Drunken Grilled Flank Steak

drunken-steak

Serves 4

Here is a great and easy steak recipe (you can really use the marinade on any cut). Use the grilling guide to help with cooking time and temperature. The vodka is the secret ingredient that tenderizes the meat.

1 cup vegetable juice
1/2 cup vodka
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce (non-fish type)
3 coves garlic, crushed
1 teaspoon onion powder
1 teaspoon celery seed
1 tablespoon prepared white horseradish
4 tablespoons olive oil
1-pound flank steak or other thin cut steak

Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 hours and up to overnight.

Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare, about 5 minutes each side, check the grilling guide.

Let the steak rest, covered, for 5 to 10 minutes. Slice and serve.

Almond Pound cake

almond-pound-cake

Last week I went crazy testing pound cake recipes. I think great pound cake is a wonderful recipe to have in your collection because its a perfect snack when guests arrive, lovely to serve in the morning with coffee, great to grill this time of year, and is amazing with sweetened berries, mangos or peaches. And since these fruits are at their peak right now and a dessert laden with sweetened berries and topped with whipped cream is screaming to be served, I had to find the perfect recipe. I tried five recipes, each with a unique spin, one with almond paste, one with lots of swirls of jelly, one with blueberries, one classic and I can’t remember the other one… and after all the testing, I am sharing my new favorite, super moist and crazy delicious Almond Pound Cake (if you don’t like almond, leave out the extract and make a Classic Pound Cake with the same recipe).

Makes 3 loaf cakes, Serves 30

I tested 5 different pound cake recipes to come up with this version that is so moist and flavorful. I’ll keep one in my freezer all the time now. If you do not like almond flavoring, just add another ½ teaspoon vanilla extract and omit the almond extract.

4 cups cake flour
1 ¾ teaspoon baking powder
¾ teaspoon regular salt
4 sticks (2 cups) unsalted butter or margarine, room temperature
3 cups superfine sugar
8 eggs
¾ cup whole milk or non-dairy creamer
2 teaspoons almond extract
½ teaspoon vanilla extract

Preheat oven to 350 degrees. Line 3 loaf pans with parchment paper and lightly grease with cooking spray.

In a medium bowl, whisk together flour, baking powder and salt.

In a mixer, beat butter until light and fluffy and then add the sugar on low speed until smooth, about 3 minutes. Increase the speed to medium and add eggs, 1 at a time, beating until blended and scraping the bowl throughout the process.

In a small bowl, mix the milk, almond extract, and vanilla together. Reduce the speed of the mixer to low and alternately add the flour mixture wand the milk mixture to the creamed butter mixture, beginning and ending with the flour mixture. Mix until blended; do not over mix.

Divide the batter equally among the prepared pans and bake until a tester is clean, about 30 minutes. Let cool about 10 minutes. Take out of pans and cool completely.

Use this pound cake recipe plain, or serve it with lightly sweetened berries and whipped cream. Or use it in a trifle.

Great Grilling Marinade

steak

I am so glad to be back at the grill this week.  It’s easy, tasty, and for me, the smoky smell just makes me feel summertime happy.  My mom shared this recipe for a great grilling marinade.  She’s been making it for years and found the original on America’s Test Kitchen, which is amazing resource for recipes.  As their name states, they “test” and test recipes until they find the perfect combination of ingredients in whatever they are making.

I like to use it on tender, somewhat thin cuts of meat, like a Del Monico steak (this is what kosher butcher’s call sirloin), or a flank steak.  America’s Test Kitchen recommends tri-tip which is the triangle piece of the sirloin but you won’t find it in a kosher butcher because its very difficult to cut around the sciatic nerve to get to this tender cut of meat. Ask your butcher for a tender cut if you don’t see a Del Monico or flank steak and he can recommend something that works well on the grill. This marinade is terrific and comes together in minutes.  Thanks mom!

My Mom’s Steak Grilling Marinade

3 pounds Del Monico steak or flank steak
1/3 cup olive oil
1/3 cup soy sauce
1 tablespoon brown sugar
1 tablespoon tomato paste
1 – 2 teaspoon dried rosemary
1 – 2 teaspoon dried thyme
3 cloves garlic, crushed

Marinate for a minimum of 3 hours or up to overnight.

Heat your grill or grill pan over medium-high heat.  Let the grill reach an internal temperature of about 450 degrees (use your thermostat on the grill to check the temperature).  Turn down the burners to medium.  Place the steaks on the grill. Close the grill.  Do not disturb for 5 – 6 minutes.  Turn steaks over and grill until desired doneness, about 5 – 6 minutes more for rare (or 145 degrees internal temperature), 7 – 10 minutes for medium (150 to 155 degrees), and a few more for well-done meat but seriously, why bother spending money on steak for well-done meat, just make a burger. Just my two cents J

Serve with Southwestern coleslaw or Classic Coleslaw.

Beet, Avocado, Goat Cheese and Arugula Salad

Beet::	   Avocado  and Arugula Salad

1-1/2 pounds medium beets
1/4 cup plus 1 tablespoon extra-virgin olive oil
Salt
1/4 cup pine nuts, toasted
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
Freshly ground pepper
2 Hass avocados, cut into 1-inch pieces
4 cups lightly packed baby arugula
4 ounces (about 1 cup) goat cheese, crumbled or sliced

Preheat the oven to 375°. In a small baking dish, rub the beets all over with the 1 tablespoon of olive oil and season with salt. Cover with foil and bake for about 1 hour, until the beets are tender. Uncover the dish and let the beets cool slightly. Peel the beets and cut them into 1-inch wedges.

In a small bowl, whisk the lemon zest and juice with the remaining 1/4 cup of olive oil and season with salt and pepper.

In a large bowl, toss the avocados and arugula with half of the dressing and season lightly with salt and pepper. Transfer to plates. In the same bowl, toss the beets with the remaining dressing. Spoon the beets over the salad, top with the toasted pine nuts and crumbled cheese and serve.

Greek Yogurt Gazpacho

Cucumber-Gazpacho

Serves 4 – 6

1-1/2 seedless cucumbers, peeled, coarsely chopped
2 ribs celery, coarsely chopped
1 small onion, coarsely chopped
1 clove garlic, crushed
2 green tomatoes or red if not available, chopped
1 jalapeño, seeded
2 tablespoons parsley
1/4 cup fresh dill
Juice of 2 lemons
¼ cup olive oil
1/2 teaspoon cumin
1 cup Greek-style plain yogurt

Combine all ingredients in the bowl of a food processor. Process in batches in food processor until fairly smooth, chill and serve. Use a little water to thin if soup is too thick.

Watermelon Sorbet

watermelon-sorbet

Serves 4

3/4 cup sugar
1/2 cup water
1/4 cup lemon juice
3 cups watermelon
¾ cup mini chocolate chips

In a small saucepan, over medium-high heat, cook the sugar, water and lemon juice together, stirring occasionally until the sugar is dissolved.Remove from heat and chill.

Cut up the watermelon and remove all seeds. Puree with a hand blender or a food processor. Add the chilled syrup and blend.

Freeze in an ice-cream maker according to the manufacturer’s instructions. At end of cycle add in mini chocolate chips, if using.

Pack into an airtight container and store in the freezer.

Salmon with Yogurt Zaatar Sauce

zaatar-yogurt-dip

It’s the nine days and we need to keep the meals fresh, flavorful and light! I love this zesty dip with simple baked salmon. Its amazing for lunch or dinner and the sauce makes a great dip for vegetables. It’s different, excites the palate and saves some calories for dessert later!

The zaatar sauce is a great addition to salmon. I love the combination of lemon and zaatar with fish. It is a great alternative to traditional tartar sauce. You can serve raw vegetables with the Zaatar sauce as an appetizer too.

Serves 5

Zaatar Sauce:
8 ounces Greek yogurt
2 tablespoons Zaatar spice (available in most national markets or in Persian markets, Pereg makes it)
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon fresh or dried dill

Salmon:
5 (5 ounce) pieces salmon filet or large piece of salmon
kosher salt
1 teaspoon lemon juice
1 teaspoon olive oil

For the sauce:
Mix together yogurt, zaatar, lemon zest, juice, and dill (if its too thick add a little water). Chill at least 2 hours or overnight to develop flavors. Serve with fish.

Preheat oven to 400 degrees. Season salmon with salt, lemon juice and olive oil. Bake for 20 minutes or until cooked through. Alternatively, you can grill the salmon or poach it. Serve with Zaatar sauce

Crispy Kani Slaw with Spicy Mayo

Serves 8 appetizer portions

This is a recipe from “CHIC MADE SIMPLE” by Esther Deutsch. I like it so much that I keep it in my refrigerator for lunch, along side an omelette, atop a green salad or with crackers. I serve it as an appetizer on Shabbos too.

2 English cucumbers
10 ounces kani, (imitation crab meat) shredded
Black and white sesame seeds, garnish

Dressing:
1 cup mayonnaise (I use a little less)
1 teaspoon rice vinegar
1 teaspoon sesame oil
2 tablespoons Sriracha sauce
1 teaspoon honey

Slice the cucumbers in half and scrape out the seeds. Slice them thin and mix with the kani.

For the dressing, mix all the ingredients together in a bowl. Stir in the cucumber and kani. Top with sesame seeds if using.

Pan Roasted Maple Halibut with Herbed Pistou

orange-maple-sablefish

Serves 4

Fish:
4 (5 ounce) pieces Halibut or other meaty fish
1/4 cup maple syrup
Zest of 1 orange (about 1 1/2 tsp.)
1 tablespoon vegetable oil

Fresh herb pistou:
1 tablespoon lemon juice
1/4 cup extra-virgin olive oil
1/2 medium shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh dill
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Preheat oven to 400°.

Prepare fish:
Combine maple syrup and orange zest and pour into a shallow dish just large enough to hold fish. Arrange fish skin side up in glaze and let marinate 20 minutes at room temperature.

Place large cast-iron or other pan (don’t use nonstick) over medium-high heat on stovetop until very hot, 2 to 4 minutes. Add fish, glaze side down, and cook just until the glaze has browned and created a thin crust, 15 to 30 seconds. Immediately turn fish skin side down and sear until sizzling and crisp, 3 to 4 minutes. Put in oven to roast until opaque in the center, 3 to 4 minutes.

For the herb pistou:
Purée ingredients in a blender.

Serve fish warm or room temperature with herb pistou.

Mushroom and Spinach Frittata

mushroomspinach-frittata

Serves 6

2 tablespoons extra virgin olive oil
1 (10-ounce bag) presliced mushrooms
Salt and freshly ground pepper
1 to 2 garlic cloves (to taste), minced
1 (6-ounce) bag baby spinach, rinsed
8 eggs
1/4 cup grated Parmesan or mozzarella
2 tablespoons low-fat milk

Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.

Beat the eggs in a large bowl. Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan.

Heat the remaining olive oil over medium-high heat in the skillet until it feels hot. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet), and cook about 10 minutes, shaking the pan gently every once in a while, but making sure it cooks through.

Remove from the heat, and cool a bit.. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.

Lamb Chops with Pepper and Olive Caponata

Lamb chop

Serves 4
1/3 cup extra-virgin olive oil, plus more for brushing
3 red or yellow bell peppers (about 1 1/4 pounds), thinly sliced
1 small sweet onion, thinly sliced
3 garlic cloves, thinly sliced
Scant 1/2 cup golden raisins
2 tablespoons drained capers
¼ cup chopped kalamata olives
1 tablespoon sugar
1/4 cup white wine vinegar mixed with 3/4 cup of water
Salt
Freshly ground pepper
8 small lamb chops (5 to 6 ounces each)

Preheat the oven to 375°. In a large, deep skillet, heat the 1/3 cup of olive oil until shimmering. Add the peppers, onion and garlic and cook, stirring, until softened and lightly browned, about 10 minutes. Stir in the raisins, capers, olives and sugar. Add the vinegar mixture and simmer over low heat until the peppers are very tender and the liquid is slightly reduced, about 5 minutes. Season with salt and pepper and keep warm.

Heat a cast-iron grill pan until very hot. Brush the lamb chops with olive oil and season with salt and pepper. Grill the chops over high heat until they are lightly charred, about 1 minute per side. Transfer the grill pan to the oven and roast the chops for 3 minutes for medium meat. Serve the lamb chops with the caponata.

Foccacia with Roasted Salmon and Summer Vegetables

Recipe from DASH, Inspired Kosher Recipes for the Seasoned Palate
Contributed by Avi Pifko, grilling expert and aficionado.

prep time: 20 minutes
cook time: 5 minutes plus topping cooking time
serves 6-8

1 ear of corn
½ pound salmon fillet
2 tablespoons plus ½ teaspoon extra-virgin olive oil
Salt and freshly ground black pepper, to taste1 bunch asparagus, trimmed and cleaned
Purchased regular or whole wheat pizza dough, thawed
¼ cup purchased hummus
One (8-ounce) jar roasted red peppers, cut into strips

Corn: Place corn in a small pot with water to cover. Bring to a boil and cook, covered, for 15 minutes. Drain and set aside. When cool, hold corn vertically and slice down, removing kernels.

Salmon: Preheat oven to 400 degreesG. Place salmon on a piece of foil and drizzle with ½ teaspoon olive oil. Season with salt and pepper and roast in oven until cooked through, approximately 16 minutes. When cool, flake salmon into large pieces.

Asparagus: In a medium pot, bring salted water to a boil. Place asparagus in water for 3 minutes or until they turn bright green. Remove and place in a bowl filled with ice water. Drain and set aside.

Pizza: Preheat grill to medium-high heat. Roll pizza dough to 1/8-Ginch thickness and drizzle with 1 tablespoon oil. Quickly and firmly flip dough onto grill, oiled side down, making sure to lay dough flat on grill. Baste top of dough with remaining 1 tablespoon oil and grill for 1-2 minutes or until bubbles begin to form on top and dough does not stick when lifted. Flip dough, close grill lid and grill for another 1-2 minutes, checking for doneness after 1 minute.

Toppings: Remove pizza dough from grill and spread with hummus. Top with red peppers, corn, asparagus and salmon. Return pizza to grill on low heat for 1-2 minutes (or to preheated 300 degree Goven for 5 minutes). Remove pizza from grill or oven, slice and serve.

SIMPLIFY: Substitute frozen corn for fresh. Defrost and slice kernels off of cob.

COOK’S TIP: Try different vegetables as toppings. String beans add a nice crunch and can substitute the asparagus when not in season.

Coffee Cajun Rubbed NY Strip Steak

Recipe from DASH, Inspired Kosher Recipes for the Seasoned Palate
Contributed by Avi Pifko, grilling expert and aficionado

Coffee lends a beautiful deep flavor that brings out the boldness of the steak and perks up your meal!

prep time: 5 minutes
cook time: 8-10 minutes
serves 2

4 tablespoons ground bold espresso beans
1¼ tablespoons freshly ground black pepper
1 tablespoon lemon pepper
½ teaspoon Cajun seasoning or cayenne pepper
1 tablespoon ground cumin
Olive oil, for brushing on steak
2 shell strip steaks, 1-inch thick (may also be called kosher NY strip steaks)

Prep: In a small bowl, mix dry ingredients until blended. Lightly brush steaks with olive oil and season steak liberally with dry rub.

Grill: Preheat grill to high and place steaks on the grill. Grill approximately 4 minutes per side, turning only once, for medium-rare; grill 6 minutes per side for medium doneness. Remove steaks from the grill and let rest for 5 minutes before serving.

DO AHEAD: Dry rub can be prepared ahead and stored in a tightly closed container up to 2 months.

Cook’s Note: This recipe works beautifully on a boneless fillet steak and a rib eye steak.

Recipes of the Week

This week from the authors of DASH, Inspired Kosher Recipes for the Seasoned Palate (a publication by Torah Academy for Girls in Far Rockaway) shares two great recipes. Get the book at www.getyourdash.com for a special promotional price of $22 with a free BBQ menu. Or submit to win one in our giveaway section. The book has everything from traditional to bbq, to great dishes for all palates. Try these just to wet your appetite!
Coffee Cajun Rubbed NY Strip Steak
Foccacia with Roasted Salmon and Summer Vegetables

Chipotle Maple Sauce

Chipotle sauce

Makes 1 cup

2 chipotles in adobo, seeded
1/2 cup ketchup
1/4 cup pure maple syrup
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce, non-fish
2 tablespoons margarine, softened

In a food processor, combine all of the ingredients and puree until smooth. Scrape into a small saucepan and simmer for 2 minutes, until glossy. Use on chicken, turkey and beef.

Honey Mustard Sauce

bbq

Makes 1 cup

1 cup prepared yellow mustard
1/4 cup honey
1/4 cup light brown sugar
1/4 cup white vinegar
Kosher salt to taste
Black pepper to taste

In a saucepan over medium heat, stir together the mustard, honey, brown sugar and vinegar. Season with kosher salt and black pepper. Bring to a boil, and let simmer for 5 minutes. Use as a marinade or dipping sauce for chicken, meat or fish. .

Spicy Peanut Sauce

photo © John Kernick

photo © John Kernick

Makes 1 cup

1/2 cup creamy peanut butter
1/2 cup coconut water
1 tablespoon Sriracha
1 tablespoon soy sauce
2 tablespoons fresh lime juice
1 teaspoon finely grated peeled fresh ginger
1 garlic clove

In a food processor or blender, combine all of the ingredients and puree until smooth. Use on noodles, chicken, fish or tofu.

Southwest Corn Guacamole


Serves 4-6

1 ear of corn

1/2 teaspoon chili powder

¼ teaspoon ground coriander

1/2 teaspoon kosher salt
2 plum tomatoes, chopped

3 scallions, chopped

3 avocados, diced

2 minced jalapenos, seeded, diced (optional)

¼ cup cilantro, diced

Juice of 1 lime

Sprinkle the corn with chili powder, coriander and salt. Broil the corn for 2 minutes. Remove kernels from cobb when cool enough to handle. Add the rest of the ingredients and season with more chili powder, coriander and salt.

Indian Guacamole

indian-guacamole

Serves 6 – 8

2 ripe large avocados, halved and pitted
1 tablespoon lemon juice
1/2 to 1 teaspoon minced jalapeno or serrano chile
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic
1 tablespoon vegetable oil
1 teaspoon dry mustard powder
½ teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 tablespoon chopped cilantro
Tortilla chips

Scoop avocados into a bowl. Add juice, chile, salt, and garlic. Coarsely mash with a fork.
Stir in remaining spices, and let stand 2 minutes. Stir cilantro into guacamole. Serve with tortilla chips.

Steak Salad with Horseradish Dressing

horseradish-steak-salad
Serves 4 – 6

This is a great appetizer salad. Horseradish is perfect with steak and the honey mellows it out a bit. This is a GKC remake of a recipe from Keens Steakhouse in NYC.

I love grilled meat salads, especially in the summer time. They are not a heavy appetizer and showcase all sorts of great grilled items. This salad incorporates a favorite flavor combination; steak and horseradish. I like to gill the meat but I keep it simple by just using olive oil and salt and pepper on the steak. The dressing has some zesty white horseradish in it. The honey mellows the spice and the tofutti sour cream gives it creaminess. The result is a great grilled salad with bold flavor and lots of great color. All can be prepared ahead of time, so that makes it a winner for me too! It also works great with any leftover grilled steak that you have in your refrigerator. This is a perfect Shabbos day first course or a star at any summer BBQ!

Horseradish Dressing
1/2 cup tofutti sour cream
3 tablespoons prepared white horseradish
1 tablespoon chopped fresh chives or scallions
1 ½ teaspoons honey
1 teaspoon red wine vinegar
Kosher salt, freshly ground pepper

Steak Salad
2 tablespoons olive oil, divided
1 1-pound flank, skirt steak, or other thin grilling steak
Kosher salt, freshly ground pepper
12 ounces fingerling potatoes, thinly sliced
1/2 English hothouse cucumber, thinly sliced
6 radishes, cut into thin wedges
2 cups greens (such as arugula or torn Bibb lettuce leaves)

For the dressing:
Whisk tofutti sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.

For the Steak Salad:
Heat 1 tablespoon oil in a large skillet or grill pan, over medium-high heat. Season steak with salt and pepper. Cook over medium-high heat until cooked to desired doneness, 5-8 minutes per side for medium-rare, about 4 minutes per side for flank steak, or 3 minutes per side for skirt steak. Transfer meat to a plate and let rest for 10 minutes.

While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8-10 minutes.

On a large platter, scatter the salad greens. Top with potatoes, cucumber, and radishes. Slice steak and place on top. Drizzle with horseradish dressing.

Papaya Guacamole


Serves 4

1 small diced papaya

Juice of a lime

½ chopped, seeded jalapeno pepper (mashed in a mortar with a pestle with salt into a paste)

½ teaspoon kosher salt

½ cup cilantro, chopped fine

2 avocados, diced

½ cup red onion, chopped fine

Combine all ingredients together. Let flavors blend for 20 minutes.

Minda’s Best Biscotti

mindas-biscotti1
Makes about 60 small biscotti

My daughter’s piano teacher Minda, has become my friend. We connect over parenting, fashion, music, and mostly food! She spent years in Italy while her husband did his medical residency there and mastered both the language and the cooking. She stocks up on cookbooks and looks forward to making new recipes just like I do. And best of all we always share our favorites with each other. This biscotti came from her and she knows biscotti! I’ve been making it all week with different additions like dried fruit, white chocolate, and other types of nuts. It’s definitely a classic and one you cannot tire of.

1 ¾ cup flour (plus a little more for using on the work surface)
½ teaspoon baking powder
1/8 teaspoon salt
2 eggs, at room temperature
1 egg yolk, at room temperature
¾ cup plus 2 tablespoons sugar (the original recipe calls for 1 cup sugar but Minda suggests the lesser amount)
1 teaspoon vanilla extract
7 ounces good quality bittersweet chocolate, chopped
8 ounces slivered almonds, toasted, coarsely chopped (I suggest Trader Joe’s brand)
1 egg, beaten (for egg wash)

biscotti batter tray

biscotti batter tray


Preheat oven to 350 degrees. Grease a baking sheet or prepare it with parchment paper or silpat mats.
In a bowl, combine 2 eggs and 1 egg yolk with sugar. Add vanilla extract and mix well.
In a separate bowl, mix flour, baking powder and salt. Add to the egg mixture and mix until blended. Fold in chocolate chips and nuts.
Flour a flat surface to work on, and transfer dough to the work surface. Knead the dough into a ball. If it is too sticky, add about 2 tablespoons more flour.
Separate the dough into 3 pieces. Roll each piece into a log, about 14 inches long. Flatten the top a bit so that they are about 2 inches wide.
Brush top with beaten egg. Bake for 35 minutes. Remove from oven and let cool about 10 minutes before cutting into slices about 1/3-1/2 inch thick.
Lower oven temperature to 325 degrees. Put cookies back in oven cut side down for 15 additional minutes.

Coffee Rubbed Steaks with Chimichurri Sauce

Food and Wine

Serves 8

This was a big hit over Yom Tov. You can use the chimichurri sauce below or a standard honey-mustard sauce. Any type of grilling steak works. I used a filet steak and a minute steak, but skirt steak and thin cut London broil works well too.

Steak
2 tablespoons finely ground coffee beans
1 tablespoons cocoa powder
2 tablespoons chili powder
2 tablespoons dark brown sugar
1 tablespoons smoked paprika or regular paprika
1 ½ teaspoons cumin
1 tablespoon kosher salt
4 (10-ounce) filet steaks or 1 3 lb. minute steak, split into two pieces

Chimichurri Sauce
2 tablespoons white wine vinegar
2 tablespoons balsamic vinegar
¼ red wine vinegar
3 tablespoons olive oil
1 teaspoon sugar
1 shallot, minced
¼ cup flat-leaf parsley, chopped
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped chives
1 teaspoon dried oregano
Kosher salt and pepper to taste

For the steak: In a small bowl, mix the coffee beans, cocoa, chile powder, brown sugar, paprika, cumin and salt. Pat the steaks all over with the coffee-chile rub and let stand at room temperature for 30 minutes to 2 hours.

Light a grill or heat a grill pan. Grill over moderate heat, turning once, until they are nicely charred and medium-rare, about 11-13 minutes. Let it rest for 10 minutes and slice.

For the chimichurri sauce: In a medium bowl, whisk the vinegars with the olive oiland sugar. Stir in the shallot, parsley, cilantro, chives and oregano and season with salt and pepper.

Serve the steak warm or at room temperature with sauce.

Olive Pesto Smashed Potatoes

photo by Christina Holmes

photo by Christina Holmes

Serves 4

2 garlic cloves, minced
1/4 cup chopped fresh basil leaves
1 cup kalamata olives, pitted and patted dry
1/4 cup extra-virgin olive oil
1/4 cup freshly grated parmesan cheese
12 small red or Yukon Gold potatoes (2 to 3 in. diameter), well-scrubbed
2 tablespoons minced flat-leaf parsley

Make pesto: Purée garlic and basil in a food processor. Add olives and oil and pulse to a smooth, thick paste. Turn into a bowl and stir in cheese.

Put potatoes in a large pot on the stove with generously salted water to cover. Bring almost to a boil and cook until easily pierced with a knife, 15 to 20 minutes. Drain. When cool enough to handle, press each between your hands until about 3/4 in. thick but still in one piece.

Spread each potato with 1 heaping tablespoon pesto and press to compact it. Heat a cast-iron skillet, then add potatoes. Pan-roast until crisp underneath, 5 minutes. Turn pesto side down and let roast and crisp up. Put on a platter, pesto side up, and sprinkle with parsley.

Pecan Streusel Bars

photo by Christina Holmes

photo by Christina Holmes


Makes 18 bars

SHORTBREAD DOUGH
1 stick plus 2 tablespoons unsalted butter, plus more for the pan
1/2 cup sugar
1 large egg yolk
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt

FILLING
1/2 cup toasted pecans, chopped
10 ounces bittersweet chocolate, chopped
One 14-ounce can sweetened condensed milk
1/4 teaspoon coarse sea salt

For the dough:
In a bowl, using an electric mixer, beat the 1 stick plus 2 tablespoons of butter with the sugar and egg yolk until smooth. Add the flour, baking powder and salt and beat at low speed until evenly moistened, about 2 minutes. Using your hands, knead once or twice to bring the dough together.

For the filling:
Preheat the oven to 350°. Butter a 9-inch square metal baking pan. Pat three-fourths of the dough into the baking pan in an even layer. In a bowl, beat the pecans into the remaining dough. Crumble the pecan streusel on a plate. Refrigerate the crust and streusel for 10 minutes.

In a medium saucepan, combine the chocolate and condensed milk and stir over low heat until melted and very thick, about 3 minutes. Scrape into a bowl. Press a sheet of plastic wrap directly onto the surface and let cool slightly.

Spread the fudgy filling evenly on the dough in the pan and sprinkle with the coarse salt. Scatter the pecan streusel on top. Bake in the lower third of the oven for 40 to 45 minutes, or until the top is golden. Let cool completely.Run the tip of a knife around the edge of the pan. Cut the square into 18 bars and serve.