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CookTeaser

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

Monthly Archives: January 2012

24/01/12 Asian Pork With Peppers & Beans


RECIPE

Serves 2

A CookTale

Yesterday was the Lunar New Year, the most important of Chinese holidays, and “The Year of the Dragon”. We couldn’t get out to a local Chinese restaurant, but as much as we would have like to, the weather was abdominal. An Asian dinner prepared in a wok was less than a respectable substitute, but it was the best I could do. But as I stood stir frying, my mind drifted to New York’s Chinatown and the fortunate diners sitting at tables laden with special holiday entrees. I remember when for us, it was merely a cab ride to Mott Street.

INGREDIENTS

3 TB of Soy Sauce
2 TB of Rice Wine or Dry Sherry
1 TB of Brown Sugar
1/2 tsp of Cornstarch
1 TB of Peanut Oil
1 TB of minced fresh Ginger
1 TB of minced Garlic
12 oz of Boneless Pork (cut into 1/4″ strips)
8 oz of Green Beans
1 Red Bell Pepper (cut into 1/4″ strips)
Scallions (cut to 2″ pieces)
Sesame Seeds
Cilantro Leaves (optional)

Directions

1. In a small bowl, combine the Soy Sauce, Rice Wine or Dry Sherry, Brown Sugar & Cornstarch. Mix well & set aside.

2. Heat the Peanut Oil in a wok over medium high heat. Stir fry the Ginger & Garlic for 30 seconds. Add the Pork & stir fry for 2 minutes or until tender & evenly browned. Add the Green Beans, Red Pepper & Scallions & stir fry for an additional 3 minutes.

3. Add the Soy Sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth.

4. To serve, divide between two plates, sprinkle with Sesame Seeds & scatter the (optional) Cilantro leaves.

23/01/12 Grilled Shrimp With Basil Cilantro Pesto


RECIPE

Serves 1

A CookTale

Cathie and I both agreed that Shrimp would be the main ingredient. We also agreed to combine it with Pesto. I had fresh Cilantro and Basil waiting to be dealt with, knowing that unless something was done and right now, there would be no tomorrow. At $3.99 a bunch it’s criminal to see Basil go bad overnight. Naturally I opted for Pasta, while Cathie was happy with a green vegetable. With something as simple as grilled Shrimp, there’s no problem with “to each one’s own”.

INGREDIENTS For the Basil Cilantro Pesto

2 TB of Pine Nuts (toasted)
1 bunch of Basil (leaves only)
1/2 bunch of Cilantro (leaves & stems)
2 Garlic cloves
1/2 cup of EVOO
Lemon Juice (optional)

METHOD

1. In a small skillet, toast the Pine Nuts, shaking the pan occasionally, until golden brown, about 2 minutes.

2. In a food processor, pulse the Pine Nuts with the Basil, Cilantro, Garlic & 1/2 cup of the EVOO until combined. Add the Pecorino Romano & pulse until smooth. Scrap the Pesto into a bowl & season with Salt & Pepper. A squirt of Lemon Juice is optional.

INGREDIENTS For the Shrimp

12 size U-15 Jumbo Shrimp (shelled & deveined)
2 TB of EVOO
A pinch of Red Pepper Flakes (or to taste)
1 tsp of Sweet Paprika
Sea Salt
Lemon Juice

METHOD

2. Preheat a cast-iron grill pan. Thread the Shrimp on 4 skewers. Grill over a medium-hot heat, weighed down with a grill press, until opaque & cooked through, about 1 minutes on one side, 1 minute on the other.

3. To plate, remove the Shrimp from the skewers. Add them to a bowl, with as hefty a spoonful of Pesto as you like & a squirt of Lemon juice.

23/01/12 Grilled Shrimp With Basil Cilantro Pesto Pasta


 

RECIPE
Serves 1

A CookTale

Cathie and I both agreed that Shrimp would be the main ingredient. We also agreed to combine it with Pesto. I had fresh Cilantro and Basil waiting to be dealt with, knowing that unless something was done and right now, there would be no tomorrow. At $3.99 a bunch it’s criminal to see Basil go bad overnight. Naturally I opted for Pasta, while Cathie was happy with a green vegetable. With something as simple as grilled Shrimp, there’s no problem with “to each one’s own”.

INGREDIENTS For the Basil Cilantro Pesto & the Pasta

2 TB of Pine Nuts (toasted)
1 bunch of Basil (leaves only)
1/2 bunch of Cilantro (leaves & stems)
2 Garlic cloves
1/2 cup of EVOO
Lemon Juice (optional)
1/3 cup of freshly grated Pecorino Romano
Kosher Salt & fresh Black Pepper (for the pesto)
2 oz of Spaghetti
1 TB of Salt (for the pot)

METHOD

1. In a small skillet, toast the Pine Nuts, shaking the pan occasionally, until golden brown, about 2 minutes.

2. In a food processor, pulse the Pine Nuts with the Basil, Cilantro, Garlic & 1/2 cup of the EVOO until combined. Add the Pecorino Romano & pulse until smooth. Scrap the Pesto into a bowl & season with Salt & Pepper. A squirt of Lemon Juice is optional.

1. Bring a large pot of Salted water to a boil. Add the Spaghetti. Boil according to the package instructions, about 12 minutes.

2. Drain place in a bowl & add the Pesto, according to your taste.

INGREDIENTS For the Shrimp

12 size U-15 Jumbo Shrimp (shelled & deveined)
2 TB of EVOO
A pinch of Red Pepper Flakes (or to taste)
1 tsp of Sweet Paprika
Sea Salt

METHOD

2. Preheat a cast-iron grill pan. Thread the Shrimp on 4 skewers. Grill over a medium-hot heat, weighed down with a grill press, until opaque & cooked through, about 1 minutes on one side, 1 minute on the other.

3. Top the Pesto Spaghetti with 2 skewers of the Shrimp.

21/01/12 Shiitake Mushrooms Surround Curry Butter Chicken Thighs


RECIPE

Serves 2

A CookTale

Even though it seems more often, I’m relieved to report that upon review I do not post Chicken Thighs more than once every four or five weeks. To us, we’d have them more often because they’re the juiciest, most flavorful part of the bird. With skin on and bone in, they saute in a cast iron pan to perfection – that is, if they’re not overcooked. I remove them when the internal temperature is about 135F. They will continue to cook internally while resettling. A Buttery Curry mixture under the skin adds wonderful flavor. Sauteed Shiitake Mushrooms are a tasty addition. Try it this way and see if you don’t experience a terrific entree.

INGREDIENTS

2 8-oz Skin On Chicken Thighs
1 TB of mild Curry Powder
2 TB of Butter (for the Curry Butter))
1/2 TB of EVOO + 1/2 TB of Butter for the pan
Kosher Salt & Black Pepper
1/4 cup of Parsley (finely chopped)

8 oz of fresh Shiitake Mushrooms (sliced)
1 TB of Butter + 1/2 TB of EVOO
Kosher Salt

METHOD

1. Slice the Shiitakes to 1/4″. Season them with Salt. Heat a saute pan to medium high & add the Butter & EVOO.
When the sizzling ceases, add the Shiitakes, saute until softened & tender. Set aside.

2. Mix together the Curry Powder & Butter into a smooth emulsion. Carefully lift the skin of the Thigh & with a spatula, coat the meat.

3. Rub any remaining Curry Butter on the skin. Salt & Pepper the Thighs. Set aside until 25 minutes before serving

4. One half hour before dinner, heat the pan, add 1 TB of Olive Oil & when rippling, add the Thighs, skin side down.

5. Pan fry for about ten minutes & turn the underside down for another ten to twelve minutes. Check the internal temperature, 135F is ideal for medium rare.

6. Remove each Thigh to a plate & spoon the Curry Butter sauce on & around. Surround with the Shiitakes & Parsley.

20/01/12 Loin Lamb Chops & Penne Puttanesca


RECIPE

Serves 2

A CookTale

Lamb in any form and Pasta in any form makes my eyes light up and my mouth water. If it weren’t for the carbs and cals, I could have a pasta creation every night. The great part about Pasta is you will never run out of ways to serve it. Wikipedia claims there are “thousands” and each Italian village and each region have their own. It would be a challenge to start a lifetime project to go through them all. Like “Julie on Julia”. Unfortunately at my stage of life I’m not sure how far I’d get. But it’s an interesting idea!

INGREDIENTS

4 Loin Lamb Chops
Kosher Salt & Black Pepper
2 TB of Pomegranate Molasses (optional but recommended)
4 oz of Penne Pasta
8 oz of Puttanesca Sauce Recipe follows
1/4 cup of Pecorino Romano

METHOD

1. Put a pot of water up to boil. Toss in a TB of Salt. Boil the Pasta according to the package directions, about 10 minutes.

2. Heat a saute pan & add the Puttanesca Sauce. Bring it just to a simmer, & immediately add the Penne. Toss it together & cover the pan to keep it warm. It can be put in a slightly warm oven.

3. Highly season the Lamb with Salt, Pepper & Pomegranate Molasses on both sides.

4. Heat a cast iron grill pan to smoking high & add the Lamb. Weigh it down with a meat press. Two minutes to a side for rare, internal temperature, 120 degrees. Ready to plate.

5. To plate, two Lamb Chops, two ounces of Pasta, & a generous sprinkle of Pecorino Romano.

RECIPE Puttanesca Sauce

INGREDIENTS

3 TB of EVOO
3 or 4 Garlic Cloves (peeled & lightly smashed)
4 or more Anchovy Fillets
1 Red Onion (cut to a small dice)
2 28-ounce cans of whole Tomatoes
Sea Salt & Fresh Black Pepper to taste
1/2 cup pitted Black Olives (preferably oil-cured)
3 TB of Salt Capers (soaked to remove salt)
Red Pepper Flakes (to taste)
Chopped fresh Parsley & Basil leaves

METHOD

1. Heat 3 TB of EVOO to medium-high in a large deep saute pan, add the Garlic, Onion & Anchovies. Cook, stirring occasionally, until the Garlic is lightly golden, the Onion is translucent, & the Anchovies have melted.

2. Drain the Tomatoes & crush them with your hands as you add them to the pan, add the Salt & Pepper. Cook, stirring occasionally, until the Tomatoes break down & becomes sauce like, about 10 minutes. Stir in the Olives, Capers & Red Pepper Flakes, & continue to simmeruntil the sauce slightly thickens.

3. Taste and adjust the seasonings to your taste. I prefer a spicy Puttanesca. Add the chopped Parsley & Basil to the pan & gently mix.

19/01/12 Confit of Duck, Wine-Braised Cabbage


RECIPE
Serves 2

A CookTale

How convenient to be able to purchase Confit of Duck pre-prepared six to a package. Then with my faithful FoodSaver, vacuum them, two to a bag. What a pleasure to decide on serving this delightful entree and simply reaching for it in the freezer. It turns an ordinary weeknight dinner into something special. Once again, my thanks goes to Fred Brill of Adams for fulfilling my request. The Wine-Braised Savoy Cabbage completed the plate.

INGREDIENTS

2 Confit of Duck Legs
Kosher Salt & Black Pepper

1 small head of Savoy Cabbage
1 TB of Salt & 1 tsp of Black Pepper
2 TB of Butter
1 TB of Canola oil
1 large White Onion (thinly sliced)
1 Bay Leaf
3 Cloves
Pinch of Allspice
1 cup of White Wine
1/4 cup of White Wine Vinegar
1 TB of Sugar

METHOD

1. Cut the Cabbage in quarters & remove core. Use a mandoline to thinly slice the Cabbage quarters. Place the shredded Cabbage into a large bowl.

2. Heat the Butter & Oil over medium-high heat in a Dutch oven or a large pot. Add the Onion & sauté until softened, about 2 minutes. Add the Cabbage & sauté until it’s coated with the Oil. Season with Salt & Pepper, then add the Bay Leaf, Cloves & Allspice.

3. Pour in the Wine, Wine Vinegar & sprinkle in the Sugar. Bring to a boil, stirring occasionally. Turn the heat to low, cover & cook for 40 minutes or until tender. Taste for seasoning.

4. Preheat the oven to 450 F.

5. Heat a cast iron skillet over medium-high heat. Add the Duck Legs skin-side down & cook for 1 minute. Turn them to their meat side, place the skillet in the oven & bake the legs for 10 minutes. They should be hot & richly colored.

18/01/12 Coconut Curry Sauce


RECIPE

A Cooktale

This rich savory sauce combines splendidly with Fish, Seafood and Chicken. The exotic aroma of Coconut and Curry will fill your kitchen and spirit you away to a tropical isle.

INGREDIENTS

1 TB vegetable oil
1 medium Onion (thinly sliced)
4 Garlic Cloves (minced)
2 tsp. Curry Powder
1 can Coconut Milk (unsweetened)
1/2 cup Chicken Broth
2 medium Carrots (peeled cut to matchstick-size pieces)
Kosher Salt & White Pepper

METHOD

1. Heat the oil in heavy saucepan over medium heat. Add the Onion, Garlic & Curry Powder. Saute until the Onion is translucent, about 4 minutes.

2. Mix in the Coconut Milk & Chicken Broth. Bring to boil, reduce the heat to avoid overflowing, & boil until the mixture is reduced to a thin sauce consistency.

3. Add the Carrots, simmer until crisp-tender, about 3 minutes. Season with Salt & Pepper.

4. Remove the saucepan from the heat. Keep warm.

18/01/12 Striped Bass with Coconut Curry Sauce


 

RECIPE

Serves 2

A CookTale

In the village of Woodstock, Woodstock Meats has a splendid fish section with daily deliveries. Yesterday, two Striped Bass fillets came home with us. Cathie suggested this Coconut Curry Sauce with the broiled Bass. It could not have been a simpler nor tastier dinner. And it did have a taste and smell of the tropics, most appropriate on a bitter cold evening. Steamed Rice accompanied mine, steamed Broccoli, Cathie’s.

INGREDIENTS

1 TB of Grapeseed or Vegetable Oil
1 medium Onion (thinly sliced)
4 Garlic Cloves, (minced)
2 tsp Curry Powder
1 can Coconut Milk (unsweetened)
1/2 cup Chicken Broth
2 medium Carrots (peeled & cut into matchstick-size pieces)
2 Striped Bass filets (6 oz. each)
Sea or Kosher Salt & Black Pepper
1 TB of EVOO
5 Scallions (cut to 3″ each)

METHOD

1. Heat the oil in heavy saucepan over medium heat. Add the Onion, Garlic & Curry Powder. Saute until the Onion is translucent, about 4 minutes.

2. Mix in the Coconut Milk & Chicken Broth. Bring to boil, reduce the heat to avoid overflowing, & boil until the mixture is reduced to a thin sauce consistency.

3. Add the Carrots, simmer until crisp-tender, about 3 minutes. Remove the saucepan from the heat. Keep warm.

4. Preheat the broiler. Place the fillets on a non-stick baking sheet, add Salt, Pepper & a splash of EVOO.

5. Broil until the Bass is just opaque in the center, about 8 minutes. Using a metal spatula, transfer the fish to individual plates. Spoon the Coconut Curry sauce over fish. Add the Scallions.

17/01/12 Rib Chop With A Maple Sage Sauce, Spinach, & Hash Browns


RECIPE

Serves 2

A CookTale

The weather report forecasted snow and freezing temperatures, but in the kitchen the stove and the oven were generating warmth. The evening’s menu called for food that would generate warmth as well. I cut the two Rib Chops from a four Rib-In Pork Loin that I ordered from Adam’s when I realized it was way to big for the two of us. Fred Brill, meat manager supreme, suggested that a blend of Honey and Sage be spread on the Loin before and at the last five minutes of roasting. Instead I blended Maple Syrup and Sage and turned it into a sauce that was unexpectedly delicious. The other two components were tasty as expected.

INGREDIENTS For the Pork Chops

2 Rib Pork Chops (1-1/4″ thick, bones frenched)
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Heat the oven to 400 degrees.

2. Heat a cast iron grill pan to almost smoking. Season the Chops with Salt, Pepper & EVOO. Grill them for 1-1/2 minutes & turn them diagonally. Repeat on the other side.

3. Place the pan in the oven for 5 minutes, or until the meat reaches 130 degrees when measured with an instant thermometer. You want the meat to be cooked, yet pink in the middle. Remove to a cutting board.

Note: As you know, as the meat rests, its internal temperature will continue to rise at least 5 degrees.

INGREDIENTS For the Spinach

1 10 oz bag of Spinach Leaves (or two bunches of fresh)
Garlic Cloves thinly sliced (to your taste)
1/4 tsp of Red Pepper Flakes (optional)
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 & the optional Red Pepper Flakes. Saute until tender. Do not burn the Garlic.

2. Add the Spinach in batches, and 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.

16/01/12 Avocado, Tomato, Cilantro & Romaine Salad


RECIPE

Serves 2

A CookTale

Not that a recipe is required for this simple salad, but for continuity here it is.

INGREDIENTS

6 small Campari* Tomatoes quartered (*brand name)
1 Avocado (cut to a large dice)
Cilantro Leaves
Romaine (inner leaves only, cut into small pieces)
Kosher Salt & Pepper
Lemon Juice
1/2 TB of EVOO

METHOD

1. To a large bowl, add the Tomatoes, whole Cilantro Leaves, the Avocado sprinkled with Lemon juice, Romaine, Salt & Pepper & a splash of EVOO. Gently toss to combine.

2. Ready to plate.