Dark Chocolate Pizzelle

3/4 cup all-purpose flour
2 tbsp plus 1 tsp unsweetened dark cocoa powder (I used Hershey’s Special Dark)
1 tsp baking powder
1 egg
1/2 cup brown sugar
5 tbsp unsalted butter, melted
2 tsp vanilla extract

Add flour, cocoa powder, and baking powder in a bowl and stir to combine.

In a separate bowl, add egg and brown sugar and mix on medium speed until mixture is smooth and has thickened, approx. one minute. Change the mixer speed to low and slowly pour in melted butter and vanilla extract until just combined.

Add the dry ingredients to the bowl with the wet ingredients and mix until just combined, approx. 15 seconds, taking care not to overmix.

Heat your pizzelle iron to your desired leve. Brush the top and bottom of the iron with a small amount of cooking spray to ensure there wouldn’t be any sticking.

Add batter to the center of the bottom grid and repeat for the remaining grids in your iron. As the batter will spread when you close the iron, do not completely cover the pizzelle grid with batter. For a 4-inch pizzells, use 1-1/2 – 2 tsp batter. Adjust to less if you’re looking for smaller pizzelle.

Close the iron and cook until the timer light indicates, about a minute to a minute and a half. Remove pizzelle to cool completely on a wire rack. Repeat for the remaining batter, brushing the pizzelle grids with cooking spray if needed throughout.

Double Chocolate Pizzelles

1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 ounces very finely chopped bittersweet or semisweet chocolate
2 teaspoons baking powder
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract

Preheat the Pizzelle Press on Setting 3 while preparing the batter.

Place flour, cocoa, chopped chocolate, and baking powder in a small bowl and stir with a whisk or fork to combine; reserve.

Place eggs and sugar in a medium bowl and mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not overmix. It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking.

Use the spoon provided to scoop the dough, about 1-1/2 – 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie. Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready.

Adjust baking times for softer or crispier cookies, according to personal preference.

Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. Warm pizzelle may be wrapped around the dowel provided to form cannoli shells. Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variation: Mocha Almond Pizzelle: Dissolve 1 tablespoon instant espresso powder in 2 tablespoons hot water. Add to batter along with 1/3 cup finely ground almonds. Use 1-1/2 teaspoons each of almond and vanilla extracts in place of 1 tablespoon vanilla extract.

Make 36-40 pizzelles.

Notes:

If you are rolling pizzelles, roll them immediately upon removing them from the press.

Hot pizzelles can be molded areound a cylinder or a ramekin to create a cup.

Pizzelles can be frozen. Stack in small bundles with a paper towel between them and store in an airtight bag.

If pizzelles become soft, place on a cookie sheet in a 300 degree oven for 3-5 minutes.

Pizzelle batter can be made 24 hours in advance and refrigerated. Warm batter to room temperature before using (about 30 minutes).

Classic Pizzelles

1-3/4 cups all-purpose flour
2 teaspoons baking powder
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract or anise extract

Preheat the Pizzelle Press on Setting 3 while preparing the batter.

Place flour and baking powder in a small bowl and stir to combine; reserve.

Place eggs and sugar in a medium bowl and mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not over mix.

It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking. Use the spoon provided to scoop the dough, about 1-1/2 – 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie.

Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready.

For a lighter colored pizzelle, bake for a shorter time; for darker pizzelle, add a few more seconds. Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. Warm pizzelle may be wrapped around the dowel provided to form cannoli shells. Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variations: Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter. Bake as directed.

Make 36-40 pizzelles.

Notes:

If you are rolling pizzelles, roll them immediatelynupon removing them from the press.

Hot pizzelles can be molded areound a cylinder or a ramekin to create a cup.

Pizzelles can be frozen. Stack in small bundles with a paper towel between them and store in an airtight bag.

If pizzelles become soft, place on a cookie sheet in a 300 degree oven for 3-5 minutes.

Pizzelle batter can be made 24 hours in advance and refrigerated. Warm batter to room temperature before using (about 30 minutes).

Strawberry Freezer Jam

1 box of Pomona’s Pectin
4-5 cups pureed or crushed strawberries, about 2 1/2 to 3 pounds of strawberries (crush or puree to desired consistency, I like the mixture fairly smooth)
1 1/2 cups granulated sugar (or honey, see note above)
2 tablespoons fresh lemon juice
3/4 cups boiling water

Take out the small white packet of calcium powder and measure 1/2 teaspoon into a jar or container with a lid. Pour in 1/2 cup water. Shake well; set aside.
Add the sugar and lemon juice to the strawberries and stir well.
In a blender, combine the boiling water and 1 tablespoon of pectin (in the large white packet). Process until smooth.
Add the warm pectin mixture to the strawberries and mix to combine. The mixture will start to jell and thicken.
Shake the calcium water to recombine and measure out 4 teaspoons; add to the jam. Stir well. (Extra calcium water can be stored in the refrigerator for months.)
Portion the jam into containers, leaving 1/2-inch headspace. Seal with a lid. Store in the freezer (for up to a year) or in the refrigerator (for several weeks).
NOTES:

This recipe has only been tested and made using Pomona’s Pectin; other brands of pectin will not work the same in this recipe. I’ve never made the jam with all honey (although you can); but half sugar/half honey is delicious. And speaking of sweetener, you can cut the sugar down even more if you like, the minimum being 3/4 cup sugar or 1/2 cup honey.

Following the recipe below, you’ll have leftover pectin and calcium powder, simply fold down the tops of the packet or place in a small bag and store it in the Pomona’s box to use later. It won’t spoil. One box of Pomona’s Pectin will make three batches of the recipe below (so about 8-9 pints of jam, depending on amount of sweetener used). This recipe can be doubled. I use my food processor to puree the strawberries and it makes adding/mixing in the pectin and calcium water simple, too.

Strawberry Ice Cream

30 ounces (1 quart plus a little extra) fresh strawberries, divided (see note above)
1 1/4 cups sugar, divided
4 tablespoons 80-proof liquor such as vodka or, preferably, Cointreau
2 cups half and half
1/2 cup corn syrup
1/2 teaspoon kosher salt, to taste
Scant drops of lemon juice, if needed

Hull and quarter 6 ounces (about 1 cup) strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine strawberries with 1/2 cup sugar and alcohol and let stand in refrigerator for at least 2 hours and up to 2 days.

Hull remaining strawberries and purée at high speed in a blender until very smooth, about 30 seconds. Strain through a fine mesh strainer to filter out all seeds and fibers, then measure and reserve 1 1/2 cups purée. Extra purée, if there is any, can be put to another use.

In a clean mixing bowl, whisk together 1 1/2 cups strawberry purée with half and half, corn syrup, and remaining 3/4 cup sugar until fully combined. Add salt to taste, and, if mixture is too sweet, a few drops of lemon juice.

Chill in refrigerator or ice bath until base is very cold, at least 45°F, then churn in ice cream maker according to manufacturer’s instructions. In the last minute of churning, retrieve strawberry mix-ins from the refrigerator, strain off syrup, and add mix-ins to the churn; reserve strawberry syrup for another use (it makes a great daiquiri). Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.

Creamy Cucumber and Potato Salad

2 pounds small to medium Red Bliss potatoes (about 12)
Kosher salt
1/3 cup crème fraîche or mayonnaise
2 tablespoons red wine vinegar
1 tablespoon light corn syrup or 2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon celery seeds
1 small garlic clove, minced
1/4 cup canola oil, plus more for brushing
Pinch of crushed red pepper
1 teaspoon finely chopped fresh oregano
1/2 cup chopped parsley plus 1 teaspoon minced parsley
Freshly ground pepper
1 English cucumber, thinly sliced
1/3 cup thinly sliced red onion

In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.

Meanwhile, in a large bowl, whisk the crème fraîche, vinegar, corn syrup, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup of oil. Stir in the crushed red pepper, oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.

Light a grill or preheat a grill pan. Generously brush the potatoes with oil and season with salt and pepper. Grill the potatoes, cut side down, over moderately high heat, turning once, until lightly charred and hot, 5 minutes. Transfer to a plate and let cool slightly.

Toss the potatoes with the dressing and season them with salt and pepper. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve.

Grilled Broccoli and Bread Salad with Pickled Shallots

2 large shallots, thinly sliced
1/4 cup golden raisins
1/2 cup dry sherry
1/4 cup sherry vinegar
1/4 cup agave syrup
1 teaspoon chopped thyme
Kosher salt
Grated zest and juice of 1 Meyer lemon
1/2 cup extra-virgin olive oil
Freshly ground pepper
4 garlic cloves, minced
2 teaspoons crushed red pepper
2 teaspoons chopped rosemary
1 pound broccoli, cut into long spears, stems peeled
1/2 pound vegan ciabatta, sliced 1/2 inch thick
2 tablespoons toasted pine nuts

Grilled Broccoli with Chipotle Lime Butter

6 tablespoons unsalted butter, softened
Finely grated zest and juice of 1 lime
1 tablespoon Tabasco Chipotle Sauce
1 teaspoon honey
1 garlic clove, finely grated on a Microplane
Salt
4 heads of broccoli—stems trimmed, cut into large florets
Olive oil, for drizzling
1 cup crumbled queso fresco

In a bowl, stir the softened butter with the lime zest, lime juice, Tabasco, honey and garlic and season lightly with salt.

Light a grill. Drizzle the broccoli florets with olive oil and season with salt. Grill over moderately high heat, turning the florets occasionally, until crisp-tender and lightly charred, about 8 minutes.

Transfer the broccoli to a platter and toss with the lime butter. Garnish with the queso fresco and serve.

MAKE AHEAD
The chipotle-lime butter can be refrigerated overnight. Soften it at room temperature before using.

Grilled Carrot Salad with Brown Butter Vinaigrette

1/2 cup extra-virgin olive oil
2 tablespoons smoked sweet paprika
1 tablespoon ground fennel
1 tablespoon ground coriander
2 garlic cloves, thinly sliced
4 thyme sprigs
1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch
Salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons sherry vinegar
1 tablespoon water
2 tablespoons marcona almonds, plus chopped almonds for garnish
5 ounces baby arugula

In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme. Add the carrots and let stand for 2 hours.

Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl.

Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.

Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.

Vietnamese Steak au Poivre

2 tablespoons unsalted butter?
1 large onion, thinly sliced?
2 garlic cloves, thinly sliced?
One 1 1/2-inch cinnamon stick ?
1 star anise?
2 tablespoons Asian fish sauce?
1 tablespoon light brown sugar?
2 cups beef stock or low-sodium broth ?
1/2 cup heavy cream?
2 teaspoons black peppercorns, crushed?
Kosher salt
Pepper?
1 1/2 pounds small heads of broccoli, cauliflower ?and/or Romanesco ?
3 tablespoons canola oil?
1 cup mayonnaise?
1/4 cup yellow mustard?
1/4 cup apple cider vinegar?
1/4 teaspoon hot sauce, preferably Tabasco?
1/2 medium red onion, ?thinly sliced (1 cup)?
2 tablespoons roasted unsalted sunflower seeds?
Four 6-ounce center-cut beef tenderloin steaks?

In a medium saucepan, melt the butter. Add the onion and garlic and cook over moderate heat, stirring occasionally, ?until softened, about 8 minutes. ?Add the cinnamon stick and ?star anise and cook, stirring, until fragrant, about 1 minute. Stir in the fish sauce and sugar and cook for 1 minute. Add the stock and simmer over moderately high heat until reduced to 1 cup, about 15 minutes. Add ?the cream and simmer until the sauce is thickened and reduced by half, about 10 minutes ?longer. Strain the sauce through ?a fine-mesh sieve set over a medium bowl; discard the solids. Return the sauce to the saucepan and stir in the crushed peppercorns. Season with salt and keep warm.?

Heat a large cast-iron skillet. In a large bowl, toss the ?broccoli, cauliflower and Romanesco with 1 tablespoon of ?the oil. Working in batches, cook over moderately high heat, turning occasionally, until lightly charred all over and crisp-?tender, about 15 minutes. Transfer to a work surface and let cool. Cut into bite-size pieces and wipe out the bowl. In the bowl, whisk the mayonnaise with the mustard, vinegar and hot sauce until smooth. Fold in the charred vegetables, the red onion and sunflower seeds and season the salad with salt. Wipe out the skillet.?

In the skillet, heat the remaining ?2 tablespoons of oil. Season the steaks with salt and pepper and cook over ?moderate heat, turning once, until an instant-read thermometer inserted ?in the thickest part registers 125° for medium-rare, 6 minutes per side. Transfer to a work surface and let rest for ?5 minutes. Serve with the peppercorn sauce and the charred-vegetable salad.?

Mexican-Spiced Ribeyes with Lime Butter

4 tablespoons unsalted butter, softened
1 small garlic clove, minced
1/4 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
Kosher salt
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chipotle powder
Four 12-ounce, 1-inch thick, boneless rib eye steaks
Vegetable oil, for the grill

Light a grill or preheat a grill pan. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt. In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 teaspoons of kosher salt. Rub the mixture all over the steaks.

Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes. Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.

Chipotle-Marinated Flatiron with Avocado and Corn Salsa

One 1 1/2-pound flatiron steak, about 3/4 inch thick
1/4 cup fresh orange juice
1 canned chipotle in adobo, plus 1 tablespoon adobo sauce from the can
1 large garlic clove
2 tablespoons extra-virgin olive oil
2 Hass avocados, cut into 1/2-inch dice
1/2 cup fresh corn kernels (from 1 ear of corn)
1/4 cup minced red onion
1 small jalapeño, seeded and minced
1 tablespoon fresh lime juice
Kosher salt and freshly ground pepper

Light a grill or heat a grill pan. Set the steak flat on a work surface. Using a sharp knife, carefully cut through the center of the steak (parallel to the work surface), leaving 1/2 inch of the meat attached at the side so it can be opened like a book. Set the butterflied flatiron steak in a medium bowl or baking dish.

In a blender, combine the orange juice with the chipotle, adobo, garlic and 1 tablespoon of the olive oil and puree until smooth. Pour the marinade over the steak and let stand for 10 minutes.

Meanwhile, in another medium bowl, gently mix the avocados with the corn, red onion, jalapeño, lime juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper.

Remove the steak from the marinade, letting the excess drip back into the bowl; do not wipe off the marinade. Season the steak with salt and pepper. Grill the butterflied steak flat over moderately high heat, turning once, until medium, about 6 minutes on each side. Transfer the steak to a cutting board, cover with foil and let rest for 5 minutes. Thinly slice the steak across the grain and serve with the avocado-corn relish.

Thai Grilled Steak

1/4 cup basil leaves
1/4 cup cilantro leaves
8 peeled garlic cloves
2 tablespoons sambal oelek or other Asian chile sauce
2 tablespoons Asian fish sauce
1 teaspoon finely grated lemon zest
1 teaspoon finely grated lime zest
1/2 cup vegetable oil
3 pounds skirt steaks cut into 5-inch lengths or flank steaks left whole

In a mini food processor, combine the basil, cilantro, garlic, sambal oelek and fish sauce and pulse until finely chopped. Add the lemon and lime zests and oil and pulse until fairly smooth.

Rub the marinade on the steaks and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.

Light a grill. Grill the steaks over moderately high heat, turning occasionally, until medium-rare, about 6 minutes for skirt steak and 12 minutes for the flank. Let the steaks rest for 5 minutes, then thinly slice across the grain and serve.

MAKE AHEAD
The marinade can be refrigerated for up to 3 days. The grilled steak can be refrigerated overnight. Thinly slice and serve cold.

NOTES
Variation This marinade is great for shrimp and chicken.

Chili-Glazed Hangar Steak

8 dried guajillo chiles, seeded
4 large garlic cloves
2 teaspoons dried oregano
6 tablespoons canola oil, plus more for brushing
Salt and freshly ground pepper
1 trimmed hanger steak (about 1 pound), cut into 4 pieces
1 large onion, finely chopped
1/4 cup light brown sugar
1/4 cup cider vinegar

In a medium microwave-safe bowl, cover the chiles with water and microwave at high power until softened, 5 minutes. Let cool slightly. Transfer the chiles and 1/2 cup of the soaking liquid to a blender. Add the garlic, oregano and 4 tablespoons of the canola oil; puree until very smooth. Strain the puree and season with salt and pepper.

Season the steaks with salt and pepper and rub with half of the chile puree. Transfer the steaks to a resealable plastic bag and refrigerate overnight.

In a medium saucepan, heat the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the remaining chile puree and cook, stirring, for 2 minutes. Add the brown sugar and vinegar and simmer for 3 minutes. Season the glaze with salt and pepper.

Light a grill or preheat a grill pan. Brush the steaks with oil and grill over moderate heat until medium-rare, 12 minutes; brush with 3 tablespoons of the glaze in the last 2 minutes. Let the steaks rest for 5 minutes before slicing 1/2 inch thick. Serve the steaks with the remaining chile glaze.

Lemon and Garlic Grilled Flat Iron

One 1-pound beef flat iron steak
Salt
Freshly ground pepper
2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
4 scallions, chopped
4 bay leaves, broken into pieces
2 lemons, very thinly sliced
Vegetable oil, for brushing

In a glass baking dish, season the steak with salt and pepper and rub with the olive oil. Spread the garlic, scallions and bay leaves all over the steak.

Cover both sides of the steak with lemon slices. Cover and refrigerate for 24 hours.

Light a grill and brush with vegetable oil. Scrape off the seasonings and bring the steak to room temperature. Season with salt and pepper and grill over moderately high heat until medium-rare within, 3 1/2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice across the grain and serve.

Grilled Skirt Steak with Paprika Butter

6 tablespoons unsalted butter
6 garlic cloves, thinly sliced
1 1/2 teaspoons smoked hot paprika
2 tablespoons fresh lemon juice
Salt
5 pounds skirt steaks
Vegetable oil, for rubbing
Freshly ground pepper

Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.

Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and medium-rare, about 3 minutes per side. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the paprika butter over the steak and serve right away.

MAKE AHEAD
The paprika butter can stand at room temperature for up to 4 hours; reheat the butter gently.

Grilled Skirt Steak with Salsa Verde

1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped rosemary
2 tablespoons finely chopped thyme
4 garlic cloves, minced
1/4 cup extra-virgin olive oil
2 pounds skirt steak

SALSA VERDE
1 packed cup parsley leaves
1 packed cup basil leaves
1 packed cup mint leaves
2/3 cup capers, drained
2 large oil-packed anchovy fillets, drained and chopped
1 garlic clove, chopped
1 tablespoon Dijon mustard
1 teaspoon sugar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Hot smoked paprika, for sprinkling

In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil. Spread the mixture all over the steak. Cover and refrigerate on a platter for at least 4 hours or overnight.

In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste. With the machine on, slowly pour in the olive oil. Season with salt and black pepper.

Light a grill. Scrape most of the marinade off the steak and season the meat with salt and black pepper. Grill over high heat for about 3 minutes. Turn the steak and grill for 2 minutes longer, until browned outside and medium-rare within. Transfer the steak to a cutting board and let rest for 3 minutes. Thinly slice the steak against the grain and sprinkle with smoked paprika. Pass the salsa verde at the table.

Balsamic Marinated Flank Steak

2 garlic cloves, sliced
1 tablespoon rosemary leaves
1 tablespoon dried oregano
2 tablespoons whole-grain mustard
1/2 cup balsamic vinegar
1 cup extra-virgin olive oil, plus more for grilling
Kosher salt
Freshly ground pepper
One 3-pound flank steak

In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.

Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.

SERVE WITH
While you have the grill on, grill halved cherry tomatoes and sliced leeks. Serve everthing over toasted bread, then drizzle the leftover 1/4 cup of vinaigrette over the grilled vegetables and the steak.

Char Siu Grilled Chicken

2 tablespoons brown sugar
2 tablespoons hoisin sauce
1 tablespoon Shaoxing wine, rice wine, or beer
1/2 teaspoon five spice powder
1/4 teaspoon white or black pepper
1/2 teaspoon sesame oil
2 cloves minced garlic
5 drops red food coloring (optional)
2 pounds chicken thighs and drumsticks
salt

Mix together the BBQ sauce by combining the brown sugar, hoisin sauce, Shaoxing wine, five spice powder, pepper, sesame oil, garlic, and red food coloring (if using).

Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.

Season the chicken with salt to taste, and put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, turning once, for 10 minutes per side––making sure to keep an eye on the chicken to ensure it doesn’t burn.
Put 1/2 of the BBQ sauce in a small bowl for serving, and set aside.

Baste the chicken with the remaining sauce and continue to grill or broil until the chicken is cooked through (time will vary depending on the size of your chicken thighs and drumsticks). Transfer the chicken to a serving platter, brush with the reserved sauce, and serve.

Coffee-Rubbed Strip Steaks with Chimichurri

CHIMICHURRI
1/4 cup sherry vinegar
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon sugar
1 small shallot, minced
1/4 cup finely chopped parsley
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped chives
1 teaspoon dried oregano
Kosher salt
Freshly ground pepper
STEAK
2 tablespoons finely ground dark-roast coffee beans
2 tablespoons chile powder
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 1/2 teaspoons ground cumin
1 tablespoon kosher salt
Four 10-ounce strip steaks
SALAD
1 1/2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1/2 cup snipped chives
1 small shallot, halved lengthwise and thinly sliced crosswise
Kosher salt
Freshly ground pepper

MAKE THE CHIMICHURRI
In a medium bowl, whisk the vinegars with the olive oil and sugar. Stir in the shallot, parsley, cilantro, chives and oregano and season with salt and pepper. Let the chimichurri stand for at least 20 minutes and for up to 2 hours.

MEANWHILE, PREPARE THE STEAK
In a small bowl, mix the ground coffee with the chile powder, brown sugar, paprika, cumin and salt. Pat the steaks all over with the coffee-chile rub and let stand at room temperature for 30 minutes.

Light a grill or preheat a grill pan; oil the grates or pan. Grill the steaks over moderate heat, turning once, until they’re nicely charred outside and medium-rare within, 11 to 13 minutes. Transfer to a platter and let rest for 10 minutes.

MAKE THE SALAD
In a large bowl, toss the cilantro, parsley, chives and shallot. Add 3 tablespoons of the chimichurri, season with salt and pepper and toss to coat the herbs.

MAKE THE SALAD
Thinly slice the steaks and arrange on the platter; spoon some of the chimichurri on the meat. Serve with the herb salad. Pass the remaining chimichurri on the side.