Grilled Worcestershire Steak a la Jamie

Grilled Worcester Steak a la Jamie Oliver
Adapted from Jamie's America

Printable Recipe

Hands-on time: 15 minutes
Marinate time: 1 hour on the counter or up to 48 hours in the fridge
Grill time: 6-8 minutes
Resting time: 5 minutes

Serves 2-4 (depending on the size of the skirt steak

Ingredients:
1 skirt steak (feeds 2-3 – but I’m not sure how much it weighed)
Marinade:
¼ cup Worcestershire sauce
¼ cup olive oil
2 cloves garlic, minced
2 sprigs fresh rosemary leaves, finely chopped
2 fresh (or 1 dried) bay leaf, finely chopped/crushed
Freshly ground black pepper

Directions:
1. Whisk all marinade ingredients together in a zip lock baggie, and set aside.

2. Prepare the skirt steak.

Remove the thick membranes on both sides, using a sharp paring knife to separate the membrane from the meat and then pull the membrane back gently with your fingers until you’ve removed it all.
Check out the grain on the steak, which is now ready to marinate. The grain goes across the narrow end of the skirt steak. Once it's cooked, you'll be cutting across the grain to tenderize the meat.
3. At this point, I usually cut the long skirt steak into individual serving size portions (usually 4). Add the steaks to the marinade and make sure they’re coated on both sides. Let it sit in the marinade on the counter for 1 hour or refrigerate for 24-48 hours, flip the steaks over a couple of times to make sure the marinade works its magic evenly.

4. Before grilling, allow the steaks to come to room temperature (at least 30 minutes).

5. Grill steaks 3 minutes per side and then an additional minute at a time until it’s done to your liking. Total 6-8 minutes for medium-rare.

6. “Resting” Chef Dennis Johnston’s tip: flip the side closest to the grill grates or pan onto a plate so that the meat sits hot side up. This ensures that the heat will rise into the air rather than go through the meat and continue to cook it. Place the plate in the fridge for 4-5 minutes. The center will retain the heat but the meat will be more tender than if you serve it hot off the grill.

7. Like flank steak or brisket, this tough cut of meat so remember to cut across the grain.

Grilled Thai Chicken Satay with Peanut Sauce

Grilled Thai Chicken Satay
From Basic Thai Cooking

Printable Recipe

Prep Time: 10 minutes + 20 minutes to soak bamboo skewers
Marinating Time: 30 minutes – 2 hours
Cook Time: 8-10 minutes

Serves 4

Ingredients:
1 lb/450g boneless chicken breasts, cut in ½ inch strips
Marinade:
1/3 cup soy sauce
2 tbsp fresh lime juice
2 cloves garlic, minced
1-2 tsp fresh ginger, grated
¾ tsp red chili pepper flakes
2 tbsp water
Sauce:
¾ cup canned unsweetened coconut milk
1 tbsp creamy peanut butter
4 green onions with tops, cut into 1-inch pieces
Garnish:
Lime wedges

Directions:
1. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Reserve 3 tablespoons of the mixture for basting. Add water to remaining mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.

2. Soak 8 (10- to 12-inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking. (BBQ, grill pan, or broiler)

3. Meanwhile, for peanut sauce, combine coconut milk, 3 tablespoons reserved soy sauce mixture and peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes or until sauce thickens. Keep warm.

4. Drain chicken. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces. Brush chicken and onions with saved-for-basting marinade.

5. Grill skewers on uncovered grill for 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time. Serve with warm peanut sauce for dipping and garnish with lime wedges

Shrimp, Chorizo & Chicken Pasta

Shrimp, Chorizo & Chicken Pasta

Printable Recipe

Prep/Cook time: 15-20 minutes

Serves 3-4

Ingredients
1 box (10oz/300g) whole wheat Farfalle (or whatever your short favorite is)
1 tbsp olive oil
1 smoked chorizo sausage, diced
1lb/500g large shrimp, deveined & peeled
2-3 large cloves garlic, minced
1 cup cooked roasted or rotisserie chicken, diced or shredded
Juice & zest of one lemon
1 tbsp Worcestershire sauce
Large pinch of red chili pepper flakes
½ cup arugula, coarsely chopped
¼ cup fresh cilantro, chopped
1 tbsp extra virgin olive oil

Directions
1. Cook the pasta in salted water in a large Dutch oven.

2. Once you’ve added the pasta to the boiling water, heat 1 tbsp olive oil in a large skillet over medium high heat. Add the chorizo and cook for 2-3 minutes. Add the shrimp and garlic and cook until the shrimp start to turn pink. Flip shrimp and add the cooked chicken, lemon zest & juice, Worcestershire sauce, chili pepper flakes , arugula and cilantro. Toss and cook for another 2-3 minutes. The arugula will wilt, and the flavors will combine brilliantly.

3. Drain the pasta and add to the shrimp, chorizo & chicken in the skillet. Toss well, taste for seasoning and add extra oil, juice or chili pepper as needed.

This dish is another variation of my all-time favorite combo – shrimp, chorizo & garlic, so I don't like to serve it with anything that might detract from it or fight for center stage. A simple salad with oil and a touch of champagne vinegar or lemon juice is all you need.

Smoked Mackerel & Scallion Tart

Smoked Mackerel & Scallion Tart
From Everyday Easy: Cheap Eats

Printable Recipe

Prep time: 15 minutes (plus time to make the pate brisee tart shell or use purchased tart crust)
Cooking time: 50 minutes
Serves 4

Ingredients
1 sheet prepared dough for tart or use Pate Brisee recipe
Flour to rolling purposes
2 eggs, plus 1 extra yolk for egg wash
1 tbsp olive oil
1 bunch scallions (green onions), white and green parts, finely chopped
Salt & pepper to taste
1 cup crème fraiche (easy to make recipe) Handful of parsley, finely chopped
1 bunch chives, finely chopped

Directions
1. Preheat oven to 400°F/200°C. Roll out pastry dough on floured work surface and use to line a tart pan. Ruth's note: a spring form pan is required because a typical tart dish is too shallow. Trim excess dough and line the pastry shell with parchment and fill with dried beans or pie weights for blind baking.

2. Blind bake in the center of the oven for 15-20 minutes, or until the edges are just coloring and the bottom of the pastry is beginning to cook.

3. Remove parchment and weights and brush the bottom and sides with an egg wash . Return the shell to the oven for another 3-4 minutes to crisp. Remove from the oven and set aside. Reduce the oven temperature to 350°F/180°C.

4. Heat the oil in a small skillet over low heat. Add half the scallions and a pinch of salt. Cook gently for 5 minutes. Spoon evenly over the bottom of the tart shell along with the remaining uncooked scallions. Scatter the mackerel over top and season with lots of pepper.

5. In a medium sized bowl, mix together the crème fraiche and 2 eggs. Add the parsley and chives and season with just a pinch of salt (remember that the mackerel is salty). Stir to blend and carefully pour over the tart filling.

6. Bake for 20-30 minutes or until set and golden. Ruth's Note: I needed to cook it a little longer. Best way to tell when it's ready...jiggle the pan. When it stops doing the "Jello Dance", it's done.

7. Remove from oven and allow to cool for 10 minutes before removing the sides of the pan.

Serve with a salad.

Anthony's "World Famous" Burgers

Anthony’s “World Famous” Burgers
From: The Main {Recipes}

Printable Recipe

Hands on time: 5 minutes
Grilling time: 5-6 minutes per side

Makes 4 burgers

Ingredients:
Hamburger Patties:
½ Vidalia onion, grated
2 tbsp breadcrumbs
1 tbsp Worcestershire sauce
1 tbsp freshly ground black pepper
1 tsp salt
1 tsp garlic powder
1 ½ lb/680g ground sirloin

4 hamburger buns
Anthony’s Spicy Bourbon BBQ Sauce
And the rest is up to you…Anthony likes aged cheddar and some of his cabbage celeriac coleslaw that I will have to try one of these days.

Directions:
Form Patties:
1. In a large bowl, combine the hamburger ingredients. Use your hands to combine well and form into 4 patties and place on a baking sheet.
Ruth’s note: I like Bobby Flay’s tip about making an indent in the center of each burger. It prevents them from turning into giant meatballs by the time they’re cooked.

Grill Burgers:
2. Preheat the bbq or grill pan (some of us aren’t lucky enough to have an outdoor grill) and spray/brush the rack with oil and grill burgers over medium high heat, until they are slightly charred and cooked the way you like them.
Ruth’s note: Don’t flip the first time for at least 4 minutes . That keeps them together so they won’t fall apart when you turn them.

Add your favorite condiments and other toppings. I like the spicy Bourbon BBQ Sauce and a double layer of raw vidalia onion slices.

Anthony's Spicy Bourbon BBQ Sauce

Anthony Sedak’s Spicy Bourbon BBQ Sauce
From: The Main {Recipes}

Printable Recipe

Total Hands on time: 20 minutes
Onion & Garlic Roasting time: 30-40 minutes (could be done the day before)
Sauce Cooking time: 40 minutes or so

Makes 22oz/650ml mason jar (about 3 cups)

Ingredients:
1 large head garlic, slice ½” off the top to expose the “meat”, do not peel or separate the cloves
1 large Vidalia onion cut into thick slices
1 tbsp olive oil
Pinch of salt and pepper

1 cup apple cider vinegar
3 bay leaves
½ cinnamon stick

1 ½ cups ketchup
¼ cup bourbon
2 tbsp chipotle peppers in adobo sauce ( makes it really spicy, so you might want to start with 1 tbsp if you like things a little milder)
2 tbsp molasses
2 tbsp Worcestershire sauce
½ cup brown sugar
1 tsp ground cumin
1 tsp ground coriander
1 tsp freshly ground black pepper
1 tsp smoked paprika


Directions: .
Roasting garlic & onion
Preheat oven to 400° F/200°C. Place the garlic on one square of tin foil and the sliced onion on another. Drizzle each with olive oil and a sprinkling of salt and pepper. Seal each pouch and roast for about 30-40 minutes, or until tender. It will smell divine. Remove from the oven and allow to cool. Squeeze out the roasted garlic from the bulb and coarsely chop the onion, reserving the liquids.
The Sauce:
1. In a medium, oven proof sauce pan, simmer the apple cider vinegar with bay leaves and cinnamon stick until the vinegar has reduced by half (about 7-8 minutes). Remove the bay leaves and cinnamon. Add the ketchup, bourbon, chipotle, molasses and Worcestershire sauce to the vinegar and stir to combine. Add the brown sugar, cumin, coriander, pepper and paprika and mix well. Add the reserved roasted garlic, chopped roasted onion and all the juices. Puree with an immersion blender until smooth…( a food processor or blender works too).

2. Transfer the mixture to the oven (still at 400 ° F/200°C) and let the sauce reduce for 20 - 30 minutes, or until slightly charred around the edges. Remove from the oven and taste for seasoning. Anthony adds a splash of bourbon, but I thought it just fine as is.

Ruth’s note: in licking the spoon, I already envisioned the ribs and chicken, basted as they roast. Of course, it will be awesome with Anthony’s “world famous” burgers.