M E D I U M
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ISSUE
W E ’ R E
A
W E L L
D O N E
SEE EYE TO RIBEYE + SAUCES & SIDES
JAN. 2019
PERU: A GUIDE FOR THE PERPLEXED
N 003
THE RIDGE HAS GONE OFF THE LEDGE
THE
DINNER ISSUE
UNLOCK 2 WEEKS OF
FREE
MEAL PLANNING
Guys can do more than grill MEN, ITS TIME TO UP YOUR GAME
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52
USA $5.99 / Canada $6.99 / UK £5 Australia $9 / SA R90 / Israel 25
CONTENTS
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BUTCHER’S CUT:
6 16 22
EDITOR’S LETTER
THE KING OF STEAKS +How to Cook a Ribeye Steak +Factors for Steak Success +Cheaper Options
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RETHINK STEAK SIDES Forget the butter to create the ultimate side dishes. Perfect for steak night, Shabbos, or weeknight dinners, these sides are sure to become your go-to recipes.
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TOP 5 RESTAURANT DISHES
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SEASONAL: MEAL PLANS Dinner delivered to your inbox +2 Free Meal Plan Weeks
REAL MEN CAN COOK
Read about three working fathers who cook dinner every night for their families.
Each month, a guest editor will provide signature tips, tricks and recipes throughout the issue. For our dinner issue, we invited mealprep queen Dini Klein of Prep & Rally to share recipes (page 44), and tips for getting kids to eat healthy (page 46).
Fleishigs JANUARY 2019
L’CHAIM
THE HOUSE OF STEAK & WINE Go beyond a Cabernet during your next steak night. Wine expert Gabriel Geller shares his unique picks.
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RESTAURANT CHRONICLES Going off the Deep End at The Ridge Steakhouse
Desserts you can prep in advance that will wow your guests.
GUEST EDITOR
BEER & STEAK PAIRINGS Veer away from tradition and try an ice cold, crisp beer during your next steak dinner!
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STATEMENT DESSERTS
GE
STEAK SAUCES
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LEFTOVERS
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MODERN HEIMISH
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COOKBOOK REVIEW: I Kosher
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TRAVEL: PERU RECIPE INDEX
INTERVIEW: MORDECHAI SHAPIRO From child star to YouTube sensation. w w w.f leishigs.com
BUTCHER'S CUT
(Kosher) Filet Mignon Real Filet Mignon comes from a part of the cow deemed non-kosher. Kosher butchers discovered a great substitute in the eye of the rib.
Classic Ribeye Juicy. Tender. Classic.
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BUTCHER'S CUT
Size Matters
&
Other Factors for Steak Success Surprise Steak or Butcher’s Cut The strip or cap of meat that curves above the rounded filet of rib. This cut is well-marbled and juicy. Rare. Expensive.
Surprise! The cap over the roast is what is used as the surprise steak or butcher's cut. Once that is cut off, the center, or the eye of the roast is sold as kosher filet mignon. The bones become a rack of ribs.
Boneless Ribeye Bone is removed from edge of steak. Easier to handle and cook.
1. Make sure steak is at room temperature before cooking (30-60 minutes out of the fridge). 2. For a steakhouse quality steak, start with a steak that is at least 1" and no larger than 2.5" thick. 3. Before searing or grilling steak, make sure pan is HOT. 4. Season generously. All you need is salt and pepper.
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BUTCHER'S CUT
The ultimate wine & dine 1.5" Bone-In Rib Eye Steak with roasted potato wedges
Bone-In Rib Eye with shallot wine sauce
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Surprise Steak with the best non-dairy Caesar salad
Filet Mignon with confit tomatoes
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RESTAURANT CHRONICLES
GOING OFF THE DEEP END
AT THE
RIDGE STEAKHOUSE A tasting for the [dry] ages. WRITTEN BY CHANA Z. WEISS
CHEF GUS G a top cut chef in his prime who's got the chops
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RESTAURANT CHRONICLES
GUTIERREZ JANUARY 2019
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SEASONAL SEASONAL: MEN COOK
C ooking dinner is a daily duty that has traditionally fallen on the shoulders of women. As financial responsibilities merge and twoincome homes become the norm, household responsibilities shift. Cooking dinner has transcended gender to become a household task delegated to the spouse who prefers cooking (or from a practicality standpoint, is able to do so.) Simply put, some men love to cook and some women really don’t. We spoke with Dov Dahan, Shmuly Brummel and Sam Axelrod, three working fathers who share a common love of cooking and cook dinner for their families every night.
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SEASONAL: MEN COOK
DOV'S CRUNCHY OVEN BAKED PARGIYOT I love pargiyot and make various recipes using these boneless, skinless chicken thighs quite often. There are so many options. I use the Pereg brand of breadcrumbs, but feel free to use your favorite. Make sure the crumbs taste good on their own as they bring a lot of flavor to this dish.
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for recipe
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