Chillin’ and Grillin’ by Derrick Henry June 30, 2017 Share Mastodon Facebook LinkedIn Twitter Chillin’ and Grillin’ Not sure what to cook or bring to your Fourth of July barbecue? Fear not. We asked members of the Northeastern community to share their recipes. Click on the food icons below to see some can’t-miss cookout hits. + Bistecca dei Castelli Alessandro Vespignani Sternberg Family Distinguished Professor Director, Network Science Institute Ingredients: Thick cut steak (porterhouse or T-bone would be the best) Arugola Cherry tomatoes Extra Virgin Olive oil Balsamic Glaze Black pepper Fresh Rosemary Sea salt coarse Directions: Rub the steak with the balsamic glaze and fresh ground pepper. Let rest the steak 5 minutes and then finish with olive oil, and rosemary. Do not use salt on the meat yet. Chop in small pieces the cherry tomatoes and put them in bowl with olive oil salt and pepper. Mark the steak on the hot grill and finish cooking to your liking (my preference is for medium/rare). Once cooked remove the steak and sprinkle a few pinches of coarse sea salt on the steak both sides. Let the meat rest on a carving board for 5-10 minutes. Prepare the arugula on serving plate sprinkling a few drops of olive oil. Arrange the meat on the platter on top of the arugola, add a couple of large spoon of the fresh tomatoes on top of the meat and serve to your guest. Use the remaining tomatoes as a refreshing side. + Open-Faced Designer Apple Pie Lisa Barrett University Distinguished Professor of Psychology Note: Read the entire recipe before beginning. Ingredients for pie filling: 1 recipe Flaky Cream Cheese Pie Crust for 9-inch lattice pie 1 egg white, lightly beaten 2 1/2 lbs. apples; (about 6), peeled, cored, and sliced 1/8-inch (should equal 8 cups); I like a combination of granny-smith and macintosh 1 tablespoon fresh lemon juice 1/4 cup light brown sugar, packed 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/4 tsp. salt 2 tablespoons unsalted butter 1 tablespoon + 1 teaspoon cornstarch 1 large egg, lightly beaten Ingredients for pie shell: 8 tbsp/4 oz cold unsalted butter, cut into small cubes 1 1/3 cups and 4 teaspoons/6.5 oz pastry flour (low protein bleached all purpose flour will also work) 1/8 tsp salt 1/8 tsp baking powder 3 oz cold cream cheese 1½ tbsp ice water 1½ tsp cider vinegar Make the dough: Wrap butter in a freezer bag. Place flour, salt & baking powder in another freezer bag. Put both bags in the freezer for at least 30 mins to chill. (I chill them overnight) Place the flour mixture in a food processor fitted with a metal blade. Pulse for a few seconds to combine. Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. Add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together – it is similar to breadcrumbs as this stage. Spoon it into the plastic bag. Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. It took me about 3-5 mins to do this. Wrap the dough with the plastic wrap, flatten it into a disc and refrigerate for at least 45 minutes, preferably overnight. Remove one piece of dough from refrigerator. If necessary, allow it to sit for about 10 minutes until it is soft enough to roll. On floured pastry cloth or between 2 sheets of lightly floured plastic wrap, roll pastry 1/8 inch thick or less and large enough to cut 12-inch circle. Use expandable flan ring or cardboard template as guide and sharp knife to cut out circle. Transfer it to the pie plate. Trim the edge if necessary so that it extends 1/4 inch past edge of pie plate. Cover the pastry lightly with plastic wrap and refrigerate it for minimum of 1 hour and maximum of 24 hours. Roll out the second piece of dough 1/8 inch thick and cut about twenty-six 2 1/2-inch leaves, using cutter or small sharp knife. Use small sharp knife to make veins. Cover and refrigerate. Bake the pie crust: Preheat oven to 425 degrees for at least 20 minutes before baking. Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with dried beans or peas. Bake for 20 minutes. Carefully lift out the beans with parchment. With fork, prick the bottom and sides and bake 5-10 minutes more or until crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed. Cool the crust on a rack 3 minutes, so it is no longer piping hot, then brush the bottom and sides with lightly beaten egg white. Meanwhile, prepare the filling: In large bowl, combine the apples, lemon juice, sugars, cinnamon, and salt; toss to mix. Allow the apples to macerate for a minimum of 30 minutes and a maximum of 3 hours at room temperature.Transfer the apples and their juices to colander over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid. Over medium heat, boil down liquid with butter until syrupy and lightly caramelized. Swirl liquid but do not stir it. I like to add 1 additional tablespoon brown sugar and butter to increase the amount of syrup. Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared. Pour 1/2 of the hot syrup over the apples, tossing gently. (If liquid hardens on contact with apples, allow them to sit at room temperature for about 20 minutes or until moisture from apples dissolves it.) Assemble: Arrange the apples, overlapping the slices in concentric circles in the pie shell, starting from the outside edge. Keep adding more apples, using the tip of a knife to help insert them in between the other slices, until you have used all the slices. Pour any remaining apple juices evenly over the apples. Brush the baked pie crust rim with egg. Brush the bottom of each leaf with egg and place the leaves on the border, tilting them and overlapping them slightly. Brush the top of the leaves with egg. Cover the pie loosely with plastic wrap and refrigerate it for 30 minutes before baking to chill the pastry . This will maintain flakiness. Bake the pie: Preheat the oven to 425 degrees F for at least 20 minutes before baking. Set an oven rack at lowest level and place a baking stone or baking sheet on it before preheating. Place large piece of greased foil on top to catch any juices. Set the pie directly on foil-topped baking sheet and bake 15 minutes. Cut a round of foil to fit over the apples and the edge of the crust and crimp it in 3 or 4 places to create dome. Cover pie with the foil and cut 3 steam vents in the foil, about 3 inches long. Continue baking for 45 to 50 minutes or until the juices bubble and apples feel tender but not mushy when pierced with a cake tester or small sharp knife. Remove the foil and pour the remaining syrup over apples. Bake for 5 to 10 minutes more or until the top of apples is golden brown. Remove pie to a rack. Serve warm or at room temperature (slightly adapted) from: The Pie and Pastry Bible by Rose Levy Beranbaum + Traditional corn on the cob with butter Felicia Zhang E’21 Ingredients: fresh ears of corn butter salt & pepper Directions: Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt. Source: epicurious.com + Strega 4th of July grilled pizza Farouk Bazoune Executive Chef, STRIP By Strega and Strega Prime Ingredients (dough): 1 packet (1/4 ounce) active dry yeast 4 teaspoons extra-virgin olive oil, plus more for bowl and brushing Coarse salt and ground pepper 1 teaspoon of Sugar 2 1/4 cups bread flour or all-purpose flour Ingredients (topping): 1 cup Arugula Salad 1/ lemon 1 ea egg size Mozzarella sliced 3 ea Thin Slice prosciutto 8 ea baby tomatoes cut in half 2 Tbs Extra virgin olive oil 2 Tbs balsamic glaze Salt/ pepper to taste Optional (fresh Figs) Directions: Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. Unroll the dough onto a large piece of heavy-duty foil that’s greased well with cooking spray. Coat the rack with canola oil. Invert dough onto the grill rack and peel off the foil. Cook until the bottom of dough is golden brown. Then give it a flip for another minute or two. You don’t want it to get too brown because that side will cook more after you add your cheese. Remove the pizza from the grill with a large spatula or pizza peel and add cheese . Then it goes back onto the BBQ. Turn down BBQ and cover for a few minutes until the cheese is melted. Try to put the pizza on the side of the grill that isn’t too hot. You may need to move it around a little if you notice it burning. take the prosciutto jay in on the top of the pizza, After in a mixing bowl place the arugula salad ad 1 tablespoon of olive oil and fresh squeeze lemon juice , salt pepper, place the salad on the top of prosciutto, top all that with the fresh figs, then at the end drizzle with balsamic glaze, and the rest of the olive oil. + Pepper Crusted Blended Burger with Roasted Corn and Tomato Salsa Tom Barton Executive Chef, Northeastern Dining Services Ingredients: 8 oz. Ground beef 2 ea. garlic cloves, minced fine Kosher salt to taste Black pepper to taste 4 slices Swiss cheese 1 lb. Mushrooms, cleaned, ground fine and cooked until most moisture has evaporated 4 each your favorite burger roll Salsa Ingredients: 2 ears fresh corn 2 teaspoons olive oil 2 each ripe plum tomato, washed, cored, seeded and diced ¼ cup red onion, peeled and diced 2 tablespoons fresh cilantro, washed, dried, trimmed and chopped 1 tablespoon lime juice 2 each garlic cloves, minced fine 2 each scallions, green part only, washed, trimmed and diced Directions (part 1): In a bowl combine the beef and mushrooms Ratio should be approx. 50 / 50. Season with salt, pepper to taste and garlic. Mix well to combine. Form mixture into 4 – 4 oz. patties. Place in refrigerator until ready for use. Salsa Directions: Season the corn with salt, pepper and oil. Place corn cobs on baking pan and place in pre-heated 425 degree oven. Alternatively the seasoned cobs can be grilled. When kernels are lightly browned remove from heat and cool to the touch. Remove the kernels from the cob and place in mixing bowl with the rest of the ingredients. Mix well and season with salt and pepper. Taste and adjust seasoning if desired. Directions (part 2): Heat grill to medium high heat. Spread thin layer of oil on flat top. Remove burgers from refrigerator and sprinkle both sides of the four burgers with the two tablespoons of black pepper. Place the 4 patties on the grill. Flip after approx. 4 – 5 minutes and cook to desired doneness. Top with Swiss cheese. Place patties onto bottom buns. Arrange roasted corn and tomato salsa on top of burgers. Finish by adding top of the bun and enjoy. + Shrimp skewers with pineapple Keegan Scott CPS’13 Ingredients: 5 cups large-dice pineapple (from 1 large pineapple, about 5 pounds) 1/2 cup packed light brown sugar 1/2 cup white wine vinegar 1/4 cup soy sauce 2 medium garlic cloves 1/8 teaspoon cayenne pepper 36 extra-large shrimp (about 2 pounds), peeled and deveined Vegetable oil 12 (10-inch) metal or wooden skewers Directions: Combine 2 cups of the pineapple, the sugar, vinegar, soy sauce, and garlic in a blender and blend on high until smooth, about 30 seconds. Pour into a medium saucepan and bring to a boil over medium heat. Skim off any foam and reduce heat to low. Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup, about 30 minutes. Stir in cayenne and set aside to cool slightly, at least 5 minutes. Meanwhile, heat a gas or charcoal grill to high (about 400°F) or a grill pan over high heat until very hot. Skewer 1 shrimp, making sure to pass the skewer through the thick portion and the tail portion, then skewer 1 piece of the remaining pineapple. Repeat, alternating between the two and leaving no space in between, until you have 3 shrimp and 2 pineapple pieces per skewer. Brush the skewers on one side with the glaze. Rub the grill with a towel dipped in vegetable oil, place the skewers on the grill glaze side down, and brush the other side of the skewers with more glaze. Continue brushing and turning every few minutes until the thick portions of the shrimp are white and firm, about 15 to 20 minutes. Remove from the grill and serve immediately. Source: chowhound.com + Strawberry rhubarb pie Jessica Rubine L’18 Ingredients: 1 cup white sugar 1/2 cup all-purpose flour 1 pound fresh rhubarb, chopped 2 pints fresh strawberries 1 pre-made pie crust 2 tablespoons butter 1 egg yolk 2 tablespoons white sugar Directions: Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack. Source: allrecipies.com + Easy to Prepare Grilled Lobster Tails and Artichoke Hearts with Lemon-Thyme Butter Todd Kaplan Associate director and emergency manager, NUPD Ingredients: 4 Lobster Tails 4 Medium Artichokes 1 Lemon 1 Lime (Juiced) 1 Lime (Wedges) 1 ½ tbsp. EVOO 2 tbsp. Sea Salt 1 ¼ tsp. Freshly Ground Pepper ½ c. Butter (Melted) 1 tsp. Dried Thyme Directions: Using a serrated knife, cut 1/2 inch off the top of each artichoke. Cut each in half vertically and, using scissors, trim the edges of the leaves. Carefully cut out the fuzzy choke in the center and discard. Rub artichokes all over with lemon (reserve some lemon juice for the sauce). Fill a large pot with water and fit with a steaming rack. Place artichokes on rack and steam until they are tender and easily pierced with a fork, about 30 minutes. Set aside to cool for 15 minutes. With 10 minutes to go on the artichokes, preheat grill to medium-high heat. In a small bowl, combine butter, thyme, fresh lemon juice, 1 tbsp. salt, ¼ tsp pepper. Set aside. In a small bowl, whisk lime juice, olive oil, and salt together. Split lobster tails lengthwise and brush meat with the lime-oil glaze. Place lobsters on grill, meat side down, and roast for 4 minutes; turn over to shell side and grill until meat is opaque and cooked through, 4 to 5 minutes more. While lobster is finishing. Spray the cut side of each artichoke with cooking spray (or olive oil spray). Sprinkle with salt and remaining pepper. Grill artichokes, cut side down, until nicely charred, 4 to 5 minutes. Transfer to a platter, garnish with lime wedges, and serve hot with dipping sauce.