ARTEFLAME GRILL - BLACKENED TUNA WITH CAJUN REMOULADEServes 4 to...

Mon, 15 Jan 2018 13:41:44 -0500

ARTEFLAME GRILL - BLACKENED TUNA WITH CAJUN REMOULADE

Serves 4 to 6

For the tuna:

4 sushi-quality tuna loin steaks, each about 1-½ inches thick (about 8 ounces each)
3 to 4 tablespoons of your favorite Cajun-style blackening rub
4 tablespoons unsalted butter, melted

For the Cajun Remoulade:

1 cup mayonnaise
1⁄4 cup Creole or grainy mustard
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 to 2 teaspoons your favorite hot sauce, or more to taste
1 tablespoon sweet paprika
1⁄2 teaspoon cayenne pepper, or more to taste
2 tablespoons finely diced celery
3 tablespoons finely chopped fresh flat-leaf parsley
1 scallion (white and green parts), trimmed and finely chopped
Coarse salt (sea or kosher) and black pepper, to taste

1. Sprinkle the tuna steaks generously on both sides with the rub. Cover and marinate in the refrigerator for 30 minutes, if desired.

2. Make the remoulade: Combine all the ingredients in a mixing bowl. Taste for seasoning. Cover and refrigerate until serving time.

3. Build a wood fire in your Arteflame and let the fire mature. Clean and oil the smooth griddle-like cooking surface.

4. Brush each tuna steak on one side with melted butter.

5. Place the tuna steaks on the Arteflame, butter side down. Sear for 2 minutes, then turn; brush melted butter on the other side of each steak. Grill for 2 more minutes, or until darkly seared on the outside, but still rare in the center, turning with a spatula.

ARTEFLAME PORK STEAKS WITH SPICY MONROE COUNTY VINEGAR DIPServes...

Mon, 15 Jan 2018 13:36:23 -0500

ARTEFLAME PORK STEAKS WITH SPICY MONROE COUNTY VINEGAR DIP

Serves 4

For the Spicy Monroe County Vinegar Dip:

8 tablespoons (1 stick) butter
2 cups apple cider vinegar
2 tablespoons freshly ground black pepper
2 tablespoons granulated white sugar or brown sugar
1 tablespoon cayenne pepper
1 tablespoon coarse salt (sea or kosher)
1 tablespoon your favorite hot sauce

For the pork:

2 pounds thin-cut pork chops or pork shoulder steaks (blade steaks)

Coarse salt (sea or kosher) and cracked or coarsely ground black peppercorns

1. Make the dip: Melt the butter in a heavy saucepan over medium-high heat. Add the vinegar, pepper, sugar, cayenne, salt, and hot sauce. Reduce the heat and gently simmer for 3 minutes, whisking to dissolve the sugar and salt. Remove the dip from the heat and let cool slightly.

2. Generously season the pork chops on both sides with salt and pepper. Keep the Vinegar Dip warm in a saucepan.

3. Build a fire in your Arteflame. Brush and oil the cooking surface.

4. Arrange the pork chops on the Arteflame and grill until sizzling, browned, and cooked through, about 4 minutes per side. Start basting or mopping the steaks with Vinegar Dip once you turn the meat. When the pork chops are cooked, hold them one-at-a-time with tongs and plunge them into the Vinegar Dip, turning to coat both sides. Gluttons for punishment can dip twice, spooning a little extra dip on top before serving.

Arteflame Grill Recipes

ARTEFLAME GRILL - BLACKENED TUNA WITH CAJUN REMOULADEServes 4 to...

ARTEFLAME PORK STEAKS WITH SPICY MONROE COUNTY VINEGAR DIPServes...