Ingredients
1/2 cup fresh parsley, finely chopped
2 tablespoons fresh thyme, minced
1 shallot, minced
1 tablespoon Dijon mustard
2 tablespoons olive oil
4 tablespoons unsalted butter, softened
1 (4-pound) top sirloin roast, fat trimmed to 1/4 inch thick
1 tablespoon salt
1 tablespoon pepper

Instructions
1. Combine parsley, thyme, and shallot in bowl. Transfer 2 tablespoons herb mixture to another bowl and stir in mustard and 1 tablespoon oil until combined. Add butter to remaining herb mixture and mash with fork until combined.

2. Butterfly roast and rub inside and out with salt and pepper. Spread herb-mustard mixture over interior of meat and tie securely with kitchen twine at 1-inch intervals. Refrigerate at least 1 hour or up to 24 hours. (I did about 4.)

3. Adjust oven rack to middle position and heat oven to 257*F. Pat roast dry with paper towels. Heat remaining oil in large skillet over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes, then arrange on V-rack set inside roasting pan. Transfer to oven and roast until meat registers 125*F (for medium-rare), 1 1/2 to 2 hours.

4. Transfer roast to carving board, spread with herb-butter mixture, tent with foil, and let rest 20 minutes. Remove kitchen twine. Slice roast crosswise against grain into 1/4-inch-thick slices. Serve. 



Comments
I’m always looking out for ways to prepare cow that doesn’t require it to be in the form of a steak.  I especially enjoy roasts.  This recipe is from the 2009 Cook's Country Annual and, while it’s not quite as good as previously posted recipes for eye round roast and filet mignon roast, it was very flavorful and all around enjoyable.  The spice rub was fantastic and it seems like it would be easy enough to tweak to achieve a whole range of flavors.  While top sirloin will never be my go-to cut of meat for roasting, this was certainly a nice change from our normal roast cuts. 

Shown here with Bacon and Egg Risotto.

Ingredients
3 tablespoons fresh lime juice
1 1/4 pounds fresh tuna, cut into 1-inch cubes
1/4 cup teriyaki sauce (I used my favorite Soy Vey.)
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil
1 cup onion, cut into thin half moons
2 teaspoons fresh ginger, minced
3 cloves garlic, minced
2 tablespoons fresh cilantro, chopped

Instructions
1. Combine the lime juice and tuna in a medium bowl. Combine teriyaki sauce and cornstarch in a small bowl, stirring with a whisk.

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, ginger, and garlic; stir-fry for 2 minutes. Add tuna mixture; stir-fry  for 2 minutes. Add teriyaki mixture; stir-fry 30 seconds or until slightly thick. Serve over rice, and sprinkle with cilantro.



Comments
As you can see by the title, this recipe from Cooking Light did not turn out so well.  The tuna was overcooked, which was all my fault, not the recipes.  I cooked it for longer than the recipe called for.  I was mainly displeased with the use of bottled teriyaki sauce, especially after having Teriyaki Flank Steak the other night.  Next time I make this dish, I’ll be using the teriyaki sauce from that recipe instead.  I also found the cilantro to be very… strange.  Which is unusual since I love cilantro.  I think that, next time, I might toss the lime juice and cilantro in with the rice prior to serving instead.  That could work. 

I will make this again, and it will be amazing.  Oh yes.

Ingredients
1 pound thick-cut bacon, cut into 1/4"-thick pieces
1 large onion, chopped
1 1/2 cups Arborio rice
1 clove garlic, minced
6-8 cups chicken broth, warmed (I do this in the microwave because I’m a heathen.  Feel free to do it in a saucepan if you’re not.)
1/4 cup Parmesan cheese, grated
4 green onions, sliced thinly
Salt and pepper
3-4 egg yolks 

Instructions
1. In large pot over medium heat, cook the bacon and onion until the bacon begins to crisp.  Stir in rice and cook for 3-4 minutes, or until the rice is opaque.  Drain rice mixture in a fine-mesh sieve and return to pot.  Add garlic, stirring until fragrant. 

2. Stir in 1/2 cup warm broth and continue to cook rice, stirring, until the broth is absorbed.  Repeat this process, adding 1/2 cup broth at a time, until the rice is tender.  (This will take 20-25 minutes and use 6-8 cups of broth.) 

3. Stir in the cheese and green onions. Season with salt and pepper, to taste.  (I added lots of pepper and no salt at all since the bacon and the cheese added enough for my tastes.)

4. While the risotto is still very, very hot, divide it among 3 or 4 warmed bowls. (I put them in the oven after I’d removed the roast and turned the oven off.  You could easily microwave them if you’d like.  Or just work quickly.)  Make an indentation in each mound of risotto for a yolk. Place a yolk in the center of each mound and serve immediately, instructing your diners to use their forks to mix the yolk in with the rice in order to cook the yolk slightly and make a sauce.



Comments
I love risotto.  I love bacon.  I love eggs!  And this recipe, from the brilliantly named Crepes of Wrath, combines ALL THREE.  Oh happy (and unhealthy) day!  It was scrumptious and extremely bacony.  So bacony that I believe I will only use 1/2 pound the next time I prepare this risotto version.  Still, it was delicious. 

Shown here with Herbed Roast Beef.

Ingredients
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
1 pint grape tomatoes, quartered
Table salt
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1-2 cloves garlic, minced or pressed
1 (14-ounce) can chickpeas, drained and rinsed
1/2 cup kalamata olives, pitted and chopped (Optional.)
1/2 small red onion, minced
1/2 cup fresh parsley, roughly chopped
1 romaine heart, cut into 1/2-inch pieces (about 3 cups)
4 ounces feta cheese, crumbled
Ground black pepper

Instructions
1. Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.

2. Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.

3. Add romaine and feta; toss to combine. Season with salt and pepper and serve. 



Comments
I like chopped salads but rarely make them myself.  I figured that this salad, which is from the 2009 Cook's Illustrated Annual, would be a nice accompaniment and contrast for Batter-Fried Chicken.  I did forget to dice the cucumber, so the pieces were larger than they should have been.  I also omitted the olives since none of us are olive-lovers.  It was really fantastic and the dressing was nice and light.  I think that, next time, I’d include some homemade croutons.  This is definitely a keeper.