FOIL-PACKET STEAK AND ASPARAGUS
Make good use of spring asparagus with this meat-and-veggie foil packet.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil on a work surface. Combine the asparagus, olive oil, marjoram, garlic and a pinch of salt in a large bowl and toss.
- Sprinkle the steak with a big pinch of salt and the pepper. Put 2 pieces of steak side by side in the center of each sheet of foil and top with the asparagus. Bring the 2 short ends of the foil together and fold twice; fold in the sides to seal.
- Put the foil packets steak-side down on the grill and cook, flipping halfway through, until the steak is cooked to medium and the asparagus is tender, about 5 minutes.
ASIAN-MARINATED PORK LOIN WITH GINGERED SWEET POTATOES AND FIVE-SPICE APPLES
Every element in this dish complements the others. The pork, brined to ensure moistness, is ideally set off by the spicy, slightly sweet potatoes, whose warm flavors are echoed by the lightly caramelized apples. This is pork, sweet potatoes and applesauce - that favorite American triumvirate - from an East-West point of view.
Provided by Ming Tsai
Categories main-dish
Yield Serves 4
Number Of Ingredients 33
Steps:
- One day in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a deep baking dish large enough to hold the pork and stir to mix. Add the pork; if it is not covered, add more water. Cover and refrigerate overnight.
- Preheat the oven to 375 degrees F. Rinse the pork thoroughly with cold water, pat dry, and season with the ground pepper to taste. Heat a large skillet over high heat, add the oil, and swirl to caot the bottom of the pan. When the oil shimmers, add the pork and brown on all sides. Transfer the pork to a roasting pan and roast just until the pork is hot through to the center (about 125 degrees F internal temperature), 25 to 30 minutes. The interior of the pork will remain pink.
- Allow the pork to rest for 10 minutes and cut into 1/4-inch slices. Divide the gingered sweet potatoes among 4 plates, surround with the pork, and add the five-spice apples. Garnish with the chives, drizzle with the chile oil, and serve.
- Heat a small saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and ginger and saute, stirring occasionally, until the garlic is brown, 3 to 4 minutes. Add the cream and reduce by one-third over low heat, about 10 minutes. Keep warm.
- Meanwhile, combine the sweet potatoes in a large saucepan with enough water to cover them completely. Bring to a boil over high heat and cook until they can be pierced easily with the tip of a knife, 20 to 30 minutes. Drain and trasnfer to a food processor. Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth. Transfer the potatoes to a bowl, correct the seasonings, and serve.
- For the Five-Spice Apples: Heat a medium skillet over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the onion and saute, stirring, until brown, about 8 to 10 minutes.
- Add the five-spice powder, brown sugar, apples, and juice. Stir, season with salt and pepper to taste, and cook until the liquid is reduced by half, about 12 minutes. The apples should retain their shape and some liquid should remain in the pan; do not overcook. Stir in the butter and correct the seasonings. Serve warm.
- For the Chile Oil: In a medium skillet, combine the chile powder, cumin, and salt, and heat over medium heat just until the mixture begins to smoke. Whisk in the oil and remove from the stove.
- Allow the chile oil to cool, transfer it to a glass jar, and let stand overnight. Cover and use or store. The oil will separate from the solids; use the red oil only.
ASPARAGUS BEEF SAUTE
I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. Now I cook it once a week, plus my husband loves taking the leftovers to work. -Linda Flynn, Ellicott City, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.
Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
GINGERED BEEF AND ASPARAGUS STIR-FRY
"A friend who owns a bed and breakfast in Maryland shared this recipe with me. It's a delicious and different way to cook asparagus." Sonja Blow Nixa, Missouri
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add beef. Seal bag and turn to coat; refrigerate 30 minutes., In a small bowl, combine cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.
Nutrition Facts : Calories 347 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 645mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
MISO-GLAZED BACON AND ASPARAGUS
Provided by Tyler Florence
Categories side-dish
Time 31m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Trim and peel the root end of the asparagus to remove the tough outer skin. Slice asparagus in half keeping the tips and bases separate. Lay half bacon strips out on your cutting board. Lay a base piece and a tip piece on each slice of bacon, then roll it up and secure with a bamboo toothpick through the middle at a 90 degree angle.
- Preheat grill to medium heat.
- In a small mixing bowl combine miso, mirin, lemon juice, lemon zest and sugar. Stir with a whisk and use a pastry brush to baste the skewers as they cook on the grill - about 2 to 3 minutes per side on high.
CAJUN SIRLOIN WITH MUSHROOM LEEK SAUCE
In 30 minutes you'll have a restaurant-quality steak with a bold Cajun flair. The best part? You can skip the drive, the wait and the bill! -Joshua Keefer, Delaware, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Rub steak with Cajun seasoning; let stand for 5 minutes., In a large skillet, cook steak in oil over medium-high heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute mushrooms and leek in butter until tender. Add garlic; cook 1 minute longer. Add the wine, pepper and salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.
Nutrition Facts : Calories 325 calories, Fat 16g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 976mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein.
ASPARAGUS WITH LEEKS AND NEW POTATOES
Yield serves 4
Number Of Ingredients 5
Steps:
- Cut the asparagus crosswise into 1-inch lengths, keeping the tips separate from the stems; set aside. Slice the leek tops crosswise about 1/4 inch thick. Slice the potatoes into 1/4-inch-thick rounds.
- In a skillet or sauté pan that will comfortably hold all the ingredients, melt the butter over medium-high heat. Add the potatoes and the asparagus stems. Sauté, shaking the pan frequently, until the potatoes are beginning to turn golden, about 3 minutes.
- Add the leek greens and asparagus tips, a healthy pinch of salt, and a liberal grinding of pepper. Sauté, shaking the pan and tossing the ingredients frequently, until the asparagus is tender and beginning to brown a little. It should still be firm and bright green. Taste and correct the seasonings, and serve at once.
STIR-FRIED LEEKS WITH GINGER AND SHRIMP
Steps:
- Put half the oil in a large skillet, preferably nonstick, over high heat. When a bit of smoke appears, add the leeks all at once. Let sit for a couple of minutes, then cook, stirring only occasionally, for about 10 minutes. When the leeks dry out and begin to brown, remove them from the pan and set aside.
- With the heat still on high, add the remaining oil to the pan, immediately followed by the shrimp; sprinkle with the ginger. Cook for about a minute and stir. Cook, stirring every minute or so, until the shrimp are almost all pink. Add the leeks, along with some salt and pepper. When the shrimp are done (no traces of gray will remain), stir in the liquid if desired, taste and adjust the seasoning, and serve.
- Shrimp
- Almost all shrimp are frozen before sale. So unless you're in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
- There are no universal standards for shrimp size; large and medium don't mean much. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
- On deveining: I don't. You can, if you like, but it's a thankless task, and there isn't one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.
SESAME BEEF WITH ASPARAGUS
Make and share this Sesame Beef With Asparagus recipe from Food.com.
Provided by Member 610488
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6 inches long. In a small bowl combine steak strips with baking soda, crushed garlic cloves and 1/4 cup cold water. Mix well and soak 5 hours.
- Rinse steak slices and dry well on paper towels. In a small bowl mix together egg white and salt, stirring vigorously until egg white foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room temperature. In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.
- In a wok, heat remaining 4 cups peanut oil over high heat to 375°F Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon. Using a slotted spoon, remove beef and drain on paper towels. When oil returns to 375F, deep-fry 15 seconds more, remove beef, and drain. Repeat deep-frying, 15 seconds, a third time. Remove beef and drain on clean paper towels. When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds. Drain on paper towels.
- Drain off all but 1 tablespoon oil from wok and increase heat to high. Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute. Add asparagus and red pepper; stir-fry 10 seconds and add beef. Stir in soy sauce mixture, bring to a boil and serve immediately with rice.
Nutrition Facts : Calories 2109.6, Fat 228.5, SaturatedFat 40.4, Cholesterol 29.1, Sodium 346.5, Carbohydrate 11.9, Fiber 1.7, Sugar 6.8, Protein 10.7
ETTA'S ASPARAGUS AND LEEK TART
Etta's is the name of a seafood Seattle restaurant owned by Tom Douglas (one of 4 that he owns there) and named after his daughter. I adopted this recipe and have prepared it just as written using recipe #66029. The flavors of the asparagus, leek and swiss really shine in this tart.
Provided by Ms B.
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Directions: Preheat the oven to 400°F.
- Bring a pot of water to the boil and blanch the asparagus a few minutes until just barely cooked.
- Drain and immediately plunge the asparagus in a bowl of ice water.
- Drain again and set aside.
- Melt the butter in a saute pan or skillet over medium heat and add the julienned leeks.
- Saute a few minutes then cover and turn the heat to low and slowly cook leeks until soft, stirring occasionally, about 15 to 20 minutes.
- Set aside to cool.
- Sprinkle half the Swiss and half the parmesan cheeses over the bottom of the prebaked tart shell.
- Evenly spread the leeks and asparagus in the shell.
- Sprinkle the vegetables with the herbs and the rest of the Swiss and parmesan.
- In a bowl, using a whisk, beat the eggs, yolks, cream, salt and pepper.
- Pour the custard over the filling ingredients.
- (Tip: it's easier to fill the tart without spilling over the edge if you put half the custard in a Pyrex measuring cup and pour it into the tart when the tart is already in the oven.) Place the tart on a baking sheet and bake for 35 to 40 minutes or until puffed and golden and the custard is set.
- (You can check by inserting the tip of a small knife into the center of the tart. It should be soft but not runny.) Remove the tart from the oven, slice into wedges, and serve warm.
Nutrition Facts : Calories 286.6, Fat 26.1, SaturatedFat 15.6, Cholesterol 169.3, Sodium 638.6, Carbohydrate 6.7, Fiber 1.2, Sugar 1.4, Protein 8.1
COLD ASPARAGUS WITH SESAME GINGER VINAIGRETTE
Make and share this Cold Asparagus With Sesame Ginger Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring lightly salted water to a boil in a medium skillet, add asparagus and cook until tender-crisp, about 5 minutes.
- Immerse asparagus in ice water to stop the cooking.
- Pat dry and arrange on a platter. Chill.
- Just before serving, mix together the dressing ingredients and pour evenly over the asparagus. Serve on a platter.
GINGERED BEEF WITH LEEKS AND ASPARAGUS
Steps:
- Marinade: Mix first six ingredients and thoroughly mix with the beef. Let stand for at least one hour, preferably overnight, refrigerated. in a hot pan or wok, coat with canola oil and add leeks, garlic, and ginger. Stir for 3 minutes to carmelize. Add drained beef and stir for 2 minutes. Add asparagus and heat thoroughly. Check for seasoning. Serve immediately over rice.
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