Cooking Signature

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.

Classic Beef Tenderloin with Crispy Baked Potato Fans
source: American Test Kitchen
Ingredients: Serve 10

POTATOES:
2 slice hearty white sandwich bread, torn into quarters
8 tablespoons unsalted butter, melted
4 ounces cheese, shredded (1 cup)
1 ounce Parmesan Cheese, grated ( ½ cup)
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper
10 medium russet potatoes(7 to 9 ounces each)
6 tablespoons extra virgin olive oil

BEFF
1 (5 to 6 pound) whole peeled beef tenderloin, trimmed, silver skin cut, tail end tucked, tied at 1 ½ inch intervals
2 tablespoons olive oil
Salt and pepper
Procedures:
FOR THE POTATOES: adjust oven rack to lower middle position and heat oven to 200 degrees. Pulse bead in food processor until coarsely ground, about 8 pulses. Bake bread crumbs on rimmed baking sheet until dry, about 20 minutes. Let bread crumbs cool slightly, and then toss with butter, cheeses, paprika, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper in bowl. (Bread crumb topping can be refrigerated for up to 2 days)

Increase oven temperature to 425 degrees. Place wire rack inside aluminum foil lined rimmed baking sheet and coat with vegetable oil spray. Trim ¼ inch slice off bottom and both ends of each potato. Place each potato on cut base, place chopstick snugly on either side, and cut into fan by slicing potato crosswise at ¼ inch intervals, leaving bottom ¼ inch intact. Gently rinse potato fans under cold running water, and then let drain. (Potato fans can be covered with water and refrigerated for up to 1 day; drain before proceeding).

Working with half of potatoes at once, place them, sliced side down, on large plate and microwave until slightly soft, 6 to 12 minutes, flipping them halfway through cooking. Brush potatoes thoroughly with oil (skin and flesh) and season with salt and pepper.

FOR THE BEEF: pat roast dry with paper towels, coat with oil, and season with salt and pepper. Lay roast down center of rack on prepared baking sheet. Arrange potato fans, sliced side up, on sheet on either side of beef, angling potatoes as needed to fit.(Beef and potato fans can sit at room temperature for up to 1 hour before roasting.)

Roast until beef registers 120 to 125 degrees (for medium rare), skin of potatoes is crisp, and potatoes are beginning to brown, 45 to 60 minutes. Remove from oven. Transfer roast to carving board and let rest for 20 minutes.

Meanwhile, adjust oven rack 9 inches from broiler element and heat broiler. Top potatoes with bread crumb mixture, pressing gently to adhere. Return potatoes to oven and broil until topping is deep golden brown, about 3 minutes. Remove potatoes from oven and tent loosely with foil.

Remove twine and cut meat crosswise into ½ inch thick slices. Serve with potatoes.

HORSERADISH SAUCE
Ingredients: Make 1 cups
1 cup sour cream
¼ cup mayonnaise
½ cup prepared horseradish, plus extra to taste
½ teaspoon sugar
Salt and pepper

Procedures:
Mix all ingredients together in serving bowl. Season with additional horseradish, salt, and pepper to taste. Cover with plastic wrap and refrigerate for 30 minutes before serving. End.

Chuck Roast in Foil Recipe source: American Test Kitchen
Ingredients: Serve 6 to 8
RUB
3 tablespoons cornstarch
4 teaspoons onion powder
2 teaspoons light brown sugar
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon instant espresso powder
1 teaspoon dried thyme
½ teaspoon celery seed

CHUCK ROAST
2 onions, quartered
4 carrots, peeled and cut into 1 ½ inch pieces
2 bay leaves
2 tablespoons soy sauce
1 (4 pound) boneless beef chuck eye roast, pulled into 2 pieces at seams, trimmed, each piece tied at 1 inch intervals

Procedures:
FOR THE RUB: Adjust oven rack to lower middle position and heat oven to 300 degrees. Combine rub ingredients in bowl. (rub can be stored for up to 1 month).

FOR THE CHUCK ROAST: first two 30 by 18 inch sheets of heavy duty aluminum foil, perpendicular to each other, inside large roasting pan. Place onions, potatoes, carrots, and bay leaves in center; drizzle with soy sauce. Set roasts on top of vegetables. Rub roasts all over with rub. Fold opposite corners of foil toward each other; crimp edges tightly to seal. Transfer pan to oven; cook until meat is completely tender, about 4 ½ hours.

Remove roasts from foil and place on carving board. Tent loosely with foil and let rest for 20 minutes. Discard onions and bay leaves. Using slotted spoon, place carrots and potatoes on serving platter. Strain contents of roasting pan through fine mesh strainer into far separator. Let liquid settle for 5 minutes, and then pour defatted pan juices into serving bowl.

Remove twine from roasts and slice meat thinly against grain. Transfer meat to platter with vegetables. Pour ½ cup pan juices over meat. Serve, passing remaining pan juices separately. End.

Classic Pot Roast Recipe source: American Test Kitchen
Ingredients: Serve 6 to 8
1 (3 ½ to 4 pound) boneless beef chuck-eye roast, pulled into 2 pieces at seams and trimmed
Kosher salt and pepper
2 tablespoons unsalted butter
2 onions, halved and sliced thin
1 large carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 – 3 cups beef broth
¾ cup dry red wine 1 tablespoon tomato paste
1 bay leaf
1 sprig fresh thyme plus ¼ teaspoon minced
1 tablespoon balsamic vinegar

Procedures:

• Season meat with 1 tablespoon salt, place on wire rack set inside rimmed baking sheet, and let stand at room temperature for 1 hour.
• Adjust oven rack to lower middle position and heat oven to 300 degrees. Melt butter in Dutch oven over medium heat. Add onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Add carrot and celery; continue to cook, stirring occasionally, about 5 minutes longer. Add garlic and cook until fragrant, about 30 seconds. Stir in 1 cup broth, ½ cup wine, tomato paste, bay leaf, and thyme sprig; bring to simmer.
• Pat beef dry with paper towels and season generously with pepper. Tie each piece of meat using 3 pieces of kitchen twine.
• Pat beef dry with paper towels and season generously with pepper. Tie each piece of meat using 3 pieces of kitchen twine.
• Nestle meat on top of vegetables. Cover pot tightly with large piece of aluminum foil and cover with lid; transfer pot to oven. Cook beef until fully tender and sharp knife easily slips in and out of meat, 3 ½ to 4 hours, turning meat halfway through cooking.
• Transfer roasts to carving board and tent loosely with foil. Strain liquid through fine mesh strainer into 4 cups liquid measuring cup. Discard bay leaf and thyme sprig. Transfer vegetables to blender. Let liquid settle for 5 minutes, then skim any fat off surface. Add beef broth as necessary to bring liquid amount to 3 cups. (pot roast, vegetables, and liquid can be transferred to bowl and refrigerated for up to 2 days. After transferring to bowl, let cool for 1 hour, cover with plastic wrap, and cut vents in plastic before refrigerating. To serve, proceed with recipe, blending vegetables and liquid and slicing roasts as directed; reheat in 12 by 9 inch baking dish, covered, on middle rack of 325 degree oven until heated, about 45 minutes.)
• Add liquid to blender and blend until smooth, about 2 minutes. Transfer gravy to medium saucepan and bring to simmer over medium heat.
• Meanwhile, remove twine from roasts and slice against grain into ½ inch thick slices. Transfer meat to large serving platter. Stir minced thyme, remaining ¼ cup wine, and vinegar into gravy and season with salt and pepper to taste. Spoon half of gravy over meat. Serve, passing remaining gravy separately. End.