Oh Martinis – Is there anything that automatically says “schmancy” like you?
I don’t have my list yet of action items/resolutions ready to launch 2013 into infamy yet but I do have a recipe to share that combines some of my very favorite things into a dish that is both simple and lavish at the same time. A perfect way to level up any ordinary day and gives you a delicious way to use any leftover martini ingredients you may still have after everyone’s kissed their sweethearts, the ball has dropped and the party is over. We modeled this recipe after those martini steak recipes out there swimming in the internets. This recipe combines that unique juniper berry flavor that comes from gin with a savory bite from stuffed green olives and a nice “beefy” taste from the gardein. If you’re more into tofu – you can always substitute it in or replace those olives with pearl onions to make this a ‘gibson.’ See part of what makes martinis so popular is that much like those designer coffees we all love – you can personalize them with vodka instead of gin. You can choose shaking or stirring or dirty-ing them up. You are the master of your own boozey destiny.
I recommend always saying the name of this recipe in a Marilyn Monroe fashion with an extra “Dahling” here and there with a side of Pink Martini.
Martini Beef-less Tips over Lemon Pepper Pearl Couscous
Martini Beef-less Tips
2 packages Gardein Beef-less Tips, defrosted
2 tablespoons Olive Oil
2 tablespoons Bragg’s Liquid Amino Acids
Dash of Liquid Smoke
2 tablespoons Gin (or Vodka is that’s your poison)
2 teaspoons Vermouth
1/2 teaspoon Lemon Pepper
1 tablespoon Dijon Mustard
1/3 cup Large Green Olives stuffed with Pimientos
4 Lime Wedges
Lemon Pepper Pearl Couscous
1 1/3 cup Pearl Couscous
1 tablespoon Olive Oil
1 1/3 cup Water
1/3 cup Lemon Juice
1 1/4 teaspoons Lemon Pepper
Read the instructions on your Couscous package and adjust your cooking times and water according to the product instructions.
Saute your Pearl Couscous in a tablespoon of Olive Oil in a large sauce pan until it is lightly brown over a medium heat. Stir in Water, Lemon Juice and Lemon Pepper and bring to a boil. Then reduce heat to low, cover and let simmer for around 10 minutes or until tender. While it is cooking, use a fork to mix and fluff your Couscous.
While your Couscous is cooking, start your Beef-less Tips.
In your favorite cast iron skillet, heat 1 tablespoon of Olive Oil over a medium heat. Once your oil is hot, toss in your Beef-less Tips and pour 1 tablespoon of Braggs and a few dashes of Liquid Smoke over the top. Brown your Beef-less Tips in the hot oil until they are evenly cooked and have lightly crispy edges. Then remove from heat.
In a small mixing bowl whisk together 1 tablespoon of Olive Oil, 1 tablespoon of Braggs, Gin, Vermouth, Lemon Pepper and Dijon Mustard. Pour your mix over your Beef-less Tips in the hot skillet once they’re removed from heat. Add your Olives and toss your ingredients in the hot skillet to evenly coat everything.
Serve your Beef-less Tips over your Couscous with lime wedges and a little panache…