Charred Broccolini And Shishito Romesco Recipes

CHARRED SPICY BROCCOLINI

Steps:

• Toss 2 large trimmed bunches broccolini with 2 tablespoons olive oil and a pinch each of salt and pepper on a baking sheet. Spread in a single layer and roast at 475˚ F until charred around the edges, 8 to 10 minutes. Whisk 1 1/2 teaspoons soy sauce, 1 tablespoon agave syrup and 1 teaspoon chili-garlic sauce. Drizzle on the broccolini.

CHARRED BROCCOLINI WITH OLIVES

Steps:

• Cut the florets off 2 bunches broccolini and cut the stems into 1 1/2-inch pieces. Toss both with 1 thinly sliced red onion, 1/4 cup halved kalamata olives, 2 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper in a large bowl. Transfer to a large sheet of heavy-duty foil; fold into a packet. Grill over medium-high heat, flipping once, until lightly charred, 8 minutes.

CHARRED STEAK AND BROCCOLINI WITH CHEESE SAUCE

Steps:

• Preheat oven to 450°F. Season steaks all over with pepper and 1 1/2 tsp. kosher salt. Let sit 10 minutes.
• Meanwhile, toss broccolini, oil, and 1/2 tsp. kosher salt on a rimmed baking sheet to combine. Spread out in a single layer and set aside.
• Using tongs if needed, hold both steaks together fat cap side down in a large ovenproof skillet, then set over high heat. Cook until pan is coated in fat, about 4 minutes. Lay steaks flat and continue to sear until deeply browned, about 3 minutes per side. Transfer skillet to oven and roast steaks until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare, 6-8 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.
• While steaks are resting, roast reserved broccolini until crisp-tender and lightly charred, about 10 minutes.
• Heat cheese, cream cheese, milk, nutmeg, cayenne, and remaining 1/4 tsp. kosher salt in a medium saucepan over medium, whisking constantly, until a smooth sauce forms, about 5 minutes.
• Divide sauce among plates. Top with broccolini and steaks; sprinkle with sea salt.

ROASTED BROCCOLINI AND LEMON WITH PARMESAN

Steps:

• Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
• Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
• Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

STUFFED SHISHITOS

Steps:

• Preheat oven to 450˚ F. Cut a 1- to 1 1/2-inch slit down the length of each shishito pepper. Stuff the peppers with the cheese. Wrap each stuffed pepper with a small slice of the serrano ham.
• Arrange the peppers on a parchment paper-lined baking sheet. Bake until the ham is lightly browned and the cheese is melted, 15 to 20 minutes.

COCOA BLACKENED STEAK WITH MARCONA ALMOND ROMESCO

Steps:

• For the leeks: Preheat the oven to 475 degrees F. Line a baking sheet with a wire rack.
• Put the whole leeks on an unlined sheet tray and bake, flipping halfway through, until completely charred, about 20 minutes. Allow to cool to the touch.
• For the cocoa blackened steak: Combine the smoked paprika, cocoa powder, onion powder, cumin, garlic powder, smoked salt, sugar and coffee in a bowl. Divide the mixture between the each of the rib eyes and let sit for 15 minutes.
• For the leeks: Once the leeks are cool to the touch, remove the outer layers, revealing the soft leeks inside. Finely chop the leeks and add to a bowl. Add the cocoa nibs, olive oil and red wine vinegar and season with the smoked sea salt. Taste and adjust the seasoning.
• For the Marcona almond romesco: Blend the peppers, olive oil, white chocolate, tomatoes, sherry vinegar, smoked paprika, salt and garlic in a blender until smooth. Add the almonds to a food processor and pour over the blended sauce. Pulse until coarse, not smooth.
• Heat a 14-inch cast-iron skillet over medium-high heat. Add 2 tablespoons cooking oil and the steaks and cook on both sides until evenly charred, about 7 minutes per side, searing in batches if needed. Remove from the skillet and put on the rack on the sheet tray. Let rest for 10 minutes before slicing.
• Serve the steak alongside the romesco and the leek condiment.

CHARRED BROCCOLINI WITH HOMEMADE RICOTTA

Steps:

• Heat a cast-iron skillet or griddle over high heat until smoking. In a medium bowl, drizzle the broccolini with olive oil and season with salt. Toss to coat. Place the broccolini on the hot pan or griddle but do not crowd (if using a 12-inch cast iron you can do two batches) Allow to sear, undisturbed, for 3 to 4 minutes. Flip and cook on the other side for 2 to 3 minutes, until the edges of the florets are a deep brown and the stems are tender and bright green with charring on the edges. Turn off the heat. Return the broccolini to the bowl. Season with a couple turns of black pepper. Add the grated garlic and lemon zest and toss to coat. Season to taste.
• To serve, spoon some Ricotta (recipe follows) in the center of a plate. Arrange the broccolini around the cheese, sprinkle with crushed red pepper flakes, if using, flakey salt and freshly ground black pepper. Serve with lemon wedges.
• Line a colander or large sieve with 1 layer of very fine cheesecloth (or 2 to 3 layers of more porous cloth) and set over a large bowl.
• To make the cheese, combine the milk and salt in a non-reactive pot over medium heat. Heat the mixture, stirring occasionally until it reaches 175 degrees F, 20 to 25 minutes. Turn off the heat and add the lemon juice. Gently stir with a wooden spoon or rubber spatula until chunks form and separate from the whey (this happens within 30 seconds or so). Don't stir too often or vigorously or the curds will break. Use a slotted spoon to transfer the curds into the prepared cheesecloth-lined sieve. Allow to sit and strain for 20 minutes. Serve immediately at room temperature or transfer the ricotta cheese into an airtight container and refrigerate until ready to serve.