The Epicurious Cookbook (26 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
5.
After 30 minutes, light an additional 15 charcoal briquettes in the same charcoal chimney set atop bricks, cement, or other nonflammable surface. When the cooking temperature falls below 225°F, use oven mitts to lift off the upper grill rack with the pork and place on a heatproof surface. Using tongs, add half of the hot gray charcoal to the bottom rack. Sprinkle about 1 cup drained wood chips over the charcoal as well. Reposition the upper rack on the grill with the pork above the loaf pan. Brush the pork lightly with the mop. Cover with lid.
After 30 minutes, light an additional 15 charcoal briquettes in the same charcoal chimney set atop bricks, cement, or other nonflammable surface. When the cooking temperature falls below 225°F, use oven mitts to lift off the upper grill rack with the pork and place on a heatproof surface. Using tongs, add half of the hot gray charcoal to the bottom rack. Sprinkle about 1 cup drained wood chips over the charcoal as well. Reposition the upper rack on the grill with the pork above the loaf pan. Brush the pork lightly with the mop. Cover with lid.
6.
About once an hour, light more charcoal in the chimney and replenish the charcoal and wood chips as necessary to maintain a temperature between 225° and 250°F, brushing the pork lightly with the mop each time the grill is opened. Open the grill only when necessary and cover as quickly as possible to minimize loss of heat and smoke. Cook the pork until an instant-read thermometer inserted into the center of the meat registers between 165° and 170°F, turning occasionally, about 3 hours total. Transfer the pork to a baking sheet. Let stand 10 minutes.
About once an hour, light more charcoal in the chimney and replenish the charcoal and wood chips as necessary to maintain a temperature between 225° and 250°F, brushing the pork lightly with the mop each time the grill is opened. Open the grill only when necessary and cover as quickly as possible to minimize loss of heat and smoke. Cook the pork until an instant-read thermometer inserted into the center of the meat registers between 165° and 170°F, turning occasionally, about 3 hours total. Transfer the pork to a baking sheet. Let stand 10 minutes.
7.
When cool enough to handle, shred the pork into bite-size pieces, discarding any fat. Mix any meat juices accumulated on the baking sheet into the pork. Spoon the pork onto bottom halves of buns. Drizzle with sauce. Top with coleslaw and bun tops.
When cool enough to handle, shred the pork into bite-size pieces, discarding any fat. Mix any meat juices accumulated on the baking sheet into the pork. Spoon the pork onto bottom halves of buns. Drizzle with sauce. Top with coleslaw and bun tops.
“Used this for a big party. Rave reviews, many asked for the recipe. The hardest part was shredding the pork—that took time. This is definitely a plan-ahead dish, with all the smoking and shredding. I did use the bagged slaw, which saved cabbage chopping time.”
A cook, Portland, Oregon
do ahead:
The
SAUCE
can be prepared 1 week ahead. Cover and refrigerate.
The
RUB
can be made 1 week ahead. Store airtight.
grilled butterflied leg of lamb
with lemon, herbs, and garlic
with lemon, herbs, and garlic
Looking for a spectacular dish to wow friends and family? Give them some leg. Have your butcher butterfly the leg of lamb, and use metal skewers to secure any loose meat as it cooks. If you find yourself with leftovers, pair them with toasted pita and hummus.
YIELD: MAKES 8 SERVINGS
FOR HERB RUB
8 garlic cloves
3 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
½ teaspoon freshly ground black pepper
1 tablespoon kosher or other coarse salt
3 tablespoons olive oil
FOR LAMB
1 (7- to 8-pound) leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 ¾ pounds boneless)
1 lemon
Special equipment: Gas or charcoal grill (optional)
MAKE HERB RUB
Finely chop the garlic and in a small bowl stir together with the remaining rub ingredients.
MAKE LAMB
1.
Put the lamb in a large dish and, with tip of a sharp small knife held at a 45-degree angle, cut ½-inch-deep slits all over lamb, rubbing the herb mixture into the slits and all over the lamb. Marinate the lamb at room temperature 1 hour.
Put the lamb in a large dish and, with tip of a sharp small knife held at a 45-degree angle, cut ½-inch-deep slits all over lamb, rubbing the herb mixture into the slits and all over the lamb. Marinate the lamb at room temperature 1 hour.
2.
Prepare a grill.
Prepare a grill.
3.
Lightly pat the lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals (or in a medium-hot gas grill), grill the lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into the thickest part of the meat registers 125°F for medium-rare. (Alternatively, roast the lamb in a roasting pan in the middle of a 425°F oven about 25 minutes.)
Lightly pat the lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals (or in a medium-hot gas grill), grill the lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into the thickest part of the meat registers 125°F for medium-rare. (Alternatively, roast the lamb in a roasting pan in the middle of a 425°F oven about 25 minutes.)
4.
Transfer the lamb to a cutting board. Halve and seed the lemon. Squeeze the juice over the lamb and let stand, loosely covered with foil, 15 minutes.
Transfer the lamb to a cutting board. Halve and seed the lemon. Squeeze the juice over the lamb and let stand, loosely covered with foil, 15 minutes.
5.
Cut the lamb into slices and serve with any juices that have accumulated on the cutting board.
Cut the lamb into slices and serve with any juices that have accumulated on the cutting board.
“This is the best recipe for lamb I’ve ever tried. I serve it regularly at dinner parties and have adapted it for other cuts of lamb. The fresh herb rub is great on rack of lamb, served with a wild mushroom risotto and steamed green beans, then drizzled with the lemon-flavored jus.”
A cook, British Columbia, Canada
Grilled Asian Flank Steak with Sweet Slaw
grilled asian flank steak
with sweet slaw
with sweet slaw
With just a few ingredients, many of which are probably already in your pantry, you get a satisfying and flavor-packed meal with this steak and slaw combo. Red jalapeños are simply the ripe form of the green ones, and either version works in this slaw. If you’re nervous about the heat, remove the seeds and veins from the peppers or use one instead of two. Serranos make a spicier substitute.
YIELD: MAKES 4 SERVINGS
¼ cup soy sauce
5 tablespoons vegetable oil
5 teaspoons minced peeled fresh ginger
1 garlic clove, pressed
1 (1½-pound) flank steak
3 tablespoons sugar
3 tablespoons seasoned rice vinegar
2 red jalapeño chiles, thinly sliced into rounds
5 cups thinly sliced napa cabbage (about 9 ounces)
¾ cup chopped green onions
Special equipment: Gas or charcoal grill
1.
Prepare a grill to medium heat. Mix the soy sauce, oil, 3 teaspoons ginger, and the garlic in a resealable plastic bag. Add the flank steak and seal the bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.
Prepare a grill to medium heat. Mix the soy sauce, oil, 3 teaspoons ginger, and the garlic in a resealable plastic bag. Add the flank steak and seal the bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.
2.
Stir the sugar and vinegar in a small saucepan over medium heat until the sugar dissolves; remove from the heat. Add the jalapeños and remaining 2 teaspoons ginger.
Stir the sugar and vinegar in a small saucepan over medium heat until the sugar dissolves; remove from the heat. Add the jalapeños and remaining 2 teaspoons ginger.
3.
Place the cabbage and ½ cup green onions in a medium bowl. Pour the vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
Place the cabbage and ½ cup green onions in a medium bowl. Pour the vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
4.
Grill the steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to a work surface. Let rest 10 minutes. Slice the steak thinly against grain. Sprinkle the remaining ¼ cup green onions over the slaw.
Grill the steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to a work surface. Let rest 10 minutes. Slice the steak thinly against grain. Sprinkle the remaining ¼ cup green onions over the slaw.
“Made this following the directions (except that I broiled the flank steak because of the weather) and it was a big hit with the family. The marinade is not too overpowering for the children. The slaw was especially good. I will definitely use the dressing again and might add a few more veggies to the slaw, like carrots and peppers.”
A cook, Bellevue, Washington
chili beef skewers
Chef Jean-Georges Vongerichten shares his secret beef skewer recipe from his famed restaurant Spice Market in New York City. Alternate the beef and peppers on each skewer to achieve a balance between charred and crunchy, juicy and tender. And don’t forget the creamy citrus-basil dipping sauce.
YIELD: MAKES 4 SERVINGS
FOR MARINADE AND BEEF
½ cup fresh cilantro leaves
4 garlic cloves, thinly sliced
3 tablespoons low-sodium soy sauce
1 teaspoon grated orange zest
1 teaspoon sriracha sauce
2 teaspoons Asian fish sauce, such as nam pla or nuoc mam
1 teaspoon brown sugar
1 pound lean beef sirloin, cut into ⅛-inch strips
FOR DIPPING SAUCE
½ cup low-fat mayonnaise
2 tablespoons chopped fresh basil leaves
1 tablespoon fresh lime juice
1 each red, green, and yellow bell pepper, cored, seeded, and cut into 2½-inch pieces (optional)
Nonstick vegetable-oil spray
Special equipment: 8 wooden skewers; gas or charcoal grill
1.
Soak the skewers for 30 minutes.
Soak the skewers for 30 minutes.
2.
Purée the cilantro, garlic, soy sauce, orange zest, sriracha, 1 teaspoon fish sauce, and the sugar in a food processor. Transfer the marinade to a resealable plastic bag; add the beef. Seal the bag, toss, and set aside 30 minutes.
Purée the cilantro, garlic, soy sauce, orange zest, sriracha, 1 teaspoon fish sauce, and the sugar in a food processor. Transfer the marinade to a resealable plastic bag; add the beef. Seal the bag, toss, and set aside 30 minutes.
3.
Combine the mayonnaise, basil, lime juice, and remaining 1 teaspoon fish sauce in a small bowl.
Combine the mayonnaise, basil, lime juice, and remaining 1 teaspoon fish sauce in a small bowl.
4.
Thread 4 pieces of bell pepper and 2 beef strips on each skewer, alternating the beef and peppers. Coat the grill rack with vegetable-oil spray; heat the grill to high, then cook until meat is no longer pink, about 3 minutes.
Thread 4 pieces of bell pepper and 2 beef strips on each skewer, alternating the beef and peppers. Coat the grill rack with vegetable-oil spray; heat the grill to high, then cook until meat is no longer pink, about 3 minutes.
“I have vegetarians in the family, so I substitute extra-firm organic tofu for the beef. A great vegetarian meal with baked yams.”
A cook, Vancouver, Canada
porterhouse steak
with pan-seared cherry tomatoes
with pan-seared cherry tomatoes
When an amazing necklace meets a little black dress, or when a red silk tie meets a gray flannel suit, something basic is magically transformed into something stylish and memorable. Just so with the seared tomatoes that top off this delicious steak dinner. The bright summery topping makes a chunky, natural sauce for the steak and creates a meal that’s more than the sum of its parts.
YIELD: MAKES 4 SERVINGS
3 tablespoons olive oil
2 (1½-inch-thick) porterhouse steaks (about 1¾ pounds each)
4 teaspoons kosher salt
1½ teaspoons pepper
6 large garlic cloves, thinly sliced lengthwise
4 (½-pint) containers mixed cherry tomatoes
6 large sprigs fresh thyme
1½ cups coarsely torn fresh basil leaves
1.
Preheat the oven to 375°F, with a rack in the middle.
Preheat the oven to 375°F, with a rack in the middle.
2.
Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.
Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.
3.
Meanwhile, pat the steaks dry and sprinkle with salt and pepper. Sear the steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak.
Meanwhile, pat the steaks dry and sprinkle with salt and pepper. Sear the steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak.
4.
Transfer the steaks to a shallow baking pan (do not clean skillet) and cook in the oven until an instant-read thermometer inserted in the center registers 120°F for medium-rare, about 6 minutes. Transfer to a platter and let stand 15 minutes.
Transfer the steaks to a shallow baking pan (do not clean skillet) and cook in the oven until an instant-read thermometer inserted in the center registers 120°F for medium-rare, about 6 minutes. Transfer to a platter and let stand 15 minutes.
5.
While steaks stand, pour off the oil from the skillet. Add the remaining 2 tablespoons oil and heat over medium-high heat until it shimmers, then sauté the garlic until golden, about 2 minutes. Transfer with a slotted spoon to a plate.
While steaks stand, pour off the oil from the skillet. Add the remaining 2 tablespoons oil and heat over medium-high heat until it shimmers, then sauté the garlic until golden, about 2 minutes. Transfer with a slotted spoon to a plate.
6.
Add the tomatoes and thyme to the 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 the platter, then scatter the basil over the tomatoes and spoon over the steaks.
Add the tomatoes and thyme to the 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 the platter, then scatter the basil over the tomatoes and spoon over the steaks.
“I served this with polenta and a salad of shaved fennel that I tossed with some lemon, olive oil, Parmesan, and basil.”
A cook, Ann Arbor, Michigan
dilled potato and pickled cucumber salad
Jazz up a traditional summer staple with this extra-fresh side dish. Usually potato salads are dense dishes drenched in mayonnaise, but this version provides a boost in flavor and texture with cucumbers, onions, radishes, and dill. Be sure to leave ample time for preparation, as the recipe requires you to pickle the cucumbers overnight. Prepare an extra batch; the pickled cucumbers make a great snack on their own and add a satisfying crunch to other salads and sandwiches and will last in the refrigerator for several days.
Other books
Nefarious (The Blackwell Files Book 1) by Mr. Steven F. Freeman
Never Just Friends (Spotlight New Adult Book 2) by Esguerra, Mina V.
Misjudged by Elizabeth, Sarah
Settlers' Creek by Nixon, Carl
Starting Point by N.R. Walker
Nothing to Be Frightened Of by Julian Barnes
1 The Question of the Missing Head by E. J. Copperman
Toda una señora / El secreto de Maise Syer by José Mallorquí
Phoenix Rising by Kaitlin Maitland
The Story of the Blue Planet by Andri Snaer Magnason