Tag Archives: oregano

Mayo-Free is the Way to Be…

21 Jun

No Mayonnaise

 

 

 

Potato Salad

 

 

 

If you don’t know by now, I absolutely loathe mayonnaise. I find it completely repulsive. It is something that I refuse to eat and when a recipe calls for it, I always replace it with something else. Potato salad is a prime example of something that usually has mayonnaise as a main ingredient. At backyard BBQs or get togethers, I always steer clear of the potato salad because 9 times out of 10, it is made with mayonnaise. It is such a shame because I hate not being able to eat stuff. I want to eat everything all the time. To fulfill my potato salad withdrawals, I always make this particular rendition, sans mayo. This is the only way I will eat potato salad. In my opinion, it definitely tastes better and it is far more aesthetically pleasing than the sloppy mess that is usually potato salad. After all, we eat with our eyes first.

 

 

Ingredients:Red Potatoes

Red potatoes
Garlic cloves, minced
Red onion, thinly sliced
Red wine vinegar
Olive oil
Salt
Freshly ground black pepper
Fresh parsley
Fresh oregano

 

 

Clean the potatoes by cutting off any dark spots from the skin. Do not peel the potatoes. Cut each potato in half or in quarters, depending on how big the potato is. You want the pieces to be bite-sized. Run the potatoes under cold water. Place the potatoes in a pot and fill the pot with cold water, just to cover the potatoes. Bring the water up to a boil, salt the water and cook until a fork goes smoothly through the potato. It is important not to overcook the potatoes. If the potatoes cook for too long, they will turn into mush when mixing the salad instead of staying in solid pieces. Strain the potatoes and place them into a bowl. While the potatoes are still hot, add the sliced red onion, minced garlic, salt, pepper, red wine vinegar and olive oil. When oil and vinegar are involved, I always use the vinegar first and the oil second. Oil will always create a barrier and not allow the vinegar to soak in. The same applies for salads. After you mix the potato salad and adjust the flavors, add the fresh parsley and fresh oregano. This potato salad is equally delicious whether it is served hot or cold.

 

*Stay tuned for my mayo-free pasta salad*

Potato Salad

xox, Xristina Marie

T R P

 

 

© Xristina Miros

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Meat Eaters Anonymous

13 Jun

Grilled Skirt Steak with Chimichurri Sauce

Churrasco is a word with several different meanings. The way in which it is referred to depends on the region it is being associated with. In many Latin American and European countries, churrasco simply means any cut of beef that is grilled. In the Caribbean and in the states, churrasco refers to a specific cut of beef, the skirt steak. I was first introduced to churrasco while I was living in Miami, Florida. Excited and with a mouthful of drool, the meal I always ordered included a hefty piece of grilled skirt steak with a side of chimichurri, black beans and rice and maduros all for around $9.00. Yes, all of that food for only $9.00. This is when it registered that I was definitely not in New York anymore. After my first encounter with churrasco and chimichurri, I have been making my own version at home. Skirt steak has since become one of my favorite cuts of meat, as it is extremely juicy and holds flavors well.

Miami is not exactly the most intriguing city for food, but if they do anything right, it has to be Cuban cuisine. This is my version of Cuban churrasco and chimichurri sauce served with a side of tostones (twice-fried plantains).

For the skirt steak:

Skirt steak
Salt
Freshly ground black pepper

For the chimichurri:

1/2 cup fresh oreganoChimichurri Sauce
1 cup fresh flat-leaf parsley
1 cup fresh cilantro
1 lime, juiced
1 shallot
2-3 garlic cloves
1/4 cup red wine vinegar
2/3 cup olive oil
Crushed red pepper flake
Salt
Freshly ground black pepper

For the tostones:

1 plantain (green peel); makes about 7 tostones
Vegetable oil
Garlic cloves, chopped and smashed
Water
Olive oil
Salt

Chimichurri can be described as an Argentinian pesto.  Start by putting all the ingredients for the chimichurri, except for the olive oil, in a food processor. Using the chop setting, coarsely chop the ingredients. You do not want to over-process the herbs. Remove the mixture from the food processor. In a separate bowl, whisk the olive oil into the herb mixture. If you don’t mix the olive oil separately, the chimichurri will turn into an unappetizing mess.

Skirt steak comes in a long, narrow piece. Cut the skirt steak into smaller pieces. This will make it easier to arrange on the grill. Place the pieces of steak into a zip bag and pour in 1/4 of the chimichurri sauce. This will act as a marinade. Reserve the rest of the sauce to pour over the steaks after they are cooked. After at least 30 minutes of marinating the steaks, remove them from the bag and pat them dry. Get your grill really hot before putting the steaks on. Once the steaks are on the grill, they only take 2-3 minutes on each side if you want them rare. If you don’t want them rare, then go eat a flip-flop. Only kidding. Remove the steaks and tent them with foil. Allow them to rest about 10 minutes before seSliced Plantainrving.

Heat about two inches of vegetable oil in a pot. Peel the plantain and slice it into 1 inch pieces. Fry the pieces for a few minutes until they are slightly golden. Remove the pieces from the oil. With a flattened wooden spoon, or any flat surface, smash the plantain chunks until they are flat. Flattening the Plantains

This is why it is important to cook the plantains enough the first round of frying; otherwise, they will not flatten smoothly. I usually use a wooden spoon like the one pictured, but I have also used the bottom of a coffee mug. Really any flat surface will work. There is a special contraption just for making tostones but I think this is altoFirst Frygether a waste of space. After flattening the plantains, place them back into the hot oil. This is why they are twice-fried. The second frying will crisp the outside. It is the same technique that is used when making homemade french fries. First fry them at a lower temperature to ensure the potatoes are fully cooked on the inside, then fry them for a second time at a higher temperature to get the crisp golden-brown outside we all adore. Salt the tostones when they come out of the hot oil. Tostones Even though they are great by themselves, I like to make something to dip the tostones in. It is super simple and delicious. Chop a couple of garlic cloves and put them in a small bowl. Fill the bowl with a little bit of water, just to cover the garlic, and a drizzle of olive oil. Add salt to the water and whisk until it is completely dissolved. It doesn’t sound like much of anything. Really, water with garlic? I know, but it has a lot of flavor.

This meal is seriously one of the simplest things I have ever made. It is so quick and requires very little ingredients. I highly suggest you try it some time. It is a great alternative if you feel like switching up your dull meat and potato routine.

 

* FACT: The plate that the food is photographed on is my great-grandmother’s. Basically, it’s a really old plate.

 

Churrasco with Chimichurri and Tostones

 

Churrasco with Chimichurri and Tostones

 

 

 

XOXO,
Xristina ♥ Marie
for The Refined Palate

 

 

© 2011 Xristina Marie

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Vegetarian Grill

1 Jun

I am in no way, shape or form a vegetarian, nor do I think I could ever be one. My love for food is too far and wide to make room for any limitations. I do, however, like to eliminate the meat portion of a dish sometimes and replace it with something that holds up just as well. Portobello mushrooms are a great alternative to meat in that they have a similar taste and texture. This entire meal was either completely cooked on the grill or finished on the grill. Grilling is a great method to achieve the same flavors without actually having to eat meat.

For the mushrooms:

4 portobello caps
3 cloves garlic, chopped
1 teaspoon fresh or dried oregano
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt
Freshly cracked black pepper

For the artichokes:

6 baby artichokesBaby Artichokes
2 lemons, juiced
Salt
1 large bowl filled with water

For the potatoes:

3 potatoes, I used russets
Salt
Freshly cracked black pepper
Olive oil

Dipping sauce:

1 individual sized Greek yogurt
1 lemon, zested and juiced
2 cloves garlic, minced
1 scallion, chopped
Fresh dill
Olive oil, splash

Cleaned Artichoke

Start by preparing the artichokes because these take the longest. First, set aside a bowl filled with water and squeeze the juice of 1-2 lemons into the water. Toss the entire squeezed lemon into the water as well. As you clean each artichoke, place it into the lemon-water. This will prevent the artichokes from oxidizing. If you miss this step, the artichokes will turn brown right before your eyes. Peel the outer leaves from the artichoke until you reach the more tender inner leaves. Using kitchen shears or scissors, cut the pointy tips off of each leaf. Turn the artichoke on its side and using a sharp knife, cut the top off to get rid of the remaining tips. Cut the artichoke in half and remove the choke. This is the furry mess that is in the center. Do not forget to remove this. They call it a “choke” for a reason. It is said that the chokes do not have to be removed from baby artichokes because they have not had the chance to fully develop. I think it is better to remove it. It is altogether more appealing without it. At this point, remove the stem and all dark green parts that are exposed. Your cleaned artichoke should look like this:

Cleaned Artichoke

Leave the artichokes to soak in the lemon-water while you prepare the other components of the meal.

Artichokes in lemon-water

Pour all the ingredients into a large freezer bag to begin marinating the mushrooms. Make sure the mushrooms are coated well and then place the bag into the refrigerator.

Clean the potatoes under cold water and dry them with a paper towel. Lightly scrub the skins to ensure they are fully clean. Cut each potato in half lengthwise and then in half again, making wedges. Place the potato wedges into a large pot and cover with cold water. When the water comes up to a boil, season with salt. Boil the potatoes until they are just done. You do not want the potatoes to be too soft because you need to transfer them onto the grill. While the potatoes are still hot, brush each one with olive oil and then season them with salt and pepper. Set aside.

At the same time that you are boiling the potatoes, bring another pot of water to a boil. Add the artichokes and then season the water with salt. Allow the artichokes to boil for about 10 minutes.  Drain the artichokes. Coat each artichoke with olive oil and season with salt and pepper.

In a small bowl, combine the Greek yogurt, garlic and scallions. Add the juice and zest of one lemon. Drizzle in enough olive oil to smooth the dip and thin it out. Finish by mixing in some salt, pepper and fresh dill, to taste. I originally intended for this dip to be used on the potatoes and to dip the artichoke leaves into, but it also tastes great on the mushrooms.

Place the potatoes and artichokes on the grill. At this time, remove the portobellos from the refrigerator. Place the mushrooms on the grill. After a few minutes, turn all the vegetables to continue grilling on the other side. The mushrooms only take 1-2 minutes on each side. Since the potatoes and artichokes are already cooked through, you basically just want to achieve some nice charring and grill marks. Remove everything from the grill and serve immediately.

Eat your vegetables!

Enjoy, Xristina Marie

T R P

© 2011 Xristina Miros

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Greek-Style Pasta Bolognese

17 May

Greek-Style Bolognese

The title may be an oxymoron considering Bolognese is an Italian word, named after an Italian city, but it sounds a great deal better than calling it “meat sauce”; don’t you think? This is a meal my grandmother used to make for her family and in turn, my mother makes it for our family. This dish has always been one of my favorites; how many times can I really say that though? I guess everything they have ever made is my favorite; this dish in particular, because it is so comforting and who doesn’t love pasta? Often, I find myself craving this meal because it is rare to come across any Bolognese that tastes like this recipe; it is always the same Italian version. Even in Greece it does not taste quite the same; that may be because they are trying to appeal to an American palate. It’s funny because in Greece, they add bacon to a lot of dishes in an attempt to make it more American; is that really what the rest of the world thinks of America? That’s a whole different post…

* I will do my best to put an accurate measurement for each ingredient, but I always just add a little here and there until it comes out just right.

Greek-Style Bolognese

Ingredients:

1 pound ground beef or turkey
1 can tomato paste
1 cup red wine
3 garlic cloves, chopped
1 medium onion, chopped (I use whatever kind of onion I happen to have that day)
1 carrot, chopped (optional)
1 celery stalk, chopped (optional)
1 bay leaf
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1 cinnamon stick or 1 handful ground cinnamon
Salt
Pepper
Olive oil
Long pasta, in this case I used a Greek pasta (package pictured below)

Greek Pasta

This can be found at any Greek/Mediterranean market.

Heat a healthy amount of olive oil in a pot. Add the onions and garlic to the hot oil and cook them until they are soft and translucent. Add the chopped celery and carrot and cook until the carrots become very soft; season the mixture with salt and pepper. Make a hole in the center of the pot, pushing the vegetables to the side, and add the ground meat; season again with salt and pepper. Brown the meat until there are no more pink spots and drain most of the fat from the bottom of the pot. Return the pot to the heat and add the red wine and tomato paste. Stir the tomato paste until it has completely dissolved into the wine. Add the remaining ingredients except for the sugar. Bring the sauce up to a boil to allow everything to break down, stirring constantly. Bring the heat down to a simmer, cover the pot, and simmer for at least one hour. When the hour is up, taste the sauce to adjust the seasonings. Add the pinch of sugar and continue to simmer for at least another hour; ideally, I like to simmer Bolognese for no less than 3 hours. Do you ever wonder why a grandmother’s food tastes the best? It is because they never rush anything and you shouldn’t either! The pinch of sugar in this recipe is used to balance the acidity that comes from the tomato paste and wine. Sometimes I even use the cinnamon-sugar spice mix I have in my pantry; boom, two birds with one stone. I don’t use the cinnamon-sugar mix in place of the ground cinnamon, I just use it because it adds more cinnamon when adding the sugar. When the sauce is ready, serve over pasta. I like to use a Greek pasta that my mother has always used when she makes this. The pasta is a long, hollow pasta. The hole allows the sauce to soak in so that every time you take a bite you will experience little bits of sauce bursting into your mouth. Greek Pasta

* You can top the dish with parmesan but I think feta works better to create a fluid flavor profile.

* If I use dried herbs in any recipe, I like to add fresh herbs at the end to brighten the flavors. Parsley works well here.

* Once you think you have added enough cinnamon, add just a little more. You really want it to stand out.

You may be thinking, cinnamon?!? There is a funny saying, “add lemon or cinnamon to anything to make it Greek” like adding sour cream to anything is supposed to make it Russian. This is obviously meant to be a joke, but in some sense there is a note of truth to it, as you do find either lemon or cinnamon in many Greek dishes. The cinnamon adds a level of complexity to the sauce; without it, this would be like any other Italian Bolognese. You will definitely be able to taste the difference the cinnamon makes; not so much that it changes the concept of the dish, but enough to awaken your taste buds.

Greek-Style Bolognese

Come back soon!


♥ ♥ ♥

xox, Xristina Marie
The Refined Palate

© 2011 Xristina Marie

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What do you mean, you don’t eat no meat?!

13 May

It’s okay, I make lamb!

Lamb Ribs

Lamb Ribs

Apologies to anyone I tricked into thinking this was actually a vegetarian post…

Did you know that lamb is the only meat accepted by all religions? While some religions do not eat pork or beef, lamb is universally agreed upon. This may be because lamb is an important tradition in many religions and one of the only animals deemed an acceptable sacrifice. Lamb is not as popular in the states as it is overseas, but why? I am sure there is no concrete way to satisfy this answer as it is most likely a factor of opinions standing in the way. You see, only in America can we be so particular about the way we eat.

As I mentioned in a previous post, My Big Fat GREEK Easter , no part of the lamb goes to waste. Every part of the animal is devoured, the eyeballs, the brain, the tongue, the ribs; every last bone is scraped clean. The ribs are one of my favorite parts of the lamb to eat, not only because they are flavorsome, but also because they are so very hard to come by. I should not have to wait until Easter each year to have them; that just doesn’t seem fair. Luckily, my Thio Barry (thio is pronounced like tio in Spanish, only with a Th sound instead) informed me that a local grocery store sells lamb ribs in their meat section. I have searched various supermarket chains but I can only find them at one particular store; Shop Rite, a local chain in the New York/New Jersey area. I know what you’re thinking, that lamb is usually pricey to begin with but the ribs must be outrageous considering pork and beef ribs are usually pretty expensive. Well, fortunately that is not the case. These beautiful little babies usually go for around $1.70 per pound! The average price for boneless, skinless chicken breast is at least $2.00 per pound and that is when it is on sale. How could you go wrong?

This is without a doubt the simplest recipe I have ever posted. If you know how to turn on your oven’s broiler you will be able to make these ribs, unless you’re just that horrible in the kitchen. In that case, I would probably request a supervisor.

Ingredients:

Lamb ribs, enough to feed those coming for dinner

SaltLamb Ribs

Pepper

Dried Mint

Dried Oregano

Lemons, juiced

Set your broiler to 500°.
Liberally season the ribs on each side with salt, pepper, mint, and oregano. Do NOT trim the fat cap. I repeat, no trimming of the fat cap! Place a broiling rack on top of another pan and rest the ribs fat side up on the broiling rack. The pan underneath is to catch the fat that will drip off of the ribs. The reason I say to start the ribs fat side up is so the thickLamb Ribs layer of fat can render and drip down into the meat, keeping it moist during the broiling process. When you see the fat start to melt away and form a crisp skin, about 15 minutes, it is time for you to turn the ribs. Let the other side cook for about 5 minutes. Take the ribs out of the oven and slice each rib next to the bone. Sprinkle some extra mint and oregano over the ribs. Squeeze fresh lemon juice over the top, according to taste, and serve.

*NOTE: These ribs can be grilled but the amount of fat dripping off will cause the flame to flare up. If you want to grill them, be extra careful.

*NOTE: If you can’t find lamb ribs in your grocery store, try your local butcher.

*TIP: The ribs can also be used to make a stock. Add them to cold water along with some aromatics like carrots, celery, onions, and bay leaves, and simmer for several hours.

Lamb Ribs

Nom Nom!

Au Revoir♥

Bisous, Xristina Marie
The Refined Palate

© 2011 Xristina Miros

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