FATHER’S DAY
Sip
CLEMENTINE MARGARITA
2 ounces tequila
2 ounces Clementine juice (You can
also use orange or grapefruit…whatever
is in season.)
1 freshly squeezed lime
½ ounce Cointreau
Shake, shake, shake. Pour over ice.
Adorn with a clementine slice and
sprig of rosemary.
Recipe from LuluPowers.com
Serve
HOW TO PREPARE THE PERFECT STEAK
Boneless ribeye or
New York strip steaks
a hot pan will get you a piece of pot
roast rather than a nicely seared sirloin.
Generously shower the meat with salt
and pepper—shower, not sprinkle, is
the key word here (come on, you’ve
seen chefs do it on the Food Network,
so don’t be a spice wimp. Really lay it
on). Seasoning the steak beforehand
means the spices will mingle with the
juices of the meat as it cooks, resulting
in a much fuller and satisfying flavor—
so there is a method to this apparent
salt-madness.
Preheat your pan over medium
heat. A heavy-gauge pan works best
because the heat will be evenly distributed over the surface without the
hotspots that might scorch the meat.
Pat the steak dry with paper towels
and rub it all over with olive oil. This
accomplishes two things: A steak with
surface moisture will simply steam
when it’s placed in a hot pan and the
oil helps by transferring heat directly
from the pan to the meat fibers (oil is
a very efficient conductor of heat).
STEP 2:
Kosher salt
Ground pepper
Take your steak out of the refrigerator 30 minutes before you plan to
prepare it. Plunking ice-cold meat onto
STEP 1:
Now here is the part where
people are going to look at you funny.
Start by standing the steak on its narrow side. That’s right, you’ll probably
have to hold it up with tongs, but this
STEP 3:
JUNE JULY 2014
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