Roasted Two Pepper Orzo and My Very Favorite (easy) Grilled Steak

Just about every woman I know has a go-to little black dress hanging in her closet. I have a fabulous black satin trimmed sheath dress that I like to think of as my dress-up, dress-down, never let me down stand by.

Well, I like to think of skirt steak as the little black dress of beef. Always tasty, always easy to cook with it never lets me down; it's the one meat I always keep in the freezer for that "just in case" moment. You can dress it up with a fancy blue cheese sauce or dress it down and serve it in a casual fajita, but tender skirt steak, fancy or casual, completes a menu much like your little black dress completes your wardrobe.

I've gone casual in my steak prep today, using a tasty marinade found in your supermarket: Durkee Grill Creations Black Peppercorn Marinade. Quick and easy, this ready to mix marinade gives your steak a nice, peppery kick; it's my very favorite supermarket marinade mix.

Keeping the pepper theme going, I paired the steak with a spicy Roasted Two Pepper Orzo that's equally easy to make and a perfect complement to the peppery steak. Don't be intimidated by roasting the peppers yourself-it could not be easier and the fresh roasted flavor is worth the effort. Use extra care when removing the skins from the jalapeno peppers-they're very hot and if you're not wearing gloves, be sure to wash your hands before touching your eyes...I can tell you from experience...it will burn!

Roasted Two Pepper Orzo with Charred Lime

1 red pepper

2 jalapeno peppers

1 lime, thinly sliced

32 ounces chicken broth

4 cups water

1 1/2 cups orzo

1/4 cup extra virgin olive oil

2 tablespoons finely chopped cilantro

1 teaspoon kosher salt

4 ounces fresh mozzarella cheese, cut into small dice

Preheat a grill to medium high heat.

Place the peppers directly on the grill rack and cook, turning occasionally, until charred on all sides. Place the charred peppers in a bowl and cover with plastic wrap; let peppers sit for 10 minutes to allow the skin to loosen slightly.

Carefully grill the lime slices 1-2 minutes per side until grill marks appear.

Bring the chicken broth and water to a boil in a large pot; add the orzo and cook for 7 minutes or until tender. Drain the orzo and transfer to a large bowl; toss with the oil, cilantro and salt.

Carefully remove the skins, seeds and membranes from the peppers. Finely chop the peppers and stir into the orzo along with the mozzarella and the limes.

My Very Favorite (easy) Grilled Steak

1 1/2 pounds skirt steak

1 packet Durkee Grill Creations Black Peppercorn Marinade

1/4 cup extra virgin olive oil

1/4 cup water

1/4 cup balsamic vinegar

1 teaspoon kosher salt

Place the skirt steak in a marinating bowl or large zipper top plastic bag. Whisk together the Durkee marinade, oil, water and vingear; pour over the steak. Allow steak to marinate for at least 15 minutes.

Preheat a gas grill to medium high heat. Remove steak from the marinade and place on the grill rack; grill steak 3 minutes per side for medium rare or continue grilling until desired doneness. Transfer steak to a cutting board, season with the kosher salt then allow the steak to rest for 5-8 minutes. Carve the steak diagonally into 1/4 inch thick slices.

Gazpacho and Avocado-lime Chicken Pitas

Well I had every good intention of posting my Barefoot Blogger's Gazpacho before I left to go away, but you know how it goes...I mean I had to pack for everyone! So here it is now and as an added bonus I've included the recipe for a tasty little pita sandwich that I served with it.

The Gazpacho, the second of the June recipes for the Barefoot Bloggers was selected byMeryl of My Bit of Earth. Barefoot Bloggers are a group of bloggers that prepare two Ina Garten (aka: The Barefoot Contessa) recipes each month (unless you go away and then have to prepare 3 Ina Garten recipes in one month!).

So yeah, Gazpacho...cold tomato soup...hmmm. Well, because it was an Ina Garten recipe the flavors were really delicious, but I've got to tell you I'm not much for the cold soup thing. Hot, steamy July day withstanding, I'd still rather have my soup hot (which truthfully I did! I warmed up my little bowl in the microwave and served it just warm...and you know what...it was great!) The recipe for Ina's Gazpacho is here.

On the side I served a tasty little pita stuffed with chicken, broccoli slaw, avocado and tomato...it was the perfect accompaniment. Broccoli slaw is a delicious (and healthful) convenience I found in the produce aisle of the supermarket. It is a combination of shredded broccoli, cabbage and carrots all conveniently packaged and ready to eat.

I have long been a broccoli hater that has really wanted to be a broccoli at least liker, but I just haven't been able to stomach it. I know how good broccoli is for you and I really, really want to like it and this has made it almost possible! I love this stuff...it is fabulous tucked in a sandwich for a delicious, healthful crunch. I also love to quickly blanch it, season lightly with salt and pepper then serve it with grilled meats...simple and delicious!

Avocado-lime Chicken Pitas

1 avocado, seed removed, diced

8 grape tomatoes, very thinly sliced

1 cup broccoli slaw

1 cup small diced cooked chicken (such as leftover grilled or store-bought rotisserie)

4 basil leaves, very finely chopped

1 teaspoon lime juice

2 teaspoons red pepper flavored olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 small whole wheat pitas, split open

In a large bowl, combine the diced avocado, tomatoes, broccoli slaw, chicken, basil, lime juice, oil, kosher salt and pepper; stir gently to combine well.

Using a small spoon, stuff the pitas with the filling, evenly dividing.

Yield: 4 pita sandwiches

Holy Edamole!

For many, the arrival of a new year means a sometimes short, often times lengthy list of resolutions. Fortunately (or unfortunately depending on how you look at it) my list was easy to make this year-I just used last year's list. Sadly I never followed through with any of my well intentioned resolutions in 2008.

1. Giving up soda-OK that was a tough one. No one loves Diet Dr. Pepper like I do. What is a soda addict to do when Pepsi rolls out Diet Pepsi Max (looove it)? How can I resist when there is Coke Zero-a diet soda lover's carbonated sugar substitute dream come true? And don't get me started on Jones Cream Soda.

2. Trying to eat a more healthful diet-My eating life and food thought have long been a contradiction. One of the best books I read in 2008 was In Defense of Food by Michael Pollan; his words "Eat food, not too much, mostly plants" haunted me constantly over the last year as this confessed Twinkie addict (yes, my name is Veronica and I am a Twinkie addict) downed countless sugary treats, fat laden and processed foods. I will say that over the past year I did try to be a "conscious eater" -I just wasn't always successful in making conscientious choices.

So here I am today faced with the same lofty goals (for me anyway) I set last year. I will humbly try yet again to give up soda (I'm doing pretty well right now with that one-it's only a real struggle when I'm at the checkout at Target) and I will attempt yet again to eat a more healthful diet in general.

First up I'm adding a new veggie to the menu in our house: edamame.

"Edamame?" you shout, incredulously.

"Where have you been??" you ask, snickering.

For those of you like me who have seen the edamame in the freezer or produce aisle in the supermarket and have chosen to either ignore its presence (weird name, can't pronounce it, it looks like peas) or simply feared it (weird name, can't pronounce it, it looks like peas) Edamame are simply soybeans. They are sold in the supermarket in either the whole pod variety or the loose peeled variety and according to the American Academy of Family Physicians they "...contain all the essential amino acids necessary for human nutrition and have been grown and harvested for thousands of years" (I know, where have I been??) Well I'm using them now.

Super tips: I used my favorite Christmas present a molcajete (mole-ka-hay-te) to make this soy twist on guacamole, but you can use any medium sized bowl. Also be careful with the edamame that you use, some of the packaged varieties (like this one that I found in the produce department at Whole Foods) are already salted so there will be no need to add any extra salt.

Edamole

1/2 cup edamame (thawed if frozen), mashed (or given a quick whirl in a Magic Bullet-like device which I did along with the shallot)

1/2 ripe avocado, peeled and seeded

1/4 cup diced tomatoes

1 small shallot, minced

1 teaspoon jalapeno pepper, minced, seeds and membranes removed*

2 teaspoons lime juice

2 tablespoons chopped cilantro

salt and pepper to taste

Place all the ingredients in a medium sized bowl or mocajete; mash together to combine. Serve with freshly sliced veggies or baked chips or use as a spread for sandwiches.

*Use more or less depending on your personal preference and you can leave some of the seeds in if you would like to give it an extra kick.

Cookies to Smile About

My 7th grade daughter just left for school and she looked fabulous.

It is school picture day and I just can't believe how much more fashion sense she has than I did at her age. I would be way too embarrassed to post a picture of my 7th grade picture-how my mother let me out the door with what I wore that day I will never know. I wore a hideous blue tie-dye like blouse with a blue vest over it, a hand crocheted necklace (which I handily crafted myself) and here's the kicker-pinball wizard T-shirt earrings (earrings shaped like a T-shirt with pinball wizard emblazoned across the shirt. I was a die-hard Elton John fan and I wore them proudly just about every day those first few months of 7th grade.

Here they are.... (You didn't think I'd throw them away did you?? You can't find stuff like this anymore!!)

I think I am having the hardest time getting back in the "back-to-school" mode-my kids seem fine. After a summer of meals on a whim, it's hard to get into early breakfasts and packing school lunches. Yesterday we baked an old stand-by favorite-a recipe that I created for a Betty Crocker cookie contest a couple of years ago: Caribbean Lime Coolers. The cookies didn't win the grand prize, but they are now a family favorite and I think that's something to smile about too.

The cookies use a supermarket staple for us-Betty Crocker Cookie mixes; the mixes are quick and easy to use and they are easy to modify to create your "own" favorite cookie. When I created my cookie I was inspired by a cookie my mother used to pack in my lunch when I was a kid-Sunshine Lemon Coolers. You can't find them in the stores any more (as if I didn't age myself enough with the Pinball Wizard earrings) so I created my own. The cookies work equally well with lemon or lime.

Picture is from the Betty Crocker web site

Caribbean Lime Coolers

1 (17.5 ounce) package Betty Crocker Sugar Cookie Mix
1 tablespoon - lime zest
3 tablespoons – lime juice
1/2 cup – shredded coconut
6 tablespoons – melted butter
1 egg
1/2 cup – Confectioner’s powdered sugar

Preheat oven to 350 degrees. Stir cookie mix, lime zest, lime juice, coconut, melted butter and 1 egg in a medium bowl until a soft dough forms.

Drop by rounded tablespoonfuls 3 inches apart on an ungreased 11 x 16 inch cookie sheet.

Bake cookies for 9-12 minutes or until the edges are light golden brown. Cool cookies 1 minute before removing from baking sheet. Cool completely. Sift powdered sugar over the cookies.
Makes about 2 dozen 3-inch cookies.

Tomato, Avocado & Mozzarella Stack with Mango-Cilantro Dressing

My next door neighbor told me once (in her delightful British accent) that she hates when she makes a recipe that calls for some particular ingredient, say cilantro, and you only use a bit of it. But when you are at the supermarket you can't just buy a bit of it you need to buy the whole bunch. What are you to do with all the leftover cilantro?

My most recent recipe was for a grilled scallop salad that was drizzled with a cilantro dressing. Well, I had quite a bit of leftover cilantro and when I bought the mangoes they were 3 for $4.00 So I have one of those left as well. In the interest of not wasting food I thought I would put something together that would make good use of the leftovers.

This salad calls for fresh mozzarella. I am fortunate enough to have a (super) supermarket that makes mozzarella cheese fresh right in front of you in the store (it's quite fun to watch). When I bought it the other day it was still warm and wrapped up right in front of me...it melts in your mouth. Basically what I'm trying to say is try if you can to get fresh mozzarella cheese, the texture is just so much better than the prepackaged variety and worth the bit extra you may have to spend.

I thought of this after I ate the salad, but it would have been really good with thin slices of the mango added. The mango in the dressing really made this salad pop-I hope you think so too.

Tomato, Avocado & Mozzarella Stack with Mango-Cilantro Dressing

1 avocado, peeled and thinly sliced

2 Large tomatoes, thinly sliced

8 ounces fresh mozzarella cheese, thinly sliced

1/4 cup fresh cilantro, coarsely chopped

Coarse salt, such as French Grey salt or sea salt

Freshly ground black pepper

Dressing:

1/4 cup diced mango

1/4 cup freshly squeezed lime juice

2 tablespoons extra virgin olive oil

1 tablespoon minced shallot

1 tablespoon cilantro

salt and pepper to taste

Fan 4 slices of avocado on each of four salad plates. Layer the tomato and mozzarella cheese (you can add a bit of dressing between each layer if you would like) on top of the avocado, evenly dividing and ending with tomato. Fan 2 small slices of avocado on top of the tomato. Sprinkle each salad with the cilantro and drizzle with a generous amount of the dressing. Season each with coarse salt and freshly ground pepper to taste.

For the dressing: combine the mango, lime juice, olive oil, shallot, cilantro, salt and pepper in a blender container or small food processor; blend until smooth.

Yield: 4 stacks

Fine Limes

When it comes to grilling it's really all about the condiments. The grill adds terrific flavor to meats and vegetables and I really love those char marks, but let's face it, it's what you slab on before, during or after that can make all the difference in your grilled meal.

In my humble opinion, limes rank right up there with ketchup and mustard in the condiment hierarchy. They can be essential in marinade making, they make fabulous post grilling sauces, glazes and perhaps their best feature of all-they make darn good cocktails...margarita anyone?

I'm sharing a post grilling sauce today, a vinaigrette really. The vinaigrette is drizzled onto the meat just after grilling and can be drizzled on your grilled vegetables or salad as well. I have made salmon, but the vinaigrette would work equally well on chicken, some other grilled seafood or even grilled steak.

Just a word or two about selecting limes at the supermarket:

• Make sure you choose smooth skinned, nicely colored limes if you are planning on using the zest.
• Compare limes for weight in your hands, make sure you get one that feels a little "heavy" so you know it has a good amount of juice in it.
• If you are buying limes for a marinade or to make a sauce or dressing with be sure to pick up a few extra for those complementing cocktails.

Grilled Salmon with Cilantro-Lime Vinaigrette

Vinaigrette:
1/4 cup cilantro leaves
1/3 cup extra virgin olive oil
1 tablespoon champagne or white wine vinegar
1 teaspoon lime zest
Juice of 1 lime (about 1/4 cup)
1 teaspoon minced shallot
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Salmon:
1 pound Wild Alaskan Salmon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Oil to brush the grill

To prepare the vinaigrette, combine the cilantro, olive oil, vinegar, lime zest, lime juice, shallot salt and pepper in a blender container or small food processor; blend until smooth.

Preheat a grill to medium high heat.

Sprinkle both sides of the salmon with salt and pepper. Brush the grill rack lightly with oil. Place the salmon on the grill skin side up and grill for 3 minutes. Using a large spatula, carefully turn the salmon over and grill for an additional 3 minutes or until desired doneness. Transfer the cooked fish to s cutting board. Carve into 4 portions. Drizzle the vinaigrette over the salmon to serve.

Yield: 4 servings

Steaks with Hot Chili Lime Butter

Hot sauce has not always been something I would casually toss into my supermarket cart as I often do today. There was a time when I looked upon hot sauce as just that red spicy saucy stuff reserved for beer guzzling lovers of hot wings on Super Bowl Sundays. I know better now.

Hot sauce, while still fabulous slathered onto hot wings, is a spicy addition to soups, sandwiches, dressings and even eggs. (I personally cannot stomach the idea of hot sauce on eggs-or even ketchup on eggs, but that's just me).

It warmed up a bit here in the Northeast so I fired up the grill and threw on a few bone-in shell steaks. I used a unique method of preparation for the steaks that I found on Steamy Kitchen where you coat (I mean coat) the steaks with salt 15-60 minutes before grilling them, then rinse, pat dry and grill. Wow! We're talking steakhouse good! It's worth reading the whole post on Steamy Kitchen because it describes the whole process and why it makes them so tasty, but I'm telling you it was lick your lips, melt in your mouth good. I topped the steaks with a butter that I made with hot sauce and limes and served it with a quick spinach salad.

Salt-licked Steaks with Hot Chili-lime butter

2 bone in shell steaks (about 1 1/4 inch thick, 1.75 lbs total)

about 4 teaspoons kosher salt

freshly ground black pepper

2 tablespoons butter, softened

1/2 teaspoon lime zest

1/2 teaspoon lime juice

1 teaspoon hot pepper sauce (such as Franks)

1/4 teaspoon Worcestershire sauce

1/2 teaspoon finely chopped cilantro

Arrange the steaks on a baking sheet and coat each side of the steaks with 1 teaspoon of the kosher salt; let rest for 15-60 minutes.

Meanwhile prepare the butter. In a small bowl combine the butter, lime zest, lime juice, hot sauce, Worcestershire sauce and cilantro. Spoon the butter onto a sheet of plastic wrap and roll to form a log, press down gently with your finger on one side to make the log a uniform size. Chill the wrapped butter until ready to use.

Preheat grill to medium high heat. Rinse the salt from the steaks and pat dry. Season to taste with the black pepper. Place on the grill rack, close the lid and cook for 8 minutes. Turn steaks using a spatula and cook for an additional 5 minutes for medium-rare or cook until desired doneness.

Place 1 tablespoon of the butter on each of the hot steaks and serve immediately.

Note: some tasty additions to the butter might be minced shallots, scallions or garlic. For extra spiciness add 1/4 teaspoon ancho chili powder and 1/8 teaspoon cayenne pepper and have a glass of ice water ready.