recipes of the day 05/01/04.....we are going to new york city....

One cool thing about that dish I posted is that at the restaurant they cook it right in front of you.

 

Steak with a Spicy Marinade this one is from lobel's steaks
Serves 6
Total preparation time: 45 minutes, plus 30 minutes to 2 hours for marinating before grilling

INGREDIENTS
3 to 3-1/2 pounds boneless sirloin or rib steak, about 2 inches thick
1/2 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon cayenne pepper
2 scallions, sliced
1 jalapeno, seeded and sliced
1 clove garlic, minced
Freshly ground black pepper to taste
Vegetable oil cooking spray


DIRECTIONS

1. Trim the outer fat, or ask the butcher to do so.
2. Combine the soy sauce, lemon juice, oil, cumin, cayenne, scallions, jalapeno, garlic, and pepper in a glass or ceramic bowl. Put the steaks in a glass or ceramic dish and pour the marinade over the meat. Cover and marinate at room temperature for 30 minutes or refrigerate for as long as 2 hours. Turn the meat once or twice and return to room temperature if refrigerated before grilling.

3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.

4. Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 10 to 12 minutes. Turn and grill, covered, for 10 to 12 minutes longer for medium rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before carving. Transfer to a warmed serving platter.

 

here's another one from lobel's. this one was shown on martha "i'm going to the big house" stewart living.

p.s. should miss martha have gotten that big fat bonus prior to going to jail?

Leon's Grilled Standing Rib Roast

Serves 12 to 14
Total preparation time: 2-1/2 to 3 hours

INGREDIENTS
7-bone standing rib roast (about 14 pounds)
Coarse salt and freshly ground black pepper
Juice of 1 lemon
2 to 3 cabbage leaves
Pale ale, such as Sierra Nevada, for basting (i love leon )
Leon’s Sauce (recipe follows)
Vegetable-oil cooking spray


DIRECTIONS
1. Using a sharp knife, make a small slit in the roast’s fat. Remove the meat from the bone (or have your butcher do it for you, reserving the bone). Season well with salt and pepper. Squeeze the lemon juice over the fat to prevent flare-ups. Using kitchen twine, tie the bones to the meat.

2. Place 2 to 3 cabbage leaves on the meat side of the roast. Tie the leaves onto the roast with twine in several places to prevent the meat from burning.

3. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately hot to hot.

4. Over the hottest part of the grill, sear the meat on the bone side and the narrow sides, 1 to 2 minutes per side. Sear the meat side, about 3 minutes. Use tongs when turning roast to avoid unnecessary punctures, so the meat retains as much moisture as possible.

5. Transfer the roast, bone side down, to the cooler part of the grill. Cover the grill, and cook 25 minutes. Baste with ale, and turn roast; cook 15 minutes more. Continue grilling, turning and basting occasionally with ale. Remove the cabbage leaves after 45 minutes. One hour into the cooking time, insert an instant-read thermometer into the thickest part of the meat, not too close to a bone. Continue cooking until thermometer registers between 135° and 140°, 1 hour and 10 minutes to 1 hour and 20 minutes. Remove roast from grill, and let rest 5 to 10 minutes before carving.

Leon's Sauce
Makes about 1 1/2 cups
Total preparation time: 10 minutes

INGREDIENTS
3 tablespoons olive oil
1/2 cup red wine, such as a dry burgundy
2 tablespoons finely chopped garlic
1 tablespoon unsalted butter
8 ounces white button mushrooms, sliced 1/8 inch thick
10 sprigs curly parsley, chopped
2 tablespoons demi-glace
Coarse salt and freshly ground black pepper

DIRECTIONS
Heat the olive oil until bubbling and hot, about 1 minute, in a medium skillet set over medium-high heat. Remove skillet from heat; add the wine, garlic, butter, mushrooms, parsley, and demi-glace. Season with salt and pepper. Return to heat, and cook, stirring often, until mushrooms are tender and the sauce is thick and reduced enough to coat the back of a wooden spoon, 5 to 7 minutes. Store in an airtight container, refrigerated, for up to 1 week.

 

i'm gonna keep posting their recipes 'til they run out of good ones.....another from lobel's:

Bloody Mary London Broil

Serves 6
Total preparation time: 40 minutes, plus 30 minutes to 2 hours for marinating before grilling

INGREDIENTS
2 cups tomato juice
1/4 cup Worcestershire sauce
3 tablespoons prepared commercial horseradish
3 tablespoons dry sherry
2 teaspoons crumbled dried marjoram
1 teaspoon crumbled dried basil
1 teaspoon freshly ground black pepper
3-1/2 pounds london broil, about 1-1/2 inches thick, trimmed
Vegetable oil cooking spray

DIRECTIONS
1. Stir together the tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil and pepper in a small bowl.
2. Place the steak in a single layer in a glass or ceramic dish. Spoon the tomato juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover and refrigerate for at least 2 hours or set aside at room temperature for no longer than 30 minutes. Turn the meat once or twice and return to room temperature if refrigerated before grilling.

3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.

4. Lift the meat from the marinade and discard the marinade. Grill the steak for 8 minutes. Turn the steak and grill for 7 to 10 minutes longer for medium rare, or until it reaches the desired doneness.

5. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips.

 

Beef Stroganoff
Serves 6
Total preparation time: About15 minutes

INGREDIENTS
2 pounds beef filet tails (thinly sliced)
salt and freshly ground pepper
4 tablespoons butter
2 cups sour cream
1 medium onion (chopped)
2 teaspoons prepared mustard
- pound mushrooms (sliced)
paprika

DIRECTIONS
1. Cut the filet tails into strips.

2. Place butter in large skillet and, when bubbling, add the meat and brown quickly on each side. Remove meat and keep warm.

3. Add the onions to the skillet. When these are golden, add the mushroom slices and stir until they are wilted.

4. Return the meat to the pan, season with salt and pepper and reduce heat.

5. Add half the sour cream and mix mustard with the other half. Add this to the mixture and stir until it is quite hot, but do not bring to a boil. Garnish with paprika.

 

Leon's Great Open-Faced Steak Sandwich

Makes 1 sandwich

INGREDIENTS
1 small red onion, sliced very thin
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 thick slice rustic country bread
Olive oil for brushing the bread
Mayonnaise
Dijon mustard
1 4-ounce minute steak (or how about any leftovers from the london broil)
1 tablespoon Roquefort cheese, crumbled
1 slice beefsteak tomato

DIRECTIONS
1. Combine the red onion with the olive oil and the chopped rosemary. Let marinate for 1 hour, or as long as 12 hours.

2. Brush the bread with olive oil, and toast lightly over hot coals or under a broiler. Keep warm.

3. Grill or broil the minute steak just until rare. Remove from grill or broiler, to a warm plate and let rest for five minutes.

4. Prepare the sandwich. Spread mayonnaise and Dijon mustard to taste on the bread. Spoon any accumulated juices from the plate over the bread. Top with the tomato slice, followed by the steak. Finish the sandwich by spooning some of the red onion mixture over the steak, followed by the Roquefort cheese.

 

Lobel's Roasted Leg of Lamb with Currant Jelly

Serves 6 to 8

INGREDIENTS
8 slices bacon
3 1/2- to 4-pound boneless leg of lamb
1/4 teaspoon dried oregano
Salt and freshly ground pepper
1 large onion, thinly sliced
6 tablespoons currant jelly, plus more for garnish

DIRECTIONS
1. Heat a medium skillet over medium-low heat. Place the bacon in the pan and cook until some of the fat is rendered but the bacon has not browned. Drain bacon on paper towels. Preheat oven to 350° F.

2. Rub the lamb with the oregano, and season with salt and pepper. Allow lamb to reach room temperature and let stand for 1 hour.

3. Place lamb in a heavy roasting pan. Arrange bacon over top of lamb in a crisscross pattern. Top with the onion slices. Cook 15 minutes.

4. Remove lamb from oven, and spread the currant jelly on top of the bacon and onions.

5. Return to oven and baste every 20 minutes with the pan drippings. Continue cooking until an instant-read thermometer inserted in the thickest part reads 135° F, about 1 hour and 15 minutes. If the pan juices evaporate, add some water to the roasting pan. Transfer the lamb to a platter. Serve with pan juices and currant jelly.

 

Pan-Cooked Veal Chops with Light Herb-Cream Sauce

Serves 6

INGREDIENTS
6 tablespoons Canola oil
6 large veal porterhouse (loin) chops, about 1¼ inches thick
Salt and freshly ground black pepper
2 tablespoons chopped scallions
1 clove garlic, mashed
1/2 cup white wine or veal or chicken broth
2 teaspoons chopped fresh thyme or tarragon
3 tablespoons Dijon mustard
3 tablespoons veal or chicken broth
1/4 cup heavy cream

DIRECTIONS
1. In a heavy skillet fitted with a lid, heat 3 tablespoons of the oil over med-high heat. Brown the chops in the hot oil, cooking 2 or 3 at a time. Cook for about 3 minutes on each side until nicely brown. Transfer to a plate, season lightly with salt and pepper, and cover with foil to keep warm.

2. Pour the fat from the pan and wipe it clean with a paper towel. Heat the remaining 3 tablespoons of oil in the pan. Cook the scallions for about 2 minutes, stirring, until softened. Add the garlic and cook for 30 to 40 seconds longer, just until fragrant. Add the wine and herbs and cook, stirring, for 2 to 3 minutes until well mixed.

3. Return the chops to the skillet and turn them once or twice to coat with the pan juices. Cover and cook over medium heat for about 15 minutes or until an instant-read thermometer inserted in a thick, meaty chop registers 140 F for medium-rare meat. Baste the meat several times during cooking.

4. Transfer the chops to a platter and cover to keep warm. Put the cream in the hot skillet and stir for a few moments to heat it. Pour the broth and cream into the skillet and cook, stirring constantly, for about 5 minutes until the sauce thickens, reduces slightly, and is heated through. Taste for seasoning and add more salt and pepper, if needed.

5. Pour the sauce over the chops and serve immediately.

 

Saltimbocca

Serves 4

INGREDIENTS
8 veal scaloppine, about 2 ounces each
2 cups Parmesan cheese, grated
8 slices prosciutto ham
2 tablespoons brandy
4 tablespoons butter
4 tablespoons oil
1 clove garlic, crushed
1/2 teaspoon thyme
Salt and freshly ground pepper
1 tablespoon tomato paste
3/4 cup beef broth
1/2 cup Marsala wine
2 tablespoons butter
8 large mushroom caps
1 tablespoon lemon juice
2 tablespoons cornstarch
2 tablespoons parsley, chopped

DIRECTIONS
1. Place the thin veal slices on wax paper. Sprinkle the cheese over the meat and cover with wax paper. Press the cheese well into the meat.

2. Remove top wax paper and place a slice of prosciutto on top of the cheese. Brush on brandy and roll up carefully, securing with string.

3. Place the butter and oil in a large skillet. When sizzling, brown the veal rolls on all sides.

4. Remove the meat and to the juices in skillet add the garlic, thyme, salt and pepper, tomato paste, beef broth, and Marsala wine. Stir to combine the ingredients and bring to a boil. Return the veal rolls to the pan. Reduce heat, cover skillet, and simmer for about 15 minutes, or until tender. Transfer the veal to a hot platter and remove the strings. Cover loosely with foil.

5. In another pan, melt 2 tablespoons of butter until hot but not smoking, and sauté the mushrooms. Set aside.

6. Add the lemon juice to the pan used to sauté the veal, and adjust seasoning. Mix the cornstarch with a little water and add gradually to the sauce, stirring constantly and adding just enough of the cornstarch mixture to thicken the sauce slightly.

7. Pour the sauce around the Saltimbocca, and garnish with the mushroom caps. Sprinkle parsley over the finished dish.

 

Classic Veal Osso Buco

Serves 4

INGREDIENTS
4 meaty veal shanks, cut 2 1/2 inches thick from the hind shank
3 tablespoons butter
2 tablespoons olive oil
1 medium carrot, minced
1 medium onion, minced
1 stalk celery
1 cup dry white wine
1 cup veal or chicken stock
3 medium tomatoes, peeled, seed and chopped
Salt and freshly ground pepper to taste

GREMOLATA INGREDIENTS
1/2 cup parsley leaves, minced fine
2 teaspoons grated lemon zest
2 cloves garlic, minced

DIRECTIONS
1. Select a heavy-bottomed pot with a cover, just large enough to hold the veal shanks in one layer. Combine the butter and the oil in the pot and heat until hot but not smoking. Add the veal, and brown well on all sides over moderate heat.

2. Transfer the veal to a platter. Add the vegetables to the pot, and cook until just softened, about 5 minutes.

3. Return the veal to the pot and add the white wine, the stock and the tomatoes. Season to taste with salt and pepper. Cover the pot and bring to a boil, and then turn heat to low. Simmer gently for about 1 1/2 hours, turning the meat occasionally, and adding a little additional stock to the pot if necessary. The osso buco is done when the meat is very tender, and the sauce is slightly thickened. Transfer the osso buco to a platter and keep warm.

4. Prepare the gremolata. Combine the parsley, lemon zest and garlic in a small bowl. Season to taste with salt and pepper. Sprinkle the gremolata over the osso buco and serve on warm dinner plates.

snort's note: notice that the trinity is not used on this dish (green pepper, onion, celery) but a mirepoix is instead (carrots, onion, celery).....trinity is unique to louisiana (at least according to emeril live.....i mean i haven't been to every freakin' place in the world so i wouldn't have a clue).