February 3, 2023
Blue cheee dressing
GF
Ingredients
1/2 cup blue cheese pieces...gently packed in
3/4 cup plain yogurt
2 tbsp finely diced shallots
2 tbsp red-wine vinegar
1 tbsp heavy cream
1 tsp fresh ground pepper
Kosher salt to taste
Process
Combine all ingredients in a small food processor. Blend until smooth. Taste. Adjust as needed (sometimes I add a little more pepper, a little more vinegar, etc. until it's the consistency I'm looking for.)
Grilled Romaine Wedge Salad
Wash, dry and cut a head of romaine in half, lengthwise. Drizzle with a bit of extra virgin olive oil. Set over a medium grill, cut side down. It will only take a minute or two to brown/char lightly. Remove from heat and set aside on a paper towel, to remove excess oil. Serve cut side up. Drizzle with blue cheese dressing and crispy crushed pieces of fried bacon, prosciutto, salami or pepperoni.
Rub, Tri-Tip
GF/DF
Ingredients
1 stalk celery with a handful of celery greens
1 tbsp toasted, crushed cumin
3 cloves garlic
1 shallot
2 tbsp Kosher salt
1 tbsp granulated onion
1 tbsp homemade hot sauce (or Gochuchang or Sriracha)
1 tsp fresh ground pepper
2 tbsp olive oil
2-3 lb trip-tip roast (for 6 people)
Bernaise Sauce (optional)
Process
Add all rub ingredients to a small food processor. Take tri-tip out of fridge and rub the spice mix all over. Let sit out for one hour before grilling. Grill on medium for about 20mn or until internal temperature reads 135F. Remove from heat, cover with foil and let rest for 10-15mn. For medium-rare --> Internal temperature should be 145F after 5mn of resting.) Slice on the bias. It should be light pink on the inside, with a crispy circle of crust. If desired, drizzle Bernaise sauce over the sliced meat.
Bernaise Sauce
(used here for steak and sunchokes)
GF
Ingredients
2 tbsp finely chopped tarragon
1 shallot, finely diced
1/2 cup champagne vinegar
1/2 cup white wine
1/2 cup butter, melted and cooled to room temperature
2 egg yolks
Kosher Salt
Fresh ground pepper
Process
In a small sauce pan, simmer first 4 ingredients for 10mn. Let cool to room temperature and then strain into a small kitchen aid. Add the egg yolks and blend until light yellow and foamy. Slowly drizzle in the melted butter. Add salt and pepper to taste. Refrigerate. When ready to serve, heat in the microwave for 20-25 seconds.(Or over the stove for longer, at a simmer.) It should now be a thick consistency now, but not separated/broken. Stir well and serve. (This can be re-heated later as well...15 seconds in the microwave.
Smashed Sunchokes (Jerusalem artichokes)
GF
Ingredients
5-6 sunchokes, whole
extra virgin olive oil
flaked salt
Bernaise Sauce (optional)
Process
Boil a pot of salted water, then add your sunchokes. Lower heat to a simmer. Simmer for 15-20mn or until fork tender. Remove from water and smash with a cast iron pan, pressing gently so the sunchokes don't fall apart too much. Heat a little olive oil in a cast iron pan, over medium high. Saute the sunchokes on both sides, until brown and crispy. Sprinkle with a tiny bit of flaky salt (not too much because your water was salted.) Drizzle Bernaise sauce on top, when serving.
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