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Chef Soupy's Steak Salad & Halloween Brownies

Chef Soupy, from Table Mountain Casino, located in Friant, visited the Great Day Kitchen to prepare some delicious dishes.

Chef Soupy, from Table Mountain Casino, located in Friant, visited the Great Day Kitchen to prepare some delicious dishes.

Steak Salad


Ingredients:

  • Olive oil
  • 1 lb. flank steak or skirt steak
  • 1/2 head lettuce greens
  • 1 bunch of arugula or spring mix
  • 1/2 of one red bell pepper, thinly sliced lengthwise and cut into 1-inch long pieces
  • 4 scallions, thinly sliced
  • 1 avocado, cut into bite-sized pieces
  • 4 oz. goat cheese, crumbled
  • Pomegranate seeds
  • 2 Tbsp. lemon juice
  • 6 Tbsp. olive oil
  • 1 tsp. Dijon mustard (smooth) or 1/2 teaspoon dry mustard
  • 1 Tbsp. Roasted Peanuts
  • Salt and Pepper


Directions:

  1. Heat two teaspoons of oil in a cast iron pan on high heat. Pat the steaks dry. Sprinkle the steaks on both sides with a little salt and pepper.
  2. Sear the steaks in the pan on both sides, just until nicely browned. Remove pan from heat and cover. Let cook for a few minutes more, until the steak is done to your liking.
  3. Remove from pan to a cutting board. Let rest for a few minutes before cutting. Cut thin slices, on a diagonal slicing wide pieces across the grain of the meat.
  4. Compose the salad: Toss together the lettuce greens, arugula, bell pepper, cheese, and scallions. Arrange on individual plates. Sprinkle with avocado. Lay on top several slices of chilled sliced steak. Sprinkle with pomegranate seeds.
  5. Dressing: Mix together the lemon juice, olive oil, mustard, and salt and pepper to taste. Drizzle on salad



Halloween Brownies




Ingredients:


  • 1/4 cup cocoa powder
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup pumpkin puree
  • 1/2 cup chopped walnuts
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 ½ cups flour
  • 2 cups sugar
  • 1 cup butter
  • 1 teaspoon vanilla
  • 4 eggs


Directions:


  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
  2. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it is evenly moistened. Divide the batter in half in two separate bowls.
  3. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
  4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
  5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, approximately 40 to 45 minutes. Cool in the pan, cut into squares, and serve.


Simple Food made with Love!

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