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CookTeaser

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

Daily Archives: August 26, 2011

26/08/11 California Fresh Figs Dipped in Semisweet Chocolate


RECIPE
A CookTale

By Saturday’s dinner eight of these beauties will be coated with Semisweet Chocolate to be enjoyed as part of the dessert menu. Great with Ice Cream.

INGREDIENTS

8 California Figs
8 Walnuts or Almonds
3/4 of a cup of Semisweet Chocolate or Chocolate Chips
1 tsp of Vanilla Extract

METHOD

1. Cut a slash in the bottom of each Fig. Push a Walnut or an Almond through the slash & into the center of the Fig. Or you can leave the Fig unfilled if you prefer.
2. Place broken pieces of Chocolate or Chocolate chips in the top of a double boiler. Fill the bottom of the double boiler about half-full of water & melt the Chocolate over medium-low heat. If you don’t have a double boiler, put the chocolate chips in a small saucepan. Heat water in a large saucepan, then put the small saucepan in the large saucepan. Heat, stirring frequently, until the Chocolate melts. Fold in the Vanilla Extract.
3. Hold a Figs by the top, then dip into the melted Chocolate. Cover the Figs halfway up. Continue until all the Figs are coated.
4. Place the Figs on a piece of waxed paper until the Chocolate sets, about 10 minutes.
5. Serve the Chocolate-dipped Figs as part of a dessert.

26/08/11 Jamican Jerk Seasoned Chicken Thighs Surrounded By A Chiffonade of Fresh Oregano Leaves


RECIPE
Serves 2

A CookTale

With the addition of Jamacian Jerk Seasoning, amazing changes happen to Chicken Thighs. As I’m sure you are aware, Jerk is a style of cooking native to Jamaica in which chicken or meat is dry-rubbed or wet marinated with a hot spice mixture.
I mixed it with softened butter and whisked it into a smooth emulsion. I then spread it over and under the skin. The finished flavor was spicy and delicious.

INGREDIENTS

2 Chicken Thighs 8 ounces each, skin on & bone in
1 TB of Jamacian Jerk powder + 3 TB of softened Butter
2 tsp of Salt + 1 tsp of Pepper
1 TB of EVOO
1/4 Cup of Oregano or Parsley Leaves cut into a chiffonade.

METHOD

1. Heat a grill pan to high. Add the EVOO.
2. When ready add the Thighs & grill for 3 minutes on one side, 4 minutes the other side. The temperature should be no more than 135 degrees. Remove. It will continue to cook while resting for 5 minutes.
3. Spoon the pan juices onto each plate, add the Thighs & sprinke with the Herbs.

26/08/11 Spicy Garlicy Sauteed Spinach


RECIPE
Serves 2

A CookTale

Spinach may be healthy, but that’s not the main reason we like it. Beyond health, if prepared as a spicy and highly flavored green, it’s delicious. Garlic, at least 4 cloves, salt and Red Pepper Flakes wakes it up.

INGREDIENTS

1 10 ounce bag of washed Spinach leaves
4 Garlic Cloves thinly sliced
1/4 tsp of Red Pepper Flakes
1 tsp of Salt + a sprinkle of Pepper
1 TB of EVOO + 1 TB of Butter

METHOD

1. Heat a deep sided saute pan to medium high. Add the EVOO, the Garlic & Red Pepper Flakes. Saute until tender, try not to burn the Garlic.
2. Add the Spinach in batches, as you do, quickly cover the pan because it will spatter water & oil over your stove top.
(A way to avoid this mess is to turn off the heat until it slightly cools. Then turn the heat back on & add the first batch.) Repeat this procedure until all the Spinach has wilted. No mess & well-sauteed Spinach.