Written by: Steve Stover
Date: June 26, 2020
To help with your Fourth of July celebrations, here are a collection of recipes to help with the cookout or picnic in the park.
WOSU food critic Steve Stover has crafted a collection of recipes.
- 3 – 4 pounds sirloin (or other steak), 2 inches thick (not less than 1 1/2 inches)
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- generous amounts of salt and coarse, freshly ground pepper (2 Tablespoons each)
- lemon(s), cut in wedges or peeled and sliced
- 4 – 5 cups baby arugula (preferred) or other greens
- 1 cup shaved reggiano parmigiano
For the dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Place the steak in a resealable bag or in a large flat-bottom dish with sides. Add the olive oil and lemon juice, and rub to be sure that the steak is well coated. Marinate at least 1 – 2 hours, or all day, or even overnight, turning occasionally.
Bring the steak close to room temperature, up to an hour. Remove the steak from the marinade, and pat dry. Combine the salt and pepper, and rub the steak generously with the mixture, covering it completely.
Prepare the grill. Grill the steak about 6 – 8 minutes on each side, to reach an internal temperature of 125 degrees (cook by temperature, not time). After searing the steak, cover the grill for more even cooking.
Allow the steak to stand for 10 – 15 minutes. Carve thin slices of steak against the grain and on the bias for tenderness.
To serve, dress the arugula very lightly with the dressing. Arrange the greens on a platter. Arrange the steak slices decoratively on the greens. Optional: sprinkle some of the steak juices over the platter. Top with shaved parmesan. Garnish with lemons. Serve immediately.
Betty Rosbottom’s Grilled Lemon Chicken
Adapted from Betty Rosbottom
- 3 – 3 1/2 pound chicken (cut up)
- 1/2 cup lemon juice
- 4 teaspoons lemon zest
- 2 teaspoons dry mustard
- 3/4 teaspoon salt
- 2 teaspoons pepper
- 1 cup olive oil
- 3 cloves garlic, crushed
Whisk together marinade ingredients. Pour over chicken in a resealable bag. Refrigerate overnight (or at least several hours), turning several times.
Leg of Lamb
Steve Stover and Rich Terapak
1 leg of lamb, boned but not butterflied (by your butcher); strongly prefer domestic lamb
(Spring lamb legs average 4 – 5 pounds, yielding about 3-½ pounds of meat, which will serve 8 – 12 people).
The lamb leg has three major muscles, each 1 – 1 1/2 pounds, so ask your butcher to separate the leg into the three pieces; you can then decide how many to use to serve 2 – 12 people.
Combine 1 Tablespoon each coarse Kosher or sea salt and freshly ground black pepper. Three to 24 hours before cooking, rub the lamb generously with the salt and pepper mixture.
Place meat on a rack on a plate. refrigerate, then bring to room temperature (one hour) before cooking.
When the coals are ashen (medium on a gas grill), place the lamb on an oiled grill; when the lamb releases from the grill, turn it once or twice.
If you want it rosy red, it is- done when it begins to take on resistance to your finger, in contrast to its soft raw state.
The meat thermometer reading should be 125 – 130 degrees for rare, 130 – 135 degrees for medium-rare, and 135 – 140 degress for medium. An instant-read thermometer is strongly recommended. I do not recommend cooking lamb to more than medium.
Remove the lamb to a carving board and let it sit for 8 to 10 minutes, allowing juices to retreat back into the meat before carving.
To carve, start at either of the small ends and, to make attractively largish slices, begin somewhat back from the edge, angling your knife as though carving a flank steak.
Place the marinated lamb flat, boned side up, in a roasting pan in the upper middle of a preheated 375-degree oven and roast for 20 to 25 minutes, or to a meat thermometer reading of 120 degrees.
It is not necessary to turn the lamb on its other side, but I prefer to do so.
Then baste with oil and set for 2 to 3 minutes under a preheated broiler to brown lightly.
Always let it sit for 8 to 10 minutes outside the oven before carving and carve as suggested in the preceding paragraph.
Steve’s Special Slaw
- 1 head cabbage, Napa or savoy (preferred)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 Tablespoon finely chopped fresh ginger
- 1 teaspoon powdered ginger
- 1 1/2 teaspoons dry mustard
- 1/4 pound bleu cheese or gorgonzola
- 1/4 cup chopped cilantro
- Shredded, thinly sliced prosciutto
Discard any of the outer leaves of the cabbage that are wilted or discolored. Cut the cabbage in half from top to bottom and cut out the core.
Put each half, cut side down, on the cutting board and cut into 1/2-inch slices, and cut the slices into one-inch pieces. Put the cabbage in a large bowl, cover with cold water and ice cubes, and refrigerate for at least four hours.
Mix the mayonnaise, sour cream, fresh and powdered gingers and mustard in a bowl.
Drain the cabbage very well and mix thoroughly with the sauce.
Season with salt and pepper and toss lightly.
Refrigerate covered for at least two hours. Garnish and serve cold.