Search This Blog

Monday, February 14, 2011

Dinner for the Loves of My Life: Recipe

Valentine's Day is here. I'm not sure why it seems to be such a lovely day - it is just an ordinary day and you are supposed to express your love daily for those you care for most. But, alas, it's February 14th and the birds were chirping, the sun was shining, and it was a glorious 58 degrees - a welcomed treat after what has seemed an endless barrage of nasty winter weather.  Ahh, love is the air - indeed!

Our "Romantic (with the kids in tow) Dinner" Menu
Asian Flavored Flank Steak
Sweet Potato
Sesame Jasmine Rice Timbale
Giant (and Mini) Vanilla Cupcakes

I marinaded the flank steak for two days and it was delicious! Don't overcook the steak though - it can be tough, if done so. I love this combination with the slight hint of sesame oil infused into the sticky rice.

Asian Flavored Flank Steak
2 lbs. flank steak, scored on the back and front
3 scallions, washed and cut in half
3 garlic gloves, peeled
2/3 cup Soy Sauce
1/4 cup light brown sugar
2 Tablespoons Dijon Mustard
1/2 cup fresh cilantro, washed and drained

Combine last 6 ingredients in a food processor and pour over the steak. Cover and refrigerate at least overnight - but up to 72 hours.

Set oven on broil and broil meat for 7 minutes on the first side and 4 minutes on the second. Be sure to allow it to rest for about 5 minutes before carving. Slice thin and serve with extra juice that pools.

Sesame-Jasmine Rice Timbale
1 cup jasmine rice
2 cups water
1 teaspoon dark sesame oil
1 tablespoon each, white and black sesame seeds
1 large scallion, sliced - green parts only
2 tablespoons butter, divided
1 1/2 tablespoons Olive oil
4 Half-cup ceramic ramekins

In a large pot, bring 2 cups of water to a boil and add rice, 1 tablespoon of butter and sesame oil, mix well. Cover and simmer for about 15-20 minutes. Uncover and fluff rice - add the seeds and the scallion and remaining tablespoon of butter and mix well. Cover again, turn off heat, and allow rice to settle for 3-5 minutes.

Meanwhile, grease each of four ramekins with olive oil. Spoon - and pack - rice into the ramekins (fill completely). Turn ramekins over onto the plates and allow them to sit for 30 seconds before removing the bowl.

No comments: