10 Tips For Grilling Perfect Seafood
Grilled seafood can be a delightful culinary experience if done right. Many people shy away from seafood because they don’t know what to do with it. Seafood makes a tasty, healthy meal on the grill. Did you know most fish has less than half the fat...
Autumn Cooking - Great Fall Recipes and Tips
AUTUMN REFLECTIONS
By Marybeth Gregg
The calendar says it's October, but it's is still warm , which is really confusing because not only has the Halloween 'stuff' been in the stores, but the Christmas decorations are being displayed...
Big Daddy's Fruit Freezer
(NC)—Real men eat this yogurt! It's a truly fabulous frozen dessert or snack. So fast and easy that even your favourite I-hate-to-cook guy will like to make it, and so good that he'll want to make it every day. Makes one delicious man-size...
Modifying Your Recipes, More or Less
You just found that great recipe that you have been trying to find for over year. And now you're dancing around your kitchen in glee! That's when you notice that it makes enough to feed a small army, but you only need to feed two. Or perhaps, it...
Weight Loss Recipe: Veal Mango
Just because you are watching your weight does not mean you can't prepare fantastic meals for company. "Veal Mango" is one of range of hunger fighting, low fat recipes that will assist you manage your weight. Your guest will never know you are on a...
Spinach Salad with Nectarine Vinaigrette and Marinated Flank Steak
1st Prize – Salad Category
Recipe created by Lyn Weingarten, Austin, Texas
Make It Special Chef Recipe Contest
Chef Quote: "I'm fascinated with various fruit and meat combinations. The sweetness and slight acidity of nectarines make an excellent marinade that tenderizes and flavors the meat. The nectarine's flavor and tender, pulpy flesh combines well with the other ingredients to create a creamy, smooth textured vinaigrette." –Lyn Weingarten
(NC)—Tender, nectarine-marinated flank steak "beefs up" this colorful spinach salad. Fresh bite-size spinach greens are tossed with vinaigrette made with a fresh California nectarine, then layered with slices of flank steak. The steak may be placed in the marinade for two hours for just a hint of flavor, or soaked up to 12 hours for a more intense flavor. Fresh nectarine and red bell pepper slices for garnish complete the look and flavor of this simple but exotic salad.
Ingredients:
Flank steak: 1-1/2 lbs. flank steak
1 California nectarine, pitted and coarsely chopped
1 cup chardonnay
1/4 cup low sodium soy sauce
1 tablespoon sambal oelek paste*
2/3 cup red onion, finely chopped
1 tablespoon finely minced cilantro
Vinaigrette: 1 California nectarine, peeled, pitted and coarsely chopped
1/3 cup rice vinegar
1/2 cup canola oil
1/2 cup olive oil
Salad: 8 cups of pre-washed, pre-cut spinach (About 1-1/2 bags; allow about 2 cups per person, loosely packed.)
1 California nectarine, pitted and neatly sliced (for garnish)
1 red bell pepper, roasted, seeded and sliced (for garnish)
* Sambal oelek is a Vietnamese ground chili paste. It may be found in large supermarkets or Asian markets.
Method:
For Flank Steak: Blend chopped nectarine and chardonnay in food processor until mostly liquefied. Pour into an oblong glass dish that will be used to marinate the flank steak, and add the soy sauce, sambal oelek paste, red onion and cilantro. Add flank steak, cover with plastic and refrigerate for 2 to12 hours, depending on the intensity of flavor desired. Turn at least once during the
marinating process. Discard marinade. Grill over direct heat near time of service, about 10 minutes per side for 1-1/2 inch thick flank steak, until meat reaches an internal temperature of 140° F for medium doneness. Allow to rest for five minutes, then slice very thinly against the grain.
For Nectarine Vinaigrette: Process chopped nectarine and rice vinegar in food processor until totally smooth. With processor running, gradually drizzle in canola oil and olive oil and process until thoroughly mixed. Makes 1-1/2 cups dressing.
Assembly: Toss spinach in bowl with enough salad dressing to coat leaves lightly. Dish salad onto plates. Arrange flank steak slices on top of spinach and garnish with nectarine and red bell pepper slices. Pass additional dressing at the table.
Makes 4 servings.
Nutrition information per serving – PROTEIN: 37 grams; FAT: 40 grams; CARBOHYDRATE: 14 grams; FIBER: 10 grams; SODIUM: 405 milligrams; CHOLESTEROL: 85 milligrams; CALORIES: 570 calories.
For more recipes and information on California peaches, plums and nectarines, please visit www.eatcaliforniafruit.com.
- News Canada
News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.
News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.
