Skirt Steak v. Flank Steak

Skirt Steak v. Flank steak
the power steaks of affordability

These two gifts of lower priced steaks are very good examples of things I do not want you to overcook! So if you really cannot live with your steak being rare to mid rare than go and cook something else. And though they are inexpensive compared to a tenderloin or a ribeye, I still think you should invest in the best meat your butcher has to offer, within reason. If you feel comfortable buying Kobe skirt than I ain't the guy to stop you.

Skirt is a plate steak from the belly of a cow, and have become a staple of the American palate through the popularity of sizzling fajitas. Fajitas are about as Mexican as Taco Bell. I developed a love of them early in my cooking career when I worked for a spell at Mexicali Rosa's in Montreal and the fajitas there were really good. Piping hot off the grill onto the peppers and onions, steaming and smoking away right to the table. These days skirt is a great Sunday dinner treat to marinate the night before and cook over a blistering hot charcoal grill. Then we slice it really thinly against the grain and serve it with just wilted spinach and a simple tomato and vinegar salad. Or if you want to get creative you can try this recipe below with roasted red peppers agrodolce and gorgonzola grits.

Flank is similiar but less marbled, less assertive in flavor, yet more tender overall if cooked correctly. Flank in French is the bavette, long prized as a quintessential bistro cut. The classic dish is a quickly seared steak finished with caramelized shallots and red wine jus. We love to do a Southern interpretation with caramelized Vidalias, boiled peanuts and a simple red wine jus.

grilled skirt steak with roasted peppers agrodolce and gorgonzola grits

serves 6

get your grill going to medium high heat.

agrodolce

2 Tablespoons raisins

½ cup port wine

2 T chopped fresh flat-leaf parsley

2 T balsamic

2 T extra-virgin olive oil

1 red pepper roasted, peeled and seeded, diced

1 yellow pepper roasted, peeled and seeded, diced

1 T minced garlic

pinch of salt

touch of freshly ground black pepper

1. Soak raisins in port at room temperature for one hour.
2. Drain raisins. Discard port.
3. Mix raisins with remaining ingredients.

grits

4 cups water

1 cup milk

1 cup Quaker Old Fashioned grits

¼ tsp salt

3 Tablespoons crumbled gorgonzola

1. Mix water and milk in saucepan. Bring to a boil over high heat. Slowly stir in grits and salt. Cook for 20 minutes until thickened.
2. When plating, garnish each serving with ½ Tablespoon of gorgonzola.

skirt steak

six portions of skirt steak, 5 oz each

¼ t salt

freshly ground pepper

1 T olive oil

1. drizzle oil over steaks, season with salt and pepper. Grill to medium rare or your preferred temperature.
2. Let steaks rest for two minutes before slicing.

Assembling final dish

Arrange six plates on your counter. Grits first and then the gorgonzola. Next slice the steak and arrange it next to the grits. Top the steak slices with the agrodolce peppers and serve immediately.

.....Stay tuned for a flank steak recipe coming tomorrow.

The Demise of Gourmet Magazine....Bummer

Sadly, Condé Nast has announced that after 68 years in publication the time has come to end Gourmet Magazine. Let it be stated that this was not due to the printing of the radish tattoo, but rather a lack of advertising revenue. Read more from The New York Times.

Gourmet Magazine October 2009 : Hugh Acheson, winner of the Most Appropriate Chef Tattoo

watermelon and feta salad with serrano chile vinaigrette

lobster salad starting with the finished plate

Catfish recipe

catfish with tomato chutney and lemon sauce
HUGH ACHESON... five & ten, athens, ga

Serves 6

Talk about having a tough time in life when you are right out the gate classified as a bottom feeder.
This recipe makes the whiskered little guy shine with the top feeders with beautiful crisp shell, tender flesh
and great spice from the chutney. It’s also an easy dish to accomplish and one that often sparks that age-old comment,
“I never liked catfish before that…”
The chutney is based on a wonderful recipe in Flatbreads and Flavors.


preheat oven to 400.

tomato chutney

This chutney is full flavored and complex but not hot spicy. It’s versatile too so if you have leftovers save it for a nice toasted
brioche sandwich with roast beef and local lettuce (recipe not included but you have the ability).

1 tablespoons extra virgin olive oil
4 tablespoons minced ginger
4 yellow onions, finely minced
1 teaspoon minced garlic
2 fresh jalapeños, seeded minced
1 teaspoon mustard seed, toasted
1 teaspoon ground fenugreek seed**
1 teaspoon cumin, toasted and ground
20 Roma tomatoes, coarsely chopped
kosher salt
3 cups packed cilantro, cleaned and coarsely chopped

In a large pot, over medium heat, fry garlic, onion, ginger, and jalapeños in oil for one minute. Add spices and continue cooking
for one more minute. Add tomatoes and a dash of salt and bring to a boil. Cook for 15 minutes or until almost reduced to a coarse paste.
Remove from heat and add chopped cilantro. Reserve what you need and pack up the rest for a nice roast beef sandwich (I promise it’s awesome).

*Panko is available at Japanese grocery stores and markets.
**Ground fenugreek seed is a spice available in specialty grocery stores.

Lemon Sauce

2 cups white wine
2 cups fish stock or clam juice
1 sprig thyme
1 tablespoon cream
1 shallot, finely minced
1⁄4 pound butter
Zest of two lemons
Salt to taste
Juice of two lemons

Combine wine with thyme, shallot, and lemon zest and juice. Reduce over heat by two-thirds. Add fish stock.
Reduce liquid mixture over heat by half. Add cream. Reduce new liquid mixture over heat by half. Whisk in butter slowly.
Season and place saucepan in a large, shallow pan of warm water to keep warm until ready to serve.

catfish

2 pounds catfish fillets (6 pieces about 1 inch thick)
2 tablespoons vegetable oil
1 cup panko* (Japanese breadcrumbs)
1 tablespoon chile powder (good quality)
Salt and pepper

Mix the panko with chile powder. Season catfish with salt and pepper. Dredge catfish in panko mixture.
Set aside. In a large cast iron skillet heat oil to over medium-high heat. Add catfish and cook three minutes
per side and then finish for two minutes in hot oven. Pool Lemon Sauce on each plate.
Place catfish on top of sauce and spoon one tablespoon of tomato chutney onto each portion. Serve with grits.

catfish with its steps... finished plate first