CookTeaser

Serves 2

A CookTale

This month marks six months of my daily Blogs. It’s taken me this long to understand why it gives me such pleasure each morning. The answer, which came to me at 2 AM this morning, is that it affords me the opportunity to enjoy the previous evening’s dinner a second time. And until all this started in 2010, this rarely, if ever happened. Today it’s a daily occurrence.
Last evening’s dinner is an example of “what else” can be done with a simple Swordfish steak. It was high in flavor and within reasonable levels of carbs and calories. This morning I can still remember the tartness of the Grapefruit and Capers, in contrast with the sweet taste of the sauteed Swordfish.

INGREDIENTS

12 Ounces of Swordfish (First grade quality preferred)
1 Ounce of Butter (for sauteing)
1 TB of EVOO (for seasoning the raw fish)
Sea or Kosher Salt & White Pepper
1 Grapefruit (segmented with juice reserved)
1/3 Cup of the reserved Grapefruit Juice
1/3 Cup of Vermouth
2 Ounces of Butter (for emulsifying the sauce)
1 TB of Parsley (chopped)
2 TB of Salt Capers (desalted in water & drained)
1/2 Half of a fresh Lemon

METHOD

1. Either have the Fishmonger slice the Swordfish horizontally in half, or carefully do it yourself. An electric knife works well. Each slice to be no more that 1/2″ thick. Season with Salt & Pepper & EVOO & set aside

2. Add the 1 ounce of Butter to a preheated saute pan. Add the Swordfish, It will cook quickly. One minute per side should be sufficient. The color of the crust is a good indicator.

3. Remove the Swordfish slices from the pan, place on a serving plate & cover to keep warm. Deglaze the pan with the Vermouth & Grapefruit Juice & reduce while working in the 2 ounces of Butter to form an emulsified sauce. Just before serving, add a tablespoon of chopped capers & a squeeze of Lemon.

4. To each plate add 2 slices of Swordfish slices & generously spoon on the sauce. Decorate each dish with a few Grapefruit segments and the chopped Parsle

Serves 2

A CookTale

What I love about these large, plump Diver Scallops is their versatility when combined with almost any sauce. Be it Asian, French or Italian, the mild sweetness of the Scallop blends together beautifully with its counterpart. Last evening’s sauce was a combination of EVOO, compounded Parsley and Tarragon Butter, finished with a hefty splash of Sauterne. To say it was a dinner we’ll remember and prepare again is no exaggeration.

RECIPE Diver Scallops with Herbed Butter Sauce

INGREDIENTS

8 Diver Scallops (all the same size)
1TB of Butter
1-1/2 TB of EVOO
Sea or Kosher Salt & Black Pepper
1/4 Cup of Parsley (finely chopped)
2 TB of Compound Butter (Parsley & Tarragon*)
1/2 Cup of Sauterne (or Vermouth)
Roasted Red Pepper (1/2 half, cut into strips)

METHOD

1. Season the Scallops with Salt & Pepper.

2. Heat a deep sided saute pan or an electric skillet to medium. Add the EVOO & 1 TB of Butter. When the Butter stops sizzling, carefully add the Scallops & cook (without moving) for about three minutes, Lift one Scallop to check if it’s formed a crust. If so, turn them & cook for less than a minute. Remove to a platter & cover to keep warm.

3. Add the 1-1/2 TB of EVOO & the 2TB of Compound Butter. With a whisk or a wooden spatula, swirl the EVOO & Butter around the pan to emulsify, add the Sauterne or Vermouth to combine. Toss in the 1/4 cup of Parsley.

4. Return the Scallops to the pan for 30 seconds to reheat & add four to each plate. Spoon on the Butter Sauce, add strips of Red Pepper & serve.

RECIPE *Compound Butter

1/2 Cup of Parsley & Tarragon (finely chopped)
4 Ounces of Butter (softened)
1 tsp of Lemon Juice
Kosher Salt (optional)

METHOD

1. In a small food processor combine all the ingredients & blend until completely combined.

2. Remove to a prepared sheet of plastic wrap & roll into the shape of a cigar. Freeze or refrigerate until it’s solidified.

Serves 2

A CookTale

In the village of Woodstock we have a great source for New Zealand organic Wild Salmon named Woodstock Meats. Their fish is delivered daily and has never been frozen. To prepare this dish, the Salmon needs to be placed in the freezer for about an hour. At that point it’s solid enough to carefully slice horizontally in half. The two slices will be about 1/4″ thick and require no more than thirty seconds a side in a buttery pan to cook.

INGREDIENTS

3/4 Pound Wild Salmon fillet (never frozen)
4 Ounces of Butter softened (more if needed)
1 TB of White Vermouth
Sea or Kosher Salt & Black Pepper
Balsamic Vinegar Glaze* (by Roland Foods, available on-line)
1/4 Cup of Italian Flat Leaf Parsley (finely chopped)

* To make your own, Melt 2 ounces of Butter over low heat, add Balsamic Vinegar & simmer for about 10 minutes or until the sauce has thickened. If necessary add an extra TB of Butter.

METHOD

1. Slice the nearly frozen Salmon fillet carefully in half, (an electric knife helps). Season the two slices liberally with Salt & Pepper.

2. Heat a deep sided saute pan to medium, add half the Butter (2 ounces), when it stops sizzling, add the Salmon & cook for 30 seconds per side.

3. Remove with a slotted spatula transfer to a holding plate. Cover with tin foil to keep warm.

4. Add the remaining 2 TB of Butter to the saute pan & 1TB of Vermouth. Over high heat whisk them together to emulsify the sauce. Add half of the chopped Parsley.

5. Plate & spoon the Vermouth Butter sauce onto each plate, top with a fillet, sprinkle on the Parsley & serve.

Serves 2

A CookTale

We started off the week in a low cal, low carb, fat free style, and with six days in front of us, I’m sure we’ll go uphill from here. My version, one of over a million others, focused on as non-fattening a preparation as possible. We even excluded the sauce sopping baguette, unfortunately! The one universal thing about a plate of Mussels, it looks as mouth watering as it tastes.

INGREDIENTS

2 Pounds of Mussels (Prince Edward Island preferred, beards removed)
4 Small Shallots, (finely sliced)
2 Garlic Cloves (finely sliced)
Sea Salt & fresh Black Pepper
2 TB of EVOO
2 Cups of White Vermouth (preferred vs white wine)
1-1/2 TB of Tarragon Butter (if unavailable use unsalted butter & 2 TB of chopped fresh Tarragon Leaves)
1/4 Cup of chopped flat leaf Parsley
Lemon wedges

METHOD

1. Heat the EVOO in a large pot, add the Shallots & Garlic & cook until Shallots & Garlic soften. Add the Vermouth, bring to a boil and stir in the prepared Mussels.

2. Cover the pot & cook the Mussels until all of them have opened, about 7 minutes. Discard those that do not open.

3. With a slotted spoon remove the mussels to a large bowl. Bring the cooking liquid to a simmer & whisk in the Tarragon Butter, or the Butter & Tarragon Leaves. Season to taste with Salt & Pepper.

4. To plate, generously spoon the sauce over the Mussels, sprinkle on the Parsley, add the Lemon wedges & serve.

Serves 2

A CookTale

Can’t eat meat every night! And in its place we love the meatiness of Swordfish. This interpretation is truly priceless. Thin slices of the fish, cooked in a hot oven for 45 seconds, (almost Sushi) and plated with savory accompaniments. With just a few calories, not too many carbs and a plate to behold. It’s a win win dinner.

INGREDIENTS

3/4 pounds of Swordfish sliced 1/4 inch thick into 4 pieces (easy to do when just defrosted or ask your fish monger)
2 Leeks, darkest green removed, remainder cut into a 4-inch julienne
Zest & Juice of one Blood Orange + The segments of a second Blood Orange
1 tsp of Dijon Mustard
1/4 Cup of EVOO plus 1 TB for the Leeks
2 tsp of Mustard Seeds
1 TB of Lemon Juice
Sea or kosher Salt & Black Pepper

METHOD

1. Preheat oven to 450 degrees F.

2. Place the prepared slices of Swordfish on a non-stick baking sheet, cover with plastic wrap & refrigerate.

3. Bring 2 quarts of Water to boil, add 1 TB of Salt & set up an ice bath in a mixing bowl. Drop the Leeks into the boiling water & cook until tender, about 1 minute. Remove leeks & plunge into the ice bath to cool.
Remove, drain well & set aside.

4. In a small mixing bowl, stir together the zest & juice of one Blood Orange, the Dijon Mustard, 1/4 cup of EVOO & the Mustard Seeds. Whisk until lightly emulsified.

5. Remove the Swordfish from the refrigerator. Place on the bottom shelf of the preheated oven & cook for 45 seconds until just opaque. Remove & keep warm.

6. To each plate add 2 slices of Swordfish. Spoon the emulsified sauce atop each slice. Dress the Leeks with the remaining 1 TB of EVOO, Lemon Juice & Salt & place on the center of each plate. Add the Blood Orange segments & serve warm.