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Cumin-Adobo Marinated Steak Tacos with Pickled Vegetables Knowing how to quick-pickle seasonal produce is an essential skill which opens up a world of possibilities for your fruits and vegetables. Serves | 8 | PICKLED VEGETABLES 2 cups cold water 2 cups apple cider vinegar 1⁄3 cup granulated sugar 2 Tbsp kosher salt 1 lb carrots, sliced into long matchsticks 1¼ cups paper-thin ring slices of red onion 2 32-oz wide-mouth glass canning jars 4 cloves garlic, divided 2 Fresno chiles, finely diced divided 2 tsp toasted and cooled whole cumin seeds, divided 2 tsp whole black peppercorns, divided CUMIN-ADOBO MARINATED STEAK 1 Tbsp whole cumin seeds 5 cloves garlic, smashed 3 Tbsp adobo sauce (from can of chipotles in adobo) 1⁄3 cup olive oil 3 Tbsp red wine vinegar 2 to 2½ lbs flat iron steaks sea salt and freshly ground black pepper 16 flour tortillas, heated 3 to 4 avocados, cut into cubes 8 oz crumbled queso fresco 2 bunches fresh cilantro leaves, roughly chopped
| Preparation – Pickled Vegetables | In a large saucepan over medium-high heat, add water, vinegar, sugar and salt, stirring until solids are dissolved and mixture comes to a boil. Remove from heat, add carrots and onion, cover and place back on high heat until mixture comes to a boil once again. Remove from heat, keep covered and allow to sit for 15 to 20 minutes. In 2 canning jars, equally divide garlic cloves, chiles, cumin seeds and peppercorns. Using tongs, carefully divide hot vegetables between jars. Evenly divide pickling liquid over vegetables and allow to sit at room temperature, uncovered, until completely cool. Secure lids and transfer to refrigerator.
| Preparation – Cumin-Adobo Marinated Steak | In a small skillet, heat cumin seeds over medium-high heat, stirring frequently until toasted and fragrant. Remove and transfer to small bowl. Add garlic, adobo sauce, olive oil and vinegar; whisk to combine. Pour over steak, coating all sides; cover and transfer to refrigerator, at least 4 hours or overnight. Prepare grill for medium-high heat and oil the grill rack. Remove steak from marinade and generously season with salt and pepper on both sides. Place over the hottest part of the fire at a 45-degree angle on grates and cook, 4 minutes. Rotate steak and cook another 4 minutes, then flip and cook 4 to 6 minutes, then rotate again on grates to finish cooking, another 4 to 6 minutes. Remove and tent loosely with foil and allow to rest, 5 minutes. Slice steak thinly against the grain. Assemble tacos by filling heated tortillas with steak and pickled vegetables and garnish with avocado, queso fresco and cilantro. Season with salt and pepper and serve immediately.
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from the cover
Andouille-Shrimp Burgers with Remoulade Sauce A low-country boil between two buns, this burger is topped
Chocolate-Caraway “Pretzels” Don’t be afraid of the rye flour and caraway seed in these petite pretzel cookies; both add a subtle complexity to the chocolate with just a hint of pumpernickel flavor. Yields | 20 cookies | 1¼ ½ 1⁄3 2
cups unbleached all-purpose flour cup rye flour cup plus 1 Tbsp cocoa powder tsp caraway seeds, ground in a mortar and pestle to break down slightly ¾ cup (1½ sticks) room temperature unsalted butter
| Preparation | In a medium bowl, whisk together both flours, cocoa powder and ground caraway seeds; set aside. In the bowl of a stand mixer fitted with paddle attachment on high, beat the butter and sugar until light and fluffy, 3 to 4 minutes; scrape down sides of bowl using rubber spatula. Add egg yolk, reserving white, and beat again for 30 seconds until incorporated; scrape down sides. Add flour mixture and mix on low until just incorporated, scraping sides as needed. Continue mixing on low and add heavy cream; stir until just combined. Scrape down sides of bowl, incorporating any dry patches as you go. Cover with plastic wrap and transfer to refrigerator to chill for 1 hour. Preheat oven to 325 °F. Line a rimless baking sheet with parchment paper. Whisk egg white with cold water.
2⁄3 1 3 2
cup confectioners’ sugar large egg, separated Tbsp heavy cream tsp cold water white sanding sugar, for sprinkling
Remove dough from refrigerator and pinch off 1-ounce pieces with your fingers. Roll dough into a ball using both hands; place on countertop and roll out gently and evenly into an 11-inch rope. Form into a U-shape on counter; hold both ends to twist up and over until pretzel shape is formed. Press ends into rope to secure; transfer to prepared baking sheet, at least 1 inch apart. Repeat until sheet is full. Brush each cookie with egg-white mixture; sprinkle generously with sanding sugar. Bake 1 sheet at a time for 16 to 18 minutes until cookies are firm but have taken on no additional color (cookies will firm up more as they cool). Remove from oven and allow to cool completely on sheet pan.
| To Serve | Serve on a platter or place individual cookies in small parchment bags, as you would a hot pretzel.
with Cajun remoulade sauce to spice things up a bit. Serves | 8 | REMOULADE SAUCE 2⁄3 cup mayonnaise 3 Tbsp chile sauce 2 Tbsp spicy deli mustard ½ tsp Worcestershire sauce juice of 1 lemon 4 to 5 drops Tabasco sauce 3 Tbsp roughly chopped fresh parsley leaves 2½ tsp roughly chopped capers ¾ tsp Hungarian hot paprika ½ tsp celery seed ½ tsp kosher salt pinch cayenne pepper ANDOUILLE-SHRIMP BURGERS 1 lb Andouille sausage 12 oz raw shrimp, peeled and deveined, chopped into small pieces 2 Tbsp roughly chopped fresh parsley leaves 2 Tbsp cornmeal 1 Tbsp Old Bay seasoning ½ tsp celery seeds ¼ tsp freshly ground black pepper kosher salt 2 Tbsp softened unsalted butter, divided 8 small dollar-size rolls, halved 1 head green or red leaf lettuce
| Preparation – Remoulade Sauce | In a medium bowl, add all ingredients and mix together; transfer to refrigerator to chill and allow flavors to blend. | Preparation – Andouille-Shrimp Burgers | In a large bowl, add sausage, shrimp and parsley and, using your hands, mix until blended, breaking up meat as you go. Add cornmeal, Old Bay, celery seeds and pepper and mix again until evenly distributed. Form into 8 3½-ounce patties. Sprinkle with salt just prior to grilling. Prepare grill for medium-high heat and oil the grill rack. Grill burgers for 4 to 5 minutes per side, flipping once, until cooked through, taking care not to overcook. During the last few minutes of cooking, butter halved rolls and grill for 1 to 2 minutes until grill marks form and buns are toasted. Serve burgers on toasted buns with lettuce and remoulade sauce.
WRITTEN BY MATT SEITER
Beer and Herbs Cocktail 5 to 7 ½ ½ 1 ½ 3 to 4 1 1
fresh cilantro leaves oz fresh lemon juice oz fresh orange juice oz vodka (potato vodka recommended) oz agave nectar ice oz Belgian-style white ale orange wheel (for garnish) sprig cilantro (for garnish)
Serves | 1 |
| Preparation | In a cocktail shaker, lightly muddle cilantro leaves with citrus juices. Add vodka and agave nectar. Fill cocktail shaker with ice and shake vigorously. Using a fine-mesh strainer, strain mixture into a chilled cocktail glass, leaving enough room to top with white ale. Stir to incorporate. Garnish with cilantro sprig and orange wheel and serve.
If you want a more pronounced cilantro flavor, allow cocktail mixture to stand without ice for 15 minutes before adding ice and serving. Pair this cocktail with the AndouilleShrimp Burgers for a fun take on the classic burgers and beer combination.
Ginger and Juice Serves | 1 | 1½ oz bourbon 1 oz Domaine de Canton ginger liqueur ¾ oz fresh lemon juice ¼ oz cinnamon syrup
ice 2 oz club soda 1 lemon wedge (for garnish) 1 stick cinnamon (for garnish)
| Preparation | In a cocktail shaker, mix all ingredients except club soda and garnishes. Add club soda to shaker and stir briefly. Pour contents into a Collins glass, garnish with lemon wedge and cinnamon stick, and serve.
Keep warm at your tailgate with this cold-weather take on gin and juice by substituting bourbon and a bit of spice with the ginger liqueur.
Chamomile Tea-Infused Tequila Yields | 1 liter |
Chamomile Tea-Infused Tequila Punch Serves | 1 |
3 chamomile-citrus tea bags 1 liter Reposado tequila
2 oz chamomile tea-infused tequila (see left) ½ oz fresh lemon juice, strained to remove pulp ½ oz fresh orange juice, strained to remove pulp ½ oz simple syrup ice 1 oz Lambrusco 1 lemon wheel (for garnish) 1 orange wheel (for garnish)
| Preparation | Pour tequila in a pitcher or container large enough to fit whole bottle. Remove paper tags from tea bags, transfer bags to container of tequila and stir, submerging bags in tequila. Let stand at room temperature for 1½ hours. Remove tea bags and discard.
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| Preparation | In a cocktail shaker, place all ingredients except Lambrusco and garnishes and shake to combine. Strain mixture into an ice-filled Collins glass. Add Lambrusco and stir. Garnish with lemon and orange wheels and serve.
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