Braciole →

Braciole is an Italian American dish that traces its roots to southern Italy and the culinary tradition of “involtini” or thinly sliced, stuffed, rolled meat. Braciole is a bit labor intensive (a labor of love) and as such is often served on special occasions or for traditional Sunday family dinner. Like tomato sauce or “gravy”, every family has their own version of this dish that is a family tradition handed down from the “nonne” (grandmothers). Here’s my version for my family and friends. Mangiare e buona salute!

Braciole
Serves 6-8

INGREDIENTS
Tomato Sauce

• 10 medium garlic cloves, peeled

• ¾ cup loosely packed fresh basil leaves, plus small basil leaves for garnish

• ½ cup extra-virgin olive oil

• ¼ teaspoon crushed red pepper

• ½ cup unsalted butter (a 4 ounce stick)

• 1 medium yellow onion, peeled and halved lengthwise with root end intact

• 2 (28-ounce) cans crushed San Marzano tomatoes or whole peeled tomatoes, hand-crushed

• ½ cup dry red wine

• 1 cup water

• 1 (3-inch) Parmigiano-Reggiano cheese rind (optional if available)

• 1 ½ teaspoons kosher salt

• ¼ teaspoon black pepper

Braciole

• 2 tablespoons unsalted butter

• 1 cup panko (Japanese-style breadcrumbs)

• 2 teaspoons fresh thyme leaves

• 1 tablespoon of sea salt (or 1 ¼ tablespoons kosher salt)

• 2 (1 ½ pound each) flank (or top round) steaks, butterflied and pounded ¼ inch thick

• 2 teaspoons black pepper, divided

• 6-8 slices of thinly sliced prosciutto

• ¼ cup toasted pine nuts

• ¼ cup finely chopped fresh flat-leaf parsley, plus more for garnish

• ¼ cup basil leaves

• 3 tablespoons finely chopped garlic

• ½ cup each of grated Parmigiano-Reggiano cheese and Pecorino Romano, mixed.

• Montreal Dry Rub (optional, but recommended)

• 3 tablespoons olive oil

Prepare the Tomato Sauce:

1. Over medium-low heat, saute the garlic, basil, oil, and crushed red pepper until the basil wilts but remains green, 2 to 3 minutes. Remove from heat; set aside, and let cool slightly, about 15 minutes.

2. Transfer the garlic-basil mixture to a blender, Magic Bullet, or mini-food processor and process until smooth. (add a tablespoon of olive oil if the mixture is too dry.) Set aside.

3. Melt butter in a large saucepan over medium heat. Add onion, cut side down; cook until the onion starts to brown, 4 to 5 minutes. Add tomatoes, water (add about ½ cup water to rinse each crushed tomato can), and wine; bring to a simmer over medium-high. Add the cheese rind, and reduce heat to medium-low. Cook, uncovered, stirring occasionally, until sauce is thickened and slightly reduced. Remove and discard the cheese rind and onion. Add reserved garlic-basil mixture and salt to the tomato sauce, stirring to combine. While you prepare the braciole, continue to simmer the sauce over low heat.

Prepare the Braciole:
Preheat the oven to 325°F.

1. Melt butter in a medium skillet over medium. Add the panko and toast, stirring often, until golden brown. (about 3 minutes) Transfer to a bowl and stir in the thyme; set aside.

2. Make a paste of the garlic, parsley, basil, oil, salt, and pepper.

3. Lay the butterflied steaks flat on a clean work surface or parchment paper. Spread the garlic-herb paste evenly over the meat. Next, place a single layer of prosciutto atop the steaks. Sprinkle the panko mixture evenly over steaks; sprinkle evenly with pine nuts and ½ – ¾ cup of the Parmigiano-Pecorino Romano mixture.

4. Rolling against the grain of the steak, tightly roll up the prepared slices of meat. Tie the rolled steaks with butcher’s twine at 2-inch intervals. Sprinkle each steak with Montreal Dry Rub. (optional) If not using the dry rub, sprinkle each roll generously with salt and pepper.

5. Heat oil in a large high-sided, heatproof skillet or Dutch oven over medium-high. Add the steaks and brown on all sides. (about 2 minutes per side) Transfer the steaks from the skillet to the simmering tomato sauce, nestling the steaks into the sauce and spooning sauce over the steaks.

6. Cover and braise in the preheated oven until the braciole is very tender, about 2 hours. Transfer the meat to a large cutting board, and let cool for 10 minutes before slicing the braciole into one or two-inch thick medallions. Clip off any twine used to secure the rolled steaks.

7. Spoon some of the sauce onto a platter and arrange the medallions of braciole over the sauce. Spoon additional sauce over the meat and garnish with basil and parsley.

8. Serve immediately with a side bowl of sauce and grated cheese at the table.

9. Serve with your pasta of choice. I enjoy fresh fettuccini or pappardelle with this dish (orecchiette is also fun) accompanied by steamed broccolini or zucchini lightly sauteed in olive oil and garlic.

Wine pairing: dry red wines like Nebbiolo, Chianti, Sangiovese, Rioja, or Cabernet Sauvignon.

Adapted from multiple sources including:
https://www.foodandwine.com/braciole-7090819
Beef Braciole Tutorial ( 4 recipes, 3 cuts of beef, 2 sauces): Live, Laugh, and Cook Italian

Chile Crusted Rib Eye Steak →

Most cooks understand that the high tannin concentrations in full-bodied red wines ‘cleanse’ the inside of your mouth to enhance the beefy richness of your steak. Did you know that coffee grounds can serve the same function when used as a rub on steak? The acidity of ground coffee beans replicates the tannins in red wine enhancing the flavor and tenderness of the meat.  For this recipe, finely ground coffee beans, chile powder, brown sugar, and paprika combine to make an exceptional steak rub that tenderizes and adds flavor to your steak; using a preheated, very hot cast iron skillet creates a wonderful, caramelized crust on the meat and yields a juicy steak. This rub is mildly spicy-hot; if you want to kick up the spicy heat a notch add a small amount of cayenne powder to the rub. If you don’t have access to a grill, pre-heat your oven to 400 F. and follow the recipe. You may have to adjust your cook time; using a meat thermometer will ensure your steak will be cooked to your preference. A creamy, tangy Mango Avocado Salad compliments the spicy richness of the steak.

Chile Crusted Rib Eye Steak
Serves 4

Ingredients

·  2 tablespoons Mexican Chile Powder (highly recommended) or chile powder of your choice)
·  2 tablespoons finely ground coffee beans
·  5 teaspoons dark brown sugar
·  1 tablespoon hot smoked Spanish paprika
·  1 ½ teaspoons dried oregano
·  1 ½ teaspoons garlic powder
·  1 teaspoon ground ginger
·  1 tablespoon kosher salt, plus more
·  2- 16 ounce boneless Rib Eye steaks (about 1 inch thick)
·  2 tablespoons olive oil
·  ¼ teaspoon cayenne powder (optional)

Preparation
1. Mix chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, garlic powder, ginger, and salt in a small bowl.
2. Pat the steaks dry with a paper towel and season them generously on both sides with salt and spice rub Place on a wire rack set inside a rimmed baking sheet and chill in the fridge uncovered for 3–6 hours. This dries the surface of the steak and helps to create the crust when you cook it on a hot skillet.
3. To help them cook quickly and more evenly, bring the steaks to room temperature for an hour before cooking.
4. Preheat the grill (or oven) to 400°F. Preheat a cast-iron skillet on the grill while the grill heats up. Add 1-2 tablespoons of oil to the hot skillet and cook the steaks 2-3 minutes on each side with the grill closed. This will create a nice crust and give you a medium-rare steak. (The internal temperature should be at about 125-130 F.) Transfer the steaks to a cutting board; let rest 10 minutes. Slice 1/2-inch thick. (The steak pictured below was cooked 2 ½ minutes per side with the grill covered.)

Photo: c. foodblogchef 2022

Wine pairing: this rich steak dish demands a full-bodied dry red wine like a Cabernet Sauvignon, Cotes du Rhone, Carménère, Barolo, Super-Tuscan, or full-bodied Rioja.

Blackened Steak with Heirloom Tomato and Basil Salsa →

The development of the blackening technique is most often attributed to Louisiana chef Paul Prudhomme who popularized Louisiana Cajun and Creole cooking back in the 1970’s. Cajun cooking was described by Prudhomme as old-style French country cooking using more pungent spices than are commonly associated with refined French cuisine. Creole cooking is multi-ethnic and incorporates Spanish-Latino, Italian, French, and African spices. Blackening happens when butter and pungent Creole spices come in contact with a very hot cast iron skillet resulting in a charred flavorful crust and a moist interior for your fish, chicken, or beef. The process involves a lot of heat and smoke, so I prefer to blacken on the grill outside rather than set off the fire alarms in the house. Like they say, “If you can’t stand the heat (and smoke), get out of the kitchen!”

Blackened Steak
Serves 2

Ingredients:

• 2 New York Strip or Rib-Eye steaks about 8 ounces each and about an inch thick

• 2 tablespoons of butter, melted to brush on the meat

• Blackened Steak Spice (recipe below)

Preparation:

1. Preheat your cast iron skillet.

2. Using a paper towel, dry the surface of your steak well. This helps develop the crust in the blackening process.

3. Spread a layer of the spice mixture on a plate, brush both sides of the meat with melted butter and lay the meat on the spice mix to establish a layer of butter and spices that will create the delicious crust on your steak; do this on both sides of the meat. Alternatively, if you want flavor and less crust, you can sprinkle the spice mix over both sides of the buttered steak.

4. Once the skillet is very hot, place the steak on the skillet and don’t move it for 3 minutes. There will be a lot of smoke! After 3 minutes turn the steak over for another 3 minutes for rare or 4 minutes for medium-rare.

5. Remove the steak from the skillet, tent, and allow it to rest for 5 minutes. Cut the steak into ½ inch slices and serve garnished with Tomato Salsa accompanied by a green salad and some good bread.

For the Salsa:
Seed and chop the tomato(es). (One medium tomato will yield about 1/2 cup of salsa.)
Thinly slice a few leaves of fresh Basil and add to the chopped tomato.
1-2 tablespoons finely chopped red onion
Add two parts olive oil to one part red wine vinegar: 1 tablespoon olive oil/2 teaspoons vinegar.
Salt and pepper to taste.

Blackened Steak Spice
Coffee is commonly used to add an earthy depth of flavor and complexity in chili recipes. In the spirit of Creole cooking, this blackening spice recipe incorporates finely ground coffee into a traditional blackening spice recipe for steak. It works! The spice mix is pungent and mildly hot, so if you want to kick-it-up-a-notch, increase the cayenne or red pepper flakes.

Yield 3/4 cup
Ingredients:

• 2 tablespoons cumin seeds (toasted lightly to bring out the oils and flavor)

• 1 tablespoon coriander seeds (lightly toasted)

• 2 tablespoon Ancho chili powder (or 1 Chipotle chili powder and 1 generic chili powder)

• 2 tablespoons finely ground strong coffee beans (I used 50/50 French Roast and Espresso)

• 1 tablespoon paprika

• 1 tablespoon smoked paprika (if you don’t have smoked paprika use another regular paprika)

• 1 tablespoon sea salt (or kosher salt)

• 1 tablespoon garlic powder

• 1 tablespoon dried oregano

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon fresh black pepper

• 1/2 teaspoon cayenne pepper

Instructions:

1. Toast the cumin and coriander seeds in a skillet over high heat for about 2 minutes; stirring constantly until fragrant.

2. In a spice grinder, blend the toasted cumin and coriander with the dried oregano and red pepper flakes, pulsing a few times until the seeds are pulverized.

3. Pour the spices from the grinder into a bowl and add the other ingredients. Whisk together to mix well. Store in an airtight container.

Wine pairing: a medium to full bodied, fruit forward red wine like a garnacha/grenache, pinot-noir, or merlot. For this recipe you may want to avoid full-bodied heavily oaked wines with pronounced tannins that will clash with the pungent spices in the spice mix.

Adapted from:
https://keviniscooking.com/copycat-blackened-meat-seasoning/#wprm-recipe-container-28880
https://www.foodnetwork.com/recipes/bobby-flay/coffee-rubbed-rib-eye-recipe-1916521
http://www.welike2cook.com/2012/02/tow-blackening.html
https://www.nytimes.com/2015/10/09/us/paul-prudhomme-creole-cajun-louisiana-cooking.html

Steakhouse Pan Seared Steak →

You don’t need to spend upwards of $20. for a restaurant-quality steak dinner when you can make it at home the way professional chefs do for well less than $10. per steak. Here’s a simple, quick, and deliciously flavorful way to pan sear the steak of your choice. Patting the steak dry, seasoning, and refrigerating it uncovered in the fridge will dry the surface and create a professional crust when you sear it on the hot pan. Give it a try and you may never order steak off a restaurant menu again.

Allow 6-7 ounces of steak per person
Ingredients:

• 1 -1 1/2 inch thick Tenderloin, Sirloin, N.Y. Strip, Rib Eye steak or other steak of your preference

• 1 tablespoon olive oil

• 1 tablespoon butter

• 2 cloves of garlic crushed

• salt and pepper (or Montreal Dry Rub)

• a few sprigs of fresh thyme and rosemary

Preparation:

1. Dry the surface of the steak with a paper towel and season generously with salt and pepper or Montreal Dry Rub. Place the steak on a rack uncovered in the refrigerator for 1-2 hours.

2. Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.

3. Heat a heavy bottom skillet like a cast-iron skillet over medium-high heat and add a tablespoon of olive oil to the skillet. Heat the oil until it just begins to smoke. You want the skillet hot to give a good sear.

4. Add the steak(s) to the skillet and sear for 30 seconds on each side.

5. Add butter, the crushed garlic, and the sprigs of herbs to the pan and mix around.

6. Turn the steak and cook each side for one minute at a time spoon-basting the steak with the herb-garlic-butter sauce on each side.

7. Cook the steak until the internal temperature is 115-125 degrees for rare or until you press on the steak and it gives like the fleshy part of your palm just below the thumb. (2-3 minutes total after the initial sear depending on the thickness of your steak) For medium-rare, the internal temp should be 125-130 F.

8. Remove the steak from the pan to a plate and tent for 3-4 minutes.

Serve with a salad or vegetable of your choice and starch of your choice like Mango and Tomato Salad and Mushroom Risotto

Wine pair: full-bodied red wines like Cabernet Sauvignon, Malbec, Chianti, Super-Tuscans, and Zinfandel are all good choices to pair with beef.

https://www.youtube.com/watch?v=AmC9SmCBUj4 Thanks to Gordon Ramsay.