The Menu
Rib-Eye Steaks With Tomato Harissa
Sage Biscuits
Roasted Potato and Garlic Salad
BLOOD ORANGE TART
The Recipes
Rib-Eye Steaks With Tomato Harissa
Source: Weber Grills
Serves 4.
For the sauce:
1 large red bell pepper
1 teaspoon coriander seed
1 teaspoon mustard seed
1 teaspoon cumin seed
1 medium garlic clove
1/4 cup extra-virgin olive oil
1/4 cup tightly packed fresh mint leaves
2 tablespoons red wine vinegar
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
4 rib-eye steaks, 8 to 10 ounces each and 1-inch thick
Extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. To make the sauce:
Grill the bell pepper over direct medium heat until it is blackened and blistered all over, 12-15 minutes, turning occasionally. Place the pepper in a small bowl and cover with plastic wrap to trap the steam. Set aside to let rest for at least 10 minutes, then peel the skin from the pepper, discard the stem and seeds, and roughly chop the pepper.
2. In a small skillet over medium heat, toast the coriander, mustard, and cumin seeds until the aromas of the spices are apparent, 3-5 minutes, stirring occasionally. Pulverize the spices in a spice or coffee grinder. In a food processor, finely chop the garlic. Add the chopped bell peppers, pulverized spices, and remaining sauce ingredients. Process until completely smooth.
3. Allow the steaks to stand at room temperature for 20-30 minutes before grilling. Lightly brush or spray both sides of the steaks with oil and season them with salt and pepper. Grill over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, turning once ( if flare-ups occur, move the steaks temporarily over indirect high heat ). Remove from the grill and let rest for 3-5 minutes. Serve warm with the sauce on the side.
Sage Biscuits
Makes about 12 to 15 biscuits
1/2 cup cold whole milk
1 egg
2 cups flour
1 1/2 tsp baking powder
1 tsp salt
1 tbsp finely chopped fresh sage
1/4 tsp freshly ground black pepper
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
Preheat oven to 425 F.
In a small bowl, whisk together milk and egg until blended. Set aside. Blend in the flour, baking powder, salt, sage, and pepper in a food processor or large bowl. Add the cold butter and pulse or quickly blend with your fingertips until the mixture resembles coarse meal. Do Not Over Mix. Add the milk mixture and process just until moist clumps begin to form. Transfer the dough to a floured surface. Knead the dough until it holds together, about 6 turns. Roll out the dough to 1/2 inch thickness. Using a floured 2 1/2 to 3 inch biscuit or cookie cutter, cut out the biscuits. Reroll the scraps and cut out remaining biscuits. Transfer to a large nonstick or lightly greased baking sheet. Bake until golden brown, about 10 to 12 minutes. Serve warm.
Roasted Potato and Garlic Salad
serves 4.
"Roasted red skinned potatoes and red bell peppers are tossed in a simple and flavorful homemade roasted garlic, olive oil and balsamic dressing."
5-1/4 red potatoes - unpeeled,
scrubbed and cubed
1-1/3 red bell peppers
1-1/3 medium heads garlic
1/3 cup olive oil
salt and pepper to taste
3 tablespoons and 1-3/4 teaspoons balsamic vinegar
3 tablespoons and 1-3/4 teaspoons olive oil
3/4 teaspoon dried oregano
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
3. Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
4. Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
5. Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
6. Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
7. Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
8. Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
BLOOD ORANGE TART
MAKES 12 SERVINGS.
CRUST
1 1/4 cups flour
1/4 cup confectioners sugar
1/4 tsp salt
1/2 cup unsalted butter, cut into pieces
1 large egg yolk
1 tbs cold water
CURD
1 1/2 cups blood orange juice
3/4 cup sugar
1/2 cup unsalted butter, cut into 8 pieces
1/8 tsp salt
4 large egg yolks
2 large eggs
1 tbs orange zest
GARNISH: 2 blood oranges, peeled, sliced
CRUST:
In a food processor, blend flour, sugar and salt. Add butter and blend until texture is that of fine meal. In a cup, beat yolk with water. Drizzle in yolk mixture and blend until dough comes together.
Press dough into bottom and sides of a 10 inch fluted tart pan with removable bottom. Freeze 15 minutes. Preheat oven to 375 degrees F. Bake crust 20 minutes or until lightly browned. Cool completely. Keep oven on.
CURD:
Pour juice in a microwave glass measure. Microwave on high 15 minutes or until reduced to 3/4 cup. Pour juice into a saucepan, add sugar, butter and salt. Cook until butter melts.
In a bowl, whisk yolks and eggs, whisk in half the juice mixture, whisk back into the remaining juice mixture in saucepan. Return saucepan to heat and cook 5 minutes or until mixture thickens enough to coat the back of a spoon. Pour through a sieve over a bowl, stir in zest.
ASSEMBLY:
Place tart pan on a baking sheet. Pour into partially baked tart shell and bake 10 minutes or until crust is golden and curd barely jiggles. Cool completely. Refrigerate overnight. Garnish with orange slices just before serving.
Rib-Eye Steaks With Tomato Harissa
Sage Biscuits
Roasted Potato and Garlic Salad
BLOOD ORANGE TART
The Recipes
Rib-Eye Steaks With Tomato Harissa
Source: Weber Grills
Serves 4.
For the sauce:
1 large red bell pepper
1 teaspoon coriander seed
1 teaspoon mustard seed
1 teaspoon cumin seed
1 medium garlic clove
Advertisement:
1/4 cup extra-virgin olive oil
1/4 cup tightly packed fresh mint leaves
2 tablespoons red wine vinegar
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
4 rib-eye steaks, 8 to 10 ounces each and 1-inch thick
Extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. To make the sauce:
Grill the bell pepper over direct medium heat until it is blackened and blistered all over, 12-15 minutes, turning occasionally. Place the pepper in a small bowl and cover with plastic wrap to trap the steam. Set aside to let rest for at least 10 minutes, then peel the skin from the pepper, discard the stem and seeds, and roughly chop the pepper.
2. In a small skillet over medium heat, toast the coriander, mustard, and cumin seeds until the aromas of the spices are apparent, 3-5 minutes, stirring occasionally. Pulverize the spices in a spice or coffee grinder. In a food processor, finely chop the garlic. Add the chopped bell peppers, pulverized spices, and remaining sauce ingredients. Process until completely smooth.
3. Allow the steaks to stand at room temperature for 20-30 minutes before grilling. Lightly brush or spray both sides of the steaks with oil and season them with salt and pepper. Grill over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, turning once ( if flare-ups occur, move the steaks temporarily over indirect high heat ). Remove from the grill and let rest for 3-5 minutes. Serve warm with the sauce on the side.
Sage Biscuits
Makes about 12 to 15 biscuits
1/2 cup cold whole milk
1 egg
2 cups flour
1 1/2 tsp baking powder
1 tsp salt
1 tbsp finely chopped fresh sage
1/4 tsp freshly ground black pepper
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
Preheat oven to 425 F.
In a small bowl, whisk together milk and egg until blended. Set aside. Blend in the flour, baking powder, salt, sage, and pepper in a food processor or large bowl. Add the cold butter and pulse or quickly blend with your fingertips until the mixture resembles coarse meal. Do Not Over Mix. Add the milk mixture and process just until moist clumps begin to form. Transfer the dough to a floured surface. Knead the dough until it holds together, about 6 turns. Roll out the dough to 1/2 inch thickness. Using a floured 2 1/2 to 3 inch biscuit or cookie cutter, cut out the biscuits. Reroll the scraps and cut out remaining biscuits. Transfer to a large nonstick or lightly greased baking sheet. Bake until golden brown, about 10 to 12 minutes. Serve warm.
Roasted Potato and Garlic Salad
serves 4.
"Roasted red skinned potatoes and red bell peppers are tossed in a simple and flavorful homemade roasted garlic, olive oil and balsamic dressing."
5-1/4 red potatoes - unpeeled,
scrubbed and cubed
1-1/3 red bell peppers
1-1/3 medium heads garlic
1/3 cup olive oil
salt and pepper to taste
3 tablespoons and 1-3/4 teaspoons balsamic vinegar
3 tablespoons and 1-3/4 teaspoons olive oil
3/4 teaspoon dried oregano
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
3. Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
4. Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
5. Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
6. Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
7. Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
8. Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
BLOOD ORANGE TART
MAKES 12 SERVINGS.
CRUST
1 1/4 cups flour
1/4 cup confectioners sugar
1/4 tsp salt
1/2 cup unsalted butter, cut into pieces
1 large egg yolk
1 tbs cold water
CURD
1 1/2 cups blood orange juice
3/4 cup sugar
1/2 cup unsalted butter, cut into 8 pieces
1/8 tsp salt
4 large egg yolks
2 large eggs
1 tbs orange zest
GARNISH: 2 blood oranges, peeled, sliced
CRUST:
In a food processor, blend flour, sugar and salt. Add butter and blend until texture is that of fine meal. In a cup, beat yolk with water. Drizzle in yolk mixture and blend until dough comes together.
Press dough into bottom and sides of a 10 inch fluted tart pan with removable bottom. Freeze 15 minutes. Preheat oven to 375 degrees F. Bake crust 20 minutes or until lightly browned. Cool completely. Keep oven on.
CURD:
Pour juice in a microwave glass measure. Microwave on high 15 minutes or until reduced to 3/4 cup. Pour juice into a saucepan, add sugar, butter and salt. Cook until butter melts.
In a bowl, whisk yolks and eggs, whisk in half the juice mixture, whisk back into the remaining juice mixture in saucepan. Return saucepan to heat and cook 5 minutes or until mixture thickens enough to coat the back of a spoon. Pour through a sieve over a bowl, stir in zest.
ASSEMBLY:
Place tart pan on a baking sheet. Pour into partially baked tart shell and bake 10 minutes or until crust is golden and curd barely jiggles. Cool completely. Refrigerate overnight. Garnish with orange slices just before serving.