.


1 cup smoked salmon-cream cheese spread (2/3 cup smoked salmon, 1/3 cup cream cheese)
1/3 cup additional smoked salmon, crumbled
1/4 cup sour cream
1/2 cup bread crumbs lightly soaked in 1/4 cup milk
1/4 cup diced sundried tomatoes
1/3 cup cooked, crumbled bacon
1/3 cup grated mozzarella
1/4 cup diced green onions
1 T. lemon juice
1 egg
1/2 cup flour
1 T. baking powder
1/2 tsp. sea salt
oil for frying

Mix flour and BP together. Mix remaining ingredients together in another, bigger bowl. Add flour mixture to moist ingredients and mix well. Cover and chill for 1 hour. When ready to cook, heat oil on medium heat. Scoop ball of the salmon mixture and pat out into a thinnish patty. Fry until golden brown on each side. Serve with lemon juice or lemon-garlic aioli.