Daily Archives: July 25, 2011
25/07/11 T-Bone Steak Oyster and Shitake Mushrooms
RECIPE
Serves 2
A CookTale
Sunday was an entirely Buy Local day. We started at Story’s in Catskill, NY, a wonderful Farm Stand that sells produce grown across the road on the countless acres of their farm. Exceptional supersweet corn and fruits and vegetables picked only hours before. From there, back to Saugerties to the Smokehouse of the Catskills to pick up a 1-1/4″ T-bone steak & a basket of Oyster and Shitake Mushrooms from Wilbank Mushroom Farm, ordered over the phone only hours before. Mike & Heidi, proprietors of this terrific store, know most everone who walks through their door by name and caters to each of their every food caprices…especially mine. And I’m getting more capricious every day. Just ask Mike!
RECIPE T-Bone Steak
1-1/4 Pound T-Bone (1-1/4″ thick)
Kosher Salt & Pepper
1 TB of EVOO
METHOD
1. Turn on the gas or light charcoal grill.
2. When it reaches 350 F, lay the steak diagonally on the grates. Grill for 2 minutes. Turn the Steak in the opposite direction for another 2 minutes.
3. Turn the Steak & repeat the procedure. The Steak should be beautifully seared on both sides.
4. Check the internal temperature, if it reads 120 to 125F it’s rare, (as we prefer) or grill for another very few minutes to reach medium rare. No higher please!
5. Remove & allow to resettle for at least 5 minutes before slicing.
RECIPE Oyster & Shitakes
INGREDIENTS
1 Basket of Oyster & Shitake Mushrooms (8 Ounces)
1 TB of Butter
1 TB of EVOO
1/4 Cup of Dry Sherry
1 Ounce of Demi-Glace (dissolved in 1/3 cup of water)
Kosher Salt & fresh White Pepper
METHOD
1. Slice the Shitakes & seperate & slice the Oysters into bite size pieces.
2. Heat a saute pan to high, & add the Butter & EVOO. When the Butter stops sizzling add the Mushrooms. Saute until tender & beginning to brown. Carefully add the Sherry (it will splatter) toss & reduce it to a TB. Add the dissolved Demi-Glace and gently toss again. Saute for a minute or so.
3. Season to taste.
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- Posted under Dinner, Meat, Vegetables
25/07/11 Roasted Green Beans and Tomatoes with Parsley Pesto
RECIPE
Serves 2
A CookTale
Among the fruits and vegetables we took home from Storys Farm Stand were two gorgeous bouquets of curly parsley and a pound of freshly picked green beans, so young and thin they easily could have been mistaken for Haricot Vert. But what to with them? My restless mind considered green beans with parsley pesto. I opened Google, looking for the perfect parsley pesto, and found a recipe for green beans and tomatoes with parsley pesto. which proves once again that everything is on the web.
INGREDIENTS Green Beans
8 Ounces of green beans, cut into 2 inch sections
2 Tomatoes, cut to a 1/2″ dice (or cherry tomatoes cut in half)
1 TB of EVOO
Kosher Salt & Pepper
1 TB of Parsley Pesto
METHOD
1. Preheat oven to 400.
2. Toss Green Beans & Tomatoes with a little EVOO to moisten. Salt & Pepper lightly. Spread on a baking sheet.
3. Roast for 20-25 minutes. Remove from oven and toss with The Pesto. Taste and adjust seasoning.
RECIPE Parsley Pesto
INGREDIENTS
1-1/2 Cups toasted Walnuts
4 Cups packed, fresh curley Parsley Leaves
2 Garlic Cloves, peeled
2 TB of fresh Lemon juice
1 tsp finely grated Lemon Zest (optional)
3/4 Cup of EVOO
Kosher Salt
METHOD
1. Using the metal blade of your food processor, grind the Walnuts to a fine meal.
2. Add the Parsley, Garlic, Lemon Juice, and Lemon Zest. Slowly pour in the oil and process until the mixture is smooth. Mix in about 1 tsp of Salt and taste, adjust if necessary.
3. It feezes well or store it in your refrigerator for up to 2 weeks after covering it with Olive Oil and sealing it tightly.
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- Posted under Dinner, Side Dishes, Vegetables
CookTeaser 