Category Archives: Beef and Veal
October 24, 2011 Braised Short Rib
|
RECIPE
Serves 2 A CookTale It was a lazy Saturday, and with no intentions of shopping I searched the freezer and came up with a Short Rib that weighed 1-1/2 pounds. Of course the bone represented its bulk, but there was 12 ounces of meat clinging to it. The baby Potatoes had been freshly purchased and the Rosemary branches came from the garden. I generally try to keep a supply of both Demi Glace and Glace de Viande on hand which I purchase from an outstanding resource, “More Than Gourmet” in Ohio. Since I enjoy a day of cooking, my afternoon was made. And so was dinner. INGREDIENTS Bone-in Short Ribs (at least 1 LB) METHOD 1. Heat the oven to 350F degrees 2. Generously season the Short Ribs with Salt & Pepper. Thinly slice the Onions, halve the Potatoes & smash the Garlic. Set them aside in separate bowls. 3. Heat a large braising pot & add the EVOO, when it begins to ripple add the Short Ribs. Sear for about 15 minutes until they are very well browned. Remove to a plate. 3. To the pot, add the sliced Onions & the smashed Garlic. When the Onions are tender & translucent, return the Short Ribs, Potatoes, Rosemary branches & 2 cups of the dissolved Glace de Viande to the pot (or more if needed). Bring to a boil, cover the pot & place it in the oven. 4. Roast for 1-1/2 hours or until the Short Ribs are fork tender & falling off their bones. Remove to the stove top & keep covered. 5. Remove the Short Ribs & Potatoes to separate bowls & cover to keep warm. Strain the Glace de Viande sauce into a 4 quart measuring bowl & discard the Rosemary & Bay Leaves. Add the strained sauce to a small saute pan with a cover & keep warm. 6. Wash out the braising pot. To the clean pot, add the Glace de Viande sauce, the Short ribs & the Potatoes turn the heat to medium low & keep warm. 7. Saute the sliced Mushrooms in 2 TB of Butter. When just beginning to brown turn off the heat. 8. To each plate spoon a puddle of the sauce, add the Short Ribs & surround them with the sauteed Mushrooms. The (optional) Potatoes can be added as a side dish, rather than on the plate, which I would definitely prefer. |
- Leave a comment
- Posted under Beef and Veal
June 11, 2011 Wild Salmon Carpaccio with Red Onion Capers & EVOO.
RECIPE Wild Salmon Carpaccio with Red Onion, Capers & EVOO.
INGREDIENTS
1LB of Wild Salmon
2 TBS of capers1 diced red onion
Lemon juice
S&P
EVOO
METHOD
Thinly slice the salmon
Layer the salmon on a serving plate
Add lemon juice & S&P
Add EVOO
Add Capers & Diced red onion
Allow the finished dish to marinate for 1hour
Serves 4
- Leave a comment
- Posted under Beef and Veal
June 11, 2011 Yellow Fin Tuna Not Quite Sashimi But Definitely Asian
On Wednesday Cath & I drove to NYC to visit two extraordinary food emporiums. Eataly on 23rd Street & Buon Italia in Chelsea Market on 15th Street. I thought I've seen it all but both experiences were incredibly mind boggling to this food junkie. From farm produce to sweets from seafood & fish to meats & charcuterie from cheeses to pastas, it was more than my mind & my eyes could absorb. The food displays tempted you so there was the urge just to reach into the display case. The only drawback was the incredible crowds. You would think you were at the MOMA not at a retail store. We drove home laden down with fresh Morels, Pea Ravioli made right in front of your eyes. Imported Bucatini Pasta, Squid Ink, Buffalo Mozzarella, Rosemary Breadsticks & never ever frozen Yellowfin Tuna which comprised last night's dinner. We could have continued to shop, until the bankruptcy police dragged us away. In no way was this your average daily shopping experience.RECIPE Yellowfin Tuna with Black Sesame Seeds & Asian Sauce. Serves 2 INGREDIENTS For Yellowfin Tuna1pound of Yellowfin Tuna
Pickled ginger optional
S&P
Parsley & Sesame seeds for garnish
2. In a large non stick frying pan heat the Peanut Oil.
2, When the oil is just starting to smoke, add the Tuna a few pieces at a time.
3. Sear untouched for no more than 15 seconds.
4. Turn the other side & sear again untouched for another 15 seconds.
5. Continue until all the Tuna is seared.
6. You will have lovely Tuna on the very rare side.
7. Plate & drizzle with the Asian sauce & sprinkle on Sesame Seeds.
INGREDIENTS
2TB of Soy Sauce
2TB of Mirin
1TB of Rice Vinegar
1/4 cup of Rice Wine or Sherry
1″ nob of Ginger grated
2 Garlic Cloves diced
1tsp of Sesame Oil
3 TB of Scallions white & green diced into 1/2 pieces.
METHOD
1. Whisk all the ingredients together.
2. Drizzle on to the plated Tuna & bring what remains to the table.
- Leave a comment
- Posted under Beef and Veal, Dinner, Seafood
May 24, 2011 Spaghetti with Puttanesca Sauce
Spaghetti wih Puttanesca Sauce
Last night’s wonderful dinner
Spaghetti with Puttanesca Sauce
This famous classic dish was named for the fact that Italy’s “Ladies of The Evening” could quickly prepare & eat it between client calls, it is just as fast and easy as the original and requires nothing more than some everyday items you probably already stock in your pantry.
The sauce originated in Naples. The Ladies prepared it right on the street in large empty oil drums that they fired up basically to keep warm. It was a quick & nourishing meal that allowed them to get the needed renewed energy to get right back to work. The slang interpretation of the name was & still is “Whores Pasta”.
INGREDIENTS
1 tsp of Garlic or more, finely chopped
2 Cans of flat Anchovies chopped & their oil
1 Large Onion chopped
1 Fresh hot Chili Pepper or Red Pepper Flakes to taste
1 28 ounce can of Italian Plum tomatoes, if available
San Marzano Tomatoes always preferred
2 tsp of black Pepper
2 tsp of chopped fresh Oregano or 1 tsp of dried
2 TBS of Flat Leaf Parsley finely chopped
1 TBS of Capers drained & rinsed
12 Gaeta, Oil Cured or Kalamata Black Olives pitted & cut in quarters
2 TBS of EVOO
Spaghetti or Linguine the amount required to accommodate the serving
METHOD The Puttanesca Sauce
1. Heat Olive Oil & the Oil in the Anchovy can in a large deep skillet till
medium high & saute the Anchovies until melted. Add the chopped Garlic & saute till golden.
2. Saute diced Onion for a few minutes until transparent & tender.
3. Add Tomatoes & their juices, smashing the Tomatoes by squeezing them through your fingers as you apply them to the skillet.
4. Add Chili or Red Pepper Flakes, Pepper, Oregano, Parsley, & rinsed Capers.
5. Cook uncovered at a simmer for 20 minutes or until the flavors merge.
use your judgement.
6. Add chopped Olives & cook for an additional 5 minutes.
7. Taste & adjust seasonings as desired.
METHOD The Pasta
1. Fill a pasta or soup pot with about 8 quarts of water, when boiling add 1 TBS of Kosher Salt.
2. Add the Pasta & bring the water back to a boil & boil until Al Dente. About 8 minutes for Spaghetti about the same for Linguine.
3. Drain & your ready to add to a Sauce.
Tags: Pasta
- Leave a comment
- Posted under Beef and Veal, Dinner, Pasta
CookTeaser 