Are you planning to host a big dinner or simply have guys in your family with gigantic appetites? Chef Lucinda Scala Quinn’s new book, “Mad Hungry: Feeding Men and Boys,” is here to help. The Martha Stewart Omnimedia food guru shares her recipes for steak pizzaiola and Italian fries.
Recipe: Steak pizzaiola (on this page) Recipe: Italian fries (on this page)
For beef lovers, this dish delivers big-time flavor satisfaction. The caramelized tomatoey-beefy aroma when it is cooking is indescribably inviting and memorable. All you need are just a few ingredients and some time. The whole thing is cooked in one large ovenproof skillet, which works its magic untended once it is placed in the oven.
1. Preheat the oven to 325 degrees Fahrenheit. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.
2. Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly.
3. Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up.
Serve with bread or polenta and sautéed Swiss chard on the side. Or, present it as a “sauce,” with all the meat shredded uniformly and tossed with a pound of big, boy-size pasta such as rigatoni and with a fluffy cloud of grated Parmesan cheese on top.
The secret of this dish is to use fatty meat with big bones, such as chuck steak, one of the most affordable and flavorful cuts of meat you can buy, which makes it perfect for guys.
Makes 6 to 8 servings
My oldest brother Jim has perfected my mom’s specialty — a twist on oven fries originated by our Italian relatives. Everyone goes crazy for them, and there are never enough!
1. Preheat over to 400 degrees Fahrenheit.
2. Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
3. Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.
4. Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste.
Serve hot.
Makes 6 servings
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