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Full text and recipes below.
by Matt Moore
For all you dads - don’t fret gentleman. I’ve laid out a Mother’s Day brunch menu that will rival anything she’ll order at her favorite restaurant, yet it is simple enough for even the caveman cook to pull off. The kids can even pitch in by doing some of the prep work, or surprising mom with a morning cocktail or cup of coffee in bed. Don’t forget to let mom sleep in!
And ladies, let’s not forget about the men. I’m serving up a creative take on meat and potatoes alongside a tasty slaw and fresh fruit dessert. Of course, tossing in a cold beer or my classic brown derby cocktail will certainly up the ante and make dad feel not only relaxed and appreciated, but also like the true man of the house.
Blood Orange Mimosa
1 Part Chilled Champagne or Italian Prosecco
1 Part Chilled Blood Orange Juice
Orange Peel Twist (garnish)
Combine chilled champagne and orange juice into a champagne flute, stir. Garnish with twisted orange peel.
Spring Mix Salad - a light and simple salad to serve alongside the filling hash and frittata.
6 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar
1 Teaspoon Honey
4 Cups Spring Mix Salad Blend
¼ Teaspoon Kosher Salt
¼ Teaspoon Fresh Cracked Pepper
In a serving bowl, combine oil, vinegar, and honey; whisk until combined. Add greens, season with salt and pepper, and toss to coat. Serve.
½ Cup Extra Virgin Olive Oil
2 Large Russet Baking Potatoes, scrubbed and cut into ½ inch cubes
Kosher Salt
Fresh Cracked Pepper
½ Red Bell Pepper, diced
½ Green Bell Pepper, diced
½ Yellow Onion, diced
2 Cloves Garlic, crushed
¼ lb Pancetta, cut into ¼ inch cubes
Preheat oven to 425 Degrees F. Add oil and potatoes to a cast-iron skillet over medium high heat; season liberally with kosher salt and fresh cracked pepper. Pan fry the potatoes, stirring on occasion for 6 - 8 minutes, or until lightly browned and crispy. Next, add the remaining ingredients and continue to sauté until vegetables are just tender and pancetta begins to render fat and brown. Finally, add skillet to oven and roast for 25 - 30 minutes, or until potatoes are cooked through and fork tender. Taste, adjusting seasoning if necessary, and serve.
2 Tablespoons Extra Virgin Olive Oil
8 Large Eggs
Kosher Salt
Fresh Cracked Pepper
¼ lb Fresh Mozzarella Cheese, thinly sliced
¼ Cup Sundried Tomatoes, julienned
4 Teaspoons Pesto
Set the oven to broil, placing the rack in the middle of the oven. Meanwhile, add 2 tablespoons of extra virgin oil to a skillet over medium high heat. Beat the eggs thoroughly and season with salt and pepper. Pour eggs into skillet and stir with a wooden spoon or spatula. Cook 3 - 4 minutes, or until egg mixture has set on the bottom and begins to set on top. Next, evenly top with mozzarella cheese, sundried tomatoes, and pesto. Finally, place the skillet into the oven for 2 - 3 minutes, until the frittata is lightly browned and fluffy. Remove from oven and allow to slightly cool. Cut into even pie-shaped portions and serve.
Father’s Day Menu
1 Part Kentucky Bourbon
1 Part Grapefruit Juice
1 Teaspoon Clover Honey
Combine all ingredients into a shaker and shake well for 30 seconds. Pour into a cocktail glass over ice. Serve.
5 Cups Red Cabbage, thinly sliced
¾ Cup Chives, sliced every inch on the bias
½ Cup Crumbled Blue Cheese
¾ Cup Extra Virgin Olive Oil
¼ Cup Red Wine Vinegar
1 Teaspoon Kosher Salt
1 Teaspoon Fresh Cracked Pepper
Add the first three ingredients into a large serving bowl. Next, whisk together the remaining ingredients until thoroughly combined. Pour the oil and vinegar mixture over the cabbage and toss until evenly distributed. Cover, and keep in the fridge for at least one hour prior to serving. Serve chilled or at room temperature.
¼ Cup Extra Virgin Olive Oil
Cajun Blackening Seasoning
Preheat oven to 425 degrees F. Meanwhile, wash and scrub potatoes. Cut potatoes in half lengthwise, and then quarter each half to create 16 wedge fries per potato. Rinse cut potatoes under cold running water and pat dry. Arrange potatoes onto a baking sheet and drizzle with oil and Cajun seasoning. Toss until well combined and arrange into a single layer, careful not to overcrowd. Add pan to oven and roast for 45 - 50 minutes uncovered, shaking the pan and flipping the fries on occasion to brown on all sides. Serve warm with ketchup or basil-balsamic mayo.
Bistro Skirt Steak Sandwiches + Caramelized Onion + Basil-Balsamic Mayo - even with such a complicated name, this recipe couldn’t be easier. However, don’t let the ease of this recipe fool you, as it boasts tons of flavors. Follow my step-by-step instructions for this delicious and hearty favorite.
Bistro Skirt Steak Sandwiches
4 French Hamburger Buns
2 lbs Skirt Steak
¼ Cup Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
Caramelized Onions (see below)
Basil-Balsamic Mayo (see below)
Preheat a grill or grill pan over medium high heat. Slice buns and cook cut side down over direct heat until slightly charred and toasted. Meanwhile, coat the skirt steak in oil and season liberally with salt and pepper. Add the steaks to the grill over direct heat and cook for 2 - 3 minutes on each side for medium rare/medium (depending on the thickness). Remove steaks from grill, allowing them to rest for 4 - 5 minutes before slicing. Next, thinly slice the steaks on the bias and across the grain ever ¼ inch or so. Pile the sliced steak high on the bottom side of the bun, while generously coating the top side of the bun with the mayo and onions. Top off the sandwich and serve immediately.
Caramelized Onions
2 Large Yellow Onions, thinly sliced
¼ Cup Extra Virgin Olive Oil
1 Teaspoon Kosher Salt
Add ingredients into a skillet over medium low heat. Cook onions for 25 - 35 minutes, stirring often until browned and tender.
Basil-Balsamic Mayo
1 Cup Mayonnaise
1 Clove garlic, finely minced
¼ Cup Fresh Basil, julienned
2 Tablespoons Balsamic Vinegar
Wisk together ingredients into a mixing bowl until thoroughly combined. Cover and keep chilled until ready to serve.
Fruit Mixture
3 Ripe Peaches, pitted, peeled, and sliced
1 Cup Fresh Blueberries, washed
½ Lemon, juiced
1 Teaspoon Lemon Zest
3 Tablespoons Brown Sugar
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Nutmeg
Topping
1 Cup Granola
2 Tablespoons All Purpose Flour
2 Tablespoons Brown Sugar
1 Pinch Kosher Salt
4 Tablespoons Cold Butter, cubed
Preheat oven to 375 degrees F. Toss the fruit mixture together into a greased cooking pan until evenly combined. Next, add the topping ingredients in a mixing bowl, cutting the butter into the dry ingredients until you get a course crumble. Spread the topping over the top of the fruit mixture and bake for 30 - 40 minutes or until browned and crispy. Cool slightly before serving. Serve with vanilla ice cream if desired.
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