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Cauliflower Steak with Pine Nuts and Preserved Lemon

Cauliflower Steak with Pine Nuts and Preserved Lemon


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Preheat the oven to 350 degrees F.

Place the cauliflower heads in a large pot filled with cold water and bring to a boil. Once boiling, remove the cauliflower and drain the liquid.

Place them back in the pot with fresh cold water and bring to a boil. Once boiling, drain and reserve ½ cup of the cooking liquid.

Cut the cauliflower into 1-inch thick steaks and reserve the trim. Place the trim on a baking sheet and dry in the oven for 5 minutes.

In the bowl of a food processor fit with a steel blade, add the dried trim, heavy cream and cooking liquid and purée until smooth. Season with salt and pepper, and set aside in a small saucepan over low heat to keep warm until ready to use.

To make the ladolemono sauce, whisk together the lemon juice and honey with salt and pepper in a small bowl. Continue whisking while slowly drizzling in soem olive oil to form a nice creamy emulsion. Refrigerate until ready to use.

Preheat a grill to medium-high heat. Rub 2 ot 4 tablespoons of the olive oil over the cauliflower steaks and season with salt and pepper. Grill until nicely charred and golden brown, about 2 minutes each side.

To plate, place a spoonful of the warm purée in the center of 4 plates. Top with the grilled cauliflower steaks and garnish each steak with 1 tablespoon of the ladolemono sauce, 1 to 2 slices of the preserved lemon, mustard greens and toasted pine nuts.


Cauliflower Steaks With Lemon Salsa Verde

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Remove the coarse outer leaves of the cauliflower, then slice 4 (1-inch-thick) “steaks” from the middle of the cauliflower, keeping the core intact. This helps hold the steaks together. Place the steaks on the baking sheet, drizzle with olive oil, and rub liberally on both sides with salt and pepper. Roast for 30 minutes, or until the core is fork-tender.

3. Break the remainder of the cauliflower into florets (about 2 cups) and bring a medium pot of salted water to a boil. Add the cauliflower florets and the garlic cloves and cook for 5 to 7 minutes, or until fork-tender. Use a slotted spoon to transfer the florets and garlic to a high-speed blender. Let cool slightly, and then add the olive oil, miso paste, lemon juice, and water. Puree the mixture, using the blender baton to help keep the blade moving or pausing to stir as necessary. If needed, add 1 to 2 tablespoons more water to create a smooth puree. Season to taste.

Lemon Salsa Verde

1. In a medium bowl, combine the preserved lemons, parsley, capers, pine nuts, red pepper flakes, and pinches of salt and pepper. Stir in the olive oil.

2. Assemble each plate with a scoop of the cauliflower puree and a cauliflower steak. Top with the lemon salsa verde and garnish with the lemon zest, if desired. Season to taste with more salt and pepper and serve.

3. Finely dice the lemons, including the peel. Remove the seeds as you dice. Place the lemons, sugar, and salt in a lidded jar. Cover and shake. Chill for at least 3 hours, preferably overnight. The lemons will last for about 1 week.


Asparagus, Snap Peas & Chive Blossom Pasta

This stunning pasta dish, featuring seasonal produce like radishes, asparagus, snap peas and chive blossoms, is a staple no matter the occasion it’s easy enough to cook for the family on busy weeknights, and pretty enough to serve at your next dinner party. The pasta is lightly dressed in a mixture of fresh lemon juice and Dijon mustard, before being garnished with Parmesan cheese and lemon zest. We love how the pasta shape mimics that of the veggies! Get the recipe here!


Share All sharing options for: Behold, The Entire Menu from Bazaar Meat by José Andrés

There's a new steakhouse in town and it bears little resemblance to the others. Every hotel has one, but Bazaar Meat by José Andrés at SLS Las Vegas is the chef's "celebration of the carnivorous, in all its forms." Find whole suckling pigs, beef rib steaks sold by the pound, Chateaubriand, Ibérico pork loins and Butifarra spirals, all meant to be shared. Caviar flights, a raw bar and oysters galore make the menu alongside carpaccios and tartares. Even foie gras, in the form of cotton candy and S'mores concoctions, comes on the starters menu. SLS estimates the average price per person at $105.

All can be had inside the 13,058-square-foot space with 335 seats prepared in one of the open kitchens including the "fire stage" with wood grills and rotisseries and a raw bar with ceviches, carpaccios and tartares. Or head next door to the 9,051-square-foot Bazaar Casino with blackjack and roulette tables. Here, the entire menu from Bazaar Meat by José Andrés.

"I will eat whatever makes me feel like a lion!" - José Andrés. Bazaar Meat by José Andrés is a wild and wonderful celebration of the carnivorous, in all its forms. From the raw bar to the fire pit, we combine exceptional ingredients and impeccable technique to bring out the best in each cut. ¡Buen provecho!

SOME LITTLE STARTERS
Cotton Candy Foie Gras Crispy amaranth $8 each
Ferran Adrià Olives, Modern & Traditional Liquid green olive, gordal olives stuffed with piquillo pepper and anchovy $15
José's Asian Taco* Jamón ibérico de bellota, toasted nori, flying fish roe $25
Pork-Skin Chicharrón Greek yogurt, za'atar spices $14
Croquetas de Pollo Chicken-bechamel fritters $12
Bagels & Lox Cone* Dill cream cheese, salmon roe $6 each
S'mores Foie gras, chocolate, marshmallow, graham crackers $30

SOME LITTLE SANDWICHES
Foieffle Air waffles, foie espuma, peanut butter, honey $12
Pan Preñao Spanish "pig in a blanket," pork sausage, mustard $12
Sloppy Joe Beef bolognese, fried straw potatoes, steamed bun $10
Suckling Pig Crispy skin, carmelized onions, honey mustard, pan de cristal $14

RAW BAR
Spot Prawns Steamed, head on, ginger salt $55 ^
Live Scallops* Green pepper, onion, tomato, togarashi $28 ^
Sea Urchin* Soy, wasabi, pickled ginger, lemon $22
Poached Maine Lobster Golf sauce Half 40 Whole $75
Geoduck* Yuzu, soy sauce, lemon, ginger $26 ^
Bluefin Tuna Sashimi* Fresh wasabi $48
King Crab Legs Dijonnaise $28/quarter lb.
King Crab & Shrimp Cocktail Cocktail sauce, avocado $32
Abalone* Dashi gelée, lemon, soy, salmon roe $35 ^
Clams* Leche de tigre, Fresno pepper, cilantro $22

CAVIAR FLIGHTS 2 OZ.
Not so classic service, with chives, crème fraîche, egg, shallot, pomme soufflé
Rainbow Trout Roe*, Solex Catsmo, France
Salmon Roe*, Solex Catsmo, Caspian Sea
Flying Fish Roe*, Iceland $95

Imperial Osetra*, Noir Caviar Co., Israel
Tsar Imperial Siberian*, Petrossian, FL
Rainbow Trout Roe*, Solex Catsmo, France $215

Kaluga*, Noir Caviar Co., China
Tsar Imperial Siberian*, Petrossian, FL
Tsar Imperial Shassetra*, Petrossian, China $420

SOUPS
Served by the cup
Foie Gras "Floating Island" Foie gras soup, fresh corn espuma $8
Gazpacho Estilo Algeciras Tomato, cucumber, green bell peppers $11
The Lhardy's Madrid Beef* Consommé Beef consommé, Sherry wine, quail egg, caviar $12

CARPACCIOS
First popularized at Harry's Bar in Venice around 1950, this dish is named after Venetian artist
Vittore Carpaccio because of the red and white hues in his paintings.
Vittore Carpaccio 1950* Washugyu beef, black pepper, Parmesan cheese, capers, croutons, Sherry dressing $24
Bison Carpaccio* Make your own taco, pickled celery, bleu cheese, Buffalo wing sauce $26
Beef Carpaccio & Parmesan Grissini* Washugyu beef, espuma, caramelized onion purée $26
Yellowfin Tuna Carpaccio* Anchovy dressing, tapenade $18

CURED MEATS
Jamón Ibérico de Bellota* (Fermín, Salamanca, Spain) Hand-cut from the famous black-footed Spanish pig, acorn-fed, free-range $70
Peanut-Fed Surryano Ham* (Edwards Farms, Surry, VA) $23
Wild Boar Sausage* (Creminelli, Salt Lake City, UT) $23
Lomo Picante* (La Quercia, Norwalk, IA) $18
Salchichón* (Fermín, Salamanca, Spain) $20
Selection of Cured Meats* $60
Add Pà Amb Tomàquet, Catalan-style toasted pan de cristal, fresh tomato $6

TARTARES
Tartare first appeared in Escoffier's culinary guide in 1921, as a variant of "Beefsteak à l'Americaine" named for the tartar sauce with which it was served. We hand-cut each of our tartares to order.
The Classic* Beef sirloin, savora mustard, egg yolk, HP Sauce, anchovy, Parker House rolls $24
Beef & Oyster Tartare* Fried egg, oyster sauce, pan de cristal $24
Salmon Tartare* Salmon roe, capers, yuzu, soy sauce, avocado, wasabi, seaweed crackers $20
"Beefsteak" Tomato Tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves $18

OYSTERS
Fresh Oysters*
Half dozen or dozen with fruit vinegar, cocktail sauce, lemon, black pepper… Ask your server for Chef 's daily selection
Smoke and Ice Fresh Oysters*
Apple wood-smoked kushi oysters, apple mignonette $18
Grilled Rappahannock Virginia Oysters
Butter, mace 18
*Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk of foodborne illness. A 20% suggested gratuity is added to parties of 6 or more.
^Based on market availability

FROM THE FIRE PIT
"C'mon, guys. this is why you are here!" - José Andrés

Suckling Pig (9-11 lb.)
This is the 'heart and soul' of Bazaar Meat! Nested in a Spanish cazuela and roasted in a wood-fired oven, this traditional method achieves a crispy skin and juicy interior.
Served with ensalada mixta, lettuce, onions, tomatoes. Quarter $140 Whole $520

OUR BIG GUYS
Beef Rib Steak
Spanish-style bone-in rib eye, oak-wood fired
Washugyu Ranch, OR, Wagyu/Angus $80/lb.
Harris Ranch, CA Black Angus $50/lb.

More Than Meats the Eye
Chateaubriand, Brandt Beef, CA, 16 oz. Perigord sauce, pomme soufflé $75
Ibérico Pork Loin, Fermín, Spain, 16 oz. Roasted Apples $60
Butifarra Spiral, Simply Sausage, MD, 24 oz. Catalan-style pork sausage, grilled pan de cristal, fresh tomato, honey alioli $42
Roasted Chicken, Jidori, CA, Whole Potato purée, garlic, thyme $45

Meat from the Sea
Bluefin Tuna Belly Steak 16 oz.
Piquillo pepper confit, balsalmic vinegar, extra virgin olive oil, maldon salt $120
Grilled Maine Lobster
Beurre Monté $75

Not So Big Guys
Bone In Strip Loin, Washugyu Ranch, OR, 22 oz.
Miso mustard sauce $105
Skirt Steak, Mishima Reserve, WA, 8 oz.
Rosemary mustard sauce $38
Japanese Kobe Eye of the Rib, Hyogo Prefecture, Japan, 4 oz.
Mustard frills salad, fresh wasabi $100
Veal Chop, Superior Farms, CA, 16 oz.
Mojo verde $42
Flat Iron, Washugyu Ranch, OR, 8 oz.
Valdeon blue cheese sauce $42
Pà Amb Tomàquet Catalan-style toasted pan de cristal, fresh tomato $12

VEGETABLES
Grilled Asparagus Romesco sauce $13
Piquillo Peppers "Julian de Tolosa" Confit piquillo peppers $10
Roasted Leeks Salsa negra $12
Setas al Ajillo Button mushrooms, garlic, lemon, arbol chile $12
Catalan Spinach Apple, pine nuts, shallots, raisins $12
Brussels Sprouts Petals Apricots, grapes, lemon air, lemon purée $12
Roasted Cauliflower Steak Pine nuts, preserved lemon $12
Baby Carrots Greek yogurt, smoked pepper, Sherry vinegar $12
Grilled Baby Corn Mayonnaise, chile piquin, popcorn powder $13
Roasted Red Pepper Raw green bell pepper, balsalmic vinegar $12

MORE MEATS
Wagyu Beef Cheeks Mojo rojo, oranges $36
Braised Lamb Neck Fried oysters, oyster catsup, fried potatoes $25
Tortilla Sacromonte* Egg omelet from the heart of the Gypsy neighborhood of Sacromonte, Granada, Spain, farm eggs, kidney, sweetbreads, bone marrow $22
Morcilla with Uni* Spanish blood sausage, fresh sea urchin $25
Callos a la Vizcaína Beef tripe stew with half Maine lobster $29
Rabo de Toro Ox tail, red-wine sauce, seasonal mushrooms, carrots, onions, potatoes $14/person

SALADS
Greens Salad Petit greens, sprouts, lemon dressing $13
Lucía's Salad* Endive Caesar salad, Parmesan, anchovy, air croutons $13
Romaine on Ice Whole leaves, breakfast radishes, ranch dressing $12
A Simple Tomato Salad You say tomato, José says tomate $15

POTATOES
Delmonico Potatoes, cream, cheddar cheese $15
Anna Thinly sliced layered potatoes $13
Robuchon Butter, butter, more butter, some potatoes $15
Straw Traditional potatoes that will remind you of your childhood, with malt vinegar $12

SEAFOOD
Carabineros Grilled Spanish red prawns $36
Grilled Pulpo a la Gallega Octopus, Galician style, potato, pimentón $18
Fresh Sea Urchin* Grilled pan de cristal, ibérico lardo $26


STARTERS

Truffle Vinaigrette, Hazelnuts, Celery Leaves

Radish, Shallot Parsley Crumb, Horseradish, Egg Yolk, Dijonnaise

Achiote Guajillo Mole, Ham Furikake, Brussel Sprout

Herb Dressing, Bleu D’Auvergne Cheese, Shallot Crumb, Bacon, Pomegranates, Fresh Herbs

Truffled Mushrooms, Griddled Ciabatta Bread, Toasted Pinenuts, Fine Herbs

Pistachio Crust, Brioche, Hibiscus Flower, Red Cabbage

Imperial Osetra Caviar, Sunchoke Chips, Pickled Shallots, Chives, Egg Whites, Egg Yolks (Warm Bilini Available)


Recipe Roasted Cauliflower Steaks

Commercial Step 2 Place cauliflower steaks on the ready baking sheet. Place cauliflower slices in a single layer onto the ready baking sheet.

Roasted Cauliflower Steak With Orange Basil Butter Weekend Recipes Cauliflower Steaks Recipes Roasted Cauliflower Steaks

Merely add to your purchasing listing two heads of cauliflower notice that this recipe makes six servings garlic which you’ll mince oregano dried thyme and grated Parmesan cheese.

Recipe roasted cauliflower steaks. Cauliflower steaks will be excellent for the hotter months. Heres learn how to do make parmesan crusted cauliflower steaks. To take action youll want panko breadcrumbs grated parmesan and 1-2 massive eggs.

They make an ideal veggie various at a household BBQ or are excellent when youre after one thing a little bit lighter. Jul 10 2019 Instructions Step 1 Preheat oven to 400 levels F 200 levels C. Line a baking sheet with parchment paper.

Assume cooked lentils with my tahini-harissa sauce or construct a pizza-inspired meal with sauce cheese and your favourite toppings. Beat the eggs with a pinch of salt and pepper in a single. Cauliflower steaks style totally scrumptious when mixed with our tumeric marinade.

Get pleasure from alongside a glass of glowing kombucha for the final word summer time refreshment. Brush every slice with the olive oil combination on each side. 2 days in the past Get dinner on the desk ASAP with this straightforward completely tasty cauliflower steak recipe.

Roasted cauliflower steaks are straightforward flavorful and will be loved as a easy facet dish or used as a base for a wide range of different toppings. Nov 27 2017 In a small bowl mix olive oil garlic oregano thyme rosemary and parsley. Step 3 Whisk olive oil lemon juice garlic purple pepper flakes salt and black pepper collectively in a bowl.

Season with salt and pepper to style. Place into oven and bake till golden brown about 20-25 minutes flipping midway.

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What to Do with Preserved Lemon

Preserved lemon: it’s not exactly a love/hate relationship with cooks in America as much as love/bewilderment. Everyone loves the idea of preserved lemon: that funky, salty, unique flavor so essential to Moroccan and Middle Eastern cuisine. Preservers love the ultra-simple recipe: lemons, salt, and time. And yet, every time I post a recipe using preserved lemon, I get at least a dozen people saying, “I want to love preserved lemons, but what do you do with them?” Or, “I made a big jar years ago: most of it is still sitting in my fridge taking up space. Help!

There are always one or two cooks, firmly ensconced in the “love” camp, who will respond, “Oh my gosh, I put preserved lemon in everything!” And really, preserved lemon does work almost anywhere lemon or salt will work: it’s amazingly versatile. But telling home cooks to toss it into “everything” isn’t all that helpful, and even the classic suggestions of “tagine” and “grain salad” can only take you so far in getting through last year’s jar.

In an effort to showcase the versatility of preserved lemons, and to spark some ideas for your own neglected jar, the following slides include links to a variety of preserved lemon recipes: starters & sides, main dishes, condiments & dressings, even cocktails & desserts. So this year, put up a simple jar of preserved lemons. You may just find that you put them in everything.


Preserved Lemons


*According to the late Michael Field, the best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.

Recipe and feature picture from http://www.simplyrecipes.com/recipes/how_to_make_preserved_lemons/ and http://www.epicurious.com/recipes/food/views/Preserved-Lemons-231570

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