TAG | quick and easy
Once again! HORRIBLE picture! I apologize internet food blogging posh world.
Nonetheless! This is a quick and easy dinner option. I personally love the taste of pork. It has it’s own complex flavors that I enjoy more than chicken but is definitely not as intense as beef. I’ve made versions of this recipe a few times and no matter what, it has always tasted amazing. You can add more sugar to the sauce to make it a little more sweet, add red wine, slice up some crunchy Asian/Korean pears or a crisp apple in with the onions. I love this recipe and so does Sean. Whenever we are feeling like an Americanski-riceless-not-so-Asian dinner, grilled pork with a balsamic sauce is the awesome.
Ok, ok, so this recipe is almost straight out of this month’s bon appetit. Like, cover image, straight out. And the only reason it’s “almost” rather than “exactly”, is that I lacked some of the ingredients in my pantry and there were no sugar snap peas at the farmer’s market on saturday (maybe next week, i was told). The big difference is that bon appetit’s version is made with snap peas and pea tendrils. I swapped in pea sprouts since I had some in my fridge, along with some nice bloomsdale spinach from this week’s CSA veggie box. The salmon is marinated and then broiled on the same pan, which makes prep and cleanup a snap, and I’m pleased to say the finished dish truly looks glamorous enough to be on a newsstand.
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Columbia Restaurant’s 1905 Salad
1 Comment | Posted by Gwen in Main Course, Side Dish, Uncategorized
If you’ve never heard of Columbia Restaurant, it means you haven’t spent much time in Florida. It’s a chain of about a dozen restaurants that to my knowledge is restricted to the Sunshine State. To be perfectly honest, it’s not a very spectacular restaurant overall. It definitely caters to the tourists and the snow birds, and as a college student, I found it severely overpriced.
So why is it worth mentioning? Because they have a spectacular salad on their menu, called the 1905 salad, named for the year their flagship restaurant opened in Ybor City, a district in Tampa. The 1905 salad is Columbia’s big ta-dah, because all the servers know the recipe by heart and whip it up table-side. This should clue you in to how simple and fast you can prepare this for a weeknight dinner. The classic is with ham, which you can swap out for turkey or shrimp. I like the combo of ham and turkey, but rock it out to your tastes. Oh and did I mention it was really delicious?
Oh lordy, this was delicious. But let’s start at the beginning, shall we?
One of the best looking pieces of produce in our first CSA box was a gorgeous head of bok choy. Usually bok choy ends up playing second fiddle in my cooking, but I knew I really wanted to showcase this great ingredient. I came up with an easy stir fry using items I had on hand, including frozen shrimp and some tasty mushrooms. I was really impressed with the simplicity of the dish. In fact, I would barely change a thing next time around, and I can’t wait to make it again.
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When I’m working some seriously crazy hours, generally the only things in my fridge are from Trader Joe’s. This is because there’s one about two steps from work and that’s about as far as my lazy ass can make it. So! One night after work, starvinginging to death, I threw some fridge contents together and created a great sandwich. Behold!
Oh my. It’s been a while hasn’t it? Poor unloved, dusty blog!
For me, being on serious overtime means surviving on catering and never, ever, ever getting to cook. But never fear, for the time after a movie is done (called “unemployment”, or as I prefer “extended vacation”) means lots of cooking and experimenting with new recipes! Now, so far some have been, uh, lackluster. I’m looking at you, rock hard homemade rice crackers. But others have been lovely. Like these nice Prosciutto, Dijon, and Gruyere Puffs:
Om nom nom.
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Beef stir fry is probably one of my favorite foods to make. It’s simple and has lots of good veggies and meats for all your nutritional needs!
Today’s was a simple one. Beef with broccoli and onions in a sweet soy garlic sauce.
What’s for dinner?!
It’s always a question that plagues the soul, every night!
I’m a big stickler for having all your meats and veggies. Yum!
Menu: Broiled Flank Steak and Mixed Veggie Stirfry
Ingredients for the Flank Steak:
2.5 half pounds of Flank Steak
1/4th cup of Soy Sauce
3 tablespoons of Olive Oil
2 tablespoons of Chopped Garlic
1 tablespoon of Sriracha Sauce
2 sprigs of cut long Green Onion
Salt & Pepper to taste
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