ChezCindy: Restaurant-style Tomahawk Steak

 

You don't need to go to a restaurant to enjoy a Tomahawk Steak.  Most butcher shops carry this exceptional cut of meat, and the cooking process is something you can do in your own kitchen. 

Because it's a thick cut, the tomahawk steak is best when pan-seared and then finished in the oven. Searing creates a nice brown crust on the steak, while finishing in the oven allows you to cook it to your desired doneness.

Before cutting and serving, the steak is basted with a mixture of butter, roasted garlic, and fresh thyme for that final restaurant touch.  The result is a juicy, flavorful, and tender steak.

Tomahawk Steak

1 small head garlic

1 tomahawk ribeye steak, about 1 3/4 inches thick (2 - 2.5 pounds)

Kosher salt, to taste

Freshly ground pepper, to taste

2 tablespoons oil

6-8 tablespoons unsalted butter

4-6 large sprigs fresh thyme and/or rosemary

Heat oven to 350 degrees.  Place the garlic head in foil, drizzling it with oil and a sprinkle of salt, closing the foil over the garlic.  Roast for 25-30 minutes until soft.  Remove from the oven, setting aside to cool.  Increase the oven heat to 425. 

Use paper towels to pat dry the steak.  Generously sprinkle salt on all sides of the steak, adding pepper sparingly as desired.  Place a large cast iron pan over medium-high heat.  Add 2 tablespoons oil, swirling to coat the pan.  Sear the steak on each side, including the long fatty edge, until a deep brown color, about 3-4 minutes per side.  Transfer the steak to a large sheet pan fitted with a metal rack.  Place in the hot oven, roasting until the steak reaches the desired temperature, 125 for rare, 135 for medium-rare, and 145 for medium.  The steak will also continue “cooking” as it rests increasing the internal temperature by 5-10 degrees.  

While the steak is cooking, make the garlic-herb butter.  Using the pan that was used to sear the steak, without cleaning the pan, add the butter to the pan to melt.  Squeeze in the soft roasted garlic cloves, mashing them into the melted butter.  Add in the sprigs or herbs.  Stir to combine, heating for 1-2 minutes.  Turn off the heat.  

When the steak is ready to come out of the oven, add it to the skillet with the garlic-herb butter mixture.  Use a large spoon to baste the garlic-herb butter over the steak, turning the steak over and repeating the basting on the second side. 

Allow the steak to rest for 5-10 minutes, loosely covering with foil to keep hot.  

Transfer the steak to a cutting board, slicing the steak across the grain.  Drizzle with additional garlic-herb butter and serve.  

ChezCindy: Entertaining with Creative Themed Boards

 

Whether you are hosting a dinner party, a simple gathering of watching a sports event, or a watch party for a new movie, a board heaping with meat, cheese, fruit, vegetables, and bread is a fitting offering.  A bit of something for everyone all on one beautiful board.  Gather your favorite ingredients and flex your artistic abilities to create a beautiful board or platter.  It is fun to determine a theme, such as using all Italian or all Mexican ingredients, or maybe a crostini board where different ingredients are topped on toasted breads.  A crudité board using all vegetables and dips is also a delicious choice.  Below is a list of suggested ingredients to get you started.

Italian Salami, Prosciutto, Spicy Sausage

Sliced Roasted Turkey, Chicken, Pork

Chilled Shrimp, Crab, Smoked Salmon

White Bean Dip, Hummus

Fruit Jams such as Fig or Raspberry 

Giardiniera, Pickled Vegetables, Olives

Feta & Tzatziki

Biscuits, Crackers, Pita Bread

ChezCindy: Tuna Steaks with Lemon Caper Sauce

 

Quick, easy, and delicious.  Once you learn how to sear fresh tuna steaks, the possibilities for serving are plenty.  The best way to searing tuna steaks is in a pan on the stove top, but you can also sear on a grill.  The key is to sear the steaks just enough to leave them raw in the center but create a crispy crust on the outside.  This process only takes a few minutes on each side, depending on the thickness of the steaks.  Be sure to dry the steaks with a towel before adding them to a hot skillet.  

For this recipe, be sure to have the ingredients for the sauce measured out and ready to go before you begin searing the steaks.  This is quick cooking and the results are delicious.  

Tuna Steaks with Lemon Caper Sauce

6 5-ounce fresh tuna steaks
1 1/2 teaspoons sea salt, divided
4 tablespoons olive oil, divided
3 tablespoons chopped shallots
3/4 cup unsalted chicken broth
4 tablespoons capers, drained
2 teaspoons lemon zest
3 tablespoons fresh squeezed lemon juice
6 tablespoons unsalted butter
1 heaping tablespoon Dijon mustard
3 tablespoons chopped flat leaf parsley

Serves 6 

Dry the tuna steaks with a paper towel.  Evenly season the steaks with 1 teaspoon salt.  Heat a large nonstick skillet over medium-high heat.  

Add 2 tablespoons of olive oil to the hot skillet.  Carefully add the steaks to the pan.  Allow to cook without moving or turning for 3-5 minutes.  This will create a deep brown color on this first side.  Using a spatula or tongs, flip each steak over to cook on the second side.  Cook this side for 2-3 minutes.  The steak should be pink at the center.  Remove the steaks to a plate to rest.

Working quickly, add the remaining 2 tablespoons of olive oil to the pan.  Add in the chopped shallots and the remaining ½ teaspoon of salt.  Stir to combine cooking for about 1 minute.  Add in the chicken broth, lemon juice, capers, and lemon zest.  Simmer for 2-4 minutes to slightly reduce the mixture.  Whisk in the butter and mustard until smooth.  Turn off the heat, removing the pan from the heat surface.  Spoon the sauce over the tuna, sprinkle with the chopped parsley.  

ChezCindy: Butterflied Shrimp Oreganata

 

This shrimp appetizer takes a bit of time to arrange the ingredients but cooks up quickly once you have it put together.  Added bonus is that it is delicious served hot straight from the oven, but also delicious at room temperature.  You could also serve this with a salad for a light summer dinner.  

Butterflied Shrimp Oreganata

1/2 cup dry white wine
3 tablespoons olive oil
3 tablespoons minced fresh parsley, divided  
4 garlic cloves, minced, divided
1 tablespoon fresh lemon juice
2 teaspoons grated lemon zest, divided
2 teaspoons dried oregano, divided
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 pounds large shrimp, 12 per pound, peeled & deveined, butterflied*
6 tablespoons unsalted butter, divided, 3 tablespoons cut into small pieces
3/4 cup panko breadcrumbs
4 tablespoons fresh grated Parmesan cheese
Serves 6 (2 shrimp per person) as an appetizer

Preheat the oven to 425 degrees.  In a large bowl, combine the wine, olive oil, 1 tablespoon parsley, 2 minced garlic cloves, lemon juice, 1 teaspoon lemon zest, 1 teaspoon oregano, salt, and red pepper flakes.  Add the shrimp, tossing to coat.  Let stand for 10 minutes.  

Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat.  Add the remaining 2 minced garlic cloves.  Cook and stir for 1 minute.  Remove from the heat, stirring in the breadcrumbs, Parmesan cheese, 1 tablespoon parsley, remaining teaspoon lemon zest, and remaining teaspoon oregano.  Set aside.

Drain and discard the marinade from the shrimp.  Arrange the shrimp onto a large sheet pan or large skillet, oven-safe and broiler-proof.  Evenly divide the breadcrumb mixture onto each butterflied shrimp.  Dot each shrimp with the diced butter.  Place into the hot oven, cooking for about 5-6 minutes.  Switch the oven to broil, broiling the shrimp for 2-3 minutes until lightly browned and bubbly.  Serve hot or at room temperature.  

*To butterfly the shrimp, use a sharp paring knife to carefully slit along the vein side of the shrimp stopping at the tail without cutting through.  Lightly press the 2 sides to open like a butterfly.  

ChezCindy: Grilled Cheese Tomato Tartine

 

Try this upgraded grilled cheese open-faced sandwich for a quick snack or as an appetizer for a dinner party.  A Tartine is a French term for an open-faced sandwich.  The bread is often toasted, then the toppings are added in an artful manner.  For this tartine, I have used use 2 different cheeses, Gruyere and Parmesan.  But the true treasure ingredient is the gorgeous yellow heirloom tomato.  Use what you have, ranging from left-over slices of cooked chicken breast, fresh fruit such as cherries or plums, hummus or even nut butter as the base instead of cheese.  All delicious in a variety of combinations.  

Use the links to lead you to other tartines posted earlier, tartine and toast.

Grilled Cheese Tomato Tartine

6-8 small slices of baguette or sourdough sliced 1/2-inch thick

1 cup grated Gruyere cheese

1/4 cup grated Parmesan cheese

6-8 thick slices of heirloom tomatoes

6-8 leaves of fresh herbs, such as parsley, or basil

Lightly toast the bread slices under the broiler in in a toaster oven.  Set aside.

Top each bread slice with the grated Gruyere, evenly dividing among each piece.  Place the cheese-topped breads into the oven to melt the cheese.  Remove from the oven, topping each with a tomato slice.  Scatter a small amount of grated Parmesan over each tomato, returning to the broiler to lightly melt the cheese and warm the tomato.  Serve warm or at room temperature.  

ChezCindy: Whipped Ricotta with Feta and Honey

 

This easy recipe for Whipped Ricotta comes together in just minutes.  It can be made ahead of time and served at room temperature.  Making it perfect for a go-to appetizer for a gathering with friends or for a simple Friday night.   Store-bought ricotta is used here.  Or consider making your own as shown in this post when you are feeling adventurous.  

Whipped Ricotta, Feta & Honey
1 1/2 cups whole milk ricotta cheese
1/2 cup feta cheese
2 tablespoons olive oil, plus more for drizzling
1 teaspoon fine sea salt
2 tablespoons honey
1-2 teaspoons fresh thyme leaves

Add ricotta, feta, olive oil, and salt to the bowl of a food processor.  Process until smooth and fully combined, about 2 minutes.  Spoon the whipped ricotta into a serving bowl.  Drizzle with honey, olive oil, top with a few thyme leaves.  Serve with olive oil toasted crostini.  

Olive Oil Toasted Crostini
1 medium loaf ciabatta or baguette
7-8 tablespoons olive oil
1/2 teaspoon fine sea salt

Preheat the oven to 400 degrees.  Slice the bread into 1/2-inch-thick slices.  Brush each slice with olive oil on both sides, placing each onto a large sheet pan.  Place the sheet pan into the hot oven, toasting the crostini until golden brown on each side.  This should take 8-10 minutes.  Rotate the sheet pan as needed for even toasting.

ChezCindy: "Angel" Eggs Topped with Smoked Salmon

 

Creamy yolk filled hard boiled eggs deserve to be upgraded to Angel Eggs for their heavenly deliciousness.  I topped them with smoked salmon, but they would also be fantastic topped with beef brisket, thick slabs of crisp bacon, or crisp cucumber.  

Angel Eggs Topped with Smoked Salmon

6 large, hard-boiled eggs

1/4 cup mayonnaise

1 tablespoon sour cream

2 teaspoons mustard

paprika for garnish

2 ounces hot smoked salmon, chilled

micro-greens or chopped chives for garnish

Makes 12 halves

Prepare the eggs for hard-boiling or purchase eggs ready-made from the store.  Halve the eggs lengthwise.  Carefully remove the yolks to a medium bowl.  Place the whites onto a serving plate, set aside.  Thoroughly mash the yolks with a fork.  Stir in the mayonnaise, sour cream, and mustard until creamy.  Use a spoon to evenly fill each half.  Lightly sprinkle a bit of paprika over each half egg.  Top with a small piece of smoked salmon and a bit of green for garnish.  Chill until ready to serve.