Rachael Ray's 30-Minute Get Real Meals (25 page)

Preheat the oven to 500°F.

For the steaks, heat a large nonstick skillet over high heat or use 2 pans if necessary. Add 1 tablespoon of the EVOO to the pan. Season the steaks with salt and pepper. Place the steaks in the skillet and sear for 2 minutes on each side. Reduce heat to medium and cook the steaks 6 minutes longer for medium rare, 8 for medium to medium well. Remove the steaks to a warm plate to rest for 5 minutes. While the steaks are cooking, start the clams.

Pour rock salt into a shallow baking pan or dish. Set the clams upright into the salt. The salt will steady them. Mix the butter with the garlic, arugula, and hot sauce. Dab each clam with 1 teaspoon of the mixture and top with a piece of bacon. Bake for 7 to 8 minutes, until the bacon is crisp and the butter is brown and bubbling. Once the clams are cooking away in the oven, start the salad for the steaks.

In a bowl, combine the Roquefort, red onion, white wine vinegar, the remaining 3 tablespoons of EVOO, and salt and pepper. With a fork, mash up the cheese slightly, then give the mixture a little whisking. Add the watercress and toss to coat.

Have the rocket clams casino as an appetizer or serve alongside the New York strip steaks and the Roquefort-watercress salad.

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The directions in this recipe are organized for an indoor grill pan. If you are using an outdoor grill, everything can go on the grill at one time.

Preheat a grill pan over high heat.

Drizzle EVOO liberally over the tomatoes, onion, fennel, bell pepper, and radicchio and season the vegetables with salt and pepper. Place on the grill and cook on each side for 3 minutes or until the vegetables are well marked and slightly tender but still have a little crunchy freshness to them. Remove from the grill and arrange on a large platter. Drizzle the vegetables with a little balsamic vinegar and cover with aluminum foil to keep warm.

Place the sausages on the grill and cook, turning occasionally, for 8 to 10 minutes, or until cooked through.

While the sausages are cooking, in a bowl combine the shrimp with 2 tablespoons of EVOO, the garlic, red pepper flakes, salt, and pepper. Once there is room on the grill, add the shrimp and cook on each side for 2 to 3 minutes. Add the cooked sausages and shrimp to the platter with the veggies. Sprinkle with the parsley and basil and squeeze the juice of 1 lemon over everything.

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To a microwave-safe dish add ¼ inch of water. Place the spaghetti squash in the dish cut side down. Cover the dish tightly with plastic wrap. With a small knife puncture a few holes in the plastic so that the steam has a way to escape. Place the squash in the microwave on High power for 17 minutes.

Heat a medium skillet over medium-high heat with 3 tablespoons of the EVOO. Add the anchovies, garlic, and red pepper flakes. With a wooden spoon, mash the anchovies into the oil as it heats. The anchovies will begin to melt about after 1 to 2 minutes and they will develop a nutty flavor. Add the olives, capers, and tomatoes and bring it up to a simmer. Reduce the heat to medium low and simmer until ready to serve.

Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Liberally season the veal chops with salt
and pepper. Once the pan is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won’t help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8 to 10 minutes, or until desired doneness. Remove the chops from the pan and let them rest, covered with a foil tent for about 5 minutes.

Remove the spaghetti squash from the microwave very carefully—it is piping hot. Using a fork, scrape the “spaghetti” from the squash shell and place in a bowl. Toss the “spaghetti” with the Parmigiano-Reggiano, butter, parsley, salt, and pepper. Toss to coat.

Serve each chop with some of the puttanesca sauce on top and a portion of the “spaghetti Alfredo” alongside.

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Preheat the oven to 350°F.

Place the pecans on a baking sheet and toast in the oven for 8 to 10 minutes, or until they smell toasty and they are golden brown. Remove the nuts from the oven and cool them completely.

Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Liberally season the veal chops with salt, pepper, and sage. Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won’t help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8 to 10 minutes, or until desired doneness. Remove the chops from the pan and let them rest under a foil tent for about 5 minutes.

While the chops are resting, make the sauce. To the same skillet, add a drizzle more EVOO, the onion, and garlic and cook for 1 minute. Add the balsamic vinegar and chicken stock and simmer for 2 to 3 minutes.

While the sauce is simmering, prepare the salad. In a salad bowl, combine the juice of 1 lemon with about 3 tablespoons of EVOO and a little salt and pepper. Add the sliced pear and toss to coat. Add the spinach, reserved toasted pecans, and crumbled Gorgonzola or Maytag Blue cheese. Toss to combine and coat.

Turn the heat off the balsamic pan sauce, add the cold butter, and swirl until completely melted. Serve each chop with a little balsamic pan sauce and a serving of the spinach salad.

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In a small saucepot combine the 4 crushed cloves of garlic with enough EVOO to cover them halfway, about ½ cup. Place the pot over the lowest possible heat setting of your cooktop. Gently cook the garlic for 10 minutes, frequently turning it in the oil to ensure even browning. Once the garlic is golden brown all over, turn the heat off and allow it to cool in the EVOO.

While the garlic is roasting, prepare the stuffed veal rolls. Combine the chopped hard-boiled eggs, the chopped parsley, and 2 crushed cloves of garlic in a bowl and season with a little salt
and pepper. Taste and adjust the seasoning. This is your last chance to make sure the filling is up to par. Reserve the filling.

Lay the 8 pieces of scallopini out on the cutting board without overlapping any of the pieces. Season them with a little salt and pepper. Lay 1 slice of prosciutto on top of each scallopini. If necessary, fold the prosciutto so that it fits the veal without overhang. Add a thin slice of fontina cheese on top of the prosciutto. Place about 1 tablespoon of the egg-parsley mixture on the lower half of each scallopini. Starting at the point closest to you, roll each portion away from you into a cigar shape. Secure each veal roll with one or two toothpicks.

Heat a large skillet on high heat with 2 tablespoons of the EVOO and 2 tablespoons of the butter. Once the pan is hot and the butter is no longer foaming, add the 8 veal rolls. Brown on all sides, 3 to 4 minutes. Move the veal rolls over a little, clearing a spot in the skillet to add the remaining chopped garlic, the tomato paste, thyme, and onion. Continue to cook for 1 minute. Add the chicken stock and continue to cook for 3 to 4 minutes.

While the stuffed veal rolls are cooking, finish preparing the pan-roasted garlic dressing. In a blender combine the Dijon mustard and the white wine vinegar. Fish the golden brown garlic cloves from the oil and add to the blender. Blend on high for about 30 seconds. While the motor is still running, in a very slow and steady stream, add 3 to 4 tablespoons of the garlic cooking oil. Save the leftover garlic oil in the refrigerator. It will coagulate, but it will melt back down after a few minutes at room temp. The garlic oil is great for anything from marinades to sautéing greens.

Dress the mixed greens with the roasted garlic dressing. To finish the stuffed veal rolls, turn the heat off and remove the veal rolls from the skillet to a platter. Finish the sauce with 1 tablespoon of butter, swirling it into the sauce until it is completely melted. Remove the toothpicks from the veal and pour the sauce over the veal. Serve with the salad.

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