Steak Tartare
By: Jack Mancuso
Date: May 16, 2023
Have you ever heard of Steak Tartare? It’s basically a dish of minced steak, initially created in 1903 and published in Le Guide Cullinair by Auguste Escoffier. Typical Steak Tartar includes onion, Worchestershire, egg yolk, and other personally preferred components. I wanted to share with you my Steak Tartare recipe. It goes together easily, with the most time focused on mincing and dicing ingredients. Steak Tartare Ingredients 1 1/2 “ thick Filet Mignon (link) 7 Dill Gherkins ½ cup fresh parsley 1 large shallot ½ cup chives 4 Anchovies 1 cup Panchetta Mustard 2 Egg yokes 2 Tbsp Worcestershire Baguette 1 stick butter 1/8 cup finely minced garlic Tip: Use chef bowls for individual components until you’re ready to mix Steak Tartare Instructions Cut the Filet into cubes, then mince them using a Chef’s Knife. Mince the gherkins Chop the parsley Mince the shallot Cut up the chives Mince Anchovies Finely cube pancetta Fry the pancetta Get out a large platter Place each individual component around the edge of the platter with the mustard in the middle. Top the mustard with the eggs. Using a fork, begin mixing, starting with the egg and mustard, adding the other components one at a time, leaving the beef for last. Splash with Worcestershire Make sure everything is well integrated Slice up the baguette in 1” rounds Melt the butter with the garlic Slather on the baguette slices Grill on both sides until toasty Assemble like crostini, and enjoy! PitMaster’s Memo – Steak Tartare in History The first people to make something like Steak Tartare were the Mongol Warriors (13th-14th century). They tenderized meat under their riding saddles and ate it raw, which many people thought was uncivilized. In the 19th century, restaurants in the port of New York began offering a simple tartare blend. It was smoked hand-minced steak to which salt, onions, and breadcrumbs were added. In some cases, it was cooked slightly. The original name for this dish in Europe was steak à l’Americaine. One variation on the dish was tartar sauce (1922). Steak à la tartare replaced the first label and was eventually shortened to Steak Tartare. Sides Bean Salad with red onion Charred Broccoli & Cauliflower Hash Prawn Summer Rolls Steak fries with Cuso’s Hot Honey BBQ Rub From the Bar Black Ice Tea with lemon wedges Blond Beer Cranberry juice with club soda Negroni Rose Champaign
Crab Leg Spring Rolls
By: Jack Mancuso
Date: May 16, 2023
Crab is my favorite seafood, and it has more uses in recipes than you might think. For example, you can enjoy it as part of a seafood boil, stuff it into salmon, or enjoy it smoked, fresh out of the shell. So how about Crab Leg Spring Rolls for a change of pace? My recipe is succulent and sweet, with a little heat for good measure. What are King Crabs? In this dish, I am using king crab, a species that has earned the title of KING. This is not your garden variety critter. They have a leg span that can measure up to 5 feet! Crab season runs from October to January in Alaska, and this crab is often compared to lobster. There are three kinds of King Crab you may run across in your shopping endeavors: Golden: These are smaller in size than blue and red king crabs, averaging about 6 pounds. They have delicate legs and a slightly sweeter taste than red or blue. Red: Red king crabs have thicker legs, making them perfect for eating. It’s the largest of all the king crabs and may weigh as much as 28 lbs. It does not turn red until cooked. The meat is sweet and delicate. Blue: This species of king crab is rare and delicious. It tastes comparable to red but with a slightly sweeter finish. By the way, you don’t have to get fussy with crab. Just melt some butter and go for it! The only downside is sticker shock. King crab sells at $50-$100 per pound. Crab Leg Spring Roll Ingredients (serves 3) ¾ cup king crab shreds 1.5 tbsp mayonnaise 2 tsp Cuso’s Hot Honey BBQ Rub ½ lemon juiced 1 tsp hot sauce 1 package spring roll or egg roll wraps ** Sweet chili sauce Green onion (garnish) 6 King crab leg pieces (4”) – two per person as an appetizer ** Spring roll wraps are delicate. Egg roll wraps have a little more substance and a larger surface. Crab Leg Spring Roll Instructions In a food storage bowl, mix together the first 7 ingredients. Taste and adjust for heat Lay out one of the spring roll or egg roll wraps Spread a little of the mix you’ve created into the center of the wrap Lay the king crab piece on top ** Turn the wrapper so it looks like a diamond Fold in the left and right sides Fold in the bottom edge tightly Finish by rolling the bottom upward Secure with a little warm water between the last tip and the roll body. This is important. You don’t want your spring roll opening while frying. Deep fry the roll until golden brown (about 2 minutes). Serve with a drizzle of sweet chili sauce and green onion garnish. ** If you have a long piece, you can leave part of it out of the wrap (like a handle). PitMaster’s Memo It seems some of our earliest ancestors had great tastes. Archaeological evidence suggests they ate crab meat some 90,000 years ago, giving pause to suggest that Neanderthals were more advanced than we once thought. People combed the beaches of East Africa, gathering crabs, mussels, and oysters. The first recipe discovered for crabs (thus far) came from the Accomplisht Cook in 1685. It directs frying the crabs in clarified butter (YUM). Cooks shredded the meat, mixing it with egg yok, salt, nutmeg, and bread crumbs akin to a crab cake. After harvesting the meat, the shells became the foundation for the sauce. Sides Deviled Eggs Gruyere scalloped potatoes Roasted broccoli, onion, and bell peppers Sesame-ginger noodles Steamed Artichoke Twice baked potato From the Bar Chardonnay Gimlet Mint tea Pilsner Sparkling apple juice White rum over ice
Miso Lobster Tails
By: Jack Mancuso
Date: May 11, 2023
Ah, Miso Lobster Tails. This recipe provides you with three important culinary profiles: sweet, salty, and savory. You can’t miss the way the finished lobster gushes with umami. If you cannot afford Lobster, this method is great for Cod, too. Get skin-on filets and grill them for 20 minutes after marinating. What is Miso? Miso is a fermented soybean paste mixed with koji (a type of mold). It has been made with rice or barley too. It’s earthy, but pungent. When you buy Miso, remember that the darker the product, the more powerful the flavor. There are a lot of creative ways to use Miso. Blend it with basil and garlic, and use it like pesto. Mix some into your pizza sauce or mayonnaise. Melt it with butter for surprisingly vibrant corn on the cob. Shopping for Lobster If you’re on a tight budget, watch for cold-water lobster tails to go on sale. Overall they will be less expensive than making steak for your guests. A soft-shell lobster, as the name implies, has thinner shells, so it’s easier to crack it open. These shells leave room for growth so you won’t see as much meat as in hard-shell lobster tails. Hard-shell lobsters are a better bet for dinner, as soft-shell ones don’t handle shipping very well. In picking out a lobster, size does matter. Sure, that 3-4 pound bad boy looks impressive on the dinner table, smaller ones cook more evenly. They’re also easier on your pocketbook and save you time at the grill. 4-5 oz lobster tails are done in 10 minutes, whereas 10 oz ones require 25 minutes. Miso Lobster Tails – Ingredients Lobster Tails (4-6 oz size per person; 8 oz if you are making Cod) ¼ cup Sake ¼ cup Mirin ¼ cup Miso paste 3 tbsp sugar Melted Butter ½ Fresh lemon Miso Lobster Tails – Instructions Cut open the back shell of the lobster using kitchen scissors, starting at the head and going to the tail joint. Lift the meat gently out of the shell so it lays on top. Simmer Saki, Mirin, Miso, and sugar (the marinade) for 10 minutes. Let it cool. Brush the blend onto the lobster tails. Marinate for 2 days, covered in the refrigerator. Preheat the grill to 375 Place the lobster tails with the meat side down for 5 minutes (this gives them grill marks) Flip the tails over, shell side down, and continue grilling for about 3 minutes until the lobster is opal-white (internal temperature 135F) Use this time to brush the tails with butter Rest the tails for 5 minutes. Take the remaining butter and squeeze ½ fresh lemon into it. Serve this as a finishing sauce or on the side for dipping. Tips: Lobster tails require approximately 1.5 minutes per ounce to cook fully Consider adding garlic, ginger, and/or parsley to the finishing butter. PitMaster’s Memo An underdone or overdone lobster tail can ruin the whole meal. But how do you know when the tails are ready to eat? Color: The meat in the lobster tail should be white and opaque. The shell should be bright red. Internal Temparature. Use a meat thermometer to ensure accuracy. When the thickest part of the tail reaches 135, they’re ready. Texture: A fully-cooked lobster tail is firm, but pay attention to the color of the meat so you don’t overcook it (chewy, yuck!). Sides Asparagus with hollandaise Pickled vegetables Sauteed mushrooms Sticky rice Wasabi mashed potatoes Wonton chips From the Bar Dry cider Green Tea Japanese Beer Sake Sweet Riesling
Maple Bourbon Tri Tip Steak
By: Jack Mancuso
Date: May 11, 2023
In my neck of the woods, the snow has melted (finally). Many people are turning their attention to all manner of grilling projects. My goal over the next few months is to help you become a grilling guru who will impress family and guests alike. It begins today with my Maple Bourbon Tri Tip Steak recipe. Not everyone has been exposed to Tri Tip, which is a shame. This steak is lean and full-flavored. You can eat it as a main dish or use it for another endeavor. Think tacos, fajitas, and lush steak sandwiches. What is Tri-Tip Steak? Tri Tip is one of those marvelous butcher’s “secrets.” These steaks have a bold, beefy flavor. Thanks to the marbling, which melts as the meat cooks, you also get an incredibly tender bite. As the name implies, the cut of the Tri Tip resembles a triangle. You get the best results from the steak by cooking it at no more than medium doneness. Be careful. Overcooking results in leathery meat. No matter what, let your Tri-tip rest for at least 10 minutes so the juices redistribute. Patience counts toward fantastic results. Maple Bourbon Tri Tip Steak Ingredients 3 lbs Tri Tip (½ pound per person as a main dish) Olive oil Cuso’s Maple Bourbon Rub Bourbon (your choice) Maple Bourbon Tri Tip Steak Instructions Rub the Tri Tip all over with oil Apply the rub, patting it into place Smoke the steak at 225F until it reaches an internal temperature of 120F Sear the steak over charcoal, drizzling it in bourbon as you create the crust. Rest 10 minutes before carving. PitMaster’s Memo: Benefits of Reverse Searing Generally, most steaks are prepared on one heated surface. Reverse searing starts in a low-temperature oven or smoker, then goes to a charcoal grill. The second part of the process is when you get that beloved crispy crust. The reverse searing method is ideal for novice grillers. It’s really hard to get this wrong. When you follow the basic process, you’ll end up with juicy beef with a look worthy of a magazine cover. Reverse searing allows you to control your temperature. In turn, it’s less likely you’ll overcook a beautiful cut of meat. And, hey, if you use an iron skillet on the charcoal grill, you can save all those crispy bits for topping your steak just before serving. Sides Cheesy Potatoes Italian vegetable medley Parmesan roasted green beans Pear salad with walnuts Pull apart garlic rolls From the Bar Frangelico Old fashioned Orange sparkling water Pale Ale Sparkling white wine
Catch-and-Cook Smoked Trout
By: Jack Mancuso
Date: May 07, 2023
I took to some water fun, looking to fish for fresh trout for dinner. Anyone who has ever eaten fish freshly cooked out of the water will tell you the experience is an exceptional treat for your taste buds. Thus, give my catch-and-cook smoked trout recipe. Now, I know you guys won’t have your own “deserted” island for a short getaway, but you can still prepare fresh trout at home with finesse. What is Trout? Trout is a freshwater, oily fish closely related to char and salmon. Depending on the type, trout live in lakes, rivers, and coastal regions. Some common types of trout include Flathead trout Lake Trout Rainbow trout Redband trout River trout Sea trout Besides having this fish for dinner, you can add the meat to salads (make sure to get rid of all the pin bones), pasta, and even use it in sandwiches. Or, try making trout patties by combining cooked fish with mashed potatoes, seasoning, eggs, and bread crumbs. Haul out the deep fryer and have at! What does Trout Taste Like? If you’ve never had trout before, you may wonder about its flavor profile. Rainbow trout are flaky, nutty, and mild, taking much like salmon. Speckled trout taste much like the Rainbow variety with a mild taste. Brown trout is a bold, in-your-face fish and is not recommended for your first trout experience. You may find the heavy grease unpleasant. Brook trout, by comparison, is a fantastic choice for your virgin voyage. It’s nearly sweet. Catch-and-Cook Smoked Trout Ingredients Fresh caught trout Cuso’s Lemon Pepper Cuso’s Grass Seasoning Oil Lemon wedges Catch-and-Cook Smoked Trout Instructions Set your grill or smoker to medium. Oil the surface of the grill to prevent sticking. Filet the fish (if not already prepared) using a sharp knife. Rinse gently in salt water Put a dab of oil on the fish and rub it all over the surface Follow with Cuso’s rubs Lay the trout skin down Squeeze a bit of fresh lemon juice on the top of the filet When the skin is crisped, turn over the fish. It won’t take more than 2 minutes for the trout to become translucent. The internal temperature you’re looking for is 135F Gently remove it, making sure bits aren't stuck. PitMaster’s Memo: Great Places to Fish If you talk to ten anglers and ask them the best places to fish, you’re likely to get ten different answers. Nonetheless, there are some areas heralded for trout in case you are in the market for a road trip: Alaska: Rainbow Trout Arkansas White River: Trophy Brown fishing yielding upward of 20 to 40-pound fishes (come hungry!) Beaverkill River, NY: Brown and brook trout Colorado River: Browns, brook, rainbow, and cutthroat trout Deschutes, OR: Wild and steelhead Montana/Wyoming - Madison River said to have the “most” trout Wisconsin: 5,000 quality trout streams Sides Arugula with parmesan salad Cheesy potatoes with bacon Lemon Butter Asparagus Marinated cherry tomatoes Pineapple or mango Pico de Gallo Rice pilaf with fresh peas From the Bar Ginger Beer Irish Red Ale Lemon-lime soda Oaked Chardonnay Sauvignon Blanc Scotch Ale