Ciabatta Cheese Steaks with the Works

The other day while I was getting some work done, I had Food Network playing in the background as usual. My son Seth came downstairs and sat next to me so we could chat a bit. It seemed like both of us at the same time looked up at the TV and saw the recipe that Rachael was making. Our mouths both began to drool. He looked at me and before he even got the words out of his mouth I said, "I  have GOT to make that"!

It was the show entitled "Sofa Night" and Rachael was making the yummiest looking sandwich I think I have ever seen her make! I immediately grabbed a piece of paper and began writing down the ingredients so I could go to the store. Both of us were so excited. Yes I have created Jr Foodies folks, my kids get just as excited about food as I do I think. My daughter is even taking the culinary program at her school. Isn't she adorable in her chef jacket?

Last night was the night planned for these amazing sandwiches. We were all so excited, I mean if you watch the show these sandwiches are seriously just mouth watering to watch be made. All day yesterday Seth would say, "When are you cooking dinner Mom?" and I would tell him the same thing every time he asked. SO you know as soon as I started cooking he was standing over my shoulder smelling and tasting. All I kept hearing was "OMG Mom that smells so good" "WOW those peppers are awesome" "Ummm when is dinner going to be done?" UGH get out of my kitchen! 

The recipe calls for 2 loaves of ciabatta bread and 4 6 to 8 ounce steaks but I will tell you that I only used one 12 inch loaf and 1pound of steak and it was plenty for 3 people. I have no idea how 4 people would have eaten twice as much! These are very filling. The meat was tender, the cheese sauce was ooooooooh so creamy, and the peppers and onions were the perfect topper to make this seriously the BEST sandwich I have ever eaten. It is kind of a riff on a Philly Cheese Steak but with an Italian flair.

Since we like things spicy here, the next time I make these I am going to add more of the hot pepper rings and juice and probably some crushed red pepper flakes too. The provolone cheese is nice and salty so I think it would hold up well to some extra heat.

Ciabatta Cheese Steaks with the Works

4 flat iron steaks 6 to 8 ounces each

EVOO for coating plus 2 tablespoons

Grill seasoning

3 cubanelle peppers (Italian frying peppers) seeded and thinly sliced

1 clove garlic, peeled and crushed

1 large onion thinly sliced

1/4 hot pepper rings (sometimes called banana pepper rings), drained, NOT pepperoncini, sliced yellow or red hot peppers in a jar

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups milk

Salt and freshly ground black pepper

Nutmeg, freshly grated

2 cups grated provolone cheese

2 loaves ciabatta bread, 12 inches long

Leave the steaks on the counter, to take the chill off, while the grill or grill pan heats up to medium-high heat. Coat the steaks with EVOO and grill seasoning.

Heat 2 tablespoons of EVOO in a skillet over medium-high heat. Add the cubanelle peppers, onions, and garlic and cook until very tender, 10 to 12 minutes. Add a splash of the hot pepper juice and the hot pepper rings, remove from heat.

Heat the oven to 250 degrees F

While the peppers cook put the steaks on the grill or grill pan, and cook for 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway through cook time. Meanwhile heat a sauce pan over medium heat and add the butter. When the butter is melted whisk in the flour and cook for 1 minute. Whisk in the milk and season with salt, pepper, and nutmeg. Thicken the sauce for a couple of minutes and then reduce the heat to low.

WHen the steaks are cooked to desired doneness, remove to a cutting board and let rest there for 5 minutes. Thinly slice on an angle against the grain. While the meat rests place the bread in the oven to warm and stir the cheese into the sauce.

To serve split the bread lengthwise and spread the steak slices evenly across the bottom of the bread. Top the steak with the sauce and peppers and onions. Cover with bread tops and cut into 4 equal slices.

Crab Cake Mac N Cheese

I made this recipe in the past but never posted it. It got rave reviews from the family but, I of course failed to take a picture. So therefor no post DUH me huh?

This time was a little different in two ways, #1 I remembered to take a picture (Yay me!), #2 I kinda tweaked the recipe a bit to what I thought would taste even better. Not that I am bashing Rachael's recipe, I of all people would never do that. However, Rachael herself says take a recipe and make it your own, so I did.

Below is the original recipe as Rachael wrote it, and as I said everyone that tried it loved it. My version of this recipe will be posted at Bobbi's Kozy Kitchen. If you are feeling adventurous try both and let me know your opinion!

Crab Cake Mac N Cheese

Salt

1 pound cavatappi or elbow pasta with lines or conchiglie (small fat tubes/shell shaped pasta with lines)

2 tablespoons EVOO
2 tablespoons butter
3 ribs celery with leafy tops, finely copped
1/2 small red bell pepper, seeded and finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
About 2 tablespoons freshly chopped thyme leaves, several sprigs
About 1 tablespoons grated lemon zest
Freshly ground black pepper
3/4 pound fresh lump crab meat, picked for shells and flaked
1 tablespoon seafood seasoning (recommended: Old Bay)
3 tablespoons all-purpous flour
2 1/2 cups milk
Freshly grated nutmeg, to taste
1 tablespoon Dijon mustard
1/3 pound, about 1 rounded cup grated sharp white Cheddar
1/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese
3 tablespoons hot sauce (recommended: Frank's Red Hot)
1 cup panko bread crumbs
A gernerous handful flat-leaf parsley, finely chopped
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls

Bring a large pot of water to boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add to a large bowl.

Meanwhile, in a medium sauce pan, heat 2 tablespoons of EVOO, 2 turns of the pan, and 1 tablespoon of the butter over medium-high heat. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper to taste. Cook to tender, 6 to 8 minutes. Add the crab meat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat.

IN a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper, and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheese and stir in a figure 8 motion. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated.

Preheat the oven to 375 degrees F.

To complete the dish, melt a couple of tablespoons butter in a small skillet over low heat and add 3 tablespoons hot sauce. Warm through, then add the panko crumbs and toss evenly to coat the crumbs in the sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano-Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on a baking sheet to catch any drips. Back until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.

Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame

WOW is has been waaaaaaaaaaaaay too long since I posted. I apologize for that. I have been working on recipes and getting my other blog Bobbi's Kozy Kitchen off the ground and going well. But you all know my first love is Rachael and her recipes right? I  have been thinking a lot about it, really I have.

Tuesday I had a Dr's appointment and I realized I had gotten out of the house without my shopping list so I could pick up the ingredients for my next Rachael recipe for you all. Even though the store I needed to go to was all the way on the other side of town, and my house is somewhat in the middle, I just didn't feel like driving back home. So off to the store I go with an idea in the back of my little brain.

I have this free app on my iPhone that is for Food Network. I got my shopping cart, whipped out my phone, and started searching. The planets must have aligned or it was fate or whatever you want to call it, but I went to the recipe section and clicked on the "Main Dish" tab up pops a few recipes. I had been really wanting to cook fish so I thought wellllll maybe I will just grab a fish recipe now and then come back out tomorrow to get the things I need to make a Rachael recipe. The first fish recipe that came up was this one and it sounded really good. Although I had never cooked Mahi Mahi I was feeling adventurous and like I said I really wanted fish. I clicked on the recipe and SURPRISE it was a Rachael Ray recipe! YAY I did the happy dance. People looked at me strange but since I was close to the pharmacy the must have figured "Aww poor girl needs her meds".

The next thing that happened that made me know this was meant to be was when I got to the fish counter and asked for Mahi Mahi. I couldn't see any and was beginning to feel bummed that I would have to substitute another fish or look for another recipe. WALA the fish girl pulls out 5 fillets DING DING DING I needed exactly 5 fillets! OK so maybe I get excited about strange things but this had me very very happy. She wrapped up my little beauties and, since I had already picked up everything else, I made my mad dash for the checkout and scooted home with my treasures.

Once I got home and began getting things ready to go a bit of panic set in. Mahi Mahi is a firm white fish. I could tell by the feel of it that it would be very dry if I over cooked it. If you have ever had over cooked Swordfish you will know what my fear was. But I told myself that I have gotten very good at cooking fish by sight and knew I just needed to keep an eye on it.

Kevin helped me get all the veggies prepped and I got the fish in the marinade. I didn't heat the pan as quickly as she said to because it said to preheat it before the fish was even in the marinade. So I waited and preheated it as the fish was ready to come out.

There is a lot of ginger in the recipe and I was worried that Kevin wouldn't like it because he really dislikes ginger. When we go for sushi I like to torment him by eating the pickled ginger and then trying to get him to kiss me. I am bad, I know.

I have to say that this recipe rated, out of the 5 people that ate it, well lets see, Jessi gave me a two thumbs up and a toe up, she said it would have been 2 toes up but she was sitting on her other leg. Seth barely made a positive ID check on his, Kevin's son Dylan was all smiles, and Kevin said he loved the orange with it even though he had thought he wouldn't. Everyone agreed that this one was a keeper and we wanted to have it again.

So I think that pretty much sums it all up. I hope you enjoy it as much as we did!!

Again, not the best picture but trust me you will love love LOVE this one!!

Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame

4 portions, 6 to 8 ounces each, Mahi Mahi fillets

salt and pepper

2 limes, juiced

3 tablespoons dark Tamari soy sauce

2 inches fresh ginger root, grated, about 1 1/2 tablespoons

1 tablespoon vegetable or canola oil

20 blades fresh chives, chopped, or 3 scallions, thinly sliced

For the asparagus:

1 to 1 1/4 pounds asparagus

2 navel oranges

1 inch fresh ginger root

2 tablespoons toasted sesame seeds

Preheat grill pan over medium-high to high heat. Season mahi mahi with salt and pepper. Combine the Tamari, lime juice, fresh ginger, and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for about 10 minutes. Grill on grill pan for about 6 minutes per side for 1 inch thick fillets. Or until fish is firm and opaque.

Take one spear of asparagus and hold it at each end. Bend it until it snaps and breaks. Use this spear as the guide as to where to trim the ends of your bundle of spears. Using a vegetable peeler to cut long thin strips of zest from the oranges. Cut the ends off the zested oranges and stand them up on the cutting board. Remove the pith with a sharp knife cutting down from the top of the orange. Discard pith. When the oranges are both peeled and trimmed turn them on their sides and cut them into 1/4 inch disks. Set the disks aside. In a skillet with a lid, bring 1 inch of water to a boil with the zests of the oranges and the grated fresh ginger root. Allow the zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes, until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each plate layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over the asparagus and oranges and top with one portion of the grilled mahi mahi. Garnish the assembled fish with the chopped chives or thinly sliced scallion.

Serves 4