Wine Glazed Cornish Game Hens

Something special for a celebration - Cornish Game Hens. But it's the orange and almond stuffing that sets them apart.

INGREDIENTS:

2 1-pound Cornish game hens

Olive oil to brush on

1 Tbsp heaping onion
2 tsp slivered Almonds
2 tsp butter
1-1/3 cups dry bread cubes
¾ medium orange
1Tbsp heaping light raisins

Wine Glaze: Mix together
4 Tbsp Burgundy wine
2 Tbsp butter, melted
1 Tbsp orange juice.

PREPARATION:

Rinse hens removing any excess fat or waste; pat dry with paper towel; Season with pepper to taste. Peel and chop the onions. Peel and dice the orange. Squeeze the orange Juice. Dice the bread into 3/8” cubes.
Sauté the onion and almonds in butter about 5 minutes; Toss with dry bread cubes, oranges, and raisins. Stuff the birds with bread stuffing, but don't overstuff. Close the opening with a skewer. Tie the legs and tail in a bundle.
Preheat the oven to 375 deg

COOKING:

Place hens, breast up, on rack in shallow roasting pan. Brush with olive oil; cover loosely. Roast at 375deg for 30 minutes.
Uncover; baste with Wine Glaze and roast until their done, about 1 hour more, basting frequently with the glaze. When you can twist loose a drumstick, their done.

Garnish with rosemary sprigs and serve piping hot.

This is my adaptation of a recipe we’ve made for several years, can’t remember where it came from.

Pork Tenderloin encrusted with Rosemary and Capers

Pork Tenderloin is always an enjoyable cut, but roasting it with crushed capers and rosemary adds a nice tweak to the flavor.

INGREDIENTS:

1 Pork Tenderloin ¾ to 1 lb.
2 tsp. Capers
2 Tbsp Fresh Lemon juice
Pinch Black Pepper, fresh ground
1 tsp fresh Rosemary
1/3 cup water
PREPARATION:

Wash the pork tenderloin and trim all fat. Pat dry and set aside.

Crush the capers with a fork. Wash, shake off water and strip the rosemary leaves, chop and combine with the ground black pepper in a prep bowl. Rub the mixture all over the pork and place the tenderloin in a shallow roasting pan
Add the water to pan. Pour lemon juice over tenderloin. Try not to dislodge the herbs/spices.

Preheat oven to 350°F

COOKING:

Bake in a 350 deg oven, uncovered, for about 30-45 min or until the meat thermometer registers 155 deg on an instant read thermometer. Remove from the oven and cover with aluminum foil tent and allow it to rest for about 10 min. Slice into 1 to1-1/2” slices and arrange on a serving dish. Garnish with fresh Rosemary sprigs.

Ma Po ToFu Má Pó Dòufu (麻婆豆腐) -- this is the authentic “Pockmarked Woman's Duofu”

This is a very old dish from the Szechwan Provence of China. The recipe comes from my Chinese Recipe Book. We have been enjoying it for about 35 years, mostly at home. It’s a relatively easy to prepare.

INGREDIENTS:

1 pound Tofu (Bean curd), firm
7 ounces Ground Pork
2 scallions or one Shallot
1 tsp. Szechwan pepper,*

SPICES (combine):

2-3 cloves garlic
1 slice ginger
1 Tbs. black beans, fermented *
1-1/2 tsp. Szechwan chili sauce *
1 red chili pepper, dry, chopped *

SAUCE:

1 Tbs. cornstarch
1-1/2 Tbs. soy sauce, double black *
1 Tbs. Rice Wine (Unsalted) or sherry (NOT COOKING SHERRY!)
1-1/2 tsp. sugar
1 cup chicken stock (low sodium)

PREPARATION:

Cut the bean curd into 1/2" cubes and put them in a pan of hot water to soak until needed.
Clean the scallions, removing any old green stems and shred.
Clean the garlic and ginger and mince both. Chop the black beans
Spices; combine the black beans, garlic, ginger, and Szechwan chili sauce in a small bowl
Chop the chili pepper (more Szechwan chili sauce may be substituted). Set aside.
Sauce; combine the soy sauce, sherry, salt, sugar, stock, and cornstarch in a bowl and mix well, set aside.
Roast and crush the Szechwan Pepper corns **

COOKING

Heat the wok over high heat; add 2 or 3 Tbs. peanut oil and heat just 'till smoke. Add the ground meat and S/F, breaking the beef apart with the shovel (the meat should be in tiny chunks), until it is just gray. Add the scallions and S/F for 1 min. Add the Spice mix and again S/F for 1 min. Re-mix the Sauce and add it to the wok, stirring to combine. Reduce the heat to bring it just to a slow bubbling and simmer for 1 min.

Drain the bean curd while the sauce is simmering and add it to the wok; again reduce the heat to allow the contents of the wok to just simmer very slowly. Simmer for at least 15 min. while you prepare an accompanying dish. The longer (within reason) that it simmers, the more the sauce flavor penetrates the bean curd.
Scoop out of the wok to a deep dish and serve. Roasted and crushed Szechwan pepper** sprinkled.

* Can be purchased in a Chinese Market

Fermented Black beans are sold in a cellophane bag usually salted. Szechwan chili sauce comes in a black labeled can about the size of tuna fish. Double Black Soy sauce is labeled just that. Szechwan pepper are corns just like black pepper corns. Dried red peppers also come in a cellophane bag. The whole lot should cost $5 or less.

** It isn’t necessary, but it adds a numbing sensation to the dish. Roasting Szechwan pepper corns is nothing more then heating them in a dry wok for a short time ‘till they start to turn dark. Crush them in the wok with the back of a spoon or use a mortar. You just want to crack them open to get the power inside. Strain thru a fine tea strainer saving the fine powder that comes through, discarding the rest.

Scallops in Garlic/Red Pepper Sauce

Here is an interesting combination featuring three of my favorites, Scallops, sweet Red Peppers and Angel Hair Spaghetti.

INGREDIENTS:

¾ to 1 pound fresh or frozen scallops (Sea or Bay)
¼ pound Angel Hair spaghetti

1 Sweet Red Pepper

1 large clove garlic

¼ teaspoon crushed red pepper flakes *

2 Tbsp olive oil

1 tsp parsley

White wine

2 tablespoons grated Parmesan cheese

Fresh parsley sprigs for garnish

PREPARATION:

Wash the scallops; if using large sea scallops, slice through the diameter into 3/8” discs. Wash the red pepper and cut it into ½” squares. Wash the parsley and shake off the water; cut from the stem and chop 1 tsp. Peel and chop the garlic do not use a press.

COOKING:

First Cook Angel Hair, drain, rinse and put it on a serving platter, cover with a foil tent to keep it warm.

Heat a skillet medium hot, add the oil and let it heat. Sauté the garlic and pepper flakes until the garlic just starts to turn light brown. Add the scallops, red peppers and chopped parsley. Sauté until scallops become firm and opaque. A splash of white wind adds just a bit of flavor.

Serve the scallops and peppers over Angel Hair; Pour any remaining sauce over and sprinkle with the Parmesan.

Garnish with parsley.

*See Tips

Sausage Steeped in Beer with Wine infused Red Peppers

This recipe does not fall under the 1– ½ hour category, BUT it’s worth the effort

INGREDIENTS:

26” long 12oz. French bread loaf “Baguette”*
1 pound Italian Sweet sausage links (Anything BUT Johnsonville brand)
1 Tbsp extra virgin olive oil
2 Large Sweet red bell peppers
1 (12 fluid ounce) bottle of beer
2 X 1/3 cup of burgundy wine

PREPARATION:

Wash the sausages & straighten. Clean the Peppers, remove the white rib and cut into ¼ -3/8” Julian strips. Cut the hard ends from the Baguette and cut into 5” sections; then cut lengthwise, but not through to form a bun just about the length of the sausages.

COOKING:
Heat olive oil in a large skillet over medium (3-4) heat. Cook sausage until browned on all sides (I turn them about every 5 min. or so) for 30 min. slice the sausages lengthwise down the center in the pan do not cut thru! Just so you can open them. Remove sausage from pan pour any juice back in the pan. Place the sausages in a slow cooker or crock pot** and pour in a can of beer to cover.

Pour 1/3 cup of red wine into the pan deglaze, scraping any blackened bits from the bottom. Place the red peppers in the pan. Let them simmer for about 10 min. Then turn continue simmering (3-3 ½) until peppers are tender turning frequently for another 20 min. don’t let them burn.
Transfer the peppers and sauce into a container. Deglaze the frying pan with 1/3 cup of wine; scraping the bits loose, adding it to the peppers. Place the container in the pan with the steeping sausages to keep warm! Cover and simmer until sausage is cooked through (2 to 3 hours or longer).

Start the steamer at 300deg and reduce to 275deg after about ½ to ¾ of an hour.
Place the cut Baguette buns in the accompanying steamer and steam for about 15 to 20 min. before serving.

SERVING:
Remove a bun from the steamer, open it and place a sausage in it, spreading open the sausage. Scoop out a ladle of the juice (off the bottom avoiding the fat) and ladle it over the sausage and bun followed by peppers placed along the split in the sausage. Place in a wax paper lined basket and serve the best Sausage ‘n Pepper sandwich you ever had!

* In our area, I call the Safe Way stores bakery the day before and ask that they stretch the Baguette to the full length of the pan which results in a loaf about 26” long. Their Baguette are about 12 oz. avoid the 1 Lb. variety as they are too dowey.

** I use a contraption I built to hold everything in one place.

Roasted Turnips with Shallots and Garlic

Well folks, I don’t know if you ever liked turnips or not, BUT you will have to try these and I guarantee you will say “WOW” they are wonderful! Give them a try.


INGREDIENTS:

¾ pound White Purple topped turnips

6 – 8 small cloves garlic

2 shallots

1-1/2 Tbsp olive oil
1 tsp fresh rosemary or thyme, or ½ tsp dried rosemary or dried thyme
ground black pepper

PREPARATION:

Wash, peel and cut the turnips into 1 1/4-inch pieces. Peel the shallots, cut in half lengthwise. If using fresh herbs, wash, shake off water, and strip the leaves from the herbs then chop, other wise crush the dry herbs. Peel the garlic, if large cloves cut in half.

Add the oil and herbs to a large bowl and mix well. Add the turnips and toss to coat. Add the shallots and toss again. Put the mixture (excluding garlic) into a roasting pan large enough to hold them in a single layer without crowding.

Pre Heat oven to 375 deg.

ROASTING:

Put the pan in preheated oven and roast, stirring the vegetables after 15 min. After another 15 min, remove from the oven and stir again, add the garlic cloves. Raise heat to 425 deg. continue roasting until tender and evenly browned, 15 to 20 minutes.

Sprinkle with pepper, garnish with Rosemary sprigs and serve hot.

Adapted from Cook's Illustrated

Southern Comfort Glazed Carrots

Here’s a “Blast from the past”. We’ve been making carrots this way for years. The recipe comes from a Southern Comfort flyer from the 1960’s


INGREDENTS:

20 oz. carrots (Fresh, not “baby”)
¾ cup of Lt. Brown Sugar
¼ Lb. butter
¼ cup Southern Comfort liquor

PREPARATION:
Wash and peel the carrots and crinkle cut. Mix with the other ingredients in a sauce pan.

COOKING:

Cover and bring to a boil; reduce heat and simmer for 25 minutes or until crisp-tender. Remove the cover and simmer for another 5 minutes.

Garnish with fresh parsley or rosemary. Serve hot

Here's the Crinkle cutter.

Ike’s Famous “Chicago Classic” Deep Dish Uno's Pizza

Well here it is as promised. Ike Sewell created the Chicago Deep Dish Pizza in 1943. This is my interpretation of it and is as true to the original Uno's pizza as you can get. It is not a “Build your own Pizza” as the balance to achieve the correct flavor is delicate.


PIZZA DOUGH:

INGREDIENTS:

3 cups of all-purpose flour
1 Package of Active dry yeast
1 Tbsp. butter
1 Tbsp sugar
½ Cup of milk
1 Tbsp Vegetable oil
½ tsp salt
½ cup &  ¼ cup of warm water

In a pan heat the 1 Tbsp of butter until it melts, add ½ cup of milk, add ½ cup hot water and heat. Add 1 Tbsp vegetable oil, 1 Tbsp Sugar ½ tsp salt. Stir to combine.

In a large bowl dissolve 1 pkg. dry yeast in ¼ cup of warm water. Pour in the previously prepared mixture into the bowl. Stir in 1-1/2 cups flour. Mix vigorously (Beat) for 1 min with a spoon. Add another 1-1/2 cups of flour and mix well.
Toss dough on floured bread board and knead for 5 min.
Place the dough in a large greased bowl, cover with a damp cloth and let rise for 1-1/2 hours. Punch down. Knead again for 1 to 2 min let rise again for another 1-1/2 hrs.

I have found that removing the sausage from the skin and frying to a golden brown first, removes a lot of grease and shortens the need for extended cooking time. I also recommend the use of Hot Italian sausage BUT NOT MADE BYJohnsonville they have put in more fat and changed the spices.

INGREDIENTS:

1 pound Hot Italian pork sausage ( Anything BUT Johnsonville brand)
1 ea  28 oz. Can of peeled, crushed plum tomatoes
1 lb. Whole Mozzarella cheese (Fresh if you can find it)
1 Tbsp fresh basil (1 tsp. dried )
1 Tbsp fresh rosemary (1 tsp dried)
1 Tbsp fresh oregano (1 tsp. dried)
extra virgin olive oil - as needed
Yellow corn meal - as needed

PREPARATION:

Remove the sausage from the casing and crumble. Add to a frying pan and fry till golden brow. Pour off the oil and set sausage aside. Thinly slice the Mozzarella. Finely chop the fresh herbs.

Place the tomatoes in a sauce pan, add the herbs and mix well. Simmer very slowly while you prepare the dough . (At least one hour).

ASSEMBLY:

I use a 12” Iron frying pan with the handle cut off. It’s very close to UNO’s (Not cast Iron). Most any 3” deep frying pan will do. No rack in the pan.

Using your fingers, coat the pan with the olive oil sides and bottom. Then sprinkle a coating of yellow corn meal to lightly cover the pan, spinning the pan and shaking the corn meal at the same time (Sides to). Spread the dough out, place it in the pizza pan and stretch it up the sides of the pan. Using your fingers coat the dough with olive oil. Then spread about 2/3 of the Mozzarella over the dough. The cooked-crumbled sausage comes next, spread to cover the cheese. Spread the sauce over the Sausage. Top with the remainder of the Mozzarella.

COOKING:

Place the pan on the lowest rack in the lowest position of the oven. Crank up the heat to 475 to 500 deg. And bake for 10 min. Move the pan to the center of the oven and reduce the heat to 350 deg. (Don’t wait for the oven to cool) just bake for 20-25 min. ‘till the crust starts to brown on the edges.

Let set for 5 min. Cut and serve.

Buffalo/Bison The Better Alternative.

Lets look into the wonderful world of Buffalo/Bison. The meat from these animals is almost free of fat and healthy for you. Bison are not fed any Antibiotic and don’t spend much time on “feed lots”.
Speaking from experience over the last 8 years, we have eaten NO beef and have replaced it with Buffalo in all recipes that were made with beef. Now I’m not going to try convincing you that it was effortless! Buffalo is so lean it cooks about 20 to 25% faster.
At first blush, what little fat that is on the outer surface of steaks and roasts, at times does have a different taste, however the lean has a much fuller flavor, reminiscent of the beef of the 50’s and 60’s when it tasted like beef .

Grilling a steak or burger is a delight. The first time Please DON’T add anything – just grill the meat.

Buffalo burger: make a fairly thick patty with about 1/3 - ½ lb. of fresh ground. (I mean fresh ground in the store, not delivered to the store factory ground). The reason for that is the contamination present in our food supply comes from the factories where the meat is exposed to pathogens during the cleaning of the last little bit of “lean” from the bones and carcas, along with nicking organs at times.

Fire up the charcoal, get it up good and hot, rub the grill grids with olive oil and put on the burgers. Grill to the following temps. The times are approximate for a 1” thick burger, adjust accordingly.

Rare: 6-8 min 125° to 130° F
Medium-Rare: 8-9min 130° to 140° F
Medium: 10-12 min. 140° to 150° F
Medium-Well: 12-14 min 150° to 160° F
Well Done: Not Recommended



Buffalo Steak: again all your favorite cuts are available ableit somewhat more expensive the Supermarket sale price…. But for a comparable cut of the same quality not a great deal different. Don’t forget Buffalo is closest to the Prime beef then any other grade. My suggestion is to have a steak less often and just have a better Buffalo steak when you do.

Here again Please ABSOLUTELY NO SIPCES or sauces the first time give it a chance. Do wash the steaks thoroughly and trim of most of the fat if present. Fire up the charcoal good ‘n hot, oil the grill grids with olive oil, let them heat for a couple of minutes for grill marks and put on the steaks. Grill to the temperatures as follows for a 1” thick cut.

Rare 120 to 125 deg. Center is bright red, pinkish toward the exterior portion. 6 min.
Medium Rare 130 to 135 deg. Center is very pink, slightly brown toward the exterior portion: 8 min.
Medium 140 to 145 deg. Center is light pink, outer portion is brown: 10 min
Medium Well 150 to 155 deg. not pink: 12 min.
Well Done 160 deg.+ Uniformly brown throughout- probably tough, not recommended.

I find the New York strip to be better then a “T”- bone or Porterhouse.

And of course an 8 oz. Buffalo Fillet is to die for.
Other ways to prepare Buffalo/Bison will be presented as time goes on.

Sautéed Asparagus with Shallots

Another tasty way to prepare Asparagus. Just think only a few years ago steaming or boiling was about it.

INGREDIENTS:

1 Pound fresh asparagus

2 medium shallots
2 tsp lemon juice
1 tsp fresh thyme leaves
1 Tbsp butter
¼ cup dry white wine

PREPARATION:

Peel and finely slice the shallots. Squeeze the juice of the lemon and set it aside. Wash and strip thyme leaves their stems and chop.

Trim off the bottom ½ inch or so, of woody stems at the bottom of the asparagus then peel the lower 2/3 of the asparagus stalks.

COOKING:

Heat a heavy-bottomed sauté pan over medium-high heat; melt the butter. Add the shallots and sauté for 2-3 minutes or until it turns slightly translucent. Add the wine and let it simmer for a reducing to about half.

Add the asparagus and sauté for 3-4 minutes or until its bright green and tender but still firm to a paring knife. Add the thyme and the lemon juice, sauté for another minute.

Season to taste with pepper scoop onto a platter arranging neatly and garnish with lemon peel strips and serve.

Seared Lamb Chops with Herbs and Garlic

Here is another way to prepare lamb chops. The garlic/herbs infuse the oil and crusts the chops.



INGREDIENTS:
6 lamb chops 3/4 “ thick (Loin or rib)
2-1/2 Tbsp extra virgin olive oil
1 Tbs. dried Italian herbs *
1 large clove garlic
¼ tsp freshly ground black pepper

PREPARATION:
Press the garlic through a garlic press. In a dish, mix 2 Tbs. of olive oil with the Italian Herbs Black pepper and garlic.

Wash the lamb chops and remove the large layer of fat including the under lining; Pat dry with paper towels. Rub the paste all over the lamb chops and set aside at room temperature for a half hour. Then season the sides of the chops with pepper.

SEARING:

Heat a 10-inch sauté pan over high heat until hot add the remaining; ½ Tbs. oil let it heat for a minute, add the chops. Sear the chops until browned on one side, 3 to 4 minutes. Turn the chops over cooking until the second side has browned, 2 to 3 minutes. Arrange Romaine leaves on a platter and place the chops neatly. Let them rest for 5 minutes before serving.

The chops will be on the rare side, cook for an additional min or two for medium.

* Italian herbs (Italian Seasoning) thyme, savory, basil, marjoram, rosemary oregano and sage NO RED PEPPER

Rack of Lamb Roasted with Spiced Crust

Here is an exceptional way to prepare a delightful rack of lamb, for a special occasion of just to say – “I love you”

INGREDIENTS:

1 pound trimmed single Rack of Lamb (7 or 8 ribs)

1 ½ Tbsp olive oil ¼ tsp dried hot red pepper flakes 1 garlic clove 3 tablespoons scallions

1 tsp fresh rosemary ¼ cup bread crumbs - plain fresh ground black pepper

Rosemary sprigs for garnish

PREPARATION:

Clean and cut and thinly slice the scallions including the fresh green. Remove the leaves from the rosemary stalks and finely chop. Press the garlic thru a garlic press. Clean and wash the rack removing any remaining waste.

COOKING:

Preheat the oven to 450° F Heat a small skillet over moderate heat until it is hot, add the oil continue heating, but not smoking. Add the red pepper flakes, and stirring for 10 seconds. Add the garlic stirring for 30 seconds. Add the scallion and the rosemary and stir to mix all ingredients. Add the bread crumbs and pepper to taste mixing well then remove the skillet from the heat. Moisten with a dash or two of white wine.

Heat a large skillet over moderately high heat until it is hot, add a dash of olive oil and in it brown the lamb, seasoned with pepper, turning it until the sides and the ends are browned evenly, about 5 minutes or so.

Arrange the lamb, fat and meat side up in an oven proof dish and apply the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 450° F. oven for 15 minutes, or until a meat thermometer registers 135 deg. for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes.

Cut into ribs, not dislodging the crust and garnish it with the rosemary. Or carve at the table.

Strawberry Shortcake

The first dissert and one of our favorites!
INGREDIENTS:

2 lb.of fresh strawberries
¼- ½ cup sugar
Heavy whipping cream
ISI Cream Whipper & 1 N2O cartridge **

PREPARATION:

Depending on the size, add ½ pint or 1 pint of heavy whipping cream to the whipper. Put the top on tightly and tighten the nozzil. Insert the cartridge in the holder and screw it in place releasing the gas into the whipper. Shake it several times. Put in the refrigerator ‘till needed.

Wash the strawberries and remove the stems. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add ing sugar (1/4 cup to 1/2 cup of sugar; try one of the berries to see how sweet they are - use the lesser amount if thay are sweet and more according to the sweetness), at a time as each layer is sliced. Chill several hours for the sugar to disolve and sweetern the berries. Juice should form in the bottom of the bowl. Mix the strawberries before serving

“Drop” Baking Powder Biscuits *
PreHeat the oven to 425ºF.

2 cups all purpose flour
1 cup milk
3 tsp baking powder
½ tsp salt
¼ cup shortening (e.g. Crisco )

Add flour, shortning, baking powder, salt and milk to a mixing bowl. Stirr until the dough is soft and evenly moistened. Divide it into 4 or 6 equal portions and drop each from a spoon onto a greased cookey sheet.
Bake at to 425ºF for 12 to 14 minutes until the biscuits are medium golden brown,.

To serve, break one biscuit per person in half into a bowl. Ladle strawberries over the biscuit. Spray whipped cream all over fron the Whipper..

* From an old (1960’s) Betty Crocker recipe
** If you don’t have access to a whipper, alternately whip the cream with a mixer. We don’t add anything to the heavy cream as the flavor is just right as is.

Roasted Cauliflower with Mushroom Sauce

Here’s another tasty way to prepare Cauliflower.

INGREDIENTS:

1 Head cauliflower
2 Tbsp olive oil
1 clove garlic
1 Tbsp fresh rosemary
1 tsp thyme
Pepper to taste
Part II
1-1/2 cups cremini mushrooms
1 Tbsp olive oil
1 Tbsp butter
1 Tbsp shallots
White wine
Pepper
Rosemary sprigs

PREPARATION:

Wash the cauliflower and separate it into split florets, pat dry. Press the garlic with a press. Wash the rosemary, remove the leaves from stalk and chop finely. Place the oil, garlic, rosemary, thyme and pepper in a bowl, stir to mix. Add the florets and mix to coat getting it into the crevices.

Wash and slice the mushrooms, pat dry. Peel and finely minced the shallot
Preheat the oven to 350 deg.

COOKING:

Spread florets on baking sheet and roast for 15 minutes at 350 deg. and brown an additional 15 min at 425 deg. or until edges brown.

Part II Mushroom Sauce:
While the florets are baking, heat the oil and butter on medium-low heat in large skillet. Add mushrooms and shallot. Sauté mushrooms until dark and tender, and add a splash of white wine and a sprinkle of pepper to taste. Pour over the roasted cauliflower, garnish with rosemary sprigs and serve.

Cauliflower with Brown Butter Sauce

Here’s an interesting twist on a usually bland vegetable.

INGREDIENTS:
1 cauliflower head, about 3/4 pound
1 Tbsp butter
1 lemon (small)
1 Tbsp parsley

PREPARATION:

Wash the cauliflower head and cut away anything but the florets. Turn head over; remove the center stalk leaving enough to keep it whole.
Using a grater, remove the zest from the lemon, then cut it in half and juice it with a juicer. Wash and finely chop parsley.

COOKING:

Add about 1 cup of water to a steamer. Put the head in the upper part or in the “basket” and steam checking for doneness with a paring knife. It’s done when there is a small amount of resistance to the knife - 5 to 10 minutes should do it. Remove immediately as it will keep cooking. Place it in a serving dish right side up and cover with foil.

As the cauliflower is steaming, melt the butter in a small saucepan slowly heating until it begins to brown. Stay with it as it happens quickly – Don’t let it burn! Add the lemon juice, zest and parsley to the pan, over very low heat to combine; Spoon sauce over the cauliflower.

Serve whole in a dish along with a knife to slice it into quarters. A little stemmed parsley as a garnish adds a nice touch.

Shrimp with Marsala/Garlic Sauce

Well here it fresh off the press, last nights bill of fair.

INGREDIENTS:

3/4 pound large RAW shrimp (16-20 per Lb.)
2 Tbsp extra virgin olive oil
2 garlic clove
4 tsp minced fresh parsley leaves (divided)
3 Tbsp fresh lemon juice
1/3 cup Marsala wine
Pinch fresh ground white pepper

PREPARATION:

Wash, peel and devein the shrimp removing the tails. Peel and mince the garlic (do not use a press). Mince the parsley, ½ finely and ½ coarsely for garnish. Squeeze the lemon juice. Measure the wine.

COOKING:

Heat a sauté pan over a medium hot burner 'till the rim is warm, add oil and continue until it is hot but not smoking, add the garlic and 2 teaspoons of the parsley, and cook the mixture stirring over moderately high heat until the garlic is lightly browned.

Stir in the lemon juice, the Marsala, and pepper to taste. Add the shrimp, and cook them, stirring, for 4 to 6 minutes, or until they are just firm.

Transfer the shrimp to a heated platter, spoon the sauce over them, and sprinkle with the remaining parsley.