Sirloin Steak

Recipe courtesy Alton Brown

Ingredients

• 1 1/2 pounds sirloin steak, 1 to 1 1/4-inches thick
• 2 teaspoons olive oil
• Salt and freshly ground black pepper

Directions

Preheat oven on broiler setting. Make foil ‘snake’ out of aluminum foil to use to keep oven door slightly ajar so that broiler won’t turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.

This aromatic blend was inspired by the natural flavorings Pacific Northwest Indians once used when preparing salmon for their ceremonial feasts known as potlatches. Fruity and slightly hot, this wonderful amalgam combines paprika, crushed red pepper, chili pepper, oregano and other herbs. Its rich flavor and color particularly complement grilled Pacific and Atlantic salmon. The seasoning also enhances meat and poultry, and adds a spicy kick to corn on the cob. 3 oz. A Williams-Sonoma exclusive.
I found a recipe for making Potlatch online:

Potlatch Seasoning, Makes 6 ½ Cups

Our celebration seasoning with a kick!  The word Potlatch comes from the Northwest Native
American languages as a word for a gathering in celebration.

Ingredients:

• 3 c  Paprika, sweet
• ½ c  Cumin, whole seed
• ½ c  Fennel, whole seed
• ¼ c  Onion powder
• ¼ c  Garlic powder
• 1 c  Searing seasonings (see recipe)
• 1/3 c  Cayenne pepper, ground
• ¼ c  Thyme, dried leaves

Method: Combine all of the ingredients together and store in an airtight container.
Notes : For a traditional Northwest flavor, add sun-dried blueberries to the mix.

Ingredients:

• 8 ounces fresh or frozen chestnuts, peeled
• 6 fennel bulbsor 12 baby fennel bulbs (about 6 pounds)
• 15 small shallots
• 4 tablespoons unsalted butter
• 2 tablespoons sugar
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons salt
• 2 1/4 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

Procedure:

1. If using frozen chestnuts, bring a medium saucepan of water to a boil. Add chestnuts, and boil for 3 minutes. Drain, and set aside.
2. Remove and discard stalks from fennel, reserving some fronds for garnish. Trim and discard tough outer layer if necessary. Quarter fennel bulbs lengthwise, and set aside. Peel shallots, leaving root ends intact.
3. In a large, wide saucepan, melt 1 tablespoon butter over medium-high heat. Add shallots and chestnuts, and sauté, stirring occasionally, until browned on all sides, about 5 minutes. Cover skillet, reduce heat to low, and cook, shaking pan occasionally until chestnuts are slightly tender, about 5 minutes. Remove shallots and chestnuts from pan; set aside.
4. Add remaining 3 tablespoons butter to pan, and melt over medium-high heat. Add fennel and sugar, and sauté, turning, until browned on all sides, 12 to 13 minutes. If sugar begins to burn, reduce heat, and continue to cook.
5. Add shallots, chestnuts, stock, salt, and pepper to fennel; stir to combine, scraping up any crisp bits at the bottom of the pan. Cover, and bring to a boil. Reduce heat to medium, and cook, carefully turning vegetables occasionally, until they are tender, about 20 minutes. Uncover, raise heat to medium high, and cook until liquid is reduced to a glaze, 12 to 15 minutes. Transfer to a serving dish, garnish with reserved fennel fronds, and serve immediately.

originally from http://www.marthastewart.com/

Ingredients:

• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter
• 1/2 teaspoon fennel seeds
• 1 teaspoon black cumin seeds
• 2 medium onions, peeled, cut in half lengthwise, and cut crosswise into thin half-rings
• 1 one-inch piece of fresh ginger, peeled and cut into thin strips
• 3 pounds fresh spinach, washed and trimmed
• 1 fresh long hot green chile or 1/3 jalapeño, cut into thin rings
• 1 teaspoon salt, or to taste
• 1/8 teaspoon cayenne pepper

Procedure:

1. Heat oil and butter in a large sauté pan set over medium-high heat. When hot, add fennel and black cumin seeds. Stir, and add onions and ginger. Stir-fry until onions turn a rich brown color, 5 to 7 minutes.
2. Add spinach. Cover pan, and cook until spinach has wilted completely, stirring occasionally, about 7 minutes. When spinach has wilted, reduce the heat to medium. Add chile, salt, and cayenne pepper, and stir. Cover pan, and cook for 25 minutes more.
3. Uncover skillet, and stir. Cook until there is hardly any liquid left in the bottom of the pan, about 5 minutes more. Serve.

originally from http://www.marthastewart.com/

• Coarse salt and freshly ground pepper
• 2 twelve-ounce containers Brussels sprouts, trimmed, and halved lengthwise
• 8 ounces bacon, cut into 1/4-inch dice
• 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch dice
• 1/4 teaspoon fresh thyme leaves

Procedure:

1. Bring a large pot of water to a boil, and add salt. Add Brussels sprouts, and cook until bright green and Brussels sprouts are tender, about 6 minutes.
2. Meanwhile, place bacon in a large skillet over medium heat. Cook until the fat renders, and bacon is crisp, 2 to 3 minutes. Add apples, and cook, stirring occasionally, until apples are golden brown, 2 to 3 minutes. Add thyme, and season with pepper. Using a slotted spoon, transfer Brussels sprouts to skillet. Taste, and adjust for seasoning. Serve immediately.

originally from http://www.marthastewart.com/

recipe from allrecipes.com

Mix together in a bowl

1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/8 – 1/4 teaspoon salt
1/8 – 1/4 teaspoon pepper
1/2 – 1 teaspoon sugar

Whisk together in a bowl

Drain 2 cans black eyed peas – add to the dry mixture, then add in the wet ingredients, toss and refrigerate up to 8 hrs. makes 4-6 servings

Chicken Noodle Soup

The shredded chicken and stock can be prepared ahead of time and refrigerated separately in air-tight containers for up to 2 days.  The noodles do not hold very well; this soup is best served as soon as the noodles are tender.  if you plan on having leftovers, prepare the recipe throguh step 5, reserve the portion you want to save for another day, then cook a portion of the noodles in the remaining soup.

Ingredients:

Stock

• 1 tablespoon vegetable oil
• 1 whole chicken (about 4 lbs), breast meat removed on bone, split, and reserved; remaining chicken hacked into 2-inch pieces
• 1 medium onion, chopped medium
• 2 quarts boiling water
• 2 teaspoons salt
• 2 bay leaves

Soup

• 2 tablespoons chicken fat (reserved from making stock)
• 1 medium onion, chopped medium
• 1 large carrot, peeled and sliced 1/4 inch thick
• 1 celery rib, sliced 1/4 inch thick
• 1/2 teaspoon dried thyme
• 2 cups (3 oz.) egg noodles (fine, extra-broad, or home-style)
• 1/4 cup minced fresh parsley leavaes
• salt
• pepper

Process:

1. For the stock: Heat oil in large Dutch oven over medium-high heat until just beginning to smoke; add chicken breast halves and cook both sides until lightly browned, about 5 minutes.  Remove chicken breast halves and set aside.  Add onion to pot and cook until brown on edges and slightly softened, about 3 minutes; transfer to large bowl.
2. Add half of chicken pieces to pot and cook both sides until lightly browned, and 5 minutes transfer pieces to bowl with onion. Repeat with remaining chicken pieces.  Return onion and chicken pieces (excluding breasts) to pot.  Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
3. Increase heat to high; add boiling water, chicken breasts, salt, and bay leaves.  Return to simmer, then cover and barely simmer until chicken breasts are cooked through and stock is rich and flavorful, about 20 minutes.
4. Remove chicken breasts from pot.  When cool enough to handle, remove skin from breasts, then remove meat from bones and use fingers to shred into bite-sized pieces; discard skin and bones.  Strain stock; discard solids.  Before using, defat stock.
5. For the soup: Heat chicken fat in large stockpot or Dutch oven over medium-high heat.  Add onion, carrot, and celery and cook until softened, about 5 minutes.  Add thyme, stock, and shredded chicken meat.  Bring soup to boil, reduce heat, and simmer until vegetables are tender and flavors meld, 10 to 15 minutes.
6. Stir in noodles and cook until just tender, about 8 minutes.  Stir in parsley and salt and pepper to taste. Serve immediately.

Garlic -Potato Soup

Ingredients:

• 3 tablespoons unsalted butter
• 1 medium leek, white and light green parts halved lengthwiese, washed, and chopped small
• 3 medium garlic cloves, minced
• 2 whole heads garlic, rinsed, outer skin removed, and top 1/3 of heads removed
• 6 cups chicken broth
• 2 bay leaves
• 1 1/2 pounds russet potatoes, peeled and cut into 1/2 inch cubes
• 1 pound Red Bliss potatoes, unpeeled and cut into 1/2 inch cubes
• 1/2 cup heavy cream
• 1 1/2 teaspoons inched fresh thyme
• salt
• pepper

Garnish Ingredients:

• 1/4 cup minced fresh chives
• Garlic Chips (recipe follows)

Process:

1. Melt butter in Dutch oven over medium heat.  When foaming subsides, add leek and cook until soft (do notbrown), 5 to 8 minutes.  Stir in minces garlic and cook until fragrant, about 1 minute.  Add garlic heads, broth, bay leaves, and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat.  Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, 15 to 20 minutes
2. Discard bay leaves.  Remove garlic heads; using tongs or paper towels, squeeze garlic heads at root end until cloves slip out of their skins.  Using fork, mash garlic to smooth paste in bowl.
3. Stir cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes.  Taste soup; add remaining garlic paste if desired.  Using immersion blender, process soup until creamy, with some potato chunks remaining.  Adjust consistency with more broth if necessary.  Season with salt and pepper and serve, sprinkling each portion with chives and garlic chips.

Garlic Chips

Ingredients:

• 3 tablespoons olive oil
• 6 medium garlic cloves, sliced thin lengthwise
• salt

Process:

1. Heat oil and garlic in 10-inch skillet over medium-high heat.
2. Cook, turning frequently, until light golden brown, about 3 minutes.
3. Using slotted spoon, transfer garlic to plate lined with paper towels; discard oil.
4. Sprinkle lightly with salt

Algerian in origin, this recipes makes a colorful, tasty hors d’oeuvre.  Serve it at room temperature with toasted croutons or pita bread and marinated olives. Warm, it makes a great side dish with baked fish and Chermoula.

Ingredients:

• 1 1/2 pounds carrots, peeled and cut into 1/2 inch thick slices
• 2 garlic cloves, peeled
• 2 tsp olive oil
• 1/2 onion, diced fine
• 1/2 tsp ground cumin
• 1/4 tsp ground caraway
• 1 to 2 tsp fresh lemon juice
• Salt
• Chopped cilantro

Steps:

1. Bring a large pot of salted water to a boil. Add carrots and garlic cloves.
2. Cook until the carrots are tender. Drain.
3. Heat in a small heavy pan the olive oil.  Add onions. Cook until soft, about 7 minutes.
4. Crush in a mortar and pestle or under a heavy skillet the cumin and caraway. Add to the sautéed onions with salt.
5. Add the drained cooked carrots and garlic and cook for a couple minutes more. Off the heat, mash into a coarse purée with a potato masher or fork.
6. Add lemon juice and taste for salt.  Adjust as needed.
7. Garnish with chopped cilantro.