Sunday is Father’s Day. In the run-up to America’s day to honor Dad, I found the Internet has not been pushing shirts and ties, after-shave and the classic soap-on-a-rope. Nope, buy steak for Dad and he will be thrilled.
It’s no coincidence that every year around Father’s Day, a new book on grilling is published and this year is no exception. About a month ago, I received a copy of High Heat by Waldy Malouf ($30, Broadway Books, hardbound with full-color photographs). This book is a gem because it gives recipes for foods that can be grilled on the outdoor barbecue as well as in the oven. With all the rain we have had recently, this idea was a good and timely one.
Malouf is chef/co-owner of Beacon restaurant in New York City. His family is Sicilian and Lebanese, so the Mediterranean influence of his childhood has had a strong influence on how he cooks at Beacon and at home.
Malouf graduated from the Culinary Institute of America and traveled throughout Europe, where he not only soaked up the Mediterranean sun but absorbed the vibrant ingredients and cooking styles found throughout the continent.
His recipes call for ingredients that are easy to find in supermarkets. Malouf has written a book for the home cook who likes to grill and roast. He gives tips on buying outdoor grills, equipment and accessories, and easy-to-follow directions on how to make the best use of your grill and oven.
High Heat is a soup-to-nuts book and offers recipes for everything from appetizers to side dishes to desserts. Being a father himself, Malouf wanted to write a book that would appeal to the family. He has done just that.
Here are recipes for a Father’s Day cookout from High Heat by Waldy Malouf. Naturally, the main course is steak. Any side dishes will complement the cookout. Saut�ed spinach with garlic and potato wedges, brushed with olive oil and set on the grill until brown and crispy, are excellent choices. Serve a good loaf of crusty bread, too. Recipes can be easily doubled.
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Shrimp with Tomato-Horseradish Salsa
For the salsa:
2 large ripe tomatoes, finely chopped
1/4 cup minced red onion
3 scallions, white and light green parts only, thinly sliced
3 tablespoons prepared horseradish
2 tablespoons minced fresh cilantro
2 teaspoons extra-virgin olive oil
1/2 jalape�o pepper or more, to taste, seeded and minced
Freshly squeezed lemon juice, to taste
Dash Tabasco sauce or more, to taste
Course sea salt or kosher salt and freshly ground black pepper
For the shrimp:
1 pound extra-large shrimp (about 20), peeled and deveined, tails left on
1 tablespoon prepared horseradish
2 teaspoons extra-virgin olive oil
Course sea salt or kosher salt and freshly ground black pepper
Lemon wedges and lettuce leaves for serving
Directions:
Light the grill.
Combine all the salsa ingredients in a bowl and set aside.
In a large bowl, toss the shrimp with the horseradish, olive oil, salt and pepper.
Place the shrimp in a grilling basket or on soaked skewers and grill, turning once, until they are opaque and browned on the edges, about three to five minutes.
To serve, spoon some salsa in a mound in the center of each plate and top with shrimp. Arrange lemon wedges around the shrimp. Or use the salsa as a dip. Make a bed of lettuce leaves on a platter and place the shrimp on the lettuce. Serve the salsa alongside in a bowl, garnished with lemon wedges. Serve hot or at room temperature.
Serves four.
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New York Strip Steaks with Black Pepper, Onions And Garlic
Ingredients:
1 cup dry red wine
2 tablespoons extra-virgin olive oil, plus additional for brushing
2 garlic cloves, thinly sliced, plus 2 heads garlic
2 bay leaves
1/2 tablespoon black peppercorns, crushed
2 (3/4-pound) boneless New York strip steaks, 1-1/2 inches thick
2 medium onions, peeled and halved from root to stem
Coarse sea salt or kosher salt and freshly ground black pepper
Directions:
In a dish large enough to hold the steaks, combine the wine, oil, sliced garlic, bay leaves and peppercorns. Lay the steaks in the dish, spooning the marinade over them, cover and refrigerate for at least four hours or overnight.
Take the steaks out of the refrigerator one hour before cooking. Light the grill.
Bring a large pot of salted water to a boil. Cut the top half-inch off the heads of garlic so all the cloves are exposed. Add the garlic and onions to the water and boil the garlic for 15 minutes, using a slotted spoon to remove the onions after five minutes. Drain on paper towels, then lightly brush the onions and garlic with olive oil and season with salt and pepper to taste.
Take the steaks out of the marinade, season both sides with salt and lay the steaks on the grill. Cook, turning once, until done to taste, about four to five minutes per side for rare. Let the meat rest for 10 minutes to reabsorb the juices before slicing. Meanwhile, place the onions and garlic on the grill and cook, turning once until they are golden on both sides, about 10 to 15 minutes.
Slice the steaks 1/4-inch thick and arrange in the center of the platter. When the garlic is cool enough to handle, squeeze the cloves from their skins. Arrange the garlic and onions around the steak and serve.
Serves four.
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Note: Malouf writes that Chicago meat cutters dubbed this cut of beef "New York cut" because they shipped so many to Manhattan. He recommends you make friends with a competent butcher and buy well-marbled steaks that have been aged, then trimmed down. Black Angus beef is a fine choice.
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Butter Lettuce Salad with Red Pepper Vinaigrette
Ingredients:
2 red bell peppers
1/2 cup extra-virgin olive oil, plus additional for brushing the pepper
3 tablespoons sherry or white wine vinegar
1 tablespoon chopped shallot
1/2 teaspoon coarse sea salt or kosher salt, plus additional to taste
1/4 teaspoon freshly ground black pepper, plus additional to taste
1 large head butter lettuce, torn
1 cup fresh flat leaf parsley leaves
1 cucumber, peeled, halved, seeded and sliced
2ounces crumbled feta cheese (about 1/2 cup) for garnish
2 scallions, thinly sliced, for garnish
Directions:
Brush one of the peppers with oil and grill it, turning frequently, until the skin is charred and blistered all over, about 15 minutes.
Immediately transfer the pepper to a deep bowl and cover with a plate to trap the steam. Let steam cool, about five minutes, then rub the skin off the pepper using your hands or a metal spoon. Remove the seeds and stem, if necessary, and coarsely chop the pepper.
In the bowl of a food processor, combine the roasted pepper, vinegar and shallot. Puree until smooth. With the motor running, slowly drizzle in the 1/2 cup olive oil. Season with salt and pepper.
Seed the remaining pepper and cut it crosswise into very thin strips.
Place the lettuce in a salad bowl. Toss the lettuce with the parsley and cucumber, drizzle with 1/2 cup of the vinaigrette and toss to coat lightly. Garnish the salad with the pepper strips, feta cheese and scallions.
Serves four.
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Note from Phyllis: Butter lettuce is also called Boston lettuce. It is in season now. I found big buttery heads of Boston lettuce in the Reading Terminal Market for 99 cents.
