Best 3 Hangar Kitchen Menu Recipes
**Hangar Kitchen: A Culinary Symphony of Bold Flavors and Artistic Presentation**
Nestled in the heart of San Francisco's vibrant culinary scene, Hangar Kitchen emerges as a culinary haven, tantalizing taste buds with an eclectic array of dishes that harmonize global influences with modern techniques. From the smoky allure of grilled octopus to the delicate finesse of handmade pasta, each plate is a testament to the chef's artistry and passion for creating memorable dining experiences.
**Grilled Octopus with Chimichurri Sauce:** Embark on a culinary journey to the shores of the Mediterranean with this tantalizing appetizer. The octopus, expertly grilled to tender perfection, yields a smoky, charred exterior that gives way to a velvety, succulent interior. A vibrant chimichurri sauce, bursting with the freshness of parsley, cilantro, and tangy citrus, complements the octopus's savory flavors, creating a symphony of taste.
**Handmade Pasta with Wild Mushrooms and Truffle Oil:** Indulge in the essence of rustic Italian cuisine with this delectable pasta dish. Handmade pasta, crafted with the utmost care, is tossed with an aromatic blend of wild mushrooms, earthy truffle oil, and a touch of cream, resulting in a rich, flavorful sauce that clings perfectly to each strand. The dish is finished with a sprinkling of Parmigiano-Reggiano cheese, adding a nutty, salty touch that elevates the overall experience.
**Pan-Seared Scallops with Lemon Butter Sauce:** Experience the epitome of coastal elegance with these pan-seared scallops. Perfectly seared to a golden-brown crust, the scallops maintain their tender, succulent texture, while the lemon butter sauce, infused with the brightness of lemon and the richness of butter, elevates their natural sweetness. Served atop a bed of sautéed spinach, this dish offers a harmonious balance of flavors and textures.
**Seared Rib Eye Steak with Truffle Fries:** For those who relish the bold intensity of red meat, the seared rib eye steak stands as a carnivore's delight. The steak, expertly seasoned and cooked to your desired doneness, exudes a flavorful crust and a tender, juicy interior. Accompanied by a generous portion of truffle fries, crispy on the outside and fluffy on the inside, this dish epitomizes the indulgence of a classic steakhouse experience.
**Flourless Chocolate Torte with Raspberry Coulis:** Conclude your culinary expedition with a decadent dessert that embodies the essence of chocolate indulgence. The flourless chocolate torte, boasting a rich, dense texture, surrenders to the touch of a fork, revealing a velvety, intensely chocolatey center. A vibrant raspberry coulis, with its sweet-tart notes, adds a refreshing contrast to the chocolate's richness, creating a harmonious balance of flavors that will leave you craving more.
At Hangar Kitchen, each dish is a culinary masterpiece, a testament to the chef's dedication to using the finest ingredients and showcasing global flavors with a modern twist. Prepare to embark on a gastronomic journey that will tantalize your taste buds and leave you with a lasting impression of culinary excellence.
MEDITERRANEAN HANGER STEAK AND POTATOES
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine zaatar, oregano, cumin and a generous pinch of salt and pepper in a small bowl. Drizzle in 1/4 cup olive oil until a thick paste forms. Rub the steaks with the spice mixture and let sit at room temperature for 45 minutes.
- Meanwhile, place the potatoes in a large pot and cover with cold water by 2 inches. Season water generously with salt and bring to a low boil over medium heat. Let cook until the potatoes are slightly tender but not cooked through entirely, 20 to 25 minutes. Drain, and once cool enough to handle, thread 4 or 5 potatoes on each of 5 metal skewers.
- Whisk together white wine vinegar, miso and 2 tablespoons olive oil in a large bowl. Add parsley, dill and capers. Add tomatoes, cucumber and olives and season with salt and pepper. Toss to coat and set aside.
- Preheat the grill or a grill pan to medium-high heat. Grill the steaks to desired doneness, 4 to 5 minutes per side for medium. Let rest for 5 to 10 minutes before slicing.
- Meanwhile, drizzle remaining 2 tablespoons olive oil over potatoes and sprinkle generously with salt and pepper. Grill until skin is crispy and potatoes are cooked through, 4 to 5 minutes per side.
- Slice steaks 1 1/2-inch thick and top with salad. Sprinkle with feta and serve with grilled potatoes.
HANGER STEAK
Ceramist and gardener Frances Palmer is also an avid cook and baker who plants in her garden what she wants to eat and serve to her family and friends. Here is one of her garden-to-table recipes.
Provided by Martha Stewart
Categories Beef Recipes
Number Of Ingredients 11
Steps:
- Combine the marinade ingredients in a short-sided glass baking dish. Add the hanger steaks. Leave the meat in the marinade at room temperature for two hours, turning from time to time.
- Grill the steaks on an outdoor grill with a good quantity of mesquite charcoal. The meat cooks quickly, about five minutes per side, on a white-hot bed of coals.
- When the steaks are finished, place on a serving platter and let them rest about 10 minutes. Sprinkle the meat with olive oil and kosher salt. Slice to serve.
GRILLED HANGER STEAK
Hanger steak is sliced into narrow, half-foot-long pieces, which are perfect for maneuvering around a small grill. Serve this with heavy-duty sides like potatoes and creamed spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
Steps:
- In a dish large enough to hold the meat, whisk together the wine, Worcestershire sauce, mustard, sugar, and pepper. Rub the meat with the garlic and place both in the marinade. Turn the meat to coat completely with the marinade. Cover and chill for at least 2 hours and up to overnight.
- Bring the meat to room temperature. Prepare an outdoor grill or heavy saute pan. Remove the meat from the marinade and pat dry. Generously salt and pepper both sides. Place on the hot grill, cover and cook for 4 minutes. Turn and cook for an additional 6 to 8 minutes for medium rare, 140 degrees on an instant-read thermometer. Let the meat sit for at least 5 minutes before carving. This can also be cooked under the broiler.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and prevent any scrambling.
- Season Generously: Don't be afraid to use plenty of salt and pepper. These two spices are essential for bringing out the flavor of your food.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients. Fresh produce, herbs, and spices will give your dishes the best flavor.
- Cook Meat to the Proper Temperature: Use a meat thermometer to make sure your meat is cooked to the proper temperature. This will help you avoid overcooking or undercooking your meat.
- Let Meat Rest: After cooking meat, let it rest for a few minutes before slicing it. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.
- Don't Overcrowd the Pan: When cooking meat or vegetables, don't overcrowd the pan. This will prevent the food from cooking evenly.
- Deglaze the Pan: After cooking meat or vegetables, deglaze the pan with a little bit of liquid, such as wine, broth, or water. This will help to dissolve any browned bits and add flavor to your dish.
- Garnish Your Dishes: A few simple garnishes can make your dishes look and taste even better. Try using fresh herbs, citrus zest, or chopped nuts.
Conclusion:
The Hangar Kitchen's menu is full of delicious and creative dishes that are sure to please everyone at your table. With a focus on fresh, seasonal ingredients and bold flavors, the Hangar Kitchen is a great place to enjoy a memorable meal. Whether you're in the mood for a juicy steak, a flavorful pasta dish, or a refreshing salad, you're sure to find something to love on the Hangar Kitchen's menu.
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