Fiery beef with cashews

This recipe is one that everyone enjoys. I like the fact that I can make the marinade the night before and then skewer the next night for Keith to grill (making it a good option for days when I commute to my office.) Keith and Samantha like the fact that it has a little heat. I like the fact that they both enjoy it!

Spicy beef

  • 1/4 cup honey
  • 1 small onion, chopped
  • 1 TB minced ginger
  • 1 stalk lemongrass chopped or 1 tsp dried lemongrass
  • 1 clove chopped garlic
  • 1 jalapeno pepper, chopped fine
  • 1 TB soy sauce
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • 1 flank steak, sliced diagonally across the grain into 1/4 inch slices
  • 2 TB chopped cashews
  • 2 scallions, finely chopped

Mix all ingredients except flank steak and then toss with flank steak slices.  Marinate overnight. Skewer the beef and grill a few minutes on each side (or broil) and serve over rice with some chopped scallions and a few chopped cashews. 

Dinner on the late side

This time of year we love to take advantage of the long days for evenings of tennis or golf. The extended daylight is such a treat but it can mean that our dinners are a bit late. Tonight I’m making crabcakes – they are formed and in the fridge so it’s just a matter of cooking them when Keith gets home from tennis.

Last night I tried a new pizza which was very popular. It is a PLT (Pancetta, Lettuce and Tomato) and a great cross between pizza, salad and a sandwich. I had all the prep done ahead so assembly was quick. Since we ate so late, I never got around to blogging it. I won’t bother blogging the crab cake recipe again – you can search for it if you are interested. I do want to share the pizza recipe. It was so good that everyone was silent while eating it! A definite do-over.

PLT Pizza

  • 1/2 lb pancetta, diced and cooked in a non-stick pan until crisp and drained
  • 2 TB olive oil combined with 2 cloves of smashed garlice
  • 1/3 cup mayo combined with 2 minced garlic cloves, ground pepper and cayenne (to taste – never spicy enough for Samantha)
  • 1 tomato, chopped
  • romaine lettuce, shredded
  • 1 cup grated Fontina cheese
  • 1 thin whole-wheat pizza crust

Preheat oven to 425. Brush pizza crust with garlic olive oil and sprinkle with Fontina. Bake for 10 minutes and remove from oven. Spread pizza with mayonnaise sauce and top with pancetta, tomato and lettuce. Enjoy!

Popular momma

When your 13 year old child enters the kitchen and asks “What’s for dinner?” and you remind her that you made chicken chipotle chili and she says “Yeah!”, it makes you feel good.  This is one of Samantha’s favorites and it is easy.  And as I pointed out to her, once summer really kicks in and it is in the 80s and 90s, we are going to be less inclined to want chili!

Chicken Chipotle chili

  • 3 TB canola oil
  • 1 1/2 lbs boneless, skinless chicken breasts cut into small cubes
  • 2 chopped onions
  • 1/4 cup flour
  • 2 TB chili powder
  • 1 TB ground cumin
  • 1/2 tsp kosher salt
  • 1 qt chicken stock
  • 28 oz can fire roasted diced tomatoes, drained of about 1/2 of liquid
  • 3 canned chipotle peppers in adobo sauce, roughly chopped
  • 2 cans black beans

Heat oil in a heavy sauce pan and brown chicken cubes (about 5 minutes.)  Remove chicken and drain on paper towels.  Pour off fat leaving about 1 tablespoon in pan.  Add onions and brown about 4 – 5 minutes.  Return chicken to pan.

Stir together flour, chili powder, cumin and salt and sprinkle over onions and chicken.  Stir and cook about 1 minute.  Add stock, tomatoes and chipotles and simmer covered about 30 minutes.  Add black beans and cook another 10 minutes.

Let cool and then refrigerate until ready to serve.  Serve with sour cream and tortilla chips.