Recipe: Balsamic-Red Wine Sirloin and Vegetables with Halved Fettuccine

Leftover sirloin steak, three bell pepper halves, an aging onion and tomato, and a handful of shiitake mushrooms meant dinner last night was going to be a "throw it in a pan and see what happens" affair. Slicing sirloin into thin pieces and searing it is a great way to cook it, and it's a great way to cook veggies as well. I didn't want stir fry again, so I opted for an Italian-style dish with the flavors of balsamic vinegar, red wine, Italian dressing base, and olive oil. Simple, flavorful, and colorful (and a great way to use up some leftover ingredients!), this dish is easy to make and a great way to get your vegetables and protein for the day.

Serves: 4
Prep. time: 15-20 minutes
Cooking time: 15 minutes
Difficulty: Easy

Ingredients

Marinade

• 1 shallot, finely chopped
• 2 cloves garlic, minced 
• Approx. 1-2 tsp. Italian dressing base (I used a loose form from Penzey's, but you can use the prepared packets)
• Approx. 1 tsp. Italian seasoning
• 2-3 tbsp. extra virgin olive oil
• 2 tbsp. balsamic vinegar
• 1 tbsp. red wine (cooking wine is fine)
• 1 tbsp. red wine vinegar
• 1/2 tsp. salt 
• 1/2 tsp. pepper

Meat and veggies

• Approx. 1/2-3/4 lb. sirloin steak, thinly sliced into 2-3 inch-long/1-2 inch-wide pieces (to be honest, I used half of a sirloin roast, but any steak appropriate for searing, like a strip steak, could work—I would use at least two steaks for four people, but you may want to do one steak per person if you want a lot of meat) 
• 1 tbsp. balsamic vinegar
• 1 tbsp. red wine
• Approx. 1 cup chopped bell peppers (I used 1/2 orange, 1/2 yellow, and 1/2 green, but any combo will work)
• 1 large white or yellow onion, chopped
• 1/2 cup mushrooms, thinly sliced (I had shiitakes left over, but any small mushroom would work)
• 1-2 tomatoes, center removed (unless you like all the seeds and goo), chopped
• 2 garlic cloves, minced
• 3-4 tbsp. fresh basil, chiffonade cut
• 16 oz. (1 box) fettuccini, broken in half (when the noodles are halved, it makes them easier to manage; you could also use penne or a similar shaped pasta in this dish)
• Salt and pepper
• Olive oil
• Butter

Directions

In a medium bowl, mix the ingredients for the marinade, add the slices of meat, and toss to coat. Set aside (if possible, let the meat marinate for an hour). 

Fill a medium to large pot with water and bring to a boil. Add the fettuccini and cook until done (approx. 12-14 minutes). 

While the pasta is cooking, heat a little olive oil and butter in a large pan over medium high heat. Add the onion and bell peppers, as well as the balsamic vinegar and red wine (a sprinkle of the Italian dressing base, along with salt and pepper, will add a little flavor). Cook until slightly tender, then push to the side of the pan and add the meat, laying the pieces out in an even layer. After a minute or two, turn each of the pieces of meat over and continue to cook. Reduce the heat to medium, add the mushrooms and tomato, and toss to mix the ingredients. Add the garlic and basil, toss to combine, and reduce the heat to low. 

When the pasta is done, drain it and return it to the pot. Add a drizzle of olive oil and a little butter, then add the meat and vegetable mixture to the pasta (I used a wok-like pan to cook my veggies and meat and it was easier to toss the pasta in with the veggies and meat rather than vice versa). Serve with Italian cheese, as desired.

This dish is simple, with clean flavors and a good mix of textures. You could sub in different vegetables if desired, but the bell peppers, mushrooms, tomato, and onion blend well in this dish. Adding steak to pasta is a little different and definitely a nice change from the usual chicken, meatballs, or sausage that are often included in pasta dishes. Sweet red wine and tangy balsamic vinegar are great flavors that balance each other out while adding a kick to the vegetables and the meat. 

Recipe: Sloppy Joes and Rough Cut, Beer-Battered French Fries

My dad mentioned the other night that he'd been craving sloppy joes, something we used to eat a lot when I was a kid but haven't had recently. I offered to find a recipe for them, and decided to pair them with some homemade, battered fries (I've been chomping at the bit to try making french fries with my Breville deep fryer). Now, despite my dislike of Rachael Ray, her husky voice, and her silly catchphrases (EVOO. Ugh.), it was her recipe for Super Sloppy Joes that I decided to work off of, and I found my beer-battered french fried recipe on Man vs. Kitchen. I didn't change much with either recipe, except to mess about with seasonings a little bit, and the food turned out great. Meaty, falling-out-of-the-bun sloppy joes + crispy-fluffy French fries = good ol' fashioned American food that's perfect on a warm day. It was a great meal last night, and evidently (according to my dad, who was on his own for dinner tonight), the meal as leftovers was just as good.

Serves: 4-6
Prep. time: 20 minutes
Cooking time: About 20 minutes for the meat, and up to an hour for the fries (they must be fried in small batches)
Difficulty: Easy (frying without a deep fryer can be tricky though—look for instructions on how to do this online)
Special Equipment: Deep fryer

Ingredients
For the french fries

• 5-7 small to medium russet potatoes, peeled and cut into french fry sticks (it's okay if the fries are all slightly different sizes, as long as they're still fairly similar in width; keep peeled potatoes submerged in water to keep them from turning brown)
• Milk (enough to fill a pot until just above the cut potatoes)
• 2&1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 cup cornstarch
• 1 tbsp. salt
• 1 tbsp. black pepper
• 1-3 tsp. ground red cayenne pepper
• 2 eggs
• 1 cold bottle of beer (I used Yuengling Lager; you can use your favorite beer, but I suggest not using any light beers or really cheap beers, like Natural Light and Budweiser)
• Vegetable oil for frying (canola oil or peanut oil would also be good)

For the sloppy joes

• 1&1/2 lb. ground beef sirloin (93% lean, or something very close to that, is best)
• 1/4 cup brown sugar
• 1 medium onion, finely diced (I basically minced mine—bigger chunks of onion just don't taste good in sloppy joes and burgers, and they mess up the texture)
• 1 tbsp. red wine vinegar
• 1 tbsp. Worcestershire sauce
• A small pinch of ground red cayenne pepper
• 2 tbsp. tomato paste
• 2 cups tomato sauce
• Olive oil (enough to lightly coat the bottom of a pan)
• Salt and pepper, to taste
• Sandwich rolls
• Condiments of your choice, if desire (cheddar cheese slices, lettuce, sliced green bell peppers, sliced tomatoes, and sliced red onions are all good choices)

Directions

Heat the olive oil in a slightly deep, large pan over medium heat. Crumble the ground beef a little bit and toss it into the pan. Using a spatula or wooden spoon, break up the meat and let it cook until it starts to lose its pink color. Add in the brown sugar, red wine vinegar, and Worcestershire sauce and stir into the meat to combine, then cook until the meat is lightly browned. Add in the onion and cook for another 5 minutes. Add in the tomato sauce and paste, cook over medium heat for about 5 minutes, then reduce the heat to low and let the mixture simmer while you prepare the french fries (as long as the heat is low, the mixture can cook for quite some time—longer cooking lets the flavors really blend). 

Preheat the oil for frying (if using a deep fryer, the temperature should be at 375*F). Preheat the oven to its lowest temperature. Peel and cut the potatoes, rinse them thoroughly in cold water, submerge them in milk in a large pot, and put them in the fridge. In a large bowl, mix together all of the dry ingredients for the french fry batter. Whisk the two eggs together in a small bowl, then stir into the dry mixture. Slowly pour the cold beer into the mixture, stirring the batter as you go. The finished batter will be very thick and slightly lumpy. Place a cooling rack over a cookie sheet (the battered fries will rest on this and drain a bit before getting thrown in the fryer) and layer paper towels on another cookie sheet. Drain the potatoes, then return them to the pot. Dunk each fry into the batter, then place on the cooling rack (you probably won't be able to fit every fry on there, so just batter them in batches). Drop a large handful of fries into the frying oil (make sure the oil is 375*F), then quickly poke around at them to keep them from sticking. Fry for about 5-7 minutes (they may need a little longer) until golden brown and crispy on the outside and soft on the inside (I used tongs to lightly squeeze the fries to check for internal softness). Put the finished fries on the paper towel-covered cookie sheet to drain them/soak up some of the oil. After a minute or two, place the finished fries in an oven-safe dish and transfer to the oven to keep them warm. Repeat the frying and draining process and add finished fries to the dish in the oven. 

Serve the sloppy joe mixture on sandwich buns or rolls (great plain or with condiments) and serve the french fries alongside. Best eaten with a cold bottle of beer to drink on the side. :D

This is such a perfect casual dish for a warm, sunny day. The meaty, salty, tomato-y flavors of the sloppy joes pair perfectly with the slightly spicy, slightly salty, slightly beer-y fries, and the textures, soft and crunchy, are perfect together.

Recipe: Rosemary Chicken Skewers with Berry Sauce...or as I made it: Rosemary Chicken and Polenta with Blueberry Sauce

I love love love Italian food. I love eating it, I love cooking it, I love going to restaurants that serve nothing but it. During the past week and a half, I've made swordfish and spaghetti with a citrus pesto, Italian mac&cheese (I used some sort of fancy macaroni noodle with frills on the edge that was oh-so-fun), prosciutto-ricotta-spinach ravioli in wonton wrappers, and bruschetta chicken and pasta. All very Italian and all very delicious. But tonight, I wanted to cook something a little different. I also didn't want to buy groceries. Thus, rosemary chicken and polenta with blueberry sauce was born. I had blueberries in the fridge and a request from my dad to make a sauce with them, so I searched online and found a recipe from SimpleRecipes.com for Rosemary Chicken Skewers with Berry Sauce. Now, both my mother and my uncle have said "Always follow the recipe exactly as it is the first time, then tweak it as you will if you want to when you make it again." Well, I didn't have the blackberries, apple cider vinegar, and red currant jelly needed for the sauce, and I didn't want to grill, so I threw caution to the wind and substituted in blueberries, red wine vinegar, and strawberry-rhubarb jam, and sauteed instead. Success! The recipe didn't include a side dish, so I made a simple rosemary polenta and it went fabulously with the berry sauce. Below is my version of this recipe.

Serves: 2-4
Prep. time: 1 hour, 10 minutes (hour is for the marinade)
Cooking time: 30 minutes
Difficulty: Easy

Ingredients

For the chicken:

• 2-4 boneless, skinless chicken breasts (I only used two; my mom and I split one and my dad ate the other)
• 2 tablespoons of chopped, fresh rosemary
• 1/4 cup of dry white wine or vermouth (I used vermouth)
• 1 teaspoon of black pepper
• 2 tablespoons of olive oil

For the sauce:

• 1 and 3/4 cups of fresh blueberries
• 1 tablespoon of red wine vinegar
• 2 tablespoons of berry jam (I used strawberry-rhubarb jam)
• 1/4 teaspoon of ground nutmeg

For the polenta:

• 1/2 lb. of polenta (I used an instant polenta mix. It tastes just fine and it's easy to make)
• 4 cups of chicken broth (instant polenta usually says to use water, but chicken broth gives it better flavor)
• A dash of salt and pepper
• 2 tablespoons of fresh rosemary (I also sprinkled in a little dried rosemary at the last minute because it has a stronger flavor)

Directions

Place the chicken breasts in a bowl. Add the wine/vermouth, olive oil, rosemary, and pepper to the bowl. Cover and set aside in the refrigerator to marinate for approx. 1 hour.
Remove the chicken from the marinade and set aside, reserving the marinade. To make the sauce, pour the marinade into a sauce pan and add the berries. Simmer gently until the berries are soft. Press the mixture through a strainer and discard the berry pulp. Return the mixture to the sauce pan and add the vinegar, jam, and nutmeg and bring to a boil. Simmer, uncovered, until it's reached a syrup-like consistency.To keep it warm, place it over the lowest heat, uncovered.
In the meantime, heat oil in a sauce pan and saute the chicken until both sides are golden brown and the insides are no longer pink. In a pot, bring the chicken broth to a boil and follow the directions on the polenta box (slowly whisk in polenta and continue to whisk until the mixture thickens and easily pulls away from the sides of the pot). Add in the fresh rosemary and sprinkle in salt and pepper, to taste.
Plate the chicken and polenta and spoon the berry sauce over each.

This recipe was delicious and perfect for warm summer weather! The blueberry sauce was sweet and tangy, and the rosemary in both the chicken and polenta brought the two together. A vegetable would be a great addition to the dish—asparagus would work very well. All in all, a delicious dish! I know that sweet berries in a savory dish might seem a little odd, but it's a wonderful combination. And for me, it was a step away from pasta, marinara, and parmesan cheese.