Bistecca alla Fiorentina Recipe

The Bistecca alla Fiorentina is a Tuscan killer of a steak. Weighing in at 3 pounds, it is large, tender and made for the barbecue. This style of steak originated in Tuscany and is made from the local Chianina cattle there.

The bistecca de fiorentina is basically a double sized porterhouse so you may need to call ahead to your butcher to have it specially cut for you as porterhouses are normally sold at 1 to 1 1/2 pounds. This is a steak that is perfect for the summertime as you can also grow many of the herbs used to season it in your own backyard.

Although the Fiorentina is an Italian specialty, consider serving it with some Brazilian Vinaigrette Relish.

Recommended Equipment:
meat thermometer
charcoal grill


Ingredients:
1 tbsp fresh thyme leaves, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
2 tbsp fresh ground pepper
2 tbsp Kosher salt
3 pound T-Bone steak
4 tbsp extra virgin olive oil (I used 3 olive olive oil)

Preparation:

1. Light the grill.
2. In a small mixing bowl combine the first five ingredients.
3. Apply half of the herb mixture to one side of the T-Bone steak. Then drizzle 1 to 1/2 tbsp of olive oil and rub it into the herb mixture.
4. Turn the steak over and repeat the previous step.
5. Cover the steak in plastic wrap and let it sit at room temperature for 1 hour.
6. When the grill is extremely hot, put the steak on the grill and then cover the grill. Cook for 13 minutes on the first side so that the meat is well charred.
7. Flip the steak and cook for another 13 minutes.

Note: The internal temperature of the meat should be around 130 degrees Fahrenheit for medium-rare.

Need a wine to go with the Bistecca alla Fiorentina? Try this one: MontGras Cabernet Sauvignon Reserva

Italy

Banana Muffin Recipe

Sometimes we have leftover bananas that we need to use up before they go bad. This recipe for banana muffins is a good way to use them up. They are easy to make and if you store them in an air tight container they will last up to 3 days.

Ingredients:
2 bananas, mashed
1 cup sugar
1 egg
1/2 cup butter
1 tspn baking soda
1 1/2 cups flour
1 tspn vanilla
1 tspn nutmeg

Preparation:

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, cream the butter and sugar.
3. Beat in the egg.
4. Mix in the baking soda, nutmeg, flour, and vanilla.
5. Add the mashed bananas and mix all of the ingredients until well combined.
6. Pour the batter into paper lined or greased muffin tins.
7. Bake for 20 minutes.

Related posts/recipes:
Jalapeno Corn Muffins

United States Oregon [ print this recipe for Banana Muffins ]

Blackened Red Fish Recipe

This recipe for blackened red fish is so quick and simple, and there's nothing better than the taste of New Orleans. Using a cast-iron skillet will let you heat the pan until it is smoking hot, and that's the key to the blackened spice crust.

Recommended Equipment:
cast-iron skillet

Ingredients:
2 tspn paprika
1 tspn salt
1/4 tspn onion powder
1/4 tspn garlic powder
1/4 tspn cayenne
1/4 tspn freshly ground black pepper
1/4 tspn dried thyme
1/4 tspn dried oregano
4 4oz. fresh red snapper fillets
olive or grapeseed oil

Preparation:

1. Preheat the oven to 400 degrees Fahrenheit. Place a large cast iron skillet in the oven.
2. Combine the paprika, salt, onion powder, garlic powder, cayenne, black pepper, thyme, and oregano in a small bowl. Mix together until well blended.
3. When the pan is hot, place the fish on a cutting board, skin side down. Spray the fish lightly with oil and carefully dust the top of the fillets with the spice mixture.
4. Place the fish in the hot pan, skin side up, and return the pan to the oven. Cook for 8 to 10 minutes and serve.

Note: It's important to not overcrowd the pan, or the moisture that comes from the food won't evaporate and your dish will steam instead. Overcrowding also lowers the temperature of the pan and you won't get that nice brown seared crust.

Recipe courtesy of Just Tell Me What To Eat by Timothy S. Harlan, MD.

Related Posts/Recipes:
Fettuccini with Broccoli and Shrimp Recipe

United States Louisiana

Fresh Squeezed 8 Lemon Lemonade Recipe

All natural 8 Lemon Lemonade is easy to make and good for you too. You can drink it straight up, on the rocks, or mix it 50/50 with this Iced Tea recipe to make a drink that tastes alot like an Arnold Palmer.

Recommended Equipment:
juicer



Ingredients:
1 cup sugar
1/2 cup boiling water
1 tablespoon grated lemon rind
1 1/2 cups fresh lemon juice (8 large lemons)
5-7 cups water

Preparation:

1. Stir together sugar and 1/2 cup boiling water until sugar dissolves.
2. Stir in lemon rind, lemon juice, and 5-7 cups water.
3. Chill. Serve over ice.

Turkish Sesame and Fig Cake Recipe

Turkish Sesame and Fig Cake is a simple, mildly sweet cake that gets most of its flavor from a lime glaze that is applied right when the cake is taken out of the oven. Try it with this recipe for Turkish Coffee.

Recommended Equipment:
mixer
9 inch square cake pan

Ingredients:
5 eggs, separated
1 1/4 cup confection sugar
2/3 cup semolina
zest of 1 lime
1 cup ground almonds (optional)
1 1/3 cups dried figs, chopped
2 tbsp. sesame seeds

Ingredients - syrup:
juice of 2 limes
1/2 cup confection sugar

Preparation:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Grease a deep 9 inch square cake pan.
3. Using a mixer, whisk the egg yolks, lime zest, and sugar together.
4. Next, mix in the almonds and semolina.
5. In a separate bowl, whisk the egg whites until stiff peaks develop. Then slowly add the egg whites to the egg yolk and almond mixture.
6. Pour the cake batter evenly into the cake pan.
7. Sprinkle the chopped figs evenly across the top of the cake batter. Then sprinkle the sesame seeds evenly across the top of the cake.
8. Bake for 30 minutes or until firm to the touch.
9. While the cake bakes you can make the syrup. In a saucepan, add the lime juice, confection sugar, and 5 tbsp. cold water and bring to a boil. Boil for 3 minutes or until syrupy and remove from heat.
10. Remove the cake from the oven and poke small holes into the top of the cake using a fork.
11. Pour the hot syrup evenly over the top of the cake.
12. Let cool and then cut the cake into squares and serve.

Turkey

Turkish Coffee

Turkish coffee is prepared using an ibrik but if you don't have one of these sitting around the house, you can use a small sauce pan to achieve similar results. This is a simple recipe that requires you to raise and lower the temperature of the coffee a few times to produce a more concentrated brew that is both strong and sweet.

Recommended Equipment:
ibrik

Ingredients:
1 cup water
3/4 tbsp sugar
1/8 tspn ground cardamom
1 tbsp finely ground coffee

Preparation:

1. In an ibrik or a small saucepan, bring water and sugar to a boil.
2. Remove from heat and add the coffee and the cardamom.
3. Return the ibrik to the heat and allow coffee to come to a boil once again.
4. When the coffee begins to foam, remove from the heat.
5. Repeat steps #3 and #4 again and then pour the coffee into cups and allow it to sit for a minute or two to allow the coffee grounds to settle at the bottom of the cup. This coffee is very strong and sweet so servings should be smaller than a regular cup of coffee.
   

Turkey

Fettuccini with Broccoli and Shrimp Recipe

This recipe for Fettuccine Alfredo with Shrimp and Broccoli comes from the book, Just Tell Me What To Eat by Timothy S. Harlan, MD - AKA Dr. Gourmet. The book provides an all inclusive 6 week plan for improving your overall health through exercise, meal planning, portion control, and cooking healthier dishes.

My wife and I have tried a few recipes from this book and they have all turned out to be really good. I’ll be posting a review of the book in July after we have completed this 6 week program. I’ll also post a few of the recipes along the way. More to come.

Ingredients:
3 cups broccoli florets
1 tspn extra-virgin olive oil
8 oz. shrimp, peeled and deveined
2 cloves garlic, minced
2 tspn. All-purpose flour
¾ cup chilled 2% milk
1 oz. semisoft goat cheese or light cream cheese
1 oz. Parmigiano-Reggiano cheese, grated
4 oz. whole wheat fettuccine

Preparation:

1. Place 3 quarts of water in a large saucepan over high heat and bring to a boil. Add the broccoli florets and lower the heat until the water is simmering.
2. Cook for about 5 minutes. Using tongs, remove the florets and place them on a paper towel to drain. Leave the water in the saucepan.
3. While the broccoli is cooking, heat the olive oil in a 10-inch nonstick skillet over medium heat and add the shrimp. Cook for about 3 minutes on each side and transfer to a plate.
4. Add the minced garlic to the pan. Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter. Add the flour slowly and cook for about 1 minute. Stir continuously to blend the oil and flour. The mixture will be like coarse cornmeal. Cook gently so the mixture doesn’t brown.
5. Slowly add the cold milk, whisking to keep the sauce from forming clumps. Blend in all of the milk until the sauce is smooth and begins to thicken. Add the goat cheese and whisk as it melts. When the sauce is smooth, add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy. Lower the heat to very low.
6. Add a couple of cups of water to the saucepan you cooked the broccoli in and heat the water to a boil. Add the fettuccine and cook until just tender (12 to 15 minutes for dried pasta).
7. When the pasta is almost done, add the shrimp and broccoli to the Alfredo sauce and toss to coat well. Increase the heat to medium.
8. Drain the pasta well and then add it to the sauce, tossing to coat thoroughly.

Recipe courtesy of Just Tell Me What To Eat by Timothy S. Harlan, MD.

Related Posts/Recipes:
Blackened Red Fish

Italy