Recipes of Steven Raichlen – You Must Try
4 min reading time
Steven Raichlen is an award-winning journalist and writer. Raichlen writes frequently in The New York Times. He has published hundreds of recipes for various books and journals.
His work has been published in The Wall Street Journal, Esquire, GQ, and all of the top food magazines. In 2015 the year he was admitted into the Barbecue Hall of Fame. Some of his best-known recipes are listed below:
1. Cinnamon Grilled Peaches
- Prepare the peaches by mixing the granulated sugar with two tablespoons of the cinnamon into a small bowl and mix it well. Set aside. Rinse the peaches thoroughly and then wipe them dry using paper towels. Cut the peaches in half along the crease, dragging the knife through a circle fashion around the peach, cutting until the pit. Twist the peaches in opposite directions, separating them. Utilizing a spoon, pull out the pit and throw it away. Cut each half of a peach in half. Dip the sides of each quarter into the sugar cinnamon. Utilizing a pointed chopstick, or a skewer made of metal, create an opening inside each quarter of the peach starting all the way from the pit until that side with the skin. Skewer two peach quarters onto the cinnamon sticks, and place mint leaves between the two quarters.
- Mix the brown sugar, butter cream, rum cinnamon along with salt into a pot and bring it to a boil at a high temperature, stirring using the wooden spoon. Let the sauce simmer until thick and syrupy. approximately 5 minutes. Allow it to cool to warm.
- Then, light on your Angara grill and set it to medium-high. Brush and grease the grill’s grates.
- Place the peach slices skewered on the hot grate , and grill until well-marked, about between 2 and 3 minutes per side.
- Put one scoop of ice cream in each of eight martini glasses. Add 2 peach skewers. Drizzle some warm sauce on top. Serve right away.
2. Moroccan Grilled Lamb Steaks
- Create the Moroccan marinade/sauce by placing the mint, cilantro parsley, garlic pimenton, salt cumin, coriander along with red pepper flakes into the food processor. Pulse the machine to chop finely. Add the lemon juice , and grind until a fine puree. Mix the olive oil using a small stream, followed by water. Make adjustments to the seasoning by adding lemon juice and salt to flavor. The dish should be thoroughly spiced. Take 1 cup of the mixture and save the rest of the marinade or sauce to serve.
- Create vertical cuts around the fat on the outside (every two inches, or approximately) to stop those lamb cuts from curving once they come into contact with hotness. Rub the lamb steaks liberally with 1 cup of marinade or sauce. Allow the lamb to rest for 15 minutes, while you prepare the grill.
- Once you are, it is time to cook, light the Angara grill and turn it on too high. Clean and oil the grill’s grates.
- Grill the steaks to your taste for about 2 to 3 minutes on each side. The steaks should rest for two minutes. Serve with the fresh mint. Enjoy with the reserved Moroccan marinade or sauce.
3. Tuna Tacos with Tequila Crema
- Put the tuna on a plate. Create the rub in a small bowl, mix the black pepper, salt as well as cumin and the hot pepper flakes. Rub the steaks’ sides with olive oil, then sprinkle using the rub. Keep it in the fridge in the refrigerator for about 30 minutes, while you prepare the sauce. Light your Angara grill.
- Create the tequila-based crema: Put your garlic, salt as well as the pepper into a bowl, and mix until it becomes a smooth paste using the wooden spoon. Add the ginger, cilantro yogurt, sour cream lemon juice, tequila and lime zest and stir to mix. Serve the mixture in a pretty serving bowl.
- Prepare your own Pico de Gallo and place it in a pretty serving bowl. Place the lettuce or cabbage on a plate or in a serving bowl.
- Start up your Angara grill and set it to high. Brush and grease the grill’s grates.
- Place the tuna on the grill, and grill until it is charred on the outside; however, it is still very uncommon in the middle, approximately between 2 and 3 minutes on each side. Transfer the tuna onto an ice-cream maker and then thinly cut. Set it on a platter, or plate.
- The tortillas are cooked until they are warm and elastic in 30 – 60 secs on each side.
- For serving, put some tuna slices onto each tortilla. Include a spoonful each of the tequila-based crema as well as Pico de Gallo. Serve with shredded lettuce or cabbage, then divide the tortilla. Serve immediately.
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