When I buy Bibb or Boston lettuce, I spring for the hydroponically grown variety—which, here in my supermarket comes from Quebec (so you know it’s good!) It’s certainly more expensive than a standard head of Bibb lettuce but I find I’m throwing half of the latter out – the leaves are bruised, the lettuce is minute. Even when the summer comes, I still appreciate that I can tear off leaves at a time, leave the rest in the fridge for days on end and it stays in perfect shape. It is actually alive in its “clamshell”.
The home drying process is very easy. You wrap a rib eye or, in this case, a New York Strip steak in layers of cheesecloth and put the meat on a wire rack in the coldest part of your refrigerator (generally at the back). Four days later you have something that looks really quite awful– like a accident victim. But when you cook this meat you have something that approximates the flavor you might have paid double for. It’s worth a try. As long as you don’t scare someone to death wondering what on earth that bandaged item is in the fridge. So here’s the recipe. Hold onto it and I think you’ve got something the perfect for the grill later in the season.
1. In a glass loaf pan, combine the soy sauce, fish sauce and sugar. Add the steak, turning to coat it on all sides. Marinate it for 15 minutes at room temperature. (Or you can leave it overnight in the refrigerator.)
4 Heat a large cast iron skillet over high heat. Remove the steak from the bowl, reduce the heat to medium high and cook until the outside is dark brown – about 3 – 5 minutes for medium rare—flipping it once. Add the reserved marinade to the skillet and cook 15 seconds, turning the steak to coat it. Transfer the steak to a cutting board, let rest 5 minutes, the thinly slice against the grain.
Recipe for Ginger Lime Dressing