Around the World, Again



Another small selection of international recipes loved by Cafe Drake. All share common qualities, primarily those of quick preparation and suitability for summer menus. Promise you'll try all three; there's not a weak link in the bunch.


FLEICA (BROILED ROMANIAN STEAK WITH GARLIC)


Eastern European food tends to be, in Cafe Drake's humble opinion, rather dull and bland, reliant upon neutral flavors and overly rich, repetitive combinations (butter, cream, sour cream, butter, sour cream, potatoes, sour cream). This steak dish is a welcome reprieve from the "all-white" cuisine of the Iron Curtain and was first sampled at a Transylvanian restaurant in Elmhurst, Queens. Perhaps the hefty dose of garlic has been introduced here to ward off the local night creatures . . .


4 cloves garlic, peeled / juice of 2 lemons / salt to taste / black pepper to taste / 1 2-3 lb. piece of flank or skirt steak / 3 T. butter, melted / 1/4 cup chopped parsley



  1. Pound garlic in a bowl with lemon juice and salt (about 1/2 t. good kosher salt should be enough).

  2. Press the fresh ground pepper into both sides of the steak and then rub one side with the garlic mixture. Let sit, covered, at room temperature for 1 hour.

  3. Brush the steak with the melted butter and place on a baking sheet.

  4. Broil for about 4 minutes per side, brushing twice with the melted butter.

  5. Remove from broiler, let sit for 5 minutes, cover with parsley, slice and serve.


DEVILED PORK CHOPS


Too easy to be taken seriously at first glance, this straightforward preparation will change your mind after the first bite. Ideal for quick summer suppers and lovely with coleslaw or potato salad.


4 pork chops, thick cut with rib / salt and pepper / 3 T. Dijon mustard / 3 T. olive oil / chopped parsley or tarragon for garnish



  1. Heat oil in a large skillet until quite hot.

  2. Meanwhile smear chops with mustard and sprinkle with salt and pepper.

  3. Add chops to pan and cook for three minutes on each side to brown nicely.

  4. Lower heat, cover pan and cook for 10 more minutes or until done.

  5. Transfer chops to a plate and add 1/2 cup water to the skillet. Cook on high until only a couple of tablespoons remain, incorporated with the solids, and spoon over the chops.

  6. Serve warm garnished with the herbs.


GREEN BEANS WITH YOGURT AND DILL


Delicious at room temperature and evocative of Greek tavernas, this side dish can be made ahead and served with virtually any meat or protein main course.


1/4 cup good olive oil / 1 large onion, chopped / salt and pepper / 1 1/2 lbs. green beans, trimmed / 1/2 cup snipped dill / juice of 1/2 lemon / 1 cup yogurt



  1. Cook onion in olive oil in a large skillet for 5 minutes or until onion wilts.

  2. Add salt and pepper, the beans, half the dill and 1 cup of water.

  3. Lower the heat, cover and cook until beans are truly tender (about 20 minutes).

  4. Uncover and raise heat to boil off any liquid.

  5. Add lemon juice, adjust the salt and pepper and remove from the heat.

  6. Stir in the yogurt and remaining dill. Done.

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