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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: July 5, 2011


RECIPE

Serves 2

A CookTale

Without a question, one of my most favorite pasta & vegetable combinations. For me it has it all, the wonderful bitterness of Broccoli Rabe, the unique bite of a good imported Orecchiette pasta. Add the Garlic & Red Pepper, the subtlety of EVOO and I can wax poetically about this simple pasta.

INGREDIENTS For The Broccoli Rabe

1 lb of Broccoli Rabe.
2 Garlic cloves sliced.
Red Pepper flakes (to taste)
2 TB of EVOO
1/4 Cup of freshly grated Parmesan Cheese

PREPARATION

1. Wash Broccoli Rabe, trim the stems, remove & save large leaves
2. Steam for 6 minutes, flush in cold water and drain.
3. Cut into small pieces & set aside.
3. Add the EVOO to a deep sided frying pan, when rippling hot saute Garlic & Red Pepper flakes, do not let them burn. Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry. Set aside.

INGREDIENTS For The Orecchiette

4 Ounces of an imported Orecchiette Pasta
Salt for the pot

PREPARATION

1. Boil the water, add the pasta & cook for about 12 minutes to Al Dente.
2. Drain & add to the Broccoli Rabe. Toss it all together & if desired add a splash of EVOO.
3. Plate & add the freshly grated Parmesan Cheese,


RECIPE

Serves 2

A CookTale

I’m a home cook, taught by the process of trial and error, mostly error. My first commandment is “keep the recipe short and simple, and use the best of ingredients available”. High on that list are dry spices. I purchase mine, always dependable, from Penzeysspices.com. Their monthly catalog is jammed with good stuff. This recipe is hard to beat, your only caution is not to overcook the thighs. To assure that, I use an electric fry pan, and the thighs are out of the pan when their internal temperature is around 140〫F. By the time they reach the plate their heat is raised by at lest 5〫F. They are still moist, Juicy & loaded with curry flavor.

INGREDIENTS

2 8 Ounce Skin On Chicken Thighs
1 TB of mild Curry Powder (or to your liking)
2 TB of Butter
Kosher Salt & Black Pepper
1/4 Cup of diced Parsley
1 TB of Olive Oil for the fry pan

METHOD

1. Mix together the Curry Powder & Butter into a smooth emulsion.
2. Carefully lift the Thigh’s skin & with a spatula & coat the meat.
3, Rub any remaining Curry Butter on the skin.
4. Salt & Pepper the Thighs. Set aside until 25 minutes before serving.
5. Heat the pan, (preferably electric) to 325〫F
6. Add 1TB of Olive Oil & when rippling, add the Thighs, skin side down.
7. Pan fry for about twelve minutes & turn the underside down for about another twelve minutes. Check the internal temperature, 140〫F is ideal.
8. Remove each Thigh to a plate & spoon the delicious Curry Butter sauce around them. Sprinkle on the Parsley, & serve