We had a ripe papaya and pearl onions which needed to be used, and planned this meal around them. It was easy as soon as I found this recipe for papaya salsa:
1 ripe papaya
1 jalapeno pepper- seeded and chopped
1 cucumber- peeled and chopped
1/4 cup red onion- finely chopped
1/4 cup fresh parsley, finely chopped
1 small clove garlic, minced
1 1/2 teaspoons grated lime peel
1/4 cup fresh lime juice
Cut the papaya into small cubes and put in bowl. Add the remaining ingredients and toss to mix. I saved a little bit of the parsley to throw on top to garnish.
For the onions, I used Melissa's Pearl Onions, they came in a large package and I used the first half of the package the other day in my beef stew. I did a little research and learned that they are much easier to peel if you blanch them in boiling water for 3 minutes and then drain.
In a heavy-bottomed skillet, heat 1 tablespoon of olive oil over a rather high heat, but not smoking. Saute onions until browned, about 5 minutes. Add 1/2 cup Balsamic vinegar and 1/4 cup water, stirring occasionally, until onions are tender, about 15 mins. Turn heat down for this process- mine burned a bit, but still tasted good.
Rub just a scant bit of olive oil into steaks, and season to your liking. Sometimes we use Montreal Steak Seasoning and sometimes just plain old salt and fresh ground pepper. Grill the steaks as you normally would, letting them rest for 10 minutes.
TLMM made her famous garlic bread for this dinner. She'll have to do another guest post one day to tell you her ancient garlic bread secret, but for now, pictures will have to suffice!
To borrow my nephew Harry's adjective for his favorite chicken fingers, this dinner was exquisite. The steak with the papaya salsa was to die for! I have never seen TLMM enjoy steak that much! The fruitiness in the salsa was balanced beautifully by the jalapenos, cucumbers and citrus. This would probably be good with any meat or fish, and we plan to try it with all of the above. Doesn't the addition of fruit to any meal make it healthier?...and the eggs.
Rub just a scant bit of olive oil into steaks, and season to your liking. Sometimes we use Montreal Steak Seasoning and sometimes just plain old salt and fresh ground pepper. Grill the steaks as you normally would, letting them rest for 10 minutes.
TLMM made her famous garlic bread for this dinner. She'll have to do another guest post one day to tell you her ancient garlic bread secret, but for now, pictures will have to suffice!
To borrow my nephew Harry's adjective for his favorite chicken fingers, this dinner was exquisite. The steak with the papaya salsa was to die for! I have never seen TLMM enjoy steak that much! The fruitiness in the salsa was balanced beautifully by the jalapenos, cucumbers and citrus. This would probably be good with any meat or fish, and we plan to try it with all of the above. Doesn't the addition of fruit to any meal make it healthier?...and the eggs.
2 comments:
This looks so good!
(:
Looks tasty and delicious. TLMM's garlic bread looks scrumptous also, tell her hello and she can send some to Pgh.
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