flank steak hash

I saw her from the corner when she turned and doubled back

And started walkin’ toward a coffee colored Cadillac

I was pushin’ through the crowd to get to where she’s at

And I was campaign shouting like a southern diplomat

“Nadine” by Chuck Berry

Another hash recipe, just what the world needs, more hash…

It’s hard to believe that I would have any leftover flank steak, but I’ll blame it on my wife that we couldn’t put down 1 ¾ pounds of delicious red meat. Use a lid with some downward force or a heavy object when creating the final crust on the hash.  In my opinion, if your hash doesn’t have a crust, it’s not worth eating.

Serves Two

Ingredients:

1 cup of Yukon gold potato, peeled and cut into ¼ inch cubes
½ cup red onions, small chop
1 tablespoons olive oil
2 tablespoons of butter
1 cup of leftover flank steak, chopped into ¼ inch cubes (or any other steak really)
¼ cup aged cheddar cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
Salt and pepper to taste

Directions:

1.    Boil potatoes in salted water until just tender, about 6-8 minutes
2.    Heat olive oil in a large skillet over medium-high heat
3.    Add onion and cook until soft, about 3-4 minutes, remove
4.    Add butter to the skillet, let melt
5.    Add onion, potato, cheese and steak to melted butter, season with salt, pepper, and  garlic powder
5.    Flip occasionally until well-browned (compress with a lid)
6.    Season with salt and pepper to taste
7.    Serve alone or with toast and eggs

apple brandy flank steak

It’s all right, have a good time

‘Cause it’s all right, whoa, it’s all right

Now everybody clap your hands

Give yourself a chance

You got soul, and everybody knows

That it’s all right, whoa, it’s all right

“It’s All Right” by The Impressions

I just finished up watching the Giants win the NLCS, great stuff.  And while my allegiance is still with the Chicago Cubs, it’s good to see a Bay Area sports team that doesn’t suck.  I think this booze-soaked steak is a great way to celebrate the big victory.

Every time I crack open my liquor cabinet this cute little bottle of apple brandy that I got on a trip to Portland a while back stares me in the face.  I found a recipe online that used whiskey as a steak marinade, apple brandy was close enough to whiskey (and added a unique flavor that complimented the beef).

Adapted from http://www.chowhound.com

Ingredients:

1/4 cup apple brandy (or Bourbon or whiskey)
1/4 cup Dijon mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds flank steak

Directions:

1. Combine booze, mustard, Worcestershire, salt, and pepper in a large zip top bag
2. Put steak in bag, marinate in fridge for at least 30 minutes
3. Once marinated, heat grill to high
4. Grill steak for 4-5 minutes per side
5. Remove from grill, cover with foil and let rest for 10 minutes
6. Cut in thin strips across the grain of the meat

wisconsin roots: poppy seed torte

Going down to the freight yard,

Gonna catch me a freight train.

Going to leave this town

Worked and got to home.

She’s gone, but I don’t worry

I’m sitting on top of the world.

“Sitting on Top of the World” by Howlin’ Wolf

The recipe called for chopped nuts in the graham cracker crust, I used pecans and they hit the spot.  A food processor helps speed up the process for making the crust but I’m sure a rolling pin and zip top bag would do the trick.  The St. John’s Ladies also called for using a double boiler to make the filling, I just constantly stirred the mixture on medium-low heat and it worked fine.

Ingredients:

1 cup graham cracker crumbs
1 cup of flour
½ cup pecans, finely chopped
1 stick of butter, melted
1 cup milk
1 cups plus ½ cup sugar
5 eggs, separated, reserving yolk and whites
¼ cup poppy seeds
2 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon vanilla
11/2 tablespoons gelatin
¼ cup water
½ teaspoon cream of tartar

Directions:

1. Preheat oven to 325 F
2. Combine graham cracker crumbs, flour, pecans, add melted butter until well combined, add mix to a 9×13 inch pan
3. Bake crust for twenty minutes or until golden brown
4. In a small bowl, combine gelatin and water
5. In a small pot over medium-low heat, combine milk, 1 cup sugar, and egg yolks, stir until sugar is dissolved
6. Add poppy seeds, cornstarch, salt and vanilla, stir constantly until the mixture thickens
7. Stir in gelatin mixture, let cool
8. Whisk egg whites, ½ cup sugar, and cream of tartar, until they reach stiff peaks
9. Fold the egg whites into the cooled mix
10. Evenly spread the mixture over the graham cracker crust, place in refrigerator to set up.

If there is anyone out there that reads this blog and has Wisconsin roots, I would love your recipes and suggestions.

Some previous posts on food from my favorite state:

Brandy Old Fashioned Sweet

Bratwurst, cooking

Bratwurst, making

Cheese curds

Potato Salad, German

Sauerkraut

Summer sausage

Torte, Poppy Seed

fried rice

Because I’m going, I am going

Any which way the wind may be blowing

I am going, I am going

Where streams of whiskey are flowing

“Streams of Whiskey” by The Pogues

If you don’t have leftover meat, marinade some shrimp in soy sauce. I have a wok, but I don’t have a hot enough burner for it, so I ended up using a large non-stick skillet.

Ingredients:

3 tablespoons vegetable oil
½ cup carrots, ¼ inch chop
½ cup frozen peas
1 cup of chopped meat (left over Asian pork, chicken or beef or fresh shrimp would be good)
3 eggs, beaten
2 green onion stalks, finely chopped
4 cups leftover white rice, with all large clumps mashed out
1 teaspoon sesame oil
1 tablespoon soy sauce, plus more for seasoning
½ teaspoon Sriracha

Directions:

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok until almost smoking
2. Add carrots and peas, cook until just soft, about 2-3 minutes, set aside
3. Add 1 tablespoon of vegetable oil, add meat, cook until heated through (or until cooked if not using leftovers), set aside
4. Add eggs, mix around with spatula until cooked through, (eggs should be on the dry side) set aside
5. Clean out wok and add 1 tablespoon of vegetable oil, heat until almost smoking
6. Add the green onions and cook for about 10 seconds, stir in rice, spread out rice all over wok or skillet, do not touch after rice is spread out
7. Once rice begins to sizzle, mix and spread out the rice once again
8. Add carrots, meat, eggs, soy sauce, sesame oil, Sriracha, mix for a final time and cook until everything is heated through
9. Season with extra soy sauce, if necessary