Jump Start Father's Day: Enjoy Steak with Dad and Friends

Posted: Wednesday, June 09, 2010

Recipes courtesy "Steak with Friends: At Home, with

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Photos By Sue Ade
Photos By Sue Ade
Any steak-loving dad (or mom) would enjoy being gifted with a copy of the recently released "Steak with Friends: At Home, With Rick Tramonto," by Rick Tramonto with Mary Goodbody. Tramonto's latest cookbook, his seventh, contains mouth-watering recipes for hot and cold appetizers, salads, soups and sandwiches, fish and seafood, meat and poultry, side dishes and desserts, most of which are accompanied with brilliant images by photographer Ben Fink.

Rich Tramonto," by Rick Tramonto with Mary Goodbody;

Andrews McMeel Publishing, LLC. Photography by Ben Fink.

Ever since receiving a copy of "Steak with Friends: At Home with Rick Tramonto," the seventh cookbook written by Chicago's renowned chef and restaurateur, Rick Tramonto, I've kept it nearby. In April, I shared Tramonto's luscious recipe for Coconut Cream Pie and promised more good things to come in time for Father's Day. So, here they are -- a masterful recipe for "Bone-In Rib Eye," which includes recipes for "Bordelaise Sauce" and "Veal Jus," and another for irresistible "Twice-Baked Potatoes with Irish Cheddar." Grill-friendly "Steak with Friends" remembers lovers of other kinds of meat, chicken, and seafood dishes, too, with recipes such as "Grilled Pork Chops with Mushroom-Sausage Stuffing," "Grilled Chicken Paillards with Panzanella," or "Grilled Sea Bass with Tomatillo-Tomato Relish." For Father's Day, the "Not-Your-Traditional Strawberry Shortcake," a kind of berry soup served over homemade biscuits begs trying, especially now that strawberries are in season. No matter your culinary skill level, you will simply adore this cookbook. The magnificent images by award-wining photographer Ben Fink are inspiring, and Tramonto's cooking tips, accompanied with suggestions for what music we might enjoy with our food ( Tramonto likes the sounds of Eric Clapton and Bonnie Raitt with soups and sandwiches and Frank Sinatra and Sam Cooke with classical dishes.), enormously fun.

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.


4 bone-in rib eye steaks, about 20 ounces each and 1 inches thick

cup olive oil

Kosher salt and freshly ground black pepper

Bordelaise Sauce (recipe follows)

Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat element are medium-hot. Or, heat the broiler. Brush both sides of the steaks with the olive oil and season liberally with salt and pepper. Grill the steaks, turning once, for a total of 12 to 14 minutes for rare meat or 16 to 18 minutes for medium-rare. Let the steaks rest for about 10 minutes before serving. Meanwhile, in a saucepan, heat the sauce over medium heat for 3 to 4 minutes, until hot. Slice the rested steaks against the grain, and divide among 4 plates or arrange on a platter. Top with the sauce, making sure there are pieces of marrow with each steak.

Makes 4 servings.

Bordelaise Sauce

3 tablespoons sliced beef marrow

2/3 cup dry red wine

3 shallots, minced

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper

2/3 cup Veal Jus (recipe below)

3 tablespoons unsalted butter

2 tablespoons chopped fresh flat-leaf parsley

Fill a small saucepan about halfway with water and bring to a simmer over medium-high heat. Add the marrow and poach for about 5 minutes. Drain and set aside. In another saucepan, bring the wine, shallots, and thyme to a boil over medium-high heat. Cook for 2 to 3 minutes, until the liquid reduces by half. Season to taste with salt and pepper. Strain through a fine-mesh strainer and discard the solids. In a small saucepan, bring the veal jus to a simmer over low heat and simmer for about 5 minutes, adjusting the heat up or down to maintain the simmer. Stir in the reduced wine and cook for 2 to 3 minutes longer. Remove from the heat and whisk the butter into the sauce, a tablespoon at a time, until smooth. Stir in the marrow and parsley, return to medium heat, and cook for 2 to 4 minutes, until the marrow is hot. Serve immediately, or let the sauce cool to room temperature and refrigerate in a lidded container for up to 24 hours. Reheat gently and stir well before using. Makes about 1 cup.

Veal Jus

10 pounds meaty veal bones

About 8 quarts water

1 pound carrots, roughly chopped

1 pound onions, roughly chopped

4 large leeks, trimmed and roughly chopped

4 sprigs fresh thyme

4 large sprigs flat-leaf parsley

1 bay leaf

1 tablespoon black peppercorns

1 tablespoon tomato paste

Preheat the oven to 450 degrees. Lightly oil 2 large shallow roasting pans. In one of the prepared pans, arrange the bones in a single layer. Roast for 30 to 45 minutes, until golden brown. Transfer the bones and any meat attached to them to a 14-quart stockpot and cover with the water. You can do this in 2 pots if you don't have a large one. Scrape any browned bits from the bottom of the roasting pan into the pot, too. Avoid the fat. Bring to a simmer over medium-high heat. Skim any foam and impurities that rise to the surface. Reduce the heat to medium-low, partially cover, and simmer for 6 to 8 hours or longer. Adjust the heat up or down to maintain a gentle simmer. Meanwhile, spread the carrots, onions, and leeks in the second roasting pan and roast for 20 to 30 minutes, until lightly browned. Cool the vegetables, cover, and refrigerate until needed. During the last 2 hours of simmering, add the roasted vegetables to the stock, along with the thyme, parsley, bay leaf, peppercorns, and tomato paste, and stir well. Cool the stock in a sink filled with cold water and ice cubes. When cool, skim the fat off the surface. Strain through a fine-mesh sieve into 2 smaller pots. Bring to a simmer over medium-high heat and simmer for about 1 hour, or until reduced to 2 quarts. Let the stock cool to room temperature and then refrigerate, uncovered, until cold. Cover and refrigerate for up to 1 week, or freeze for up to 3 months. Makes about 2 quarts

Twice-Baked Potatoes with Irish Cheddar

4 large russet potatoes

2 teaspoons olive oil

cup half-and-half

cup sour cream, plus additional for serving

1 cups shredded Irish Cheddar cheese or your favorite Cheddar

cup thinly sliced scallions

2 tablespoons unsalted butter, melted

Kosher salt and freshly ground black pepper

cup grated Parmigiano-Reggiano cheese

1 tablespoon chopped chives

Preheat the oven to 400 degrees. Scrub the potatoes under cold, running water, pat dry, and rub with the olive oil. Pierce several times with a fork and arrange on a baking sheet. Bake for about 1 hour, or until fork-tender. The potatoes may need a little more time, depending on their size. Remove the potatoes from the oven and reduce the oven temperature to 375 degrees. Let the potatoes cool until just cool enough to handle. Cut them lengthwise in half, taking care to keep the skins intact. Scoop the flesh from the skins and reserve the shells. Force the potato flesh through the medium disk of a food mill or a ricer into a bowl. Add the half-and-half, sour cream, 1 cup of the Cheddar, the scallions, and melted butter and mix gently. Season to taste with salt and pepper. Spoon or pipe the potato mixture into the empty potato skin shells. Top with the remaining cup Cheddar and the Parmesan. Place the potatoes on a baking sheet. (At this point, the potatoes can be loosely covered and refrigerated for up to 24 hours.) Bake the potatoes for 35 to 40 minutes, until the tops are golden brown. Top each potato half with a tablespoon of sour cream and sprinkle with chives. Serve immediately.

Makes 4 servings.

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