Serves 8
Although it was originally made with skirt steak, this combination of steak and vegetables grilled and then wrapped in warm tortillas is the dish that put flank steak on the culinary map in the United States. The ingredients go on the grill in order as the fire dies down: steak over a hot fire, vegetables over a medium fire, and tortillas around the edge of the medium to low fire just to warm them.
- For the Chunky Guacamole:
- onion minced
- medium clove of garlic minced
- fresh cilantro leaves minced
- table salt
- lime juice
- For the Classic Red Table Salsa:
- tomato juice
- medium red onion diced small
- medium clove of garlic minced
- fresh cilantro leaves chopped
- lime juice from 4 medium limes
- Table salt
- For the Flank Steak:
- lime juice from 2 medium limes
- Table salt
- Ground black pepper
- very large onion peeled and cut into half-inch slices
Serves 6
Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed potatoes make excellent accompaniments to carbonnade. The traditional copper-colored Belgian ale works best in this stew. If you can’t find one, choose another dark or amber-colored ale of your liking.
- Table salt and ground black pepper
- vegetable oil
- tomato paste
- all-purpose flour
- low-sodium chicken broth
- low-sodium beef broth
- bay leaves
- cider vinegar
Serves 4
Marsala wine comes in several varieties. The sweet variety works best for this recipe.
- Salt and pepper
- all-purpose flour
- unsalted butter
- low-sodium chicken broth
- lemon juice
- chopped fresh parsley
Serves 4 to 6
To prevent the chops from curling, cut 2 slits about 2 inches apart through the fat around the outside of each raw chop.
WHY THIS RECIPE WORKS:
To ensure that our Grilled Thin-Cut Pork Chops would brown quickly, we partially froze them to eliminate excess moisture from the exterior. Salting them first prevented them from drying out and allowed us to skip brining. A combination of softened butter and brown sugar spread over the chops resulted in a golden-brown crust when they came off the grill.
http://www.americastestkitchenfeed.com/meat-blog/2013/06/pig-out-on-grilled-thin-cut-pork-chops/
- salt
- brown sugar
- pepper
- finely chopped fresh chives
- Dijon mustard
- grated lemon zest
Serves 6
Full-size spareribs are fatty, plus they’re too large to fit on the grill. If you can’t find St. Louis-cut spareribs (which have been trimmed of the brisket bone and surrounding meat), substitute baby back ribs and begin to check for doneness after 1 hour on the grill. Cover the edges of the ribs loosely with foil if they begin to burn while grilling.
- ketchup
- soy sauce
- hoisin sauce
- sugar
- dry sherry
- grated fresh ginger
- toasted sesame oil
- cayenne pepper
- red currant jelly
Serves 4
A pan sauce can be made while the steaks rest after cooking (see related recipes); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the steaks. To serve two instead of four, use a 10-inch skillet to cook a 1-pound steak and halve the sauce ingredients. Bear in mind that even those tasters who usually prefer rare beef preferred these steaks cooked medium-rare or medium because the texture is firmer and not quite so chewy.
- Steak:
- vegetable oil
- Salt and ground black pepper
- Tomato-Caper Pan Sauce: Makes 3/4 cup
- unbleached all-purpose flour
- dry white wine
- low-sodium chicken broth
- minced fresh parsley leaves
- Salt and ground black pepper
- Mustard-Cream Pan Sauce: Makes 3/4 cup
- dry white wine
- low-sodium chicken broth
- heavy cream
- grainy Dijon mustard
- Salt and ground black pepper
Serves 4 to 6
For a less spicy dish, remove some or all of the ribs and seeds from the jalapeños before chopping them for the marinade. In addition to the toppings suggested below, try serving the tacos with Sweet and Spicy Pickled Onions (see related recipe), thinly sliced radishes or cucumber, or salsa.
- Herb Paste:
- packed fresh cilantro leaves
- ground cumin
- vegetable oil
- fresh lime juice
- Steak:
- kosher salt or 1 1/2 teaspoons Table salt
- sugar
- ground black pepper
- vegetable oil
- Tacos:
- Fresh cilantro leaves
- Minced white or red onion
- Lime wedges
Makes 8 tacos, serving 4
Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.
- Beef Filling:
- vegetable oil or corn oil
- chili powder
- ground cumin
- ground coriander
- dried oregano
- cayenne pepper
- Table salt
- tomato sauce
- low-sodium chicken broth
- brown sugar
- Ground black pepper
- Shells and Toppings:
- shredded iceberg lettuce
- sour cream
- minced fresh cilantro leaves
Serves 6-8
This recipe requires a few hours of unattended cooking. It also requires advance preparation. After cooking, the brisket must stand overnight in the braising liquid that later becomes the sauce; this helps to keep the brisket moist and flavorful. Defatting the sauce is essential. If the fat has congealed into a layer on top of the sauce, it can be easily removed while cold. Sometimes, however, fragments of solid fat are dispersed throughout the sauce; in this case, the sauce should be skimmed of fat after reheating. If you prefer a spicy sauce, increase the amount of cayenne to 1/4 teaspoon. You will need 18-inch-wide heavy-duty foil for this recipe. If you own an electric knife, it will make easy work of slicing the cold brisket. Good accompaniments to braised brisket include mashed potatoes and egg noodles. For a Passover menu, substitute matzo meal or potato starch for the flour.
- Salt and ground black pepper
- Vegetable oil
- brown sugar
- tomato paste
- paprika
- cayenne pepper
- all-purpose flour
- low-sodium chicken broth
- dry red wine
- bay leaves
- fresh thyme
Serves 4 to 6
Gather and prepare all of your ingredients before you begin. If you don’t have a minichopper for pureeing the garlic and ginger, use a microplane grater.You may substitute a scant half teaspoon of cayenne pepper for the jalapeño, adding it to the skillet with the other ground dried spices. As for choosing combinations of meat or fish with vegetables, we like the following: top sirloin or lamb with potatoes, chicken with zucchini, and shrimp with peas, but fee free to create your own pairings. Serve the curry with basmati rice.
- whole cloves
- green cardamom pods
- black peppercorns
- bay leaf
- Curry:
- ground cumin
- ground coriander
- ground turmeric
- Table salt
- water