CookTeaser

A CookTale

The fillet was for Cathie. There’s no question she more than deserved it after putting up with my malaise for the past too many months. It really should have been diamonds on that plate. But in my estimation, Porterhouse is the jewel of steak cuts. Wow, that’s a stretch.

INGREDIENTS

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

METHOD

1. Keep the prepping simple as Salt & Pepper, liberally applied.

2. Heat a cast iron grill pan to smoking hot. Add the Porterhouse, weigh it down with a grill press & cook for 3-1/2 minutes a side, or until the internal temperature is 120F for rare, 125F for medium rare. Be sure not to overcook or the meat will dry out.

Serves 2

A CookTale

Last evening the search for the perfect Veal Chop came to a delicious conclusion. After an extensive search, the out-and-out winner was The Smokehouse of The Catskills. It was tender, tasty and terrific. Cooked slightly beyond rare to 120 degrees, all that’s left to say is “thanks Mike and Heidi”.

INGREDIENTS

1 Veal Rib Chop (1-1/2″ thick, will serve 2)
Kosher Salt & BlackPepper
2 TB of EVOO

METHOD

1. Season the Veal Chop & add 1 TB of EVOO. Set aside until time to cook.

2. Heat the oven to 375 degrees.

3. Heat a non-stick grill pan to smoking high. Add the second TB of EVOO. Place the Veal Chop in the pan, weighed down with a grill press, for 3 minutes to a side.

4. Move the pan to the oven for about 5 minutes. The internal temperature of the Veal Chop should be 120 degrees for slightly above rare. Remove & cover with foil or place in the cooled down oven to keep warm.

5. Place the baking sheet with the seasoned & oiled Shiitake caps in the hot oven for about 10 minutes.

6. Remove & keep warm.

INGREDIENTS For the Vegetable Salsa

Fennel, Scallions, Red Bell Pepper, Belgian Endive, Tomato, fresh Oregano leaves.
Kosher Salt & Black Pepper
1-1/2 TB of EVOO
Red Pepper flakes (to taste)

METHOD

1. Cut all the vegetables to a 3/4″ dice. Add the Oregano leaves & Red Pepper Flakes. Add the EVOO & toss together.

2. Plate with the Veal Chop & the Shiitakes.

A CookTale

Cathie went to dinner with our dear friend Louise, leaving me to my own devices. I opted for a Burger filled with savory Blue Cheese, condiments and spices. Rather than a roll, the Burger was surrounded with a Tomato, Avocado & Basil Salad. Not an earth-shaking creation, but a mighty tasty way to serve a Burger.

INGREDIENTS

1 lb of lean ground Sirloin (makes three 5 oz Patties)
4 oz of crumbled Blue Cheese
1/2 C minced fresh Chives or Scallion greens
1/4 tsp of any hot Pepper Sauce
1 tsp of Worcestershire Sauce
1 tsp of coarsely ground Black Pepper
1-1/2 tsp of Kosher Salt
1 tsp of dry Coleman Mustard
1 TB of EVOO

METHOD

1. In a large bowl, mix the ground Sirloin, Blue Cheese, Chives, hot Pepper Sauce, Worcestershire Sauce, black Pepper, Salt, & Mustard. Cover, & refrigerate for 2 hours.

2. Preheat a cast iron grill pan on high heat. Gently form the Burger mixture into 5 oz Patties. Grill the Patties 3 minutes per side, or until medium rare.

3. The alternative is to broil the Pattie about 5″ from the flame, 3 minutes to a side for medium-rare.

4, Plate surrounded by the Salad & a splash of EVOO & serve.

Serves 2 generously

A CookTale

In this week’s New York Times Dining Section, the incomparable Mark Bittman featured his Minimalist recipe for Veal Stew. Coincidentally, our friends at The Smokehouse of the
Catskills gifted us with two pounds of Veal, just waiting for a good recipe. All the necessary ingredients were on hand, except Tarragon, which was replaced with fresh leaves of Sage. As always, Mark Bittman can be relied on to make everything look tempting and taste wonderful.

INGREDIENTS

1 TB of EVOO
1 TB of Butter
1 lb Veal cubes (no size larger than 1-1/2 inches)
1 Sprig of fresh Tarragon or Sage
1 lb of sweet Onions or Shallots, peeled (if large, trimmed and halved) each cut in 2 or 3 pieces
Salt & freshly ground Black Pepper
1/4 to 1/2 cup of White Wine (or water)
1-1/2 cups fresh shelled Peas or frozen Peas
White Wine Reduction sauce (available online from More than Gourmet, through Amazon

METHOD

1. Put a 12-inch skillet over high heat. A minute later, add the EVOO & Butter. Add the meat in one layer. Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.

2. Add Tarragon or Sage, Onions & Salt & Pepper. Cook, stirring occasionally, until Onions soften & any meat stuck to bottom of pan is released, about 5 minutes. Add the Wine, stir, reduce heat to low, & cover. Cook 15 to 20 minutes, or until the Veal is tender.

3. Uncover, add the Peas, raise the heat to medium. Cook for about 5 minutes, until the Peas are done. Adjust seasoning, nap the plate with a White Wine Reduction sauce (optional), garnish if you like & serve.Spring Veal Stew Garnished and Plated

Serves 4

RECIPE
Serves 2

A CookTale

For a guy who grew up in a completely ethnic neighborhood in the East Bronx, I have no idea where or when I became smitten with this dish popular throughout Latin America. A reasonable assumption could be that hash has always been high on my list. So last evening, dinner, with an urge for Cuban food, based on the spotlight the Popes’ visit has caused I opted for Picadillo with authentic Cuban ingredients. What was missing that would have made it truly authentic was Green Olives, I substituted Black. Other than that, the toughest Cuban food critic wuld have approved.

INGREDIENTS

1 Pound of ground Beef Chuck
2 TB of EVOO
1 Cup of Yellow Onion (finely diced)
3 Garlic Cloves (thinly sliced or to taste)
1 Green Pepper (finely diced)
1/2 a Red Bell Pepper (finely diced)
1 14 ounce can of diced Tomatoes (drained)
1/4 Cup of Capers (drained)
1/2 Cup of Green Olives (chopped)
1/3 Cup of Raisins
1 tsp of ground Cumin
1/8 tsp of ground Cloves
1/4 tsp of Cinnamon (optional)
1 tsp of Oregano
1 Dried Bay Leaf
Kosher Salt & Black Pepper

METHOD

1. In a large saute pan, heat 1 TB of EVOO over medium-high heat. Add the ground Beef, & brown the meat, stirring occasionally. Remove the browned meat & drain the excess fat from the pan.

2. Add the remaining 1 TB of EVOO, & heat over medium heat. Add the Green & Red Peppers, Onion, Garlic, & Bay Leaf. Sauté until the Onions are translucent.

3. Return the meat to the pot, & add the remaining seasoning ingredients. Bring the mixture to a boil. Reduce the heat to low, cover, & simmer for 15 minutes, stirring frequently.

4. Remove the Bay Leaf & serve the Picadillo over White Rice.