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Recipe: Grilled steak sandwiches
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon yellow mustard seeds, cracked
- 2 (12- to 14-ounce) rib-eye steaks
- 4 ounces Gorgonzola cheese, crumbled
- 1/2 cup sour cream
- Salt and freshly ground black pepper
- 1 baguette (about 2 feet long), split lengthwise
- 2 cups lightly packed arugula
Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.
Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes, then cut them crosswise into thin slices.
Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture to taste with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then even amounts of the warm steak slices On the bottom piece of bread. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.
Recipe: Beet, apple and cheese pizzettes
- 1/2 medium apple, such as honey crisp or Pippin, unpeeled and cored
- 2 small red beets
- Cornmeal for dusting
- Flour for dusting
- 1 pound ball store-bought pizza dough
- 1 cup (4 ounces) shredded Fontina or mozzarella cheese* see Cook's Note
- 2 ounces (about 2 tablespoons) goat cheese, crumbled
- 1 tablespoon herbes de Provence
- 3 tablespoons extra-virgin olive oil
- Special equipment: a 4-inch round cookie cutter
Preheat a gas or charcoal grill with a cover. Dust a baking sheet with cornmeal. Set aside.
Using a mandoline slicer, slice the apples and beets into 1/16 to 1/8-inch-thick slices. Set aside.
On a lightly floured work surface, roll out the dough into a 13-inch diameter circle. Using a 4-inch found cookie cutter, cut out 6 circles of dough and transfer to the prepared baking sheet. Divide the Fontina cheese and sprinkle on top of each circle of dough. Divide the apple and beet slices and place on top. Add the goat cheese and sprinkle with herbes de Provence.
Drizzle with olive oil and place on the grill over low, indirect heat. Cover the grill and cook for 8 to 10 minutes until the crust is crisp and golden and the cheese begins to melt.
*Cook's Note: For easier shredding, freeze the Fontina cheese for 15 minutes.
**Cook's Note: The pizzettes can also be baked in the oven. Place an oven rack in the upper 1/3 of the oven and preheat to 400 degrees F. Bake the pizzettes on a cornmeal-dusted baking sheet for 12 to 14 minutes until the crust is golden.
Makes 4 to 6 servings
Recipe: Grilled lettuces
- 2 tablespoons olive oil
- 3 heads Belgian endive, halved lengthwise
- 1 large head radicchio, cut into 6 to 8 wedges
- 1 head romaine lettuce, quartered
- Salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
Prepare the barbecue (medium-high heat).
Drizzle 1 tablespoon of oil over the endive, radicchio and romaine, then sprinkle with salt and pepper. Grill the lettuces until they are crisp-tender and browned in spots, turning occasionally, about 6 minutes. Coarsely chop the lettuces, then toss them in a large bowl with the remaining oil and vinegar. Season the salad, to taste, with more salt and pepper. Serve warm.
Recipe: Italian s'mores
- 2 tablespoons sugar
- 12 (1/2-inch-thick) baguette slices, cut on the diagonal
- 3 tablespoons unsalted butter, melted
- 2 (3 ounce) bars gianduja chocolate or semisweet chocolate with hazelnuts, broken into squares
- 24 large marshmallows
Preheat the grill for medium-high heat. Line a large baking sheet with parchment paper or foil. Place the sugar on a small plate. Arrange the bread slices on the baking sheet. Generously brush the butter over the bread slices. Dip the bread slices, butter side down, into the sugar. Return the bread slices, sugar side up, to the baking sheet. Grill until the crostini are lightly toasted. Immediately arrange the chocolate pieces in a single layer atop the crostini.
Meanwhile, thread 2 marshmallows onto each of 6 skewers. Roast the marshmallows directly over the grill flames or the stovetop flames until toasted to desired doneness. Push 2 roasted marshmallows onto the chocolate on each crostini and serve. Repeat to make 12 s'mores total.
Alternative: Chocolate-hazelnut spread (such as Nutella) may be used in place of the chocolate bars. Omit coating the bread slices with sugar before baking them, and spread about 2 teaspoons of the chocolate-hazelnut spread over each crostini before topping it with the roasted marshmallows.
Makes 12 s'mores
© 2013 NBCNews
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