The days are coming to precious few, but summer is still here. And grillin’ is still the norm. With that in mind, below are  two recipes for grilled steak (Biftec a la Parrilla). This is the Nuyorican way of doing it.  And here, a little historical perspective in order.  Prior to the arrival of the Americans in 1898, grilling as we know it, was not prevalent in Puerto Rico. Other Caribbean Islands did have barbacoa, but nothing like our barbecue with the grill and all the other accouterments.  Some state that the Carib Indians did have barbacoa, but it was for cooking human beings in ritual sacrifices. Not an appetizing idea.

Growing up in Spanish Harlem, we had no such thing as barbecue. But with Americanization, and when Boricuas started moving to the suburbs, it became as popular as elsewhere.  My parents and grandparents could not recall anyone doing outdoor grilling when they were growing up. But, once they came to the mainland, it took root.

Naturally, our grilling was, and is, different in that we utilized all the herbs and ingredients native to our cuisine. Thus our dishes come out a little more spicy and, to my mind, the better for it. The two dishes given are convenient that the ingredients used are probably in your cupboard already. Or they can be acquired with ease from the nearest store or greengrocer. The dishes call for 4 steaks, and any good steak variety can be used, be it strip steak, boneless rib-eye, filet mignon or other. They should be from 1 ¼ to 1½ inches thick, and about from 10 to 12 ounces each. The steaks should be grilled 3 to 5 minutes for medium rare (an internal temperature of 135 degrees F.),  5 to 7 minutes for medium (140 degrees F.), 8 to 10 minutes for medium-well (150 degrees F.). Turned once during cooking, and they should be slightly charred for medium-well. Also, transfer to a cutting board, and let rest 5 minutes before slicing.

This is classic barbecue, so the preferred beverage is beer or ale. If you desire a wine, then a fruity Chenin Blanc for a white. If you’ll partial to reds, then a zesty Zinfandel or a silky Pinot Noir. If you can’t make up your mind, then go with the compromise choice of almost everyone, a light vintage rosé.

BIFTEC A LA PARRILLA
(Grilled Steaks)

Method 1:

Brush steaks with olive oil (2 tablespoons). Combine 1 tablespoon ground black pepper; 1/2 teaspoon salt; 1 tablespoon dried oregano (or 1 teaspoon dried); 1 tablespoons garlic powder; 1 tablespoon ground cumin; 1 tablespoon brown sugar; ½ teaspoon chili powder (optional). Season steaks with herb mix and grill on medium-high flame.

Method 2:

In a food processor, add ½ cup basil (or parsley or cilantro); 1 tablespoons fresh oregano or 1 teaspoon dried); 4 cloves garlic; 1 small onion, chopped; 2 tablespoons red wine vinegar; and ¼ cup olive oil. Chop for 1 minute until everything is finely diced.  Melt 3 tablespoons butter and sauté herb mix for about 2 minutes. Set aside. Season steaks with salt and black pepper to taste. Grill on medium-high until preferred doneness.  Serve steaks topped with the herb mixture.

Ever since I was a youngster, I’ve always loved canned tuna fish. I can’t recall how many tuna fish sandwiches I’ve had throughout my long life. And always with lots of mayo on it. Unfortunately, my wife has a different view of canned tuna. To her mind (and certain studies do confirm that tuna, canned or otherwise, is among the seafood with the highest mercury content) tuna is verboten. Problem is, I still like tuna.  I may not eat as many tuna steaks as I once did but, occasionally, I still enjoy canned tuna. So, when she’s not watching, I’ll indulge my tuna jones.

And that is the genesis of today’s recipe. It’s a Tuna Bean Salad. Great for the current hot weather we’re having. Easy to prepare, and can be served at room temperature or chilled. It calls for a single can of tuna fish for 4 people; but you can  double it if desired and use 2 cans. Let me state that if you don’t have black beans on hand, you can substitute red kidney beans, white cannellini beans, or garbanzos (chick peas). The dish is served on a bed of greens. I used romaine lettuce, but any crisp salad greens can be utilized.  Some folks even add corn to it. You’re only limited by your imagination. Add a simple vinaigrette dressing, and you’re set. Enjoy!

And, for brother Ray, the perfect wine is a white: either Soave or Sauvignon blanc. Or, since it’s summer, a nice, cold ale.

Ingredients:

TUNA BEAN SALAD

1 (5-oz) can tuna, drained and flaked
1 (15.5-oz) can black beans, drained
1 medium red bell pepper, chopped
1 tablespoon fresh basil, minced
Crisp salad greens

VINAIGRETTE DRESSING

3 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon fresh chopped oregano or 1 teaspoon dried
Salt to taste

Instructions:

1. In a bowl, combine tuna, beans, and red pepper.
2.  In a cruet or small bowl, combine vinaigrette ingredients, and add to tuna-bean salad.
3.  Place crisp greens on a  platter or salad bowl. Top with tuna-bean salad. Sprinkle with fresh basil, and serve.
   Yield: 4 servings.

I like chickpeas, also known as garbanzo beans. And I like eggplant. So why not combine the two in a luscious recipe during these dog days of summer? It is the easiest dish to prepare. And you don’t have to mess with a hot stove. However, I’ve discovered that, to get the best out of an onion dish like this one, it’s a good idea to first soak the onion rings in water and ice. This will render crispy onions and a nuanced flavor, but not so over powering it will  negate the other ingredients. With some good crusty bead, this recipe is perfect for hot weather.

And, as my  fellow martial arts brother Ray, would insist, the perfect wine accompaniment would be a Meursault. It’s the top Burgandy white, but somewhat expensive. Otherwise, a good Sauvignon Blanc, Pinot Grigio, or Soave will do.

ONION-GARBANZO SALAD

Ingredients:

1 large sweet onion, peeled and sliced into thin rings
Ice cubes and water
1 teaspoon salt
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon fresh chopped oregano or ¼ teaspoon dried
¼ teaspoon black pepper
Crisp Romaine leaves
1 green pepper, thinly sliced in rings
1 tomato, cut in slender wedges
1 can (10-oz) garbanzo beans, drained
½ cup black pitted olives, sliced in half
¼ cup chopped fresh parsley

Instructions:

1. Place onion rings in a bowl. Sprinkle with salt, add water to cover with four ice cubes. Let stand 30 minutes.
2.  In a small bowl or cruet, stir and mix olive oil, vinegar, oregano and pepper.
3.  Arrange Romaine leaves on a serving platter; and top with green peppers, tomato wedges, garbanzos and olives.
4.  Drain the onion rings and lay out on paper toweling. Arrange over beans and sprinkle with chopped parsley. Spoon on dressing and serve.
   Yield: 6-8 servings.

We recently purchased some pork patties from the the LeBlank Family farm in Vermont. What made these patties interesting is that they are flavored with maple. So we thought, um, great, pork patties. Now, patties are the easiest thing to cook. Fry them in butter or olive oil, and serve with a side vegetable. But, then, inspiration struck, and I decided on something different. I decided to cook ’em Vietnamese style.

I’ve been a fan of Vietnamese cuisine since my tour in ‘Nam back during the Vietnam War. Those days are long gone, thank the gods; and now I can experiment with their vibrant cuisine. I decided to prepare the patties with Nuoc Cham, a sweet-sour combination of fish sauce, garlic, sugar and lime juice very prevalent in Vietnamese cooking. Think of garam masala in Indian cooking, and the proverbial salsa in Mexican cooking.

The dish worked very well.  I added rice noodles to the mix plus a western twist, zucchini slices (we happened to have some zucchini on hand). For this recipe you can use prepared beef, turkey or chicken patties. Or you can make your own. Your choice. You can even utilize hamburger patties, if desired. Just adjust the cooking time to the size of the meat. The patties can also be done on a grill. This is the season for it. On a charcoal grill, heat coals until hot, and cook patties, about 5 minutes, turning once during grilling. On a gas grill, turn all burners to high, cover and cook patties 3 to 4 minutes per side.

PORK PATTIES WITH RICE NOODLES

Ingredients:

1 small green chili (or Thai chili), stemmed and minced
2 tablespoons brown sugar
1 garlic clove, peeled and minced
1/4 cup hot water
5 tablespoons fish sauce (can be found in any Asian market or even most supermarkets these days)
Juice of 1 lime
1 medium-sized zucchini, peeled and thinly sliced, then slices cut in half
4 pork patties (or chicken, turkey, beef—whatever you have on hand), 4-5 ounces each, abut 1
pound
2 tablespoons olive oil
8 ounces rice vermicelli or rice noodles
1/2 cup fresh mint leaves, chopped

Instructions:

1. Bring a large  of water to boil (at least 4 quarts).
2. While water is boiling, in small bowl, combine the chili, sugar, garlic, water, fish sauce, and lime juice. Stir to mix until sugar is dissolved and set aside.
3.  In a pan or skillet, heat olive oil, and cook patties over medium heat until browned (about 3-4 minutes per side). Place on a plate or dish with paper towels to drain, and set aside.
4. Add noodles to boiling water and cook until tender. Usually this means placing noodles in boiling water, cover, turn the heat off and let stand for 3-4 minutes. Loosen with a fork, drain, rinse with cold water, and you’re set.
5.  Place noodles in a platter or serving dish. Arrange zucchini slices on top. Drizzle with the fish sauce. Sprinkle with the chopped mint; and top with pork patties.
   Yield: 4 servings.

Back in Spanish Harlem, during our lean times, eggplant was one of the things we most enjoyed. It was cheap (still is, and highly versatile). I was amazed when I discovered from my Italian friends that you could incorporate in such things as eggplant parmigiana. Or in Indian cuisine, as in Ola, where you could bake it with yogurt. But I still hankered for the old Puerto Rican method of simple fried eggplant. This is one of the easiest dish to prepare, and not only for the vegan among us.

One of the hallowed rules concerning eggplant is that, prior to coking. It must be drained. That is done by peeling the eggplant, cutting into thin slices, sprinkling with salt and piling it on a plate. Then the slices are covered by another plate and set aside for about 30 minutes.  Finally, the slices are wiped cleaned and they are ready to be cooked. In our family we never enacted this ritual. Personally I think it’s a waste of time. Of course there are those who profess  the worthiness of this procedure, and more power to them. We’ve been making eggplant or way for generations; and we’ve never had any complaints.

In this recipe, I’ve given two ways to prepare eggplant: one with bread or cracker crumbs and eggs, and one with flour. Either one is just as good. Also, one can cut the eggplant into slices, if you have a large vegetable. Or, you can slice them lengthwise, if you have a small eggplants. In the recipe given, we’ve sliced them in the latter fashion. In all cases, the recipe yields 4 or more servings.

Added note: This recipe is from my cookbook, Puerto Rican Cuisine in America (Running Press, Perseus Books).  If you enjoy Caribbean cooking, this book is it.

BERENJENA FRITA
(Fried Eggplant)

Method 1:

1 large eggplant or 3 small ones
2 eggs, lightly beaten
¼ cup bread or cracker crumbs
Salt and ground pepper to taste
¾ cup olive oil

1. Peel eggplant and trim off the ends. Cut eggplant into ¼-inch slices  or lengthwise, if preferred.
2. In a bowl, combine eggs with bread crumbs. Dip slices in egg-bread crumb mixture.
3. In a skillet or frying pan, heat olive oil and fry eggplant slices over moderate -low heat until golden brown and crisp.
4. Drain on paper towels and serve

Method 2:

1 large eggplant or 3 small ones
¼ cup flour
Salt and ground black pepper
¾ olive oil

1. Peel eggplant and trim off ends. Cut eggplant into ¼-inch slices or lengthwise.
2. Sprinkle slices with flour, salt and pepper.
3. In a skillet or pan, heat olive oil and fry eggplant over moderate-low heat until golden brown.
4. Drain on paper towels and serve.