October 29th, 2007

Avocado Fetabasil Aioli

Gary Stefan
Tempe, AZ

Avocado Fetabasil Aioli

Ingredients:
1 large ripe Haas avocado
4 oz. feta cheese crumpled
1/2 c. mayonnaise
2 clove garlic, crushed
1/4 c. fresh basil, chopped
zest of one lime
juice of 1/2 lime
1 tsp kosher salt
1/2 tsp fresh ground black pepper
4 oz extra virgin olive oil
4 oz water, as needed

Directions:
To prepare the Avocado Fetabasil Aioli, combine the avocado, feta cheese, mayonnaise, garlic, basil, lime zest, lime juice, salt and pepper into a food processor or blender, and blend until smooth and creamy (scrape down sides and continue to blend).  Once creamy, slowly drizzle in the olive oil as you continue to blend.  The consistency should be a bit thinner than a mayonnaise so add some of the water to thin, as needed, while you continue to blend.  Place the mixture into a 3 squeeze bottles (8 to 10 oz size) and refrigerate until time to use.


October 27th, 2007

Shelly’s Italian Burger Sauce

Michelle Vicari
Temecula, CA

Ingredients:
1/2 c. mayonnaise
1 T. roasted garlic
1/4 c. sun dried tomato, oil packed kind, drained
1 – 2 T. fresh squeezed lemon juice
1/4 c. roasted red peppers, jarred kind, drained and seeded
6 large basil leaves
Salt and freshly ground black pepper, to taste

Directions:
Place all ingredients in a food processor and pulse until
pureed consistency is achieved.

To assemble an Italian Burger: place a dollop of sauce on a
toasted ciabatta roll, add arugula, and a juicy steakburger
topped with a slice of mozzarella cheese.


October 27th, 2007

Spanish Spice-Rub for Steaks

Lillian Kayte Julow
Gainesville, FL

Ingredients:
3 tablespoons spanish paprika
1 tablespoon cumin seeds, ground
1 tablespoon mustard seeds, ground
2 teaspoons fennel seeds, ground
2 teaspoons coarsley ground black pepper
2 teaspoons kosher salt
2 (16-ounce) Boneless Ribeye
Canola oil

Directions:
Combine spices in a spice or coffee grinder
and grind into a powder.  Season the steaks
on both sides with more salt and pepper.  Rub
one side only of each steak with the rub and
drizzle with oil.  Place on the grill, rub side
down and grill until slightly charred and a crust
has formed, 2 to 3 minutes.  Turn the steak over
and continue grilling to medium-rare doneness. 
Remove from grill and let rest 5 minutes before serving.


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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

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