July menus: flag-waving picnic ... steak and corn.
For the Glorious Fourth, corn takes center stage at a patio barbecue. An old-fashioned, crusted dumpling enclosing a sweet, ripe peach is featured at a family brunch. Tucked into a hollowed-out round loaf of French bread, a portable, Italian-flavored herb-and-vegetable frittata travels easily to a picnic.
Pile pieces of corn in a hot, steaming mound. Choose from assorted flavored butters to spread on each coblet. Grill a thick steak on the barbecue, then thinly slice it; the butters can act as a sauce.
This menu serves 6; for 12, simply cook more steak, double the salad recipe, and increase the amounts of corn and butters. Grilled Beef Steak Coblets of Corn Flavored Butters: Sesame, Bacon, Dill, Blue Cheese, Chili, Caper Napa Cabbage Slaw Vanilla Ice Cream Strawberries and Olallieberries
To develop flavors, it's best to prepare the butters the day before. Store in the refrigerator, but let butters come to room temperature so they will be soft when served. You can also start the salad ahead.
After you ignite the charcoal for the steak, heat water for the corn. When steak is just ready to come off the grill, cook the corn. Meanwhile, rinse and sweeten berries for dessert and mix the slaw with the dressing. Ice cream can be purchased or homemade; serve big scoops topped with berries for dessert. Grilled Beef Steak
Choose a 2-inch-thick tender steak such as boneless top sirloin or top round (also called London broil), allowing at least 1/3 pound meat per person.
About 6 inches above a solid bed of hot charcoal briquets, grill steak until well browned and a thermometer inserted in center registers 140[deg.] for rare (about 15 minutes per side), or done to your liking. Cut meat across grain into thin, slanting slices; season portions with flavored butter (recipes follow) and salt and pepper. Coblets of Corn
Husk 12 ears of corn. With a sharp knife and mallet, cut ears into 2-inch pieces; tap knife with mallet to force through cob. Rinse corn.
To cook, bring 5 quarts water to a rolling boil in an 8- to 10-quart pan over high heat. Add corn bring to a rolling boil. Drain, or with tongs transfer to a deep 4- to 5-quart dish. Serve at once with flavored butters (recipes follow). Flavored Butters
For 6 servings, make at least 2 or 3 flavored butters; if you want to make more, they keep well.
To make each flavor, beat 1/2 cup (1/4 lb.) room-temperature butter or margarine until fluffy. Add seasonings (choices follow) and beat until blended. For best flavor, cover and chill butters at least overnight; or store as long as 1 week in the efrigerator. Serve at room temperature. Seasonings:
Sesame. Stir 1/4 cup sesame seed in a 7- to 9-inch frying pan over medium heat until golden, about 5 minutes. Add to butter as directed. Makes about 3/4 cup.
Bacon. Cook 1/2 pound bacon in a 10- to 12-inch frying pan over medium heat until brown and crisp. Let bacon drain, then crumble and add to butter as directed. Makes about 3/4 cup.
Dill. Add 1/4 cup chopped fresh dill to butter as directed. Makes about 3/4 cup.
Blue cheese. Mix 1/4 cup (2 oz.) crumbled blue cheese with butter as directed. Makes about 3/4 cup.
Chili. Mix 1/4 cup drained canned diced green chilies with butter as directed. Makes about 3/4 cup.
Caper. Add 2 tablespoons drained capers to butter as directed. Makes about 2/3 cup. Napa Cabbage Slaw 1/2 cup slivered almonds 6 cups (about 2 lbs.) coarsely shredded napa cabbage 1 cup each thinly sliced radishes and sliced green onion 1 cup fresh coriander (cilantro) leaves 4 to 6 ounces Chinese pea pods, ends and strings removed, cut in slivers Soy cream dressing (recipe follows)
toast almonds in a 9-inch square pan in a 350[deg.] oven until golden, 6 to 8 minutes.
In a 4- to 6-quart serving bowl, combine cabbage, radishes, green onion, coriander, and pea pods. If made ahead, cover and chill as long as overnight.
To serve, pour soy dressing over cabbage mixture; mix gently. Makes 6 servings.
Soy cream dressing. Stir together 3 tablespoons each white wine vinegar and sugar until sugar dissolves. Mix in 1 tablespoon soy sauce, 1/2 teaspoon ground ginger, 1 clove minced or pressed garlic, and 1/4 teaspoon each sesame oil (optional) and cayenne. Gradually add vinegar mixture to 1 cup mayonnaise, stirring until blended. Use, or cover and chill up to overnight.
Let the temperature of the day determine the temperature of the meal. Peaches in Pastry Blankets Vanilla Yogurt sliced Cooked Ham Hot or Cold Spiced Tea
Bake the peaches the night before or in the morning. Top pastry with yogurt or serve alongside. Serve ham hot or cold. Peaches in Pastry Blankets 3 large ripe peaches 1-1/2 tablespoons lemon juice Pastry blankets (recipe follows) Chutney filling (recipe follows) 6 walnut halves, optional 1 egg mixed with 1 tablespoon water Ginger syrup (recipe follows)
Peel peaches, cut into halves, and pit; coat with lemon juice.
Roll pastry on a floured board to make a 12- by 18-inch rectangle. Cut into six 6-inch squares. Place a peach half, cup side up, in the center of each square. Mound 1/6 chutney filling onto each peach. Bring 4 corners of dough over each peach; pinch the edges to seal peach completely. Push a walnut half into each dumpling.
Place pastries, pinched side up, in a well-greased 9- by 13-inch baking dish. Bake in a 375[deg.] oven for 30 minutes. Brush pastry with egg mixture; pour ginger syrup around (not over) pastry. Continue to bake until pastry is well browned, 10 to 15 minutes longer. Serve hot, or let stand as long as overnight and serve cool. Serves 6.
Pastry blankets. Stir together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt. With a pastry blender, cut in 1/2 cup solid shortening until coarse crumbs form. Stir in 3 tablespoons melted butter or margarine and 1/3 cup milk until dough holds together; pat into a smooth ball.
Chutney filling. Stir together 1/4 cup each raisins, chopped walnuts, chopped Major Grey chutney, and 1/3 firmly packed brown sugar.
Ginger syrup. In a 1- to 2-quart pan, combine 1-1/2 cups firmly packed brown sugar, 3/4 cup water, 3 tablespoons butter or margarine, 1 tablespoons lemon juice, and 1/2 tablespoon ground ginger. Bring to a rolling boil over medium heat. Use hot.
Protable frittata lunch
This super sandwich is a one-dish meal, fine for a picnic. Vegetable Picnic Frittata Loaf Mild Red Peppers in Vinegar Marinated Artichokes Lemon Cookies Grapes
You can make the frittata ahead; it reheats well. Buy peppers and artichokes. Vegetable Picnic Frittata Loaf 1 round loaf (1 lb.) French bread, about 12 inches in diameter About 1/3 cup olive oil 3/4 pound mild Italian sausages, casings removed 1 small onion, chopped 2 cloves garlic, minced or pressed 2 small zucchini, thinly sliced 1 large tomato, peeled, cored, seeded, and chopped 1/4 cup chopped fresh basil leaves 9 eggs 1/2 teaspoon each salt and pepper 1/2 cup grated Parmesan cheese
Cut bread in half horizontally. Hollow out halves, leaving a 1/2-inch-thick shell. Brush inside with 3 tablespoons of the oil. Reassemble loaf, wrap in foil, and warm in a 350[deg.] oven for about 10 minutes.
Crumble the sausage in a 9- or 10-inch frying pan (preferably with no-stick coating) and cook, stirring, until browned. Discard all but 2 tablespoons of the drippings. Set meat aside. Add onion and garlic to pan; stir until onion is limp. Add zucchini and tomato; stir until liquid evaporates. Add basil; remove from heat.
In a large bowl, beat eggs with salt and pepper. Stir in vegetables and sausage.
Wipe pan clean. Add 1 tablespoon olive oil to it and place over medium heat; when oil is hot, pour in egg mixture. With a wide spatula, push egg toward center as it sets. Shake pan often to keep omelet free. When eggs are set and browned on the bottom, invert a 12-inch plate over frittata. Flip frittata onto plate. Return pan to heat and add remaining oir; slide frittata into pan and cook until bottom is light brown. Sprinkle with cheese.
Unwrap loaf; lay the hollow bottom half of bread over frittata. Invert frittata into bread. Set top half of bread in place. Serve, or wrap in foil to keep warm up to 4 hours in an insulated chest. To make ahead, wrap in foil and chill as long as overnight; reheat, wrapped, in a 300[deg.] oven until warm in center, 1 to 1-1/4 hours. Cut into wedges with a sharp knife and eat out-of-hand. Serves 7 or 8.
|Printer friendly Cite/link Email Feedback|
|Date:||Jul 1, 1984|
|Previous Article:||Before heading for camp, you shop an Asian market.|
|Next Article:||It's mackerel season ... in cioppino, barbecued, broiled, or sauteed.|