HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, August 13, 2015

Summer Steak and Grilled Vegetable Salad from Pat LaFrieda


 
        
Pat LaFrieda, New York's Butcher
Quick!  Name a famous butcher!  Well, if you’re from New York, the first name you would likely come up with would be that of Pat LaFrieda, a third generation butcher whose LaFrieda Meats supplies, among other places, the enormously popular Shake Shack with their particular blend of hamburger meat.  (It’s a top-secret formula so you won’t find it here or anywhere else).   Recently, Pat LaFrieda wrote a complete article about Skirt Steak on the grill for Fine Cooking Magazine.  Skirt steak, Mr. LaFrieda said, has been his favorite cut of beef for as long as he can remember.  Since he started working with his father when he was ten and took over the business entirely twenty-one years ago, he’s had plenty of chances to change his mind. But no, he believes that skirt steak packs the most flavor and tells us he grills it about every week in the summer.  And with it, he serves as much great seasonal produce as he can find.  Hence, this recipe for a steak salad extraordinaire, and one that I wanted to pass on to you before another day in summer passes.

Monday, August 10, 2015

Sesame Chicken Salad with Spinach, Cucumber and Cilantro from Tyler Florence


We were having friends for lunch over the weekend and I wanted to make Chicken Salad.  For the recipe I took out three contenders. Patricia Well’s “The Paris Cookbook” (Harper Collins 2001) had one that would have put us right in the heart of St. Germain de Pres with a recipe from Le Bonaparte restaurant there.   Wolfgang Puck would have sent us to Santa Monica and the famous Chinois Chicken Salad but we’ve already visited there (See http://www.chewingthefat.us.com/2011/07/encounter-with-wolfgang-puck-and-his.html and though we loved the salad, Andrew wanted to try something new.  And once again, Tyler Florence and his “Tyler’s Ultimate”  (Clarkson Potter 2006) won out.  This is an Asian inspired recipe that hits all the Asian flavor parameters—spicy, salty, sour and sweet.   It looks lovely too and terribly healthy if you ignore  the fact that you basically fry the panko sesame seed crusted chicken, which I am perfectly capable of doing.