Skip to content

CookTeaser

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

Category Archives: Dinner

July 11, 2011 Spaghetti With Tomato, Basil, Pignolis & Chanterelles. A Plate Of Summer


 

RECIPE

Serves 1

A CookTale

After an amusing late brunch at Terrapin in Rhinebeck, NY with our good friends Stan Gurell & Ira Howard Levy, all Cathie wanted for dinner was steamed Broccoli. Good for her!. Another chance for me to wolf down a pasta. On this hot early evening my taste buds turned to spaghetti with tomato, basil & pignoli nuts. I then remembered that a few of those delicious chanterelles were still in the fridge, better eat them or they’ll go bad.
As I commented in the description, ” Why do I only think of preparing this delicious pasta In the Summer? Because it is a plate of Summer.

INGREDIENTS

2-1/2 Ounces of a good Imported Spaghetti
1 Cup of Grape Tomatoes halved or 1 ripe Tomato cut into a large dice
6 Basil Leaves torn into large pieces (or more)
1/4 Cup of Pignoli nuts (pan toasted)
A few Chanterelles or Cremini Mushrooms ( definitely optional)
2 TB of EVOO
A pinch of Red Pepper Flakes
Kosher Salt & Black Pepper
Parmesan Cheese (optional)

METHOD

1. Bring a pot of water with 1 TB of  Salt to a boil. Add the Spaghetti & cook to al dente about 8 minutes (or follow the box directions).
2. In a mixing bowl, add the Grape Tomatoes or the Tomato, the Basil leaves, Pignoli nuts, Mushrooms & EVOO.
3. Season with the Salt, Pepper & Red Pepper Flakes.
4. Toss in the Spaghetti & mix it all together. Parmesan cheese is optional

July 10, 2011 Herb-Garlic Marninated Rack of Lamb with a Fig-Balsamic Glaze


RECIPE
Serve 3
A CookTale

I prepared two racks, realizing that each rack has eight chops one would have sufficed. I assumed that we’d each want three, but Cathie opted for two. Possibly tomorrow night i’ll concoct something edible with eight chops.
Along with the superb lamb from Fleischer’s Grass-Fed Market, the Rosemary, Thyme and Parsley coating made for an added taste treat.

INGREDIENTS

2 Lamb Racks, frenched and trimmed of fat
2/3 Cup of EVOO
2 cloves Fresh Garlic
2 TB Fresh Rosemary
3 TB Fresh Thyme
3 TB Fresh Flat Leaf Parsley
Kosher Salt & Fresh Cracked Pepper
Roland’s Fig Balsamic Glaze*

* Available online & at specialty stores

METHOD

1. Heat a cast Iron grill pan to smoking.Add 1 TB of EVOO & sear the Lamb Racks for about 5 minutes. Remove to a plate.

2. In a blender, combine the Oil, Garlic, Rosemary, Thyme & Parsley. Pulse until incorporated.
2. Pour the mixture over the seared Lamb and massage onto surface of the meat. Let marinate in the refrigerator for at least 2 hours, or overnight.
4. Heat the oven to 425F. Remove the Lamb from the fridge & let it sit for 15 minutes at room temperature.
5. Oven roast the Lamb to the desired doneness 120F (but no more than medium rare).
6. At plating, drizzle the Fig Balsamic Glaze around the plate and serve.

Added 2

July 9, 2011 A Melange of Grilling Vegetables


RECIPE

Serves 2

A CookTale

This is the simplest yet one of the most satisfying side dishes that can accompany a hearty meat. It’s just a melange of tasty vegetables grilled brown & caramelized. It plates beautifully & tastes wonderful.

INGREDIENTS

Any assortment of firm vegetables. I used:

Vidalia Onion, Red Pepper, Baby Potatoes, Zucchini
1 large sprig of fresh Sage, leaves removed
Kosher Salt & Black Pepper
A pinch of Red Pepper Flakes
A sprig of Rosemary (optional)
2 Tb of EVOO

METHOD

1. Heat the gas or charcoal grill
1. Cut all the vegetables into a 1-1/2″ dice.
2. Add them to a mixing bowl along with the Sage leaves. Toss in the Seasonings.
3. Add the Olive Oil & gently combine it all.
4. Move them to a wire grill pan* & grill until they are lightly charred & tender. About 25 minutes on a gas grill. Less on charcoal.
5. Remove to a bowl & divide among two serving plates.

* William Sonoma offers a very good one.

July 9, 2011 Batter Fried Zucchini Blossoms


 
RECIPE
Serves 2
A CookTale

Comes Summer & I think about Zucchini Blossoms. In the morning I search the vegetable garden for those bright yellow beauties. Yesterday morning, Cathie picked 8, & happily stood at my office door. I was one very delighted person.

INGREDIENTS

8 Newly opened Zucchini Blossoms. (or more)
3/4 Cup of All Purpose Flour
3/4 Cup of Soda Water
A pinch of Cayenne Pepper
A pinch of Kosher Salt
Canola or Vegetable Oil

METHOD

1. Prepare the batter by adding the Flour to a bowl & gradually adding the Soda Water.
2. Whisk gently into a smooth batter, a consistency that is slightly thicker than heavy cream.
3. Heat the Oil in a deep frying pan. You only need less than an inch.
4. When the Oil reaches 350F. Dip the Blossoms one at a time into the batter & carefully slide it into the hot Oil. Do not add more than 4 at a time, so that the Oil doesn’t cool down.
5. When the Blossoms are beginning to take on a light color, remove them to a paper towel-lined cookie sheet. Repeat with the remaining 4 Blossoms.

They are a treat.

Ad

July 9, 2011 Grilling A Great Rib Steak


RECIPE

Serves 2

A CookTale

Once again The Smokehouse of the Catskills came through. Of the many differences in personal relationships between consumer and retailer none is more evident than ” Hi Marvin” ” Hi Mike” that repeatedly happens in the country. In New York City we frequented top neighborhood stores, Rosedale Fish Market, Grace’s Marketplace, William Poll, P.J. Bernstein’s, Eli’s. If you were lucky they nodded recognition. Up here you call or walk in to a warm reception, and ask” I want a great Rib Eye, got one”, & get a warm response. I do miss the restaurants, the theater, the museums that I always said I would, but rarely did visit.

INGREDIENTS

1 Rib Eye Steak at least 1-1/4″ thick
Kosher Salt & Black Pepper (be generous)
2 TB of a good EVOO

METHOD

1. Heat up the grill. (gas or charcoal)
2. Season the Rib Eye & allow to marinate until grilling time.
3. When ready, lay the Rib Eye diagonally across the grates.
4. Grill for 2 minutes, then turn the Rib Eye diagonally again for another 2 minutes. For a total of 4.
5. Turn over the Rib Eye over for a total of another 2 minutes. The Rib Eye will have cooked for a total of 6 minutes. Check the internal temperature with an instant thermometer.
6. Here again, our preference for rare, so no more than 120F.,
remove to a platter & let it rest for at least 5 minutes. Its temperature will continue to rise at least 5 degrees.
7. Time to plate.

July 7, 2011 Black Sea Bass On A Bed Of Garlicy Spinach


RECIPEServes 2

A CookTale

Home Cathie came, laden down with shopping bags from one of our favorite New York markets, Fairway on 125th St. Within one bag was Black Sea Bass so fresh you could inhale the smell of the sea. And two bags of double washed Baby Spinach. That solved the dinner question. Cath’s homecoming is always like opening a Pinata, a never disappointing surprise. What landed on the dinner table was a not necessarily Inspired, but definitely simple, yet satisfying dinner. The adage ” simple is better” continues to be true.

INGREDIENTS

1 Pound of Black Sea Bass ( or other types of sea bass)
Sea Salt & freshly ground Black Pepper
1 TB of grated Lemon Rind
1 tsp of Spanish Paprika (Not smoked)
1TB of EVOO & 1 TB of Butter
Italian Flat Leaf Parsley
A splash of Rowland’s Balsamic Glaze (available in stores & on line)

METHOD

1. Season the Black Sea Bass with Sea Salt, freshly ground Black Pepper, the grated Lemon Rind & the Spanish Paprika.
2. Add the EVOO, & allow it to marinate until cooking time.
3. Heat up the saute pan, add the 1 TB of EVOO & Butter. Pan cook for no more than about 5 minutes. turning the fish constantly & dousing with pan juices.
4. Spoon the delicious pan juices over & around the fish, remove from the pan & place on the bed of sauteed Spinach.

RECIPE Sauteed Spinach with Garlic & EVOO

Serves 2

INGREDIENTS

2 10 Ounce bags of washed Spinach
2 Garlic cloves sliced
2 TB of EVOO+ 1TB for adding to the plate
Salt & fresh Black Pepper

METHOD

1. Rewash the Spinach & remove their stems. This is optional but desirable.
2. Tear into bite size pieces.
3. Heat a deep sided saute pan until hot. Add the Olive Oil. When the Oil is rippling, add the Garlic, cook until fragrant.
4. Add a large handful of Spinach, cover & allow it to wilt. Repeat until all the spinach is in the pan & wilted.
5. Toss the mixture & it’s ready to plate.

July 5, 2011 Broccoli Rabe with Orecchiette


RECIPE

Serves 2

A CookTale

Without a question, one of my most favorite pasta & vegetable combinations. For me it has it all, the wonderful bitterness of Broccoli Rabe, the unique bite of a good imported Orecchiette pasta. Add the Garlic & Red Pepper, the subtlety of EVOO and I can wax poetically about this simple pasta.

INGREDIENTS For The Broccoli Rabe

1 lb of Broccoli Rabe.
2 Garlic cloves sliced.
Red Pepper flakes (to taste)
2 TB of EVOO
1/4 Cup of freshly grated Parmesan Cheese

PREPARATION

1. Wash Broccoli Rabe, trim the stems, remove & save large leaves
2. Steam for 6 minutes, flush in cold water and drain.
3. Cut into small pieces & set aside.
3. Add the EVOO to a deep sided frying pan, when rippling hot saute Garlic & Red Pepper flakes, do not let them burn. Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry. Set aside.

INGREDIENTS For The Orecchiette

4 Ounces of an imported Orecchiette Pasta
Salt for the pot

PREPARATION

1. Boil the water, add the pasta & cook for about 12 minutes to Al Dente.
2. Drain & add to the Broccoli Rabe. Toss it all together & if desired add a splash of EVOO.
3. Plate & add the freshly grated Parmesan Cheese,

July 5, 2011 Curry Butter Under The Skin Of Chicken Thighs.


RECIPE

Serves 2

A CookTale

I’m a home cook, taught by the process of trial and error, mostly error. My first commandment is “keep the recipe short and simple, and use the best of ingredients available”. High on that list are dry spices. I purchase mine, always dependable, from Penzeysspices.com. Their monthly catalog is jammed with good stuff. This recipe is hard to beat, your only caution is not to overcook the thighs. To assure that, I use an electric fry pan, and the thighs are out of the pan when their internal temperature is around 140〫F. By the time they reach the plate their heat is raised by at lest 5〫F. They are still moist, Juicy & loaded with curry flavor.

INGREDIENTS

2 8 Ounce Skin On Chicken Thighs
1 TB of mild Curry Powder (or to your liking)
2 TB of Butter
Kosher Salt & Black Pepper
1/4 Cup of diced Parsley
1 TB of Olive Oil for the fry pan

METHOD

1. Mix together the Curry Powder & Butter into a smooth emulsion.
2. Carefully lift the Thigh’s skin & with a spatula & coat the meat.
3, Rub any remaining Curry Butter on the skin.
4. Salt & Pepper the Thighs. Set aside until 25 minutes before serving.
5. Heat the pan, (preferably electric) to 325〫F
6. Add 1TB of Olive Oil & when rippling, add the Thighs, skin side down.
7. Pan fry for about twelve minutes & turn the underside down for about another twelve minutes. Check the internal temperature, 140〫F is ideal.
8. Remove each Thigh to a plate & spoon the delicious Curry Butter sauce around them. Sprinkle on the Parsley, & serve

July 4, 2011 Memphis Style Barbecue Sauce


RECIPE

Makes 2 cups

A CookTale

In the June/July issue of Saveur, one of my most anticipated monthly magazines are nine recipes for nationwide barbecue sauces. This is one of them and possibly one of the most popular.

INGREDIENTS

2 cups ketchup
⅔ cup apple cider vinegar
½ cup light brown sugar
¼ cup sugar
2 tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce
2 tsp. ground black pepper
1½ tsp. mild hot sauce
1½ tsp. onion powder
1½ tsp. garlic powder
1 tsp. dry mustard powder

METHOD

1. Bring ketchup, vinegar, both sugars, juice, Worcestershire, pepper, hot sauce, onion and garlic powders, mustard, and 1 cup water to a boil in a 2-qt. saucepan.
2. Reduce heat to medium-low; simmer, stirring, until thickened, about 30 minutes.

July 4, 2011 The Independance Day Classic Memphis Style Spareribs


 

 
RECIPE

Serves 5

A CookTale

Google lists 297,000 recipes for Baby Back Spareribs, here is one of them, & possibly one of the most classic. I used Baby Back Spareribs vs Spareribs, looking for more meat on the bone. But I am far from a Tennessee southern boy raised on smoke & barbecue. Simply a migrant from New York City raised on Corned Beef & Pastrami.

INGREDIENTS

MEMPHIS DRY RUB

1 TB Sweet Paprika + 1 TB Pimenton, Smoked Paprika
2 TB Light Brown Sugar + 1 TB Granulated Sugar
1-1/2 tsp Onion, Garlic Powder & Chile Powder
1-1/2 tsp Cayenne
1 TB Salt
1-1/2 tsp Pepper
1 tsp of dried Thyme

Mix together & apply liberally to both sides of the ribs.

WET MOPPING SAUCE

1/2 cup of Apple Juice
3 TB of Apple Cider Vinegar

METHOD FOR 5 POUNDS OF BABY BACK SPARERIBS

1. After coating with the dry rub, refrigerate overnight.
2. Soak hickory chips in water for at least 1 hour or more,
add a smoker pan with about 2 cups of chips to the floor of the grill.
3. Also add an aluminum pan filled with water to the floor of the grill. This addition supplies continuous moisture.
4. Heat the outdoor gas grill to 350F.
5. Add the ribs. close the cover & keep checking the internal temperature to be no more than 140F, 6. Continue to brush the ribs with the wet sauce.
7. Overcooking was the bad mistake I made, I cooked the ribs to 180F. They were quite tender, but definitely on the dry side.