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Cranberry-Wasabi Horseradish Relish
Roasted Pork Loin with Cranberry-Wasabi Horseradish
Relish
Craneberry-Wasabi Pork Pot Stickers
‘Cubano’
Sandwich
WINE NOTES
Peter Lehman Shiraz: Shiraz is the syrah
grape of southern France grown in Australia and is called ‘shiraz’ to
reflect that difference. The climate, hemisphere and growing conditions
make a different wine. Not as ‘meaty’ as syrah, shiraz is full of black
fruits like cherries and berries with pepper and sweet spice. This wine is
great with roasted meats and slow foods.
Thaihito: Especially great with the
Cubano
Sandwich. The mojito is the famous cocktail of cuba -- like a
rum julep. At Blue Ginger we change the recipe by using Thai basil instead
of mint. Thai basil has an herbaceous quality but has a refreshing hint of
mint.
Makes 1 cocktail
Place all in a glass and
muddle (crush with a pestle) to mix everything together. Add ice, shake,
then top with soda water and garnish with lime. |
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The Too Hot
Tamales' Seeded NY Steaks with Cranberry-Horseradish Relish
Serves 4
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1
1/2 tablespoons cracked black pepper
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3 tablespoons
sesame seeds
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3 tablespoons
cumin seeds
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1 tablespoon
celery seeds
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4 8-ounce NY
steaks
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Kosher salt
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extra virgin
olive oil, for cooking
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3/4 cup
Cranberry-Horseradish Relish, for garnish
Preheat the oven to
350 F. Mix together the cracked pepper, sesame seeds, cumin seeds, and
celery seeds in a small shallow bowl. Season the steaks all over with
salt. Firmly press each steak into the seed mixture to coat all over.
Set aside.
In a large,
preferably cast-iron, skillet that comfortably holds all 4 steaks, heat
the oil to very hot but not smoking. Cook the steaks in the bubbling oil
until the seeds are golden, about 2 minutes per side. (Do not worry about
a few seeds slipping off.) Transfer to a baking dish and bake 2 minutes
for medium rare.
To serve, coat each
of 4 plates with the Cranberry-Horseradish Relish. Top with steaks and
serve.
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