¼ cup canola oil
2 cloves garlic, crushed
Cracked pepper
Place the flank steak flat in a glass baking pan.
Combine the soy sauce, vinegar, Worcestershire sauce, canola oil, and garlic and mix well. Pour over the meat, turning the steak to coat both sides with the marinade. Cover and place in the refrigerator overnight.
Before you begin to grill, remove the beef from the refrigerator and let it stand at room temperature for 30 minutes. Remove the beef from the marinade and pat it dry with paper towels. Discard the marinade. Crack plenty of pepper over both sides of the meat.
Heat an indoor grill pan on high heat for 5 minutes, until hot. Pour 1 tablespoon of canola oil on the grill pan and spread quickly with a pastry brush to distribute evenly. Add the beef and cook for 4 minutes. Turn over and cook for 4 minutes. Turn again, cook for 1 minute, turn again, and cook for 1 more minute.
When done, let stand at room temperature for 10 minutes before slicing.
GRILLED LAMB CHOPS
WITH WHITE
NAVY BEAN PUREE
4 SERVINGS
This is another of my go-to dishes when I want to impress my friends for dinner; it’s all in the presentation. By placing the perfectly grilled chops on top of the creamy bean puree and adding the finishing touches, you have a dazzling dish that looks so professional. You will be surprised how easy this is to do.
Navy bean puree
3 tablespoons extra-virgin olive oil
1 garlic clove, smashed
2 (15-ounce) cans navy beans, drained and rinsed
Juice of 1 fresh lemon
1 scallion, chopped
½ teaspoon kosher salt
2 basil leaves
1 tablespoon chopped Italian
(flat-leaf) parsley
Cracked pepper
Lamb chops
Kosher salt
Cracked pepper
12 (½-inch-thick) lamb loin chops
1 tablespoon extra-virgin olive oil
Reduced Balsamic Syrup
(Reduced Balsamic Syrup)
6 sprigs fresh mint
1 lemon, cut into 6 wedges
To make the navy bean puree, in a small frying pan, heat the olive oil until hot. Add the garlic and sauté until golden; be careful not to burn it. Discard the garlic, and set the oil aside to cool slightly.
Pour the beans into a food processor, and add the garlic oil, lemon juice, scallion, salt, basil, parsley, and cracked pepper to taste. Process until smooth. Using a spatula, scrape the pureed beans into a bowl, cover, and set aside.
To make the lamb chops, sprinkle kosher salt and fresh cracked pepper as desired on both sides of the chops. Heat an indoor grill pan or cast-iron skillet on high heat until very hot. Pour the olive oil on the grill pan and spread the oil all over the hot grill.
Add the lamb chops, and grill for 2 ½ minutes on each side.
To serve, place 2 heaping tablespoons of bean puree in the middle of each plate. Place the grilled chops on top of the puree, drizzle on balsamic syrup, place a sprig of fresh mint on top, sprinkle on a touch of kosher salt and cracked pepper, and add a fresh lemon wedge on the side.
RACK OF LAMB
6 SERVINGS
I use to be intimidated by the photographs in cookbooks and magazines of lamb prepared this way. It looked like it was difficult—a lot of work. Well, it is so not! It takes around 30 minutes to make this most impressive dish. It’s perfectly seasoned, and the cook time is quick. The meat slices beautifully, is tender and moist, and has a wonderful savory flavor.
You can serve the lamb with a variety of your favorites—garden greens, potatoes, creamy or grilled polenta, or grilled vegetables. My favorite is over baby garden greens with white navy beans and crumbled feta, topped with a sprinkling of pomegranate seeds!
Mint syrup
1 cup white wine vinegar
6 tablespoons sugar
½ cup fresh mint leaves
Lamb
2 racks of lamb, 1 ½ to 1 ¾ pounds
(7 to 8 chops)
4 tablespoons Dijon mustard
1 teaspoon garlic powder
2 tablespoons low-sodium soy sauce
1 tablespoon chopped fresh thyme
2 tablespoons extra-virgin olive oil
Lots of cracked pepper
6 small mint sprigs, for garnish
Make the syrup ahead of time, or even the day before. In a saucepan over medium heat, bring the vinegar and sugar to a simmer, cooking until the mixture has the consistency of syrup, 8 to 10 minutes. Continue to cook, reducing by half. Remove the pan from the heat, and let cool for 10 minutes. Add the mint and mix. Cover with plastic wrap and cool for about 1 hour. Store in an airtight container in the pantry, and serve at room temperature.
Preheat the oven to 450°F.
Place the ribs bone side down in a roasting pan. Place 2 tablespoons of the Dijon mustard on each rack of lamb, and rub all over the top with the back of a spoon. Over each rack, sprinkle ½ teaspoon of the garlic powder and drizzle 1 tablespoon of the soy sauce. Divide the thyme over the two racks. Drizzle 1 tablespoon of the olive oil over each rack, and crack plenty of pepper over both.
Bake the lamb for 18 to 25 minutes.
Turn on the broiler. Place the lamb in the broiler 4 inches from the heat source, and broil for 2 to 3 minutes, until the top is golden and bubbly. Keep and eye out so it doesn’t burn. Transfer the lamb to a cutting board. Cover lightly with foil, and let rest for 5 to 6 minutes.
Slice the racks into chops by cutting between the bones. Place on a platter, or serve 2 to 3 chops per plate, with the mint syrup on the side. Garnish with a sprig of mint (if using). I like to serve White Bean Puree (White Bean Puree On Grilled Sliced Baguette) with this dish.
LAMB BURGERS
OPEN-FACED
ON OLIVE BREAD
8 SERVINGS
Sometimes my cravings for hamburgers take on a more challenging taste sensation. That’s when I turn to these extremely flavorful and juicy burgers. The ground lamb is seasoned to perfection, and serving the burgers on olive bread with tzatziki, lettuce, and tomatoes gives them a Mediterranean flair. I don’t even bother with any sides for these burgers because they’re so satisfying and delicious.
1 cup tzatziki spread (Tzatziki With Grilled Pita)
2 pounds ground lamb
¼ cup minced onion
2 scallions, chopped
¼ cup fresh parsley, chopped
½ cup loosely packed whole fresh mint leaves, plus 2 tablespoons minced mint leaves
1 small garlic clove, minced very fine or crushed through a garlic press
3 tablespoons fresh lemon juice
¾ teaspoon kosher salt
Cracked pepper
2 tablespoons low-fat mayonnaise
1 egg yolk
8 slices olive bread
7 tablespoons extra-virgin olive oil
4 cups mesclun salad
2 tablespoons fresh lemon juice
Pinch of salt
Make the tzatziki.
Place the lamb in a large mixing bowl. Add the onion, scallions, parsley, minced mint leaves, garlic, lemon juice, salt, pepper, mayonnaise, and egg yolk. Using your hands, mix until combined. Do not overwork, or the patties will be tough. Form into 8 (4 ½-inch) patties, each 1 inch thick.
Heat a grill pan or heavy-bottomed skillet over medium-high heat until really hot. Brush both sides of the bread slices with 4 tablespoons of the olive oil. Grill for 1 minute on each side. Set aside.
Pour 2 tablespoons of olive oil into the grill pan and spread it all over the surface of the pan. Add the lamb patties and grill for 4 ½ minutes on each side. The patties should be slightly pink in the middle. Remove the patties from the grill and let sit for a few minutes while you toss the mesclun.
In a mixing or salad bowl, combine the mesclun and the ½ cup of mint leaves. Add 1 tablespoon of olive oil, the lemon juice, and salt, and toss well.
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br /> Place 1 patty on each slice of toast, spoon 2 tablespoons of tzatziki over it, and top with the mesclun.
OSSO BUCO
6 SERVINGS
This is one of those fall-off-the-bone, melt-in-your-mouth dishes that is truly outstanding. The veal simmers for hours in a combination of wine, lemon, and broth that further tenderizes the meat, and you are left with fork-tender succulent pieces that have been seasoned to perfection. My husband’s favorite part is the marrow from the bone shank.
Serve this dish with risotto (Risotto) or Creamy Yukon Gold Mash with Scallions (Creamy Yukon Gold Mash With Scallions ).
Kosher salt
Cracked pepper
4 pounds veal shanks, rinsed and dried
¾ cup all-purpose flour
4 tablespoons olive oil
1 cup dry white wine
4 tablespoons fresh lemon juice
1 quart chicken stock, homemade
(Roasted Chicken Stock), or store-bought organic chicken broth
¼ cup loosely packed Italian parsley, chopped fine
Zest of 1 lemon
Salt and pepper the veal shanks lightly on both sides. Dredge the beef in the flour on all sides.
For 3 minutes, heat a skillet large enough to hold all 4 pieces of beef. Add the oil and swirl it around the pan. Add the beef and sauté for 4 to 5 minutes on each side. Add the wine and cook until the wine is reduced by half. Add the lemon juice and chicken stock. Cover, and bring to just under a boil. Reduce heat to a low simmer. Simmer the meat for 2 hours, turning it after 1 hour.
Remove the lid, raise the heat to medium, and cook until the liquid is reduced to about 1 ½ cups. The meat is cooked when you can insert a fork easily right through the meat; it should literally be falling off the bone.
Sprinkle on chopped parsley and lemon zest before serving.
COOK’S NOTE: You can also use a beef shank with this recipe and have the same incredible results.
FISH
Going to the market to purchase fish is one of my favorite things to do. I live near the ocean, so it’s easy for me to get down to the wharf, where the fresh catch of the day comes in pretty much all day long. I love to watch them unload the trucks with the frutti di mare (fruits of the sea) in chopped ice and observe as the fishmongers roll their carts out to prepare the fish for the display case.
I prepare fish at least twice a week. My whole family loves it, and that makes me happy because fish is easy to prepare, low in fat, and versatile. Also, fish such as wild-caught salmon is particularly good for you because it contains high amounts of omega-3 fatty acids and B vitamins.
Fish can be used in salads, pasta, soup, and even sandwiches. I especially love to broil a beautiful piece of cod, halibut, or sea bass and roll it in a corn tortilla with fresh salsa. My favorite way to serve fish, of course, is with a dish of pasta, whether it’s in a flavorful bowl of clam sauce seasoned with extra-virgin olive oil, Italian parsley, the perfect amount of garlic, and fresh lemon juice or with plump, juicy sautéed shrimp!
Grilled Marinated Swordfish Steak with Mango Salsa
Sea Bass with Soy Glaze and Cucumber Salsa
Roasted Sea Bass with Tomatoes, Fennel, Olives, and Capers
Roasted Shrimp with White Beans and Sautéed Baby Roma Tomatoes with Garlic Chips
Shrimp with Garlic, Lemon, and White Wine
Broiled Fish Tacos
Smoked Salmon Egg-white Omelet with Crème Fraîche
Salmon Patties with Spicy Low-fat Mayonnaise
Pan-seared Crispy-skinned Salmon with Green Pea Puree
Potato Plates with Smoked Salmon and Crème Fraîche
Mustard-crusted Salmon
Caramelized Scallops with White Wine
Fillet of Sole with Lemon and Capers
Pecan-encrusted Red Snapper
Red Snapper in Red Wine Sauce
GRILLED MARINATED
SWORDFISH STEAK
WITH MANGO SALSA
4 SERVINGS
The marinade practically cooks the swordfish through, so the texture is unbelievable after it has been grilled. It’s so tender that you won’t have to use a knife.
In this recipe, I suggest you marinate the fish for at least 5 to 6 hours, but I have left swordfish steaks to marinate overnight in the refrigerator, and the results are amazing.
½ cup Dijon mustard
cup olive oil
¼ cup low-sodium soy sauce
½ cup lemon juice
2 garlic cloves, peeled and smashed
2 tablespoons canola oil
4 (1 ½- to 2-pound) swordfish steaks, 1-inch thick
Mango Salsa (Mango Salsa)
To make the marinade, in a glass bowl whisk together the Dijon mustard, olive oil, soy sauce, and lemon juice. Add the garlic.
Line up the swordfish steaks in a glass baking dish, and pour the marinade over. Turn the steaks over to coat both sides with the marinade. Cover with plastic wrap and place in the refrigerator for 5 to 6 hours. Make sure to turn it at least once while marinating.
Heat an indoor or outdoor grill until extremely hot. Brush the grill all over with canola oil. Place the swordfish on the grill and turn over every 2 minutes, for a total grilling time of 8 to 10 minutes.
Serve with pineapple-mango salsa spooned over the top.
I avoid farm-raised fish and always buy wild caught, and I avoid or eat only sparingly fish that is known to have a high mercury content, including grouper, orange roughy, marlin, and swordfish.
SEA BASS WITH
SOY GLAZE AND
CUCUMBER SALSA
6 SERVINGS
Whenever I want to impress my dinner guests big-time, I make this sea bass with the most wonderful glazed sauce; it’s quite impressive. Not only does it make a beautiful presentation served over Creamy Yukon Gold Mash with Scallions (Creamy Yukon Gold Mash With Scallions) with the cucumber salsa, but it is also simply beyond-words delicious!
I have to say without hesitation that this is one of my most favorite fish dishes ever. The combination of the creamy mashed potatoes, the delicate fish, and the rich sauce is just perfect.
Cucumber salsa
1 cucumber, peeled, seeded, and chopped
1 ½ teaspoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 scallions, chopped
1 tablespoon chopped cilantro
Sauce
¼ cup low-sodium soy sauce
¼ cup mirin
¼ cup sugar
2 tablespoons dry white wine
Fish
6 (3-ounce) sea bass fillets
½ cup all-purpose flour
4 tablespoons olive oil
1 tablespoon sesame seeds
Make the cucumber salsa first. In a glass bowl, combine cucumber, soy sauce, vinegar, scallions, and cilantro, and mix well. Cover and set aside. You can make the salsa the day before and store in the refrigerator.
To make the sauce, in a medium saucepan over low heat, stir together the soy sauce, mirin, sugar, and wine. Stir frequently until the sugar is completely dissolved, about 3 minutes. Pour the sauce into a small bowl and set aside.
Dredge the sea bass fillets in the flour. Heat a skillet on medium-high until hot. Add the olive oil and heat until hot but not smoking. Sauté the sea bass for 2 ½ minutes on each side, until browned. Reduce the heat to medium; then pour in the sauce mixture and cover with a lid. Cook until the fish is cooked through, about 5 to 6 minutes.
Place the fillets on a platter, and pour the pan juices over the top. Serve immediately with a sprinkling of sesame seeds and the salsa on the side.
ROASTED SEA BASS
WITH TOMATOES,
FENNEL, OLIVES,
AND CAPERS
6 SERVINGS
This is a very simple dish but it is bursting with flavor. The sea bass gets its flavor from the fennel that permeates the tomatoes, with just the right amount of salt from the olives and capers. It’s served piping hot and always turns
out moist and delicate.
2 medium Yukon gold potatoes, cut into 1-inch pieces
Kosher salt
Cracked pepper
4 (5-ounce) sea bass fillets
1 small onion, sliced thin
4 cups canned diced tomatoes
½ cup white wine
4 garlic cloves, smashed
1 fennel bulb, sliced thin
2 tablespoons capers, drained
8 pitted kalamata olives
1 teaspoon red pepper flakes
3 tablespoons olive oil
¼ cup Italian parsley, chopped
4 lemon wedges
Parboil the potatoes until they are almost cooked through, drain, and set aside.
Preheat the oven to 375°F.
Sprinkle several pinches of kosher salt and pepper on both sides of the sea bass. Place in a ceramic baking dish (actually, clay pots are best for this dish, if you have them), and add the sliced onion, tomatoes, wine, garlic, fennel, capers, olives, and red pepper flakes over the top. Sprinkle on ½ teaspoon kosher salt, and drizzle the olive oil over the top.
Cover with aluminum foil and bake for 25 minutes.
Serve the sea bass with the potatoes in a warm bowl. Ladle some of the hot broth on the bottom of the baking dish and over the sea bass and potatoes, Add the parsley, and serve with lemon wedges. Serve immediately.
ROASTED SHRIMP WITH
WHITE BEANS AND SAUTÉED
BABY ROMA TOMATOES
WITH GARLIC CHIPS
4 TO 6 SERVINGS
Roasting shrimp brings out the sweetest of the fish, which goes beautifully with the smooth, buttery flavor of the beans. This is a great combination of flavors and can be served hot or cold. You can add some wild arugula for a bit of a bite or mix it in with your favorite pasta.
Cristina Ferrare's Big Bowl of Love Page 13
