Labor Day Recipes

Rib-Eye Steaks with Roquefort Butter
Rib-Eye Steaks with Roquefort Butter

Difficulty Level: Easy
Prep Time: 20 min
Serves 6


Ingredients:
  • 4 tablespoons unsalted butter, room temperature
  • 2 ounces Gorgonzola, room temperature
  • 6 rib-eye steaks, at least an inch thick
  • Coarse kosher salt
  • Freshly ground black pepper

Instructions:

Compound butters are a very simple way to enhance a fine piece of meat. They can be made well in advance and they freeze well. We recommend grilling thick steaks. There will likely be leftovers unless you have some very hearty eaters, but this provides the basis for some great weeknight dinners.

Mix the butter and cheese together either with the tines of a fork or in a food processor. Form the compound butter into a log. Wrap in plastic wrap and place in refrigerator or freezer.

Heat the grill to hot. Trim any unwanted fat from the steaks to avoid flare-ups. Sprinkle both sides of steaks with salt and pepper. Place steaks on hot grill. Turn after 3 to 4 minutes and continue to grill until an instant-read thermometer reads 120 to 125 for medium rare. Remove the steaks from the grill and place on warm plates.

Slice the log of compound butter into 6½ inch "coins" and place one on each of the steaks. There will be extra butter which can be re-frozen. Serve immediately with steak knives. Variations: Add fresh herbs (2 teaspoons finely chopped thyme or rosemary) or a couple of dashes of hot sauce to the compound butter.

By Dan & Kathleen Taggart


Download Recipe

Chicken Thighs with Oregano, Garlic & Preserved Lemon
Chicken Thighs with Oregano, Garlic & Preserved Lemon

Difficulty Level: Medium
Prep Time: 1.5 hours
Serves 8

Ingredients:
  • ½ cup extra virgin olive oil
  • 2 large garlic cloves, peeled and finely chopped
  • 2 quarters preserved lemon rind, finely chopped
  • ½ cup fresh oregano leaves (about 10 sprigs), chopped
  • 2 teaspoons Dijon mustard
  • Freshly ground black pepper
  • 1 medium, ripe avocado
  • 8 bone-in, skinless chicken thighs

Instructions:

Blend olive oil, garlic, preserved lemon, oregano, mustard, and black pepper in a small bowl.

Pat the chicken thighs dry with a paper towel and place in a gallon zip-lock bag. Pour 1/3 cup marinade mixture over the thighs. Seal the bag and toss to coat. Allow chicken to marinate one hour at room temperature.

Preheat grill on medium-high. Place thighs on grill and grill 10 minutes. Turn and continue to grill until an instant-read thermometer reads 180 degrees, approximately another 8 to 10 minutes.

While chicken is cooking, mash the avocado and mix with remaining garlic/oil/lemon mixture. This can be done by hand or in a blender or food processor.

Serve thighs with the avocado/lemon/garlic sauce. Rice is a very nice accompaniment.

By Dan & Kathleen Taggart


Download Recipe

Grilled Eggplant with Balsamic Glaze
Grilled Eggplant with Balsamic Glaze

Difficulty Level: Medium
Prep Time: 1.25 hours
Serves 6

Ingredients:
  • 2 large globe eggplants (approximately 1pound each
  • Coarse kosher salt
  • ¼ teaspoon Tabasco Chipotle Sauce
  • 1 cup Balsamic vinegar*
  • Extra virgin olive oil
  • Freshly ground black pepper

Instructions:

*This is not the recipe to use your finest Balsamic vinegar. Find one of moderate quality and price. It will be reduced to a syrup.

Remove the stem end and bottom from the eggplants. Slice each into ½-inch thick rounds. Place in a colander and sprinkle with coarse kosher salt (approximately 1 tablespoon). Toss the eggplant so that all is coated with salt and allow to "sweat" for 45 minutes to 1 hour. (This reduces bitterness.)

In the meantime, place the Balsamic in a small saucepan over medium heat and reduce to ¼ cup.

Heat grill over high heat. Rinse the eggplant slices and pat dry. Brush both sides of eggplant with olive oil. Place slices on grill. Turn after approximately 5 minutes. Grill on other side for 3 minutes more or until eggplant slices are well marked and have a "custardy" texture. Remove from grill onto cookie sheet. Brush slices with the reduced balsamic and sprinkle with freshly ground black pepper.

These are good warm or at room temperature.

By Dan & Kathleen Taggart


Download Recipe