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CookTeaser

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

Daily Archives: November 13, 2011

13/11/11 Brussels Sprouts With Toasted Hazelnuts


RECIPE
Serves 2

A CookTale

For obvious reasons the longer you roast Brussels or most any vegetable in a very hot 450 degree oven, they will be more tender, toasted and lightly charred. And it’s the result we highly subscribe to. Adding the toasted Hazelnuts at the last few minutes works wonders. There is good reason the combination is classic. All we’ve done is roast them a few minutes longer than cooking convention advises.

INGREDIENTS

1 TB of Butter
1 TB of EVOO
1 lb Brussels Sprouts, (trimmed & halved)
1/4 cup of Hazelnuts skin removed
1/4 tsp of Kosher Salt & fresh Black Pepper

METHOD

1. Position a rack in bottom third of the oven & preheat to 450°F degrees.

2. Butter a large oven proof dish & place it the oven until the Butter is melted, browned & fragrant (4-5 minutes).

3. In the bowl of prepared Brussels Sprouts, add the TB of EVOO, Salt & Pepper & combine. Add them to the browned buttered casserole.

4. Return to the oven & roast for 30 minutes. sprinkle with water, toss, & continue roasting until the Sprouts are extra tender, lightly browned & charred (another 7-9 minutes). Add the Hazelnuts & roast for another 3 minutes.

5. Remove from the oven for plating.

13/11/11 Scallion Ginger Sauce & Asian Soy Dipping Sauce


RECIPES
Serves 2

A CookTale

Without compatible sauces for Asian-prepared Meats, Fish and Chicken, to my thinking leaves them wanting. How’s that for being opinionated?
Last evening I added Scallion Ginger Sauce to my Asian sauce repertoire. As an additional sauce to the conventional Asian dipping sauce, it delivered a tangy bite to the Sesame Seed CrustedTuna. The next time Asian is on your mind and menu, give this a try. It takes no time to prepare, and I assure you will add it to your Asian sauce repertoire.

RECIPE Scallion Ginger Sauce

INGREDIENTS

1 Ounce of Ginger (peeled & cut into ½-inch pieces)
1 Bunch (about 4 ounces) of Scallions (cut into 1″ lengths)
½ cup of Peanut Oil
1/2 tsp of Kosher Salt (no more than a light sprinkle)

METHOD

1. Blend the Ginger in a food processor until it’s finely minced, but not puréed (meaning stop before it gets liquidy and pasty). Place into a medium size pot.

2. Mince the Scallions in the food processor until they’re about the same consistency as the Ginger. Add it to the pot of Ginger.

3. Lightly Salt the processed Ginger & Scallion, (as suggested) & stir them together. Heat the Peanut Oil in a small pan until you just start seeing wisps of smoke, & pour it into the Ginger Scallion mixture. It’s going to sizzle and bubble & it’s going to smell wonderful. Give it a light stir, & it’s completed.

4. Allow it to cool to room temperature. It keeps well in the fridge, for whenever the desire for a unique taste is a good idea.

RECIPE Ginger Soy Dipping Sauce

INGREDIENTS

1/4 cup of Soy Sauce
1/4 cup of Rice Vinegar
1/4 cup Water
2 tsp of Sugar
1 TB of Fresh Ginger (peeled & grated)
1/2 tsp crushed Hot Red Pepper Flakes (or more depending on your taste)
2 tsp of Asian Sesame Oil
2 Scallions (cut to 1/2″ pieces)
2 TB of chopped Cilantro, (optional)

METHOD

1. Combine all ingredients except the Scallions & (optional) Cilantro in a bowl & whisk to incorporate it together.

2. Stir in the Scallions & chopped Cilantro. Set aside & allow the Sauce to marinate for a short while.

13/11/11 Sesame Seed Crusted Sushi Grade Tuna


 

 

RECIPE

Serves 2

A CookTale

When we lived in New York City in the eighties and early nineties, there were three Japanese Restaurants that like a siren call kept bringing me back. Those were the days before Nobu, Masa, Momofuku and the Sushi Bar explosion. My restaurants were Japonica on University Place and 13th. Hatsuhana on 48th between Fifth and Madison, and Nippon on 51st off Lexington. What pleasant memories they bring back! No matter how diligently I try, If I’m lucky I can get to a halfway mark in my Asian attempts.

INGREDIENTS

1 Sushi Grade Tuna Steak (12 Ounces)
1/2 cup of toasted Sesame Seeds, white & black combined, or white only (more if needed)
1 TB of Peanut Oil

1/2 cup of Soy Sauce
1/4 cup chopped Scallions
2 TB of fresh Lemon Juice
1 tsp of Sesame Oil
1 tsp of fresh ginger (grated)
1/2 tsp of Cornstarch (dissolved in Water)

METHOD

1. Slice the Tuna Steak horizontally in half or have the fishmonger do it. You want to end up with 2- 1/2″ pieces.

2. Combine the Soy Sauce, chopped Scallions, Lemon Juice & fresh Ginger in a large bowl. Add the two Tuna Steaks to coat, & marinate in the fridge for about 20 minutes.

3. Preheat a cast iron pan to the highest stove top temperature. Place the Sesame Seeds on a plate. Remove the Tuna steaks from the fridge, brushing the scallions off the Steaks.

4. One at a time, coat the Tuna in the Sesame Seeds on both sides & edges, pressing the Sesame Seeds into the Steaks so they’ll adhere.

5. Add a thin layer of Peanut Oil to the heated pan & add the Tuna. Cook for no more than 15 seconds to a side. (only slightly longer if you prefer, you do want them quite rare). Remove to a platter & keep warm.

6. Pour the reserved marinade into a small sauce pot & bring to a boil. Add the Cornstarch & water, stirring with a whisk to completely dissolve. Simmer for about 3-4 minutes, until the sauce thickens. Spoon onto each plate, top with a Tuna Steak & surround with the reserved Scallions.