Recipes
Smoked Skirt Steaks
Recipe by Chef Dexter Marcus
Suggested Wine Pairing
Alexis George Alexander Valley Cabernet Sauvignon 2013
SERVINGS
N/A
PREP TIME
N/A
COOK TIME
N/A
INGREDIENTS
6 tablespoons unsalted butter
6 garlic cloves, thinly sliced
1 1/2 teaspoons smoked hot paprika
2 tablespoons fresh lemon juice
Salt
5 pounds skirt steaks
Vegetable oil, for rubbing
Freshly ground pepper
INSTRUCTIONS
Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.
Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and medium-rare, about 3 minutes per side. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the paprika butter over the steak and serve right away.
MAKE AHEAD
Seared Red Fish Over Low Country Chowder
Recipe by Chef Dexter Marcus
Suggested Wine Pairing
Alexis George Alexander Valley Cabernet Sauvignon 2013
SERVINGS
4
PREP TIME
N/A
COOK TIME
N/A
INGREDIENTS
24 oz. Red Fish (about 4 pieces)
3 links Andouille Sausage (cut)
2 tbsp. Vegetable Oil
1 cup Diced Onions
1 cup Diced Celery
1 large Diced Potato
4 oz. Clam Juice
1 tsp. Parsley
PREPARATIONS
Low Country Chowder
In a medium sauté skillet add 1 tsp. vegetable oil and heat pan over medium high heat. Sautee Andouille sausage until crisp. Add onions, celery and corn. Cook for approximately 5 minutes, add potatoes and clam juice, cook until tender. Add heavy cream, parsley and chives and season to taste with salt and pepper.
Seared Red Fish
Leave skin on fish. Season Red Fish with salt and pepper. In add 1 tsp. vegetable oil and heat pan over medium high heat. When pan is hot add red fish, skin side down, and sear until crisp, approximately 10 minutes.
Build your plate with chowder as the base and red fish on top. Garnish with Shaved Radish and fennel.the butter gently.
