Thursday, June 11, 2009

Cooking without a Parachute Salads

Here are the recipes from this evening's cooking class. I will be posting all class recipes either the day of class or the next day. I think you will find that these are very straightforward and flavorful salads that are perfect for summer because you don't have to turn your oven on and heat up your house...everything is done on the grill or is cold. Please enjoy and tell me what you think!!

Grilled Flank Steak with Blue Cheese over Baby Arugula
Serves 8

1 flank steak, 1½ - 2 lbs.
¼ cup steak rub (any brand you like)
8 oz. blue cheese, crumbled
6 – 8 oz. baby arugula

Catalina Dressing
1 tbsp ketchup
2 tbsp whole grain mustard
2 tsp sugar
1 garlic clove, minced
2 tbsp fresh lime juice
2 tbsp balsamic vinegar
1/3 cup olive oil

Place dressing ingredients in a jar with a tight fitting lid. Shake well to combine and set aside.

Rub flank steak on both sides with seasonings. Place in plastic bag and allow to marinate for several hours or overnight.

Heat grill to medium high heat (indoors or outdoors). Grill flank steak for 5 minutes on each side for rare, 6 - 7 minutes for medium rare. Allow steak to rest, covered for 15 minutes. Then thinly slice beef across the grain and at an angle.

Toss arugula with dressing and arrange on serving plate. Top with beef and blue cheese. Serve.

Grilled Chicken with Grilled Avocado and Onion over Chopped Romaine
Serves 6 - 8

3 – 4, 6 oz. boneless, skinless chicken breasts
¼ cup spicy grill seasoning (any brand you like)
2 large avocados, halved (sprinkle with fresh lime juice)
2 medium red onions, thickly sliced
1 large head romaine, washed and cored
Kosher salt
Olive oil

Chipotle Vinaigrette
1 tsp kosher salt

1/2 tsp freshly ground black pepper
1 heaping tsp Dijon mustard
1 - 2 tsp dark brown sugar 
1 garlic clove, peeled and crushed
1 canned chipotle chile en adobo, minced
a pinch of crushed red pepper flakes
¼ cup sherry wine vinegar
¼ cup blended canola and olive oil

Place dressing ingredients in a jar with a tight fitting lid. Shake well to combine and set aside.

Rub chicken with grill seasoning, refrigerate and allow to marinate for 30 minutes to 1 hour.

Heat grill to medium high heat (indoors or outdoors). Place chicken on grill, cook for 10 minutes and turn to cook for another 5 – 10 minutes until cooked through to 150° to 160° internal temperature.

Meanwhile, season onions with kosher salt and drizzle with oil. Place onions on the grill just before turning the chicken. Cook until softened with grill marks on both sides. Chop onions in half. Drizzle avocado with olive oil and place on the grill, cut side down. Grill until warmed slightly with grill marks.

Chop romaine cross-wise. Toss with vinaigrette until lightly dressed. Arrange romaine on a serving plate. Top with chicken, avocado and onions. Serve.

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