extra virgin olive oil
If you love main dish salads, this is one to try! The tasty fixins’ like chopped crispy bacon, hard boiled eggs and candied pecans all add to this hearty plateful of goodness, but I think it’s the dressing that really makes the meal! The sweet and tangy mixture in this dressing is a family favorite and one that we’ve used on spinach salads for years! I’ve changed things up a bit for this bountiful meal. I’ve added spring mix to the spinach greens, and I’ve accompanied the greens with a beautifully pan-grilled Flat Iron steak, cooked medium rare and sliced into strips. If you prefer grilled chicken on the side, it will be just as delicious! Secret! There is one important tip in tossing this salad. Add the dressing at the very last minute, right before you’re ready to serve it up. Also, instead of pouring the dressing directly over the greens, spoon the dressing along the inside of the bowl and let the dressing ooze down the sides. Then, give it a gentle toss. This is to keep the greens from getting soggy. If you decide that you don’t want to make this salad a main dish, it makes a savory side salad for just about any entrée. Make up a double or even triple batch of this liquid gold dressing, refrigerate, and then you’ll have it on hand for the next couple of few weeks!
Watch my How To Video for Steak Salad with Dijon Dressing here!
What are you hoping the spread will be for Big Game on Sunday? No, I don’t mean the point spread, I mean the snack table spread! Anything and everything deep fried, grilled, buttered, battered and baked, I’m assuming! From chicken wings and crock pot meatballs to deep fried pickles and football shaped brownies, the food at Super bowl parties are as much fun (and sometimes way more fun) than the game itself! While we’re considering the menu of all the things we want to dip and dive into, here’s a very simple Pepperoni Party Bread that is a real “slice ‘n diver!” You slice it up and plunge it right into your favorite red sauce! It all starts with refrigerated bread dough; either Pizza or French bread dough. It’s loaded up with thin slices of pepperoni, some tasty shredded cheese like gruyere, mozzarella or a combination of both. (For this recipe, you want the cheese to pull and stretch when you slice and lift it out, and both gruyere and mozzarella are great “pulling” cheeses! Some sliced peperoncini and some seasonings for added flavor and you’ll have super party bread for a super game day!
Watch my Video for Pepperoni Party Bread here!
Do you love a great steak? A juicy piece of chicken? Savory seafood? How about adding a ton of flavor to a baked potato or a slice of grilled French bread? I’ve got the flavor bomb you need for all of these dishes and so much more! It’s called Compound Butter and it just elevates the flavor of so many foods in a very simple way! Compound butter is a real restaurant secret! It’s used a lot in high-end steak houses and many other establishments, and now you have the recipes to make your own right at home. Compound butter is simply unsalted butter, extra virgin olive oil and fresh herbs and spices mixed together and refrigerated. You can make one basic all-purpose compound or create several compounds with ingredients that enhance certain foods. For my compounds I use unsalted butter so I can control the salt content, and besides, in my opinion, unsalted butter just tastes better. Then you will add chopped fresh herbs, some spices and salt and pepper. I love the idea of compound butters because once you make them, you just roll the butter combination into logs on parchment paper, keep them in your refrigerator and use them any time you want! Flavor bombs, for an explosion of flavor!
Watch My Video for Compound Butter here!