French Steak Butter

We frequent a French restaurant in Redondo owned and run by a man and wife team. He works hard every day in the kitchen and she runs the front of the house , greeting all of the guests every shift. The food there is amazing and I just love going there because I know how much hard work goes into every meal that comes out of their kitchen. I realized I craved the steak they serve there for one reason – the steak butter he tops it off with that melts onto the meat and plate to be absorbed by his , “pommes frites”. He also drizzles garlic butter on top of the French fries which doesn’t hurt. 

 

French Bistro Steak ButterNow, I make this butter, store it in the fridge and whip it out when we make steak. It really does gives it that simple and delicious  “je ne sais quoi”. 

 

  • Butter, 1/2 to 1 stick 
  • Garlic Clove, 1/4 only smashed
  • Lemon Zest, 1-2 teaspoons
  • Lemon Juice, 1-2 teaspoons
  • Salt and pepper, Pinch to 1/2 teaspoon
  • Fresh Thyme (or fresh green herbs of choice like basil, parsley…) 1-2 teaspoons

 

Bring butter to room temperature to make it easy to mix. Mix ingredients with a fork or food processor (my favorite is a little old-fashioned one called an “Oscar” although there are mini-processors available now in stores). Keep in the fridge or freeze until ready to add to the top of a finished steak right before serving.

Meatball Recipe | Made with Spices and Ground Turkey

Allspice, Cumin, Coriander, Paprika, Turmeric,Ginger.

Allspice, Cumin, Coriander, Paprika, Turmeric,Ginger.

In the Middle East and parts of Africa, they form ground meat mixed with herbs and a wonderful mixture of spices around a metal stick ( or” kabob ” ). While you can use any meat in this recipe such as the traditional lamb or a mixture of lamb, beef or pork, I use ground Turkey or Chicken (depending on what’s on sale) and instead of grilling on a stick, I make meatballs and bake them on top of either wax paper or a “Silpat” (a silicone mat that you put onto a baking sheet to keep the food from sticking). You could also fry in oil if you like. These make great appetizers for parties. Just roll them smaller and serve with toothpicks. And you can put any combination of spices inside (jerk seasoning, Chinese 5-Spice etc…) to change them up!

 

When I used to consult a while back and was working at Legoland, California, I shared with a chef there that the night before, I had made the worst Turkey Burgers – ever. They were dry and tasteless. She shared with me that the simple secret to moist Turkey Burgers or Meatballs was to add ground or chopped vegetables into the mix because they added both flavor and moisture to the ground poultry which otherwise, cooks up dry. Yet, you don’t have to follow this recipe precisely. You can adjust some of the spices, herbs and vegetables as you like. That’s what makes it easy. 

 

Chopped vegetables add moisture to Turkey Meatballs or Burgers.

Chopped vegetables add moisture to Turkey Meatballs or Burgers.

  • 1 to 1 1/2 lb. Ground Lamb or other (I use Turkey).
  • 1/2 Yellow Onion
  • 1 Carrot (if you’re using ground poultry, otherwise optional)
  • 1 Celery Stalk (if you’re using ground poultry, otherwise optional)
  • 1/2 Bell Pepper (if you’re using ground poultry, otherwise optional)
  • 2 Cloves Garlic
  • 1/2 Inch Fresh Ginger (skin peeled or cut off. We prepeel and freeze and grate to make it easy. Can be omitted since also using ground ginger as a spice. But I love the flavor).
  • Handful of Fresh Cilantro Leaves
  • Handful of Fresh Mint Leaves
  • 1 teaspoon each (Ground Allspice (or Cinnamon), Coriander, Cumin, Paprika, Turmeric, Ginger). 
  • Squeeze of 1/2 a Lemon (optional).
  • 1 egg
  • 1/2 cup Bread Crumbs or if eating gluten free, substitute gf oats or gf bread crumbs).

Blend all vegetables in a blender or food processor.

Lemon Juice is optional but adds a nice flavor.

Lemon Juice is optional but adds a nice flavor.

 

Place meat in a bowl and add the spices, egg and bread crumbs. Mix with your hands lightly. Do not overmix or it will make the meatballs tough.

 

 

 

Mix & Bake. Done.

Mix & Bake. Done.

Roll into balls and place on a baking sheet covered with wax paper or a silicone “silpat” sheet (prevents the meatballs from sticking). Or, you can fry in a pan if you like as well. Bake at 350 degrees F for 30-40 minutes.

 

My little rescue puppy, Bella photobombing.

My little rescue Maltese / ShihTzu hyrid puppy, Bella photobombing again.

Usually I drizzle Tamari and Sesame Oil on top but this night, I served  with an Indian Raita sauce and a simple salad. Delish!

Brats in Beer ( party or game day recipe ) – so easy

With this easy recipe, it’s just a few ingredients in a pot, and a few on the side – and it’s time to party! The first time I had real ” Brats in Beer ” was at my childhood friend (also one of my bridesmaids) Jill’s house for a backyard BBQ. They lived in Los Angeles but her husband Bob Eroen (German heritage) had grown up in Manhattan Beach and knew where to get real homemade “bratwurst”. Where? Alpine Village, in Torrance California (a little inland of Manhattan Beach). It was her lovely daughter’s 4th birthday? I added the question mark because as Ellen DeGeneres said in a comedy skit when describing a child’s age while moving her hand up and down above an imaginary head , “Oh she was so cute! She was like 2…or 6…or 10 or…something…” I’m a mother, yet ironically, I cannot remember things like my friends’ kids’ ages as well as I used to! But that day, I DO remember thinking, “I have to make this recipe for a party some day – it’s so easy”. So here you go!

 

Easiest Party Recipe. Brats in Beer.

Easiest Party Recipe. Brats in Beer. I don’t have time for professional photos. Do you?

Ingredients:

  • Bratwurst (1 1/2 per person).
  • Beer (1/2 can or bottle per brat)
  • Onion (1/4 for each brat)
  • Garlic cloves (as many or as few as you want. I like to smear them on the roll. I’m weird that way).
  • Butter (Tablespoon for every brat. Optional but delicious). 
  • Rolls (also optional. I find that if the rolls are too bready, they take away from the Brats flavor. But if you love bread, by all means get bready)
  • Various Mustards (this is where it gets fun. Make honey mustard (so easy), horseradish mustard, serve whole grain mustard, maple mustard etc….
  • Sauerkraut
  • Sliced peppers (I love having sliced Pepperoncinis , sweet Cherry Peppers etc… in small bowls on the side – whatever you like!)

 

Heat onions in butter. You don’t eat butter? Use oil, no problem. Add garlic and brats. Some people grill the brats to cook them ahead of time and add some grilled flavor. I find it easier just to boil them in the pot. Add a little water if the liquid reduces down too much. Serve with rolls, mustards, sauerkraut and peppers on the side. Keep the brats on the burner and let people come to the stove. Done!

Teriyaki Skirt Steak Marinade

Easiest BBQ marinade on the planet!  My husband created this recipe on his own (although disclaimer, he did work in steak houses for years). This recipe is best used on Skirt Steak and used as an overnight marinade. It is one of our favorite Labor Day and any

The easiest Teriyaki Marinade on the planet!

The easiest Teriyaki Marinade on the planet!

day easy recipes. 

 

  • 1-2 Lbs. Skirt Steak
  • 3 Heaping Tablespoons Brown Sugar
  • 1 Cup Soy Sauce or Tamari (which is gluten free)
  • Grated Fresh Ginger (about 1″. We peel and freeze it before grating. Easy!)
  • 1 Tablespoon Sesame Oil

 

Teriyaki Skirt Steak.

Teriyaki Skirt Steak.

It makes the meat taste like candy. We grill, cut it up and serve it over rice and mixed vegetables. It works really well sliced into long pieces and put onto skewers and served with a spicy peanut sauce. Or, just as a steak with any salad , vegetable or other starchy side of your choice.