Eat more Albacore!

 General, Ingredients, Recipes, Seafood  No Responses »
May 182013
 
Spaghetti with tuna, tomatoes, capers, basil, olives in a white bowl

Spaghetti with Tuna Putanesca Sauce

As I often have the pleasure to do, I’ve been eating a lot of fresh fish from Anderson Seafoods lately. The fish from Anderson Seafoods is one of my favorite food items to present on QVC. The fact that it arrives at my door fresh (never been frozen) always astonishes me, and that freshness comes through when you cook and eat it. Absolutely delicious!

Then there’s the health aspect. No other part of my work life leaves me feeling as healthy as working with Anderson Seafoods! Continue reading »

Carne Asada

 Beef, Pork, Lamb, General, Recipes  No Responses »
May 042013
 


Today was one of those days when dinner was sort of pre-determined. The weather was so glorious that inevitably the outdoor grill was going to be put to use. The only question was … what exactly was I going to grill? Well, with tomorrow being Cinco de Mayo - a celebration of Mexican culture and heritage - I decided to give a nod to our neighbors to the south and made Carne Asada.

Carne Asada literally translates to “grilled beef”, and is generally flank or skirt steak that has been rubbed with a spice blend or marinated before grilling, and then thinly sliced before being served. I chose to marinate my flank steak and served it wrapped up in a tortilla with avocado and a refreshing summer salsa. It was a delicious and refreshing end to a perfect weather day.

Here’s the recipe for you… just in time for Cinco de Mayo!

Carne Asada with Tomato Corn Salsa, Avocado and Arugula

A white plate with corn and tomato salsa in a small bowl, sliced avocado, sliced beef with some salsa on top and folded flour tortillas

Serves 4

Ingredients:

  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo, chopped
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh oregano
  • ½ teaspoon ground cumin seed
  • 3 limes, juiced
  • 1/3 cup olive oil
  • 1 – 1½ pound flank steak (depending on your appetites)
  • salt
  • freshly ground black pepper
  • 1 cup fresh corn kernels (about 1 ear of corn)
  • 1 cup chopped fresh tomato (about 2 tomatoes)
  • ¼ cup minced red onion, rinsed with cool water
  • 1 tablespoon olive oil
  • ½ lime, juiced
  • ¼ teaspoon salt
  • freshly ground black pepper
  • 4 (8-inch) round flour tortillas
  • 1 avocado, peeled and sliced
  • 2 handfuls of arugula

Directions:

  1. Make the marinade: Combine the garlic, chipotle, parsley, oregano, cumin, lime juice and olive oil in a non-reactive bowl. Coat the flank steak with the marinade and let it sit together for 1 to 4 hours (refrigerated).
  2. While the steak marinates, prepare the salsa. Combine the corn kernels, tomato, red onion, olive oil, lime juice, salt and pepper in a bowl. Set aside.
  3. Pre-heat your outdoor BBQ or a cast iron grill pan over medium-high heat. The grill should be hot enough that when you hold your hand 1 to 2 inches above the grill grates, you want to pull it away after 2 or 3 seconds. Grill the steak for 3 minutes per side for medium (depending on the thickness of the steak). Remove the steak from the grill and let it rest for a few minutes. Quickly grill the tortillas, just to create marks and warm them up. Slice the steak on the bias against the grain, making thin strips.
  4. Wrap the strips of steak in the tortillas along with some sliced avocado, a handful of arugula and a spoonful or so of salsa. Happy Cinco de Mayo!