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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: November 2012


RECIPE Roasted Game Hen with Delicata Squash Rings

Serves 2

A CookTale

What a scrumptious dinner we enjoyed last evening, composed of simply two ingredients. A fresh, not frozen, Game Hen easily serves two and is modestly priced under $5.00. The main requirement to get the most out of the Hen is careful oven roasting, which means overcooking this small bird will dry it out and the tender juicy meat will have been lost . A coating with a savory Marinade will also contribute to the finished flavor. The Delicata Squash rings roasted in the same hot oven made for a delicious accompaniment.

INGREDIENTS For the Game Hen & Marinade

A 1-1/2 lb Cornish Game Hen (backbone removed & flattened)
Kosher Salt & Black Pepper
1 tsp of Aleppo or other ground hot Pepper
1 TB of Sweet Spanish Paprika
1 TB of softened Butter
2 TB of EVOO

METHOD

1. Heat the oven to 400 degrees F.

2. Place the flattened Hen, skin side up into a deep sided casserole. Whisk together the five Marinade ingredients & generously brush it on the Hen. Let it marinate for an hour at room temperature.

3. Place the Hen in the oven for about 20 minutes. Check it with an instant thermometer – the internal temperature inserted in the Breast Meat should be no more than 130 degrees F. Remove to a warm platter, as it rests the temperature will continue to rise.

INGREDIENTS For the Delicata Squash rings

1 Medium size Delicata Squash (both ends sliced off)
2 TB of Maple Syrup
2 TB of softened Butter
Kosher Salt & Lemon Pepper

METHOD

1. Slice the Squash into 1/2″ rings. Remove the seeds in all the slices. Place the prepared slices into a large bowl.

2. Whisk together the four Marinade ingredients. Pour onto the Squash rings & very carefully coat them. Transfer to a baking sheet in a single layer & oven roast at 400 degrees for about 25 minutes. The should well browned & very tender.

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RECIPE Picadillo

Serves 2 With generous leftovers

A CookTale

With a Nor’easter baring down this afternoon, I’d rather be In any country, city or state where Picadillo is the national dish. Many believe, as I do, that, this is where the classic dish, Sloppy Joes came from. Though it contains a number of ingredients, once there assembled the actual cooking is a cinch. Cuba is the proclaimed origin, and its fame spread throughout Latin America. Enjoying it as a daily lunch with a cold Cerveza at a seaside cafe, is worth a trip!

INGREDIENTS

2 TB OF EVOO
1 pound of ground Beef
1/2 pound chorizo sausage, chopped
1 large Onion, chopped
1/2 cup chopped Red Bell Pepper
2 cloves of Garlic, chopped
1 TB of ground cumin
2 tsp of Chili Powder
1 tsp of dried Oregano
1 tsp of Paprika
1/4 tsp of Cayenne Pepper (or to taste)
1/4 tsp of ground Cinnamon
1 1/2 cups of canned diced Tomatoes 3/4 cup of Beef Stock
1 TB of White Sugar
1/3 cup of Raisins
1/4 cup chopped Pimento-stuffed Green Olives
2 TB of Apple Cider Vinegar
1 TB of Capers, drained
1/3 cup slivered Almonds, toasted
1 TB of Lime Juice

METHOD

1. Heat the EVOO in a large skillet over medium heat. Add the ground Beef and Chorizo Sausage. Cook & stir until no longer pink, about 10 minutes.

2. Drain off some of the grease, & stir in the Onions & Bell Pepper. Cook until soft, then add the Garlic. season with Cumin, Chili Powder, Oregano, Paprika, Cayenne & Cinnamon. Cook and stir for about one minute to release the fragrance. Pour the Tomatoes & Beef Stock into the pan, along with the Sugar. Set the heat to low, cover, & simmer for 20 to 30 minutes.

3. Stir the Raisins, Olives, Capers & Vinegar into the pan, and simmer uncovered for 5 minutes. Add the Almonds & Lime juice, cook until they are heated, then serve.


RECIPE Alsatian Chou
Casserole of Cabbage, Sausage, Apples & Cream
Adapted from Simone BeckServes 4-6

A CookTaleBefore Cathie threw up her hands and walked away from the kitchen, (I was that perennial pain in the ass that continued to add things to her pot). She rightfully prided herself as a self taught Julia Child’s cook, and a very good one. One of her many signature dishes is this delicious Chou, adapted from a classic cookbook by Simon Beck. Actually I’m the one who should walk away from the kitchen! Much too high strung for that to happen.

INGREDIENTS

1 medium-sized Cabbage
Salt & Pepper
3 tsp Cumin
3/4 C chopped Onions
4 TB Vegetable Oil, or any Oil
1 lb fresh Country Sausage
1/2 lb boiled Ham
2 Eggs, lightly beaten
Allspice
Paprika
1-1/2 lb Apples
1 TB Oil
1-1/4 C Heavy Cream

METHOD

1. Heat oven to 375 degrees.

2. Quarter the Cabbage, discarding any tough or wilted Leaves. Plunge into boiling water. When water returns to a boil, as 1 TB of salt. Boil Cabbage about 10 minutes uncovered. Refresh it in a colander under cold running water. When cool, separate the Leaves and spread them out on paper towels and blot dry.
When they are thoroughly dry, sprinkle them with a little Salt & Pepper and about 2 tsp of Cumin. Set aside.

3. Saute chopped Onions gently in the Oil for about 5 minutes. Season with Salt & Pepper and cook until the Onions are soft and slightly brown. Set aside in a large bowl.

4. In the same skillet, brown the sausage meat and drain on absorbent paper. Cut the boiled Ham into tiny pieces. Stir the Sausage and the boiled Ham into the Onions. Beat the Eggs with the remaining Cumin, Allspice and Paprika, and add to the Meat mixture. Set aside.

5. Peel & core the Apples and cut into 1/4” dice. Rub a casserole with 1 TB Oil. Line the bottom and sides with a layer of Cabbage Leaves and spoon in a little Heavy Cream. Then put a layer each of Apples, Cabbage Leaves, half the meat mixture, spooning some Cream between each layer. Finish the casserole the same way, filling it to the top, and finishing with a layer of Apples and a layer of Cabbage Leaves.

6. Cover the casserole and bake in the preheated oven for 1/2 hour. Then reduce the heat to 350 degrees and finish cooking for 1-1/4 hours. The mixture will be very smooth and tender.

7. Plate as a one dish dinner.


RECIPE
Serves 4-6
A CookTale
Before Cathie threw up her hands and walked away from the kitchen, (I was that perennial pain in the ass that continued to add things to her pot). She rightfully prided herself as a self taught Julia Child’s cook, and a very good one. One of her many signature dishes is this delicious Chou, adapted from a classic cookbook by Simon Beck. Actually I’m the one who should walk away from the kitchen! Much too high strung for that to happen.INGREDIENTS

1 medium-sized Cabbage
Salt & Pepper
3 tsp Cumin
3/4 C chopped Onions
4 TB Vegetable Oil, or any Oil
1 lb fresh Country Sausage
1/2 lb boiled Ham
2 Eggs, lightly beaten
Allspice
Paprika
1-1/2 lb Apples
1 TB Oil
1-1/4 C Heavy Cream

METHOD

1. Heat oven to 375 degrees.

2. Quarter the Cabbage, discarding any tough or wilted Leaves. Plunge into boiling water. When water returns to a boil, as 1 TB of salt. Boil Cabbage about 10 minutes uncovered. Refresh it in a colander under cold running water. When cool, separate the Leaves and spread them out on paper towels and blot dry.
When they are thoroughly dry, sprinkle them with a little Salt & Pepper and about 2 tsp of Cumin. Set aside.

3. Saute chopped Onions gently in the Oil for about 5 minutes. Season with Salt & Pepper and cook until the Onions are soft and slightly brown. Set aside in a large bowl.

4. In the same skillet, brown the sausage meat and drain on absorbent paper. Cut the boiled Ham into tiny pieces. Stir the Sausage and the boiled Ham into the Onions. Beat the Eggs with the remaining Cumin, Allspice and Paprika, and add to the Meat mixture. Set aside.

5. Peel & core the Apples and cut into 1/4” dice. Rub a casserole with 1 TB Oil. Line the bottom and sides with a layer of Cabbage Leaves and spoon in a little Heavy Cream. Then put a layer each of Apples, Cabbage Leaves, half the meat mixture, spooning some Cream between each layer. Finish the casserole the same way, filling it to the top, and finishing with a layer of Apples and a layer of Cabbage Leaves.

6. Cover the casserole and bake in the preheated oven for 1/2 hour. Then reduce the heat to 350 degrees and finish cooking for 1-1/4 hours. The mixture will be very smooth and tender.

7. Plate as a one dish dinner.