Grilled Rib Eye With Fra Diavolo Lobster Relish Recipes

GRILLED RIBEYES WITH GREEK RELISH

Steps:

• For relish, combine tomatoes, onion, olives, cilantro, 2 tablespoons lemon juice, oil and garlic., Drizzle remaining lemon juice over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting steaks in half. Serve with relish and cheese.

CHAR-GRILLED RIB EYE WITH ROASTED SHALLOT AND HERB BUTTER

Steps:

• Take your steaks out of the fridge 30 minutes before you want to start grilling, so they can come to room temperature. Prepare the charcoal grill to medium-high heat on one side of your grill, and medium-low heat on the other. You will need just a few briquettes on the cooler side of the grill to maintain the low heat. (If using a gas grill, heat one side of the grill to medium-high heat and the other to low.)
• When the grill is hot and ready to go, brush the grill grates with some olive oil. Season the steaks generously with salt and pepper. Place the steaks on the hot side of the grill for 3 to 4 minutes, then flip and grill for another 4 minutes. Once the steaks have a nice caramelized crust, move them to the cooler part of the grill, and continue cooking for 6 to 7 minutes for medium rare, or 8 to 9 minutes for medium. Remove the steaks from grill, and tent loosely with foil to keep warm. Let the steaks rest for 5 minutes, so the juices can redistribute throughout the meat. Spread steaks with the roasted shallot and herb butter.
• GINA: Roasting the shallot gives it a deep, sweet flavor, and the lemon zest lightens the whole thing up. This butter would also be an excellent topping for fish or chicken.
• Preheat the oven to 350 degrees F. Place the shallot on a square of foil, drizzle lightly with olive oil, and season with salt and pepper. Fold up the foil into a little packet, and place in the oven for 1 hour. Let cool completely. Pulse the roasted shallot and remaining ingredients in a food processor until combined but still coarse. Scrape the butter onto a piece of plastic wrap, spread it across lengthwise, and roll into a log. Twist the ends to seal. Place in the fridge to firm up for at least 35 minutes before serving.

PORTERHOUSE STEAK WITH FRA DIAVOLO BBQ SAUCE AND CHERRY PEPPERS IN VINAIGRETTE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and red pepper flakes and cook for 1 minute. Add remaining ingredients, reduce heat to medium-low and cook until thickened, about 35 to 40 minutes.
• Heat grill to high. Season steaks on both sides with salt and pepper. Grill, on 1 side, until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes, then slice into 1/4 inch thick slices and top with the Cherry Pepper-Tomato salad.
• Whisk together vinegar, garlic and salt and pepper in a medium bowl. Slowly whisk in the olive oil. Add the peppers, tomatoes and parsley and stir to combine. Adjust seasoning and let sit 30 minutes at room temperature before serving.

GRILLED OYSTERS WITH FRA DIAVOLO SAUCE

Steps:

• Heat the oil in a medium saute pan over medium heat. Add the tomatoes, garlic and shallots and cook, stirring occasionally, until softened and juicy, but with no color, about 5 minutes.
• Transfer the mixture to a blender, add a few tablespoons olive oil, the parsley, vinegar, honey, oregano and red pepper flakes and blend until slightly chunky; season with salt and pepper. If too thick, pulse in a bit more olive oil. Transfer the sauce to a bowl. (Can be made 1 hour before and kept at room temperature.)
• Preheat the grill for high direct heat.
• Remove the top shells of the oysters. Loosen the oysters from the bottom shells but do not remove, taking care not to spill the liquor. Put the oysters on the grill, cover and cook just until the edges start to curl, about 1 minute.
• Meanwhile, wet the kosher salt with water just until it clumps together. Spoon little mounds of salt onto a large platter. Place a cooked oyster on each salt bed and top each with some vinaigrette. Scatter the parsley leaves over the platter and serve.

LOBSTER FRA DIAVOLO

Steps:

• This first part might not be pleasant, but it'll be over quickly: Working with 1 lobster at a time, place on a cutting board, belly side down, with head facing you (freezing them 8-10 minutes first will render them fairly immobile). Insert a chef's knife where the tail meets the head, and swiftly bisect head lengthwise in one fell swoop (leave tail intact). Using the back of a cleaver or a lobster cracker, crack each claw on all sides. Twist off tails and cut in half through shells lengthwise. Remove any tomalley or eggs (reserve if you like). Twist off knuckles and claws, then separate knuckles from claws using cleaver.
• Heat 1/3 cup oil in a wide Dutch oven or heavy pot that's large enough to hold pasta over medium-high. Season lobsters with salt and, working in separate batches and being careful not to overcrowd pot, sear lobster pieces, turning occasionally and adding more oil if pot looks dry, until shells are bright red, about 4 minutes for knuckles, claws, and tails; about 6 minutes for heads. Transfer lobsters to a rimmed baking sheet; let cool slightly. Remove pot from heat and add brandy. Return to heat and cook, scraping up browned bits, until smell of alcohol is almost gone, about 2 minutes. Transfer brandy mixture to a small bowl. Pick lobster meat from knuckles and claws; discard shells. Place in an airtight container with tails; cover and chill until ready to use. Set heads aside. Wipe out pot and reserve.
• Working in batches, pulse onions, carrots, and fennel separately in a food processor until finely chopped; transfer vegetables to a large bowl after each is chopped. Heat remaining 1/3 cup oil in reserved pot over medium-high. Cook vegetables, stirring occasionally, until slightly softened, 8-10 minutes. Add garlic, chiles, and 1 tsp. red pepper flakes and cook, smashing garlic with a wooden spoon and stirring occasionally, until fragrant, about 2 minutes. Stir in tomato paste, season with salt, and cook, stirring occasionally, until slightly darkened, about 3 minutes. Add wine and reserved lobster heads; bring to a simmer and cook, stirring occasionally, until reduced by one-third, about 2 minutes. Add tomato purée to pot and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, until sauce is slightly thickened, 10-15 minutes. Discard lobster heads.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 3 cups pasta cooking liquid.
• Add butter, chilled lobster meat, lobster tails, pasta, reserved brandy mixture, and 2 cups pasta cooking liquid to sauce. Cook, tossing to combine and adding more pasta cooking liquid as needed, until sauce coats pasta. Because you're working with a large amount of pasta and sauce, this will take effort-toss using a long sturdy spoon in each hand, and make sure to get to the bottom of pot as you go. Add parsley and lemon juice, then transfer pasta to a platter, arranging lobster tails on top. Sprinkle with red pepper flakes and serve with lemon wedges for squeezing over.
• Do Ahead
• Lobsters can be prepared 6 hours ahead. Cover and chill.

LOBSTER FRA DIAVOLO

Steps:

• Fill a large stockpot two-thirds full with cold water; set over high heat. Bring to a boil. Add lobsters and return to a boil, let cook about 12 minutes. Using tongs, remove lobsters, and transfer to a platter or large bowl. Using kitchen scissors, trim the tip of each lobster claw; allow the liquid to drain, and discard. Split lobsters lengthwise.
• In a large skillet, bring Fra Diavolo sauce to a boil over medium-high heat; add wine. Transfer lobster to skillet and spoon sauce over lobster. Reduce heat, cover, and cook for 10 minutes.
• Divide lobster evenly between two plates. Serve immediately with linguine and topped with sauce.

LOBSTER FRA DIAVOLO

Steps:

• Heat 3 tablespoons of the oil in a heavy 3-quart saucepan. Add the onion and garlic, and saute over medium heat until they begin to brown. Stir in the pepper flakes and oregano. Stir in stock, tomato paste and bay leaf. Pour the canned tomatoes into a strainer held over the saucepan so that you add the juice but not the pulp. Chop the pulp; then, add it to the saucepan. Bring to a simmer, and cook over medium heat, stirring from time to time, for 30 minutes. Season to taste with black pepper. Set aside.
• Heat the remaining oil in a large saute pan. Add lobster pieces, and sear them over high heat, turning often, until the shells are bright red.
• While the lobster is searing, bring a large pot of salted water to a boil for the linguine.
• Spoon the sauce over the lobster, bring to a simmer and cook, partly covered, about 10 minutes.
• While the lobster is cooking in the sauce, add the linguine to the boiling water, and cook about 7 minutes, until al dente. Drain well.
• To serve, transfer the lobster pieces coated with sauce to one side of a large platter, leaving some of the sauce in the pan. Sprinkle with half the parsley.
• Add the drained linguine to the sauce in the pan, and reheat briefly, stirring to coat the linguine. Transfer to the platter alongside the lobster, sprinkle with the remaining parsley and serve.

LOBSTER FRA DIAVOLO

Steps:

• Par cook the lobster tails: Heat a large pot of boiling water over high heat. Quickly blanche the lobster tails just long enough so the shell turns red and the meat isn't fully cooked but can be removed from the shell, 2 to 3 minutes. Transfer the lobster tails to an ice bath to stop the meat from cooking. Turn each lobster tail onto its back on a cutting board and cut from the center belly down. Turn the tail around and cut again from the center belly down, splitting the tail in half. Use your hands to crack it open and remove the meat, reserving the shells. Chop the lobster meat into 1/2-inch pieces and set aside.
• Heat 1 cup oil in a medium saucepan to 325 degrees F. Gently drop in the quartered artichokes to prevent the oil from splashing. Crisp the baby artichokes until golden brown, about 2 minutes. Set aside on a paper towel-lined plate, season with salt and reserve for later.
• Heat the remaining 2 tablespoons oil in a large skillet over high heat. Season the cod with salt and pepper on both sides, then sear the cod, presentation side down. Add a sprig of thyme and 2 tablespoons butter and allow to brown. Baste the fish with the melted butter until cooked through, about 2 minutes. Transfer the fish to a plate, making sure to leave a little butter in the skillet.
• Add the cockles and 3 tablespoons butter to the skillet and cook, uncovered, until the cockles open, about 5 minutes. Use a slotted spoon to remove the opened cockles to a plate. Discard any cockles that do not open.
• Add the chopped lobster to the butter and clam juice mixture in the skillet and cook until warmed through, about 1 minute. Remove the skillet from the heat.
• Meanwhile, heat the lobster broth in a medium pot over medium heat. Add the juices from the cooked cod, cockles and lobster to the broth, along with the remaining 2 tablespoons butter. Reduce the heat to low and whisk to combine until heated through.
• To assemble, add 4 tablespoons sunchoke puree to the center of a 12-inch rimmed bowl. Place a piece of cod in the center of the sunchoke puree. Arrange 7 to 8 cockles and some of the lobster around the cod. Add the crispy artichokes and garnish with picked fennel fronds and parsley. Serve with 4 ounces broth, tableside.
• Bring the cream, sunchokes and salt to a simmer in a medium saucepan over low to medium heat and cook until the sunchokes are fork tender, about 15 minutes. Place the sunchokes in a food processor or blender and puree, adding reserved cream if needed, until smooth and creamy (like baby food). Makes about 2 cups.
• Heat the oil in a large pot over medium-high heat. Add the celery, carrots, onions and fennel. Season lightly with salt and pepper. Sweat and caramelize the veggies, about 10 minutes. Add the lobster shells to the pot, then stir and crush the bodies into the vegetables.
• Add the garlic, tarragon, bay leaf, basil, thyme, rosemary and chile flakes and bloom the aromatics for 1 to 2 minutes. Stir in the butter to melt. Stir in the tomato paste and bloom for 3 to 4 minutes. Add the bourbon and white wine, stir and reduce until the alcohol is cooked off, 5 to 10 minutes. Add the lobster base and simmer for 3 to 5 minutes. Add the water and bring back to a simmer, stirring occasionally and crushing the shells to extract as much flavor as possible, 30 minutes. Strain through a sieve, pressing on the solids to get all the liquid and flavor. Strain the liquid through a fine-mesh sieve. Rapid chill in an ice bath. Makes about 5 cups.

LOBSTER FRA DIAVOLO

Steps:

• 1. Pour the tomatoes, with all their juices, into a food processor and pulse until well blended. Set aside.
• 2. Heat the olive oil in a large heavy pot over medium heat. Add the lobster pieces, and season with salt and pepper. Cook, stirring frequently (and adding more oil if needed), until the lobster turns bright red, 10 to 12 minutes.
• 3. Add the shallots and garlic to the lobster, and toss with tongs. Add the wine and cognac, and cook over medium heat, turning the lobster carefully with tongs, until most of the liquid has evaporated, about 5 minutes. Then add the bell pepper, jalape&ntilede;o, processed tomatoes, tomato paste, sugar, 6 tablespoons of the parsley, and the basil and oregano. Simmer (do not boil), stirring occasionally, over medium to medium-low heat until the flavors blend together, 20 minutes.
• 4. While the mixture is cooking, bring a large pot of salted water to a boil. Add the spaghettini and cook until al dente, according to the package directions. Drain, and set aside.
• 5. To serve, make delicate swirls of spaghettini in the center of four shallow pasta bowls. Arrange the lobster tails and claws, with the sauce, on top of the pasta. Sprinkle with the remaining 2 tablespoons parsley. Serve the lobster bodies and legs in a separate bowl and let the guests help themselves. Serve immediately, with plenty of napkins.

GRILLED RIB EYE

Steps:

• Place all but the meat in a blender and puree.
• Place in large zip lock bag add meat and marinade 4-8 hours.
• Remove from marinade and place sauce in pot and bring to boil then simmer for 5 minutes.
• Place 1 inch steaks on grill over medium heat. Grill, uncovered, 15 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Carve steaks into thin slices. Or for the hungry man let them eat steak! ;) Season with salt and pepper, as desired serving with sauce.