Peanut Butter and Julie

Southwestern Steak with Jalapeno Corn Salsa

I recently found out that a recipe which I entered into the National Cornbread Cook-Off had earned me a position in the finals, to be held in South Pittsburg, Tennessee, at the end of April.  This small southern town is the home of both Lodge Cast-Iron Cookware and Martha White baking mixes, but its claim to fame is the annual National Cornbread Festival, an event that draws over 40,000 people, who do everything from compete in the buttermilk chug to run in the 5K (hopefully not both--that could be a disaster).   

Because the cook-off is sponsored by both Lodge and Martha White, your recipe must be completely prepared using only a cast-iron skillet, and it must include a Martha White cornbread or cornmeal product.  Sorry, I don't think I am allowed to disclose the name of my recipe until I get the "go-ahead" from the festival folks, but my fellow contester and blogger of Picky Palate, Jenny Flake, won last year with her Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle (I know, YUM). 

If you know anything about cast-iron cookware, then you know that it must be seasoned prior to use, or else anything and everything will stick to the surface and will acquire an oddly metallic taste.  Now, I'm still fairly new to this whole competitive cooking circuit, but I'm pretty sure that those are two surefire ways not to win!  Seasoning involves baking oil or grease into the pan which results in a non-stick and rust-free surface.  A properly seasoned pan eventually develops a shiny black surface and can last several lifetimes.  I read that some die-hard seasoners refuse to use anything but bacon grease to season their pans, which explains the can of the unappetizing looking substance that has been sitting on my kitchen counter for the past week (hey, I'm nothing if not committed).  I have been a seasoning machine, and the other night it was finally time to test my work.

I decided to make a simply seasoned steak topped with a spicy corn salsa that was prepared in the cast-iron skillet.  By cooking the corn kernels in the dry skillet, they became slightly charred and a little bit smoky.  The cast-iron conducts heat evenly and rapidly, so the salsa came together in mere minutes and was easy to reheat just before serving.  Nothing stuck to the pan, and there was no metallic aftertaste, so it appears that I am a seasoning success story.  We'll see what the people in Tennessee think.....  Here are my tips for preparing this spicy steak and salsa:

• In addition to sirloin you can use rib-eyes, flank steak, strip steak, tenderloin, or any cut that is generally used for grilling.  The salsa and seasonings would also work very nicely served with grilled pork, chicken, or fish.
• If you don't like spicy foods, then omit the jalapeno seeds from the salsa.  The seeds are what add heat to peppers.  If you like your foods to be extra spicy, then use two jalapenos for the salsa recipe.
• If you have a cast-iron skillet, then use it to make the jalapeno corn salsa.  It will do a better job of charring the corn.
• The salsa can be prepared one day in advance and then reheated, although it is best the day that it is prepared.  Leftover salsa is great with tortilla chips.

Southwestern Steak with Jalapeno Corn Salsa

Serves 4

Ingredients:

3 cups fresh corn (about 3 ears)

4 scallions, white and green parts thinly sliced separately

2 tablespoons butter

2 cloves garlic, minced

1 1/2 teaspoons kosher salt

2 teaspoons ground cumin

1 1/2 teaspoons chili powder

1/2 teaspoon ground black pepper

2 ripe tomatoes. finely diced

1 jalapeno chili, finely diced

1 1/2-2 pounds sirloin steak, about 1 1/2 inches thick

1/4 cup finely chopped fresh cilantro

Prepare the corn salsa:  Heat a large dry skillet over medium-high heat and then pan roast the corn, stirring occasionally, until golden brown, 7-9 minutes.  Transfer the corn to a bowl.

In the same skillet, melt the butter and then saute the white part of the scallions along with the garlic, 1 teaspoon salt, 1 teaspoon cumin,  1 teaspoon chili powder, and 1/4 teaspoon pepper, stirring, until the scallions are tender, 3-4 minutes.

Remove the skillet from the heat and then stir in the reserved corn, tomatoes, and jalapenos.

Prepare the steak:  Heat a grill or grill pan over medium high heat.  Combine the remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of the steak.  Grill, turning once, until an instant read thermometer inserted into the thickest part of the meat registers 130F degrees for medium rare.  Depending on whether you are using a grill or grill pan, this will be anywhere from 12-18 minutes total.  Transfer the steak to a cutting board and let stand 5 minutes prior to slicing.

While steak is standing, reheat the corn mixture over medium heat, stirring occasionally.  Stir in the cilantro and the scallion greens.  Serve the steak with the salsa spooned over.   

Double-Chip Coconut Oatmeal Cookies

There must be thousands of variations on the chocolate chip cookie.  When I plugged the words "chocolate chip cookie recipe" into a Google search, I was immediately returned over one-hundred thousand results, and there are several cookbooks that focus only on variations of this one treat, which are available on Amazon.  Everyone from Nestle's Tollhouse to Neiman Marcus claims that their version is the best, but we all know that this honor goes to the cookies that have come straight out of our own ovens.  There is something about a freshly baked, still warm and gooey, chocolate chip cookie that makes it better than what any award-winning bake shop can provide.

One fun thing about chocolate chip cookie recipes is that they allow room for improvisation.  As soon as you have made the cookie base, it becomes a blank canvas on which you can add whatever mix-ins appeal to your current craving or whatever you happen to have on hand in your pantry.  I happened to have partial bags of both white and semisweet chocolate chips, as well as a large supply of coconut, due to the fact that I bought some when I already had a large bag hidden in the back of the shelf.  I also like to add oats to my cookie dough, as it adds a chewy texture and a nice toasty flavor.  These cookies bake up nice and thin and buttery-sweet.  Make sure you have an ice-cold glass of milk nearby for the full-on chocolate chip cookie experience.  Here are a few tips for preparing these doubly delightful desserts:

• The cookie dough can be prepared up to two days in advance and then refrigerated, tightly covered.  If the dough becomes to hard to scoop, then let sit at room temperature for a few minutes to soften.
• Another preparation method is to scoop the portions of cookie dough, place them on a baking sheet or platter, and then refrigerate them.  This way, all that needs to be done is place the baking sheet in a preheated oven or transfer the portions to a baking sheet and bake.
• If you don't have parchment paper, you can use a silpat (silicone baking liner), or you can lightly grease the baking sheet.  I prefer parchment as it allows the cookies to bake evenly and it prevents the bottoms from burning.
• For a variation, try adding nuts like sliced almonds, chopped macadamias, or lightly toasted pecans to the batter.
• If you like your cookies to be extra-chewy, like I do, try to underbake them a bit or add more coconut.  I like to use a combination of sweetened and unsweetened coconut.

Double-Chip Coconut Oatmeal Cookies

Makes about 28 cookies

Ingredients:

1 1/4 cups flour

1/2 teaspoon baking soda

1/8 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

12 tablespoons butter, softened

1/2 cup plus 2 tablespoons brown sugar, packed

1/2 cup sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups oats

1 cup semisweet or bittersweet chocolate chips

1/2 cup white chocolate chips

1 cup shredded coconut

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the brown sugar on medium speed until light and fluffy, about 2 minutes.  Add the granulated sugar and beat for an additional 2 minutes.  Add the eggs and the vanilla and beat until well combined.  Beat in the dry ingredients at low speed, in 2 additions.

Remove the bowl from the mixer and, with a large spoon or spatula, mix in the oats, both types of chocolate chips, and coconut.  Cover the bowl and refrigerate for at least one hour, until chilled.

Preheat the oven to 375F degrees.  Line baking sheets with parchment paper.  Using a heaping tablespoon or a small ice cream scoop, drop mounds of dough onto the baking sheets 2 1/2 inches apart.  Bake the cookies for 10-12 minutes, until golden brown and just set.  Let the cookies cool on the sheets for 5 minutes and then transfer them to a rack to cool completely.

Roasted Salmon with Orange-Fennel Relish

The other night, Eric went out with friends from work to watch the UCLA basketball game, which would decide who would make it into the NCAA final four.  I lost interest in the tournament long ago, ever since each of my family's alma maters were ousted.  I never really thought that this was Duke's year, UNLV and Texas A&M both put up impressive fights and should have won, and Cornell, well, they should have been happy just to be invited to the dance (sorry Eric--sometimes the truth hurts).  Despite my lack of enthusiasm for the final rounds, I have somehow managed to be a top contender for winning our tournament bracket--pure skill I tell you, pure skill.

Since Eric was gone for dinner, I took the opportunity to make a nice healthy salmon dinner.  I have had a bit of an obsession with fennel lately, working it into any recipe that I can.  Although it is quite strong and similar to licorice in taste when eaten raw, when it is roasted, grilled, or marinated, it takes on a completely different, and definitely milder, flavor.  Since the fennel at my grocery store was looking particularly fresh, I decided to use it to make a healthy relish featuring citrus flavors, cucumber, and red onion.  As a topping for fish, it adds a nice crunchy contrast in texture and it presents beautifully.  Here are just a few tips for this heart-healthy dish:

• This relish is very versatile and would pair well with almost any type of fish, or even chicken.  Try it with grouper, halibut, mahi-mahi, or any firm fish.
• The relish will keep, covered and refrigerated, for up to 2 days after preparation.
• Instead of roasting the fish, you can also pan-sear it in a non-stick skillet over medium-high heat.  Coat the pan with cooking spray and cook the fish for about 4 minutes on each side, or until the fish flakes easily when tested with a fork or until desired degree of doneness.
• Feel free to change up the relish a bit by incorporating other citrus fruits like ruby-red grapefruit, blood oranges, or tangerines.

Roasted Salmon with Orange-Fennel Relish

Serves 4

Ingredients:

For Relish

1 cup finely chopped fennel

3/4 cup chopped orange sections

1/2 cup chopped English cucumber

1/2 cup chopped red onion

1 teaspoon lemon zest

2 tablespoons chopped lemon sections

2 tablespoons cider vinegar

2 tablespoons extra-virgin olive oil

2 teaspoons sugar

1 tablespoon chopped flat-leaf parsley

Salt and pepper to taste

For Salmon

4 (6-8 ounce) salmon fillets, about 1-inch thick

Olive oil

Salt and pepper to taste

Prepare the relish:  Combine the relish ingredients in a large bowl, tossing well to coat.  Season with salt and pepper and set aside or refrigerate until ready to use.

Preheat the oven to 375F degrees.

Prepare the fish:  Line a baking sheet with parchment paper or foil.  Place the salmon fillets on the baking sheet, drizzle with olive oil, and season with salt and pepper.  Bake until the fillets are cooked through and flake easily when cut with a fork, about 12-15 minutes.  Serve fish topped with the relish, passing any extra on the side.   

Pan-Seared Pork Chops with Balsamic Glaze

Remember when I wrote about my trips to Costco, specifically, how I prefer to go there on my own due to the fact that our total bill becomes a bit inflated whenever my husband comes along?  Well, I made an exception this past Saturday because we had many other errands to take care of in the Super Store Central part of town (Best Buy, Lowe's, PetSmart, etc.).  Whenever I get to the Costco checkout, I try to guess what the total is going to be, and although I am always under, I have never been under by enough to buy myself a pretty nice pair of shoes.  But, I guess we really do need that 10 pound bag of Jolly Ranchers, the super-sized puppy biscuits, and those luau-worthy tiki torches.....

Costco did have some really wonderful and lean looking boneless pork chops at a great price (see "tips" below), so we decided to get those for dinner.  I was really tired, after a week of being woken up by our new puppy, who always seems to need to go outside at exactly 3:45 in the morning, so I wanted to prepare something that wouldn't take a great deal of effort.  A few years ago, when my parents were visiting, I made a grilled chicken with caramelized onions and balsamic glaze, which went over very well and my mom has made several times since.  I decided to do a variation on this recipe, using the shallots that I already had at home.  This preparation method is perfect for those nights when you don't have excess time or energy to devote to dinner.  The ingredients are pantry staples, and the entire thing comes together in about 20-25 minutes.  Here are my tips for making this sweet and sour supper:

• Although shallots are a bit sweeter than onions, you can always substitute a 2 red onions that  have been sectioned into 8 wedges each for the shallots.
• This recipe would also work very nicely with other types of meat or fish, such as chicken, beef medallions, or halibut.  Adjust the cooking time depending on the variation of protein that you are using.
• For a shopping tip, I always find that Costco has fantastic deals on the large "family packs" of meat and fish, and the quality is usually excellent.  I bought a package of 10 boneless pork chops, each about 1 1/2 inches thick, for something like $15.  I used 2 for dinner and then grouped the remainder in freezer bags for future use.  I did the same thing with a large piece of wild salmon--I just cut it into 6-8 ounce portions, bagged them, and put them in the freezer.  With BBQ season coming up, I don't want to be running to the store every time we decide to grill out (which is every night in the summer)!

Pan-Seared Pork Chops with Balsamic Glaze

Serves 4

Ingredients:

4 (1-inch thick) center-cut pork chops

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons olive oil

8 shallots, quartered and peeled, leaving root ends intact

1 cup balsamic vinegar

2 teaspoons sugar

Pat the pork dry and sprinkle with the thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Heat the oil in a large skillet over medium-high heat until hot.  Cook the pork along with the shallots, turning pork once and stirring the shallots occasionally, until the pork is browned and the shallots are golden brown and tender, about 5 minutes total.

Transfer the pork with tongs to a plate and then add the vinegar and sugar and remaining salt and pepper to the shallots in the skillet.  Cook, stirring, until the sugar has dissolved and the liquid has thickened slightly, about 1 minute.

Reduce the heat to medium, and then return the pork to the skillet, along with any juices accumulated on the plate.  Turn the pork 2 or 3 times to coat with the sauce.  Cook until the pork is just cooked through, 3-5 minutes, depending on thickness.

Daring Bakers Make the Perfect Party Cake

Boy did the end of March sneak up on me!  It's definitely going out like a lion here in Las Vegas, with overcast skies and strong winds, but I can't recall if it came in like a lamb.  This was the perfect morning for me to stay indoors and work on my second Daring Bakers challenge, Dorie Greenspan's Perfect Party Cake.  This challenge was hand picked by my fellow Daring Baker Morven from New Zealand.  Morven, thanks for selecting such a fun, springtime-appropriate recipe.  My husband's office will be thrilled when he brings in this lightly lemon-scented treat tomorrow (minus the one piece for the photo and sampling of course!).

As suggested by the recipe title, this is now going to be my "go-to" white layer cake.  I have been searching for quite some time for a version that is light, moist, and doesn't fall to pieces when you ice and assemble the layers, and eureka!, this is that cake.  The directions I found to be very straightforward, and, although it requires several different bowls, the entire thing came together in just over 2 hours, start to finish (and besides, you can have the lucky people who get to eat the cake wash the dishes, right?).  I have been making real meringue buttercreams for many years now, and this one was by far the easiest that I have worked with--no curdling, no separating, and a smooth, velvety result that didn't taste like I had just whipped a stick of butter.  As far as variations on the written recipe, I didn't go too crazy, only substituting the large flake coconut for the shredded type--maybe next time, for this recipe is a keeper!  I'm looking forward to seeing what the other DB's have baked up and of course to next month's challenge.

Thanks again Morven--this challenge really took the cake!!

Here are a few tips for making this special occasion cake along with a few things that I did that differed from the directions below:

• Although this cake is best eaten the day that it is prepared, it can be refrigerated, covered, for up to 2 days.  Bring the cake to room temperature prior to serving.  The cake layers, after cooling, can be wrapped and stored at room temperature overnight or frozen for up to two months.
• Instead of using shredded sweetened coconut on the exterior of the cake, I opted to toast a few cups of the large flake coconut for a bit of a color contrast.  I coated the sides of the cake with the coconut and left the top clean.  This might be a better decorating option if you intend to write a message on the cake.
• If you intend to serve the cake the day that it is made, cover each layer of buttercream with fresh berries, matching the preserves to the fruit.  You can also replace the coconut on top of the cake with a crown of fresh berries or use both coconut and berries.
• Although the buttercream can be replaced by firmly whipped sweetened cream in this  recipe, if you have never made a true meringue buttercream before, this is a great first-timer recipe.  It comes together beautifully with little to no separation or curdling.
• A few substitutions that I made: Instead of buttering the cake pans, I always use Pam for Baking.  This stuff works like magic! Nothing ever sticks to the pans and I am a huge believer in the product (and no, they do not pay me to say that!).  I also replaced the lemon extract with Fioro di Sicilia (see picture), which I buy from the King Arthur's Baking COmpany Catalogue.  It is a citrus-flavored extract that I like to add to vanilla or white layer cakes, pound cakes, and sugar cookies. 

Dorie Greenspan's Perfect Party Cake

Serves 10-12

Ingredients:

2 1/2 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups buttermilk

4 large egg whites

1 1/2 cups sugar

2 teaspoons grated lemon zest

8 tablespoons unsalted butter, softened

1/2 teaspoon lemon extract

For Buttercream

1 cup sugar

4 large egg whites

3 sticks (12 ounces) unsalted butter, room temperature

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

Assembly

2/3 cup raspberry preserves, stirred until spreadable

1 1/2 cups sweetened shredded coconut

Prepare the cake layers:  Preheat the oven to 350F degrees and place a rack in the center.  Butter two 9-inch cake pans and line the bottoms with parchment paper.  Butter the parchment and set aside.

Sift together the flour, baking powder and salt.  In a medium bowl, whisk together the buttermilk and 4 egg whites until combined.  In the bowl of an electric mixer fitted with the whisk attachment, mix together the sugar and the lemon zest until well-combined and fragrant. 

Switch to the paddle attachment and add the butter, beating at medium speed for 3 minutes, until very light and fluffy.  Beat in the extract and then beat in one-third of the flour mixture.  Beat in half of the buttermilk mixture and then beat in half of the remaining dry ingredients until well incorporated.  Add the rest of the buttermilk mixture, beating until the batter is homogeneous, and then add the last of the dry ingredients.  Give the batter a good 2 minute beating to ensure that it is thoroughly mixed.   Divide the batter between the two pans and smooth the tops with a rubber spatula.  Bake for 30-35 minutes, or until a cake tester inserted into the center emerges clean.

Transfer the cakes to a cooling rack and cool for 5 minutes.  Run a knife around the sides of the cakes, unmold them onto the rack, and peel off the parchment.  Cool completely.

Prepare the buttercream:  Place the sugar and egg whites in the bowl of an electric mixer or another large heatproof bowl.  Fit the bowl over a pan of simmering water and whisk constantly until the sugar dissolves and the mixture feels hot to the touch, about 3 minutes.  Remove the bowl from the heat.

Using the whisk attachment, beat the mixture on medium speed until it has cooled, about 5  minutes.  Switch to the paddle attachment and add the butter, one stick at a time, beating until smooth.  Once all of the butter has been added, beat the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.  During this time, the buttercream may curdle or separate--just keep beating and it will come together again.

On medium speed, gradually beat in the lemon juice and then add the vanilla.  The buttercream should be smooth, velvety, and pristine white.

Assemble the cake:  Using a sharp serrated knife, slice each layer horizontally in half.  Put one layer, cut side up, on a cardboard cake round or cake plate.  Spread it with 1/3 of the raspberry preserves.  Cover the jam evenly with 1/4 of the buttercream.  Top with another layer, spread with the preserves and the buttercream, and do the same with a third layer.  Place the last layer, cut side down, on top of the cake.  Use the remaining buttercream to frost the sides and the top.  Press the coconut into the frosting, patting it gently on the sides and the top.  Serve at room temperature.