Flatiron Fajitas

The Ingredients (for 4 to 6 servings):

Salsa:

• 6 to 8 tomatillos, weighing approximately 450 g (or 1 lb)
• 1 medium red onion, weighing approximately 225 g (or 8 oz)
• 4 cloves of garlic, weighing approximately 15 g (or ½ oz)
• 30 ml (or 2 tablespoons) of cooking grade olive oil
• 1 bunch of cilantro, weighing approximately 43 g (or 1½ oz)
•  1 lime
• 1 whole jalapeño or 2 whole Hawaiian chilis or the equivalent

Cream

•  30 ml (or 2 tablespoons) of mayonnaise
• 45 ml (or 3 tablespoons) of prepared horseradish
•  45 ml (or 3 tablespoons) of almond milk
• 55 g (or 2 oz) of feta cheese

Steak

•  900 g (or 2 lb) of flatiron steak
•  10 g (or 1½ tablespoons) of ground cumin
• 8 g (or 1½ tablespoons) of ground coriander
• 10 g (or 1½ tablespoons) of hot paprika
• salt
•  pepper
•  cooking grade olive oil

The Method:

Tomatillo Salsa

1. At least 2 hours before cooking the steak, make the salsa by first husking then washing the tomatillos. Cut each in half and place them in a medium bowl.
2. Peel the onion and slice it thinly, then add the onion slices to the bowl.
3. Bruise and peel the garlic cloves, then add them to the bowl.
4. Add the olive oil and mix it in until every piece of vegetable is lightly coated.
5. Spread the tomatillo mixture out onto a baking sheet or broiler pan covered with aluminum foil. Place the tomatillos with their skins facing upward.
   
6. Turn on the broiler to high and, when it is hot, place the pan of vegetables under it, at a distance of about 7.5 to 10 cm (or 3 to 4 inches). 
7. Broil the tomatillo mixture until the vegetables are beginning to char, approximately 8 to 10 minutes.
   
8. Set the tomatillo mixture aside to cool.
9. Meanwhile, wash the cilantro and chop it roughly, then place it into a blender or food processor.
10. Zest the lime, and add it to the food processor.
11. Squeeze the lime, and add the juice and pulp to the food processor.
12. Wash the chili pepper(s) and chop them finely, then add them to the food processor.
13. When the tomatillo mixture is cooled, add this also to the food processor and purée to the desired consistency.
    
    
    
    
14. Set the salsa aside to develop and blend the flavors.

Horseradish Cream

1. At least one hour before cooking the steak, make the horseradish cream by combining the mayonnaise, horseradish, almond milk, and crumbled feta in a blender.
2. Blend until there are no lumps of cheese. If necessary, adjust the proportions of the ingredients and blend again so that the consistency is like that of a thick cream.
3.  Place the horseradish cream in the refrigerator.

Flatiron Steak

1. Rinse the flatiron steak briefly, pat it dry, and place it on a wide board or platter.
2. Heat a griddle or skillet to high.
3. While the griddle is heating, place the cumin, coriander, paprika, salt, and pepper in a small bowl and mix well to combine them evenly.
4. Sprinkle or rub the seasoning mixture onto both sides of the steak.
5.  When the griddle is hot, spray or lightly spread olive oil all over it.
6. Place the seasoned steak onto the griddle and cook it undisturbed for 4 to 5 minutes.
7. Turn the steak and cook the other side for 4 to 5 minutes also.

The Fajita:

Cut the flatiron steak into thin slices across the grain. Serve with soft, warmed tortillas, crisp lettuce leaves, and the tomatillo salsa and horseradish cream.

The Story:

This dish is adapted from a recipe I found on a website called The Chew.

*PC Veri Teri Short Ribs

*Pressure Cooker. (You can prepare this dish without pressure by simmering at boiling point for about three times as long as the pressure cooker in step 8.)


The Ingredients (for 4 servings):

• 1 kg (or 2.2 lb) of beef short ribs, Korean cut
• 45 g (or 1½ oz) of ginger
• 60 ml (or 4 tablespoons) of dark soy sauce
  
• 60 ml (or 4 tablespoons) of white wine or sake
• 30 ml (or 2 tablespoons) of rice vinegar
• 30 ml (or 2 tablespoons) of sesame oil
• stevia equivalent of 20 g (or 1½ tablespoons) of sugar
• 4 g (or ½ tablespoon) of freshly ground black pepper
• 120 ml (or ½ cup) of beef broth
• cooking grade olive oil

The Method:

1. Rinse and pat dry the ribs, then cut them into pieces between the cross-cut rib bones.
   
2. Peel the ginger and grate or grind it into very small pieces.
3. Mix together the ginger, soy, wine, vinegar, sesame oil, stevia, and pepper. (I do steps 2 and 3 at the same time by using a small food processor.)
4. Coat the bottom of the pressure cooker with olive oil and heat it to medium-high.
5. Brown the pieces of short rib in the oil, turning often so they do not burn or stick to the pan.
6. Add the ginger-soy mixture to the pressure cooker and turn the ribs in the mixture to coat them evenly.
   
7. Add the beef broth and mix again.
8. Following the manufacturer's instructions, bring the pressure cooker to high (100 kPa, or 15 psi) and cook the ribs at this setting for 25 minutes.
9. Remove the pressure cooker from the burner and allow the pressure to recede.
10. Pour off any fat from the ribs and turn them over a few times in the veri teri sauce before serving.
    

*PC Stout Corned Beef

*Pressure cooker. (You can prepare this dish without pressure by simmering at boiling point for about three times as long as the pressure cooker in step 8.)

The Ingredients (for 4 to 5 servings):

• 1.2 kg (or 2½ lb) of corned beef brisket
• 10 cloves of garlic, weighing approximately 30 g (or 1 oz)
• 8 g (or 1 tablespoon) of whole black peppercorns
• 6 g (or 1 tablespoon) of whole mustard seeds
• 6 g (or 1 tablespoon) of whole celery seeds
• 3 g (or ½ tablespoon) of whole fennel seed
• 2.5 (or 1 teaspoon) of Cayenne pepper powder
• 2 bottles of stout ale

The Method:

1. Thoroughly rinse the corned beef in the steamer basket of the pressure cooker, discarding any spices that were in the package with it.
   
2. Lightly crush the garlic cloves and remove the skins.
3. Place the peppercorns, mustard seeds, celery seeds, fennel seed, Cayenne powder, and garlic cloves into the bottom of the pressure cooker pan.
4. Pour in the stout and heat the pressure cooker pan until the stout begins to boil.
   
   
   
   
5. Turn down the heat and simmer the stout-and-spice mixture for 5 minutes.
6. Place the steamer basket into the pressure cooker on top of the spices.
7. Pour water into the pressure cooker to cover the corned beef by at least 2 inches.
   
8. Place the lid on the pressure cooker and, following the manufacturer's instructions, cook the corned beef at high pressure for 50 minutes (100 kPa, or 15 psi). 
9. Remove the pressure cooker from the heat, and allow the pressure to subside gradually.
10. Remove the lid and allow the steamer basket to cool before lifting it out of the pressure cooker. 

The Story:

This is a slightly spicier version of a recipe I found on a web site that publishes much advice on pressure cooking. It reduces the cooking time from 3 or 4 hours to just under one hour. And the added spices are a big improvement on the few and insipid spices in the corned beef packages that are available to me.

This is one of the side dishes in my St. Patrick's Day 2016 menu.

*PC Stout Corned Beef, Caraway Cabbage, Two-Root Hash,
and Dijon Mustard

*PC Beef Stew

*Pressure Cooker. (You can prepare this dish without pressure by simmering at boiling point for about three times as long as the pressure cooker in step 17.)

The Ingredients (for 4 to 6 servings):

• 55 g (or 2 oz) of salt pork
  
• 790 g (or 1¾ lb) of beef chuck boneless short ribs
• 5 g (or 2 teaspoons) of freshly ground black pepper
• salt
• 2 onions
• 340 g (or ¾ lb) of carrots
• 1 small celery root weighing approximately 340 g (or ¾ lb)
• 3 to 4 large garlic cloves
• 250 ml (or 1 cup) of red wine (I used a Rioja)
• 250 ml (or 1 cup) of beef broth or consommé
• 2 bay leaves
• 30 g (or 1 oz) of fresh thyme (or the equivalent dried)
• 30 g (or 1 oz) of fresh basil (or the equivalent dried)
• 30 g (or 1 oz) of fresh rosemary (or the equivalent dried)

  

  Oregano and rosemary

  

  Basil and thyme
  (and mint)

• 30 g (or 1 oz) of fresh oregano (or the equivalent dried)
• 15 g (or ½ oz) of fennel seed
• 20 g (or 1 tablespoon) of Dijon mustard
• 40 g (or 2½ tablespoons) of tomato paste
• 340 g (or ¾ lb) of mushrooms (I used portabella)
• 1 small bunch of parsley (preferably the flat-leaf, Italian variety)
• cooking grade olive oil

The Method:

1. Cut the salt pork into cubes approximately 5 mm (or ⅜ in) in size.
2. Wash and pat dry the beef and cut it into bite-size pieces.
3. Toss the beef with the salt and black pepper.
4. Peel the onions and cut them into small chunks.
5. Peel the carrots and cut them into bite-size pieces.
6. Remove any skin and rootlets from the celery root, and cut it into small chunks.
7. Chop the garlic cloves or grind them with a pinch of salt in a molcajete.
8. Rinse the herbs and strip off the leaves.
9. Place the salt pork cubes into the bottom of the pressure cooker over medium-high heat and stir them until the fat is rendered and the pork is browned.
   
10. Remove the solid pieces and set aside.
11. Place the cubes of beef into the bottom of the pressure cooker and brown them on all sides.
12. Remove the beef and set it aside.
13. Place about three quarters of the chopped onion into the bottom of the pressure cooker and sauté them until they begin to soften and change color. Reserve the remainder until step 19.
    
14. Add the chopped carrot, celery root, and garlic and stir until the garlic no longer smells raw. 
15. Add the wine, beef stock, bay leaves, rosemary, oregano, thyme, basil, and fennel seed and stir in the mustard and tomato paste.
16. Add the browned salt pork and beef, and fit the top onto the pressure cooker.
17. Following the pressure cooker manufacturer's instructions, cook the beef and vegetable mixture at high pressure for 30 minutes (100 kPa, or 15 psi).
18. Meanwhile, wash the mushrooms and cut them into bite-size pieces.
    
19. After the 30 minutes (or equivalent) of cooking, remove the pressure cooker from the heat, release the pressure valve according to manufacturer's instructions, and remove the lid.
20. Place the remaining onion and the mushrooms into the pressure cooker and stir to distribute evenly.
21. If there is little fluid in the pressure cooker, add 120 ml (or ½ cup) of water, or the minimum required for your pressure cooker.
22. Replace the lid on the pressure cooker and, following the manufacturer's instructions, cook the stew at high pressure for 8 minutes (or the equivalent at low pressure).
23. Meanwhile, chop the parsley and set it aside in a serving bowl.
24. After the 8 minutes (or equivalent) of cooking, remove the pressure cooker from the heat, and allow the pressure to subside gradually.
    
25. Serve the stew sprinkled with fresh parsley, or pass the parsley separately at the table.

The Story:

The inspiration for this dish came from The Decadent Diabetic, a blog that I follow. I adapted it for the pressure cooker, and added a little more vegetable. As recommended by The Decadent Diabetic, we ate our stew with spaghetti squash, using my recipe from this blog, Pesto-No-Pasta.

Pesto-No-Pasta

Stick-to-Your-Ribs Beef

The Ingredients (for 3 servings):

• 1 kg (or 2¼ lb) of beef short ribs
• 120 ml (or ½ cup) of soy sauce
• 30 ml (or 1 tablespoon) of balsamic vinegar
• 30 ml (or 1 tablespoon) of sesame oil
• Stevia equivalent of 60 ml (or 2 tablespoons) of sugar
• 3 cloves of garlic
• 15 g (or 1 tablespoon) of fresh ginger
• 5 g (or 1 tablespoon) of freshly ground black pepper
• 5 g (or 1 tablespoon) of cayenne pepper

The Method:

1. Wash  the ribs under warm running water and pat them dry.
2. Place the ribs in a bowl.
3. Finely dice, grate, or press the garlic and ginger and add to the ribs in the bowl.
4. Combine all of the other ingredients in a small bowl or measuring cup and mix them thoroughly.
5. Pour the marinade mixture over the ribs, then turn each rib a couple of times until all of them are coated.
6. Marinate the ribs in the refrigerator for 24 hours, turning them once or twice during that time to redistribute the marinade.
7. Grill, broil, or barbecue the ribs for about 5 minutes on each side, or until the meat is cooked to medium-rare.

Groovin' Reuben

Menu Note:

• Unable to obtain a good French dressing like the one pictured below, I have subsequently substituted the dressing described in steps 1 to 4 of Grill It, a recipe that is also on this blog. We think we like this even better than the commercial product.

The Ingredients (for two people):

• 2 slices of rye bread (preferably New York or Jewish rye)
• 3 slices of pastrami (I used Columbus brand)
• Sauerkraut
• 1 slice of cheese (preferably Manchego)
• French dressing (preferably Tropic's Special Dressing)
• Butter

The Method:

1. Place a skillet or griddle on medium-low heat and allow it to warm up.
2. Lightly butter one side of one slice of the bread and place it, butter side down, on the bottom of the pan. Make a note of the time or set a timer for 5 minutes.
3. Spread the upper side of this slice of bread with French dressing.
4. Arrange the slices of pastrami on the bread in the pan.
5. Warm the sauerkraut in the microwave and squeeze out the fluid.
6. Arrange the sauerkraut on top of the pastrami.
7. Place a slice of cheese on top of the sauerkraut.
8. Spread the second slice of bread with French dressing and place it, dressing side down, on top of the cheese.
9. Lightly butter the top of this slice of bread.
10. Five to seven minutes after placing the first slice of bread in the pan, turn the sandwich over.
11. After another 5 to 7 minutes, remove the sandwich and cut it in half.

The Story:

Sometimes even a diabetic needs a hearty lunch with some carbs. For us, this happens whenever we go on a hike or a bike ride for 4 hours or longer. Reuben has always been one of my favorite sandwiches (when we were dating several decades ago I shocked my husband once by ordering a Reuben for breakfast). But on the small island where we live we have tried without success to find a restaurant with a good Reuben, so I decided to try making them at home. I researched online what other people were doing, checked at local stores for likely ingredients, and came up with the combination described here. Turns out I only have to shop at two stores to buy all the ingredients. Sometimes I make this sandwich for guests from the mainland and proudly tell them they are eating the best Reuben on the island.