Print

Email story

Comment

Email editor

Recipes

Seared steak

By Wire services
Published January 4, 2006

Seared Steak

2 steaks (sirloin strip, rib-eye or other), 8 to 10 ounces each and about 1 inch thick

Course salt

Freshly ground black pepper to taste

Time: 20 minutes' cooking, 35 minutes' resting.

If time allows remove steaks from packaging, dry with paper towels, put on a plate and refrigerate a day or two. If not, wrap in paper towels and set on counter about 30 minutes.

(If you're really in a hurry, just proceed.)

Heat oven to 500 degrees (550 if possible), and set a rack in the lowest position, unless skillet can be placed directly on oven floor.

Place a cast-iron skillet large enough to hold steaks without crowding over high heat and heat until smoking.

Sprinkle surface of pan with coarse salt and put steaks in. Smoke will billow up; wearing a thick oven mitt, immediately transfer skillet to oven.

Roast steaks, turning once, about 4 minutes a side for medium rare, or until browned and cooked to preferred doneness.

Sprinkle with salt and pepper; let rest 3 to 5 minutes.

Slice steaks or cut each into two pieces; serve.

Yield: 4 servings.

Red-fried Fish

1 teaspoon ground ginger

1/2 teaspoon cayenne, or to taste

1 teaspoon mild paprika

Salt and pepper to taste

1/2 cup flour

1 egg

2 tablespoons lime juice

1 pound thin fillets of a white fish like flounder or fluke, in 4-inch strips about 1 inch wide (almost like fish fingers)

1 lime, cut into wedges

Time: 40 minutes.

Put at least 1/2 inch oil in cast-iron skillet. Over medium-high heat, bring oil to 350 degrees. (A drop of batter will sizzle energetically but not violently at this temperature.)

Meanwhile combine ginger, cayenne, paprika, salt, pepper and flour in a bowl. Beat egg with lime juice and about 1/4 cup cold water; stir into mixture and stir in as much water as necessary to achieve consistency of pancake batter. Stir in fish.

When oil is heated, gently slide a few pieces of fish into it; do not crowd. Fry, turning once, until fish is crisp and golden brown all over, about 5 minutes. Repeat with rest of fish as necessary. Drain on paper towels; serve immediately with lime wedges. Yield: 4 servings.

Roasted Brussels Sprouts With Garlic

1 pint brussels sprouts (about a pound)

4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan

5 cloves garlic

Salt and pepper to taste

1 tablespoon balsamic vinegar

Time: About 45 minutes.

Heat oven to 450 degrees.

Trim bottom of brussels sprouts; slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts, cut side down, in one layer in pan.

Put in garlic and sprinkle with salt and pepper.

Cook, undisturbed, until sprouts begin to brown on bottom; transfer to oven.

Cook, shaking pan occasionally, until sprouts are quite brown and tender, about half an hour.

Taste and add more salt and pepper if necessary. Stir in balsamic vinegar; serve hot or warm.

Yield: 4 servings.

[Last modified January 4, 2006, 10:32:26]