Wednesday, September 22, 2021

Simple steak and salad? Not tonight!

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Collard greens salad with pickled fennel and coconut

https://www.bonappetit.com/recipe/collard-greens-salad-with-pickled-fennel-and-coconut

8 Servings

Pickled fennel

  • ½ cup white wine vinegar
  • ⅓ cup of sugar
  • 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
  • 2 garlic cloves, smashed
  • 1 bay leaf (optional)
  • 1 medium fennel bulb, stalks, and tough outer layer removed, thinly sliced lengthwise
  • 1 jalapeño, halved lengthwise

Coconut topping

  • 2 Tbsp. extra-virgin olive oil
  • 2 jalapeños, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1 cup unsweetened coconut flakes
  • Kosher salt
greens salad

Dressing and assembly

  • 1 large egg yolk*
  • ½ cup unsweetened coconut milk
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. Dijon mustard
  • 1 tsp. toasted sesame oil
  • 1 tsp. Worcestershire sauce
  • Kosher salt
  • 2 bunches collard greens, stems removed, leaves very thinly sliced (about 5 cups packed)
  • ½ small head Napa cabbage, tough stems removed, very thinly sliced (about 2 cups)
  • 1 small head radicchio, halved through the core, very thinly sliced (about 2 cups)
  • ¾ cup crumbled farmer’s cheese

Ingredient information

  • * Raw egg is not recommended for the elderly, pregnant women, people with weakened immune systems…or people who don’t like a raw egg.
Instructions

Pickled fennel

  1. Bring vinegar, sugar, salt, garlic, bay leaf (if using), and 1 cup water to a simmer over medium-high heat. Let cool for 5 minutes. Add fennel and jalapeño and let cool completely. Cover and chill at least 2 hours before using.
  2. Do ahead: Fennel can be pickled 1 week ahead. Keep chilled.

Coconut topping

  1. Heat oil in a medium skillet over medium. Cook jalapeños, garlic, and coconut flakes stirring often, until garlic and coconut turn golden about 5 minutes. Season with salt and transfer to a small bowl.

Dressing and assembly

  1. Blend egg yolk, coconut milk, lemon juice, olive oil, mustard, sesame oil, and Worcestershire sauce in a blender until smooth and creamy; season dressing with salt.
  2. Place collard greens, cabbage, and radicchio in a large bowl. Drizzle dressing over, season with salt, and toss to coat. Add cheese and pickled fennel and gently toss again; scatter coconut topping over.
Short ribs with Piri Piri marinade

Short ribs with Piri Piri marinade

https://www.bonappetit.com/recipe/short-ribs-with-piri-piri-marinade

Serves 8

Marinade

  • 2 large shallots, coarsely chopped
  • 8 garlic cloves, peeled
  • 2 Scotch bonnet chiles, stems removed
  • 1 2″ piece ginger, peeled, coarsely chopped
  • ¼ cup fresh lemon juice
  • ¼ cup of vegetable oil
  • 4 tsp. paprika
  • 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt

Short ribs and assembly

  • ¼ cup sherry vinegar or red wine vinegar
  • ¼ cup honey
  • ¼ cup plus 3 Tbsp. vegetable oil
  • Kosher salt, freshly ground pepper
  • 3 lb. boneless beef short ribs
Instructions

Marinade

  1. Pulse shallots, garlic, chiles, and ginger in a food processor until very finely chopped. (Alternatively, pound into a coarse paste with a mortar and pestle if you have one.) Transfer marinade to a medium bowl and stir in lemon juice, oil, paprika, and salt to combine.
  2. Do ahead: Marinade can be made 1 month ahead. Cover and chill.

Short ribs and assembly

  1. Mix vinegar, honey, ¼ cup oil, and half of the marinade in a small bowl to combine; season with salt and pepper. Set Piri-Piri sauce aside for serving.
  2. Brush or rub each side of short ribs with remaining marinade and place in a shallow baking dish or large resealable plastic bag; cover with plastic wrap or close bag. Let chill for at least 4 hours and up to 12 hours.
  3. Remove short ribs from the marinade and scrape some of the marinades from the surface. Let sit at room temperature at least 1 hour before cooking.
  4. Heat a dry large cast-iron skillet over medium-high. Coat short ribs all over with the remaining 3 Tbsp. oil and season generously with salt and pepper. Cook short ribs, turning every 3–4 minutes, until deeply charred on all sides and an instant-read thermometer inserted into the thickest part of meat registers 130° for medium-rare, 13–16 minutes total. Transfer short ribs to a cutting board and let rest for at least 10 minutes.
  5. Slice meat against the grain ¼”–½” thick and serve with Piri-Piri sauce.

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