July 10, 2011 Herb-Garlic Marninated Rack of Lamb with a Fig-Balsamic Glaze
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. 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.
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- Posted under Dinner, Meat
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.
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- Posted under Dinner, Vegetables
July 9, 2011 Batter Fried Zucchini Blossoms
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.
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- Posted under Dinner, Side Dishes
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.
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- Posted under Dinner
July 8, 2011 Fried Capers
RECIPE
A CookTale
Whomever dreamt up frying Capers should receive a medal. It completely changes their consistency & flavor. They become an accompaniment to so many dishes it’s remarkable.
INGREDIENTS
1 Cup of Capers, (paper towel dried)
2 TB of all Wondra Flour
2 TB of Olive Oil
METHOD
1. Add the Capers to a large ZipLoc Bag
2. Add the Wondra Flour & toss them together.
3. Heat the Olive Oil in a medium size frying pan.
4. When smoking hot, add the Capers & fry for 4 minutes.
5. Remove to a paper-lined cookie sheet.
6. When cool, I found that roasting them in a 350F oven for a few minutes really crisps them.
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- Posted under Side Dishes
July 8, 2011 Cooking & Marinating An Octopus
RECIPE
Serves 2
A CookTale
In countries that border the shoreline of the Mediterranean, Octopus is a popular and well liked delicacy. One would never know it, as I watched a fisherman in the Algarve, the most southern shoreline of Portugal, pound and slam one against a rock for at least fifteen minutes in the long held technique of tenderizing the meat. Fortunately for the Octopus that procedure did not cross from the “old country”. There are specific rules that dictate how an Octopus should be tenderized. For me, If it’s less than 4 pounds, after boiling to a state of tenderness, simply marinate in a mixture of EVOO, lemon juice & seasonings. I would not suggest outdoor grilling.
The method that follows more clearly defines the procedure.
INGREDIENTS For Cooking & Tenderizing
1 Octopus 2-1/2 to 3 LB Fresh or frozen (4 LB preferred)
4 garlic Cloves peeled
1 Cup of dry White Wine
3 TB of White Vinegar
1 Cork
Sea Salt
METHOD
1. Set a full pot of water on the stove with a cork in it, and bring it to a boil. Add the listed ingredients.
2. Drop the Octopus into the seasoned boiling water.
3. Boil for about 45 minutes or until tender when pierced with the tip of a knife.
4. Remove & marinate with the ingredients that follow.
INGREDIENTS For Marinating
4 TB of EVOO (or more)
Zest of 1 Lemon
Juice of i Lemon
1/2 Cup of Vermouth
1/2 tsp of Red Pepper Flakes
Parsley
Sea Salt & Black Pepper
METHOD
1. Cut the Tentacles & discard the body.
2. Add the ingredientship & whip them together.
Submerge the Octopus tentacles.
3. Marinate for at least 1 hour or more.
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- Posted under Seafood
July 8, 2011 Mediterranean Octopus Salad
Serves 2
A CookTale
In countries that border the shoreline of the Mediterranean, Octopus is a popular and well liked delicacy. One would never know it, as I watched a fisherman in the Algarve, the most southern shoreline of Portugal, pound and slam one against a rock for at least fifteen minutes in the long held technique of tenderizing the meat. Fortunately for the Octopus that procedure did not cross from the “old country”. There are specific rules that dictate how an Octopus should be tenderized. For me, If it’s less than 4 pounds, after boiling to a state of tenderness, simply marinate in a mixture of EVOO, lemon juice & seasonings. I would not suggest outdoor grilling.
The method that follows more clearly defines the procedure.
INGREDIENTS For Cooking & Tenderizing
1 Octopus 2-1/2 to 3 LB Fresh or frozen (4 LB preferred)
4 garlic Cloves peeled
1 Cup of dry White Wine
3 TB of White Vinegar
1 Cork
Sea Salt
METHOD
1. Set a full pot of water on the stove with a cork in it, and bring it to a boil. Add the listed ingredients.
2. Drop the Octopus into the seasoned boiling water.
3. Boil for about 45 minutes or until tender when pierced with the tip of a knife.
4. Remove & marinate with the ingredients that follow.
INGREDIENTS For Marinating
4 TB of EVOO (or more)
Zest of 1 Lemon
Juice of i Lemon
1/2 Cup of Vermouth
1/2 tsp of Red Pepper Flakes
Parsley
Sea Salt & Black Pepper
METHOD
1. Cut the Tentacles & discard the body.
2. Add the ingredientship & whip them together.
Submerge the Octopus tentacles.
3. Marinate for at least 1 hour or more.
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- Posted under Salads, Seafood
July 7, 2011 Black Sea Bass On A Bed Of Garlicy Spinach
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.
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- Posted under Dinner, Seafood
July 6, 2011 Grilled & Plated Connecticut Blue Points
RECIPE Grilled & Plated Connecticut Blue Points
Serves 1
A CookTale
When the Cath’s away I indulge in my food fancies. Grilling Oysters were on mind, so off I dashed to Adam’s Faireacre Farm & returned with a dozen Connecticut Blue Points. I Washed & scrubbed them diligently, buried them in crushed ice & awaited the moment to put them to work. At about 6:30 PM I started up the gas grill, when it reached 350F I gently added the Blue Points. After 4 minutes I took a look. Their shells were just starting to relax & their nectar (or liqueur) was starting to seep through. That was the clue & off they came to cool down enough to handle. I’m not wild about Cath going out of town, but Grilled Oysters dipped in Sriracha Hot Sauce was a consolation & good company.
INGREDIENTS
12 Connecticut Blue Points (18 preferred)
3 Ounce cup of Hot Sauce ( I like Sriracha Hot Sauce)
Romaine Lettuce sliced to a chiffonade (optional)
Lots of anything cold to wash down the salty delicious denizens
METHOD
1. Place the oysters on the grill. You may want to put a layer of foil over the grate to prevent juices from dripping through.
2. Close the lid, watch the oysters closely. Check after 3 or 4 minutes. As soon as the shells begin to open, remove them from the grill.
3. Open the shells and loosen the meat. Using the shell half as a bowl, add your favorite ingredients and slurp those grilled oysters down.
4. Wash them down with lot’s of anything.
5. Wish you bought more.
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- Posted under Seafood
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,
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- Posted under Dinner, Pasta, Vegetables
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