Eastover Sunday rolls around but once a year in years past we used to have larger crowds but with everyone spread out all over the country and others watching from above well we are a smaller group these days. That’s fine with me because two of my favorite people came. Laurel and Mike (our son). In our combined families there are tons of Mikes so I have to distinguish which one when talking about a Mike. Laurel fills the air with excitement this visit she was showing off their new couch (pictures) and later the sweater she was knitting. She enjoys cooking as much as we do and show the correct amount of excitement when I pull out my new carving knife, yes a true foodie. Mike turned Lyn on to Snap Chat a program where you send a still or a 10 second video that once viewed by the recipient disappears forever. She gets so excited and nervous at the same time when she receives on and is remembering to keep pressing to view. She announced this morning that “I got a Snap Chat with Laurel modeling her new sweater!!” I teased and said let me see it. Each year we say the same thing this was the best meal since last Eastover and to me the company made it! For us this recipe was originally in Sonoma Diet cook book, I can’t believe I never posted it we make it often. When you Google it, it shows up under many names and faces and it should it is quick easy and simply delicious spread the news.
- Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, carrot root, turnips and carrots, Fennel salad and asparagus.
Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, celery root, turnips and carrots, Fennel salad and asparagus.
- 6 – 4-ounce fresh or frozen skinless, boneless salmon fillets, about 1 inch thick
- 1 tablespoon sweet paprika
- 1 tablespoon smoked paprika or ground ancho chile pepper
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano, crushed
- 3 tablespoons extra-virgin olive oil
Note: This rub is good on steaks also.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Set aside.
In a small bowl combine sweet paprika, smoked paprika, chili powder, kosher salt, garlic powder, black pepper, cumin, and oregano. Transfer spice mixture to a piece of waxed paper. Gently roll fish fillets in spice mixture to coat.
Brush about half of the olive oil in the bottom of a broiler pan or 15x10x1-inch baking pan. Place fish fillets in prepared pan; turn any thin portions under to make uniform thickness. Drizzle tops of fish with remaining olive oil. Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, carefully turning once halfway through broiling. Whoops I forgot to do this, this time no wonder Lyn and I remembered crispy skin.
This picture does not do it justice, sorry.
I love flank steak you can do so much with it tonight we are trying a stir fry, recipe to come. Anyway this is one of my favorite especially around late spring early summer when my rosemary is growing and calling me to run my hands along a sprig. I just love the smell it leaves on them. We tried many different combinations and came up with this but as I said we like to experiment so send me ideas you think might work.
- 1 ½ to 2 lbs. beef flank steak.
- ¼ cup chopped fresh rosemary or 1 Tbsp. dried crushed if your house is too dry and it just never last the winter.
- 1 Tbsp. chopped fresh marjoram or 1 tsp. dried, crushed.
- 3 table Tbsp. chopped fresh oregano or 1 tsp. dried, crushed.
- Yes you should see my deck in the height of the summer.
- 3 cloves garlic, minced about 1 ½ tsp. minced.
- 1 ½ tsp. paprika (try with the different kinds each adds a slightly different kick).
- 1 tsp. kosher salt.
- 1 tsp. crushed red pepper.
- 1 tsp. freshly ground black pepper
- 3 Tbsp. extra virgin Olive Oil.
Trim fat from the meat. Score both sides of the steak in a diamond pattern by making shallow cuts at 1 inch intervals, set aside. In a small bowl mix the rosemary, marjoram, oregano, garlic, paprika, kosher salt, crushed red pepper, and black pepper. Stir in the oil until combined. This makes your rub.
Divide the mixture roughly by half, spoon mixture over one side of steak and rub in with your fingers. Repeat on the other side. Come on give it a good massage it is a rub.
I like to wrap it with plastic wrap then put on plate but you can put in a shallow dish unwrapped as long as you can cover it tightly. Place in refrigerator for 1 to 24 hours, got better results the longer I waited.
Grilling: Ok I have done both but I mostly use a gas grill but since I am a nice guy you can grill directly over medium coals. Grill 17 to 21 minutes uncovered or until medium doneness about 160° turning once halfway. For gas grill I found preheating grill to high, reduce heat to medium. Place on grill over heat. And grill as above Ha fooled you, both about the same.
Transfer to a cutting board cover loosely with tinfoil let stand for 10 minutes. To serve, slice very thinly across the grain. Some say across and at an angle you try it an let me know which way you prefer just remember across the grain.
- I keep tin foil shinny side down on the grill while preheating this really cooks anything that was left on last time and turns it into easy to remove ashes.
- Wipe down with veggie oil on a wad of paper towels held by tongs.
While in the film distribution business I had the great please of being transferred to New Orleans and then Texas offices for 20th Century Fox. I handling the territory including Memphis areas, Louisiana, Arkansas, Florida panhandle, Gulf coast, Oklahoma and Texas but not the first run houses the small independent owners in the smaller city’s and towns. When I got transfer back to Boston I was a lot heavier and had a fond appreciation for many of the foods especially BBQ. I remember bringing my parents to Sonny Bryant’s in Dallas and my Dad, after taking a look at the outside, saying quietly to my Mom “I am not eating here again”. We went in, were lucky enough to hit him before he ran out for the day, sat in the old school chairs and devoured some damn good sandwiches. We went back 3 or 4 times before their visit was over. That was beef this recipe is pork but I have those also. I can’t remember where I got this one but we liked it.
Pulled Pork Sandwiches
Prep: 30 minutes and then overnight (preferred)
Cooking: about 6 hours
For the pulled pork
- 3 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 2 tablespoons sea salt
- 1- 5-pound pork roast, preferably shoulder or Boston butt
- 12 hamburger buns, for serving
Mix the spices and salt together in a small bowl, and then rub the spice blend over the pork, cover, and let stand for at least 1 hour and up to overnight in the refrigerator. (In the meantime, prepare the sauce.)
Preheat the oven to 300 degrees. Put the pork in a roasting pan and bake, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees, about 6 hours. Remove the pork from the oven and transfer to a large platter and let rest for 10 minutes. While still warm, use two forks to shred the pork. Put the shredded pork in a bowl, add barbecue sauce, and mix well to coat. Serve with coleslaw, chips or fries, Ice tea or beer. Yes ice tea, I miss the huge glasses of ice tea served in the south and they always left a pitcher on the table when you ordered.
For the barbecue sauce
- 2 tablespoons brown sugar
- ½ cup hot water
- 1½ cups apple cider vinegar
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
In a small saucepan, stir the brown sugar into the hot water until completely dissolved. Add the remaining ingredients and cook on low heat for approximately 5 minutes.