How do you reheat steak without cooking it further?

If you’re like me, having left over steak leaves a lot to be desired. If you cooked it perfectly the first time, then any further cooking will turn it into charcoal or thereabouts. If you try pan frying but that just turns even the best medium-rare steak into well done in seconds, especially if you slice it.

Here are two methods I’ve used to achieve the above and stopped me from ruining a great steak the next day:

  1. IF THE STEAK WAS KEPT IN THE REFRIGERATOR  Place the leftover steak in a freezer seal plastic bag and immerse it in a pot of boiling water. After 20 minutes or so, the steak is warm enough to eat and the temperature hasn’t risen enough to change the “state” of the steak as it was originally cooked. The only problem with this method is that you recognize you’re not cooking to 160 degrees and so risk that some bacterial matter may have been introduced during the refrigeration stage.
  2. IF THE STEAK WAS FROZEN (OR REFRIGERATED OVERNIGHT) Place leftover steak in about 1/8 inch of warm water inside a slow cooker (preferably a small one) and turn the dial to “warm”. After about 1/2 hr, the steak is heated through and hasn’t changed it’s “state”. If you’re concerned about bacteria, dial it to low and the steak will cook slightly further (turning a medium rare into a medium, etc.), but you’ll still have a decent-tasting steak that has likely reached close to 160 degrees.

I find that whenever I reheat a steak, it loses a little of its original flavour, so I usually serve with a tomato/onion/feta salsa, or at the very least, a little A1 or HP sauce on the side. Even a little heated gravy or aus jus poured over the steak will not only add flavour but keep the warmth in.

This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.

 

 

 

 

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“Menu of Passion” books 1-3 now available in a one-volume trade paperback

I’ve just re-launched Toni Carrera’s and my 3-part series (originally published as separate ebooks), in a one-volume trade paperback. If you enjoy travel romance and prefer to hold a real book, then it’s a bargain at $7.99, delivered by Amazon in 2-4 days.
(PS: We’re working on book 4, the first in our “Italian Interlude” series, based on Sue and my trip to Italy last year. If you buy “Menu of Passion” we’ll send you “Italian Interlude” FREE when published!
https://goo.gl/L7bz7k

Turkey scallopini in lemon sauce

This dish was inspired by our new friend, Chef Massimo Zingaro Fidale, on our recent visit to Italy. His simple but oh-so-delicious Veal Scallopini in Lemon Sauce was so tasty I couldn’t stop thinking about it.

However, as usual, I changed it; Canadianized it if you will. In my version, I use turkey scallopini and make the sauce a little heavier with the introduction of Greek yogurt. I also add a little twist with the use of Limoncello (brought home from Italy).  ‘Twas a totally new and mouth-watering experience.

INGREDIENTS

4 strips turkey scallopini
4 slices back bacon (pork loin)
2 tbsn sesame seed oil
2 tbsn plain greek yogurt
4 tbsn lemon juice
2 tbsn limoncello
1 tbsn capers (dried)
1/2 tsp fresh oregano (1/4 dried)
pepper to taste

METHOD

Brush turkey strips with lemon and saute over low heat in sesame seed oil, till browned both sides and white inside (about 4 min per side) then add the lemon and simmer for 5 minutes. Turn off heat and cover.

Simultaneously saute the back bacon to desired crispness. Don’t burn as it will alter the taste of the dish immensely.

While these are cooking, slowly begin heating the yogurt and (very slowly) pour in the limoncello. It may curdle but keep mixing. Add the capers, oregano, and pepper.

Place turkey in centre of plate and pour remaining lemon juice over them. Then pour the sauce on top.

I served with roasted garlic potatoes and thin slices of fresh tomatoes from our garden.

This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.

 

Grilled tenderloin Nicoise with Lemon Dill Olive Bernaise

Much to the chagrin of white tablecloth restaurants, great steak is not always about the steak, it’s about the rest of the dish.
In this presentation, the steak sits on a bed of sauteed vegetables and is topped with a custom bernaise-style sauce mixed with chopped black olives.  I added a few leftover hash browns (from a sunday breakfast out), a couple of fried tomatoes and some sauteed fresh shrimp.

INGREDIENTS

4 tbsn olive oil
1 garlic clove, sliced
sprig of fresh thyme plus extra to garnish
6 fresh basil leaves
2 x 6oz ternderloin steaks
1 zucchini, cut lengthwise into 1/3 inch thick slices
1 italian eggplant, cut into 1/4 inch slices
1/2 red bell pepper, skinned, halved, desseded, cut into strips
1 tomatoe, cut into quarters
2 tbsn balsamic vinegar

For Lemon Dill Olive Bernaise:
1 tbsn chopped black olives
Lemon Dill dressing,
1 tsp old style mustard
2 tbsp plain yogourt
2 tbsp English salad dressing

 

METHOD

Mix all the olive oil with the garlic and herbs in a dish. Add the meat and coat well with the marinade3. Cover with plastic wrap and marinate at room temperature for 4 hours.

Remove the meat, add the vegetables and the tomatoes to the oil, and marinate for a further 2 hours.

Cook the potatoes any way you wish. Frites, boiled, grilled, or reheated. Keep warm.

Heat the grill (I used an indoor grill because it was raining). Place vegetables and beef on the grill and wait till veggies are golden and lightly charred all over. Cook the beef to your liking (which should be medium rare–just saying).

Mix the olives with the other bearnaise ingredients and season to taste.

Arrange the vegetables on the plates and sprinkle the balsamic vinegar over. Arrange the beef on top of the vegetables and spoon a little sauce over each steak. Garnish with thyme and serve (with lightly oiled and grilled mushrooms and shrimp if you wish).

 

This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.

Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

I’m not really a fan of pork chops but since Costco had a great sale last weekend, I ended up with a pile of them in my refrigerator. One of the recipes I tried that really was amazing was this one. The topping was so fresh and tangy that it offset the drab taste of the pork.

INGREDIENTS

2 tbspn olive oil, divided
1 large onion, halved and thinly sliced
4 pork loin chops, 1 inch thick
salt and black pepper to taste
garlic powder to taste
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomoatoes, halved
3 cloves garlic, diced
1 tbsp dried basil (or two freshly chopped)
2 and 1/2 tsp balsamic vinegar
4 ounces feta cheese, crumbled (As my Greek son-in-law insists, be sure to buy Feta from Greece; it is much more flavourful than any Canadian or US manufacturer’s)

METHOD

Heat 1 tbsp oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.

Heat 1/2 tbsp oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness (don’t increase heat as that will dry them out). Set aside but keep warm.

Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

Great with roasted small potatoes and vermouth-sauteed asparagus

These recipes often show up in the Tales of the Artichoke Hart series, by Robert J. Morrow. Chef Arthur “Artichoke” Hart combines cooking with international intrigue on a regular basis. Click here for the latest book in the series

Lately, some of the recipes come from London Cartwright, 5-star Chef in NYC. For the first book in her series, click here. It’s FREE!

 

Trinidad Tryst: Book 2 in the Menu of Passion romance series

London Cartwright is a Michelin-rated 5-star chef. But she’s lost her touch, so the owner has sent her away to find herself, find inspiration, re-kindle her passion for food…and maybe get passionate about other things along the way.

In Book 1, she finds inspiration in Scotland (and Ian). In Book 2, she finds passion in Trinidad (and Jean-Luc). In Book 3, she finds balance in Detroit (of all places, with Daniel), and is finally ready to return to her post as top chef in New York City.

Or is she?

The 3-part series will be launched in May 2017 but you can get the individual titles, as they’re published, here. We anticipate more London adventures in the Fall of 2017.