Makes 1 1/4 cups
Ingredients
- 4 oz. coarsely chopped,toasted walnuts (1 cup)
- 3 oz. coarsely chopped carrot tops (2 1/2 packed cups)
- 2 oz. arugula (1 packed cup)
- 3 medium cloves garlic, crushed
- 2 T fresh lemon juice, more to taste
- Kosher salt
- 3/4 cup extra-virgin olive oil
Directions
Pulse the walnuts, carrot tops, arugula, garlic, lemon juice, and 1 1/2 t salt in a food processor until finely chopped.
With the machine running, slowly add the olive oil. Season to taste with salt or lemon juice and thin to your desired consistency with water. Store in the refrigerator for up to 1 week, or freeze for up to 6 months.
Makes 1 1/2 cups
Ingredients
- 1/2 c peanut butter
- 3 T rice vinegar
- 2 T soy sauce or tamari
- 2 T Asian sesame oil
- 2 T fresh lime juice
- 1 T granulated sugar
- 1 T Sriracha; more to taste
- 2 medium cloves garlic, sliced
- 1 1-inch piece fresh ginger, peeled and sliced
Directions
Puree the peanut butter, vinegar, soy sauce, oil, lime juice, sugar, Sriracha, garlic, ginger and 1/4 c water in a blender until smooth. Season to taste with more Sriracha. Store in the refrigerator for up to 2 weeks. Thin with additional water or lime juice if the sauce thickens in the fridge.
Makes 1 cup
Ingredients
- 4 oz. (1/2 cup) unsalted butter at room temp
- 2 T Soy sauce or tamari
- 1 oz finely chopped scallions, white and light-green parts only (about 1/4 cup)
Directions
In a large bowl, whip the butter with a hand mixer on medium speed until light, fluffy and slightly increased in volume, about 6 minutes. Use a silicone spatula or wooden spoon to fold the soy sauce and scallions into the butter until thoroughly combined.
Transfer the butter to a square of plastic wrap and roll into a log or transfer to a small jar. Store in the refrigerator for up to a week, or in the freezer for up to 6 months
Makes 1 cup
Ingredients
- 3 T. minced shallot
- 1 extra lg egg yolk
- 1 medium clove garlic, crushed
- t t fresh lemon juice
- Kosher salt
- 1/2 cup grapeseed oil
- 1/4 cup olive oil
- 1/2 cup fresh flat-leaf parsley leaves, finely chopped
- 1 T fresh thyme leaves, chopped
Directions
In a large bowl, beat the shallot, egg-yolk, garlic, lemon juice, 1/2 t salt and 1 t water with a whisk or hand mixer on medium high speed until combined.
Slowly drizzle the grapeseed and olive oils while continuing to whisk or mix. Start by adding just a few drops at a time. As the mixture emulsifies, add the oil in a steadier stream. Whisk in the herbs.
Refrigerate for up to 1 week.
Makes 2 cups
Ingredients
- 4 oz watercress, coarsely chopped (about 7 cups)
- 2 1/4 oz. scallion whites and greens, coarsely chopped (about 1 cup)
- 1 cup safflower, canola, or grapeseed oil
- 1/4 cup umeboshi vinegar
- Kosher salt
Directions
Puree the watercress, scallions, oil and vinegar in a blender until fairly smooth. Think the dressing to your liking with water. Season to taste with salt.
Store in the refrigerator for up to 10 days.
Makes 1 1/4 cups
Ingredients
- 2 T white wine vinegar
- 1 T rice vinegar
- 1 1/2 t. minced garlic
- 1/2 cup extra-virgin olive oil
- 1 T coarse Dijon mustard
- 2 t honey
- Kosher salt and freshly ground black pepper
Directions
Combine the vinegars and garlic in a 1-pint jar and let sit for 5 minutes.
Add the olive oil, mustard, honey, 1/4 t. salt, and several grinds of pepper. Cover with the lid and shake vigorously until emulsified, about 10 seconds. Refrigerate for up to 1 month.
Ingredients
- 5 1/2 T extra-virgin olive oil
- 3 medium cloves garlic, minced
- 1 T chopped fresh oregano or 1 t dried
- 2 t red wine vinegar
- Kosher salt and freshly ground black pepper
- 1 lb. beef flap meet, cut into pieces of even thickness, if necessary
- 2 T chopped fresh flat-leaf parsley
- 1 T capers, rinsed and chopped
- I T fresh lemon juice
- I t chopped fresh thyme.
- 1/4 t crushed red Chile flakes
- 7 oz. feta (preferably Greek), cut into small cubes (about 1.5 cups)
- 5 oz. baby spinach (about 5 lightly packed cups)
- 2 mini cucumbers, halved lengthwise and thinly sliced crosswise
- 1 1/2 cups cherry tomatoes (preferably a mix of colors and shapes), halved
- 1/2 cup pitted Kalamata olives, halved
Directions
In a medium bowl, whisk 3 T. of the oil with the garlic, oregano, vinegar, 1/4 t. salt and a few grinds of pepper. Add the steaks and turn to coat. Cover and marinate in the refrigerator for up to 4 to 6 hours.
In a medium bowl, whisk the remaining 2 1/2 T oil, parsley, capers, lemon juice, thyme and chile flakes. Add the feta and stir gently to coat. Marinate at room temperature for up to 1 hour, or in the refrigerator for up to 6 hours.
Prepare a medium-high (400F to 475F) gas or charcoal grill fire. Remove the steaks from the marinade and pat dry. Grill, turning every 2 minutes, until cooked to your liking, 6 to 8 minutes for medium (140F). Transfer to a cutting board, cover loosely with foil, and let rest for 5 to 10 minutes. Thinly slice the steak against the grain, then season lightly with salt.
Put the spinach, cucumbers, tomatoes, and olives in a large bowl. Drizzle all of the marinade from the feta over the salad, using a spatula to hold back the feta (it’s OK if a few pieces fall in). Season with salt and pepper and toss to coat. Arrange on a serving platter or divide among 4 dinner plates. Scatter the steak and feta over the salad and serve.
Ingredients
- 2 lg. sprigs fresh tarragon
- 2 oz. (4 T) unsalted butter, softened
- 2 T minced shallot
- 1 T dry white wine or vermouth
- I T white wine vinegar
- Kosher salt and freshly ground black pepper
- 1 1/2 lb. beef flap meat, cut into pieces of even thickness, if necessary
- 1 bunch asparagus, preferably thick, trimmed
- 1 T olive oil
Directions
Strip the tarragon leaves from the stems, finely chop the leaves to yield about 2 tsp., and set aside.
In an 8-inch skillet melt 1 T of the butter over Medium-low heat; add the shallot and tarragon stems, and cook, stirring frequently, until the shallot is translucent, about 2 minutes. Add the wine, vinegar and 1 T water, increase the heat to medium and cook until the liquid is mostly evaporated, about 3 minutes. Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely. Add the remaining 3 T butter, the chopped tarragon 1/4 t salt, and 1/8 t pepper and mix with a fork until well combined. Set aside until reedy to use. (The butter may be made up to a week ahead , refrigerate and return to room temperature before using.)
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Put the meat and asparagus on separate sides of a large rimmed baking sheet (or similar). Coat with the olive oil, and season generously with salt and pepper. Grill the meat, turning every 2 minutes until cooked to your liking 6 to 8 minutes to medium (14O°F) . Transfer to a cutting board, cover loosely with foil, and let rest.
Meanwhile, grill the asparagus, turning after 1 minute, until charred and tender, 2 to 3 minutes. Transfer to a serving platter.
Thinly slice the meat against the grain, arrange on the platter with the asparagus, top both with dollops of the butter, and serve.
Serves 4
Ingredients
- 1/4 c tamari
- 3 T peanut oil
- 2 T mirin
- 1 1/2 t. Asian sesame oil
- 2 lg. cloves garlic, finely grated
- 1 1-to 2-inch pieces fresh ginger, finely grated (about 1 generous T)
- 1 1/2 to 2 lb. beef flap meat ;cut into pieces of even thickness, if necessary
- 2 scallions, green parts only, thinly sliced
- 1 T toasted sesame seeds
Directions
In a medium bowl, whisk together the tamari, peanut oil, mirin, sesame oil, garlic and ginger. Add the meat and turn to coat. Cover and marinate in the refrigerator for 4 to 6 hours.
Prepare a medium-high (400F to 475F) gas or charcoal grill fire. Remove the meat from the marinade and pat dry. Grill, turning every 2 minutes until cooked to your liking, 6 to 8 minutes for medium (140F).
Transfer to a cutting board, cover loosely with foil and let rest for 5 to 10 minutes.
Thinly slice across the grain and serve sprinkled with the scallions and sesame seeds.
Serves 6 to 8
Ingredients
- 1 can (20 oz) Crushed Pineapple, divided
- 3 tablespoons Dijon mustard, divided
- 1 tablespoon packed light brown sugar
- 1 lb. (13 to 15 count) raw shrimp, peeled and deveined with tails intact
- Juice and peel of 1 lime
- 2 medium Jalapeño chilies, seeded and finely chopped
- 2 tablespoons fresh cilantro, finely chopped
Directions
Preheat grill to medium-high heat. Combine 1/2 cup crushed pineapple and juice. 2 tablespoons Dijon mustard and brown sugar in small blender or food processor for basting sauce. Cover; blend until smooth. Transfer to shallow bowl; set aside.
Brush grill with cooking oil. Blot shrimp with paper towel, removing any moisture. Baste one side of shrimp with pineapple basting sauce, then place on the grill sauce side down. Baste other side with sauce. Cook shrimp on grill about five minutes or until firm to the touch, basting the shrimp until sauce is gone; remove shrimp to a platter.
Place remaining crushed pineapple, remaining Dijon mustard, lime juice and zest and chopped jalapenos in a small sauce pot. Place on side grill burner or grill rack over medium-high heat and bring to a simmer, stirring often. Cook for 5 minutes, remove from heat and allow to cool for 20 minutes. Stir in cilantro.
Place a spoonful of the sauce into 4 to 5 small (4 oz.) Jelly jars or similar size cup or martini glass. Arrange 3 to 4 shrimp on the rim of the jars or glasses with the tails on the outside serve immediately.
