BBQ Steak Tips

Josie loves steak! Whenever I ask the kids to choose a meal, I can count on Josie to say "steak". This recipe is from America's Test Kitchen' magazine "Cooks Country". I love that show on PBS and I love their publications. I strongly urge anyone who LOVES to cook to sign up for their publications and website.

BBQ Steak Tips

1 1/2 lbs. steak tips, cut into 2" chunks
2 T. paprika
1/4 t. cayenne pepper
salt and pepper
2 T. vegetable oil
1 onion, quartered and sliced thin
1/4 c. barbeque sauce
3 T. ketchup
3 T. cider vinegar
1 T. brown sugar

1. Pat steak dry with paper towels and sprinkle evenly with 1 t. paprika, cayenne, 1 t. salt and 1/4 t. pepper. Heat 1 T. oil in large skillet over medium-high heat until just smoking. Cook steak tips until browned all over and cooked to desired doneness, 6 to 10 minutes. Transfer to a platter and tent with foil.

2. Add remaining oil, oion and remaining paprike to empty skillet and cook until onion is softened, 3 to 5 minutes. Stir in barbeque sauce, ketchup, vinegar and sugar and cook until thickened, about 3 minutes. Add steak tips and any accumulated juices to pan and toss to coat. Serve.

The tip on this recipe was this: steak tips may be sold as whole steaks, cubes or strips. The magazines preference is to buy whole steaks and cut them yourself. Which is what I am doing for tonight's dinner.

Simple White Bread

I love making bread! There is nothing better in the kitchen than the smell of bread rising and the feeling of accomplishment as you take a piping hot loaf of bread from the oven. This recipe could not be any easier. Anyone can make delicious bread. TIP: if you are baking this time of the year and you keep your home cool; here's a nice tip. Preheat your oven to it's lowest setting. Turn oven off. In an oven safe dish place 2 c. boiling water. Place that pan of water onto the bottom rack of your oven. Place your bread dough (in the bowl) with either plastic wrap or a bread cloth (I use my bread cloth dish towels) to cover the bowl. Place bowl into oven; if the oven is warmer than 80 or 90 degrees, allow it to cool down a bit then add your bread. This will give you a warm environment for your bread to rise.

Simple White Bread

1 t. sugar
1 package dry yeast
1 1/4 c. warm water (110 - 115 degrees), divided
3 c. flour
1 1/4 t. salt
cooking spray
1 large egg, slightly beaten (this is used in the final steps of the recipe)

1. Dissolve sugar and yeast in 1/4 c. warm water in a small bowl; allow to stand for 5 minutes.
2. Lightly spoon flour into dry measuring cup into a large bowl; leveling the top of the flour off. Add the yeast mixture; stir until a soft dough forms.
3. Turn out onto a lightly floured surface. Knead dough until smooth and elastic (about 5 minutes). Round the bread dough out, tucking any "edges" under the bread round.
4. Place dough into a clean bowl coated with cooking spray, turn the bread round over to coat the bread dough. Cover and let rise in a warm place (85 degrees) free from drafts; 45 minutes or until double in size. (see tip above for rising bread in an oven environment)
5. Uncover the bread; punch dough down. Cover and allow to rise another 30 minutes.
6. Uncover dough again; punch dough down. Cover and allow to rise another 10 minutes.
7. Roll the dough into a 14 x 7" rectangle on a floured surface. Roll up tightly starting with a short edge, pressing firmly to eliminate any air pockets. Pinch the seams and ends to seal.
8. Place roll, seam side down, in an 8 x 4" loaf pan coated with spray. Cover and let rise for 30 minutes or until doubled in size.
9. Preheat oven to 425 degrees.
10. Uncover the bread; brush with slightly beaten egg. Bake for 12 minutes; reduce heat to 350 degrees; bake 15 more minutes or until loaf sounds hollow when tapped on top.

Aparagus Salad

I know that asparagus isn't really "in season" until mid April, but I came across this yummy little recipe in an older issue of Midwest Living, saw some fresh asparagus at Cub Foods the other day and was interested in a new recipe for the veggie. If you can't find the exotic Feliciana Nevat Cheese (which is a mild cow and goat's milk cheese), use Chevre (goat cheese); if you're not into that, use another mild favorite cheese.

Asparagus Salad

1 pound asparagus spears

3 T. kosher salt

4 c. ice cubes

1 t. white vinegar

4 eggs, hard boiled

salt and ground pepper

6 radishes, sliced

5 slices bacon; cooked and crumbled

2 oz. Feliciana Nevat cheese, crumbled

Toasted Walnut Vinaigrette (recipe follows)

1. Wash asparagus. Peel or scrape off scales about halfway down on asparagus spears. Break off woody bases where spars snap easily; wash again. Set aside.

2. In a 3 - 4 quart Dutch oven, combine 8 c. water an the kosher salt. Bring to boiling. Meanwhile, in a large bowl, combine another 8 c. cold water and the ice cubes.

3. To blanch, carefully add asparagus to boiling water; cook for 3 - 4 minutes, or just until crisp-tender. Cool quickly by plunging asparagus into ice water, drain. Set the asparagus aside.

4. Peel eggs; slice eggs, salt and pepper to taste.

5. To serve, place about 4 asparagus spears across 4 plates. Top with radish slices, bacon crumbles and egg slices. Add crumbled cheese. Drizzle salads with vinaigrette.

Toasted Walnut Vinaigrette

In a small bowl, whisk together 1/4 c. walnut oil or extra virgin olive oil, 2 T. sherry vinegar or white wine vinegar, 1 1/2 t. lemon juice nd 1/2 t. salt. Add 2 T. toasted, chopped walnuts. Makes about 1/2 c.