Wednesday, July 19, 2017

Salmon Burger


Ingredients:

1 ½ pounds skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
½ cup coarse bread crumbs
1 tablespoon capers, drained
Salt and freshly ground black pepper
2 tablespoons butter or olive oil
Lemon wedges
Tabasco sauce


Directions:
Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run -- stopping to scrape down the sides if necessary — until the mixture becomes pasty.


Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.


Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. 


Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)

Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. 


To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

Tuesday, July 18, 2017

Beer-Glazed Pork Tenderloin With Gruyere And Cranberry Risotto



BEER-GLAZED PORK TENDERLOIN WITH 
GRUYÈRE And CRANBERRY RISOTTO

This dish has all the taste sensations covered— sweet, salty, tart, bitter and even umami, which is delivered by the Gruyère cheese. A helpful tip is to warm the stock in a measuring jug in the microwave. It can then be easily poured right into the pot. Using a pan that just fits the tenderloin will help avoid getting scorched areas on the surface of the pan, which will make for a better glaze.


Gruyere And Cranberry Risotto
2 tbsp (30 mL) olive oil
1 cup (250 mL) shallots or onion, finely chopped
2 tbsp (30 mL) garlic, finely chopped
2 tsp (10 mL) fresh thyme or sage, finely chopped
Pinch of salt
1 cup (250 mL) arborio or carnaroli rice
1 tsp (5 mL) lemon juice
4 cups (1 L) beef stock, warmed
¼ cup (60 mL) dried cranberries
2 tbsp (30 mL) unsalted butter
½ cup (125 mL) good quality Gruyère
or Emmenthal cheese, grated

Pork Tenderloin
2 medium pork tenderloins, about ¾ lb (375 g)
each, cut into halves if needed to fit pan
Salt and freshly ground pepper, to taste
2 tbsp (30 mL) unsalted butter
2 tsp (10 mL) fresh sage, finely chopped
½ cup (125 mL) beer, preferably the St-Ambroise
2 tbsp (30 mL) apricot jam

Directions:
Preheat oven to 350°F (180°C).

Start with the risotto. In a large pot or saucepan heat oil over medium. Add shallots, garlic, thyme and a pinch of salt. Cook until shallots are fully tender, about 10 minutes.

Stir in rice, combine well with shallots. Add lemon juice. Add enough stock to come to the surface of the rice. Stir well. When the stock has been absorbed continue to add stock ½ cup (125 mL) at a time, adding more when the last addition has been absorbed. Continue adding stock until the rice is al dente (or tender but not mushy), about 20 minutes. If the rice is still too firm and all stock is used continue to cook with water. Stir in cranberries during the last few minutes of cooking.

Just before serving, stir in 2 tbsp (30 mL) butter and Gruyère until melted.

While risotto is cooking, season pork generously with salt and freshly ground pepper.

In an ovenproof pan that just fits the pork, heat 1 tbsp (15 mL) butter over medium-high. Brown pork all over, about 10 minutes total.

Place pan in preheated oven and cook to internal temperature of 150°F (65°C). Remove pork from pan, cover with foil to keep warm.

In the same pan, add remaining 1 tbsp (15 mL) butter, sauté sage for 1 minute over medium. Add beer and apricot jam. Reduce over medium heat to desired consistency.

Slice pork and serve on top of the risotto. Drizzle with reduced glaze.

Serves 4     Recipe of Tonia Wilson-Vuksanovick

Monday, July 17, 2017

Crispy Potato Latkes


Crispy Potato Latkes
Ingredients:
2 pounds russet potatoes, unpeeled, scrubbed, and shredded
1/2 cup grated onion
Salt anad pepper
2 large eggs, lightly beaten
2 teaspoons minced fresh parsley
vegetable oil

Directions:
Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees. 

Toss potatoes, onion, and 1 teaspoon salt in bowl.  Place half of potato mixture in center of dish towel.  Gather ends together and twist tightly to drain as much liquid as possible, reserving liquid in liquid measuring cup.  

Transfer drained potato mixture to the second bowl and repeat the process with remaining potato mixture.  Set potato liquid aside and let stand for starch to settle at bottom, at least 5 minutes.

Cover the potato mixture and microwave until just warmed through but not hot, 1 to 2 minutes, stirring mixture with fork every 30 seconds.  Spread potato mixture evenly over second rimmed baking sheet and let cool for 10 minutes.  Don't wish out bowl.

Pour off water from reserved potato liquid, leaving potato starch in measuring cup.  Add eggs and stir until smooth.  Return cooled potato mixture to bowl.   Add parsley, 1/4 teaspoon pepper, and potato starch mixture and toss until evenly combined.

Set a wire rack in a clean rimmed baking sheet and line with a triple layer of paper towels.  

Heat 1/4 inch depth oil in a 12" skillet over medium-high heat until shimmering but not smoking (350 degrees).  Place 1/4 cup mounds of potato mixture in oil and press with with non-stick spatula into 1/3 " disk.  Repeat until 5 latkes are in pan.  Cook adjusting heat so fat bubbles around latke edges, until golden brown on bottom, about 3 minutes longer.  Drain on paper towels and transfer to sheet in oven.  

Repeat with remaining potato mixture, adding oil to maintain 1/4 inch depth and returning oil to 350 degrees between batches.  Season with salt and pepper to taste, and serve immediately. 


Sunday, July 16, 2017

Fresh Cucumber Salad



Ingredients
3 medium cucumbers, sliced

1 cup sugar
3/4 cup water
1/2 cup white vinegar
3 tablespoons minced fresh dill or parsley

Directions
Place cucumbers in a 1-1/2- to 2-qt. glass container. In a jar with a tight-fitting lid, shake remaining ingredients until combined. Pour over cucumbers. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-12 servings.

Saturday, July 15, 2017

Georgia Peach Cobbler



Georgia Peach Cobbler
Ingredients:
6-8 fresh peaches, peeled and sliced
1 stick unsalted butter, melted
1 cup flour
1 cup sugar
1 cup brown sugar
1 tablespoon baking powder
⅛ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Juice from ½ lemon


Directions: 
P
reheat oven to 375°F.
Pour melted butter into center of 9x13-inch baking dish, do not spread butter around pan.

In a separate bowl, combine flour, 1 cup sugar, salt, and baking powder. Slowly pour in milk and vanilla extract, and stir to combine. Pour batter over butter, but do not stir. 

Add brown sugar, peach slices, and lemon juice to a saucepan on high heat. Stir frequently until sugar is completely melted and peaches have released their juices. 

Pour peaches over top of batter. Do not stir.
Bake for 40-45 minutes or until top of cobbler is a golden in color. 

Serve warm or cold, or with a scoop of ice cream. Enjoy!

Friday, July 14, 2017

Enchiladas ~ Mango Salsa



Ingredients:
For The Chili Con Carne:
½ cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
½ teaspoon ground cumin
½ teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For The Enchiladas:
½ cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)

Directions:

Prepare the chili con carne: 
Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.

Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.

When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.

Assemble the enchiladas: 
Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.

Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions, sour cream or sliced jalapeño peppers over the top, if using, and serve immediately.  Serve with Mango Salsa.

Mango Salsa
Ingredients
1 large ripe mango, peeled and flesh cubed
¼ jalapeno, minced
2 tablespoons chopped cilantro
1 teaspoon lime juice

Directions:
Combine the ingredients and use as above.

Thursday, July 13, 2017

Homemade Fig Jam




Ingredients:
1 ¼ pounds/600 grams ripe figs, cut in small dice
2 ½ cups/480 grams sugar, divided
2 ½ tablespoons fresh strained lemon juice
2 teaspoons balsamic vinegar

Directions:
In a large bowl, toss together chopped figs and half the sugar. Cover bowl with plastic wrap and refrigerate for 1 hour. 

Transfer figs and sugar to a small stainless or enameled saucepan. (The pan should not be more than twice the volume of the fruit and sugar mixture.) Over medium heat, bring to a boil, stirring with a heatproof rubber spatula. When mixture comes to a boil, scrape back into bowl and cover with plastic. Let cool, then refrigerate overnight. 

Scrape fig mixture back into the saucepan. Have a skimmer and a bowl of water handy. Place a small plate in the refrigerator. Bring fruit back to a boil over medium heat, stirring. When mixture comes to a boil, stir in remaining sugar, the lemon juice and the balsamic vinegar. Boil, stirring, until mixture is thick but not too concentrated, 10 to 15 minutes. Skim off any foam that rises, dipping the skimmer into the bowl of water to remove the foam. 
 
To test for doneness, remove plate from refrigerator and place a spoonful of the jam on it. Wait about 20 seconds and tilt the plate. The jam should only run slightly, and slowly. Boil a little longer if it seems too runny, but take care not to cook it until too thick. It needs to be spreadable. 

Transfer to a bowl or a sterilized jar. Cover and let cool, then refrigerate.

Tuesday, July 11, 2017

Avocado Potato Salad

Avocado Potato Salad
Ingredients:
4 slices bacon
2 Avocados, halved, seeded and peeled
1/4 cup chopped fresh cilantro leaves
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
Kosher salt and freshly ground black pepper, to taste
Potatoes:
2 pounds Russet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher Salt and freshly ground black pepper, to taste

Directions:
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 25-30 minutes, or until tender. Set aside and let cool.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and set aside.
In a large bowl, gently mash avocados using a potato masher. Stir in cilantro, olive oil and lime juice; season with salt and pepper, to taste.
Stir in potatoes and gently toss to combine.
Serve at room temperature, garnished with bacon and cilantro, if desired.

Monday, July 10, 2017

Cuban Spiced Pork Tenderloin


RUM SPICED PORK TENDERLOIN WITH PLANTAINS
Serves 8 to 10.
1/4 cup chopped fresh cilantro 
2 T. finely minced fresh ginger 
1/4 cup fresh lime juice
1/4 cup vegetable oil a

1/4 cup dark rum (Myers) 
1/4 cup brown sugar
1/4 cup soy sauce
2 tsp. Asian chili sauce

1 tsp. freshly grated nutmeg 
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon 

1/4 tsp. salt
3 pork tenderloins (about 3 1/2 lbs.)
2 firm-not ripe plantains, peeled and
cut into wedges
1/2 cup chopped cilantro leaves


1. Combine all ingredients for the marinade except the pork in a flat baking dish. Reserve 1/3 of the marinade and set aside. Trim all fat and silver skin from the pork tenderloins and place in the marinade and turn to coat well. Cover and marinate for 15 minutes to 1 hour.

2. Preheat grill to medium and cook the pork, turning and basting with the marinating juices often, until cooked to 150 degrees on an instant thermometer, about 20 to 25 minutes. (Pork can also be roasted at 400 degrees for the same time.) Slice the pork on the diagonal and place on a serving platter. Spoon reserved marinade over the pork slices and serve sprinkled with cilantro.

3. If roasting pork, brush plantain wedges with some of the reserved marinade and roast right along with the pork. If grilling, it is best to either roast the plantains until tender in the oven or to brush with marinade and wrap in foil and then cook, turning often, in the cooler part of the grill. 

Sunday, July 9, 2017

Paloma


Paloma ~ Summer Drinks

Ingredients
Salt, for rim (optional)
2 ½ ounces tequila
Squeeze of lime juice
Grapefruit soda (like Squirt or Jarritos), to top
Lime wedge, for garnish


Directions:
Fill a highball glass with ice (dip the rim in salt first, if you like). Add tequila and lime juice, then top with grapefruit soda. Stir ingredients together gently. Garnish with a wedge of lime.





Saturday, July 8, 2017

Pinto Bean And Corn Salad With Chili Lime Dressing


PINTO BEAN AND CORN SALAD 
WITH CHILI LIME DRESSING 
Serves 4 to 6.

Ingredients:
Dressing:
2 cloves garlic, minced
6 T. fresh lime juice
2 T. honey or agave syrup 1 tsp. salt
1 tsp. chili powder
1/2 cup extra-virgin olive oil
Salad:
1-15 oz. can pinto beans, rinsed and drained 1 1/3 cups fresh yellow or white corn kernels
(or frozen and thawed)
1 yellow or orange bell pepper, diced 1/4 cup red onion, diced
1-4 oz. can diced green chilies
1 cup cherry tomatoes, halved
1/4 cup chopped cilantro
Salt and pepper to taste


Directions:
1. For dressing combine garlic, lime juice, honey or agave, salt and chili powder in a small bowl. Gradually whisk in the olive oil until dressing comes together. Chill until ready to toss with salad
2. Toss together the beans, corn, bell pepper, onions and diced chilies. Add dressing and toss to coat evenly; chill up to 4 hours. Just before serving gently fold in tomatoes and cilantro. Adjust seasoning with salt and pepper to taste. 

Friday, July 7, 2017

Fruit Salad With Lemoncello

Fruit Salad With Limoncello



Ingredients

7 ounces Greek Yogurt
1/3 cup bottled Lemon Curd
1 tablespoon honey
1/4 teaspoon vanilla extract
2 cups sliced strawberries
1 cup raspberries
1 cup blueberries
2 tablespoons sugar
3 tablespoons Lemoncello Liqueur
1 banana sliced
Fresh mint sprigs

Directions:
For the lemon yogurt topping: 
whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.

For the fruit: 
carefully toss together the Strawberries, raspberries and blueberries, sugar and Lemoncello.  Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur.  Gently fold  the banana into the mixture.

Serve bowls of fruit with a dollop of lemon yogurt on top.  Top each with a sprig of fresh mint.






Thursday, July 6, 2017

Fresh Pea and Fennel Salad ~ Slow Roasted Porchetta

Fresh Pea and Fennel Salad

Ingredients

2 cups fresh peas, blanched (or raw if small), or frozen peas
4 small fennel bulbs, cored and thinly sliced, fronds reserved for garnish, plus 2 fennel bulbs for juice
1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)
2 shallots, thinly sliced
1 teaspoon fennel pollen, plus extra for garnish
1 cup olive oil, or 1 cup pan drippings from the Slow-Roasted Porchetta recipe
Kosher salt
Freshly ground pepper

Directions:

Combine the peas and sliced fennel in a medium mixing bowl and set aside. 
Optional: make the fennel juice. Remove the fronds from the remaining 2 whole bulbs, and cut the bulbs into pieces appropriate for your juicer tube. Push the stems and bulb through the juicer. (Note: if you do not have a juicer, then eliminate this step and double the lemon juice; the vinaigrette will still be delicious.)
In another medium bowl, combine the fennel juice, lemon juice, shallots, and fennel pollen. While whisking, slowly add the oil (or pan drippings) and whisk until just combined. Season with salt and pepper. Add to the peas and fennel, toss well, and adjust the seasoning. Transfer to a serving bowl and garnish with the fennel fronds and a pinch of fennel pollen. Serve immediately.

Slow Roasted Porchetta

Ingredients

9 cups kosher salt for brining, plus 1 tablespoon for the spice mixture
Whole leg of pork, bone-in, skin-on (approximately 15 pounds)
1 cup fennel seeds
8 garlic cloves
2 tablespoons crushed red pepper flakes
2 cups freshly squeezed lemon juice (from about 10 lemons)
2 cups spicy olive oil, such as Arbequina

Directions:

One week prior to cooking, brine the pork (note: you can ask your butcher to brine the leg for you, or do it yourself). Dissolve 3 cups salt in 2 gallons cold water in a 5-gallon bucket. After the salt is dissolved, add ice to bring the water up to the 3-gallon mark to ensure that the brine is very cold. Place the whole pork leg in the brine and refrigerate for up to a week. (If refrigerator space is a consideration, a sturdy 5-gallon bag, sealed tightly, would also work.) I like to change the brine every couple of days, using up to 9 cups of salt.
The night before serving the pork, preheat the oven to 450°F. Remove the leg from the brine and allow it to air dry, or pat dry with paper towels. With a sharp paring knife, make parallel incisions about 1 inch apart down the length of the pork, cutting through the skin and fat of the leg almost to the meat. Repeat, covering the entire skin side of the leg with the incisions.
Lightly toast the fennel seeds in a dry large nonstick pan over medium heat until just fragrant; let cool. In a food processor, pulse the cooled fennel seeds, garlic, red pepper flakes, and the 1 tablespoon salt until roughly chopped. Generously press the spice mixture into the incisions in the leg.
Place the leg of pork in a roasting pan and roast for 45 minutes. The pork should be deep golden brown in color and very aromatic. Mix the lemon juice with the oil and pour over the browned pork leg. Turn the oven down to 225°F and continue to roast for about 12 hours. Baste with the pan juices every few hours, if you like, or just leave it to cook. In the morning I usually baste the pork a few times. Check the pork frequently after 11 hours; the meat should fall off the bone and the skin should be a deep golden brown. Reserve 1 cup of the pan juices for the vinaigrette for the Fresh Pea and Fennel Salad, if you'd like.
To serve, remove the crackling skin and then pull the meat with a fork into long pieces. Drizzle the pork with the remaining pan juices, or serve the jus on the side. Serve the crackling skin, cracking it into pieces if you wish, as a garnish with the pork (some think it is the best part).

Blueberry Chardonnay Jam

Blueberry Chardonnay Jam

The jam doesn't taste boozy; wine just deepens the flavor, like red wine in a stew. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

Ingredients:
5 cups fresh blueberries
2 cups Chardonnay
1 1 3/4 - ounce package regular powdered fruit pectin (1/3 cup)
1 tablespoon lemon juice
1 teaspoon butter
5 1/2 cups sugar


Directions
Place berries in a 6-quart heavy pot. Coarsely crush berries with a potato masher to yield 3 cups. Stir in Chardonnay, pectin, lemon juice and butter. Bring to a full rolling boil over high heat; stirring constantly. 
Add sugar. Return to a full rolling boil and boil for 1 minute, stirring constantly or until jam sheets off a metal spoon.* Remove from heat; skim off foam with a metal spoon.

Ladle hot jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks until set.


Tip
*Sheeting Tip Dip a spoon into hot jam. Lift and hold the spoon sideways. If the jam streams off, it is too thin. As the jam thickens, it will drip. When the drips join in a sheet that falls off the spoon, the jam has set.

Wednesday, July 5, 2017

Louisiana Crab Cakes Benedict

"I’m going to go ahead and say it: New Orleans doesn’t do a very good version of the crabcake (for the most part). Theye make them, however, nonetheless. In New Orleans, they lean too much on bread crumbs as a binder and bell pepper and onion as filler, so the crab part of the cake frequently gets lost. In my best estimation, it’s a version of the stuffed crab, just without a shell. The Big Bad Breakfast crabcakes are unapologetically more in the bready, New Orleans style. My justification is that cooking them this way makes a fantastic base for a Benedict, with the cake becoming a crabby English muffin substitute, topped with a poached egg."—John Currence

Ingredients

Hollandaise (makes 1 1/4 cups):
4 egg yolks
2 tablespoons water
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
4 dashes of Tabasco hot sauce
Pinch of cayenne pepper
1 cup clarified butter 
Crabcakes:
1/4 cup plus 3 tablespoons Creole mustard or whole-grain Dijon mustard, divided
3 tablespoons diced green bell pepper
3 tablespoons diced red bell pepper
2 1⁄2 tablespoons heavy cream
1 tablespoon freshly squeezed lemon juice
2 egg yolks
1 shallot, minced
1 teaspoon diced and seeded jalapeño
1 pound lump crabmeat, picked over for shells
3/4 cup panko bread crumbs, plus more for coating
Salt and black pepper
5 tablespoons extra virgin olive oil 
To serve:
8 poached eggs, warmed
1 cup Hollandaise, warmed
Pinch of cayenne pepper
3 tablespoons chopped chives 

Method

Make the hollandaise: fill a large saucepan with 2 inches of water and bring to a simmer over medium heat. Whisk together the egg yolks, water, lemon juice, salt, white pepper, Tabasco, and cayenne in a stainless steel bowl. Set the bowl over the simmering water (but not touching it) and whisk constantly until the eggs thicken to the consistency of thickened heavy cream (it should barely leave a trail when the whisk is dragged through it), 7 to 10 minutes. Drizzle in the clarified butter, whisking vigorously, until fully incorporated, about 1 minute. Season with salt and set aside in a warm place but not over direct heat (on the stove top, with the oven on). Be very careful because the hollandaise will separate if it gets too hot or too cold.
Make the crabcakes: in a bowl, whisk together 1⁄4 cup mustard, bell peppers, cream, lemon juice, yolks, shallot, and jalapeño. Fold in the crabmeat gently but thoroughly, followed by the bread crumbs. Season with salt and pepper. Cover and refrigerate for 30 minutes before forming into cakes. 
Divide into 8 portions. Form each portion into 2 1⁄2–inch patties that are about 3⁄4 inch–thick. Place the bread crumbs on a plate and coat each cake with the bread crumbs. Warm the oil in a sauté pan over medium heat for 1 minute. Place the crab cakes in the pan and cook, turning regularly, until golden on both sides, about 3 minutes per side. Divide among 4 plates. 
Top each crabcake with a poached egg. Stir together the hollandaise and remaining 3 tablespoons mustard and spoon over the cakes. Dust lightly with cayenne pepper and sprinkle with chives for garnish. Serve immediately. 
Reprinted with permission from Big Bad Breakfast by John Currence, copyright © 2016. Photography by Ed Anderson. Published by Ten Speed Press, an imprint of Random House LLC.

Yield

4 servings

Tuesday, July 4, 2017

Lime And Garlic Salmon With Mexican Creamed Corn With Tomatillos And Cotija Cheese


LIME AND GARLIC SALMON WITH 
MEXICAN CREAMED CORN WITH
TOMATILLOS AND COTIJA CHEESE
Ingredients:
3 T. unsalted butter, at room temperature, divided use 1 cloves garlic minced
Zest and juice of 1 lime
Salt and pepper to taste

4 (5 to 6 oz.) salmon fillets
2 medium shallots, chopped
5 small tomatillos (8 oz.), husked, rinsed and quartered 

4 cups fresh corn kernels (from 3 to 4 ears)
1 small red Fresno chili, seeded and minced
1/3 cup Mexican crema
1/2 cup chopped cilantro
Serves 4.

Ingredients:
1. Preheat grill to medium heat; cover with a sheet of oiled aluminum foil. Combine 2 T. of the butter with the garlic, lime zest and juice, 1/2 tsp. salt and a bit of pepper in a small bowl. Spread butter mixture on the top of the salmon and set fillets on the hot foil-lined grill. Cover immediately and cook for about 10 minutes or until salmon is cooked through.

2. Meanwhile, melt remaining 1 T. butter in a large skillet over medium high heat. Add the shallots and cook, stirring until softened, about 3 minutes. Add the tomatillos and cook until slightly soft, about 4 minutes. Add the corn and chili. Cook, stirring often, until warmed through, about 6 minutes. Remove from heat and stir in the crema, cilantro and half the lime juice; season with salt and pepper and more lime juice to taste. Serve salmon on a bed of the corn. 

Monday, July 3, 2017

Nicoise Salad

Nicoise Salad

Ingredients:
1 small shallot, finely diced
2 garlic cloves, grated
Salt and pepper
2 tablespoons red wine vinegar
3 tablespoons olive oil
8 anchovy fillets, 2 finely chopped and 6 for garnish
2 tablespoons roughly chopped black niçoise or oil-cured olives, plus whole olives for garnish
6 small red tomatoes
12 cherry tomatoes in assorted colors
1 tablespoon small capers, rinsed
12 basil leaves

Directions:Make the vinaigrette: Put the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives.



  1. Cut each tomato crosswise into 2 thick slices. Place slices on a platter in one layer and season with salt and pepper. Season cherry tomatoes with salt and dress with vinaigrette. Spoon cherry tomatoes and vinaigrette evenly over tomato slices.
  2. Top each tomato slice with half an anchovy filet, then sprinkle with capers. Garnish with basil leaves and whole olives. Serve at cool room temperature.

Sunday, July 2, 2017

Three Cup Chicken


Three Cup Chicken
Ingredients:
3 tablespoons sesame oil
1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
12 cloves of garlic, peeled
4 whole scallions, trimmed and cut into 1-inch pieces
3 dried red peppers or 1 teaspoon red-pepper flakes
2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
1 tablespoon unrefined or light brown sugar
½ cup rice wine
¼ cup light soy sauce
2 cups fresh Thai basil leaves or regular basil leaves

Directions:
Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.


Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.


Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
Turn off the heat, add the basil and stir to combine. Serve with white rice.

Grilled BBQ Rubbed Steaks With Maple Steak Sauce


GRILLED BBQ RUBBED STEAKS 
WITH MAPLE STEAK SAUCE
Sauce:
1 cup ketchup
1 T. horseradish
1 T. honey
1 T. real maple syrup
1 T. ancho chili powder 1 T. Dijon mustard
Salt and pepper

BBQ Rub and Steaks:
1/4 cup paprika
1 T. ground cumin
1 T. brown sugar
1 T. ancho chili powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. freshly ground pepper
6 steaks (sirloin, rib eye, New York or filet mignon) (1 inch thick) Grapeseed oil for grilling
Serves 6.
1. For sauce, combine all ingredients in a medium bowl, seasoning with salt and pepper to taste. Combine all the BBQ rub ingredients in another bowl and coat steaks with rub.
2. Preheat grill. Brush or dab steaks with oil over the rub; grill 4 to 6 minutes per side or to desired doneness. Baste with some of the sauce to glaze after turning over. Serve steaks with remaining sauce on the side. 

Friday, June 30, 2017

Parchment Paper Baked Salmon With Asparagus Lemon And Dill


 

Parchment Paper Baked Salmon
With Asparagus Lemon And Dill

Ingredients:
36-40 asparagus spears, ends removed
4- 175g (6oz) thick salmon fillets, skin removed
4 tbsp extra-virgin olive oil
salt and pepper to taste
8 fresh dill sprigs, plus more for garnish if desired
1 large lemon, sliced thinly

Directions:
Preheat your oven to 400°F and place a large rectangular piece of parchment paper on your work surface. 

Place about 8 to 10 asparagus spears in the center but slightly off to one side of the parchment paper. 

Place a salmon fillet over the asparagus, drizzle with a little bit of olive oil, season with salt and pepper then top with 3 slices of lemon and a couple of dill fronds. 

Fold parchment paper over the salmon and seal the edges by making overlapping folds all around the edge. At the end, tuck the final crease under the pouch to secure the seal. Repeat 3 more times with remaining ingredients. Place pouches on a baking sheet. 

Bake in the preheated oven for 10 to 12 minutes. Remove from oven, let sit for 5 minutes and then carefully cut open the parchment paper. 

Garnish with additional fresh dill and serve immediately.

Thursday, June 29, 2017

Boston Baked Beans

Boston Baked Beans 
James Beard Style
The trick to good baked beans is cooking them very slowly with indirect heat. James Beard's recipe calls for baking them in a tightly sealed casserole in an oven barely hot enough to toast bread. As the hours pass, the beans drink up a broth flavored with brown sugar (or molasses), mustard and pepper. The gentle cooking prevents the beans from breaking up and becoming mushy. By the time they're done, the pork is falling off its bones and the beans are the classic rusty brown. Be sure to season them amply with salt so the sweetness has a sturdy counterpart.


Beard's recipe calls for dark brown sugar. The alternative is to use molasses, which will render a final flavor and color more familiar to canned-bean devotees. The recipe itself requires no great cooking skills -- if you can peel an onion and boil water, you're all set -- but it will easily take up an afternoon. Plan it for a day when you're at home.


My experience is to use the molasses.  Dk. Brown Sugar makes them too sweet and lacking flavor.

Ingredients:
Boston Baked Beans
2 cups of white pea beans (navy beans)
1 scant teaspoon salt, plus more to taste
1 medium onion, peeled
4 pork spareribs, or 8 baby-back ribs
1/3 cup dark brown sugar or molasses
2 teaspoons dry mustard
1 teaspoon ground black pepper.

Directions:
In a large bowl, soak the beans in 2 quarts of water for 6 hours. Drain the beans and put them in a large pot. Add the salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just barely tender, 30 to 40 minutes. Drain well.


Bring another pot of water to a boil. Preheat the oven to 250 degrees. In the bottom of a large casserole with a tight-fitting lid, place the peeled onion -- yes, whole -- and spareribs (or baby-back ribs). Spread the beans on top. In a small bowl, mix together the brown sugar (or molasses), mustard and black pepper and add this to the beans and pork. Pour in just enough boiling water to cover the beans, put the lid on and bake, occasionally adding more boiling water to keep the beans covered, until they are tender but not falling apart, 4 to 5 hours. 


Remove the casserole from the oven. Season the beans with salt. Pull the meat from the ribs. Discard the bones and excess fat and stir the meat back into the beans. With the lid off, return the casserole to the oven and let the beans finish cooking, uncovered and without additional water, until the sauce has thickened and is nicely caramelized on top, about 45 minutes more. Serves 6. 

Adapted from "The James Beard Cookbook," by James Beard.

Wednesday, June 28, 2017

Cannoli Tiramisu

CANNOLI TIRAMISU


 

TIRAMISU WITH CANOLI FILLING, CHOCOLATE 
CHIPS, CHERRIES AND PISTACHIO NUTS                                  
Serves 8 to 12.
 Ingredients:
1 cup water
1 cup sugar
2 T. Myer's rum
2 (3 ounce) packages soft ladyfingers
2 cups heavy whipping cream 
3/4 cup sifted powdered sugar 
1 1/2 lbs. whole milk ricotta cheese, drained if watery
1 tsp. vanilla
1 tsp. orange zest
1/4 cup mini-chocolate chips
1/4 cup diced dried cherries
1/4 cup chopped toasted salted pistachio nuts
 *
Directions:
1. Combine water and sugar in a small saucepan and heat until sugar dissolves, stirring constantly. Bring just to a simmer. Remove from heat and cool. Stir in
Rum.

2. Separate ladyfinger sections leaving the individual fingers attached. Lay half the
ladyfinger sections, round side down, in a 9 x 12 inch glass dish. Brush well with syrup to saturate.

3. With mixer, beat whipping cream with powdered sugar until soft peaks form. Remove half the cream to a bowl and set aside.  Fold ricotta cheese into remaining cream.  Gently fold in the vanilla, orange zest, chocolate chips and cherries. 
4. Spread mixture evenly over the ladyfingers.  Top with a second layer of ladyfingers and brush with more syrup.  Spread the reserved cream over the ladyfingers; cover and refrigerate for at least 4 hours and up to 12 hours to set.  Just before serving, sprinkle with pistachio nuts, pressing them down lightly into the cream.  Cut into squares to serve.

Tuesday, June 27, 2017

Watermelon And Sweet Onion Salad With Fresh Mint And Feta

Watermelon And Sweet Onion 
Salad With Fresh Mint And Feta
Ingredients:
1 small red onion, thinly sliced into rings 
1/4 cup red wine vinegar, divided use 
1/4 cup extra-virgin olive oil
1 T. chopped fresh mint leaves
Salt and pepper to taste
2 oz. sheep’s milk feta cheese, crumbled 
2 1/2 lb. seedless watermelon
Serves 6.

Directions:
1. Place sliced onions in a bowl of cold water and stir in 2 T. vinegar. Let stand for 30 minutes; drain well.

2. Whisk remaining 2 T. vinegar with olive oil. Stir in mint and season to taste with salt and pepper; set aside.

3. Peel watermelon and cut flesh into bite-size pieces. Place in a large bowl and toss with drained onions and feta cheese. When ready to serve, toss with dressing, tossing gently to coat well.