Daily Archives: June 27, 2012
27/06/12 Snow Pea Salad With Pancetta, Onion & Pecorino Romana
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.
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- Posted under Salads
27/06/12 Two Minute Sauteed Soft Shell Crabs
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.
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- Posted under Seafood
27/06/12 Sushi Grade Tuna With Asian Dipping Sauce
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.
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- Posted under Dinner
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