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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Monthly Archives: June 2011

30/06/11 A Roast of Vegetables


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.

 

30/06/11 TriTip Just off the Gril


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.

29/06/11 Seasonal Comfort Salad


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.

29/06/11 Seafood Salad Adaptation of the Seafood Salad Esca


 
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.

28/06/11 Oven Roasted Baby Artichokes & Baby Potatoes


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.

28/06/11 Pork Chops On A Bed Of Roasted Onions.


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.

27/06/11 Blue Cheese Dressing From New York’s The Palm Restaurant


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.

A

27/06/11 Pan Grilled Chicken Thighs


RECIPE

Serves 2

A CookTale

This was a main course planned for the gas grill, but a change in the weather upset the plan, & luckily so. Thanks to M. Nature, the Extra Virgin Olive Oil & Butter sauce that added so much flavor could never have been whipped up on the grates of a grill.

INGREDIENTS

2 8-Ounce Chicken Thighs, skin on
Salt & fresh Black Pepper
2 TB of EVOO
1 tsp of Alleppo Pepper (or any hot pepper flakes)

METHOD

1. Salt & Pepper the Thighs, add a dash of hot Pepper. To each add 1 Tb of EVOO.
2. Allow them to marinate in the S&P & Oil for at least 30 minutes.
3. Heat a cast iron grill pan to smoking, & add the Thighs, skin side down, & pan saute for 10 minutes. A delicious crust will have formed on the skin.
4. Turn & cook for another 8 minutes or until an instant thermometer reads 145F for medium rare. At this temperature you will have juicy Thighs loaded with flavor.
5. Add a generous TB of Butter atop each Thigh & once the Butter melts down, remove the Thighs from the pan.
6. With the stove still on, swirl or whisk the EVOO/Butter mixture to emulsify.
7. Plate the Thighs & spoon the EVOO/Buttter mixture on & around the plate..

26/06/11 Swordfish With a Provence Dressing On a Bed of Sauteed Spinach


 

RECIPE Swordfish With a Provence Dressing On a Bed of Sauteed Spinach

Serves 2

A CookTale

When it comes to how we like our meat & fish, Cath & I have very personal taste. We insist that these products be rare. We find that by cooking them this way, they retain their juices, are more flavorful & hold the true taste of the meat, fish or poultry. In Japan much of their saltwater fish is served as Sashimi, or lightly seared, & their style of cooking meat is to also have it lightly seared. This cooking method does not apply to freshwater fish nor chicken, which can contain bacteria harmful to people. This is not to suggest or imply that you should cook this way, rather it is an explanation as to how we prefer to eat.
Last evening’s dinner had a dressing the likes of which you might be pleased to find in an outdoor cafe in Provence. Just a very few ingredients plus a very fine extra virgin olive oil.

RECIPE Swordfish

INGREDIENTS

3/4 of a pound of at least 1 inch thick top grade Swordfish
Sea or Kosher Salt & Black Pepper enough for a generous sprinkling
1 TB of Extra Virgin Olive Oil + 1TB for the grill pan
1 TB of fresh Lemon Juice

METHOD

1. Salt, Pepper & apply the Extra Virgin Olive Oil to the Swordfish.
2. Heat a cast iron grill pan to smoking. Add the 1 TB Extra Virgin Olive Oil.
3. Add the fish and weigh it down with a meat press. Pan grill for 2-1/2 minutes a side. You are looking for distinct sear marks. The fish will be rare. For medium rare add 45 seconds a side. (A word to the wise, any further cooking will result in a brick of fish entirely dried out.)
4. It’s as simple as that. Remove & prepare to assemble plate.

RECIPE The Provence Dressing

INGREDIENTS

1 Cup of pitted Kalamata Olives diced into small pieces
1 14 Ounce can of diced Tomatoes drained & paper towel dried
1 Small Garlic clove thinly sliced
4 Basil Leaves rolled up & sliced to a chiffonade
1/4 Cup of Extra Virgin Olive Oil

METHOD

1. Add it all to a mixing bowl.
2. Add the 1/4 cup of Extra Virgin Olive Oil.
3. Gently toss & set aside until serving time.

RECIPE Sauteed Spinach

INGREDIENTS

12 Ounces of triple washed spinach
2 Garlic Cloves thinly sliced
3 TB of Extra Virgin Olive Oil
Salt to taste
A dash of Red Pepper Flakes

METHOD

1. Thoroughly wet the Spinach.
2. Heat a deep sided saute pan & add the sliced Garlic & the Red Pepper Flakes. Saute until the Garlic is lightly browned
3. Add handfuls of the wet Spinach to the pan. Beware when first adding the wet Spinach, when it touches the oil it will splatter. A solution is to remove the pan from the stove & allow it to cool down, then add the first handful. Continue to add until their all sweated down, & then toss it all together.
4. I then drain the pan of accumulated water, return it to the stove & toss it all again.

A

25/06/11 Green Beans with Parmesan Bread Crumbs


 

Recipe

INGREDIENTS

12 Ounces of fresh Green Beans

2 TB of freshly made Bread Crumbs

2 TB of Grated Parmesan Cheese

Salt & fresh Pepper to taste

2 TB of Olive Oil

METHOD

1.  Par boil 12oz of beans for 4 to 5 minutes.

2. Drain, blot dry & add a liberal amount of EVOO. toss & add Parmesan Bread Crumbs.

3. Roast in a 450 oven until it’s caramelized and slightly charred. About 15 minutes or to taste

4. Plate & serve