Each day of the race, we'll post the recipes that Barbara and Chris are preparing for the riders so you can eat like a pro as you enjoy the evening race recap on Versus. Tuesday May 17th Recipes Flank Steak Polenta Roasted tomatoes Salad Watermelon Arugula Grilled Marinated Flank Steaks Recipe courtesy of Emeril Lagasse, 2000 Recipe summary: Total Time: 5 hours Prep Time: 4 hours 30 minutes Cook Time: 30 minutes Yield: 4 servings Ingredients: 1 (2 to 3 pound) flank steak 1/2 cup dry Sherry or red wine 1/2 cup soy sauce 2 tablespoons Creole seasoning, recipe follows 2 tablespoons minced garlic 2 tablespoons brown sugar 1 tablespoon tomato paste 1 teaspoon freshly ground black pepper Directions: Place the flank steak in a large, plastic resealable bag. In a 2-cup measuring cup combine the remaining ingredients. Pour the marinade mixture into the bag with the steak, seal and marinate in the refrigerator at least 4 hours and up to 12 hours in advance. Preheat a gas or charcoal grill. Remove the steak from the marinade. Pour the marinade into a small saucepan and bring to a boil. Lower the heat to medium-low and simmer the marinade for 10 minutes. Remove saucepan from the heat and keep warm. Place the steak on the grill and cook to desired doneness, about 6 minutes per side for rare. Transfer the steak to plate and let stand for 5 minutes before carving. Cut the steak across the grain into thin diagonal slices, and serve with the marinade sauce. Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Rosemary Polenta Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved Recipe summary: Total Time: 16 minutes Prep Time: 6 minutes Cook time: 10 minutes Yield: 12 to 18 servings . Ingredients: 1/4 pound (1 stick) unsalted butter 1/4 cup olive oil 1 tablespoon minced garlic (3 cloves) 1 teaspoon crushed red pepper flakes 1 teaspoon minced fresh rosemary leaves 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 cups chicken stock, preferably homemade 2 cups half-and-half 2 cups milk 2 cups cornmeal 1/2 cup good grated Parmesan Flour, olive oil, and butter, for frying Directions: Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold. Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately. Green Bean-Tomato Salad with Herbs Contributed by Melissa Rubel Jacobson Recipe summary: Total Time: 20 minutes Yield: 10 servings 2 pounds green beans 1 1/2 teaspoons Dijon mustard 2 tablespoons red wine vinegar 1/4 cup plus 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 1 tablespoon chopped tarragon 1 tablespoon snipped chives 1/2 teaspoon chopped thyme leaves 1/2 pound cherry tomatoes, halved Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain and rinse the green beans under cold water until they are chilled; pat the green beans dry. 2. In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the olive oil and season with salt and pepper. Add the green beans, tarragon, chives and thyme and toss to coat. Add the tomatoes, toss gently and serve. Make Ahead: The salad can be refrigerated for up to 4 hours. Arugula, Watermelon and Feta Salad 2009, Ina Garten, All Rights Reserved Recipe summary: Yield: 4 servings Ingredients: For the vinaigrette: 1/4 cup freshly squeezed orange juice 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 cup minced shallots (1 large) 1 tablespoon honey 1/2 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 cups baby arugula, washed and spun dry 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes 12 ounces good feta cheese, 1/2-inch diced 1 cup (4 ounces) whole fresh mint leaves, julienned Directions: Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator. Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
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- Le Sensation American