9:15PM is too late to be serving Martha’s Hanger Steak & Chimichurri with potato and poblano salad. So I put everything onto a single plate, set out a fork and a very sharp knife, offering the plate to Jaimi, and backed away cautiously. Continue reading “Hanger Steak with Chimichurri Potato & Poblano Salad”
After last night I was very skeptical of Martha & Marley Spoon’s Stir-Fried Pork and Rice. I didn’t trust where they were going with the flavor profile, though I was pleasantly surprised after a couple minor modifications: Continue reading “Stir-Fried Pork and Rice”
Martha & Marley Spoon’s Hoisin Chicken Cutlets with Buttery Soy Noodles & Bok Choy.
Well…. it’s a relatively new service with the only apparent differentiator being Martha Stewart’s brand endorsement.
This meal was borderline disappointing and a bit of a hassle to clean up after. The hoisin sauce was far too sweet for either of us here and overwhelmed the dish. Cut the sauce in half and use more of the noodle water.
We won’t reorder this one. But try it if you’re stuck finding a meal from the available selection.
Plated’s Seared Steak with Roasted Tomato Chimichurri. Good flavor, easy to prepare. We’re full.
Minor modification: withhold one of the three cloves of garlic from the chimichurri sauce and mince it. Use it during the first (and only) flip of the steaks at around 3 minutes. Add 1 tbsp butter to the pan and spoon the liquid and garlic over the steaks for the next 2-3 minutes until they reach 130F. Spoon the pan sauce over the steaks as they rest on a plate.
They did forget to mention trimming the ends of the snap peas. Do that.
I also roasted the vegetables for an extra 4-5 minutes.
Other than that, the recipe is pretty solid.