Green Bean Pepitas

3 tsp. kosher salt, or more to taste

3 cups fresh green beans

¼ cup pepitas (pumpkin seeds)

2 T. extra virgin olive oil, divided

6 garlic cloves, thinly sliced or minced

½ tsp. freshly ground black pepper

Directions:  In a large pot, bring water and 2 tsp. salt to boil.  Meanwhile, prepare an ice water bath in a large bowl.  Set aside.

Add the green beans to the boiling water and parboil for 3 minutes.  Immediately remove, drain, and add to the ice-water bath.  Let cool in the ice water for 5 minutes.  Drain and dry.  Set aside.

In a medium sauté pan, over medium heat, add the pepitas.  Stirring constantly, cook until fragrant and slightly changing color, about 3-4 minutes.  Remove immediately and set aside in a bowl.  (Watch carefully because the cook time depends on your nuts.)

Your option:  either keep the pepitas whole or pulse in food process for nutty crumble.

In a medium sauté pan, heat the olive oil over medium heat.  You want the oil hot because you are frying the garlic.  Add the garlic and cook until crispy for about 1 minute.  Remove with slotted spoon.  In the same pan, add the green beans and 1 tsp. salt and the pepper.  Sauté until golden, about 3 minutes.

Remove beans from the pan, toss with garlic and pepitas and serve.

Comment:  A new favorite of Eric and Jacqui’s.  Also works with brussels sprouts or asparagus.  

Grilled Stuffed Braciole

Braciole:

2 lb. flank steak

1 bunch asparagus, trimmed

1 cup seasoned Italian breadcrumbs

2 onions, sautéed

¼ cup sliced jarred Calabrian chiles

3 T. toasted pine nuts

3 T. olive oil

3 cloves garlic, minced

Kosher salt and freshly ground black pepper

12 slices fresh mozzarella (smoked if available)

Braciole Baste:

¼ cup olive oil

1 tsp. kosher salt

1 tsp. crushed black pepper

4 cloves garlic, smashed

2 sprigs fresh oregano

Braciole Sauce:

1 T. olive oil

2 pints cherry tomatoes

¼ cup fresh basil, chopped

2 T. red wine vinegar

Kosher salt and pepper

Directions:  Put steak in freezer for 20 minutes to firm up for easier slicing.  Butterfly the steak horizontally, opening the top flap like a book until it is one flat piece.  Gently pound with meat mallet to even the thickness.  Season both sides with salt and pepper.  Wrap in plastic wrap and refrigerate for a few hours to help salt tenderize the meat.   

Slice and sauté the onions.

When ready to prepare, bring a pot of water to a boil and prepare an ice water bath.  Blanch the asparagus briefly, then transfer to the ice water to stop the cooking process.  Drain and pat dry.

In a bowl, mix together the breadcrumbs, chiles, pine nuts, olive oil, garlic and sautéed onions.  Season with salt and pepper.

Lay out the steak.  Steak striations and grain should run horizontal at the end.  Layer the cheese over the steak, leaving about a 1” perimeter.  Then add the breadcrumb mixture and spread it within 1” of edge, patting it down evenly.  Next layer the asparagus lengthwise so you can roll the meat.

Starting at the shorter end of the steak, tightly roll the stead into a pinwheel, taking care to make it even.  Using twine, tightly tie the roll in 1-2” increments, then loop around the edge to seal the sides. 

Heat one side of the gas grill on high for indirect cooking. 

Mix together the braciole baste.  Season the exterior of the braciola with salt and pepper.   Brush with the baste and sear on all four sides until properly browned, about 2 minutes per side.  Lower the heat to medium and move the braciola to the cool side of the grill.  Cover and cook, basting every 5 minutes, until the internal temperature hits 120 degrees, around 35-40 minutes.  Tent with foil and let rest for at least 15 minutes.

While meat rests, make the sauce.  Heat a large, cast-iron skillet over medium-high heat on the grill.  Toss the tomatoes in the oil.  Put them in the skillet.  Do not move the tomatoes until they start to char and blister, 3-4 minutes.  Stir and finish charring for about 3 minutes.  Pour into a bowl, toss with the basil and vinegar and season with salt and pepper.   Stir until slightly broken and chunky. 

Slice steak and serve with sauce.

Comment:  This is sooooo good!  The charred tomatoes add just the right finishing touch.  The hardest part is butterflying the steak.  If you having trouble keeping all the ingredients stuffed, you can grill on aluminum foil. 

Hasselback Potatoes

12 Yukon gold baking potatoes

1 stick butter

3 T. Olive oil

½ tsp. Kosher Salt

½ tsp. pepper

2 T. finely chopped parsley

1 clove garlic, minced

3 T. grated Parmesan cheese

2 scallions, finely chopped

Directions:  Preheat oven to 425 degrees.

Cut each potato not quite through in a series of crosswise slices about 1/4” apart or closer so that they are still joined together at the bottom.  (Like an accordion. For even slicing you can lay 2 wooden chopsticks along the sides of the potatoes as guides.  This keeps the knife from cutting all the way through.)

Place potatoes in a 9” x 13” baking dish and carefully fan out potatoes

Whisk together the melted butter, olive oil, garlic, salt, and pepper.  Spoon the mixture over each potato, making sure to get in the cuts and coat the potatoes well. 

Bake uncovered for 45 minutes.  Sprinkle the Parmesan and parsley over each potato.  Return to oven and bake until the cheese is melted and a little crispy, about 20 minutes.  Serve hot, garnish with scallions.

Banh Mi

Pickled Veggies:

4 ounces shredded carrots, ½ bag store bought

1 bunch radishes, sliced into thin matchsticks or shredded

1 small red onion, thinly sliced

1 cup rice vinegar

½ cup water

3 T. sugar

1 T salt

Sandwich:

1 pound pork tenderloin, sliced thinly

3 T. soy sauce (plus more to sprinkle on roll)

3 T. brown sugar

2 T. fish sauce

1 T. finely minced lemongrass (or splash of lemon juice)

1 T. grated ginger

1 tsp. garlic (about four cloves minced)

Pinch black pepper

½ cup mayonnaise

1 tsp. Sriracha

1 tsp. vegetable oil

4 medium-size, soft French rolls

Cucumber slices (about 2 Persian cucumbers)

Jalapeño slices, optional

Cilantro leaves, optional

Directions:  Prepare pickled vegetables by adding the carrots, onions, and radishes to a large container; in a mason jar combine the rice vinegar, water, sugar, and salt and shake to dissolve.  Pour the liquid over the veggies and allow to marinate for at least an hour or even overnight. 

Prepare pork by adding the slices to a Ziplock bag, add the rest of the ingredients plus a pinch of pepper.  Toss to coat and marinate for at least an hour or even overnight. 

When ready to prepare, mix the mayonnaise with the Sriracha and set aside. 

Place a coast-iron skillet or grill pan over high heat.  Allow it to become very, very hot; drizzle into the pan about 2 tsp. oil, then working in batches, add in some of the pork in an even layer.  Allow it to sear and caramelize on the first side for about 1 minute.  Flip.  Caramelize on the other side as will.  Want a nice char.  Remove from pan and repeat with the rest of the pork.

To build the sandwiches, cut the French rolls in half lengthwise, spread some of the mayo on both sides and sprinkle with a few drops of soy sauce.  Now add a layer of the pork, followed by a generous amount of the pickled veggies, some cucumber slices, optional jalapeno slices and cilantro.  Serve.

Sugar Snap Peas with Orange Zest & Almonds

6 T. Butter

1 to 1½ lbs. Sugar Snap Peas

½ tsp. kosher salt

½ tsp. pepper

½ cup sliced almonds

½ tsp. Creole seasoning

1 tsp. orange zest

Juice from one orange or ¼ cup

Directions:  Melt 2 T. of butter in a large skillet over high heat until foamy.  Add the snap peas, ¼ tsp. salt and ¼ tsp. pepper.  Cook, stirring often, until tender crisp, 3-to-4 minutes.  Transfer peas to a large serving platter.  (If lots of peas, may need to do in two batches.) 

Reduce heat under skillet to medium; melt 4 T. butter.  Add almonds and creole seasoning.  Cook, stirring constantly until butter browns, about 3 minutes.  Stir in orange juice.  Cook, stirring constantly, until sauce is glossy and thickened slightly, about 1 minute.  Spoon sauce over peas on platter.  Sprinkle with orange zest.  Add additional salt and pepper to taste. 

Comment:  Can easily scale recipe to amount of peas. The seasoning amounts do not have to be exact just add salt, pepper and creole seasoning to taste.