Archive | June, 2010

Mind Your Line

30 Jun


Summer salads ahoy. Here are our two favourite salads ever.

Greek Souvlaki and Watermelon Salad
Pork or chicken skewers, marinated with lemon, oregano, salt/pepper, olive oil, garlic
1/2 small watermelon or 5 cups worth
tomatoes
onions
cucumber
mixed greens with spinach
3/4 cup crumbled feta cheese
1/4 cup toasted pine nuts
tzatziki
citrus honey poppyseed vinegrette
Barbecue marinated skewers, brush on vinegrette at the end to carmelize.
Spread greens on a platter. Top with watermelon, vegetables, cheese and pinenuts. drizzle with dressing.
Top with souvlaki. Serve with tzatziki for dipping.


Vietnamese Chicken and Mint Salad

Recipe from Nigella Lawson 2007
1 Thai chile, seeded and minced
• 1 large garlic clove, peeled, minced
• 1 tablespoon sugar
• 1 1/2 teaspoons rice vinegar
• 1 1/2 tablespoons lime juice
• 1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
• 1 1/2 tablespoons vegetable oil
• 1/2 medium onion, finely sliced
• Freshly grated black pepper
• 7 to 8 ounces white cabbage, shredded
• 1 medium carrot, shredded, julienned, or grated
• 7 ounces cooked chicken breast, shredded, or cut into fine strips
• 1 bunch mint, plus extra for garnish, leaves roughly chopped
• Salt
Directions
In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish

A Year in the Life

28 Jun

It’s Saucy’s one-year anniversary. Pinch us.

We have unloaded a boatload of hoarded tattered recipe clippings into this electronic file. Huzzah!

Our most popular posts are a mixed bag. Clearly, there are about a million of you searching for Rebar’s almond burger. While we haven’t found a recipe that stands up to them, we’ve uncovered some of the important ingredients.

Another most frequently searched post is not for the yummiest summer Diggity Dogs barbecue recipe, but for the dancing hot dog and bun art above them. People! We hope you tried the recipe at your White Trash Theatre night.

Ginger fried beef is another top hit leading searchers here. Since we posted a deep-fried, battered version, we have discovered a batter-free ginger beef that was just as sweet, spicy and chewy. Hopefully we can crack that one and post a recipe.

We thought it only appropriate to celebrate our first-year milestone by turning to the first recipe we posted — which is precisely the point of having archives of tried and true recipes. Double huzzah.

Stampede time is nearly upon us, and so we have prepared for all those late nights with friends after the chucks with barbecued brisket buns.

We freeze them in portions and leave them to thaw for our midnight return. Perfectly paired with parkerhouse rolls and cold beer on the balcony.

Seared brisket before...


A blurry, but finished, product:
A few notes to remember. We cooked this for five hours on low in a crockpot and let it rest in there while we took off to see John Pizzarelli in concert. Don’t be tempted to add more barbecue sauce. The amount called for is plenty.
We are set for late Stampede nights.

Szechuan habanero chicken

26 Jun

Shacky’s Szechuan Habanero Chicken Thighs
June 9th, 2010

chicken thighs (enough to fill a large fry pan)
basmati rice
salt and fresh ground pepper to taste
1 Tbsp olive oil
3 cloves minced garlic
1 1/2 Tbsp fresh minced ginger
1 very small dried habanero pepper (size of a nickel- use more if adventurous)
3 Tbsp mirin sauce
1 1/2 Tbsp Kikkoman soy
1 Tbsp oyster sauce
2-3 Tbsp red wine
1-2 Tbsp white wine vinegar
1 tsp dried oregano
4-5 Szechuan peppercorns crushed
1/2 tsp red chili flakes
1/4 to 1/2 cup of honey (taste it first before reaching, or exceeding 1/2 cup)
1-2 Tbsp cornstarch slurry
chopped green onions for garnish

First, heat the oil in the pan over medium heat and add trimmed thighs when hot.
Give the thighs some light salt ad pepper while cooking (make sure as to not get the pan to hot, as we are leaning towards steaming the dish).
Next, flip the chicken to the other side (when lightly browned) and add the vinegar, soy sauce, mirin, oyster sauce, and red wine. Once this has mixed, you can add the crushed habanero, Sichuan peppercorns, and chili flakes to the surrounding liquid.
Now sprinkle the oregano directly over the thighs; follow by pouring the honey directly over the chicken too. Cover and gently simmer 10 minutes until cooked thoroughly. Before serving, increase the heat and slowly add the cornstarch slurry to thicken the sauce- add more water directly to pan if needed to bring up the sauce volume.
Serve thighs and sauce over Basmati Rice. Garnish with chopped green onions.
Enjoy!

Spaghetti Western 2.0

25 Jun


Yahoo! Our mailbox is filling up with Stampede party invites. High season is almost upon us. But before the ubiquitous beef-on-a-bun buffet staple hits our tummies, might we suggest a Spaghetti Western Stampede warmup?

We love last year’s tomato-whisky version, but here’s the next generation of our beloved ease into all things Stampede.

This year, we are fond of the idea of spicy cowboy chili — chock full of baked beans and smoked paprika — with the whole mess served over hot spaghetti. Works perfectly for a crowd, especially because chili is always better after it sits for a day.

We have two recipes to choose from. An Italian sausage and whisky number, and Cincinanti’s famed Skyline chili. Two things make this deep, Greek-tasting dish so legendary: its soupy beef sauce heavy on cinnamon and cloves, and its toppers: two-way (chili over spaghetti), three-way (with cheese), four-way (with onions), or five-way (kidney beans).

LAZY S SPAGHETTI WESTERN
recipe by Saucy Cherie

1 tablespoon canola oil
1 1/2 pounds hot Italian sausage links
3 pounds lean ground beef
2 onions, chopped
1 shot whisky
1 28 ounce can crushed tomatoes
1 28 ounce can diced tomatoes
1 4 ounce can chopped green chilies
1 11 ounce can pork and beans
3 tablespoons chili powder
2 tsp cocoa powder
1 tsp smoked paprika, or to taste
1 tablespoon dried oregano
2 teaspoons chipotle pepper sauce, or to taste

cooked spaghetti
grated cheddar cheese

Boil sausage for 7-10 minutes. Drain and cool.
Brown ground beef in canola oil. Drain fat, reserving a tablespoon or so. Add onions and saute until soft. Add whisky. Slice sausage and add to cooked beef mixture. Add everything else and stir well. Simmer for an hour or until thickened.

Serve on spaghetti with a shredded cheddar.

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CINNY CHILI SPAGHETTI WESTERN
Skyline Cincinnati Chili

2 lbs ground beef
2 cups minced onions
4 cups beef stock

2 (8 ounce) cans tomato sauce
2-3 tablespoons chili powder
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1/2 ounce grated unsweetened chocolate or 2 3/4 tablespoons cocoa
2 teaspoons instant minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 tsp oregano
1/2 teaspoon ground red pepper or cayenne pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf

Toppings
chopped onion
finely shredded cheddar cheese
kidney bean (optional)
Directions
Boil beef and onion in stock, breaking apart.
Add remaining 13 ingredients, simmer uncovered 1 hour.
Remove bay leaf, skim off extra fat.

Summer night barbecue

25 Jun

Even though we don’t have a lake front cottage or mountain cabin to escape to, we can’t help imagining dockside or deck party menus. As we are currently landlocked in the city, we’ll have to settle for a breezy balcony at sunset.

MEMORIES OF THE COTTAGE FLANK STEAK
Recipe from Lucy Waverman

Globe and Mail

1½ lb (750-gram) flank steak
2 tablespoons Dijon mustard
1 tablespoon chopped rosemary
1 teaspoon chopped garlic
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
¼ cup olive oil
Salt and freshly ground pepper

Use a sharp knife to score one side of the flank steak in a cross hatch pattern.

Combine mustard, rosemary, garlic, balsamic and soy. Whisk in olive oil. Pour over flank steak and marinate for 1 hour on the counter or 4 hours refrigerated.

Preheat oiled grill to high. Season steak with salt and pepper.

Place steak on grill and grill about 4 minutes a side or until medium rare.

Let sit 5 minutes and slice against the grain. Serves 8 as sandwiches. Or you can serve as lettuce wraps with butter lettuce, cucumber, green onions and a soy and hoisin sauce.

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Lucy paired this summer dinner with a fantastic-looking tomato and bubbling cheese pizza. With cracked black pepper and fresh basil, this is our favourite pizza.

GRILLED TOMATO AND MOZZARELLA PIZZA
A few tricks we’ve learned with pizza on the grill: Go lightly on the toppings to ensure that the crust crisps slightly and doesn’t go soggy. Make sure your barbecue is clean and lightly oiled so that crusts don’t stick. Use a large baking sheet to transfer rolled dough and finished pizzas to and from the barbecue. For this topping, local hothouse and cherry tomatoes both work well. You can also have several other toppings available and let the people choose their own.

1 pound (500 grams) pizza dough, homemade or store-bought

Basil oil:

½ cup olive oil

½ cup chopped basil

1 teaspoon chopped garlic

Toppings:

6 tomatoes, sliced

2 cups grated provolone, mozzarella or other cheese

¼cup chopped basil

Extra virgin olive oil

Punch down dough and divide into 4 balls. Roll out each ball on a floured board into a 9-inch circle or spread dough with your fingers. It is more uneven this way, but very easy to do.

Place olive oil, basil and garlic in a mini food processor and process until well combined. The mixture should look like a very loose pesto.

Preheat grill on medium-high heat and oil lightly. Turn off one burner and place pizza crusts over indirect heat. Grill for about 3 minutes or until the edges begin to puff and become firm. The underside of the dough should be slightly crisp and grill-marked. Turn the crusts over, brush with basil oil, cover with sliced tomatoes and scatter about ½cup cheese over each.

Close barbecue lid and cook for 3 to 4 minutes or until the cheese is melted and crust is cooked through. Remove pizzas from grill, scatter with chopped basil and drizzle with extra virgin olive oil if desired. Serves 8.

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Here’s another version of Lucy’s steak dinner, in skewer form. We are digging the anchovy toasts and mushroom salad, also.

GRILLED STEAK ON SKEWERS
Recipe from Lucy Waverman

2 pounds (1 kilogram) sirloin steak
Mustard soy glaze:
1/4 cup Dijon mustard
1 tablespoon chopped garlic
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1/4 cup olive oil
Salt and coarsely ground
pepper
Oil for brushing skewers

Method

Cut steak into 2-inch cubes. Combine mustard, garlic, soy sauce, balsamic vinegar and olive oil. Toss cubes with glaze and let marinate for 1 hour or longer in the refrigerator.

Soak wooden skewers in water for 30 minutes so that they do not burn.

Preheat grill to high. Season meat with salt and pepper and thread onto skewers so that the pieces aren’t touching. Grill for about 8 minutes, turning every 2 minutes, for medium rare. Remove from skewers to serve. Serves 6.

GRILLED OYSTER-MUSHROOM SALAD

3 tablespoons olive oil
1 tablespoon balsamic vinegar
12 large oyster mushrooms
Salt and freshly ground pepper
8 cups mixed greens
1/4 cup chopped chives

Dressing:

1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped fresh tarragon or ½ teaspoon dried
1/4 cup olive oil

Combine oil and vinegar and brush over mushrooms. Season with salt and pepper. Grill mushrooms on high heat while steak is on for about 1 minute a side or until limp and marked with grill lines. Remove from grill and tear into pieces. Mix with salad greens and chives.

Whisk together mustard, lemon juice and tarragon and slowly whisk in the olive oil.

Season with salt and pepper and toss with mushroom salad. Serve salad beside steak.

Serves 6.

ANCHOVY BREAD
Anchovy bread works well with a platter of hors d’oeuvre as well as alongside steak.

Substitute 2 tablespoons of anchovy paste for the anchovies if you prefer.

1 baguette
8 finely chopped anchovies
1 teaspoon chopped garlic
1/4 cup melted unsalted butter
1/2 cup grated Parmesan

Method

Slice baguette lengthwise into 2 and cut each half into long triangular strips. Combine anchovies, garlic and melted butter and brush bread with anchovy butter on the cut side.

Sprinkle with Parmesan.

Place baguette on grill and grill for 2 minutes or until the bread is browned and parmesan is melting. Serve one slice with each steak serving.

Serves 6.

Pitter Pâté

23 Jun

We have fallen head over heels for veggie pâté to serve with cocktails. So very farmers’ market fresh and a nice break from heavy cheese in summer months.
Here are some pâté recipes that benefit from summer’s bounty: carrots, green beans, eggplant, peppers, mushrooms. The list is limitless.

ZESTY WALNUT HUMMUS
½ cup (125 mL) toasted walnuts (we used more, and turned our hummus into pâté)
1 can (19oz, 540g) chickpeas, drained and rinsed
¼ cup (50 mL) canola oil-based Italian dressing (we happened to have Newman’s Own Parmesan & Roasted Garlic dressing which was amazing)
½ tsp (2 mL) cayenne pepper

Toast walnuts in a dry skillet over medium heat, shaking occasionally until lightly browned, about 5 minutes.
In a food processor or blender puree walnuts, chickpeas, salad dressing and pepper together until smooth.
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EGGPLANT WALNUT PATE
1 large eggplant
1 cup walnut pieces
2 teaspoons fresh ginger root, peeled, grated and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
Salt and hot pepper sauce to taste

Preheat oven to 450°F. Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the ginger root, garlic and olive oil. Process until smooth.
Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.
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WHOLE FOODS MUSHROOM PATE
2 tablespoons butter
6 shallots, finely chopped
1 to 2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh parsley
Salt to taste
1/2 teaspoon freshly ground black pepper
1 pound mushrooms, finely diced
1/2 cup cream cheese
1/4 cup soft whole wheat bread crumbs
1 tablespoon Dijon mustard
2 eggs, lightly beaten

Method
Preheat oven to 325°F. Melt butter in a heavy saucepan. Add shallots and sauté 2 minutes. Add rosemary, parsley, salt and pepper. Sauté 2 minutes longer. Add mushrooms, cream cheese, bread crumbs and mustard. Mix well and remove from heat. Taste and adjust seasoning with salt and pepper.

Add eggs and stir ingredients to combine well. Butter a loaf pan and fill with mushroom mixture. Bake for 1 1/2 to 2 hours or until a toothpick inserted in the middle comes out clean. Allow to cool before unmolding.

Stuffed flank steak

20 Jun


america’s test kitchen

Ah summertime. Time for a barbecue with friends. Grilled stuffed flank steak sounds perfect.

We saw this herb, proscuitto and provolone stuffed and butterflied flank steak and we can’t wait to try it out for the gang. We also recall Trader Joe’s sells their flank steak pinwheels rolled up with 2 cups spinach, 1/4 cup feta and 1/2 tsp milk, and 1/3 cup diced red pepper.
Another version we like has sauted shallots, with gorgonzola and walnuts.
A heavier, autumn/winter version (recipe at bottom) features carrot, spinach, peppers, and prosciutto in a deep marasla and beef stock sauce.

We think these barbecued pinwheels served with crisp greens and fruit salsa/salad will be a perfect outdoor summer meal.

To prevent the meat from shrinking on the grill, and squeezing the centers of the pinwheels, we rolled up our flank steak, tied it with twine, and skewered it at 1-inch intervals before slicing and grilling. The twine kept the steak from unraveling, while the skewers prevented the meat from shrinking. Finally, we had stuffing that stayed stuffed and rich, smoky beef.

CHARCOAL-GRILLED STUFFED FLANK STEAK
Recipe adapted from America’s Test Kitchen
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 small shallot , minced (about 2 tablespoons)
2 tablespoons fresh parsley leaves , finely minced
1 teaspoon sage leaves , finely minced
2 tablespoons olive oil , plus extra for oiling grate
1 flank steak (2- to 2 1/2-pounds) (see note)
4 ounces thinly sliced prosciutto
4 ounces thinly sliced provolone
8 – 12 skewers soaked in water for 30 minutes 
Kosher salt and ground black pepper

Mix garlic, shallot, parsley, sage, and olive oil in small bowl. Butterfly and pound steak into a rectangle. With grain running horizontally and opened side faces up, spread herb mixture over surface. Arrange prosciutto over steak, leaving 2-inch space at top. Next layer cheese, leaving 2-inch space from top. Starting from bottom edge and rolling away, roll into tight log. Set on a cutting board with seam-side down.
Starting ½ inch from the steak roll’s end, tie 8 to twelve 14-inch pieces of butcher’s twine at 1-inch intervals underneath steak. Tie middle string first, then work from outside strings in to centre.
Skewer meat through outermost flap near seam through each piece of string. Allow skewer to extend ½ inch on other side. Cut roll between twine into 1-inch-thick pinwheels. Season lightly with salt and pepper.

Grill pinwheels until well browned, 3 to 6 minutes. Flip them until second side is browned, 3 to 5 minutes longer. Transfer pinwheels to cooler side of barbecue, cover, and keep cooking until centre of pinwheels hit 125 degrees, 1 to 4 minutes.
Transfer pinwheels to a plate, tent with foil, and let rest for 5 minutes.

BUTTERFLY AND STUFF FLANK STEAK
Lay steak on cutting board with grain running parallel to counter edge. Butterfly meat, leaving 1/2-inch “hinge” along top edge.
Open up steak and pound flat into rough rectangle, trimming any ragged edges.
Rub with herb mixture; layer with prosciutto and cheese, leaving 2-inch border at top. Roll away from you into tight log.
Place steak seam-side down and tie with string at 1-inch intervals, starting at center.
Skewer steak directly through each string, allowing skewer to extend 1/2 inch on opposite side.
Slice steak between strings into 1-inch pinwheels.

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Argentine-Style Stuffed Flank Steak
Adapted from Williams-Sonoma

1 (1 1/2 lb) flank steaks, trimmed of excess fat and silver skin
1 tablespoon red wine vinegar
1 tablespoon paprika
2 tablespoons tomato paste
2 garlic cloves, minced
4 tablespoons olive oil
1/4 lb prosciutto, thinly sliced
1 bunch spinach, carefully washed and stemmed
1 carrot, peeled and grated
1/2 yellow onion, sliced
1 red bell pepper, roasted (peeled and sliced)
1 cup fresh basil leaf
1/2 cup dried breadcrumbs
1/2 cup grated pecorino romano cheese
2 teaspoons dried thyme
salt and pepper, to taste
1/2 cup white wine
1/2 cup marsala
1 cup beef stock
1 tablespoon worcestershire sauce

1. Butterfly the meat by slicing horizontally, stopping about 3/4 inch from the other side. Open up the meat and pound with a meat mallet to an even thickness of 1/2 inch.
2. Preheat the oven to 350°F
3. Mix together the vinegar, paprika, 1 Tb of the tomato paste, garlic, and 1 Tb of the olive oil. Stir to form a thick paste. Smear the paste on the open side of the steak, reserving 1 Tb.
4. Layer the prosciutto, spinach, carrot, onion, bell pepper, and basil on top.
5. In a small bowl, combine the breadcrumbs, cheese, 1 tsp of the thyme, and salt and pepper to taste; sprinkle the mixture on top.
6. Roll the meat from the long end into a tight cylinder and tie with kitchen string. Turn it seam side down and rub with 1 Tb of the olive oil.
7. Sprinkle with salt and pepper and the remaining 1 tsp thyme.
8. In a large, heavy frying pan over medium-high heat, heat the remaining 2 Tb olive oil. Add the meat and brown on all sides, about 5 minutes.
9. Transfer to a flameproof roasting pan, seam side down, and roast for about 45 minutes.
10. Lift the meat and pour the white wine into the pan underneath to keep the meat from sticking. Roast until an instant-read thermometer inserted into the center registers 130F, 30 minutes to one hour.
11. Transfer to a board and tent loosely with aluminum foil.
12. Add the marsala to the roasting pan and place over high heat. Scrape up any browned bits from the bottom of the pan. Whisk in the stock, worcestershire sauce, and the remaining 1 Tb tomato paste, and cook, stirring often, until reduced by half, about 5 minutes. Strain the sauce through a fine-mesh sieve.
13. To serve, remove the string from the meat and slice it thickly into rounds. Transfer to individual plates and ladle the sauce over.