Use any leftover harissa in marinades or as a sauce for chicken thighs or pork chops.
The slow cooker does all the work for this delicious meal, keeping lamb moist and juicy while cooking the accompanying vegetables at the same time. If you’re making this dish for Passover, replace the mustard with 2 tablespoons olive oil.
Rib Eye Steak With Roasted Garlic & Fresh Thyme
Rib Eye Steaks are either bone-in or boneless that has had the fat removed by the butcher. Rib Eye Steaks come from the center rib of the beef and are extremely tender and are best cooked quickly by pan searing or grilling. Make sure to remove your steaks from the refrigerator and allow them to reach room temperature before cooking. Serve with potatoes and green vegetables.
INGREDIENTS
1 Bone-In Rib Eye Steak (2 to 2 1/2 Inches Thick)
25 Skin On & Crushed Garlic Cloves
2 Sprigs Fresh Thyme
3 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
Preheat your oven to 450 degrees. In a heavy (oven safe) pan heat the olive oil over a medium-high heat until it’s just smoking. Place the Rib Eye in the pan. Brown for 5 minutes on the first side. Turn steak over in the pan and sprinkle kosher salt over it. Continue to brown on the second side for 5 minutes. While the second side is browning, add all of the garlic to the pan (with the skin on), along with the fresh thyme. Toss the garlic so that it doesn’t burn. When the second side is browned, place in the oven and cook for 20 minutes for rare, 25 minutes for medium rare. Remove pan from the oven, and place the Rib Eye on a cutting board. Let it sit for 15 minutes. Warm your plates. Cut the bone off of the steak, and then cut the steak into 1/4 inch thick slices from the short side. Place the slices on the warm plates, along with the garlic cloves and the fresh thyme. Drizzle plates with the juices from the pan, and sprinkle with a little more kosher salt to season if you like. Serves 2
© Victoria Hart Glavin
Bastille Day Roast Pork
This spice mixture rubbed onto the pork is a classic French combination of warm spices called Quatre-Épices which literally means four spices. Once the pork begins roasting, the aroma of the Quatre-Épices will fill your kitchen and make you dream of being in France.
INGREDIENTS
1 Trimmed Boneless Pork Loin Roast
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Black Pepper
1/8 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Cloves
1/3 Cup Dry White Wine
2/3 Cup Chicken Broth
Preheat your oven to 350º F. Pat your pork dry with paper towels. In a small size bowl combine the kosher salt, cinnamon, pepper, nutmeg and cloves. Mix well and then rub the spice mixture all over the pork. Put the pork roast onto a rack that fits into a roasting pan. The smaller the roasting pan the better. Place into the oven and roast for about 1 hour. The center should read 155º F when you insert a meat thermometer. Remove from the oven and transfer to a warm serving platter. Let stand for 15 minutes. This will set the juices and the meat will continue to cook a bit more and should reach 160º F. Letting it stand makes it easier to slice as well. While the pork roast is resting place the roasting pan over a burner and turn the heat up to a high heat. Add the white wine. Bring to a boil and stir until the browned bits are loosened from the bottom of the pan. Add the chicken broth and let boil for another 2 minutes. Stir constantly. Remove from the heat and skim off the fat. Pour the pan juices into a gravy boat or pitcher and serve along with the pork roast. You may want to also serve this dish with applesauce. Serves 6
I’ll bet you counted more than four spices in that ingredient line-up didn’t you? Here is a bit about Quatre-Épices:
Quatre-Épices or “Four Spices” usually includes four or five spices and are commonly used in French cuisine. In many French households the combination of spices are mixed in advance and kept on hand. This is a great idea as it gives the spice combination a chance to really meld together.
Spicy Onion Rings
In preparing the onion rings maintain the oil at 350º F during cooking. If the temperature drops below 350º then the onion rings take longer to cook and tend to absorb too much oil. Plus they don’t get crisp like they should. Try and prepare the steak and the onion rings at the same time. If you can’t do that then have the onion rings ready to fry as soon as those delicious steaks come off of the grill.
INGREDIENTS
1 Cup Unbleached Flour
1/2 Cup Cornstarch
1 Tablespoon Ground Red Chile Powder
1/2 Teaspoon Ground Cayenne
1 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Quart Vegetable Oil (For Deep Frying)
4 Large Thinly Slices Onions (Rings Separated)
In a large size bowl combine the flour, cornstarch, red chile powder, cayenne, cumin, kosher salt and pepper. Pour the oil into a saucepan or deep-fryer and bring the heat to 350º F. Put the onion rings into the flour mixture and coat. Gently shake off any excess. Using tongs carefully put some of the coated onions into the hot oil. Fry for 2 to 3 minutes until golden and crispy. Remove from the oil and place on paper towels to drain. Do this in 3 or 4 batches until all are fried. Season with additional kosher salt if you like. Serve warm. Serves 4
Grilled Lime Marinated Flank Steak
Father’s Day is one special occasion when many families try to pull out all the stops to make sure that Dad knows that he’s appreciated. No one wants Dad to go hungry and most (not all) Dads love steaks…especially grilled steaks. You may want to serve with either baked potatoes or homemade onion rings.
INGREDIENTS
2 1/2 Pounds Choice Grade Flank Steak
3 Chopped Garlic Cloves
1 Large Chopped Chipotle Chile
1 Tablespoon Chopped Cilantro
1/4 Cup Olive Oil
12 Tablespoons Freshly Squeezed Lime Juice (Approx. 5 Limes)
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a large size ziplock bag place the flank steak. In a medium size bowl mix together the olive oil, garlic, chipotle chile, chopped cilantro and lime juice. Pour the lime mixture over the flank steak. Zip up the bag and place into the fridge for 6 hours or overnight. Turn occasionally to evenly distribute the marinade. When ready to grill remove from the fridge. Prepare the grill. Remove the flank steak and place onto a plate. Salt and pepper the steak and let come to room temperature. Grill over a high heat for about 5 minutes per side. Grilling time depends on how rare or well done you want your steak. Remove from the grill and place onto a platter. Let rest for 5 minutes. With a sharp knife thinly slice the steak across the grain and at a sharp angle. Serve the steak with homemade onion rings or baked potato. Serves 4
Fiddlehead Ferns & New Potatoes
Fiddlehead Ferns are the first tender shoots of the ostrich fern. They usually come into season during April and May. The ferns must be picked while their tops are still tightly furled and their season is very short. Fiddleheads usually have a papery brown skin that protects their green coils. Rub the brown skin away before rinsing them well. Choose bright green and firm fiddleheads that shouldn’t be much larger than a quarter. Trim the stems and then steam or boil them for about 8 to 10 minutes. Drain them and serve warm or at room temperature. Toss with melted butter and lemon. You could also serve them chilled dressed in a light vinaigrette. Serving fiddleheads will win you big points for creativity. They taste somewhat like a cross between string beans and asparagus. They certainly will give a nice accent to a warm salad. You could serve this warm salad with poached salmon or over a bed of tender young greens for a beautiful springtime starter.
INGREDIENTS
1 Pound Tiny New Potatoes
2 Cups Fiddlehead Ferns
1 Tablespoon Red Wine Vinegar
3 Tablespoons Olive Oil
1 Teaspoon Fresh Lemon Juice
1 Teaspoon Dijon Mustard
12 Large Cornichon Pickles
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Chopped Italian Flat Leaf Parsley
1 Chopped Hard-Boiled Egg
Scrub and slice the new potatoes in half. Rinse the fiddleheads well and trim the stems. In a large pot pour in 2 cups of water. Set a large steamer basket inside the pot and fill with the potatoes and fiddlehead ferns. Bring the water to a boil. Reduce the heat and cover with a lid. Steam for about 10 minutes. You will want the potatoes to be fork tender and the ferns to be bright green and crisp tender. Remove potatoes and fiddlehead from the steamer and place them in a large serving bowl. Set aside. In a blender or food processor combine the vinegar, olive oil, lemon juice and mustard. Add about 6 of the cornichons and blend to form a chunky puree. Add the kosher salt and pepper and give a pulse. Pour the vinegar mixture over the potatoes and fiddleheads. Add the chopped parsley and give a good toss. Thinly slice the remaining cornichons. Add the chopped hard-boiled egg and the sliced cornichons to the top of the salad. Serve either warm or at room temperature. Serves 4
Lamb Chops & Beans With Chile Butter
All I can say is YUM!
INGEDIENTS
8 Lamb Loin Chops (1 Inch Thick)
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
15 Ounces Cannellini Beans (Cooked, Rinsed & Drained)
1 Stalk Chopped Celery
2 Chopped Green Onions
Chile Butter
1 Tablespoon Lime Juice
Trim the fat off of the lamb chops. Sprinkle the chops with the kosher salt and pepper. For a charcoal grill, grill the chops on the rack of an uncovered grill directly over medium coals until desired doneness. Turn once halfway through grilling. Allow 12 to 14 minutes for medium rare and 15 to 17 minutes for medium. For a gas grill, preheat the grill. Reduce the heat to medium. Place the chops on a grill rack over the heat. Cover and grill as directed. Meanwhile, in a medium saucepan combine the beans, celery, green onion and 2 tablespoons of the Chile Butter. Cook over a medium heat until heated through. Stir occasionally. Stir in the lime juice. To serve, top each lamb chop with a slice of Chile Butter and serve with the bean mixture. Serves 4
Chile Butter
1/2 Cup Softened Butter
1/4 Cup Snipped Fresh Cilantro
2 Fresh Jalapeno Chile Peppers (Seeded & Finely Chopped)
1 Teaspoon Chili Powder
1 Clove Minced Garlic
In a small size bowl stir together all of the ingredients. Place on waxed paper and form into a log. Wrap well and chill for 1 hour or overnight. Store in the fridge for up to 2 weeks or freeze for up to 1 month.
Skillet Roasted Salmon
This salmon dish is so simple and so delicious. Try and purchase your salmon from the thickest part of the belly as it works best with well-marbled salmon.
INGREDIENTS
1 Pound Asparagus
2 Pounds Salmon Fillets
1 Teaspoon Kosher Salt
3 Tablespoons Olive Oil
Salad Greens For Garnish
Lemon Wedges For Garnish
Preheat your oven to 500º F. Rinse the salmon and pat dry with paper towels. Salt the salmon with the kosher salt. Place a large oven-proof skillet over a high heat. Add the olive oil and place the salmon into the skillet. Cook for 30 seconds on each side. Remove the skillet from the heat and put into the oven. Cook 5 to 6 minutes for medium-rare. 7 to 9 minutes for medium. Make sure not to flip the salmon while in the oven. In the meantime snap the asparagus, wash and then steam (make sure not to overcook the asparagus). Remove the skillet from the oven and transfer the salmon onto a serving platter on top of the steamed asparagus spears. Garnish with salad greens and lemon wedges. Serves 4
Mother’s Day Macadamia Nut Brownies
Make your mother the ultimate brownie. Trust me she deserves it!
INGREDIENTS
1/2 Cup Butter
3 Ounces Coarsely Chopped Unsweetened Chocolate
1 Cup Sugar
2 Room Temperature Eggs
1 Tablespoon Vanilla Extract
2/3 Cup Unbleached Flour
1/4 Teaspoon Baking Soda
8 Ounces Chopped Macadamia Nuts
In a medium size saucepan heat and stir the butter and chocolateover a low heat until both are smooth. Remove from the heat and set aside to cool. Preheat your oven to 350º F. Line an 8x8x2 inch baking pan with parchment paper. Leave extra extending over the edges of the pan so you can remove the brownies easily. Stir the sugar into the cooled chocolate mixture. Add the vanilla extract. Add the eggs and beat with a wooden spoon. In a small size bowl combine the flour and baking soda. Add the flour mixture to the chocolate mixture. Stir until combined. Add the chopped macadamia nuts and give a good stir. Pour the batter into the parchment paper lined baking pan. Place into the oven and bake for 30 minutes. Remove from the oven and cool in the pan. Cool completely. Remove from the pan by lifting with the parchment paper. Place onto a hard surface and cup into brownies squares. Transfer to a serving platter. Makes about 16 brownies depending on how large or small you cut them.
**If you don't have macadamia nuts then used chopped walnuts.
