Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.

Friday, March 25, 2011

The Last Supper

No really, this was last night’s supper. As I come up with new recipes, I will post them on the blog. Most are fairly easy and involve grilling. That just seems to be the preferred way to cook when the weather is so beautiful. In the last week and a half we have not had any rain and feel blessed that the trip has gotten off to such a good start. Enjoy!

Spice-rubbed Skirt Steak with Garlicky Cilantro Sauce and Grilled Asparagus Couscous

Skirt Steak
1 clove of garlic
1   teaspoon salt
1   teaspoon black pepper
1   teaspoon paprika
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
½   teaspoon cayenne pepper
½   teaspoon ground cinnamon
1   tablespoon olive oil
1 – 1 ½ lb. skirt steak

Mince garlic, add salt and mash to make a paste. Stir in remaining ingredients to make a wet rub. Pat steak dry and rub all over the steak. Marinate the steak up to 6 hours in the refrigerator.

Remove steak 30 minutes before cooking to bring to room temperature. Meanwhile, preheat and lightly oil a grill. Place steak on grill steak over medium-high heat and cook for 3-5 minutes on each side, depending on desired doneness and thickness.

Let steak rest covered for 5 minutes. Cut steak on a diagonal across the grain in thin slices. Top with garlicky cilantro sauce.

Garlicky Cilantro Sauce
1   clove of garlic
1   teaspoon salt
1   cup coarsely chopped fresh cilantro
¼  cup extra virgin olive oil
1   teaspoon lemon zest
2   tablespoons lemon juice
Dash hot sauce

Mince garlic, add salt and mash to make a paste. Transfer to a blender and add remaining ingredients. Blend until smooth. Reserve until ready to serve.

Grilled Asparagus Couscous
½   lb. asparagus
2   scallions, thinly sliced on a diagonal
2   tablespoons chopped fresh parsley
1   teaspoon fresh lemon zest
1   tablespoon olive oil
1   box Israeli (or original) couscous
2   cups chicken stock

Lightly oil asparagus and sprinkle with salt and pepper. Place on a hot grill for 4-5 minutes, turning to ensure even cooking. Cut asparagus into 1 inch pieces and reserve.

In a 2-qt. sauce pan, sauté couscous in one tablespoon of olive oil until lightly brown. Add 2 cups of hot stock, cover, reduce heat and simmer 12-15 minutes until the stock is absorbed. Fluff with a fork and add asparagus, scallions, parsley, and lemon zest. Season with salt and pepper.

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