A dry rub is the fast solution to flavoring virtually everything you cook — from seafood, to steak, to chicken, to veggies and tofu. Even ten minutes of letting a rub settle into a piece of fish before it’s grilled can take it into a new realm. And the spice rub doubles as a seasoning blend for anything else you’re cooking. Add it to salad dressings, soups, dips, sautés — you get the idea.
My kids cannot resist these tender, juicy Asian-inspired chicken skewers. The combination of ginger, cardamom, and curry, sweetened by brown sugar, is sweet, savory, and bold! Serve them with a side of peanut coconut sauce and your taste buds will thank you.
If there were ever a recipe that represented the whole Adam Perry Lang Playbook, this is it: active and aggressive with scruffing, mucho basting, tempering, the Maillard reaction, board dressing. I split the bones apart a bit to create more surface area for the heat to penetrate. Then I pound the meat. It has a similar effect to pounding a veal cutlet or a chicken breast, except in this case my goal is not to flatten a rib roast to a 2 1/2-inch scaloppine. My intention in pounding is to compress the meat, adding density and creating more surface area for the crust to develop and incorporate flavor. When I demonstrated this technique to the guys in my butcher shop, they thought I was crazy -- that is, until they shared one with me.
This favorite of street stalls, simple cafés, and roadside stops is ideal for a casual meal for friends. Serve with a selection of fresh and cooked salads. Calculate three brochettes per person.
Once you have tasted a homemade version of classic American BBQ sauce, you will never go back. Most BBQ sauces are essentially a simmered tomato sauce, redolent with spices and vinegar and given the sticky lip-smacking addition of something sweet. A small amount of prep brings this sauce together in a snap. Riff off it however you please. Maybe you’ll end up bottling your own.
Lynne's burger-obsessed friend Les Meltzer has waxed on forever about his pinnacle burger experience from years ago in Minot, North Dakota. There, a certain bar would practically burn their burgers on the grill to get them extra crusty and brown, then drop them into a vat of simmering BBQ sauce to finish.
When my younger sister was on a no-beef kick, her husband, Ben, created these awesome burgers. Even staunch beef lovers are happy to eat these, and once you try this chutney, you'll never want ketchup on a burger again.
Slice each eggplant lengthwise into five or six long steaks. Sprinkle with sea salt and allow to stand for up to an hour or so while you make the creamed feta.
This miso-based marinade produces spectacular results with fatty or oily fish such as salmon, sea bass, yellow tail, black cod, blue fish, and pompano. It cures the flesh slightly and permeates it with a delicate flavor. Grilling caramelizes and glazes the surface, leaving the flesh succulent. Plan to marinate the fish at least 12 hours before cooking. If you don't have sake, use a total of 1/2 cup mirin.
This is a lovely, light vegetarian supper. The preparation is simple because, quite frankly, the meatiness of the mushrooms against the cool, delicate greens and the mellowness of good cheese cannot be bested.