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CookTeaser

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

Monthly Archives: August 2011

17/08/11 Loin Lamb Chops With Shiitake, Oyster Mushrooms & Mint Pesto


 
RECIPE
Serves 2

A CookTale

The Lamb Chops were from The Smokehouse of the Catskills. The Mushrooms from Wilbank Mushroom Farm. The Mint from our Garden. Put them all together and you have dinner.
Marinating the uncooked Lamb Chops in a dilution of Pomegranate Molasses and water adds to their flavor as well as providing attractive grill marks to the meat. Years ago I learned about the benefit of combining Pomegranate Molasses with Lamb Chops. I highly recommended this as a marinade, and be sure to dilute it, as in full strength it’s extremely rich and thick. The Mushrooms were simply sauteed in EVOO and Butter.

INGREDIENTS For Lamb Chops & Marinade

2 Loin Lamb Chops (each 8 ounces & 1-1/4″ thick)
Kosher Salt & Black Pepper
1/4 Cup of Pomegranate Molasses (available online & in specialty stores)
1 Ounce of Water

METHOD

1. Whisk together the Pomegranate Molasses & Water.
2. Season the Lamb Chops, place in a deep dish & coat
with the diluted Pomegranate Molasses.
3. Marinate for 1 hour or as long as overnight in the fridge.
4. Heat a grill pan to high, add a TB of Olive Oil & add the chops.
5. Grill for 1-1/2 minutes & turn diagonally for another 1 minute. Turn the chops & repeat. The Lamb will have cooked for a total of 5 minutes. It will be charred on the outside & pink in the middle, as it should be.

RECIPE Mint Pesto

A CookTale

As an alternative to good old Basil Pesto, give Mint a try. It even works in combination with Basil. As you know the flavor of Mint in conjuction with other herbs add brightness. There are 25 types of Mint. Any one of the available types works.
Here is the version used in last evening’s dinner.

INGREDIENTS

1/2 Cup of Pine Nuts (toasted)
2 Garlic Cloves (peeled)
2 TB of Parmesan Cheese (grated)
1 Small Jalapeno Pepper
1/2 tsp of Salt 1/2 tsp of Pepper
2 Cups of Mint Leaves
2 TB of fresh Lemon Juice
1/2 Cup of EVOO

METHOD

1. Combine the first 6 ingredients in a food processor. Using the on/off button process until the mixture is smooth.
2. Add the Mint Leaves & the Lemon Juice, process until smooth. Stop occasionally to scrape down the sides of the bowl.
3. Add the EVOO gradually & process until the Mint Pesto is creamy & smooth.

RECIPE Shiitake & Oyster Mushroom Saute

INGREDIENTS

8 Ounces of the Mushrooms
2 Garlic Cloves minced
1 tB of EVOO + 1 TB of Butter
Salt & Black Pepper

METHOD

1. Stem the Shiitakes & slice the Oysters.
2. Heat a saute pan to high, & add the Garlic.
3. Add the Mushrooms & saute until lightly browned, & look ready to serve. They will be delicious.

16/08/11 Steamed Chicken Breasts With Jasmine Rice



RECIPEServes 2

A CookTale

Confession! When it comes to chicken I am not a breast man!
If I blink, I overcook them and I did it again last evening. The two bone-in chicken breasts weighed about 10 ounces each, and were steamed for 15 minutes. When I removed them their temperature was in the range of 130 degrees. by the time they reached the table, their temperature climbed. The breast’s were dry and juiceless. So don’t do as I did, but do as I suggest. And don’t fret about undercooked chicken, they won’t be, but they will be a treat to eat.

INGREDIENTS

2 Chicken Breasts skin off & bone in
1 TB of Ginger peeled & minced
1/2 Cup of neutral oil, like Canola or Grape Seed
1/4 Cup of trimmed scallions, white & green parts combined, sliced thinly into 3-inch pieces
Kosher Salt to taste
2 TB of Soy sauce
1 tsp of Sesame Oil

METHOD

1. Steam the Chicken over simmering water, 10 minutes for bone-in. The Chicken is done when white & firm to the touch. (cut into a piece if you want to be certain).
2. Meanwhile, stir together the Neutral Oil, Sesame Oil, Scallions, Ginger & Salt in a bowl. The mixture should be quite strong. You can add more Ginger & Scallions if you like.
3. When the Chicken is done, drizzle it with the Soy-Ginger sauce & serve.
4. Pass the Scallion-Ginger sauce at the table, or divide it into two small bowls for dipping.

RECIPE Jasmine Rice

Serves 2

A CookTale

Rice is filled with Carbs, so Cathie passed on it. Instead she enjoyed Patty Pan squash roasted until it became a custard. I opted for the rice.

INGREDIENTS

1 Cup of Jasmine (or a long grain rice)
1-1/2 Cups of Water or Chicken Broth (preferred)
A pinch of Salt
1 tsp of Butter

METHOD

1. Bring the Rice to boil, uncovered at medium heat.
When boiling, turn the heat down to medium low.
2. Place a lid on the pot, keeping it slightly tilted to allow the steam to escape.
3. When you can see holes or “craters” in the rice, put the lid on tight & turn the heat to low.
4. Simmer for about 15 minutes. Check to see if the Rice is fluffy & completely cooked.
5. Fluff it up again & serve.

15/08/11 Hanger Steak Rubbed With Curry And Lime and Oven Roasted Waffle Cut Potatoes


 

RECIPE

Serves 2

A CookTale

As I’ve said in past posts, more often than not, we have found Hanger steak to be a tough cut of meat. We used a recipe from the Epicurious website of June 2009. It called for Lime juice as the acid (which helps tenderize all cuts of meat), and Curry to brighten up the steak’s flavor. It worked and we enjoyed a tasty and tender Hanger steak. Thanks Mike, of The Smokehouse of the Catskill, and Melissa Roberts of Epicurious.

RECIPE Hanger Steak

1-1/2 Pounds of Hanger Steak (cut horizontally in half, & the fatty tendon that runs down the center removed)
1 TB of EVOO
1 TB of Lime Juice
1 TB of Curry Powder (I used Gran Marsala)
Kosher Salt & Pepper

METHOD

1. Stir together the Lime Juice, Curry Powder, EVOO, 2 tsp of Salt, 1 tsp of Pepper, & coat the steak with the mixture.
Allow to marinate for 1 hour.
2. Heat a grill pan or a gas grill. Add the Hanger Steak & grill
for 2-1/2 minutes per side. If you like your Steak on the rare side, remove it when the internal temperature is between 115 to 120 degrees.
3. Remove & allow it to resettle for at least 5 minutes. The internal temperature will continue to rise as it resettles.

RECIPE Oven Roasted Waffle Cut Potatoes

INGREDIENTS

2 Idaho Potatoes (peeled)
2 TB of EVOO
Kosher Salt

METHOD

1. Heat the oven to 350 degrees
2. Using the corrugated blade of a Mandoline-type slicer, waffle cut the Potatoes. Place them in a bowl of acidified Water.
3. Drain & thoroughly towel dry the Potatoes.
4. Place on a baking sheet in a single layer. Lightly Salt.
5. Oven roast until crisped & browned.

15/08/11 Zucchini With Basil, Mint & Honey


RECIPE

Serves 2

A CookTale

I found a wonderfully new way to prepare good old Zucchini. Google lists 15,700,000 recipes, this makes it 15,700,000 &1. It came from food 52’s website, it was easy and it was delicious. The trick is to heavily salt the Zucchini for 30 minutes, as you would Eggplant, to remove the water.
I then washed off the Salt and thoroughly dried them. The method below goes into more detail.

INGREDIENTS

4 medium Zucchini, ends trimmed
Kosher Salt
1 TB of EVOO
2 TB of Butter
A Splash of Lemon juice
1 tsp of Honey (a variety you like but nothing too strong)
10 small Basil Leaves
10 small Mint Leaves
Freshly ground Black Pepper

METHOD

1. Cut the Zucchini lengthwise into quarters, then crosswise into ½-inch cubes. Put them in a bowl, season generously with Salt and let sit for 20 to 30 minutes. Wash in cold Water to remove the Salt, then Drain and thoroughly dry.
2. Heat the EVOO & the Butter in a large sauté pan (large enough to fit the Zucchini in a single layer) over medium high heat. When the oil begins to shimmer, add the Zucchini and let it brown. The trick to this recipe is controlling the heat so the Zucchini neither steams nor burn. You want it to brown the edges while leaving the centers crisp-tender. Stir only when needed.
3. As soon as the Zucchini is done, spoon it into a serving dish, leaving the oil in the pan behind. Sprinkle with a little Lemon Juice, & the honey. Sprinkle on the Basil & Mint leaves & grind some Pepper over the Zucchini.

MY Preferred Variation: you can make a Basil and Mint Pesto instead of using whole leaves. Combine 1/4 cup packed Basil leaves and 1/4 cup packed Mint leaves with a pinch of Salt in a small food processor. Turn on the machine & drizzle 3 TBs of EVOO through feed tube, until a loose sauce forms. You may need to scrape down the sides of the bowl once or twice. Once the Zucchini is cooked, use this Pesto to finish the dish.

14/08/11 Rib Pork Chops Coated With A Rub Of Fresh Herbs, And Creamy Corn Kernels & Poblano Chiles


 

RECIPE

Serves 2

A CookTale

Fred Brill, the Manager of Adam’s FairAcre Farm’s superb meat department, had four great looking rib pork chops, waiting for Cathie’s arrival. Each was one inch thick, (as requested) and as fresh looking as if they just left the cutting room, which I’m sure they did. To accompany the evening’s plate, I (as I usually do on Saturday’s) headed for the Saugerties Farmers Market and stocked up on corn, poblano chiles, heirloom tomatoes, and the freshest green beans picked that morning.
Turning these earthly treasures into a taste-worthy dinner was my afternoon’s challenge.

RECIPE Rib Pork Chop

INGREDIENTS

1 TB. chopped Garlic
1 TB. crushed Fennel Seeds
1 TB. finely chopped fresh Sage
1 TB. finely chopped fresh Rosemary
1 TB Of EVOO
2 tsp. Kosher Salt
2 tsp. coarsely ground Black Pepper
2 Bone-in Pork Rib Chops, 1 inch thick

METHOD

1. In a small food processor, combine the Garlic, Fennel Seeds, Sage, Rosemary, Salt, & Pepper & EVOO. Pulse several times to blend well. Lightly coat each chop on both sides with the herb rub.
2. Refrigerate the chops for at least 1 hour or more.
3. Heat the oven to 400 degrees.
4.. Heat a cast iron grill pan to almost smoking & add the chops. Sear the chops for about 1-1/2 minutes per side. Turn off the burner & remove the grill pan from the heat.
5. Place the grill pan into the oven & set the timer for 4 to 5 minutes. Remove when the chops are firm & the internal temperature has reached 130 degrees. Remove the pan.
6. Transfer the chops to a platter & allow them to rest for 5 minutes. The juices will redistribute & the chops will finish cooking. They’ll add another 5 to 7 internal temperature degrees.

RECIPE Creamy Corn Kernels & Poblano Chiles

INGREDIENTS

2 TB of Butter
1 small Red Onion, diced, about 1/2 cup
1 large Red Bell Pepper, diced, about 3/4 cup
Kosher Salt & Pepper
Cayenne or finely minced red Jalapeño, (optional)
Kernels from 3 ears of Corn, about 3 cups
2 Poblano Chiles, roasted, peeled, seeded & cut into 1/4″ strips
2 Scallions, thinly sliced across
1/4 Cup Crème Fraiche or Heavy Cream
1 Lime, cut in half.

METHOD

1. Melt the Butter in a large skillet over medium heat. Add the Onion & Bell pepper, season with Salt & Pepper, & stir-fry for 2 to 3 minutes, until the Onion is translucent. Add a pinch of Cayenne or a little minced jalapeño, if using.
2. Add the Corn kernels & Poblano strips, season again & continue to cook, stirring occasionally, until the Corn is cooked & tender, about 5 minutes.
3. Stir in the Scallions, the Crème Fraiche or Cream, & allow it to heat through. Taste for seasoning, & a squeeze of Lime.

12/08/11 Black Cod With White Miso Sauce


 

RECIPE
Serves 2

A CookTale

Over time, back in early June to be exact, I posted a similar recipe. But the Black Cod (actually Sable fish) is so incredibly tasty that I believe that it’s worth posting again. This is Nobu Restaurant’s signature dish. I hope this interpretation is tasty & flavorful & motivates you to head down to TriBeca to treat yourself to the real thing.

INGREDIENTS

3 TB of Mirin
3 TB of Sake
1/2 Cup White Miso paste
1/3 Cup of Sugar
2 6-to7-ounce Black Cod fillets, skin on, about 1-1/2″ thick
1 TB of Vegetable Oil
Pickled Ginger

METHOD

1. In a small saucepan, bring the Mirin & Sake to a boil. Whisk in the Miso until dissolved. Add the sugar & cook over moderate heat, whisking, until dissolved. Transfer the marinade to a baking dish & let cool. Add the fish & turn to coat. Cover and refrigerate for a few hours or overnight.
2. Preheat the oven to 400°. Heat a grill pan & add the Oil.
3. Scrape the marinade off the fish. Add the fish & cook over high heat until browned, about 4-5 minutes.
4. In its grill pan, place it in the hot oven & roast for 8 to10 minutes, until flaky & turning brown.
5. Transfer to plates & serve with pickled Ginger.

12/08/11 Napa Cabbage, Shiitake Mushrooms & Black Sesame Seeds


 

 

RECIPE

Serves 2

A CookTale

To accompany the main course of Black Cod with Miso, an Asian side dsh was called for. The fridge held a head of Napa Cabbage and a carton of fresh Shiitake Mushrooms from Wilbank Farm, that are available weekly at The Smokehouse of the Catskills. Putting together one of the tastiest of fish, and an equally tasty duo of vegetables proved to be a winning partnership.

INGREDIENTS

1/2 Head (or more) Napa Cabbage
1-2 Cups of Shiitake Mushrooms, sliced
2 TB of Peanut oil
1 Cup of Chicken Broth (or vegetable broth)
3 TB of Shao Xing (Chinese cooking sherry) or Dry Sherry
1 tsp Salt (or to taste)
1 TB of Cornstarch
3 TB of Water
1 TB of Sesame Seeds (black or White)

METHOD

1. Cut off the core of the Napa Cabbage head & peel off individual leaves (they shrink in volume to 1/2 of original). Wash the leaves thoroughly & chop into 2-inch pieces.

2. Only if necessary, clean sand & grit from the Shiitakes. Remove stems & slice thick.
3. Heat Peanut Oil in a large frying pan on high flame. When oil is hot, add Cabbage & sauté until wilted. Toss in the mushrooms & the broth.
4. When the broth begins to boil, reduce to simmer & partially cover until the Cabbage is completely cooked.
5. Mix the Cornstarch & Water together. Remove the lid & add the cornstarch mixture & the Sherry. Stir & let the sauce return to a boil. Serve hot.

11/08/11 Spicy Shrimp with Baby Arugula & Mint Leaves


 

 

RECIPE

Adapted from Mark Bittman in the New York Times

A CookTale

Cathie announced “It’s Broccoli for me tonight”. That left me to my own devices. Pasta was out, no need for 38 carbs in 2 ounces. In the morning’s New York Times, Mark Bittman’s Minimalist column seemed to hold the answer, and all the required ingredients were either in the fridge or in the garden.
One thing about MB, his recipes are always simple and always reliable. As was the case for his “Spicy Shrimp Salad With Mint”.
Full of flavor and non-fattening.

INGREDIENTS for 1 serving

9 to 10 Raw Shrimp in the 15-to-30-a-pound range, peeled
1/4 Cup of EVOO
Salt & freshly ground Black Pepper
1/2 tsp of Cayenne, or to taste
1 tsp of Paprika
1 tsp minced Garlic
3 Cups of Baby Arugula
1/2 Cup of Mint Leaves
1 TB of Lemon Juice.

METHOD

1. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over high heat.
2. Put the shrimp in a medium bowl, drizzle with the EVOO & sprinkle with Salt & Pepper. Add the Cayenne, Paprika, & Garlic, & stir to combine.
3. When skillet smokes, add the Shrimp mixture. Shake the pan once or twice to distribute them evenly, brown well, then turn once. The Shrimp are done when opaque & firm, about 2 minutes.
4. Toss together the Arugula & Mint in a large bowl. Add the Shrimp with its pan juices & the Lemon Juice. Toss to combine; the hot Shrimp should wilt the greens slightly.
5. Serve immediately.

10/08/11 Oven Fried Chicken Thighs With Dijon Mustard Sauce


RECIPEServes 2

A CookTale

In order to avoid a deep frying mess, I opted to oven fry the Chicken Thighs. And because we always have Atkins in mind I decided to follow Cathie’s ex-mother-in-law’s secret ingredient, Wondra Flour, in lieu of All Purpose Flour. For a tang I used Portugal’s everyday table condiment, Piri Piri Sauce. The combination worked!

INGREDIENTS

3 large Eggs, beaten
3 TB Of Hot Sauce (Tabasco or Piri Piri preferred)
1 medium Onion, sliced 1/4 inch thick
2 Garlic cloves, smashed and peeled
4 Chicken Thighs, skin on bone in (each cut in half)
1/2 Cup Wondra flour
1/4 Cup fine yellow Cornmeal
3/4 tsp of Kosher Salt
1/4 tsp of Sweet Paprika
1/8 tsp of Cayenne Pepper (optional)
1/4 Cup of EVOO for brushing
Mustard Sauce recipe follows

METHOD

1. Mix the Eggs, Tabasco, Onion, & Garlic in a large bowl. Add the Chicken & toss to coat well. Cover & refrigerate for at least 1 hour (or up to 8 hours).
2. Preheat oven to 450 degrees. Place a rimmed baking sheet on center rack. Whisk Flour, Cornmeal, Salt, Paprika, & optional Cayenne in a medium bowl. Remove Chicken from the marinade,
& roll each piece in the flour mixture, shaking off excess.
3. Place the Chicken on a baking sheet & bake for 10 minutes. Then lightly brush top of each piece with oil, & bake, brushing tops once or twice more, until the Chicken is golden brown, about 10 minutes more.
4.Transfer Chicken to a wire rack & let cool slightly. Serve immediately, or let cool to room temperature.

RECIPE Mustard Sauce

INGREDIENTS

2 TB of Dijon Mustard
3 TB of Mayonnaise
2 TB of Sour Cream

METHOD

!. Whisk it together to a smooth consistency.

CookTale Note

Wondra is a very light, finely ground flour that prevents the crust of fried chicken from becoming thick or clumpy.

10/08/11 Roasted Patty Pan Squash


RECIPE
Serves 2

A CookTale

Our magical vegetable garden is producing a crop of White Patty Pans, each are at least 5 inches in diameter, and they resemble flying saucers. All that I’ve ever seen at Farmer Markets were yellow and no more than a few inches across. When roasted, the meat of the Squash turns to a custard. Absolutely a scrumptious and unexpected taste treat. Try to find Patty Pans as large as possible, I’m sure the result will be similar.

INGREDIENTS

1 Large Patty Pan Squash (cut horizontally half)
1 TB of EVOO for brushing
Kosher Salt & White Pepper

METHOD

1. Heat the oven to 450 degrees
2. Place the Patty Pans on a baking sheet, brush with EVOO
& sprinkle on the Kosher Salt & White Pepper.
3. Roast for 30 minutes or until the Patty Pan’s shell has started to brown.
4. Remove & plate.

Note: With smaller Patty Pans simply slice the top off & proceed with the recipe.