food – The Salted Table

Grilled Bone-In Ribeye & Garlic Butter Asparagus from America’s Test Kitchen’s Master Of The Grill Cookbook

America's Test Kitchen, Food photography, black chef

I’m not sure why 2016 is in such a rush but it may be causing me to lose track of time. It only seems as though yesterday, I was driving down the highway admiring Spring’s cascade of honeysuckle that laced both sides of the road. It feels like every year, I’m constantly reminding myself to pick honeysuckle to make simple syrup and I never get around to it, but I digress – we’re here to talk grilling.

Why, yes – Summer crept in like a thief in the night and without any apology but I’m not complaining. The Tennessee heat is harassing every brow and back with puddles of perspiration, children are frolicking across freshly mowed lawns and backyards are sending up billowing smoke signal invitations to everyone in the neighborhood. Summer is an open invitation to keep your house cool and your oven in hibernation while the grill carries the load for a while. I’m honored to be partnering with America’s Test Kitchen to share some grilling tips and flawless recipes for your summer entertaining. ATK’s latest addition to their extensive cookbook collection is all about grilling, and it spares no details when it comes to all the tools and knowledge you’ll need to be a Grilling Guru this season.

asparagus, food photography, americas test kitchen, health eating

Grilling, Charcoal, Chimney Starter, ATKgrill

I have a pretty extensive cookbook collection and they all serve one purpose or another, they all have their tips to offer, some, I’m a die-hard believer in and others I take with a grain of salt. But this cookbook, or better yet – ‘guide,’ shall we say, in particular, is pretty much spot on with the techniques and approaches to what I feel is intimidating to the masses.

Americas Test Kitchen, Grilling Food

Ribeye Steak, Recipes, Grilling, Americas Test Kitchen

When I grill I use one-hundred percent all-natural hardwood lump charcoal, I like the flavor it imparts and I’ve used it for so long I couldn’t tell you why I left behind all the other options as it pertains to flavor, but I won’t be changing back anytime soon. I will say that I learned a little something during this process that was never apart of my barbecuing/cookout experiences growing up in East Tennessee. We never used a charcoal chimney – it was simply crumbled up newspaper nestled in the bottom of the grill and the charcoal arranged evenly over the top, a generous squeeze of lighter fluid and dinner was in motion. I must say though, I will never touch lighter fluid again due to my palate still having nightmares about the harsh aftertaste it leaves behind from excessive usage. I prefer the lump charcoal, it burns clean, quick and easy, and the flavor is awesome. But I always encourage everyone to do their research, and find what works for you.

When flipping through the book to find recipes to share with you guys, I wanted to do something different but since whatever I chose to prepare would also be dinner – I went with beef…because beef. I didn’t purchase anything too expensive, I purchased two bone-in ribeye from a local grocer for about twenty-six bucks and a bundle of asparagus for about three bucks. And compared to what we would’ve spent on a steak dinner out, this was a great deal in my book. I cooked the steak to medium but there are instructions in the book to guide you along on how to cook the meat to your preferred temperature. Remember, thermometers are always your best friend when cooking meat, or really most things in the kitchen!

Americas Test Kitchen, Steak Recipes, Grilling

I’ve been reading this book on and off for the last three weeks and I’m amazed at all the info that is crammed into roughly 430 pages, everything you ever wanted to know about seasoning, proper tools, recipe tricks, and more that will definitely equip to you to be a master of the grill. I hope you guys enjoy these two recipes as much as I did. The steak was so full of flavor and juicy, and the asparagus was a garlic-y, buttery dream with a little char for intrigue. Trust me when i say this won’t be just another book that collects dust on the shelf, you can purchase the book here. Cheers to grilling perfection!

Americas Test Kitchen

The Ultimate Steak
2 (1 1/4-to 1 1/2 pound) double-cut bone-in ribeye steaks, 1 3/4 to 2 inches thick, trimmed
4 teaspoons kosher salt
2 teaspoons vegetable oil
2 teaspoons pepper

1. Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and sprinkle all over with salt. Place steaks on prepared rack and let stand at room temperature until meat registers 55 degrees, about 1 hour. Rub steaks with oil and sprinkle with pepper.

2A. FOR A CHARCOAL GRILL Open bottom vent half-way. Arrange 4-quarts unlit charcoal briquettes even layer over half of grill. Light large chimney starter one-third filled with charcoal briquettes(2 quarts). When top coals are partially covered with ash, pour evenly over unlit coals. Set cooking gratin place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL Turn all burners high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-low and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 300 degrees.)

3. Clean and oil cooking grate. Place steaks on cooler side of the grill with bones facing fire. Cover and cook until steaks register 75 degrees, 10 to 20 minutes. Flip steaks, keeping the bones facing fire. Cover and continue to cook until steaks register 95 degrees, 10 to 20 minutes.

4. If using charcoal, slide steaks to hotter side of grill. If using gas, remove steaks from the grill, turn primary burner to high, and heat until hot, about 5 minutes; place steaks over primary burner. Cover and cook until well browned and steaks register 120 to 125 degrees (for medium-rare) about 4-minutes per side. Transfer steaks to a clean wire rack set in rimmed baking sheet, tent with aluminum foil, and let rest for 15-minutes. Transfer steaks to carving board, meat from bone, and slice into 1/2-inch-thick slices. Serve.

Grilled Asparagus

Serves 4 to 6
Use asparagus that is at least 1/2 inch thick near the base. Do not use pencil-thin asparagus; it can not withstand the heat and will overcook. Age affects the of asparagus enormously. For the sweetest taste, look for spears that bright green and firm, with tightly closed tips.

1 1/2 pounds thick asparagus spears, trimmed
3 tablespoons unsalted butter, melted
3 minced garlic cloves
Salt and pepper

1A FOR A CHARCOAL GRILL Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

1B FOR A GAS GRILL Turn all burners high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

2 Brush asparagus with melted butter and season with salt and pepper.

3 Clean and oil cooking grate. Place asparagus in even layer on grill and until just tender and browned, 4-10 minutes, turning halfway through cooking. Transfer asparagus to platter and serve.

This post was written in partnership with America’ Test Kitchen. All thoughts and opinions are mine. Master Of The Grill

Summer Tomato, Tart Cherry & Squash Salad

The Asheville Wine & Food Festival & A Summer Tomato, Tart Cherry with Squash Salad

The Asheville Wine & Food Festival is right around the corner and my anticipation has reached a new level of out of control! Our Airbnb is booked and I won’t even begin to spill all the goodness about the cozy-decor-ed little apartment we scored! There’s just something about being in Asheville that makes you wonder why you haven’t been there all along, but don’t worry Nashville, I’m not leaving you! In anticipation for the food-coma of a festival I’ve whipped you up a vegetarian salad that will put a smile on your heart and keep you true to that summer diet. And revel in it guys because vegetarian options are a rarity here folks!

It seems like yesterday, my eyes were rolling into the back of my head and my arms were making a swift motion to push the plate across the table. Oh, you ask, “What was on that plate?” Well, if you were a resident of the blue home on Houston Avenue it may have been anything from buttered peas and onions to turnips or rutabagas, either way I wanted no part of it. But I was young and naive to the joy that these spring time and autumnal veggies had to offer. I only knew or at least thought I knew that they were healthy and weren’t worth another look, pass the mac and cheese please (wink).

My mom cooked vegetables often and I’m not even sure if she loved them or if it was just something innate from her childhood. Because often you would arrive to my grandmother’s house and there would only be a pot of stewed vegetables on the stove and a cast-iron skillet of cornbread. And I had become accustomed to this tradition and over time it became a treat, as my palate matured and all those vegetables slowly began to take on their own definitive taste in my mind. It wasn’t as simple as ‘if you’ve tried one of them, you’ve tried them all’ which I lived by this mantra back then.

And now vegetables of all kinds arouse the epicurean within me and I want to know all the ways to use them. How other cultures enjoy from day-to-day; season to season, and what kinds exist that I’ve yet to discover? The Nashville farmer’s markets are flooded with all kinds of summer goods from the soils bountiful harvest and I can’t resist leaving the market with a bag full of them to explore. I’ve been pickling, jamming and tossing all the things in vinaigrettes and it won’t cease anytime soon. I’m enamored with the color varieties that vegetables come in even if the flavor doesn’t change, it keeps that dinner plate interesting and makes for beautiful presentation.

The recipe for this salad is relatively easy, you’ll have to put a little time in but the end product is well worth it. And squash has been killer this summer, so much so, that it has ended up in many a dish for dinner. The combination of these tart cherries, earthy sweet tomatoes and the burst of brightness from the lemon vinaigrette work so well with the zesty pop of the onions. I think you’ll be making this for summers to come…if you’re smart. Also, if you want more info on the Asheville Wine & Food Festival simply click here! I’d love to see you there!

Summer Tomato, Tart Cherry & Squash Salad

2 Summer Squash
1/2 cup pitted & sliced cherries (tart)
1/4 cup julienne red onion
3 Tomatoes

Lemon-Honey Vinaigrette

1 medium lemon (zested & squeezed)
2 tablespoons TRU Bee Honey
3 tablespoons apple cider vinegar
1/4 Extra Virgin Olive Oil
1 tsp kosher salt (to taste)

Method

First, rinse all of your fruit off under cold water for about thirty seconds to remove all debris. Julienne one-quarter of a red onion, put it in an ice-cold bath for about 5 minutes. I do this to remove the sharp bite that onions may have. Take them out, lightly pat them with napkins to remove excess water. Shave your summer squash with a potato peeler or a mandolin, place in a bowl with onions. Core and slice your tomatoes into thin wedges or you may dice them if you like. Then, add them to the onions and squash, set aside.

Combine all of the ingredients for your lemon-honey vinaigrette and whisk them vigorously in a small bowl until a temporary emulsion forms. Taste for salt and adjust accordingly. Drizzle the vinaigrette over the squash, onions, and tomatoes and toss gently with your ‘clean’ hands for about 30 seconds or so. Taste again for salt and adjust accordingly. Arrange salad on the serving platter or plates how you see fit and last, but not least, place the cherries across the top. Enjoy!

Note: I also think sherry or rice wine vinegar would be a great substitute if you don’t have apple cider vin on hand, but you may need to add a little sugar (like a teaspoon) if using rice wine vinegar. This salad would also be nice with seared duck breasts or grilled salmon if you’re feeling fancy!

Southeastern Cuisine and The Asheville Wine & Food Festival!

The Local Forkful, Food Blogger, Sponsor In anticipation for the Asheville Wine & Food Festival we’ll be talking all things southern food today, and why not? It’s only an intricate part of our lives here in the south and since the arrival of spring the fields have come to life with sun-kissed produce for harvesting. The creak of screen doors have begun singing, honey suckle is running wild, the crickets are demanding your attention and the smell of smoked meat is in the air. Southern cuisine is the heartbeat of the southeast United States. cornbread panzanella salad

When I hear the word ‘food’ the first thing that comes to mind is ‘southern food’. Not simply because it’s mainly what I know but because it’s what I love. It is what I grew up eating around the dinner table and what I will die eating around the dinner table. Southern food is so rich in history and influenced by so many cultures that in #essence, southern food is ‘our’ food. We, a collection of people from different parts of the world all contributing little pieces to create a bigger picture.

Southern food is an experience all on its own; the simplicity of preparation in combination with love and attention to detail is what brings it to life. My mother, grandmother and great-grandmother are my greatest southern #food influencers. The most prominent of these three being my great-grandmother, she lived for food and loved everything about it. Most of my childhood memories involve her in the kitchen telling me stories of when she was a child, and how they used everything they had available to make meals. She’d tell me that eating your vegetables wasn’t an option when she was growing up because the table would be filled with them and maybe some cornbread and meat if they were lucky. I remember how upset she would be when people did not finish their food. Gluten Free Biscuits, The Local Forkful, Asheville Food and Wine Festival

I believe resourcefulness is at the heart of southern food. It’s the art of using what is available according to the season and making the best dish out of minimal ingredients. It’s the preservation of food to make it last through the cold season. It’s a celebration of hard work, the joy of new friendships and the exhibition of affection for mankind. There is an excerpt from John Egerton’s book Southern Food that sums it up perfectly…

“Within the South itself, no other form of cultural expression, not even music, is as distinctly characteristic of the region as the spreading of a feast of native food and drink before a gathering of kin and friends. For as long as there has been a South, and people who think of themselves as Southerners, food has been central to the region’s image, its personality, and its character.”

–Southern Food

I honestly can’t imagine living anywhere else but the south, except Europe…because pastries, but even the French have their influence in the south (hello Louisiana!). But there’s something about cities like Nashville, Asheville, Memphis and Atlanta that make you excited about southern eats, not to mention the hole in the walls along the way and those boiled peanut stands dotting the sides of country back roads.

Roasted Beets, the local forkful, The Local Palate Magazine

The dining we experienced last spring in Asheville, NC is still clear on my palate as though it took place yesterday. The kale pekoras at Chai Pani, the fried green tomatoes and grits at The Early Girl Eatery and that gluten-free deconstructed s’mores dessert from Posana. And I won’t even get started on all that is French Broad Chocolates, that’s a whole blog post in itself if you’re familiar with my #chocolate addiction. I hope to see you at the Festival with me eating all the #southern goodness! You can find all the details here.

Herbed Roasted Chicken & Vegan Spiced Apples & Potatoes

You know those dishes that you create without any plan and you find yourself surprised at how well they come out? Well, needless to say this is one of those dishes. And yes, despite being trained to know how to cook, chefs indeed have those moments of ah-hah, that’s delicious. It’s not like the roasting of chicken is a complicated process that requires the need of bells and whistles because it doesn’t. And that’s why we flock to it as our go-to meal when there is minimal time for fussy dinner preparation. Not that I make fussy meals or anything, cough.

Over the summer my wife and I visited Asheville, NC for the Food Blogger Forum. An event where food bloggers gather and discuss our passion for food, blogging, and the art of creating community. I received a little jar of what was labeled vegan spice. At first, I had no idea what the heck the stuff was or how I was going to properly utilize it to fit into our meals, but one night I saw the spice while in the midst of trying to decode what we were going to eat for dinner based upon the scant selection of ingredients in our fridge. If there’s anything I hate more than folding laundry, its trips to the grocery store once I’m already home for the evening.

I looked in the fridge and there it was staring at me, a whole bird, two sweet potatoes, three new red potatoes and some Mutsu apples from Chattanooga that I had just purchased at Whole Foods Market. Before I knew it, I had reached for the cast-iron skillet on the shelf and I set the chicken in the pan. After a brief moment of hesitation I placed the chicken back onto a cutting board and proceeded to cut it in half after realizing we probably won’t eat the whole thing. I turned the oven to 425 degrees. I seasoned both halves of the chicken with kosher salt, fresh ground black pepper, finely minced thyme, oregano and I tucked two pats of unsalted butter beneath the skin, set it aside. I rinsed the potatoes and apples, removed any eyes from the potatoes that didn’t look edible and cut them into chunks. Just in case you were wondering I cored the apples. I tossed the potatoes and apples in two teaspoons of the vegan spice, one tablespoon of extra virgin olive oil, and a smidge of kosher salt and fresh ground black pepper, to taste.

I put the chicken in the center of the cast-iron skillet and nestled the potatoes and apples around it but being careful not to completely cover the skin, because crispy skin is the key to the perfect roasted chicken. I walked away and began to write this post while I waited for it to cook and for my wife to come home. The cooking time is somewhere between 45 min to an hour, of course this is subjective based upon your oven, so properly temp your chicken for a internal temperature of 165º. There may have been some Parks & Recreation in the backdrop, laugh-out-loud, because that show slays me! I’m so grateful for Netflix…sigh. But any-who, I hope you enjoy this recipe as much as the wife and I did. I’m already in need of ordering more of that vegan spice because I’ve been using it so often. You can order it here. Enjoy and I’d love to hear about some of your ah-ha dishes that turned out un-expectedly well.

Whitt’s BBQ…A taste of comfort!

I was craving BBQ one day on my way home from work, and only being a resident in Nashville for a few months, I wasn’t quite sure as to where I should roll the dice on BBQ. The only thing I was vaguely familiar with was Hog Heaven from TV reviews. But it just so happens I don’t live but a couple of miles from one of the many Whitt’s BBQ locations.

When BBQ comes to mind, if you’re at all familiar with the cooking methodology of ‘proper bar-b-que’. There should be the flavor profile of smoke, char, fatty bits that melt in your mouth and that representation of the smoke ring with the contrast of pink, tan and brown meat. I know it sounds complicated but it’s not. Just plain old BBQ 101 and someone clearly let Whitt’s in on the secret. There’s no better way to say it than Whitt’s is simplistically good!

I unwrapped that paper and was pleasantly greeted with the aroma of smoky goodness, and the tender crunch of the slaw, surrounded by that soft bun. So Good. Next time you get the urge for the good stuff, don’t hesitate to stop at one of the “22” locations. Yes, “22”, you don’t have that many BBQ shacks if you’re not doing something right.

Don’t forget to get you’re slaw, but hold the pickle. I don’t feel it’s needed. And No BBQ sauce neccessary!. You will ruin the whole experience and this highlight will be in vain. Slather that stuff on next time you hit Buddy’s. (You know who Buddy is)

By the way, my photography is a work in progress, bear with, Photography isn’t my first LOVE. Food is. Don’t tell the wife!