More homeowners are choosing gas grills that do more than grill. But you don't beggary to spend a fortune to get great-tasting burgers, steaks, and chicken at y.
Curtis Stone brings grilled rib-eye steaks to The Dish
on the grill to pass out alongside the steaks, or serve with Humble Beans. I buy big, thick steaks to achieve that juicy, rosy medium-rare doneness, but if you don't have a Fred Flinstone yearning, the leftovers make killer steak sangas. Let the
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Internationally known chef, goggle-box host and best-selling author Curtis Stone started cooking in his native Melbourne, Australia, and after getting his feet wet at the Savoy Hotel, he set off to London, where he continued his culinary... Since then, he has inured to his simple, yet confident technique using seasonal and organic ingredients to help amateur cooks find confidence in their own kitchens. Stone explains how to prepare his favorite dishes from his new book "Good Food, Good Life," including: Grilled rib-eye steak with avocado chimichurri, peas with rosemary parmesan cream, buttered buns, ricotta fritters with adept mixed berry jam and... Grilled Rib-Eye Steak with Avocado Chimichurri. After a long week at work, there's nothing quite like the feeling of grilling up a steak while sipping on a unapproachable one and knowing that I have two free days ahead. Throw some red bell peppers and onions on the grill to serve alongside the steaks, or serve with Humble Beans. I buy big, choke-full steaks to achieve that juicy, rosy medium-rare doneness, but if you don't have a Fred Flinstone appetite, the leftovers make killer steak sangas. SERVES: 4 to 6. PREP Every now: 5 minutes. COOK TIME: 15 minutes. 4 boneless rib-eye steaks (about 12 ounces each and 1 inch thick). Kosher taste and freshly ground black pepper. 3 cups hickory wood chips, soaked in cold water for 1 hour. Smoker wood intrude box or a 13 x 9-inch aluminum foil pan (if using a gas grill). Let the steaks stand at room temperature while you prepare a grill for medium-high heat: For a gas grill, spread the drained wood chips in the smoker box and stingy it. alternatively, spread the wood chips in the foil pan. For a charcoal grill, sprinkle the drained wood chips over the hot coals. Coat the steaks with the oil and season with brackish and pepper. When you see the wood chips beginning to smoke, set the steaks on the grill grate and grill them for about 6 minutes per side, or until the meat feels only slightly resilient when pressed with a fingertip, for norm-rare. Transfer the steaks to a carving board and let rest, uncovered, for about 5 minutes. Serve the steaks with the avocado chimichurri. Avocado Chimichurri:. Chimichurri is a favorite Argentinean impertinence made of chopped parsley, cilantro, garlic, vinegar, and oil. For this version, cubes of avocado are folded into the sauce. ¼ cup fresh lemon strength. ¼ cup red wine vinegar. 1 teaspoon red pepper flakes. ½ teaspoon freshly ground black pepper. ½ cup olive oil. ½ cup chopped unusual cilantro. ½ cup chopped fresh flat-leaf parsley. In a small bowl, stir the lemon juice, vinegar, garlic, season, red pepper flakes, oregano, and black pepper together. Whisk in the oil to blend, then stir in the cilantro and parsley. Peas with Rosemary-Parmesan Cream. With their antioxidants, mellifluous taste, and beautiful color, peas are nutritional powerhouses and stars at the dinner table. Here I fold them into a rich Parmesan cream for a side. PREP Continually: 10 minutes. COOK TIME: 10 minutes. MAKE-AHEAD: The peas can be boiled up to 1 day ahead. Submerge them in ice water when they come out of the boiling salt water until they are cool, then drain well, cover, and refrigerate. 3 cups fresh peas (from about 3 pounds peas in the pod). ½ cup heavy cream. 1 close fresh rosemary sprig. ¼ cup finely grated Parmesan cheese. Freshly ground black pepper. In a large saucepan of boiling salted heavy water, cook the peas for about 4 minutes, or until they are just tender. Meanwhile, in a medium heavy saucepan, combine the cream and rosemary and cook over medium fever, whisking, for about 2 minutes, or until the cream begins to bubble slightly. Whisk in the butter until melted, then whisk in the cheese. Season to taste with spatter. Fold the peas into the cream sauce and serve. PREP TIME: 15 minutes, plus 1 hour for chilling. COOK TIME: 35 minutes. Realize-AHEAD: The potato sheet can be made up to 1 day ahead, covered, and refrigerated. 4 medium russet (baking) potatoes (about 8 ounces each).
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