seared tuna w/ olive tapenade vinaigrette & arugula

I think the title of this post takes longer to say than the actual meal takes to prepare. As work continues to kick into full gear now that summer has past and the early sunsets make for less ambitious evenings, I'm really growing to appreciate meals that take more time to eat than to make. Tonight was another one of those. I found a recipe that sounded tasty, but complicated (they made the tapenade from scratch), but like most meals on this site, I simplified without sacrificing taste. Here's what you'll need:

• 1/4 cup chopped mixed olive tapenade
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh basil
• 3 tablespoons extra-virgin olive oil, plus additional for brushing
• 1 tablespoon balsamic vinegar
• 2 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)
• 2 handfulls baby arugula
• Salt and pepper (maybe - see below)

So I began by purchasing a pre-made olive tapenade. My local market had several varieties: black, green, kalamata, mixed, etc. I went with the mixed, which also had roasted red peppers, sundried tomatoes, garlic and salt mixed in. I didn't object to any of those things, so I rolled with it. 

Mix the tapenade together with the onion, basil, oil and vinegar. Add salt and pepper to taste (and if necessary - I didn't add salt since there was already some in the tapenade). Set aside.

Heat a non-stick skillet over medium-high heat. Rub oil, salt and pepper on each side of your tuna steak and toss on the skillet. I like my tuna steaks medium-rare, so I only cooked about 2-3 minutes per side. Let the steak cool for just a minute before slicing. 

Add the tuna slices over a bed of arugula and top with the olive tapenade. Voila - seriously delicious meal in under 10 minutes.

Bon chappétit!

spinach salad w/ fish & balsamic honey dressing

So I know a lot of my recipes have an emphasis on red meat and carbs (I can't help it!) However, every once in awhile I like to kick back with some fish and leafy greens. The recipe below is for an awesome little salad that only uses one pan - great taste AND easy clean-up. It doesn't get better than that. Here's what you'll need:

• 1 lb. white fish fillets (I used tilapia)
• 4 cups of baby spinach leaves
• 1 medium onion, cut into thin wedges
• 3 tablespoon of olive oil
• 1 medium red or yellow sweet pepper, cut into thin strips
• 2 tablespoons of balsamic vinegar
• 1 tablespoons of honey

Rinse the fish and pat dry with a paper towel. Then cut the fish into 4 serving-sized pieces and set aside. Place the spinach in a large bowl and set aside. In a large skillet, cook the onion in 1 tablespoon of the oil over medium heat for 5-6 minutes, or until tender and slightly golden. Add the sweet pepper, cook and stir 1 minute more. Remove from heat. Stir the onion mixture into spinach; transfer to a serving platter and set aside.

Meanwhile, sprinkle the fish fillets with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. In same large skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the fish and cook for 4 minutes. Carefully turn fish. Reduce the heat to medium; cook 3 minutes more or until fish flakes easily when tested with a fork. Place the fish fillets on top of wilted spinach and cover to keep warm.

In a small bowl, stir together the balsamic vinegar and honey. Add to the same large skillet. Cook and stir until heated through, scraping up any browned bits. To serve, spoon the balsamic vinaigrette over the fish and spinach. Makes 2-4 salads, depending on the appetites at hand.

Bon chappétit!

asian chicken salad

It seems like lately I've been eating either pasta or chicken salad dishes a lot. No particular reason, I've just been craving them. It helps that both are capable of endless possibilities for variation. Last night I tried my own version of Brokeass Gourmet's Asian chicken salad. Here's what you'll need:

• 1/2 lb. chicken breast
• 2 cloves garlic, minced
• 2 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp soy sauce
• Juice of 1 lime
• Dash of grated ginger
• 2 tsp honey
• 1 carrot, grated
• 1 apple, cored and diced (I used a Fuji)
• 1 dozen cherry tomatoes, halved
• 1 handful of green beans, ends trimmed
• Dash of black pepper
• Spinach for the salad

southwestern pittsburgh chicken salad

I know, I know - I've been absent! Truthfully, I haven't been cooking as much, and when I have, it's been recipes that have already been posted. This recipe isn't revolutionary or anything, but it's better than nothing. It's a variation on the traditional Pittsburgh salad. However, tonight I had some random leftovers (mushrooms and peppers that I bought for a leftover omelet, but never used) and whatnot, that I decided to try something slightly different. Here it goes:

• 1/2 lb. chicken
• Mesclun salad
• Red and yellow peppers, diced
• Mushrooms, chopped
• Red onion, diced
• 1 avocado
• Cheddar cheese
• 2-3 cloves of garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons or so of Ranch
• Salt & pepper
• Waffle fries

steak w/pomegranate glaze

I'm back! Truth be told, I never left. I've still been cooking, but I haven't been trying anything new or adventurous the past few weeks - just sticking to old standbys that have already been posted. Tonight though - lo! - I was back on the foodie horse, trying out some new ingredients that haven't been featured on the blog before. As usual, it was delicious (otherwise I wouldn't post it here). Here's what you'll need:

• 1 top sirloin steak
• Peppercorn mélange, coarsely ground
• 1 teaspoon chopped fresh rosemary
• 1 1/2 teaspoons olive oil, divided
• 1/2 cup pomegranate juice
• 2 teaspoons (packed) golden brown sugar
• 1 1/2 teaspoons balsamic vinegar, divided
• 2 cups arugula
• Salt

Begin sprinkling each side of the steak with the chopped rosemary, salt and pepper. Give each side a pat to really make them stick. Heat 1/2 teaspoon olive oil over medium-high heat in a non-stick skillet. Add the steak and cook for about 5 minutes on each side, flipping only once for medium to medium-well doneness. When finished, place the steak on a cutting board and let it sit for about 5 minutes.

While that's going, toss the arugula with the remaining 1 teaspoon of olive oil and 1/2 teaspoon of balsamic vinegar. Set aside.

Once the steak is done, add the pomegranate juice, remaining teaspoon of balsamic and brown sugar to the skillet to deglaze. Lightly boil for about 5 minutes or so. You want this to reduce down to a thick glaze.

Slice the steak, pile on to the arugula salad and drizzle the pomegranate glaze on top. A delicioso meal in under 20 minutes.

Bon chappétit!

avocado, tangerine and tomato salad

This Sunday's dinner with Dan had a dijon mustard theme. We tried out the new salad (below) and paired it with the dijon salmon with tarragon. The two went nicely together. We were especially pleased with how the flavors of this salad mixed. The tangy with the sweet was quite a pleasant surprise. Here's what you'll need:

• 2 avocados
• 2 mandarins or tangerines
• Arugula
• 2 tomatoes, sliced
• 1 scallion, sliced
• 2 tablespoons parsley, chopped
• 2 teaspoons dijon mustard
• 1/3 cup olive oil
• Salt and pepper

Begin by peeling, halving and pitting the avocados. Cut each into strips and set aside. Next, peel and divide the mandarins/tangerines and remove all traces of the white pith.

Arrange the arugula on the plate. Make a layer of tomato and scallion slices on the leaves, cover with avocado and top with the mandarin/tangerine slices. Sprinkle with parsley.

For the dressing, whisk together the mustard and oil, along with a pinch of salt and pepper, to taste. Pour just a spoonful or two over the salad (it's potent!) and enjoy.

Bon chappétit!

steak w/ farro, tomato & zucchini salad

Some days I just want a steak. It's just a craving I get that I can't resist. I tried a new recipe tonight that let me have steak over a farro salad. I figured maybe that somehow made up for the slab of juicy meat I was about to have? Probably not, but it was still tasty. Here's what you'll need:

• 1 (8 ounce) filet mignon
• 8 ounces farro
• 10 cherry tomatoes, quartered
• 1 zucchini, diced
• 2 tablespoons extra virgin olive oil
• A bunch of basil, chopped
• 1 cup Parmesan
• Salt and pepper

Prepare farro by cooking in salted boiling water for 12 minutes and drain.

While the farro is boiling, season the filet with salt and pepper. Heat a non-stick skillet over medium-high heat with just a splash of oil. Once hot, cook the meat about 2-3 minutes per side (this is for a medium steak, for medium-well or well, let it go a few minutes longer on lower heat). Remove from the skillet the meat rest while the farro finishes.

When the farro is ready, mix it with the remaining ingredients in a serving bowl. Slice the steak right when you are ready to serve. Serve with the sliced filet on top. Perfection.

Bon chappétit!

PS. Ditch the steak and you have a pretty sweet vegetarian dish. Who said my meals weren't versatile?

PPS. I made this for myself - it could easily feed a family of 4.

green bean & cherry tomato salad

I like salads. Of course, my favorite involve meat and french fries (you can take the boy out of Pittsburgh...), but I'm getting into exploring new and interesting definitions of "salad" (see last week, for example). This past Sunday, Dan and I tried a new salad - not that crazy, but definitely that delicoius - to much fanfare. Here's what you'll need:

• 1/2 pound green beans
• 1/2 pound cherry tomatoes
• 1 small shallot, diced
• 1 tablespoon red wine vinegar
• 1/4 extra-virgin olive oil
• 12 basil leave (give or take)
• Salt and pepper to taste

Begin by boiling a pot of salted water and cooking the green beans until they're tender, 5-10 minutes. Drain and set aside to cool (we stuck them in the fridge for 10 minutes).

Next, stem and halve the tomatoes. Toss them in a large bowl with the diced shallot, vinegar, olive oil and basil. Just before serving, add the green beans (we chopped them up a bit), salt and pepper to taste.

Super easy, super delicious (Dan had thirds).

Bon chappétit!

salad w/ blueberry, prosciutto & melon

So last night Dan and I had a blueberry-themed evening. We both love blueberries - who doesn't? Both dishes turned out a-freakin'-mazing. Here's what you'll need for the first:

• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon finely grated lime peel
• 2 cups fresh blueberries
• 1 small fennel bulb, trimmed, halved vertically, cored, cut into 1/4-inch-wide strips
• 1 cup thinly sliced red onion
• 12 paper-thin prosciutto slices
• 12 cantaloupe wedges

Whisk togehter the olive oil, lime juice, parsley, salt and lime peel in medium bowl. Season with pepper. Stir in the blueberries, fennel and onion and let stand at room temperature for at least 15 minutes, tossing occasionally.

When you're ready to serve, place the prosciutto slices around each place. Top with melon, then the blueberry mixture and serve immediately.

We were literally blown away by the combination of flavors here. The cantaloupe with the prosciutto with the blueberries with the melon - it was a circus in my mouth and I love every single minute of it. A fantastic no-cook meal for these hot days of August.

Bon chappétit!

shrimp, mango & avocado salad

If you follow the blog, you've probably noticed I try to keep things from getting stuck in a rut. In my previous, pre-blog life, dinners pretty much alternated between pastas and meat and potato dishes. But as they say, variety is the spice of life (and the interest of the food blog), so in the spirit of that I'm constantly trying to find things I haven't made before. Last night's dish was a bit further than I typically go - it's the first Asian salad I've had. First time I've used sweet chili sauce. First time I've included mango in a homemade dish. Lots of firsts which, thankfully, paid off. This salad took under 5 minutes to put together and was a welcome change of pace. Really great for summer as well. Here's what you'll need:

• 1/2 cup Asian sweet chili sauce
• 2 tablespoons rice vinegar
• 1 tablespoon minced peeled fresh ginger
• 12 large shrimp
• 1 large head of Boston lettuce, washed and leaves separated
• 1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
• 1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices
• Salt and pepper to taste

A note before we begin. You have a number of options with the shrimp. You can buy it already cooked/steamed and jump right into the assembly. Or if you get it uncooked, simply sauté in butter and garlic for just a few minutes. I took the lazier route (it's hot in my kitchen!)

Now, get ready for a complex set of instructions. Whisk first 3 ingredients in small bowl; season with salt and pepper. Add in the shrimp and toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

I love when my intro is longer than the actual recipe. Seriously though, try not to have an aneurism over the complex recipe you've just read. Just sit back and enjoy the deliciousness.

Bon chappétit!

insalata caprese

Last night I had a sudden craving for fresh mozzarella, basil and tomatoes. There are few things in life as fresh and satisfying as a fantastic insalata caprese. If you've tried it before, you know what I mean. If you haven't, you really need to. Here's what you'll need:

• 1 large stem tomato
• 2 tablespoons olive oil
• 1 ball of bufala mozzarella
• 1 bunch of basil
• Pinch of salt

Slice up the tomato into 1/4" thick slices, chop up the basil and toss in a bowl with the olive oil and salt. Let these marinade for just a few minutes while you drain and slice the mozzarella into 1/4" thick slices as well.

Alternately layer the tomatoes and cheese on a dish, and pour the remaining oil over top. That's completely it. If you get wonderful, fresh ingredients, this is one fantastic little dish.

Bon chappétit!

red salad w/ tomatoes, carrots & red onions

So here's a great side salad that Dan and I made a few weeks back. There's actually no lettuce in it - crazy for a salad! It's pretty great though, really complemented the rigatoni w/ pancetta that we paired it with. Here's what you'll need:

• 3 heirloom tomatoes or 16 grape/cherry tomatoes (we used cherry in the pic below)
• 4 carrots
• 1 small sweet red onion
• Balsamic vinegar
• 1T olive oil
• Salt/pepper
• Torn basil leaves

Cut the tomatoes into halves or quarters (depending on the size) and set aside. Cut the carrots into thin rounds and place into a bowl. Thinly slice the red onion and add it to the carrots. Season with salt/pepper. Mix in the olive oil and balsamic to taste (I think we did equal parts). Add tomatoes and basil and stir. Serve.

We actually made ours in advance. In that case, we held of on the salt and vinegar until just before serving. It's a super easy salad that's a nice change from the norm. Definitely give it a try.

Bon chappétit!

chicken, green bean, corn & farro salad w/ goat cheese

Yes, that might be the longest title yet! This was an awesome little "salad" I made last night that was pretty great.  I say "salad" because there's no lettuce in this puppy, which makes me think it's not a salad.  However, the recipe called it one, so we'll roll with it.  It features farro, which epicurious.com describes as "a nutty-flavored grain that's popular in Tuscany." It's a bit like rice, only not. You can find it in the Italian section of your supermarket, or at the local Italian specialty store. Onto the recipe, here's what you'll need:

• 1/2-3/4 cup semi-pearled farro
• 3 tablespoons extra-virgin olive oil, divided
• 8 ounces skinless boneless chicken breast
• 1 package of frozen green bean/corn mix (mine had carrots and peas too)
• 1 green onion, thinly sliced
• 1 tablespoon fresh oregano
• 1/2 teaspoon coarse kosher salt
• 1 tablespoons white wine vinegar
• 2 tablespoons minced shallot (could probably use garlic here instead if you wanted)
• 1 teaspoon Dijon mustard
• 4 ounces fresh goat cheese, crumbled

Qty: 2-4 (depending on how big you like your salads)

Begin by cooking the farro in medium pot of boiling salted water until just tender, 20 to 25 minutes (just like rice). Then drain and cool.

Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Sprinkle the chicken with salt and pepper (I just found another bottle of Hot Shot by McCormick - a red/black pepper blend - LOVE). Add the chicken to skillet and cook until golden brown and cooked through. Cool, then cut it into 1/2- to 3/4-inch cubes.

Steam the frozen vegetables per package directions and drain. (Sidenote: The original recipe called for all fresh corn and green beans. If you want to go that route, by all means. I took the lazy road and went with the frozen veggie melody. No regrets there :) Rinse under cold water to cool and drain.

Mix the farro, chicken, and veggies in a large bowl and add the veggies and green onion.

Combine remaining olive oil, oregano, and salt in small bowl. Press with the back of a spoon to release the flavor. Whisk in the vinegar, shallot, and mustard. Pour over the salad in the bowl and toss to coat. Season to taste with salt and pepper.

Finish with a sprinkle of goat cheese and you're done.

I know some people are weary of goat cheese, but I have to say, that really made the dish. The flavor counteracts the strong flavors of vinegar and mustard in a really interesting way.

Also, I'm not one to provide vegetarian recipes. However, this is probably a good option if that's your thing. The chicken is really a side player here, and could easily be replaced with tofu or eliminated altogether. But if you know me, you know I'd never do a meal without meat :)

Bon chappétit!

pasta salad

This is an old favorite that takes me back to the old days of childhood summer picnics. It's not exactly how my mom used to make it, but I really dig how it came out. Here's what you'll need:

• 1 lb cherry (or grape) tomatoes
• 1/2 cup olive oil
• 1/2 basil leaves, torn into pieces
• 1/2 lb bufala mozzarella (the ball in the water)
• Salt and pepper
• 1 lb conchiglie or other short pasta
• 1 cup kalamata olives
• 1 tblspoon capers
• Red pepper flakes
• 1 or 2 cans of tuna in oil, depending on how much you like tuna (some people like anchovies in their pasta salad, but I just can't bring myself to try them)

Cut the tomatoes in half and toss into a bowl with the torn basil leaves and olive oil. Set aside at room temperature, allowing the flavors to blend while preparing the other ingredients. Next, cut the mozzarella into 3/4" cubes and set aside as well (though not in the tomato bowl). Try not to eat it all while it's chillin' over there - I found this to be my greatest challenge during this dish.

Boil the pasta per box directions. Just before pasta is done, add 1/2 teaspoon salt and few grinds of black pepper to the tomatoes. When pasta is done, drain and transfer to serving bowl. Put the tomato mixture in with pasta. Add the capers, olives, tuna (drained) and a sprinkle of red pepper flakes. Let pasta cool, about 5 minutes, then stir in the mozzarella. Pasta should be cool enough so that cheese does not melt. And just like that, you're done.

This works perfectly well as a all-in-one meal, or as a side dish. And like so many great concoctions, it's increasingly better the next day.

pittsburgh chicken salad

So last night I made an old favorite of mine - the Pittsburgh chicken salad. If you're not from the 'burgh, you may be wondering what makes this different from any other salad. The difference is french fries. We love putting french fries on things (see: Primanti Bros.) Especially seasoned, zesty fries. I love over-cooking them just a bit so they're nice and crispy. Throw them on a bed of romaine with a peppery sauteed chicken breast and melt some sharp cheddar all over. Top with another Pittsburgh favorite, Ranch dressing, and you have an awesome little bowl of paradise.

PS. This also works amazingly well with steaks on the grill in the summer.