12 ounces leeks, cleaned and trimmed of dark green parts
1 1/2 cups milk
1 large egg
2 cups all-purpose flour
2 teaspoons kosher salt, plus additional for seasoning
Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees F. Slice the leeks into 1/2-inch wide rings, separating them 2 layers at a time. In a medium mixing bowl, whisk together the milk and the egg. In another medium mixing bowl, combine the flour and salt. Divide the flour into 2 separate, shallow dishes and place the milk and egg mixture in a third. Going 1 small handful at a time, dip the rings first into the first flour mixture, then into the milk and egg, and then into the second flour mixture. Working in batches, fry the rings for 1 to 1 1/2 minutes, or until golden brown. Remove the rings to a cooling rack set inside a half sheet pan and allow to drain for 2 to 3 minutes before serving. Season with additional salt, if desired.
Dice up a handful of basil and mash (preferably using mortal & pestle, but if you don’t have one the back of a spoon in a bowl works) together with one clove garlic, olive oil and ¼ cup vinegar or lemon juice. Set aside. Vertically slice leeks open. Soak in water and aggravate to get the dirt out. Dry by pressing between two towels. Slater with basil garlic mixture, sprinkle with salt and pepper and grill open side down. You’ll have to keep moving them around the grill to get all sides. When almost done, open up segments and spread across the grill so insides can get browned a bit. Serve rolled up in little nests. Sprinkle with some extra basil before serving.
4 hanger steaks, 6-8 ounces each (trimmed of main gristle running through center)
Salt and freshly ground pepper
2 Tbsp. unsalted butter
6 medium shallots, thinly sliced
2 Tbsp. red wine vinegar
1/2 cup red wine
2 Tbsp. finely chopped Italian parsley
Heat oil in a large heavy-bottomed skillet or sauté pan over high heat. Pat the steaks dry with a paper towel and season them with salt and pepper. When the pan is hot, place the steaks into the pan, and brown them on all sides. (Do not move the steak pieces until they have browned on one side, if you move them, they won’t brown easily.) Continue to turn them until they are cooked to your preference, 6 minutes total for medium-rare (the steaks will continue to cook as they rest), a few minutes longer for more well done. Transfer the steaks to a warm dish and cover them with foil and let them rest while you prepare the sauce.
Reduce the heat to medium, add a tablespoon of butter and the shallots. Season with salt and pepper and cook, stirring frequently, until the shallots are softened, about 3 to 5 minutes. Add the vinegar and cook until it boils away, then add the wine. Bring the wine to a boil and let reduce to about half. Remove pan from heat, stir in the remaining tablespoon of butter and the chopped parsley. To serve, cut each steak against the grain into thin slices. Fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-08-09 19:23:132015-08-09 19:23:13Hanger Steak with Shallots
Leek Rings
Leek Rings
Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees F. Slice the leeks into 1/2-inch wide rings, separating them 2 layers at a time. In a medium mixing bowl, whisk together the milk and the egg. In another medium mixing bowl, combine the flour and salt. Divide the flour into 2 separate, shallow dishes and place the milk and egg mixture in a third. Going 1 small handful at a time, dip the rings first into the first flour mixture, then into the milk and egg, and then into the second flour mixture. Working in batches, fry the rings for 1 to 1 1/2 minutes, or until golden brown. Remove the rings to a cooling rack set inside a half sheet pan and allow to drain for 2 to 3 minutes before serving. Season with additional salt, if desired.
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Grilled Leeks
Grilled Leeks
Dice up a handful of basil and mash (preferably using mortal & pestle, but if you don’t have one the back of a spoon in a bowl works) together with one clove garlic, olive oil and ¼ cup vinegar or lemon juice. Set aside. Vertically slice leeks open. Soak in water and aggravate to get the dirt out. Dry by pressing between two towels. Slater with basil garlic mixture, sprinkle with salt and pepper and grill open side down. You’ll have to keep moving them around the grill to get all sides. When almost done, open up segments and spread across the grill so insides can get browned a bit. Serve rolled up in little nests. Sprinkle with some extra basil before serving.
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Hanger Steak with Shallots
Hanger Steak with Shallots
Heat oil in a large heavy-bottomed skillet or sauté pan over high heat. Pat the steaks dry with a paper towel and season them with salt and pepper. When the pan is hot, place the steaks into the pan, and brown them on all sides. (Do not move the steak pieces until they have browned on one side, if you move them, they won’t brown easily.) Continue to turn them until they are cooked to your preference, 6 minutes total for medium-rare (the steaks will continue to cook as they rest), a few minutes longer for more well done. Transfer the steaks to a warm dish and cover them with foil and let them rest while you prepare the sauce.
Reduce the heat to medium, add a tablespoon of butter and the shallots. Season with salt and pepper and cook, stirring frequently, until the shallots are softened, about 3 to 5 minutes. Add the vinegar and cook until it boils away, then add the wine. Bring the wine to a boil and let reduce to about half. Remove pan from heat, stir in the remaining tablespoon of butter and the chopped parsley. To serve, cut each steak against the grain into thin slices. Fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.
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