The Martha Stewart Living Cookbook (51 page)

To ensure accurate temperatures, you will need to calibrate your thermometer often. To do this, stand the device in ice water or boiling water; if it does not read 32 or 212 degrees, respectively, adjust it. If it cannot be calibrated properly, make sure to note the difference when you cook. Always insert the thermometer into the densest portion of the meat, avoiding bones, as they are hotter than the rest of the cut and may yield a false reading. For whole poultry, turn the bird so its neck cavity faces you, and insert the thermometer through the thigh, near the socket. For all types of meat, remember to allow for resting time. After it’s out of the oven, the internal temperature of meat will continue to rise as much as 5 to 10 degrees, depending on the size of the cut. Finally, remember to let meat stand at room temperature before serving or carving; this allows all of the juices, which concentrate in the center during cooking, to redistribute. Smaller cuts should rest for 5 minutes; medium 15 to 20, and large cuts, 30 minutes.

sauerbraten

SERVES 10 TO 12

You can refrigerate the sauerbraten, covered, for up to 2 days. (In fact, the flavors develop nicely when the dish is made ahead of time.)

1 bottom round of beef (4 to 5 pounds)

Coarse salt and freshly ground pepper

4 tablespoons vegetable oil

4 garlic cloves, coarsely chopped

2 large onions, cut into thin slices

2 dried bay leaves

¼ cup tomato paste

¼ cup ketchup

1 cup red-wine vinegar

2 cups dry red wine, such as Burgundy

¼ cup sour cream

1.
Season the beef with salt and pepper. Tie kitchen twine around the beef at 2-inch intervals and once from end to end. Heat 2 tablespoons oil in a large (8-quart), heavy-bottomed pot over medium heat until hot but not smoking. Brown the meat all over, including the ends, about 3 minutes per side; transfer to a plate. Keep the pot on the stove, and reduce heat to medium-low.

2.
Add the remaining 2 tablespoons oil and the garlic and onions to the pot. Cook, stirring often, until the onions are softened, 5 to 7 minutes. Add the bay leaves, tomato paste, ketchup, vinegar, and wine. Raise the heat to medium-high; bring the mixture to a boil.

3.
Return the beef to the pot; add 2 cups water. Cover the pot with a tight-fitting lid. Reduce heat to medium-low; simmer 2 hours. Turn the beef; continue to simmer until tender, 1½ to 2 hours more. Let cool slightly.

4.
Transfer the beef to a cutting board. Remove the twine; let the beef stand 15 minutes. Skim the fat from the sauce. Bring the sauce to a simmer over medium heat; cook until the liquid is reduced by one-quarter, about 7 minutes. Season with salt and pepper. Remove from heat; whisk in the sour cream.

5.
Cut the beef across the grain into ¼-inch-thick slices. Return the slices to the pot to immerse in sauce, then transfer to a large serving platter. Ladle more sauce on top.

grilled marinated strip steak with scallions

SERVES 4

4 boneless strip steaks (about 10 ounces each)

1 bunch scallions

¼ cup Worcestershire sauce

¼ cup soy sauce

1 teaspoon dry mustard

1 teaspoon freshly ground pepper

½ teaspoon ground cumin

Grated zest of 1 lemon

Coarse salt

1.
Place the steaks in a large, shallow nonreactive dish. Slice 3 scallions into thin rounds, and combine with the remaining ingredients except the salt in a small bowl; whisk to combine. Pour the marinade over the steaks; cover with plastic wrap, and set aside at room temperature 40 minutes, turning the steaks once.

2.
Heat a grill or grill pan. Remove the steaks from the marinade, letting the excess drip off, and pat dry with paper towels. Season both sides generously with salt. Grill until they are well browned on the outside and cooked to desired doneness, or about 6 minutes on each side, for medium-rare. Transfer to a large serving platter; cover with foil, and let rest 10 minutes. Grill the remaining scallions, about 1 minute on each side, and serve with the steaks.

korean barbecued ribs with pickled greens

SERVES 4 TO 6

Both the ribs and the greens need to marinate overnight, so plan accordingly.

2½ pounds flanken-style short ribs, cut ½ inch thick

for the marinade

4 garlic cloves, minced

3 scallions, white and pale-green parts only, very finely chopped

¼ cup packed dark-brown sugar

2 tablespoons granulated sugar

Pinch of coarse salt

¼ cup fresh lime juice (2 to 3 limes)

½ cup soy sauce

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cup mirin

2 tablespoons toasted sesame oil

3 tablespoons sesame seeds, toasted

1 teaspoon Asian chili sauce or ½ teaspoon crushed red pepper flakes (optional)

for the pickled greens

1 pound Taiwan bok choy or napa cabbage, cut into ½-inch strips (8 cups)

1 bunch scallions, white and pale-green parts only, cut into ½-inch pieces

3 garlic cloves, halved lengthwise

2 small dried hot red chiles or a pinch of crushed red pepper flakes (optional)

2 teaspoons toasted sesame oil

1 piece peeled fresh ginger (about 1 inch), cut into thin matchsticks

¼ cup rice-wine vinegar (not seasoned)

¼ cup mirin

1 teaspoon coarse salt

Vegetable oil, for brushing

1.
Cut each short rib crosswise into 3 pieces, cutting between the bones. Soak the ribs in a large bowl of ice-water for at least 20 minutes, or up to 2 hours.

2.
Make the marinade: Stir together the marinade ingredients in a medium bowl until the sugar is dissolved. Drain the ribs; pat dry. Put the ribs and marinade in a 9 × 13-inch glass baking dish; turn each rib to coat. Cover, and refrigerate overnight.

3.
Make the pickled greens: Put the greens and scallions in a medium bowl, and set aside. Cook the garlic and chiles in the sesame oil in a small saucepan over medium heat until the garlic is pale golden, 2 to 3 minutes. Add the ginger, and cook, stirring, until fragrant, about 2 minutes.

4.
Remove from heat; stir in the vinegar, mirin, and salt. Immediately pour the contents of the pan over the greens, and toss to coat. Let cool to room temperature. Cover with plastic wrap; refrigerate overnight.

5.
Preheat the broiler, with the rack about 6 inches from the heat source. Line a rimmed baking sheet with foil, and very lightly brush with vegetable oil. Lift the ribs from the marinade, and arrange in a single layer on sheet (discard marinade).

6.
Broil the ribs (checking often) until well browned on top, about 5 minutes. Turn; continue to cook until well browned on other side, about 4 minutes more. Serve with chilled pickled greens.

beef paillards with arugula and capers

SERVES 6

2¼ pounds beef tenderloin, cut into 12 3-ounce steaks

Basic Marinade (Basics)

1 small red onion, cut in paper-thin rounds

3 tablespoons red-wine vinegar

Coarse salt

6 ounces baby arugula or chopped arugula

2 ribs celery, very thinly sliced on the bias

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

Freshly ground pepper

¼ cup capers, drained

1.
Cut open two sides of a resealable plastic bag. Place 1 steak in the bag; pound to ¼-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with the remaining steaks. Add the marinade. Chill 2 hours.

2.
Place the onion in a bowl with the red-wine vinegar and salt to taste; toss to combine.

3.
Heat a grill or grill pan. Place the arugula, celery, lemon juice, and olive oil in a medium bowl; toss to combine. Season with salt and pepper. Remove the meat from the marinade; season with salt and pepper. Grill for 1 minute on each side, until browned. To serve, place 2 pieces of beef on each plate; sprinkle with capers. Top with arugula salad and pickled onions, dividing evenly.

filet mignon with herb-and-cheese potatoes

SERVES 2

3 tablespoons unsalted butter, softened

3 tablespoons chopped fresh cilantro

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teaspoon minced garlic

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cup finely grated cotija cheese

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teaspoon cayenne pepper (or to taste)

1 tablespoon extra-virgin olive oil

2 russet potatoes (about 9 ounces each), peeled and cut lengthwise into
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-inch-thick slices and again into
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-inch-wide strips, set aside in a bowl of cold water

2 pieces filet mignon (7 ounces and 1½ inches thick each), room temperature

Coarse salt and freshly ground pepper

1 teaspoon vegetable oil

1.
Preheat the oven to 375°F. Stir together butter, 1 tablespoon cilantro, and ½ teaspoon garlic in a small bowl. Cover; refrigerate until ready to use. Stir together remaining 2 tablespoons cilantro and ½ teaspoon garlic, the cheese, and cayenne in a medium bowl; set aside.

2.
Brush a rimmed baking sheet with the olive oil; set aside. Drain potatoes; pat dry. Add to bowl with cheese mixture; toss to coat. Arrange potatoes in a single layer on prepared baking sheet. Bake 20 minutes; turn potatoes, and cook until golden, about 20 minutes more.

3.
Meanwhile, season both sides of beef with salt and pepper. Heat a medium skillet over high heat. Brush both sides of beef with vegetable oil; place in skillet. Reduce heat to medium-high. Cook beef 7 minutes; turn, and cook until medium-rare, 7 to 8 minutes more. Top each with cilantro butter; serve with potatoes.

hanger steak with shallots

SERVES 4

½ cup extra-virgin olive oil

¼ cup sherry vinegar

2 garlic cloves, crushed

4 teaspoons Dijon mustard, plus more for serving

1 tablespoon Worcestershire sauce

1½ pounds hanger steak

5 medium shallots, halved or quartered

Coarse salt and freshly ground pepper

1.
Whisk together ¼ cup oil, the vinegar, garlic, mustard, and Worcestershire sauce in a large glass dish. Place steak in dish; turn to coat with marinade. Let steak marinate, turning once, 20 minutes.

2.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shallots; cook, stirring often, until just golden, 2 to 3 minutes. Reduce heat to medium-low. Season with salt. Cook, adding ¼ cup water in batches as needed to keep shallots from sticking, until tender and caramelized, 15 to 18 minutes. Transfer shallots to a plate.

3.
Wipe out skillet. Heat 2 tablespoons oil over medium-high heat. Remove steak from marinade; pat dry. Season with salt and pepper. Cook steak, turning once, until an instant-read thermometer registers 140°F (for medium-rare), 10 to 12 minutes per side. Tent with foil; let stand at room temperature 10 minutes. Season with pepper.

4.
Meanwhile, wipe out skillet; reheat shallots over medium heat. Thinly slice steak. Serve with shallots and mustard.

porterhouse with jalapeño butter

SERVES 2

Filet mignon can be prepared this way as well: Sear two 8-ounce steaks over direct heat for 3 minutes per side; grill over indirect heat until medium-rare, 5 to 6 minutes more per side.

½ cup (1 stick) unsalted butter, softened

1 fresh jalapeño pepper, seeded and finely chopped

1 garlic clove, minced

1 porterhouse steak (2½ pounds, 1½ inches thick), room temperature

Coarse salt and freshly ground pepper

1.
Preheat a grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Stir butter, jalapeño, and garlic in a bowl; set aside.

2.
Season both sides of steak with salt and pepper. Grill over hotter part of grill, covered, flipping once, until browned, 3 to 4 minutes per side. Slide to cooler part of grill; grill, covered, flipping once, until medium-rare, 7 to 8 minutes more per side. Remove from grill, and let rest 10 minutes. Serve with jalapeño butter.

grilled knockwurst

SERVES 4 TO 6

Grilled knockwurst goes well with yellow or Dijon mustard and soft pretzels. The knockwurst will char quickly on the grill; be sure to turn it frequently.

6 knockwurst

Mushrooms and Garlic Grilled in a Packet (recipe follows), for serving

Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Grill knockwurst, turning frequently, until marked by grill and heated through, about 5 minutes. Cut each knockwurst on the diagonal into ½-inch slices. Serve with grilled mushrooms and garlic.

mushrooms and garlic grilled in a packet

SERVES 4 TO 6

Serve this packet hot off the grill, but be cautious when opening it.

12 ounces cremini mushrooms, halved if large