1 prime strip steak / person from Citarella or your favorite butcher. Pat dry each steak. Press cracked black peppercorns into each side of the meat. In a large preheated cast iron skillet, sear steaks dry until blackish on each side. Finish in preheated 400 degree oven to desired wellness from 3-6 minutes depending on thickness of steaks. Remove from pan. Add 3 tbs. butter to same skillet and brown a finely diced shallot. Add chopped Crimini mushrooms, and 2 cloves mashed garlic. Stir until mushrooms are tender. Add 1/2 cup Pinot Noir and another 1-2 tbs. butter, stir and reduce liquid by half. Cut steaks into thick slices and plate. Pour sauce over them. Prefer steak sliced so the sauce permeates the meat. But, can plate steaks whole with sauce over each as well.
Drink the rest of the Pinot with dinner. Serve with string beans and a crusty bread. Ready for a rowdy Clinton-Trump debate.
Farmers Market today and every Sunday on 77th – 81st and Columbus Avenue. Late summer heirloom treasures.
Into a large bowl add~ 6 peeled sliced pickle cukes. 1 small sliced red onion. Generous amounts of dried oregano, cracked black pepper, fresh basil chiffonade. Sprinkle celery salt to taste. 1/2 cup red wine vinegar. Toss. Taste. Add more vinegar as desired. Toss. Chill until ready to eat. Remove from fridge and bring to room temperature. Add 1-2 sliced native tomatoes. Toss. Serve with grilled meat.
Note: Do not put tomatoes in until ready to serve. They get tough if chilled in the vinegar.
Use parts of one chicken. Breasts. Thighs attached to legs. Skin on and bone-in.
For the marinade, in a large bowl mix:
1 cup plain low-fat yogurt
1 lime, juice
3 scallions, sliced with part of the green
6 mint leaves, chiffonade
1 jalapeño, de-seeded julienne
1 tsp. cardamom
1 tsp. coriander
1/2 tsp. turmeric
2 tsp. paprika
1/2 tsp. cayenne
1 tsp. ground ginger
1 tsp. ground cumin
Roll chicken parts in the blended marinade to coat. Put them in a shallow glass pan and pour remaining marinade over them. Cover and refrigerate overnight.
When ready to grill, take chicken out of marinade and put on plate, still with as much coating as possible. Skewer 2 large farm stand bell peppers, de-seeded and cut into quarters. Skewer 1 red onion, cut into large chunks. 2 whole jalapeños. Coat veggies with olive oil and garlic powder. Grill in stages, chicken first to sear and cover until mostly cooked through. Then put it off to the side of the grill while cooking skewered peppers and onions over the fire, turning until charred but not burned. Serve with basmati rice, chutneys, and homemade raita.