texasmesquite

Okay everyone - let's start showing off and list some of our favs on this topic. I will start it and beat Jason with this one lol.

Salsa Rosa Tossed with Spaghettini Topped with Grilled Flank Steak
Recipe courtesy Michael Chiarello
Salsa Rossa:
12 whole red bell peppers
Extra-virgin olive oil, for coating, plus 2 tablespoons, plus 1/2 cup
2 tablespoons grey salt
4 whole serrano chiles
6 cloves garlic
1/2 cup tomato puree
2 sprigs fresh oregano
3/4 cup red wine vinegar

1 flank steak
1 pound spaghettini

Preheat oven to 450 degrees F. Coat peppers with olive oil and place on a foil lined baking sheet. Salt liberally. Bake in the oven, turning every 10 minutes until peppers are blistered and black, about 20 to 30 minutes total.

Meanwhile, add 2 tablespoons of olive oil to a hot saute pan. Add the serrano chiles and the garlic. Lower the heat to moderate, and cook, turning occasionally, until the chiles are softened, lightly browned, and blistered on all sides. Remove the pan from the heat and let the chiles cool in the oil for several minutes

When the roasted bell peppers are blistered and blackened, removed them from the oven, place in a glass bowl and cover with plastic wrap. This will steam the skins off and make them easier to remove. After 15 to 20 minutes, remove the peppers and peel. Remove the seeds, stems and ribs. Do not run under water – this will just wash the flavor off! You should have about 4 cups.

Note: You can roast the peppers under the broiler or over a gas flame, if you prefer, but I like to do them in a hot oven. It takes a little longer, but you don't have to monitor them as closely.

Chop the garlic finely, then use the side of your knife to mash them to a paste – a pinch of grey salt will help this process. Mashing insures that the garlic add just an undercurrent of flavor, with no big pieces to bite into. Add to the blender.

When cool enough to handle, peel the chiles and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Then add the tomato puree and the oregano (no need to chop the oregano because it's going to be blended in). Add to the blender the olive oil used to roast the chilis and garlic. Turn the blender on high until everything is smooth and thick.

Turn a medium saute pan on high for 30 seconds with about 1/4 cup of olive oil. Stand back as you pour the blender mixture into the pan. Be careful, it can splatter. This second heating brings the flavors together. Season with salt and pepper. Whisk in the remaining 1/4 cup olive oil and the red wine vinegar. The vinegar gives it a little sharpness and protects it in the refrigerator for about a week.

Ladle it into canning jars and store in the refrigerator for a week. It can be frozen for 5 months.

Preheat a grill to high. Season the steak with salt and pepper and drizzle with olive oil. Grill the steak to medium-rare, about 4 minutes per side. Remove from the grill and let rest for 10 minutes.

To a large pot of boiling, salted water, add the spaghettini and cook to al dente. Drain and toss with the salsa rossa.

Slice the flank steak thinly against the grain and place on top of the pasta.

Who is next?

Maryann

Famous Roast Garlic Crab Recipe courtesy Michael Chiarello

6 Dungeness crabs, about 1 1/4 pounds each, cooked, cleaned, and cracked
3 cups extra-virgin olive oil
20 garlic cloves, finely minced
Gray salt and freshly ground pepper
1 cup freshly squeezed lemon juice
1 cup finely chopped fresh flat-leaf parsley
8 (#10) tin cans, lined with newspaper

Cleaning dungeness crab:
Holding the body backside up, place your right thumb in the joint between the upper and lower shell on the side opposite the mouth. Your palm will be stretched across the top of the shell. Hold the bottom of the crab in your opposite hand. Force your thumb in and pull up and back to your right until shell snaps off. Pour any juices in the shell into a small bowl. Cut the body into quarters with a large knife. Twist the legs off the body. Crack lightly in several places with a nutcracker and set aside.
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Heat the olive oil in a very large ovenproof saute pan over medium-high heat until hot. (You may need 2 pans.) Add the crab and garlic, and toss well. Saute for about 10 minutes. Season, to taste, with salt and pepper and mix in lemon juice. Saute for another 5 minutes, then add parsley. After another 1 or 2 minutes, remove the crab and serve in the newspaper lined cans.

This recipe was easy and DELICIOUS!!!!

texasmesquite

Yum Maryann

Maryann

Slow Cooked Pork Recipe courtesy Michael Chiarello

1 cup Roasted Garlic Rub, recipe follows
1 (6-pound) boneless pork shoulder or butt roast (not tied)

Preheat oven to 275 degrees F.
If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat. Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.
Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours. Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks. Serve.

Roasted Garlic Rub:
2 cups roasted minced garlic
5 tablespoons salt
1/4 cup coriander seeds, ground and toasted
2 tablespoons mustard powder
4 tablespoons dried chipotle pepper, ground
2 tablespoons dried thyme
5 tablespoons dried rosemary, finely chopped
5 tablespoons lemon zest
2 1/2 teaspoons black pepper

Combine all ingredients in a food processor.
Can also be mixed by hand in a bowl, but make sure to combine well.

This is another winner! I made this recipe on New Years Day 2007
and it was inhaled! Lol! DELICIOUS!!!!!

texasmesquite

It really does sound great!

Maryann

Anne,

Tried this recipe - another perfect "10"!!!!

Salsa Rosa Tossed with Spaghettini Topped with Grilled Flank Steak

Thanks for the post my friend!!!!

texasmesquite

You are welcomed Maryann. We really need to thank Jason. He is the one that turned me on it. I hope he responds.

Anne

Xbones

wow - this does look good!!!!!!

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