Northshore Magazine

Northshore September 18

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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118 around too much, says Zimei from Chopps. "What I see with younger cooks is a lot of over-turning," he says. "ey move it too much and don't let the steak caramelize. You want the sugars to caramelize so you get that nice crispy exterior and tender interior." High heat for the sear is important, but so is monitoring the heat once the steak is on, says Zimei. He recommends starting the meat on the hottest part of the grill, and then moving it to a lower-temperature section to finish cooking. While all the chefs agreed that the lid should be down at the start, Zimei suggests leaving it open toward the end, to make sure nothing gets overdone. "It's always better to undercook than overcook," he says. Top, Chef/owner Matt O'Neil at Ledger in Salem. Bottom, Ledger's executive chef Daniel Gursha uses a blow dryer to stoke the flames, getting the coals blazing hot, and then drops the meat right on top. I N G R E D I E N T S 1 Bunch Farm carrots (about 8-10 small carrots) ⊲ Grapeseed oil 2 TBSP. Morning Wood maple syrup 2 TBSP. Banyuls vinegar (or a high- quality sherry vinegar) 1 TSP. Urfa chile ¼ CUP Cottage cheese 1 TSP. Chopped chervil 3 Sprigs Picked chervil 1 TSP. Chopped tarragon 1 TSP. Chopped chives 1 TSP. Lemon zest 3 TBSP. Toasted pecans ⊲ Salt to taste ⊲ Pepper to taste E Q U I P M E N T ⊲ Oven ⊲ Charcoal grill with combination of charcoal and hardwood ⊲ Tongs ⊲ 3 mixing bowls ⊲ 1 baking tray ⊲ Your favorite decorative plate D I R E C T I O N S 1. Preheat your oven to 350 degrees F. 2. Light the charcoal grill with the intention of creating high heat. (Note: You can bake the carrots ahead, then char on the grill later.) 3. Clean the carrots. Cut the tops off, and with a clean sponge, scrub off all the dirt while leaving the carrot skins intact. Cut the carrots in half lengthwise. 4. In a mixing bowl, season the carrots with grapeseed oil, salt, and pepper. 5. Place the carrots on a baking tray and cook in the oven for about 7 minutes or until they begin to become soft. (Poke them with a paring knife to judge doneness; there should be a slight resistance). Remove from the oven and allow to cool. In another mixing bowl, season the cottage cheese with all the chopped herbs and lemon zest, and then set aside. 6. Over high heat, char your carrots on your grill until they have some color and are warm in the center. Don't overcook, as they are already cooked. You are just adding the smoke and color. Take them off the grill and toss them with the Banyuls vinegar, maple syrup, and urfa chile. 7. Smear the cottage cheese on your favorite plate. Place the carrots in random order, and top with pecans and picked chervil. Wood-Grilled First L ight Farm Carrots serves 2 By Executive Chef Daniel Gursha, Ledger Restaurant & Bar, Salem

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