The beginning of summer officially kicks off this weekend with Memorial Day. This is the weekend when Swimming Pools open and Barbeques are fired up for the first time after many months of miserable weather. That is if you live up North. We Floridians get to enjoy these summer activities all year long, and I hate to say it, we do take this beautiful weather for granted. It’s not until we hear that the weather will be cold and raining in the Midwest or the East coast on this first weekend of summertime activities that we realize just how blessed we are to live in Paradise.
If you are planning on a barbeque this weekend here are some recipes for do ahead salads (you won’t have to be in the kitchen working while everyone is outside) and a great marinated flank steak.
Marinated and Grilled Flank Steak
Marinated and Grilled Flank Steak
Nothing says summer more so than steak on the grill. With the flavorful marinade the steak bathes and cooks in, the aroma is quintessentially summer. If you don’t have a grill you can do this inside on a cast-iron grill pan. Just be sure to turn on the exhaust fan. The smoke will be intense.
Serves 4
1 3 Pound Flank Steak
½ Cup Firmly Packed Dark Brown Sugar
½ Cup Dijon Mustard
½ Cup Soy Sauce
½ Cup Vegetable Oil
2 Teaspoons Sesame Oil
4 Garlic Cloves, Smashed
1 1 Inch Piece Fresh Ginger Thinly Sliced (Unpeeled)
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Coarse Sea Salt at Grilling
2 Tablespoons Southwest Spice Rub
Chimichurri Condiment
In a bowl, mix the sugar and mustard to a paste, add soy and mix to combine. Slowly whisk in the two oils until emulsified. Add the garlic, ginger and black pepper and blend well.
Place the marinade in a shallow baking dish and dredge steak into the marinade. Turn the steak to coat it with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours and no more than 6 hours turning several times during the marinating time. If you marinate it more than 6 hours it will begin to cook and the meat will become leathery.
Once steak has marinated, remove it from refrigerator. Take the steak out of the marinade and wipe off excess marinade with a paper towel. Rub the steak all over with the Southwest Spice Rub and sprinkle with Sea Salt. Bring the spice rubbed steak to room temperature for at least 30 minutes. In the mean time, heat your grill to medium-high. When grill is hot, grill the steak for about 6 to 8 minutes per side for medium rare, turning each side one quarter turn half way through each sides cooking. This will give you beautiful grill marks. I suggest cooking the steak with the grill lid closed.
Transfer to a cutting board and let rest for 10 to 15 minutes. Slice thinly across the grain on a slight angle and serve with Chimichurri.
You can skip the spice rub if you like. Sprinkle with sea salt and freshly ground black pepper before you grill.
You can marinate the steak in a heavy-duty zip lock plastic bag as well. Place all of the marinade ingredients in the bag. Add the steak and be sure the marinade coats the meat. Don’t forget to place the bag in a bowl or dish to catch any marinade that might leak from the bag.
4 Tablespoons Dark Brown Sugar, Firmly Packed
4 Tablespoons Ground Cumin
2 Tablespoons Garlic Powder
2 Tablespoons Chili Powder
2 Tablespoons Ancho Chili Powder
2 Tablespoons Chipotle Chili Powder
4 Teaspoons Freshly Ground Black Pepper
2 Teaspoons Crushed Red Pepper Flakes
2 Teaspoons Fine Sea Salt
Combine all ingredients thoroughly and store in a jar with a tight lid.
This is a twist on the traditional Argentinean condiment and is a great accompaniment to grilled steaks, chicken and fish. Chimichurri is also really delicious as a spread on a steak sandwich or a pulled pork sandwich.
Makes 1½ Cups
1 Cup Cilantro Leaves
1 Cup Italian Parsley Leaves
6 Roasted Garlic Cloves
6 Scallions (One Bunch)
1 Teaspoon Crushed Red Pepper Flakes
2 Tablespoons Red Wine Vinegar
½ Cup XVOO
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
Place the cilantro, parsley, garlic, scallions, pepper flakes and vinegar in a blender and puree. With the motor running, add the XVOO in a slow, steady stream through the lid of the blender, blending until the sauce comes together. Add the salt and pepper and blend.
The mixture will be the consistency of a coarse paste. Store in an air-tight container and refrigerate for up to a week. It may separate but stirring will bring it back together.
Swamp Cabbage Slaw (Fresh Hearts of Palm Slaw)
Swamp Cabbage Slaw
This is my take on cabbage slaw. It is super refreshing and doesn’t need much in the way of herbs. You want to taste the Hearts of Palm and since the flavor is subtle you don’t want to disguise it with strong flavors.
Fresh Hearts of Palm are not always easy to find, even in Florida. But you can order them on line by visiting www.localharvest.org
Serves 4 As A Side Dish
3 Pounds Fresh Hearts of Palm
2 Large Carrots, Peeled and Grate Medium on a Box Grater
2 Celery Stalks with Tops, Thinly Sliced on an Angle Crosswise
½ Medium Red Onion, Thinly Sliced Lengthwise
½ Cup Flat Leaf Parsley, Finely Chopped and Squeezed Dry
1/2 Cup Mayonnaise
1 Tablespoons Dijon Mustard
1 Tablespoons Granulated Sugar
2 Tablespoons White Balsamic Vinegar
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Pepper
Remove the hard outer core from each heart of palm and discard. The inner part of the heart of palm will be semi-soft. Cut each heart of palm in half crosswise (each should be about 6 inches before cutting). Cut each piece into thin julienne strips.
In a large bowl combine the julienned hearts of palm, shredded carrots, sliced celery, sliced onion and chopped parsley.
In a medium bowl combine the mayonnaise, mustard, sugar, vinegar, salt and pepper. Whisk the ingredients until well combined. Pour over the hearts of palm mixture and toss to incorporate. Check for seasoning.
Transfer to container with a lid and refrigerate several hours or overnight, giving the salad time to blend the flavors.
You can substitute white cabbage for the hearts of palm. With the amount of dressing in this recipe use one 1 pound bag of cole slaw mix sold in your grocers produce department.
Roasted Moroccan Potato and Olive Salad With Roasted Lemon Vinaigrette
Roasted Moroccan Potato and Olive Salad
Serves 4 – 6
3 Pounds Small Red Potatoes, Sliced in Thirds, Ends Cut Off and Discarded
½ Cup XVOO
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
1 Cup Roasted Lemon Vinaigrette (Recipe Follows)
1 Teaspoon Ground Cumin
1 Teaspoon Paprika
Pinch of Crushed Red Pepper Flakes
1 Teaspoon Coarse Sea Salt
4 Tablespoons Chopped Flat Leaf Parsley
3 Celery Stalks, Thinly Sliced Crosswise
1 Bunch Scallions, Thinly Sliced Crosswise
2 Cups Assorted Olives Such as Kalamata, Sicilian, Greek, Pitted and Large Olives Cut in Half
Preheat oven to 425°F.
In a large sauté pan, heat the XVOO until hot and add the potatoes, 1 teaspoon sea salt and ½ teaspoon pepper. Toss to coat the potatoes. Transfer to the preheated oven and roast for 20 minutes. Toss the potatoes around half way through the cooking time. Check for doneness by inserting a thin bladed knife into the center of a potato. If the knife goes in without any resistance the potatoes are cooked. If not cooked, roast for another 10 minutes and check again.
When the potatoes are cooked through, remove from the oven and set aside to cool for 10 minutes. Drain and transfer the potatoes to a bowl. Toss with the roasted lemon vinaigrette, cumin, paprika, crushed red pepper flakes, salt, parsley, celery, scallions and olives. Serve warm or at room temperature.
Hints and Tips: It is best to mix the salad while the potatoes are still warm. The warm potatoes will absorb all of the flavors from the dressing.
Roasted Lemon Vinaigrette
Makes About 1 ½ Cups
¼ Cup Roasted Lemon Juice, From About 3 Lemons (Recipe Follows)
2 Tablespoons White Balsamic Vinegar
3 Roasted Garlic Cloves
2 Shallots, Peeled
1 Tablespoon Dijon Mustard
1 Cup XVOO
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
In the bowl of a food processor fitted with the steel blade add the lemon juice, vinegar, garlic, shallots, mustard, salt and pepper. Process until the ingredients are pureed. Add the oil in a slow, steady stream through the feed tube and continue to process until completely emulsified.
Store in an air-tight container in the refrigerator for up to 3 days.
Roasted Lemons
Roasted Lemons
6 Lemons Cut in Half Crosswise
Preheat broiler. Place lemons, cut side up, in a small, non-aluminum baking dish and sprinkle with salt and pepper. Roast, about 6 inches below the heat, until very soft, about 20 minutes. The tops will darken and caramelize. Let cool in the baking dish.
All that is left is dessert. How about doing a Summer Fruit Crostada? It is the perfect ending for a Summer Kick Off Barbeque.
Summer Fruit Crostada
Summer Fruit Crostada
Makes One 11” Rustic Tart
½ Recipe Pate Sucre (Recipe Follows)
3 Each Ripe Peaches and Nectarines, Cut into 1/2 Inch Wedges
1 Cup Blueberries, Rinsed and Stems Removed
1 Cup Cherries, Pits Removed and Cut in Half
¼ Cup Granulated Sugar
2 Tablespoon Cornstarch
1 Large Egg Lightly Beaten with 1 Tablespoon Cold Water
2 Tablespoons Sanding Sugar for Dusting
Preheat the oven to 425° with rack in the middle of the oven. Line a baking sheet or pizza pan with wholes with parchment paper.
Roll the pastry into an 13-inch circle on a lightly floured surface. Transfer to the baking sheet.
In a large bowl mix all of the fruit with the sugar and cornstarch. Place the mixture in the middle of the pastry leaving a two inch border. Gently fold the border up over the edge of the fruit being careful not the tear the pastry. Brush the folded edge with the egg wash and sprinkle with sugar.
Bake for 25-35 minutes or until the pastry crust is golden brown and the fruit juices are hot and bubbling. Remove from the oven and let cool for 15 minutes. Using two wide flat spatulas, carefully transfer to a serving plate and serve warm or at room temperature with Crème Fraiche, Ice Cream or Whipped Cream.
Pate Sucre (Sweetened Pastry Crust, Pie Crust)
Here’s a recipe I have made over a thousand times. I’ve made it so many times that I feel confident in the preciseness of this recipe and the ease of it as well. This same recipe can be used for unsweetened crust for savory pies and tarts: Just leave out the sugar. Nothing else has to be adjusted.
3½ Cups All Purpose Flour
¼ Cup Granulated Sugar
1 Teaspoon Fine Sea Salt
8 Ounces Cold Unsalted Butter (2 Sticks) Each Stick Cut Into 16 Pieces
½ Cup Cold Vegetable Shortening Such as Crisco
5 – 6 Tablespoons Ice Water
My personal preference for making this or any pastry crust is to use my fingertips. To make it my way, place the flour, sugar and salt in a large bowl and whisk to combine. Add the cut up butter and blend into the flour mixture using your fingertips. Work quickly so butter does not get too soft. Blend until the mixture resembles coarse meal or small peas. Add the vegetable shortening in the same manner. When all is mixed take a small amount and press it together in the palm of your hand. If it stays together it is time to add the water. Start with 5 tablespoons of the ice water and pour over the mixture. Gather the mixture together into a ball. If it is too crumbly and won’t stay together add a little more water. You want the mixture to come together nicely. Not dry or wet. Turn the dough out onto a lightly floured surface and form it into two balls. Flatten into disks and wrap the disks in plastic. Refrigerate 1 hour.
If this all seems to daunting, use your food processor following this next set of directions: Place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and shortening to the flour. Pulse the mixture until the mixture forms crumbs the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine the mixture and the dough comes together. Turn the dough out onto a lightly floured surface and form it into two balls. Flatten into disks and wrap the disks in plastic. Refrigerate 1 hour.
Wow!! This is a long blog chock full of good stuff. If you make only one of the recipes in this article I will be very happy.
Let me know your results.
camille@camillecooksforyou.com
Have a great holiday!!!