Beer Marinated Steak Sandwich

by kitchenrunway // April 27, 2011 // 26 Comments

Derrick’s back with a post on Kitchen Runway….

We were excited to put the trusty barbeque grill to use for this recipe post. As part of the Foodbuzz Tastemaker Program, we were charged with putting together a recipe that either utilized or paired well with beer by New Belgium Brewing Company, and being the sucker for a cold beer that I am, I jumped on the assignment with arms wide open. The two of us paid a visit to Total Wine & More and cruised through aisle after aisle of beers and wines. I always feel like a kid in a candy store browsing through the aisles. I put in a call to my good friend, Ryan, who is my trusty beer connoisseur so that we could tap his expertise on some good pairing ideas. We walked away with New Belgium Brewing Co.’s Trippel and Ranger IPA (Indian Pale Ale) so that we could go home and taste them more extensively before making our final decision. We both decided that the coriander notes found in the Trippel would be the perfect accompaniment to my classic beer marinade for steaks. My marinade concoction usually is reserved for my backpacking and camping trips where I let the marinade soak into some good rib-eye steaks for a good 24-36 hours.

The tender steak sits on top of a garlic aioli sauce, topped with sweet carmelized onions and peppery arugula. It’s an easy recipe that will satisfy the inner carnivore in all of us. This sandwich is packed with great flavors and textures! It’s a simple marinade that you can assemble in a gallon sized Ziploc bag and let marinade for hours. The reason I know this is one of those recipes that just about anyone can do, is the fact that it was one that I was able to execute time and time again as a bachelor and a poor college student. We have taken that classic recipe and added a couple of twists to it to keep it interesting. Don’t let the long list of ingredients or long directions intimidate you. Most of the ingredients are things you probably have in kitchen and I was just trying to be thorough with my directions. It’s actually a very simple recipe to make.

Continue reading →

PDF

Quinoa Salad and Zojirushi Umami Micom Rice Cooker Giveaway

by kitchenrunway // April 25, 2011 // 129 Comments

I have a few things to share with you:

1) An easy and very healthy quinoa salad recipe!

2) A very exciting giveaway from Zojirushi!

3) I’m going to camp!

This weekend I will be heading to the mountains to attend CampBlogaway (a “Boot camp for Food and Recipe Bloggers”) and Zojirushi is sponsoring me!! I’m one lucky girl!! Zojirushi is a well known and respected Japanese company. They offer a wide variety of quality products such as rice cookers, water boilers, bread machines, and vacuum bottles. We have been using Zojirushi for years and love it. The rice cooker is dependable and always makes a perfect pot of fluffy rice and I’m a big fan of the Water Boiler and Warmer. In fact that’s what I asked for my birthday about 7 years ago and the same one still sits in my kitchen ready to dispense hot water for tea or hot cocoa.

We were very excited to try out the new Zojirush Umami Micom Rice Cooker. This is the newest addition to their rice cooker family and it’s a great appliance to have in every kitchen. It’s stylish, sleek, compact and the Micom Fuzzy technology makes cooking in it fool proof. Here’s all the settings it can do: white, umami, mixed, sushi, porridge, sweet, brown, GABA brown, rinse-free and quick cook rice. There’s also a slow cook feature! Seriously….a rice cooker that can also slow cook? I’m amazed at all this little rice cooker can do! Derrick loves using the umami rice setting which really does enhance the flavor of the rice. Umami is the 5th basic taste: savoriness and I often wonder what took so long to recognize this crucial 5th taste! I like preparing porridge in the Umami rice cooker – it’s a quick and easy one pot meal. We’re so thrilled that one of our readers will be a lucky winner of a new Zojirushi Umami Micom Rice Cooker, retailed at $273. Good luck!!

Continue reading →

PDF

Bacon Pear Cinnamon Roll

by kitchenrunway // April 20, 2011 // 8 Comments

Bacon Pear Cinnamon Rolls may sound a bit different, but trust me the combination is incredible! It’s a mix of sweet and savory in every bite. The maple bacon, cinnamon pears and toasted pecans are wrapped in a buttery roll that has been smeared with a delicious maple syrup and cream cheese mixture. Which is then baked to a gooey perfection and topped with more “smear” and pecans. I assembled the rolls the night before and baked them to bring to work the next day. My co-workers loved it and were pleasantly surprise with how well all the flavors worked together. It just goes to say that different is good!

How did I come up with this idea of a Bacon Pear Cinnamon Roll? Denny’s and Foodbuzz was hosting a BACONALIA challenge. I love challenges, espcially if it involves coming up with interesting and new ways to serve up bacon! These challenges allow me to be creative and to think outside of the box.

This smells so good when it's baking in the oven - maple, bacon & cinnamon...mmmm! TIP: I find a melon baller is the perfect tool to remove the seeds from pears & apples!

Continue reading →

PDF

Peanut Butter Egg Brownies

by kitchenrunway // April 18, 2011 // 11 Comments

Since this is my 3rd peanut butter and brownie recipe on the blog…it’s safe to say I have an obsession with this combination. This is how bad it is…3 out of 4 of my brownie recipes have peanut butter in it. That’s right – that’s 75% and I know this won’t be my last. I just can’t help it – the two were made for each other.

This is a super easy recipe and a great Easter treat. On the outside a Reese’s Peanut Butter Egg is just a Reese’s Peanut Butter Cup in egg form right? NO, and I’ll tell you why – the peanut butter to chocolate ratio is different! The egg has more peanut butter and less chocolate which is a delicious change. Now, just imagine that perfect peanut butter egg nestled in a chewy brownie, then topped with vanilla frosting and decorated with sprinkles. It’s perfect! (unless you’re allergic to peanuts – which then you wouldn’t share the same obsession with me.)

You’re going to love me now because you can whip this up so fast with the help of a boxed brownie mix and a container of frosting. I know – it might seem like cheating, but with the beautiful spring weather wouldn’t you rather spend less time in the kitchen and more time outside? I say cheat – cheat away! 🙂

Continue reading →

PDF

Pasta with Fresh Roma Tomato Sauce

by kitchenrunway // April 14, 2011 // 9 Comments

Here’s another delicious recipe from Cristina Ferrare’s Big Bowl of Love cookbook. It caught Derrick’s eye when he read… “Pasta with Fresh Roma Tomato Sauce No. 2, my personal favorite”. We had to try the recipe – especially since it’s Cristina’s and her mother’s favorite pasta sauce. It’s a beautiful Roma tomato sauce that is fresh and light. The carrots add a sweetness to the sauce and the onions and celery give the sauce body. This is a sauce that consist of a few fresh ingredients that is slowly cooked and simmered producing a sauce with depth and a pop of freshness. When I brought left overs into the office – I told my co-worker that I should have saved this recipe for the weekend since I’m always pressed for time on the weeknights. She tasted the pasta and immediately said that it was one of the best sauces that she’s had and it was definitely worth the time to make! I knew at that moment I had to share this recipe with you!

Take a sneak peak of Cristina’s Big Bowl of Love cookbook and enter to win your very own copy. Good luck – I know you’ll enjoy the book as much as we have!

Continue reading →

PDF

« Older posts

Newer posts »