Salad for Carnivores

NY Strip (top) and Sirloin, both recommended by butcher Nick Ochs for searing, slicing and serving atop salads

Perhaps "Steak Salad" sounds like a contradiction in terms.  Steak, obviously, appeals to the carnivores among us, robust and hardy eaters who seek the rich and satisfying experience of tucking into a slab of animal protein.  Devout carnivores often refer to salad as "rabbit food."    We get that.  We certainly have our carnivorous tendencies.  During the winter, however, when meat is often accompanied by rich gravies, mashed potatoes, or sauced noodles, we found that there was a consequence to such heady indulgence.  Bulky winter sweaters and jackets hide a multitude of dietary sins, and it has become apparent that we must now repent.

But repentance need not be wholly unpleasant, as you've seen by recent posts on spring salads.  The key for us is to go heavy on the fresh produce, and top it with a flavorful serving of lean, well seasoned meat or fish.  We forgo the carbs when possible, but nothing in the extreme.

Speaking of avoiding dietetic extremism, we loved the Inquirer article on the growing trend toward  "Flexitarianism."   These are people who eat vegetarian sometimes, meat sometimes, and generally well all the time.  Betting that these Flexies spend a lot of time at the Reading Terminal Market! 
Speaking of, the Market provides everything you need for this carnivorous salad; hit the butchers and the produce merchants for ingredients. 
And now,  back to the steak.....

We had a chat with butcher Nick Ochs about what steak he would recommend to sear and slice for the top of a steak salad.  He recommended a NY Strip for its excellent flavor and texture, and also suggested sirloin as a slightly less expensive option.  Nick advised us to look for 'marbling', that is, the thin ribbons of fat that run through the meat; these melt when the meat cooks, enhancing flavor and maintaining moisture.  He also advised us to salt the steak after cooking, because salt draws the juices out, and dries the meat before it cooks.  He said to watch for excessive gristle, i.e. the thick lines of fat found through and around the meat, and also directed us to cut the meat across the grain for maximum tenderness. 

So, to make a fabulously simple steak salad for 2....


1 NY Strip, approx 12 oz.
cracked black pepper
garlic powder
salt to taste (after cooking)

Baby arugula patiently awaiting dressing and steak

6 cups baby arugula or mixed greens
1 Tbsp balsamic vinegar
2 Tbsp olive oil
1/4 tsp salt
1/4 garlic powder
freshly ground pepper to taste

Rub steak with pepper and garlic powder, and let it come to room temperature before cooking.  Heat broiler, grill, or skillet, and sear steak, 3 minutes per side for medium rare.  Remove steak from heat, salt to taste, and tent with foil for about 10 minutes.  While the steak sits, assemble the salad.  This can be done right in the salad bowl; no need for blenders or cruets with this concoction.  Simply dump the leaves into the bowl, sprinkle the dressing ingredients atop and toss thoroughly.  Slice the steak as Nick directs above, and lay it atop the salad.  Bon appetit.

Note:  The Ginger Flank Steak we shared during our ginger phase last fall would also work well atop a salad, especially if you drizzle it with Ginger Miso Dressing. 


And with all this talk of spring, we couldn't resist posting a related clip from The Producers.......Mel Brooks again, I know, but he cracks me up.  Enjoy.

Flank Steak Recipes for the Shore

Keri and I seem to be using the term "quick and easy" way too frequently in our recipe posts - but then again it is Summertime.  The lazy hazy days of Summer are upon us so marinading, grilling and flank steak are the order of the day...

Flank steak is a wonder cut of meat, as any of the knowledgeable butchers at Reading Terminal Market will testify.  It's inexpensive - for it comes from the underside or belly of the cow - and very tasty when cooked properly, but it's oh too easy to spoil if you take your eyes of the grill for a moment.  Much to my chagrin,  I found this out the first time I let my husband cook a flank steak (he likes all his meat well done, horror of horrors).  Irrespective of how interesting the marinade is, this slender cut of meat benefits from being cooked medium rare - cook it for any longer and it tastes like shoe leather. 

Your best bet is about 2-3 minutes per side, then leave the steak to rest for a minute or two.

Some 9 million people visit Wildwood per year.  Wouldn't you rather be here than slaving over a hot stove?

We're fans of the Down Home Diner's barbecue sauce, but couldn't resist trying to copy a whisky-based grilling sauce we enjoyed at our recent Kentucky Derby party.  You only need a couple of teaspoons of whisky to infuse the bbq sauce with a memorable kick.  We marinaded the flank steak overnight, grilled, then sliced thinly and assembled a tostado.  Only wish I'd remembered to take the photo...if you prefer fajitas, then try this recipe for courtesy of the FoodNetwork.

Flank Steak is also delicious eaten cold next day in a jumbo sandwich. 

Try a ciabatta roll laden with meat, fave salad veggies and get this, an acceptable substitute for wasabi mayonnaise; wasabi paste or powder is not always readily available in stores at the shore - so I improvised.

1 tablespoon mayo
1/2 teaspoon horseradish sauce
1/2 teaspoon mustard of your choice (sweet, mild, kid-friendly...you decide how hot you want to make your sandwich.)

Ker-pow.  You're good to go.

Memorial Day Kicks Off Summer, Let's Eat!

Stone Harbor, NJ at sunset

As Memorial Day Weekend approaches, we eagerly anticipate this unofficial start to summer.  This means lighter, casual food, lots of grilling, and generally less time in the steamy kitchen.  We asked some of our Phavorite Phoodies what their "go-to" menu is for a Mem. Day picnic or get together.  Here's their Pheedback:

Fran:  "Simple, simple, simple.  Boneless chicken breasts, marinated, grilled, served with a salad and corn if it's good, or another simple side like potato or pasta salad if it's not."

Matt:  "Burgers, high-end, store bought potato chips and cole slaw from the deli."

Farah:  "Chicken Kebobs--I marinate the chicken pieces overnight in yogurt and an Indian spice blend, then skewer and grill them.  They can be served plain, with a variety of chutneys, or with chopped cucumbers and tomatoes wrapped in naan."

Anonymous:  "Reservations.  But don't use my name on your foodie blog, too shameful."  [No sweat, Anon; check our next post for take out options that are sure to please.]

Claire:  "Pulled Pork.  It can be cooked ahead so there's nothing to do but reheat on the day when your guests arrive.  It can also be cooked overnight, which means you avoid having the oven on and heating your house up during the day.   Pulled pork is also inexpensive; you don't have to purchase the top cut of meat because the slow cooking process tenderizes it no matter what.  We  had a huge party at the beach on the very last day of the Summer--50+ people--and this fed everyone hassle-free.  We even invited the lifeguards who had done such a great job over the Summer.  People brought their own contributions...sides, rolls, and chips...and we had a great no-fuss feast."

When summer weekends arrive, I am generally manning the mess hall for a  large crowd (like 20) at the beach.   This means I aim for high volume, low cost, and crowd pleasing menus that appeal to three generations.  Slam dunk:  Flank Steak, Caesar Salad, and Grilled Bread.

For the bread:  cut a baguette or other crusty loaf lengthwise.  Brush with olive oil and sprinkle with salt and pepper.  Grill face down til toasted and starting to char.  Serve plain, or slather with herb pesto, olive tapenade, or sun dried tomato puree.  (I know, I know, the bread is a bit redundant with the croutons, so if this bothers you, opt for an interesting rice dish or macaroni salad, or ditch the Caesar and go with an arugula salad--but if you are feeding kids, Caesar is a safer bet.)    I am one of those people who can never get enough bread and I can assure you, people are scraping the crumbs off the serving tray when I offer this up.  When corn comes in, swap the bread for fresh corn on the cob.

For dessert:  ice cream bars.  My latest greatest discovery:  Caramel Pretzel Klondike Bars.  These little beauties are the next best thing to Bassett's WHYY Experience Ice Cream Flavor--vanilla butterscotch ice cream dotted with chocolate covered pretzels (pause for rapturous reflection, ahhh). Klondike's version boasts caramel ice cream encased in chocolate flecked with crumbled pretzels.  That salty/sweet/crunchy combo makes me feel that all is right with the world.  While Bassett's is a transcendent experience, for a crowd I prefer bars for simplicity's sake--no scoops, spoons, or bowls.  Just unwrap and enjoy.

Have a safe and delicious holiday weekend!

Eating Our Way Through the Produce Alphabet

Continuing with our march through the produce alphabet made me recall a book that I used to read with my children when they were small:  Eating the Alphabet by Lois Ehlert.    This colorful board book pictures fruits and veggies from A to Z.   Reading it did not in any way ensure that my children ate a wide variety of said fruits and veggies, but to this day, they know kohlrabi from kale.

Today we feature J to R....

J...Jalapenos.   Whether it's a three course dinner featuring various peppers or a spicy take on brownies, we love chilis of all types! 

K...Are Kiwis in season?  I don't think so.  But they are delicious and very good for you; filled with potassium!

L..Lemons and Limes.  Ok, they're neither seasonal nor local, but we'd be lost without them.  A wedge in a glass of ice water turns nondescript into refreshing and delicious.  Not to mention the possibilities when we start talking margaritas, lemon martinis, mojitos.  I'm getting thirsty.  And when it comes to cooking--well, in salads, on fish, in marinades or over fresh fruit, a splash of citrus is just what the doctor ordered.  I can't forget dessert, either--my favorite course.  Key Lime Pie.  Lemon Souffle Cake.  I really, really like citrus.

M...We adore Mache lettuce for its sweetness.

N...Napa Cabbage.  Any variety of cabbage sauteed in olive oil with a dash of salt and a generous sprinkle of black pepper will pleasantly surprise you--it bears no resemblance whatsoever to that stinky boiled mush that you may have suffered through as a child.  If you want to get fancy, try this Indian recipe that blends cabbage with mustard seeds, ginger, chilis and yogurt.  It will knock your socks off!

O..Onions.  Sliced raw and placed atop a juicy burger.  Grilled and served as a stand alone side.  Caramelized and slathered over steak or salmon.  Chopped coarsely and tossed in a salad.  Pickled and served with cold meats.  Red, white, yellow, green, sweet, strong, pungent or mild, onions are a cook's best friend.

P..Peas in all forms.  How did we ever live without pea shoots?  Make a salad from pea shoots, shavings of parmesan, Marcona almonds (ie the Spanish salted variety).  Toss with olive oil and a sprinkling of pepper and salt.  A worthy dinner party salad this!  Can't find Pea Shoots?  (We're on the tail end of their season right now.)  Grab a few handfuls of snap peas.  Even the most reluctant vegetable consumer can't resist these sweet, crunchy pods served raw with a dip or quickly sauteed with garlic, soy and ginger.  And Claire still recalls fondly the hours she spent as a child shelling the  fresh peas that her family grew in the garden.  (I suspect that she was less fond of the task while she actually performed it, but hindsight isn't always 20-20.)

Q...Quince.  Ok, we're not exactly conversant in these either, and we can't even reliably claim that they are in season now, but quince paste, aka membrillo, is a divine accompaniment to a cheese plate.  Our friends at Salumeria assembled this lovely ensemble--membrillo, manchego, and crackers specifically made for sheep milk cheeses.  They highly recommend serving membrillo with sheep milk cheeses (hence the Manchego selection--but Pecorino or Roquefort would be admirable pairings as well).   With a salad, a well-assembled cheese plate can serve as a lovely, light supper on a hot day when cooking is abhorrent.

R...Radiccio has an intense flavor, so a little goes a long way.  It introduces a beautiful bright color to contrast with the greens in your salad and that slight bitterness is a lovely flavor match with the sweetness of balsamic.

You Say Potato, I Say Pot-ah-to!

Fall produce shines at Reading Terminal Market.  Today we spotlight potatoes.

I love potatoes. Blame it on my Irish-American heritage or my addiction to carbs. Mashed, baked, roasted, fried, white, russet, yukon gold or sweet, this girl loves her spuds.

I can easily make a meal out of a potato--scrub, prick, bake at 400 about an hour, cut the top, and fill with anything from cottage cheese to chili con carne and I'm a happy lass. Said meals are reserved for when I'm dining solo; husband doesn't cotton to this type of carb-fest, being more of a lean protein and salad kind of guy (I know, I know, but he's handsome and has a good job).  My carnivorous kids would wonder where the rest of their dinner was.  Other fave spud dinner:  baked sweet potato topped with black beans and salsa--no fat, lots of flavor, rich in vitamins, high in fiber, cheap and filling.  Good
stuff.

My British partner has been on a recent rant about the fact that the mashed potatoes she makes in her adopted country, i.e. the US, do not match the fluffy, light, Utopian version that she recalls from her youth.  She has set herself on a Grail-like quest to recreate British mashed potatoes stateside.  She has tried Bon Appetit's version using russets, but was disappointed. If you have any insights or hints, we'd be delighted to hear them, either as a blog comment below or FB post.  But meanwhile, back in the potato patch....

My latest potato creation arose out of an ongoing love affair with Beck's Cajun Cafe's Devil Dust.    This spice blend is positively wonderful; I have used it on salmon, shrimp, hamburgers, steak, chicken, pumpkin seeds, and now potatoes.  All have been transformed something good into something wonderful.   I've become so addicted I'm considering putting it in my morning java...do we need an intervention?

To make Devil Dusted Potatoes......

3 sweet potatoes, peeled and cut into large bite sized chunks
2 white potatoes (any variety) peeled if you insist (I refuse) and cut into large bite sized chunks
1-2 TBSP canola oil (enough to lightly coat potatoes)
1 TBSP Beck's Devil Dust

Heat oven to 400.  Place potatoes in large baking dish and toss with oil and Devil Dust.  Roast til browned, stirring occasionally to prevent sticking, 45 minutes or more.   Serve hot, to general amazement and adoration.

Las Bugambillas, Authentic Mexican Food on South Street

Sometimes you just don't want to cook.  At times like those, I am profoundly grateful to live within walking distance of dozens of great eateries ranging from a grab-and-go falafel stand to a high end, five star restaurant.

Last week, I put down my spatula and headed to Las Bugambillas.  Their moderately-priced, authentic Mexican cuisine did not disappoint.

I started with the Nopales Salad.  You don't often see this cactus leaf-based dish on menus, so I was pleased to encounter it.  Vaguely resembling a crunchier roasted pepper, these vinegar infused strips were unique and tasty. The shrimp, avocado, red onion, tomato and crumbled queso fresco made for a great combination.

I then progressed to the Tacos al Pastor.  Las Bugambillas calls them a starter, but the generous portion which included a scoop of dressed, shredded lettuce topped with toothsome pickled vegetables was plenty for a main course, particularly when chasing the nopales.  This trio of corn tortillas, generously stuffed with perfectly seasoned, slow-cooked pork, chopped white onions, fresh cilantro and  pineapple was simply terrific.

My beef-eater son, he of the unadventurous palate, ordered a steak, plain, with rice and beans on the side. The chef generously accommodated this request, and even with the high maintenance order, there was nary a scowl from the server.  My son devoured the lot, save the chopped tomato garnishes, and heaven forbid, the guacamole.

I was delighted to see that this place was hopping on a Monday night in July.  In what is often considered the slowest night on during the slowest season for restaurants, this place was a fiesta.   Viva Las Bugambillas!

July 4th Menu Ideas: What are our fave Chefs Serving?

Apologies to the original thirteen colonies...only had room for six lines of strawberries!

"It started in the thirteen colonies..." sang my teen son spontaneously when I showed him my invention...  Inspired by the flags and bunting going up around towns and cities the length and breadth of the U.S., I crafted a July 4th cake.  I used a rectangular slab of butter cake, repeated Keri's heavenly whipped cream recipe comprising heavy cream, mascarpone, vanilla essence and icing sugar (almost a dessert unto itself!) and got creative with local Jersey blueberries and strawbs.

July 4th is far and away one of our favorite holidays as everyone goes crazy with the red, white and blue decorations.  Aside from Thanksgiving, it's also the time when people throw open their doors and welcome friends and family to celebrate the holiday through food.  Chefs and amateur enthusiasts make a bee line for the grill, with the emphasis being on fast and easy food that maximizes the time in the sunshine or on the beach.

We asked some of our favorite local chefs what they'll be serving on this quintessentially American celebration, and here's what they said:

Michael Santoro, Exec Chief at Talula's Garden will be grilling ribs for his crowd.  He favors a charcoal/spit arrangement and uses a Memphis-style preparation--a dry rub on the ribs and a vinegar mop.

Chef Bill Beck of Beck's Cajun Cafe is planning a barbecued brisket.  He'll coat the entire brisket with his signature spice blend Devil Dust, and let the meat sit for a day.  After bringing it to room temperature, Bill grills the brisket slowly over indirect heat  at about 220 degrees for several hours.  When the meat is fork tender, it's done.  Don't have a huge crowd or long hours to prep this?  Cheat with a flank steak.  It still needs a slow cook, but not nearly as long as the thick, bulky brisket.

Chef Jack McDavid hasn't committed to a particular dish, but we know it will involve his justifiably famous signature barbecue sauce.

Chef Wallace McIlhenny

Chef Wallace McIlhenny is offering his guests a grilled pork tenderloin topped with peach salsa (below).  We're guessing he'll coat the pork with salt, pepper, and garlic, then wrap it in cellophane for a few hours.  To grill it, we'd bring the meat to room temp, sear it on a hot grill, then lower the temperature or move the meat to the side of the grill on indirect heat for even, thorough cooking.  The pork should be  turned frequently til cooked through--depending on its size, 20-30 minutes.  It should reach an internal temperature of 140 when done.  Let it sit for 5 minutes before slicing to lock in juices.  Slice on a slight diagonal and serve with peach salsa.

For the salsa:
6 peaches, peeled and diced
1 jalapeno, diced fine (include seeds and stem if you want extra heat)
2Tbs red onion, diced
2Tbs lime juice
1Tbs chopped basil
1Tbs chopped mint
1Tbs grated ginger
1Tbs sugar
A little salt and pepper
A  splash of EVOO
Mix all ingredients together and let stand one hour.   For some extra seasonal flair and color, you can also add 1/2 cup pitted chopped cherries.


As for me, I'll be serving Mexican pulled pork.  Ok, it's not exactly traditional American, but it's delicious, economical, simple to prepare, and crowd pleasing.

Mise in place for the Mexican Pulled Pork

Use the same preparation recommended for our Southern pulled pork, but substitute a generous coating of cumin, garlic powder, salt, and ground chipotle or ancho pepper for the seasonings.  Toss a few dried chilis into the pan.  For the braising liquid, squeeze a couple of limes over the meat and add a 1/2 bottle of beer.  After pulling, serve pork in warmed corn or flour tortillas with your choice of salsas if desired.  A simple green salad is really all you need to accompany this, but rice and beans pairs well with this dish.   For a real wow-zer, try this creamy cilantro lime slaw as a side.   (I often substitute red cabbage for the green--the color is beautiful and it really 'pops' on the table.)  I might try Chef McIlhenny's peach salsa with this dish....hmmmm sounds intriguing.

Cilantro-lime slaw.

Your guests will be impressed, I promise.

Happy Fourth of July!