Grilled Skirt Steak with Horseradish Sauce
I love cooking with spirits! I’ve prepared all sorts of recipes using wine, vodka, rum… but lately, I’ve been experimenting a lot with beer. My family in Venezuela often used it to braise and to marinate; our famous “Carne en Vara” (beef on a stick) marinates in beer overnight with garlic, herbs, and spices. Mmm!
I’m not very familiar with all the different types of beer found in the US; there seems to be SO many! Growing up I was only exposed to pale lagers and Venezuelan beers like ‘Polar’ and ‘Regional’.
I went on a little journey and started with what I know best, a Pale Ale, to create my “Beer-marinated roasted pork in banana leaves“; the beer sauce is rich and has an amazing flavor. I decided to use pork again to pair with the Red Ale; my “Spare Ribs with Chipotle and Red Ale” came out spicy, sticky, and sweet. Really yummy!
To complete the trio, I am now cooking with a Dark Ale and pairing it with a skirt steak. A quick, 30-minute marinate infuses the beef with an amazing flavor that goes great with the light horseradish sauce. I use organic, grass-fed beef, which is healthier and leaner; if you think your steak get too tough without a lot of ‘marble’ (er, fat), don’t worry, beer makes for a great meat tenderizer!
You can make this dish in NO time (so NO excuses!), that way you control the quality of the ingredients. Get organic ingredients and avoid added hormones, preservatives, and chemicals. As you’ve heard me say so many times in my posts, eating at home is ALWAYS better.
Hope you try one of these dishes and get cooking!
Grilled Skirt Steak with Horseradish Sauce
Ingredients
- ¼ cup fresh horseradish, grated
- 2 tbsp plain Greek yogurt
- 2 tbsp extra-virgin olive oil
- 1 tsp fresh lemon juice
- 2 lb skirt steak, trimmed
- 1 tsp canola oil
- Coarse sea salt
- Freshly ground pepper
- ¼ tsp cumin, ground
- 1 12-0z bottle of brunette ale
Preparation
In a small food processor, mix horseradish, yogurt, olive oil, and lemon juice; season with salt and pepper. Process until creamy and store in refrigerator until ready to serve.
Pat steaks dry, drizzle steak with canola oil, and season salt, pepper, and cumin. Rub with hands on both sides. Place on shallow, small baking tray and pour beer so that it covers steak almost completely. Let marinate for at least 30 minutes.
Prepare grill to cook over direct heat.
Oil rack and grill steaks for about 8 minutes total, turning over once for medium-rare. Remove from heat and allow resting for 5 minutes, tenting loosely with aluminum foil.
Plating
Sliced steak thinly and serve with horseradish sauce. This dish goes great with roasted potatoes and an upland cress salad!
Spare Ribs with Chipotle and Red Ale
Another quick recipe for you to try at home! And yes, I am cooking with beer again. This time I am using a red ale combined with molasses which turned out to be an amazing combination; it really compliments the flavor of the chipotle peppers and smoked paprika. The result is a spicy, sticky, and sweet rib to enjoy and get messy!
I know, spare ribs are not considered ‘diet food’ but my goal is to show you how to cook the healthier version of pretty much any dish. Although I have a heavy plant-based diet, I still enjoy meat and I love ribs (who doesn’t); but I only cook them every once in a while and enjoy them as a ‘treat’. For me, the trick is to serve them with roasted fingerling potatoes instead of mashed potatoes or mac-and-cheese and accompany it with fresh vegetables, like tomatoes.
Spare Ribs with Chipotle and Red Ale
Ingredients
- ¼ tsp chipotle chili, ground
- ¼ tsp smoked paprika
- 2 tbsp grape seed oil, divided
- Coarse sea salt
- Freshly ground pepper
- 2 lb pork spare ribs
- 12 oz bottle of red ale beer
- 2 tbsp molasses
Preparation
Preheat oven at 400° F
In a small bowl, combine chipotle, smoked paprika, and 1 tbsp grape seed oil; season with salt and pepper and whisk to combine. Rub mixture all over spare ribs using your hands. Allow marinating for at least 10 minutes (more if just of the refrigerator).
Heat 1 tbsp of grape seed oil on a skillet over high heat. Sear both sides of the ribs until golden brown and crispy, a few minutes on each side. Transfer to a baking pan. Combine beer and molasses, stirring softly with a spoon; pour mixture over ribs and cover pan with aluminum foil.
Cook for 1 hr 15 min turning once half wait through. Remove foil and pour drippings into a clear container; skim after a couple of minutes, repeat. Glaze ribs with sauce before serving.
Plating ideas
This dish can be served with roasted fingerling potatoes and fresh vine tomatoes. Try it just with a watercress salad if you’re trying to avoid carbs!
“What I learned in my quest to do a handstand in yoga class” – by guest blogger Lee from SimpLee Healthy
I am so excited to introduce a new guest blogger to Cook Global. Eat at Home!
Lee is a great friend of mine and workout partner. Like me, she loves the outdoors so we often go biking or hiking on the weekends. We get to enjoy beautiful, sunny days while working out and burning off some calories. Especially these days when I am so busy, I am all about killing two birds with one stone. Well, it’s more like five birds once you add catching up with a friend, getting a tan and some vitamin D, activating some other vitamins in your system, etc.
I’ve learned the hard way that no matter how healthy my diet has been, if I don’t work out, I don’t lose weight. Like many of you out there, I’ve battled several types of wars against weight throughout my life and the best diet I can suggest is the no-diet. Simply try to eat healthy and exercise! If you think finding a workout partner would motivate you more and help achieve your goal, do it! I know it helps me.
I have to confess that I’ve never tried Yoga before. I think part of me is intimidated by it (Hello! a quiet room, deep breaths?? I’m more of a Zumba type LOL) but I have always been curious about it. Don’t worry, I’ve heard how amazing it is and how perfect it would be for a person like me. I think I am going to have to listen to Lee and give it a try. I’ll let you know how it goes :)
In the meantime, I hope you enjoy her guest blog post. She is always up-to-date with the latest wellness news and trends and shares her insight and personal experiences on her very own blog: SimpLee Healthy. Make sure to check her out!
Thanks!
What I learned in my quest to do a handstand in yoga class
I love practicing yoga. It’s exhilarating, enlightening and manages to teach you big things about yourself and life when you’re busy trying to stand on your hands.
Like everyone else, there are some postures that come easily and I can magically turn myself into a perfect pretzel or balance myself on one foot forever and others where my “creation” looks absolutely nothing like its supposed to look. I think my hamstrings are over achievers in tension. But there is one part of every class where I always feel the dread: inversions! Way too intimidating and let’s face it -impossible. I resolved that was just going to be part of yoga that was not for me.
I don’t have a lot of arm strength, certainly not enough to hoist my whole body upside down and then balance on my hands. There was just no conceivable way that I could see that happening. So each time, I elected to take the “legs up the wall” pose. This is technically a pose, but it’s pretty much laying on your back with your feet up the wall. Until one day, I don’t know what possessed me (I am going to blame the caffeine in my Starbucks chai latte) but I decided to test out how ridiculous it would be if I tried. – for fun, I’m always up for a good laugh, especially at myself. Plus, to be honest, I really, really want to be able to do it!
They always give a few options for varying levels of experience. I try the “L pose” handstand thinking I stand the best chance with that one. You basically make your body into an “L” with your hands on the ground handstand style and your feet are flat on the wall. (see my primitive illustration below).
Anyway, I try it and it’s such a strange and unsettling feeling. Any second I know I’m going to topple over feet over head. Not to mention my shaking arms, clearly warning me that if I don’t get down quick I will fall on my head. As I look around and everyone else focused on their own graceful inversions, I wonder what do they all know that I don’t? So I keep trying and laughing because my efforts are pretty laughable.
It takes me a couple more classes but I eventually get it. I’m super proud of myself but it’s not the “real” handstand and I am no longer willing to accept my limitations. I’ve had a taste of the inverted world and I want more!
No matter how hard I try, I just can’t get my legs up. There’s something I’m missing. Lucky for me, this time I am in class where a teacher has us use a ‘buddy’ who will support our bottom leg and we can push against their hands to get both legs up. My partner effortlessly lifts to a handstand and her legs perfectly straight, no wobbles. I’m impressed. Ok, my turn.
This kind lady is supporting my thigh and shin with her hands and now I just have to kick up. Yep, any minute now. Still trying to kick. WHAT?! How is this possible? What is wrong with me? Finally she suggests I USE her hands and push against them. And our teacher mentions we need to use our core not our arms…. Voila! Oh My Gosh! I’m UP! And then back down. Incredible! I’m in shock. So now, I try it alone. The true test. And to my surprise, I can still do it. This five second handstand is one of my biggest achievements – and life lessons.
First, you have to believe in yourself. Second, if you keep trying to use the wrong muscles to do something, no matter how hard you try it won’t work. Finally, sometimes it helps to lean on a friend.
Make sure to follow SimpLee Healthy on twitter (@simpleehealthy ) and to check out www.simpleehealthy.com for more posts!
My first pop-up, L.A. Arepa Bar, and gluten free food
In only 1 week, I will be cooking at my first pop-up event: L.A. Arepa Bar. I am very excited and hope that, if you are in the Los Angeles area, you’d consider attending. Not only you’ll be tasting delicious flavors from Venezuela, but you will also be supporting a great cause!
I consider arepas one of the most delicious street foods. I love how these pita-style corn pockets can be stuffed with a variety of fillings and satisfy pretty much every taste; my favorite growing up was with “Queso de Mano”, a hand-made cheese that is soft and stringy like burrata, not as creamy and slightly saltier. Yum!
I will be preparing a trio of Neo-Venezuelan Arepas with a healthy twist:
- Mechada: Shredded beef, cabbage slaw, guasa-sauce
- Reina Pepiada: (“Curvy Queen”) Mayo-less chicken-avocado salad, petit pois
- Domino-fu: Black beans, tofu, sofrito, herb sauce (V)
EL PANAMERICANO will be serving a couple of their classic items on an Arepa instead of bread exclusively for this ‘gluten-free’ event.
- Pavito: Roasted turkey breast, tomato, avocado
- Pernil: Slow oven cooked pork, tomato, avocado
For more information, please visit the event’s Facebook Page: L.A. Arepa Bar
Because they are made out corn, arepas are naturally gluten-free and a “Celiac-friendly” food, which is why I decided to help NFCA raise awareness about Celiac Disease and to distribute educational material during the event. Did you know that over 3 million Americans suffer from Celiac Disease but only 5% are accurately diagnosed? Please help NFCA and donate!
I am so happy to share this gluten-free dish, hoping that you’d try it at home. Ditch the carbs too with this healthy, delicious, and simple recipe!
Spiced shrimp with tomatillo sauce and jicama-mango salad
Gluten free
Yield: 4 servings
- 4 small tomatillos, husked, washed, and cut into ½” cubes
- 2 garlic cloves, roughly chopped
- ¼ cup cilantro, roughly chopped
- ½ cup avocado, cut in ½” cubes
- 2 tbsp fresh lime juice
- Coarse sea salt
- Freshly ground pepper
- ½ cup (packed) flat leaf parsley, roughly chopped
- ¼ cup extra virgin olive oil
- 1 ½ cup jicama, peeled and julienned
- 1 cup mango, peeled, seeded, and julienned
- ½ cup red bell peppers, finely julienned
- 2 tbsp fresh lemon juice
- 1 lb jumbo shrimp, peeled and deveined (about 20 units)
- ¼ tsp cumin seeds, ground
- ¼ tsp ancho chili, ground
- ¼ tsp fresh orange peel
- 4 leafs baby red lettuce
Preparation
Combine tomatillos, garlic, cilantro, avocado, and lime juice in a blender; season with salt and pepper. Blend until smooth, transfer to a container, and set aside.
Combine parsley and olive oil in a blender or small food processor; add ¼ tsp coarse sea salt. Blend or process until smooth, transfer to a container, and set aside.
In a large bowl combine jicama, mango, and red peppers. Drizzle with lemon juice and olive oil; season with salt and pepper. Toss to coat.
Set shrimp on a shallow bowl and pat-dry with paper towel. In a small bowl combine cumin, ancho chili, orange peel, salt and pepper with 2 tbsp olive oil; whisk well and pour over shrimp. Toss to coat and let stand for at least 10 minutes.
Heat 1 tbsp canola oil over high heat; sauté shrimp until it is pink and cooked all the way through, about 2 minutes per side. Remove from heat and set aside.
Plating
Spoon 1 – 2 tbsp of tomatillo sauce onto a plate, follow with ½ tsbp of parsley oil in the opposite direction. Place 1 red leaf on each plate and top with spoon jicama-mango slaw over it. Place 5 shrimp in a row and top with additional parsley oil. Drizzle with fresh lime juice and serve!
Alejandra’s Trick #1502: Brine your shrimp for better results. It will help infuse your shrimp with a ‘sea-like’ flavor and give you a great texture! Brine shrimp for 30 to 60 minutes in a salty water solution.
Beer-marinated roasted pork in banana leaves (I’m on FIRE!)
Want to take a trip to the Caribbean right from your kitchen? Give this simple dish a try. The best part? You get to use beer to marinade, to cook, and to pair with this dish too! This time, I used a blonde beer by Fireman’s Brew–a local brewery owned by 2 former Los Angeles-based firemen. I’m on FIRE!
I love to cook with beer! Have you checked out my recipe for Beer-Braised Carnitas? I really enjoy the depth of flavors that develop from marinating the protein in beer , then letting all the juices keep it moist in the roasting process. As it is very traditional in the Caribbean, I am cooking with banana leaves; these add an amazing flavor to any roast or steamed dish. By the way, don’t be intimidated by them. You can find them in most Latino markets and they’re very affordable. They can be used fresh or frozen; either works for this recipe!
Beer-marinated roasted pork in banana leaves
Ingredients
- ¼ tsp turmeric
- ¼ tsp smoked paprika
- ¼ tsp coriander seed, ground
- 1 tbsp shallots, minced
- 1 tbsp virgin coconut oil, warm/liquid
- Coarse sea salt
- Freshly ground pepper
- 2.5 lb pork shoulder
- 2 garlic cloves, sliced
- 8-oz Fireman’s Brew blonde beer
- Banana leaves (4-5 large pieces ~16×16)
Ingredients
In a small bowl combine turmeric, smoked paprika, coriander, and shallots. Add coconut oil and whisk to blend; season with salt and pepper. Pour over pork and rub with hands all over. Using thongs, transfer pork to a large re-sealable plastic bag and add garlic and beer. Close bag and shake to distribute the liquids; let marinade outside of the refrigerator for 30 minutes (or in the refrigerator, overnight).
Preheat over at 375° F
Line the bottom of a deep baking tray with a banana leaf. Remove pork from bag, place on plastic board or platter; make sure to save beer marinade in plastic bag. Use 1-2 leafs to wrap completely around pork and set on the tray; then pour marinade over. Cover tray with a piece of banana leaf to preserve moisture.
Place tray in oven and roast for 2 hours. Remove from oven, let it rest for 10 minutes before serving.
Easy Plating!
Serve a few pieces of pork over brown pineapple rice (see recipe below) and drizzle beer sauce. Garnish with fresh avocadoes and a lime wedge.
Pineapple Brown Rice
Ingredients
- 2 tbsp virgin coconut oil
- ½ cup brown onions, chopped
- 2 cups brown rice, cooked
- ½ cup fresh pineapple, chopped
- ¼ cup roma tomatoes, chopped
- 1 tbsp cilantro, chopped
- 1 tsp lime juice
Preparation
Set sauté pan over medium-high heat; add oil when pan is hot and allow to liquefy. Add onions and cook until translucent, for a few minutes, then season with coarse sea salt and freshly ground pepper. Add brown rice to the pan and cook for a couple of minutes, stirring often. Add pineapple, stir, and turn off the heat.
Transfer rice to a bowl; add fresh tomatoes , cilantro, and lime juice and stir to combine. Serve immediately.
Grilled skirt steak with parsley-mint chimichurri sauce and grilled romaine lettuce
Since I am spending so much time in my balcony these days playing with my urban organic garden, I keep looking at the grill and thinking… is it summer yet?!? It is time to grill!
I wanted to create something quick, fresh, and flavorful. So I looked around for some inspiration. My plants are very small still, and I don’t expect to harvest any produce until later this year. Growing in a balcony with very little space limits what I plant but I still have a nice variety of seedlings and small plants coming along! So I couldn’t help to think about ideas for what I call “Patio-to-Table” dinners–sourcing more than half of all ingredients from my own garden. I came up with this simple and easy to make recipe that is also light and no-carb. I am so thrilled to think that, eventually, I’d only have to go to the butcher shop to get some grass-fed skirt steak–the lettuce, parsley, and mint will be as LOCAL as it gets!
Yield: 4 servings
Pairing for Judd’s Hill 2008 Napa Cabernet Sauvignon
Ingredients
- Coarse sea salt
- Freshly ground pepper
- ¼ tsp ancho chili, ground
- ¼ tsp coriander, ground
- ¼ tsp cumin, ground
- 1 ½ lb grass-fed skirt steak, fat trimmed
- ½ cup flat leaf parsley, chopped
- ½ cup fresh mint, chopped
- 1 tbsp shallot, finely chopped
- 1 garlic clove, minced
- 2 tbsp red wine vinegar
- ½ cup olive oil
- 1 large romaine lettuce, halved lengthwise
- Balsamic vinegar
Preparation
Prepare the grill for direct-heat cooking so charcoals need to be hot! (Use high heat for gas).
In a small bowl, combine ancho chili, coriander, and cumin; add 2 tbsp of olive oil and season with salt and pepper, whisk. Rub all over skirt steak and cover.
Combine parsley, mint, shallot, garlic, red wine, and olive oil in the vase of a blender. Blend on high and set aside.
Brush all sides of romaine halves with olive oil, then season with salt and pepper.
Oil clean grill rack and grill steaks, uncovered, for about 5 minutes and turning once half-way through. Remove steaks from grill and tent them (i.e. cover them loosely) with aluminum foil. Cut skirt steaks in ½-inch slices.
While steaks rest, grill romaine halves just for a couple of minutes until slightly wilted with a few chars. Remove from heat and cut each piece in half.
Plating
√ Serve a romaine wedge in each plate and drizzle with a little balsamic vinegar (make sure to use a good brand for best results). Serve steak slices next to lettuce and top with chimichurri sauce. Garnish with thinly sliced radishes and fleur de sel al pimiento
Roasted tomato and pepper soup with basil pistou in a whole-wheat pain pascal
It’s “Meatless Monday” and I’d like to share a quick and easy recipe that makes for a fantastic dinner! It is a rustic tomato and pepper soup with medium body and delicious flavor. Serve on a bread bowl and top with a basil pistou and crumbled goat cheese. Dinner on the table in around 30 minutes!
Pairing recipe for Judd’s Hill 2009 Estate Napa Valley Pinot Noir
Yield: 4 servings
Ingredients
- Coarse sea salt
- Freshly ground pepper
- 12 large roma tomatoes, halved lengthwise
- 2 medium red bell peppers, halved lengthwise, seeded/cored
- 1 brown onion, cut in wedges
- 2 large garlic cloves, chopped
- 1 tsp smoked paprika
- 1 cup (packed) basil, chopped
- 2 cloves fresh garlic, chopped
- ½ cup olive oil
- 2 tbsp crumbled goat cheese
- 4 whole-wheat pain pascal, center/top removed to create a bowl
Note: substitute pain pascal for whole wheat/whole grain bread roll
Preparation
Preheat the oven at 425° F with the rack in the middle of the oven.
Combine basil, garlic, and olive oil in the vase of a blender and season with salt and pepper. Blend on high and set aside.
Arrange tomatoes, peppers, onions, and garlic on a baking tray. Sprinkle with smoked paprika, salt, pepper, and drizzle with olive oil. Toss with hands to coat evenly, making sure tomatoes and peppers are placed cut-side down. Roast vegetables for 20-25 minutes.
Remove from oven; turn tomatoes and peppers with a spatula and carefully remove skins with kitchen tweezers, chopsticks, or a fork. Transfer all vegetables, including drippings, to a deep, medium saucepan.
Purée soup in the pot using an immersing blender; blend for 3-4 minutes, until desired texture (you may also use a regular blender, just be careful when working with hot liquids). Adjust seasoning and bring back to a quick boil, prior to serving.
Plating
Divide soup among 4 bread bowls, drizzle basil pistou, and top with ½ tsbp of crumbled goat cheese.
Comfort food, guilty pleasures, and my recipe for saffron rice
We all have them—guilty pleasures. And you KNOW I am talking about food. They evolve as we grow, I guess, and personally, I can handle most of my own. There is, however, one guilty pleasure I have never outgrown and that is a bowl of warm, fluffy rice. Oh, yes.
If you’re wondering why rice is something to feel guilty about, you may have not heard about “bad” carbs. If you’re wondering what makes it such a pleasure, you may have not had a bowl of steamed white rice as it should be prepared.
For me, white rice was comfort food mainly because it was always in the cabinet in our kitchen in Venezuela. Even during difficult times, when there wasn’t much to eat around the house, there was always rice.
So it was a lot of times for me, my afternoon snack. Not a good idea. And to make a ‘bad’ carb worse I added butter and/or cheese.
Now that I thrive on a healthy lifestyle that includes a wholesome diet, I have to find ways to replace some of my guilty pleasures. Ingredients like butter and cream are never on my shopping list; and my dishes never need them!
To give my comfort dish a healthy makeover I now prepare it using only olive oil and quickly sauté the rice before serving to give it that ‘buttery’ look.
My favorite part: the feta cheese softens up when slightly immersed in the rice. Nothing sophisticated, but for me it is just comfort in a bowl.
I have actually made this same dish with other grains like quinoa, farro, and bulgur wheat. And I encourage you to give it a try. Hope you like it!
Well, it’s been great having some time at home and writing more posts. I get on the road again this Friday! I am heading to our Nation’s Capital for the Washington D.C. International Wine and Food Festival where I’ll be doing a special appearance. If you’re in the area, make sure to stop by and say hello!! (All my fans get $15 OFF with promo code ALEJ15).
XO
Saffron rice with sautéed spinach and feta cheese.
Yield: 8 servings
Ingredients
- Coarse sea salt
- Freshly ground pepper
- Olive oil
- 2 cups long grain rice
- 3 ½ cups water
- 1 tsp saffron threads
- 1 garlic clove, sliced thinly or minced
- 2 cups (packed) baby spinach leaves
- ½ cup (packed) feta cheese, broken in ~ ½” chunks
- 8 kalamata olives
- Optional: juice from 1 lemon
Preparation
Rinse rice with cold water a few times, until water is clear; strain it and set aside.
Bring water to a boil over medium-high heat; add saffron, 1 tbsp of olive oil, and 1 ½ tsp of salt and cook for 2 minutes, stirring frequently. Reduce heat to low, carefully add rinsed rice and stir once with a wooden spoon. Cover tightly with a lid and simmer for about 15 minutes or until all liquids have been absorbed. Remove from heat and let it stand, covered, for 2 minutes. Fluff rice with a fork onto a platter and allow cooling off slightly. Fluff again.
Heat 2 tbsp of olive oil in a large sauté pan over medium-high heat. Add garlic and spinach; sauté for 2 minutes, stirring leaves carefully until mostly wilted. Season lightly with salt. Add cooked rice to the pan and mix with spinach.*
Season with freshly ground pepper and top with feta cheese chunks and olive. You may drizzle some extra olive oil and fresh lemon juice for an extra layer of flavors.
I have actually made this same this with other grains like quinoa, farro, and bulgur wheat. And I encourage you to give it a try!
* If you don’t have a pan big enough for the full serving, do it in separate batches
Beef stir-fry with vegetables and whole grain noodles
For those weeknights when you just want to make something fast, figure-friendly, and flavorful—I suggest that you try this recipe. I used whole grain noodles to add heart-healthy fiber to this dish and loaded it with vegetables rich in folate, vitamin C, B12, etc.
Feel free to experiment with other proteins like chicken or pork and substitute/omit any vegetables that you or your family do not like. Other great options are thinly sliced carrots, bok choy, water chestnuts, snap peas, tofu, and more.
In less than 30 minutes you can have dinner ready. Cooking can be fun and so rewarding. But the best part of cooking at home is saving money, controlling the kind of food you put in your system, and getting healthier!
Hope you give this one a try!
Beef stir-fry with vegetables and whole grain noodles
Yield: 4 servings
Ingredients
- 2 tbsp soy sauce
- 2 tsp honey
- 2 tsp sesame oil
- 2 cloves garlic, sliced thinly
- 2 tsp ginger, finely minced
- 1 tsp toasted sesame seeds
- 10 oz beef sirloin, cut in ½” strips
- Coarse sea salt
- Freshly ground black pepper
- Canola oil
- ½ cup scallion whites/bottoms
- 1 cup celery, sliced thin diagonally
- 1 cup broccoli, small florets
- 1 cup white mushrooms, sliced thinly
- ½ red bell pepper, julienned
- 2 cups whole grain/whole wheat noodles, cooked
- 2 tbsp scallion greens, sliced thin diagonally
If you love spicy food as much as I do, add a tablespoon of asian chili paste or even sriracha to the marinade prior to applying to the beef.
Preparation
Whisk together soy sauce, honey, and sesame oil in the bottom of a bowl, then add garlic, ginger, and sesame seeds. Place beef in the bowl, season with salt and pepper to taste, and toss to coat with marinade. Set aside.
Add a tablespoon of canola oil to a wok or large skillet over medium-high heat. Sauté beef, stirring with a wooden spoon, for 4-5 minutes or until desired level of doneness. Transfer beef and all drippings to a platter.
Return wok to heat for a few seconds, and then heat 1-2 tablespoons of canola oil. Sauté scallions for about 1 minute and add celery, broccoli, peppers, and mushrooms. Stir and cook vegetables for 6-8 minutes; add noodles and return beef to the wok, along with drippings. Cook for another couple of minutes.
Transfer stir-fry to a clean platter and top with scallion greens and sesame seeds.
New York City, a ‘Cheap Eats Walking Tour’, and Arepas with Shredded Beef
It’s been a week since my return to Los Angeles, and I am still in a “New York State of Mind”. And how can I not be? My last visit to the “Big Apple” definitely left me in love with the city and wanting more.
I already knew so much about the city’s architectural gems, public spaces, and mass transit. I studied Frank Lloyd Wright’s Guggenheim Museum’s architecture almost obsessively and knew the tallest skyscrapers in the skyline. I also learned from New York planning gurus Jane Jacobs and Robert Moses and praised the city’s efficient mass transit system. On the books, it all sounded so fascinating! Now that I’ve seen it in person, I know none of that really did it justice.
So much beauty. So much energy. And I was there to soak it all in! Despite a busy schedule and work commitments, I was able to set some time aside to visit the Guggenheim Museum, the American Natural History Museum, and to walk around Central Park. I was so happy to be joined by my husband on this trip, and after experiencing the wonders of Manhattan, we agreed — there’s no place like New York City.
I was there to eat too! I wanted to explore some new places and try new cuisines. But with so many amazing restaurants all over the city, it was a huge task to select the ‘right places’ to visit.
I had decided early on to visit Del Posto, a Michelin starred restaurant by MasterChef’s Joe Bastianich and Chef Mario Batali. This was definitely the culinary highlight of my trip. From the Lobster Fra Diavolo with Garlic Bread Panna Cotta to the Tortello Puzzone with Black Truffle, from the Native Swordfish Involtini to the Torta Di Zucca with Sage Gelato—it was ALL unbelievable!
I thoroughly enjoyed some of the restaurants in the city like Tom Colicchio’s CRAFT, where the Short Rib and Root Vegetables was a huge hit for us, The Wright at the Guggenheim Museum with a superb brunch, and Pepolino in TriBeCa, a small and authentic Italian restaurant with an incredible Fresh Fettuccine al Coniglio, with braised rabbit!
Lucky for me, there were a couple of fellow MasterChef Season 2 finalists in the area willing to show me around some more. Having the locals’ perspective, I knew I was in for a treat.
I first met with Max Kramer; I had not seen him since the end of the show and it was just so great catching up! We met for dinner at Saxon and Parole in SOHO. I could not resist the Sweet Potato and Miso Tortellini with a side of Crispy Brussels Sprouts. YUM!
I also had a chance to meet with Derrick Prince and his wife, Sharon, who invited us on a New York City ‘Cheap Eats Walking Tour’. This was such a unique experience!! It allowed me to taste unusual and delicious food in various restaurants and joints while walking around the city.
It is true—I would normally try to avoid some of the places on the list: a burger place, a dessert bar. But this was an experience I could allow myself to enjoy since I always eat fresh and wholesome at home. Besides, walking from place to place would help me burn some calories!
Our tour started at Eataly around 7 pm with great wine and fresh focaccias. Then, we walked straight to Danny Meyer’s Shake Shack at Madison Square Park, right across the street. I am not much a burger person, but these were unbelievable—they actually grind their own beef on-site and the burgers are cooked to medium. Dare I say they taste gourmet? :)
We walked in the cold and in the rain, and it couldn’t have been more perfect. We stopped and ate in a number of places and just walked by some others (I wanted to eat at Babbo, but alas, could not get a reservation). Anyway, I ended up buying some items to later enjoy at home, like the passion fruit cake from Empire Cake and the corn flake cookie at Momofuku’s Milk Bar which, by the way, is TO DIE FOR. Period. And so naughty! But if you eat right most of the time, you can afford to indulge once in awhile.
From the tour, my favorite places were Caracas Arepa Bar (of course!) where I can vouch for a traditional and true Venezuelan arepa. I had to have a “La Pelua”, which has shredded beef and a touch of sharp cheddar cheese with Papelon con Limon, a refreshing Venezuelan drink. Other stop: Taim. Y-U-M. I am a lover of falafel and I must recommend the Harissa Falafel Sandwich. It’s made from scratch and has lots of great flavors.
Towards the end of the tour, close to 11 pm, I got to try Taiwanese “Baos” for the first time at BaoHaus. These tiny sticky buns are stuffed with different meats and, caution, they can be addictive. I tried braised beef cheek, pork belly, and adobo chicken and pork. They were all delicious!
Almost five hours of walking, eating, laughing, and talking, and we had only covered a tiny portion of New York. I had a great time getting to know the city block-by-block and was in great company. I could have kept walking for another few hours — though I’m not sure I still had the stomach to keep eating!
It was a great trip on many levels and both David and I cannot wait to go back!
Visiting the little Venezuelan joint inspired me to share my recipe for one of the most popular items in the place I call home, Venezuela—Arepa con Carne Mechada (Arepa stuffed with shredded beef). All the way until I moved to the U.S. in my 20’s, I made these little corn cakes pretty much every day of my life!
They are as traditional as it gets for me—sort of ‘stripping’ me to the core, in a culinary sort of way. This is the food you cook at home every day, no technique, just amazing home flavors and sazon. I hope you give it a try. Buen provecho!
Arepas (Venezuelan corn cakes)
Active time: 25 minutes
Ingredients
- 2 cups Arepa flour—Harina Pan, Masarepa. Do not use Masa Harina for this)
- 2 cups warm water
- 1 tsp coarse sea salt
- 1 teaspoon canola oil
Preparation
Preheat oven to 375˚ F.
In a bowl, mix water, salt, and canola oil. Pour in flour slowly and mix with a spoon until ingredients have incorporated. Let it stand for 5-7 minutes. Gather dough forming a ball, place it on a board or clean surface, and knead with hands for about 5 minutes; make sure to moisten your hands as you work with the dough. Break dough into 8 equal-sized portions and form balls with your hands, and then flatten slightly with palms to form discs.
Brush a little canola oil on a non-stick pan or cast iron skillet over medium heat. Cook arepas on each side until a thin crust has formed and some light browning appears in the center of the arepa (just like the picture below!). You may have to do this in batches.
Transfer arepas to oven, directly on the shelf (or on baking sheet, if desired) and bake for 15-17 minutes. Remove from oven and serve immediately. Arepas can be sliced in half to create pockets; these can be stuffed with beef, cheese, cured meats, beans, and even veggies!
Note: Plain arepas are naturally Vegan, wheat-free, gluten-free
Carne Mechada
Active time: 35 minutes
Although this beef is traditionally cooked first, shredded by hand and then seasoned with a sofrito, my slow-cooked recipe has just as great results and a lot less labor. I actually let it cook overnight, which is a great help for someone that cooks all day! This tastes even better after a day so store some in the refrigerator for later.
Ingredients
- Coarse sea salt
- Freshly ground pepper
- Olive oil
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp chili powder
- 2 lbs beef skirt or flank steak, trimmed
- 2 tbsp canola oil
- 1 large onion, sliced thinly
- 1 large green bell pepper, sliced thinly
- 3 cloves garlic, chopped
- 2 celery stalks, sliced thinly
- 2 roma tomatoes, peeled, seeded, and roughly chopped
- 1 6-oz can organic tomato paste diluted in 1 cup water
Preparation
Preheat oven at 400˚ F.
In a small bowl, combine cumin, curry, and chili powder. Season with salt and pepper and drizzle with olive oil. Whisk together.
Drizzle marinade over meat and, using hands, spread all over.
Heat canola oil on a cast-iron pot or Dutch oven (with a lid) over high heat. Sear beef until golden brown on both sides. Remove from pot and set aside; keep the pot on the heat.
Reduce heat to medium-high. Add sliced onions to pot and cook for 6-8 minutes, until onions are translucent. Add garlic, peppers, celery; stir for a couple of minutes. Return beef to pot, placing on top of vegetables; add tomatoes and cover with tomato paste mixture. Season with salt and pepper, then drizzle a little olive oil and cover with lid.
Place covered pot in the oven and reduce heat to 225˚ F. Let it cook for 6 hours and up to 8 hours. Remove from oven and let it stand for at least 10 minutes. Using a fork or two, break beef apart completely until you see thin strands incorporating with the sauce and vegetables.
Use shredded beef to stuff arepas or serve it with rice, black beans, and fried plantains–just like the Venezuelan National Dish! :)
