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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: August 15, 2011

15/08/11 Hanger Steak Rubbed With Curry And Lime and Oven Roasted Waffle Cut Potatoes


 

RECIPE

Serves 2

A CookTale

As I’ve said in past posts, more often than not, we have found Hanger steak to be a tough cut of meat. We used a recipe from the Epicurious website of June 2009. It called for Lime juice as the acid (which helps tenderize all cuts of meat), and Curry to brighten up the steak’s flavor. It worked and we enjoyed a tasty and tender Hanger steak. Thanks Mike, of The Smokehouse of the Catskill, and Melissa Roberts of Epicurious.

RECIPE Hanger Steak

1-1/2 Pounds of Hanger Steak (cut horizontally in half, & the fatty tendon that runs down the center removed)
1 TB of EVOO
1 TB of Lime Juice
1 TB of Curry Powder (I used Gran Marsala)
Kosher Salt & Pepper

METHOD

1. Stir together the Lime Juice, Curry Powder, EVOO, 2 tsp of Salt, 1 tsp of Pepper, & coat the steak with the mixture.
Allow to marinate for 1 hour.
2. Heat a grill pan or a gas grill. Add the Hanger Steak & grill
for 2-1/2 minutes per side. If you like your Steak on the rare side, remove it when the internal temperature is between 115 to 120 degrees.
3. Remove & allow it to resettle for at least 5 minutes. The internal temperature will continue to rise as it resettles.

RECIPE Oven Roasted Waffle Cut Potatoes

INGREDIENTS

2 Idaho Potatoes (peeled)
2 TB of EVOO
Kosher Salt

METHOD

1. Heat the oven to 350 degrees
2. Using the corrugated blade of a Mandoline-type slicer, waffle cut the Potatoes. Place them in a bowl of acidified Water.
3. Drain & thoroughly towel dry the Potatoes.
4. Place on a baking sheet in a single layer. Lightly Salt.
5. Oven roast until crisped & browned.

15/08/11 Zucchini With Basil, Mint & Honey


RECIPE

Serves 2

A CookTale

I found a wonderfully new way to prepare good old Zucchini. Google lists 15,700,000 recipes, this makes it 15,700,000 &1. It came from food 52’s website, it was easy and it was delicious. The trick is to heavily salt the Zucchini for 30 minutes, as you would Eggplant, to remove the water.
I then washed off the Salt and thoroughly dried them. The method below goes into more detail.

INGREDIENTS

4 medium Zucchini, ends trimmed
Kosher Salt
1 TB of EVOO
2 TB of Butter
A Splash of Lemon juice
1 tsp of Honey (a variety you like but nothing too strong)
10 small Basil Leaves
10 small Mint Leaves
Freshly ground Black Pepper

METHOD

1. Cut the Zucchini lengthwise into quarters, then crosswise into ½-inch cubes. Put them in a bowl, season generously with Salt and let sit for 20 to 30 minutes. Wash in cold Water to remove the Salt, then Drain and thoroughly dry.
2. Heat the EVOO & the Butter in a large sauté pan (large enough to fit the Zucchini in a single layer) over medium high heat. When the oil begins to shimmer, add the Zucchini and let it brown. The trick to this recipe is controlling the heat so the Zucchini neither steams nor burn. You want it to brown the edges while leaving the centers crisp-tender. Stir only when needed.
3. As soon as the Zucchini is done, spoon it into a serving dish, leaving the oil in the pan behind. Sprinkle with a little Lemon Juice, & the honey. Sprinkle on the Basil & Mint leaves & grind some Pepper over the Zucchini.

MY Preferred Variation: you can make a Basil and Mint Pesto instead of using whole leaves. Combine 1/4 cup packed Basil leaves and 1/4 cup packed Mint leaves with a pinch of Salt in a small food processor. Turn on the machine & drizzle 3 TBs of EVOO through feed tube, until a loose sauce forms. You may need to scrape down the sides of the bowl once or twice. Once the Zucchini is cooked, use this Pesto to finish the dish.