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  • P3 Recipes

    Hello. I'm starting P3 in 10 days and decided to prepare ahead and find some recipes that looked interesting to me, because in general I am a carb/starch craver, and not that interested in meats and veg. I do love cheese though! So here are some well-reviewed recipes that are Phase 3 appropriate, that I believe will keep me from missing carbs. They are a bit indulgent after P2, but everything in moderation... I hope you find something to enjoy.
    ***Credits to the Food Network and Epicurious.
    [I've added notes and/or substitutions where appropriate between brackets]

    Substitutions for breadcrumbs:
    • Ground almonds / almond flour
    • Ground pork rinds
    • Parmesan cheese
    • Ground flax seeds


    I also found this recipe for a breadcrumb substitute:

    2 cups dehydrated onion, about 5 ounces
    2 tsp salt
    tsp black pepper
    tsp ground sage
    1 tsp dried rosemary
    1 tsp dried coriander
    1 tsp dried thyme
    tsp dried oregano
    tsp paprika
    tsp red pepper flakes
    2 bay leaves, crushed
    1 cups grated Parmesan cheese

    Put the dehydrated onion in the work bowl of a food processor. Process for 1 minute. Add the rest of the ingredients except the cheese and process for 30 second more. Add Parmesan and pulse to blend. Store refrigerated in an airtight container for 2 weeks.
    Last edited by spinningwheels; December 11th, 2010, 12:42 AM.



    Dwell in possibility. - Emily Dickinson

  • #2
    Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

    Ingredients

    * 3 tablespoons olive oil, plus extra for greasing grill pan
    * 4 large portobello mushrooms (about 5 inches in diameter), stemmed
    * Salt and freshly ground black pepper
    * 3 tablespoons extra-virgin olive oil, plus extra for drizzling
    * 2 cloves garlic, minced
    * 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
    * 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
    * 1/4 cup chopped fresh basil leaves



    Directions

    Prepare the barbecue or grill pan (medium-high heat).

    Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side. Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper. Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve. [Or throw them under the broiler for a minute at the end it bring it all together.]
    Last edited by spinningwheels; December 12th, 2010, 06:06 AM.



    Dwell in possibility. - Emily Dickinson

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    • #3
      Low Carb Big Beef Bacon Cheeseburgers with Sauteed Mushrooms (serves 4)

      Ingredients

      * 8 slices applewood or other thick, center-cut bacon, from the meat case of market
      * 1 1/2 pounds ground beef sirloin
      * Worcestershire sauce, for brushing
      * Olive oil, for drizzling
      * Grill seasoning (recommended: Montreal Seasoning by McCormick) or coarse salt and black pepper
      * 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
      * 1 clove crushed garlic
      * 1 pound crimini (baby Portobello) mushrooms, cleaned with a damp towel, sliced
      * 3 or 4 sprigs fresh sage
      * Salt and pepper
      * 1/4 cup dry cooking sherry
      * 8 ounces fontina or Swiss cheese, thinly sliced
      * Grainy, stone ground prepared mustard, for passing at the table



      Directions

      Let meat rest to take the chill from the refrigerator.

      Preheat 2 nonstick skillets over medium high to high heat.

      Place the meat in a bowl and score it into 4 equal sections and form the meat into patties. Season each patty with grill seasoning. Pour a few tablespoons of Worcestershire sauce into a small dish and using a pastry brush, lightly baste the burgers with sauce. Drizzle a touch of oil into the 1 hot skillet and arrange the burgers. Do not move the meat for 2 minutes. Turn and sear the reverse side to caramelize the meat. Lower the heat slightly and cook 5 minutes longer on each side.

      Place bacon slices in the other skillet and cook for 3 minutes on each side, until crisp. Drain fat and reserve bacon. Return the skillet to the stove top. Add 2 tablespoons oil, the garlic and mushrooms to the pan. Thinly slice sage leaves, then add to the mushrooms and season with salt and pepper. Saute the garlic and mushrooms 5 minutes until just tender. Deglaze the pan with dry sherry and scrape up the pan drippings.

      Pile the mushrooms on top of burgers, then top with bacon and cheese and cover with lid or foil to melt cheese. Transfer burgers to dinner plates. Pass grainy mustard at the table.

      [Personal note: if you didn't mind getting a little messy, I would try this on a grilled portobello 'bun'.]
      Last edited by spinningwheels; December 12th, 2010, 06:08 AM.



      Dwell in possibility. - Emily Dickinson

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      • #4
        Classic Fondue with Fruit and Vegetables (serves 4)

        Ingredients

        * 1 garlic clove
        * 1 1/2 cups dry white wine
        * 1 pound Gruyere, grated
        * 1 tablespoon cornstarch
        * 1 scratch fresh nutmeg
        * 1 teaspoon sea salt
        * 1/2 teaspoon black pepper
        * 1/2 pound assorted fruit, cleaned [Ideas: apple and pear slices.]
        * 1/2 pound assorted vegetables, cleaned [Ideas: blanched vegetables: broccoli, cauliflower, asparagus, snow peas; raw or roasted vegetables: brussels sprouts, cherry tomatoes, red bell pepper slices, celery sticks, roasted mushrooms.]



        Directions

        Preheat fondue pot.

        Rub the inside, bottom and sides of a medium saucepan with the clove of garlic. Set the garlic aside. Heat the pan over medium-high heat. Pour in the white wine and turn the heat to high. Bring to a boil and turn heat down to simmer the wine. In a bowl, toss the cheese with the cornstarch until the cheese is completely coated. Slowly add in the cheese and stir with a wooden spoon until the cheese is melted thoroughly, about 3 to 4 minutes. With a fresh nutmeg and a nutmeg grater or box grater, scratch a pinch of nutmeg into the melted cheese and stir. Season with salt and pepper and pour into the fondue pot. Serve immediately with the fruit and vegetables.
        Last edited by spinningwheels; December 12th, 2010, 06:09 AM.



        Dwell in possibility. - Emily Dickinson

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        • #5
          Beef Stew (serves 4 - 6)

          Ingredients

          * Vegetable oil, for searing
          * 2 1/2 pounds beef chuck, cut into 2-inch cubes
          * Kosher salt and freshly ground black pepper
          * 2 tablespoons unsalted butter
          * 2 medium onions, cut into 6ths
          * 5 cloves garlic, crushed
          * 1 tablespoon tomato paste
          * 1/3 cup [all-purpose flour], or to cover [again, I would substitute a small amount of arrowroot]
          * 10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
          * 6 sprigs parsley
          * 6 sprigs fresh thyme
          * 2 bay leaves
          * 6 medium carrots, cut into 2-inch pieces
          * 4 celery stalks, cut into 2-inch pieces
          * 7 canned whole, peeled tomatoes, lightly crushed
          * 2 to 3 teaspoons red wine vinegar, or to taste
          * Cook's Note: Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick chuck steak and cut it into 2-inch cubes.



          Directions

          Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.

          Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)

          Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
          Last edited by spinningwheels; December 12th, 2010, 06:10 AM.



          Dwell in possibility. - Emily Dickinson

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          • #6
            Portobello Mushroom "Fries"

            Ingredients

            * 4 large portobello mushroom caps
            * Extra-virgin olive oil, for drizzling, plus 1/4 cup
            * Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper
            * 2 eggs, beaten
            * 1/4 cup flat-leaf parsley, chopped
            * 1 cup Italian bread crumbs [see first post for substitution list]
            * 1/2 cup shredded or grated Parmesan



            Directions

            Preheat a grill pan over medium high to high heat.

            Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.

            Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.

            Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, [bread crumbs] and cheese. Cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. "Fries" will brown in 2 or 3 minutes on each side.
            Last edited by spinningwheels; December 12th, 2010, 06:11 AM.



            Dwell in possibility. - Emily Dickinson

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            • #7
              Roast Carrot and Avocado Salad with Orange and Lemon Dressing

              Ingredients

              * 1 pound medium mixed colored carrots, with their leafy tops
              * Sea salt
              * 2 level teaspoons whole cumin seeds
              * 1 or 2 small dried chiles, crumbled
              * Freshly ground black pepper
              * 2 cloves garlic, peeled
              * 4 sprigs fresh thyme, leaves picked
              * Extra-virgin olive oil
              * Red or white wine vinegar
              * 3 ripe avocados
              * 2 handfuls interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
              * 2 bunches watercress
              * 2/3 cup sour cream
              * 4 tablespoons mixed seeds, toasted



              Directions

              Preheat the oven to 350 degrees F.

              Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chilles, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.

              While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Squeeze some lemon juice and add the same amount of extra-virgin olive oil along with the roasting liquids and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning.

              Toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra-virgin olive oil.
              Last edited by spinningwheels; December 12th, 2010, 06:12 AM.



              Dwell in possibility. - Emily Dickinson

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              • #8
                Creamed Spinach Stuffed Tomatoes

                Ingredients

                * 1 cup heavy cream
                * 1 tablespoon extra-virgin olive oil
                * 1 small onion, finely chopped
                * 2 cloves garlic, finely chopped
                * Salt and freshly ground black pepper
                * 2 boxes chopped frozen spinach, defrosted
                * A few grates nutmeg
                * 2 large beefsteak tomatoes
                * 1/2 cup blue cheese crumbles
                * Chopped chives, for garnish



                Directions

                Place the cream in a small pot and reduce by half by gently simmering 20 minutes.

                Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.

                Preheat broiler.

                Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.

                [I would personally bake these for 20-25 minutes in a 350 degree oven at the end]
                Last edited by spinningwheels; December 12th, 2010, 06:13 AM.



                Dwell in possibility. - Emily Dickinson

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                • #9
                  Mixed Green Salad with Diced Avocado, Peaches, Crispy Bacon, Feta Cheese and Champagne Vinaigrette

                  Ingredients

                  * 1/4 cup champagne vinegar
                  * 1 tablespoon honey
                  * 2 teaspoons minced shallots
                  * 1/2 teaspoon Dijon mustard
                  * 1/4 teaspoon minced garlic
                  * 1/2 cup extra-virgin olive oil
                  * Salt and fresh ground black pepper
                  * 1/2 pound mixed greens
                  * 1 cup diced ripe peaches [substitute apples or pears for peaches]
                  * 1/2 avocado, diced
                  * 4 strips bacon, cooked until crispy and crumbled
                  * 1/3 cup feta cheese



                  Directions

                  In a blender, combine the champagne vinegar, honey, shallots, mustard and garlic. Puree until smooth, 10 to 15 seconds. While continuing to blend, slowly drizzle the olive oil into the blender through the opening in the lid until the dressing is smooth and emulsified. Season with salt and pepper to taste and transfer to a clean, non-reactive container with a lid. Set aside until ready to use, or store in the refrigerator for up to 1 week.

                  To make the salad, in a large stainless steel bowl, combine the mixed greens, peaches, avocado, bacon and feta cheese. Drizzle about 1/2 cup of the vinaigrette into the bowl and season with salt and pepper. Toss the salad gently but thoroughly to combine, then serve immediately on chilled salad plates.
                  Last edited by spinningwheels; December 12th, 2010, 06:15 AM.



                  Dwell in possibility. - Emily Dickinson

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                  • #10
                    Proper Chicken Caesar Salad
                    [croutons omitted]

                    Ingredients

                    * 4 whole free-range or organic chicken legs, skin on
                    * 3 sprigs fresh rosemary, leaves picked and roughly chopped
                    * Olive oil
                    * Sea salt and freshly ground black pepper
                    * 12 thin slices pancetta or bacon
                    * 1/4 clove peeled garlic
                    * 4 anchovy fillets in olive oil, drained
                    * 3 ounces freshly grated Parmesan, plus a few shavings to serve
                    * 1 heaped tablespoon creme fraiche
                    * 1 lemon, juiced
                    * Extra-virgin olive oil
                    * 2 or 3 heads romaine lettuce, outer leaves discarded




                    Directions

                    With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavors and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts!), smoky pancetta to suck up all the juices. It's a lovely little salad with just a hint of attitude - and it's versatile, as you can serve it hot or cold.

                    P.S. Use your imagination - if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable.

                    Preheat the oven to 400 degrees F.

                    Place the chicken legs in a snug-fitting roasting pan. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top. Pop the pan into the preheated oven.

                    After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly.

                    Pound the garlic and anchovy fillets in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.

                    Pull the chicken meat off the leg bones - you can use 2 forks to do this, or your hands if you're tough like me - and tear it up roughly with the the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.
                    Last edited by spinningwheels; December 12th, 2010, 06:17 AM.



                    Dwell in possibility. - Emily Dickinson

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                    • #11
                      Roasted Tomato Soup

                      Ingredients

                      * 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
                      * 6 cloves garlic, peeled
                      * 2 small yellow onions, sliced
                      * Vine cherry tomatoes for garnish, optional
                      * 1/2 cup extra-virgin olive oil
                      * Salt and freshly ground black pepper
                      * 1 quart chicken stock
                      * 2 bay leaves
                      * 4 tablespoons butter
                      * 1/2 cup chopped fresh basil leaves, optional
                      * 3/4 cup heavy cream, optional



                      Directions

                      Preheat oven to 450 degrees F.

                      Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

                      Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

                      Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
                      Last edited by spinningwheels; December 12th, 2010, 06:18 AM.



                      Dwell in possibility. - Emily Dickinson

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                      • #12
                        Perfect Roast Chicken

                        Ingredients

                        * 1 (5 to 6 pound) roasting chicken
                        * Kosher salt
                        * Freshly ground black pepper
                        * 1 large bunch fresh thyme, plus 20 sprigs
                        * 1 lemon, halved
                        * 1 head garlic, cut in half crosswise
                        * 2 tablespoons (1/4 stick) butter, melted
                        * 1 large yellow onion, thickly sliced
                        * 4 carrots cut into 2-inch chunks
                        * 1 bulb of fennel, tops removed, and cut into wedges
                        * Olive oil



                        Directions

                        Preheat the oven to 425 degrees F.

                        Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

                        Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
                        Last edited by spinningwheels; December 12th, 2010, 06:18 AM.



                        Dwell in possibility. - Emily Dickinson

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                        • #13
                          Roasted Broccoli with Cherry Tomatoes

                          Ingredients

                          * 2 bunches broccoli, cut into 2 1/2-inch long florets
                          * 1 medium shallot, roughly chopped
                          * 1 pint cherry tomatoes, whole
                          * 3 cloves garlic, roughly chopped
                          * 1/2 teaspoon red pepper flakes
                          * 4 tablespoons olive oil
                          * Salt and freshly ground black pepper
                          * 1/3 cup grated Parmesan



                          Directions

                          Preheat oven to 450 degrees F.

                          Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.
                          Last edited by spinningwheels; December 12th, 2010, 06:20 AM.



                          Dwell in possibility. - Emily Dickinson

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                          • #14
                            Chicken Piccata

                            Ingredients

                            * 2 skinless and boneless chicken breasts, butterflied and then cut in half
                            * Sea salt and freshly ground black pepper
                            * All-purpose flour, for dredging
                            * 6 tablespoons unsalted butter
                            * 5 tablespoons extra-virgin olive oil
                            * 1/3 cup fresh lemon juice
                            * 1/2 cup chicken stock
                            * 1/4 cup brined capers, rinsed
                            * 1/3 cup fresh parsley, chopped



                            Directions

                            Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

                            In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

                            Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
                            Last edited by spinningwheels; December 12th, 2010, 06:22 AM.



                            Dwell in possibility. - Emily Dickinson

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                            • #15
                              Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing
                              [serves 2 - 4]

                              Ingredients

                              * 12-ounce New York strip steak
                              * 2 peaches, halved and pitted [substitute pears]
                              * 4 cups mesclun greens (avoid radicchio)
                              * 2 tablespoons chopped fresh chives
                              * 3 tablespoons chiffonade basil
                              * 1 tablespoon chopped tarragon



                              Directions

                              Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan. Pour 2 cups rosemary oil over steak, cover, and refrigerate for several hours. Turn the steak occasionally to coat both sides. Allow steak to come back to room temperature before grilling. Reserve 1/4 cup oil. Place a ridged grill pan over moderately high heat until very hot. Season the steak again and grill steak about 5 minutes per side for medium rare. Remove steak to a cutting board and let stand 10 minutes before cutting in slices.

                              Brush the flesh of the peaches with remaining rosemary oil. Place cut side face down on the hot grill pan for 3 minutes. Turn over and grill the other side just for 1 minute to soften. Remove and slice peaches into wedges. Toss the greens and herbs together and divide among plates. Fan the steak slices and peach wedges on top. Drizzle the dressing over steak and peach salad, garnish with remaining 1/4 pound crumbled blue cheese. Season with freshly cracked black pepper and serve.

                              Rosemary Infused Olive Oil:

                              * 2 1/4 cups extra-virgin olive oil, divided
                              * 3 fresh rosemary sprigs

                              To prepare the rosemary infused olive oil: Warm oil and rosemary over low heat in a small saucepan. Allow to steep for 8 minutes. Remove from heat and cool to room temperature.

                              Creamy Blue Cheese Dressing:

                              * 1/2 pound crumbled blue cheese, plus 1/4 pound for garnish
                              * 3/4 cup sour cream
                              * 1/2 lemon, juiced
                              * 2 tablespoons red wine vinegar
                              * Pinch cayenne pepper
                              * 1 tablespoon minced chives

                              To prepare the creamy blue cheese dressing: Whisk together 1/2 pound blue cheese with sour cream, lemon, vinegar and cayenne until smooth. Fold in chives, cover, and chill until ready to serve.
                              Last edited by spinningwheels; December 12th, 2010, 06:22 AM.



                              Dwell in possibility. - Emily Dickinson

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