I had some top round and didn't know what exactly to do. I love grillades. I added kale, didn't flour the steak and instead peppered and seasoned it with Everglades and smoked chili and it smells great so I am hopeful.
hunter-style grillades
Gourmet | October 2005 Cook the Cover Winner
HUNTER-STYLE GRILLADES
We are happy to announce that Emily Connor has won our October "Cook the Cover" contest with her delicious variation on Emeril Lagasse's grillades.
Emily Connor explains her variation:
Some of the most memorable recipes are those that combine the best of both worlds: In this case, Southern comfort food and classic Italian. The addition of crimini mushrooms, fresh thyme, and rosemary imparts the "hunter-style" (or cacciatore) while preserving the authenticity of the grillades. A few other changes — a simplified version of the spice rub, elimination of several dried herbs, and the use of olive oil and balsamic vinegar — streamline the recipe without sacrificing any of the flavor. As a twist to the dish, try serving with cauliflower purée. Not only does it complement the flavors and nicely soak up the braising liquid, but it's a great way to highlight the freshest of fall ingredients.
Servings: Makes 6 servings.
Ingredients
1 1/2 pounds beef top-round steak (1/2-inch thick)
1 pound veal top-round steak (1/2-inch thick)
1/2 cup all-purpose flour
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
2 cups chopped onion (1 large)
1 cup chopped red bell pepper (from 1 large)
1 cup chopped celery (about 2 ribs)
1 pound fresh crimini (or baby bella) mushrooms, quartered
1 1/2 cups (from a 28-ounce can) drained canned tomatoes, chopped
1 tablespoon chopped garlic
2 bay leaves
2 tablespoons fresh thyme leaves, minced
1 tablespoon fresh rosemary leaves, minced
1 teaspoon kosher salt
1/4 teaspoon cayenne
1/8 teaspoon black pepper
2 cups beef broth (homemade or canned)
1/2 cup dry red wine
1 tablespoon balsamic vinegar (optional)
2 tablespoons chopped fresh parsley
Preparation
Cut beef and veal into 2-inch pieces. Combine flour, kosher salt, and freshly ground black pepper in a small bowl. Place each piece of meat between two sheets of plastic wrap and gently pound meat to 1/4-inch thickness with flat side of a meat pounder, turning meat over occasionally.
Lightly coat each piece of meat with seasoned flour. Heat olive oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking. Sauté meat (working in batches if necessary), stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Remove meat from pan and set aside.
Add onion, bell pepper, celery, and mushrooms and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes.
Return meat to pan. Add bay leaves, thyme, rosemary, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours. Taste broth, and add balsamic vinegar to cut the richness of the braising liquid if desired. Garnish with chopped fresh parsley.
Sunday, August 31, 2008
Friday, August 22, 2008
Rick Bayless' Sinaloa grilled chicken
There's a fabulous place to pick up grilled chicken on the main street in Rocky Point. They serve it with pickled onions and cabbage salad and beans. It's perfect. I don't think it's this recipe but I plan to try this, and get David's opinion.
Forthe marinade:
1-1/2 Tbsps. ground ancho chile powder
1 tsp. dried oregano, preferably Mexican
A big pinch of cloves
1/4 tsp. ground cinnamon, preferably Mexican canela
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
3 Tbsps. vinegar(apple cider vinegar gives a Mexican flavor)
1/4 cup orange juice
1 tsp. salt, plus a little more for the onions
1 large (3-pound) whole chicken(what some butchers will call a large frying chicken, others will call a small roasting chicken)
2 large bunches green onions, preferably the ones with large (1-inch) white bulbs at the end (these “knob” onions are available at Mexican markets and many farmer’s markets), roots and wilted outer leaves removed
A little vegetable or olive oilfor brushing the onions
About 1 cup Roasted Tomatillo salsa, for serving
Instructions:
In a small bowl, mix together all the marinade ingredients. Light a charcoal fire and let it burn until the charcoal is covered with white ash (and about medium hot); bank half the coals to one side of the grill, half to the other. Or, heat a gas grill: You’ll need a grill with three burners, so that you can turn heat the outer two to medium and leave the center one off. While the grill is heating, remove the giblets (if there are any) from the cavity of the chicken. Flip the chicken onto its breast. Using poultry shears, cut down through the backbone from tail to neck, staying as near as possible to the center of the bone (to keep the skin attached). If you don’t have shears, lay the bird on its back, insert a long heavy knife into the body cavity and press down hard with a rocking motion to cut through the length of the backbone. Open the bird out onto your work surface, breast side up. Make sure that the legs are turned inward. Using your fist or a mallet, wallop the bird on the breast—hard enough to dislodge the center bones and flatten out the breast. Twist the last joint of the wings up over the breast and then down behind the “shoulders,” tucking them in firmly to keep them in place during grilling. Smear both sides of the chicken with the marinade. Lay in the center of the grill (it will not be over direct heat). Cook without turning, basting from time to time with any remaining marinade, until the juices run clear when a thigh is pierced deeply with a fork (an instant-read thermometer should register about 160 degrees when inserted at the thickest part of the thigh), about 45 minutes. If you’re cooking over charcoal, you’ll want to add more charcoal to the fire every half hour or so—the internal temperature of the grill should stay at about 325 degrees. About 10 minutes before the chicken is ready, brush or spray the green onions with oil and sprinkle with salt. Grill directly over the fire, turning frequently, until tender and browned. Remove the chicken to a cutting board. It will loose less juice is you cover it loosely with foil and let it rest 5 or 10 minutes. Cut into quarters (or smaller pieces). Transfer a portion to each of 4 dinner plates. Top with the grilled onions and you’re ready to serve. Pass the salsa separately. From "Mexican Everyday" (2005) by Rick Bayless. Used with permission.
(Serves 4)
Forthe marinade:
1-1/2 Tbsps. ground ancho chile powder
1 tsp. dried oregano, preferably Mexican
A big pinch of cloves
1/4 tsp. ground cinnamon, preferably Mexican canela
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
3 Tbsps. vinegar(apple cider vinegar gives a Mexican flavor)
1/4 cup orange juice
1 tsp. salt, plus a little more for the onions
1 large (3-pound) whole chicken(what some butchers will call a large frying chicken, others will call a small roasting chicken)
2 large bunches green onions, preferably the ones with large (1-inch) white bulbs at the end (these “knob” onions are available at Mexican markets and many farmer’s markets), roots and wilted outer leaves removed
A little vegetable or olive oilfor brushing the onions
About 1 cup Roasted Tomatillo salsa, for serving
Instructions:
In a small bowl, mix together all the marinade ingredients. Light a charcoal fire and let it burn until the charcoal is covered with white ash (and about medium hot); bank half the coals to one side of the grill, half to the other. Or, heat a gas grill: You’ll need a grill with three burners, so that you can turn heat the outer two to medium and leave the center one off. While the grill is heating, remove the giblets (if there are any) from the cavity of the chicken. Flip the chicken onto its breast. Using poultry shears, cut down through the backbone from tail to neck, staying as near as possible to the center of the bone (to keep the skin attached). If you don’t have shears, lay the bird on its back, insert a long heavy knife into the body cavity and press down hard with a rocking motion to cut through the length of the backbone. Open the bird out onto your work surface, breast side up. Make sure that the legs are turned inward. Using your fist or a mallet, wallop the bird on the breast—hard enough to dislodge the center bones and flatten out the breast. Twist the last joint of the wings up over the breast and then down behind the “shoulders,” tucking them in firmly to keep them in place during grilling. Smear both sides of the chicken with the marinade. Lay in the center of the grill (it will not be over direct heat). Cook without turning, basting from time to time with any remaining marinade, until the juices run clear when a thigh is pierced deeply with a fork (an instant-read thermometer should register about 160 degrees when inserted at the thickest part of the thigh), about 45 minutes. If you’re cooking over charcoal, you’ll want to add more charcoal to the fire every half hour or so—the internal temperature of the grill should stay at about 325 degrees. About 10 minutes before the chicken is ready, brush or spray the green onions with oil and sprinkle with salt. Grill directly over the fire, turning frequently, until tender and browned. Remove the chicken to a cutting board. It will loose less juice is you cover it loosely with foil and let it rest 5 or 10 minutes. Cut into quarters (or smaller pieces). Transfer a portion to each of 4 dinner plates. Top with the grilled onions and you’re ready to serve. Pass the salsa separately. From "Mexican Everyday" (2005) by Rick Bayless. Used with permission.
(Serves 4)
Friday, August 08, 2008
Zucchini basil soup!
zucchini-basil soup
Gourmet | July 2008
by Shelley Wiseman
ZUCCHINI-BASIL SOUP
This smooth puréed soup manages the near—impossible feat of being velvety and creamy without any cream. Ribbons of zucchini add a final soupçon of elegance.
Active time: 30 min Start to finish: 45 min
Servings: Makes 4 to 6 servings
Ingredients
2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment
Preparation
Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
Gourmet | July 2008
by Shelley Wiseman
ZUCCHINI-BASIL SOUP
This smooth puréed soup manages the near—impossible feat of being velvety and creamy without any cream. Ribbons of zucchini add a final soupçon of elegance.
Active time: 30 min Start to finish: 45 min
Servings: Makes 4 to 6 servings
Ingredients
2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment
Preparation
Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
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