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Category Archives: Dinner Recipes

Porterhouse Steak with Pan-Seared Cherry Tomatoes

Serves 4

Active time: 35 min         Start to finish: 45 min

July 2008 Gourmet Magazine

This recipe turned out a fabulous late summer dinner for very little work. The balance of the baritone flavor and fat of the steak with the tomatoes’ coloratura acidity is remarkable.

Note – Take care not to overcook the tomatoes—they should be in the hot pan just long enough to release some of their juices, which create a natural sauce for the steak.

3 tablespoons olive oil, divided

2 (1 1/2-inch-thick) porterhouse steaks (about 1 3/4 lb each)

4 teaspoons kosher salt

6 large garlic cloves, thinly sliced lengthwise

4 (1/2-pint) containers mixed cherry tomatoes

6 large thyme sprigs

1 1/2 cups coarsely torn basil leaves

 

  • Preheat oven to 375°F with rack in middle.
  • Heat 1 Tbsp oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.
  • Meanwhile, pat steaks dry and sprinkle with kosher salt and 1 1/2 tsp pepper.
  • Sear steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak. Transfer steaks to a shallow baking pan (do not clean skillet) and cook in oven until an instant-read thermometer inserted in center of steaks registers 120ºF for medium-rare, about 6 minutes. Transfer to a platter and let stand 15 minutes.
  • While steaks stand, pour off oil from skillet. Add remaining 2 Tbsp oil and heat over medium-high heat until it shimmers, then sauté garlic until golden, about 2 minutes. Transfer with a slotted spoon to a plate. Add tomatoes and thyme to hot oil (be careful; oil will spatter), then lightly season with salt and pepper and cook, covered, stirring occasionally, just until tomatoes begin to wilt, about 2 minutes. Stir in any meat juices from platter, and then scatter basil over tomatoes and spoon over steaks.

I would love to write that the absence of pictures was due to the overwhelming nature of this dish…but the real reason is sadly underwhelming; my camera batteries were DEAD! Next time….

 
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Posted by on September 5, 2008 in Dinner Recipes, From the Kitchen

 

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Spicy Crab Spaghettini with Preserved Lemon

Spicy Crab Spaghettini with Preserved Lemon

Serves 4

Active time: 20 min

Start to finish: 20 min

ADAPTED FROM SYDNEY SEAFOOD SCHOOL, SYDNEY, AUSTRALIA May 2008

Spicy Crab Pasta with Preserved Lemon

Spicy Crab Pasta with Preserved Lemon

 

The combination of flavors here worked quite well and joined together in a unique way with the Green Bean and Hazelnut Salad shown below. The brininess of preserved lemons brings out the sweetness of the king crab you’ll find in each twirl of pasta.

 

·         1/2 lb spaghettini (thin spaghetti)

·         1/2 cup chopped red onion

·         1/4 cup extra-virgin olive oil

·         1 to 2 teaspoons sambal oelek or Sriracha sauce

·         1/2 lb shelled cooked crabmeat, cut into 1-inch pieces (from about 1 1/4 lb thawed frozen king crab legs)

·         2 pieces preserved lemon (make recipe or use store-bought), pulp discarded and rind rinsed and finely chopped (1 tablespoon)

·         1/3 cup finely chopped flat-leaf parsley

·         2 tablespoons salted butter

 

Cook spaghettini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

 

Meanwhile, cook onion in oil in a large heavy skillet over medium heat, stirring, until softened. Stir in sambal oelek and cook 1 minute, then add crabmeat. Reduce heat to low and cook, stirring frequently, just until crabmeat is heated through.

 

Drain pasta, then add to skillet along with remaining ingredients and toss to coat well.

 

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Green Bean and Hazelnut Salad

Green Bean and Hazelnut Salad

Serves 4

Active time: 20 min

Start to finish: 30 min

ADAPTED FROM DIANE CARLSON, THE CONSCIOUS GOURMET, SANTA FE, AND JENNY MATTHAU May 2008 

With its dose of flaxseed oil ( *NOTE: I couldn’t find flaxseed oil, and substituted sunflower oil in it’s stead which may not have the same omega-3 profile, but added to the flavor none-the-less), this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans.

Green Bean and Hazelnut Salad
Green Bean and Hazelnut Salad

 

1 oz hazelnuts (2 tablespoons)
3/4 lb green beans, trimmed and halved diagonally
2 1/4 teaspoons grainy mustard
1 1/2 teaspoons balsamic vinegar
1/8 teaspoon fine sea salt
4 teaspoons extra-virgin olive oil
1 tablespoon flaxseed oil
1 teaspoon hazelnut oil
1/4 cup finely chopped red onion

Preheat oven to 325ºF with rack in middle. 

Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, and then rub off any loose skins in a kitchen towel. Coarsely chop nuts. 

Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry. 

Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper if needed. 

Cooks’ note: Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels.

 

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Grilled Rib-Eye Steak with Crispy Potato Cake and Oyster Mushroom-Cambazola Compote

This is one of my all time favorite recipies for Rib-Eye steak. Following the recipie gives you a complete meal…don’t forget the wine of course!

RIB-EYE STEAK

  • 6 (4 ½-ounce) rib-eye steaks
  • Salt and pepper

Season the steaks with salt and pepper about 4 hours prior to grilling; cover with plastic wrap and refrigerate. Let covered steaks sit at room temperature 30 minutes before grilling. Place steaks on a hot broiler and cook for 2 minutes; turn 180 degrees to create a crisscross mark, cooking another 2 minutes. This helps to develop a more even brown crust, and the high heat of the broiler seals in the juices. Turn steaks over and repeat for second side until medium-rare. Let steaks rest for 3 minutes before plating.

OYSTER MUSHROOM-CAMBAZOLA COMPOTE

  • 5 cups oyster mushrooms
  • 6 ounces Cambazola cheese
  • 3 tablespoons canola oil
  • 2 cups julienned red onion
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons chopped chives

Cut off the mushroom stems and reserve for Mushroom Jus. Remove the rind from the Cambazola. Heat the oil in a large skillet over high heat. Add the onion and cook for 2 minutes, or until lightly browned. Add the mushrooms and cook for another 5 to 6 minutes. Stir the onions and mushrooms frequently in the skillet to avoid burning; add the salt, pepper and cheese. Remove from heat; the residual heat from the mushrooms and onions will slowly melt the cheese. Just before serving, fold in the chives.

CRISPY POTATO CAKES

  • 3 quarts rice bran or peanut oil
  • 1 large russet potato
  • Salt and pepper
  • 3 tablespoons canola oil

Heat the oil to 350˚ F in a pot large enough for the oil to rise up during frying. Using the medium teeth of a Japanese mandolin, julienne the potatoes lengthwise. Toss potato in a bowl with salt and pepper. Heat the canola oil in a 14-inch nonstick skillet and form the julienned potatoes into 3-inch rounds; cook until lightly browned on the bottom, about 2 minutes. Turn over and cook until just holding together. At this point, transfer to the hot frying oil and fry until just golden brown and crispy, about 3 minutes. Transfer to a paper towel lined plate.

 SAUTEED SWISS CHARD

  • 1 bunch red Swiss chard
  • 2 tablespoons canola oil
  • 1/2 teaspoon chopped garlic
  • 2 tablespoons water
  • salt and pepper

Clean the chard by grasping the stem between the index and middle finger where the leaves end and pull the leafy part through your fingers, tearing the leaf from the stem. In this recipe, use only the leaves. Wash chard by placing the leaves in a large bowl filled with cold water and swishing them around to loosen the dirt. Let the chard sit undisturbed for 5 minutes to allow all the dirt and grit to settle to the bottom of the bowl. Gently remove the leaves from the top of the water and drain in a colander. If the greens are particularly dirty, repeat cleaning process twice. Place canola oil and garlic in a large skillet over medium heat, when the garlic starts to sizzle, add the chard leaves and season immediately with the salt and pepper. With tongs, turn chard to cook evenly; continue cooking until wilted, about 2 minutes. Wrap in a terrycloth towel to prevent chard from bleeding color on the plate; keep warm.

CABERNET SYRUP

  • 3 cups Cabernet Savignon
  • 1 1/2 cups Veal Stock
  • 1/4 cup sugar
  • 3 bay leaves
  • 4 parsley stems
  • 5 sprigs thyme
  • 1/4 cup julienned shallots
  • 3 cloves garlic, crushed
  • 10 black peppercorns

Place all ingredients in a nonreactive saucepan. Bring to a simmer, skimming frequently. Slowly reduce to a syrupy consistency, about 1 1/2 hours. Strain through a fine sieve; keep warm.

FINISH AND PLATE
Place Swiss Chard in the center of each plate, top with a crispy potato cake, rib-eye steak and Oyster mushroom-Cambazola compote. Drizzle Cabernet syrup around plate.

 And finally, DIVE IN!

 

 Finish and Plate

 
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Posted by on May 31, 2008 in Dinner Recipes, From the Kitchen

 

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