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shallots

Jan D'Atri > shallots

shallots

Spiced Rubbed Steaks with Tomato Chutney

August 17, 2017 by Jan D'Atri

The Story

As a butcher’s daughter, I learned early on the definition of phrases like dry-aged beef (hung on a rack to dry for several weeks to concentrate flavor and tenderize the beef) and wet-aged beef (typically aged in a vacuum-sealed bag to retain moisture). Whether wet or dry-aged, my father’s approach to cooking a great steak was to keep it simple; a slight coating of olive oil, salt, pepper, and, if possible, allow most of the high heat to come from a top element like a salamander broiler, which allows the juices to drain down through the beef and not onto the pan. That’s how I was taught, and that’s how I cooked steaks most of my life. But in the last decade, the idea of rubbing steak with coffee and chocolate to match a steak’s rich, beefy flavor has become a popular method. Add to it bold spices like toasted, ground coriander seeds and it becomes anything but “your father’s steak.” Rather than the traditional baked potato accompaniment, a spicy tomato chutney is spooned over the top of the steak making this dish a simple, elegant, and complete main meal – and a real butcher’s daughter delight!

Filed Under: Recipe

Brussels Sprouts Salad with Dijon Horseradish Vinaigrette

August 15, 2017 by Jan D'Atri

The Story

There is no middle of the road when it comes to this vegetable. You either love Brussels Sprouts or you don’t. But if you would trust me on this one, you’ll find that this is the recipe that will change your mind if you’re not a fan of the little leafy bulb. Prepared much like the cabbage for Coleslaw, this Brussels Sprouts Salad with Dijon Horseradish Vinaigrette will introduce you to a brand new and incredibly delicious way to experience the vegetable that is generally sautéed or roasted.

Years ago, in our great-grandparents generation, the Brussels sprout had a much more bitter taste. But with new farming and breeding techniques, the bitterness has decreased while the nutrient value has increased, spurring a renaissance in production and consumption of the “new” better-tasting Brussels sprout.

For this recipe, we have Chef Ryan Clark, the executive chef of Agustin Kitchen in Tucson, to thank. Chef Clark, a three time Iron Chef winner, two-time World Margarita Champion, and author of “Modern Southwest Cooking,” prepared this salad for a Fall Festive Entertaining event at AJ’s Fine Foods in Tucson this month, and the dish absolutely wowed the crowd. With the holidays upon us, Chef Clark’s Brussels Sprouts Salad is the perfect make-ahead dish for a large gathering. It is also a wonderful side, or even a main meal salad when served with hearty fresh French bread and butter!

By the way, I’ve been fortunate to host the AJ’s Festive Entertaining Series for 3 years now. Our final event is November 15th at AJ’s at 44th St. and Camelback. Stop by and meet top chefs like Ryan Clark. Again, if you trust me on this one, fresh shaved Brussels sprouts salad with this sensational vinaigrette will be a brand new favorite!

Filed Under: Recipe

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