Serious Eats: Recipes Lamb Sausage with Pea Purée and Pea Sprouts Salted Caramel Risotto Kelp Stock from 'Hiroko's American Kitchen' Traditional Braised Daikon from 'Hiroko's American Kitchen' Baked Apricots with Brown Sugar Streusel Flank Steak With Blue Cheese-Honey Nectarines and Basil-Buttered Corn Bacon, Onion, and Cheddar Beer Bread Smoked Char Siu Pork Shoulder Steaks Easy Grilled Cornish Hens and Zucchini with Greek Marinade, Tzatziki, and Greek Salad Buttered Popcorn Ice Cream tag:www.seriouseats.com,2013:/recipes//34 2013-06-10T18:01:06Z Our Favorite Recipes, Curated and Collected Movable Type Enterprise 4.34-en seriouseats/recipeshttp://feedburner.google.com tag:www.seriouseats.com,2013:/recipes//34.254692 2013-06-10T21:15:00Z 2013-06-10T18:01:06Z Peas are warmed and blended into a colorful purée seasoned with mint, topped with savory lamb sausage, and served alongside some warm pita. Nick Kindelsperger http://www.thepauperedchef.com <img src="http://www.seriouseats.com/recipes/images/2013/06/20130603-254692-dinner-tonight-lamb-sausage-pea-puree-primary.jpg" /> <p>[Photograph: Nick Kindelsperger]</p> <p><strong>About the author:</strong> Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.</p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <h2>Ingredients</h2> <p>serves Serves 4, active time 25 minutes, total time 30 minutes</p> <ul> <li>3 tablespoons unsalted butter, divided </li> <li>4 lamb sausages </li> <li>2 1/2 cups fresh or frozen baby peas</li> <li>2 tablespoons chopped mint leaves</li> <li>Kosher salt and freshly ground black pepper</li> <li>Handful fresh pea sprouts </li> <li>1/2 cup feta cheese, crumbled </li> <li>4 pitas, quartered </li> </ul> <h2>Procedures</h2> <ol> <li><p>Melt two tablespoons butter in a 12-inch non-stick skillet set over medium-low heat. When butter stops foaming, add the lamb sausages and cover the skillet. Cook until sausages are browned on the bottom, 8 to 10 minutes. Flip the sausages, cover again, and cook until browned on the other side and cooked through, another 8 to 10 minutes.</p></li> <li><p>Meanwhile, bring a quart of salted water to a boil in a medium saucepan set over high heat. Add peas and cook until tender and warm, 1 to 2 minutes. Drain the peas, reserving a 1/4 cup of the cooking liquid. Transfer peas to a food processor along with 1 tablespoon butter and chopped mint. Process until smooth, adding in some of the cooking liquid until it has the texture of hummus. Season to taste with salt and pepper.</p></li> <li><p>To serve, spoon some of the puree on a plate and top with a sausage, pea sprouts, a sprinkling of feta, and some pita triangles. </p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=SzVgALHHfPw:B0M9W6WetA8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=SzVgALHHfPw:B0M9W6WetA8:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=SzVgALHHfPw:B0M9W6WetA8:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=SzVgALHHfPw:B0M9W6WetA8:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=SzVgALHHfPw:B0M9W6WetA8:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=SzVgALHHfPw:B0M9W6WetA8:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=SzVgALHHfPw:B0M9W6WetA8:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=SzVgALHHfPw:B0M9W6WetA8:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/SzVgALHHfPw" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/06/lamb-sausage-pea-puree-pea-sprouts-recipe.html tag:www.seriouseats.com,2013:/recipes//34.255112 2013-06-10T20:00:00Z 2013-06-10T15:57:22Z With a mantle of superdark caramel enrobing al dente grains, Bakeless Sweets Salted Caramel Risotto is rice pudding's sexier sister. Emma Kobolakis <img src="http://www.seriouseats.com/recipes/images/2013/06/20130607-bakethebook-caramelrisotto.jpg" /> <p>[Photograph: Grant Cornett]</p> <p>With a mantle of superdark caramel enrobing al dente grains, <strong><em>Bakeless Sweets</em></strong> Salted Caramel Risotto is rice pudding's sexier sister.</p> <p>Reprinted with permission by Faith Durand. Copyright © 2013. Published by Abrams Books. Available wherever books are sold. All rights reserved.</p> <h2>Ingredients</h2> <p>serves makes 3 cups, or six servings, active time 40 minutes, total time 2-3 hours, including cooling</p> <ul> <li>1/2 tablespoon (7 g) unsalted butter</li> <li>1/2 cup (100 g) short-grain white rice, such as arborio</li> <li>1 cup (240 ml) whole milk</li> <li>1 cup (200 g) sugar</li> <li>1 cup (240 ml) cream</li> <li>1 1/2 teaspoons pure vanilla extract</li> <li>1/2 teaspoon kosher salt</li> <li>Unsweetened whipped cream, to serve</li> </ul> <h2>Procedures</h2> <ol> <li><p>Toast the rice: Heat 2 cups (480 ml) water. Melt the butter in a heavy 3-quart (2.8-L) pan over medium-high heat. When the butter foams up, add the rice and cook for 3 to 4 minutes, stirring until it is translucent and golden.</p></li> <li><p>Cook the rice: Pour in the milk and the hot water. Bring to a boil, then lower to a steady simmer and cook, stirring frequently, for 15 minutes, or until the rice grains have softened and are al dente (completely cooked through but still with some chewiness).</p></li> <li><p>Make the caramel: While the rice is cooking, mix the sugar and 1/4 cup (60 ml) water in a 4-quart (3.8-L) or larger heavy pot with tall sides. Cook over high heat, stirring, until the sugar dissolves and the mixture comes to a boil. Stop stirring and watch the syrup; when light golden streaks appear, carefully swirl the pot to help the sugar caramelize evenly. </p></li> <li><p>Continue boiling until the mixture turns a dark amber color. The sugar will begin to smoke; this is normal. When the caramel has been smoking for about 15 seconds, pull the pan off the heat and carefully add the cream in a slow stream, whisking constantly. Be careful, as hot steam will bubble up furiously. Whisk this mixture until smoothly combined. (If the caramel seizes and becomes a solid mass when the cream is added, return the pan to low heat and continue whisking until it is melted and smooth. You can minimize the chance of seizing by heating the cream prior to pouring it in.)</p></li> <li><p>Sweeten the rice: Add the rice to the caramel, stirring well. Simmer over medium-low heat, for 15 to 20 minutes, until much of the liquid has evaporated. Stir frequently to keep the rice from scorching. The liquid will reduce and get darker, and the rice will soften a little more. The pudding will look soupy and thin, but it will thicken considerably as it cools. Stir in the vanilla and salt. </p></li> <li><p>Transfer to a container and refrigerate until the pudding is at your desired consistency and temperature—about 30 minutes for a warm pudding, and 2 hours for a cold pudding. (If the cold pudding is too firm, thin with a little whole milk.) Serve warm with unsweetened whipped cream.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=gfsWO4vKVtg:YbJV-5aYKrs:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=gfsWO4vKVtg:YbJV-5aYKrs:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=gfsWO4vKVtg:YbJV-5aYKrs:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=gfsWO4vKVtg:YbJV-5aYKrs:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=gfsWO4vKVtg:YbJV-5aYKrs:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=gfsWO4vKVtg:YbJV-5aYKrs:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=gfsWO4vKVtg:YbJV-5aYKrs:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=gfsWO4vKVtg:YbJV-5aYKrs:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/gfsWO4vKVtg" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/06/salted-caramel-risotto-recipe.html tag:www.seriouseats.com,2013:/recipes//34.255146 2013-06-10T12:55:00Z 2013-06-10T12:45:05Z This simple kelp stock is used in the Braised Daikon and Vegetables with Sumiso Bagna Cauda in Hiroko's American Kitchen by Hiroko Shimbo. It can also be used in place of vegetable stock in other dishes. Kate Williams http://katehwilliams.com <p>This simple kelp stock is used in the <strong>Braised Daikon</strong> and <strong>Vegetables with Sumiso Bagna Cauda</strong> in <em>Hiroko's American Kitchen</em> by <strong>Hiroko Shimbo</strong>. It can also be used in place of vegetable stock in other dishes.</p> <p>Reprinted with permission from <em>Hiroko's American Kitchen: Cooking with Japanese Flavors</em> by Hiroko Shimbo, copyright 2013. Published by Andrews McMeel Publishing, LLC. All rights reserved. Available wherever books are sold. </p> <h2>Ingredients</h2> <p>serves Makes 8 cups, active time 5 mintues, total time Overnight</p> <ul> <li>8 cups cold water</li> <li>1 ounce kelp (two 4 by 7-inch sheets)</li> </ul> <h2>Procedures</h2> <ol> <li><p>Pour the water into a large bowl. Wipe the kelp with a moist, clean kitchen towel to remove any sand or impurities. Do not wipe off the white mannite powder. Add the kelp to the bowl (you may need to break the kelp into pieces to fit into the bowl). Cover the bowl with plastic wrap and refrigerate overnight.</p></li> <li><p>Remove the kelp from the water and reserve for a second stock preparation. On the ends of the swollen kelp you will see some oozing of a slimy liquid. This is a healthful, dietary fiber and a portion of it has already been dissolved in the stock. If a greenish slimy substance is leaking out into the water and is clouding the stock, it is a sign that you are using poor-quality kelp, as stock prepared from good-quality kelp will be clear in appearance. If necessary, strain the stock through a sieve lined with a moist, sturdy paper towel to remove any impurities. The stock is then ready to be used, or it can be refrigerated for 2 to 3 days or frozen for up to 2 months.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=ldq5OlBWMM0:IE2aCd7PePI:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=ldq5OlBWMM0:IE2aCd7PePI:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=ldq5OlBWMM0:IE2aCd7PePI:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=ldq5OlBWMM0:IE2aCd7PePI:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=ldq5OlBWMM0:IE2aCd7PePI:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=ldq5OlBWMM0:IE2aCd7PePI:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=ldq5OlBWMM0:IE2aCd7PePI:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=ldq5OlBWMM0:IE2aCd7PePI:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/ldq5OlBWMM0" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/06/kelp-stock-from-hirokos-american-kitchen.html tag:www.seriouseats.com,2013:/recipes//34.255144 2013-06-10T12:50:00Z 2013-06-10T12:36:53Z Hiroko Shimbo's braised daikon recipe is one of the few strictly Japanese recipes in her new cookbook, Hiroko's American Kitchen. The dish is a simple appetizer of daikon "slowly bathed" in kelp stock and topped with Shimbo's spicy miso sauce. The sauce&mdash;a blend of aged miso, sugar, mirin, sake, lemon juice, and red pepper flakes&mdash;provides rich, tangy contrast to the subtle, earthy flavor of daikon. Kate Williams http://katehwilliams.com <img src="http://www.seriouseats.com/recipes/images/2013/06/061013-255143-cook-the-book-traditional-braised-daikon.jpg" /> <p><img src="http://www.seriouseats.com/images/2013/06/061013-255143-cook-the-book-traditional-braised-daikon.jpg" /><p>[Photograph: Frances Janisch]</p></p> <p><strong>Hiroko Shimbo</strong>'s braised daikon recipe is one of the few strictly Japanese recipes in her new cookbook, <em>Hiroko's American Kitchen</em>. The dish is a simple appetizer of daikon "slowly bathed" in kelp stock and topped with Shimbo's spicy miso sauce. The sauce—a blend of aged miso, sugar, mirin, sake, lemon juice, and red pepper flakes—provides rich, tangy contrast to the subtle, earthy flavor of daikon. </p> <p><strong>Why I picked this recipe:</strong> I'd never thought to braise a hulking daikon radish; but given its size and density, this technique makes perfect sense.</p> <p><strong>What worked:</strong> Gently braising daikon renders it tender and subtly sweet, a perfect foil to the salty and spicy miso sauce.</p> <p><strong>What didn't:</strong> No problems here.</p> <p><strong>Suggested tweaks:</strong> I'd be interested to try this braising technique with other types of radishes. The presentation won't be quite as dramatic, but the balance of flavors and textures would still rock. If you decide to play with different radishes, you will need to shorten both of the cooking times—remember, you want the radish to be tender but not turned to mush.</p> <p>Reprinted with permission from <em>Hiroko's American Kitchen: Cooking with Japanese Flavors</em> by Hiroko Shimbo, copyright 2013. Published by Andrews McMeel Publishing, LLC. All rights reserved. Available wherever books are sold. </p> <h2>Ingredients</h2> <p>serves Serves 4, active time 20 minutes, total time 1 1/2 hours</p> <ul> <li><strong>Spicy Miso Sauce</strong></li> <li>1 cup aged brown miso</li> <li>1/2 cup plus 1 tablespoon sugar</li> <li>3/4 cup mirin (sweet cooking wine)</li> <li>1/4 cup plus 2 tablespoons sake (rice wine)</li> <li>1/4 cup lemon juice</li> <li>1 to 2 teaspoons red pepper flakes</li> <li> </li> <li><strong>Braised Daikon</strong></li> <li>1 pound daikon radish</li> <li>1 1/2 tablespoons polished white rice</li> <li>3 cups <a href="http://www.seriouseats.com/recipes/2013/06/kelp-stock-from-hirokos-american-kitchen.html">Kelp Stock</a> or low-sodium vegetable stock</li> <li>1/4 cup Spicy Miso Sauce (above)</li> <li>1 to 2 teaspoons black sesame seeds</li> <li>1 tablespoon thinly sliced scallion (green part only)</li> </ul> <h2>Procedures</h2> <ol> <li><p><strong>For the spicy miso:</strong> Place the miso, sugar, mirin, and sake in a medium pot and whisk until smooth. Place the pot over medium heat and bring it to a simmer.</p></li> <li><p>Cook the mixture, stirring constantly, for 4 to 5 minutes. Add the lemon juice and cook for 8 minutes, stirring occasionally. Turn off the heat, add the red pepper flakes, and stir. (Extra sauce can be stored in the freezer.)<br /> </p></li> <li><p><strong>For the daikon:</strong> Peel the daikon radish and cut out 4 disks measuring 2 1/2 inches in diameter and 2 inches thick. Place the daikon disks in a medium pot with enough cold water to cover them by 2 inches. Wrap the rice in a double layer of cheesecloth, create a sack by tying the neck with kitchen string, and add it to the pot. Bring the water to a simmer over medium heat, then decrease the heat to medium-low, and cook the daikon, uncovered, for 30 to 45 minutes.</p></li> <li><p>Using a slotted spoon, carefully remove the daikon disks, discard the water and rice, and rinse the disks in a bowl under cold water. Change the water several times. Drain the daikon disks again. Place the kelp stock in the cleaned pot over medium heat and bring it to a simmer. Add the daikon disks, decrease the heat to low, and cook the daikon for 30 minutes. While the daikon is cooking, mix the Spicy Miso Sauce with 2 tablespoons of the stock from the pot to loosen the sauce.</p></li> <li><p>Using a slotted spoon, transfer the daikon to serving bowls, and reserve the stock for later use in other dishes (like a base for miso soup). Using a spoon, pour the spicy sauce over the daikon disks. Garnish with the sesame seeds and scallion and serve. Warn your guests that the daikon radish may be quite hot in the center.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=CvO6U2d6qTI:rpp1DaIVvkU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=CvO6U2d6qTI:rpp1DaIVvkU:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=CvO6U2d6qTI:rpp1DaIVvkU:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=CvO6U2d6qTI:rpp1DaIVvkU:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=CvO6U2d6qTI:rpp1DaIVvkU:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=CvO6U2d6qTI:rpp1DaIVvkU:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=CvO6U2d6qTI:rpp1DaIVvkU:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=CvO6U2d6qTI:rpp1DaIVvkU:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/CvO6U2d6qTI" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/06/hirokos-american-kitchen-braised-daikon-radish-recipe.html tag:www.seriouseats.com,2013:/recipes//34.253832 2013-06-10T11:45:00Z 2013-06-10T06:28:11Z Apricots are halved and topped with a brown sugar, oat, and almond streusel then baked in the oven until juicy. Serve them warm alongside yogurt for an easy breakfast. Carrie Vasios http://twitter.com/carrievasios <img src="http://www.seriouseats.com/recipes/images/2013/05/20130526-wakeandbake-bakedapricots.JPG" /> <p>[Photograph: Carrie Vasios]</p> <p>Apricots are halved and topped with a brown sugar, oat, and almond streusel then baked in the oven until juicy. Serve them warm alongside yogurt for an easy breakfast.</p> <p><strong>About the author</strong>: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios</p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <p><strong>Special equipment:</strong> baking dish</p> <h2>Ingredients</h2> <p>serves serves 2, active time 10 minutes, total time 35 minutes</p> <ul> <li>2 apricots, halved and pitted</li> <li>3 tablespoons old fashioned oats</li> <li>1 tablespoons sliced almonds</li> <li>1 1/2 tablespoons light brown sugar</li> <li>1/4 teaspoon cinnamon</li> <li>1/8 teaspoon ground ginger</li> <li>Pinch salt</li> <li>3 tablespoons unsalted butter, melted</li> <li>Yogurt for serving (optional)</li> </ul> <h2>Procedures</h2> <ol> <li><p>Adjust oven rack to middle position and preheat oven to 425°F. Place apricots cut-site up in baking dish.</p></li> <li><p>In a small bowl, whisk together oats, almonds, brown sugar, cinnamon, ginger, and salt. Add melted butter and mix until well combined. </p></li> <li><p>Divide oat topping evenly among apricots, mounding on top of each fruit. Bake until oats are golden and apricots are soft, about 25 minutes. Let cool slightly then serve warm or at room temperature, with yogurt on the side if desired. </p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=AJj6Uz9cvrs:ZWY5ZKoizcg:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=AJj6Uz9cvrs:ZWY5ZKoizcg:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=AJj6Uz9cvrs:ZWY5ZKoizcg:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=AJj6Uz9cvrs:ZWY5ZKoizcg:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=AJj6Uz9cvrs:ZWY5ZKoizcg:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=AJj6Uz9cvrs:ZWY5ZKoizcg:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=AJj6Uz9cvrs:ZWY5ZKoizcg:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=AJj6Uz9cvrs:ZWY5ZKoizcg:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/AJj6Uz9cvrs" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/06/baked-apricots-with-brown-sugar-oat-streusel-recipe.html tag:www.seriouseats.com,2013:/recipes//34.254998 2013-06-08T18:50:00Z 2013-06-08T18:41:54Z Flank steak is marinated in red wine vinaigrette and served with basil butter corn and grilled nectarines drizzled with honey and stuffed with blue cheese. Jennifer Olvera http://web.mac.com/olverajennifer/Site/JENNIFER_OLVERA.html | via Twitter @olverajennifer <img src="http://www.seriouseats.com/recipes/images/2013/06/060213-254998-Serious-Eats-Sundau-Supper-Flank-Nectarines-CornB.jpg" /> <p>Feed a group with minimal effort by serving marinated flank steak, basil-buttered cor,n and peppery blue cheese nectarines, drizzled with honey. [Photograph: Jennifer Olvera]</p> <p><strong>About the author:</strong> Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.</p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <p><strong>Special equipment:</strong> Grill, food processor, foil</p> <h2>Ingredients</h2> <p>serves Serves 4, active time 35 minutes, total time About 1 day</p> <ul> <li><strong>For the Steak:</strong></li> <li>1 whole flank steak, about 2 pounds</li> <li>2 tablespoons red wine vinegar</li> <li>5 tablespoons olive oil, divided</li> <li>4 medium cloves garlic, smashed, divided</li> <li>5 sprigs thyme</li> <li>Kosher salt and freshly ground black pepper</li> <li>2 tablespoons juice from 1 lemon</li> <li> </li> <li><strong>For the Corn:</strong></li> <li>4 tablespoons unsalted butter</li> <li>2 tablespoons roughly chopped fresh basil</li> <li>4 ears of corn, shucked</li> <li> </li> <li><strong>For the Nectarines:</strong></li> <li>3 nectarines, halved and pitted</li> <li>2 ounces crumbled blue cheese</li> <li>1 1/2 tablespoons honey</li> </ul> <h2>Procedures</h2> <ol> <li><p><strong>For the Steak:</strong> Place flank steak in a resealable bag and add vinegar, 3 tablespoons olive oil, 2 cloves garlic, 4 sprigs thyme and a generous sprinkle of salt and black pepper. Seal bag tightly and squish around to blend marinade and coat the meat. Place in the refrigerator to marinate for at least 4 hours and up to 1 day.</p></li> <li><p><strong>For the Corn:</strong> Combine butter, basil, and remaining 2 cloves of garlic in the bowl of a food processor. Pulse until garlic is finely chopped. Season with salt and pepper, puree until smooth, and reserve in the refrigerator until use.</p></li> <li><p>Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate, the other area empty for the corn and nectarines. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. </p></li> <li><p>Wrap corn in foil and place in between hot and cool side of grill and cook until tender and slightly charred, turning several times during cooking, about 20 minutes total.</p></li> <li><p>After the corn has been on the grill for 10 minutes, remove steak from marinade and pat dry with paper towels. Place flank steak over hot side of grill. Cook until charred, about 3 minutes. Flip meat. Cook meat the center of the steak registers 125°F on an instant-read thermometer for medium-rare, or 135°F for medium. While the steak is on the grill, fill each nectarine cavity with blue cheese. Drizzle with honey and season with pepper. Place nectarines on the cooler side of the grill next to the corn to allow blue cheese to melt and the exterior to char slightly.</p></li> <li><p>Remove corn and nectarines from the grill. Finish nectarines with thyme leaves from the remaining sprig. Transfer meat to a cutting board, tent with foil and allow steak to rest for at least 5 minutes. </p></li> <li><p>Remove corn from foil. Slather with basil butter. Carve meat on the bias, pour lemon juice evenly over meat and sprinkle with salt. Serve flank steak immediately with corn and nectarines.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=tbrNPLH2wNA:60l9Zwz-OzM:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=tbrNPLH2wNA:60l9Zwz-OzM:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=tbrNPLH2wNA:60l9Zwz-OzM:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=tbrNPLH2wNA:60l9Zwz-OzM:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=tbrNPLH2wNA:60l9Zwz-OzM:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=tbrNPLH2wNA:60l9Zwz-OzM:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=tbrNPLH2wNA:60l9Zwz-OzM:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=tbrNPLH2wNA:60l9Zwz-OzM:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/tbrNPLH2wNA" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/06/flank-steak-blue-cheese-honey-agave-nectarines-basil-butter-corn-recipe.html tag:www.seriouseats.com,2013:/recipes//34.254364 2013-06-08T16:50:00Z 2013-06-08T12:51:55Z Everyone should have a couple of quick bread recipes in their repertoire. And this one is a classic: basic beer bread with the added bonus of bacon, cheddar, and thyme. Sydney Oland http://www.eatingnosetotail.com <img src="http://www.seriouseats.com/recipes/images/2013/06/20130607-254364-sunday-brunch-bacon-onion-cheddar-beer-bread.JPG" /> <p>[Photograph: Sydney Oland]</p> <p><strong>About the author:</strong> Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)</p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <p><strong>Special equipment:</strong> Loaf pan</p> <h2>Ingredients</h2> <p>serves Makes 1 loaf, active time 15 minutes, total time 1 hour 5 minutes</p> <ul> <li>4 slices bacon</li> <li>1 medium onion, finely chopped (about 1 cup)</li> <li>1 teaspoon finely chopped fresh thyme leaves</li> <li>3 cups (about 15 ounces) all-purpose flour</li> <li>1 1/2 tablespoons baking powder</li> <li>Pinch of salt</li> <li>1 cup grated cheddar cheese</li> <li>1 (12 ounce) can of lager</li> </ul> <h2>Procedures</h2> <ol> <li><p>Adjust oven rack to middle position and preheat to 350[°]. Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Add onion and thyme to bacon fat and cook, stirring, until golden brown, about 6 minutes. Transfer to a large bowl and allow to cool slightly.</p></li> <li><p>Add flour, baking powder, salt, and cheddar cheese and mix until all the ingredients are evenly incorporated. Crumble bacon and add to mixture.</p></li> <li><p>Grease a loaf pan, then pour the beer over the flour mixture and mix until a dough forms. Place the dough in the greased loaf pan and place in the oven. Bake for 50 minutes. Remove from oven and allow to cool for 15 minutes. Remove from loaf pan, slice, and serve.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=ZwRdWlc20Kc:vdUDp8nZVzQ:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=ZwRdWlc20Kc:vdUDp8nZVzQ:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=ZwRdWlc20Kc:vdUDp8nZVzQ:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=ZwRdWlc20Kc:vdUDp8nZVzQ:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=ZwRdWlc20Kc:vdUDp8nZVzQ:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=ZwRdWlc20Kc:vdUDp8nZVzQ:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=ZwRdWlc20Kc:vdUDp8nZVzQ:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=ZwRdWlc20Kc:vdUDp8nZVzQ:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/ZwRdWlc20Kc" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/06/bacon-onion-cheddar-beer-bread-recipe.html tag:www.seriouseats.com,2013:/recipes//34.254156 2013-06-07T19:20:00Z 2013-06-07T19:04:53Z Sweet and earthy Chinese char siu, set on the backdrop of smoky and tender pork shoulder steaks. Joshua Bousel http://www.meatwave.com <img src="http://www.seriouseats.com/recipes/images/2013/05/20130530-254156-char-siu-pork-shoulder.jpg" /> <p>[ Photographs: Joshua Bousel ]</p> <p><strong>About the author:</strong> Joshua Bousel brings you a new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.</p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <p><strong>Special equipment:</strong> Smoker or Grill</p> <h2>Ingredients</h2> <p>serves Serves 10 to 12, active time 45 minutes, total time 14 hours</p> <ul> <li><strong>For the Char Siu Sauce</strong>:</li> <li>2/3 cup hoisin sauce</li> <li>1/2 cup honey</li> <li>1/2 cup soy sauce</li> <li>1/3 cup dry sherry</li> <li>2 teaspoons Chinese five spice powder</li> <li> </li> <li><strong>For the Rub</strong>:</li> <li>2 tablespoons Chinese five-spice powder</li> <li>1 1/2 tablespoons dark brown sugar</li> <li>1 1/2 tablespoons kosher salt</li> <li> </li> <li>1 boneless pork butt, about 7 pounds, cut into steaks about 2-inches thick</li> <li>2 to 3 fist sized chunks of light smoking wood, such as cherry or apple</li> <li> </li> <li><strong>Type of fire: </strong><a href="http://www.seriouseats.com/2010/04/grilling-how-to-arrange-place-coals-for-direct-indirect-fire-grilling-cooking.html#twozoneindirectfire">Indirect</a></li> <li><strong>Grill heat: </strong><a href="http://www.seriouseats.com/2010/04/grilling-how-hot-heat-fire-temperature-for-food-meat-burgers-chicken-veggies-fish.html#low">Low</a></li> </ul> <h2>Procedures</h2> <ol> <li><p><strong>For the Char Siu Sauce:</strong> Whisk together hoisin, honey, soy sauce, sherry, and 2 teaspoons of Chinese five spice powder in a medium bowl. Set aside.</p></li> <li><p><strong>For the Rub:</strong> Mix together 2 tablespoons Chinese five spice powder, brown sugar, and salt in a small bowl. <br /> </p></li> <li><p>Coat shoulder steaks all over with rub. Place shoulder steaks all in a large resealable plastic bag. Pour in char siu sauce, seal, and toss to thoroughly coat pork. Place in refrigerator and marinate overnight.</p></li> <li><p>Fire up <a href="http://www.seriouseats.com/2011/05/guide-to-grilling-why-you-should-really-own-a-smoker.html">smoker</a> or <a href="http://www.seriouseats.com/2011/05/guide-to-grilling-smoking-on-a-charcoal-kettle-grill.html">grill</a> to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place pork in smoker or grill, reserving marinade, and smoke for 5 1/2 hours.</p></li> <li><p>While pork is smoking, pour reserved char siu marinade into a small saucepan. Bring to boil over medium heat, reduce heat to low and simmer until sauce has thickened and reduced by half, about 10 minutes. Remove from heat.</p></li> <li><p>Brush pork with reduced sauce and continue to smoke for 30 minutes more. Remove pork from smoker and let rest for 15 minutes. Slice and serve.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=PD5jyDu0qTk:eS9_X28gWMo:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=PD5jyDu0qTk:eS9_X28gWMo:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=PD5jyDu0qTk:eS9_X28gWMo:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=PD5jyDu0qTk:eS9_X28gWMo:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=PD5jyDu0qTk:eS9_X28gWMo:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=PD5jyDu0qTk:eS9_X28gWMo:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=PD5jyDu0qTk:eS9_X28gWMo:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=PD5jyDu0qTk:eS9_X28gWMo:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/PD5jyDu0qTk" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/06/smoked-char-siu-pork-shoulder-steaks.html tag:www.seriouseats.com,2013:/recipes//34.254549 2013-06-07T16:05:00Z 2013-06-07T15:58:29Z Perfectly juicy, crisp, and smoky grilled cornish hens in a garlicky, lemony greek marinade flavored with oregano and peppers. Serve it with grilled zucchini, pita bread, tzatziki, and a greek salad. J. Kenji López-Alt http://www.seriouseats.com <img src="http://www.seriouseats.com/recipes/images/2013/06/20130603-greek-cornish-hen-grilled-zucchini-recipe4.jpg" /> <p>[Photographs: J. Kenji Lopez-Alt]</p> <p><strong>About the author</strong>: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.</p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <p><strong>Special equipment:</strong> Charcoal grill, instant read thermometer</p> <h2>Ingredients</h2> <p>serves Serves 2 to 3, active time 45 minutes, total time 1 hour</p> <ul> <li><strong>For the Tzatziki:</strong></li> <li>1 large cucumber, peeled, seeds removed, grated on the large holes of a box grater (about 3/4 cup)</li> <li>1 pint (2 cups) Greek-style yogurt</li> <li>2 tablespoons juice from 1 lemon</li> <li>2 tablespoons chopped fresh mint leaves</li> <li>1/2 cup extra virgin olive oil</li> <li>Kosher salt and freshly ground black pepper</li> <li> </li> <li>2 Cornish hens, about 1 pound each</li> <li>1 tablespoon kosher salt</li> <li>1 teaspoon freshly ground black pepper</li> <li>2 tablespoons fresh oregano leaves, roughly chopped</li> <li>1 tablespoon juice and 2 teaspoons zest from 1 lemon</li> <li>3 medium cloves garlic, finely minced</li> <li>2 tablespoons extra-virgin oliveo oil</li> <li>2 medium or 1 large zucchini, split in half lengthwise</li> <li> </li> <li>2 to 3 pocketless Greek-style pitas</li> <li>1 recipe <a href="http://www.seriouseats.com/2013/06/easy-chopped-greek-salad.html">Easy Chopped Greek Salad</a></li> </ul> <h2>Procedures</h2> <ol> <li><p><strong>For the Tzatziki:</strong> Place cucumber in the center of a clean dish towel and gather edges. Squeeze firmly to remove excess liquid. Transfer cucumber to a bowl. Add yogurt, lemon juice, chopped mint, and olive oil. Season to taste with salt and pepper. Refrigerate until ready to use.</p></li> <li><p><strong>For the Hens:</strong> Pat hens dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh if desired. Tuck wing tips behind back of breasts. Repeat with remaining hens. Split zucchini in half lengthwise.</p></li> <li><p>Combine salt, pepper, oregano, lemon juice, lemon zest, garlic, and olive oil in a small bowl and stir with fingers until homogenous. Rub mixture evenly over all surfaces of hens and zucchini, washing hands in between.</p></li> <li><p><a href="http://www.seriouseats.com/2009/04/grilling-lighting-the-fire-without-lighter-fluid.html">Light one half chimney full of charcoal.</a> When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. <a href="http://www.seriouseats.com/2010/04/how-to-clean-your-grill-barbecue-oiling-thegrate-charcoal.html#cleaningthegrillgrate">Clean</a> and <a href="http://www.seriouseats.com/2010/04/how-to-clean-your-grill-barbecue-oiling-thegrate-charcoal.html#oilingthegrate">oil</a> the grilling grate.</p></li> <li><p>Place hens skin-side-up directly over the coals. Arrange zucchini around hens. Cover and cook until lightly charred on bottom, about 5 minutes. Carefully flip zucchini and flip birds skin-side-down. Cover and continue to cook until golden brown, crisp, charred in spots, and center of breasts registers 145 to 150°F on an instant read thermometer, about 15 minutes longer. If birds threaten to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and cook until done. Remove birds and zucchini from grill to a cutting board and let rest five minutes. Meanwhile, toast pita bread directly over coals to soften and char slightly.</p></li> <li><p>Roughly chop zucchini and split hens in half lengthwise. Serve with warm pita, tzatziki, and greek salad, pulling meat and folding into the pitas with sauce and salad as you go.</p></li> </ol> <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=qtBthG7gloo:QNxAReSfSH0:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=qtBthG7gloo:QNxAReSfSH0:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=qtBthG7gloo:QNxAReSfSH0:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=qtBthG7gloo:QNxAReSfSH0:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=qtBthG7gloo:QNxAReSfSH0:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=qtBthG7gloo:QNxAReSfSH0:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/seriouseats/recipes?a=qtBthG7gloo:QNxAReSfSH0:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseats/recipes?i=qtBthG7gloo:QNxAReSfSH0:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/seriouseats/recipes/~4/qtBthG7gloo" height="1" width="1"/> http://www.seriouseats.com/recipes/2013/06/easy-grilled-cornish-hen-zucchini-greek-marinade-tzatziki-greek-salad-recipe.html tag:www.seriouseats.com,2013:/recipes//34.254834 2013-06-07T14:30:00Z 2013-06-06T19:57:17Z Sweet and salty, rich and buttery, fragrant with freshly popped popcorn&mdash;this ice cream is an easy choice for movie night. Max Falkowitz http://www.newyork.seriouseats.com <img src="http://www.seriouseats.com/recipes/images/2013/06/20130605-b
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