So Last week we had an incredible installment of “Backyard Bistro” over with our great friends at Chefs on the Loose in south Tampa. Eddie and i rocked the kitchen in preparation for waht was one killer chefs table. Like any time, i am always my biggest crittic… but the food was freakign amazing, and of course everyone who attended had a great time and was a huge help.
Not gonna lie, the “Purple Kirted Greek Taco” was a new experiment for me… i have done my Taziki many times, but i had never marinated anything in Pomegranet juice… the flavor was so different (in a good way). You could definitely taste the sweetness and the fruitiness amidst all the herbs and spices… lets just say that one will be a new stud in my stable of great dishes.
The Sage Chop took the spotlight of the evening… but the encore… the deconstructed apple strudel was a perfect finish! So here are some pictures and the long awaited recipies for you culinary viewing pleasure!
PURPLE SKIRTED GREEK TACO:
Marinade:
Skit Steak (outside)
Pomegranate (Juice 1 Cup)
Fresh Oregano (15 leaves chopped)
Red Chillies (1 tsp dried) or (1 whole fresh sliced)
Coriander (dried) (toast I table spoon)
Fresh Garlic (2-3 cloves minced)
Worcestershire sauce (5-6 good shots)
Extra Virgin Olive Oil (4-5 good glugs)
Sea Salt (generous pinch)
Cracked Pepper (very generous)
Combine all the ingredients in a Zip top bag, make sure to mix well. Add the Skirt steak to the party and let marinate for at least 4hrs
When grilling the steak, make sure it is over a nice HOT grill, the idea is to sear the outside quickly. This type of steak is not meant to stay on the fire for that long. 3-5 min per side depending on the thickness of the steak for a good med-rare.
Make sure to let it rest 4-5 minutes before slicing or you will loose all the good juices you just seared in!
Tazki Sauce:
Greek Yogurt (1 cup)
Feta Cheese (3-4 oz crumbled)
Cucumbers (seeded, sliced)
Fresh Parsley and Dill (finely chopped)
Green Onion (chopped)
Lemon (1/2)
Extra Virgin Olive Oil (light drizzle)
Sea Salt (small pinch)
Cracked Pepper (4-5 good cracks)
Combine all the ingredients in a bowl, a very simple way to bring HUGE amounts of flavor.
Roma Tomatoes (1 for every 3 People Chopped)
Lemon (1/2)
Extra Virgin Olive Oil (light drizzle)
Sea Salt (small pinch)
Cracked Pepper (4-5 good cracks)
Fresh Oregano (5-7 leaves finely chopped)
Lemon (1/2)
Combine in a bowl, mix well… Think of a Tomato salad in the thickness of this dressing. We want them to soften just a little bit as they take on these great flavors.
Red Onions (1 for every 5 People slice whole, brush with Olive oil and grill along side the meat)
Pita (1 per person… Maybe a few extra just incase)
Place the pita on the now warm grill, just to warm the a bit. Remove and begin to assemble the Taco with The Steak, Grilled Onions, Taziki Sauce, and Top with the Marinated Tomatoes. I promise an explosion of flavor!
SLAMMIN SAGE CHOP:
1 1in Rib Chop (Bone in) per person
Marinade:
Fresh Garlic (3 gloves chopped)
Lemons (Juice of 2)
Extra Virgin Olive Oil (5-6 good glugs)
Sea Salt (generous pinch)
Cracked Pepper (very generous)
Fresh Parsley, Sage, Thyme (Chopped)
Red Chilies (tablespoon if dried, 1 finely chopped if fresh)
Onion Powder (Table spoon)
Orange Blossom Honey (generous drizzle)
Dijon Mustard (2 big table spoons)
White Wine (1 glass)
Combine all the following in the Zip Top bag, and mix well. Insert the Chops and let marinate for a minimum of 4 hours. Place the Chops on a HOT grill, turning 90 degrees every 3-5 minutes (flip and repeat). We do not want to dry the chops out, so please to not gill them till they are black!
On the upper rack take the Fresh pears (halved) and let them grill for the length of your chops. They do not need the direct heat, more or less we are smoking them and giving them a little bit of color.
Remove the chops, let sit for 3-5 min before serving. Remove the Pears and slice.
Salad:
Pears (1 for every 4 people)
Watercress
Gorgonzola Cheese
Shallots (2 finely sliced)
Lemon (1 juiced)
Extra Virgin Olive Oil (4-5 good glugs)
Sea Salt (pinch)
Cracked Pepper ( generous)
Fresh Sage 3-4 leaves finely chopped)
Honey (Drizzle)
Dijon Mustard (small tsp)
In a bowl place the very thin sliced shallots, add Lemmon Juice, salt and pepper. Let sit for 1-2 minutes, this will allow the lemon to cure the shallots making their flavor more mild. Add Sage, Honey, Dijon and Olive oil and mix to make you dressing. In a large bowl place the watercress, gorgonzola, and still hot pears… Power the dressing over the top and get your hands dirty tossing this salad. We want a even coating!
When serving the Chop, make sure to place the watercress pear salad on TOP of the chop so as each bite one gets to taste everything. Absolutely beautiful, absolutely delicious.
Carrots:
Carrots Whole (with green if possible, 2 per person)
Orange Blossom Honey (Even Drizzle)
Extra Virgin Olive Oil (enough to coat the carrots)
Sea Salt (Pinch)
Cracked Pepper (pinch)
Smoked Paprika (Pinch)
Fresh Thyme (5-6 stems worth of the green leaves)
Whole Garlic Cloves (4-5 smashed)
In a roasting pan add the carrots, coat with the olive oil and drizzle each with the honey. Take the salt, pepper, smoked paprika and thyme leaves and season each carrot. Take the smashed whole garlic cloves and place them on top of the carrots (we want the roasted flavor to run all over the carrots)
Put the pan of Carrots in the oven at 375 for an hour and 15 minutes or until fork tender.
CIDER STACK:
Dark Rum
Appels (1 for every 2 people)
Golden Raisins (1big handful)
Walnuts (toasted 1 cup)
Nutmeg (5-6 grates worth)
Cinnamon (small pinch)
Vanilla Extract (2 shots)
Butter (3/4 stick)
Brown Sugar (1 Cup)
Filo Dough
Sugar
The Apples are to be Halved and grilled much like the pears. In a sauce pan add the butter Brown Sugar and Vanilla and let simmer untill sugar is dizolved. Add Raisins, Walnuts, Nutmeg and Cinnamon, and pour in a good shot or two of the Dark Rum (watch out for fire please). Continue to simmer, and let it reduce.
Cut Filo pastry into what ever shapes you like, brush with melted butter on both sides. Lightly sprinkle with Cinnamon, Sugar and Nutmeg and back until golden brown in oven at 350.
Ice Cream:
Eggs (3 large)
Cream (2 cups)
Whole Milk (1 cup)
Vanilla Beans (3 split and scraped)
Sugar (1 cup)
Salt (pinch)
5 Spice
Orange Zest
In a large sauce pan combine, milk, cream, eggs, vanilla, Sugar, and spices…bring up to a simmer and add orange zest. Take mixture into you ice-cream maker and soon you will have something truly to right home about!
So i first leaeners how to make the from scratch dressing while working for the Wine Cellar Restaruant in Reddington Beach. Part of our old world charm came from our table side spectacles. everything from filting Dover Sol, carving racks of lamb, even a “Baked Alaska” for desert… but the true test of skill came in the form of the Table side Caesar Salad.
