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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Sauce


 
RECIPE
Serves 2

A CookTale

The Lamb Chops were from The Smokehouse of the Catskills. The Mushrooms from Wilbank Mushroom Farm. The Mint from our Garden. Put them all together and you have dinner.
Marinating the uncooked Lamb Chops in a dilution of Pomegranate Molasses and water adds to their flavor as well as providing attractive grill marks to the meat. Years ago I learned about the benefit of combining Pomegranate Molasses with Lamb Chops. I highly recommended this as a marinade, and be sure to dilute it, as in full strength it’s extremely rich and thick. The Mushrooms were simply sauteed in EVOO and Butter.

INGREDIENTS For Lamb Chops & Marinade

2 Loin Lamb Chops (each 8 ounces & 1-1/4″ thick)
Kosher Salt & Black Pepper
1/4 Cup of Pomegranate Molasses (available online & in specialty stores)
1 Ounce of Water

METHOD

1. Whisk together the Pomegranate Molasses & Water.
2. Season the Lamb Chops, place in a deep dish & coat
with the diluted Pomegranate Molasses.
3. Marinate for 1 hour or as long as overnight in the fridge.
4. Heat a grill pan to high, add a TB of Olive Oil & add the chops.
5. Grill for 1-1/2 minutes & turn diagonally for another 1 minute. Turn the chops & repeat. The Lamb will have cooked for a total of 5 minutes. It will be charred on the outside & pink in the middle, as it should be.

RECIPE Mint Pesto

A CookTale

As an alternative to good old Basil Pesto, give Mint a try. It even works in combination with Basil. As you know the flavor of Mint in conjuction with other herbs add brightness. There are 25 types of Mint. Any one of the available types works.
Here is the version used in last evening’s dinner.

INGREDIENTS

1/2 Cup of Pine Nuts (toasted)
2 Garlic Cloves (peeled)
2 TB of Parmesan Cheese (grated)
1 Small Jalapeno Pepper
1/2 tsp of Salt 1/2 tsp of Pepper
2 Cups of Mint Leaves
2 TB of fresh Lemon Juice
1/2 Cup of EVOO

METHOD

1. Combine the first 6 ingredients in a food processor. Using the on/off button process until the mixture is smooth.
2. Add the Mint Leaves & the Lemon Juice, process until smooth. Stop occasionally to scrape down the sides of the bowl.
3. Add the EVOO gradually & process until the Mint Pesto is creamy & smooth.

RECIPE Shiitake & Oyster Mushroom Saute

INGREDIENTS

8 Ounces of the Mushrooms
2 Garlic Cloves minced
1 tB of EVOO + 1 TB of Butter
Salt & Black Pepper

METHOD

1. Stem the Shiitakes & slice the Oysters.
2. Heat a saute pan to high, & add the Garlic.
3. Add the Mushrooms & saute until lightly browned, & look ready to serve. They will be delicious.


RECIPE

Serves 2

For tonight’s dinner Cathie suggested Chicken. An opportunity on a hot Summer day for me to enjoy cooking on the outdoor grill. Off to the store for a 3 pounder to be cut in half by the butcher. I salted, peppered it, and splashed it with EVOO. And re-fridged it till dinner time. I also prepared the Curry Butter sauce. Could hardly wait for 6:30 to arrive!

RECIPE Grilled Chicken with Curry Butter Sauce

INGREDIENTS

3 Pound Chicken (cut in half, backbone removed)
Salt & Pepper & a pinch of Hot Red Pepper Flakes
2 TB of EVOO
1 TB of a sweet (rather than hot) Curry Powder
3 TB of softened Butter
1/2 tsp of EVOO

METHOD

1. Season the Chicken, Salt, Pepper, Red Pepper Flakes & EVOO.
2. Prepare the Curry Butter sauce by adding the 2 ingredients to a small bowl & whisking into a smooth consistency. Set aside at room temperature.
3. Before dinnertime, turn on the Gas grill or light the charcoal grill (use the 2 sided method for gas or charcoal).
4. Add the Chicken, skin side down. Grill for no more that it will take to richly sear the skin. Brush liberally with the Curry Butter sauce.
5. Turn & move them to the cool side of the grill, with the hood down, roast for about 12 minutes, check the internal temperature with your instant thermometer. Look for it to read 140 to 145. Remove & allow the Chicken to resettle.

RECIPE Miso Glazed Eggplant

INGREDIENTS

1 Medium or 1 large Eggplant cut into 3/4-inch slices
3 TB of a neutral oil, like Grape seed or Corn
1 TB of Sesame Oil
Salt & Black Pepper
1/2 Cup of White Miso
1/4 Cup of Honey
1/4 Cup hot Water.

1. If time allows, sprinkle the Eggplant liberally with Salt, put it in a colander in the sink and let it sit for 20 to 30 minutes; rinse and pat dry with paper towels. Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the flame*.
2. Combine the Neutral and Sesame oils and brush the Eggplant on both sides with the Oil mixture. Sprinkle with Salt (if you salted the Eggplant, hold off) and Pepper, then brush with more Oil.
3. Grill until browned on both sides, about 6 to 8 minutes total, turning once or twice and brushing with more Oil if it looks dry.
4. When the Eggplant is almost done, whisk together the Miso, Honey and hot Water and generously brush the Eggplant with this mixture.
5. Continue to grill for another minute or two, then serve hot, warm or at room temperature, drizzled with any remaining Miso sauce.

* I used a stovetop cast iron grill, for more control.


RECIPE

A CookTale

Our friend Ira Howard Levy called to wish Cathie a happy birthday, and asked “whats for dinner?” Sweetbreads, said I, and Ira said “with Caper sauce?”. Aha! There it was and I knew what the final touch would be. It was a fine addition and in Cathie’s words “smashing”.

INGREDIENTS

2 TB of whole Capers (drained)
1/2 TB of roughly chopped Capers (drained)
1/2 cup fresh Lemon Juice
1/4 cup Water
1/2 cup (1 stick) cold unsalted Butter, cut in 1/4-inch pieces
Salt (optional, the Capers are salty)

PREPARATION:

1. Add the whole & chopped Capers, along with the Water & Lemon Juice into a small saucepan. Bring to a boil over medium heat, & reduce by half.
2. Turn the heat down as low as possible. Add a few pieces of the cold Butter & whisk vigorously, until the Butter blends into the sauce. Add a few more pieces of Butter, & repeat. When half the Butter has been whisked into the sauce, turn off the heat, & whisk in the rest.
3. Season with the optional Salt only if necessary.
4. Ready to serve.