Recipes

How to Grill a Steak - Tips From a Master Chef

Let the steak come to room temperature.

  1. Rub it with olive oil.

  2. Rub it with salt and a tiny bit of pepper right before grilling. Do not do this ahead of time or it will dry the steak out.

  3. Put the steak on the hottest part of the grill.

  4. Distribute the bar marks and sear on both sides.

  5. After it is seared, baste with butter.

  6. To cook it very rare, keep it on the hottest part of the grill.

  7. For a medium rare or well-done steak, slow down the cooking by moving it to a cooler part of the grill.

  8. When you see beads of liquid on the surface of the steak, that tells you it’s done.

  9.  You do not want to hear “hissing” sounds of juices dropping into the grill. That means it’s overdone.

  10. Try to limit the number of times you flip it.

Crunchy Dijon Salmon

6 (4-oz) salmon fillets

3/4 tsp salt

1/4 tsp pepper

3 Tbsp whole-grain Dijon mustard

1/2 cup Panko breadcrumbs

Preheat oven to 450 degrees. Sprinkle fillets with salt and pepper; spread mustard over tops and sides of each fillet. Press breadcrumbs onto each fillet. Place fillets on a lightly greased wire rack on an aluminum foil-lined baking sheet. Bake 12-15 minutes or until fish flakes with a fork.

Easy Strawberry Jam

Easy Strawberry Jam Makes about 1 3/4 cups
Ingredients:

  • 16 oz strawberries, hulled and coarsely chopped

  • 3/4 cup of sugar

  • 2 tablespoons of lemon juice

Directions:

  • In a heavy bottom saucepan, mix strawberries, sugar and lemon juice

  • Stir over med-low heat until the sugar is dissolved

  • Increase heat to med-high and bring mixture to a rolling boil

  • Stir frequently mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely cover the surface of the jam. (about 10 minutes.)

  • Transfer jam to a jar and let cool to room temperature.

  • Seal jars and store in the refrigerator for 10 days (or freeze).

Pesto Pasta

INGREDIENTS

  • 1/2 cup pine nuts

  • 2 garlic cloves, finely grated

  • 3 oz. Parmesan, grated, plus more shaved for serving

  • 6 cups basil leaves (from about 3 bunches)

  • 3/4 cup extra-virgin olive oil

  • 1 tsp. kosher salt, plus more

  • 12 oz. dried long pasta

  • 2 Tbsp. unsalted butter, cut into pieces

PREPARATION

  1. Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, 5–7 minutes. Transfer to a food processor and let cool, 5–7 minutes.

  2. Add garlic and grated Parmesan to food processor and pulse until finely ground, about 1 minute. Add basil and, with the motor running, add oil in a slow and steady stream; continue to process until pesto is mostly smooth with just a few flecks of green remaining, about 1 minute. Pulse in 1 tsp. salt.

  3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2-cup pasta cooking liquid.

  4. Place pesto and butter in a large bowl. Add pasta and 1/4-cup pasta cooking liquid. Toss vigorously with tongs, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste pasta and season with more salt if needed.

  5. Divide pasta among bowls. Top with shaved Parmesan.

  6. Do Ahead: Pesto can be made 1 day ahead. Pour oil over to cover by 1/4″ to prevent browning. Press plastic wrap directly against surface and chill.