Steak with Friends: At Home, with Rick Tramonto
Format: PDF / Kindle (mobi) / ePub
Celebrated Chicago chef Rick Tramonto, from Tru, welcomes you into his home for the first time, sharing his passion and faith.
With Steak with Friends, celebrated chef and noted cookbook author Rick Tramonto personally invites readers into his home to share a dazzling array of 150 steak and seafood recipes with all the trimmings.
In this cookbook, Rick places special emphasis on choosing and preparing steaks, and provides beef and temperature charts, drink recipes, and even suggestions for what music to play while you cook. These sophisticated yet simple-to-prepare recipes show home cooks how to reproduce the flavors and great steakhouse food from Rick's steak and seafood restaurants in the Chicago area.
With recipes geared toward home chefs in an easy-to-read format and accented with warm photography of Rick and his family, Steak with Friends is for anyone who loves grilling or cooking at home with friends and family.
the refrigerator for up to 5 days and in the freezer for up to 1 month. It’s easy to slice the chilled cylinder into rounds to top the snails. Use it also to spread on bread, toss with pasta, or flavor chicken. About Escargot AS MOST PEOPLE KNOW, the French word escargot means “snail,” and yes, the dish requires that you eat snails. But these are not your ordinary garden snails; they are delicious, fresh-tasting—some say “lobster-like”—delicacies traditionally served in a garlicky butter sauce.
lettuce, a tomato slice, aioli, and then the top of the bun, and serve. Gamay Noir Wine THIS GRAPE HAS A LONG HISTORY OF A BAD REPUTATION. From its association with the questionable quality of the Beaujolais Nouveaus of today all the way back to 1395 when the Duke of Burgundy dramatically banished it from that region, the Gamay Noir grape has been viewed as a scoundrel. But for anyone keeping the budget in mind, this grape definitely deserves another look. By choosing wines from one of the
Italian fishermen who settled in San Francisco, and, perhaps not surprisingly, resembles a lot of rustic European fish stews. Dungeness crabs are found on the West Coast—a good clue as to the origin of the dish. I like to serve this with good sourdough bread—another San Francisco triumph—because the bread lets me sop up the last drop. SERVES 6 ¼ cup unsalted butter ¼ cup olive oil ½ cup finely chopped serrano ham or another cured ham (such as prosciutto) 1 rib celery, cut into
freshly ground black pepper 4 to 5 slices cooked bacon, chopped (optional) In a large sauté pan, melt the duck fat over medium-high heat. Add the onion and sauté for about 5 minutes, or until softened. Add the cabbage and toss for 2 to 3 minutes, until it begins to wilt. Add the wine, vinegar, apple, brown sugar, caraway seeds, and mustard seeds and stir well to combine. Season to taste with salt and pepper. Cut a circle of parchment paper to fit over the food in the pan. Cut a small
Recipes into Type by Joan Whitman and Dolores Simon, The New Food Lover’s Companion by Sharon Tyler Herbst, and Rosemary Brown’s Big Kitchen Instruction Book by Rosemary Brown. Nationally renowned chef RICK TRAMONTO has been in the restaurant business for more than thirty years. He is the executive chef/partner of several restaurants in the Chicago area, including Tru, Tramonto’s Steak & Seafood, and RT Sushi Bar & Lounge. Rick has won numerous awards. In 1994, Food & Wine magazine recognized