Grilled Marinated Flank Steak

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I am pretty sure that if you are a red meat fan, then you have probably had flank steak on the grill during the summer season.  If you have not, well now is the time!

Flank steak, a cut from the lower abdomen of a cow, is a less expensive, leaner, thiner cut of meat than can serve a small group of people.  While it can be simply salt and peppered before grilling, I find that it holds up really well with a good marinade that keeps the meat moist and tender. One of the main ingredients to this marinade is soy sauce, so no extra salt is needed.  Having said that, I do also use low-sodium soy sauce so that it does not over power the meat flavor.  

This cut of meat grills up rather quickly, so you'll want to keep a close eye on it.  Within 10-14 minutes, you should have a perfect medium-rare cooked steak.  I like to double check that the internal temperature of the thickest part of the steak reaches 125°-130°F.  I let my meat rest on a cutting board with the juice groove to collect all of that tasty juice.  I slice the meat against the grain and then mix together the juice with scallion and parsley for a nice jus on the side.

Not that you'll have any, leftovers are wonderful is a sandwich or on top a bead of greens and veggies.  
Looking for another great way to enjoy flank steak on the grill? Take a lookout my Grilled Flank Steak with Chimichurri. Happy Grilling!


Peach and Cucumber Salad

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You just read Peach and Cucumber Salad; sounds, simple and seasonally refreshing.  And then you're going to read the recipe and the first ingredient is fish sauce. Fish sauce?? Yes, fish sauce.  You are now probably having the same initial reaction that I did,😶😐. Me, being a rather culinarily curious individual, I had to try it and I am so glad I did. Another recipe to add to the caché!

This salad is sweet and has a little bit of kick from the heat.  The original recipe called for chili-garlic paste which is a bit on the sweeter side, so I changed things up.  I choose to add red bell pepper and Sambal Oelek and it worked out just right. I also used diced red onion in lieu of sliced shallot rings.  The freshly squeezed lime juice and fresh herbs really bring all of the flavors together for one fantastic salad that is delicious on its own, but it pairs extremely well with grilled meats.  Speaking of grilled meats, stay tuned...

Happy cooking!


Cappuccino Semifreddo

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Before I get to the recipes that I wanted to share last week,  I want to share something sweet today, July 19.  This day holds a special day in my heart for two reasons, my mother's birthday and my 25th wedding anniversary! Oh, what a celebratory day that was!
If you are a lover of iced coffee, then you will LOVE this dessert- or you could even indulge and have a slice for breakfast for your morning caffeine fix😉.  As the name implies, this is a half-cold or half frozen cappuccino. The combination of a whipping egg whites into a meringue and then folding in whipped heavy cream creates a cloud-like texture.  The almond biscotti adds a little bulk to the semifreddo and crunch to the topping.  Speaking of topping, I gilded the lily with a homemade "Magic Shell" (you know that nostalgic chocolate sauce that firms up almost immediately on top of frozen treats).  The "Magic Shell" adds an additional tasty texture to the overall dessert. It is certainly optional, but who doesn't love the chocolate-coffee combo??  Don't tell me that you don't.

I have to point out that he recipe instructions seem a bit methodical.  For one,  it says to start beating the egg whites when the sugar syrup reaches exactly 210° F.  But, don't let that daunt you.  If your whipped egg whites sit for a a minute or two before adding the syrup, that's ok.  Secondly, it says that when you add the hot syrup, one needs to avoid pouring the syrup against the sides of the bowl and on the whisk attachment.  All you need is a steady hand or a pot with a pouring spout.  

There are so many things to love about this semifreddo, but there is one that really stands out.  It can be made up to one month in advance which makes it ideal for planning ahead and entertaining!  

Happy Cooking!


Sunday Dinner

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Poached Shrimp with Green Goddess Dip/Dressing 

Grilled Butterflied Chicken
Arugula Salad with Lemon Vinaigrette 

I wish you could have seen the excitement on my face when my husband and I came home from walking the dogs today and there was a package from Adorama on our front stoop.  Talk about Christmas in July!! So, to christen my new camera body, I thought it would be fitting to feature a recipe from the gods or in this case, goddess.  Okay, this is not a celestial recipe, but it is really good.  

Green Goddess dressing (also referred to as sauce verte) is actually named after a stage play from the 1920s.  A hotel chef wanted to pay tribute to the lead actor of the play with this recipe.  The original version contained chives, parsley, tarragon, scallions, tarragon vinegar, mayonnaise and anchovies, but like many recipes, it has been adapted over decades and this is my adaptation.

Tonight we are enjoying it as a dip with poached shrimp.  It is also delicious with crudité.  If serving as a dressing over crisp greens, I just thin the mixture with a bit of water.   Happy Sunday!


Baja Fish Taco Bowl

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Before I begin telling you about this must make meal,  I want to share with you that The Galley Gourmet is temporarily out-of-order for a very short time for two reasons.   The first reason I am out of order is with the recipe that I am sharing today.  I wanted to share two other seasonal recipes this week and the reason that I was unable to do so, leads me to out-of-order reason #2.  The LCD screen on my camera died and because of that, I cannot transfer the images from my camera to my flash drive. Ugh! Fortunately, I already had this photo and the recipe (I was going to publish it in a week or two) saved as a draft and I can share it with you until my new camera body arrives sometime on Sunday 🤞.

Now, on to my our new-favorite meal.  My husband has declared that he he loves this bowl better than eating a fish taco and I absolutely agree! Super crispy and lightly fried cod strips on a bed of cilantro-lime rice, served with thinly sliced red cabbage, diced avocado, pico de gallo, and a drizzle of a cilantro crema is fish taco bowl lovers dream! My jaws crack just thinking about it!

There are a few steps into creating this meal, but trust me, it's worth it and it really doesn't take that much time.  It's just prep work and dirty dishes.  I like to start by making the pico and slicing the cabbage. I like to make my homemade Pico de Gallo,  but of course, you can use store-bought and that will save some time and dishes😉.  Then I make the cilantro crema and keep it in the refrigerator  until I am ready to serve.  While the rice cooks,  I start working on the fish. It is dredge in seasoned flour, dip in eggs, then rolled in Panko also known as Japanese-style bread crumbs.  You won't believe how crispy the fish fries up. Thank you, Panko! As the fish rest, I dice the avocado and slice a lime into wedges and then it is load-up-the-taco-bowl time! I make this on weeknights, weekends and it even is perfect for entertaining. Taco bowl buffet anyone?!  Happy Cooking!


No Churn Key Lime Pie Ice Cream

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I scream, you scream, we all scream for ice cream 🍨!! And you'll be even more excited because this is another no-churn ice cream recipe that takes minutes to prep and seconds to prepare.  The hardest part is waiting for it to freeze! Okay, you might have to take a taste before you put it in the ice chest😉.

The original recipe called this recipe Key Lime Ice Cream, but it just used frozen lime concentrate.  I took the flavor a little further to really make this a key lime ice cream, so I used Nellie and Joe's Famous Key Lime Juice.  And with the graham cracker add-in, this really does taste like a frozen key lime pie.  Therefore, I have renamed it Key Lime PIE Ice Cream.    

Please see my No Churn Salted Caramel-Coconut Ice Cream recipe in case you missed it and if you want a little more info about the "no churn" technique and my explanation about the difference in creams.

Happy Freezing!

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