Tag Archives: salad

Asian Steak Salad with Siracha Honey Lime Dressing and Blue Cheese

Asian Steak Salad with Sriracha Honey Lime Dressing and Blue Cheese

  • Servings: 2
  • Difficulty: easy
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Asian Steak Salad with Sriracha Honey Lime Dressing and Blue Cheese
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I first found the base of the recipe from the cookbook “Guy Gourmet”. It’s a really great cookbook for the fellas. It’s based upon the Men’s Health magazine coverage of one of kind foods, cooking and nutrition. Adoma Steinmen and Paul Kita are the two that put it together with the editors of Men’s Health. The 150 healthy recipes are from various star chefs like Rick Bayless, Thomas Keller, Tyler Florence and Morimoto to name a few. Valentines day gift for your dude chefs perhaps?

This Asian steak salad recipe has a wonderful flavorful from the simple dressing. The freshness of the lime paired with the saltiness of the soy and the pop of heat and sweet from the Sriracha and honey is a harmonious flavor bomb. It’s just great. You can use what ever veggies wet your whistle. I omitted cucumber and avocado simply because I didn’t have them on hand.

The steak is a great choice over the typical chicken used in most salads. Cooking the steak medium rare gives you a buttery and tender bite that just works splendidly with the salad dressing. I added blue cheese because I think it works so well with steak despite the Asian flavors of soy and Sriracha. Goat cheese would also be nice.

At the end of the day, the dressing is the star of this show so you can alter the supporting cast to your tastes and preferences.

Ingredients:
Dressing
1 lime juiced
1 tbs of Soy Sauce
1 tbs of Sriracha
1 tbs of Local Honey
Black Pepper

Grass Fed Beef (flank, or any cut works)
Blue Cheese
Walnuts (toasted and tossed in honey)
Arugula
Green leaf lettuce
Cilantro
Cut spinach
Cherry tomatoes
Red onion (diced)
Carrots
Purple cabbage
Cucumber

Directions:
1. Mix your dressing by juicing a lime and adding Sriracha, Honey and Soy and whisk until combined. Set aside.
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2. Marinate your steak with a a few glugs of soy and some oil. About 30 mins to 4 hours.

3. Cut all your veggies and combine in a big bowl with the lettuce.

4. In medium heated cast iron skillet add your walnuts and toast them up. Once toasted pour those hot nuts in a bowl with honey. Mix it around to coat. The heat will loosen up the honey and coat it nicely. Set aside.
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5. Return the cast iron skillet back to the heat and let it sit for a few minutes. Add some grapeseed oil and then sear your steak. Cook on each side for about 4-5 minutes until a nice crust develops. I like this meat medium rare to medium. Set your steak on a cutting board and let it rest for 7-10 minutes. Slice thinly on the bias.
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6. Lower the heat to medium low. Dice your red onions and put them in a bowl with some rice vinegar and a glug of soy. In the same pan add the diced red onions and soften them just a bit. This will take some of the bite out of the onion. Remove from the heat and pour in a bowl to cool.
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Warm Fig, Blue Cheese & Arugula Salad

Warm Fig, Blue Cheese & Arugula Salad

  • Servings: 2
  • Difficulty: easy
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Warm Fig, Blue Cheese & Arugula Salad
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Tonight we had Ham & Leek Empanadas that were so amazing. Ina Garten has a new cookbook that I used for the recipe. I spotted a salad recipe a few pages earlier that I thought we be a great compliment to the Empanadas. The vinegar and sherry wine cut through the cheesy and salty puff pastry. The figs were also I nice touch of sweet.
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Figs… I don’t eat them very much. I like them but we just don’t see a lot them around here and certainly not in the winter. So I had to resort to dried ones and heat them up in the pan with my walnuts. I think blue cheese works so well with fruits like figs, grapes, pears and apples.

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Ingredients:
3 tbs of cooking sherry wine
3 tbs of white wine vinegar
1/2 tsp of local honey
6 tbs of good olive oil (equal parts oil and vinegar/wine)
Handful of dried figs (my store didn’t have fresh)
1 cup of walnuts
Blue cheese
Arugula
Cut spinach
2 green onions diced

Directions:
1. Mix your dressing together and whisk until combined. Taste and salt and pepper accordingly.

2. Warm your walnuts on medium low heated small pan. About three minutes for four minutes. I removed from heat and added the figs and poured some honey over both the walnuts and figs. Shaken the pan so that it was well combined and coated and until the figs softened.

3. In a large bowl take your arugula and spinach and dress and toss well. Add the walnuts, figs and blue cheese and serve.

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Kale Chicken Balsamic Salad

Kale Chicken Balsamic Salad

Day 1 of my 21 day body makeover / detox http://www.21daybodymakeover.com
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Quick Salad that meets the program’s requirements of veggies and lean organic protein with no sugar, fruit, dairy, nuts or gluten. Do I wish I had blue cheese or goat cheese in it with some nuts and fruits? Yes of course but gotta detox before the holidays.

Ingredients:
Chicken
Organic Free Range Chicken Breast
Organic unrefined Coconut Oil
Penzey’s Buttermilk Seasoning
Penzey’s Ruth Ann’s Muskego Ave Chicken and Fish Seasoning (lemon peel, K Salt, Pepper, garlic, onion)
Smidge of Kosher salt

Dressing:
2/3 Olive Oil
2/3 GF Balsamic Vinegar
Penzey’s Sunny Day in Paris Seasoning
Minced garlic clove

Salad:
Kale mix with red cabbage
Sliced Carrots
Cucumber

1. Mix your dressing and shake well. I use a garlic crusher to get it as fine as possible.

2. Chicken – non stick grill pan. I butterflied my chicken breast and then I tenderized with mallet to get it even. I then added some heated up coconut oil and seasoned with Penzey’s seasonings (see above). Grilled until done and set aside. I went ahead and made three breasts for the week.

3. Combine dress and eat. You could keep all three components separate to keep from getting mushy if you happen to be taking it to work.

Check out Penzey’s spices and order on line if you don’t have a store near you. http://www.penzeys.com
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Green Goddess Bibb Salad

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Making your own dressings is super easy and I really think it makes a difference as you can enjoy the freshness and brightness of the flavors. This recipe is adapted from Ina Garten where I reduced the amount of lemon and punched up with some spice. Serving with buttery bibb lettuce and topping with roasted crispy bacon bits.

Ingredients:
1 cup of Dukes Mayo
1 cup of Sour Cream
1 tbs anchovy paste
1 lemon (taste and add more if needed)
3 cloves minced garlic
1 bunch of green onions
1 cup of fresh basil
pinch of cayenne
dash of tabasco
Kosher Salt and Pepper to taste

Bibb lettuce
Diced Tomatoes
Crispy Roasted bacon

Directions:
Place everything in a food processor and blend until smooth. Taste and adjust according to your taste. We quartered Bibb lettuce and drizzled with the dressing and topped with diced tomatoes and crispy roasted bacon.