Grilled Lime Marinated Flank Steak with Chipotle Honey Sauce

• 2 ½ pounds flank steak

• 1 canned chipotle chili pepper

• 2 garlic cloves, chopped

• 1 tablespoon chopped cilantro

• ¼ cup vegetable oil

• ½ cup freshly squeezed lime juice (about 4 limes)

Sauce

• 3 canned chipotle peppers, pureed

• ¼ cup honey

• 2 teaspoons peanut oil

• 2 tablespoon balsamic vinegar

• 2 tablespoons brown mustard

• 10 tablespoons lime juice

• 2 garlic cloves

• 1 teaspoon ground cumin

• salt and pepper

• clinatro (optional)

Place the steak in large dish or baking pan. Mix together the chipotle, garlic, cilantro, vegetable oil, and lime juice in a bowl and pour over the steak. Cover, and marinate in the refrigerator for 4 to 6 hours, turning occasionally.

Combine the chipotles, honey, peanut oil, vinegar, mustard, lime juice, garlic, and cumin in a blender or food processor and puree until smooth. Stir in the cilantro (optional) and season with salt and pepper to taste. Remove the steak from the marinade and season with salt and pepper. Grill over high heat for about 5 minutes on each side for medium rare, 7 minutes per side for medium, or to desired doneness. Remove the steak from the grill and let it rest for about 4 minutes. With a sharp knife, thinly slice the steak across the grain, at a sharp angle.

Serve the steak on top of a slice of French break and accompany each serving with several tablespoons of the sauce.

Recipe courtesy of The Prairie Table Cookbook

For tart shells

• 1 cup all-purpose flour

• 1/2 cup confectioners sugar

• 1/2 teaspoon salt

• 1 1/2 tablespoons poppy seeds

• 1 stick (1/2 cup) cold unsalted butter, cut into bits

• 1 large egg yolk

• 2 tablespoons cold water

• 1 teaspoon fresh lemon juice

For filling

• 1 1/2 cups lemon curd

• 1 cup chilled heavy cream

• 2 tablespoons confectioners sugar

• 2 teaspoons fresh lemon juice

Make tart shells: Pulse together flour, confectioners sugar, salt, and poppy seeds in a food processor. Add butter and pulse until mixture resembles coarse meal. Whisk together yolk, water, and lemon juice in a bowl, then add to processor and pulse until pea-size lumps form and dough holds together when squeezed. (Dough will appear slightly crumbly.)

Press 1/4 cup dough evenly into each tart shell with floured fingers (dough will be moist) and lightly prick bottoms with a fork. Chill until firm, about 20 minutes.

Put shells on a baking sheet and bake in lower third of oven until golden, 20 to 25 minutes. Transfer to a rack and, when shells are just cool enough to handle, carefully loosen edges with a thin knife and remove from pans.

Fill tart shells and make topping: Fill each shell with 3 tablespoons lemon curd.

Beat together cream with confectioners sugar and lemon juice in a bowl with an electric mixer until it just holds stiff peaks. Transfer to a pastry bag with a decorative tip and pipe onto curd (or dollop frosting with a spoon).

Recipe courtesy of www.Epicurious.com

Each week we feature a recipe using some or many of our products.  This week try our new Tomato and Chilli Jam for this fabulous meal!

This week’s Recipe is:

Chilli Jam Scallops With Asian Greens

• 2 bunches Chinese broccoli
• 20 scallops
• 1 ½ tablespoons Tomato and Chilli Jam
• 2 teaspoons Olive Oil
• 1 small onion, thinly sliced
• 2 teaspoons soy sauce

Steam the Chinese broccoli, covered, over a large saucepan of boiling water for 2-3 minutes until just tender. Drain and set aside. Meanwhile, toss the scallops with 1 tablespoon of the chilli jam. Heat a fry pan over medium-high heat and add 1 teaspoon of the olive oil. When hot, add the scallops and pan-fry for 1 minute on each side until just cooked. Remove from the fry pan and cover to keep warm. Add remaining teaspoon of oil to pan and reduce heat to medium. Add onion and cook for 3-4 minutes until softened. Add remaining 1/2 tablespoon chilli jam and broccoli, tossing to coat. Remove from heat and stir in soy.

Serve vegetables in bowls with scallops.

Recipe adapted from www.recipezaar.com

Pumpkin Ravioli

• 1 1/2 cups flour, plus extra
• 2 eggs, beaten
• 1 teaspoon extra-virgin olive oil
• salt
• 1 1/3 cups pumpkin pesto
• 4 1/2 ounces fresh ricotta, drained
• freshly ground pepper
• 6 tablespoons butter
• 1/2 cup freshly grated Parmigiano-Reggiano

Mound 11/2 cups of flour on a clean work surface. Make a well in the center, and pour in the eggs and extra-virgin olive oil. Add 1/2 teaspoon of salt, and using a fork, slowly work the flour into the eggs. When the mixture resembles a paste, knead by hand for 10 minutes until smooth and elastic, adding more flour if necessary. Form the dough into a ball, wrap in plastic, and set aside for about 15 minutes.

Meanwhile, in a bowl, combine the pumpkin pesto and the ricotta. Season with salt and pepper, and mix until the filling is smooth. Divide the dough into 3 pieces, and pass each piece through the settings of a pasta machine from the widest through to the thinnest. Transfer the pasta sheets to a floured work surface, and cut into 4-inch-wide strips. Using a ravioli cutter, cut out round disks from each sheet, about 3 inches in diameter. Place a walnut-sized ball of filling in the center of each disk. Fold the ravioli over to form half-moons, and pinch to close, pressing down lightly around the mounds of filling to prevent air bubbles. Bring a pot of water to a slow boil. Add salt and the ravioli, and cook for about 1 minute after they rise to the surface. (You may have to do this in batches.)

Meanwhile, in a skillet over medium heat, melt the butter. Drain the ravioli using a slotted spoon, transfer to the skillet with butter, and toss to coat. To serve, distribute the pumpkin ravioli among plates, and sprinkle with the Parmigiano. Serves 6

Recipe adapted from “The Magazine of La Cucina Italiana,” September/October 2005

Each week we feature a new and great tasting recipe.  This week’s recipe is perfect for the upcoming Thanksgiving holiday!

Pumpkin Ravioli

Mound 11/2 cups of flour on a clean work surface. Make a well in the center, and pour in the eggs and extra-virgin olive oil. Add 1/2 teaspoon of salt, and using a fork, slowly work the flour into the eggs. When the mixture resembles a paste, knead by hand for 10 minutes until smooth and elastic, adding more flour if necessary. Form the dough into a ball, wrap in plastic, and set aside for about 15 minutes.

Meanwhile, in a bowl, combine the pumpkin pesto and the ricotta. Season with salt and pepper, and mix until the filling is smooth. Divide the dough into 3 pieces, and pass each piece through the settings of a pasta machine from the widest through to the thinnest. Transfer the pasta sheets to a floured work surface, and cut into 4-inch-wide strips. Using a ravioli cutter, cut out round disks from each sheet, about 3 inches in diameter. Place a walnut-sized ball of filling in the center of each disk. Fold the ravioli over to form half-moons, and pinch to close, pressing down lightly around the mounds of filling to prevent air bubbles. Bring a pot of water to a slow boil. Add salt and the ravioli, and cook for about 1 minute after they rise to the surface. (You may have to do this in batches.)

Meanwhile, in a skillet over medium heat, melt the butter. Drain the ravioli using a slotted spoon, transfer to the skillet with butter, and toss to coat. To serve, distribute the pumpkin ravioli among plates, and sprinkle with the Parmigiano. Serves 6

Recipe adapted from “The Magazine of La Cucina Italiana,” September/October 2005

Each week we feature a new and great tasting recipe.  This week’s recipe is perfect for the Fall/Winter Seasons.

Papa al Pomodoro

3 tablespoons extra-virgin olive oil, plus some for drizzling
4 to 6 cloves garlic, chopped
1 medium to large onion, finely chopped
1 (15-ounce) can diced tomatoes
1 (28-ounce) can crushed tomatoes 
Salt and pepper
1 quart chicken stock
4 cups, about 1/2 pound, chopped or torn stale bread
2 (15-ounce) cans small white beans
1/2 cup grated Parmigiano-Reggiano to pass at table
10 fresh basil leaves, torn, optional

 
Heat a medium soup pot over medium heat. Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper. Add stock and raise heat to make the soup bubble. Reduce heat to simmer and add bread and beans. Stir soup as it simmers until it thickens to a stew-like consistency. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil and a spoonful of reserved finely chopped raw onions. Torn basil is an optional garnish.
 
**recipe courtesy of Rachel Ray’s, “Thirty Minute Meals”**