Charred & Scruffed
Adam Perry Lang, Peter Kaminsky
Language: English
Pages: 280
ISBN: 1579654657
Format: PDF / Kindle (mobi) / ePub
Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching") to constantly turning and moving the meat while cooking ("hot potato"), produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his "fork finishers"—like cranberry, hatch chile, and mango "spackles"—provide an intensely flavorful, concentrated end note.
Meanwhile, side dishes such as Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, far from afterthoughts, provide exciting contrast and synergy with the "mains."
1 minute, then repeat two more times, basting each time. Transfer the steaks to a platter, baste generously, and flip over. Allow to rest for 5 minutes. Add the acid to the fat baste. Remove the grill grate, if you used it. Baste the steaks and place 2 steaks side by side on each plank. Put the planks on the coal bed with some coals on the exposed corners of the planks and then cover with a grill lid, a large metal bowl, or a domed lid. Cook and smoke until the internal temperature registers 115°
allspice, season with salt and pepper, and cook, stirring, until the onion is translucent and the spices are fragrant, 3 to 5 minutes. Add the beans and chicken stock, bring to a simmer, and simmer for 10 minutes. Stir in the brown sugar, ketchup, and vinegar and bring back to a simmer. Cover, transfer to the oven, and cook for 1 hour. If the beans seem dry, thin slightly with water. Set the pot over low heat and stir in the parsley. Swirl in the butter piece by piece until incorporated. Serve,
cup white wine vinegar 2 tablespoons finely chopped Spanish onion 1 tablespoon caraway seeds, toasted in a small skillet and finely ground Sea or kosher salt and freshly ground black pepper 4 Granny Smith apples, halved, cored, and cut into julienne (skin left on) 2 cups small watercress sprigs 2 tablespoons finely chopped shallots 2 tablespoons thinly sliced (on the bias) red chile pepper 2 tablespoons thinly sliced (on the bias) scallions � cup fresh dill leaves � cup chopped fresh
I truly tasted it. And then, as people who think about food tend to do, I thought about what I might do with radicchio. I visualized grilling its deep-red leaves to a bitter char that would match the char on a piece of grilled meat. The soft grilled leaves would respond well to the sticky-sweet acidity of good balsamic vinegar. It fills the mouth with bitter sweetness, a well-matched foil to Double-Butterflied Leg of Lamb (page 50) or Roasted Rib Stack with Worcestershire Salt (page 42). And the
Cooking a big piece of meat is like starting and then, more to the point, stopping a freight train. It takes a long time to get going and a long time to slow it down. After you remove a piece of meat from the fire, the internal temperature is going to keep going up. In chefspeak, this is known as “carryover cooking,” and you need to keep it in mind as you cook. The heart of all my barbecue techniques—I call it active grilling—is constantly monitoring the progress of heating the interior and