Main Dishes

Listed below are some of the goodies served in our showrooms by Frederick Rayner.

Grilled Flatiron Steak with Tomatoes

Ingredients (steak)
2 lb. flatiron steak
Kosher salt
Zest and juice of 1 orange
¼ cup sliced shallots
2 tbsp. chopped fresh oregano
2 tbsp. minced garlic
2 tbsp. smoked paprika
2 tbsp. vegetable oil
1 tbsp. crushed red pepper flakes

 

Ingredients (tomatoes)
4 large tomatoes, sliced ¼" thick
1 shallot, thinly sliced
¼ c. loosely packed flat leaf parsley
1 Tbsp olive oil for drizzling
Sea salt and black pepper
1 bunch watercress, tough stems removed
1 tbsp. fresh lemon juice

 

Place steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate one hour at room temperature. Grill steak, turning once, about 5 minutes each side for medium rare. Let rest for 5 to 10 minutes before carving.

Arrange tomatoes on a serving platter. Scatter shallots and parsley over, drizzle with oil and season with salt and pepper. Toss watercress with 1 tbsp each of oil and lemon juice. Season to taste with salt and pepper. Mound watercress on platter and slice the beef against the grain; transfer to platter with tomatoes and watercress.

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.



Halibut and Chorizo Stew

Ingredients
1 Tablespoon olive oil
2 ounces Spanish chorizo sausage
1 cup chopped onion
3 garlic cloves, chopped
½ cup dry sherry
½ cup chicken stock
¼ cup chopped parsley
1 small can diced tomatoes, drained
1 15 ounce can chickpeas, rinsed and drained
4 halibut fillets
4 slices ciabatta bread

 

In a large pot, heat the olive oil and sauté the chopped garlic with the onion and the chorizo. Add sherry and cook, scraping the bottom of the pan to loosen the small browned bits. Stir in broth, then the parsley, tomatoes and chickpeas. Place the halibut fillets in the pot, cover and simmer about 5 minutes or until desired doneness of fish. Brush the ciabatta bread with olive oil and rub the surface with a clove of garlic, broil 1 minute until toasted. Place the bread on a plate and put fish and sauce over and serve.

I thought this dish was easy and fast. Next time I make it I plan to add some saffron. It also would be good I think substituting chicken stock for clam juice or fish broth. I also like to add some different varieties of Thai chili paste to dishes - I will do this as well next.

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.



Argentine Style Burgers

Ingredients
1 T. olive oil
½ cup finely chopped yellow onion
2 T. finely chopped garlic
1 medium jalepeno, chopped
Kosher salt
Pepper
1 ½ pounds ground round (85% lean)
1 ½ t. ground cumin
1 ½ t. dried oregano
¼ cup chopped fresh cilantro

 

Heat 1 Tablespoon of the olive oil in a medium skillet over medium heat. Add the onion, garlic, jalepeno, and ¼ teaspoon salt. Cook, stirring occasionally, until softened. Let cool and then add to the ground beef along with the cumin, oregano, cilantro, and 1 teaspoon salt and some pepper. Mix with your hands until combined. Shape the meat into four burgers being careful to not work the meat too much. (This will toughen the hamburger). Make an indentation in the middle of the burger with your fingers. Sprinkle both sides with salt.

Using a large skillet or griddle or cast iron pan, heat until very hot over high heat. Add the remaining oil and spread it evenly over the surface. Lower the heat to medium high, arrange the burgers in the skillet leaving as much space between each as possible. Cook uncovered for 5 minutes. Flip burgers over and cook until done to your liking – about 5 more minutes for medium.

Variations

I sometimes like to add pine nuts to the meat mixture and add cheddar cheese or other cheese (Greek haloumi cheese is nice if you are grilling the burgers as haloumi cheese browns but doesn’t melt).

Hamburgers can really be a part of a nutritious diet – the biggest problem with hamburgers is what most people serve with them. I like to do grilled asparagus, fresh fruit salad, the watermelon and arugula salad, grilled poblano peppers, a corn salad.

I always serve these burgers with chimichurri sauce which is very nutritious.

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.



Chimichurri Sauce

I love chimichurri sauce as it adds significant flavor to many foods. I always serve it with my Argentine hamburgers but it is also good on fish. Chimichurri sauce is loaded with vitamins as both mint and parsley leaves are vitamin rich. Garlic and jalepeno, as well as olive oil, have many health benefits as well.

Ingredients
1 cup packed flat-leaf parsley or one bunch
1 cup packed fresh mint leaves
½ cup olive oil
¼ cup lime juice
2 T. chopped garlic
1 t. coarsely chopped jalepeno
1 t. ground cumin
1 t. kosher salt

 

Put the above ingredients into the basin of a food processor. Process until pureed into a thick sauce, scraping the bowl occasionally. Add more salt to taste.

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.



Goat Cheese Ravioli

Ingredients
11 ounces fresh goat cheese
1 T. chopped flat-leaf parsley
½ cup Parmigiano-Reggiano cheese
¼ cup toasted Pine Nuts
Salt and pepper
One 12 ounce package wonton wrappers
8 T. olive oil
½ t. grated orange zest
Chopped fennel fronds
1 or 2 cloves of minced garlic

 

In a bowl, combine the goat cheese with the parsley, salt and pepper, and half of the Parmigiano cheese. Mix in the pine nuts. Line a baking sheet with wax paper and dust with flour to prevent ravioli from sticking. Place six of the wonton wraps on the waxed paper and brush with water. Place a teaspoon or so of the cheese mixture on each wonton and fold over forming a triangle. Press the edges down being sure to release any trapped air and seal. Repeat until all the wontons are finished. You may prefer to put a dollop of the cheese in the middle of the wonton and place another moistened wonton on top and then sealing – you can probably get more of the cheese mixture into each ravioli this way and you will have square ravioli instead of triangles.

Cook the ravioli in boiling water for about 3 minutes. Drain the ravioli reserving about ½ cup of the pasta water. In a large skillet, heat the olive oil and sauté the garlic being sure not to brown it. Add the orange zest and the chopped fennel fronds. Add the ravioli being sure not to crowd the pan. Add the reserved pasta water. Toss. Transfer to a plate, spoon some of the olive oil sauce over the ravioli and serve.

Variations

You can add some chopped shallots, swiss chard, onions, to the cheese mixture. Saute first in a bit of olive oil. You can add spices such as basil, sage, rosemary, and thyme to the cheese mixture as well. You may also prefer to add some chopped prosciutto to the cheese mixture. You can also sauté the ravioli in butter and not olive oil for a richer sauce, adding chopped walnuts, tomatoes, or olives and omitting the orange zest.

This recipe is simply a guideline as almost all recipes are (except for baking – those need to be followed fairly closely). Experiment!

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.



Halibut with tomatoes, squash and basil

Ingredients
2 cups thinly sliced assorted summer squash
1 diced shallot
¼ cup fresh basil leaves, chopped
2 dozen cherry tomatoes, sliced (long ways)
¼ cup white wine
¼ cup olive oil
1 1b. halibut fillet, skin removed, cut into four
Salt and pepper
Garlic powder
Dash of Asian Fish Sauce for each fish
Parchment Paper

 

Place four 14” x 12” sheets of parchment paper on your counter. Place an equal portion of the sliced squash on each piece of parchment. Follow with the diced shallot, basil leaves, cherry tomatoes. Place one piece of halibut on top of each mound of vegetables. Sprinkle salt, pepper, garlic powder on each piece of fish. Drizzle the white wine and olive oil on each piece of fish. Put a dash of Asian fish sauce on each.

Fold the parchment over the fish and crimp the edges tight to form a packet. Place on a rimmed baking sheet in a preheated 400 degree oven. Bake for 15 minutes or until a toothpick poked through the parchment and into the fish slides through easily. Cut open the packets to serve.

Variations

I made this dish and added slices of fresno chilies - the extra red color made it look very pretty and added more spice. I also added sliced shitake mushrooms. I took some swiss chard leaves out of my garden and sliced them into strips and placed on top of the halibut to make a criss cross design. Lemon zest or orange zest might also make a nice addition. Cilantro and lime juice instead of basil would give an entirely different but delightful flavor.

I served this fish dish with my watermelon and arugula salad.

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.



Halibut and Zucchini with Summer Squash en Papillote

Ingredients
1 pint cherry tomatoes, halved
1 T. olive oil
1 T. balsamic vinegar
Salt and pepper
3 T. butter
4 halibut filets (about 4 ounces each)
2 T. lime juice
3 zucchini, diced
3 summer squash, diced
Splash of Asian fish sauce

 

Preheat the oven to 350 degrees. Toss the tomatoes with the oil and vinegar. Put aside.

In a large skillet, melt 1 tablespoon of butter. Season the fish with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned on one side, about 3 minutes. Set aside.

Add the remaining 2 tablespoons of butter to pan and cook over moderate heat until it just starts to brown, about 2 minutes. Stir in the lime juice and season with salt and pepper, and a splash of the Asian fish sauce. Lay four pieces of parchment paper on a baking sheet – about 15 inches of paper for each one. Arrange the halibut seared side up on the sheet. Arrange the tomatoes, squashes, and tomatoes mixture around each one. Spoon on the butter sauce. Fold the parchment over the fish and vegetables and fold over the edge to seal. Bake for 20 minutes. Snip the parchment with scissors being careful not to be burned by the steam and serve.

Variations

Add basil, olives, capers, chopped fennel, jalepeno, chopped onions, shallots, coriander, to the mixture.

Asian fish sauce – I have found that a few shakes of this in almost anything tastes really good. Even try some in your guacamole – it really enhances the flavor.

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.



Macaroni & Cheese

Ingredients
1 pound box elbow macaroni, mini-penne or macaroni of choice
1 bunch asparagus, tough ends snapped off and cut in 1 inch pieces
1 bunch green onions, chopped
5 cloves garlic, chopped
½ cup pine nuts, toasted (optional)
½ c parsley, chopped
1 package cherry tomatoes, halved
2 cups milk
4 T. butter
4 T. flour
2 T. olive oil
2 c. grated cheddar cheese
8 oz. bleu cheese
1/2 cup parmesan cheese

Preheat oven to 350 degrees, F

Heat oil in skillet, add garlic. When garlic begins to sizzle, add vegetables and pine nuts. Sauté until done. Set aside.

Melt butter in a small sauce pan. Whisk in flour. In a separate pan, heat milk until boiling- watch carefully. When milk rises in pan, pour into flour mixture.  Take off heat and stir until thick. Add salt and pepper to taste. Add cheeses to sauce and stir until melted.

Drain vegetables and add to sauce.

Now cook the pasta according to package directions.

Add cooked pasta to sauce. Stir together and put into 9 X 13 casserole dish.

Bake at 350 for 40 minutes or until brown on top

Variations

Add chopped ham. May top with extra parmesan or crushed corn flakes mixed parmesan mixed in or sautéed slivered almonds.

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.



Beef Tenderloin

 

Have a butcher skin and clean the tenderloin for you, removing the large membrane that runs down the side of it.  Or, if you want to clean the tenderloin yourself, you will need a sharp thin knife.  Take the knife and run the blade under the silver and the fat on the tenderloin removing it as you go along.  Try to get the blade as close to the silver as possible so you don’t remove the tender meat.

Once the tenderloin is cleaned of fat and silver, sprinkle with salt, pepper, and garlic powder (not garlic salt) or whatever marinade you prefer.  Place the tenderloin on a cookie sheet with low sides.  This is very important as placing the tenderloin in a pan with high sides will not allow the tenderloin to cook properly.

Preheat the oven to 450 degrees.  Place the tenderloin on the center shelf of the oven and bake at 450 for 7 minutes.  When the timer goes off, turn the heat down to 350 degrees (don’t remove the tenderloin from the oven) and cook for another 35 minutes for medium rare (for a 3 -5 pound cleaned tenderloin).  If the tenderloin is particularly large (over 5 lbs), it may take an additional 10 minutes.

When the tenderloin is done, remove from the oven and let sit for 10 minutes uncovered.  Covering the tenderloin at this point will only cook the meat further which you will not want to do.

Serve the beef tenderloin in thin slices with horseradish sauce (buy horseradish in a jar and mix with sour cream), hollandaise, or a mustard and mayonnaise mixture.

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.



Easy Quick Hollandaise

Ingredients
5 egg yolks
1 lb. butter
Juice of 1 – 2 lemons
Salt
White pepper
Paprika

 

Hollandaise is a delicious and rich treat that goes well with beef tenderloin, asparagus, as a topping for vegetable soufflés, broccoli, etc.  To make, melt the butter and get very hot.  Put the 5 egg yolks into a food processor with the metal blade attachment inside.  Turn on and pour the hot, melted butter slowly into the egg yolk mixture.  The eggs should thicken almost immediately.  Pour the lemon juice in a slowly steady stream after all of the butter has been poured.  Then add a dash of paprika, salt, and pepper.

The secret here is to pour in a slow steady stream and to have hot butter.

You may vary this recipe by adding tarragon and tarragon vinegar and omitting the lemon juice (which makes it béarnaise), or adding orange juice instead of lemon (making maltaise) which is a traditional sauce for salmon. 

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.



Orecchiette with Smoked Salmon and Fennel

Ingredients
1 lb. Orechiette pasta
1 lb. smoked salmon
1 bulb fennel or anise
4 cloves garlic
1/2 bunch Italian parsley
1/4 cup pine nuts
1 package cherry tomatoes
1/2 cup olive oil
1 8 oz tub of fresh mozzarella cheese – I prefer the small mozzarella cheese balls known as ciliegine
Parmesan cheese
Pepper

 

Put a large pot of water on to boil for the pasta with a dash of salt and a tablespoon of oil in the water. When the water boils, cook the pasta – usually about 11-13 minutes for orechiette  Place the pine nuts on a cookie sheet and heat in a 350 degree oven until they are brown – perhaps 10 minutes – stir occasionally.  Meanwhile, chop the garlic finely.  .  Chop the fennel bulb (you may use part of the fronds of the fennel if you’d like but I don’t use much of it)  Remove the stems from the parsley and chop it.  Cut the cherry tomatoes in half. Chop the smoked salmon into pieces.  Now take a large skillet and heat the olive oil with the garlic in it.  As the garlic begins to cook, add the fennel and sauté.  Do not allow the garlic to brown as browned garlic tastes bitter.  When the fennel is soft, add the parsley and the cherry tomatoes and the pine nuts and sauté about another 4 minutes – you want the cherry tomatoes to remain mostly whole but beginning to weep.  When the pasta is ready, add the sauce to the pasta and now add the chopped smoked salmon and the mozzarella cheese.  Stir all together.  Top with parmesan cheese to taste.

When I make this dish, I always chop everything up and get everything ready to be sautéed.  I put the pasta in the water, set the timer, and then begin sautéing the garlic, etc. for the sauce.  I do not add salt to this dish as the smoked salmon provides the salt.

(Tip for chopping garlic:  take a large flat knife and smash the garlic by pressing on it.  The skin of the garlic will be easy to remove.  Remove the green bud inside the clove and throw away.  Place all of the peeled garlic on a cutting board.  Take a teaspoon of the olive oil and a bit of salt (being sure to account for this in the recipe by reducing the amount of salt added later) and place over the garlic. Take a large knife and chop – the oil and salt on the garlic will prevent the garlic from sticking to the knife making it easier to chop)

Keep in mind that a recipe is only a guideline.  I made this dish in High Point and they didn’t have fennel bulbs the day I went to market so I made this dish with dill.

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.



Orecchiette with Broccoli Raab & Italian Sweet Sausage

Ingredients
1 bunch broccoli raab (about 1 lb)
1/2 cup extra virgin olive oil
1 pint cherry tomatoes
1/2 bunch parsley, chopped
4 garlic cloves, chopped
1/4 cup pine nuts
4 Italian sweet sausage
8 oz. fresh mozzarella
Grated parmesan cheese to taste
Salt and pepper

 

Choose broccoli raab with a minimum of yellow flowers. Chop off the tough stems from the broccoli raab and any yellowed leaves. Wash, drain, and chop. Heat the olive oil in a deep sauté pan. Add the garlic and cook, being careful not to brown (browning garlic adds a bitter taste.) Add the broccoli raab and parsley and cook until it wilts down. Add the cherry tomatoes and cook another 5 minutes. Place the pine nuts on a cookie sheet and brown in a 350 degree oven. Cook the sausage on another cookie sheet until done. Be sure to prick the sausage on both sides before placing in the oven. When fully cooked, slice the sausage and drain the fat. Add the sausage and the pine nuts to the broccoli raab mixture.

Cook the orecchiette pasta according to the package instructions. Orecchiette is the ear shaped pasta from Southern Italy, especially Apulia. Toss the pasta with the broccoli raab mixture. Slice the fresh mozzarella into the pasta or place individual slices on a plate and put the hot pasta over it. Top with grated parmesan cheese.

Broccoli Raab (sometimes known as rapini) is a very nutritious vegetable, low in calories, and high in fiber. It has many cancer fighting vitamins and minerals including pantothenic acid, vitamin K, C, and the B vitamins. Sometimes I have made this recipe by substituting spinach or kale which are also extremely nutritious. In addition, I never miss an opportunity to add as much parsley to a recipe as possible. Vitamin pills are made out of parsley and it is a good way to get needed vitamins and minerals into your family and it doesn’t have an overpowering taste.

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.