As I look back at the past month and wonder where it went, I see that Yes!Chef! and I have been pretty busy with life type stuff and he hasn’t had a lot of time to cook up a bunch of things for the blog.
He was sent to Billings, Montana, for ten days for his day job and we have been busy moving in to the Mid-Century home that we remodeled and cleaning up the house that we are trying to get on the market.
We haven’t even spent any time in Tahoe. Gack!
One of the things we were able to do was travel to southern California to help celebrate my husband’s best friend’s 60th birthday. We ran into a lot of old friends that we hadn’t seen in a while, plus visiting with his best friend and my best friend. Their home is very lovely and since it was a wine tasting party, there was also lots of good wine and appetizers. We also met Nitro, the Great Dane, and almost got to take him home with us.
We moved into our new house, even though we have not put the other house on the market yet…still busy cleaning and sorting.
We’ve been able to visit the Farmers Market here in P’ville once…
Yes!Chef! has made numerous tasty drinks that we have been able to have on our new patio and in our new family room.
My oldest son turned 29…
My youngest son turned 21 and had his first beer…
And I shot a wedding where the bride rode down the aisle on a horse…
Yes!Chef! has cooked some interesting meals, but I have just not taken the time to blog about them.
Lastly, I damaged my hamstring at the wedding and re-injured it this weekend while working at the house we are trying to put on the market. So, Yes!Chef! was up at the house all day yesterday cleaning and painting, etc. I felt pretty badly for him, so I surprised him with dinner…a pretty unusual thing around here.
We get several great food magazines every month and I thought it would be great to cook something from one of those magazines but put my own spin on it.
We have been receiving Sunset Magazine for as long as we have been married and so it is an old friend. I love the magazine, although it is regional for the western United States. But you can always go on line to see what they are all about. I saw this picture and since it has been very hot here, I thought a nice salad would be great. All Yes!Chef! would have to do is grill the skirt steak (I do not know how to grill on the barbecue, nor do I care to know…that’s one of the reasons I got married.)
Although, this recipe looked very tasty, I wanted to try something a little different. I got the skirt steak, the arugula, the tomatoes and celery, but I changed up the marinade to a Mexican citrus flavor and the salad dressing to a Cilantro lime recipe. I must say that it turned out pretty good. Yes!Chef! ate it and enjoyed it, but I think he was pretty tired.
And here is the plate after the salad dressing was poured over the top:
Now for the recipes:
For the salad, I basically used Sunset’s recipe from their June, 2014 edition, with a few changes. I cannot find it on line, so I cannot provide a link.
Serves 4 (because we have given up grains, breads, rice etc., we only had 3 servings)
Arugula Salad Base
- 5 ounces arugula
- 1 pint cherry tomatoes, halved
- 1 cup chopped celery
- 1 avocado
- 4 ounces Monterey Pepper Jack Cheese, chunked
Mix all ingredients together except cheese and avocado, cover and refrigerate until steak is ready to serve.
Marinade for Steak
- 1 cup olive oil
- 1/3 cup soy sauce
- 2 cloves garlic
- 1/4 cup fresh lime juice
- 1/2 teaspoon (or more for more zip) red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons brown sugar or sweetener of your choice
- 1.5 pounds skirt steak
Put all ingredients except steak in a blender and blend up until smooth.
Pour into large zip-lock bag and place skirt steak in bag. Zip it up and marinade in refrigerator for 1 hour.
Heat up grill and when coals are hot, remove the steak from the marinade and grill the steak as close to the coals as possible about 1 minute each side.
Place on a plate and cover with foil. Let rest 15 minutes. Make the salad dressing while the steak is resting.
Cilantro Lime Dressing
- 1 bunch cilantro leaves, rinsed, patted dry and ends cut off
- 1/2 cup fresh lime juice
- 1/2 cup olive oil
- 1 tablespoon (or more depending on your tastes) honey or other sweetener (we used Splenda)
- salt and pepper to taste
Place cilantro and lime juice in blender and blend until smooth
Slowly pour oil thru feed tube with the blender running
Add sweetener and salt and pepper to taste.
Divide up Salad on 4 plates or place on large serving plate.
Cut avocado into chunks and divide amongst the plates.
Add cheese to plates.
Cut the steak into strips and place on top of salad on the individual plates or platter in an attractive way.
Pour dressing into a container that can be used by each guest to pour over their salad and set on table.
You might notice that the cilantro dressing is a bit bitter and so you may want to add more sweetener. However, we found that the sweetness of the steak marinade more than makes up for it and balances it out. But add more sweetener if you like.
Enjoy this salad.
We did order a couch protector after we came home unexpectedly and caught Obie T. on our new couch. Silly dog.