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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: June 2012


RECIPE

Serves 2

A CookTale

Dinner was as appealing as I find this picture to be inviting. Marinating the Tri Tip for a few hours helps tenderize this cut of Beef. It was grilled for a few minutes a side to sear it still keep the middle on the rare side. The deep fried Japanese Turnip Chips, sliced thinly on a mandoline were quite tasty, but not as crisp as we hoped for. The reason we believe was soaking them in ice water. In the future that step will be omitted, as it is omitted in this recipe.

INGREDIENTS For the marinade

1/3 C of Soy Sauce
1/3 C of Balsamic Vinegar
1/3 C of EVOO
2 TB of Honey
3 TB of Water
2 Garlic Cloves (smashed)
Black Pepper

METHOD

In a large, non-reactive bowl, blend the Soy Sauce, Balsamic Vinegar, EVOO, Water, Garlic, & Pepper. Place the chunks of Tri Tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.

INGREDIENTS For the Tri Tip

1 lb of Beef Tri Tip cut into thirds

METHOD

1. Preheat an outdoor grill to high heat & lightly oil the grate.

2. Grill the marinated Tri Tip pieces for 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.

INGREDIENTS For the Turnip Chips
Oil for deep frying
Kosher Salt
Parsley for the garnish
A bunch of medium size Japanese Turnips (cleaned, leaves & stems removed, thinly sliced on a mandoline)

METHOD

1. Heat a deep fryer or a deep-sided pot to 325 degrees F.

2. Add the Turnips in small amounts & deep fry until richly colored & crisp. Remove to paper toweling & repeat until all the Turnips have been fried. As they are fried, continue to pat dry & season with Salt. Try to serve them immediately as a side to the Tri Tip.

3. Sprinkle with chopped Parsley as the garnish

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RECIPE

Serves 2

A CookTale

Our supermarket announced another Lobster sale, 1-1/4 to 1-1/2 lbs at $5.88 a pound. That was enough to get us out of our seats. We had the fishmonger steam and crack three of them so they were ready to go. To Cathie, nothing is more of a treat than simply steamed with a dipping dish of clarified butter. For me the dipping dish was a combination of Mayonnaise, Cocktail Sauce and Lemon Juice. Somewhat like a simplified Russian Dressing.

INGREDIENTS For the Lobsters if they were not steamed by the fishmonger

3 1-1/4- to 1-1/2-pound Lobsters
1/2 Cup White Wine or Vermouth
A small bowl of clarified Butter
A small Bowl of the Mayo mixed with Cocktail Sauce
Lemon Slice

METHOD

1. Humanely kill the Lobsters by plunging a chef’s knife into the head. It immediately dies.

2.To steam the Lobsters, fill pot so that water comes up sides about two inches. Add 1 TB of salt. Bring the water to a boil, & put in the Lobster. (Feel free to use a steaming rack or just add directly to the pot.) Regulate the heat if the froth starts to bubble over. Cover the pot tightly & start counting the time. The Lobster is cooked after 12 or 13 minutes.

3 .The Lobsters are done when the outer shell is bright red & the meat is white, not opaque. Do not overcook nor undercook them.

4. Carefully remove them from the pot with tongs, they are very hot. Note: your Lobster will continue to cook a little after you take it out of the pot. To stop the cooking process, place the steamed lobster in a bowl of ice before cracking.

6. Plate & serve with a wedge of lemon & a dipping sauce.


RECIPE

Serves 2

A CookTale

This recipe came from the food pages of New York Magazine. A fusion salad that goes well with most everything, we served it with the Sushi Tuna. It will take its place as a side dish to repeat often in the oncoming warm months of Summer.

INGREDIENTS For the Salad

12 oz of Snow Peas (strings removed)
2 TB of EVOO
1/4 C of White Onion (diced)
1/4 C of Pancetta (diced)
1/4 C of Mint Leaves
Pecorino Romano (to shave over the Snow Peas)
Kosher Salt & Black Pepper

INGREDIENTS For the Lemon Vinaigrette

1/4 C of fresh Lemon Juice
Lemon Zest
1/2 C of EVOO
1 tsp of Salt

METHOD

1. Whisk the ingredients together & set aside.

2. Slice the Snow Peas lengthwise into a julienne. Soak in ice water for a few minutes. Remove & dry on paper toweling. Add them to a large bowl.

3. Heat the EVOO in a non-stick pan over medium heat. Add the Onion & sweat for 10 minutes until very soft. Add the Pancetta & cook until the fat is rendered.

4. Add them to the Snow Peas & lightly dress with enough Lemon Vinaigrette to just coat the Snow Peas.

5. Season with Salt & Pepper & finish with the Mint leaves & shaved Pecorino.


RECIPE
Serves 2

A CookTale

We spent three hours driving through a horrendous thunderstorm on yet another dr. visit. If there was a bright spot to the day it was the stop on the way home at Gadeleto’s in New Paltz to purchase our dinner of Soft Shell Crabs. We were once again wowed by the store. It’s almost worth a visit to the dr.

INGREDIENTS

4 Medium sized Soft Shell Crabs (have the fishmonger prepare them)
Sea Salt & Black Pepper
Light Olive Oil to coat a skillet to 1/4″

METHOD

1. Rinse, paper towel dry & season the Soft Shells. Set aside.

2. Heat a skillet & add enough Olive Oil to coat the pan to 1/4″

3. When the Oil is almost smoking, add the four Soft Shell Crabs, shell side down for one minute. Be careful of spattering. Turn over & repeat. Remove to paper towels to sop up the Oil.

4. Simply plate and garnish as you like.


RECIPE
Serves 2
A CookTale

My audacious comment of the day: “Anyone who cooks Sushi-grade Tuna for more than 15 seconds a side should not be permitted to purchase it”.
With that expressed, last evening’s dinner was marvelous. Each plate had five cubes of Tuna in an Asian dipping sauce that was dotted with diced Scallions and sprinkled with toasted Sesame Seeds. A thank you to Gadeleto’s for outstanding seafood, every time.

INGREDIENTS

3/4-1 lb. Sushi-grade Tuna
2 TB Soy Sauce
1 TB Mirin
1 TB Rice Vinegar
2 Garlic Cloves, diced
1/4 C Rice Wine or Dry Sherry
1 TB Sesame Oil
3 TB Scallions, white & green diced to 1/2”

METHOD

1. Whisk the sauce ingredients together.

2. Cut the Tuna into 1″ cubes. Heat a non-stick pan & add 1TB of Peanut Oil. When pan is slightly smoking, add the Tuna.

3. Sear untouched for no more than 15 seconds.
Turn on other side & sear for another 15 seconds.

4. Add 5 Tuna cubes to a puddle of the Asian Dipping sauce. Garnish with spears of Scallions.


RECIPE

Serves 2

A CookTale

Fresh Halibut filets on a Sunday, a special treat from our most reliable Woodstock Market. Just the way we like it, one inch thick, with the fresh scent of the sea and plump to the touch. The freshly made Basil Pesto provided a delicious counterpart. And it made for an attractive plating.

INGREDIENTS For the Halibut

1 lb of fresh Halibut filet (halved)
Sea Salt & White Pepper
Lemon Juice
1 TB of EVOO, more for the pan sauce
1 TB of Butter, more for the pan sauce

METHOD

1. Season the Halibut, add a splash of EVOO & Lemon Juice.

2. Heat the oven to 400 degrees F.

3. Heat a well-seasoned cast iron pan to high. Add the EVOO & Butter. Add the Halibut, skin side down & cook for 4 minutes. Remove to the oven for 4 more minutes.

4. Place the Halibut on a warm plate & cover with foil, while you finish the pan sauce.

5. Over medium heat, add an additional pat of Butter another splash of EVOO & a squirt of Lemon Juice. Loosen the pan contents together with the EVOO & Butter & mix to emulsify.

6. To plate, spoon a bed of the Basil Pesto & top with a slice of Halibut. Add a tsp of pan sauce atop the fish & a dollop more of Pesto. Garnish with a sprig of Basil.

INGREDIENTS For the Basil Pesto

Leaves of a bunch of fresh Basil
2 TB of toasted Pine Nuts, Walnuts or Almonds
2 TB of Parmesan Cheese (grated)
1 Garlic Clove (or to your taste)
Kosher Salt & Black Pepper
1/2 C of EVOO (more, if needed, for a thinner sauce)

METHOD

1. Into the food processor add the Basil Leaves & pulse a few times until they’re finely chopped. With a spatula scrape down the sides of the bowl.

2. Add the Garlic, Nuts, Parmesan Cheese, Salt & Pepper & process until very smooth. With the processor running, begin to add the 1/2 cup of EVOO into the tube-like-funnel on the lid of processor. When the Pesto has attained the proper consistency, it’s ready.

3. Transfer to a container, top with a thin layer of EVOO. It will keep in the fridge for a week, in the freezer for 6 months (though I highly doubt it will make it that long).


RECIPE

Serves 2 With leftovers

A CookTale

My question is, are they worth the time and effort? Once again it’s one man’s opinion — I say yes, but only occasionally. From the time you begin, to the table, could take as long as 28 hours; that is, if you follow the accepted procedure of overnight dry rubbing, 3-1/2 hours of slow oven cooking, plus another half hour of cooking with the BB sauce slathered on. I readily admit that a bottled BB Sauce was used and I did not refrigerate them overnight, a few hours on the counter was all I could handle. The result were tender ribs, tasty ribs, and the bottled Stubbs BB Sauce was savory enough to satisfy our palates.

INGREDIENTS For the Ribs

1 rack of Baby Back ribs, silver skin & under flap removed
1 tsp of Liquid Smoke

INGREDIENTS For the Dry Rub

Kosher Salt
Granulated Onion
Granulated Garlic
Smoked Sweet Paprika
Black Pepper

METHOD for the Ribs

1. Combine the dry rub ingredients in a small bowl.

2. Sprinkle the dry rub on the Ribs, cover them with foil & refrigerate for as long as you can. A minimum of a few hours are suggested.

3. Heat the oven to 250 degrees F. Remove covering from Ribs. Place on an aluminum foil-lined baking pan or cookie sheet. Bake in the preheated oven for 3-1/2 hours.

4. Remove the Ribs from oven. Allow them to rest for 10 minutes, remove foil and drain accumulated liquid. Slather both sides of the ribs with the Stubbs Barbecue Sauce, return to oven & bake, uncovered for another 30 minutes. Separate the Ribs & serve with additional BB Sauce.