It's The Best Way To Grill Steak

     

And not just any steak, we're talking Porterhouse! Just in time for the Fourth of July weekend, we at Tonia's Kitchen are proud to present steak, like it should be done. Jamie Purviance, who wrote the cookbook Weber's Ultimate Grilling, told Tonia the best way he knows how to grill this porterhouse, is by combining many of the ingredients of a sauce he uses on the cutting board, which is why it's called Board Sauce. Follow this recipe and find out how flavorful steak can actually be!

Happy Fourth of July From All of Us at Tonia's Kitchen

2 well marbled, top quality porterhouse steaks, each about 1 pound and 1¼ to 1½ inches thick

2 tablespoons extra virgin olive oil

2 teaspoons kosher salt

BOARD SAUCE

2 small shallots, about 2½ ounces total, minced (generous

1/3 cup)

2 tablespoons capers, rinsed, drained, and finely chopped

Finely grated zest of 1 lemon

¼ cup finely chopped fresh basil leaves

1 teaspoon minced fresh rosemary leaves

2 tablespoons high quality extra virgin olive oil

1 tablespoon balsamic vinegar, preferably 10 years old

1 teaspoon ground black pepper, divided

1.

Place the steaks in a single layer on a baking sheet and pat dry with a paper towel. Rub the oil into both sides of the steaks and then season them evenly with the salt. Let stand while you prepare the board sauce and the grill.

2.

Arrange all the board sauce ingredients, including ½ teaspoon of the pepper, in a pile in the center of a large cutting board, putting the oil and vinegar in the center of the pile. Let the pile stand while you preheat the grill and grill the steak, or for up to 1 hour.

3.

Prepare the grill for direct and indirect cooking over medium high heat (400° to 450°F). Brush the cooking grates clean.

4.

Grill the steaks over direct medium high heat, with the lid closed, until cooked to your desired doneness, 10 to 12 minutes for medium rare (125° to 130°F), rotating and turning the steaks once or twice. To cook the steaks longer, slide them to the indirect heat side of the grill.

5.

Meanwhile, use a wooden spoon to mix the sauce ingredients together gently on the board into a juicy, chunky mixture

6.

Spread the board sauce into a layer large enough to accommodate both steaks side by side.

7.

Use tongs to transfer the steaks to the cutting board, laying them flat on the sauce. Season the tops with the remaining ½ teaspoon pepper.

8.

Use the tongs to move the steaks around so they pick up some of the sauce flavorings, then turn the steaks over. Let rest, uncovered, for 3 to 5 minutes.

9.

Cut the meat away from the bone

10.

Next, cut the meat across the grain into ¹/³inch thick slices. As you cut the meat, turn each slice back and forth in the board sauce until it is nicely coated with the flavorings. Season with salt and pepper if needed and serve right away.

The photo credit is Ray Kachatorian, and the credit line is: Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

This Pizza is a Literal Bomb!

 

Well, not exactly, but these appetizers are super delicious, and in the authentic Italian tradition! Renato Poliafito came by Tonia's Kitchen to talk about his new cookbook Dolci and one recipe in particular; Caponata Bombas. Essentially, these appetizers are pizza dough based, but include a number of authentic Italian ingredients. Renato told Tonia that these "bombas" are part of what makes this cookbook unique, in that he takes a number of traditional dishes from Italy, and puts his own spin on them. Give these a try.

No Need For a Fork!

 

These are very simple desserts to be sure, but oh are they good! Renato Poliafito, who wrote the new cookbook Dolci, stopped by Tonia's Kitchen to talk about a chapter in the book, simply called Spoon. The reason for that, says Renato, every dessert in this chapter can be eaten with only a spoon. One recipe in particular, he told Tonia, is incredibly easy to make, having consisted of corn starch and cream. Renato told Tonia it's an old child's dessert from Italy that can easily be modified with other ingredients to make it your own. That's not the only recipe though, and Renato says there's so many delicious ideas in this chapter that can be explored!

Italian Red Velvet Cake

  

It's an American classic, turned Italian. This perfect summer dessert has so much to offer when you spice it up a little with a European flair! That's exactly what Renato Poliafito has done with Red Velvet Cake in his new cookbook, Dolce. He stopped by Tonia's Kitchen to talk about how you can really make this cake something special. Renato told Tonia he uses excellent quality cocoa to turn this cake red, along with raspberry jam to make this cake sing, along with an ancient Italian liqueur known as Alchermes for more of what Renato says, is an adult taste. Ciao Bella!

Save The Planet, Fire Up The Grill

 

When grilling with charcoal, it's hard not to note an environmental impact from flames and the smoke. It's real and it's something that a number of people have tried to mitigate. One company says they've done it. Janet Silverman is the Chief Impact Officer with The Good Charcoal. She came by Tonia's Kitchen to talk about what makes their charcoal different. And she says there are a number of really positive aspects to grilling with their product. Janet told Tonia their charcoal is premium, from a denser and harder wood, so it burns longer and hotter. And their emissions are clean burning. Janet adds the wood they make their product from is more environmentally friendly. It comes from the Acacia Bush, is more sustainable and helps the environment from where it was harvested from. Beside the net environment positives, the company also gives back, hosting events across the country to feed people in need. It's a great way to enjoy a July 4th BBQ and feel good about it!