summer steak salad

With summer closing in, here's a dish we served at the restaurant at Duke this semester that was one of the favorites.

6 oz. of steak per person
(we serve a 12 oz. New York strip and I cut a steak in half for this salad.)

Grill or cook the steak in the way that suits you. Once you reach the temperature you want, set aside and let it rest for about five minutes, which will give you time to assemble the salad.

chopped romaine lettuce
bleu cheese crumbles
Granny Smith apples, jullienned
cajun sweet pecans
balsamic vinaigrette

Toss the ingredients together and then add a light touch of dressing and toss again. To serve, place the greens on a plate and then top with the slices of steak.

Peace,
Milton

cajun sweet pecans

1 bag pecan halves
4 tablespoons brown sugar
2 tablespoons cajun spice mix
2 tablespoons butter

In a large bowl, toss the pecans with the sugar and spice mix. Melt the butter and pour it over the pecans and toss until butter is absorbed. Put on a baking sheet and cook in a 350 oven for 3-5 minutes. Watch it closely; don't let the pecans burn. Remove from oven and allow to cool on baking sheet.

Peace,
Milton

mashed potatoes and cauliflower with cheddar

We had some extra cauliflower at the restaurant today that needed to be used, so it joined the potatoes that accompany the New York strip steak.

3 cups white potatoes, cut into one inch chunks
2 cups cauliflower florets

Put the potatoes and cauliflower in a large pot. Cover with water, add salt, and bring to a boil. Cook until potatoes are soft. Drain and pour into mixing bowl. Add

1/4 cup melted butter
1 cup shredded cheddar cheese
salt and pepper to taste

Mix until cauliflower is the same consistency as the potatoes. Serve immediately.

Peace,
Milton

spicy orange hummus

I found this recipe in three or four places on the web and began serving it at my restaurant a few weeks back. It actually tastes better if it sits for a day or two.

1/4 cup fresh parsley leaves
2 tablespoons chopped onions
2 garlic cloves
1/4 cup orange juice
2 tablespoons tahini(sesame seed paste)
2 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1(15oz.)can garbanzo beans, drained

Drop parsley, onion, and garlic through food chute with food processor on, and process until minced.

Add orange juice and remaining ingredients, and process until smooth.

Serve with pita bread and veggie sticks.


Peace,
Milton