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Tony’s Steak

From Bon Appetit, June 2012.

  • 6 scallions, thinly sliced (white and pale-green parts only)
  • 1 garlic clove, chopped
  • 1/3 c soy sauce
  • 2 T fresh lime juice
  • 1 T olive oil
  • 1 T light brown sugar (packed)
  • 1 t hot pepper sauce
  • 1 t toasted sesame oild
  • 1 2-lbs flank steak
  • kosher salt

Combine scallions and next 7 ingredients in a large resealable plastic bag and mix well. Add steak; seal bag, pressing out excess air. Turn steak to coat. Refrigerate overnight, turning bag occasionally.

Heat a gas grill to high. Remove steak from bag; wipe off excess marinade. Season both sides lightly with salt. Grill steak until well browned, about 6 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes. Slice thinly against the grain.

Beer-Brined Turkey with Onion Gravy and Bacon


  • 1/4 c yellow mustard seeds
  • 2 T black peppercorns
  • 8 bay leaves
  • 1 c dark brown sugar
  • 1 c kosher salt
  • 2 onions, cut into thick wedges
  • 1 lbs bacon
  • Six 12-ounce bottles Guinness stout
  • One 12- to 14-pound turkey
  • 1 c chicken broth/turkey stock
  • 1 T unsalted butter
  • 1 T AP flour


  1. In very large pot, combine the mustard seeds, peppercorns, and bay leaves. Toast over moderate heat until fragrant, about 2 minutes. Add the brown sugar and salt and remove from heat. Add 4 cups water and stir until the sugar and salt are dissolved. Let cool completely.
  2. Add the onions, bacon, stout, and 16 cups of cold water to the pot. Add the turkey to the brine, breast side down, and top with a heavy lid to keep it submerged. Cover and refrigerate for 24 hours.
  3. Preheat the oven to 350 degrees and position a rack on the bottom shelf. Lift the turkey from the brine, pick off any peppercorns, mustard seeds, and bay leaves. Pat dry. Transfer the turkey to a large roasting pan, breast side up. Scatter the onion wedges in the pan and add 1 cup water. Using toothpicks, secure the bacon slices over the breast. Roast the turkey for about 2 hours, turning the pan occasionally, until an instant-read thermometer inserted deep into the thighs registers 150 degrees. Remove the bacon and return the turkey to the oven. Roast for about one hour longer, until the breast is browned and an instant-read thermometer inserted in the thigh registers 170 degrees. Transfer the turkey to a carving board.
  4. Pour the pan juices and onion wedges into a saucepan and boil until reduced to 3 cups (about 5 minutes). Add the chicken broth and return to a boil. In a small bowl, math the butter to a paste with the flour. Whisk the paste into the gravy and boil until thickened slightly (about 3 minutes).
  5. Carve the turkey and serve with the gravy and bacon.

Wine suggestion: Smoky, peppery California Syrah (2009 Terre Rouge Les Cotes de l’Ouest)

Blackberry Ice Cream

I tried this recipe out last night and it went over quite well.


  • 1 1/2 c milk
  • 2 eggs
  • 2 egg yolks
  • 1 1/2 c sugar (divided in half)
  • 1 1/4 c heavy cream
  • 1 pint blackberries
  • juice from 1/2 lemon (about 2 tablespoons)
  • 1 tsp vanilla extract


Stir together blackberries, 3/4 c sugar, and lemon juice in large bowl. Cover bowl and refrigerate for at least 2 hours.

Heat the milk in the bowl of a double-broiler. Brink milk to just simmering.

While milk is heating, whisk the eggs, yolks, and remaining 3/4 cup sugar in a large bowl. Whist 1/4 a cup of the hot milk into the egg and sugar mixture. Pour egg mixture into the milk on the double-broiler and cook while stirring constantly. Heat until mixture thickens enough to coat the back of a spoon.

Once mixture thickens, pour back into mixing bowl and stir in heavy cream. Cover and refrigerate until cool.

When the mixtures are ready, stir the blackberry mixture into the cream mixture. Pour into your ice cream maker and mix according to your maker’s directions.