Grilling steak? This bold summer side dish is the perfect match

For several weeks there was a recipe that turned in my brain. It all started when I tried to think of a simple yet interesting recipe that was cherry. I did a red cherry and Jicama salad with crushed nuts and basil.

But what I couldn't let go was an alternative idea that could not have been different. Instead of focusing on freshness, juicy and sharpness, the other plan went in the opposite direction: withered, old and cooked. Wait, wait! Don't just let it go. I know that these are not all qualities that sound particularly appetizing, but it can be, at least in case of deliberate use.

When wilting is a good thing

If you want vibration, withening is a bad thing, especially when it comes to very delicious salads that range from slim and crisp, from wet rags to soft, wet rags in minutes. But some leafy vegetables can handle wither. Occasionally, they still profit. If you have a hard time imagining this, just think of forever popular Kale caesar saladwhich is only It is good to have kales soft enough. Or consider this Brussels sprout salad I have been developing for a while, with salt half of the hard leaves shredded from the germs from the germs. Way is what makes these salads great.

Radicchio flavor -transformation when grilling

Radicchio is another green (if I can call a red chicory “green”) that can stand up a bit. In view of the season, instead of using sauce or salt to soften the radicchio, I made it a quarter and throw it at the highest heat of a grill, just long enough to tan and get in spots. It is important that the seed remains intact to keep the leaves together. What you notice is that the outer leaves of Radicchio quickly drain the color, almost like a rose that dry in front of your eyes. It's a kind of sad sight, but as I said, it's deliberately, and each one makes sense in an instant. Radicchio spots have a much weaker, still bright and humid, even deeper, bitter taste.

Bold cherry stomach structure

Here the cherries enter. In a small pan, I cook them with sugar and a few sherry vinegar until they thicken and get stuck, and then make more vinegar to fix the final flavor. (Other vinegar, such as white wine, red wine, sparkling and cider, would work, each gives their own taste to the sauce.) The vinegar adds the elderly taste I mentioned above. It may not sound so attractive without a context, but wine and vinegar made from it are exactly this – an elderly taste. Often, when you decide to add lemon juice and vinegar to sauce or dress, this is most important: this is the most important: clean, fresh acid taste or complex, old age? It only depends on food and your preference. In this case, with the bitter, bitter grilled Radicchio, I felt that the vinegar had a deeper, older, greyish taste.

This cherry sauce is more -less than what the French call for the stomach– In its most feature form, the stomach is a combination of caramelized sugar and vinegar, which can then be added to other sauces, such as fruit sauce, to a sweet source effect. (One of the most famous examples is the sour orange sauce as part of the duck orange.) But nowadays the term is used more flexibly for a wider range of vinegar-based sweet sources than mine. You would call it Italian. bitter -sweet– Or you could just say it's a sweet-saur cherry sauce if the continental expressions are too confusing.

No matter what you call, it is important to get the balance of sweet and delicious rights and it is difficult to give a final recipe for it, as it depends on the fruit you start with. For example, my cherries were very fat and tense, but not the sweetest I have ever tasted. There may be sweeter. Adding vinegar is to balance this, so it changes by the taste of the fruit. I advise you to add the final amount on the stage, tasting along the road, and stops when you reach the sour sour level of sour, which really stands up with the sugar. (You may need to reduce the sauce if you have extracted the vinegar too much.) Remember that this sauce applies to intensely bitter radicchio, so you want to go strong here. The cherry sauce with too little acidity does nothing to check this bitterness. This food is actually about balancing intense flavors.

Bring together

With Radicchio grilling and cherry sauce, there is nothing more to do than the disc. I love this part best because when all the decisions that lead to it make sense. Radicchio is charred and woven and is emptied from its original color. But then the cherry sauce goes on the top, and those inanimate leaves are bright blood red, and they bring this life back to the plate. Then the flavors, as I said, come together. Radicchio, which is too bitter to enjoy it in itself, makes sense with the sauce that alone made the edge of acceptable sweets and pickles a few moments earlier.

Fresh olive oil and some scattered mint leaves are sifted to make another dimension of the dish with fresh taste and color. The only thing is to decide what to serve. It's a bold side dish, so you don't want to pair with fish or even chicken. No, this calls for something just as bold as the greasy matured t-bone steakSizzling-hot from the grill. Occasionally fruits and vegetables have to go to a real heavyweight toe.

June 2017

Cooking method
(Keep on the screen awake)

• 1 pound (450 g) Sweet red cherryhalved and scanned

• 1/4 cup sugar (1 3/4 ounce; 50 g)

• 1/4 cup plus 2 tablespoon (90 ml) sherry -vinePlus more if necessary, divided (see comment)

• Kosher salt And freshly ground black pepper

• 2 (12-plus; 340 g) head radicchioQuarter, seeds remained intact

• Virgin extra olive oilsifting

• Fresh mint leavesthe garnish

1. Light 1 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and evenly spread more than half of the carbon grid. Alternatively, adjust half of the gas grid burners to high heat. Set the cooking grid in place, cover the grill and let it preheat for 5 minutes. Clean and oil Grilling grill.

2. Meanwhile, in a medium frying pan, combine cherries with sugar and 1/4 cup (60 ml) vinegar. Cook from medium to high heat, often mixed until the sugar is dissolved and the cherry is cooked to an unusual jam consistency. Season with salt and pepper to taste. Add the remaining 2 tablespoons (30 ml) vinegar on the stage, taste it along the road, and add more if necessary until the taste is brightly acidic, strong sweet source balance, such as cake lemonade. If necessary, cook the sauce to reduce it to a slightly syrup consistency. Set aside to cool down.

3. Arrange Radicchio directly on hot carbon or high heat on the gas grid. Cook both cut sides until slightly isolated and isted in patches, approx. 2 minutes.

4. Place the Radicchio in a serving bowl, sift with olive oil and season with salt and pepper to taste. Sift cherry sauce with the whole Radicchio and sprinkle with mint leaves. Serves.

Special equipment

Charcoal or gas grid, grill factory, medium pan

Note

Other vinegar also work here, such as white wine, red wine, sparkling and cider. Exactly how much you need depends on the vinegar used and the sweetness of the cherry.

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