22 april 2015 Grilled Creekstone Skirt Steak With Asparagus, Arugula Pepita Pesto, Hayden Mills Farro & Arugula Taleggio Tortellini, Grilled Broccoli Rabe, Marzano Tomato, Spanish Chorizo Sauce SERVINGS: 4 Taleggio Tortellini • 8 ounces pasteurized egg yolks • 250 grams 00 fl our • taleggio cheese Using a dough hook on a stand mixer, combine yolks and flour until smooth. Adjust with small amounts of water if necessary. Using a pasta machine, sheet the pasta as thin as possible. Using desired round punch, cut 4-6 rounds per person, 3-4 inches in diameter. (You can cheat with already made pasta or wonton wrappers). Place a small amount of cheese in the center of the pasta. Wet the outside of the dough with a small amount of water. Fold in half, seal well, then wet the right front corner. Bring the two corners together, down and to the back of the cheese. Pinch the left corner on top of the wet right corner. Grilled Broccoli Rabe • I bunch broccoli rabe • extra-virgin olive oil • 1 teaspoon garlic puree • salt and pepper, to taste In a bowl, toss broccoli with oil, garlic puree and salt and pepper. Grill or smoke broccoli over hardwood or charcoal, until it reaches the desired color and tenderness. Cool at room temperature for 20 minutes. Slice on a bias or chop to spoon size. Marzano Tomato, Spanish Chorizo Sauce • 1-2 tablespoons extra-virgin olive oil • 1 teaspoon garlic puree • 1 tablespoon shallots, minced • 1/2 cup diced dried Spanish chorizo • 1 chunk pecorino Romano rind • 1/2 cup white wine • 1 cup chicken stock • 1-2 cups San Marzano Tomato Puree • 1-2 tablespoons butter • salt and pepper, to taste. Using a large pot on medium heat, add extra-virgin olive oil, garlic, shallots, chorizo and rind. Sweat until clear. Add white wine and reduce until almost dry. Add stock and tomato puree. Reduce until it reaches sauce consistency. Finish with butter, salt and pepper. Blanch the tortellini in salted water until they float. In a small sauce pot, add desired amount of broccoli rabe and sauce. Toss with tortellini. Place in a bowl and shave pecorino cheese over the top. Add griddled ciabatta bread if desired. In the Kitchen Grilled Little Gem Salad With Smoked Oyster Vinaigrette SERVINGS: 4 Lettuce • 8 heads little gem lettuce • 1-2 tablespoons extra-virgin olive oil • 1 teaspoon garlic puree • salt and pepper, to taste Cut little gem lettuce in half, lengthwise. Toss with extra-virgin olive oil, garlic, salt and pepper. Grill lettuce over hardwood, turn quickly and remove from heat as soon as desired color is achieved. Set aside. Smoked Oyster Vinaigrette • 8 Kumamoto oysters • 1 teaspoon garlic puree • 1 ounce blood orange juice • 1 ounce sherry vinegar • 2 tablespoons extra-virgin olive oil • Tabasco sauce, to taste • honey, to taste • soy sauce, to taste • Worcestershire sauce, to taste • 1 teaspoon cracked black pepper • 1 tablespoon shallots, minced Place oysters on a grill or a smoker. Cover until the oysters start to open. Remove and refrigerate. In a blender or large cup with a hand blender, add oysters, garlic, juice and vinegar. While blending on high speed, add the extra-virgin olive oil. Adjust flavor with Tabasco sauce, honey, soy sauce and Worcestershire sauce. Fold in pepper and shallots. Garnish • blood orange segments • watermelon radish, shaved thin • chervil To assemble the dish, cut the little gem lettuce halves into 4-5 lengthwise pieces. In a large bowl, toss lettuce, oyster vinaigrette, radish and orange segments. Garnish with chervil. For these and other recipes, go to arcadianews.com SERVINGS: 4 Skirt Steak • four 4-6-ounce portions of skirt steak • 4-5 cilantro sprigs • 1 can Tecate beer • 2-3 garlic cloves, crushed • 1 resealable bag Place all ingredients in a resealable bag. Refrigerate for at least 6 hours, but no more than 24 hours. Grill over hardwood or gas until the internal temperature is 130° F. Allow meat to rest for at least 10-15 minutes. If serving warm, reheat steaks on the grill or in an oven for 3-5 min, or until desired temperature. If serving cold, refrigerate for an hour. Slice, as thin as possible, on a bias against the grain. Asparagus • 1 bunch asparagus • 1-2 garlic cloves, minced or pureed • 1-2 tablespoons extra-virgin olive oil • salt and pepper, to taste In a small bowl, combine oil and garlic. Cut and discard the bottom 1/3 of the asparagus. Toss the asparagus in oil and garlic mixture and season with salt and pepper. Grill until tender. Cool for 20 minutes at room temperature. Cut the top 1/3 of the asparagus and leave it whole. Cut the middle 1/3 on a bias in 1/2-inch pieces and save for farro. Arugula Pepita Pesto • 1/4 cup pepitas • 1 teaspoon cumin • 1 teaspoon allspice • 1 teaspoon blk pepper • 1 cup arugula • 1/2 cup cilantro Toast pepitas, cumin, allspice and black pepper. Place all ingredients into a blender or large cup for a hand blender. Hayden Mills Farro • 1-2 garlic cloves, crushed • 1 tablespoon extra-virgin olive oil • 1 1/2 cups farro In a medium pot, on medium heat, lightly caramelize garlic in the oil. Add farro, allspice and cumin. Toast for 1-2 minutes. Cover with stock and bring to a boil while stirring. Turn heat down to a simmer and cover. When stock is evaporated, and farro is cooked to a “toothy” texture, reserve farro on the side at room temperature. Garnish • 2-3 handfuls arugula • extra-virgin olive oil • salt and pepper, to taste Toss arugula with extra-virgin olive oil and salt and pepper. To plate the dish, reheat the farro. Add 1-2 tablespoons pesto and bias asparagus. Brush additional pesto on the plate. Toss half a handful of arugula into the farro, pesto and asparagus mixture and place it on the plate. Place asparagus tips and skirt steak on the farro. Garnish with the rest of the arugula. • 1-2 garlic cloves • 1 tablespoon extra-virgin olive oil • 1 tablespoon orange juice • 1 teaspoon honey • 1 tablespoon cider vinegar • soy sauce, to taste • 1 teaspoon allspice • 1 teaspoon cumin • 3 cups chicken stock

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