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Video: Summer salad topped with steak, peaches, mint

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    >>> it's time for "he said, she said" what's cooking. you are throwing a big dinner party and you and your significant other cannot agree on what to prepare. here to show us a few delicious compromises are authors of "just married and cooking" brooke parkers and james christiane.

    >> how come you don't have the same names? is there a story there?

    >> no, not now.

    >> this is one of those things. sometimes it gets difficult when two people have two different ideas of how to throw a dinner party .

    >> it's all about compromise. keep things happy in the kitchen.

    >> we start with a beverage?

    >> your best bargaining chip is a good cocktail. this is a good place to start off. so this is like a ricky , classic ricky but we're making it with -- so ricky is lime juice,ed so ausually vodka or gin. we're making it with johnny walker . i get my stuff. she gets her fresh citrusy drink.

    >> wow would think about johnny walker in a girl's cocktail.

    >> the ricky walker we're calling it.

    >> we're happy with this. we move in to the apps. he's a typical guy. bacon, bacon, bacon. that's all he wants. i want summer veggies. so we're compromising with our warm tomato salad with a corn and bacon vinaigrette.

    >> beautiful fresh tomatoes. crispy bacon. goat cheese gets melted on top.

    >> so then for our main course , again, we want to make everybody happy. i get to grill meat. we throw the grilled meat on top of a pretty salad. we'll make a marinade for the stakes. garlic, soy sauce .

    >> a pinch or all of it?

    >> all of it.

    >> whisk that all together and then over the steak.

    >> that was fast.

    >> leave that to marinade. it can sit 30 minutes or overnight.

    >> look whose veggies are cooking here.

    >> with the steak salad, i want some beautiful summer peaches. grilled onions. so with that, i am going to add a little bit of salt. some sugar. and then the tabasco sauce is going to be great because --

    >> spicy peaches.

    >> it enhances the sweet flavor of the peaches.

    >> we just have a few seconds. come on back and let's eat.

    >> let's finish this up. beautiful grill marks on the steaks.

    >> she starts setting it up for us.

    >> helps to get those beautiful grill marks.

    >> that looks delicious.

    >> and then add some mint to the salad. olive oil , balsamic vinaigrette . tossing everything together.

    >> all the recipes can be

TODAY recipes
updated 7/16/2013 4:39:52 PM ET 2013-07-16T20:39:52

Recipe: The Rickey Walker


He wants: A manly drink, like scotch

She wants: Something a little fruity light.

Compromise: The Rickey Walker.

  • 1 1/2 ounce Johnnie Walker Black Label
  • 1/2 ounce simple syrup
  • Juice of 1/2 lime
  • 1 lime wedge
  • Club soda

Fill a highball or collins glass with ice. Add scotch, simple syrup, lime juice. Stir to chill thoroughly. Add lime wedge and top with club soda.

Recipe: Warm tomato salad with bacon, corn and goat cheese


He wants: Anything with bacon, or something fried.

She wants:  A salad with cheese, ideally in summer, a caprese.

Compromise: Warm tomato salad with bacon, corn and goat cheese.

  • 2 pounds heirloom tomatoes, assorted shapes and colors
  • sea salt or kosher salt and freshly ground pepper to taste
  • 4 ounces sliced bacon, chopped
  • 1 shallot, minced
  • 2 tablespoons red wine vinegar, plus more as needed
  • 2 tablespoons extra virgin olive oil
  • 4 ounces fresh goat cheese
  • fresh basil leaves as needed

Trim away the tough core around the stem of each tomato and cut the tomatoes into ½-inch-thick slices. Arrange the slices in a single layer in a tightly overlapping, concentric pattern in a large gratin or casserole dish. Season with salt and pepper.

Place the bacon in a medium sauté pan and cook over medium-high heat until lightly colored and sizzling. Add the shallot and cook until translucent, about 1 minute. Remove from the heat and deglaze the pan with the vinegar. Whisk in the olive oil. Season to taste with salt and pepper and add more vinegar if the dressing tastes too oily.

Preheat the oven to 500 degrees or heat the broiler.

Pour the bacon vinaigrette over the tomatoes in the baking dish. Crumble the goat cheese into bits and scatter over the tomatoes. Place the pan on the top shelf of the oven and bake until the cheese is just softened, only 2 minutes or so. Tear the basil into bits and distribute over the top. Serve warm.

Recipe: Grilled steak salad with spicy grilled peaches, carred red onions and mint


He wants: Grilled meat, a steak or BBQ.

She wants: A lighter protein with lots of vegetables.

Compromise: Grilled steak salad with spicy grilled peaches, charred red onions and mint.

  • Steak
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 cloves garlic, thinly sliced
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • 1 1/2 lbs flank steak
  • Salad
  • 2 tablespoons tabasco hot sauce
  • 2 teaspoons sugar
  • 3 ripe peaches, halved, pit removed
  • 1 red onion, sliced into rounds
  • 1/4 cup picked mint leaves
  • 1 cup arugula leaves
  • 1 head red leaf lettuce, chopped
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • Shaved parmesan, optional

Combine the soy sauce, sugar, garlic, lime juice and olive oil and whisk until dissolved. Coat the steak with the mixture and set aside to marinate 30 minutes up to overnight.

Remove the steak from the marinade, brush off the excess, and season well with salt and pepper. Cook on the hot grill until well charred and medium-rare, 4 to 6 minutes per side. Remove the steak and cool for 5 minutes before slicing.

Combine the tobasco sugar, peaches and a pinch of salt in a large bowl. Toss well to coat. Cook the peaches on a well-oiled, hot grill, approximately 3 minutes per side.

Grill the red onion slices until well charred on both sides. Coarsely chop and reserve for the salad.

Combine the chopped onions, lettuces and mint in a large bowl. Add the balsamic vinegar and olive oil and toss. Season to taste with salt and pepper.

To serve, thinly slice the steak and cut the peaches into wedges. Arrange the salad on plates and top with the sliced steak and peaches wedges. Garnish with shaved parmesan.

Recipe: Peanut butter icebox pie with chocolate crust and fresh berry compote


He wants: Something gooey and rich with ice cream on top.

She wants: A small bite of chocolate and some fruit.

Compromise: Peanut butter icebox pie with chocolate crust and fresh berry compote.

  • Crust
  • 2 cups ground chocolate wafers
  • 2 tablespoons suagr
  • 1/2 teaspoon kosher salt
  • 1 stick unsalted butter, melted
  • Filling
  • 1 cup natural peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup heavy whipping cream, chilled
  • 1/2 cup confectioner's sugar
  • Berry compote
  • 2 cups mixed berries
  • 1 tablespoon corn starch
  • 2 tablespoons sugar
  • Juice and zest of 1 lemon

For the crust, combine the wafer crumbs crumbs, sugar, and salt in a medium bowl. Mix well and stir in the melted butter to moisten. Press the crumbs over the bottom and up the sides of a 10-inch springform or tart pan. Bake for 10 minutes and cool completely.

For the filling, combine the peanut butter, vanilla extract and milk; whisk until smooth. In a separate bowl, whip the cream to soft peaks. Gradually add the sugar while continuing to whisk until stiff peaks form. Spoon the mixture into the prepared crust. Freeze until set, about 2 hours. Serve chilled. Topped with fresh berry compote.

Combine the berries, corn starch, sugar, lemon juice and zest in a small saucepot. Bring the mixture to a simmer and cook approximately 5 minutes until thickened. Cool completely.

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