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. 

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.

Chicken Marsala

4 skinless chicken breast fillets

3 T. Olive oil                          ½ cup flour

4 T. butter                       2 tsp. minced shallots

1 tsp. minced garlic             12 oz. sliced mushrooms

1 cup Marsala wine (red)    1 cup beef broth

1 tsp. cornstarch (more if needed)

½ cup heavy cream              Chopped parsley garnish 

Chicken Seasoning

1 ¼ tsp. salt                            1 tsp. black pepper

¼ tsp. garlic powder           ¼ tsp. onion powder

½ tsp. dried thyme               ½ tsp. dried parsley

¼ tsp. marjoram 

Mashed potatoes or noodles

Directions:  Place chicken breast flat on a cutting board, with your hand on top to guide, cut the chicken breasts in half horizontally to get two pieces.  Slightly pound/ tenderize.  Sprinkle with chicken seasoning and wrap in plastic.  Let rest 10-15 minutes for spices to absorb.

Place flour on large plate and dredge chicken.  Heat the olive oil and 2 T. butter in a skillet over medium heat. Add chicken breasts and cook for 2-3 minutes on each side.  They should be well-browned and cooked.  Remove them to a plate, cover.

In same skillet, add mushrooms and shallots.  Stir and cook for 5-6 minutes.  Add minced garlic and cook 1 minute.  Pour in wine and beef broth.  Stir and scrape plan.  Cook for 203 minutes, reducing the liquid by half.

In a small bowl, whisk the cornstarch into the cream.  When the sauce has reduced, add the cream mixture.  Let thicken for another 1-2 minutes.  Turn off heat.  Add remaining 2T butter and stir.

Serve chicken over mashed potatoes or noodles.  Add sauce.  Garnish with parsley.

Comment:  Usually make more chicken with same amount of sauce.  Can also grill the seasoned chicken separately and then serve with sauce.

Chicken Paprikash & Spaetzle

Paprikash                          

8-12 pieces thighs/legs                

2 tsp. Hungarian paprika     

2 red bell peppers, seeded          

2 tomatoes                      

1 tsp. chicken consommé power

6 cloves garlic

Olive oil

2 onions (peeled and sliced)

¼ cup fresh chopped parsley

Salt & Pepper

2 T. cornstarch

Spaetzle

2 large eggs

¾ cup tepid water

½ tsp. salt

2 cups flour (more or less)

Paprikash Directions:  Using mostly skinless thighs, sprinkle the chicken pieces generously with paprika, salt and pepper.  Let rest.

Place the bell peppers, tomatoes, chicken consommé powder and garlic into a food processor or blender.  Blend to form a sauce.  (To kick it up, add ¼ tsp. red pepper flakes or a little cayenne pepper.)

In a large, deep skillet or Dutch oven, heat olive oil over medium.  Sauté the onion slices in olive oil until tender.  Once onions soften and start to caramelize, add the seasoned chicken to the pot.  Sauté for a few minutes.  

Pour the blended sauce over the chicken pieces.  Add water till the sauce just covers the chicken.  Sprinkle with 3 T. chopped parsley, season with salt and pepper to taste, and a little sprinkle of Hungarian paprika, and bring to a boil.  Reduce heat to low simmer.  Cover the pan, vented slightly.  Cook the chicken for 1 hour or to desired tenderness.  The longer it simmers the more tender it becomes.

When the chicken is finished, add salt and pepper to taste.  Mix together 2 T. cornstarch with 3 T. cold water.  Gently stir the corn starch mixture into the chicken sauce and simmer for a minute or two to thicken.

Serve chicken and sauce over warm spaetzle or the starch of your choice -- rice, egg noodles, mashed potatoes, gnocchi.   Garnish with remaining 1 T. chopped parsley.

Spaetzle Directions:  Bring a large pot of well-salted water to boil.  Beat the eggs and tepid water together with the salt.  Slowly beat in the flour ¼ cup at a time to make a soft, sticky dough.  You may not need all the flour, or you may need more – stop adding flour when the texture of the batter is soft and pliable.  Let the mixture rest for 10 minutes.  Beat the mixture again.

Push 1/3 of the batter through a spaetzle maker, cheese grater or pasta strainer over the pot of salted water to create small egg noodle bits that drop into the boiling water.  (I had trouble making this work and created a sticky mess.  Instead, on a floured surface, I rolled the dough between my hands to form long strands and then cut off tiny pieces to make a pile of small bits that I then added into the pot.)

Let the noodles cook for about 3 minutes until they float to the top of the pot and are cooked tender all the way through.  Remove from water with a slotted spoon and drain.  Toss with butter to avoid sticking together.  Repeat the process until all noodles are made.

Comment:  Can easily spice up.  If no fresh tomatoes, a large can of tomato pieces/crushed can be substituted for the sauce.  

Macaroni & Cheese; Southern Crock Pot Style

1 box large elbow macaroni noodles

1½ cups heavy cream

2 cups whole milk

½ cup sour cream

2 eggs, beaten

1 tsp. salt

1 tsp. dry mustard

¾ tsp. white pepper

¼ tsp. cayenne pepper

6 T. butter, melted

4 cups shredded cheddar cheese (2 cups mix of cheddars, 2 cups mild cheddar)

Directions:  Boil noodles in liberally salted water for 5 minutes then drain well.  Do not cook noodles longer than 5 minutes.

While cooking noodles, combine cream, milk, sour cream, eggs, salt, mustard, white pepper and cayenne pepper in a large bowl and mix well.  Add partly-boiled noodles, melted butter and three cups of cheese.  Stir thoroughly to combine. 

Spray the inside of the crock pot with cooking spray.  Pour macaroni mixture into crock pot.  Top with remaining cheese.  Cover and cook on low for 3 hours or until set in the center and golden brown around the edges.

Comment:  Decadent version of mac-n-cheese.  Eric likes a little more white pepper and cayenne in our version.