Cooking Signature

Slow Roasted Pork Shoulder with Peach Saucesource: American Test Kitchen
Ingredients: Serve 8 to 12
PORK ROAST:
1 (6 to 8 pound) bone in pork butt
½ cup kosher salt
½ cup packed light brown sugar
Pepper

PEACH SAUCE:
10 ounces frozen peaches, cut into 1 inch chunks (2 cups), or 2 fresh peaches, pitted and cut into ½ inch wedges
2 cups dry white wine
½ cup granulated sugar
¼ cup plus 1 tablespoon rice vinegar
2 sprigs fresh thyme
1 tablespoon whole grain mustard

Procedures:
FOR THE PORK ROAST: Pat pork dry with paper towels. Using knife, score fat cap of roast at 1 inch intervals in crosshatch pattern, being careful not to cut into meat. Combine salt and sugar in bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap tightly in plastic wrap, place on rimmed baking sheet, and refrigerate for at least 12 hours or up to 1 day

Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast, brush off excess salt mixture, and season with pepper. Transfer roast to V rack coated with vegetable oil spray set inside large roasting pan and add 4 cups water to roasting pan.

Cook roast, basting twice during cooking, until meat is extremely tender and meat near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board. Ten loosely with aluminum foil and let rest for 1 hour. Transfer liquid in roasting pan to fat separator and let stand for 5 minutes. Pour off ¼ cup jus; discard fat and reserve remaining just for another use.

FOR THE PEACH SAUCE: bring peaches, wine, sugar, ¼ cup vinegar, ¼ cup defatted jus, and thyme to simmer in saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining 1 tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.

Using sharp paring knife, cut around inverted T-shaped bone and pull free from roast. Using serrated knife, slice roast. Serve, passing sauce separately. End.

Grilled Thin Cut Pork Chops Recipe source: American Test Kitchen
Ingredients: Serve 4 to 6
6 bone in pork rib or center cut chops, ½ inch thick
¾ teaspoon salt
4 tablespoons unsalted butter, softened
1 teaspoon packed brown sugar
½ teaspoon pepper
½ teaspoon grated lemon zest

Procedures:
Pat chops dry with paper towels and cut 2 slits about 2 inches apart through fat on edge of each chop. Rub chops with salt. Place on wire rack set inside rimmed baking sheet and freeze until chops are firm, at least 30 minutes or up to 1 hour. Combine 2 tablespoons butter, sugar, and pepper in bowl; set aside. Mix remaining 2 tablespoons butter, chives, mustard, and zest in second bowl and refrigerate until firm, about 15 minutes. (butter chive mixture can be refrigerated, covered, for up to 1 days)

A. FOR A CHARCOAL GRILL: open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
B. FOR A GAS GRILL: turn all burners to high, cover and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Pat chops dry with paper towels and spread softened butter sugar mixture evenly over both sides of chops. Place chops on grill, cover, and cook until well browned and chops register 145 degrees, 3 to 4 minutes per side. Transfer chops to platter and top with chilled butter chive mixture. Tent loosely with aluminum foil and let rest for 5 minutes. Serve.

Variation: Spicy thai thin cut pork chops: substitute 1 ½ teaspoon chili garlic sauce, 1 teaspoon minced fresh cilantro, and ½ teaspoon grated lime zest for chives, mustard, and lemon zest. End.

Make Ahead Meatloaf Recipe source: American Test Kitchen
Ingredients: Serve 4 to 6
MEATLOAF
2 Teaspoons vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
28 saltines
1 ¾ pounds 85 percent lean ground beef
8 ounces bratwurst, uncooked, casings removed
½ cup heavy cream
1/3 cup minced fresh parsley
3 large eggs plus 1 large egg yolk, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
½ teaspoon dried thyme
2 (e inch) disposable aluminum loaf pans

GLAZE
½ cup ketchup
2 tablespoons packed brown sugar
1 tablespoon cider vinegar
¼ teaspoon hot sauce

Procedures:
FOR THE MEATLOAF: Heat oil in nonstick 12 inch skillet over medium heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.

Process saltines in food processor until finely ground; transfer to bowl with onion mixture. Pulse beef and bratwurst in food processor until just combined. Add meat mixture, cream, parsley, eggs and yolk, mustard, Worcestershire, salt, pepper, and thyme to bowl and knead gently until combined.

Press meatloaf mixture into loaf pans. Freeze, uncovered, until firm, at least 1 hour. Wrap pans with plastic wrap, pressing plastic directly on surface of meat, and then wrap with aluminum foil. Freeze for up to 1 month.

Adjust oven rack to middle position and heat oven to 350degree. Unwrap 1 meatloaf and set loaf pan in roasting pan. Place roasting pan on rack and pour boiling water into pan until water reaches 1 inch from top of loaf. Bake center of meatloaf registers 150 degrees, 40 to 50 minutes.

FOR THE GLAZE: Meanwhile, whisk all glaze ingredients together in saucepan until sugar dissolves. Simmer glaze over medium heat until slightly thickened, about 2 minutes. Cover and keep warm.

When meatloaf register 150 degrees, remove pan from oven. Turn meatloaf out onto foil lined rimmed baking sheet and brush 2 tablespoons glaze over top and sides of loaf. Adjust oven rack to upper meddle position and heat broiler. Broil until glaze begins to brown and center of loaf registers 160 degrees, 5 to 10 minutes. Transfer to serving platter, tent loosely with foil, and let rest for 20 minutes. Slice and serve, passing remaining glaze separately. End.

Juicy Pub Style Burgers Recipe source: American Test Kitchen
Ingredients: Serve 4
2 pounds sirloin steak tips, trimmed of excess fat and cut into ½ inch chunks
4 tablespoons unsalted butter, melted and cooled slightly
Salt and Pepper
1 teaspoon vegetable oil
4 hamburger rolls, toasted and buttered

Procedures:

• Place beef on baking sheet in single layer. Freeze meat until starting to harden around edges but sill pliable, about 35 minutes.
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• Place one quarter of meat in food processor and pulse until ground into 1/16 inch pieces, about 35 one second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to second baking sheet. Repeat grinding with remaining 3 batches of meat. Spread meat over sheet and discard any long strands of gristle or large chunks of hard meat or fat.
• Adjust oven rack to middle position and heat oven to 300 degrees. Drizzle melted butter over ground meat and 1 teaspoon pepper. Gently toss with fork to combine. Divide meat into 4 lightly packed balls. Gently flatten into patties ¾ inch thick and about 4 ½ inches in diameter. Refrigerate patties until ready to cook. (patties can be refrigerated, covered, for up to 1 day)
• Season 1 side of patties liberally with salt and pepper. Using spatula, flip patties and season other side. Heat oil in 12 inch skillet over high heat until just smoking. Using spatula, flip patties and season other side. Heat oil in 12 inch skillet over high heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 2 minutes. Using spatula, flip burgers and cook for 2 minutes longer. Transfer patties to rimmed baking sheet and bake until burgers register 125 degrees for medium rare or 130 degrees for medium, 3 to 6 minutes.
• Transfer burger to plate and let rest for 5 minutes. Transfer to rolls, add desired toppings, and serve.

Pub Style Burger Sauce
Ingredients:
¾ cup mayonnaise
2 tablespoons soy sauce
1 tablespoon dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh chives
1 medium garlic clove, minced
¾ teaspoon pepper

Procedures:
Whisk all ingredients together in bowl.

Variation:
Juicy Pub Style Burger with Crispy Shallots and Blue Cheese
Follow step 1 of recipe for juicy Pub style Burgers. While beef is in freezer, heat ½ cup vegetable oil and 3 thinly sliced shallots in medium saucepan over high heat; cook, stirring frequently, until shallots are golden, abut 8 minutes. Using slotted spoon, transfer shallots to pepper towel lined plate, season with salt, and set aside. Proceed with recipe, topping each burger with 1 ounce crumbled blue cheese before transferring to oven. Top burgers with Pub Style Burger Sauce and crispy shallots just before serving. End.

Ultimate Pan-Seared Steaks with Herb Sauce Recipe source: American Test Kitchen
Ingredients: Serve 4
STEAKS:
4 (8 ounce) boneless strip or rib eye steaks, 1 to 1 ¼ inch thick
Salt and pepper
1 tablespoon vegetable oil

HERB SAUCE:
1 small shallot, minced
½ cup white wine
¼ cup steak sauce base(recipe follows)
¼ teaspoon white wine vinegar
1 tablespoon unsalted butter
1 ½ teaspoons minced fresh chives
1 ½ teaspoons minced fresh parsley
1 teaspoon minced fresh tarragon
Salt and pepper

Procedures:
FOR THE STEAKS: pat steaks dry with paper towels; season both sides with salt and pepper. Heat oil in 12 inch skillet over medium high heat until smoking. Lay steaks in pan, leaving ¼ inch between them. Cook, not moving steaks, until well browned, about 4 minutes. Using tongs, flip and continue to cook until steaks register 120 to 125 degrees(for medium rare). 3 to 7 minutes longer. Transfer to platter; tent loosely with aluminum foil.

FOR THE HERB SAUCE: return now empty skillet to medium low heat; add shallot and cook, stirring constantly until lightly browned, about 2 minutes. Add wine and bring to simmer, scraping bottom of pan to loosen browned bits. Add steak sauce base, vinegar, and any accumulated juice from steaks; return to simmer and cook until slightly reduced. About 1 minutes off heat, whisk in butter, chives, parsley, and tarragon; season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.

STEAK SAUCE BASE
Ingredients: Makes ¼ cup
1 small onion, cut into rough ½ inch pieces
1 small carrot, peeled and cut into rough ½ inch pieces
8 ounces cremini mushrooms, trimmed and halved
2 garlic clovers, peeled
1 tablespoon vegetable oil
8 ounces 85 percent lean ground beef
1 tablespoon tomato paste
2 cups dry red wine
4 cups beef broth
4 sprigs fresh thyme
2 bay leaves
2 teaspoon whole peppercorns
5 teaspoons unflavored gelatin

Procedures
Pulse onion, carrots, mushrooms, and garlic in food processor into 1/8 inch pieces, 10 to 12 pulses, scraping down bowl as necessary.

Heat oil in Dutch oven over medium high heat until shimmering, add beef and tomato paste and cook, stirring frequently, until beef is well browned, 8 to 10 minutes. Add vegetables mixture and cook stirring occasionally, until any exuded moisture has evaporated, about 8 minutes. Add wine and bring to simmer, scraping bottom of pan to loosen browned bits. Add broth, thyme, bay leaves, and peppercorns; bring to boil. Reduce heat and gently boil, occasionally scraping bottom and sides of pot and skimming fat from surface, until reduced to 2 cups, 20 to 25 minutes.

Strain mixture through fine mesh strainer set over small saucepan, pressing on solids to extract as much liquid as possible (you should have about 1 cup). Sprinkle gelatin over top and stir to dissolve. Bring to boil over medium high heat and boil gently, stirring occasionally, until reduced to ½ cup, 5 to 7 minutes. Removes. From heat and cover to keep warm.

Variations:
Ultimate Pan Seared Steaks with Brandy and Green Peppercorn Sauce:
Substitute brandy for white wine and red wine vinegar for white wine vinegar. Omit butter, chives, parsley, and tarragon. In step 2, and ¼ cup heavy cream, 2 tablespoons rinsed green peppercorns, and ¼ teaspoon minced fresh thyme to skillet along with Steak Sauce Base and vinegar.

Ultimate Pan Seared Steaks with Port Wine Sauce:
Substitute ruby port for white wine and balsamic vinegar for white wine vinegar. Substitute ¼ teaspoon minced fresh thyme for chives, parsley, and tarragon. End.

Grilled Argentine Steaks with Chimichurri Sauce Recipe source: American Test Kitchen
Ingredients: Serve 6 to 8
CHIMICHURRI SAUCE:
¼ cup hot water
2 teaspoons dried oregano
2 teaspoons kosher salt
1 1/3 cups loosely packed fresh flat leaf parsley
2/3 cup loosely packed fresh cilantro
6 garlic cloves, minced
½ teaspoon red pepper flakes
¼ cup red wine vinegar
½ cup extra virgin olive oil

STEAKS:
2 tablespoons kosher salt and pepper
1 tablespoon cornstarch
4 (1 pound) boneless strip steaks, 1 ½ inches thick
4 (2 inch) unsoaked wood chunks
1 (9 inch) disposable aluminum pie plate, if using gas

Procedures:
FOR THE CHIMICHURRI SAUCE: combine hot water, oregano, and salt in bowl; let stand for 5 minutes. Pulse parsley, cilantro, garlic, and pepper flakes in food processor until coarsely chopped, about 10 pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature for at least 1 hour. (sauce can be refrigerated for up to 3 days; bring to room temperature before using)

FOR THE STEAKS: combine salt and cornstarch in bowl. Pat steaks dry with paper towels and place on wire rack set inside rimmed baking sheet. Rub both sides of steaks with cornstarch mixture and place steaks, uncovered, in freezer until very firm, about 30 minutes.

a. FOR A CHARCOAL GRILL: open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Place wood chunks directly on coals, spacing them evenly around perimeter of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chunks are smoking, about 5 minutes.
b. FOR A GAS GRILL: turn all burners to high, cover, and heat grill until hot, about 15 minutes. Place wood chunks in perforated aluminum pie plate and set on cooking grate. Close lid and heat until wood chunks begin to smoke, about 5 minutes. Leave all burners on high
Clean and oil cooking grate. Season steaks with pepper. Place steaks on grill, cover, and cook until steaks begin to char, 2 to 3 minutes. Flip again and cook first side until well charred, 2 to 3 minutes. Flip 1 last time and continue to cook until second side is well charred and steak registers 120 degrees (for medium rare), about 4 minutes. Transfer to large plate and tent loosely with aluminum foil. Let rest for 10 minutes. Slice and serve. End.