Let’s Share Some Recipes

It’s a summertime tradition as American as fireworks, family reunions and frolicking in the pool: grilling out. The options for what to grill are endless, of course, but you can’t go wrong with a tasty steak and vegetables. Below are three recipes to try this season – or even this week. Enjoy!

Slow-Smoked Porterhouse Steaks (by Chef J. Kenji López-Alt on Serious Eats.com)

Recipes pic July 12Smoking is generally a method reserved for long-cooking, tough cuts like pork shoulder, ribs, or beef brisket, intended to deeply flavor and tenderize the meat over the course of a half day of cooking. But with a bit of finesse and a couple hours of free time, it’s perfectly possible to get that same smoky flavor into a thick-cut steak and still have it come out perfectly medium-rare and juicy, so long as you play your cards right. Here’s how it’s done.

Why this Recipe Works:
By using thick-cut steaks and positioning them vertically so that the tenderloin is far from the heat source, we’re able to cook the whole thing gently and evenly, solving the problem of overcooked tenderloins.
Finishing off over a roaring-hot blaze lets you rapidly char the exterior of the steak without overcooking it.

Note: An equivalent weight of strip, T-bone, or rib steak can be used in place of porterhouse steak.
• YIELD:Serves 4
• ACTIVE TIME:30 minutes
• TOTAL TIME:3 hours

2 whole porterhouse steaks, at least 1 1/2 inches thick (30 to 40 ounces each; see note)
Kosher salt and freshly ground black pepper
8 chunks hickory or mesquite hardwood

Season steaks generously with salt and pepper on all sides, including edges. Stack steaks on a wooden cutting board, then insert 3 or 4 metal skewers through both steaks to secure them. Turn them on their sides, and spread them out on the skewers. They should stand on their edges without falling.

Light 8 coals using a chimney starter. Place all the way on one edge of the coal grate in a charcoal grill. Alternatively, set one set of burners on a gas grill to low. Place 2 wood chunks on top of coals, add cooking grate, and place steaks on cooking grate with tenderloins facing upwards and bones pointing towards the coals (see photograph).
Cover grill and set top and bottom vents to 3/4 closed. Position top vents over steaks. Cook, adding up to 8 more coals and remaining wood chunks to keep temperature under the grill at around 175 to 200°F. Monitor internal temperature of the steaks regularly and cook until steaks register 110 to 115°F for medium-rare or 120°F for medium, 1 1/2 to 2 hours. Remove steaks from grill and set aside on a cutting board.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
Place steaks directly over hot side of grill. Cover and cook for 45 seconds. Flip steaks, cover, and cook for 45 seconds longer (steaks should be well charred on both sides). Remove to a cutting board, carve, and serve.

Grilled Asparagus With Aioli

The recipe is pretty simple: Just toss the stalks in olive oil, season with salt and pepper, and throw them directly on the hottest part of the grill for a few minutes. Look for fat, finger-width stalks that can sit on the heat long enough to get some nice charring action while still maintaining a juicy snap in the center.

• YIELD:serves 4
• ACTIVE TIME:10 minutes
• TOTAL TIME:10 minutes

1 pound asparagus, trimmed and peeled (if desired)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon (optional)

1. Toss asparagus with 2 tablespoons olive oil, salt, and pepper. Place over a grill preheated to high heat and cook, turning occasionally, until well-charred and tender, 5 to 8 minutes. If desired, cut lemon in half and place cut side down on grill until charred, about 3 minutes. Transfer asparagus to a large plate, drizzle with remaining olive oil, sprinkle with lemon (if desired), and serve immediately.

Two-Minute Aioli

The hand blender allows you to add all the ingredients for the emulsion at once, using the power of its vortex to slowly incorporate oil.
Whisking in the extra virgin olive oil by hand preserves its fresh flavor.

YIELD:Makes about 1 cup
ACTIVE TIME:2 minutes
TOTAL TIME:2 minutes

1 whole egg
4 medium cloves garlic, minced
2 teaspoons juice from 1 lemon
1/2 cup canola, vegetable, or light olive oil oil
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Place egg, garlic, and lemon juice in the bottom of an immersion blender cup. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As aioli forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. (For food processor instructions, see note).
Transfer aioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to two weeks.





Get a monthly subscription to The Jimp Online!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s