Careme

Ingredients

• USDA Choice Beef Top Loin New York Strip Steak Boneless

  1 lb $20.99
• Earth Exotics Green Beans French Prepacked Bag

  8 oz $2.99
• Signature SELECT/FARMS Mini Baby Gold Potatoes

  1.5 lb $3.99
• Signature Select Sliced Brown Baby Bella Crimini Mushrooms

  8 oz $2.49
• Shallot

  2 oz $0.50
• Italian Parsley

  2 tablespoons chopped $0.99
• Water

  2 liters
• Diamond Crystal kosher salt

  45.5 g, divided
• Coarsely crushed black pepper

  2 teaspoons
• Neutral cooking oil

  1 tablespoon
• Unsalted butter

  2 tablespoons, divided
• Cognac or brandy

  1/4 cup
• Low-sodium beef broth

  3/4 cup
• Heavy cream

  1/3 cup
• Dijon mustard

  2 teaspoons

Instructions

1. Pat the 1 lb New York strip dry. Season it evenly with 5.5 g Diamond Crystal kosher salt and 2 teaspoons coarsely crushed black pepper, pressing the pepper onto the meat. Let it stand for 20 minutes while you prepare the vegetables.

2. Prepare the vegetables and aromatics:

   • 1.5 lb mini baby gold potatoes, halved
   • 8 oz green beans, trimmed
   • 8 oz sliced baby bella mushrooms, separated if stuck together
   • 2 oz shallot, finely chopped
   • 2 tablespoons Italian parsley, chopped

   Set each prepared ingredient aside separately.

3. Bring 2 liters water and 40 g Diamond Crystal kosher salt to a boil in a medium pot. Add the prepared potatoes and simmer until just tender, 12 to 15 minutes; transfer them to a bowl with a slotted spoon. Return the water to a boil, add the prepared green beans, and blanch for 3 minutes. Drain well, return the potatoes and beans to the empty pot, and toss over low heat with 1 tablespoon unsalted butter and 1 tablespoon prepared parsley. Cover and keep warm off the heat.

4. Heat a heavy skillet over medium-high heat until hot, then add 1 tablespoon neutral cooking oil. Sear the seasoned steak until deeply browned, about 4 minutes on the first side and 3 to 5 minutes on the second, pulling it at 125°F for medium-rare. Transfer it to a board and rest for 8 minutes.

5. Lower the skillet to medium and add 1 tablespoon unsalted butter, the prepared mushrooms, and the prepared shallot. Cook until the mushrooms brown and the shallot softens, 4 to 5 minutes. Remove the skillet from the heat and carefully add:

   • 1/4 cup Cognac or brandy
   • 3/4 cup low-sodium beef broth
   • 1/3 cup heavy cream
   • 2 teaspoons Dijon mustard

   Return to medium heat, scrape up the browned bits, and simmer until glossy and lightly thickened, 4 to 6 minutes.

6. Slice the rested steak across the grain and divide it among three warm plates. Add the buttered potatoes and green beans, spoon the cognac-mushroom sauce around the steak, and finish with 1 tablespoon prepared parsley.

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Ingredients

• USDA Choice Beef Loin Tri Tip Roast - 2.5 Lb

  1.5 lb $22.48
• Yellow Crookneck Squash

  1.5 lb $1.20
• Red Roma Tomato

  8 oz $0.37
• Red Onion

  4 oz $1.49
• Cilantro - 1 Bunch

  1 bunch $0.99
• Garlic

  2 cloves $0.50
• Lime

  2 $0.50
• Diamond Crystal kosher salt

  15.5 g
• Extra-virgin olive oil

  5 tablespoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Crushed red pepper flakes

  1/2 teaspoon
• Ground black pepper

  1 teaspoon
• Red wine vinegar

  1 tablespoon
• Gerard Bertrand Grenache Syrah Cinsault Cote Des Roses France Wine - 750 Ml

  1 bottle $14.41

Instructions

1. Heat the oven to 450°F with racks in the upper and lower thirds. Pat 1.5 pounds tri-tip dry, sprinkle it evenly with 8.5 grams Diamond Crystal kosher salt, and let it stand for 15 minutes while preparing the other components.

2. Make the smoky rub by combining:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon crushed red pepper flakes
   • 1 teaspoon ground black pepper

   Rub the mixture over the salted tri-tip.

3. Trim 1.5 pounds yellow crookneck squash and cut it into 1-inch-thick rounds or half-moons. Toss it with 2 tablespoons extra-virgin olive oil and 6 grams Diamond Crystal kosher salt, spread it on a sheet pan, and roast on the lower rack for 10 minutes.

4. Place the seasoned tri-tip on a second sheet pan and roast it on the upper rack. Turn the squash and continue roasting both until the squash is browned and tender, 12 to 15 minutes more. Roast the beef until its thickest section reaches 128°F, about 22 to 28 minutes total.

5. While the beef roasts, make the pebre. Combine:

   • 8 ounces Red Roma tomato, seeded and finely diced
   • 4 ounces red onion, finely diced
   • 1 bunch cilantro, leaves and tender stems finely chopped
   • 2 garlic cloves, finely grated
   • 3 tablespoons lime juice from 2 limes
   • 1 tablespoon red wine vinegar
   • 2 tablespoons extra-virgin olive oil
   • 1 gram Diamond Crystal kosher salt

   Let the pebre stand until serving so the flavors meld.

6. Transfer the roasted tri-tip to a cutting board and rest it for 10 minutes. If the squash finishes first, cover it loosely and keep it warm.

7. Slice the tri-tip thinly across the grain. Divide it among three plates with the roasted squash, then spoon the tomato-cilantro pebre generously over the beef.

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Ingredients

• Fresh Catfish Fillet

  1 lb $13.99
• Tomatillos

  12 oz $0.20
• Poblano/Pasilla Pepper

  1 large (about 5 oz) $2.09
• White Onion

  4 oz $0.74
• Garlic

  2 cloves $0.50
• Cilantro

  1/2 cup chopped $0.99
• Limes

  2 $0.50
• Medium Hass Avocado

  1 $0.99
• Mahatma Extra Long Enriched Rice

  3/4 cup dry $6.49
• Water

  1 1/4 cups
• Fine sea salt

  10 g
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Ground black pepper

  1/2 teaspoon
• Avocado oil

  3 tablespoons

Instructions

1. Prepare the salsa vegetables:

   • Husk, rinse, and quarter 12 ounces tomatillos.
   • Stem, seed, and roughly chop 1 large poblano pepper.
   • Roughly chop 4 ounces white onion.
   • Peel 2 garlic cloves.

   Keep the salsa vegetables together near the stove.

2. Chop 1/2 cup cilantro. Juice 1 lime and cut 1 lime into wedges; reserve the juice and wedges separately.

3. Pat 1 pound catfish fillets dry and cut them into 3 equal portions. Combine:

   • 5.5 grams fine sea salt
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon ground black pepper

   Season the catfish evenly and let it stand while the rice and salsa begin cooking.

4. Combine 3/4 cup dry extra-long rice, 1 cup water, and 1.5 grams fine sea salt in a small saucepan. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let the rice rest, covered, for 10 minutes before fluffing.

5. While the rice cooks, heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add the salsa vegetables and cook for 8 to 10 minutes, stirring occasionally, until the tomatillos soften and the vegetables develop dark spots.

6. Transfer the cooked salsa vegetables to a blender. Add the prepared cilantro, prepared lime juice, 1/4 cup water, and 3 grams fine sea salt. Carefully blend until mostly smooth, then pour the warm tomatillo salsa into a bowl.

7. Wipe out the skillet and heat 2 tablespoons avocado oil over medium-high heat. Add the seasoned catfish and sear without moving for about 3 minutes. Turn and cook for 2 to 3 minutes more, until the thickest portion reaches 140°F. Transfer to a plate and rest for 2 minutes.

8. Halve, pit, peel, and slice 1 medium Hass avocado. Divide the fluffed rice among 3 shallow bowls, spoon over the warm tomatillo salsa, and top each with seared catfish and avocado. Serve with the prepared lime wedges.

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Ingredients

• Signature SELECT/FARMS Baby Mini Red Potatoes

  12 ounces $3.99
• Hatch chile pepper

  1 large $0.62
• Lime

  1 medium, enough for 2 tablespoons juice $0.50
• Red onion

  1/4 cup finely diced $1.49
• Cilantro

  1/4 cup chopped $0.99
• Garlic

  1 small clove, finely grated $0.50
• Water

  1 quart
• Diamond Crystal kosher salt

  20 grams
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1/2 teaspoon
• Smoked paprika

  1/4 teaspoon
• Black pepper

  1/8 teaspoon

Instructions

1. Halve 12 ounces baby red potatoes; quarter any that are larger than 1 1/2 inches so they cook evenly.

2. Place 1 large Hatch chile in a dry skillet over medium-high heat. Cook for 7 to 8 minutes, turning occasionally, until blistered and blackened in spots. Cover the skillet, remove it from the heat, and steam the chile for 5 minutes. Rub off the loose skin, discard the stem and seeds, and dice the flesh.

3. While the chile cooks, place the prepared potatoes in a saucepan with 1 quart water and 20 grams Diamond Crystal kosher salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 10 to 12 minutes, until the potatoes are creamy inside and easily pierced with a knife. Drain thoroughly.

4. Make the chile-lime dressing by whisking together:

   • 2 tablespoons fresh lime juice
   • 2 tablespoons extra-virgin olive oil
   • 1/4 cup finely diced red onion
   • 1/4 cup chopped cilantro
   • 1 small finely grated garlic clove
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon smoked paprika
   • 1/8 teaspoon black pepper

5. Return the warm potatoes to the dry saucepan. Add the diced Hatch chile and chile-lime dressing, then gently toss over low heat for 1 minute so the potatoes absorb the dressing without breaking apart.

6. Remove from the heat and let stand for 5 minutes. Toss once more, then plate in a shallow serving bowl for two as a warm or room-temperature BBQ side.

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Ingredients

• Jicama

  12 ounces $2.79
• Cucumber Long Hot House English

  1 large cucumber $1.50
• Canned black beans

  1/2 cup, drained
• Red Onion

  1/4 cup thinly sliced $1.49
• Cilantro - 1 Bunch

  1/2 cup loosely packed leaves $0.99
• Green Jalapeno Peppers

  1 small jalapeño $0.25
• Lime

  2 tablespoons juice, about 1 lime $0.50
• Extra-virgin olive oil

  1 tablespoon
• Honey

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Chili powder

  1/2 teaspoon
• Fine sea salt

  5 grams, about 3/4 teaspoon
• Roasted unsalted pepitas

  2 tablespoons
• Oyster Bay Sauvignon Blanc White Wine - 750ml

  1 bottle $12.21

Instructions

1. Prepare the produce for the slaw:

   • Peel 12 ounces jicama and cut it into thin, bite-size matchsticks.
   • Halve 1 large English cucumber lengthwise, scrape out the watery seeds, and thinly slice it crosswise.
   • Thinly slice 1/4 cup red onion.
   • Chop 1/2 cup loosely packed cilantro leaves.
   • Stem, seed, and finely mince 1 small jalapeño.

   Transfer everything to a large bowl.

2. Rinse and thoroughly drain 1/2 cup canned black beans, then add them to the prepared produce.

3. Make the chile-lime dressing by whisking together:

   • 2 tablespoons lime juice
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon honey
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon chili powder
   • 5 grams fine sea salt

   Pour the dressing over the slaw, toss thoroughly, and let it stand for 10 minutes so the vegetables lightly marinate.

4. Fold 2 tablespoons roasted unsalted pepitas into the slaw just before serving. Mound in a shallow bowl and serve as a crisp BBQ side.

Want more detail? See the temperature guide.