Grilling season is officially here, although I grill all year round, and many are dusting off their grills. I grill everything from meats to fruits and vegetables, but I’m partial to grilling sausages.
The great thing about sausages is that the work is already done. It’s the quick cooking, preseasoned protein your dinner has been waiting for. Here are ways to use that beautiful & delicious sausage.
Potato Salad: Add lightly charred andouille to potato salad.
Burgers: Form loose spicy turkey sausage into patties, then cook. You’ll have instant burgers.
Kebabs: Skewer sliced smoked kielbasa for easy kebabs.
Tacos: Wrap grilled fresh chorizo in a tortilla with avocado and pico de gallo for instant tacos.
Sandwiches: Grill bratwurst with onions and peppers and throw it inside a roll.
Main Dish: Serve grilled merguez (North African sausage) with cucumbers and mint with a dollop of yogurt.
www.tinynewyorkkitchen.com
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Perplexing Foodstuffs
There are those foods that can be rather difficult to figure out how to eat without looking like you were born in a cave. Here are some useful tips for properly eating perplexing foodstuffs.
Artichokes
Pluck off artichoke leaves and scrape the tender part (not the prickly point) between your teeth (preferably after dipping in melted butter). Work your way to the delicate inner leaves, and then use a knife to cut off the remaining small leaves and feathery innards. Cut the artichoke “heart” into bite-sized pieces and eat with a fork.
Asparagus
Eat asparagus with your fingers if served raw as crudités. Eat with a fork and knife if served with dinner.
Bread
Break bread into bite-sized pieces, and butter it or dip it into olive oil just one piece at a time.
Crab (Soft-Shelled)
Eat entire crab, including shell, either in sandwich form or using a fork and knife. Remove inedible pieces from your mouth with a fork.
Fajitas
Place meats, vegetables, and other fillings on a flat tortilla. Roll up and use your fingers to eat fajitas from one end.
Fondue
Spear bread, vegetables, or fruit with a fondue spear and dip into cheese or sauce. Remove food from spear using a dinner fork, and eat from a plate. DO NOT double dip. Spear uncooked meat cubes and place spear into fondue broth or sauce. When cooked, transfer meat to a plate using a dinner fork and cut into smaller pieces to eat.
Lobster
Wear a lobster bib to avoid fishy splatters, Crack shells with shellfish crackers and extract meat with a small fork or pick. Cut larger pieces with a knife, and eat with a fork after dipping in melted butter. Clean your hands by dipping fingers into finger bowls, and use lemon (if provided) to cut extra grease. Dry your hands with your napkin.
Peas
Use a knife to push peas onto a fork. Do not mash peas before eating, or eat peas from a knife.
Raw Shellfish
Use a small fork to extract mussels, clams, or oysters from the half-shell. Season with fresh lemon or cocktail sauce. In informal settings, you may quietly slurp shellfish from shells.
Soup
Using a soup spoon, spoon soup away from your body and then quietly sip from side of spoon. Tilt bowl away from you to spoon up remaining drops.
Spaghetti
Twirl pasta with fork tines into bite-sized portions, and allow any dangling pieces to fall back onto your fork. You may also rest fork tines against the bowl of a spoon while you twirl pasta.
Steamers
Extract clam from shell using a small fork, and use a fork and knife to remove inedible neck. In informal settings, it is permissible to use fingers.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
Grilled Steak 3 Ways
Honestly, you don’t need a barbeque to make grilled steaks. Just go out and get yourself a grill pan and you will be wonder what took you so long in getting one. If you do want to throw your steaks on the barbeque then I certainly hope that you’re using a charcoal grill!
Classic
Rib Eye, Filet Mignon, Porterhouse, T-Bone or Strip Steaks
Olive Oil
Kosher Salt
Freshly Ground Pepper
Buy 1 steak per person. Bring steaks to room temperature. Preheat your grill or grill pan to a medium-high heat. Brush with olive oil, sprinkle with kosher salt, and pepper. Grill, turning 3 times (for crosshatch grill marks), until target temperature is reached – anywhere from about 5 to 15 minutes, depending on thickness. Remove from heat and allow to rest off heat for 10 to 15 minutes before serving.
Black Pepper Crusted
Rib Eye, Filet Mignon, Porterhouse, T-Bone or Strip Steaks
Olive Oil
Coarse Ground Black Peppercorns
Buy 1 steak per person. You will need about 2 tablespoons coarse ground black peppercorns per steak. Preheat your grill or grill pan to a medium-high heat. Brush steaks with olive oil and coat with peppercorns. Grill, turning 2 times (for crosshatch grill marks), until target temperature is reached –anywhere from about 5 to 15 minutes, depending on thickness. Remove from heat and allow to rest off heat for 10 to 15 minutes before serving.
Carne Asada Tacos
2 Pounds Flank or Skirt Steak
Marinade:
5 Cloves Minced Garlic
1 Diced Jalapeno Pepper
2 Teaspoons Cumin
1/2 Cup Chopped Cilantro
Juice of 2 Limes
1/3 Cup Canola Oil
1 Teaspoon Kosher Salt
Place the steaks in large ziplock bag. Pour in the marinade. Place in the fridge for 2 to 12 hours. Preheat grill or grill pan. Grill over a medium-high heat, 3 to 5 minutes per side to target temperature. Medium-rare is suggested. Remove from the heat and let rest 10 to 15 minutes. Slice thinly across the grain, serve with tortillas, salsa, and avocado.
