Monday, April 28, 2008


I've been wanting to post these awesome recipes for a while now. I made these for Bill's birthday, we had a little dinner party with friends. The meal was fantastic, and I'm not saying this to boast, I just followed the recipes. Good food, good wine, good friends, it was a great way to celebrate Bill's birthday. In addition to the following recipes, we had sliced red potatoes with parmesan and sage, crusty bread, and red wine.


herb-rubbed top sirloin steak with peperonata (epicurious)


3 tablespoons extra-virgin olive oil

2 small red onions (about 12 ounces total), halved, sliced crosswise

2 pounds mixed red and yellow bell peppers (about 4 large), cut lengthwise into 1/2-inch-wide strips

1/4 teaspoon dried crushed red pepper

Coarse kosher salt

3 tablespoons red wine vinegar

2 tablespoons salt-packed capers, rinsed, drained, or 2 tablespoons capers in brine, drained

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh thyme


1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh thyme

1 tablespoon freshly cracked black pepper

1 1/2 teaspoons coarse kosher salt

1 (3- to 3 1/4 -pound) top sirloin steak, 2 to 2 1/2 inches thickExtra-virgin olive oil (for drizzling)

For peperonata:Heat olive oil in heavy large pot over medium heat. Add onions; sauté until almost tender, about 6 minutes. Mix in bell peppers and crushed red pepper; sprinkle lightly with coarse kosher salt. Reduce heat to low, cover, and cook until peppers are tender and silky, stirring occasionally, about 35 minutes. Stir in red wine vinegar, capers, oregano, and thyme. Increase heat to medium; stir uncovered 3 minutes. Season peperonata to taste with coarse salt and pepper. Transfer peperonata to bowl and cool to room temperature. DO AHEAD Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.

For steak: Mix oregano, thyme, pepper, and salt in small bowl. Sprinkle evenly over both sides of steak. Place on large plate; cover and refrigerate at least 4 hours and up to 6 hours. Let stand at room temperature 1 hour before grilling. Prepare barbecue (medium-high heat). Drizzle both sides of steak lightly with olive oil. Grill steak to desired doneness, about 15 minutes per side for medium-rare, or 17 minutes per side for medium. Transfer steak to cutting board; let rest 5 minutes. Cut steak crosswise into 1/4 - to 1/3 -inch-thick slices.Arrange steak slices on platter; surround with peperonata and serve.


crisp haricots verts with pine nuts (epicurious, I used almonds instead of pine nuts)

2 pounds haricots verts, trimmed

5 tablespoons unsalted butter

3/4 cup pine nuts

1 1/2 tablespoons fresh oregano, chopped

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Have ready large bowl ice water. In large pot boiling salted water, blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)
In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.

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