Great Ideas

Entertaining, Food, Travel and Home

Make Your Own Takeout

Forget delivery! Three chefs share tasty twists on menu favorites

Beef and Broccolini

The chef of Lukshon in L.A. adds spice to the popular Chinese entrée

2 tbsp. each minced ginger, dark soy sauce and hot chili oil

1 tbsp. each light-brown sugar and sesame oil

1-3 tsp. red pepper flakes

2 tbsp. bottled black bean sauce or paste

½ tsp. onion powder

½ cup melted butter

Kosher salt

2 small bunches broccolini or broccoli rabe

¾ lb. trimmed skirt steak

Freshly ground pepper

1 tbsp. canola oil

1. Combine minced ginger and next 7 ingredients in the bowl of food processor; pulse until mixture is a coarse paste. Add melted butter; pulse until smooth.

2. Cook mixture in a small saucepan over low heat for 20 minutes, stirring often. Remove from heat; keep warm. Sauce may be covered and chilled up to 3 days.

3. Combine 3 quarts water and 1 tbsp. salt in a large Dutch oven; bring to a boil. Add broccolini; cook 2 minutes. Drain; plunge into bowl of ice water. Drain; pat dry.

4. Preheat grill or grill pan to high heat. Season steak as desired with salt and pepper. Place on lightly oiled grill rack; cook, covered, 4 minutes or to desired degree of doneness, turning once. Remove steak to plate; let stand 10 minutes.

5. Drizzle oil over broccolini; season to taste with salt and pepper. Place broccolini on grill rack; cook, covered, 5 minutes or until lightly browned, turning once.

6. Cut steak diagonally across grain into thin slices. Serve with broccolini and warm sauce.

Serves: 2 to 3

Prep time: 15 minutes

Cook time: 30 minutes

Corn, Tomato & Sausage Pizza

It’s all about the toppings on this easy-to-make pie from The Kitchen cohost

8 oz. prepared pizza dough

½ lb. hot Italian sausage

Extra-virgin olive oil

½ cup fresh or frozen corn kernels

¼ cup grape tomatoes, halved

4 oz. fresh mozzarella slices

1 tbsp. sliced scallions

2 basil leaves, torn

1. Place dough on a lightly floured surface; cover loosely and let come to room temperature.

2. Remove casing from sausage and coarsely chop. Cook in medium skillet over medium heat, stirring often, 6 to 8 minutes or until browned and crumbly. Drain on paper towel; set aside.

3. Preheat grill to medium-high heat. Roll dough into a 10x¼-in.-thick round. Place dough on lightly oiled grill rack. Cook, covered, 2 to 3 minutes or until grill marks appear on underside. Flip dough; brush lightly with olive oil. Top with reserved sausage, corn, tomatoes and mozzarella. Reduce grill to medium heat. Cook, covered, 4 to 6 minutes or until dough is crisp and cheese melts.

4. Transfer pizza to a cutting board; let stand 1 to 2 minutes. Sprinkle with remaining ingredients. Serve immediately.

Serves: 1 to 2

Prep time: 20 minutes

Cook time: 15 minutes

Thai Grilled Chicken

The chef and founder of Roy’s restaurant made this dish at the 2014 Hawaii Food & Wine Festival

½ cup light-brown sugar

5 tbsp. each chopped scallions and chopped lemongrass bottoms

1/3 cup water

2 tbsp. minced ginger

1 tbsp. each chopped basil leaves, cilantro leaves and garlic

¾ cup fish sauce

2 (6- to 8-oz.) boneless, skinless chicken breasts

Salt

Freshly ground pepper

1. Combine brown sugar and next 8 ingredients in blender; puree mixture until smooth.

2. Combine chicken and marinade mixture in a zip-top plastic freezer bag; seal bag and chill for 1 hour.

3. Preheat grill or grill pan over medium-high heat. Remove chicken from marinade; season as desired with salt and pepper. Cook chicken, covered with grill lid, 8 to 10 minutes, turning once, until chicken is done.

Serves: 2

Prep time: 15 minutes, plus chilling

Cook time: 10 minutes

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