cindy_admin | Simple By Cindy

Bourbon Skirt Steak

Jan. 27
2016

As all cooks know, it takes much practice to make the perfect dish. The recipe I am about to share with you is an exception…I prepared it for the first time the other day and it came out perfectly!

My niece, Leslie, is a wonderful cook and and part of my Thanksgiving cooking team. She gave me this recipe which I will now share with all of you.

She made this steak for her annual New Years Eve party and told me it was a big success.

She was right! This marinade gives the steak a bold and unique flavor that leaves you wanting “just a little more”.

This bourbon steak recipe is courtesy of William-Sonoma. I made a few changes to make it “user friendly”.

You are going to love this one!

Ingredients for the Bourbon Steak

1/2 cup of bourbon 

1/2 cup brown sugar 

1/3 cup of soy sauce

 2 tbsp. Worcestershire sauce 

1/2 tsp. tabasco sauce

 1 tbs. dijon mustard 

1 tsp. cornstarch 

3 pounds of skirt steak (I used more than that for company)

In a large plastic bag, combine bourbon, brown sugar, soy sauce, Worcestershire, tabasco, dijon mustard and cornstarch. Close the bag and shake until all the ingredients have combined.

Add the skirt steak to the plastic bag. Do not seal bag. Twist the top of the bag until the ingredients have lifted to the top. Fold down top and place rubber band around the top to seal it.

Let the skirt steaks marinate for 2-3 hours or overnight.

Preheat cast iron grill (or grill pan) with 2 tbsp of olive oil. When hot, place skirt steaks on grill pan.

Cook 3-4 minutes each side for medium-rare, or until cooked to your liking. Remember, the steaks will continue to cook when you take them off the heat so allow time for that too.

Transfer steaks to a cutting board and let them rest for 5 minutes.

Cut steaks into thin slices, or serve them individually.

It’s that simple!

The Best Egg Salad

Jan. 25
2016

Every Thanksgiving, my family (aka: the cooking team) and I make a batch of this egg salad to munch on when we get a free minute or two.

It is so delicious that it has become a staple in our food repertoire. We can never get enough!

This very light egg salad is wonderful for any brunch, snack or Sunday morning breakfast.

This recipe is courtesy of Ina Garten. It is so good you may find it addicting!

Ingredients for the Egg Salad

12 extra-large eggs, hard boiled 

1/3 cup mayonnaise 

3 tsp. whole grain mustard 

1 tbsp. dill, minced plus extra whole for garnish 

1 tsp. kosher salt

 1/2 tsp. pepper 

1 loaf -French baguette, sliced 

Today’s Hint: Be careful when hard boiling eggs. It is very easy to over-boil them. The eggs yolks should be bright yellow. If they are green, they have been over-cooked. Try to adjust your cooking time to assure you get a beautiful yellow center.

After boiling the eggs, place them in a bath of cool water with ice cubes to stop the cooking process. Take out one egg at a time, peel and place it back into the cool water.

Using your hand, feel around each egg, making sure there are no shells left on them and take them out one at a time. Place on paper towel to dry.

This recipe originally uses a food processor to grate eggs. I like my egg salad chunky, so I use a regular grater or chop them up with a fork.

Add the mayonnaise, whole-grain mustard, dill, kosher salt and pepper to the grated eggs and mix to combine.

Cut a french baguette into slices. Place a small amount of egg salad onto each slice. Garnish with dill.

Of course you can make a sandwich, use your favorite bread or eat it right off the spoon. It is delicious, any way you choose!

Enjoy!

It’s that simple!

Standing Rib Roast

Jan. 18
2016

Looking for an easy dinner that will impress your guests?

This standing rib-roast is a delicious main course that will surely make any dinner guest wishing for more.

Another “Shelley” recipe, this is one of my favorites. My family and holiday dinner guests have been enjoying it for many years.

The trick is in the timing, of course! You will have to carefully set your timer, so the meat is medium to medium rare. I will give you a guide for the cooking time, but you have to keep in mind that many ovens cook differently.

You do not want to overcook this! You will have to keep checking the meat and remember to take it out when it is still a bit rare. Remember, it will continue to cook when you take it out of the oven.

I hope you try this one! It is a crowd-pleaser for sure!

Ingredients for the Rib Roast

1 Standing Rib Roast ( 7 bones)
8 cloves garlic, peeled and cut into large slivers
2 tsp. salt
1 tsp. fresh pepper
3 tbsp. olive oil

Using your fingers, poke small holes into rib roast and insert the garlic slivers.

Make sure to place garlic on all sides of roast, including under the bones and in the sides.

Sprinkle liberally with salt and pepper.

Pre- heat oven to 350.

Place olive oil on grill pan on top of your stove top over medium heat. When hot place roast on grill pan. Leave it there for approximately 5-7 minutes. Turn over to brown other side. Make sure to get all sides of meat browned.

As the grill becomes very hot, it may take less time for some of the sides to brown, so you have to watch it very carefully!

NOTE: You can crunch aluminum foil into balls to hold the meat up so you can brown each side.

Brown each side (about 5-6 minutes).

Place the Rib Roast in the oven.

Roast for 16 minutes per pound for medium rare meat.

If you like your meat more on the medium side, adjust the temperature to 18 minutes more per pound.

Remember, the meat will continue to cook after you have taken it out of the oven, so be careful.

Set your timer and check the meat often!

Enjoy. Your guests will love it!

Promise!

It’s that simple!

Bok Choy Salad

Jan. 15
2016

I have been enjoying this family favorite salad for many years. It has always been staple at any dinner or holiday at my home.

I have not made it in a long time, but I am so glad I remembered to share it with all of you.

The ingredients in this salad are what makes it so special. They all blend together to produce an outstanding, savory, delicious start to any meal.

If you would like just a salad for lunch or dinner, this Bok Choy salad is perfect.

Every bite is satisfying and will leave you yearning for more !

Make it for yourself or your guests. I am sure this become a favorite of yours too!

Ingredients for the Bok Choy Salad

2 (3-ounce) packages ramen noodles, Oriental flavor
3/4 cup of sugar
3/4 cup olive oil
1/3 cup white vinegar
2 tsp. soy sauce
3 heads bok choy, chopped
6 scallions, chopped
1 (5 1/2-ounce) bag of sunflower kernels
1 (3 1/2 ounce) bag of sliced almonds

Remove seasoning packets from the ramen noodles package.

Set noodles aside.

For the dressing:

Combine the (2) seasoning packets from the ramen noodle package, sugar, oil, vinegar and soy sauce in a bell jar or plastic container with a lid. Cover and shake briskly. Set aside.

Mix the chopped bok choy, scallions, sunflower kernels and almonds into a large bowl.

Toss the salad with the dressing. Make sure you lightly dress the salad. You want the salad to be bright and glistening with the dressing, not soggy. This is important for any salad that you make!

Add the ramen noodles just before serving.

It’s that simple!

Flan

Jan. 13
2016

Flan is a dessert that is similar to a custard tart.

It has a sweet, caramel flavor and is creamy, savory and scrumptiously filling!

It is easy to prepare, although you do have to be very careful to continously mix the sugar so it cooks correctly.

The other ingredients take no time!

It is a family favorite. My friend Esther was kind enough to share it with me.

I am happy to pass it on to you!

Ingredients for the Flan

1 1/2 quart round, shallow baking dish
3/4 cup sugar
1 (14 oz) can sweetened condensed milk
1 cup whipping cream (heavy cream)
1/2 cup milk
4 eggs
1 cinnamon stick

Heat sugar in a 7-inch skillet over medium-high heat. When sugar begins to melt, (about 3-4 minutes), reduce the heat to medium. Continue to cook sugar, stirring often. Keep your eyes on the sugar during this process so it does not burn.

When sugar is melted and browned (about 3-4 minutes), immediately spoon over the bottom of a shallow 1 1/2 quart baking dish. Quickly swirl around the sugar so the sides of the baking dish get coated as well.

Set aside for caramel to cool.

Preheat oven to 325.

Combine the condensed milk, heavy cream, milk and eggs in a blender. Process until thoroughly mixed.

Pour into baking dish lined with caramelized sugar.

Drop cinnamon stick into middle of mixture.

Place baking dish in into a baking pan a little larger than the one with the flan ingredients. Pour hot water into larger pan halfway up the sides of the baking dish. I used a large aluminum pan for this.

Bake for about 1 hour 50 minutes or until a knife inserted in center comes out clean.

Check the flan after one hour to make sure it is not browning too much.

You may need to cover the flan loosely with aluminum foil to prevent excessive browning. Make sure aluminum foil does not touch the top of the flan.

Remove baking dish from pan of hot water.

Cool, then refrigerate for at least 3 hours (this part can be done 24 hours in advance).

To serve, run a knife around the edge and invert pan to place flan on a serving plate.

It’s that simple!