RecipeHive

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Tyler Florence’s NY Strip Steak with Brandied Mushrooms

Posted by in Shared Member Recipes

New York strip is a great cut of steak. If you can find a good meat purveyor who carries dry-aged steaks, it only takes sea salt and freshly ground pepper to really pull out the delicious flavor of the meat. The mushrooms are left who and sautéed in the residual beef drippings in the bottom of the skillet with lots of fresh thyme and garlic. Finished with brandy and cream, the flavors cook down and meld into a delicious mushroom sauce, poured over the top of the steak.

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Fiddlehead Ferns

Posted by in Shared Member Recipes

What is it about fiddleheads that attracts so much excitement? On their own, they’re a fine vegetable, with a flavor that hangs somewhere between green beans and asparagus. Is it the novelty of eating ostrich ferns, in their coiled, newly-hatched form? I think it’s partly their striking appearance, which indeed resembles the neck of a fiddle. And, most importantly, they’re one of the first local edibles, a sure sign that spring has truly sprung.

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Piri-Piri Meatballs

Posted by in Shared Member Recipes

Fresh piri-piri chiles can be difficult to find in the U.S., so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile, which carries noticeable heat and a delicious fruity flavor. You can also double the sauce recipe and use it on anything from chicken to pasta the next day.

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Chicken with Puebla Style Mole Sauce – (Pollo en Mole Poblano)

Posted by in Shared Member Recipes

In Mexico’s most iconic molé, mulato, ancho, and pasilla chiles combine with warm spices to create a velvety smooth sauce that’s ideal for spooning over chicken.

Mexico’s most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken. This recipe first appeared in our August/September 2012 issue with Betsy Andrews’ article The Pride of Puebla.

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Chopped Lamb Steak with Garlicky Spinach

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“Chopped steaks are really just glorified hamburgers,” Marcia Kiesel says. “It’s a ground meat patty, but you eat it with a fork and knife like a steak–with or without bread.” Marcia updates the old-fashioned diner staple by using ground lamb instead of beef and serving it with garlicky wilted spinach and warm goat cheese. “It’s such a lazy summer meal,” she says.