CookTeaser

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.

Serves 2

A CookTale

Lining a potato with fresh Sage Leaves affords the diner two taste opportunities. The Potatoes doused in Extra Virgin Olive Oil and roasted is the first. The fresh Sage Leaves inserted within the Potato slices is the second. Add to that a well marbled and aged Porterhouse Steak (as I did), from The Smokehouse of the Catskills, and you have a delicious main course.

RECIPE Porterhouse Steak

1 1-1/4 LB Steak (about 1.5 LB)
1 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Light one side of a gas grill to high. When the temperature reaches 350-400, it’s ready.
2. Add the EVOO & Seasoning to the Porterhouse.
3. Reduce the grill’s flame to low & add the steak.
Grill for 2 minutes & turn diagonally for another 2 minutes.
4. Turn the steak over & repeat. To char the meat raise the heat to medium. & carefully watch the flames.
5. Check the internal temperature, we prefer 120 degrees for rare.
6. Allow to rest for at least 5 minutes before slicing.

RECIPE Sage Lined Potatoes

2 New Potatoes (skin on)
12 fresh Sage Leaves (or more)
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Turn on the oven to 400 degrees.
2, Wash & scrub clean the Potatoes.
3. With a sharp knife, make incisions straight down the Potatoes about 1/8 ” apart, but be sure not cut all the way through.
4. With a thin instrument carefully spread reach incision apart & insert one Sage Leaf.
5. Place in an oven proof dish & douse with the 2 TB of EVOO & Salt & Black Pepper.
6. Roast for about 1 hour. Spoon the EVOO that’s in the dish over the Potatoes.
7. Ready to plate.

Serves 5

A CookTale

My first brave attempt at preparing a Porchetta. It was a step by step “learn by doing” experience. The procedure was more threatening than it actually turned out to be. Preparing the stuffing was a bit time consuming, but a very necessary step.
One observation, when I do it again, It will be removed from the oven when the instant thermometer reads 135 F. It continues to cook while resting. After all that effort, last evening’s roast was a bit dry.(I let it roast until 145F, and after it rested it picked up almost 10 degrees.
Another lesson on the road to doing it right.

RECIPE Porchetta Roast

INGREDIENTS

2 TB OF EVOO
5 2 medium Red Onions coarsely chopped + 3 Sliced
2 TB of EVOO
2 Cups of Broccoli Rabe, rinsed well, with any tough stems removed & coarsely chopped
½ loaf of day-old Tuscan bread, cut into 1-inch pieces, about 2 cups
1 tsp of Wild Fennel Pollen (available online)
1 5-pound boned Pork Roast, with the belly and skin attached
Coarse Salt and freshly ground Pepper

METHOD

1. Preheat the oven to 325 degrees.
2. In a large sauté pan, heat the EVOOl over medium heat. Add 2 of the Onions & cook for 10 to 15 minutes or until caramelized, stirring occasionally. Add the Broccoli Rabe & stir together with the onions for five minutes until the greens have darkened and are wilted.
3. In a large bowl, combine the Onion, Broccoli Rabe with the bread, & Fennel Pollen & stir until well mixed. Place the contents in a food processor along with 1 TB of EVOO & pulse until lightly ground.
4. Season the Porchetta roast with Salt & Pepper. Add 1 TB of EVOO to the roast. Generously spread the stuffing mixture on the meaty side of the Pork.
5. Carefully roll the Porchetta, and tie every two inches with kitchen string. Be sure to keep the stuffing intact.
6. Place the 3 sliced Onions in the roasting pan. Add the Porchetta & cook uncovered until an internal temperature of 135 degrees is reached at the roast’s thickest point.
7. Let it rest for 10 to 15 minutes. It will possibly add 10 degrees while resettling.

RECIPE Sauteed Baby Red Potatoes & Baby Artichokes

Serves 5

A CookTale

I consider this high on the list of my favorite vegetable dishes. It’s completely prepared on the stovetop in a saute pan with no more than a film of oil. (With less oil the vegetables seem to brown faster). On the other hand if the pan appears to dry, you can always add a splash more of oil. The dish is cooked in three easy stages. Described in Method.

INGREDIENTS

1 Pound of Baby Red Potatoes, halved
2 Packages of frozen baby Artichokes, defrosted
3 Garlic Cloves thinly sliced
1 TB of EVOO + 1 TB more for finishing the dish
Kosher or Sea Salt & Black Pepper

METHOD

1. Heat a deep sided saute pan, add a thin film of EVOO.
2. Add the Garlic & saute until tender & lightly colored.
3. Add the Artichokes & saute until deeply colored & tender. Remove to a bowl.
3. Add the Potatoes & saute until deeply colored & tender.
4. Return the Arichokes & the Garlic to the pan, cover & cook to be sure that everything is tender.
5. Add a splash of EVOO & season to taste.

Serves 3

A CookTale

Our friend Mindy Lesser came for dinner last evening. On her previous visit, we served Rack of Lamb. This time we had an easier menu, Broccoli Rabe, without the Orchiette, and Sweet Sausage from Adams Fairacre Farm. I would have opted for the addition of the pasta, but was talked out of it. I was reminded that one 2 ounce serving of Orchiette contains 41 carbs, (that’s more than a day’s worth), as well as 200 calories. The first course, was of course, Heirloom Tomatoes, fresh Mozzarella and Basil Pesto.No question that it’s our Summer standard.

INGREDIENTS For the Broccoli Rabe

1 Bunch of Broccoli Rabe (Andy Boy brand preferred)
A pinch of Red Pepper flakes
2 Garlic Cloves thinly sliced
Kosher Salt & fresh Pepper
2 TB of EVOO

METHOD

1. Heat a deep sided saute pan to high. Add the EVOO.
2. Add the Garlic & the Red Pepper flakes. Saute until tender
3. Remove 1″ of the tough stems off the Broccoli Rabe, retain the large leaves & peel the stems. (Not necessary, but helps tenderize them).
4. Heat a large pot of water & steam them for 6 minutes.
5. Remove from the pot & flush with cold water. (This retains their bright color.) Chop into bite size pieces.
6. Add the Broccoli Rabe to the saute pan (be careful, it will splatter when it hits the hot oil). Saute until well coated with the EVOO & the Garlic.
7. Set aside, covered, in the saute pan.

INGREDIENTS Italian Sweet Sausage

5 Large Italian Sweet Sausages
1 TB of EVOO

METHOD

1. Heat a grill pan to high. Add the TB of EVOO & 3 ounce of water.
2. Add the 5 Sausages, cover the pan & allow them to cook for a few minutes. Uncover & cook them until they have aquired definite sear marks. Turn them & repeat.
3, Cover the pan & let them cook until tender.
4. When they are ready, cut them in half. Allowing 3 pieces to each plate.