Radicchio

Image March 8, 2019 Tangie Holifield

Meat is precious and Buddhist traditions are strong in Vietnam, which is why dishes of beef are considered a luxury. Clever cooks cut tender, marbled cuts into small pieces so they soak up flavor, then cook them quickly and serve them hot with aromatic herbs. Here, the peppery, salty-sweet, juicy beef mingles with the light salad dressing to create a great sauce that pools on the platter, perfect for drizzling over rice. Watercress leaves warm and wilt under the Shaking Beef (so named for the back-and-forth shaking of the pan), while their stems remain crunchy.

Adapted from
Food & Wine Magazine
April 2012

Serves 4

Ingredients
For the Beer:
1 1/2 tablespoons oyster sauce, plus more to taste
1 tablespoon soy sauce
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons cornstarch
1 teaspoon fish sauce
1/2 teaspoon freshly ground black pepper
2 garlic cloves, smashed
1 1/2 pounds boneless rib eye steak, trimmed and cut into 3/4- to 1-inch pieces

For the Salad:
1/4 cup thinly sliced red onion
2 tablespoons water
1 1/2 tablespoons red wine vinegar
1 tablespoon medium-dry sherry
1 1/2 teaspoons granulated sugar or honey
1/8 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
4 cups lightly packed watercress, baby arugula, or other salad greens
1 cup torn radicchio or 8 halved cherry tomatoes
1/4 cup fresh mint, Thai basil, or other herb leaves, torn
2 tablespoons canola oil

Directions:
To Make the beef:Stir together oyster sauce, soy sauce, sugar, cornstarch, fish sauce, pepper, and garlic in a medium bowl. If a saltier finish is desired, add up to 1 1/2 teaspoons more oyster sauce. Add beef, toss well to coat, and let marinate 20 minutes at room temperature.

To Make the salad: Rinse onions in a strainer under cold running water for about 10 seconds; set aside. Whisk together 2 tablespoons water, vinegar, sherry, sugar, salt, and pepper in a large bowl until sugar is dissolved. Add onion; top with watercress, radicchio, and herbs. Do not toss.

Heat a large, cast iron skillet over high, and add oil. When oil is shimmering, carefully add beef in a single layer. Cook, shaking pan every 30 to 60 seconds, until seared on all sides and meat reaches desired degree of doneness, 3 to 4 minutes for medium-rare. Remove from heat. Quickly toss salad, and transfer to a platter or serving dish. Pile cooked beef and juices on salad, and serve immediately.

March 16, 2018 Tangie Holifield

Serves 2 to 3

Ingredients:
9 ounces of Pappardelle pasta (home made or commercially prepared)
2 cups butternut squash, diced
2 cups fresh radicchio, shredded
1/2 cup fresh fennel, shredded
1 garlic clove, minced
6 tablespoons extra virgin olive oil
2 tablespoons white vinegar
Salt, to taste
Freshly ground black pepper to taste
Fresh chopped parsley, for garnish
Grated Parmigiano Reggiano or Pecorino cheese (optional)

Directions:
Bring a large pot of salted water to a boil.

Heat 4 tablespoons of the oil in a large skillet over medium heat; add garlic and cook for 1 minute stirring occasionally. Add the squash and sauté for 5-6 minutes on high heat until the squash is golden and crispy. Remove from the pan and set aside. Add the radicchio and vinegar, lower the heat and cook until wilted. Season with salt and pepper to taste.

Cook the Pappardelle according to package directions and drain, reserving 1/2 cup of the pasta cooking water. Transfer the Pappardelle to the pan adding a little of the pasta cooking water to loosen if needed, then add the remaining oil and toss to combine.

Add the fennel. Season with salt and pepper to taste. Divide among plates, garnish with chopped parsley and serve.

Sprinkle with grated Parmigiano Reggiano cheese or grated Pecorino cheese if desired.

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