Peruvian Beef Kabobs

Spring came early in NJ. For two weeks solid, it was 75 degrees out. For me, the weather presented a test of discipline. See, I just started a new job that allows me to work full time from home. As I sat in my home office with the window open, warm breeze blowing in, it was a true test to stay put and focus on training and work. But I did it!

But that was then... this morning it was 35 degrees when I got up...

The Spring weather inspired me to try some new recipes for the grill. My husband got out the deck furniture early and we enjoyed several nights outside, with our little one happily gobbling her dinner while she looked for "tweet-tweets". These kabobs are easy and pretty inexpensive for a beef dinner, since you use a cut of London Broil. I used a piece of meat that was about 1 3/4 pounds and we got two full meals from it. I served it with potato salad and crusty bread the first night and roasted potatoes and grilled asparagus the second...



Peruvian Beef Kabobs
adapted from Weber: Time to Grill

3 red bell peppers, 2 whole and 1 cut into 1 1/4-inch squares
3 garlic cloves, coarsely chopped
2 Tbsp. red wine vinegar
2 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. Kosher salt
1/2 tsp. ground black pepper
1/2 cup extra virgin olive oil
2 pounds top round london broil, cut into 1 1/4 inch chunks

Roast 2 of the red peppers. To do this, I put them on skewers and turn them over the flame of my gas stove. You could also use the broiler in your over or your grill. Once the skins are black all over, place them in a brown paper bag and roll down the top of the bag to allow the peppers to steam.

Once the peppers have cooled, peel off the black skin and remove the stems and seeds. Tear into pieces and put into the bowl of a food processor with the garlic, vinegar, cumin, paprika, salt and pepper. Process to a paste and then stream in the oil with the processor running.

Pour 1/2 the marinade over the meat and refrigerate for several hours. Reserve the rest of the marinade to use as a sauce.

Preheat grill to medium. Place beef and remaining red pepper on skewers, alternating the meat and peppers. Grill 6-8 minutes for medium rare, turning every couple of minutes.

Serve with reserved marinade.

Serves 4.

Truffled Lobster Mac 'n' Cheese with Crispy Pancetta

We spent a week last fall on Martha's Vineyard - just the three of us. It was a fabulous relaxing week. We enjoyed a lot of local seafood, but one of the most memorable for my husband was the lobster mac 'n' cheese he had at the Newes Pub in Edgartown. It was creamy and cheesy with big chunks of lobster. So, when we got home, I had to give it a shot.

For my first attempt, I looked for a recipe but decided to stick with my trusted mac'n'cheese and just add some chunks of lobster. It was good, but not great. I recently tried again and this time drizzled it with a little white truffle oil and topped it not only with fresh bread crumbs, but also some crispy pancetta. Voila! It was a hit. The truffle oil gave it another level of richness and a little luxuriousness and the pancetta gave it a salty bite. Perfect-o!

I like to steam my own lobsters. When making it for mac'n'cheese, I cook them a minute less than I would if we were just eating them steamed. The lobster will cook a little more while the mac'n'cheese bakes. You can also do the lobsters a day ahead, just shell them and reserve the meat. And don't forget the juicy bits in the legs... Roll over each with a rolling pin and you'll be surprised how much meat squeezes out!

Truffled Lobster Mac 'n' Cheese with Crispy Pancetta

Meat from 2 1-1/2 pound lobsters, torn into 1-inch chunks
3 oz. pancetta, cubed
4 slices white bread, cubed
1 Tbsp. olive oil
2 1/2 Tbsp. butter, divided
1 garlic clove, minced
1 1/2 tsp. dry mustard
3 Tbsp. flour
2 cups milk, preferably whole
1/2 cup mascarpone cheese
1 1/2 cups grated extra sharp cheddar cheese
12 oz. medium shells, cooked to al dente
White truffle oil, optional

Preheat oven to 400F.

In a frying pan, brown the pancetta until crisp then drain on paper towels. Set aside.

Drain excess grease then add olive oil and 1/2 tablespoon of butter to the pan. And the bread cubes and cook until golden. Remove from pan and set aside.

Melt 2 tablespoons of butter in a saucepan. Whisk in the garlic and mustard and cook for about 1 minute. Whisk in the flour and continue whisking until a paste is formed. Stir in the milk and increase heat. Bring to a boil, whisking constantly. Reduce to a simmer and cook for 10 minutes. Remove from the heat and stair in both cheeses.

In a large bowl, combine the cooked pasta, cheese sauce and reserved lobster. Pour into a baking dish and sprinkle with the bread cubes and pancetta.

Bake for about 20 minutes or until golden and bubbly. Let stand 5 minutes before serving. To serve, scoop mac 'n' cheese into large bowls and drizzle with white truffle oil.

Serves 4.

Quick and easy pasta with arugula and Romano cheese

Last weekend found us driving from NJ to MA and back in a day and then headed to Albany overnight on Sunday, so Saturday was all about getting things done. (And having time to go shopping with mom for baby clothes! Priorities!!!) So dinner needed to be quick, but yummy...

And who doesn't love a fast, easy, side dish that's packed with flavor and pairs well with just about any main course? This pasta dish takes no time to make and it goes great with steak, chicken, fish, pork or serve it on its own. I love having leftovers for lunch. With a measly 5 ingredients, this is great if you have unexpected guests or find yourself without a plan for dinner like I did on Saturday. I had decided on steaks (with Little Italy relish) and needed a side. This dish popped to mind and my husband almost jumped for joy when I mentioned it. Done and done.

Quick and easy Pasta with Arugula and Romano Cheese
recipe adapted from Everyday Pasta by Giada DiLaurentiis

1/2 pound dried pasta, ant shape will work, but I like Mafalde, long wide ribbons with curly edges
2 Tbsp. Unsalted butter
3/4 cup fresh grrated Pecorino Romano
About 2 cups baby arugula, washed and dried
Freshly ground black pepper, to taste
Extra romano or Parmesan cheese to garnish (optional)

Bring a large pot of water to a boil. Cook pasta according to package directions. Drain pasta, reserving the cooking liquid.

Cut the butter into small pieces and toss with the hot pasta to coat. Gradually toss in all of the cheese. Mix in the arugula and about 1/2-1 cup of the hot cooking liquid. Add black pepper to taste. The arugula with wilt slightly from the hot pasta and water. Serve immediately, garmished with extra cheese, if desired.

Serves 4 as a side dish or two as a main course. Can easily be doubled!