Seared Steak with Tomato Salad and Spinach
FOR THE TOMATO SALAD:
1 large ripe tomato
Salt and freshly ground pepper
1/4 sweet onion, thinly sliced
2 oz blue cheese
1 tsp fresh oregano leaves, chopped
1 Tbsp extra-virgin olive oil
FOR THE STEAK AND SPINACH:
1 flat iron steak (8 to 10 oz)
Salt and pepper to taste
3 Tbsp extra-virgin olive oil
2 Tbsp butter
4 sprigs fresh thyme and/or oregano
1 garlic clove, peeled and smashed
1/2 bag prewashed spinach
1. Core and slice the tomato. Season the slices with salt and pepper and then gently toss them with the onion slices, blue cheese, oregano, and olive oil. Set aside.
2. Season the steak generously with salt and pepper. Heat a cast-iron or heavy-bottomed pan on medium high. Drizzle in the olive oil, and then slide the steak into the pan. Cook on one side until browned, 5 to 7 minutes.
3. Flip the steak onto the far side of the pan and add the butter, herbs, and garlic to the opposite side of the pan. Tilt the pan toward you and, using a large spoon, baste the steak as it cooks to medium rare, about 4 minutes more; the timing will vary, depending on the thickness of the steak. To test for doneness, poke the meat with a finger; medium rare feels like the fleshy part of your palm when your thumb is tucked close to your hand.
4. Transfer the steak to a cutting board; let it rest for 5 minutes. Meanwhile, pour out most of the fat in the pan and add the spinach. Cover and cook over medium high until wilted, about 2 to 3 minutes. Season to taste. Serve the steak with the tomato salad and wilted spinach.
Lemon Ricotta PancakesINGREDIENTS:
1/2 cup all-purpose flour
1 1/4 tsp baking powder
1/4 tsp kosher salt
3/4 cup whole-milk ricotta
3 Tbsp whole milk
Grated zest of 1/2 lemon
3 large eggs, separated
2 1/2 Tbsp sugar
Butter, for griddle
1/4 cup blueberries maple syrup for serving
1. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, whisk together the ricotta, milk, lemon zest, and yolks. Add the flour mixture and blend well.
3. Using an electric mixer, whip the egg whites until they're frothy and white. Add sugar and whip until thick. Gently fold into the batter.
4. Heat a griddle on medium. Brush the surface with butter and ladle on the batter, adding blueberries if you like. Cook until golden, flipping once. Serve the pancakes with syrup and more berries.
Pan-Seared Scallops with Lima Bean Mash and AsparagusINGREDIENTS:
10 oz box frozen baby lima beans
1/2 lb fresh sea scallops (6 large)
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground pepper, plus more to taste
3 Tbsp unsalted butter
2 Tbsp dry white wine
Grated zest and juice of 1/2 lime
2 Tbsp packed mint leaves
1/4 cup buttermilk
Steamed asparagus, for serving
1. Cook the lima beans according to pack age directions.
2. Meanwhile, pat the scallops dry with paper towels and season them with salt and pepper. Add the butter to a large skillet set over medium-high heat, and when it has melted, pour off half the butter into a small bowl; reserve. Return the skillet to the heat; when the frothing of the butter has subsided, sear the scallops, 4 minutes for the first side and 3 minutes for the other.
3. Transfer the scallops to a plate and loosely tent it with foil to keep warm. Add the wine and lime juice to the skillet, reduce the heat to low, and cook until the pan juices have reduced by half, about 4 minutes.
4. Drain the cooked limas and transfer them to the bowl of a food processor. Add the mint, buttermilk, and reserved melted butter, and pulse until the mixture is a smooth, thick puree. Season to taste with salt and black pepper. Serve the scallops with the lima bean puree and asparagus, topped with pan sauce and lime zest.
Chili-Spiced Baby Back RibsINGREDIENTS:
1/4 cup Four Seasons spice blend (Whisk together 1 cup kosher salt, 2 Tbsp freshly ground black pepper, 2 Tbsp garlic salt, and 1 tsp ground cayenne for enough to last you all summer.)
2 Tbsp chili powder
4 racks of baby back ribs (about 1 3/4 lb each)
6 Tbsp canola oil
1 1/2 cups barbecue sauce
1/4 cup honey
1. Fire up the grill
2. Meanwhile, mix the Four Seasons spice blend and chili powder; season ribs generously and coat with oil. Pour the barbecue sauce and honey into a small saucepan. Over low heat, stir until fluid. Set aside.
3. Place the ribs on the grill, meaty side down. Cook, covered, for 45 minutes, flipping them at 15-minute intervals. Cook (still covered) for 10 minutes more. Flip the ribs and brush them with sauce, cooking uncovered for 5 minutes more, for a total cooking time of 1 hour. Remove the ribs and brush generously with sauce; serve with remaining sauce on the side.
Serves 6 to 8
Apricot BBQ Chicken
INGREDIENTS:
1/2 cup cider vinegar
1/2 cup apricot preserves
1/4 cup light brown sugar
1/4 cup chopped parsley
2 small hot chiles, seeded and thinly sliced
6 Tbsp Four Seasons spice blend (Whisk together 1 cup kosher salt, 2 Tbsp freshly ground black pepper, 2 Tbsp garlic salt, and 1 tsp ground cayenne for enough to last you all summer.)
2 Tbsp chili powder
2 Tbsp dried oregano
16 bone-in, skin-on chicken thighs
Butter, for the baking dish
2 cups dry white wine
1. Fire up the grill.
2. In a bowl, whisk together the vinegar, preserves, sugar, parsley, and chiles. Set aside. Mix the Four Seasons spice blend, chili powder, and oregano; sprinkle the blend over chicken and place skin side down in a buttered 13"-by-9" baking dish.
3. Pour the wine and 2 cups water over the chicken; cover securely with foil. Place in the center of the grill and cover. Grill for 45 minutes. Transfer the chicken from the dish to a platter, and blot with paper towels.
4. Oil the grate; place the chicken on the grill, skin side up, and baste with apricot sauce. Cover and grill for 5 minutes, basting once with sauce. Flip and baste again, then cover and grill for 5 minutes more, basting once. Serve the chicken with more apricot sauce.
Serves 6 to 8
Creamy Chipotle Potato Salad
INGREDIENTS:
3/4 cup mayonnaise
6 Tbsp heavy cream
3 Tbsp cider vinegar
5 Tbsp finely chopped shallots
1 garlic clove, grated
1 canned chipotle in adobo, chopped
1 tsp kosher salt
3 lb new potatoes
1 1/4 cup finely chopped celery
1 bunch scallions, finely chopped
Freshly ground pepper
1. Bring a large pot of salted water to a boil. Meanwhile, make the dressing: In a large bowl, whisk together the mayonnaise, cream, vinegar, 1 Tbsp shallots, garlic, chipotle, and salt. Set half the dressing aside in a small bowl. Boil the potatoes until fork-tender; drain and let cool slightly.
2. Add the potatoes to the large bowl with the dressing, and toss to combine. Let cool completely, then add celery, scallions, and 4 Tbsp shallots, along with enough of the reserved dressing to coat the potato salad. Season with salt and pepper.
Serves 6 to 8
Grilled Corn with Cilantro Pesto
INGREDIENTS:
1/2 cup cilantro leaves
Juice of 1 lime, plus lime wedges for serving
1 garlic clove, grated
1 tsp kosher salt
1 tsp ground pepper
1/4 cup extra-virgin olive oil
1/4 cup canola oil
8 ears of corn (in the husk)
1. Heat the grill to medium high. In a blender, pulse all the ingredients except corn until blended.
2. Peel back the husks and remove the silk from the cobs; then replace husks. Dip each cob in water.
3. Grill until the kernels are cooked, 6 to 8 minutes, turning occasionally. Peel back the husk; grill until lightly charred, basting the corn with pesto as you go. Brush the corn with more pesto and season with salt and lime as you like.
Serves 6 to 8
Green Apple and Cabbage Slaw
INGREDIENTS:
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup white-wine vinegar
3 Tbsp chopped red onion
1 head green cabbage, cored and thinly sliced
2 red bell peppers, cored and thinly sliced
4 green apples, cored and thinly sliced
2 small red chiles, sliced
1/4 cup chopped parsley
In a large bowl, whisk together the mayo, sour cream, vinegar, and red onion. Add the remaining ingredients and toss to combine.
Serves 6 to 8
Yucatan-Style Pork
INGREDIENTS:
5 Tbsp achiote paste (in the international aisle)
5 Tbsp white vinegar
1/4 cup fresh orange juice
2 Tbsp fresh lime juice
5 large garlic cloves, peeled
2 Tbsp kosher salt, plus more to taste
1 bone-in pork shoulder (4 1/2 lb), trimmed
1. Preheat the oven to 300°F. In a blender, puree the achiote paste with the vinegar, citrus juices, garlic, salt, and 1 cup of water until very smooth.
2. Place the pork in a baking dish or wide Dutch oven large enough to hold the pork with a little room to spare. Rub the blended mixture onto the pork to coat it well. Tightly cover the dish with foil or a tight-fitting lid.
3. Bake the pork until tender enough that the meat pulls away easily with tongs, 3 1/2 to 4 1/2 hours. If there's a lot of liquid left in the pot after 4 hours, remove the lid and continue to cook until some of it has evaporated. Season the pork with salt to taste. (The pork will keep in the refrigerator for up to 3 days.)
Serves 6 to 8
