Food Network's Ted Allen is coming to the Taste Addison event May 20-22. The culinary genius will be whipping up some easy-to-fix (and incredibly delicious) treats on the Robert Mondavi Discover Wine stage.
The Food Network phenom will be turning 46 (his birthday is May 20) while he's in town, so show Ted a little Lone Star love when you're at Taste Addison.
In the mean time, enjoy a couple of his new summer recipes.
Bruschetta with Prosciutto, Ricotto, and Arugula
Pair with Robert Mondavi Private Selection Riesling if using a smoked ham, like speck. Otherwise, serve with Robert Mondavi Private Selection Pinot Noir. Makes about 15.
15 or so ½-inch slices from a baguette, cut on the diagonal
Extra virgin olive oil for brushing
1 whole garlic clove, peeled, cut in half
1 half-pint fresh ricotta
15 arugula leaves
¼ pound prosciutto or other salty, cured pork meat such as coppa, lomo, or speck
Best quality extra virgin olive oil, for drizzling
Heat grill or grill pan to medium high. Place the sliced bread on a sheet pan and brush both sides with olive oil. Grill bread until golden all over, about 2 or 3 minutes per side. Rub one side with garlic clove.
Spread a tablespoon of ricotta on each piece, then, press an arugula leaf into the cheese. Place a slice of prosciutto or other cured meat on top, drizzle with best olive oil, and serve.
Grilled Skirt Steak with Roasted Jalapeno Chimichurri
Pair with Robert Mondavi Private Selection Meritage or Cabernet Sauvignon. Serves 4.
2 cups finely chopped cilantro, leaves and sprigs
2 cups finely chopped parsley, leaves and sprigs
2 jalapeno chiles, roasted and peeled
2 garlic cloves (1 tablespoon)
3 tablespoons fresh lime juice
3 tablespoons dry red wine
1 tablespoon red-wine vinegar
1/2 cup olive oil
2 tablespoons water
salt and pepper to taste
2 pounds skirt steak
Place all the ingredients except steak in a blender and pulse to blend. Taste for salt and blend again.
Preheat grill or grill pan to high.
Warm your serving platter: Turn your oven on its lowest setting, wait two or three minutes until it starts to heat up, turn it off, and place a ceramic platter inside.
Rub steak with olive oil and generously season with Kosher salt and freshly ground black pepper. Grill steaks 2 to 4 minutes per side, depending on thickness; meat should feel soft and squishy for medium rare. Transfer to plate, tent with foil, and rest 5 to 10 minutes. Slice steak across the grain with blade tilted to one side at a 45-degree angle, pile on warmed serving platter, top with some chimichurri, and pass extra sauce.