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CookTeaser

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

Monthly Archives: July 2012

13/07/12 Savory Shrimp Tapas


RECIPE 

Serves 2

A CookTale

Food not only fuels the body, it also fuels the imagination. While composing today’s post, my mind wandered to the glorious Iberian Coast. We spent more time up and down the coast of Portugal, where we would go to tiny seaside eateries with wonderful fresh Seafood netted right off the deck to enjoy with our chilled glasses of Vinho Verde. We should have also spent more late nights in crowded, noisy, delicious Spanish Tapas bars. I’m certain that this dish is typical of what one would find throughout the country.

INGREDIENTS

1/4 C of EVOO (Spanish if available)
1 tsp of chopped Garlic
1 tsp of ground Sweet Paprika
1 tsp of ground medium-hot Smoked Paprika 
3/4 tsp of ground Chipotle
1 tsp of ground Cumin
1/2 tsp of Red Pepper Flakes (or to taste)
1 dozen Jumbo Shrimps peeled (or more to taste) 
Sea Salt & Pepper

METHOD

1. Put the EVOO in a skillet just big enough to hold the Shrimp in one layer & turn the heat to low. Add the Garlic & adjust the heat so that it barely sizzles, when the EVOO takes on color, add the Paprikas, Chipotle, Cumin & Red Pepper Flakes. Stir for a minute or so to incorporate.

2. Add the Shrimp. Raise the heat & cook, turning once or twice, until firm, 3 minutes or less. If overcooked, Shrimp becomes tough & inedible.

3. Garnish & serve.

 
 
 

12/07/12 Roasted Green Bean & Potato Salad


RECIPE

Serves 2

A CookTale

A roasted Salad? And was it good! Turned out to be a Salad as well as a Vegetable side dish. It’s a must try.

INGREDIENTS

Canola oil, for the baking sheet
2 TB of EVOO for the Vegetables
1/2 lb small Yukon Gold potatoes, peeled &sliced 1/4-inch thick
8 oz of young Green Beans, ends trimmed
1 medium Onion, preferably Vidalia, thinly sliced
Kosher Salt & Fresh Black Pepper
1 TB of Honey
Freshly squeezed juice of 1 Lemon (about 1/4 cup)
1/4 C of coarsely chopped flat-leaf Parsley
Fresh Basil coarsely torn by hand

METHOD

1. Brush a rimmed baking sheet generously with the canola oil & transfer it to the oven; preheat to 400 degrees.

2. Combine the Potatoes, Green Beans & Onion in a large bowl. Add the 2 TB of EVOO & season with Salt & Pepper to taste. Toss to coat the Vegetables with the oil, then transfer them to the heated baking sheet and spread evenly. Roast, stirring occasionally, for 35 to 45 minutes or until the Vegetables are charred & browned.

3. While the roasted Vegetables are still warm, drizzle them with the Honey & Lemon juice, sprinkle with the Parsley & Basil & toss to coat. Taste, & add Salt and/or Pepper as needed.

4. Serve at room temperature.

12/07/12 Rib Eye Steak


RECIPE

Serves 2 Amply

A CookTale

The difference between what is called a Rib Eye and a Cowboy Steak are a few inches of bone left on the latter. Ridiculous geographical colloquialism! Whatever it’s called, it’s a delicious cut of Beef. This beauty was grilled outdoors, being extra careful not to overcook.
The internal instant thermometer was my able assistant. When it reached 120 F, and that took a total of 15 minutes or so (which included 5 minutes on the cool side of the grill), off the Cowboy came. After an adequate resting period, it was still what’s called “bloody rare”.

INGREDIENTS

Rib-Eye Steak (1-1/2″ thick)
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Turn on two burners of a three burner grill. Heat to 500 degrees F. Lay the Steak diagonally on the hot side & grill with the lid down for 3 minutes, turn on the diagonal (for sear marks) & grill for another 3 minutes. Turn the Steak over & repeat the procedure. Move the Steak to the unlit side of the grill, close the lid & cook until it reaches the temperature of 120 degrees F, for rare, or as you prefer.

2. Allow to rest for 5 to 10 minutes before slicing.

11/07/12 Franks and Beans


 

NO RECIPE

A CookTale

July 14th is Bastille Day and also Cathie’s Birthday. A friend invited her to the Cucina restaurant in Woodstock to celebrate the event. Left to my own devices, I ventured back to my pre-teen years when every Bronx corner had a Kosher Delicatessen with a neon sign that proclaimed “Hebrew National”. Those were days before the advent of the huge box stores. Up and down the main streets were local mom and pop food stores run by a man-and-wife team with a Yiddish accent. As good as today’s packaged foods attempt to be, they can’t compare to what was then, or is it all a matter of what one wants to remember ?

09/07/12 Swordfish Fillets On A Bed Of Balsamic Butter Reduction Sauce


RECIPE

Serves 2

A CookTale

This is a variation of a previous Swordfish recipe of a month ago. I added the Paprika Sauce as a savory topping to the Fillets. It made for a highly attractive plating for a very tasty dish. The accompaniment was a giant Patty Pan Squash, roasted enough that each bite melted in your mouth.

INGREDIENTS For the Swordfish

2 Swordfish Fillets (6 oz each)
2 TB of Butter softened (more if needed)
Balsamic Glaze for topping the Fish (available online from Roland Foods)

INGREDIENTS For the Paprika Sauce topping

1 TB of sweet Paprika + a sprinkle of hot Paprika
1/4 C EVOO
2 oz of Butter (softened)
Sea or Kosher Salt & Black Pepper

INGREDIENTS For the Balsamic Butter Reduction Sauce

2 TB of Butter
1/3 C of Vermouth or White Wine
2 TB of Balsamic Vinegar
Lemon Juice

METHOD

1. In a small bowl add the EVOO, Paprikas & Salt & Black Pepper. Whisk to emulsify. Set aside until plating.

2. Heat the saute pan to high, add the 2 TB Butter & when the sizzling stops, add the Fillets. Saute weighed down with a grill press, about 1 minute per side. The internal temperature should register about
120 degrees F. Remember that we like our Fish on the rare to medium rare side. Cook yours according to your taste, but do not overcook.

4. Remove the Fish & drain on paper towels. Transfer to a holding plate & cover with tin foil to keep warm.

5.To make the Balsamic Butter Reduction Sauce, melt the remaining 2 TB of Butter over low heat, add the Balsamic Vinegar & Vermouth & simmer for about 10 minutes, or until the sauce has thickened.

6. To plate, spoon a bed of the Balsamic Butter Reduction Sauce onto each plate & top with the Fillets. Add a tsp of the Paprika sauce & the Balsamic Glaze, & serve.

08/07/12 Spaghetti with Tomatoes, Basil, Olives, Salami and Fresh Mozzarella


RECIPE
Serves 2

A CookTale

Pasta is a perfect canvas for creativity. When you realize the hundreds of recipes that can be devised from a box of Spaghetti, it’s mind blowing. I love the idea that Pasta in its multitude of shapes has been turned into a multitude of meals for untold centuries. In summertime, last evening’s dinner sparked my creative spirits by just imagining what seasonal ingredients can be brought together to make a delicious meal.

INGREDIENTS

1 C of Cherry or Grape Tomatoes
1/3 C of Salami thinly sliced
1/2 lb of fresh Mozzarella, cut into 1/4-inch cubes
1 C of chopped fresh Basil
1/2 C halved & pitted Kalamata Olives
4 tsp of Balsamic Vinegar
2 c
Cloves of Garlic, minced
1 tsp of Sea Salt
1/2 tsp of fresh Black Pepper
1/4 C of EVOO. more if necessary

METHOD

1. In a large stainless steel bowl, combine the Tomatoes with the Mozzarella, Salami, Basil, Olives, Balsamic Vinegar, Salt & Pepper.

2. Heat the oil in a large saute pan over moderately low heat. Add the Garlic & cook, stirring, for 1 minute. Let cool and add the bowl of ingredients.

3. In a large pot of boiling, salted water, cook the Spaghetti until just done, about 12 minutes. Drain, add to the Tomato mixture & toss.

06/07/12 Veal Rib Chop With Rosemary Butter


RECIPE

Serves 2

A CookTale

Smokehouse of The Catskills, as we expected, did it again. A knife cut through the Veal Chop like it was butter, and topped with a pat of Rosemary Butter, it was a culinary treat. The chop weighed a pound and a half and it amply served the two of us. I pan grilled It on the stove, because it was really too hot to step outside to the BBQ. Accompanied with Cauliflower roasted to a char and Peppers and Anchovies, it was a meal good enough for a dinner party.

INGREDIENTS For the Herb Butter

1 stick of unsalted Butter, room temperature
2-1/2 tsp minced fresh Rosemary
1 tsp chopped fresh Thyme
pinch of Kosher Salt

METHOD

1. Whisk Butter, Rosemary, Thyme, & a pinch of Salt in small bowl to blend. Wrap the Butter in plastic wrap, forming 1-1/2 inch diameter log. Chill for at least 2 hours.

INGREDIENTS For the Veal Chop

1-1/2 lb Veal Rib Chop, about 1 inch thick
2 TB of EVOO
Sprig of Rosemary
Garlic clove, smashed
Kosher Salt & Black Pepper

METHOD

1. Liberally sprinkle with Salt & Pepper. Rub 1 TB of EVOO into the Chop. Let stand at room temperature for 1/2 hour before continuing.

2. Heat 1 TB of EVOO in heavy large grill pan over medium-high heat. Add Rosemary Sprig & Garlic. Saute until Garlic is fragrant but not brown, about 2 minutes. Discard Rosemary & Garlic. Increase heat to high.

3. Add the Chop. Cook until it’s browned and meat thermometer inserted horizontally into center reads 120 degrees F, about 2 minutes per side. Transfer the Chop to a cutting board. Allow to rest for 5 minutes. Cut the Chop in half.

4. Place 1 slice of Rosemary Butter atop each piece & serve.

03/07/12 Spicy Chicken Sicilan Style


RECIPE

Serves 2 Amply

A CookTale

Mario Batali featured this delicious Chicken concoction on his 2006 Food Network program Molto Mario. My adaptation is for two and uses only thighs. In their early days this channel had a lineup of really good chefs & was a daily must see. Gone, unfortunately, are those days of excellence. But this recipe survives in his classic hardcover, Molto Mario. Here it is, and I must say besides the lengthy preparation, it’s a snap to make.

INGREDIENTS

3 Chicken Thighs, skin on & cut in half to six pieces
Kosher Salt & fresh Black Pepper
3 TB of EVOO, plus more for drizzling
6 large White Mushrooms, cut into large cubes
2 Bell Peppers, any color, cored, seeded, and cut into 1/2-inch-wide strips
1 rib of Celery, cut into 1-inch-long pieces
1 small Eggplant, cut into large cubes
4 Plum Tomatoes, cut into chunks
1/2 C Sicilian Olives, pitted
2 TB of salt-packed Capers, rinsed and drained
3 dried hot chiles or Red Pepper Flakes
1/2 cup of dry White Wine +1/2 cup of Marsala
2 TB of chopped fresh Mint
2 TB of chopped fresh flat-leaf Parsley

METHOD

1. Season the Thigh pieces with Salt & Pepper. In a 10- to 12-inch saute pan, heat 2 TB of EVOO over medium-high heat until hot but not smoking. Add Chicken pieces skin side down; brown on both sides, about 5 minutes per side. Transfer to a plate. Set aside.

2. In same pan, combine Mushrooms, Peppers, Celery, Eggplant, Tomatoes, Olives, Capers & Chiles. Cook until softened but not browned, about 5 minutes. Season with Salt & Pepper. Add both the Wine & Marsala, return Chicken to pan, & bring to a boil. Lower heat to simmer, cover; cook until the Chicken is cooked through, about 15 minutes.

3. Stir in Mint, Parsley, & Red Pepper Flakes. Transfer stew to a large serving dish. Allow to cool to room temperature. Drizzle with EVOO, & serve.

01/07/12 Insalta Caprese (salad in the style of Capri)


A CookTale

To us nothing proclaims Summer has arrived more than a plate of red ripe Tomatoes, homegrown Basil, fresh Mozzarella cheese, and a spoonful of fine EVOO. One more gastronomical contribution from southern Italy.

01/07/12 Italian Sweet Sausages with Marinara Sauce and Fresh Mozzarella


RECIPE

Serves 2

A CookTale

Our kitchen is notorious for wasting perfectly good Mozzarella by ignoring it until it becomes inedible. We see it, buy it and then forget it’s in the fridge. Are we alone, or this a common blunder? So last evening with a newly purchased ball, we planned our meal around it and made sure we enjoyed each and every mouthful. What better way to have dinner on one of the warmest evenings so far this Summer?

INGREDIENTS

Mozzarella Cheese sliced 1/8″ thick
4 Sweet or Hot Italian Sausages
Marinara Sauce (homemade or Rao’s)

METHOD

1. With a sharp instrument such as an ice pick, puncture each of the Sausages.

2. Heat the oven to 400 degrees F.

3. Ina small sauce pan heat the Marinara sauce.

4. In a skillet, cook the Sausages halfway through, using an internal thermometer to check the temperature. Be sure at this stage not to overcook .

4. Spoon a layer of the sauce in an oven proof casserole. Add the half cooked Sausages. Top with slices of Mozzarella cheese.

5. Oven roast until the cheese melts & the Sausages have been fully cooked. Once again check the internal temperature. Sausages should be quite well cooked, unless they were homemade.

6. Remove from the hot oven & keep warm. A 200 degree oven will hold them for ten minutes or so.