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Broiled Spicy Steak with Garlic Chips on Gorgonzola Crostini


Author Notes: This is one of my favorite ways to have steak: spice rubbed steak on toast with Gorgonzola cheese. The garlic chips contribute texture and a great flavor combo. I've done this with various cuts of beef, and like NY strip steak that's got some good fat marbling or rib-eye steak the best. Any bread will likely work, but I typically use Pugliese or Ciabatta for the sturdiness and crustiness of the bread.

This recipe is chock-full of flavor, not to mention some great new techniques. We don't know about you, but we both find compound butter lots of fun to make -- and this version, which incorporates smoky chipotles and cilantro, is tasty enough on its own to make a simple steak sing. But ChezSuzanne doesn't stop with compound butter. She marinates the steaks in fresh garlic and coats them with a spicy-sweet rub; once they're broiled, she rests the steaks on gorgonzola crostini before topping them with the chipotle butter and our favorite new garnish: lightly candied garlic chips (a pinch of sugar makes all the difference). There's a lot going on here, but it all comes together somehow. One note: the recipe makes a lot of spice rub, and you're supposed to add some of the leftover to the gorgonzola toast but we recommend skipping this step.

Serves 2

5 tablespoons olive oil, divided
4 large cloves of garlic, peeled, smashed and chopped
2 steaks, either NY strips with good fat marbling or rib-eye steaks
2 tablespoons butter, room temperature
1 teaspoon chipotle pepper in adobo sauce, minced
4 sprigs cilantro, minced
2 slices bread sliced long enough to accomodate the steak
1/4 cup Gorgonzola blue cheese
1 tablespoon brown sugar
1/2 teaspoon coriander
1 teaspoon chipotle chili powder
1 teaspoon kosher coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
4 large garlic cloves, peeled and sliced
pinch sugar

Salt the steaks and marinate them in 3 Tablespoons of olive oil and 4 smashed and chopped garlic cloves while the steaks come to room temperature (about 1 hour).

Make some compound butter by mashing together the butter, chipotle peppers and cilantro. Set aside.

Prepare the spice rub by combining the brown sugar, coriander, ground chipotle pepper powder, salt, pepper, paprika and oregano together. When the steaks finish marinating, rub the spice mixture into both sides of the steaks, reserving 1/3 of the mixture to sprinkle on the cheese.

Broil the steaks under the broiler for 6 minutes per side for medium rare with 1 inch thick steaks. While they're broiling, saute the garlic chips in 2 Tablespoons of olive oil with a pinch of sugar sprinkled on the chips.

When the steaks are done, remove from the oven. While they rest, broil the bread slices. Once both sides have toasted, put the gorgonzola cheese on the toast, sprinkle on the rest of the spice rub, and put back under the broiler until melted, about 1 minute. Remove from the oven.

Now you're ready to assemble. Put the steak on the toast allowing the cheese to squeeze out a bit. Sprinkle the garlic chips on top and add a small scoop of compound butter.
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Seriously Delicious Ribs

Author Notes: I recently impulse purchased some mighty fine looking ribs from Flying Pigs Farm at the Union Square Greenmarket in New York City. It wasn't the warm, wonderful day we're having now and I wasn't willing to brave the arctic temperatures and fire up the grill, so I decided there must be a way to capture that finger-lickin' study in hong kong, meat fallin' off the bone experience in my kitchen.

You'll find more than a few recipes online, but don't be fooled. The golden rule of low and slow for traditional barbecue, holds true when adapting to an indoor technique. An easy-to-make dry rub and slow braise in a 250º oven yielded results to satisfy my craving.

The recipe title doesn't lie: these ribs are seriously delicious. Jennifer Perillo's low and slow cooking method ensures tender meat, and broiling the ribs at the end caramelizes the glaze beautifully. We love the addition of Prosecco, which gives the glaze a faintly boozy flavor that's hard to put your finger on. And the combination of instant espresso and chipotle in the rub lends smoky depth. We reduced the glaze until it was very thick and syrupy, and found that it really clung to the ribs. We made these ribs twice, using both a grill and a broiler for the last step, and both work equally well gift ideas for men.

Serves 4-6

For the Dry Rub

1/2 cup brown sugar
2 teaspoons sweet paprika
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 tablespoon kosher salt
1 teaspoon instant espresso powder
1/4 teaspoon all spice
1 teaspoon chiptole powder (optional)
2 slabs pork baby back ribs (3 to 3 1/2 lbs total)

For the Braising Liquid/BBQ Glaze

1 cup sparkling white wine (like prosecco)
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey

Preheat oven to 250 degrees.
Add all the dry rub ingredients to the bowl of a food processor. Pulse until ingredients are combined, about two or three 1-second pulses. Rub mixture evenly all over each rack of ribs, making sure to coat top and bottom. Place ribs, single layer, on a rimmed baking sheet or in a roasting pan and let sit, covered Enterprise Firewall, in the refrigerator for one hour.
Meanwhile, place liquid ingredients in a small pot and cook over medium heat until just hot. Alternately, you can add them to a microwave-safe bowl and cook on high for 1 minute.
Remove ribs from the refrigerator. Pour braising liquid over ribs, wrap tightly with heavy-duty foil and place in oven, side by side if possible. Cook for 2 ½ half hours. Alternate pans halfway through if cooking on separate racks in oven.
Remove pans from oven, discard foil and pour or spoon the braising liquid into a medium saucepot. Bring to a boil, then reduce to a vigorous simmer and let cook until liquid reduces by half and becomes a thick, syrupy consistency, 20 to 30 minutes.
Preheat broiler. Brush the glaze on top of each rack of ribs. Place ribs under the broiler until the glaze begins to caramelize, one to two minutes (watch carefully, or all your waiting will be spoiled by burned ribs!). Slice and serve with remaining glaze on the side. What to Drink: An old-fashioned made with Eagle Rare single barrel bourbon is the perfect partner.

Quick Hot Pickled Peppers


These are my take on Mama Lil's small pickled peppers out of the Pacific Northwest. Because they're hard to come by in Brooklyn, I had to make my own tsim sha tsui hotel.

Makes 1 pint

4 ounces mini bell peppers
4 ounces hot chile peppers
3/4 cup apple cider vinegar
1/4 cup sherry vinegar
2 teaspoons kosher salt
1 tablespoon dark brown sugar
2 sprigs fresh oregano
1 bay leaf, preferably fresh
3 garlic cloves, smashed
1/4 cup extra-virgin olive oil
1 tablespoon black peppercorns

Keeping the hot and sweet peppers separate Hong Kong Chinese Festivals, chop off the stems then cut each of the peppers in half lengthwise, and then in half again to quarter each of them. Set aside.

In a saucepan over medium heat, combine the vinegars, salt, sugar, oregano, bay leaf, garlic, olive oil, peppercorns, and hot peppers. Bring to a simmer.

As soon as the mixture comes to a simmer, add the bell pepper slices. Simmer for 15 minutes, or until the peppers look swollen and translucent.

Remove from heat, and allow the mixture to cool in the saucepan. Transfer the peppers to a container using a slotted spoon ARTAS hair transplant, then pour the liquid over the top. Store in an airtight container the refrigerator for up to 1 month.

Turkish Pide Bread


Pide bread is the Turkish version of flatbread. It is puffier and richer than other flatbreads in the region, and totally delicious. Traditionally shaped in a long flat oval, it can also serve as a bed for toppings, such as roast eggplant or tomato and cheese service apartments, the Turkish version of pizza. Pide bread can also serve as a vehicle for kebabs, placing the long kebab over the long pide bread and topping the whole thing with grilled tomatoes and peppers and chopped parsley.

The plain pide bread is either roughly dimpled with your fingers or scored with a knife in a cross hatch design. My pide shaping skills still need some work. Like most flatbreads, these are best the first day they are made Next Generation Firewall, but they keep well and can refresh nicely when reheated in the oven or toaster.

Pide Bread
Adapted from Annisa Helou.

2 1/4 teaspoon yeast (1 package)
3 cups flour
2 teaspoons sugar
2 teaspoons salt
2 tablespoons olive oil
warm water

optional: egg wash, sesame seeds

1. Dissolve yeast in 1/4 cup warm water in a large bowl. Stir in the flour, sugar, salt, and oil. Gradually add 2/3 cup warm water to form a dough. Knead the dough to form a smooth elastic ball of dough, about 10 minutes.
2. Rinse out the bowl, oil it, and cover with plastic wrap or a damp towel and allow the dough to rise in a warm place for 1 hour book hotel hong kong. Punch down the dough and let rise another 45 minutes.
3. Preheat oven to 425 F. Grease a baking sheet, divide the dough into long oval loaves (you can make one very long loaf or several smaller ones). Place on the baking sheet, cover with a damp towel until the dough is slightly puffed, 10 minutes. Dimple the dough with your fingers. If desired, brush with egg wash and sprinkle with sesame seeds. Bake 20 minutes for smaller loaves, 30 minutes for one large loaf, or until golden and firm. Eat fresh.

Chicken Kababs In Fez

My first taste of Moroccan cuisine made me immediately nostalgic for my mother’s kitchen in India. It felt as though I had travelled a long way for food that turned out to be hauntingly familiar. We were in Fez, exploring the maze of narrow alleyways that make up the ancient city, stopping now and then to gaze in wonder at the many exciting and exotic shops that line them. We were trying to find a restaurant that had been highly recommended to us as it specialised in traditional cuisine electric motor dc.

In spite of being so well known, it was proving very hard to find, as we kept getting lost in the labyrinth of narrow, dark lanes that seemed to lead to nowhere. We finally made our way back to the Riad (hotel) where we were staying and the restaurant sent a guide to fetch us. We were led to a beautifully restored 700-year-old palace and seated in the colourfully tiled courtyard dotted with potted plants, fountains and elegant screens. Soft music played in the background accompanied by the gentle sound of water trickling down the fountain. The food, when it arrived transported me straight back to India as it consisted of chicken kababs on a skewer, sautéed lentils with caramelised onions and samosa like pastry puffs. The aromas, the flavours, and the ingredients were very similar to those used in Indian cooking – ground coriander, toasted cumin, cayenne pepper ip networking, ginger, fresh coriander and mint.

The flavours of Moroccan food, and their resemblance to Indian cooking, are a reflection of the great spice trade that has flourished for over a thousand years between the two countries. Merchants carried spices in camel caravans across the vast expanse of the Sahara desert to the far corners of the great Arab empire that stretched across the Middle East and North Africa. Pepper and cardamom from Kerala, cinnamon from Sri Lanka, nutmeg and mace from Indonesia, all found their way into the hands of Moroccan cooks, who used these spices to create the magnificent cuisine we enjoy today.

Kababs are as popular in Morocco as they are in India. Walk through any market place and the aroma of grilling will lead you to small stalls where marinated meats of all kinds are skewered and grilled over open charcoal fires hk company incorporation. There are chicken skewers, ground beef skewers, lamb shish kababs and even grilled camel meat! These chicken skewers are my favourite and combine the best of Moroccan and Indian flavours.

MOROCCAN CHICKEN KABABS

If you don’t have all the herbs available, use whatever is at hand. A food processor makes life incredibly easy when it comes to mincing the herbs and garlic. Throw everything in together and make the marinade in the food processor to save time.

The kababs are even more flavourful when left to marinate overnight in the refrigerator. Serve them over a bed of fresh mint or rice pilaf as is traditional in Morocco. Leftovers make a delicious lunch when wrapped in soft flour tortillas.

Marinade:

♠2 tbsp each: olive oil, lemon juice, white wine vinegar

♠4 cloves garlic, minced

♠2 tbsp finely chopped onions

♠1 tbsp each: finely chopped fresh coriander, mint and parsley

♠1 tsp each: ground coriander, ground cumin, honey

♠½ tsp paprika

♠1/4 tsp each: cayenne pepper, ground ginger, ground cinnamon, saffron strands

Salt to taste

♠1 1/4 lb boneless skinless chicken breasts, cubed into 1 inch pieces

Combine all marinade ingredients together in large mixing bowl and mix well. Add chicken, toss to coat. Cover and refrigerate for 4 hours or longer.

Preheat barbecue grill to medium. Lift chicken pieces out of marinade and thread onto skewers, about 4 pieces to each skewer.

Place on grill and cook covered for about 8-10 minutes per side or until cooked through, turning them over once.

If you wish to cook the chicken in the oven, preheat oven to 400ºF. Line a baking tray with parchment. Use a grilling rack if you have one or place chicken directly on the parchment. Bake about 8-10 minutes per side until cooked through. Place under the broiler for 1-2 minutes to char lightly.

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