Looking for a light, yet satisfying Summer-inspired meal with oodles of flavor that can be prepared in a flash? The latest installment of our "Fast & Fabulous" recipe series definitely fits the bill: Grilled Sirloin Steak with Watercress, Parsley & Parmesan Salad.The heat of Summer is already in full swing here in South Florida and lately I've been craving salads with crisp, chilled greens and my latest obsession is watercress. With it's delightful texture and spicy, peppery flavor it's definitely not your average green! Native to Europe and Asia, watercress belongs to the same family as mustard greens and radishes (aka Brassicaceae) and is one of the oldest known leafy greens consumed by humans. It is semi-aquatic in nature and well-suited to hydroponic cultivation. Watercress is also high in Vitamin C, iron, calcium, folic acid and has even been touted as having cancer-preventing properties. In addition to its health benefits, watercress makes a delicious salad on its own or mixed with other greens such as Italian flat leaf parsley.When it comes to steak, sirloin is one of the most affordable, yet flavorful cuts of beef around. It is very versatile and perfect for simply seasoning and throwing on the grill for a delicious dinner that can be ready in minutes. At your butcher or grocery store, look for a steak marked "Top Sirloin" in order to get the best cut. For this recipe, season the steak liberally on both sides with kosher salt and pepper and you will be amazed at the flavor this simple preparation provides.As for a wine to pair with this recipe, I would recommend a juicy Shiraz from Australia like the Chateau Tanunda Grand Barossa Shiraz ($17); or, if you're in the mood for a white wine that will highlight the green element of the dish, the Forefather's Sauvignon Blanc ($18) from New Zealand would also be an excellent option. I really hope you enjoy our latest "Fast & Fabulous" recipe! What's your favorite Summer salad ingredient? Do tell in the comment section below!Cheers,
"Grilled Sirloin Steak with Watercress, Parsley & Parmesan Salad"Serves 41 1/2 lb. sirloin steak3 Tablespoons olive oil, divided plus additional2 cups fresh watercress, large stems removed1 cup fresh, flat-leaf Italian parsley leavesKosher salt and freshly ground black pepper to taste2 oz. shaved Parmigiano-Reggiano cheese (aka Parmesan) plus extra for garnish**1 Tablespoon fresh lemon juiceRemove steak from refrigerator and let sit at room temperature for 30 minutes. Pat steak dry with paper towels, then rub with 2 Tbsp. olive oil and season generously on both sides with kosher salt and pepper.Prepare a grill (or grill pan if cooking indoors) and heat to medium-high. Brush grates with olive oil. Grill steak to desired doneness, 5-7 minutes per side for medium-rare. Let steak rest for 5 minutes before slicing against the grain.In the meantime, toss watercress, parsley, Pamigiano-Reggiano, lemon juice and remaining 1 Tbsp. oil in a medium bowl. Season with salt, pepper and more lemon juice to taste. Plate salad and top with slices of steak and more shaved Parmigiano-Reggiano if desired.**to shave the Parmigiano-Reggiano cheese, use a potato peeler and "peel" thin slices of the cheese from the thin sides of the wedge!
Looking for a light, yet satisfying Summer-inspired meal with oodles of flavor that can be prepared in a flash? The latest installment of our “Fast & Fabulous” recipe series definitely fits the bill: Grilled Sirloin Steak with Watercress, Parsley & Parmesan Salad.
The heat of Summer is already in full swing here in South Florida and lately I’ve been craving salads with crisp, chilled greens and my latest obsession is watercress. With it’s delightful texture and spicy, peppery flavor it’s definitely not your average green! Native to Europe and Asia, watercress belongs to the same family as mustard greens and radishes (aka Brassicaceae) and is one of the oldest known leafy greens consumed by humans. It is semi-aquatic in nature and well-suited to hydroponic cultivation. Watercress is also high in Vitamin C, iron, calcium, folic acid and has even been touted as having cancer-preventing properties. In addition to its health benefits, watercress makes a delicious salad on its own or mixed with other greens such as Italian flat leaf parsley.
When it comes to steak, sirloin is one of the most affordable, yet flavorful cuts of beef around. It is very versatile and perfect for simply seasoning and throwing on the grill for a delicious dinner that can be ready in minutes. At your butcher or grocery store, look for a steak marked “Top Sirloin” in order to get the best cut. For this recipe, season the steak liberally on both sides with kosher salt and pepper and you will be amazed at the flavor this simple preparation provides.
As for a wine to pair with this recipe, I would recommend a juicy Shiraz from Australia like the Chateau Tanunda Grand Barossa Shiraz ($17); or, if you’re in the mood for a white wine that will highlight the green element of the dish, the Forefather’s Sauvignon Blanc ($18) from New Zealand would also be an excellent option. I really hope you enjoy our latest “Fast & Fabulous” recipe! What’s your favorite Summer salad ingredient? Do tell in the comment section below!
Cheers,
“Grilled Sirloin Steak with Watercress, Parsley & Parmesan Salad”
Serves 4
1 1/2 lb. sirloin steak
3 Tablespoons olive oil, divided plus additional
2 cups fresh watercress, large stems removed
1 cup fresh, flat-leaf Italian parsley leaves
Kosher salt and freshly ground black pepper to taste
2 oz. shaved Parmigiano-Reggiano cheese (aka Parmesan) plus extra for garnish**
1 Tablespoon fresh lemon juice
Remove steak from refrigerator and let sit at room temperature for 30 minutes. Pat steak dry with paper towels, then rub with 2 Tbsp. olive oil and season generously on both sides with kosher salt and pepper.
Prepare a grill (or grill pan if cooking indoors) and heat to medium-high. Brush grates with olive oil. Grill steak to desired doneness, 5-7 minutes per side for medium-rare. Let steak rest for 5 minutes before slicing against the grain.
In the meantime, toss watercress, parsley, Pamigiano-Reggiano, lemon juice and remaining 1 Tbsp. oil in a medium bowl. Season with salt, pepper and more lemon juice to taste. Plate salad and top with slices of steak and more shaved Parmigiano-Reggiano if desired.
**to shave the Parmigiano-Reggiano cheese, use a potato peeler and “peel” thin slices of the cheese from the thin sides of the wedge!
Last May I asked my Mom friends what their ideal Mother's Day would look like. Almost unanimously, right after "sleeping in" they said "breakfast in bed" so I posted a delicious recipe for baked Blueberry French Toast that was very well received. This year I thought I'd continue the tradition and share another one of my favorite breakfast dishes that would make the perfect surprise for Mom: Neiman Marcus Popovers with Strawberry Butter.
If you're not familiar with the Neiman Marcus popover, let me give you a little background. Of course when I say Neiman Marcus I'm talking about the glamorous department store founded in Dallas, Texas in 1907 by Herbert Marcus Sr, his sister Carrie Marcus Neiman, and her husband A.L. Neiman. While the store has endured many changes since then, one of the most important was the addition of their first in-store restaurant in Dallas in 1953.
The success of the first restaurant led to the addition of others and today some of their most well-known restaurants include Zodiac in the flagship Dallas store (which celebrated its 60th anniversary last year), the landmark Rotunda restaurant overlooking Union Square in San Francisco, and Mariposa in Coral Gables, Florida. We are also fortunate to have a Mariposa at the Neiman Marcus store in Boca Raton which is the quintessential spot for "ladies who lunch," bridal and baby showers, or a quick bite after an arduous day of shopping.
Regardless of which restaurant you're at, in keeping with sacred Neiman Marcus tradition, you will be greeted with a warm, freshly baked popover accompanied by fragrant strawberry butter and a demitasse of flavorful, heart-warming chicken broth. This tradition dates back to the days of Helen Corbitt, a New York-born Chef hired to run the Neiman Marcus kitchen in 1955.
Stanley Marcus called her the "Balenciaga of food" and she was well known for her larger than life personality and how efficiently she ran her kitchen. Even today, many decades later, several of Corbitt's touches live on at Neiman Marcus which includes the sacred popovers and chicken broth.
But for those of you who are wondering, “What the ef is a popover already?” - I’m more than happy to explain. A popover is a heavenly, hollow roll made from an egg batter which is then baked in a special "Popover Pan" (pictured above & available at Williams-Sonoma). The pan is important because it gives the popover its signature shape which consists of a cylindrical, muffin-like base crowned with a voluminous “pouf” that’s crispy on the outside and hollow and airy on the inside.
Popovers can be made in either sweet or savory incarnations but for Mother's Day breakfast, the sweet version is the way to go. Fresh out of the oven, they look like misshapen, golden brown globes but on the inside, they are hollow and delicate with a deliciously mouth watering aroma. And once the strawberry butter hits the warm popover - forget about it. The result is positively intoxicating!
Because making popovers is a little time consuming, its probably best to pair them with something simple like a beautiful plate of sliced fruit or berries and/or maple glazed bacon depending on how Mom rolls (no pun intended!). I would advise making the strawberry butter the night before to cut down on prep the morning of. Also, be sure to read through the recipe once or twice. There are a few ingredients that need to be at room temperature and the batter need to rest for an hour halfway through the process which can be a big momentum killer if you're not expecting it.
If you find this recipe makes too many popovers for your celebration, it can be halved for future reference. But any extra popovers can easily be reheated in the microwave. Be sure to heat in increments of 10 seconds at a time until you get a feel for your microwave so you don't overheat them.
For something to drink, a rosé Champagne or other bubbly is sheer perfection! The flavors of the rosé pick up the strawberry notes of the butter beautifully. The J Vineyards Brut Rosé from California's Russian River Valley is a lovely choice as well as the Charles Ellner Brut Rosé Champagne. You can check out these wines as well as our other Mother's Day selections.
I promise a Mother's Day Breakfast in Bed menu featuring Popovers with Strawberry Butter and rosé Champagne will have you looking like Husband, Daughter, and/or Son of the year! Wishing all the fabulous Moms out there a truly delicious day!
Print Recipe"NEIMAN MARCUS POPOVERS WITH STRAWBERRY BUTTER"
INGREDIENTS
6 large eggs, at room temperature
3 1/2 cups of milk
4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 lb. unsalted butter, softened
1 1/4 cups strawberry preserves
INSTRUCTIONS
Beat the softened butter in a mixer until light and fluffy. Add strawberry preserves and beat until well combined. Put in the refrigerator until ready to use.
Preheat over to 350 degrees. Microwave the milk on high for 2 minutes, or until warm to the touch. Beat the eggs at medium speed for about 3 minutes, until foamy and pale in color. Slowly stir in the milk at low speed. Beat again for 2 minutes on medium speed. Let the mixture rest for 1 hour at room temperature.
Add the flour, baking powder and salt and mix until combined.
Spray the popover pan heavily with non-stick spray or grease with butter. Fill cups almost to the top with batter. Place popover pan on cookie sheet + bake for 15 minutes at 450 degrees, then reduce heat to 375 degrees and bake for 30-35 minutes more. Popovers should be a deep golden brown on the outside and airy on the inside. Serve hot with strawberry butter and Rosé Champagne!
Last May I asked my Mom friends what their ideal Mother’s Day would look like. Almost unanimously, right after “sleeping in” they said “breakfast in bed” so I posted a delicious recipe for baked Blueberry French Toast that was very well received. This year I thought I’d continue the tradition and share another one of my favorite breakfast dishes that would make the perfect surprise for Mom: Neiman Marcus Popovers with Strawberry Butter.
If you’re not familiar with the Neiman Marcus popover, let me give you a little background. Of course when I say Neiman Marcus I’m talking about the glamorous department store founded in Dallas, Texas in 1907 by Herbert Marcus Sr, his sister Carrie Marcus Neiman, and her husband A.L. Neiman. While the store has endured many changes since then, one of the most important was the addition of their first in-store restaurant in Dallas in 1953. The success of the first restaurant led to the addition of others and today some of their most well-known restaurants include Zodiac in the flagship Dallas store (which celebrated its 60th anniversary last year), the landmark Rotunda restaurant overlooking Union Square in San Francisco, and Mariposa in Coral Gables, Florida. We are also fortunate to have a Mariposa at the Neiman Marcus store in Boca Raton which is the quintessential spot for “ladies who lunch,” bridal and baby showers, or a quick bite after an arduous day of shopping.
Regardless of which restaurant you’re at, in keeping with sacred Neiman Marcus tradition, you will be greeted with a freshly baked popover accompanied by fragrant strawberry butter and a demitasse of flavorful, heart-warming chicken broth. This tradition dates back to the days of Helen Corbitt, a New York-born Chef hired to run the Neiman Marcus kitchen in 1955. Stanley Marcus called her the “Balenciaga of food” and she was well known for her larger than life personality and how efficiently she ran her kitchen. Even today, many decades later, several of Corbitt’s touches live on at Neiman Marcus which includes the sacred popovers and chicken broth.
A popover is an airy, hollow roll made from an egg batter which is baked in a “Popover Pan” (pictured above & available at Williams-Sonoma) which gives the roll its signature shape. Popovers can be made in either sweet or savory incarnations but for Mother’s Day breakfast, the sweet version is the way to go. Fresh out of the oven, they look like misshapen, golden brown globes of bread but on the inside, they are hollow and delicate with a deliciously mouth watering aroma. And once the strawberry butter hits the warm popover – forget about it. Positively intoxicating!
Because making popovers is a little time consuming, its probably best to pair them with something simple like a beautiful plate of sliced fruit or berries and/or maple glazed bacon depending on how Mom rolls (no pun intended!). I would advise making the strawberry butter the night before to cut down on prep the morning of. Also, be sure to read through the recipe once or twice. There are a few ingredients that need to be at room temperature and the batter need to rest for an hour halfway through the process which can be a big momentum killer if you’re not expecting it. If you find this recipe makes too many popovers for your celebration, it can be halved for future reference. Any extra popovers can be reheated in the microwave. Heat in increments of 10 seconds at a time until you get a feel for your microwave just so you don’t overheat them.
For something to drink, a rosé Champagne or other bubbly is sheer perfection! The flavors of the rosé pick up the strawberry notes of the butter beautifully. The J Vineyards Brut Rosé from California’s Russian River Valley is a lovely choice as well as the Charles Ellner Brut Rosé Champagne. You can check out these wines as well as our other Mother’s Day selections at our online store by clicking here. I promise this menu will have you looking like Husband, Daughter, and/or Son of the year. Wishing all the fabulous Moms out there a truly delicious day!
Cheers,
Neiman Marcus Popovers with Strawberry Butter
Ingredients:
6 large eggs, at room temperature
3 1/2 cups of milk
4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 lb. unsalted butter, softened
1 1/4 cups strawberry preserves
Beat the softened butter in a mixer until light and fluffy. Add strawberry preserves and beat until well combined. Put in the refrigerator until ready to use.
Preheat over to 350 degrees. Microwave the milk on high for 2 minutes, or until warm to the touch. Beat the eggs at medium speed for about 3 minutes, until foamy and pale in color. Slowly stir in the milk at low speed. Beat again for 2 minutes on medium speed. Let the batter rest for 1 hour at room temperature.
Add the flour, baking powder and salt. Spray the popover pan heavily with non-stick spray or grease with butter. Fill cups almost to the top with batter. Place popover pan on cookie sheet. Bake for 15 minutes at 450 degrees, then reduce heat to 375 degrees and bake for 30-35 minutes more. Popovers should be a deep golden brown on the outside and airy on the inside, Serve hot with strawberry butter.
Looking for the perfect dish to savor this Cinco de Mayo? This Mexican-inspired Shredded Chicken, Black Bean, & Jalapeño Pizza is the perfect choice!There is much more to this holiday, however, than chips and guacamole. Cinco de Mayo, or "Fifth of May," is a Mexican holiday which commemorates May 5th, 1862, the date Mexican troops unexpectedly defeated the powerful French army outside the town of Puebla. Although this is an important date in Mexican culture that is recognized with great pride, Cinco de Mayo is actually not widely celebrated in Mexico. In fact, the largest Cinco de Mayo celebration in the world takes place in Los Angeles, California! Other cities known for their Cinco de Mayo celebrations are Denver, New York City and Houston.This delicious dish has lots of great flavor and is quite versatile as well. Feel free to add any of your other favorite Mexican-inspired ingredients such as cilantro or avocado and you can also prepare it for the vegetarian(s) in your life by simply omitting the chicken - it's THAT easy. In case you are looking for the perfect cocktail to pair with this dish, the Watermelon Jalapeño Margarita with Smoked Salt is an excellent choice (click here for the drink recipe)!Cheers, "Shredded Chicken, Black Bean & Jalapeño Pizza"Total prep & cooking time: 1 hour; Makes 4 servings1/2 lb cooked chicken, shredded or coarsely chopped (from a rotisserie chicken, or baked chicken tenders)1 cup canned black beans, drained & rinsed1/2 cup chopped roasted red peppers (from a jar or feel free to roast them yourself)1 garlic clove, coarsely chopped1 Tablespoon Chili powder1 lb pizza dough (widely available at grocery store bakeries)Cornmeal for dustingJarred jalapeño peppers (fresh ones would be too hot!)1/2 cup shredded Monterey Jack cheese1/2 cup shredded Cheddar cheese1/2 cup grapes tomatoes, halved1/4 cup pitted, sliced black olives1 scallion, thinly sliced1 cup shredded iceberg lettuceKosher saltSour cream for serving1. Set pizza stone on the bottom of the oven and preheat to 450 degrees. In a food processor, combine the black beans, roasted red peppers, garlic glove, chili powder and puree until smooth. Season to taste with kosher salt.2. Stretch the pizza dough to a 12-inch round and transfer to a cornmeal-dusted pizza peel. Spread the black bean puree on top of the dough, leaving a 1/2 inch border around the edge. Sprinkle with the chicken, cheese, jalapeños, tomatoes, black olives and scallion.3. Slide the pizza onto the preheated stone and bake for 12-15 minutes or until the bottom is crisp and the cheese is bubbling. Transfer the pizza to a work surface and top with the lettuce and serve with the sour cream. Cut into 4-6 wedges and serve immediately.
Looking for the perfect dish to savor this Cinco de Mayo? This Mexican-inspired Shredded Chicken, Black Bean, & Jalapeño Pizza is the perfect choice!
There is much more to this holiday, however, than chips and guacamole. Cinco de Mayo, or “Fifth of May,” is a Mexican holiday which commemorates May 5th, 1862, the date Mexican troops unexpectedly defeated the powerful French army outside the town of Puebla. Although this is an important date in Mexican culture that is recognized with great pride, Cinco de Mayo is actually not widely celebrated in Mexico. In fact, the largest Cinco de Mayo celebration in the world takes place in Los Angeles, California! Other cities known for their Cinco de Mayo celebrations are Denver, New York City and Houston.
This delicious dish has lots of great flavor and is quite versatile as well. Feel free to add any of your other favorite Mexican-inspired ingredients such as cilantro or avocado and you can also prepare it for the vegetarian(s) in your life by simply omitting the chicken – it’s THAT easy. In case you are looking for the perfect cocktail to pair with this dish, the Watermelon Jalapeño Margarita with Smoked Salt is an excellent choice (click here for the drink recipe)!
Cheers,
Shredded Chicken, Black Bean & Jalapeño Pizza
Total prep & cooking time: 1 hour; Makes 4 servings
1/2 lb cooked chicken, shredded or coarsely chopped (from a rotisserie chicken, or baked chicken tenders)
1 cup canned black beans, drained & rinsed
1/2 cup chopped roasted red peppers (from a jar or feel free to roast them yourself)
1 garlic clove, coarsely chopped
1 Tablespoon Chili powder
1 lb pizza dough (widely available at grocery store bakeries)
Cornmeal for dusting
Jarred jalapeño peppers (fresh ones would be too hot!)
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1/2 cup grapes tomatoes, halved
1/4 cup pitted, sliced black olives
1 scallion, thinly sliced
1 cup shredded iceberg lettuce
Kosher salt
Sour cream for serving
1. Set pizza stone on the bottom of the oven and preheat to 450 degrees. In a food processor, combine the black beans, roasted red peppers, garlic glove, chili powder and puree until smooth. Season to taste with kosher salt.
2. Stretch the pizza dough to a 12-inch round and transfer to a cornmeal-dusted pizza peel. Spread the black bean puree on top of the dough, leaving a 1/2 inch border around the edge. Sprinkle with the chicken, cheese, jalapeños, tomatoes, black olives and scallion.
3. Slide the pizza onto the preheated stone and bake for 12-15 minutes or until the bottom is crisp and the cheese is bubbling. Transfer the pizza to a work surface and top with the lettuce and serve with the sour cream. Cut into 4-6 wedges and serve immediately.
Spring has finally sprung, serving as our seasonal indicator that it’s time to switch from those comforting winter dishes to lighter, more figure friendly fare.
Here in South Florida, it may come as no surprise that citrus plays a large role in our springtime cuisine. Many of our citrus fruits are sourced locally so when I came across this recipe for Thai Pomelo Salad (Dtam Som Oo) in the March 2014 issue of Saveur Magazine, it peaked my interest since it incorporated the delicious and exotic pomelo. Also known as shaddock, pummelo, Chinese grapefruit, or lusho fruit, the pomelo is native to Southeast Asia and is the largest known citrus fruit. It is a principal ancestor of the grapefruit and over the years, was introduced to North America where it is now grown in many states including Texas, California, Arizona and Florida. The large fruit (pictured bottom right) tastes like a milder version of a grapefruit, which is slightly sweeter and not quite as acidic.
I wanted to make this recipe for dinner so I added a chicken breast that I pounded flat, seasoned with salt and pepper and grilled and then plated the chicken with the salad on top of it. The dressing is incredibly flavorful and gives this lighter dish plenty of delicious flavor and personality. In the event you are unable to locate a pomelo or if they are out of season, a ruby red grapefruit will work equally as well. Also, slicing a citrus fruit into “supremes” can take a little practice and involves separating the fruit into segments by removing the bitter peel, pith and membranes. For a video on how to perform this culinary technique from Iron Chef Michael Symon, please click here. I do recommend using a very sharp knife to supreme your citrus and once you complete that part of the prep, making the dressing and assembling the salad is a breeze!
To pair with the Thai Chicken and Pomelo Salad, I served the 2012 Château Pesquié Terrasses Blanc ($16) a blend of 70% Viognier, 15% Roussanne, and 15% Clairette grown in the limestone soils of France’s Southern Rhone Valley. This wine is delightfully fresh, floral and fruity with a bright acidity, notes of honeysuckle, white peach and pear with a mineral-tinged finish. Winemakers Alexandre and Frédéric Chaudière fermented the wine entirely in stainless steel and concrete vats to preserve its fresh fruit aromas and flavors which complement the flavors of the dish beautifully!
Cheers,
Thai Chicken & Pomelo Salad
1/4 cup Thai fish sauce
2 Tbsp. sugar
1 Tbsp. fresh lime juice
1-2 Pomelos depending on size (2 grapefruit), peeled and supremed
2 fresh red Thai chiles
1 clove garlic, finely chopped
1 cup trimmed watercress
1/3 cup roughly chopped peanuts, lightly toasted
20 fresh mint leaves
4 boneless, skinless chicken breasts, pounded thin
Drizzle chicken breasts on both sides with olive oil and then season with salt and pepper. Preheat a grill pan or outdoor grill to medium-high heat and lightly brush grates with olive oil. Cook the chicken breasts approximately 3-4 minutes per side until done and set aside. Whisk fish sauce, sugar, lime juice, chiles, garlic, and 1/4 cup water in a bowl and set aside. Plate chicken and top with the watercress. Scatter pomelo or grapefruit sections over the salad, spoon on the dressing and top with the chopped peanuts and mint leaves. Serves 4
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