Dan’s Papers May 27, 2011 FOOD & DINING danshamptons.com Page 136
Tate’s
Silvia
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steak, turning the steak to coat well. Refrigerate, covered, for 4 to 6 hours, turning the steak occasionally and baste with the marinade. 3. While steak returns to room temperature build a hot fire until coals are ashen hot or preheat a gas grill. Remove meat from marinade and reserve; pat dry with paper towels and place on oiled rack of preheated grill. Cook the steak, basting occasionally with reserved marinade, 6 to 7 minutes on each side for medium rare or until springy to the touch. Transfer the steak to a platter and let stand about 5 minutes before slicing into thin slices across the grain, and serve.
Marissa Pollina
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By Marissa Pollina Tate’s Bake Shop specializes in making cookies, cakes, brownies and squares. Other products, such as Aldo’s coffee, Plain-T teas, and Tate’s gluten-free line, are making their presence known as well. Kathleen King, owner of Tate’s Bake Shop, started by baking at home, noted
MANGO PAPAYA SALSA Yield: 2 cups large ripe, but firm mango large ripe, but firm papaya clove garlic, finely chopped small red onion, cut into small dice tablespoon freshly grated ginger root tablespoons fresh lime juice tablespoon orange juice, fresh or concentrate teaspoons honey tablespoons coarsely chopped cilantro
1. Slice the mango off the center pit then cut the flesh into 1/2-inch dice: put in a bowl. Cut the papaya in half, scoop out the black/gray seeds and discard. Cut the flesh into 1/2-inch pieces and add to the mango. Add the remaining ingredients to the fruit and gently toss to mix thoroughly. Can be prepared up to several days ahead. Refrigerate in a suitable container until ready to serve.
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VILLAGE PRIME MEAT SHOPPE
1. Cut the green beans in half on the diagonal. Cook in boiling salted water for 5 to 6 minutes, or until al dente. Scoop out beans into a colander and reserve cooking water. Cool beans under a quick rinse of cold water and dry well in paper towel. 2. Cut the potatoes into 3/8-inch slices and add to the beans’ cooking water. Return water to a brisk simmer and cook potatoes for 10 to 12 minutes until tender but not falling apart. Drain, transfer to a large bowl and sprinkle 1/2 teaspoon lemon juice while still warm. Add green beans and sliced onion to the potatoes. 3. In a small mixing bowl whisk together the remaining ingredients; stir to mix and taste for salt and pepper. Add the dressing to the vegetables and carefully, with a large rubber spatula, lift and turn the mixture to coat the ingredients evenly. Can be prepared ahead, covered with plastic wrap and refrigerated. Bring to room temperature before serving. Silvia Lehrer will demonstrate recipes from her new cookbook, Savoring the Hamptons, on Saturday, May 28, from noon to 2 p.m., at the Loaves and Fishes Cookshop in Bridgehampton.
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GREEN BEAN, POTATO AND RED ONION SALAD, ITALIAN STYLE Serves 6 1/2 pound green beans; top, tail and rinse clean 1/2 pound new red potatoes, scrubbed clean 1 tablespoon fresh lemon juice, divided 1/2 small red onion, thinly sliced 1 large garlic clove, finely chopped 2 teaspoons fresh oregano 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper
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