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Black Pepper NY Strips with Horseradish Sauce


Grilling out for Father’s Day? This recipes, from Weber Grills, uses one of the more flavorful cuts of beef steaks, the New York strip. Pepper and horseradish are strong flavors — just what dad loves — and so do we.

Grill some vegetables to go with this steak, make a potato salad and this meal is ready to go.

Black Pepper NY Steaks with dressing

 

 

 

 

 

Black Pepper NY Strips with Horseradish Sauce

 

Horseradish Sauce:

¾ cup sour cream

3 tablespoons prepared horseradish  (press liquid out of prepared horseradish with a spoon and a sieve, or squeeze most of the liquid out in a paper towel. This keeps the sauce from becoming runny.)

2 tablespoons finely chopped fresh Italian parsley

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

 

NY Strip Steaks:

4 New York strip steaks, 10 to 12 ounces each and about 1 inch thick, trimmed of excess fat

2 tablespoons extra-virgin olive oil

2 tablespoons Dijon mustard

¾ teaspoon kosher salt

¾ teaspoon freshly ground black pepper

 

For the Horseradish Sauce: In a medium bowl mix the sauce ingredients. Cover and set aside in the refrigerator while you are grilling the steaks.

For the Steaks: Prepare the grill for direct cooking over high heat (450 to 550 degrees).

Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season them evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

Brush the cooking grate clean. To make crosshatch marks, lay the steaks on the cooking grate over direct high heat as if they were the small hands of a clock pointing to 10 o’clock. Close the lid. After two minutes, lift the steaks with tongs and rotate them so they point to 2 o’clock. Close the lid and let them sear for another minute or two. Flip each steak and continue to cook for an additional 2 to 4 minutes for medium-rare doneness. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.

From Weber grills

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Get Grilling with Stephan Pyles and David Gilbert


Stephan Pyles

Want to pick up some grilling tips before the Fourth of July?

Chefs Stephan Pyles and David Gilbert are hosting a summer smoking and grilling class from 11 a.m. to 2 p.m. this Saturday at Sustenio, which is in the Eílan Resort Hotel & Spa, 17103 La Cantera Parkway.

The menu will include:

  • Passion Chile Margarita
  • Smoked Tomato Gazpacho with Goat Cheese-Horseradish Panna Cotta and Olive Oil Powder
  • Grilled Watermelon-Arugula Salad with Soft Shell Crab, Queso Fresca and Tomato-Ginger Jam
  • Watermelon Rind Pickles
  • Molasses Grilled Quail with Corn Pudding Tamales and Morita Salsita
  • Rosemary-Citrus Grilled Peaches with Jamon Serrano Ice Cream

Tickets cost $75 a person. For reservations, call (210) 598-2950.

 

 

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Inside-Out Burgers with Avocado and Sprouts


What’s a Labor Day party without grilling some burgers? Give yours a twist this year by cooking the cheese inside.The following recipe from “Good Housekeeping Grilling” (Hearst Books, $24.95) also gains from the addition of guacamole, lime, cilantro, sprouts and tomatoes, all welcome additions to any burger.

Inside-Out Burgers With Avocado and Sprouts

1 1/2 pounds lean (90%) ground beef
2 ounces shredded sharp cheddar cheese (1/2 cup)
1/2 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon pepper
1 ripe avocado
1 tablespoon fresh lime juice
1 cup alfalfa or radish sprouts
1/4 cup loosely packed fresh cilantro leaves, chopped
4 multigrain hamburger buns, split
2 small tomatoes, each cut into 4 wedges

Lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot, or prepare outdoor grill for covered direcct grilling over medium heat.

Meanwhile, on a work surface, shape ground beef into 3 1/2-inch patties, handling meat as gently as possible for best texture. Place cheddar in center of 4 patties, leaving a 1/2-inch border around each patties edge. top with remaining 4 patties, and press edges together to seal. Lightly sprinkle burgers with 1/2 teaspoon salt and pepper to season both sides.

Place burgers in hot grill or on hot rack, and cook 12 minutes for medium or to desired doneness, turning burgers over one halfway through cooking.

Meanwhile, in a small bowl, mash avocado with lime juice and remaining 1/2 teaspoon salt. In another owl, combine sprouts and chopped cilantro.

Serve burgers on buns topped with sprouts and avocado mixture. Serve tomato wedges on the side.

Makes 4 burgers.

Approximate nutritional value per serving: 480 calories, 36 g protein, 25 g carbohydrate, 27 g fat, 102 mg cholesterol, 730 mg sodium.

From “Good Housekeeping Grilling”

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Get Maximum Flavor from Your Grill


Have your plan ready before starting, Garrett Stephens advises.

Are you going to grill this weekend? You’re not alone. Folks across the country will be lighting up charcoal or warming their propane grills for cookouts featuring everything from steaks and hamburgers to veggie skewers and portobello mushrooms.

But as much as Americans love to grill, not everybody gets the best results. So, to help you out, we asked three grill masters in town to offer five tips for better grilling. The answers are mostly varied and the advice is certainly sound, but we must point out two tips that did come more than once and should be taken to heart:

Don’t over-season the meat; that is, if it’s the meat you want to taste. And practice a little patience: Let the meat rest a few minutes before you cut into it; it’ll be juicier and taste a whole lot better.

Garrett Stephens, pitmaster at the County Line Barbecue, 10101 I-10 W., offers the following tips for after you’ve dusted  off the grill:

  1. Have a game plan in order to wow your friends and family with the perfect outdoor feast. To start, take a quick inventory of what meats will be gracing your plate. You will need to set your grill up accordingly. For burgers, dogs, kabobs, fish, and thin cut steaks you will want to set your grill up for direct heat, and leaving 4-6 inches from your coals. For thicker cuts, such as roasts, whole chickens, ribs, and thick cut steaks you will want to have a part of your grill set up to accommodate an indirect method so that you wont end up charring your heartier cuts and leaving the middle underdone.
  2. Pat meat dry and wipe off excess marinades.

    Make sure you are adding the flavors that your grill was destined to create by adding rubs, marinades, and smoke. A proper marinade should consist of an acidic ingredient, such as vinegar, wine, or citrus juice; a little oil, such as olive; and various spices and herbs. Rubs generally consist of various spices, herbs, and even citrus zests ranging from sweet to savory. Rubs will not only tenderize cuts of beef, but will add deep, wonderful flavor. Rubs should be applied several hours prior to grilling and the meats left in a refrigerator.

  3. Be sure to thoroughly wipe off excess marinade before you grill in order to prevent flame from flaring up.
  4. While grilling, be sure to add wood chips to your coals just before you throw on your cuts. Experiment with different types of woods to obtain smoky flavors ranging from delicate to earthy, and aromatic to sweet.
  5. Finally, as you pull off your pieces of culinary genius, take a moment, 5- 10 minutes, to let your works rest. If you cut in too quickly, the juices will run out all over your plate instead of in your mouth, which is where they should be. If you let the meat, rest the juices will permeate the meat and the final product will be the perfect compliment to your Fourth of July picnic.

Select the right wine to go with the meat you're grilling, Troy Knapp says.

Troy Knapp, executive chef at the Hyatt Hill Country, 9800 Hyatt Resort Drive, is also a certified sommelier. So naturally, pairing what you grill with the right drink is important:

  1. Quality — Purchase the best you can afford. All-natural beef is better for you and the environment. When it comes to meat, you generally get what you pay for. You are better of going with a smaller piece if you are looking to save. Think quality over quantity and you will be much more satisfied in the long run. Simple seasoning is the best way to enhance a great cut of meat. Use great quality olive oil, sea salt and fresh ground pepper.
  2. Tempering — For an evenly cooked steak, allow your steak (or other protein) to acclimate to room temperature before putting it on the grill. This should take approximately one hour on your kitchen counter and be sure to cover.
  3. Resting — A crucial step that allows the juices to integrate properly and ultimately provide a juicier finished product. Once removed from the grill, simply let the steaks rest for approximately 7 to 8 minutes before cutting into them.
  4. Wine — Steaks with higher fat content such as a rib-eye or New York strip will benefit from a big wine with significant tannin such as a Syrah, Zinfandel or Cabernet Sauvignon. Lean meats such as tenderloin pair much nicer with lower tannin reds such as Merlot or Pinot Noir. Don’t forget about dry rosé for grilled fish and chicken. Make sure you slightly chill the reds by placing in the refrigerator for a half hour to achieve a temperature of approximately 60 degrees.
  5. Sides — Refreshing sides are a nice accent to rich barbecued, grilled or smoked meats. Instead of creamy potato salad or coleslaw, go with a roasted potato salad with vinaigrette and herbs or a vinaigrette slaw. Add accompaniments such as chimichurri or pickled vegetables. Items with good acidity will add a light fresh component and will surely excite the palate.

Salt and pepper are all you need to season that steak, Jason Dady says.

Jason Dady, whose restaurants include the Lodge Restaurant of Castle Hills, Bin 555 and Tre Trattoria and feature a grill or two, offers the following tips:

  1. The best results come from a hot grill. Too many people use coals that are too cool or a gas grill that has not gotten hot enough
  2. Don’t use too much oil. It aids in flames, which can cause the extra carbon bitterness in the food. Use the least amount of oil.
  3. Rub the grill with a lightly oiled rag prior to grilling while coals and grates are hot. It will act as a natural “non-stick.”
  4. Pat all meats dry prior to cooking. They should not be wet. It will help in allowing the caramelization of the meat to get a richer, darker flavor profile.
  5. Salt and pepper — it’s all you need. Kosher salt to season with and fresh cracked black pepper. Let your steak taste like your steak!

 

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Ask a Foodie: Low-carb Salmon Ideas?


Enjoy two low-carbohydrate ways to prepare salmon fillets.

Q. The doctor just put me on a strict low-carb diet, and he told me to eat more fish. Any ideas? I like salmon.

— William G.

A. It’s easy to cut carbohydrates down in many savory dishes without losing flavor (desserts are another matter).  One place to look for low-carb ideas is cookbooks that cater to diabetics. That’s where the two salmon recipes below originated. They are from the new “The Diabetes Seafood Cookbook” by Barbara Seelig-Brown (American Diabetes Association, $18.95). But beware: Not all of the recipes are low-carb, so read the nutritional analysis before cooking.

The two recipes were chosen from an entire chapter on salmon because they are made in two different ways. One is grilled, the other is poached. That way, you can vary your method and still keep your carb count low.

Grilled Salmon and Asparagus

2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1/4 cup fresh basil leaves, thinly sliced
Juice of 2 lemons
1 pound thick salmon fillet, skinless, cut into 4 portions
2 teaspoons salt-free lemon pepper seasoning
2 pounds thin asparagus, ends broken off and placed in a bowl of water

Place olive oil in a small sauté pan. Add garlic and heat until garlic becomes fragrant, about 2 mintues. Add basil and turn heat off. Whisk in lemon juice. Set aside.

Sprinkle salmon with lemon pepper seasoning. Set aside.

Preheat grill pan for a few minutes. Drain asparagus and place on grill pan. Cover and roast asparagus for 3 minutes, shaking occasionally. Remove cover. Brush salmon with lemon garlic bath. Place ont he grill pan. cook first side until a nice crust forms. Turn and cook second side. if you want your salmon well done, the lid can be placed on the grill pan.

Place asparagus on a serving plate. Top with salmon. Drizzle with lemon garlic bath. Additional lemon garlic bath can be stored for future use.

Makes 4 servings.

Approximate nutritional value per serving: 300 calories, 17 g fat, 75 mg cholesterol, 80 mg sodium, 9 g carbohydrate, 3 g dietary fiber, 3 g sugars, 29 g protein.

From “The Diabetes Seafood Cookbook” by Barbara Seelig-Brown

Lemony Poached Salmon with a Fennel, Onion and Olive Salad

1 pound salmon fillet, skin removed, cut into 4 portions
Juice of 1 lemon
Water to cover salmon

Salad:
1/2 cup thinly sliced fennel tops
1/2 medium red onion, thinly sliced
1/2 cup pitted olives
1/2 cup sliced cucumber
4 cups red leaf lettuce, washed, dried and torn into bite-sized pieces
1 lemon, sliced for garnish

Dressing:
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1 tablespoon capers

Prepare pan for poaching. Place salmon in pan. Add lemon juice and enough water to cover. Bring to a boil. Lower heat and simmer for 5-7 minutes or until it flakes with a fork.

Place fennel tops, onion, olives, cucumber and lettuce in a large bowl.

Whisk together lemon juice, oil, salt and pepper. Add capers. pour half of the dressing over the salad greens. Toss. Save the rest of the dressing to use with another salad.

Place salad on plate and top with salmon. Garnish with lemon slices.

Makes 4 servings.

Approximate nutritional value per serving: 230 calories, 12 g fat, 50 mg cholesterol, 310 mg sodium, 6 g carbohydrate, 2 g dietary fiber, 2 g sugar, 25 protein.

From “The Diabetes Seafood Cookbook” by Barbara Seelig-Brown

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Johnny Hernandez Serves Up Ancho Adobo Tacos de Bistec


Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa

Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa

Chef Johnny Hernandez of La Gloria Ice House and True Flavors Catering recently created several recipes for McCormick & Company, including a savory treat called Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa.

The spice company was in town this week to kick off its Asando Sabroso Tour, a multi-city sweep from San Antonio to Los Angeles designed to show off its new seasonings while offering grilling tips for the summer season.

The local stop was at La Gloria in the Pearl Brewery complex, where Hernandez’s staff offered up the tacos in a fundraising effort to benefit the scholarship program at the Culinary Institute of America’s San Antonio campus.

Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa

Grilled Corn and Tomatillo Salsa:
3 to 4 ears fresh corn
3 fresh tomatillos, papery skin removed, rinsed well and diced (about 1 cup)
1/4 cup chopped fresh cilantro
1 green onion, chopped (about 2 tablespoons)
1 radish, halved and thinly sliced (about 2 tablespoons)
2 tablespoons diced red onion
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon diced jalapeño peppers
1/4 teaspoon salt

Ancho Adobo Steak:
6 cloves garlic
1/4 cup fresh cilantro leaves
6 tablespoons fresh lime juice
2 tablespoons water
1 tablespoon powdered ancho chile pepper, such as McCormick Gourmet Collection
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon crushed red pepper
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground cumin
1 1/2 pounds boneless beef sirloin steak
3 boiler onions, halved
12 corn tortillas (5 1/2-inch)

For the salsa, remove husks and silk strands from corn. Soak in water for 15 minutes. Grill corn over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally. Cut kernels off cobs (about 2 cups). Mix corn, tomatillos, cilantro, green onion, radish, red onion, lime juice, oil, jalapeño peppers and salt in large bowl until well blended. Cover. Refrigerate at least 15 minutes to blend flavors.

For the steak, place garlic, cilantro, lime juice, water, ancho chile powder, salt, paprika, red pepper, black pepper, and cumin in food processor. Cover. Process until smooth. Reserve 2 tablespoons. Place steak in glass dish. Add remaining adobo; turn to coat well. Cover. Refrigerate 15 minutes or longer for extra flavor. Remove steak from adobo. Discard any remaining adobo.

Grill steak over medium-high heat 3 to 4 minutes per side or until desired doneness, brushing with reserved 2 tablespoons adobo. Grill onions 2 to 3 minutes per side or until slightly charred. Grill tortillas 1 minute per side or until warmed.

Slice steak into thin slices. Slice onions into thin strips. Serve steak and onions in tortillas. Top with salsa.

Tips:  Boiler onions are small onions with a sweet, pungent flavor. They are often used whole in recipes for stews, kabobs and roasts. If unavailable, substitute cippolini or small sweet onions. McCormick offers all of the dry herbs

Approximate nutritional value per taco: 399 calories, 11 g fat, 44 g carbohydrates, 39 mg cholesterol; 800 mg sodium, 5 g fiber, 31 g protein.

Makes 12 tacos.

From Johnny Hernandez/McCormick

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Learn How to Whip Up a Taste of New Orleans


Grilled Oysters Rockefeller

Now that the weather’s warmer, it’s time to return your attention to the grill. In that spirit, the County Line, 10101 I-10 W., resumes its monthly Pitmaster Cooking Class at 7 p.m. March 25.

The March theme is “A Taste of New Orleans” and will feature chef Garrett Stephens presenting a multi-course dinner inspired by the Big Easy.

Guests will be able to dine on full servings of the each of the four courses, while Stephens demonstrates how each of the dishes is prepared. All of the recipes are in a souvenir cookbook with plenty of room for taking notes.

Creole-grilled Mirliton Ratatouille

The evening begins at 7 p.m. with Hurricane cocktails, followed by the class at 7:30 featuring the following menu:

  • Grilled Oysters Rockefeller with Crispy Pancetta and Gruyère
  • Creole-grilled Mirliton Ratatouille
  • Nawlins’ Style BBQ Shrimp
  • Bananas Foster with County Line Vanilla Bean Ice Cream

The cost for the evening is $50 a person plus tax and tip. To make a reservation, call 210-641-1998 or e-mail garretts@countyline.com. (The last two classes have sold out a week before the event, so you may want to plan ahead.)

The next class after that will be April 29.

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Grilled Green Bean Casserole with Portobello Cream


Grilled Green Bean Casserole with Portobello Cream

A portobello mushroom is simply a cremini mushroom that has been allowed to mature, says Garrett Stephens of the County Line. The flavors have grown earthier and meatier as the cap has gotten larger. It’s that added oomph that you want when making this green bean casserole.

Grilled Green Bean Casserole with Portobello Cream

1 pound fresh green beans, rinsed and trimmed
1 can fried onions
2 tablespoons butter
10 ounces portobello mushroom, rinsed and sliced
Salt, to taste
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon nutmeg
2 tablespoons flour
1 cup chicken broth
1 cup half-and-half

Set grill for a direct grilling method. Add soaked wood chips to fire.

Place beans on a grill pan and grill directly over hot fire until nicely browned. Set aside. Cut in half.

Place fried onions on a grill pan and toast for 2 to 3 minutes.

Melt butter in a large oven-proof sauté pan over medium heat. Add the mushrooms, salt and pepper, and cook, stirring occasionally, until the mushrooms begin to give up liquid, 4-5 minutes. Add the garlic and nutmeg and cook 2 minutes.

Sprinkle flour over mixture and stir to combine. Cook for 1 minute. Add stock and cook for 1 minute. Decrease the temperature to medium low and add half-and-half. Cook until mixture thickens, approximately 5 minutes.

Remove from heat and add green beans. Top with fried onions.

Make at 300 degrees for 15 minutes. Serve.

Makes 4 to 6 servings.

From Garrett Stephens/The County Line

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Beer Adds to Rio-style Grilled Chicken


Brush Rio-style Grilled Chicken with beer.

Brush this Brazilian chicken dish with beer to give it an extra layer of flavor. Instead of a brush, use a bundle of herbs, such as cilantro, parsley, rosemary or whatever you enjoy.

The dish is traditionally served with a side of toasted farofa, which is powdered manioc root and can be found at Las Americas Latin Market, 6623 San Pedro Ave.

Rio-style Grilled Chicken (Galeto)

3 whole spring chickens

Marinade:
1/2 cup white wine
2 tablespoons cilantro, roughly chopped
2 tablespoons parsley, roughly chopped
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
1 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper, finely ground

Basting:
1 bottle ale
An herb brush

Garnish:
Farofa, toasted

Cut chickens in half. Set aside.

Place white wine, cilantro, parsley, onion, garlic, oil, salt and pepper in a blender and purée until smooth. Marinate chicken for up to 2 hours.

Skewer the chicken halves and season with additional salt and pepper. Grill the chickens over a charcoal fire and baste the chicken with the ale, brushing the meat every 5 minutes with an herb brush. Serve with toasted farofa.

Makes 8 servings.

From Almir Da Fonseca/Culinary Institute of America

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Beer-mopped Rib-eye Steaks with Bacon, Onions and Garlic


Build your fire under only one side of the grill.

Use a dark beer to add an extra layer of flavor to this steak dish. And make sure you build your fire under only one side of the grill.

Beer-mopped Rib-eye Steaks with Bacon, Onions and Garlic

Beer mop:
12 ounces dark beer
2 tablespoons ancho chile powder
2 tablespoons paprika
1/4 cup brown sugar
2 chipotle chiles, canned in adobo
2 tablespoons adobo from canned chiles
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons red vinegar
1/2 cup peanut oil or extra-virgin olive oil

Bacon, onions and garlic:
1 large or 2 small white onions
4 cloves garlic
1 tablespoon extra-virgin olive oil
2 slices bacon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 jalapeño, cut into very thin round slices
1/2 cup Italian parsley, stemmed, loosely packed

2 (16-ounce) rib-eye steaks
Extra-virgin olive oil, for garnish

For the beer mop: Pour the beer into a sauce pot. Bring to a boil and reduce to 1/2 cup. Remove from heat. Add the chile powder, paprika and brown sugar. Stir and transfer the mixture to a blender. Add the chipotle chiles with sauce, salt, pepper, red wine vinegar and oil. Purée until smooth.

For the bacon, onions and garlic: Peel the onions and cut into approximately 1/2-inch pieces. Peel the garlic and roughly chop. Cut the bacon into small pieces. In a broad skillet, heat the olive oil. Add the bacon and lightly sauté. Add the onions and garlic and sauté until lightly golden brown. Remove from heat.

Prepare a hot charcoal fire to one side of a grill. brush the steaks with the beer mop and grill over the charcoal fire. (For medium rare, about 6 to 8 minutes per side.) Baste occasionally to generate a caramelized and mahogany-colored look. Move the steaks to the side of the grill without charcoal and allow to rest.

To serve: Reheat the bacon, onion and garlic mixture until very hot. Add the jalapeño slices and parsley leaves. Slice the steaks on the bias into 1/4-inch slices. Arrange the slices on a platter and spoon the bacon, onion and garlic mixture over the steak. Drizzle with extra-virgin olive oil. Serve with roasted fingerling potatoes.

Makes 4 servings.

From Robert Del Grande, RDG/Bar Annie, Houston/Culinary Institute of America

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