Archive for November, 2012

Steak Bites with Garlic Aïoli

Steak bites 1 Steak Bites with Garlic Aïoli

Our longtime director at the Eyeopener, a man I’ve worked with for 6 or 7 of the 32 years he’s been at CBC, is retiring this week. Every Tuesday when I go to the studio, his first question when I walk through the door is – “got steak?” Generally I don’t (although he didn’t complain when I had prime rib instead), but this past Tuesday, being my last day with him in the director’s chair, I made steak.

I brought him a nice, triple A, well-marbled ribeye to cook on the grill, but I also made steak bites – easier for everyone to eat in the studio first thing in the morning, and inspired by the steak bites I had at the Steakout truck a few weeks ago (you’ll find them parked beside MEC most of the time), which they served with a garlicky soy aïoli.

Steak bites 8 Steak Bites with Garlic Aïoli
Steak bites 7 Steak Bites with Garlic Aïoli

I’ve had a recipe for Rockin’ Ronnie Shewchuk’s “Easiest, Tastiest Steak” on my to-make list for many years now, and it seemed to me that a salty, gingery, garlicky marinade would do well on little bites of meat you dip and pop into your mouth. It’s an intense marinade – not one you’d want to bathe your steak in for too long – but it was perfect. After a dip, you cube your meat, crank up the heat under a skillet and sear the pieces in butter, which creates a wonderfully meaty browned-butter dribble to pour over your steak bites after you cook them, which only takes a few minutes.

Steak bites 6 Steak Bites with Garlic Aïoli
Steak bites 5 Steak Bites with Garlic Aïoli

Cooking steak bites is less stressful than a whole steak – once they’re nicely charred on all sides, they’re perfectly done in the middle. And with all that extra surface area, every bite has crispy bits.

Steak bites 2 Steak Bites with Garlic Aïoli
Steak Bites 3 Steak Bites with Garlic Aïoli

Plus: it’s a perfect opportunity to hone your mayo-making skills and whip (literally) up some garlic aïoli for dipping. (But no one will mind if you cheat and add crushed garlic to a jar of mayo.)

Steak bites 4 Steak Bites with Garlic Aïoli

Steak Bites with Garlic Aïoli

The marinade comes from Barbecue Secrets Deluxe, by Rockin’ Ronnie Shewchuk – he says it’s also great with pork chops and rich, meaty fish like salmon, halibut and tuna.

4 well-marbled striploin steaks, an inch or so thick

Marinade:
1 cup dark soy sauce
3 garlic cloves, minced
1 Tbsp grated fresh ginger
1 Tbsp lemon juice
1 tsp sesame oil
freshly ground black pepper

butter, for cooking

Cut the steak into bite-sized (about 1-inch) pieces. Combine all the marinade ingredients in a glass baking dish, add the meat, turn to coat, and marinate for 10 minutes to half an hour, stirring once or twice. Do not marinate it overnight, as this is a fairly salty marinade.

Set a heavy skillet over medium-high heat and add a blob of butter. When the foaming subsides, add the steak in batches, without crowding the pan, and leave for a minute or two to get a nice sear on the first side. Turn and cook for a few minutes, until golden all over. Transfer to a shallow bowl. When all the steak is cooked, drizzle the buttery juices from the bottom of the pan over them. Serve with garlic aioli. Serves 8.

Garlic Aïoli

Adapted from Gourmet, 2002

1 large egg yolk
2 tsp. lemon juice
1/2 tsp. Dijon mustard
1/2 cup mild olive or canola oil, or a combination
2 garlic cloves, finely crushed or grated
salt and freshly ground black pepper

In a medium bowl whisk together the yolk, lemon juice, and mustard. Add the oil in a very slow stream or a few drops at a time, whisking vigorously and constantly, until all the oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)

Whisk in the garlic, salt and pepper. Makes about 3/4 cup.

November 29 2012 | appetizers and beef | 21 Comments »

Gooey Skillet Fondue

Skillet fondue text Gooey Skillet Fondue

Every year we have a Christmas party with the theme Polyester & Cheese. Our friends came up with that winning combo years ago at their Christmas party, and we adopted it. Who doesn’t love a party where the pièce de résistance is a table loaded down with cheese? And you have the opportunity to get decked out in totally flammable polyester?

I wanted to take this recipe for a spin before the party – partly because I knew on party night it would be dark and I’d be distracted and might miss my photo opp, and partly because it was Grey Cup Sunday yesterday, which practically screams for cheesy, dippy things. I’m not much (at all) into football, but I’m very much into cheesy, dippy things.

fontina Gooey Skillet Fondue

I got my skillet ready, all full of chunks of melty cheese, then topped it with a bam of chopped garlic and a few fresh herbs and a glug of olive oil, and slid it into the oven as friends were arriving. So easy. And is there a better welcome than a panful of warm, gooey cheese? I think not.

This is not fondue in the traditional sense – there is no tossing with flour or pouring in of wine – it’s just melted cheese, and it works. The original is just fontina, but I found myself with a small wheel of herb & tomato brie, and the two got along just fine. That’s the beauty of a fondue – you can toss in whatever meltable chunks of cheese and cheese ends you happen to have in your fridge. This would make a great dinner starter too – just plop the pan down in the middle of the table with a baguette or loaf of crusty bread, and let everyone have their way with it.

Skillet Fontina Fondue

Serve with crusty bread or baguette and apple slices for dipping. Adapted from Barefoot Contessa.

1 lb. (ish) Fontina cheese, rind removed and diced
1/2 lb. (ish) brie or other meltable cheese, rind removed and diced (optional)
4 garlic cloves, thinly sliced
1 tsp. finely chopped fresh thyme leaves
1 tsp. finely chopped fresh rosemary leaves
1/4 cup good-quality olive oil
sea salt & freshly ground black pepper

Preheat the broiler. Distribute the cubes of cheese evenly in a 9-inch cast-iron skillet, or in two smaller ones. Scatter with garlic, thyme, and rosemary and drizzle with olive oil. Sprinkle with salt and pepper and place the pan under the broiler for 5-6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve immediately, with crusty bread for dipping. Serves lots.

pixel Gooey Skillet Fondue

November 26 2012 | appetizers and cheese | 10 Comments »

Next »