CERTIFIED ANGUS BEEF Certified Angus Beef LLC, www.certifiedangusbeef.com Yield: 4 servings 1 lb. Certified Angus Beef flat iron Kosher salt and pepper, to taste ½ lb. whole-wheat flour noodles, cooked ½ T. sesame oil ¼ c. matchstick-cut bamboo shoots ¼ c. chopped peanuts 1 c. sliced sugar snap peas 1 T. minced ginger 2 t. low-sodium soy sauce ½ t. chili oil 1½ T. teriyaki sauce Method (1) Season steak with salt and pepper. Grill to 145ºF for medium rare. Remove steak from grill and slice across the grain. (2) Toss noodles with sesame oil. Add bamboo shoots, peanuts, peas and steak. (3) In a separate bowl, combine ginger, soy sauce, chili oil and teriyaki sauce. Add dressing to noodle mixture and toss. Season with salt if desired. BEIJING NOODLE SALAD Flash back to the 1990s, when the flat iron from the beef shoulder made a big splash on menus as a “new” beef cut. Today, the steak transcends the plate, as in this Asian noodle-bowl application. Wine pairing: Campion Pinot Noir Los Carneros 2006 [California]. An elegant Burgundian-styled Pinot, with smoky, sweet spice and cherry flavors, make a heavenly match with the beef and noodle salad. PORK CARNITAS SALAD WITH CABBAGE, GREEN BEANS AND DIJON VINAIGRETTE Susan Spicer, chef/owner, Bayona, New Orleans, www.bayona.com BALSAMIC AND ROSEMARYSCENTED AMERICAN LAMB KABOBS American Lamb Board, www.americanlamb.com/foodservice.aspx NATIONAL PORK BOARD Yield: 6 servings ¼ c. balsamic vinegar 3 cloves garlic, finely chopped 2 t. finely chopped fresh rosemary leaves ¾ t. ground cumin ¾ t. salt ½ t. pepper ½ t. ground coriander 1¼ lbs. American lamb leg or shoulder, cut into 18 cubes 12 medium mushrooms 2 bell peppers, cut into 1” cubes 1 large red onion, cut into 12 wedges 1 large zucchini, cut into 12 pieces Method (1) In a small bowl combine vinegar, garlic, rosemary, cumin, salt, pepper and coriander. (2) Using 12” wooden skewers presoaked in water, prepare kabobs by threading lamb, mushrooms, bell pepper, onion and zucchini onto skewers. Baste with herb sauce. (3) Broil 4” from source of heat for 4 minutes per side or to desired doneness (145ºF for mediumrare, 160ºF for medium and 170ºF for well). Turn once and baste with herb sauce. Wine pairing: Roth Estate Merlot 2008 [California]. This young Merlot has a big dollop (25%) of Petite Sirah, giving it the structure to stand up to the meaty kabobs and rich balsamic. Yield: 4 servings 1 lb. fresh pork leg, boneless, trimmed, medium dice 1 bay leaf 1 lemon, for juice 2 cloves garlic, peeled, smashed Kosher salt and freshly ground black pepper, to taste 2 t. cooking oil 1 c. sliced button, chanterelle or other mushrooms Salt and ground black pepper, to taste 2 c. finely shredded green cabbage that has been soaked in ice water for 15 minutes and drained well Dijon Vinaigrette Dressing (recipe follows) 1 c. blanched, bias-cut green beans 1 c. sliced tomatoes 4 T. finely chopped chive or scallion Method (1) Place pork in heavy-bottomed pot and add cold water to come about halfway up the pork. Add bay leaf, lemon juice, garlic and a sprinkling of salt and pepper; stir. Over medium-high heat, bring water to a boil; reduce heat and simmer, stirring occasionally. When water has evaporated, continue to cook, stirring and scraping, until pork pieces are crusty and brown. (Add a little water as needed to dissolve the brown juices on the bottom of the pan.) When all pieces are brown and a little crispy (but not dried out), remove pork to a plate lined with paper towels and keep warm. (2) At service, to compose salad: Heat cooking oil in a small sauté pan. When oil is hot, sauté mushrooms until lightly golden. Add pork and stir. Season to taste with salt and pepper. (3) Toss cabbage with ¼ cup dressing and 34 | Chef Carnitas, for which the uncured (“fresh”) hind pork leg is ideal, takes an intriguing table turn in Spicer’s salad application. divide among 4 plates, making a small pile in the center of each. Arrange green beans and tomatoes around dressed cabbage. Drizzle each plate with a little more dressing. Top with warm pork/ mushroom mixture. Sprinkle with chives or scallions. Serve immediately with dressing on the side. Dijon Vinaigrette Dressing 1 shallot, fine dice 2 T. Dijon mustard 2 T. red-wine vinegar 1 lemon, for juice 2 T. sour cream or crème fraîche 1 c. olive oil 1 t. walnut or hazelnut oil (optional) 1 T. chopped fresh tarragon or chervil Salt and ground black pepper, to taste Method Whisk shallot, mustard, vinegar, lemon juice and sour cream together in small bowl. Whisk in oil and herbs. Season to taste with salt and pepper. Wine pairing: Monetto Prosecco Brut NV [Italy]. A palate-cleansing sparkler from Italy, with refreshing flavors of apple and citrus, will cut through the richness of the carnitas and the vinaigrette. AMERICAN LAMB BOARD www.chefmagazine.com