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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Dinner


Jerry's Scallops

RECIPE Jerry’s Scallops

Serves 2

A CookTale

Jerry Della Femina, our friend and a friend of Facebook, has a weekly column titled “Jerry’s Ink”. This week’s column was titled, “Nobody Asked Me But” and included the recipe for this delicious Scallop dish (Jerry certainly knows food having had one of the best restaurants in East Hampton. Here it is.

INGREDIENTS

3/4 to a pound of fresh Scallops all the same size
4 oz. (8 TB) very good Extra Virgin Olive Oil
Juice of a lemon
1/4 tsp hot pepper flakes
Salt to taste
Parsley if you have it

METHOD

Thinly slice the Scallops. Whisk the rest of the ingredients together.
Gently mix the Scallops with the liquid. Cover and put in the fridge for at least two hours. Take out an hour before serving to allow Scallops to get to room temperature.

Sprinkle with Parsley and serve.

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Poached Calamari. RECIPE

Serves 2

A CookTale

Without a doubt , try this recipe once and you will be as smitten as I am. Poaching the Calamari for an hour in EVOO and half a Lemon, and the Leeks for 20 to 25 minutes does wonders. The result is a tenderness and a flavor hard to describe, the photo does a better mouth watering job.

INGREDIENTS

1 lb. cleaned young Squid
2 C plus 2 TB EVOO
1 lemon
Dried Chile Flakes
Salt & Pepper
4 Leeks, trimmed, cleaned
4 Hearts of Palm

METHOD

1. Preheat oven to 375. Rinse the Squid under cold water. Place in a Dutch oven. Cover with 2 cups of EVOO, add half the Lemon (reserving the other half for juice) and a pinch of Chile Flakes, and season well with Salt and Pepper. Cover tightly, and poach the Squid in the oven until fork-tender, about 1 hour. Remove from the oven, and allow to cool with the lid on for at least 25 minutes.

2. Meanwhile, toss the Leeks in a mixing bowl with 2 tablespoons EVOO and season with Salt and Pepper. Place Leeks in a single layer on a sheet tray, and roast until they are tender and beginning to caramelize, about 20 to 30 minutes.

3. Using a slotted spoon, transfer the Squid to a mixing bowl, and combine with the makings of a dressing: 1 tablespoon of the poaching liquid, 2 teaspoons Lemon juice, and a small pinch of Chile Flakes. Toss well, check seasoning, then add the Parsley, tossing again to coat evenly.

4.Arrange the Leeks and Hearts of Palm on 2 plates, and spoon the Squid over them, finishing with a drizzle reserved poaching liquid.

5. A Salad of AVocado and Onion is a fine side dish.


Filet Mignon with   Oyster Mushrooms in Marsala sauce


Smoked Pork Chop & Spicy Cabbage.1

RECIPE

Serves 2

A CookTale
This is a redux of a November 2011 dinner. The Smoked Pork Chop is an addition. Together they definitely complemented each other. The Smoked Pork Chop is another delicious item available at our wonderful Smokehouse of The Katskills ready to devour, I simply warmed it in the pan with the Cabbage. A huge YUM.

RECIPE
Serves 2

A CookTale

INGREDIENTS for the Spicy Cabbage

Pancetta (2-1/4″ slices & diced to 1/4″ pieces)
A medium head of Savoy Cabbage (halved & cut into 1″ ribbons)
3 Garlic Cloves (thinly sliced)
1 tsp of dried Thyme (or to taste)
Kosher Salt & Black Pepper
A pinch of Red Pepper Flakes
1/2 Cup of Chicken Broth + 1/2 Cup of Vermouth

METHOD

1. Fry the Pancetta in a large pan until the fat has rendered. Remove from the pan to a small bowl leaving the fat behind. Add the Garlic & saute in the Pancetta fat, then add the ribbons of Cabbage, toss & saute to combine.

2. Add the Chicken Broth & Vermouth, the Thyme, Salt & Pepper, Red Pepper Flakes, cover & cook over high heat as long as it takes for the Cabbage to really tenderize, which should take 20 minutes or so. Keep your eye on the progress. Return the Pancetta to the pan & toss together.


Spicy Boneless Thighs with Black Olives & Mushrooms

RECIPE

A CookTale

Originally posted in 2012, Consider it a reminder to give it a try,

4 Chicken Thighs boneless, about 4 ounces each
2 Sweet Italian Sausages
Kosher Salt & Black PEPPER
Red Pepper Flakes (to taste)
8 Green Sicilian Olives (halved)
2 Bell Peppers (roasted & quartered)
1 Large Onion (sliced)
2 oz of Fondue de Poulet Gold (available on-line from More than Gourmet)
1/2 C of White Wine
8 oz of Button Mushrooms (sliced)
14 ounce can of Whole Tomatoes (juice separated)
2 TB of EVOO
Parsley chopped

METHOD

1. In a large casserole, heat the EVOO & saute the Onions until tender & translucent. Set aside in a large bowl.

2. Halve the Sausages & cook them until almost tender. set aside.

3. Add the Mushrooms & saute until tender & brown. Add the Roasted Peppers & the Tomatoes, saute & add both to the large bowl.

4. Add the Chicken Thighs, & cook for about 7 minutes to each side. Set aside with the Sausages.

5. Deglaze the pan with the White Wine, scraping up the pan particles. Add the Fondue de Poulet Gold & whisk them together.

6. Return all the vegetables & the Green Olives to the casserole & simmer for about 15 minutes to amalgamate the flavors together.

7. 15 minutes before serving time, return the Chicken Thighs & the halved Sausages to the casserole, & simmer over low heat.

8. To plate, add a Chicken Thigh & 2 half Sausages. surround the plate with the vegetables & sauce.

 


DSC_2694
A CookTale

I’ve been on a three month hiatus! Rather a three month sabbatical! But last evening, Cathie demanded that we not “waste” the gorgeous Lamb Shanks from the Fleisher butcher shop in Kingston. Cathie got me off my ass, and drove me to the stove. One more reason to adore the lady! I readily admit, it
felt good to once again be motivated to bring out the Nikon and enjoy the evening’s dinner.
INGREDIENTS2 TB of EVOO (more if needed)
2 Large Lamb Shanks (about 1LB each)
Kosher Salt & Black Pepper
1 Can of Cannellini Beans
3 Large white Turnips (about 1-1/2 lbs), peeled, halved & sliced to half circles
3 Leeks (chopped) optional
4 large Garlic Cloves (sliced)
Lemon peel from one lemon
2 TB of fresh Rosemary leaves, plus sprigs for garnish
2 cups of Dry Vermouth or Dry White Wine
3 cups Veal or Chicken Stock
2 oz of Veal Demi Glace* (optional)
* available by “More Than Gourmet” on-line from Amazon

METHOD

1. Heat 2 TB of EVOO on medium-high in a 4-quart stovetop casserole. Season the Lamb Shanks liberally with Salt & Pepper, add to the casserole & sear to a deep color, about 15 minutes Remove to a platter. Add the prepared Turnips, brown lightly until beginning to tenderize. Remove to a bowl.

2. Reduce the heat to low. Add the chopped Leeks & sliced Garlic, sauté until softened. Stir in the Lemon peel, Rosemary & the Wine. Return the Lamb Shanks to the casserole, cover & simmer on low heat for 1 hour.

3. While meat cooks, add the canned Beans & their broth to a saucepan, bring to a simmer, cover & cook for 10 minutes on low. Turn off the heat & set aside.

4. After 1 hour, the Lamb should begin to tenderize. Remove them to a platter, leaving all liquid in the casserole. Drain the Beans & add to the casserole. along with the Turnips, the 1- 1/2 cups of stock & the (optional) Demi Glace. Season with Salt & Pepper. Bring to a simmer. Tuck in the Lamb, cover & cook on low 30 to 45 minutes, until all the ingredients in the casserole are very tender.

5. Transfer to plates, garnished with Rosemary branches & an additional spoonful of the sauce & serve.

 


Lamb Shank.

A CookTale

An extra special delicious Lamb Shank, braised with Cannellini Beans, Turnips, Carrots, Onions, and as a special flavor boost, Daikon.A weeknight dinner well worthy of a weekend dinner party. And one day it shall be!

INGREDIENTS

1 Can of Cannellini Beans
2 TB of EVOO (more if needed)
2 large Lamb Shanks
Kosher Salt & Black Pepper
3 large white Turnips (about 1-1/2 lbs), peeled, halved & sliced to half circles
Daikon peeled, halved & sliced to half circles
2 Onions (chopped)
4 large Garlic Cloves (sliced)
Lemon Peel
Orange Peel
2 TB of fresh Rosemary leaves, plus sprigs for garnish
2 C of Dry Vermouth or Dry White Wine
3 C Veal or Chicken Stock
2 oz of Veal Demi Glace* (optional)

* available from “More Than Gourmet” online from Amazon

METHOD

1. Heat 2 TB of EVOO on medium-high in a 4-quart stovetop casserole. Season the Lamb Shanks liberally with Salt & Pepper, add to the casserole & sear to a deep color, about 15 minutes. Remove to a platter. Add the prepared Turnips, brown lightly until beginning to tenderize. Remove to a bowl.

2. Reduce the heat to low. Add the chopped Onions, Carrots & sliced Garlic & sauté until softened. Stir in the Lemon & Orange Peel, Rosemary & the Wine. Return the Lamb Shanks to the casserole, cover & simmer on low heat for 1 hour.

3. While the Meat cooks, add the canned Beans & their broth to a saucepan, bring to a simmer, cover & cook for 10 minutes on low. Turn off the heat & set the sauce pan aside.

4. After 1 hour, the Lamb should begin to tenderize. Remove them to a platter, leaving all liquid in the casserole. Drain the Beans & add to the casserole. along with the Turnips, Daikon, Carrots, Chicken Stock & the diluted Demi Glace. Season with Salt & Pepper. Bring to a simmer. Tuck in the Lamb, cover & cook on low 30 to 45 minutes, until all the ingredients in the casserole are very tender.

5. Transfer to plates, garnish with Rosemary branches & an additional spoonful of the sauce & serve.