get your yummy back

musings from a health supportive culinary artist

Chili Time! November 11, 2012

Filed under: how to make it — chezdesblog @ 11:58 am
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This week started out as summer and took a major turn towards Fall. In celebration – I made this Red Chili. I surfaced an old favorite recipe and made it my own by blending ground pork and beef, adding spices and a little heat. It’s delicious!

There are lots of chili options to consider on the GYYB Recipe Index – Green Chili Stew, Three Bean Chili, White Bean Chili and Dried Cherry Chili (from Emily!). Chili is a great thing to make to feed a crew. It’s nice to have around for lunches when family is home for the holidays and it freezes well. Get cooking!

 

Thai Beef Cabbage Cups October 14, 2012

Filed under: how to make it — chezdesblog @ 5:32 pm
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Photo by John Autry for Cooking Light

It’s very  that if you enjoyed the Dan Dan Noodles, you’ll like this too. Thai Beef Cabbage Cupsare a delicious and satisfying meal. Ground beef gets some serious flavor from sesame oil, fresh ginger, garlic and fish sauce.

For my paleo friends, this is right up your alley, as cabbage leaves substitute for tortillas.

Of course, if you prefer, you could always put this filling in tortillas and top it will Zesty Coleslaw. Uh oh…that sounds pretty good. Perhaps next time!

 

Bobby’s Grilled Bison Steaks September 9, 2012

Filed under: how to make it,where to get it — chezdesblog @ 3:10 pm
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My friend Bobby taught me how to grill bison steaks. The method is simple – let the meat rest at room temperature in a salted red wine marinade. Place the steaks over the grill, sear them on each side and then, and this is where there’s a twist, dip them in soy sauce and put them back on the grill for a few minutes to finish cooking. Salty, wine- y Grilled Bison Steaks deliciousness. I have since tried this same method at home with sirloin steaks and they were also very tasty.

Look for local sources of bison if you can find them. In Washington DC, I found it at the farmer’s market. In Santa Barbara, we have a local source (Aurora Farms) that brings their product to town weekly. I’ve given you a link to their web site which includes all sorts of interesting information about bison, buffalo and how they differ.

 

Grilled Flat Iron Steak + Cilantro Pesto May 13, 2012

Filed under: how to make it — chezdesblog @ 3:19 pm
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This week I harvested herbs like mad. The cilantro is starting to bolt, meaning it’s headed to flower/seed, and the soft tender shoots that we love to eat are short-lived. I made a big batch of Cilantro Pesto which I then portioned into ice-cube trays and froze so I can use it by the tablespoon for as long as it lasts.

Last night, I tried this recipe for Grilled Flat Iron Steak. Known as the “butcher’s choice,” this cut is long, lean (but still tender) and simple to grill. It’s great for feeding a crowd. I marinated it in a balsamic vinaigrette which did double time as a dressing for grilled vegetables. The meal was delicious and made it feel like the beginning of summer even if it was foggy and gray…

 

 
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