Hanger Steak with Summer Farro Salad

My Fiancé got the urge to try out a new recipe she came across yesterday and this is the resulting dish. I don't believe I have ever eaten a dish containing farro, so it was a new one for me. Farro is basically the grains of certain wheat species in the whole form. I would compare it closely to barley. It has a nice chewy texture, and absorbs the flavors of the salad well.

Hanger steak is one of my favorite cuts of beef. It isn't super expensive either. I prefer to grill it to medium rare. The only trick with hanger steak is to cut it into thin slices against the grain so it isn't too chewy.

Hanger Steak with Summer Farro Salad

Serves 8

Farro Salad

1/3 cup extra virgin olive oil

1 Spanish onion, halved

1 carrot, quartered

1 celery rib, halved

1 ¾ cup farro

5 cups water

3 tbs red wine vinegar

1 small red onion, thinly sliced

1 small seedless cucumber, halved and thinly sliced

1 pint grape tomatoes, halved

¼ cup fresh basil, chopped

Salt and Pepper, to taste

1. In a large saucepan, heat 2 tbs oil. Add the onion, carrot, and celery and cook over medium heat until softened but not browned. Add the farro and stir to coat with oil. Add the water and bring to a boil, cover and simmer on low heat until the farro is al dente. Drain the farro and remove and discard the onion, carrot, and celery. Let the farro cool completely.
2. In a large bowl, whisk the olive oil with the vinegar and season with salt and pepper. Fold in the cooled farro, red onion, cucumber, and grape tomatoes. Add the chopped basil and mix well. Check to make sure the seasoning is to our liking.

Hanger Steak

1 ½ lbs Hanger steak

1. 20 minutes before you are ready to grill your hanger steak, bring it out of the refrigerator and let it come to room temperature. This will allow you to get a nice char on the outside and reach the perfect medium rare.
2. Heat your grill on high, allow the grill to get to at least 500 degrees.
3. Season both sides of the hanger steak with generous amounts of salt and pepper.
4. Place the hanger steak on the grill and grill each side for about 4 to 5 minutes. You want to get a nice crust on the outside. Check for doness by poking the steak with your finger, you want the steak to be somewhat firm but also have some give.
5. Remove the steak from the grill and let it rest for 10 minutes before you slice it. Slice the steak on a bias against the grain in thin slices.

If you have the time, the night before grilling the hanger steak you can marinade it with whole garlic cloves and olive oil. I threw together a simple herb pesto. I combined a bunch of parsley, a bundle of chives, a cup of basil, red wine vinegar, toasted hazelnuts, crushed red pepper flakes and olive oil in a blender. Season with salt and pepper and blend just long enough to incorporate the ingredients. Don't blend too long or the heat from the blender will turn your pesto brown.

Pork and Apples

A little while ago I cooked my version of pork chops and applesauce at home. In a way I guess you could say it was pork chops and applesauce deconstructed. I purchased twice really nice butterflied Berkshire pork chops at our local grocery store and formed the rest in my head.

Berkshire Pork Chops and Apple Compote

Serves 2

Ingredients

2, 8 ounce butterflied pork chops, bone out

2 Fuji apples, skinned, cored and cut into small dice

1 large Spanish onion, small diced

3 slices of slab bacon, diced

1 large bunch of arugula, cleaned and rough chopped

½ cup apple cider

½ cup dry white wine

¼ cup apple cider vinegar

1. In a heavy bottom pan, render the bacon over medium high heat. When the bacon is crispy add in the onion. Cook over medium heat until the onion become tender and a little caramelized. Next, add in the apple and cook for a few minutes till it softens. Don't overcook the apple; you don't want it to fall apart.
2. Deglaze the pan with the wine, cooking it down till it is almost dry. Next, add in the apple cider, and the apple cider vinegar. Repeat the process and cook until the liquid reduces. Remove from the heat
3. I decided to grill the pork chops; since they were butterflied they cook really fast. Have your grill pre heated on high. Grill the pork chops, getting a nice char on them until they are just cooked. This only took about 3 minutes per side for me.
4. Remove the pork chops from the grill and let them rest for 7 minutes. While the pork chops rest, fold in the arugula into the apple and bacon mixture. When the pork chops are rested, slice them in half.
5. I plated the dish by placing one piece of pork on a plate, I spooned some of the apple mixture on top then placed the other piece of pork on top and repeated the process.

Corn Sauces

To continue on with my corn series of uses and recipes… I will give you two of my favorite sauce recipes. The first recipe is actually somewhat of a trick. In my first corn post I mentioned that corn has some incredible characteristics. Corn is naturally starchy and when heated it will thicken on its own. I am not a chemist, but I have to believe this is the reason corn starch does what it does. As you will see, my trick doesn't involve the powder store bought corn starch, but rather using fresh corn to create a thick puree or sauce.

CORN PUREE/ SAUCE

Ingredients

8 ears of fresh corn, kernels removed

H20, as needed

Salt, as needed

Pepper, as needed

1. Remove the kernels from the cob using a knife. I like to take a large pan or bowl, I place a clean towel in the bottom and place the ear of corn vertically on the towel. I then use my knife to cut downward. This method helps keep all the kernels from going everywhere and the towel keeps you from ruining your knife by hitting the bottom of the pan or bowl. After all the kernels are removed from the ears of corn, slowly remove the towel and scrap any kernels that are on the towel.
2. In a blender, add the kernels with just enough water to get the blender going. You want to keep this puree as thick as possible.
3. Once the corn is pureed, pass it through a fine mesh strainer to remove any solids.
4. Place the corn puree in a heavy bottom pan and put it on medium heat.
5. Here is where the magic happens, continually whisk the corn puree over medium heat and watch it thicken. It will take a few minutes but when it happens it goes quick. Make sure you stir or whisk constantly, the corn is full of sugar and will stick and burn on the bottom of the pan if not careful
6. Season the puree to your liking

You can use the finish product as a puree, or as a sauce. You can add whatever you like to the base, such as cayenne if you want more heat. I have always loved corn paired with Salmon…

White Balsamic Corn Sauce

Ingredients

6 ears of corn, kernels removed

3 strips bacon, chopped

4 shallots, thinly sliced

1 cup white wine

1 cup white balsamic vinegar

2 cups heavy cream

½ lb butter, cubed

Salt, as needed

Pepper, as needed

1. In a heavy bottom sauce pan, with deep sides, render the bacon. Add the shallot and sweat until the shallots are soft.
2. Add the white wine and white balsamic vinegar. Turn the heat up to high and cook until the liquid has reduced and is almost dry. Next add the cream and do the same. You want to reduce the cream by half until it is thick.
3. Transfer the mixture to a blender or use a stick blender. Puree the mixture until it is smooth. Slowly add the cubed butter into the sauce until it is thick and has a sauce like consistency. Strain the finished product through a fine mesh strainer to catch any solids.
4. Season with salt and pepper.

The finished sauce should have a nice tang to it and should be sweet as well. Once again, you can do whatever you like to the base sauce. I like to add sautéed corn, crispy diced bacon and sliced scallion or chive to mine. I think it pairs really well with salmon or any other piece of fish.

Summer Sweet Corn

I have vivid recollections of driving in the country side over summer on the way to my Grandparents lake house. On the half hour drive, we would pass many produce stands that dotted the back roads. I was too young to think about field after field of corn and the connection with the produce stands. I just knew that the corn we bought and later ate at my Grandparents house was really tasty and sweet. Now that I am older, and hopefully wiser, I realize that the corn was so good because it was grown and sold within feet from each other. Add to the fact that while you can get corn year round now a days, it is at its peak in the summer and fall. Corn is an amazing vegetable. It has some fantastic properties, starchy and naturally sweet. In the coming weeks, I will showcase some of my favorite uses and corn recipes. While none are better than corn on the cob boiled with salt and butter, I will share my different takes.

Summer is a time of year when produce blossoms. The heat makes plants go crazy and we reap the benefits. This recipe is all about the quality of your ingredients. Find a produce stand in the country or head to your local farmers market to get top quality ingredients.

Corn And Potatoes With Heirloom Tomatoes

Serves: 6

Ingredients

¼ lb bacon (about 4 thick slices) chopped

1 shallot, minced

½ cup dry white wine

3 Yukon gold potatoes, 1/3 inch dice

1 ¼ cups water

8 ears of corn, kernels removed from the cob

1 teaspoon sweet Spanish paprika

¼ teaspoon fresh thyme, chopped

½ lb heirloom or cherry tomatoes, chopped or halved

Salt, as needed

Pepper, as needed

• Cook bacon in a heavy bottom saucepan until crispy, remove with a slotted spoon and put on paper towels
• Add the shallot to the pan with a dash of salt, cooking on low heat until the shallot is soft
• Add the white wine and scrap up and brown bits stuck to the pan. Raise the heat and cook until the wine is reduced by half
• Add the potatoes and ½ cup of water, simmer uncovered until liquid is almost gone
• Meanwhile, puree 1 cup of corn with just enough water to make it puree. Force the mixture through a fine-mesh sieve into a bowl. Keep the liquid and discard the solids
• Add the remaining corn to the potato mixture along with the paprika, thyme, and the remaining ¾ cup of water. Simmer until corn and potatoes are just tender and liquid is almost dry
• Remove from heat and add in the tomatoes, season to taste

Risotto Tips and Strategies

• Risotto is a dish that requires patience. You need to have a half hour to devote to the cooking. Tender love and care is the name of the game. You must constantly stir risotto. I prefer using a heavy duty heat resistant spatula rather than a wooden spoon. I find the spatula allows me to scrap the sides of the pot better.
• Always use stock when making risotto. Many recipes call for water. If you use water, your finished product will be bland! The qualities of store bought stocks have come a long way, but nothing compares to a good homemade stock. Store bought stocks are too high in salt and lack a depth of flavor. I strongly urge you to make your own stock. I will be posting in the future on how to make a great dark chicken stock.
• Make sure the stock is at a slow boil before adding it to the rice. You need to add hot liquid to encourage the starch to come out of the rice.
• A heavy bottom pot is key in the cooking of risotto. You don't want the rice to scorch on the bottom. A stainless steel or copper pot with an aluminum core that distributes heat evenly is preferable.
• Make sure you mince the onion and garlic if using finely and evenly. You want to sweat the onion and garlic slowly so that it is soft. If you don't sweat the onion and garlic long enough, it will be crunchy in the final product. I try to mince the onion and garlic no larger than the dry rice itself.
• Make sure you get a good toast on the rice before hitting it with the wine. This is key in starting the starch releasing process. Turn the heat down if you need to. You don't want to burn the rice! The trick is to find the right balance between heat and stirring. You want the rice to just barely catch on the bottom of the pan but not stick. I toast the rice until there is just a tiny white dot in the middle of each grain. As the rice cooks, you will notice the color change.
• After toasting the rice, I add a generous amount of dry white wine. Make sure you use a wine that you would enjoy drinking as well. Since you are essentially cooking out the alcohol and magnifying the flavor of the wine you want a wine you enjoy.
• Risotto is dish that needs to be served and eaten right away, as it cools it thickens up. One

Monday, June 15th Recipe

Now that the temperatures have reached the mid to upper 90's here in Texas, the race is on to find refreshing dining options. Nobody wants to sit down to a steaming hot bowl of soup. A chilled soup though is an invigorating alternative! Gazpacho is a cold Spanish tomato based raw vegetable soup, originating in the southern region of Andalucía. Traditionally, gazpacho has bread as one of its ingredients. My recipe wanders off the path a little bit from the traditional recipes and omits the bread.

GAZPACHO

Serves 6-8

Ingredients

10 Roma tomatoes, cored and chopped

1 red bell pepper, cored seeded and chopped

1 English cucumber, peeled seeded and chopped

2 celery stalks, chopped

½ cup fresh parsley leaves, rough chopped

1 tablespoon tomato paste

2 cups tomato juice

½ cup water

¼ cup sherry wine vinegar

1 cup extra virgin olive oil

3 tablespoons sugar

1 teaspoon cayenne pepper

1 teaspoon sweet paprika

Salt, as needed

Black pepper, as needed

Garnish

¼ cup red bell pepper, cored seeded and small diced

¼ cup yellow bell pepper, cored seeded and small diced

¼ cup red onion, small diced

¼ cup cucumber, peeled and seeded, small diced

½ cup, red and yellow tear drop tomatoes, halved

2 avocados, small diced

1 cup, fresh cilantro leaves, minced

¼ cup fresh lime juice

Salt and pepper, as needed

In a large bowl, combine all the ingredients for the soup. Cover and refrigerate for 1 hour. In another bowl, combine all the ingredients for the garnish. Season to taste and cover and refrigerate until needed. Remove the bowl with the soup ingredients and place in a food processor. Season with salt and pepper and pulse until you have a good mixture, you want to leave some texture. Ladle into chilled soup bowls, and spoon a generous amount of garnish into the middle of each bowl.

For a twist, you can serve this in shot glasses as gazpacho shooters! Makes a nice hors d'oeuvre or appetizer.

Risotto And My Italian Roots

One of my first memorable food smells comes courtesy of my Grandma Moresco. The aroma that emanated from the kitchen while she was cooking risotto was so memorable that 20 years later I finally figured it out. Occasionally I would be in a restaurant, or working in a kitchen and I would get a small smell of the intoxicating aroma. Momentarily I was transported back to my Grandparents house when I was 7 years old. Even though I would get small glimpses of the smell every once in a while, I really never knew where the smell originated from. That was until one day, my chef at The Mansion on Turtle Creek was playing around with a special. He was sautéing a part of a chicken to create a sauce. Instantly I knew what my Grandmother used those many years ago in her risotto recipe. CHICKEN LIVERS. That's right, I said chicken livers. If you have never had the pleasure of the aroma they give off while being sautéed, I urge you to wait and pass judgment until you do so! Liver is one of those rich, fatty pieces that just melts away in your mouth. Duck and chicken livers are delicacy that I absolutely love. Foie gras anything and I am in heaven. I will tip toe gently around how the poor duck is force feed to enlarge its liver. Foie gras is way too good to ban!

So let's move ahead before the animal rights activists track me down on my blog and berate me. I have seen risotto made many different ways, with many different ingredients. Once you have mastered the art of making risotto, it provides a blank canvas for any ingredient to be added in. I have to say that one of the best I have ever had was my Grandmas. Now I don't know her exact recipe, but since I have made risotto many times I am going to guess at how she made hers. I believe she had to have started by sautéing chicken livers in a large pot. After the livers where nice and golden brown, she removed them and added in diced onion and garlic. She sweated the onion and garlic till it was transparent then added in the carnaroli rice. I will note here that later in the post I will touch on the definition of risotto. After toasting the carnaroli rice, she added a generous amount of white wine. She then cooked the wine down till it was almost dry. She then added enough hot chicken stock to just cover the rice. She stirred and stirred until all the stock was absorbed and then she added more. She repeated this process for about 20 minutes or so until the rice was creamy and al dente. That is how I envisioned my Grandma's risotto making to go. I plan on asking her if she will share her recipe with me and see how my analysis compares.

So what is the definition of risotto? Risotto refers to both the dish and also the technique. The technique is to add small amounts of hot stock to the rice and let the rice absorb and release its starch. The release of starch is what creates the creamy texture of risotto. The rice varieties make all the difference in the risotto.

"A high-starch (amylopectin), low-amylose round medium grain rice is used to make risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Carnaroli^[1] and Vialone Nano ^[2]and to a lesser degree Arborio.^[3] Carnaroli and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over the other. They have slightly different properties: for example Carnaroli is less likely to get overcooked than Vialone Nano, but the latter being smaller cooks faster and some say^[who?] absorbs condiments better. Other varieties like Roma, Baldo, Ribe and Originario may be used but will not have the creaminess of the traditional dish. These varieties are considered better for other non-risotto rice dishes and for making sweet rices. Rice designations of Superfino, Semifino (varietie Maratelli) and fino refer to the size and shape (narrowness) of the grains, not the quality." http://en.wikipedia.org/wiki/Risotto

I am very proud of my risotto ability. It is a very rewarding dish to make because it takes patience and time. Then end result is nothing short of amazing though. To coax the starch out of a grain of rice is worth the time it takes. So I suggest the next time you are in the mood for Italian food, don't order pizza, instead make yourself some risotto. And if you really want to taste and smell something amazing, use the chicken livers!