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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Dinner


RECIPE
Serves 2 +

A CookTale
What remained from Saturday’s great Porterhouse was what some consider the finest part of the steak, the fillet. It weighed 8 ounces, just enough to add to an assembly of sauteed vegetables into what is for some unknown reason called Hash. Most often, be it beef, lamb, or chicken, leftovers turned into the next evening’s Hash is a dinner we look forward to, as we surely did last evening. With the assortment of fresh vegetables, it is a splendid one plate dinner.

INGREDIENTS

8 oz of leftover Porterhouse (Fillet preferred)
1 Red Bell Pepper (cut to a 3/4″ dice)
1 large Red Onion (cut to a 3/4″ dice)
6 Large White Mushrooms (quartered)
3 large Turnips (cut to a 3/4″ dice)
1 Russet Potato (cut to a 3/4″ dice) (optional)
2 oz of Veal Demi Glace (dissolved in 1/3 cup of water)
2 Garlic Cloves (thinly sliced)
1/2 tsp of Red Pepper Flakes (or to taste)
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB of Butter (for the pan, more as required)
Basil Leaves (torn or chiffonade)

METHOD

1. Prepare the first 6 ingredients as suggested. Place each in individual bowls.

2. Heat a small saucepan with 1/3 cup of Water. When it begins to boil, lower the heat to a simmer & add the Demi Glace. Whisk until dissolved to a rich stock & set aside.

3. Heat a large saute pan, add the EVOO & Butter (adding more if required). Saute the vegetables one at a time, as each is cooked, add to a large bowl. Do not cook the Porterhouse, but add it to the bowl.

4. Remove the contents of the bowl to the saute pan, add the enriched stock & gently toss it together. Sprinkle on the the Basil.

5. Ready to plate.


RECIPE

Serves 2

A CookTale

I wanted to do a Halibut recipe that inspired me by Giada de Laurentiis, but on Sunday in a small town Halibut was not to be found. Fresh Cod was available, and it was a fine substitute. The Olive Caponata took a while to prepare, but it was worth every minute. The pan sauce was simply Butter and Vermouth reduced to a glaze. Not quite a dieters’ dinner, but close.

INGREDIENTS

For the Caponata

1/4 C of EVOO
1 small red Onion, chopped
1 tp Salt, plus extra for seasoning
1/2 tp freshly ground black Pepper, plus extra for seasoning
1 Celery Stalk, chopped
8 oz frozen Artichoke Hearts, thawed & cut into 1-inch pieces
1 (14-1/2 oz) can diced Tomatoes, with juices
10 pitted Kalamata Olives, halved
3 TB Raisins
1/4 C red Wine Vinegar
1 TB Sugar
1 TB Capers, rinsed & drained

For the Cod

4 (5 to 6 oz) center cut Cod fillets, at least 1-inch thick
3 TB of EVOO
2 TB of Butter
2 TB of Vermouth or White Wine
Salt & freshly ground Black Pepper
3 TB of chopped fresh flat leaf Italian Parsley, for garnish

METHOD For the Caponata

1. In a large skillet, heat the EVOO over medium high heat. Add the Onion & season with Salt & Pepper. Cook until translucent, about 3 minutes.

2. Add the Celery & Artichoke Hearts and cook until soft and the Artichokes are lightly browned, 3 to 4 minutes. Add the Tomatoes, Olives, & Raisins to the pan. Simmer over medium low heat, stirring frequently, until the mixture thickens, about 25 minutes.

3. Stir in the Vinegar, Sugar, & Capers & season with Salt & Pepper to taste.

METHOD For the Cod

1. Place a nonstick grill pan over medium high heat. Lightly oil the pan before grilling the fish.

2. Drizzle the Cod on both sides with EVOO. Season on both sides with Salt & Pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.

3. Remove the Cod to plates & add Butter & Vermouth to the pan. Reduce until slightly thickened.

4. Spoon the pan sauce over the Cod & top with the Caponata. Garnish with chopped Parsley & serve.


RECIPE

Serves 2

A CookTale

This week at the local PriceChopper, Lobsters from 1 to 5 pounds are on sale at $6.99. At these prices it’s a great opportunity to gorge on this usually pricey treat. Wouldn’t it be great if one day they did this with Caviar? Oh well, I’ll take what I get and be quite satisfied.

Serves 2

INGREDIENTS

2 1-1/2 LB Lobster (steamed)
4 oz of Spaghetti
1 C of Marinara Sauce (homemade or Rao’s, or more if needed)
1/3 C of Basil Leaves (cut to a chiffonade)
Sea Salt
2 TB of EVOO

METHOD

1, Have the fishmonger steam the Lobsters or do them yourself. If so, send them to Lobster heaven mercifully by quickly inserting the point of a chef’s knife into the top of the head. This immediately does the job. Then steam them for 13 to 14 minutes.

2, Crack the shells & carefully remove the Lobster Meat.

3.Cook the Spaghetti with Sea Salt in boiling water according to package directions, drain and add to a large pan. Add the cup of Marinara sauce, pieces of the Lobster Meat & the chiffonade of Basil. Toss together & add as many pieces of Lobster Meat as satisfies your appetite.


RECIPE 
Serves 2

A CookTale

We can only find these great Japanese Turnips at our Farmers Market. They alone are worth the vsit, though we always seem to come home with our arms filled with the freshest, just-picked seasonal vegetables.

INGREDIENTS

1 or 2 bunches of small Japanese Turnips,
their Leaves retained
2 TB of Olive Oil (more if required)
2 Garlic Cloves sliced
Salt & fresh Black Pepper
A pinch of Red Pepper Flakes

METHOD

1. Thoroughly wash & scrub clean the Turnips. Carefully wash away any sand or grit on the Leaves.

2. Snip the Turnips, leaving about an inch of the stem attached, & cut the Leaves into 2-inch pieces. Place the Turnips & the Leaves in separate bowls.

3, In a soup or pasta pot, add the Turnips & enough water to cover. Parboil for about 4 minutes or until the point of a knife can easily penetrate them.

4. Remove & drain them in cold water. Place them in a bowl.

5. Heat a deep sided pan to medium, add 1 TB of Olive Oil, 1 sliced Garlic Clove & a pinch of the Red Pepper Flakes.

6. When the Garlic has lightly browned, add the dampened Leaves & saute until wilted & tender.
if they begin to look dry add a few ounces of water & saute for another minute. Remove to a bowl.

7. Add the other 1 TB of Olive Oil & the remaining Garlic to the same heated pan. When the Garlic has lightly browned, add the Turnips & saute them, tossing occasionally until they are tender. Return the Leaves to the pan & toss it all together.
Adding the extra TB of EVOO to the finished dish is suggested.

 
 
 


Image
RECIPE
Serves 2
A CookTale

This has never happened before… but I shall make sure it happens again! A 2″ thick fillet of Swordfish. It’s a totally different taste sensation when it’s as thick as a filet mignon. Seared and crisp on the surfaces and juicy and just perfect in the middle. One has to go to a great fishmonger like Gadaleto’s seafood market in New Paltz to seek it out.

INGREDIENTS

INGREDIENTS

2 Swordfish Fillets 2″ thick (8 oz each)
1 TB of sweet Paprika + a sprinkle of hot Paprika
4 oz of Butter softened (more if needed)
1/3 C of Vermouth or White Wine
Lemon Juice (to taste)
Balsamic Glaze (available online from Roland Foods)
Sea or Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 400 degrees.

2. In a container large enough to fit the two Fillets, add the EVOO, Paprika & Salt & Black Pepper. Whisk to combine.

3. Heat the saute pan to high, add half the Butter (2 oz) & when it stops sizzling, add the Fillets & saute until golden brown on both sides (about 2 minutes per side).

4. Place the pan in the oven for 5 to 6 minutes. The internal temperature should register about 135 degrees. Remember that we like our fish on the rare to medium rare side. Cook yours according to your taste, but do not overcook.

4. Remove with a slotted spatula & drain on paper towels. Transfer to a holding plate, cover with tin foil to keep warm.

5. Melt the remaining (2 oz) of Butter over low heat, add the Balsamic Vinegar & Vermouth & simmer for about 10 minutes or until the sauce has thickened. If necessary add another TB of Butter.

6. Plate & spoon the Balsamic/Butter sauce onto each plate & top with the Fillets. Add the Balsamic Glaze & serve.


RECIPE
Serves

A CookTale

This was going to be an outdoor grilled dinner, and I was looking forward to it. But due to my eagerness and carelessness, I neglected to remove two plastic utensils from inside the grill and they caused a ferocious fire. Wow. Thankfully we had a fire extinguisher in the house. It was a few minutes of pure panic. Keeping extinguishers within reach for emergencies that you think will never happen is a prudent thought. Result was a night not to forget and a lesson for all to remember.

These Rib Pork Chops from Heather Ridge Farm were fantastic, as usual.

INGREDIENTS For the Pork Brine

1/2 C of Salt
1/4 C of sugar
Water

METHOD

1. Immerse the Chops in the Salt/Sugar cooled water mixture for 3 to 4 hours.

2. Wash off the seasoning & dry the Chops.

INGREDIENTS For the Pork Rib Chops

2 8 oz Pork Rib Chops
Black Pepper (the Chops will have absorbed the brining Salt)

METHOD

1. Preheat one side of a gas grill to 800 degrees. Put the chops on the grill & close the lid. After one minute open the grill & flip the chops. Close the lid for one minute.

2. Now turn down the heat on your grill to medium, or move the Chops to the cooler side of your grill. Rotate the Chops to get cross hatch marks & let them cook for about 3 more minutes with the lid down. Then flip the Chops over & continue cooking for about 3 more minutes. Check the internal temperature. If it’s reached 130 degrees the Chops are ready to remove. Keep warm with foil.


RECIPE

Serves 2

A CookTale

The Bass family are always welcome in our kitchen. Both the salt and fresh water species are a delicious white meat fish. The Chinese love to bake a whole Black Bass and present it with flourish at table. It’s a technique way beyond my capabilities. So I settle for the fillets. In any event it has an Asian flair and the taste is most definitely that of a Chinese dish.

INGREDIENTS

5 Scallions
1/4 C of Soy Sauce
1/3 C of Mirin (Japanese sweet rice wine)
1/3 C of Water
2 (6 oz) skin-on Black Bass fillets (1/2 inch thick)
2 TB of Vegetable Oil
1/3 lb of Shiitake Mushrooms, trimmed and cut into 1/4-inch-thick slices
Sea Salt

METHOD

1. Cut white & pale green parts of Scallions diagonally into 1-1/2-inch pieces. Thinly slice enough Scallion greens to measure 1/4 cup.

2. Stir together Soy, Mirin & Water.

3. Pat Fish dry & season with Sea Salt. Heat Oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, turning once, until golden & almost cooked through, about 4 minutes total.
Transfer fish to a serving dish and keep warm, loosely covered with foil. (Fish will continue to cook as it stands.)

4. Add Mushrooms, Scallion pieces, & Soy mixture to skillet & boil over moderately high heat, stirring, until the Mushrooms are tender & sauce is slightly thickened, 7 to 8 minutes.

5. Add the Fish juices that have accumulated in serving dish to skillet & boil 1 minute. Spoon sauce over Fish and sprinkle with Scallion Greens.


RECIPE

Serves 2 plus

A CookTale

A favorite way to prepare Squid with sufficient leftovers to have a tasty seafood pasta dinner. The entire procedure takes about an hour and a half, almost all of which is away from the stove. That plus the delicious conclusion makes this a winning recipe.

INGREDIENTS

1 lb of Calamari (1/4″ rings)
8 oz of medium raw Shrimp (peeled & cleaned)
28 oz can of whole Tomatoes
2 cups of Marinara Sauce (homemade or Rao’s)
1 cup of White Wine
1 TB of fresh Lemon juice
1 TB of EVOO
2 Garlic Cloves (chopped)
1 medium Red Onion (diced)
1/2 tsp of Sea Salt + 1 tsp of Black Pepper
1/2 tsp of Red Pepper Flakes (or to taste)
2 TB of Salt Capers
1/3 cup of flat leaf Parsley (chopped)
Grilled Baguette (optional)

METHOD

1. Slice the Calamari into rings about 1/4 inch thick. Peel the Shrimp. Set them aside.

2. In a large deep saute pan, add the EVOO, the Garlic & Red Onion. Saute until translucent & tender. Add the canned Tomatoes, the Marinara Sauce, White Wine, Lemon Juice, Salt, Pepper & Red Pepper Flakes. Simmer on medium low for about 30 minutes to give the flavors time to blend.

3. Add the Calamari to the sauce. Continue to slowly simmer for about another 45 minutes, stirring occasionally. Test for tenderness — the Calamari should be tender & the sauce very savory. Add the raw Shrimp submerge in the sauce for 2 minutes, add the Capers & the chopped Parsley.

4. To plate, add the optional grilled Baguette & dinner is ready.


RECIPE

A CookTaleThe king of steak cuts deserves to be handled accordingly. Keep the preparation simple — handle it as little as possible and grill it until it’s rare, 120 F or at most, medium rare, 125F. If you prefer your steak any more well done, don’t waste your money on a cut as pricey as Porterhouse.

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.


RECIPE
Serves 1

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.