Red White & Blue Dessert
Berries in season at the Sunday Green Market on Columbus Avenue or Citarella on 75th & Broadway. Slice strawberries and mix with blueberries in small bowls. Melt vanilla ice cream and pour over the berries.
Good Enough To Eat on Amsterdam & 83rd has homemade Strawberry shortcake. Or. You can make your own and top with freshly whipped cream.
2 lb. flank steak. Pound with pyramid meat mallet to tenderize. Season with sea salt, fresh ground pepper, garlic powder. Put in glass dish and pour Stonewall Kitchen Sriracha or Sesame Ginger Teriyaki or favorite barbecue sauce to cover. Marinade in fridge overnight. When ready to cook, bring to room temp, place on paper towels and pat dry. Pre-heat cast iron skillet to high on stovetop. Sear dried steak on both sides quickly. Then cover over low heat so it stays moist, 8-10 minutes. Rest 5 minutes off heat. Slice against the grain and add fresh sauce.
Shred a small fresh cabbage into a large bowl.
3 thinly sliced scallion ends
2 tbsp. Boar’s Head Pepperhouse mayonnaise
1/2 cup red wine vinegar
A handful of sesame seeds
1/2 tbsp. Dijon mustard
1/2 tsp. celery salt
Check for tanginess, I like it more vinaigry than mayonnaisey. Toss well to coat the cabbage. Cover, refrigerate. Bring to room temp before serving.
Cucumber Yogurt Salad
Into a salad bowl toss-
6 pickle cukes, thinly sliced
1/2 large red onion, thinly sliced
3/4 cup red wine vinegar
1/2 cup plain yogurt
1 tsp. each oregano, basil, celery salt, black pepper
Shred fresh basil instead of dried if available.