Be ready....

Ill be updating this very soon...be prepared. For now tell me what YOU want to create, and ill help. I think a good banana bread recipe will be up.




See ya soon,


Adam

Anchor Steam Beer and Teriyaki Steak Marinade...

This marinade is one that I have been working on for a while, and finally came up with the perfect beer to use. San Francisco's own Anchor Steam Beer. Combined with these ingredients, it makes one hell of a marinade and brings out so much flavor in the beef! 

Ingredients:

-2 (16 ounce) beef sirloin steaks

-1/2 cup Anchor Steam Beer

-4 tablespoons teriyaki sauce( I used Soy Vey)

-4 tablespoons brown sugar

-1 teaspoon seasoned salt

-1 teaspoon black pepper

-1 teaspoon fresh chopped garlic

Directions:

Preheat your grill for high heat.

Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. Season your steaks with the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Place Steaks into a big ziplock bag and pour the sauce over steaks, and let sit about 20 minutes. 

Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, then down to a simmer and let it reduce for several minutes. Dont burn it!! Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

There ya go...one bad ass marinade for your steaks. I swear by the flavor that comes from this, not just any ol' marinade!! If you feel up to it, bake off some bacon and add some crumbles on top.

Two months in...

And a whole lot has changed. I'm constantly learning and growing and re-assuring myself that I'm doing what I want to do in my life and making the necessary steps and choices to get there. I really want to say thank you for all the support that you all have shown me, and the people who want to see me succeed. I can't thank you enough. I hope that everyone is enjoying this blog as much as I like posting on it. There are big plans for this guy in 2011, so keep posted because I have some surprises ill be working on.....


Till the next recipe,
Adam

Super Stuffed Quiche...

Super simple, super tasty, and super stuffed! These quiches are big, bad, and full of flavors that come together like Voltron. This recipe is made for two, 9 inch pie crusts that you can make yourself, or just purchase from the store. You can change this recipe up as well, by substituting your own ingredients. Hope you are hungry!

Quiche:

      - 9 eggs

      - 3/4 cup of Half and Half

      - 1 cup asiago cheese

      - 3 cups spinach
      - 1/2 pound cooked black forest ham, sliced and cut into small squares

      - 1 small onion, fine diced

      - 3 cloves garlic, minced

      - 4 oz white mushrooms, sliced

      - 12 sundried tomatoes

      - salt and pepper to taste.

      - 1/4 cup butter.

      - 2, 9 inch Pie Crusts.

      - Pre heat oven to 375 degrees

First, layer your sun-dried tomatoes on the bottom of the pie crust and save the oil for sauteeing. Set aside. Mix your eggs, half and half, and asiago cheese together and set aside. Once you have your onions and garlic chopped, sautee with the butter until they are translucent, season with a little bit of pepper and add the spinach. Sautee the spinach until wilted,  just about halfway cooked. Take your spinach and onion mixture and set aside. Add some of the sun-dried tomato oil to the pan until hot and add your mushrooms. They will suck up most of the oil, and remember that it spits it right out. So it takes about 6-8 minutes to cook all the way through. They love flavor! Once cooked, take your mushrooms and layer over the sundried tomatoes. 

Now add your spinach mixture to your egg mixture,then add the sliced ham and make sure its covered well. Now slowly pour the mixture over the pies, and it should almost reach the top. 

Once the oven is ready, put them on a baking sheet and for about one hour let them cook! Check on them every so often and turn. Once they are set up and ready to go, pull them out of the oven and let cool for 5-10 minutes. Enjoy this treat, I sure did!

Quick, tasty and fun to make....Walnut Butter Cookies!

Yeah, yeah, yeah...I know its not the usual savory dishes I put up on here, but its the holiday season and these little cookies definitely satisfy ones sweet tooth! Walnuts have more of a buttery flavor, and with some Lingonberry  preserves on top...it makes these cookies jump!


Cookies:


3/4 cups of granulated sugar
3/4 cups of brown sugar
1 egg
1/2 of a vanilla bean
1 cup walnut butter, softened but not melted
2 cups flour
1/4 tsp baking soda
1/4 tsp salt
Lingonberry Jam or any berry preserves


Mix together the sugars, egg, and walnut butter till smooth. Cut the vanilla bean in half, and scrape 1/2 of the beans out and into your sugar mixture. Mix well. Sift together your flour, salt, and baking soda and slowly add it into your sugar mixture. Mix together it is at a doughy consistency. Use a non stick baking sheet or butter up the bottom of your baking sheet and start to form little balls with the dough about 1 inch around. Place them on your baking sheet at no more than a 4x4, or they will mush together. Bake at 375 degrees between 10-12 minutes, they will be a little soft. Once removed from the oven, take a spoon and flatten the tops to make a little spoon shape. Once cool, remove the cookies from the baking sheet and add your preserves on top. Walk to refrigerator, grab milk and enjoy.

***UPDATE*** These cookies did not last 3 Hours. They were eaten by hungry housemates. Mission accomplished.

California Fish Tacos? I think so.

It was my roommate Maya's birthday on Tues and she asked me to cook. What else could be better than some tasty tacos? Here is my take on the "Baja" Fish Taco. They will go quick!

Prep time: 15 mins

Cook time: 10 mins

Serves 4 (2 Tacos Each)

-1 1/2 pounds of fresh Tilapia

-2 tbsp oil

-1 package of corn tortillas

-1/2 head of red cabbage

-2 avocados

-1 onion

-1/2 bunch cilantro

-1 lime

-2 tbsp sour cream

-1 tbsp vinegar

-1 tbsp paprika

-2 tbsp cumin

-1/2 tbsp garlic powder

-1 tbsp red pepper flakes

-1 tbsp onion powder

-1 tbsp dried oregano

-1/2 tbsp salt

-1 tbsp pepper

Make sure you have your oven pre-heated to 350, because the fish is going to go in there!

Combine all your dry ingredients to make a nice rub. Make sure to spread evenly over the tilapia, and hold. Slice your avocado into nice slices and set aside. Slice your onion into strips and sautee till caramelized, and set aside. Cut your cabbage into strips and add the vinegar, lime juice and and sour cream. Salt and pepper to your taste on that, set aside. Heat up a large skillet with the oil till hot, and sear your fish on one side till golden brown. Flip your fish and put into the oven for 3-4 minutes until the fish is cooked through. Remove the fish from the oven and it should easily fall apart. Warm up some of those tortillas, and combine the rest of the ingredients. Build these delicious treats however you want! Disfrutar de!

Russet Potato Latkes!!

It's Hanukkah, and what better way to celebrate to treat yourself to these quick and easy treats. My friend Ali came up last night to watch the Menorah get lit in Union Square and we decided to make Latkes for dinner. Hope you enjoy!


Prep time: 10 mins
Cook time: 5-10 mins


Latkes: 
            -Big Bowl full of cold water.
            -2 Lbs Russet potatoes, peeled and grated. 
              (Put in cold water so it doesn't oxidize.)
            - 1 White Onion diced.
            - 1/4 tbs Butter.
            - 2 Large Eggs.
            - 1/4 tsp Baking Powder.
            - 1/4 cup flour.
            - 1/4 teaspoon salt and pepper(use more if you want).
            - Oil as needed.

Combine Flour, eggs, baking powder, salt and pepper in a bowl, set aside. Take your onions and sautee them with the butter until almost caramelized. Add the potatoes and the onions to the bowl and mix together by hand until all incorporated. Once that is done, add oil to your sautee pan to make sure the bottom is covered in oil. Once it is hot enough, drop nice size handfulls of your latke batter and watch them fry! Keep an eye on them so they become golden brown and crunchy. Strain onto a plate with paper towels to absorb the grease.  Serve with Applesauce, or Sour Cream. 


Enjoy!