Page 35 - Indulge June/July 2015
P. 35
THIS REFRESHING DRINK THE MOJINI Every grilling season presents a new opportunity to add recipes and tricks
to your routine.
Looking for a refreshing drink to This year, kick up your cooking skills with advice from a couple of grill
enjoy at home this summer? The masters: Chef Michael Symon, co-host of ABC’s “The Chew,” and author of
Broadway Social’s Chief Mixologist three best-selling cookbooks and owner of several restaurants and Chef John
Jeremy Strungis shared this drink Pukanecz, chef and co-owner of Grille 3501 in Allentown.
he dubbed “The Mojini.”
“With the right techniques and ingredients, any home chef can grill foods
INGREDIENTS that are seasoned to perfection and overflowing with melt-in-your-mouth
8-10 leaves of fresh mint goodness,” Symon says.
3 slices of peach
(grilled if possible for carmelization) Pukanecz says if you want to keep your steak, hamburger or other meat
1 oz. of simple syrup juicy, never press the meat on the grill.
1.5 oz. Penn 1681 Vodka
0.5 oz. of fresh lime juice “It’s going to take all those juices you want and force them out,” he says.
Let a steak rest after it comes off the grill before cutting into it to keep it at its
DIRECTIONS best. “The steak will be fine. It’s not going to cool.”
1. Muddle the mint with the peach
slices and simple syrup He recommends seasoning a steak – his personal favorite cut is the ribeye
2. Add the vodka and lime juice – with fresh ground black pepper, kosher sea salt and extra virgin olive oil to let
3. Add ice and shake well the flavor of the meat come through.
4. Strain into a champagne flute and
top off the drink with your favorite Symon gave the following tips to help you make the most of every
sparkling wine. Strungis suggests a grilling occasion:
sparkling rosé.
5. Garnish with a mint sprig. JUDGE PROTEINS BY THEIR APPEARANCE
Red meat should appear red, not gray, with plenty of marbling; the fat JUNE/JULY 2015 • INDULGE | 35
melts to add flavor and create a wonderful mouth feel.
PAY ATTENTION TO TEMPERATURE
Heat up your grill, with the lid down, for 20 to 30 minutes prior to grilling.
This is a good time to take out your meat or poultry, which should be at room
temperature before it is cooked.
Begin grilling your protein on high heat to give it some char and then finish
on low heat so it’s juicy and doesn’t burn.
DON’T OVER-SEASON
Season simply to showcase the meat or veggies: kosher salt, ground black
pepper, plus a drizzle of olive oil to help it sear.
BE ADVENTUROUS WITH INGREDIENTS
Instead of a traditional cheeseburger, make Chef Symon’s bison burger
with blue cheese on top. Shape ground bison meat into patties, grill three
minutes on one side, then flip and top with sliced red onion and cheese.
CUT PROTEIN AGAINST THE GRAIN
The grain represents the direction of muscle fibers. Cutting slim strips,
against the grain, shortens muscle fibers and makes the protein more tender
and enjoyable.
to your routine.
Looking for a refreshing drink to This year, kick up your cooking skills with advice from a couple of grill
enjoy at home this summer? The masters: Chef Michael Symon, co-host of ABC’s “The Chew,” and author of
Broadway Social’s Chief Mixologist three best-selling cookbooks and owner of several restaurants and Chef John
Jeremy Strungis shared this drink Pukanecz, chef and co-owner of Grille 3501 in Allentown.
he dubbed “The Mojini.”
“With the right techniques and ingredients, any home chef can grill foods
INGREDIENTS that are seasoned to perfection and overflowing with melt-in-your-mouth
8-10 leaves of fresh mint goodness,” Symon says.
3 slices of peach
(grilled if possible for carmelization) Pukanecz says if you want to keep your steak, hamburger or other meat
1 oz. of simple syrup juicy, never press the meat on the grill.
1.5 oz. Penn 1681 Vodka
0.5 oz. of fresh lime juice “It’s going to take all those juices you want and force them out,” he says.
Let a steak rest after it comes off the grill before cutting into it to keep it at its
DIRECTIONS best. “The steak will be fine. It’s not going to cool.”
1. Muddle the mint with the peach
slices and simple syrup He recommends seasoning a steak – his personal favorite cut is the ribeye
2. Add the vodka and lime juice – with fresh ground black pepper, kosher sea salt and extra virgin olive oil to let
3. Add ice and shake well the flavor of the meat come through.
4. Strain into a champagne flute and
top off the drink with your favorite Symon gave the following tips to help you make the most of every
sparkling wine. Strungis suggests a grilling occasion:
sparkling rosé.
5. Garnish with a mint sprig. JUDGE PROTEINS BY THEIR APPEARANCE
Red meat should appear red, not gray, with plenty of marbling; the fat JUNE/JULY 2015 • INDULGE | 35
melts to add flavor and create a wonderful mouth feel.
PAY ATTENTION TO TEMPERATURE
Heat up your grill, with the lid down, for 20 to 30 minutes prior to grilling.
This is a good time to take out your meat or poultry, which should be at room
temperature before it is cooked.
Begin grilling your protein on high heat to give it some char and then finish
on low heat so it’s juicy and doesn’t burn.
DON’T OVER-SEASON
Season simply to showcase the meat or veggies: kosher salt, ground black
pepper, plus a drizzle of olive oil to help it sear.
BE ADVENTUROUS WITH INGREDIENTS
Instead of a traditional cheeseburger, make Chef Symon’s bison burger
with blue cheese on top. Shape ground bison meat into patties, grill three
minutes on one side, then flip and top with sliced red onion and cheese.
CUT PROTEIN AGAINST THE GRAIN
The grain represents the direction of muscle fibers. Cutting slim strips,
against the grain, shortens muscle fibers and makes the protein more tender
and enjoyable.
