vegetables – 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!

Collard Greens, Pork Belly, Turnips and New Year’s Tradition.

Collard Greens & Southern New Year I’m not a superstitious person to say the least, but I can’t fight tradition. For as long as I can remember my family has eaten the southern staples every New Year for the first twenty years of my life and then I may have fallen of the bandwagon a few times between twenty-one and thirty but who’s counting?

It simply goes without saying that I’m a sucker for comfort food and the first of the year is just a really good reason to gorge on all of my favorite southern eats. Excuse me while I get sentimental for a moment, if you follow, you’re used to it. If not–you’ll learn. Imagine for a moment sitting on a worn in sofa, you know the one where it’s the only place you’ll take a nap despite the piercing spring you feel on your hip bone. There’s a quilt draped across the back side for easy access when the sudden urge to nap consumes you. The smell of crispy pork bits are filling the living room with a light smoke that dances beneath your nostrils. Lids are trembling from steam fighting through the pots of collards and black-eyed peas. The sizzle of butter around the sides of the cast-iron work its magic on the cornbread and in that moment–your heart is full and your stomach overwhelmed with anticipation.

See, back then New Year’s resolutions were but a thing of some other culture. It was never spoken of at our house. It was more about the blessings of being alive another year, surviving the trials and tribulations that life had brought us the previous year. Reliving the joyous moments of life events and looking forward to what the year would bring. If memory serves me well, I believe collard greens brought ‘good luck’ and I could say without hesitation that a bowl of potlikker and a hot piece of buttermilk cornbread would be a perfect last meal contender. And anyone graced with a bowl should consider themselves none other than lucky…or blessed. There’s nothing quite like it when you talk about southern foods. Collard Greens, Pork belly, Turnips and New Year's Tradition

But moving on, these collard greens are so easy to make that it’s a perfect side dish to accompany various meals. And I made them the way my great-grandmother used to with a nice slab of pork belly, but you may also use a ham bone or bacon if you please. I can even recall there being some ox tail in there a time or two, so as you wish. First, I pre-heat the oven to 450° and cook off the pork belly, skin side down for about twenty-minutes to render some of the fat off and get a nice sear. While that is cooking, I simply take three bunches of collards – I rinse them under cold water to remove any residual dirt that may be hanging around. I cut the stalk out of the center because it can be annoying to chew on, well at least for me, but hold onto them. Layer the greens, roll them, and cut them into 1/2 inch ribbons. Then take one quart of water and two cups of chicken stock or three bouillon cubes for two cups of water, the stalks and bring it to a boil. Throw in a couple teaspoons of kosher salt and Texas Pete…or Tabasco. Once the liquid begins to boil, remove the stalks and add the greens, cover the pot. I usually let the greens cook for about an hour and a half before I peel, chop and my turnips. If you put them in too early, they will turn to mush and that’s not acceptable. Allow the greens to cook for about two hours or so, though there are those who believe that they should be cooked twice as long, not I.

You can tell that the greens are done when you can penetrate them with a fork with ease, and they are tender. Not to mention, your eyes may involuntarily roll back into your head and your toes may curl. You’ll see what I mean. I love to eat greens with a hot pan of fresh made cornbread or lace hoe cakes, but my grandmother also ate them with a slice of white bread when the mood hit, so as you wish. This year has already been filled with so many changes and I’ve learned some new things about myself. Things that need improvement and things I didn’t even realize were there. Either way, I’m excited about making improvements for the better. I want 2015 to be a year filled with more ‘I dids’ instead of ‘I didn’t’s’. And I’m wishing the same for you this year. Discover something new about yourself and find ways to improve or maybe just enjoy what it is you discovered. But in the meantime, sit down and enjoy a hearty bowl of collard greens and pork belly, you deserve it.

Zucchini ribbons in Sage Brown Butter

I sat down at the desk with my chilled glass of apple juice to the right of me. I thought I had it all figured out. The words had an extra week to find themselves since I didn’t get a post up last week. But as I set there at the desk wanting to share with you my hectic week, and the woes of working too many hours in a hot kitchen. I could only think of this heart-felt blog post I read on Thursday from The Merry Gourmet. I’ve grown fond of this blog as Merry is a great writer and a painter of vivid imagery through well composed lines. She is an oncologist who also has an affinity for cooking, baking and making eye-candy chocolate desserts. But any-who, as you scroll down to gaze over the zucchini recipe which makes an awesome side dish. Here is The Merry Gourmet post I’m insisting that you read and enjoy the peach bar recipe as well. I’m also a fool for a high crust to peach ratio. Enjoy.

Ingredients

4 medium-sized squash
1/2 cup unsalted butter
5-7 sage leaves
smidge of kosher salt(to taste)
fresh cracked black pepper(to taste)

Instructions

1. First rinse your zucchini and pat dry. Then grab a folded kitchen towel and stand your zucchini in the center of the towel to peel ribbons. If you apply too much pressure you will break your zucchini. Set ribbons aside on paper towels to soak up any excess moisture while your butter browns.

2. Heat your butter in the skillet on medium high heat until it begins to foam. You can not walk away from the pan. Throw in your sage leaves once butter has melted. Stir gently in a circular motion until you begin to see little bits of milk fat separate from the butter. Once butter has turned golden brown remove from heat quickly and add one tablespoon of chilled butter to keep your butter from burning. Return the skillet to the eye and add ribbons.

If you are confident, feel free to give it a few quick chef toss in the air to incorporate the butter throughout the ribbons. But if you are not confident use tongs or a wooden spoon to stir your ribbons.

3. Add your salt & pepper to taste. Continue moving the ribbons around as they will cook quickly because they are thin. Remove sage and use for garnish. Now, that was simple.