Skirt Steak with Chimichurri Sauce Serves 4

Skirt Steak with Chimichurri Sauce Serves 4 2 pound skirt steak 1- 1½ teaspoon kosher salt ½ teaspoon black pepper ½ cup red wine 2 tablespoon red wine vinegar 2 tablespoons Worcestershire sauce 4 cloves crushed garlic ½ cup extra virgin olive oil 1. Using the tip of a paring knife, make small piercings all over the steak. Sprinkle salt and pepper on both sides of the steaks. Combine red wine, red wine vinegar, Worcestershire sauce, crushed garlic and olive oil in a medium size bowl. 2. Put skirt steak in a gallon size zip lock bag. Pour marinade and seal bag (pressing out air) Marinate inside the refrigerator for 6 hours, or as long as 24 hours. 3. Bring steak out to room temperature an hour before grilling. Preheat the grill or a grill pan (grooved side up) till very hot, about 4 minutes. 4. On medium-high heat, place the steak on the grids of the grill at a 45 degree angle cook undisturbed until grill marks are well defined, about 7-8 minutes. Flip the steak over and continue to cook for 6 minutes or until medium- rare. 5. Transfer steak to a wire rack, cover loosely with foil and let it rest for 5 minutes before slicing on the bias. 6. Serve with Chimichurri Sauce Chimichurri Sauce 1 bunch Italian parsley, leaves only or about 2 cups 2 sprigs rosemary, leaves only 6 cloves garlic, peeled ¼ cup red wine vinegar ½ teaspoon kosher salt ¼ teaspoon black pepper 1 teaspoon honey 1 cup olive oil Put parsley, rosemary, garlic, red wine vinegar, salt, pepper, and honey in the food processor. Pulse till herbs are chopped coarsely. While on a continuous pulse, pour olive oil till well blended. @hudsontable facebook.com/hudsontable #HudsonTable Rib-Eye Steak with Pepper Cream Sauce Serves 4 4 (6 oz) Rib-eye steaks cut ¾ inch thick, room temperature 2 teaspoons garlic salt 1 teaspoon kosher salt 1 tablespoon + 1 teaspoon whole black peppercorns, coarsely ground, divided 2 tablespoons unsalted butter ¼ cup finely minced shallots, about 1 medium shallot 1 cup red wine 1 cup veal or beef stock 1 cup heavy cream 2 teaspoons Dijon mustard 2 tablespoons green peppercorns in brine, drained ¼ -½ teaspoon kosher salt 1. Prepare steak: Season steak with garlic salt, kosher salt and 1 tablespoon of coarsely ground pepper. 2. Let steaks sit for 30 minutes at room temperature. In the meantime make sauce. 3. Heat butter in sauté pan over medium heat. When butter is melted, add the shallots and cook until fairly softened, about a minute or two. 4. Add the red wine, turn the heat to medium-high and reduce to half, about 7 minutes. 5. Add the veal stock and the remaining 1-teaspoon crushed black peppercorn. Heat on medium-high until reduced by a third, about 15 minutes. 6. Add cream, Dijon mustard and cook until lightly thickened about 8 minutes. Add green peppercorns, cook for 4 minutes more. Season with salt. Set aside. 7. Heat a cast-iron pan until hot and just begins to smoke, about 4 minutes. Add steaks and sear for 3 minutes on medium high heat, turn steak over and cook for another 3 minutes for medium rare and 4 minutes for medium. Set steaks over a wire rack and let it rest for 10 minutes before slicing. Spoon sauce over steak. @hudsontable facebook.com/hudsontable #HudsonTable Filet Mignons with Port and Red Wine Reduction Serves 4 4 (6 oz.) filet mignons, sliced 1 ½ inches thick 3 tablespoons butter 2 shallots, finely minced 1 teaspoon minced thyme ½ cup red wine ¼ cup port 1 cup veal stock 2 tablespoons minced Italian parsley 1 ½ teaspoon kosher salt ½ teaspoon black pepper 1. Pat the steaks dry with paper towel. Season with salt and pepper. Set aside. 2. In the meantime make sauce: Heat 2 tablespoons of butter on a large skillet. Add the shallots and thyme and cook until translucent and soft, about 3 minutes. 3. Deglaze with the red wine and allow the alcohol to burn off. Let the alcohol reduce by half. Add the veal stock and increase the heat to medium high. Reduce until syrupy. 4. Finish the sauce by removing the pan from the heat and adding remaining butter. Season to taste with salt and pepper. Stir in parsley at the last moment. 5. Searing and roasting the steaks: Put a sheet pan in the middle rack of the oven. Preheat oven to 475°F. 6. Prepare a wire rack over a baking sheet or tray. Heat 1 tablespoon of vegetable oil in a skillet till hot and just beginning to smoke. Set fillet mignon down to sear for a about 2 minutes on each side. Do not move the steaks, allow them to sear properly. 7. Transfer steaks to a baking sheet. Finish cooking steaks inside oven for 4-5 minutes for medium rare; or 6-7 medium. 8. Serve steak with sauce. @hudsontable facebook.com/hudsontable #HudsonTable Mesclun Salad with Champagne Vinaigrette Serves 4 5 ounces mesclun salad, washed and drained half a Fuji apple, cored and sliced into thin pieces 1 orange, peeled and segmented ¼ cup broken walnut pieces ½ (4 oz) pack goat cheese log, crumbled For dressing ¼ cup olive oil 2 tablespoons champagne vinegar 2 tablespoons orange juice 2 tablespoons honey salt and pepper 1. Whisk dressing ingredients in a small bowl. 2. Pour dressing over a large mixing bowl. Swirl and tilt the bowl so dressing covers the bottom and sides of the bowl. Toss in greens and apple slices and coat with dressing. 3. Transfer dressed greens to salad bowl. Top with walnuts and crumbled goat cheese. @hudsontable facebook.com/hudsontable #HudsonTable @hudsontable facebook.com/hudsontable #HudsonTable Belgian Frites Serves 4-6 1 tablespoon kosher salt 1/3 cup white distilled vinegar 2 pounds Russet potatoes 3 cups canola oil 1- ½ teaspoons kosher salt 1 teaspoon garlic salt ½ teaspoon freshly ground black pepper 1. Prepare the fries about an hour, or up to 3 hours before frying . 2. Prepare a large bowl of water, add salt and vinegar. Stir to dissolve salt. 3. Wash and scrub potatoes. Cut the small rounded top and bottom off the potatoes. Slice potatoes in half horizontally. Cut each half in 3-4 planks about 1/3 inch thick and cut each into 1/3 inch thick matchsticks. 4. Put cut potatoes into the bowl with water and salt. Let it sit for at least 30 minutes or up to 3 hours. 5. Drain water and lay potatoes in a half sheet tray lined with a cloth towel. Make sure you dry the potatoes well. 6. Heat oil to 325°F. 7. First fry: Fry potatoes a few pieces at a time. Fry till potatoes just begins to turn a light golden color, about 6 minutes. Take potatoes out with a wire mesh (or spider) and set it on the wire rack. Repeat till you finished all the potatoes. 8. Second fry: Increase heat to 350 F. Fry the potatoes till it turns a deeper brown about 2 minutes. Take fries out and set on wire rack to drain excess oil. (try to get off as much of the oil out by gently shaking the pan and blotting out the oil with a thick wad of paper towels) 9. Transfer fries to a large bowl. Immediately sprinkle salt, garlic salt and pepper. Toss. Serve. @hudsontable facebook.com/hudsontable #HudsonTable .

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