Though I was thoroughly enjoying the late spring weather, I am excited summer 2016 has arrived. There is much to do, see and taste over the next couple of months. Food festivals, farmers’ markets and pop-up restaurants are only the half of it.
I have been gearing up my weekly client menus to include all of the tastes of the season, from meats and fish to great produce. Most recently pork tenderloin, skirt steak and wild halibut shined bright with a green sauce, salt potatoes and a small collection of cared-for vegetables.
When I am planning a menu for the week I start first with the proteins, taking care to bring variety from the previous week’s service. I then think about how I want to bring flavor to these proteins, what herbs and spices are available. Finally, finding the right vegetable sides that can mix and match with the proteins sets my clients up perfectly for the week.
Nothing says summer to me like simple grilled steak seasoned with salt and freshly cracked pepper. A ribeye or sirloin is a great choice, but skirt steak gives the perfect mix of caramelized outer crust and medium rare interior. Add to that an herb-filled, spicy vinegar-kicked sauce, such as chimichurri, and I am in heaven.
Any steak needs some potatoes, so some simple and foolproof salted baby yukons do the trick, swathed in butter and freshly cut chives. Add a little Creole seasoning, but if it is not salt-free be very judicious. It is just for taste.
4 cups of water, or enough
to cover the potatoes
3/4 cup of kosher salt
1.5 pounds equally-sized,
washed, small new
potatoes, yukons, fingerling
½ stick butter, cut into
pieces
Freshly chopped chives
(and/or parsley, scallion)
Freshly cracked black
pepper
Creole seasoning (optional)
Bring salt, water and potatoes to a boil. Cook until tender, approximately 20 minutes. Drain potatoes
in a strainer.
Add butter and Creole seasoning to a large mixing bowl and cream slightly. Add hot drained potatoes and toss until all of the potatoes are coated. Finish with chives, herbs and black pepper. Toss again and serve.
The pork tenderloin got coated with blackening seasoning and seared before getting dressed down in Korean barbeque sauce and roasted to perfection. It’s perfect with sautéed red chard, spicy broccolini or steamed string beans.
Happy eating and thanks for reading!
Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in home entertaining packages. Questions? Comments? Requests? Feedback? Invitations! Email her at kysha@SCHOPnyc.com, follow her on Twitter and Instagram @SCHOPgirl or on Facebook www.facebook.com/SCHOPnyc. For even more recipes, tips and food musings subscribe to her blog at www.talkingSCHOP.wordpress.com. Follow AmNewsFOOD @NYAmNewsFOOD.