Thursday, December 10, 2015

Dry Rubbed Flank Steak with Grilled Corn Salsa from Chef Brian Luscher in Bon Appetit Magazine


Chef Brian Luscher

         We’re not eating nearly as much beef as we used to.  But that doesn’t mean we’ve given it up altogether.  These days, when I do cook beef, I like it to really give it flavor.  When I saw this recipe from Chef Brian Luscher I was intrigued by the spicy and sweet rub he’d invented for Flank steak, one of my favorite cuts because it starts out with great beefy flavor.  

         Chef Luscher owns a restaurant in Dallas TX called Luscher’s Red Hots (2653 Commerce St., Deep Ellum, Dallas Tel: 214 434 1006). I digress at this point because I found Chef Luscher’s menu intriguing. I don’t know whether I need to tell you but a Red Hot is a hot dog, generally hailing from Chicago.  An all beef frankfurter, what stands out about a Chicago Red Hot is not necessarily the dog itself but what surrounds it: Stuffed into a poppy seed
Chef Luscher's take on a Red Hot
bun, the hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers and a dash of celery salt. You’ll note that all that’s missing is Ketchup.  In Chicago, there’s a strong belief that ketchup is an unacceptable condiment for a hot dog. Apparently, many Chicago hot dog vendors do not even offer ketchup. I note that on Chef Luscher’s menu, there’s a line that reads “Ketchup’s over on the counter”.   This breach of Chicago etiquette likely prompted the tagline: “Taste Texas Chicago Style”. In Texas, I assume ketchup is permissible. And while Chef Luscher put ketchup on his counters, he did not put his Dry Rubbed Flank Steak on the menu. I cannot think why not.

Monday, December 7, 2015

A simple Grilled Chicken Dinner with Arugula and Warm Chickpeas


         The grill has long since been put away.  But the grill pan does an admirable job of crisping the skin and giving us, if not the real thing, a taste of summer.  In this easy dish that takes under 30 minutes to make, the crispy chicken is pared with the pepper-y bite of arugula and soft warm chickpeas.  It’s also one of those dishes that don’t require a batterie de cuisine to make.  You warm the chickpeas in a skillet with some thyme and red pepper flakes.  You grill the chicken until it’s browned and charred to your liking.  Then you toss the arugula with the chickpeas, some lemon zest and lemon juice and you’re done.  Drizzle the dish with some extra virgin olive oil and your best sea salt and serve.