Grilled Top Sirloin with with Roasted Greens, Shishito Peppers, Fingerling Potatoes + Chimichurri

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For the last few weeks I’ve been primarily cooking over an outdoor fire in Maine. There’s no fire danger there so we grilled whole lobsters, fish, summer squash, oysters, mussels, greens, etc. Cooking over fire is my favorite kind of cooking, it is kind of an extreme event, intense, damn hot, a bit dangerous and the results are so smoky, charred and delicious. Anyway, I came home to my garden just taking off. Everything was quadrupled in size, the sunflowers ten feet tall, lemon balm bushy and bright green, potatoes, kale and parsley all lush and ready to harvest. So, in an effort to recreate cooking over a fire (we can’t have open fire here) I cooked the whole meal on the grill. I’m not sure why I haven’t done this all summer, but it keeps the house cooler and delivers far tastier food. This meal was a pop of green, spicy and fresh and melt in your mouth good.

Grilled Top Sirloin with with Roasted Greens, Shishito Peppers, Fingerling Potatoes + Chimichurri

Chimichurri
2 cups or 1 big bunch fresh parsley
1/2 cup fresh oregano
2 tbsp lemon juice
4 cloves garlic
1/2 cup olive oil
1 tsp red pepper flakes-or more for extra spice
1/2 tsp sea salt
1/4 tsp fresh ground red pepper

Combine ingredients and blend until almost smooth, or food process, or you can chop everything very finely and mix. Squeeze a bit of extra lemon juice on top of the finished chimichurri.

Top Sirloin + Veggies
2 lb grass-fed beef top sirloin seasoned with salt+pepper, olive oil, a drizzle of balsamic–at room temperature
10 or so fingerling potatoes, halved
Big bunch of kale, roughly chopped
1 bunch fresh sage
1 lb shishito peppers
2 heads romaine lettuce
salt + pepper
Lemon juice
Olive oil + butter

Heat your grill to high. Place the potatoes in a small skillet, sprinkle with oil, salt+pepper, place the kale in another skillet, sprinkling with lemon juice, oil, salt+pepper. Put the skillets on the grill, close the top and cook for a few minutes, opening occasionally to stir. Turn the heat down a bit and continue to cook with the grill lid down. After about 5-8 minutes add the fresh sage to the potato skillet.
When the potatoes + kale have started to crisp, place the kale in the same skillet with the potatoes and add a tablespoon of butter to the now empty skillet. Throw the shishito peppers in, season with lemon, salt+pepper.
Let everything cook down until nicely browned + blackened.
Place the romaine directly on the grill and cook for a few minutes on each side, until just softened and charred.
Make room for the steak and place it on the grill at high heat, cooking for about 3-5 minutes on each side depending how thick the cut is. Make sure to grill the fatty part of the sirloin as well.
Finally, serve everything together, spooning chimichurri on each component, and sprinkling with fresh parsley + oregano.

Braised Beef Short Ribs with Japanese Sweet Potatoes, Rosemary, Sage and Pluots

IMG_2669This is one of my favorite meals. It takes 30 minutes to put together and then cooks for a few hours in the oven and becomes this perfect meal. We happen to still have quite a few ribs in the freezer from our cows, and each time we’ve had them this summer its been a memorable meal. It is important to use a good red wine for this dish, in fact I usually use the same wine that I end up drinking with the meal. If you can make your own beef stock that is the best bet, but I would recommend using water in place of stock if you don’t, I don’t particularly like using chicken stock in place of beef and have found that water works wonderfully.

Braised Beef Short Ribs with Japanese Sweet Potatoes, Rosemary, Sage and Pluots
5-8 short ribs, defrosted, at room temperature
1 medium red onion, diced
3 medium carrots, diced
1 tbsp sprouted flour
2 cups good red wine
2 cups beef broth
salt & pepper
1 1/2 tbsp butter
3 sprigs rosemary & sage
salt & pepper
Olive oil
Lemon juice
Pluots, diced

Oven 350. Coat the ribs in salt & pepper, and a thin layer of flour.
Heat 1 tbsp of butter in a deep, hot skillet. Brown the ribs on all sides for about a minute each side, then remove from the skillet. Add the chopped onion & carrot to the skillet, and turn the heat way down to low-medium.
Cover and stir occasionally, until the vegetables are softened, but not browned. Take your time with this step, at least 15 minutes, if not more. You get so much more flavor when you’re patient with your onions.

Add the red wine, bring to a gentle rolling boil, then add the beef broth.
Place the ribs in the braising liquid, add 2 sprigs of rosemary & sage (saving some of each) place the lid on the skillet (or use aluminum foil to cover) and leave in the oven for 2-2 1/2 hours.

At the same time place the potatoes in the oven. After about two hours, pull the potatoes out, place the remaining sage & rosemary on them, drizzle with oil, salt & pepper, and a little lemon juice and place back in the oven until the herbs are crisped.

Serve the braised ribs with potatoes and a handful of diced pluot and finish with a grind of salt if needed. Enjoy with the same wine you cooked with and a vibrant, farm fresh side salad.
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Spaghetti Squash with Lentils, Crispy Sage and Pickled Pears

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I signed up for the River School’s CSA for the next 15 weeks and have been enjoying the beautiful produce each week. Their honey and the honey that comes from my family’s ranch is the best. It is chewy and complex, not overly sweet, and doesn’t have that almost metallic overwhelming taste of some honeys. It is best eaten in big spoonfuls. This week we received pickled pears, a treat I haven’t had before. I was sampling them while I was at work, wondering what I was going to pair (ha) them with, and then just tried them out with this dish. The yogurt and pear added this lightness and that sour complexity to the dish and was great with the meaty lentils and spinach and the sweet squash. My first bite was tentative, curious about the mix of textures and flavors, and I was really impressed by how well it all worked out together. If you have some quality prosciutto it would taste great baked on top of this dish as well. The squash, spinach, sage and pears are all from the River School in this recipe.

Spaghetti Squash with Lentils, Crispy Sage and Pickled Pears
1 spaghetti squash, cooked (I cook mine face down, in a little water, in the oven at 400* for about 30 min)
1/2 cup lentils, cooked
Spinach, chopped
Rosemary
Sage leaves
Sea salt & pepper
Olive oil
Butter
Whole milk plain yogurt (Strauss)
Pickled pears

Method:
Oven 400. Remove the seeds from the spaghetti squash, place in a cast iron, and layer lentils and spinach in one half of the squash, or both if you’re making both sides. Season the lentils and spinach mix with salt and pepper and place a few little pieces of butter over them. On top of the spinach and lentils, place some rosemary branches and sage, and layer extra spinach leaves around the side of the squash. Drizzle with olive oil and season again. Bake until the sage leaves are slightly crisped, about 15-20 minutes. Enjoy with fresh yogurt and a spoonful of chopped pickled pears.