Pan-Searing for Flavor
/If you are a fan of M’tucci’s, you know that we love to pan-sear meat and seafood. It’s a classic method for sealing whatever you are cooking to lock in the flavor, then using the pan drippings for a sauce. Our weekend seafood specials all use the pan-sear technique, primarily for those reasons. You may be reluctant to use this technique at home because it does tend to make a mess of your cooktop or because you are creating more heat in your kitchen on a hot summer’s day.
M’tucci’s Bacon-Wrapped Pan-Seared Filet Mignon (this week’s Prep Kitchen entree)
Partner/Chef Cory Gray loves pan-searing meat, because it’s all about the flavor, and the flexibility to add different kinds of fat (olive oil, butter, pancetta, bacon, etc) and different liquids to deglaze your pan for the finishing sauce (wine, broth, water, rice wine vinegar, etc.). If you have purchased any of our Prep Kitchen kits that feature beef or pork, you’ll notice that the instructions usually begin with pan-searing, then the meat is finished in the oven. Continuing to cook the meat in the sauté pan would excessively brown (burn) the outside to reach medium rare and medium would result in an even more crusty product.
Italians use both the grill and pan-searing (which can be called pan broiling, although Joy of Cooking refers to pan broiling as a dry pan technique) for cooking beef and steak dishes. The most famous Italian steak dish is bistecca alla fiorentina, which is usually a 2-3 lb porterhouse cut from Chianina cattle, the largest cattle breed in the world. In Italy, this massive steak is traditionally cooked over a very hot wood fire built from oak or olive wood, with cooking temperatures exceeding 500 degrees. The steak is salted when it comes off the grill and the two cuts (filet and strip) are sliced and served. The indoor grill at Antica Macelleria Cecchini in Tuscany made for a really warm June (2019) dining experience, but the steaks were sensational.
Partner and M’tucci’s Italian GM Chris O’Sickey likes to grill his steaks, but still uses a similar technique, starting them out at high heat, then reducing the heat and closing the grill to achieve the proper temperature (145 degrees for Medium Rare). Don’t forget that your meat will continue to cook another 5-10 degrees after you remove it from the oven or the grill.
If you still have a few questions, watch this video of Chef Cory showing you how to pan-sear the filets. There are several videos on the M’tucci’s YouTube Channel that demonstrate pan-searing. So, heat those pans and let’s make a mess!
Patio Happy Hour(s) - Monday - Friday 3:00-6:00
Each restaurant has different specials, so you’ll need to try all three places. Here are my picks:
M’tucci’s Italian: I would order the Bruschetta made with the House Baguettes (slightly sourdough), Marinated Tomatoes, Fresh Basil, Shaved Aged Italian Parmesan, drizzled with Balsamic Vinegar and I would pair it with a glass of the New Zealand Matua Sauvignon Blanc
M’tucci’s Twenty-Five: So many great things to choose from, but I would go with the Bourbon Braised Mussels with Citrus Glazed Escarole, Bourbon Jalapeño Broth, Tucumcari Feta and Grilled Bread. Trey’s Sweet Tea is tempting, but I would go with the Ex Novo Mass Ascension IPA and a shot of Jim Beam, the classic American Boilermaker New Mexico-style.
M’tucci’s Moderno: I would pretend I’m in Venice and order the Calamari, Flash Fried in a Crispy Breading, with Spicy Marinara and Garlic Aoli. Order a glass of the Prosecco or an Aperol Spritz. So Italian!
Click on the name of the restaurant, then scroll down to see the full Happy Hour menu!
Weekend Specials
M’tucci’s Italian
M’tucci’s Bacon-Wrapped 8 oz. Filet Mignon - Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $29
Pan-Seared Ruby Red Trout - Creamy Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Cream Sauce $21
Sunday Only: Full Rack of Baby Back Ribs, Salt Water Potatoes, Sautéed Spinach and House BBQ Sauce for $27
M’tucci’s Moderno
Pan-Seared Swordfish - Garlic Mashed Potatoes, Marinated Artichoke Hearts, Sautéed Arugula with Lemon Butter Caper Sauce and Prosciutto Powder $23
Beef Tortellini with Beef Tips, Fresh Tomatoes, Green Onions in a Spicy Rosa Sauce with Gorgonzola $19
16 oz Hand Cut Ribeye with Crispy Salt Water Potatoes, Fresh Grilled Asparagusand Salsa Verde $29
Sunday Only: House Made Lasagna with Herbed Ricotta, Five Pork Bolognese and Roasted Tomato Marinara. Single portion for $16 (it’s large) and a double portion with a salad for $30.
M’tucci’s Twenty-Five
Pan-Seared Yellow Fin Tuna, Grilled Escarole, Garlic Whipped Potatoes, Grilled Escarole, Seared Artrichokes, Lemon Caper Butter Sauce and Prosciutto Powder $27
M’tucci’s @ Home
Don’t forget to look for our Artisan Bread and Ravioli Meals at your local Albertsons Market. Also, we also have our Artisan Bread, Shrubs, cheese and cured meats in the deli counters at all M’tucci’s locations.
Just one More - Missing Italy
Thanks for reading. See you next week, Ciao!
