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Thread: My go to dish when I want to impress whats yours?

  1. #1
    Super Member Billi's Avatar
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    My go to dish when I want to impress whats yours?

    Andalusian steak

    Marinade
    1/4 cup sherry vinegar
    1/4 cup extra virgin Spanish olive oil
    3 cloves minced garlic
    5 Tbs chopped fresh cilantro leaves
    Coarsely ground pepper to taste

    1flank steak 1-11/4 lbs butterflied
    2 red, yellow or orange bell peppers halved, fire roasted skinned and cut into strips
    3 Tbs chopped fresh cilantro leaves
    8 thin slices prosciutto
    1/4 cup chopped pitted Spanish manzanilla olives
    1/4 cup golden raisins
    12 to 16 fresh spinach leaves stems removed
    Fresh ground black pepper and salt to taste


    1. Combine all the marinade ingredients in a shallow non reactive baking dish add the butterflied flank steak and turn to coat marinate at room temperature for about 2 hours turning steak twice.

    2. After steak has marinaded scrape it mostly clean reserving it for later use. lay steak open on a piece of aluminum foil on a flat surface

    3. Preheat oven to 350*

    4. Cover steak with the roasted peppers strips Sprinkle with cilantro. Cover with prosciutto. Evenly distribute the surface with olives and raisins and top with spinach leaves then black pepper and salt to taste.

    5. With long side of the steak facing you carefully lift from foil and roll it tightly away from you in a jelly roll fashion. Tie at 2 to 3 inch intervals using kitchen string.

    6. Place in a shallow baking dish and pour the reserved marinade on top. Bake until browned and cooked trough about 45-50 minutes basting once or twice with pan juices. Let rest at least 10 minutes before slicing into 1/2 to 3/4 inch slices.

    I serve it with twice baked potatoes, black beans and Caesar salad.

    Left overs make an amazing sandwich.
    Billi
    It's never too late to have a happy childhood



  2. #2
    Super Member abdconsultant's Avatar
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    Yummmmmmmmmmm!
    Just passing through!

  3. #3
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    Way too much work for me, I'm a cook and run type of person. Quick, easy recipes are my forte!

  4. #4
    Senior Member
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    Quote Originally Posted by lclang View Post
    Way too much work for me, I'm a cook and run type of person. Quick, easy recipes are my forte!
    I totally agree. Any recipe with more than 3-4 ingredients I just bypass.

  5. #5
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    WOW - sounds scrumptious - except for the cilantro...does it really make a difference??
    Only put off until tomorrow what you are willing to die having left undone. Pablo Picasso

  6. #6
    Super Member Billi's Avatar
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    Quote Originally Posted by Pete View Post
    WOW - sounds scrumptious - except for the cilantro...does it really make a difference??
    Yes it makes a huge difference in the marinade but can be left off when sprinkling it on before rolling it up. My family hates cilantro but they love this recipe.

    It is not as difficult as it looks at first glance the steps are quite easy but it is more time consuming than my usual dinner menu which is why I use it for special occasions and company when I'm looking to impress someone.

    I was hoping more people would share their "company's comming to dinner recipes"
    Billi
    It's never too late to have a happy childhood



  7. #7
    Super Member madamekelly's Avatar
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    The most popular thing I make is my own Taco Salad. I have found ways to make it lower fat, lower hassle, and low sodium because I hate salt. It is my "company's coming" dish.
    If you always do, what you have always done, The results are your fault. Change is the wings you give yourself.

  8. #8
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    Sounds wonderful. Will have to give it a try. Thanks for sharing. <><
    To God be the Glory!

  9. #9
    Super Member GingerK's Avatar
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    Okay, I'll bite (yeah really bad pun) I will make marinated oven roasted chicken.

    The ingredients are skinless boneless chicken breasts, no fat plain yoghurt, spices of your choice (this can be as simple as mixed herbs or poultry seasoning, or as complex as curry or jerk spice mix--my personal favourite. Do not worry that the spices will be too hot because the yoghurt really mellows everything. Choose breasts that are not too big and of uniform size. If all you have are giganticos, cut them in half at an angle so that you preserve the chicken breast shape. Mix your marinade in either a glass or plastic bowl (with a lid is best) or in a resealable plastic bag. Don't be afraid of tossing in some extra garlic, onion, pepper or chilies, but stay away from any type of salt. Throw in the chicken and make sure it is well coated. Now put that container in the fridge and forget about it for up to 24 hours--except for shaking it up once and a while.

    About an hour before you are ready to put the chicken in the oven, pour bread crumbs in a bowl. Shake the excess marinade from each piece of chicken before rolling in the crumbs. Place on a lightly greased pan leaving a bit of space between each piece. Let rest for about 1/2 hour at room temp. Then bake approximately 45 minutes at 325 degrees. If you do end up with those gigantico breasts and have not cut them up, you may want to lightly cover the pan for the first half hour and bake 15-30 minutes longer.

    I usually serve this with a sweet potato casserole and veggies--steamed broccoli, or green and yellow string beans or baby peas and heirloom carrots.
    Never argue with an idiot. They'll drag you down the their level and beat you with experience.

  10. #10
    Super Member Yooper32's Avatar
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    Might have been interested and interesting until I got to the cilantro, not once, but twice. That is one item that doesn't like me and the feeling is mutual.
    Yooper32 aka: Donna B

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