Rib-Eye Steak With A Sunny-Side-Up Egg & Arugula Salad

By: The Food Hunter

I'm excited to share that I am once again participating in Progressive Eats; a monthly online progressive dinner.  This month's theme is Valentine's Day food! You can see what the group is cooking by stopping by all the blogs in the list below.

Between you and me my husband and I don't typically celebrate Valentine's Day. That being said I'm not opposed to cooking a special meal for my sweetheart now and again. That's where this winning dinner of steak & eggs comes in. Rich and uncomplicated this is guaranteed to impress your significant other on Valetine's Day or any day.

Rib-Eye Steak With A Sunny-Side-Up Egg & Arugula Salad

For the Marinade
4 teaspoons extra-virgin olive oil
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 cloves garlic, peeled and smashed
1 1/4 teaspoons kosher salt

A few hours before you plan on cooking your steak, place each rib-eye into a plastic bag along with the olive oil, rosemary, thyme and garlic. Shake the bags to coat the steaks and refrigerate until ready to cook.

For the Steak
2 bone-in rib-eye steak, about 1 1/2-inches thick
2 teaspoons fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
4 teaspoons olive oil
2 large eggs
2 cups baby arugula

Preheat the oven to 400 degrees F.

Remove the steaks from the refrigerator about 30 minutes before cooking. Heat a grill pan over medium-high heat. Season the steaks with salt & pepper. Place the steaks on the pan and sear for 5 minutes without moving the steak itself. Flip each steak and repeat on the other side. Remove the steaks and place on a baking sheet. Bake in the oven for 7-10 minutes depending on preferred doneness. Allow the steaks to rest while you cook the eggs.

Meanwhile, in a small bowl mix together the lemon zest, lemon juice, olive oil, rosemary, thyme. Toss with the arugula and set on a serving plate.

Heat a small nonstick skillet over medium heat. Add olive oil and slide in the egg, being careful not to break the yolk. Season with salt and pepper. Reduce the heat to medium-low and gently cook the eggs until the whites are set and the yolks are still soft, about 3 minutes.

Transfer the steaks to the serving plate with the arugula. Place an egg, sunny-side up, on each steak and serve.

 

Love Foods: Aphrodisiac Foods / Foods for Valentine's Day

Cocktails

• Raspberry and Chocolate Sparkling Rose Cocktail from Creative Culinary

Appetizers

• Chipotle Orange Grilled Shrimp Cocktail Gluten Free from The Heritage Cook
• White Bean Basil Hummus Style Dip w Pine Nuts and Meyer Lemon from OMG! Yummy
• Gorgonzola Flatbread Bites with Dried Figs and Arugula from The Wimpy Vegetarian

Main Courses

• Rib-Eye Steak With A Sunny-Side-Up Egg & Arugula Salad from Food Hunters Guide
• Pan Seared Salmon and Asparagus with Mojo Verde from Spice Roots

Desserts

• White Chocolate Frozen Mousse with Hazelnut Whipped Cream from The Red Headed Baker
• Oreo White Chocolate Fudge from That Skinny Chick Can Bake
• Valentine's Day Simple Crepe Cake from Mother Would Know

Philly Roast Beef Sandwich

By: The Food Hunter

There's more to Philly sandwich options than the cheese-steak. There's the equally well-known Italian hoagie, the roast pork Italiano and the classic roast beef. Served on a soft roll, dripping with beef "gravy" and melting provolone cheese, you can't beat the taste of this Philly favorite.

Philly Roast Beef Sandwich
3 onions, sliced thin
3 carrots, sliced
4lb top round beef
4 tablespoons flour
4 soft rolls
4 slices provolone cheese

Add onions and carrots to a roasting pan. Season beef with salt and pepper and pat with 2 tablespoons of flour. Place in roasting pan over vegetables and cook at 275 until the meat reaches 140 degrees.

Remove meat from pan. Add the rest of the flour and about a cup of water to the juice that is in the pan. Cook until thickened. Strain pressing vegetables with the back of a spoon to extract the juices from them. Season "gravy" with salt and pepper.

Slice meat thin and serve in a roll topped with "gravy" and provolone cheese.

Apple Pecan Bars

By: The Food Hunter

Apple Pecan Bars are easier to make than apple pie and equally as delicious. The combination of apples, pecans and cinnamon make them a perfect treat to be enjoyed anytime of day. The chewy texture of the apples will draw you in and the sweetness will keep you coming back for more. If you love apples this dessert is for you.

Apple Pecan Bars
½ cup + 1 tablespoon unsalted butter, divided
1 cup + 2 tablespoons light brown sugar, divided
1 large egg
1 tablespoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
1 medium apple, peeled & diced into ¼” chunks
1-2 tablespoons cinnamon
1/2 cup chopped pecans

Preheat oven to 350°F. Line an square pan with parchment paper and spray with cooking spray; set aside.

In a small sauce pan, melt 1 tablespoon of butter with 2 tablespoons brown sugar and your cut apples. Stir to combine. Let simmer on low heat for about 5 minutes, until apples are slightly softened. Set aside to cool while you prepare the rest of the batter.

Melt ½ cup butter in the microwave. Combine remaining brown sugar with melted butter in a large bowl and whisk to combine. Add the egg & vanilla, and whisk to combine. Add the flour, cinnamon & salt, and stir until just combined. Do not over-mix. Fold in the apples. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife. Sprinkle with chopped pecans.

Bake for 30 to 40 minutes, or until the bars are set and a toothpick inserted into the center comes out clean. The edges will be slightly pulling away from sides of pan.
Allow the bars to cool for at least 2 hours before slicing and serving.

A Luxury Stay At The Phoenician & Dinner At Mowry & Cotton

By: The Food Hunter

Nestled in the foothills of Camelback Mountain the newly transformed Phoenician resort is what today's modern luxury traveler expects to find at their favorite hotels.

Epitomizing the casual Arizona  lifestyle, the Phoenician offers everything from a full-service spa, to a state-of -the-art fitness facility, an 18 hole golf course, and an amazing pool area. Guests can experience it all right on property; including trapeze lessons.

The resort's rooms, all of which offer amazing mountain, garden or city views, have been remodeled to include Southwest-inspired finishes.

Adjacent to the lobby, the Thirsty Camel Lounge, offers a nice break throughout the day. Guests and locals alike can expect to enjoy Sonoran inspired cuisine, craft cocktails and live entertainment.

The Phoenician's new signature restaurant is Mowry & Cotton, a modern dining establishment offering delicious approachable fare. Chef de Cuisine Tandy Peterson, utilizes her signature style and knowledge of international cooking techniques to create seasonally inspired dishes which are served throughout the day.

On a recent visit to Mowry & Cotton we had a chance to experience several items off the brunch and dinner menus; along with some amazing cocktails.



At dinner we shared a few small plates, one of which was the crock of warm Dungeness crab dip served with field grain bread. I absolutely loved this this dish as did my husband.



We also tried the veal meatballs, which were covered in melted cheese and topped with arugula. Another winner in our book.



Next we sampled the roasted squash, which was a medley of squash on top of whipped feta cheese. The contrast of flavors in this dish was phenomenal.



This was followed by the oven fried cauliflower served with hummus and Calabrian chile. Though my husband doesn't normally eat cauliflower he gave it a try and liked it.



Next we shared a plate of the seared sea scallops, which we both agreed were the most delicious scallops we've ever eaten.



We also shared a half portion of the grilled pheasant, which was plenty big for the two of us. Though I admit it was so tasty I wished we had gotten the entire bird.



Dessert was the chef's rendition of a S'mores Pie; house made graham crackers, decadent dark chocolate and burnt marshmallow.



After a restful over-night stay and early morning yoga,



my husband and I headed back to Mowry & Cotton for brunch. The weather was perfect for sipping cocktails on the patio while browsing the menu and enjoying the DJ.



We each started with a carne asada breakfast taco and a side of the crispy potatoes. Both were extremely tasty and a nice start to our mid-afternoon meal.



From cocktails and tacos we moved on to coffee and eggs. I was quite impressed with the breakfast bruschetta featuring crab-meat, avocado and soft scrambled eggs.



My husband was equally impressed with his loaded smoked brisket eggs benedict.



Though it's against my better judgement to eat dessert in the afternoon, Chef Tandy insisted we try her apple crumble and I'm so glad we did. We were served a bowl of the most amazing apple shaped ice cream accompanied by real apples and an oat crumble. I can't begin to explain how delicious this dessert was.



If you are looking for a luxury getaway in Phoenix or a cool place for cocktails & food, I hope you'll consider the Phoenician and it's new restaurant: Mowry & Cotton.



The Phoenician, A Luxury Collection Resort
6000 East Camelback Road
Scottsdale, AZ USA 85251
480 941 8200

This experience was provided complimentary, all opinions are my own. 

This Year Resolve To Finally Eat Healthier

By: The Food Hunter

This post is sponsored by Tanimura & Antle. As always, all opinions are 100% my own.

You should officially be over all the excess eating that happened during the holidays and well on your way to consuming healthier meals. Even if you aren't planning a major overhaul of your diet, taking a wholesome approach to food and lifestyle in the New Year can be made easier with premium fresh produce from Tanimura & Antle. (You can find Tanimura & Antle lettuce at Marcs.)  For example, their Artisan Lettuces and Artisan Romaine are field picked, by hand, for freshness and offer a variety of flavors so you no longer have a boring salad bowl.



If your goal is to increase your salad intake in the New Year, keep in mind that each package of Tanimura & Antle Artisan Lettuce contains four heads from the six varieties that they grow. Green or red, ruffled or scalloped, each variety has a distinct, complementary flavor. Although this might sound daunting, the good news is, you can mix and match them however you like to create a healthy and delicious meal. Basically saying good-bye to boring salads and hello to vibrant and tasty greens.

Keep in mind that to create a well-balanced meal it's important to include protein and/or additional vegetables in your salads. Prepping meal components in advance is a huge help in keeping your nutrition goals in line. A good practice is to chop, clean, and package your produce and protein immediately upon returning from the grocery store.



How you decide to dress your greens is also of great significance when it comes to eating healthy. Instead of opting for calorie laden dressings, try a homemade version whenever possible. It's not as hard as you think to make salad dressing from scratch, and the finished product always tastes much better than the store bought version.

Below are two of my favorite dressing recipes: a garlic vinaigrette and a creamy balsamic Dijon. Both varieties can be made in advance and kept in the refrigerator for up to a week. Use them on your favorite Artisan Lettuce today!

 ****Be sure to scroll down for your copy of the healthy eating tip sheet and a chance to

 WIN a Fresh Start prize pack***

Garlic Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1 clove garlic minced
1 teaspoon garlic powder
Salt and pepper to taste

In a small bowl whisk together olive oil, vinegar, garlic, garlic powder, and salt. Use immediately or store covered in the refrigerator.


Creamy Balsamic Dijon Dressing
1/2 cup plain Greek yogurt
1/4 cup balsamic vinegar
1 Tablespoon Dijon mustard
Salt and pepper, to taste

Add all ingredients together in a bowl and whisk until combined and smooth. Add salt and pepper to taste.

It’s a New Year which means you have a Fresh Start to get healthy with Tanimura & Antle Artisan Lettuce and Artisan Romaine! Visit ArtisanLettuce.com  and enter your information for chance to win a Fresh Start prize pack. As a bonus for entering you will be able to download a healthy eating tip sheet.

Wigwam Winemaker Dinner Series

By: The Food Hunter

Last month my husband and I attended the Wigwam Resort's Winemaker Dinner, featuring wines by Silver Oak winery. The dinner was attended by local wine enthusiasts, area food lovers and representatives from the vineyard. Guests got to experience an innovative five course menu crafted by Wigwam's Executive Chef, Kristen Seltzer and gain insight on the art of pairing food and wine.

Stretching over 440 lushly landscaped acres in Litchfield Park, the Wigwam has been providing guests with superb accommodations for over 80 years. And since you will be there for the wine dinner, it only makes sense to stay the night in one of the Wigwam's handsomely crafted Adobe style, guest rooms, casitas or suites.

Silver Oak Cellars is a family-owned, California winery established in 1972 by Ray Duncan and Justin Meyer that is dedicated to producing only Cabernet Sauvignon. They also established Twomey Cellars in 1999, where they produce Pinot Noir, Merlot and Sauvignon Blanc.

The first course of the evening was a light and refreshing spaghetti tossed in olive oil and served cold topped with white anchovies and Parmigiano Reggiano. This dish was paired with a glass of 2016 Twomey Sauvignon Blanc.



Our second was a Cedar River Beef tartar served with a raw quail egg to be poured over-top. This dish was paired with the 2013 Twomey Napa Valley Merlot; an elegant easy to drink red.



Next up Chef Seltzer presented us with another delicious plate, this time consisting of white Pekin Duck, pureed cauliflower and mizuna greens complimented with a black currant and balsamic drizzle. I loved the flavors in this elegant dish and it paired wonderfully with the 2013 Alexander Valley Cabernet Sauvignon.



This was followed by a Colorado Lamb chop served with oats, lentils and pomegranate. The vibrant flavors of this dish went well with the savory components of the 2012 Silver Oak Napa Valley Cabernet.



We finished off this delicious meal with an almond blueberry torte that was spectacular.



At $99 per person the wine dinners at the Wigwam are a wonderful opportunity to learn about the vineyards and their wines, while enjoying a deliciously prepared meal. For more information about upcoming dinners contact the Wigwam at 623.935.3811

The Wigwam
300 East Wigwam Blvd.
Litchfield Park, Arizona 85340

This experience was provided complimentary, all opinions are my own. 

Healthy One Pan Salmon & Veggies

By: The Food Hunter

If you love salmon and the idea of cooking ingredients together on pan for an easy weeknight meal, this is the recipe for you. Salmon makes this a super healthy dinner; while the mixture of corn, tomatoes and oregano makes it one of the tastiest recipes around. 

Served with a side of quinoa or rice you have a well-balanced, healthy meal that is ready in minutes.

Healthy One Pan Salmon & Veggies

1/4 cup olive oil, plus more for the pan
1 tablespoons lemon juice
2 teaspoons dried oregano
2 garlic cloves minced
1/2 teaspoon salt
Freshly ground black pepper, to taste
2 cups corn
1 cups cherry tomatoes, halved
1pound salmon fillet, skin removed

Preheat oven to roast at 400 degrees F. Line baking sheet with foil and drizzle with olive oil.

In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.  Reserve a small amount of this sauce for salmon.  Toss corn and tomatoes with the rest of the mixture and place on sheet pan leaving a space in the middle for the salmon filets. Place salmon fillets on pan and drizzle with reserved sauce.

Roast for 10 minutes. Remove pan from oven, stir vegetables and turn on the broiler. Broil salmon and vegetables for 3 minutes until the fish is brown on top. Remove from oven and serve.

Au Za'atar: A Must Try Restaurant In The East Village

By: The Food Hunter

On a recent trip to New York my husband and I decided to try a Lebanese restaurant that I had been following on Instagram. Au Za'atar is a dining destination, in the East Village, serving family recipes from Lebanon and other middle eastern countries.
 

The intimate dining room features an accent wall of exposed brick and lots of dark wood; particularly by the bar, where guests can cozy up to enjoy glass of Lebanese wine or beer. 
 

The menu is composed of a long list of reasonably priced mezzes, dips and hearty sharable plates; guaranteeing there is something for everyone to enjoy. Chef/Owner Tarik Fallous takes pride in his restaurant and describes the menu as a collection of the food he grew up eating.

A complimentary plate of Chef Tarik's homemade Za’atar pita makes perusing the menu extra special. For those that don't know, Za'atar is an intensely aromatic and ancient Arabian spice blend used to season everything from grilled meats to freshly baked bread.

At Au Za'atar it's easy to want to order everything on the menu; making it wise to choose the sampler plates for variety. We started our meal with the dip sampler, which included portions of Hummus, Spicy Hummus, Hummus Beiruti, Baba Ghanoush, Saltet Al Raheb & Muhammara. I would not be exaggerating if I said it was some of the best hummus and baba ghanoush I've ever had.

Next we tried a  mezze tray, which consisted of a nice selection of small dishes: Tabouli Salad, Arnabeet Bi Tarator, Foul Medamas, Batata Harra, Mujadara & Bemieh Bzei.

Moving on, we shared the delicious Kafta Bil Sanie, a plate of ground seasoned beef baked with tomatoes & potatoes in a spiced tomato sauce.

Though the meat dish was fabulous, for those that prefer seafood, the Provencale Prince Edward Island Mussels are a must try. They are steamed with white wine and served with diced tomato, spinach, onions, red peppers & fresh herbs.

We finished off the meal with Mouhallabi, a pudding topped with ground pistachios and orange blossom syrup. Chef Tarik also sent us a traditional Lebanese digestive of hot water scented with orange blossom water, called Cafe Blanc.

Both my husband and I were very impressed with the food, service and atmosphere at Au Za’atar. It's definitely a restaurant, in the East Village, that should not be missed.

188 Avenue A at East 12th Street
East Village
New York, NY
212-254-5660
auzaatar.com

This experience was provided complimentary, all opinions are my own.