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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: June 2011


 

RECIPE

INGREDIENTS

1/2 Cup of Mayonnaise
2 Heaping TBs of Chili Sauce
1TB of Grainy Mustard
1TB of EVOO
1-1/2 tsp of Louisiana Hot Sauce or to taste
1 TB of Lemon Juice
1tsp of Worcestershire Sauce
2 Medium Scallions finely chopped
1 TB of Green Olives chopped
1 TB of Celery minced
1/2 tsp of Chili Powder
Salt & fresh Pepper to taste
1 tsp of Capers

METHOD

1. Mix together all of the ingredients, cover & refrigerate until ready to plate.
2. Many ingredients but a tasty result worthy of the effort.


 

 

 

Sauteed Jumbo Crab Cakes With A Remoulade Sauce

Serves 2

RECIPE

A CookTale
On June 5th I posted an oven baked recipe for crab cakes. Last evening they were prepared the same way, with almost the same ingredients, but sauteed in Canola Oil in a saute pan. The difference was a crispy surface, & we preferred it. To accompany it, a Remoulade sauce was prepared, adapted from an authentic Louisiana recipe. Ingredient intensive but the taste was worth the effort. On the side were oven roasted String Beans & Shallots. Photographs omitted by error. Oh well, mistakes are only human.

INGREDIENTS

1 Pound of Crabmeat, picked over for shells
1 tsp of Old Bay seasoning
1 TB of Worcestershire sauce
2 Eggs 1 whole 1 white only
2 TB of Mayonnaise
1 TB of Colman’s Dry Mustard
1 Dash of Pepper Sauce
2 tablespoons Saltine Cracker Crumbs
1 tsp of White Pepper or to taste
1 tsp of Salt

METHOD

1. In a small bowl add the Old Bay seasoning, Mayonnaise, Worcestershire Sauce, Dry Mustard, White Pepper, Whole Egg & White & Pepper Sauce. Whisk it to a smooth consistency.
2. Add the Crabmeat & 1 TB of Cracker Crumbs & gently mix it all together.
3. With a 2 ounce size ice cream scoop lightly sprayed with Olive Oil Pam, pick up a scoop full & place it on a foil covered cookie sheet, then gently flatten it to a pattie. Refrigerate until ready to saute.
4. Heat a saute pan & add 2 TB of Canola or Vegetable oil. When almost smoking, carefully transfer no more than three to the pan. Saute until a crust forms & turn them over. When properly crisped & browned transfer to a paper towel lined cookie sheet. Repeat with the remaining cakes, the pound of crab meat should yield nine crab cakes .
5. Plate, add an ample spoonful of the Remoulade sauce, scatter Parsley on the plate & bring a bowl of the sauce to the table.


RECIPE

Serves 2

A CookTale

I never knew how delicious Cauliflower could be when all I recalled was crudites or a white mass boiled to the consistency of a mop. I realize now how a splash of Olive Oil & a roasting pan can perform magic. The more the Cauliflower is allowed to char the tastier it becomes.

INGREDIENTS

1 Head of Cauliflower
8 Fresh Sage leaves or 2 Rosemary sprigs finely snipped
2 TB of EVOO+ 1 TB for drizzling
Salt & Pepper to taste

METHOD

1. Heat oven to 450F.
2. Turn the Cauliflower into bite size florets.
3. Finely dice the herb & add both to a bowl.
4. Toss with 2 TB of EVOO.
5. Roast for about 30 minutes until the Cauliflower is tender & charred.
6. Remove & plate with a drizzle of EVOO

You will be pleasantly surprised.


RECIPE

Serves 2

A CookTale

At Gadaleto’s, the finest fish store in the Hudson Valley, we brought home sashimi grade Tuna. The color was so richly maroon It deserved to be treated as sashimi. Mistakenly I pan sauteed it but for 30 seconds a side, much too much. Tuna of this quality really should be enjoyed simply as it comes from its wrapping, along with a dipping sauce & possibly pickled ginger. Roland’s Ginger Glaze was the pickled ginger’s replacement. And please don’t make my mistake.

INGREDIENTS

1 pound of Sashimi grade Yellowfin Tuna
Sea Salt
1 TB of Peanut Oil
Pickled ginger or Roland’s Ginger Glaze
Nori snipped into Batons (or can be purchased at an Asian store)
Sesame seeds for garnish

METHOD

1. Cut the Tuna into 1 1/2″ pieces.
2. In a large non-stick frying pan heat the Peanut Oil.
2, When the oil is just starting to smoke, add the Tuna a few pieces at a time.
3. Sear untouched for no more than 15 seconds.
4. Turn the other side & sear again untouched for another 15 seconds.
5. Continue until all the Tuna is lightly seared.
6. You will have lovely, very rare Tuna.
7. Plate & drizzle with the Asian sauce & top with the Nori.
8. Sprinkle on Sesame Seed & serve.

RECIPE For Asian Sauce

INGREDIENTS

2TB of Soy Sauce
2TB of Mirin
1TB of Rice Vinegar
1/4 cup of Rice Wine or Sherry
1″ nob of Ginger grated (optional)
1tsp of Sesame Oil

METHOD

1. Whisk all the ingredients together.
2. Drizzle onto the plated Tuna & serve what remains on the side.


RECIPE
Serves 2

A CookTale

A Sauce with a glorious history. One version suggests it was named pasta alla norma after Italian composer Vincent Bellini’s much-loved 1832 opera Norma. Others believe that Bellini’s opera was such an outstanding work, the name Norma simply became associated with what’s wonderful, hence the Norma sauce.
This is adapted from a recipe by Mario Batali. A chef who I confidently believe in. I assure you that by following the ingredient list you will prepare a superlative plate of pasta.

INGREDIENTS

2 TB of EVOO + extra for drizzling
1/2 of a medium Red Onion chopped into 1/4″ dice
3 Garlic Cloves thickly sliced (no less than 3 or to taste)
1 28 Ounce can of Italian Plum Tomatoes (San Marzano preferred)
1 Medium Eggplant cut into 1″ dice (skin on)
2 Sprigs of Basil hand torn+full leaves for garnish
2 sprigs of chopped fresh Thyme
6 Ounces of Ricotta Salata, coarsely chopped
1/4 Bunch of flat leaf Parsley Leaves chopped
1/4 Bunch of fresh Mint Leaves chopped
Salt & Pepper (to taste)
A pinch of Red Pepper Flakes (or to taste)
4 to 6 Ounces of Rigatoni (imported if available)

METHOD

1. Bring a large pot of water to a boil, add 2 TB of Salt
2. In a 12″ saute pan heat the 2 TB of Olive Oil until smoking. Add the Red Onion & the Garlic, cook until soft but not yet browned, about 5 to 6 minutes.
3. Add the diced Eggplant & cook, stirring regularly until softened & browned, about 8 to 10 minutes.
Squeeze each of the drained Tomatoes by hand & add them to the pan along with the Basil & the Thyme. Bring to a boil, simmer for 15 minutes to incorporate the flavors. Season to taste with Salt & Pepper.
4. Cook the pasta according to package directions Drain well & pour the hot pasta into the pan.
5. Drizzle with EVOO & plate.


RECIPE
Serves 2

A CookTale

A Cathie concoction that immediately found a special place in the recipe file. Needless to emphasis, ripe ingredients are a must. The vinaigrette was inspired, adding crumbled blue cheese blew me away. Delicious, easy to prepare, & refreshing to eat. Making for a wonderful side dish.

INGREDIENTS

A large handful of Baby Arugula
1 Avocado cut to a medium dice & placed in a bowel of lemon Juice & water to avoid discoloration.
1/2 Red Onion cut to a medium dice
1 Ripe Tomato cut in half, placed on a paper towel, dried & cut to a medium dice
2 TB of EVOO
Dash of Balsamic Vinegar (imported from Modena preferred)
1/4 tsp of Colman’s Dry Mustard
1/2 tsp of Salt
1/2 tsp of fresh Pepper
1/3 Cup of crumbled Blue Cheese

METHOD

1. About 20 minutes before serving, in separate bowls prepare the Avocado, Red Onion & Tomato.
2. Mix the EVOO, Mustard, Balsamic Vinegar, S&P, & whisk vigorously.
3. Crumble the Blue Cheese.
4. Just before serving mix all the prepared ingredients with the large handful of Baby Arugula.
5. Add the dressing & serve.


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RECIPE

Serves 2

A CookTale

There isn’t much to say about this simple dinner of steamed fish, accompanied by a cool avocado salad with a bleu cheese vinaigrette except to say that a firm white fish like Sea Bass makes a great deal of difference in the final taste. A less firm fish might not take 10 minutes of steaming. Fermented Black Beans are available in all Asian food stores, on line, or request them from your favorite specialty food store. And an extra benefit is that the entire meal is comparatively low in cal & carbs.

INGREDIENTS

1 LB of Sea Bass Fillets or other firm white fish
1 tsp of Salt
2 TB of Fermented Black Beans
1 TB of Soy Sauce
1 TB of Rice wine or Dry Sherry
1 TB of finely shredded peeled fresh Ginger Root
1 Scallion including the green top cut into 2″ lengths
1 TB of Peanut or Canola Oil
1 tsp of Sugar

METHOD

TO PREPARE

1. Wash the fish under cold water & pat dry. With a sharp knife score the fish by making diagonal cuts 1/4″ deep at 1/2″ intervals on both sides. Then sprinkle liberally with Salt.
2. Cut the fish into two equal pieces.
3. Coarsely chop the Fermented Beans, then combine them in a bowl with the Soy Sauce, Wine, Oil & Sugar for the seasoning sauce. Mix well.
4. Lay the Sea Bass on a heatproof platter 1/2″ smaller than the pot you plan to steam in. Pour the Seasoning Sauce over the fish, & arrange the Scallions & Ginger on top.

TO COOK

1. Pour enough boiling water into the base of the streamer to come up within an inch of the rack. Bring the water to a boil & carefully place the platter on the rack.
2. Cover & keep the water at a continuous low boil for about 10 to 12 minutes, or until it feels firm.
3. Remove the Sea Bass fillets to a dinner plate.


RECIPE

The recipe might look complicated but once you get into the rhythm of preparing the
vegetables it really moves right along.
INGREDIENTS

2 Pounds of Eggplant, Italian or other
1 Large Red Onion 3/4″chopped
2 Celery Stalks 3/4″ slices
1 Sweet Red Pepper 3/4″ diced
1 14 Ounce can of diced tomatoes drained, retain the liquid.
3/4 Cup of Olive Oil, EVOO always preferred.
2 TB of toasted Pine Nuts
4 TB of Balsamic Vinegar
1 TB of sugar
2 TB of large Capers if available
24 Green Olives, pitted & halved
4 TB of finely chopped Italian Parsley

METHOD

1. Cut all theVegetables into the 3/4″ dice.
2. Heat 3/4 of a cup of Olive Oil & brown the Vegetables in singular batches, adding additional Oil as needed. Remove each to its individual bowl.
3. In the same pan add the Pine Nuts to refresh & lightly brown. Remove and add to one of the bowls.
4. Add the diced Tomatoes & 1/4 cup of the retained Tomato juice.
5 Return all the vegetables to the pan with the Tomatoes & simmer for about 10 minutes until quite dry.
6. Season well with S&P.
7. Add the Vinegar, Sugar, Capers & Olives to the pan & cook for another 6 or so minutes.
8. Remove the finished mixture from the heat & leave to cool.
9. Taste & rectify seasoning if desired & fold in the Parsley.
10. You now have cooked the classic Sicilian Caponata. And it is a taste treat.


RECIPE
Serves 2
A CookTale

Sunday a day without shopping & a salad is required as a part of the dinner.
Our garden Arugula has gone to seed. Digging through the fridge I came away with four satisfactory ingredients to compose a salad. The one ingredient that was labor intensive was preparing the fresh Baby Artichokes. Actually,frozen Artichoke Hearts would have worked as well. With a well seasoned vinaigrette we had ourselves a worthwhile side dish. And it sat on a bed of slivered Romaine Lettuce.

INGREDIENTS

1 Box of Frozen Artichoke Hearts
1/2 A Fennel Bulb finely sliced on a Mandolin
6 Asparagus spears shaven with a vegetable peeler
Parmesan Cheese shaven with a vegetable peeler
A Vinaigrette of EVOO, Lemon Juice & Salt & Pepper
4 Romaine leaves sliced to a chiffonade (optional)

METHOD

1. Defrost the Artichoke Hearts
2. Shave the Fennel bulb & Asparagus spears.
3. Shave the Parmesan Cheese
4. Prepare the EVOO & Lemon Juice Vinaigrette
5. Gently toss the vegetables together & add
1 TB of the Vinaigrette. Or to taste.
6. Toss again & plate

Add


A Slider Is Nothing More Than A 3 ounce Burger Until It’s Gussied Up

RECIPE
Serves 2A CookTale

Divide 12 ounces of Sirloin & Chuck Steak in half. The following ingredients were added to each half. Grated Cheddar Cheese, Crumbled Bacon, Seasoned Salt, Black Pepper & a dash of Olive Oil. To the other 6 ounces, Portobello Mushroom, Finely diced Red Onion, Kosher Salt & Black Pepper & a dash of Olive Oil. I
Lightly mix them into shape, careful not to compact them, if so they’ll arrive at the table looking like hockey pucks & tasting like I don’t know what. Awaiting their turn on the dining table was Mayonnaise, Horseradish Mustard, Sliced Red Onion, Dill Pickle spears, sliced Tomato & Chili Sauce.

Though gussied up, they were still simply 3 ounce Burgers on slider buns.

INGREDIENTS

The instructions in A CookTale describes the preparation procedure.

METHOD

1. Separate 12 ounces of Sirloin & Chuck into 6 ounces each.
2. Handle the next six ingredients as instructed.
3. Divide the ingredients evenly into the meat.
4. Form the patties, place on a cookie sheet & refrigerate until ready to pan grill.
5. Assemble the condiments in separate bowls.
6. Heat a cast iron grill pan to smoking, form the patties & grill for 1-1/2 minutes per side for rare. 2 minutes per side for med rare. Beyond that—-
7. Ad to the slider buns & embellish