The Menu
Grilled Skirt Steak with Mushrooms, Blue Cheese, and Bacon
Caesar Salad
Strawberry Tart with Citrus Pastry Cream
recipe for:
Caesar Dressing
The Recipes
Grilled Skirt Steak with Mushrooms, Blue Cheese, and Bacon
Amy Wisniewski
serves 4
For a bolder-flavored grilled steak this summer, try marinating skirt steak in red wine and topping it with all of the classic steakhouse pairings: blue cheese, mushrooms, red onion, and bacon. Cooking bacon strips right on the grill means zero grease cleanup, and a quick chop of the grilled vegetables makes for an easy, savory steak topping. Serve it all up with a Caesar Salad.
SOURCE: http://www.chow.com/recipes/29784-grilled-skirt-steak-with-mushrooms-blue-c
heese-and-bacon
Special equipment:
You will need a pastry brush for this recipe.
Game plan:
If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill.
For the steak:
1/2 cup dry red wine
3 medium garlic cloves, finely chopped
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
1 pound skirt steak, cut widthwise into 2 or 3 pieces
For the topping:
4 (10-inch) wooden or metal skewers
(soak wooden skewers in warm water for 30 minutes to avoid burning on the grill)
8 ounces cremini mushrooms, cleaned and stems removed
1/2 medium red onion, halved again and layers separated
Vegetable oil, for coating the vegetables and grill
2 tablespoons Worcestershire sauce
Kosher salt
Freshly ground black pepper
4 slices bacon
1 ounce blue cheese, crumbled (about 1/4 cup)
2 teaspoons finely chopped Italian parsley leaves
For the steak:
Place the wine, garlic, pepper, and salt in 13-by-9-inch baking dish and whisk to combine. Add the
steak pieces, turn to coat, cover, and refrigerate for 2 hours, turning once.
To grill the topping and the steak:
1. Heat an outdoor grill to high (about 450°F to 550°F).
2. Meanwhile, prepare the skewers: Thread half of the mushrooms onto 1 skewer through the center of
the cap and out through the stem. Repeat with the remaining mushrooms on a second skewer. Thread
equal amounts of onion onto the remaining 2 skewers, leaving 1/4 inch in between the onion pieces.
Brush the mushrooms and onions all over with vegetable oil. Then brush the mushrooms all over with
a thin layer of Worcestershire sauce; set the mushroom skewers and the remaining Worcestershire
sauce aside. Season the onion skewers with salt and pepper; set aside.
3. Rub the grill grates with a towel dipped in vegetable oil. Place the bacon flat on the grill, cover
the grill, and cook, flipping halfway through, until the bacon is crisp, about 5 minutes total.
Remove to a medium bowl to cool, then crumble and set aside.
4. Place the mushroom and onion skewers on the grill and cover the grill. Cook, brushing the mushrooms with the reserved Worcestershire sauce every 2 minutes and rotating all of the skewers until the mushrooms and onions have charred and are slightly softened, about 13 to 15 minutes total. (You may have some Worcestershire sauce left over.) Remove the skewers to a baking sheet or large dish, cover with foil, and set aside.
5. Remove the steak from the marinade and pat dry with paper towels; discard the marinade. Rub the
grill grates again with oil. Place the steak on the grill, cover the grill, and cook until medium rare, flipping halfway through, about 5 to 6 minutes total. Remove to a cutting board and let rest while you finish the topping.
6. Remove the mushrooms and onions from the skewers. Cut the mushrooms into quarters and add to the bowl with the bacon. Coarsely chop the onions and add them to the bowl. Add the blue cheese and
parsley and stir to combine. Taste and season with salt and pepper as needed.
7. Slice the skirt steak and serve with the topping.
Caesar Salad
Amy Wisniewski
20 servings as an hors d'oeuvre (6 regular servings)
This salad is not for wimps. Some Caesar recipes try to downplay the anchovies and garlic, but here you can taste both (hint: The anchovies are in the dressing), and yes, it’s good.
SOURCE: http://www.chow.com/recipe s/11062-caesar-salad
Game plan:
This is a great salad to make for a party. You can either set out the bowl of tossed salad with plates for your guests to help themselves, or arrange the salad on small plates beforehand. If you are having more of a sit-down affair, this will make about 6 larger, first-course servings.
We’ve left the croutons as optional: Though they do make the classic Caesar salad classic, they take a bit of time to prepare. So either make them the day before and store them in an airtight container, or leave them off if you’re in a rush.
If you’re wary about eating the raw eggs in the dressing, just use your favorite bottled Caesar dressing instead.
For a slacker solution, substitute high-quality store-bought Caesar dressing, tear the lettuce up with clean hands, and toss everything together until well combined.
2 large heads romaine lettuce, washed, dried, and torn into bite-size
pieces (about 12 cups)
Garlicky Croutons (optional)
5 ounces shaved Parmesan cheese (about 1 1/2 cups)
1/3 cup Caesar Dressing (recipe follows)
Combine romaine, croutons (if using), cheese, and dressing in a large bowl and toss to coat.
Arrange salad on plates, season with freshly ground black pepper, and serve.
Caesar Dressing
Amy Wisniewski
Makes: 2/3 cup
Traditionally Caesar Salad was made tableside by dressing romaine leaves with the whole egg,
cheese, and garlic all at once. We’ve made the process a little bit easier, and a lot less dramatic, by combining the dressing ingredients first, allowing you to have the salad-topper on hand any time you please.
SOURCE: http://www.chow.com/rec ipes/11120-caesar-dressing
Game plan:
This recipe calls for raw eggs. While it’s perfectly safe for healthy adults to consume raw eggs, the elderly, pregnant women, or anyone with a delicate immune system should not.
2 anchovy fillets, rinsed and finely chopped
2 large garlic cloves, finely chopped
1 large egg
1 large egg yolk
2 tablespoons freshly squeezed lemon juice
1 dash Worcestershire sauce
1/4 cup olive oil
1. Place anchovies and garlic on a cutting board and make a paste by dragging the side of a chef’s
knife across them at a 15-degree angle about 10 times or until a smooth paste forms. Place in a
medium bowl.
2. Whisk the whole egg, egg yolk, lemon juice, and Worcestershire into the anchovy mixture until
smooth. Slowly add the oil, whisking constantly until the vinaigrette is emulsified. Season with salt and pepper to taste.
Strawberry Tart with Citrus Pastry Cream
Amy Wisniewski
6 to 8 servings
Some show-stopper desserts can only be pulled off by expert bakers, but this strawberry tart looks impressive without being an impossible diva. A vanilla-citrus pastry cream is piled inside a crunchy, buttery crust, and strawberries are layered in a simple pattern on top. The shell and the pastry cream can be made a day ahead so the tart can be assembled at the last minute for a fresh dinner-party dessert.
SOURCE: http://www.chow.com/recipes/30347-strawberry-tart-with-citrus-pastry-cream
Special equipment:
You’ll need a 9-inch tart pan with a removable bottom for this recipe.
Game plan:
Don’t be tempted to assemble the entire tart ahead of time, as it tastes and looks best when put together just before serving. Instead, prepare the tart shell and pastry cream, and wash and dry the strawberries, up to a day in advance. When you’re ready to serve, slice the strawberries and finish assembling the tart.
For the tart dough:
8 tablespoons unsalted butter (1 stick), melted
3 tablespoons granulated sugar
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour, plus more as needed
For the citrus pastry cream:
1 1/2 cups whole milk
1/2 vanilla bean, split lengthwise and scraped, seeds and pod reserved
1/3 cup granulated sugar
3 large egg yolks
3 tablespoons cornstarch
2 tablespoons all-purpose flour
2 tablespoons unsalted butter (1/4 stick), cut into small pieces and at room temperature
1/2 teaspoon finely grated orange zest
1/4 teaspoon finely grated lemon zest
1/8 teaspoon fine salt
To assemble:
1 pound medium strawberries
For the tart dough:
1. Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the
measured flour and stir until just combined and a soft dough forms.
2. Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring
cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the
bottom of the cup occasionally to prevent sticking).
3. Cover the tart shell with plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Meanwhile, make the citrus pastry cream.
For the citrus pastry cream:
1. Place the milk, vanilla pod, and vanilla seeds in a medium saucepan over medium heat until the milk
just comes to a simmer. Remove from the heat.
2. Meanwhile, place the sugar and egg yolks in a medium heatproof bowl and mix until incorporated. Set a fine-mesh strainer over the egg mixture. Place the cornstarch and flour in the strainer and sift
them into the egg mixture. Stir to combine. Wash and dry the strainer and place it over a second
medium heatproof bowl; set aside.
3. Remove and discard the vanilla pod from the milk. While whisking constantly, slowly add all of the
milk to the egg mixture.
4. Return the mixture to the saucepan and place it over medium-low heat. While whisking constantly,
cook until the mixture thickens and when the whisk is scraped across the bottom of the pan, it
leaves a clear line, about 2 to 3 minutes. (Be sure to whisk constantly, scraping the bottom of the
pan with the whisk, or the eggs will curdle.) Immediately remove from the heat.
5. Using a rubber spatula, transfer the pastry cream to the strainer and stir until completely
strained, leaving any solids behind. Scrape the cream clinging to the underside of the strainer
into the bowl and discard any solids left inside. Add the butter and stir until melted and smooth.
Stir in the citrus zests and salt.
6. To prevent a skin from forming, press a sheet of plastic wrap directly onto the surface of the
pastry cream. Refrigerate until chilled, at least 2 hours. Meanwhile, finish the tart crust.
To finish the crust and assemble:
1. Heat the oven to 350°F and arrange a rack in the middle.
2. Prick the shell all over with a fork and bake until golden brown, about 20 to 25 minutes. Remove to
a wire rack and let cool completely before filling. Meanwhile, wash and dry the strawberries
thoroughly; set aside.
3. Just before assembling, hull the strawberries and slice them 1/4 inch thick. Remove the pastry
cream from the refrigerator, whisk until smooth, and spread into an even layer in the cooled crust.
Starting from the outside and working your way to the center of the tart, evenly shingle the
strawberries, pointed ends angling slightly up, in an overlapping circular pattern. Serve
immediately.
Grilled Skirt Steak with Mushrooms, Blue Cheese, and Bacon
Caesar Salad
Strawberry Tart with Citrus Pastry Cream
recipe for:
Caesar Dressing
The Recipes
Grilled Skirt Steak with Mushrooms, Blue Cheese, and Bacon
Amy Wisniewski
serves 4
For a bolder-flavored grilled steak this summer, try marinating skirt steak in red wine and topping it with all of the classic steakhouse pairings: blue cheese, mushrooms, red onion, and bacon. Cooking bacon strips right on the grill means zero grease cleanup, and a quick chop of the grilled vegetables makes for an easy, savory steak topping. Serve it all up with a Caesar Salad.
SOURCE: http://www.chow.com/recipes/29784-grilled-skirt-steak-with-mushrooms-blue-c
heese-and-bacon
Special equipment:
You will need a pastry brush for this recipe.
Game plan:
If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill.
For the steak:
1/2 cup dry red wine
3 medium garlic cloves, finely chopped
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
1 pound skirt steak, cut widthwise into 2 or 3 pieces
For the topping:
4 (10-inch) wooden or metal skewers
(soak wooden skewers in warm water for 30 minutes to avoid burning on the grill)
8 ounces cremini mushrooms, cleaned and stems removed
1/2 medium red onion, halved again and layers separated
Vegetable oil, for coating the vegetables and grill
2 tablespoons Worcestershire sauce
Kosher salt
Freshly ground black pepper
4 slices bacon
1 ounce blue cheese, crumbled (about 1/4 cup)
2 teaspoons finely chopped Italian parsley leaves
For the steak:
Place the wine, garlic, pepper, and salt in 13-by-9-inch baking dish and whisk to combine. Add the
steak pieces, turn to coat, cover, and refrigerate for 2 hours, turning once.
To grill the topping and the steak:
1. Heat an outdoor grill to high (about 450°F to 550°F).
2. Meanwhile, prepare the skewers: Thread half of the mushrooms onto 1 skewer through the center of
the cap and out through the stem. Repeat with the remaining mushrooms on a second skewer. Thread
equal amounts of onion onto the remaining 2 skewers, leaving 1/4 inch in between the onion pieces.
Brush the mushrooms and onions all over with vegetable oil. Then brush the mushrooms all over with
a thin layer of Worcestershire sauce; set the mushroom skewers and the remaining Worcestershire
sauce aside. Season the onion skewers with salt and pepper; set aside.
3. Rub the grill grates with a towel dipped in vegetable oil. Place the bacon flat on the grill, cover
the grill, and cook, flipping halfway through, until the bacon is crisp, about 5 minutes total.
Remove to a medium bowl to cool, then crumble and set aside.
4. Place the mushroom and onion skewers on the grill and cover the grill. Cook, brushing the mushrooms with the reserved Worcestershire sauce every 2 minutes and rotating all of the skewers until the mushrooms and onions have charred and are slightly softened, about 13 to 15 minutes total. (You may have some Worcestershire sauce left over.) Remove the skewers to a baking sheet or large dish, cover with foil, and set aside.
5. Remove the steak from the marinade and pat dry with paper towels; discard the marinade. Rub the
grill grates again with oil. Place the steak on the grill, cover the grill, and cook until medium rare, flipping halfway through, about 5 to 6 minutes total. Remove to a cutting board and let rest while you finish the topping.
6. Remove the mushrooms and onions from the skewers. Cut the mushrooms into quarters and add to the bowl with the bacon. Coarsely chop the onions and add them to the bowl. Add the blue cheese and
parsley and stir to combine. Taste and season with salt and pepper as needed.
7. Slice the skirt steak and serve with the topping.
Caesar Salad
Amy Wisniewski
20 servings as an hors d'oeuvre (6 regular servings)
This salad is not for wimps. Some Caesar recipes try to downplay the anchovies and garlic, but here you can taste both (hint: The anchovies are in the dressing), and yes, it’s good.
SOURCE: http://www.chow.com/recipe s/11062-caesar-salad
Game plan:
This is a great salad to make for a party. You can either set out the bowl of tossed salad with plates for your guests to help themselves, or arrange the salad on small plates beforehand. If you are having more of a sit-down affair, this will make about 6 larger, first-course servings.
We’ve left the croutons as optional: Though they do make the classic Caesar salad classic, they take a bit of time to prepare. So either make them the day before and store them in an airtight container, or leave them off if you’re in a rush.
If you’re wary about eating the raw eggs in the dressing, just use your favorite bottled Caesar dressing instead.
For a slacker solution, substitute high-quality store-bought Caesar dressing, tear the lettuce up with clean hands, and toss everything together until well combined.
2 large heads romaine lettuce, washed, dried, and torn into bite-size
pieces (about 12 cups)
Garlicky Croutons (optional)
5 ounces shaved Parmesan cheese (about 1 1/2 cups)
1/3 cup Caesar Dressing (recipe follows)
Combine romaine, croutons (if using), cheese, and dressing in a large bowl and toss to coat.
Arrange salad on plates, season with freshly ground black pepper, and serve.
Caesar Dressing
Amy Wisniewski
Makes: 2/3 cup
Traditionally Caesar Salad was made tableside by dressing romaine leaves with the whole egg,
cheese, and garlic all at once. We’ve made the process a little bit easier, and a lot less dramatic, by combining the dressing ingredients first, allowing you to have the salad-topper on hand any time you please.
SOURCE: http://www.chow.com/rec ipes/11120-caesar-dressing
Game plan:
This recipe calls for raw eggs. While it’s perfectly safe for healthy adults to consume raw eggs, the elderly, pregnant women, or anyone with a delicate immune system should not.
2 anchovy fillets, rinsed and finely chopped
2 large garlic cloves, finely chopped
1 large egg
1 large egg yolk
2 tablespoons freshly squeezed lemon juice
1 dash Worcestershire sauce
1/4 cup olive oil
1. Place anchovies and garlic on a cutting board and make a paste by dragging the side of a chef’s
knife across them at a 15-degree angle about 10 times or until a smooth paste forms. Place in a
medium bowl.
2. Whisk the whole egg, egg yolk, lemon juice, and Worcestershire into the anchovy mixture until
smooth. Slowly add the oil, whisking constantly until the vinaigrette is emulsified. Season with salt and pepper to taste.
Strawberry Tart with Citrus Pastry Cream
Amy Wisniewski
6 to 8 servings
Some show-stopper desserts can only be pulled off by expert bakers, but this strawberry tart looks impressive without being an impossible diva. A vanilla-citrus pastry cream is piled inside a crunchy, buttery crust, and strawberries are layered in a simple pattern on top. The shell and the pastry cream can be made a day ahead so the tart can be assembled at the last minute for a fresh dinner-party dessert.
SOURCE: http://www.chow.com/recipes/30347-strawberry-tart-with-citrus-pastry-cream
Special equipment:
You’ll need a 9-inch tart pan with a removable bottom for this recipe.
Game plan:
Don’t be tempted to assemble the entire tart ahead of time, as it tastes and looks best when put together just before serving. Instead, prepare the tart shell and pastry cream, and wash and dry the strawberries, up to a day in advance. When you’re ready to serve, slice the strawberries and finish assembling the tart.
For the tart dough:
8 tablespoons unsalted butter (1 stick), melted
3 tablespoons granulated sugar
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour, plus more as needed
For the citrus pastry cream:
1 1/2 cups whole milk
1/2 vanilla bean, split lengthwise and scraped, seeds and pod reserved
1/3 cup granulated sugar
3 large egg yolks
3 tablespoons cornstarch
2 tablespoons all-purpose flour
2 tablespoons unsalted butter (1/4 stick), cut into small pieces and at room temperature
1/2 teaspoon finely grated orange zest
1/4 teaspoon finely grated lemon zest
1/8 teaspoon fine salt
To assemble:
1 pound medium strawberries
For the tart dough:
1. Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the
measured flour and stir until just combined and a soft dough forms.
2. Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring
cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the
bottom of the cup occasionally to prevent sticking).
3. Cover the tart shell with plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Meanwhile, make the citrus pastry cream.
For the citrus pastry cream:
1. Place the milk, vanilla pod, and vanilla seeds in a medium saucepan over medium heat until the milk
just comes to a simmer. Remove from the heat.
2. Meanwhile, place the sugar and egg yolks in a medium heatproof bowl and mix until incorporated. Set a fine-mesh strainer over the egg mixture. Place the cornstarch and flour in the strainer and sift
them into the egg mixture. Stir to combine. Wash and dry the strainer and place it over a second
medium heatproof bowl; set aside.
3. Remove and discard the vanilla pod from the milk. While whisking constantly, slowly add all of the
milk to the egg mixture.
4. Return the mixture to the saucepan and place it over medium-low heat. While whisking constantly,
cook until the mixture thickens and when the whisk is scraped across the bottom of the pan, it
leaves a clear line, about 2 to 3 minutes. (Be sure to whisk constantly, scraping the bottom of the
pan with the whisk, or the eggs will curdle.) Immediately remove from the heat.
5. Using a rubber spatula, transfer the pastry cream to the strainer and stir until completely
strained, leaving any solids behind. Scrape the cream clinging to the underside of the strainer
into the bowl and discard any solids left inside. Add the butter and stir until melted and smooth.
Stir in the citrus zests and salt.
6. To prevent a skin from forming, press a sheet of plastic wrap directly onto the surface of the
pastry cream. Refrigerate until chilled, at least 2 hours. Meanwhile, finish the tart crust.
To finish the crust and assemble:
1. Heat the oven to 350°F and arrange a rack in the middle.
2. Prick the shell all over with a fork and bake until golden brown, about 20 to 25 minutes. Remove to
a wire rack and let cool completely before filling. Meanwhile, wash and dry the strawberries
thoroughly; set aside.
3. Just before assembling, hull the strawberries and slice them 1/4 inch thick. Remove the pastry
cream from the refrigerator, whisk until smooth, and spread into an even layer in the cooled crust.
Starting from the outside and working your way to the center of the tart, evenly shingle the
strawberries, pointed ends angling slightly up, in an overlapping circular pattern. Serve
immediately.
