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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: June 18, 2011

Black Cod with Miso. A Nobu Cookbook Recipe.

A CookTale

We get to New York City so infrequently, especially in the evening that a dinner at Nobu in TriBeca is nothing more than something to hope for.
This is Nobu’s signature dish. It’s also his partner Robert DeNiro’s favorite dish. I hope this interpretation, if not close is tasty & flavorful & motivates you to head down to TriBeca.


2 Black Cod Fillets about 1lb.

1/4 cup of sake. 1/4cup of Mirin.

4 TBS of White Miso Paste.

3 TBS of sugar.


Mix the marinate ingredients well and set aside.

Place the fillets in a plastic container with the marinate.

Cover & let it steep in the refrigerator overnight or for 24 hours.

Preheat oven to 400°. Lightly wipe off excess marinade.

Place the fillets skin side down in a lightly oiled very hot grill pan and carefully grill on both sides until the surface turns brown.

Transfer to the oven & bake for 10-15 minutes. We prefer 10 minutes.

Plate with additional Miso marinate & serve.

RECIPE Pork Shoulder Ragu al Maialino Adapted from Nick Anderer at Maialino in New York

Serves 4

A CookTale

This recipe appeared in the New York Times on September 29, 2010. It is one of their main courses on the menu at the popular Maialino restaurant in New York City.
It might look complicated but once you get into it, it moves right along.
What I did was completely cook the Pork Shoulder the day before. This allows it to settle overnight in the refriderator. The next day it was only a matter of assemblying it. . A much more efficient method when working solo in the kitchen.
The result was worth the extra effort.


1 Pork Shoulder, bone in, roughly 4 pounds
Kosher Salt
3 tablespoons Olive Oil
1 medium White Onion, peeled and cut into large pieces
1 rib Celery, cut into large pieces
1 small Fennel bulb, trimmed and cut into large pieces
1 quart Chicken stock (or enough to almost cover the pork)
3 sprigs fresh Thyme
Freshly ground black Pepper
4 tablespoons unsalted Butter
2 9-ounce boxes dry Lasagna, cut into 3-1 1/2 inch pieces
2 tablespoons fresh Lemon juice
2 tablespoons grated Grana Padano cheese
1 Large handful of Arugala
1 tablespoon chopped Parsley


1. Using a sharp knife, remove the thick skin from the pork, leaving a sheen of fat on top of the meat. Season aggressively with salt and place in the refrigerator until ready to use, as long as overnight.
2. Preheat the oven to 350 degrees. Place a deep saucepan or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When it shimmers, gently cook the onion, celery and fennel until they begin to soften, about 10 minutes. Add the stock and thyme and bring to a simmer, then season to taste with salt and pepper. Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven for 90 minutes or more, until the meat just begins to pull away from the bone.
3. Allow both meat and broth to cool on the stove top for 30 minutes, or until you can touch the meat with your hands. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large bowl.
4. Strain the liquid into a separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use.
5. Put a large pot of salted water over high heat and bring to a boil.
6. Place a large pan over medium-high heat and add the pork and braising liquid. Bring to a boil, then lower heat to medium and cook until the liquid is reduced by half. Add the butter and stir to emulsify.
7. Meanwhile, cook the pasta in salted water according to the directions on the package, 10 to 12 minutes. When it is finished, drain and add to the sauce along with a splash of pasta water. Simmer for 1 minute, then add the lemon juice, half of the cheese, a tablespoon of olive oil, the Arugala & the parsley. Stir to incorporate.
8. Serve immediately, topped with the remaining cheese.

RECIPE  Wild Salmon Carpaccio with Red Onion,
Capers & EVOO.

Serves 4


1LB of Wild Salmon
2 TBS of capers
1 diced red onion
Lemon juice


Thinly slice the salmon
Layer the salmon on a serving plate
Add lemon juice & S&P
Add Capers & Diced red onion
Allow the finished dish to marinate for 1 hour

RECIPE Steamed Lobster
For Two
A CookTale

I predicted earlier this week that we would not let PriceChopper’s one week Lobster special get away with only one visit. On Friday back we went and returned with two beauties.The last time we posted steamed lobsters was back on May 7th, long enough ago not to feel totally redundant. In any event, both Cath and I ended the evening satiated, with me feeling likeTom Jones in the famous oyster eating scene.


2 1-1/2lb Lobsters
1 Lemon cut into wedges
1 stick of Butter
Salt & fresh Pepper
1.Humanely kill the Lobsters by inserting a sharp knife down thorough the head.This immediately kills them.
2.To steam one lobster: Fill pot so that water comes up sides about two inches. Add 1TB of salt. Bring the water to a boil, & put in the lobster. (Feel free to use a steaming rack or just add directly to the pot.) Regulate the heat if the froth starts to bubble over.
3. Cover the pot tightly & start counting the time. One 1-1/2lb lobster is cooked after 12 or 13 minutes.
4.The lobster is done when the outer shell is bright red & the meat is white, not opaque. Do not overcook the lobster.
5.Carefully remove lobster from the pot with tongs, it is very hot. Note: your lobster will continue to cook a little after you take it out of the pot. To stop the cooking process, place the steamed lobster in a bowl of ice before cracking.
6. Repeat with the second lobster. If steaming two lobsters in the same pot, adjust the steaming time accordingly
7. Melt the stick of butter. If desired, you can whisk a little lemon juice into your butter.
8. Plate and serve with a wedge of lemon