This is a recipe for grilling steak that I got from Bobby Flay’s cookbook, “Grilling for Life.” I’m always on the lookout for a good grilling dish. This one fits the bill. It’s got avocado, chilies, oregano, cilantro, the works.  While the  gill is hot, and you need a unique option, this it it.

SMOKEY AND FIERY SKIRT STEAK WITH AVOCADO-OREGANO RELISH

Serves 6
For the smokey and fiery dressing:
¼ cup red wine vinegar
2 cloves garlic, chopped
2 chipotle chilies in adobo
1 tsp honey
¼ tsp kosher salt
¼ tsp freshly ground black pepper
½ cup canola oil
¼ cup chopped fresh cilantro leaves

Combine the vinegar, garlic, chilies, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. Add the cilantro and pulse two times just to incorporate.

For the avocado-oregano relish:
2 ripe Hass avocados, pitted, peeled and coarsely chopped
Juice of 2 limes
½ medium red onion, finely chopped
2 tsp canola oil
1 tsp finely chopped oregano leaves
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Combine all of the ingredients in a medium bowl.

For the grilled skirt steak:
2 lb. skirt steak, cut crosswise into 3 equal pieces
1 tsp canola oil
1 tsp kosher salt
2 tsp freshly ground black pepper

Method:

1. Heat your grill to high.
2.  Brush the steak with the oil and season both sides with the salt and pepper. Grill, turning once, for 6 to 8 minutes until slightly charred and cooked to medium-rare. Transfer to a cutting board and let rest for 5 minutes.
3.  Cut the meat against the grain into ½-inch thick slices. Drizzle each with dressing and top with 2 tablespoons of the avocado relish. Serve the remaining relish on the side if desired.

This recipe renders the prefect cheeseburger for grilling. When grilling outdoors (or indoors, for that matter), cheeseburgers are a must for most of us. Place the burger on the grill, cook for a minute or so, add a slice of cheese and cook until it melts. That is the national method (some say it’s written in the Constitution). But ever try an Inside-Out Cheeseburger? If not, you’re in for a treat. Place the cheese inside the burger and then grill.  It makes for something unique and wonderful.

With my inside-out burgers, I use mozzarella cheese. It makes for a deliciously rich burger. But you can use whatever cheese you like, even Velveeta which my wife, Holly, hates. To her it’s a processed chemical product  that isn’t really cheese. She says you’re eating plastic. But, that’s another conversation.  Figure it this way, can you imagine an inside-out burger with Spanish Manchego cheese? Or Brie?, Or feta? The possibilities are endless. You can’t go wrong with this one.

INSIDE-OUT CHEESEBURGER

Ingredients:

1½ to 2 pounds ground beef or if, preferred, ground turkey or ground chicken
Salt and black ground pepper to taste
1 tablespoon fresh chopped oregano leaves  or 1 teaspoon dried
About ¼ pound mozzarella, cut into 4 pieces

Instructions:

1. Start a charcoal or  gas grill over medium-high heat for 3-4 minutes.
2. Season the meat with salt, pepper and oregano. Divide meat into four portions and shape each around a piece of cheese, enclosing it fully.
3.  Cook over moderately hot fire: you will be able to hold your hand 3-4 inches over rack for a few seconds. Grill burgers about 4 minutes per side for medium-rare, 6-7 minutes for medium, and 8-9 minutes for well done. Note that cheese begins to melt after 4-5 minutes, but if cheese is well enclosed, that won’t matter.
4. Serve on buns or rolls and garnish as you like.
Yield: 4 servings.

For the 4th of July barbecue I decided to do a chuck roast on the grill.  Now, you may be saying, “Grill a roast? Isn’t that  a contradiction in terms?” Well, not at all.  If you go by common definitions, grilling is a fast cooking method that gives meat its brown charred color. That’s what you do on the 4th with your burgers and franks. Roasting is  more slow cooking process used to cook bigger pieces of meat over a period of time. So how does one grill a big piece such as a chuck roast? Simple, cut it into smaller pieces and then grill as normal.

For this recipe I chose chuck roast because, with the marinating procedure, it makes no difference if its the humble chuck or a more expensive cut. The marinade coats the meat so that it’s succulent whether its skirt steak or chuck. Save Money. Barbecue the chuck roast and still get accolades from family and friends.

GRILLED CHUCK ROAST

Ingredients:

1 beef chuck roast 3 to 3½ pounds
¼ cup red wine vinegar
4 cloves garlic, peeled
1 tablespoon fresh oregano leaves or or 1 teaspoon dried
¼ cup fresh rosemary
¼  cup fresh parsley
1 teaspoon honey
Salt and freshly ground black pepper to taste
¼ cup olive oil
¼ cup fresh cilantro

Instructions:

1. Rinse chuck roast under cold running water and pat dry with paper towels.
2. Combine the vinegar, olive oil, garlic, oregano, rosemary, parsley, honey, salt and pepper in a blender, and blend until smooth.  With the motor running, slowly drizzle in the olive oil and blend until emulsified. Add the cilantro and pulse two times more to incorporate. Prick the meat all over with the tines or a fork or sharp knife. Place the chuck roast and oil/herb mix in a zip-lock bag, turning once or twice to coat, and refrigerate overnight.
3. 30 minutes before grilling, remove meat from the refrigerator and let sit, inside the zip-lock bag, at room temperature.
4. Heat the grill to medium high. Remove roast from bag, and cut into four 4 or5 portions. Place on grill and cook until slightly charred, 2-3 minutes per side. Close the grill and cook, turning once, 6-8 minutes for medium-rare, 10 minutes or more for medium or well done. Remove meat from grill and let rest on a platter for 5 minutes before slicing.
Yield: 4 or more servings.

Here we go again. Another recipe that came about because of the wine club I belong to. This time Laithwaite’s Wine sent me a 2014 Malbec , Tri-Tip, from Lodi California (not Argentina) that is tailor-made for a barbecue or a steak dinner. They also enclosed a recipe for a grilled steak that is given below. Malbec and steak go together marvelously. But even if you don’t have a Malbec on hand, a good Burgundy, or Zinfandel, or Cabernet, will be just as good. The juicy, spicy meat of a flame-grilled steak is a delicious pairing with a good red wine.

Now, for the cut of meat. This recipe can work with  your favorite steak, be it T-bone, porterhouse, rib eye, filet mignon (if you’re in the mood to splurge), New York strip, flank, sirloin, or even chuck steak. You’re only limited by your pocketbook. Also, with the ingredients given, this dish makes lesser cuts of meat seem spectacular.  In fact, chuck steaks are great for grilling with this recipe.

So, light up the grill, add some potatoes and a veggie, and you’re set.

SPICY GRILLED STEAK

Ingredients:

4 steaks, about 1 to 1½-inch thick, about 1 pound each
1 tablespoon salt
1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon white sugar
½ teaspoon ground coriander
½ teaspoon cayenne
½ teaspoon chipotle

Instructions:

1. Rinse the steaks under cold running water and pat dry with paper towels.
2. In a small bowl or cup, combine all the remaining ingredients and mix well. Rub mixture onto each steak. Place in a large zip-lock bag and refrigerate for at least 24 hours. Remove from the fridge 30 minutes before grilling.
3. Heat your grill to medium-high. Place steaks on grill and cook until golden brown and slightly charred. Depending upon the desired level of doneness, you can grill the steaks 4 to 5 minutes. Then turn over and continue to grill 3-5 minutes for medium-rare; 5-7 minutes for medium; or 8-10 minutes for well done. Transfer to a cutting board or platter and let rest for at least 5 minutes before slicing.
Yield: 4 servings.

Back on the block, in our family, like almost everywhere else in America, Sunday was pot roast day.  And my mother would make it the usual way via baking or roasting in the oven. Lately, thinking back on those days, I started experimenting with pot roast. And one of the most successful method was braising instead of roasting. I subsequently discovered that braising made the pot roast juicier, more moist and less dry than the baking method.  It has become our favorite way of preparing a roast.

In the recipe given I use a chuck roast like my mother did back in Spanish Harlem. You do not need a fancy cut of meat in  this. Braising renders the meat succulent, whether it’s chuck roast or top loin roast. So, if you’re money conscious, use the good ole’ chuck meat. If you wanna splurge on a choice cut, that’s up to you.

Also note that this braising recipe can also be used for lamb, pork or fowl. It’s an all-purpose recipe, and that’s it’s advantage. You can use it with whatever meat you like. Though I do not thank it would work that well for fish. But, if you want to try it with fish and prove me wrong, go right ahead. That’s the beauty of experimenting with cooking: you can really come up with some great results (or not). And if not, keep at it. It will always serve you well.

BRAISING POT ROAST

Ingredients:

1 beef chuck roast, about 3 pounds
Salt to taste
Fresh ground pepper to taste
Oregano, fresh or dried to taste
2 tablespoons olive oil
2-3 cups diced cabbage or celery
2-3 carrots, cut into rounds
½ cup dry red wine
1 cup chicken broth
½ cup tomato sauce
Bunch fresh rosemary or tarragon

Instructions:

1. Rinse meat under cold running water and pat dry with paper towels.
2.  Prick the meat all over with a fork or knife. Season on all sides with the salt, pepper, and oregano, rubbing the seasoning into the meat with the flat of the hand. Drizzle with the olive oil
3.  Place the roast in a large pot or Dutch oven. Add and scatter all over with the cabbage and carrots. Add wine and chicken broth mixed with the tomato sauce. Top with a bunch of fresh rosemary or tarragon. Bring to boil, cover, lower heat to low-medium and simmer for an hour or so or until meat is tender. Transfer to a serving platter and serve.
   Yield: 4-6 servings.
   

In this time of pandemic, good home-made  meals come to the fore. You know what I mean: those stick to the ribs favorites that every family has a time-honored recipe for. So, this time around, it’s my Mother’s Meat Loaf. In Spanish-Nuyorican cuisine it’s Butiffarón (pronounced “Boo-Tee-fah-ron”).

We all have a favorite meat loaf recipe. It goes with the turf. There are as many meat loaf recipe as there are cooks. They range from the renowned preparation found on the back of the old Quaker Oats box to meat loaf made with bulger wheat and peaches (I dare you to try that one). Like everyone else we have our own version in the Rivera clan. Back on the block, my mother would make it for us at every request. And it’s the best we ever tasted.

Note that among the ingredients for this dish, we have aji dulce, or sweet chili peppers. These can be found in any Asian or Latino market. These peppers are sweet, not spicy. If you use the spicy ones, you have problems—it will ruin the taste.

Added Note: As an accompaniment to this meal we added white beans. Why? We had some on hand, and we prepared it it Nuyorican style—soak 1 pound  beans  overnight in water to cover by about 2 inches. Next day, drain, and place in a heavy kettle or Dutch oven with 8 cups water. Bring to a boil, cover and cook over moderate-low heat until beans are almost tender, about 1 hour. Add 3 tablespoons sofrito (recipe in post of 08/11/2010), 1 beef bouillon cube, salt to taste, ½ teaspoon dried oregano, and ¼ cup tomato sauce. Bring to a boil, cover, lower heat and simmer for 30 minutes or until beans are completely tender and the sauce has thickened somewhat.  Enjoy with the meat loaf.

BUTIFARRÓN
(Meat Loaf)

Ingredients:

2 pounds lean ground beef
8 whole black peppercorns
2 cloves garlic, peeled
1 teaspoon dried oregano
½ teaspoon salt
1 medium onion, peeled and finely chopped
1 medium green or red bell pepper, seeded and finely chopped
3 aji dulce, seeded and chopped
1 egg, lightly beaten
½ cup milk
¼ cup tomato sauce
1 cup unsalted cracker crumbs

Instructions:

1. Place meat in a bowl.
2. Combine peppercorns, garlic, oregano and salt in a mortar, and crush with a pestle. Add this to the beef and mix together.
3. Add the remaining ingredients in order of which they are given.
4. Mix thoroughly and pack into a greased loaf pan.
5. Bake in a preheated 350º oven for 1 hour or until well browned
Yield: 6-7 servings.

Grilling season again, in full flower. One of my favorites is grilled steaks; and since I have some maple syrup on hand, why not maple-spiced grilled steaks? In terms of the meat used, it could be boneless rib-eye, strip steak, T-bone, flank steak, skirt steak, or even filet mignon. If it’s strip steak, it should be about 12-ounces each, if it’s filet mignon, it should be 8-10 ounces each. If it’s T-bone or rib-eye, it should be at east 1½-inch thick. Whatever cut you use, figure it this way, your steak is done when it reaches 125-160 degrees F.  Using a digital meat thermometer, 125 degrees is rare, 145 is medium, and 160 is well done. Your choice.

Back in my salad days, my grilling would invariably be chuck or flat iron steak. It was a matter of economics. But, you know what? I still like cooking with those. What I discovered with these humble cuts of meat is that the longer you marinate them, the better they will be. So, for the maple-spiced steaks, spiced them up, placed them in a zip lock bag for 2-4 hours, better yet, overnight, and then grill. I am a Philistine, a barbarian, if you will, and I still prefer these cuts when they are cooked to perfection.

Ingredients:

4 steaks of your choice
Olive oil
Maple syrup
Salt and ground black pepper to state
2 tablespoon Fresh chopped oregano or 2 teaspoons dried

Instructions:

1. About 15-20 minutes before grilling, remove the steaks from the fridge and let sit, covered, at room temperature.
2. Brush steaks on both sided with olive oil, then with maple syrup. Season liberally with the salt, pepper and oregano.
3. Heat your grill to high. Place steaks on grill and cook until golden brown, about 4-5 minutes. Turn and cook for 3-5 minutes more for medium rare (135 degrees F.), 5-7 minutes for medium (140 degrees F.), and 8-10 minutes for medium-well (150 degrees), or longer for well-done.
4. Transfer the steaks to a cutting board or platter and let rest 5 minutes before slicing. This allows the juices to absorb into the meat, ensuring better flavor.
   Yield: 4 servings

“When I can’t write, I read. When I can’t read, I cook.”
—M.F.K. Fisher

This is a recipe that I cut out years ago from some newspaper. I still have it, yellowed paper and all. It comes from one of my heroes, M.F.K. Fisher. Long before James Beard, Julia Charles, et all, came on the scene, there was  Mary Frances Kennedy Fisher, a beautiful statuesque lady who wrote 27 books, mainly on food and travel. My favorite is “How to Cook a Wolf.” No, she  does not give instructions on cooking a wolf. The book was written in 1942, in the midst of World War II when the US was fighting for its live against the Fascists. To aid in the war effort, there was a food rationing program with strict limits on the purchase food basics such as sugar, butter, flour,  coffee, and meat. The book instructs on how to survive on what you have and still cook delicious, nutritious meals. If, as President Eisenhower once said, the war was won by the jeep and spam. The war at home was won by “How to Cook a Wolf.”

This recipe is great for its quickness and convenience. And, yes, the meat loaf cooks in just a mere 15 minutes. Talk about time saving! I’ll leave the last word to Ms. Fisher herself: “This is a far cry from the dry meat loafs we once hoped would taste like a pate de champagne rather than Sunday-in-jail, and it should be eaten soon, preferably with a big salad.”

15-MINUTE MEAT LOAF

1½ pound best ground beef
3 tablespoons finely chopped onion
3 tablespoons chopped green pepper
1 can (8 oz.) tomato sauce
1 generous teaspoon salt
½ teaspoon ground pepper

In the morning for use that night or at least 8 hours later, combine all ingredients and mix well. Put into well-oiled baking dish in loaf form; that is, do not pack in but make a small oaf in a large space. Chill.
To serve, bake in a preheated 450º oven on lowest shelf for exactly 10 minutes.
Then place under broiler for exactly 5 minutes. Remove at once; let stand 5 minutes. Serves 4-6.