Last Day of August

Today is the last day of August and also Eat Outside Day. I’ve never been much for eating outside because of the bugs and such. You also have to consider the weather before deciding to eat outside. Here in Southern California it has been over 100 degrees for over a week. The worse part is it is not cooling down much at night. It has been 80 when we get up at 5 or 6 am.  That’s way too hot. If I were to eat outside, I would want to take a cool salad and here is the perfect recipe, Cucumber Honeydew Salad with Feta.

2 Tbsp. Lemon juice
¼ c. olive oil
1 tsp. Honey
¼ tsp. Poppy seeds
1 Honeydew melon, cut into bite-size cubes
1 cucumber, unpeeled & cubed
1/3 c. finely chopped red onion
3 Tbsp. Chopped fresh dill weed

In a large bowl, pour lemon juice. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, ½ teaspoon salt, 1/8 teaspoon pepper and poppy seeds. Add melon, cucumber, onion and dill weed. Toss to combine. Top with feta just before serving.

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Steak & Peppers with Chimichurri

The secret to this recipe from BHG Magazine is the Chimichurri sauce.  It gives that extra kick to a delicious steak. I didn’t have a yellow sweet pepper so I used a green bell pepper.

1 ½ to 1 ¾ lb. Beef flank steak
2 Tbsp. Plus 2 tsp. Olive oil
2 pablano peppers, stemmed & seeded
1 lg. Red onion, cut into 1/2” wedges
1 med. Yellow sweet pepper
1 c. cilantro, coarsely chopped
1 jalapeno, seeded and finely chopped
2 Tbsp. Lime juice
1 tsp. Dried oregano, crushed
1 clove garlic, minced

Season steak with ½ teaspoon salt and ½ teaspoon black pepper; set aside. Cut pablano & sweet peppers into 3/4″ strips. Heat a heavy 12” skillet over medium-high heat. Add 1 tablespoon oil. Add peppers, onion and a large pinch of salt. Cook 5 minutes without stirring. Cook 5 minutes more, stirring once, or until vegetables are lightly charred and tender. Remove from skillet; keep warm.

Add remaining oil to the skillet. Add steak. Cook 12 to 15 minutes or until medium-rare (145F), turning once halfway through. Transfer steak to a cutting board. Cover, let stand 5 minutes. Slice steak; serve with pepper-onion mixture and chimichurri.

FOR CHIMICHURRI: In a small bowl, combine cilantro, jalapeno, lime juice, oregano, garlic and a pinch of salt. Stir in 2 teaspoon oil.

Lime Guacamole

Today is Avocado Day and what can you make with avocados – guacamole. The lime juice and Serrano peppers give this guacamole a little kick.


2 ripe avocados
½ tsp. Kosher salt
2 Tbsp. Fresh lime juice
2-4 Tbsp. Minced red onion
2 Serrano peppers, seeded & minced
2 Tbsp. Cilantro leaves, finely chopped
Dash of freshly ground black pepper
½ ripe tomato, chopped

 

Slice avocados in half and remove seed. Using a spoon, scoop flesh into a medium bowl. Roughly mash with a fork. Stir in salt, lime juice, onion, peppers and cilantro. Season to taste with black pepper.

Refrigerate, covered until ready to serve. Stir in chopped tomato and adjust seasons if desired.

Apple Ceviche

Today is Apple Turnover day but as I have not been successful baking with coconut or almond flours, I did not attempt making a turnover. I found this refreshing ceviche created by Gustavo Pinet, executive chef at the Resort at Pedregal in Cabo San Lucas, Mexico. This can be served with tortilla or plantain chips or goes well with grilled fish.

2 apples
1 cucumber, peeled
¼ jicama, peele
1 c. lime juice
¼ red onion, julienned
¼ serrano chile, thinly sliced
¼ bunch mint, finely chopped
¼ bunch cilantro, finely chopped
½ c. coconut milk
3 Tbsp. Olive oil
Salt

 

Chop apples, cucumber and jicama into 1/2” cubes. In a medium bowl, toss with lime juice and set aside for about 1 hour.

Add onion, chile, mint, cilantro, coconut milk and olive oil to the bowl and stir to combine. Season to taste with salt and stir again.

 

Chili Day

 

This year I found a recipe for 3-Alarm Chili. It is a little spicy but I wouldn’t call it 3-Alarm. It does taste very good with all the ingredients combined. And as I’m sure you know, chili is always better the next day. 😉

3-alarm-chili-12 lbs. Ground beef
1 Tbsp. Canola oil
1 diced red onion
1 large diced green pepper
3 diced cloves garlic
¼ c. chili powder
2 chopped chipotle chiles in adobo
28 oz. Fire-roasted crushed tomatoes
15oz. Tomato sauce
2 c. water
15 oz. Can drained & rinsed beans (your choice)
¾ tsp. Salt
Sour cream & sliced scallions for Garnish

3-alarm-chili-7In a large pot, brown the ground beef over high for 5 to 7 minutes. Reduce heat to medium and add canola oil, onion, green pepper and garlic. Cook 5 minutes. Add chili powder & chipotle chiles. Cook 2 minutes. Add tomatoes, tomato sauce and water. Cover, reduce heat to medium-low and simmer 25 minutes, stirring occasionally. Stir in beans and salt. Serve with sour cream and scallions.

3-alarm-chili-8