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CookTeaser

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

Category Archives: Dinner

November 6, 2011 Cantonese Ribs Chinatown-Style


RECIPE

A CookTale

By the time dinner was finished, I could have used a rickshaw to wheel me into bed. It wasn’t overeating it was overcooking. There are very few cuisines of the world that demand as many ingredients. Example: The marinade for the Ribs required 11 ingredients. The Eggplant 11. The Cabbage 10. And that’s only for the preliminary preparation. When it was all said and done, a drive to the Chinese restaurant would have been less exhausting. But I enjoy cooking so it can’t compete with the alternative.

RECIPE

THE MARINADE

3 Pounds of Pork Spare Ribs (cut into individual pieces)

1/2 Cup of Hoisin Sauce
1/2 Cup of Brandy (or rum or bourbon)
1/4 Cup of Honey
1/3 Cup of Soy Sauce
2 TBs of Sesame Oil
2 TBs of Hot Sauce (such as Tabasco)
2 TBs of powdered Ginger
1 TB of Garlic smashed (or garlic powder)
1 TB of Five Spice Powder
2 TBs of powdered Onion
1 tsp of Red Food Coloring
1/4 Cup of Char Siu Sauce for the Glaze

METHOD

1. Mix the marinade ingredients thoroughly in a bowl.

2. Coat the Ribs & Marinate in a Ziplock-type bag for at least 3 hours. Marinate them overnight for a much superior result .

3. Heat the oven to 300°F. Roast the Ribs for no more than 40 minutes. After 40 minutes, remove from the oven & paint one side with a coat of the Char Siu Sauce. Return to the oven for 10 minutes glazed side up.

4. Remove & allow Ribs to rest for 5 minutes. If the butcher hasn’t, (he will upon request), cut the Ribs into individual pieces & prepare to serve.

November 2, 2011 Veal Scaloppine Marsala


RECIPE
Serves 2

A CookTale

Two absolute requirements, an excellent butcher and the best Top Round Veal he has in his fridge. With great fortune we have that combination in Fred Brill, manager supreme of the meat department at Adam’s Fairacre Farm. In the past, those thin Scaloppines of Veal were too often overcooked and were (like shoe leather), uneatable. Not last evening! Sauteed in EVOO and Butter, they were so good we regretted staring at the empty plate.

INGREDIENTS

4 Slices of Veal Scaloppine (cut from the Top Round)
4 Slices of Prosciutto (imported)
Wondra Flour (spread on a plate)
2 TB of EVOO
2 TB of Butter (more if needed)
Kosher Salt & Black Pepper
1/2 Cup of dry Marsala Wine

METHOD

1. If required (unless the butcher had done it), gently thin the Scaloppini slices with a meat pounder & season with Salt & Pepper. To each piece of Scaloppine, add a slice of Prosciutto & gently pound it into the Veal to combine.

2.Put the EVOO & 1 TB of Butter in a skillet & turn the heat to medium high. When the fat is hot, lightly dredge both sides of the Scaloppine in Wondra Flour, shake off the excess, & slip the meat into the pan. Brown quickly on both sides, about half a minute per side. Using a slotted spoon or spatula, transfer them to a warm plate.
Note: If all the Scaloppine doesn’t fit into the pan at one time , do them in batches, but dredge each batch in the Wondra Flour just before slipping the meat into the pan; otherwise the flour will become soggy & make it impossible to achieve a crisp surface.

3. Turn the heat to high, add the Marsala, & while it boils down, scrape loose with a wooden spoon all the browning residue on the bottom and sides. Add the second TB of Butter. When the juices in the pan are no longer runny and have the density of a sauce, turn the heat down to low, return the Scaloppine to the pan, turn them once or twice to baste with the sauce.

4. Spoon the Marsala Butter sauce onto each plate & add two slices of Scaloppine to each.

 — at Where was this photo taken?

October 15, 2011 Pollo alla Cacciatora


 

RECIPE
Serves 2 with generous leftovers

A CookTale

When I run out of ideas as to what to do with Chicken Thighs, a savory stew like Chicken Cacciatore continues to work for me. And of all the recipes for Chicken Cacciatore (Google lists over 800,000), Mario Batali’s Chicken Hunter Style, which dates back to 2000, is my old reliable. My adaptation has the audacity to make changes in Signore Mario’s recipe. But when eaten, it all seems to work out.

INGREDIENTS

5 Chicken Thighs 8 Ounces each (bone in, skin on)
3 Garlic cloves (minced)
2 Branches of fresh Rosemary (leaves removed & minced)
Kosher Salt & Black Pepper
EVOO
2 Large Yellow Onions (coarsely chopped)
1 Pound of large White Mushrooms (cut into 1-inch cubes)
4 Ounces of Pancetta (diced)
4 Sweet Italian Sausages (cut in thirds to 12 pieces)
1 Cup of White Wine or Vermouth
1 28-Ounce can of whole Tomatoes (San Marzano preferred)
1 Cup of Chicken Stock
2 Ounces of Poultry Demi Glace (optional)
A pinch of Sugar
A pinch of Red Chili Flakes (to taste)
1/3 Cup of Parsley leaves (chopped)

METHOD

1. Cut the Chicken Thighs into 10 pieces.

2. Combine the Garlic, Rosemary, Salt & Pepper & enough EVOO to make a somewhat dry paste. Divide the paste evenly among the 10 pieces, toss, cover & refrigerate for 2 hours.

3. In a dutch oven, add EVOO and cook until smoking. Brush the excess paste from the bird & sear each piece of meat on all sides. (This is part of their cooking). Remove the seared Thighs to a plate lined with paper towels.

4. Add the Onions, Mushrooms & Pancetta to the dutch oven & cook over high heat until the Onions are golden brown & the fat has been rendered from the Pancetta. Drain the excess oil, then add the Wine & stir the bottom of the pan with a wooden spoon to dislodge the browned bits. Add the Tomatoes, squeezing each in your hand to break them up, add the Chicken Stock, the (optional) Demi Glace, the Sugar & Chili flakes & bring it all to a boil. Return the Chicken Thighs to the pan. Cook for 15 minutes, covered, then 10 minutes more, uncovered. The Thighs must not be overdone.

5. Heat a large skillet with 1TB of EVOO. Add the 12 pieces of Sausage & saute until browned. Do not overcook them or they’ll dry out. Place them in the dutch oven with the other ingredients. Maintain the heat on low to keep the Stew warm.

6. Add three or four pieces of Chicken Thighs to each plate, and liberally spoon the sauce on & around. Top with chopped Parsley & serve immediately.

October 15, 2011 Green Beans Roasted with Bread Crumbs and Grated Parmesan Cheese


 

RECIPE
Serves 2

A CookTale

Simply thinking of how to describe this dish whets my appetite. It takes no time to prepare and only 15 minutes in the oven to roast. The result is so delicious that to me it can be considered a snack food.

INGREDIENTS

8 Ounces of fresh Green Beans
4 TB of fresh Bread Crumbs
3 TB of Grated Parmesan Cheese
Salt & fresh Pepper to taste ( remember the cheese is salty)
2 TB of EVOO

METHOD

1. Heat the oven to 450 degrees.

2. Bring a pot of water to a boil. Parboil the Beans for 4 minutes. Drain & blot dry.

3. Add the 2 TB of EVOO, the Parmesan Cheese & Bread Crumbs to the Beans. Toss it all together.

3. Place in an oven proof dish & roast until it’s caramelized & slightly charred. About 15 minutes or to taste.

October 14, 2011 Steamed Well Dressed Asparagus.


RECIPE

Serves 2

INGREDIENTS

1 LB of Asparagus (Spears peeled & 1″ of the bottoms removed)
1 TB of EVOO
1 TB of Butter
Kosher Salt & White Pepper

METHOD

1. Bring a deep sided pan of Water to a boil. Add the Butter & a pinch of Salt. Reduce to a simmer & add the Asparagus. Cook for 4 to 5 minutes, depending on the thickness of the spears.

2. Remove & drain on paper towels. Add to a serving dish & douse with the EVOO & the Salt & Pepper.

October 14, 2011 Chilean Sea Bass & Fermented Black Bean Sauce


 

RECIPE

Serves 2

A CookTale

Chilean Sea Bass, cut to your order and never frozen, is very a special delicacy. The difference is night and day in texture and taste, which we enjoyed last evening. Gadaleto’s Seafood in New Paltz is the place were you know that fresh means just that. Combined with Asian ingredients from Shiitakes to Fermented Beans, the result makes your taste buds very happy. That said, you could also simply saute the Fish with a generous lump of Butter and seasonings and it would be equally wonderful.

INGREDIENTS

12 Ounces of Fresh Chilean Sea Bass, skin removed (cut in half)
Sea Salt & Black Pepper (generously applied)
1 TB of EVOO

4 Ounces of fresh Shiitake Mushrooms (sliced)
1 Medium Onion (thinly sliced vertically)
Fresh ginger (6 slices thinly cut)
1 Red Bell Pepper (thinly sliced)
2 or 3 Dried Chilies (deseeded)
2 TB of Fermented Black Beans (smashed)
1/2 tsp of Thai Fish Sauce
1/2 tsp of Sesame Oil
1 tsp of Soy sauce
1/2 tsp of Sugar
2 Scallions (white & green parts cut to 1.5″ length)
1 TB of Peanut Oil

METHOD

1. Season the Sea Bass with 1/2 TB EVOO & the Sea Salt & Black Pepper, set aside.

2. Heat a Wok & 1TB of Peanut Oil. Add the Shiitakes & stir fry until brown & tender. Remove to a bowl. Add the Onions, Ginger, Red Bell Pepper, Dried Chilies & stir fry until softened & aromatic. Return the Shiitakes to the Wok.

3. Add the smashed Fermented Beans, the Fish Sauce, Sesame Oil, Sugar, & Soy Sauce, & half the Scallions & toss until well combined. If it appears dry add aTB of Water. Cover & set aside.

4. Heat the oven to 400F.

5. Heat a skillet to high, add remaining 1/2 Tb of EVOO. Saute the Sea Bass for 3 minutes, turn & repeat for 3 minutes. Transfer the skillet to the oven & roast for about 5 minutes. The internal temperature should be about 125 F & the outside should be lightly browned &

6. To serve, center the Sea Bass on each plate & surround with the stir fry. Add the remaining Scallions.

Lik

October 12, 2011 Habanero Chicken Sausage Baked in Marinara Sauce With Pennoni


 

RECIPE

Serves 2

A CookTale

What we American’s call Penne, Italians call Zitoni, Ziti, Pennoni, Mostacciololi or Penne Lisce and Penne Rigate. The one thing we do have in common is how we sauce them. Marinara or Pesto are the traditional sauces. Their hollow centers allows them to hold the sauce, while their angular ends act as scoops*
Throwing away that Wikipedia* description, the “whatever you call it” is a delicious accompaniment to whatever is on the plate.

INGREDIENTS

4 Ounces of Pennoni (large penne)
8 Ounces of Marinara Sauce (homemade or Rao’s)
4 Chicken Sausages (plain or of any flavor combination)
!/4 Cup of Parmesan Cheese grated (optional)
1 TB of Salt

METHOD

1. Put a pot of Water up to boil. Add the 1 TB of Salt.

2. Heat the Marinara sauce in a small sauce pan.

3. Heat a skillet to medium & add the Chicken Sausages,
cook until all sides are browned, about 6 minutes

4. Heat the oven to 350F.

5. In an oven proof casserole dish large enough to hold the four Sausages, add a layer of the Marinara Sauce. Top with the Sausages & spoon the remaining sauce.
Roast for 20 to 25 minutes, the Sauce should be at a simmer & the sausages cooked through.

6. Remove & plate. Sprinkle with the grated Parmesan Cheese. (optional)

October 11, 2011 Greens With Candied Walnuts, Bosc Pears and a Vinaigrette of Extra Virgin Olive Oil and Walnut Oil


 

RECIPE

Serves 4

A CookTale

The great thing about Salads is their extraordinary versatility. To say it differently “almost anything goes”. Last evening’s offering at a small dinner party for four, this salad proved my point. To candy the Walnuts is a snap, Bosc Pears allowed to ripen for a few days are delicious, and a Vinaigrette with really good Extra Virgin Olive Oil, Walnut Oil and high seasonings brings the flavors together.

INGREDIENTS For the Candied Walnuts

1/2 Cup of Water
1/2 Cup of Granulated Sugar
1 Cup of Walnut halves
1/8 tsp of Kosher Salt

METHOD

1. Preheat the oven to 350° degrees. Lay the Walnut halves in a single layer on a baking sheet. Bake for 5 minutes. Remove from the oven & cool.

2. Add the Water & the Sugar to a medium saucepan. Boil the Sugar on medium heat, stirring with a wooden spoon. Keep stirring until all the Sugar has melted & the color has turns to a medium amber. Add the Walnuts, stirring to coat them with the Sugar mixture.

3. When the Walnuts are coated, spread them on the baking sheet, lined either with a Silpat mat or parchment paper (so they won’t stick).

4. Using two forks, quickly separate the Candied Walnuts. Sprinkle them with the Salt & cool completely.

INGREDIENTS For the Vinaigrette

1 Shallot (finely diced)
1 TB of Sherry Vinegar (imported preferred)
Kosher Salt & Black Pepper
1 tsp of Dijon Mustard
2 TB of EVOO
1 TB of Walnut Oil

METHOD

1. Add the diced Shallot to a small bowl with the Sherry Vinegar & a pinch of Salt & pepper to taste. Allow to blend for 10 minutes. Stir in the Dijon Mustard & whisk in the EVOO & Walnut Oil. Taste, adjust the seasonings & set aside.

INGREDIENTS To Assemble the Salad

8 Ounces of assorted Greens, (Chicory, Radicchio, Curly Endive, Escarole)
1/2 Cup of the pale interior Celery Stalks & Leaves (sliced stalks, chopped leaves)
3 Ripe Bosc Pears (doused with Lemon Juice to maintain color)
Candied Walnuts

METHOD

1. Add the Greens & the prepared Celery to a salad bowl.

2. At serving time, sprinkle the Greens with the Salt & Pepper & toss with half the Vinaigrette.

3. Slice the Pears. Place them in a separate bowl. Coat them with the remaining Vinaigrette.

4. To each plate, Add a handful (2 ounces) of Greens. Top with Candied Walnuts & slices of the Bosc Pear.

October 11, 2011 Puff Pastry Peach Tarts


RECIPEServes 4

A CookTale

In this kitchen dessert is a constant challenge. We are not big dessert fans. The exception, of course, is dinner parties, and there too, I opt for the easy way out. Prepared Puff Pastry, available almost everywhere, is my panacea, be it a sweet fruit tart or a savory vegetable tart. The ability to create taste worthy dishes are boundless and impressive.

INGREDIENTS

1 Sheet of frozen Puff Pastry dough (thawed for 20 minutes)
2 Cups of sliced Peaches (from 4 medium-size Peaches)
Flour for working with the Puff Pastry
2 TB of Butter
1 TB of Granulated Sugar + Powdered Sugar
Whipped Cream or Ice Cream or (for serving)

METHOD

1. Place the thawed Puff Pastry on a floured baking sheet, unfold the Puff Pastry & roll it to a 8″ X 12″ rectangle. Working quickly, & keeping the Puff Pastry well floured, cut it into four 3″ X 8″ pieces. Place in the fridge for 10 minutes.

3. Slice the Peaches (skin on or removed) into a small bowl & add the Lemon Juice & Sugar. Carefully place the slices of Peaches overlapping down the center of each Pastry rectangle, leaving a 1/2″-inch border around the edges. Dot the top of the peaches with the Butter. Sprinkle the Puff Pastry & the Peaches with the reserved 1 TB of Sugar.

3. Place the rack in the center & preheat the oven to 400°F. Add the baking sheet & bake the Puff Pastry Tarts for 15 minutes, or until puffy & well browned.

4. Remove & allow to cool. Sprinkle with Powdered Sugar & prepare to plate.

5. Serve with Whipped Cream or Ice Cream.

October 9, 2011 Loin of Lamb With Black Bean Sauce


RECIPE
Serves 2

A CookTale

As long as fifteen years ago, in La Cucina Italiana a magazine devoted to the cuisines of the twenty regions of Italy featured this recipe. Over time I’d occasionally take a stab at it and success was generally based on the quality of the Loin of Lamb. Yesterday I decided to try again, I pushed through the door of The Smokehouse Of The Catskills, and with doubt in my voice, asked Mike, “do you carry Loin of Lamb”. Without blinking an eye he’s in the fridge and returns with a fresh, still wrapped in its casing, Loin of Lamb. “How much do you need”. I departed with a beautifully prepared 1-1/4 pound of Loin blanketed in a sheath of its fat for proper searing before roasting. If awards were given for Loin of Lamb, this would have won 1st prize, hands down.

INGREDIENTS

1-1/4 LB of Boneless Loin of Lamb (wrapped in a layer of its fat, for searing)
1 15 ounce can of Black Beans, drained
2 Cloves of Garlic (thinly sliced)
3 TB of EVOO
1/2 Cup dry White Wine
Kosher Salt & Black Pepper
2 Ounces of Lamb or Veal Demi Glace + 1/2 cup of Water

METHOD

1. Season the Lamb with the Salt & Pepper. In a cast iron pan warm the EVOO over high heat. Add the Lamb & sear it on all sides until it’s quite browned. Remove the Lamb in the pan & set aside.

2. Heat the oven to 400 degrees, add the pan & roast for about 5 to 6 minutes or until the internal temperature of the meat registers 120 degrees, for rare. For medium rare continue to roast for a few minutes. The Lamb must be pink & juicy.

3. Remove the pan from the oven & place the Lamb on a platter. allow the Lamb to resettle & cover to keep warm.

4. In a small sauce pan bring the 1/2 cup of Water to a boil, reduce it to a simmer & add the Demi Glace. Whisk until completely dissolved.

5. To the hot pan with their cooking juices, add the Wine, the Garlic & half the drained Beans. Simmer for about 5 to7 minutes season with the Salt & Pepper & add the enriched stock.

6. Remove the layer of fat wrapped around the meat, revealing the Loin of Lamb. Slice it into 1-1/2″ medallions.

7. To serve, add the Black Beans to the two plates & top with the medallions of Lamb.