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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: June 2011


RECIPE

Serves 2

A CookTale

This is the simplest yet one of the most satisfying side dishes you can accompany a hearty meat. All it is, is a melange of tasty vegetables roasted brown & caramelized.
It plates beautifully & tastes wonderfully. The recipe came from our dear friend Louise Chinn. We return to it constantly.

INGREDIENTS

Any assortment of firm vegetables work. I used:

Red Onion, Red Pepper, Eggplant, Baby Potatoes, Mushrooms
1 large sprig of fresh Sage, leaves removed
2 Tb of Olive Oil

METHOD

1. Heat the oven to 450F.
1. Cut all the vegetables into a 1-1/2″ dice.
2. Add to a mixing bowl along with the Sage leaves.
3. Add the Olive Oil & gently combine it all.
4. Move them to a baking sheet & roast for about 30 minutes.
5. When tender, browned & caramelized remove & prepare to plate.

 

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RECIPEServes 2

A CookTale

A few years ago Fred, the meat manager of Adams FairAcre Farms, handed me a cut of beef that was new to me. “It’s TriTip, cut from the sirloin, try it.” It was terrific, grilled beautifully, looked great & was fork tender. A true 10 in the beef category.
Since then, using the few tricks I know, marinates, rubs and tenderizers, TriTips continue to challenge me. They have rarely reached that tenderness of yesterday. Last evening was no different, mouth watering until it reached our mouth.
I guess I’ll keep searching for that 10, but content to settle for slightly less.

INGREDIENTS & MARINATE

2 Pound TriTip Beef (use 1,freeze the other)
1 Stemmed, Seeded Dried Chipotle chile
2 TB Pink Peppercorns Seeds
1 tsp Coriander Seeds 1 tsp Fennel Seeds
1/4 tsp Cumin Seeds
2 tsp Dark Brown Sugar 2 tsp Kosher Salt
1 tsp Mustard Powder
2 TB of Olive Oil

METHOD

1. In a spice grinder add all of the marinate ingredients
but the Olive Oil. Grind into a powder.
2. Remove to a small bowl & whisk in the Olive Oil.
3. Brush it on the TriTiip & set it aside for at least 1 hour.
4. If using an outdoor gas or charcoal grill, use the two zone
method. One side to high, the other off or on low.
5. Brush the marinate from the meat & place diagonally on the
high side of the grill for 4 minutes. Turn the meat again diagonally & grill for another 4 minutes.
6. Turn the meat & repeat the process. Next, check the temperature with an instant meat thermometer. If necessary move the meat to the cold side of the grill & cook to your preference.
7. With the probe in the center of the meat, 120F is rare, 125F is med rare.
8. Allow the meat to rest for at least 5 minutes before slicing.


RECIPE 

Serves 2

A CookTale

To balance the savory taste of the seafood salad, a side dish of soothing ingredients was called for.A ripe Avacado, a ripe Tomato, Green Beans steamed to tenderness, a sweet Vidalia Onion & tossed in a mild Viniagrette fit the requirement. It was comfort food & it did its job.

 
INGREDIENTS

1 Avacado ( Hass)
2 Tomatoes ( heirloom like Brandywyne if available)
6 Ounces of fresh Green Beans (trimmed & cut into 3″ pieces)
1 Medium Onion thinly sliced (Vidalia or other Sweet type)
Mint leaves (torn into small pieces)
Flat Parsley leaves (left whole)
2 TB of EVOO
1 tsp of Balsamic Vinegar (Modena imported)
Zest of 1 Lemon
1/2 TB of fresh Lemon Juice + 1 TB for the Avocado
Salt & Pepper

METHOD

1. Steam the prepared Green Beans for 5 minutes. Drain & add to the salad bowl.
2. Cut Tomatoes in half lengthwise & remove the seeds. Dry on paper towels. Cut the halves into 3/8″ slices & add to the bowl.
3. Cut Avocado in half, remove the pit & add the 1 TB of lemon juice to prevent discoloring. Cut the halves into 3/8″ slices & add to the bowl.
4. Prepare the vinaigrette, whisk to emulsify & gently toss with the vegetables. Remember the Avocado is a delicate fruit though often called a vegetable.
5. Toss in the Mint & Parsley leaves & gently toss again.
6. Ready to serve.


 
RECIPE

SErves 2

A CookTale

Cathie walked in with a prize package, Diver Scallops, the freshest, largest, loveliest Scallops imaginable. And put in her dinner order, Seafood Salad from David Pasternak’s restaurant Esca’s terrific book, “The Young Man and The Sea”. But the kitchen lacked half of the shellfish ingredients in his recipe. No Calamari, no Scungilli. Shrimp & the Diver Scallops was what was available. But the dinner must go on. The result, though in no way what Pasternak would have approved, was very eatable. In the future, better planning.

INGREDIENTS

Zest of a Lemon and 1 TB Lemon Juice
1 TB Sea Salt
4 large Sea Scallops, each sliced into 4 pieces
1/3 lb. Calamari (optional)
3/4 lb. extra large Shrimp, shelled and deveined
(you can also use large cooked Shrimp)
1/4 cup EVOO
2 large Garlic Cloves, thinly sliced
1 TB Balsamic Vinegar
1 really small Red Onion, cut into fine dice
1/4 cup flat leaf Parsley, minced
1/4 cup Mint leaves, minced
1 tp Red Pepper Flakes
Freshly ground Black Pepper to finish
METHOD
1. Heat 4 quarts of water. Add 1/2 of the Lemon Zest and 1 TB Sea Salt.
2. If using Calamari, add to simmering water and cook for 5 minutes.. Remove with slotted spoon,
drain and set aside in large mixing bowl. When cool enough to handle, thinly slice.
3. Add Scallops to simmering water and cook for 1 minute. Drain, add to mixing bowl.
4. Cook Shrimp for 2 minutes, remove, drain, cut in half lengthwise and add to bowl.
5. In a small skillet, gently heat 2 TB of the EVOO. Add Garlic and cook until softened but now browned.
6. Pour contents of the skillet over the cooked seafood. Add remaining EVOO,
Lemon Zest, Lemon Juice, Balsamic Vinegar, Onion, Parsley, Mint, and Red Pepper Flakes.
Thoroughly combine, cover with tinfoil and let set at least an hour at room temperature.
7. When you’re ready to serve, toss the ingredients and add Salt and Pepper to taste.


RECIPE

Serves 2

A CookTale

When in doubt, baby Artichokes & Potatoes, salted, coated in EVOO, sprinkled with fresh chopped Thyme & oven roasted are a splendid solution. Alongside of Beef or Pork they are a perfect complement. And they taste flavorful & hearty.

INGREDIENTS

10 Ounces of baby Potatoes cut in half
6 Ounces of frozen Baby Artichokes ( slightly more than 1/2 a 10 ounce box)
1 TB of fresh diced Thyme (or 3/4 TB of dried)
Salt & fresh Black Pepper
1 Garlic clove finely sliced
1-1/2 TB of EVOO

METHOD

1. Steam the Potatoes for 5 minutes, drain & add them to a large mixing bowl.
2. Defrost the Artichokes & add them to the mixing bowl.
3. Coat with the 1-1/2 TB of EVOO, & sprinkle on the Thyme.
4. Transfer the vegetables to an oven proof roasting pan.
5. Set the oven to 450F.
6. Roast for 20 to 30 minutes until tender, browned & lightly charred.
7. Plate & serve.


RECIPEServes 2

A CookTale

Getting a Pork Chop to properly cook without seizing up is tricky! Having failed too many times to remember, last evening I might have turned the corner. Might have! I began by searing both sides of the chop in a lightly oiled pan. Then setting it aside & adding a thinly sliced a medium onion which became a bed for the pork chop. The chop was then returned to the pan & enough white wine was added to come half way up the sides.
The pan was covered, the heat turned to a simmer. Depending on how you prefer your meat, rare, medium or well, calculate the cooking time. As a reference, I estimate rare, 12 minutes, medium rare, 16 minutes, well done, 20 minutes. You know my choice. Naturally you will determine the time. If you know other methods, tell me.

INGREDIENTS

2 8-Ounce Pork Rib Chops (preferred)
1 Medium Onion sliced into rings
White Wine enough to half submerge the chops.
Salt & Pepper
1 TB of Lemon Juice
1 TB of EVOO
A dash of Aleppo Pepper (optional but adds flavor)
1 TB of Butter for the pan gravy

METHOD

1. Heat a saute pan or an electric grill pan to high.
2. Sear the chops on both sides. Remove & set aside.
3. Add the Onion rings & cook until tender & browning.
4. Return the chops to the pan & add the White Wine.
5. Bring the pan to a simmer, cover & set the cooking time to suit your preference.
6. When the cooking time is up, you’ll have tender Pork Chops, delicious Onions, and with the addition of a generous swirled-in-TB of Butter, a good quick sauce.


RECIPE Blue Cheese Dressing
From New York’s The Palm RestaurantIINGREDIENTS

4 ounces Danish Blue Cheese or French Blue Cheese, at room temperature
1/2 cup EVOO
1/2 cup Mayonnaise
1 1/2 tablespoons Red Wine Vinegar

DIRECTIONS

1. Crumble the Blue Cheese into a bowl and, using a fork, whisk in the EVOO. Let stand for about 40 minutes.
2. Whisk in the Mayonnaise and Vinegar. Whisk again just before serving.

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