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CookTeaser

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

June 8, 2012 Black Bass With Shiitakes, Scallions & An Asian Sauce


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.

June 6, 2012 Squid and Shrimp Stew


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.

June 3, 2012 The Porterhouse


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.

June 3, 2012 The Porterhouse A Cut Above


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.

June 1, 2012 Veal Rib Chop With Shiitakes & Fresh Vegetable Salsa


RECIPE

Serves 2

A CookTale

Last evening the search for the perfect Veal Chop came to a delicious conclusion. After an extensive search, the out-and-out winner was The Smokehouse of The Catskills. It was tender, tasty and terrific. Cooked slightly beyond rare to 120 degrees, all that’s left to say is “thanks Mike and Heidi”.

INGREDIENTS

1 Veal Rib Chop (1-1/2″ thick, will serve 2)
Kosher Salt & BlackPepper
2 TB of EVOO

METHOD

1. Season the Veal Chop & add 1 TB of EVOO. Set aside until time to cook.

2. Heat the oven to 375 degrees.

3. Heat a non-stick grill pan to smoking high. Add the second TB of EVOO. Place the Veal Chop in the pan, weighed down with a grill press, for 3 minutes to a side.

4. Move the pan to the oven for about 5 minutes. The internal temperature of the Veal Chop should be 120 degrees for slightly above rare. Remove & cover with foil or place in the cooled down oven to keep warm.

5. Place the baking sheet with the seasoned & oiled Shiitake caps in the hot oven for about 10 minutes.

6. Remove & keep warm.

INGREDIENTS For the Vegetable Salsa

Fennel, Scallions, Red Bell Pepper, Belgian Endive, Tomato, fresh Oregano leaves.
Kosher Salt & Black Pepper
1-1/2 TB of EVOO
Red Pepper flakes (to taste)

METHOD

1. Cut all the vegetables to a 3/4″ dice. Add the Oregano leaves & Red Pepper Flakes. Add the EVOO & toss together.

2. Plate with the Veal Chop & the Shiitakes.

May 27, 2012 Merguez Lamb Sausage With Dried Currant Couscous, Broccoli Rabe and Harissa


ImageRECIPE

Serves 2

A CookTale

The Saugerties Farmers Market opened this weekend. Heather Ridge Farm was there with their annual well-stocked tented presence, along with items from their Bees Knees Cafe. This week they brought handmade Merguez sausage. What a treat, we snapped them up and set the plan for a North African style dinner. Dried Currant Couscous, Broccoli Rabe as the bitter green, and Harissa as the condiment. The Merguez were so authentic, they would have been a hit in a restaurant in Morocco or a Berber tent in the Atlas Mountains. Thanks Carol Clement and the chefs at the Farm.

INGREDIENTS

8 Merguez Sausage links (4 per person)
1 TB of EVOO
1 C of Israeli Couscous
1-1/4 C of Water or Chicken Broth
1/3 C of dried Currants or other dried fruit
Sea or Kosher Salt
1 bunch of Broccoli Rabe (1 lb)
3 Garlic Cloves (thinly sliced)
A pinch of Red Pepper Flakes
2 TB of EVOO
Kosher Salt & Black Pepper
Harissa Condiment (optional)

METHOD For the Merguez

1. With a sharp instrument, prick holes into each Sausage. Lightly rub EVOO onto each.

2. In a cast iron grill pan or outdoor gas grill, cook the Merguez sausages until they begin to take on color. Do not overcook & dry them out. Remove from the heat & keep warm in a 200 degree oven.

INGREDIENTS The Israeli Coucous

1 C of Israeli Couscous
1-1/4 C of Water or Chicken Broth
1/3 C of dried Currants or other fruits
1 TP of Butter
Salt

METHOD The Israeli Coucous

1. In a medium-large pot, bring the Water to a boil. Add the Couscous & the Currants. Cover & simmer for 8 to 10 minutes.

2. Remove the cover, add the Butter & the Salt & fluff up the cooked Couscous. Keep warm.

INGREDIENTS For the Broccoli Rabe

1 lb of Broccoli Rabe
2 Garlic Cloves sliced
Red Pepper flakes (to taste)
2 TB of EVOO

METHOD For the Broccoli Rabe

1. Wash Broccoli Rabe, trim the stems, remove & save large leaves.

2. Steam for 6 minutes, flush in cold water and drain. 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.

May 26, 2012 Blue Cheese Burger With Avocado Tomato Basil Salad


RECIPE
Serves 1

A CookTale

Cathie went to dinner with our dear friend Louise, leaving me to my own devices. I opted for a Burger filled with savory Blue Cheese, condiments and spices. Rather than a roll, the Burger was surrounded with a Tomato, Avocado & Basil Salad. Not an earth-shaking creation, but a mighty tasty way to serve a Burger.

INGREDIENTS

1 lb of lean ground Sirloin (makes three 5 oz Patties)
4 oz of crumbled Blue Cheese
1/2 C minced fresh Chives or Scallion greens
1/4 tsp of any hot Pepper Sauce
1 tsp of Worcestershire Sauce
1 tsp of coarsely ground Black Pepper
1-1/2 tsp of Kosher Salt
1 tsp of dry Coleman Mustard
1 TB of EVOO

METHOD

1. In a large bowl, mix the ground Sirloin, Blue Cheese, Chives, hot Pepper Sauce, Worcestershire Sauce, black Pepper, Salt, & Mustard. Cover, & refrigerate for 2 hours.

2. Preheat a cast iron grill pan on high heat. Gently form the Burger mixture into 5 oz Patties. Grill the Patties 3 minutes per side, or until medium rare.

3. The alternative is to broil the Pattie about 5″ from the flame, 3 minutes to a side for medium-rare.

4, Plate surrounded by the Salad & a splash of EVOO & serve.

May 25, 2012 Halibut In The Style Of Skate


RECIPE
Serves 2

A CookTale

This is an adaptation of a Mark Bittman New York Times article. He cleverly replaced Skate, which is not easily available, with Halibut and the result was brilliant. What makes MB remarkable is the simplicity with which he “Cooks Everything”. For Fish lovers, this will make a great addition to your recipe file and a splendid dinner on your table.

INGREDIENTS

3 to 4 TB of Butter or EVOO
12 ounces of Halibut (sliced in half)
1/2 cup of Vermouth or White Wine
3 TB of Capers with their Vinegar
Sea Salt & Black Pepper
Lemon Juice to taste

METHOD

1. Heat the oven to 200 degrees. In an 8- or 10-inch skillet, heat 3 TB of the oil or butter (enough to film the bottom of the pan nicely) over medium-high heat.

2. Add the Fish & cook, undisturbed, adjusting the heat so it really sizzles. Check after 4 or 5 minutes; it should be nicely browned. Season it, turn, season it again & cook another 3 minutes or so, until a thin-bladed knife meets little resistance.

3. Put the fish on a plate, with the more beautiful side up. Put the plate in the oven & splash a little more EVOO and/or Butter in the pan, along with the Vermouth or White Wine. When that’s reduced a bit, toss in the Capers and boil until nearly dry.

4. Remove the plates, pour the pan sauce over the fish, squeeze a bit of Lemon juice over them & serve.

May 22, 2012 Rack of Lamb With Roasted Artichoke Hearts & Asparagus Tips


 

RECIPE
Serves 2 Generously

A CookTale

A luxurious cut of Lamb that’s ideal for a quiet dinner for 2 or an elegant dinner party for many. And so many side dishes to accompany it are compatible. Creamy mashed potatoes, or mashed Parsnips. Classic French Flageolets. Most any Green like Creamed Spinach. Matter of fact, there are very few vegetables that wouldn’t work. This rack was coated with Pomegranate Molasses that added a wonderful flavor to the crust. Highly recommended.

INGREDIENTS

1 Rack of Lamb, 8 chops (frenched)
2 TB of Pomegranate Molasses
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Heat the oven to 400 degrees.

2. Brush the Lamb with the Pomegranate Molasses & season with Salt & Pepper.

3. Place in a cast iron skillet, meaty side up. Roast for 15 minutes or until an internal thermometer registers 120 to 123 degrees for rare. Of course you can roast it a bit longer, to your taste, but definitely not to well done.

4. Remove from the oven. For the meaty side to have a richer color, turn the meat onto that side in the pan & cook for a few minutes. Allow to rest for at least 5 minutes before plating.

INGREDIENTS For the Artichokes & Asparagus

1 Box of frozen Artichoke Hearts
1 Bunch of Asparagus
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 425 degrees.

1. Allow the Artichokes to thoroughly defrost.
Cut the heads off the Asparagus & reserve the rest for another purpose. (They make a great Asparagus Timbale.)

2. Combine them in a large bowl, add the EVOO & generously season them.

3. Place them on a baking sheet or a casserole dish in a single layer. Into the oven for about 35 minutes. Don’t allow them to burn, but you do want a bit of Caramelization.

May 20, 2012 Hoisin Chicken Stir Fry


RECIPE

Serves 2A CookTale

When I get recipe weary, just about every few weeks, I turn to an Asian stir fry to help get me back on track. The prepping of the many ingredients, the act of chopping, dicing, cutting and preparing the many ingredients for the marinade bring me back my to the reality of cooking. And generally the result is taste-savory. You might say that we run an occasional stir fry Asian kitchen.

INGREDIENTS

Marinade Sauce

1/4 C Hoisin Sauce
4 TB of Soy Sauce
2 tsp of Rice Vinegar
2 TB of Water
1/2 tsp chili sauce, or to taste

4 to 6 Mushrooms (preferably Shiitake)
1 lb of Boneless Chicken Breasts, into bite-sized slices
1 Red Bell Pepper
4 Scallions (green onions, spring onions), green parts only
2 TB of Peanut Oil for stir-frying, or as needed
1 tsp of Garlic (minced)
1 TB of fresh Ginger (minced)
1/2 tsp of Sesame oil, or to taste
Sesame Seeds

METHOD

1. Cut off the Mushroom stems & thinly slice. Cut the Red Pepper and thinly slice. Wash the Scallions & cut on the diagonal into 1-inch pieces. Set aside.

2. Prepare the Marinade/Sauce. Combine the Hoisin Sauce, Soy Sauce, Rice Vinegar, Water & Chili Sauce. Marinate the Chicken in half of the mixture for 15 minutes. Reserve the other half for the wok sauce.

3. Heat the wok & add 2 TB of the Oil. When
the oil is hot, add the Garlic. Stir-fry briefly until aromatic (10–15 seconds). Add the Chicken. Stir-fry until it is no longer pink & is nearly cooked through.

4. Add the Mushroom slices, Red Pepper slices & Scallions. Stir-fry for 2 minutes, until softened. Push the Chicken & Vegetables up to the sides of the wok. Add the reserved Sauce and bring to a boil. Cook for 2–3 minutes to heat through. Remove from the heat & stir in the Sesame Oil. Sprinkle with Sesame Seeds. Serve hot.