Balsamic Glazed Pan Seared Skirt Steak

 

Oh my. This is a steak. This is an incredible steak. Words cannot describe it. It’s just that Heavenly. 

 Balsamic Glazed Pan Seared Skirt Steak

1 lb skirt steak (about 3/4 inch thick)

extra-virgin olive oil

1 cup good-quality balsamic vinegar

2 tablespoons brown sugar

salt and pepper to taste

Combine Vinegar and sugar in a small saucepan.  Heat the sauce over low heat for 4 minutes, stirring until sugar has dissolved. Bring to a boil and then reduce heat to medium. Simmer for 8 minutes or until reduced by one-third and slightly thick.

Season the steak generously on both sides with the salt and pepper. Let the steak come to room temperature, about 40 minutes.

Heat a large skillet over medium-high heat, and let the pan get very hot. Add the oil and when the oil is just barely smoking, add the meat. Lower the heat slightly, and sear the steaks (in batches if necessary) for 2 to 3 minutes on each side for medium rare.

Transfer the meat to a cutting board and tent with foil. Allow the steaks to rest for 5 minutes. Cut into slices, on the diagonal, and serve with glaze.

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Salmon Croquettes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What’s the difference in salmon cakes and salmon Croquettes? There is definitely a difference.  Salmon cakes are more rustic, with simple ingredients and have a flat, patty-like shape. Croquettes, on the other hand, may include more complex flavors, such as onions, and are larger, rounder and thicker and have more spices. 

 

 Salmon Croquettes

 

 1 lb. Fresh Salmon Filet

2 tablespoons butter

1 tablespoon of olive oil

Salt and pepper to taste

1/2 cup Italian Breadcrumbs

1/2 cup Chopped Green Onion

½ cup Italian Breadcrumbs

2 Large Eggs

Juice of one lemon

1 tablespoon Old Bay Seasoning

1 teaspoon black Pepper

1 teaspoon salt

1/2 teaspoon Garlic Powder

1/2 teaspoon onion salt

1 tablespoon parsley

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

First make your salmon filet.  Remove skin and any bones you’re your filet and place in a large skillet with some olive oil and butter. Cook for 10 minutes and then flip to other side and cook another 5 minutes until salmon easily flakes with a fork.  Remove from heat and set aside to cool. 

  

Chop the onions into small pieces and place in a large bowl.  Add breadcrumbs, eggs and seasonings to the same bowl and stir to combine.

 

 

 

Using two forks, flake the salmon into pieces and add to bowl. Toss to combine all ingredients. 

 

 

 

 

 

 

 

 

 

Place in the refrigerator for about 30 minutes to chill.

 

 

 

 

 

 

 

 

Remove from refrigerator and using your hands, form salmon mixture into round balls. 

 

Dredge the balls into breadcrumbs making sure you roll them around to coat well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat the same skillet to medium high heat and add another tablespoon of olive oil. 

  

 

 

 

 

 

 

 

 

 

 

 

Fry salmon balls for 3 minutes on each side until golden brown.

 

 

 

 

 

 

 

 

 

Remove from heat and place on paper towels to absorb any excess oil. 

 

 

 

 

 

 

 

 

 

 

 

Serve warm with rice or any side veggie.

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

Crunchy French Toast

 

 

 

 

 

 

 

 

 

 

 

 

 

I love French Toast.  I've always loved French Toast… the simple, old fashioned French Toast my Mom used to make. Sometimes she would make it crunchy with some cereal and it was delicious.  I still make it today. It’s easy and so good. As a matter of fact, I bet that once you start making French toast with a cornflakes, it'll probably be hard to turn back to making it without. I use Special K with Red berries for my coating but you can use regular plain Corn Flakes too. 

 
Crunchy French Toast

 2 cups corn flakes finely crushed

2 large eggs

2 tablespoons granulated sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

3-4 thick slices bread like brioche

Butter and syrup

 

Add the cereal to a Ziploc bag and crush with rolling pin or use your hands.  Add the cereal to a shallow dish. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

Add the eggs, sugar, salt, cinnamon, and vanilla extract to a separate shallow dish and whisk until well combined.

Dip both sides of a piece of bread into the egg mixture and hold up to drain off excess.

 

 

 

 

 

 

 

 

 

 

 

 

 

Next, press the bread into the crushed cereal, flipping to coat each side.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add butter to a large skillet and let it melt over medium heat. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place pieces of the cereal-coated bread in the skillet and cook until one side is golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 

Flip and continue to cook until the second side is also golden brown.

 

 

 

 

 

 

 

 

 

 

 

 

Add butter and syrup. 

      Serve with desired toppings.

NOTES:

 

Finely crushing the cornflakes will give you a more even coating.

Sugar: Adding the sugar helps the cornflake coating caramelize as it cooks.

It’s important to use thick-sliced bread as it holds up better than sandwich bread. Sandwich bread can be too soft and can tear from the egg mixture.

            

 

 

            Photography is the property of and copyrighted to Welcome Home.