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

 

 

Chocolate Overload S’mores Cheesecake

Chocolate Overload S'mores Cheesecake Chocolate Overload S'mores Cheesecake

I remember my sister and I sitting on the back porch tearing yesterday’s newspaper into small ragged pieces and placing them into an empty can. Probably one of my grandmother’s #Folgers cans, you know the red one with the plastic lid? We used those as vessels to fulfill our need for the melty gooey, chocolatey goodness that would soon tangle our fingers in a web of mallowy strands and #cocoa smear. If I had to choose a house that I missed, it was this house with the huge backyard where we often watched the deer drink from the pond and the trees overflow with black walnuts, pears and apples. We were young and naive and had no real appreciation for the seasonal jewels that rolled across the forest floor. I mean, we ate the occasional fruit and cracked a few nuts now and again but nothing too serious. I remember seeing our next door neighbor gathering the nuts in the evening to crack for an evening snack.

Chocolate Overload S'mores Cheesecake

If I had the passion for food I have now back then, I imagine that I would’ve encouraged the making of pies, tarts, jams and jellies, but those are merely the wishes of a time gone. And we all know that living in the past can prove to be a detriment to one’s growth; no one wants that…do they? S’mores are the ‘cream of the crop’ when it comes to nostalgic childhood treats. The simplicity of those three ingredients combined have the capability to solve life’s conundrums, sartorial – political or otherwise. There may be a little embellishment in there but work with me folks, we’re talkin’ #smores.

I know that with the arrival of #Pinterest and food bloggers appearing by the dozen every hour — these once sacred treats are always getting a new makeover from pie-pops to #cake but I warn you, steer clear, it’s a trap and you won’t be happy. What I’m giving you today is an all year round invitation to the snack once cornered to Autumnal nights and snow-capped backdrops. We should be able to indulge in all of this goodness any time the mood awakes within us and be able to do so without checking the weather report. Lord knows, it won’t be correct anyway. The time is winding down and as you know I am collaborating with the fine folks of the Asheville Wine & Food Festival to bring you some delicious food posts in anticipation for the event.

I can’t begin to tell you how full my heart is full knowing that we are only a few weeks away from that Blue Ridge Mountains seduction. We found the perfect place to stay in walking distance to coffee shops and you know how I love the beans. We’re plotting out all our favorite places to dine as if we won’t be eating enough AVL goodness between the SWEET Event and The Grand Tasting! If you haven’t made plans to attend, there’s still time and you won’t want to miss it! You can purchase tickets for the SWEET Event on August 21 here and tickets for The Grand Tasting on August 22 here! In the meantime, enjoy this recipe for one of your favorite childhood treats and steer clear of all those other impostors (wink).

IMG_1544-0 Chocolate Overload S'mores Cheesecake

Chocolate Overload S’mores Cheesecake

Crust… 2 cups Crushed Graham Cracker
3 Tablespoons Granulated White Sugar
1/4 Teaspoon Kosher Salt
6 Tablespoons Unsalted Butter (slightly melted)

Filling…
2-8 ounce pkgs Philadelphia Cream Cheese
1/3 Granulated White Sugar
1 Teaspoon of Nielsen Massey Bourbon Vanilla
2 Large Eggs 1/2 Teaspoon of Kosher Salt
1/2 Cup Semi-Sweet Chocolate Chips

Topping…
6.2 ounces of Hershey’s Chocolate (4 1.55 oz bars)
2 Tablespoons vegetable oil
2 Cups Miniature Marshmallows

Method

First, preheat your oven to 350 degrees. Put your butter in the microwave for about 30 seconds or until mostly melted but not hot. Mix together your graham crackers, granulated sugar, salt and butter until you can squeeze the mixture in your hand and form clumps. You may need a little more butter depending upon the dryness of your grahams. Place the mixture in the bottom of an ungreased cake pan, square or circle, it doesn’t really matter. Evenly pat down the crumbs until no holes remain. If you have a pan slightly smaller and the same size I would use it smash it down evenly. Smash…giggle. Bake in the oven for ten minutes, remove and allow to cool. Reduce oven temp to 325 degrees for your filling.

Place your cream cheese into a standing mixer with the sugar, vanilla and salt. Let the mixture whip on medium speed for two minutes, add the eggs one at a time until fully incorporated. Fold in the chocolate chips with a spatula and then evenly distribute the filling over your cooled crust. Surround the bottom of your pan with aluminum foil. you will probably need to pieces to criss cross the bottom of the pan and create a boat for the cheesecake, be gentile. Place this into a larger baking pan and fill the surrounding area with warm water about 1/2 way up the side. Place the entire thing into the oven slowly as to avoid splashing water into the cheesecake. Let cook for 90 minutes or until a knife inserted in the center comes out clean. Once cheesecake is done, allow it to set in the water for 30 minutes and I noticed that the top didn’t crack like the last time I made it and removed it immediately once cooked. Give it a try! Allow to cool overnight or for at least 90 minutes.

Then, take your chocolate and rough chop it, place it in a microwaveable bowl with your vegetable oil. Heat it in the microwave for 20 second intervals until chocolate is completely melted. Be careful not to overcook your chocolate, this will give you nasty sugar crystals (not cool). Pour it over the graham cracker crust, place it in the fridge and let it cool for 15-20 minutes.

Turn on the broiler, if you have a temperature option I typically use HI and watch the marshmallows like a hawk. Let your oven come up to temp. Evenly distribute the marshmallows over the chocolate, try not to leave any exposed chocolate and more marshmallows never hurt anybody. Place the pan on the high rack , tell the kids to step back. You should be squatting with the oven door open watching your marshmallows get nice and toasty right before they burn. Though this is totally subjective on how much crunch and torchy marsh you like, I like a lot! You may need a towel at hand to slightly rotate your dish to get even torch (no marsh left behind, ask Bush) on your marshmallows. Once your topping has the right color that you prefer, allow it to cool for 30 minutes before cutting into it. You will want to run a sharp knife under hot water if you desire perty slices.

I hope you and the family enjoy this recipe, I mean s’mores all year round, you’re winning! Chocolate Overload S'mores Cheesecake

Summer Chicken Salad & “My Writing Process Blog Tour”

Homemade Summer Chicken Salad & My Writing Process Blog TourSummer time is the perfect time to get back to kitchen basics. Those recipes that mom made which are still your favorite, with a short ingredient list and lots of love. Well, this homemade summer chicken salad recipe is just that but first, lets talk about the “My Writing Process Blog Tour”. It is an opportunity for bloggers to get to know each other better and for you to share some of your favorite bloggers that you might follow. The tour is also a great way to share what you are currently working on as well as what inspires you to blog.

I was asked to participate by Teresa Blackburn from foodonfifth.com. Teresa and I have become friends not only via blog but in person through our love for food, good writing and food photography. I’m always inspired after reading one of her posts and I absolutely love the ‘warm feeling’ captured in her food styling. So thanks Teresa for inviting me along on the “My Writing Process Blog Tour”.

1. What am I working on?

By day I work in a kitchen from 7-3 pm and on the weekend I’m a Sous Chef at Mangia Nashville on Friday and Saturday. I work six days a week and I’m currently working on my desire to be a personal chef. It has been a project in the works over the last year or so that’s beginning to gain more traction and I’m super excited about it. I enjoy being creative and the ability to discuss with clients their likes and dislikes and then create a menu, just makes my heart flutter. Its what I love to do and what I’m most passionate about. So if you know anyone looking for a personal chef or wanting to take cooking lessons, click the Cook@Home or Contact tab and lets talk.

2. how does my work differ from others of its genre?

I’m not sure where to begin. I’ll focus on when I’m working with clients for personal chef projects and blogging. I do my best to allow a little part of me to shine through in everything that I do. I recollect experiences from my past that are relevant to present day to tell stories of my love for food and cooking. I try to let my “love affair” with art, words and emotion all shine through in my food styling, blog posts and menu selections. I want people who admire my work to feel a sense of connection. The world is full of chefs and food bloggers alike but I want to leave an everlasting impression that isn’t like the rest.

3. Why do I write what I do?

I’ve always enjoyed writing. Its been one of my greatest outlets to release all of my creativity without having to stop and paint whenever I have something that needs to come out. Because I do love to paint, but I don’t get to do it very often.

I wouldn’t consider myself to be an expert at writing. You may have already come across many an error but it doesn’t deter me from doing so. I have journals dating back to my pre-adolescent years, laced with dis-conjugated verbs, fragment sentences and the rambles of a frustrated boy growing up in an estrogen-filled environment.

My affinity for all things culinary runs quite deep and blogging has been a vessel in which I can share the things I love about cooking. A source that I can come back to and find ways to improve upon what I once may have believed to be the “perfect” recipe. A letter to my offspring in which they can have a little piece of me for years to come. Something filed away in the rolodex of technology that I don’t have to worry about being lost in the little tin box of an estate sale or lost in a fire.

All in all, I write what I write because I’m inspired by life and the fact that I’m blessed to have the talents that I do. I enjoy sharing food, life and all things local with people who love to do the same.

4. How does your writing process work?

I’m not even sure if I have a writing process. I cook according to what’s in my refrigerator. Some meals are inspired by seasonal produce but that isn’t always the case. I may cook and photograph three recipes in an evening and they may be out of season before I even blog them. I’m not sure but sometimes I think I suffer from mild version of ADHD, if that is possible. My mind is always a little bit of everywhere. I find inspiration in so many things that reflect in the mood of my writing. Rainy days, grey skies and windy mornings are some of the best days to be inspired. I’m an observer. I watch the details of life that most may look over on a daily basis. Mothers interacting with their children, people crying on the phone and young men who open the door for the elderly all inspire me to write. Memories of my grandmother’s Saturday morning breakfast spreads, the fabricating of fish and deer on the sun porch. Her nightly bowl of wheat cornflakes, sliced bananas and %2 milk.

My mom used to make simple meals that didn’t take much time to prepare and I try to introduce that simplicity in some of my blog posts. All these things, food-related or not, all inspire my writing process. I don’t want to make a recipe several of times so I use my knowledge of food with the assistance of research tools and friends to tackle the best techniques in which to create new recipes. I’ve been known to spend up to two weeks working on a blog post that should be finished but it isn’t perfect and I’m waiting to figure out what the missing element is.

It is getting better over time as I receive offers to write for brands and do sample reviews of products that I enjoy. My lackadaisical nature is the only thing that keeps me from monetizing my site thus far. I have two jobs and I’m not quite sure three would do me any good, but one day.

…Who’s next in the blogging tour, and some bloggers whose sites I recommend you check out?…

Unfortunately, I don’t have three bloggers to tag. but you will enjoy Lindsey’s blog over at DIY Dietitian. Lindsey is a registered dietitian who’s passionate about helping you live a healthier lifestyle. I enjoy her simple recipes like the Baked Black Beans & Sweet Potato Flautas or her simple equation recipe for Basil, Goat Cheese and Tomato Bruschetta which is perfect for the summer time.

Also, check out Angela of Spinach Tiger, Matt of Real Food by Dad, and Jill of Jill Cooks Here for their blogging tour posts.

This recipe for chicken salad is so easy, you actually don’t need a recipe. Wait, scratch that, you do need a recipe or else I wouldn’t be posting this. Silly me, summer time is the best time for easy foods that are low-maintenance and reliable for quick go-to meals that can be eaten more than once. Anytime I make chicken salad, most of the time I opt to roast a whole bird. This way you can control just how much chicken salad it is you desire to make and use the remaining chicken for a different meal of some sort.

My wife and I enjoy the addition of grapes to our chicken salad for that sweet fruity burst of flavor that contrasts well with the richness of the mayonnaise and savory tang of the green onions.Homemade Chicken Salad

Homemade Summer Chicken Salad

2 pounds of pulled roasted chicken
3/4 cup of mayonnaise
1/2 halved seedless grapes
1 tablespoon chopped chives
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon chopped fresh parsley

1. Place all ingredients in a large mixing bowl and combine. Taste for seasoning and adjust accordingly.

Everyone makes chicken salad slightly different. So feel free to adjust the ingredients accordingly but I have a feeling you will enjoy this as much as we do.

 

Homemade Summer Chicken Salad You can find the recipe for how to roast chicken here.

 

Homemade Summer Chicken Salad & My Writing Process Blog Tour