Entrees | Spiced

Walmart Steak-Over Grill Challenge

April 17, 2013 by David Leave a Comment

I love the month of April. The weather is getting warmer. The days are getting longer. Flowers are starting to bud. (The pollen is, too…but I choose to ignore that.) The garden is almost ready for planting. But most importantly, April means its time to get the grill out and ready for summer grilling! My wife and I use the grill at least 3-4 nights a week during the summer months. So you can imagine our excitement when grill season arrives! Nothing beats the taste of cooking over lump charcoal with a few chunks of hickory wood thrown in for flavor.

This year, I’ve decided to mix up my grilling routine. Not that there’s anything wrong with burgers and hotdogs on the grill, but I want to experiment a bit more. To help with this project, I decided to invite some friends over and host a grill-off. Since the grill was just coming out of winter hibernation, I figured some delicious steaks needed to be involved. So before the grill-off, I ran over to Walmart and picked up several USDA Choice Premium steaks. I grabbed several different cuts of steak (rib-eye and New York strip) just to mix it up a bit. The rules for the grill-off were pretty simple: create the tastiest dish possible using steak. So armed with delicious steaks and a clean grill, we were off. (As a side note, hosting a grill-off would be a fun activity for your Memorial Day picnic with friends and neighbors!)

To be fair, I have to confess that the competitors in my grill-off were allowed to marinate their steaks ahead of time. Dale decided to go with the classic steakhouse approach and serve a marinated steak alongside a loaded double-stuffed baked potato. Missy, on the other hand, decided to go a different route and turn her steak into a steak sandwich complete with peppers, onions, and provolone cheese. Not to take anything away from Dale’s and Missy’s creativity, but the quality of the meat made a huge difference here, too. As any good chef will tell you, the quality of the ingredients is the secret to making the best dishes. So next time you find yourself near Walmart, swing by the meat section and pick up some of their USDA Choice Premium Beef. (Only 1 in 5 steaks makes the cut to be called Walmart Choice Premium Beef.)

But back to the grill-off! My wife and I served as judges (it was a tough job!), and both dishes were incredibly tasty. Dale’s steak was a more traditional fork and knife style, while Missy’s was perfect for a casual backyard picnic. My wife and I sampled both dishes (ok, maybe devoured is more accurate), and we decided that the winner was….. Well, no surprise here. The grill-off ended in a 1-1 tie. (Mental note: next time have an odd number of judges.) Guess you’ll just have to make both recipes and decide on the winner yourself! Happy Spring from Spiced, and stay tuned for tons more grilling ideas and tips in the coming months!

Steak Grill-Off

Ingredients

For Dale's Classic Grilled Steak

2 3/4"-1" New York Strip or Ribeye steaks (approximately same size)
2 cloves garlic, coursely chopped
1/2 medium red onion, coursely chopped
2 tsp dried oregano
1/4 cup olive oil
1 Tbsp worcestershire sauce
2 tsp soy sauce
1 tsp kosher salt
1 tsp ground black pepper

For Missy's Steak Sandwich

2 3/4"-1" New York Strip or Ribeye steaks
2-3 bell peppers (use a mix of green and red), cut into strips
1 medium red onion, cut into strips
2 Tbsp + 1 Tbsp olive oil
2 hoagie-style sandwich buns
salt, to taste
pepper, to taste
2 deli-style slices provolone cheese

Instructions

For Dale's Classic Grilled Steak

Combine all ingredients (other than the steaks) together and stir until well combined. Place steaks along with the marinade in a zip-loc bag. Seal bag and refrigerate for 4-6 hours.
Remove bag from refrigerator ~30 minutes prior to grilling.
Heat grill and get grate as hot as possible (ideally ~600 degrees).
Place steaks on grill, close cover and grill for 2 minutes.
Flip steaks and close cover. Grill for 2 more minutes.
Turn off the grill completely and let the steaks roast in the warm grill for 3-6 minutes. (Note: You may have to adjust this roasting time based on thickness of your steaks and personal preference.)
Remove steaks from grill and let rest for at least 5 minutes before serving.

For Missy's Steak Sandwich

Place steaks in the freezer for about 45 minutes prior to cooking. (If you go much longer, then the steaks will be too hard to slice.)
Combine sliced peppers, onions, and toss with 1 Tbsp olive oil. Place in a cast iron pan with salt and pepper and saute until they reach desired tenderness. (Note: turn often to prevent peppers and onions from sticking to pan.)
Meanwhile, place steaks on a cutting board and carefully slice into very thin slices. (I found it easier to cut the steaks on an angle.) In a small bowl, toss the slices of steak with 2 Tbsp olive oil and salt and pepper (to taste).
Once peppers and onions are close to desired tenderness, place steak slices in a hot cast iron or fry pan and cook until done. (Depending on the thickness of your slices, the sliced steak should cook in just a few minutes.)
Once steak is almost done, divide into 2 portions in the pan. Place a piece of Provolone cheese on top of each portion and continue cooking until cheese is melted throughout steak.
Using a spatula, place steak and cheese onto a hoagie bun and top with peppers and onions. Serve hot.

http://spicedblog.com/walmart-steak-over-grill-challenge.html

Â© Spiced 2012

But wait…there’s more! If you happen to live near one of the cities below, then check out the official Walmart Steak-Over Challenge presented by Kingsford® Charcoal, Dr. Pepper® and A.1.® steak sauce. Local firefighters from eight different cities will compete to determine who has the best steak-grilling chops in town.

Walmart shoppers in each city will get a front row seat to the event, which will take place in the parking lot of their local Walmart store. Shoppers who attend will have the chance to join in the festivities, taste test Walmart USDA Choice Premium steaks, sample Dr. Pepper and A.1. steak sauce for free, and cast their vote for best steak.

The firefighter finalist from each city will compete on behalf of their station for a $20,000 grand prize in Los Angeles, the week of May 20.

2013 competitions include:

Jacksonville, Florida: March 23
San Antonio, Texas: March 30
Tampa, Florida: April 6
Charlotte, North Carolina: April 13
Atlanta, Georgia: April 20
Kansas City, Missouri: April 27
Houston, Texas: May 4
Indianapolis, Indiana: May 11
Los Angeles, California: Week of May 20

Are you ready to experience Walmart’s Steak-Over for yourself? Find out why you should choose your steaks at Walmart here. We shared our winning grilling tip – now tell us yours!

Disclosure: Compensation was provided by Walmart. However, the opinions expressed herein are entirely those of the author.

How to Make Ricotta Gnocchi

April 3, 2013 by David 2 Comments

Gnocchi is absolutely one of my favorite Italian foods. Ever. I’m pretty sure it was a daily staple when my wife and I traveled to Italy on our honeymoon a couple years back. If you’ve never had good gnocchi, then you are missing out. Like most pasta dishes, there are many different varieties of gnocchi, but flour, potato, and ricotta are among the more common types. Gnocchi are often served with various red sauces or a simple brown butter and sage sauce. Depending on my mood, I usually opt for red sauce or pesto…mainly because pesto makes everything better!

So the other day I noticed I had some leftover ricotta cheese in the refrigerator. I didn’t have any immediate need for it, so rather than letting it go to waste, I decided to make some ricotta gnocchi. This recipe is incredibly quick and simple to make and is almost foolproof…oh, and did I mention that it’s delicious, too? You could come home after a long day at work and have dinner on the table in a little more than 30 minutes. And you’d have time for a glass of wine, too. (What is it about Italian food that seems to require a glass of wine?)

One of my absolute favorite ways to serve this dish is to simply toss the ricotta gnocchi in pesto and then heat in a saute pan until warm. Top with freshly grated Parmesan cheese and dinner is done! But don’t forget to pour another glass of wine first.

How to Make Ricotta Gnocchi

Ingredients

1.5 cups ricotta cheese, drained
1 cup semolina flour
3 egg yolks
1.5 Tbsp Parmesan cheese, grated
1 tsp pepper

Instructions

Mix all of the ingredients together until well blended.
Cover and let dough rest for about 30 minutes.
While dough is resting, bring a large pot of salted water to a boil.
Roll dough into a log approximately 1" thick. Roll log in extra semolina flour to keep it from sticking.
Cut log into ~1" pieces.
Carefully place each gnocchi into the boiling water and cook until gnocchi float (just 1-2 minutes).
Use a slotted spoon to gently transfer the cooked gnocchi into the pan with whatever sauce you prefer.

Notes

An easy way to drain ricotta cheese is to wrap it in cheesecloth and then place in a colander over a bowl in the refrigerator. Ideally, ricotta should drain for a couple of hours or as long as overnight. (Just do this before you go to bed, and your ricotta will be ready to go for dinner tomorrow...just keep it in the refrigerator!)

http://spicedblog.com/how-to-make-ricotta-gnocchi.html

Â© Spiced 2012

Raspberry Almond Kringle

March 26, 2013 by David Leave a Comment

When I was younger, a family friend would always send us a Danish kringle from Wisconsin every year for Christmas. My sister and I loved this treat, and it soon became one of our favorite Christmas morning traditions! I haven’t had a kringle in many years, but I still remember the taste like it was yesterday. So, I decided to make a kringle for Easter brunch this year. I pulled out some old recipes, and started playing around in the kitchen…and a couple hours later, I had a kringle. This one is slightly different that the one I remember as a kid, but it still tastes amazing. A Raspberry Almond Kringle definitely deserves a spot on your table for Easter brunch this year!

Kringles are a traditional Danish treat which are wildly popular in Wisconsin. Like most danishes, kringles come in a variety of flavors. I chose to go with raspberry almond mainly because I have been craving berries and fruit now that the temperatures are warming up outside. I did use fresh raspberries to make the filling, but frozen berries work great as well.

Authentic Danish kringles are often found in a pretzel shape, but oval-shaped kringles are more common here in America. Either way, the taste is amazing! This recipe is also a great one to serve when you have company in town as the dough can be made the day before and refrigerated overnight. In fact, once filled and shaped, the entire kringle could be covered and stored in the refrigerator overnight. (If you do opt to make this the day before, the kringle will need to rest in a warm location for about an hour before baking.)

Raspberry Almond Kringle

Ingredients

For the Raspberry Filling

2 cups raspberries (fresh or frozen)
2/3 cup granulated sugar
2 Tbsp light brown sugar
1 tsp almond extract

For the Kringle

3/4 cup unsalted butter, cubed in small pieces
2 3/4 cups all-purpose flour (I prefer King Arthur)
1/2 tsp salt
2 tsp active dry yeast
1 1/2 Tbsp granulated sugar
3/4 cup milk, warmed
1 egg

For the Icing

1 cup confectioner's (powdered) sugar
1 tsp vanilla extract
1 1/2 Tbsp water (or milk)

Instructions

For the Raspberry Filling

Add raspberries to a heavy sauce pot and crush them slightly using a wooden spoon.
Add the sugars and almond extract and stir until combined.
On medium-low, heat mixture until temperature reaches about 215-220 degrees (~12-15 minutes). Stir often while heating so that the filling does not burn.
Transfer filling to a clean container and place in refrigerator to cool.

For the Kringle

Using a pastry cutter or two forks, cut the butter into the flour.
Place butter-flour mixture in the bowl of a countertop mixer with the paddle attached.
Add salt, yeast, sugar, milk, and egg and beat on low until smooth. (Dough will be slightly sticky.)
Cover and refrigerate for at least an hour (can refrigerate overnight).
Turn dough onto a generously floured countertop and sprinkle more flour on top.
Roll dough into approximately a 25"x10" rectangle. (If dough sticks to counter or rolling pin, add more flour.)
Spread the Raspberry Filling down the center of the dough.
Fold each side of the dough over the filling and pinch the seam closed.
Join the two ends together to form an oval shape and pinch the ends together.
Sprinkle about 1/2 cup of sliced almonds around top of the kringle. (Hint: Spray the dough with a little water before adding the almonds. The water will help the almonds stick.)
Cover and let rise in a warm (~80 degree) location for about 30-45 minutes.
Bake at 350 degrees for 28-32 minutes or until top is golden brown.
While kringle is cooling, make the Icing by mixing the powdered sugar, water, and vanilla extract in a small bowl until smooth.
Once kringle has cooled slightly, drizzle with Icing.

http://spicedblog.com/raspberry-almond-kringle.html

Â© Spiced 2012

Hearty Irish Potato + Leek Soup

March 14, 2013 by David Leave a Comment

I don’t know about you, but I think it’s still soup season. Here in upstate New York, the weather has gotten a bit warmer lately, but the nights are still quite chilly. And nothing warms you up like a hot bowl of hearty soup on a cold night! Since St. Patrick’s Day is drawing close, it’s a perfect excuse for making a Potato + Leek Soup. This is a rich and hearty soup that is certain to become a family favorite…and it’s really not that hard to make, either!

This soup is a traditional Irish comfort food served on cold, winter nights. Partner it with a thick slice of buttered Irish Soda Bread for a truly Irish meal! As a side note, this dish also tastes great cold (when served cold, it’s called Vichyssoise).

I used an immersion blender for this soup as I prefer the texture to be perfectly smooth and creamy. (On a side note, if you’ve ever tried using a blender to puree a hot soup, you know how valuable an immersion blender can be!) Sometimes I do like this soup to have a bit more texture, and I simply remove a couple ladles of the unpureed soup before using the immersion blender. Then I mix the pureed and unpureed portions back together.

Delicious Potato + Leek Soup

Ingredients

1 pound (approximately 3-4 medium) leeks
1/2 stick unsalted butter
1/4 cup white wine (optional)
1-1.25 pounds russet potatoes, peeled and diced into 1-inch cubes
1 quart vegetable or chicken stock
1 cup heavy cream
1 cup whole milk
4-5 cloves roasted garlic, diced
Kosher salt, to taste
Ground pepper, to taste
Chives, for garnish
Bacon, for garnish

Instructions

Remove the upper dark green and bottom root portions of the leeks. (You will be left with just the white and light green portions.) Slice each leek lengthwise and chop each half into smaller semicircular pieces. Place chopped leeks in a large bowl of water and let rest for 5 minutes. (See the picture in this post!)
Spoon leeks out of the bowl of water and place in a large stock pot or Dutch oven.
Add butter to the pot and sweat the leeks on low heat for 25-30 minutes. (If you hear the leeks sizzle, turn the heat down!)
Add white wine (optional) and stir.
Add stock and diced potatoes and increase heat to medium. Cover and cook for 45 minutes, or until potatoes are tender. (This is a great time to cook several slices of bacon to serve as garnish later.)
Add cream, milk, roasted garlic, salt, and pepper.
Use an immersion blender to puree soup.
Garnish with bacon and chopped chives.

Notes

Roasted garlic can often be found in bulk bins in the deli section of your market. You can also roast your own garlic. If you've never roasted your own garlic, then stay tuned to Spiced in the coming weeks (hint: it's really easy)!

http://spicedblog.com/hearty-irish-potato-leek-soup.html

Â© Spiced 2012

One note when making this soup is to carefully and thoroughly clean your leeks. Leeks (a member of the onion family) grow out of the ground, which means that dirt often gets trapped in the leafy greens. There are several common ways to clean leeks, but I prefer to chop them and place them in a large bowl of water for about 5 minutes. Then simply scoop the leeks out with a slotted spoon. The dirt will be left at the bottom of the bowl. (Spoon the leeks out rather than pouring them through a colander…if you pour the bowl into a colander, you will just dump the settled dirt right back on top of the leeks!)