Grilled Skirt Steak

 

 

 

 

 

 

Skirt steak can be a difficult cut to decipher at first. Sometimes confused with flank because of its similar properties, there are really two distinct cuts from the diaphragm of the steer. The outside skirt steak is from the plate section, below the rib and between the brisket and flank, and usually comes with the membrane still attached, which needs to be trimmed before cooking. Inside skirt comes from the flank—it’s narrower and thinner than the outside skirt, and comes with the membrane removed.

Grilled Skirt Steak

Preparation:

Trim and remove the membrane before cooking. Skirt Steak needs intense heat so get your grill heated up to 700 degrees. The grill provides the best surface area for this very long steak—my piece of skirt actually had to be cut in three pieces.


Brush both sides of the steak with The Zesty Moose Garlic Infused Olive Oil.

Generously season both sides of the Flank Steak using The Zesty Moose No Moosteak Grill n’ Rub. Mix 3 tsp. of our Garlic Basil Parmesan Finishing Butter Blend with ½ stick of softened unsalted butter, set aside.

Over this blazing heat, a skirt steak will sear in a matter of minutes on each side, while finishing medium rare to medium on the inside. You don’t want to cook the skirt over medium, or you’ll start running into the off-putting chewiness factor.
Slicing The Skirt Steak:


Like any steak, once the skirt is done grilling, it’s going to need a ten-minute rest.

Then comes the second most important part of skirt steak success: the slicing.
We already know meat should be cut against the grain but this couldn’t be more true for skirt steak; its long muscle fibers will be incredibly chewy if not cut properly.
To slice the steak, first cut each piece of skirt into a three-to-four-inch section with the grain.

Then, slice each of those sections into thin strips about ¼-inch thick against the grain. This will ensure you have the shortest muscle fibers, creating nothing but a tender, flavorful steak.


Serve the sliced Skirt Steak with a dollop of Garlic Basil Parmesan Finishing Butter and garnish with a little parsley.

Serves 4
Total Time: 20 min.
Prep Time: 15 min.
Cook Time: 5 min.

 

 

Skirt Steak Slicing Courtesy Of Joshua Bousel: http://www.seriouseats.com/recipes/2011/06/skirt-steak-salad-with-cilantro-lime-dressing-recipe.html

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Dill Seasoned Croutons

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I’m always finding ways to spruce up a salad, and we usually grow our own lettuce which includes several different varieties. Unfortunately, this time of year we’re still buying it at the store, but I wanted to share our homemade crouton recipe with you. We’re using our Zesty Moose Willow of a dillo Dill Seasoning and our Chef’s Blend Olive Oil, which is very light and delicate; perfect for this application. Croutons are great as a salad topper and our version is a lot healthier, and it’s about one third of the price you would pay when buying them in the store. This is a great way to use up that day old bread!

Dill Seasoned Croutons

1 Loaf of day old sourdough or French bread (trim crust if desired)
Zesty Moose Willow of a dillo Dill Seasoning, to taste
Zesty Moose Chef’s Blend Extra Virgin Olive Oil

Method

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Cut the bread into ½ to 1 inch cubes. Place the bread pieces into a bowl and drizzle with the Zesty Moose Chef’s Blend Olive Oil over the pieces and mix until the oil has completely absorbed into the bread.

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Next, generously season the bread pieces with the Zesty Moose Willow of a dillo Dill Seasoning.

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Line a baking sheet with aluminum foil and lightly spray using a non-stick cooking spray.

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Spread the cubes evenly and bake in a 350 degree oven for 5 minutes, give them a stir and bake for another 2 minutes.

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Let cool and place in an airtight container. Garnish your favorite salad!

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Yields 6 Servings

Total Time: 12 Minutes
Prep Time: 5 Minutes
Cook Time: 7 Minutes

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Zesty Cheese Balls

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Cheese Balls

Elegant Entertaining Made Easy! Our selection of crowd pleasing favorites will have you creating tasty appetizers with little or no effort; so you can enjoy the party too! Three ingredients…Three delectable flavors… |Toasted Onion n’ Chive | Bleu Cheese Peppercorn | Chipotle Herb n’ Cheddar.
Toasted Onion n’ Chive
2 T. Zesty Moose Toasted Onion n’ Chive Blend
8 oz. cream cheese, softened
2 T. pistachios, coarsely chopped or (substitute with your favorite nut)
2 sheets of wax paper

Method:

ingrediants

Measure out 2 Tablespoons of The Zesty Moose Toasted Onion n’ Chive Blend. Place 8 oz. cream cheese into a bowl and add the Toasted onion n’ Chive, blend well.

mixed-on-wax

Place into the refrigerator for 30 minutes to set up.

rolled-after-cooled

Using two pieces of wax paper; form the cheese into a round ball.

adding-nuts-1adding-nuts-2

Place the chopped pistachios onto the wax paper and roll the cheese ball in the nut mixture until fully coated. Refrigerate again for 1 hour before serving.

finished

Serve with assorted crackers.

Bleu Cheese Peppercorn

2 T. Zesty Moose Bleu Cheese Peppercorn Blend
8 oz. cream cheese, softened
2 T. walnuts, coarsely chopped or (substitute fresh parsley)
2 sheets of wax paper

Method:

Measure out 2 Tablespoons of The Zesty Moose Bleu Cheese Peppercorn Blend. Place 8 oz. cream cheese into a bowl and add the Bleu Cheese Peppercorn, blend well. Place into the refrigerator for 30 minutes to set up. Using two pieces of wax paper; form the cheese into a round ball. Place the chopped walnuts or chopped fresh parsley onto the wax paper and roll the cheese ball until fully coated.
Refrigerate again for 1 hour before serving. Serve with assorted crackers.

Chipotle Herb n’ Cheddar

4 tsp. Zesty Moose Chipotle Herb n’ Cheddar Blend
8 oz. cream cheese, softened
2-3 T. pecans, coarsely chopped or (substitute with your favorite nut)
2 sheets of wax paper

Method:

Measure out 4 teaspoons of The Zesty Moose Chipotle Herb n’ Cheddar Blend. Place 8 oz. cream cheese into a bowl and add the Chipotle Herb n’ Cheddar, blend well. Place into the refrigerator for 30 minutes to set up. Using two pieces of wax paper; form the cheese into a round ball. Place the chopped pecans onto the wax paper and roll the cheese ball until fully coated. Refrigerate again for 1 hour before serving. Serve with assorted crackers.

NOTE: Our Cheese Ball Blends can also be made into tasty dips by adding sour cream. All of our Dip/Cheese Ball Packages Make 3 Recipes or More. Recipes are included on each package.

 

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Cajun Shrimp Scampi with Roasted Cherry Tomatoes

Shrimp Scampi

Who doesn’t love Shrimp Scampi! Technically Scampi are tiny lobster like crustaceans with pale pink shells also called langoustines. Typically, most restaurants in the United States serve shrimp in place of the scampi, but the name of the dish remains the same. The secret ingredient that really elevates this dish is the slow roasted tomatoes. The intense and concentrated flavors from this technique give this dish its robust flavor. Have you ever tried using an Infused Olive Oil? These come in handy when you want that quick burst of flavor! I simply tossed the tomatoes with our Basil Infused Olive Oil for that garden fresh basil aroma. We then created a classic sauce using cream, white wine, fresh garden herbs, and then seasoned the dish with our Rack Ragin’ Cajun Seasoning…The perfect flavor profile for shrimp! Pairs perfectly with our Lemon Pepper Fettuccini Pasta!
Cajun Shrimp Scampi with Roasted Cherry Tomatoes

Roasted Tomato Ingredients

Roasted Tomato Ingredeints
1 ½ T. Zesty Moose Basil Infused Olive Oil
• 1 lb. cherry tomatoes whole
• 1 tsp. salt
• ½ tsp. black pepper
Scampi Ingredients

Scampi Ingredients
• 4 T. olive oil, divided
• 2 garlic cloves, minced
• 2 shallots, minced
• 1 T. Zesty Moose Rack Ragin’ Cajun Seasoning Blend
• 1 C. white wine
• 1 C. heavy cream
• 1 lb. large shrimp, peeled and deveined
• ¼ C. chopped fresh chives
• 3 T. fresh parsley, chopped
• 1 Package Zesty Moose Lemon Pepper Fettuccini Pasta
Method:
Cook the pasta to al dente 3-4 minutes in boiling salted water drain and set aside.

Season with Oil and s&p

Toss the cherry tomatoes with the Basil Infused Olive Oil and season with salt and pepper.

Spread on Sheet

Spread tomatoes evenly onto a baking sheet sprayed with a non-stick cooking spray and roast in a 400 degree oven for 15-20 minutes or until tomatoes slightly collapse.

Roasted

Remove from oven, and set aside.

Season Shrimp
Season the shrimp lightly with a little Cajun Seasoning.

Saute ShrimpCooked Shrimp

In a skillet over medium heat, add 2 T. of olive oil and sauté the shrimp for 3 minutes.  Remove from pan and set aside.

Shallots & Tomato

In the same skillet, add the remaining 2 T. of olive oil and sauté the garlic and shallots until onions are translucent. Add in the tomatoes and remainder of Cajun Seasoning and sauté for 1-2 minutes.

Add Wine

Pour in the wine and loosen the bits from the bottom of the pan. Bring to a simmer.

Add Cream

Add the cream and return to a simmer for 1 minute.

Add Shrimp

Add the shrimp, chives and parsley. Serve over Lemon Pepper Fettuccini.

Shrimp Scampi

Total Time: 1 Hour
Prep Time: 30 Minutes
Cook Time: 30 Minutes

Serves 4-6

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Sundried Tomato and Berry Caprese Salad

Salad

Typically, Caprese salad is a simple Italian salad, named after the island of Capri and consists of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. It was made to resemble the colors of the Italian flag: red, white, and green. I have reinvented the classic Italian appetizer by adding a few new flavor twists to this seasonal summertime sensation! The base uses a healthy bed of greens layered with creamy mozzarella, fresh garden tomatoes and ribbons of basil. A touch of natural sweetness comes from the added fruit and this starter literally becomes a light and healthy meal all in one dish. The vinaigrette is made with our Sundried Tomato and Basil Bread Dipping Blend and a splash of good quality balsamic lends a nice finish to the dish. Your guests will be coming back for more!

Sundried Tomato and Berry Caprese Salad

Igredients
• 2-4 C. leafy greens
• 3 Roma tomatoes, sliced or 1 C. cherry tomatoes, halved
• 16 oz. mozzarella cheese, sliced
• 1 C. blueberries or raspberries, (whole) or strawberries, sliced
• ¼ C. pistachio nuts, chopped
• 3-4 fresh basil leaves, sliced into ribbons
Sundried Tomato Vinaigrette
• 6 T. olive oil
• 2 T. balsamic vinegar
• 4 tsp. Zesty Moose Sundried Tomato Basil Blend

Method:
Prepare the vinaigrette and set aside. Roughly cut the leafy greens for the salad base. Slice tomatoes or if using cherry tomatoes cut in half. Slice the cheese into ¼ inch thick rounds then, cut each round like a pizza to form the triangle cuts. If using strawberries, I suggest slicing them; blueberries and raspberries leave whole. Slice the fresh basil into thin ribbons and chop the pistachios.

Assemble the Salad: Place leafy greens onto a serving platter. Add the tomatoes, cheese, berries and fresh basil by creating layers on top. Finish with pistachio nuts. Drizzle prepared vinaigrette over top right before serving.

Serves: 4-6

Total Time: 35 Minutes
Prep Time: 30 Minutes
Assemble Time: 5 Minutes

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Filed under On The Side, Salad Dressing/Viniagrettes

Asian Inspired Fried Rice

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Everyone Loves Fried Rice! This easy-to-follow quick recipe has an Asian inspired flare and flavor as compared to many other traditional style recipes. We are using our Hair Raisin’ Asian Seasoning Blend for this recipe. This can be served as a healthy main course or side with other Chinese or Asian dishes. You can easily add chicken, pork, shrimp or other protein to this dish. White rice may be substituted over the brown and the versatility of this dish means you can substitute a variety of other vegetables such as snow peas, bell peppers, broccoli, squash or bok choy. Here are some basic cooking tips you will want to make note of here to achieve the perfect Fried Rice.
Cooking Tips for Fried Rice:
• Use a high temp cooking oil. I prefer Grape Seed Oil
• Use a wok, as the cooking technique here is stir-fry. You’re doing this using a very hot pan with hot oil, while cooking in constant motion. The shape of the wok facilitates that action.
• The rice needs to be cooked properly. It should not be a sticky mess and you should be able to separate and fluff the rice easily by using a fork.

 

Asian Inspired Fried Rice

Ingredients (2)
• 2 C. cooked whole grain brown rice
• 1 C. mixed vegetables, thawed & uncooked
(Corn, carrots, peas, green beans)
• 2 T. grape seed oil or other high temp cooking oil
• 2 green onions, chopped
• 1 C. yellow onion, chopped
• 2 eggs, lightly beaten
• ¼ C. soy sauce
1 T. Zesty Moose Hair Raisin’ Asian Seasoning Blend

Method:

Rice
Cook the rice according to the package directions, set aside.

Oiled Wok

Preheat a large skillet or wok over medium heat. Add the grape seed oil and heat.

Onion and Veg

Add in the yellow onion and the vegetables

Onion and Veg Mixed

and cook until tender.

Egg in

Slide the onion and vegetables to one side and pour the beaten eggs onto the other side.

Scrambled

Using a spatula, scramble the eggs.

Egg Mixed In

Once cooked, mix the egg in with the onion and vegetables.

Rice and Seasoning

Add in the pre-cooked rice, soy sauce and Hair Raisin’ Asian Seasoning Blend.

Rice Mixed

Mix until heated through and combined.

Green Onion

Add in the green onions, serve with your favorite dipping sauce

Plated (2)

Yields: 4
Prep Time: 20 Min.
Cook Time: 15 Min.
Total Time: 35 Min.

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Lemon Thyme Balsamic Roasted Asparagus Spears

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Roasting vegetables is really the ultimate way of bringing out the best flavor in your garden favorites in the healthiest way. The oven method brings out the sweet notes of the vegetables naturally; using a cooking technique referred to as caramelized. The result is a golden crisp outside with a tenderness on the inside. There are a few tips to keep in mind when roasting: Chop or trim your vegetables equally in size. Next, arrange your vegetables evenly in a single layer onto a baking sheet so they roast evenly. For this recipe I am using olive oil and a good quality balsamic vinegar. Infused olive oils are also a good choice to use as you can pair a variety of flavors with different vegetables. Our Lemon-Thyme Finishing Salt gives a light and delicate flavor to the dish and pairs nicely with any green vegetable.

Lemon Thyme Balsamic Roasted Asparagus Spears

Ingredients
• 1 lb. Asparagus
• 1 T. olive oil
• 1 T. balsamic vinegar
• 1 garlic clove, minced
• 2 tsp. Zesty Moose Lemon Thyme Finishing Salt

Prepare the Asparagus:

Snap1
To remove the woody ends, gently bend the end of one asparagus spear

Snap2

until it snaps.

Cut

Line up the entire bunch on a cutting board and using the snapped piece as a guide, cut off remaining woody stems and discard. Gently wash under cold water and drain thoroughly.
Method:

Suace Before
In a bowl, whisk together the olive oil, balsamic vinegar and the minced garlic clove. Pre-heat the oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray using a non-stick cooking spray.

Sauce After

Place asparagus into a bowl and toss with the olive oil, vinegar and garlic, until fully coated. Season the spears with the Zesty Moose Lemon Thyme Finishing Salt.

Sheeted

Place asparagus in a single layer onto the baking sheet. Roast in the oven for 10 minutes, turning the spears one time.

Plated

Plate and serve.

Serves 4
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes

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Filed under On The Side, Vegetables