Menu
Starter
- Celery Root Bisque (T&J)
Main
- Radicchio and Arugula Salad with Dates, Hazelnuts and Feta (C&C)
- Roasted Cauliflower (J&K)
- Black Pepper Crusted Beef Tenderloin (Z&K)
Dessert
- Tarte Tatin (F&L)
Saturday, November 12, 2016
Menu - Fall 2016
We're planning to see everyone at 6:00 on Friday November 18th!
Celery Root Bisque with Walnut Gremolata
Source: Epicurious and Food and Wine
We will serve this first, like an appetizer, in small ramekins. People can top the soup themselves with the Gremolata. If you like the idea, you could bring other toppings for the soup, like bacon, croutons and cheese, and people can doctor their own soup to their tastes. Let me know if you have any questions.
1 cup chopped celery
1/2 cup coarsely chopped shallots (about 3 large)
2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)
1 10-ounce russet potato, peeled, cut into 1-inch pieces
5 cups low-salt chicken broth
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
Additional chopped fresh thyme
Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.
We will serve this first, like an appetizer, in small ramekins. People can top the soup themselves with the Gremolata. If you like the idea, you could bring other toppings for the soup, like bacon, croutons and cheese, and people can doctor their own soup to their tastes. Let me know if you have any questions.
Ingredients
Bisque
1/4 cup (1/2 stick) butter1 cup chopped celery
1/2 cup coarsely chopped shallots (about 3 large)
2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)
1 10-ounce russet potato, peeled, cut into 1-inch pieces
5 cups low-salt chicken broth
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
Additional chopped fresh thyme
Walnut Gremolata
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup walnuts
1/4 cup extra-virgin olive oil
1/2 cup coarsely chopped parsley
Method
Soup
Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.
Gremolata
Preheat the oven to 375°. Spread the walnuts in a pie plate and toast for 5 to 7 minutes, until golden. Let cool, then finely chop and transfer to a bowl. Add the oil, parsley and grated cheese and mix well.
Roasted Cauliflower with Brown Butter, Pumpkin Seeds, and Lime
Source: Smitten Kitchen
Serves: 8-10 people as a side
Kosher salt
Freshly ground black pepper
3 large or 4 small heads of cauliflower (about 4 1/2 to 5 1/2 pounds)
4 tablespoons (60 grams) unsalted butter
1/2 cup (60 grams) hulled pumpkin seeds (sold as pepitas)
1 teaspoon crushed red pepper flakes, or less to taste
Juice of a lime (about 2 tablespoons)
Large handful chopped fresh cilantro, parsley or chives
2)While cauliflower roasts, in a small skillet over medium heat, melt butter, then reduce heat to medium-low and add pumpkin seeds. Stirring the whole time, cook until butter becomes light brown and smells toasty, about 4 to 6 minutes. Let cool for 10 minutes, then add lime juice and season with salt, black pepper and red pepper flakes to taste.
3) Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with herbs.
Serves: 8-10 people as a side
Ingredients
4 tablespoons (60 ml) olive oil, dividedKosher salt
Freshly ground black pepper
3 large or 4 small heads of cauliflower (about 4 1/2 to 5 1/2 pounds)
4 tablespoons (60 grams) unsalted butter
1/2 cup (60 grams) hulled pumpkin seeds (sold as pepitas)
1 teaspoon crushed red pepper flakes, or less to taste
Juice of a lime (about 2 tablespoons)
Large handful chopped fresh cilantro, parsley or chives
Method
1) Heat oven to 450°F. Coat two large rimmed baking sheets with just over 1 tablespoons of the olive oil each. Sprinkle the sheets with salt and pepper. Trim cauliflower and cut into 1/2-inch slices. Arrange in a single layer on baking sheets, then drizzle with remaining scant 2 tablespoons olive oil and sprinkle with more salt and pepper. Roast for 15 to 20 minutes, until underside is deeply browned. Carefully flip pieces and roast until dark brown and crisp on second side, about 15 to 20 minutes longer.2)While cauliflower roasts, in a small skillet over medium heat, melt butter, then reduce heat to medium-low and add pumpkin seeds. Stirring the whole time, cook until butter becomes light brown and smells toasty, about 4 to 6 minutes. Let cool for 10 minutes, then add lime juice and season with salt, black pepper and red pepper flakes to taste.
3) Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with herbs.
Tarte Tatin
Source: Gourmet
1 frozen puff pastry sheet (from a 17 1/4-ounce package) (Trader Joe's sells a good all-butter frozen puff pastry this time of year)
Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
Mix sugar with cinnamon and nutmeg in small bowl.
Spread butter thickly on bottom and side of skillet and pour sugar mixture evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly (they will shrink with cooking) in concentric circles. Apples will stick up above rim of skillet.
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples.
Serve immediately
Cooks' note: Tart can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.
Ingredients
1 frozen puff pastry sheet (from a 17 1/4-ounce package) (Trader Joe's sells a good all-butter frozen puff pastry this time of year)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
1/2 cup sugar
1/2 tsp cinamon
1/4 tsp nutmeg
7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored (Or other apple which holds it shape when cooked, like Granny Smith)
7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored (Or other apple which holds it shape when cooked, like Granny Smith)
1 tsp vanilla
Special equipment: a well-seasoned 10-inch cast-iron skillet
Special equipment: a well-seasoned 10-inch cast-iron skillet
Method
Preheat oven to 425°F.Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
Mix sugar with cinnamon and nutmeg in small bowl.
Spread butter thickly on bottom and side of skillet and pour sugar mixture evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly (they will shrink with cooking) in concentric circles. Apples will stick up above rim of skillet.
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples.
Serve immediately
Cooks' note: Tart can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.
Radicchio and Arugula Salad with Dates, Hazelnuts and Feta
Source: Bon Appetit via Epicurious
4 tablespoons red wine vinegar
4 tablespoons balsamic vinegar
10 tablespoons extra-virgin olive oil
4 small heads of radicchio (30 ounces total), cut into 1-inch pieces
4 cups arugula
24 dates, pitted, quartered lengthwise
6 ounces feta cheese, crumbled
Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper. Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.
Ingredients
1 cup hazelnuts4 tablespoons red wine vinegar
4 tablespoons balsamic vinegar
10 tablespoons extra-virgin olive oil
4 small heads of radicchio (30 ounces total), cut into 1-inch pieces
4 cups arugula
24 dates, pitted, quartered lengthwise
6 ounces feta cheese, crumbled
Method
Preheat oven to 350°F.Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper. Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.
Pepper-Crusted Beef Tenderloin Roast
Source: Cooks Illustrated
1½ tablespoons kosher salt
1½ teaspoons sugar
¼ teaspoon baking soda
9 tablespoons olive oil
½ cup coarsely cracked black peppercorns
1 tablespoon grated orange zest
½ teaspoon ground nutmeg
1 (6-pound) whole beef tenderloin, trimmed, tail end tucked and tied at 2-inch intervals
Adjust oven rack to middle position and heat oven to 300 degrees. Combine salt, sugar, and baking soda in bowl; set aside. Heat 6 tablespoons oil and peppercorns in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Using fine-mesh strainer, drain cooking oil from peppercorns. Discard cooking oil and mix peppercorns with remaining 3 tablespoons oil, orange zest, and nutmeg.
Set tenderloin on sheet of plastic wrap. Sprinkle salt mixture evenly over surface of tenderloin and rub into tenderloin until surface is tacky. Tuck tail end of tenderloin under about 6 inches to create more even shape. Rub top and side of tenderloin with peppercorn mixture, pressing to make sure peppercorns adhere. Transfer prepared tenderloin to wire rack set in rimmed baking sheet, keeping tail end tucked under.
Roast until thickest part of meat registers about 120 degrees (for rare) or about 125 degrees (for medium-rare) (thinner parts of tenderloin will be slightly more done), 1 hour to 1 hour 10 minutes. Transfer to carving board and let rest for 30 minutes. 4. Remove twine and slice meat into 1/2-inch-thick slices. Serve (with Red Wine - Orange Sauce, if desired)
2 shallots, minced
1 tablespoon tomato paste
2 teaspoons sugar
3 garlic cloves, minced
2 cups beef broth
1 cup red wine
1⁄4 cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 sprig fresh thyme
Melt 2 tablespoons butter in medium saucepan over medium-high heat. Add shallots, tomato paste, and sugar; cook, stirring frequently, until deep brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broth, wine, orange juice, vinegar, Worcestershire, and thyme sprig, scraping up any browned bits. Bring to simmer and cook until reduced to 1 cup, 35 to 40 minutes.
Strain sauce through fine-mesh strainer and return to saucepan. Return saucepan to medium heat and whisk in remaining 4 tablespoons butter, 1 piece at a time. Season with salt and pepper to taste.
Ingredients
1½ tablespoons kosher salt
1½ teaspoons sugar
¼ teaspoon baking soda
9 tablespoons olive oil
½ cup coarsely cracked black peppercorns
1 tablespoon grated orange zest
½ teaspoon ground nutmeg
1 (6-pound) whole beef tenderloin, trimmed, tail end tucked and tied at 2-inch intervals
Method
Adjust oven rack to middle position and heat oven to 300 degrees. Combine salt, sugar, and baking soda in bowl; set aside. Heat 6 tablespoons oil and peppercorns in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Using fine-mesh strainer, drain cooking oil from peppercorns. Discard cooking oil and mix peppercorns with remaining 3 tablespoons oil, orange zest, and nutmeg.
Set tenderloin on sheet of plastic wrap. Sprinkle salt mixture evenly over surface of tenderloin and rub into tenderloin until surface is tacky. Tuck tail end of tenderloin under about 6 inches to create more even shape. Rub top and side of tenderloin with peppercorn mixture, pressing to make sure peppercorns adhere. Transfer prepared tenderloin to wire rack set in rimmed baking sheet, keeping tail end tucked under.
Roast until thickest part of meat registers about 120 degrees (for rare) or about 125 degrees (for medium-rare) (thinner parts of tenderloin will be slightly more done), 1 hour to 1 hour 10 minutes. Transfer to carving board and let rest for 30 minutes. 4. Remove twine and slice meat into 1/2-inch-thick slices. Serve (with Red Wine - Orange Sauce, if desired)
Red Wine–Orange Sauce
Makes 1 cupIngredients
2 shallots, minced
1 tablespoon tomato paste
2 teaspoons sugar
3 garlic cloves, minced
2 cups beef broth
1 cup red wine
1⁄4 cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 sprig fresh thyme
Method
Melt 2 tablespoons butter in medium saucepan over medium-high heat. Add shallots, tomato paste, and sugar; cook, stirring frequently, until deep brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broth, wine, orange juice, vinegar, Worcestershire, and thyme sprig, scraping up any browned bits. Bring to simmer and cook until reduced to 1 cup, 35 to 40 minutes.
Strain sauce through fine-mesh strainer and return to saucepan. Return saucepan to medium heat and whisk in remaining 4 tablespoons butter, 1 piece at a time. Season with salt and pepper to taste.
Sunday, August 21, 2016
Summer Sliders - August 26, 2016
Appetizer:
Stuffed Peppers (C & C)
Main Course
(Note - 3 sliders per person is the typical serving, make all 3 kinds below, or pick the ones that work best for you)F & L
Sides:
Dessert:
Assorted popsicles - I'll update with recipes when I pick which ones to make (I'm having trouble deciding!) (Z & K)
Friday, August 19, 2016
Bacon-Wrapped Cherry Peppers + A Stuffed Pepper Alternate Recipe
From Food & Wine (my current favorite cooking magazine!)
Yield - 12 pepper halves
6 jarred hot cherry peppers— halved through the stem, seeded, drained and patted dry
1/3 cup cream cheese, softened
12 thin bacon slices (6 ounces)
Equipment: toothpicks
Preheat the oven to 350°. Stuff each cherry pepper half with a heaping teaspoon of cream cheese and wrap with a slice of bacon; secure with a toothpick.
Arrange the stuffed peppers in a large ovenproof skillet and cook over moderate heat, turning, until the bacon is browned, 12 to 15 minutes. Transfer the skillet to the oven and bake for about 5 minutes, until the bacon is crisp and the cream cheese is hot.
Serve the stuffed cherry peppers warm.
If that one doesn't look good, or just won't work for some reason - maybe try this alternate recipe?
12 ounces garlic and herb seasoned chevre goat cheese
1 tablespoon honey
Cut all the peppers in half lengthwise and remove any seeds. Lay them cut-side-up on the baking sheet. Spoon the seasoned goat cheese into the center of each pepper half.
Lightly drizzle the peppers with honey, and sprinkle with salt if desired. You can also garnish them with fresh herbs if you like, but it's not necessary. Bake for 10 minutes, then serve warm.
Optional Toppings: Various herbs, crumbled bacon or chorizo, balsamic glaze, smoked paprika, toasted nuts.
Yield - 12 pepper halves
Ingredients
6 jarred hot cherry peppers— halved through the stem, seeded, drained and patted dry
1/3 cup cream cheese, softened
12 thin bacon slices (6 ounces)
Equipment: toothpicks
Method
Preheat the oven to 350°. Stuff each cherry pepper half with a heaping teaspoon of cream cheese and wrap with a slice of bacon; secure with a toothpick.
Arrange the stuffed peppers in a large ovenproof skillet and cook over moderate heat, turning, until the bacon is browned, 12 to 15 minutes. Transfer the skillet to the oven and bake for about 5 minutes, until the bacon is crisp and the cream cheese is hot.
Serve the stuffed cherry peppers warm.
If that one doesn't look good, or just won't work for some reason - maybe try this alternate recipe?
3-Ingredient Mini Stuffed Peppers Recipe
Source: A blog called A Spicy PerspectiveIngredients
1 1/2 pounds mini bell peppers (or a mix of mini bell peppers and jalapeños)12 ounces garlic and herb seasoned chevre goat cheese
1 tablespoon honey
Method
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.Cut all the peppers in half lengthwise and remove any seeds. Lay them cut-side-up on the baking sheet. Spoon the seasoned goat cheese into the center of each pepper half.
Lightly drizzle the peppers with honey, and sprinkle with salt if desired. You can also garnish them with fresh herbs if you like, but it's not necessary. Bake for 10 minutes, then serve warm.
Optional Toppings: Various herbs, crumbled bacon or chorizo, balsamic glaze, smoked paprika, toasted nuts.
Green Bean Salad with Basil Balsamic and Parmesan
Serves 6
Ingredients
1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
Salt for blanching (2 Tbsp for every 2 quarts of water)
1/2 cup red onion - minced (shallots would also work here, you will probably 1 large about 2 ounces to yield 1/2 cup minced)
2 Tbsp balsamic vinegar
4 Tbsp olive oil
3/4 cup chopped fresh basil leaves
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Freshly ground black pepper (to taste)
Optional: toasted pine nuts or toasted walnuts
Method
1 Blanch the green beans: Fill a large pot with water and bring to a a boil. Add 2 Tbsp salt for 2 quarts of water. When water is at a full boil, add the green beans and blanch for about 2 minutes, until the beans are barely cooked through, but still crisp (they should appear bright green).
Be aware that cooking time will vary (fresher beans cook faster then older beans), so be sure to check the beans and make sure they are cooked.
2 Shock in ice water: While the beans are cooking, fill a large bowl with ice and water. When the beans are ready, transfer them from the boiling water to the ice water with a slotted spoon. This will stop the cooking and "lock in" the bright green color.
Drain the beans.
3 Toss with onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve.
4 Garnish (optional) When you are ready to serve, top with optional toasted pine nuts or toasted walnuts
Read more:
http://www.simplyrecipes.com/recipes/green_bean_salad_with_basil_balsamic_and_parmesan/#ixzz4HtWvzxFc
Tomato bacon summer salad (with corn)
Inspired by a recipe from this website
Serves 6-10
3/4 cup grilled corn kernels (2 ears of corn)*
6 slices cooked bacon, crumbled
3 tablespoons red onion, thinly sliced
3 tablespoons blue cheese crumbles, optional
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil kosher
salt
fresh ground black pepper
3 tablespoons fresh basil, chopped or chiffonade
*To grill the ears of corn, pull back the husk—without removing it entirely—and remove the silk from the corn. Then pull the husk back into place. This allows coverage from the grill, both protecting the corn from direct exposure to the flames and partially steaming the ear, while still allowing the smoke from the grill penetrate the husk. Place prepared ears of corn on hot grill, turning until evenly charred.
Arrange the tomatoes on a large plate. On top of the tomatoes, evenly sprinkle corn, bacon, red onion, and blue cheese.
In a bowl briskly whisk together the red wine vinegar and olive oil until combined.
Pour the vinaigrette evenly over the salad. Sprinkle with salt and pepper and garnish with basil. Serve immediately.
Serves 6-10
Ingredients
7 to 9 medium heirloom tomatoes3/4 cup grilled corn kernels (2 ears of corn)*
6 slices cooked bacon, crumbled
3 tablespoons red onion, thinly sliced
3 tablespoons blue cheese crumbles, optional
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil kosher
salt
fresh ground black pepper
3 tablespoons fresh basil, chopped or chiffonade
*To grill the ears of corn, pull back the husk—without removing it entirely—and remove the silk from the corn. Then pull the husk back into place. This allows coverage from the grill, both protecting the corn from direct exposure to the flames and partially steaming the ear, while still allowing the smoke from the grill penetrate the husk. Place prepared ears of corn on hot grill, turning until evenly charred.
Method
With a knife, slice the tomatoes into 1/2″ thick slices.Arrange the tomatoes on a large plate. On top of the tomatoes, evenly sprinkle corn, bacon, red onion, and blue cheese.
In a bowl briskly whisk together the red wine vinegar and olive oil until combined.
Pour the vinaigrette evenly over the salad. Sprinkle with salt and pepper and garnish with basil. Serve immediately.
Steak Sliders with suggested toppings
Possible toppings (follow the links for a description and/or recipe): horseradish sauce, caramelized or grilled onions, arugula, garlic mayo
1 tbsp salt
1 tbsp cracked black pepper
1 tsp chili powder
1 tsp sweet paprika
1 tsp sugar
Peanut oil, as needed
Coat the steak in peanut oil and then apply the dry rub mixture, covering it completely.
Let sit under plastic for an hour.
Heat grill and make it as hot as possible.
Place steak on grill and let cook for 2-3 minutes. Flip once and let cook on other side for 2-3 minutes (for medium rare).
Remove from grill, let it rest for 5 minutes, slice against the grain, and serve.
Skirt Steak for sliders
Ingredients:
1 lb skirt steak, cleaned/trimmed1 tbsp salt
1 tbsp cracked black pepper
1 tsp chili powder
1 tsp sweet paprika
1 tsp sugar
Peanut oil, as needed
Method
Mix all the dry ingredients together in a prep bowl.Coat the steak in peanut oil and then apply the dry rub mixture, covering it completely.
Let sit under plastic for an hour.
Heat grill and make it as hot as possible.
Place steak on grill and let cook for 2-3 minutes. Flip once and let cook on other side for 2-3 minutes (for medium rare).
Remove from grill, let it rest for 5 minutes, slice against the grain, and serve.
Bombay Sliders
This recipe is from our friends at Bon Apetit, via Epicurious.
Yields 12 sliders
For Spread:
1 cup mayonnaise, divided
6 1/4 teaspoons curry powder, divided
1 1/2 tablespoons plain yogurt
For patties:
1 1/2 tablespoons 2 pounds ground turkey
6 tablespoons chopped fresh cilantro
1/4 cup minced green onions
2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt
1 tablespoon olive oil
12 small dinner rolls, cut horizontally in half, lightly toasted
Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.
Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).
Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops.
Yields 12 sliders
Ingredients
1 cup mayonnaise, divided
6 1/4 teaspoons curry powder, divided
1 1/2 tablespoons plain yogurt
For patties:
1 1/2 tablespoons 2 pounds ground turkey
6 tablespoons chopped fresh cilantro
1/4 cup minced green onions
2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt
1 tablespoon olive oil
12 small dinner rolls, cut horizontally in half, lightly toasted
Method
Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.
Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).
Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops.
Monday, May 16, 2016
Spring Menu (2016 style)
5:30 at J&K's, Saturday the 21st!
Be There or Be Square!
Appetizer:
F&L: Roasted Chicken Wings with Scallion Ginger Sauce
Veggies:
C&C: Asparagus and Proscuitto bundles or Spinach Salad with Strawberries (Cook's Choice!)
T&J: Peas and Pea Shoots with Mint
Main Dish:
J&K: Shrimp Fra Diavolo
Dessert:
Z&K: Mango Basil Vacherin
Shrimp Fra Diavolo
Shrimp Fra Diavolo with Linguine, From Cook's Illustrated, Nov/Dec 2000
Yield: about 9-12 servings
Please feel free to use Angel hair pasta instead of linguine if you prefer. I think you could prepare this through step 2 ahead of time. Then boil the pasta, warm the sauce, and finish the recipe just before serving.
1.5 tsp. red pepper flakes, divided
9 tbsp. extra-virgin olive oil, divided
2 1/4 tsp. salt
1/2 cup cognac or brandy
18 cloves garlic, minced or pressed through a garlic press (about 1/3 cup), divided
3/4 tsp. sugar 1.5 (42 oz.) can diced tomatoes, drained (or 1 28 oz and 1 14.5 oz can)
1.5 cup medium-dry white wine, such as Sauvignon Blanc
1/2 cup minced fresh parsley
1.5 lb. linguine
2) Meanwhile, heat a large skillet over high heat until the pan is very hot. Combine the shrimp, half of the red pepper flakes, 3 tablespoons of the oil, and half of the salt in a medium bowl; toss to blend. Add the shrimp to the skillet and spread into a single layer. Let cook without stirring until the bottoms of the shrimp turn a spotty brown, about 30-45 seconds. Off the heat, flip the shrimp over. Add the cognac or brandy to the pan. Let stand briefly to allow the cognac to warm slightly, about 5 seconds, then return the pan to high heat. Wave a lit match over the skillet until the cognac ignites. Shake the skillet until the flames subside, then transfer the shrimp to a bowl and set aside.
3) Cool the skillet for 2 minutes. Return the skillet to the burner and reduce the heat to low. Add 4.5 tablespoons of the oil and 4.5 tablespoons of the garlic. Cook, stirring frequently, until the garlic is sticky and light golden and begins to foam, about 7-10 minutes. Mix in the remaining red pepper flakes, the remaining salt, the sugar, tomatoes and wine. Increase the heat to medium-high and simmer until thickened and fragrant, about 8 minutes.
4) While the sauce is simmering, add the linguine to the boiling water and cook according to the package directions until al dente. Drain, reserving 3/4 cup of the pasta water. Return the pasta to the now empty pot, add about 3/4 cup of the sauce and 3-5 tablespoons of the pasta water. Toss well to coat.
5) Stir the reserved shrimp and accumulated juices, remaining garlic and the parsley into the sauce. Simmer until the shrimp are heated through, about 1 minute. Stir in the remaining 1.5 tablespoon oil. Divide the pasta among warmed serving bowls and top with the shrimp and sauce. Serve immediately.
Yield: about 9-12 servings
Please feel free to use Angel hair pasta instead of linguine if you prefer. I think you could prepare this through step 2 ahead of time. Then boil the pasta, warm the sauce, and finish the recipe just before serving.
Ingredients:
1.5 lb. large shrimp (31-40 per lb.), peeled and deveined1.5 tsp. red pepper flakes, divided
9 tbsp. extra-virgin olive oil, divided
2 1/4 tsp. salt
1/2 cup cognac or brandy
18 cloves garlic, minced or pressed through a garlic press (about 1/3 cup), divided
3/4 tsp. sugar 1.5 (42 oz.) can diced tomatoes, drained (or 1 28 oz and 1 14.5 oz can)
1.5 cup medium-dry white wine, such as Sauvignon Blanc
1/2 cup minced fresh parsley
1.5 lb. linguine
Method:
1) Bring a large pot of salted water to boil.2) Meanwhile, heat a large skillet over high heat until the pan is very hot. Combine the shrimp, half of the red pepper flakes, 3 tablespoons of the oil, and half of the salt in a medium bowl; toss to blend. Add the shrimp to the skillet and spread into a single layer. Let cook without stirring until the bottoms of the shrimp turn a spotty brown, about 30-45 seconds. Off the heat, flip the shrimp over. Add the cognac or brandy to the pan. Let stand briefly to allow the cognac to warm slightly, about 5 seconds, then return the pan to high heat. Wave a lit match over the skillet until the cognac ignites. Shake the skillet until the flames subside, then transfer the shrimp to a bowl and set aside.
3) Cool the skillet for 2 minutes. Return the skillet to the burner and reduce the heat to low. Add 4.5 tablespoons of the oil and 4.5 tablespoons of the garlic. Cook, stirring frequently, until the garlic is sticky and light golden and begins to foam, about 7-10 minutes. Mix in the remaining red pepper flakes, the remaining salt, the sugar, tomatoes and wine. Increase the heat to medium-high and simmer until thickened and fragrant, about 8 minutes.
4) While the sauce is simmering, add the linguine to the boiling water and cook according to the package directions until al dente. Drain, reserving 3/4 cup of the pasta water. Return the pasta to the now empty pot, add about 3/4 cup of the sauce and 3-5 tablespoons of the pasta water. Toss well to coat.
5) Stir the reserved shrimp and accumulated juices, remaining garlic and the parsley into the sauce. Simmer until the shrimp are heated through, about 1 minute. Stir in the remaining 1.5 tablespoon oil. Divide the pasta among warmed serving bowls and top with the shrimp and sauce. Serve immediately.
Mango-Basil Vacherin
From Food and Wine: Mango-Basil Vacherin
BASIL ICE CREAM
1/4 cup sugar
1/4 cup water
1/4 cup packed basil leaves
2 pints vanilla ice cream, softened
LIME MERINGUE KISSES
4 large egg whites
1 1/2 cups confectioners' sugar
Finely grated zest of 2 limes
LIME WHIPPED CREAM
1 cup heavy cream
1 tablespoon sugar
Finely grated zest of 1 lime
Diced mango and basil leaves, for garnish
MAKE AHEAD The basil ice cream can be frozen for up to 4 days. The lime meringue kisses can be stored in an airtight container for up to 4 days.
1) Using scissors, cut the cartons from the mango sorbet. Lay the sorbet on its side and cut each pint into 4 rounds. Arrange the sorbet slices on a plate lined with plastic wrap and freeze until firm.
2) In a small saucepan, combine the sugar and water and bring the mixture to a boil. Add the basil leaves and blanch just until wilted, about 30 seconds. Let cool slightly, then transfer the mixture to a blender and puree until smooth. Let the puree cool. In a medium bowl, stir the basil puree into the vanilla ice cream; leave visible streaks in the ice cream. Freeze the basil ice cream until firm.
3)Preheat the oven to 225°. Arrange racks in the top, middle and bottom of the oven and line 3 large baking sheets with parchment paper. In a medium bowl, whisk the egg whites and confectioners' sugar until smooth. Set the bowl over a pot of simmering water and whisk until warm, about 5 minutes. Remove from the heat and beat at high speed until soft peaks form. Beat in the lime zest.
4)Spoon the lime meringue into a pastry bag fitted with a 1/2-inch round tip and pipe 1/2-inch kisses onto the prepared baking sheets, about 1/2 inch apart. Bake for about 1 1/4 hours, until the lime meringues are firm and dry; shift the pans among the racks 3 times for even baking. Turn off the oven, prop the door open and let the meringues cool completely, about 1 hour.
5)In a medium bowl, beat the heavy cream with the sugar until soft peaks form. Beat the grated lime zest into the whipped cream.
6)Arrange the frozen mango sorbet slices in the bottoms of shallow bowls or on dessert plates. Top with scoops of the basil ice cream. Top with some of the lime meringue kisses and dollops of the lime whipped cream. Garnish with diced mango, basil leaves and more lime meringue kisses. Serve the vacherin right away.
Ingredients:
2 pints mango sorbetBASIL ICE CREAM
1/4 cup sugar
1/4 cup water
1/4 cup packed basil leaves
2 pints vanilla ice cream, softened
LIME MERINGUE KISSES
4 large egg whites
1 1/2 cups confectioners' sugar
Finely grated zest of 2 limes
LIME WHIPPED CREAM
1 cup heavy cream
1 tablespoon sugar
Finely grated zest of 1 lime
Diced mango and basil leaves, for garnish
Method:
MAKE AHEAD The basil ice cream can be frozen for up to 4 days. The lime meringue kisses can be stored in an airtight container for up to 4 days.
1) Using scissors, cut the cartons from the mango sorbet. Lay the sorbet on its side and cut each pint into 4 rounds. Arrange the sorbet slices on a plate lined with plastic wrap and freeze until firm.
2) In a small saucepan, combine the sugar and water and bring the mixture to a boil. Add the basil leaves and blanch just until wilted, about 30 seconds. Let cool slightly, then transfer the mixture to a blender and puree until smooth. Let the puree cool. In a medium bowl, stir the basil puree into the vanilla ice cream; leave visible streaks in the ice cream. Freeze the basil ice cream until firm.
3)Preheat the oven to 225°. Arrange racks in the top, middle and bottom of the oven and line 3 large baking sheets with parchment paper. In a medium bowl, whisk the egg whites and confectioners' sugar until smooth. Set the bowl over a pot of simmering water and whisk until warm, about 5 minutes. Remove from the heat and beat at high speed until soft peaks form. Beat in the lime zest.
4)Spoon the lime meringue into a pastry bag fitted with a 1/2-inch round tip and pipe 1/2-inch kisses onto the prepared baking sheets, about 1/2 inch apart. Bake for about 1 1/4 hours, until the lime meringues are firm and dry; shift the pans among the racks 3 times for even baking. Turn off the oven, prop the door open and let the meringues cool completely, about 1 hour.
5)In a medium bowl, beat the heavy cream with the sugar until soft peaks form. Beat the grated lime zest into the whipped cream.
6)Arrange the frozen mango sorbet slices in the bottoms of shallow bowls or on dessert plates. Top with scoops of the basil ice cream. Top with some of the lime meringue kisses and dollops of the lime whipped cream. Garnish with diced mango, basil leaves and more lime meringue kisses. Serve the vacherin right away.
Sunday, May 15, 2016
Roasted Chicken Wings with Ginger Sesame Sauce
Roasted Chicken Wings (adapted to make more suitable for the sauce from here)
Yield: 4 main-course servings
Ingredients:
3 pounds chicken wingettes or chicken wings1 large garlic clove, minced
1 teaspoon coarse or kosher salt, plus more to taste (remember the sauce will be salty)
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon mild honey
1 teaspoon oil
Pinch of cayenne or dash of Sriracha
Method:
Heat oven to 425°F. Line a large shallow baking pan with foil and lightly oil it. Stir wings together with garlic, salt, soy, hoisin, honey, oil and cayenne or Sriracha until coated. Spread wings and any sauce that fell to the bottom of the bowl out on the prepared baking pan in one layer. Roast, turning over once, until cooked through, about 35 minutes.If you end up with a puddle of sauce in the bottom of your baking pan, after removing the wings, you can pour the extra sauce into a saucepan and reduced it until thick, then stir it over the roasted wings.
Ginger Scallion Sauce (Source)
Ingredients:
2 bunches of scallions (about 6 ounces) rinsed, dried and cut into 1-inch pieces2 ounces of ginger, peeled and cut into chunks
1 cup of peanut oil (or other neutral-ish vegetable oil that handles heat well)
1 Tbs kosher salt
Method:
Toss the scallions into the bowl of your food processor and pulse until they are finely chopped, stop short of a puree. Put the scallions in a large heatproof bowl or pot. Add the ginger to the food processor (no need to clean it between) and pulse until it is also finely chopped. Add the ginger to the heatproof bowl with the scallions. Add kosher salt to bowl. Now, heat the peanut oil in a saucepan until it is very hot. Just as it starts to smoke, pour the hot oil over the salty scallions and ginger. When you pour the hot oil over the scallions and ginger and salt it is going to steam and hiss and bubble and scare you. Keep your wits about you! Be careful! Wear long sleeves!Asparagus and Prosciutto Bundles
ASPARAGUS and PROSCIUTTO BUNDLES (Ina Garten)
Serves 6
Ingredients:
Kosher salt3 pounds medium-size asparagus, bottom thirds discarded
10 slices of Italian prosciutto
Good olive oil
3 tablespoons butter
Fleur de sel and freshly ground black pepper
3 ounces grated Gruyère cheese
Method:
MAKE IT AHEAD: Assemble the asparagus bundles, top with butter and cheese, and refrigerate for up to 12 hours. Bake before serving.1) Preheat the oven to 400 degrees. Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.
2) Gather 6 to 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 10 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with olive oil. Place the bundles seam side down in the baking dish, arranged side by side, with the tips facing the same way. In a small saucepan, heat the butter and 2½ tablespoons of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with 1 1/4 teaspoon fleur de sel, 3/4 teaspoon pepper, and the Gruyère and bake for 12 to 15 minutes, until the butter is sizzling and the cheese melts and starts to brown. Serve hot.
Peas and Pea Shoots with Mint
From Food and Wine
Serves 8-10
Ingredients:
1 pound frozen peas (4 cups)1 1/2 tablespoons extra-virgin olive oil 3 medium spring onions (bulbing), sliced 1/4 inch thick (3 cups)
Salt
3 tablespoons unsalted butter
3 cups lightly packed tender pea shoots or small watercress sprigs
1/3 cup fresh mint leaves
Freshly ground black pepper
Method:
1) In a large saucepan of boiling salted water, cook the peas until they are just tender, about 3 minutes. Drain.2) In the same saucepan, heat the olive oil. Add the onions and a pinch of salt, cover and cook over moderately low heat, stirring occasionally, until softened, 5 minutes. Stir in the peas, cover and cook until heated through, 1 minute. Stir in the butter, 1 tablespoon at a time. Remove from the heat and stir in the pea shoots until wilted. Stir in the mint, season with salt and pepper and serve.
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