30 { } Steak Bites with Napa Cabbage Slaw Prep: 1 hour plus marinating Cook: 18 minutes • Serves: 10 Steak Bites 3 garlic cloves, minced 5 tablespoons sesame oil 5 tablespoons tamari soy sauce or soy sauce 2½ tablespoons rice vinegar 2 teaspoons grated peeled fresh ginger 2 tablespoons fresh cilantro leaves 4½ pounds Certified Angus Beef® beef loin sirloin steaks, trimmed (or 4 pounds filets mignons), cut into 1½-inch chunks 1 teaspoon kosher salt Sriracha hot chili sauce, hoisin sauce or Chinese hot mustard for dipping (optional) 1 tablespoon chopped fresh chives (optional) 3 tablespoons finely chopped Schnucks peanuts (optional) Napa Cabbage Slaw 2 limes 1 garlic clove, minced 6 tablespoons peanut butter 4 tablespoons vegetable oil 1 tablespoon rice vinegar ¾ teaspoon grated peeled fresh ginger ½ teaspoon kosher salt 1 / 8 teaspoon crushed red pepper flakes 28 grape tomatoes, halved 1½ large carrots, shredded ½ small red onion, thinly sliced 6 cups shredded napa cabbage 1½ cups shredded red cabbage 2 tablespoons coarsely chopped fresh cilantro leaves 1. Prepare Steak Bites: In small bowl, with whisk, mix garlic, sesame oil, tamari, vinegar and ginger. Stir in cilantro leaves. Place meat in large zip-tight plastic bag; pour sesame oil mixture into bag. Seal bag, pressing out excess air; refrigerate overnight. 2. Prepare Napa Cabbage Slaw: From limes, squeeze juice into medium bowl. With whisk, mix in garlic, peanut butter, oil, vinegar, ginger, salt and crushed red pepper. In large bowl, combine tomatoes, carrots, onion, cabbages and cilantro. (continued on page 31) Wine Pairing > Estancia Syrah Bright red plums, blackberries and earth fill the nose. The palate is filled with dark ripe fruits, smoke and black pepper followed by a rich, smooth finish. A perfect complement to these New Year’s Eve small plates!
Transcript
30
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Steak Bites with Napa Cabbage Slaw Prep: 1 hour plus marinating Cook: 18 minutes • Serves: 10
Steak Bites3 garlic cloves, minced 5 tablespoons sesame oil5 tablespoons tamari soy sauce or soy sauce2½ tablespoons rice vinegar2 teaspoons grated peeled fresh ginger2 tablespoons fresh cilantro leaves4½ pounds Certifi ed Angus Beef® beef loin sirloin steaks, trimmed (or 4 pounds fi lets mignons), cut into 1½-inch chunks1 teaspoon kosher salt Sriracha hot chili sauce, hoisin sauce or Chinese hot mustard for dipping (optional)1 tablespoon chopped fresh chives (optional)3 tablespoons fi nely chopped Schnucks peanuts (optional)
1. Prepare Steak Bites: In small bowl, with whisk, mix garlic, sesame oil, tamari, vinegar and ginger. Stir in cilantro leaves. Place meat in large zip-tight plastic bag; pour sesame oil mixture into bag. Seal bag, pressing out excess air; refrigerate overnight.
2. Prepare Napa Cabbage Slaw: From limes, squeeze juice into medium bowl. With whisk, mix in garlic, peanut butter, oil, vinegar, ginger, salt and crushed red pepper. In large bowl, combine tomatoes, carrots, onion, cabbages and cilantro. (continued on page 31)
Wine Pairing > Estancia SyrahBright red plums, blackberries and earth fi ll the nose. The palate is fi lled with dark ripe fruits, smoke and black pepper followed by a rich, smooth fi nish. A perfect complement to these New Year’s Eve small plates!
Schnucks_Cooks_Holiday.indd 30 9/22/08 10:56:16 AM
31Schnucks Cooks > Holiday 2008
new year’s entertainingBuff et-style entertaining isn’t just for Christmas. Try laying out a spread with these unique and tasty dishes that are sure to please your guests. Uncork a bottle of wine and enjoy!
(continued from page 30)
3. Remove meat from marinade; discard marinade. Sprinkle meat with salt. In small batches, in large sauté pan, cook meat over high heat, 3 to 5 minutes for medium-rare and an internal temperature of 145ºF, or cook to desired doneness, turning occasionally.
4. Just before serving, pour dressing over cabbage mixture and toss until well combined. Serve Steak Bites with Napa Cabbage Slaw and dipping sauces, if desired. Garnish with chives and peanuts, if desired.
Each Serving: About 640 calories, 52 g total fat (17 g saturated), 113 mg cholesterol, 677 mg sodium, 10 g carbohydrates, 3 g fi ber, 33 g protein.
Lemon-Caper Rémoulade1 small lemon1 cup Schnucks mayonnaise1 tablespoon capers, rinsed and drained1 tablespoon fi nely chopped green onions1 tablespoon fi nely chopped Schnucks sweet gherkin pickles1 teaspoon Schnucks Dijon mustard1 dash Tabasco sauce¼ teaspoon kosher salt1 pinch ground white pepper
Crab Cakes3½ cups La Brea French baguette, crusts removed and torn into bite-size pieces (about 1 loaf )8 ounces raw 36-40 count EZ peel shrimp, peeled1 pound refrigerated or canned white and/or lump crabmeat, drained and picked through
5 tablespoons Schnucks olive oil2 garlic cloves, crushed with press ¼ cup fi nely chopped celery¼ cup fi nely chopped red bell pepper¼ cup minced yellow onion2 tablespoons fresh lemon juice1 tablespoon chopped fresh chives1 teaspoon Schnucks Worcestershire sauce¾ teaspoon kosher salt¼ teaspoon freshly ground black pepper1 pinch cayenne pepper
1. Prepare Lemon-Caper Rémoulade: From lemon, into small bowl, grate 1/8 teaspoon peel and squeeze 1 teaspoon juice. Stir in remaining ingredients and refrigerate until ready to serve.
2. Prepare Crab Cakes: In food processor with knife blade attached, add bread and process to coarse crumbs; set aside. Add shrimp to food processor and process until smooth. Transfer shrimp to medium bowl; add crabmeat and stir until well blended.
3. In large sauté pan, heat 1 tablespoon oil over medium heat. Add garlic, celery, bell pepper and onion and cook 2 minutes. Gently fold vegetable mixture into crab mixture. Stir in lemon juice, chives, Worcestershire, salt, pepper and cayenne. Gently fold half of breadcrumbs into crab mixture.
4. Line rimmed baking pan with plastic wrap. Form about 2 tablespoons crab mixture into bite-size cakes; transfer to prepared baking pan. In batches, lightly coat crab cakes with remaining breadcrumbs. In large sauté pan, heat remaining 4 tablespoons oil over medium heat. Carefully add crab cakes to pan; cook 2½ minutes per side or until golden brown. Transfer crab cakes to paper towels to drain.Serve with Lemon-Caper Rémoulade.
Each Serving: About 506 calories, 26 g total fat (4 g saturated), 83 mg cholesterol, 968 mg sodium, 47 g carbohydrates, 1 g fi ber, 21 g protein.
Baked Holiday Brie with Pecans Prep: 15 minutes plus freezing and standingBake: 25 minutes • Serves: 10
2/3 cup shelled pecans1/3 cup packed dark brown sugar3 tablespoons Schnucks heavy whipping cream Schnucks all-purpose fl our (for dusting)1 sheet frozen puff pastry, thawed1 wheel (15 ounces) Brie cheese1 Schnucks large egg yolk
1. In medium sauté pan, toast pecans over medium heat 8 to 9 minutes or until lightly browned, stirring occasionally.
2. In medium bowl, mix pecans, brown sugar and 1 tablespoon cream; set aside. Line rimmed baking pan with parchment paper.
3. Lightly dust work surface with fl our. Unfold puff pastry sheet onto fl oured surface. Roll out puff pastry into 12 x 12-inch square.
4. Spoon pecan mixture in a 5-inch circle in center of puff pastry sheet. Place cheese wheel on top of pecan mixture. Fold pastry up and over cheese to enclose cheese wheel. Place cheese, smooth-side up, onto prepared rimmed baking pan.
5. In small bowl, whisk egg yolk and remaining 2 tablespoons cream. Brush pastry evenly with egg mixture. Freeze 30 minutes.
6. Preheat oven to 400°F. Bake Brie 25 to 30 minutes or until golden brown. Let stand 20 minutes. Serve with crackers and/or apple and pear slices.
Each Serving: About 369 calories, 29 g total fat (9 g saturated), 58 mg cholesterol, 325 mg sodium, 20 g carbohydrates, 1 g fi ber, 10 g protein.
