Skirt steak can be a difficult cut to decipher at first. Sometimes confused with flank because of its similar properties, there are really two distinct cuts from the diaphragm of the steer. The outside skirt steak is from the plate section, below the rib and between the brisket and flank, and usually comes with the membrane still attached, which needs to be trimmed before cooking. Inside skirt comes from the flank—it’s narrower and thinner than the outside skirt, and comes with the membrane removed.
Grilled Skirt Steak
- 1 outside skirt steak cut in half, membrane removed
- Zesty Moose Garlic Infused Olive Oil
- Zesty Moose No Moosteak Grill n’ Rub
- Zesty Moose Garlic Basil Parmesan Finishing Butter (prepared)
- parsley for garnish
Trim and remove the membrane before cooking. Skirt Steak needs intense heat so get your grill heated up to 700 degrees. The grill provides the best surface area for this very long steak—my piece of skirt actually had to be cut in three pieces.
Brush both sides of the steak with The Zesty Moose Garlic Infused Olive Oil.
Generously season both sides of the Flank Steak using The Zesty Moose No Moosteak Grill n’ Rub. Mix 3 tsp. of our Garlic Basil Parmesan Finishing Butter Blend with ½ stick of softened unsalted butter, set aside.
Over this blazing heat, a skirt steak will sear in a matter of minutes on each side, while finishing medium rare to medium on the inside. You don’t want to cook the skirt over medium, or you’ll start running into the off-putting chewiness factor.
Slicing The Skirt Steak:
Then comes the second most important part of skirt steak success: the slicing.
We already know meat should be cut against the grain but this couldn’t be more true for skirt steak; its long muscle fibers will be incredibly chewy if not cut properly.
To slice the steak, first cut each piece of skirt into a three-to-four-inch section with the grain.
Then, slice each of those sections into thin strips about ¼-inch thick against the grain. This will ensure you have the shortest muscle fibers, creating nothing but a tender, flavorful steak.
Serve the sliced Skirt Steak with a dollop of Garlic Basil Parmesan Finishing Butter and garnish with a little parsley.
Total Time: 20 min.
Prep Time: 15 min.
Cook Time: 5 min.
Skirt Steak Slicing Courtesy Of Joshua Bousel: http://www.seriouseats.com/recipes/2011/06/skirt-steak-salad-with-cilantro-lime-dressing-recipe.html
I’m always finding ways to spruce up a salad, and we usually grow our own lettuce which includes several different varieties. Unfortunately, this time of year we’re still buying it at the store, but I wanted to share our homemade crouton recipe with you. We’re using our Zesty Moose Willow of a dillo Dill Seasoning and our Chef’s Blend Olive Oil, which is very light and delicate; perfect for this application. Croutons are great as a salad topper and our version is a lot healthier, and it’s about one third of the price you would pay when buying them in the store. This is a great way to use up that day old bread!
Dill Seasoned Croutons
Cut the bread into ½ to 1 inch cubes. Place the bread pieces into a bowl and drizzle with the Zesty Moose Chef’s Blend Olive Oil over the pieces and mix until the oil has completely absorbed into the bread.
Next, generously season the bread pieces with the Zesty Moose Willow of a dillo Dill Seasoning.
Line a baking sheet with aluminum foil and lightly spray using a non-stick cooking spray.
Spread the cubes evenly and bake in a 350 degree oven for 5 minutes, give them a stir and bake for another 2 minutes.
Let cool and place in an airtight container. Garnish your favorite salad!
Yields 6 Servings
Total Time: 12 Minutes
Prep Time: 5 Minutes
Cook Time: 7 Minutes
Elegant Entertaining Made Easy! Our selection of crowd pleasing favorites will have you creating tasty appetizers with little or no effort; so you can enjoy the party too! Three ingredients…Three delectable flavors… |Toasted Onion n’ Chive | Bleu Cheese Peppercorn | Chipotle Herb n’ Cheddar.
Toasted Onion n’ Chive
2 T. Zesty Moose Toasted Onion n’ Chive Blend
8 oz. cream cheese, softened
2 T. pistachios, coarsely chopped or (substitute with your favorite nut)
2 sheets of wax paper
Measure out 2 Tablespoons of The Zesty Moose Toasted Onion n’ Chive Blend. Place 8 oz. cream cheese into a bowl and add the Toasted onion n’ Chive, blend well.
Place into the refrigerator for 30 minutes to set up.
Using two pieces of wax paper; form the cheese into a round ball.
Place the chopped pistachios onto the wax paper and roll the cheese ball in the nut mixture until fully coated. Refrigerate again for 1 hour before serving.
Serve with assorted crackers.
Bleu Cheese Peppercorn
2 T. Zesty Moose Bleu Cheese Peppercorn Blend
8 oz. cream cheese, softened
2 T. walnuts, coarsely chopped or (substitute fresh parsley)
2 sheets of wax paper
Measure out 2 Tablespoons of The Zesty Moose Bleu Cheese Peppercorn Blend. Place 8 oz. cream cheese into a bowl and add the Bleu Cheese Peppercorn, blend well. Place into the refrigerator for 30 minutes to set up. Using two pieces of wax paper; form the cheese into a round ball. Place the chopped walnuts or chopped fresh parsley onto the wax paper and roll the cheese ball until fully coated.
Refrigerate again for 1 hour before serving. Serve with assorted crackers.
Chipotle Herb n’ Cheddar
4 tsp. Zesty Moose Chipotle Herb n’ Cheddar Blend
8 oz. cream cheese, softened
2-3 T. pecans, coarsely chopped or (substitute with your favorite nut)
2 sheets of wax paper
Measure out 4 teaspoons of The Zesty Moose Chipotle Herb n’ Cheddar Blend. Place 8 oz. cream cheese into a bowl and add the Chipotle Herb n’ Cheddar, blend well. Place into the refrigerator for 30 minutes to set up. Using two pieces of wax paper; form the cheese into a round ball. Place the chopped pecans onto the wax paper and roll the cheese ball until fully coated. Refrigerate again for 1 hour before serving. Serve with assorted crackers.
NOTE: Our Cheese Ball Blends can also be made into tasty dips by adding sour cream. All of our Dip/Cheese Ball Packages Make 3 Recipes or More. Recipes are included on each package.
Who doesn’t love Shrimp Scampi! Technically Scampi are tiny lobster like crustaceans with pale pink shells also called langoustines. Typically, most restaurants in the United States serve shrimp in place of the scampi, but the name of the dish remains the same. The secret ingredient that really elevates this dish is the slow roasted tomatoes. The intense and concentrated flavors from this technique give this dish its robust flavor. Have you ever tried using an Infused Olive Oil? These come in handy when you want that quick burst of flavor! I simply tossed the tomatoes with our Basil Infused Olive Oil for that garden fresh basil aroma. We then created a classic sauce using cream, white wine, fresh garden herbs, and then seasoned the dish with our Rack Ragin’ Cajun Seasoning…The perfect flavor profile for shrimp! Pairs perfectly with our Lemon Pepper Fettuccini Pasta!
Cajun Shrimp Scampi with Roasted Cherry Tomatoes
Roasted Tomato Ingredients
• 1 ½ T. Zesty Moose Basil Infused Olive Oil
• 1 lb. cherry tomatoes whole
• 1 tsp. salt
• ½ tsp. black pepper
• 4 T. olive oil, divided
• 2 garlic cloves, minced
• 2 shallots, minced
• 1 T. Zesty Moose Rack Ragin’ Cajun Seasoning Blend
• 1 C. white wine
• 1 C. heavy cream
• 1 lb. large shrimp, peeled and deveined
• ¼ C. chopped fresh chives
• 3 T. fresh parsley, chopped
• 1 Package Zesty Moose Lemon Pepper Fettuccini Pasta
Cook the pasta to al dente 3-4 minutes in boiling salted water drain and set aside.
Toss the cherry tomatoes with the Basil Infused Olive Oil and season with salt and pepper.
Spread tomatoes evenly onto a baking sheet sprayed with a non-stick cooking spray and roast in a 400 degree oven for 15-20 minutes or until tomatoes slightly collapse.
Remove from oven, and set aside.
Season the shrimp lightly with a little Cajun Seasoning.
In a skillet over medium heat, add 2 T. of olive oil and sauté the shrimp for 3 minutes. Remove from pan and set aside.
In the same skillet, add the remaining 2 T. of olive oil and sauté the garlic and shallots until onions are translucent. Add in the tomatoes and remainder of Cajun Seasoning and sauté for 1-2 minutes.
Pour in the wine and loosen the bits from the bottom of the pan. Bring to a simmer.
Add the cream and return to a simmer for 1 minute.
Add the shrimp, chives and parsley. Serve over Lemon Pepper Fettuccini.
Total Time: 1 Hour
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Typically, Caprese salad is a simple Italian salad, named after the island of Capri and consists of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. It was made to resemble the colors of the Italian flag: red, white, and green. I have reinvented the classic Italian appetizer by adding a few new flavor twists to this seasonal summertime sensation! The base uses a healthy bed of greens layered with creamy mozzarella, fresh garden tomatoes and ribbons of basil. A touch of natural sweetness comes from the added fruit and this starter literally becomes a light and healthy meal all in one dish. The vinaigrette is made with our Sundried Tomato and Basil Bread Dipping Blend and a splash of good quality balsamic lends a nice finish to the dish. Your guests will be coming back for more!
Sundried Tomato and Berry Caprese Salad
• 2-4 C. leafy greens
• 3 Roma tomatoes, sliced or 1 C. cherry tomatoes, halved
• 16 oz. mozzarella cheese, sliced
• 1 C. blueberries or raspberries, (whole) or strawberries, sliced
• ¼ C. pistachio nuts, chopped
• 3-4 fresh basil leaves, sliced into ribbons
Sundried Tomato Vinaigrette
• 6 T. olive oil
• 2 T. balsamic vinegar
• 4 tsp. Zesty Moose Sundried Tomato Basil Blend
Prepare the vinaigrette and set aside. Roughly cut the leafy greens for the salad base. Slice tomatoes or if using cherry tomatoes cut in half. Slice the cheese into ¼ inch thick rounds then, cut each round like a pizza to form the triangle cuts. If using strawberries, I suggest slicing them; blueberries and raspberries leave whole. Slice the fresh basil into thin ribbons and chop the pistachios.
Assemble the Salad: Place leafy greens onto a serving platter. Add the tomatoes, cheese, berries and fresh basil by creating layers on top. Finish with pistachio nuts. Drizzle prepared vinaigrette over top right before serving.
Total Time: 35 Minutes
Prep Time: 30 Minutes
Assemble Time: 5 Minutes
Everyone Loves Fried Rice! This easy-to-follow quick recipe has an Asian inspired flare and flavor as compared to many other traditional style recipes. We are using our Hair Raisin’ Asian Seasoning Blend for this recipe. This can be served as a healthy main course or side with other Chinese or Asian dishes. You can easily add chicken, pork, shrimp or other protein to this dish. White rice may be substituted over the brown and the versatility of this dish means you can substitute a variety of other vegetables such as snow peas, bell peppers, broccoli, squash or bok choy. Here are some basic cooking tips you will want to make note of here to achieve the perfect Fried Rice.
Cooking Tips for Fried Rice:
• Use a high temp cooking oil. I prefer Grape Seed Oil
• Use a wok, as the cooking technique here is stir-fry. You’re doing this using a very hot pan with hot oil, while cooking in constant motion. The shape of the wok facilitates that action.
• The rice needs to be cooked properly. It should not be a sticky mess and you should be able to separate and fluff the rice easily by using a fork.
Asian Inspired Fried Rice
• 2 C. cooked whole grain brown rice
• 1 C. mixed vegetables, thawed & uncooked
(Corn, carrots, peas, green beans)
• 2 T. grape seed oil or other high temp cooking oil
• 2 green onions, chopped
• 1 C. yellow onion, chopped
• 2 eggs, lightly beaten
• ¼ C. soy sauce
• 1 T. Zesty Moose Hair Raisin’ Asian Seasoning Blend
Preheat a large skillet or wok over medium heat. Add the grape seed oil and heat.
Add in the yellow onion and the vegetables
and cook until tender.
Slide the onion and vegetables to one side and pour the beaten eggs onto the other side.
Using a spatula, scramble the eggs.
Once cooked, mix the egg in with the onion and vegetables.
Add in the pre-cooked rice, soy sauce and Hair Raisin’ Asian Seasoning Blend.
Mix until heated through and combined.
Add in the green onions, serve with your favorite dipping sauce
Prep Time: 20 Min.
Cook Time: 15 Min.
Total Time: 35 Min.
Roasting vegetables is really the ultimate way of bringing out the best flavor in your garden favorites in the healthiest way. The oven method brings out the sweet notes of the vegetables naturally; using a cooking technique referred to as caramelized. The result is a golden crisp outside with a tenderness on the inside. There are a few tips to keep in mind when roasting: Chop or trim your vegetables equally in size. Next, arrange your vegetables evenly in a single layer onto a baking sheet so they roast evenly. For this recipe I am using olive oil and a good quality balsamic vinegar. Infused olive oils are also a good choice to use as you can pair a variety of flavors with different vegetables. Our Lemon-Thyme Finishing Salt gives a light and delicate flavor to the dish and pairs nicely with any green vegetable.
Lemon Thyme Balsamic Roasted Asparagus Spears
• 1 lb. Asparagus
• 1 T. olive oil
• 1 T. balsamic vinegar
• 1 garlic clove, minced
• 2 tsp. Zesty Moose Lemon Thyme Finishing Salt
Prepare the Asparagus:
until it snaps.
Line up the entire bunch on a cutting board and using the snapped piece as a guide, cut off remaining woody stems and discard. Gently wash under cold water and drain thoroughly.
In a bowl, whisk together the olive oil, balsamic vinegar and the minced garlic clove. Pre-heat the oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray using a non-stick cooking spray.
Place asparagus into a bowl and toss with the olive oil, vinegar and garlic, until fully coated. Season the spears with the Zesty Moose Lemon Thyme Finishing Salt.
Place asparagus in a single layer onto the baking sheet. Roast in the oven for 10 minutes, turning the spears one time.
Plate and serve.
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes
Meat Loaf Again….Honestly, I was never really a big fan of meat loaf. We had it quite often when I was growing up as it’s relatively easy to make and serves as an economical meal. Traditional meat loaf is basically hamburgers, formed into a loaf verses a patty and then slathered in a sweet sauce otherwise known as, Ketchup! Over time, recipes have evolved for this All-American comfort food by adding some innovative cooking techniques such as grilling and smoking it. Some recipes call for wrapping it in bacon which adds loads of flavor and extra calories. My new sentimental favorite way to prepare it is by stuffing it! We need to flavor the meat, so for this recipe we are using the No Moosteak Grill n’ Rub Seasoning Blend. It’s great for burgers, and even better for meat loaf! The sautéed mushroom stuffing gives it that comfort feel and adds an elegant touch to the dish. The Lemon Thyme Finishing Salt really enhances that next layer of flavor, while the soft bread keeps it moist.
Stuffed Meat Loaf
• 1 ½ lbs. ground beef
• 2 eggs, beaten
• 2 T. whipping cream or milk
• ¼ C. tomato sauce
• 2 T. Zesty Moose No Moosteak Grill n’ Rub Seasoning Blend
• ½ lb. (8 oz.) Mushrooms, sliced
• 1 C. white onion
• 2 T. unsalted butter
• 2 C. soft fresh bread cut into cubes
• 2 T. fresh parsley
• 1 tsp. Zesty Moose Lemon Thyme Finishing Salt
In a large bowl, beat together the eggs, cream or milk, tomato sauce and the No Moosteak Grill n’ Rub.
Pat half of the meat mixture into a greased 9-in. x 3-in. loaf pan; set aside.
Add the bread pieces, parsley and the Lemon Thyme Finishing Salt.
Saute` until the bread crumbs are lightly brown.
Spoon the stuffing over the bottom layer of meat;
cover with remaining meat mixture and gently press down. Bake at 350 degrees for 1 hour, drain fat as needed.
Prep Time: 30 Min.
Cook Time: 1 Hr.
Total Time: 1 Hr. 30 Min.
My recent trip to the Winter Fancy Food Show in San Francisco showcased over 1,400 exhibitors from across the US and 35 Countries and regions specializing in some of the most amazing and exotic foods and trends for 2015. Snack foods and bars have gone to new levels which include seaweed to unexpected ways to elevate veggies. Exotic teas and drinks are gaining in popularity. Bitter, fermented foods and drinks are on the rise. Smoked and grilled foods remain popular. Incorporating ingredients into foods that offer health benefits is a huge plus. Consumers are paying even closer attention to food labels. According to Mintel, ¾ of American Adults consider themselves foodies. One of the trends for this year has consumers wanting an adventurous culinary experience in addition to simplicity.
I had the opportunity to get a firsthand look at some of this year’s top food and flavor trends.
Flavor and Food Trends for 2015
- Spicier Complex New Regional Style Foods
Consumers are acquiring a more sophisticated palate for spicier and more complex flavors such as Asian and new regional style foods that include exotic dishes from other regions like Thai Japanese, Filipino and Vietnamese.
- New Flavors and Ingredients Offering Health Benefits
Seaweed showed up in a multitude of snack foods such as chips, hummus and popcorn. Seaweed also has its health benefits and is chocked full of thyroid-supporting iodine and vitamin B-12. Food Artisans have managed to turn vegetable haters into lovers by making them the star ingredient in a convenient and healthy snack food. For starters we have Broccoli Chips with White Cheddar, Brussel Bytes; how clever is that? If you are really adventurous; give the Arugula Cabbage Veggie Crunch a try!
- New Twists on Sweet and Salty Snack Foods
Companies are getting innovative when it comes to snack food and health bars. Consumers are embracing the unusual combinations of ingredients and flavors in their favorite snacks and bars. Savory flavors like Roasted Jalapeno, Sweet chili and even honey-smoked barbeque top the list. Sweeter combinations include Orange Honey or Cherry Pistachio. How about Sundried Tomato with Basil or Olive with Walnuts for a new twist on flavor!
- Bitter Foods and Beverages
Consumers are looking for bold flavor food experiences. Craft Beers, Dark Chocolate, Coffee and Arugula have maintained their popularity. Consumers want to try even stronger and more intense flavors with darker coffees and chocolates, hoppy beers, cocktails with bitters and vegetables such as kale and collard greens.
- Sodium and Sugar Reduction Solutions
Public health debates continue about added processed sugars and high levels of sodium being put into our foods. Consumers are on the lookout for ways in which to reduce sodium and replace processed sugar with alternative sweeteners. Diabetes and obesity are on the rise, and the attention towards food labels continues to grow. The FDA has recently issued a recommendation for companies to display information about added sugars on food labels. This will be a top priority for consumers and food manufacturers. Sweeteners that are gaining in popularity are, Stevia, Maguey Syrup, Honey, Agave and Maple Syrup. The newest introduction to the all-natural sweetener trend is the use of Monk Fruit.
- Turmeric: The Exotic Superfood
Turmeric is a culinary spice native to Southeast India. It is a plant of the Ginger Family. Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger. It is best known as one of the main ingredients used to make curry. Because of its deep yellow-orange color, Turmeric was traditionally called, “Indian Saffron.” Turmeric, the bright yellow of the spice rainbow has long been used as an Anti-Inflammatory Agent to treat a variety of conditions.
- Food Packaging Trends
Consumer’s expectations demand sustainable earth-friendly products with a transparency about what they are consuming, where the product is made and clarity about what they, the company stand for. Labels will move from clean to clear with simpler claims and packaging. Biodegradable and reusable are likely to expand. Food manufacturers will undergo a similar transformation as companies are taking it upon themselves to align with the shifting expectations of the consumer along with the FDA Label Overhaul.
Dining out is a rarity for us but one of our local favorite places for Mexican Fare has a fabulous seafood enchilada dish on their menu, and of course I had to pick apart the dish and re-create it at home. I did get a little tip or two from our waitress. So, after two attempts at it….Here It Is! For this dish I am using two of our most popular products that really add to that depth of flavor I was looking for. The Chili Lime Finishing Salt adds a nice finish to the perfectly roasted shrimp. In my opinion, this is the absolute best method for cooking shrimp. The jalapeno cream sauce by itself was a little bland for my taste, but our Parmesan Pepper Pesto Blend really added a richness that finished out the entire dish. If you are looking for a quick go to dinner this would not be my choice as the recipe does take a bit of time. If you follow my prepping method below and prepare the sauce the day before this can easily be a real time saver here. I like to make this on the weekends when I am not pressed for time and you can easily freeze half of it for later. I will say the extra time is worthy of the effort as this dish will not disappoint! ~Enjoy!
• 1 lb. medium shrimp, peeled and deveined
• 2 T. olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 C. green cabbage, shredded
• 4 C. spinach leaves
• 2 C. Monterey Jack cheese, shredded
• 1 ¼ tsp. TZM Chili Lime Finishing Salt
• 20 (6 inch) corn tortillas
Preparing the Parmesan Jalapeno Cream Sauce:
• 2 T. unsalted butter
• 2 T. flour
• 1 ½ C. chicken broth
• ¾ C. sour cream
• 2 jalapenos, seeded and minced
• ¼ C. cilantro, chopped
• 2 tsp. TZM Parmesan Pepper Pesto Blend
Preparing the Shrimp and Filling:
Peel and devein the shrimp. Place shrimp in a bowl and drizzle with half of the olive oil. Season with ½ tsp. of the TZM Chili Lime Finishing Salt and gently toss to combine. Pre-heat the oven to 400 degrees.
Line a baking sheet with aluminum foil, and spray using non-stick cooking spray. Arrange the shrimp on the sheet. Place the shrimp in the oven
and roast until pink, firm and cooked through, about 6-8 minutes. Remove from the oven and let cool
before dicing into bite size pieces.
In a large skillet, heat the remaining olive oil, add the garlic and onion and cook until the onions become translucent, about 5 minutes.
Add the cabbage and spinach and
cook down. Once the spinach has cooked down, season with remaining TZM Chili Lime Finishing Salt.
Add the shrimp and gently toss to combine.
For the sauce:
In a heavy duty saucepan, melt the butter and whisk in the flour to form a paste.
Slowly add the chicken broth and stir constantly until well blended, about 2 minutes.
Stir in sour cream; add the jalapenos and the TZM Parmesan Pepper Pesto Blend.
Simmer until the sauce has thickened, about 2 minutes.
Remove from heat and add in the cilantro.
For the Tortillas:
Pre-heat a non-stick skillet over medium heat. Spray pan with an olive oil cooking spray. Place one tortilla into the skillet; then using a spatula, lift and turn and spray the second side with the cooking spray. Use the spatula to press down on each side until you have a nice light brown color. Each tortilla will take approximately 10 seconds.
Lay tortilla on a flat surface and spoon the shrimp mixture down the center,
sprinkle with cheese. Resist overfilling; I use about 3 teaspoons. Roll the tortilla and place seam side down onto a sprayed baking dish. Fill remaining tortillas with the shrimp mixture.
Pour the cream sauce over the top. Place in a 375 degree oven, cover and bake for 20 minutes.
Yields: 20 Enchiladas
Total Time: 1 Hr. 45 Min.
Cook Time: 2o Min.
Prep Time: I like to prep this dish in the order using the method steps above. The sauce can be made the day before, refrigerated and then warmed up again prior to pouring over the top.
Ingredient Prep – 30 Min.
Shrimp & Filling – 15 Min.
Sauce – 10 Min.
Fry Tortillas and Assemble – 30 Min.