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CookTeaser

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

Monthly Archives: September 2011

02/09/11 Bacon & Cheddar Cheese Burger With Tomato Jam


RECIPE Bacon & Cheddar Cheese Burger With Tomato Jam
Serves 2

A CookTale

This is the second time in a week that I’m writing about a Burger. Blame it on Irene or the fact that it’s an easy dinner solution after a a tough five days of limited electric power. Once again this was a very special Burger. Beside top flight Chuck Beef it included crispy fried Bacon and a thin slice of Cheddar Cheese.

INGREDIENTS

12 Ounces of first grade Ground Chuck
2 Slices of Bacon, fried & broken up
1 Slice of Cheddar Cheese, finely sliced into ribbons
Salt & Pepper (to taste)
2 tsp of Tomato Jam (optional)
1 TB of EVOO
2 TB of Butter for the frying pan

METHOD

1. In a large bowl, add the Chuck, Bacon, Cheddar Cheese & Salt & Pepper.
2. As gently as possible mix it all together, but do not press it together. Form into two 1″ thick Burgers. About 6 ounces each.
3. Heat a frying pan to very hot & add the Butter; when it stops sizzling, add the Burgers. Cook for 3 minutes on side one, 2 minutes on side two for medium rare. The center should still be pink & juicy. Do not dry it out by overcooking.
4. Plate & serve with the (optional) Tomato Jam

02/09/11 Tomato Jam


RECIPE Tomato Jam
Yields about a pint

A CookTale

In 2008 Mark Bittman of the New York Times published this savory jam. At the end of August, when kitchen counters are crowded with Tomatoes about to become too over the hill to enjoy, this is a civilized way not to watch the Queen of Summer melt away like the Wicked Queen in Over the Rainbow. Not to mention those annoying fruit flies. One note on the preparation: by peeling the Tomatoes, the result becomes decidedly smoother

INGREDIENTS

2 Pounds of ripe Tomatoes (peeled Plums preferred)
1 Cup of Sugar (or less for a more piquant taste)
2 TB freshly squeezed Lime Juice
1 TB of fresh grated or minced Ginger
1 tsp of ground Cumin
1/4 tsp of ground Cinnamon (optional)
1/8 tsp of ground Cloves
1 tsp of Kosher Salt
Jalapeño or other Pepper, stemmed, seeded & minced, or Red Pepper Flakes or Cayenne to taste.

METHOD

1. Combine all the ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce the heat & simmer, stirring occasionally, until mixture has the consistency of thick jam, about 1 hour 15 minutes. Taste & adjust seasoning, then cool & refrigerate until ready to use.

Note: This will keep for at least a week.

01/09/11 Thai Style Diver Scallops With A Coconut Milk Ginger Sauce


RECIPE

Serves 2

A CookTale

When Cathie came home from Gadeleto’s, the finest fish market in the Hudson Valley, with plump Diver Scallops still carrying the fragrant scent of the sea, they looked up at me from the counter, and in unison announced, Thai style!.
Nothing further needed to be said. After dinner, Cathie announced that “it was the best Scallop dish yet”. I accepted it as a fine tribute to my plump friends.

INGREDIENTS

3/4 Pound of Diver Scallops
1/2 Cup of Coconut Milk
1 TB of fresh Ginger (grated)
1 tsp of Sweet Paprika
2 Scallions cut to a fine dice
1/2 tsp of Sugar
1/4 tsp of Sea or Kosher Salt
1/4 tsp of White Pepper
1-1/2 TB of Butter

METHOD

1. Rinse the Scallops & blot dry on paper towels.
2. Prepare a small 3 ounce bowl with the Paprika, Sugar & Salt. Top each Scallop with the mixture & set them aside.
3. Heat a large nonstick skillet over medium heat, add the Butter & when it stops sizzling, carefully add the Scallops, top side down.
4. Cook them for 2 to 2-1/2 minutes, then turn for another minute. Remove Scallops with a slotted spoon. Set aside & keep warm.
5. Add the Coconut Milk, Ginger & Scallions to the pan drippings. Cook for about 1 minute, scraping pan to loosen browned bits.
6. Remove the pan from the heat. Stir in additional Butter until the Butter melts.
7. To serve. Spoon a pool of sauce onto the plate. Add the Scallops. Sprinkle with White Pepper. (optional).

Note: For a more elegant plating, strain the sauce through a sieve & then sprinkle with th

01/09/11 Zucchini & Red Onion With Curry Butter & Shiso Leaves


RECIPE

Serves 2

A CookTale

To offset the richness of the Thai Diver Scallops in Coconut Sauce, a vegetable side dish was called for. At this time of Summer our counter is laden down with Zuchini and there’s always a supply of Red Onions on hand. To avoid simply another sauteed Zucchini dish, I opted for adding a Curry Butter mixture to the saute pan. As well, the garden yielded an herb crop of Japanese Mint, Shiso, it’s the garnish added to Sushi and Sashimi. And as the fresh tasting accompaniment I looked for, It worked!

INGREDIENTS

2 Small Zucchini (cut to a 1″ dice)
1 Medium Red Onion (thinly sliced)
2 TB of Butter + 1 TB of Mild Curry
Sea or Kosher Salt
Black Pepper
1/4 Cup of Shiso (optional) or Mint (in a chiffonade)+ a leaf for garnish
1TB of Chicken Broth (if necessary)

METHOD

1. In seperate bowls dice the Zucchini & slice the Red Onion.
2. In a small bowl Whip together the Butter, Mild Curry & Salt & Pepper
3. In another small bowl chiffonade the Shiso or Mint.
4. Heat a saute pan to medium & add the Butter/Curry. When the sizzling stops, add the sliced Red Onion & saute for a few minutes. Add the diced Zucchini & saute for another 5 minutes.
5. If the pan appears dry, add a dash of the Broth.
6. To complete the dish, fold in the chiffonade of Shiso or Mint.
7. Plate & garnish with a leaf.