Oysters on the Half Shell
Prepared any style, your preference, might include using Chimichurri Sauce, recipe below, charbroiled, Delago (search Iberianet.com) or raw with cocktail sauce on the side. Other suggestions include chopped bacon and finely diced jalapeño, a pleasure for bacon lovers; Sriracha and lime, a modern riff on the spicy-tangy combo, or classic
mignonette sauce, a sophisticated pairing of red-wine vinegar and shallots that’s easy to make.
1/2 cup red wine vinegar
2 Tablespoons extra-virgin olive oil
2 Tablespoons very finely chopped shallots
2 teaspoons finely crushed white pepper
1/8 teaspoon fine sea salt
24 oysters, freshly shucked on the half shell
Whisk together vinegar, oil, shallots, pepper and salt in a small bowl. Serve with oysters.
Alice K. Thompson, WholeFoodsMarket.com
Peppered Steak with Mushrooms
and Red Wine Pan Sauce
1 sweetheart steak, or 1 12-ounce New York strip or rib-eye steak
1/2 teaspoon ground black pepper
1/4 teaspoon fine sea salt
6 teaspoons butter, divided
8 ounces cremini mushrooms, sliced
1 large shallot, thinly sliced, about 1/3 cup
1/2 cup dry red wine
1/3 cup low-sodium beef broth
Pat steak dry and season with pepper and salt. Set aside. In a medium skillet, heat 1 teaspoon of the butter over medium-high heat until hot. Add mushrooms and 1 tablespoon water. Cover and cook about 5 minutes or until mushrooms release liquid and start to become tender, stirring occasionally. Uncover and cook 3 to 4 minutes longer or until mushrooms are tender and golden. Transfer to a bowl. Melt 3 teaspoons of the butter in the skillet over medium-high heat. Add steak and brown on all sides, until done to your liking. Remove and cover to keep warm.
Add shallot to the skillet and cook until starting to brown, 30 seconds to 1 minute, stirring. Add wine and stir, scraping up brown bits from bottom of pan. Cook until reduced by half, about 3 minutes. Stir in broth and bring to a simmer. Cook until reduced by half, about 3 minutes longer. Remove from heat and whisk in remaining 2 teaspoons butter just until it melts. Slice steak and divide among 2 serving plates. Toss mushrooms with red wine sauce and spoon over steak.
Grilled Pork Chops With Chimichurri
For the Chimichurri Sauce:
1 cup packed flat-leaf parsley leaves
1/2 cup packed cilantro leaves
2 Tablespoons chopped white onion
2 cloves garlic, chopped
3 Tablespoons extra-virgin olive oil
2 Tablespoons red wine vinegar
1/2 teaspoon crushed red chile pepper
1/2 teaspoon fine sea salt
For the Pork Chops:
4 thick-cut (1 1/2-inch-thick) bone-in pork chops, 14- to 16-ounces each
1 teaspoon extra-virgin olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon cracked black pepper
For the chimichurri sauce, combine all ingredients in a food processor with 1 tablespoon water. Process until blended; set aside. This recipe makes enough sauce that you’ll have some leftover; try it on potatoes, grilled vegetables or eggs.
Prepare a gas or charcoal grill for medium-heat cooking, leaving one area of the grill cool (this will be a place to transfer the chops if they flare up). Brush chops all over with oil and sprinkle with salt and pepper. Grill, turning once or twice, until just cooked through, about 15 minutes. Watch the chops carefully, and move them to the cool area of the grill if they flare up or brown too quickly. Let rest 5 minutes; serve with the chimichurri on the side.
Berry Chantilly Cake
1/2 cup reduced-fat milk
4 Tablespoons unsalted butter, plus more for pans
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3 large eggs, at room temperature
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
4 cups mixed fresh berries
1 1/2 cups heavy cream
2 Tablespoons granulated sugar
1 teaspoon vanilla extract or vanilla bean paste
1 1/4 cups nonfat vanilla Greek yogurt
1 teaspoon confectioners’ sugar for garnish
Prepare cake and let cool completely before dressing the filling, sides and top with cream frosting and fresh berries. For detailed directions visit Iberianet.com for today’s recipes.
To prepare cake pans with butter on the bottom and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Preheat oven to 350 degrees.
Combine milk and 4 tablespoons butter in a small saucepan. Heat over low heat until the butter is just melted. Set the pan aside. Stir flour and baking powder together, then sift onto a piece of parchment paper. Whisk eggs in a mixing bowl by hand to combine, then whisk in salt. Whisk in sugar in a stream, then whisk in vanilla.
Then, using a hand-held electric mixer or a stand mixer with the whisk attachment, whip the mixture on medium-high speed until lighter in color and very light and fluffy in texture, about 3 minutes in a stand mixer or 5 minutes with a hand mixer.
Gently whisk in the warm milk mixture by hand. Add the flour mixture in 4 additions, lifting the parchment paper to help you sprinkle it in. Use the whisk as you would a rubber spatula to fold the flour into the liquid, gently whisking to incorporate each time.
Divide the batter between the prepared pans and smooth the tops. Bake in the center of the oven until golden and firm when touched in the center, about 20 minutes. Let cool in the pans on a wire racks for 10 minutes. Run a sharp paring knife around the layers to loosen, then invert the pans onto the racks.
Immediately turn the layers over so they cool with the paper on the bottom. Let cool completely.
To frost and decorate cake: Wash berries and thoroughly pat dry. Halve any large berries. Gently combine in a bowl. Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and vanilla extract (or paste) and continue whipping until stiff peaks form.
Gently fold in yogurt. Place one cake layer on a platter and spread 1 cup of the cream mixture on top. Spread half the berries over the cream, to within 1/2 inch of the edge. Top with the second cake layer. Using an offset spatula, fill the gap between the two layers with cream mixture so the sides are flush. Spread the top and sides of the cake with the remaining cream mixture. Spread the remaining frosting over the top and around the sides. Spoon the remaining berries on the top, mounding them slightly in the center.
Dust with confectioners’ sugar just before serving, if desired.