FOOD NEWS CONTINUED FROM PAGE 92
Drake Devonshire Oyster Po’ Boy MAKES 3 MINI SANDWICHES
Reverse-Seared Sirloin SERVES 4
Rhubarb Slow-Baked In Vermouth SERVES 4
If you don’t have a slow cooker, buy one. I refer to Worcestershire as my French Kryptonite, and it is the crucial ingredient in this recipe. When purchasing your beef, ask the butcher to clean off the sinew and trim the fat. 1 2 6 ½ 1–1½
½
stick butter cloves garlic, sliced sprigs thyme bottle Worcestershire sauce kg sirloin steak, sliced 1–1½" thick Coarse salt Cracked black pepper cup chopped fresh chives
I cook this in the fireplace, but a smoldering charcoal barbecue is just as good. If you have time to plan ahead, drain your cream in a coffee filter overnight for a denser texture. 6–8 1 8 1 ½ 1
rosy stalks rhubarb, cut to fit dish cup dark herbal vermouth tbsp sugar, divided strip of zest and juice from ½ lemon vanilla bean cup 38% heavy cream Drizzle of raw forest honey PREPARE RHUBARB
COOK STEAK 1. Preheat slow cooker on low or preheat oven to 200°F. Place butter, garlic, thyme and Worcestershire in slow cooker. If using oven, place in baking dish. Heat until butter has melted. 2. Place steak over butter mixture and turn to coat. Cook for 20 minutes. Turn off slow cooker or oven and leave steak inside. GRILL STEAK
1. In baking dish, place rhubarb, vermouth,
4 tbsp sugar, and lemon zest and juice. Preheat barbecue to low or preheat oven to 300°F. Bake, basting often with juices, until liquid is reduced and rhubarb is very tender (it’s OK if rhubarb falls apart). MAKE CREAM 1. Scrape vanilla bean into remaining sugar and mix with fingertips. Whisk cream with vanilla sugar until thickened.
1. Preheat grill to high. Season steak
generously with salt and pepper, and place on grill, reserving butter mixture. Cook until grill marks form, about 3 minutes. Flip and cook until grill marks form, about 3 more minutes. Slice open small portion to check doneness and continue to cook until desired doneness. Remove from grill. MAKE SAUCE AND SERVE 1. Pour butter mixture into a small
saucepan over low heat. Stir in chives. Let steak rest for 10 minutes; add resting juices to butter mixture. Slice steak thinly and pour sauce overtop.
96 H&H AUGUST 2017
SERVE RHUBARB 1. Serve rhubarb lukewarm with cream
and honey. Simple oat cookies would pair well with this dish.
Slaw 1 carrot, finely shredded ¼ wedge cabbage, finely shredded 2 tsp kosher salt 3 tbsp white wine vinegar 2 tbsp mayonnaise 1 tbsp honey Pinch black pepper Jalapeño aioli ½ jalapeño 1 cup mayonnaise ½ clove garlic, minced ½ tsp Worcestershire sauce ½ tsp lemon juice Salt, to taste Pepper, to taste Oysters 1 cup flour ¾ tsp kosher salt ½ tsp garlic powder ½ tsp onion powder ¼ tsp cayenne powder ¼ tsp black pepper 3 shucked Fanny Bay oysters 1½" vegetable oil (for frying) 3 miniature white buns 3 tsp unsalted butter 1. To make slaw, mix carrot and cabbage with salt and let sit 1 hour. Squeeze to remove liquid. Mix vegetables with vinegar, mayonnaise and honey. Season with pepper. 2. To make aioli, grill jalapeño until wellcharred. Discard skin and seeds. Dice finely, and stir with remaining ingredients. Season with salt and pepper to taste. 3. To make oysters, combine flour with spices in medium bowl. Toss oysters in seasoned flour and shake off excess. Heat vegetable oil in pot to 340°F. Fry oysters until golden brown, 2 to 3 minutes. Remove and set on paper towel–lined plate to drain. 4. To serve, split mini buns in half. Butter buns (use 1 tsp per bun) and toast in pan. Coat buns with jalapeño aioli. Place small amount of slaw on each bottom half and add fried oyster. Top with bun and skewer through to finish.
