Good morning all,
Yes. Going back meant to comment on your lovely, lovely views Chip just breathtaking really. Little too remote for to live there but would enjoy the visit. Showed my husband you solar cooked peppers. Now he's looking at solar cook grill recipes.
Interesting technique though and one I hadn't heard of before.
Tom...Kudos to you for making your own tortillas. They look great as does the whole meal. I bet that Sirloin was tasty.
Sean...you are correct. Next time I make something with lentils I will let them be front and center. I was cautious this time as it was the first time I had ever made lentils myself at home. My thoughts were if they didn't turn out well I can 'strain' the broth. I would still have the Kielbasa, potatoes, carrots and would redo the broth being able to salvage dinner. As it was things turned out o.k. and dinner was sensational. Now that I am comfortable making the lentils I can look for more lentil forward recipes and bring one to the party if I'm invited.
Your salmon looked quite tasty along with the potatoes and asparagus. A delicious meal I am sure.
Lynda...sorry your premade patties were a bit tough. As for Salisbury Steak we love it and I make it often. I think I posted a recipe before but I will post it again for you. Pretty easy and comes together quickly. Not hard to make if you have everything prepped and ready to go when you start. Takes less than an hour and tastes like you cooked all day.
FRENCH ONION SALISBURY STEAK.
INGREDIENTS:
1.25 lbs. ground chuck (85/15 beef)
1/4 cup fresh minced parsley
2 Tbsp. scallions; minced fine
1 tsp. Kosher salt
1/2 tsp. pepper (black or cayenne)
3 Tbsp. flour
2 Tbsp. EVOO
2 cups of onions; sliced thin
1 tsp. sugar
1 Tbsp. garlic; minced fine
1 Tbsp. tomato paste
2 cups beef broth
1/4 cup dry red wine
3/4 tsp. Kosher salt
1/2 tsp. dried or crushed thyme
Cheese toasts (recipe follows)
4 tsp. parsley; minced
4 tsp. shredded Parmesan cheese
INSTRUCTIONS:
1.) In a large bowl mix your chuck, 1/4 cup parsley, scallion, salt and pepper. Divide the meat into 4 portions and form into oval about 3/4" - 1" thick patties.
2.) Put 3 Tbsp. of flour on a plate and dredge each patty in flour. Reserve 1 Tbsp of flour and set aside.
3.) Heat 2 Tbsp. oil in skillet on M-H. Add the patties and sauté exactly 3 minutes on each side or until browned. Remove from pan and set aside.
4.) Add your onions and sugar to the pan and sauté for 5 minutes. Stir in the garlic and tomato paste and cook 1 minute or until paste starts to brown.
5.) Sprinkle the onions with reserved 1 Tbsp. of flour. Cook 1 minute.
6.) Add your broth and wine to deglaze pan and then add the salt and thyme.
7.) Return the meat and their juices to the pan and bring to a boil.
8.) Reduce heat to Medium-Low, cover pan and let simmer for 10 minutes.
9.) Serve steaks and 'French onion soup/gravy' over cheese toasts. Garnish with parsley and shredded cheese
CHEESE TOASTS:
4 slices French bread or baguette cut diagonally; 1/2" thick
2 Tbsp. butter; softened
1/2 tsp. garlic; minced fine
pinch of paprika
1/4 cup Swiss cheese; grated
1 Tbsp. Parmesan cheese, grated.
INSTRUCTIONS:
1.) Preheat oven to 400F and put your bread on a baking sheet.
2.) Combine the butter, garlic and paprika and spread onto one side of the bread.
3.) Combine the cheeses and sprinkle evenly over the butter.
4.) Bake until bread is crisp and cheese is bubbly; about 10-15 minutes.
Chef Notes: I have taken a short cut and used good quality 'heat and serve' pre-made garlic bread for this recipe and it works well. Not as nice as making your own but still right tasty.
