Salmon Piccata

Here is my interpretation of Salmon Piccata. It differs in that the shallots, red pepper flakes and lemon zest along with the Italian Seasonings add a nice zip to this dish.

INGREDIENTS:

2 Salmon fillets, 1-inch thick (6 to 8 oz)
2 tsp capers, drained
2 Tbsp butter
2 Tbsp extra virgin olive oil (divided)
1 large shallot
1 large garlic clove
1/2 tsp dried Italian seasonings
1/2 cup dry white wine
1 Tbsp fresh lemon juice
1/2 zest of one lemon
1/2 tsp red pepper flakes
cracked black pepper

PREPARATION:

Salmon from the Columbia River is excellent for this recipe. Wash salmon fillets checking for bones, remove any loose scales, pat dry. Peel the garlic and shallot and thinly slice breaking into ringlets. Crush the Italian seasonings in a mortar and pestle. Zest 1/2 the lemon, then squeeze 1 Tbsp of lemon juice. Prepare the red pepper by cutting about 4 dried hot peppers in quarters, scrape off the loosened seeds and discard. Finely chop the remaining pepper flakes. Measure out the remaining ingredients.

Lightly pepper both sides of salmon with cracked pepper.

COOKING:

Heat a non stick sauté pan over med-high heat. When the rim is warm to the touch, add 1 tbsp olive oil and continue heating. Put salmon in the pan flesh side down. Sear the fish for 2 min. then flip it over. Continue cooking for about 7 minutes, depending on the thickness of your fillets or how you like your salmon prepared. When the internal temperature registers 135-140 degrees F. Remove the fillets to a serving dish and loosely tent with aluminum foil while the sauce finishes up.

Sauce:

At the same time, in a separate skillet, melt the butter and add one Tbsp of olive oil over med heat. When the butter is melted, add the shallot and then the Garlic, cook until shallots are soft and garlic starts to lightly brown. Add white wine, red pepper and simmer for 5 minutes. Add lemon zest, lemon juice, capers, and seasoning and simmer another minute.

Ladle sauce over salmon and garnish with lemon slices.

Baked Sole with Asparsagus

This is a very easy meal to prepare. The longest is peeling the asparagus. And no the asparagus does not taste fishy.

INGREDIENTS:

2 large or 4 small sole or flounder fillets, 3/4 lb.

1 lb. asparagus, smaller-size stalks

freshly ground pepper

1 Tbs. unsalted butter

Zest and juice of 1/2 lemon

1/2 Tbs. all-purpose flour

1/2 cup chicken broth

PREPARATION:

Wash the Asparagus and cut I” off the bottom. Peel the stem below the leaf buds. Wash the fish, removing any fat and check for bones. Butter a shallow 9-by-13-inch baking dish.

Preheat an oven to 425°F

Arrange the asparagus spears in a single layer in the prepared dish and season lightly with salt. Season the fish fillets on both sides with pepper and place them on top of the asparagus. If smaller, overlap pairs of fillets to make single thicker portions

COOKING:

Bake until the fillets are beginning to flake at the tail ends and the asparagus is tender-crisp, about 10 to 12 minutes, depending on the thickness of the fillets.

PREPARE THE SAUCE:

Meanwhile, in a saucepan over low heat, melt the butter with the lemon zest. Whisk in the flour and cook, whisking, until the mixture just begins to color, about 3 minutes. Add the broth and lemon juice and whisk vigorously to break up any lumps. Cook the sauce, whisking occasionally, until thick, about 7 minutes. Season with pepper.

Spoon the sauce over the fillets garnish with lemon slices or parsley and serve immediately.

Grilling Combination

A couple of nights ago it was just beautiful. So I started up the grill and toasted up some Spiced Grilled Onion Slices along with Mesquite Grilled Shrimp. An Ideal combination to grill as the shrimp take about 6 to 8 min. and the onions take about 12 to 14 min.


After getting the grill nice and hot, sprinkled some soaked Mesquite chips on the charcoal and put on the onions, closed the cover and let them cook for about 6 min. Opened the cover and added the shrimp skewers. After they were on, I carefully turned the onions over and drizzled the remainder of the marinade on them. Closed the cover and let them cook for about 3 min, then turned the shrimp over. Another 3 min and everything was done.

Served up with some wild rice, we had a feast. It's nice to revisit recipes that we thoroughly enjoy.

Pan Seared Haddock with Shallots

Haddock is a wonderful salt water fish, very mild in flavor and much less (fishy) then Cod. The searing forms a wonderful crust that adds so much to the enjoyment of this dish.

INGREDIENTS:

2 haddock fillet, 6-8 ounces
2-3 tsp fresh thyme
2 shallot (medium)
2 Tbsp butter
2 tsp Extra virgin olive oil
4 Tbsp pancake mix Aunt Jemima)
1/2 tsp fresh ground white pepper
1/4 cup dry white wine

PREPARATION:

Wash the fillets, remove any bones and cut off any waste; pat dry Grind a little pepper on the fillets. Then grind the 1/2 tsp white pepper on a medium dish and add the pancake mix. Dredge the haddock to evenly coat all sides. Gently shake off any excess. Wash the thyme, shaking off the water. Strip the leaves from the stalks and chop finely. Peel and thinly slice the shallots through the diameter.

SEARING:

Set a small skillet over medium heat, when just warm to the touch of the rim, add the butter. Allow the butter to melt, then add the shallots and thyme to the pan and stir, but don't let the butter burn.

At the same time, set a large non-stick skillet on Medium-High. When the rim of the pan is warm to the touch, add 2 tsp olive oil to coat the skillet. Wait for a faint smoke from the oil: then add the haddock flesh side down.

When sides turn white about 1/3 to 1/2 of way up (1 to 2 minutes); carefully turn them over. Lower the heat and add the shallot/butter/thyme mixture to the skillet. Baste the fillet and continue cooking until temperature of 130 is reached (another 1 to 2 min). DO NOT overcook as the fish toughens quickly.

Remove the fillets to a serving platter. Deglaze the pan with the wine scraping up the bits from the pan bottom as it reduces. Pour over fillets and garnish with thyme sprigs.

Szechuan Broccoli (Szechwan) (Chow Jai Lucai)

Some time ago when I published the Prawns with Walnuts recipe I promised to give my recipe for Szechwan Broccoli fashioned after the same restaurant presentation of this dish. I will caution that it is intense in HEAT- be forewarned, but enjoy.

INGREDIENTS:

2 Pound Broccoli
2/3 cup chicken stock (reduced Salt)
1 clove garlic
½ tsp. salt
1 Tbsp Soy sauce (reduced sodium)
1 Tbsp cornstarch
¼ cup chicken stock or water

SPICES

1 slice ginger, large slice
5 each red chili peppers dried (or 3 Fresh)

PREPARATION:

Wash the broccoli, cut the florets off the stems into pieces about 2" long. Peel the outer husk of the stem and cut into pieces 2" long, about 1/2" across. Place in a colander to drain.

Cut the red chili peppers into 3 to 4 pieces, removing the seeds that fall out. Peel the ginger and garlic and mince. Combine the ginger and chili peppers in a small bowl (Spices).

Mix the cornstarch with 1/4 cup of broth in a small bowl.

COOKING:

Heat a 14” wok over high heat 20 sec. and add 4 Tbsp of peanut oil. Continue heating until a slight bit of smoke appears from the oil. Add the Spices and S/F* 10 sec. Followed by the garlic. Do not let the garlic brown. Add the broccoli and S/F vigorously for about 1-1/2 min., making sure that all of it comes in contact with the hot oil. If there doesn't seem to be enough to coat all the broccoli add another Tbsp. or 2 of oil. Don’t let the broccoli sit as it will scorch!

Add 1 tsp. of salt to set the green color and S/F for an additional min. Pour in the 2/3 cup of broth and allow it to come to a slow boil. Reduce the heat and COVER. Allow it to simmer and steam for about 6 min. NO MORE! Remove the cover and add 1 Tbs. Soy Sauce and S/F 1 min.

Re-stir the cornstarch /broth mix and add to the wok. Raise the heat to high and S/F to thicken the sauce (about 1 min.).Scoop out to a serving dish and arrange neatly.

Just a note of caution, this recipe is VERY HOT, if you are not used to your food being hot, reduce to 3 chili peppers. Looks like a lot of juice, but it's OK! It absorbs.

*  S/F is short for stir frying - Using a wok hok and wok chuan to rapidly move the wok contents about without letting them sit in one place.

Lemon Meringue Pie (from scratch)

Happy Thanksgiving!

To celebrate the day, “from scratch” Lemon Meringue pie. Our lemons are just starting to ripen, so what better way to enjoy the holiday. No mixes, no pre-made crust. Everything fresh.

INGREDIENTS:

4 egg yolks
1½ cups sugar
1/3 cup cornstarch
1-1/2 Cups water
3 tablespoons butter
1 Tablespoon grated lemon peel
1/3 cup lemon juice
1 baked 9-inch pie crust, cooled (see recipe over)

PREPARATION:

Filling:

Grate the lemon peal and juice the lemon. In a 2 cup measuring cup, beat egg yolks slightly with fork; set aside.

In medium saucepan add the 1½ cups of sugar and 1/3 cup of cornstarch. Stir in gradually 1½ cups water to the mixture, stirring constantly. Cook and stir over medium heat till the mixture thickens and comes to boiling. Reduce the heat; boil for 1 minute more, stirring constantly.

Slowly stir half of hot mixture into beaten egg yolks, then immediately return to remaining hot mixture in saucepan. Bring to boiling and cook 1 minute, stirring constantly. Remove from heat, continue stirring until smooth. Blend in butter letting it melt followed by grated lemon peel. Slowly add lemon juice while stirring constantly. Pour hot filling into cooled pie crust.

Meringue:

4 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

In a mixing bowl combine the first 2 ingredients and beat with electric mixer till frothy. Gradually add 6 tablespoons sugar, beating the meringue till stiff and glossy peaks form and all the sugar is dissolved.

Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the pastry so there will be no shrinking.

BAKING:

Bake the pie at 400° till peaks are golden brown, 8 to 10 minutes. Let cool on a rack.

Pie Crust

INGREDIENTS:

1-1/3 cups all-purpose flour
¼ teaspoon salt
1/3 cup salad (cooking) oil
3 tablespoons cold milk

Stir flour and salt together; measure in the oil from measuring cup and add milk to oil. Do not mix. Gently pour into flour mixture mix until well moistened. (Do not over-work the dough as it will toughen). Then form it into a ball.

Spread a large sheet of wax paper on to counter, placing the ball in center. Cover with a second sheet of wax paper and roll out larger then pie plate.

Peel off the top paper and pick up the dough with the bottom sheet of wax paper and turn it into the pie plate. Peel off the wax paper as the crust falls into the plate. Work to release entrapped air. Prick the entire bottom of the crust with a fork releasing any air; and flute edge

BAKING THE CRUST:

Bake at 475deg. until golden, 8 to 10 minutes. Check often while baking pricking the bottom if it starts to rise.

Grilled Loin Lamb Chops

It may sound simple, just throw the chops on the grill and be done with it. Well not if you want superb Loin Lamb Chops perfectly done. Here’s the hints necessary to achieve perfection.

INGREDIENTS:

4 Loin Lamb chops 1-1/2 to 2” thick
2 Tbsp olive oil
Sprigs of fresh thyme

PREPARATION:

Using a chimney starter, about ½ full for 4 chops; start the charcoal about 15 to 20 min before grilling so that it is going well.

Wash the chops under cold water and remove any waste and excess fat. Pat dry put them on a dish covered with a paper towel to allow chops to come to room temp – about 20 – 30 minutes. Dredge the chops in oil just before grilling.

GRILLING:

Make sure the grates are CLEAN and oil them with the olive oil. This will help create the grill marks and keep them from sticking.

Place lamb chops on end to sear the bone 2 min.then turn on their side on a new area of HOT grids, searing for 4 minutes. Turn and place on new section of HOT grill. Allow to sear for 4 minutes on this side.

Move the chops on a section of grill away from the direct heat and shutter the lower vent. Roast them for 4 minutes more with grill lid closed.

Total cooking time from start to finish is about 10 to 12 including the indirect roasting.

Remove chops from grill before they reach final temperature and place on clean warm plate, cover and let stand for at least 10 minutes – allowing for the internal temp of the chops to rise approximately 10 degrees and continue cooking.

A sprig of fresh thyme adds just the appropriate finishing touch.

Doneness:

145F for Medium-Rare

160F for Medium

170F for Well

Medieval Seed Cake

Click to Enlarge   .

Strange name, it is actually a type of bread that hails from the Middle Ages and the recipe is adapted from the 17th Century cook book “Book of Cookrye and The English Huswife”.



Many years ago we were invited to a party where the theme was the Medieval times and each guest was to bring a “dish” appropriate to the time period. Well with research this gem was discovered. We made it, it was a hit and has been a staple in our home ever since.

INGREDIENTS:

2-½ cups all-purpose flour
1/4 pound (1 stick) butter
1 Tbsp butter
1 tsp double acting baking powder
3/4 cup sugar
Pinch of salt
1 egg
1 tbs. caraway seed
3/4 cups milk

PREPARATION:

Preheat oven to 350 deg.

Coat the sides and bottom of an 8 in. round cake pan with 1 Tbsp of softened butter and set aside.

Sift together the flour, baking powder and salt in a small bowl and set aside.

In a large bowl, cream ¼ pound of softened butter and sugar together by mashing and beating them against the sides of the bowl with a large spoon until they are light and fluffy. Beat in the caraway seeds followed by the egg. Add the flour mixture ½ a cup at a time alternating with 1/3 of the milk; beating by hand (not power) well each time ‘till all the flour mix and milk have been beaten in and the mixture is smooth. Transfer the batter to the prepared pan, smoothing the top with a spatula.

BAKING:

Bake in middle of oven at 350° F for 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest for 5 min. in the pan then turn it out on a cake rack to cool completely.

Turn it right side up and center on a round “Bread Board” appropriate to the time and serve uncut with an old fashioned bread knife.

Buffalo Stew

Although Stew is not particularly gourmet, I’m presenting it here as another example of the versatility of Buffalo (Bison). This is an old family recipe adapted for buffalo.

INGREDIENTS:

1 lb bison stew meat cut
4 carrots
4 medium potatoes
2 medium shallots
2 tbsp flour
2 Tbsp extra virgin olive oil
1 Tbsp Butter
2-1/3 cups stock (chicken, vegetable, or bison)
1/4 tsp freshly ground black pepper
2 tbsp fresh parsley

PREPARATION:

Clean the meat of any grizzle or fat and cut into 1 to 1 1/2 inch pieces. Place the flour in a dish and coat the bison with it. Peel and finely slice the shallots. Wash and peel the carrots and potatoes then dice them. Wash the parsley shaking off the water and finely chop.

COOKING:

Set a 6 quart Dutch oven over a medium high heat. When warm to the touch add 2 tbsp olive oil and continue heating and add the butter. Once hot add the stew meat. Allow meat chunks to sear for 2 to 3 minutes on each side before turning. Watch carefully, adjust heat down if necessary. It should take 10 to 12 minutes. Add the shallots over medium heat, sauté shallots stirring to combine.

Add the stock, pepper, and parsley. Increase heat and stir until pot comes to a near boil, giving everything a quick stir. Cover and reduce heat to just a simmer and Cook for about 2 hours, or until meat is fork tender. Add more pepper if needed. Add the potatoes and carrots and simmer for another hour.

Thin the gravy with some warm water or additional stock if necessary.

Corn bread or Seed Cake* is a good go with.

* Recipe in the future, It's from the Medieval Times

Greek Pork Kabobs (Souvlaki)

We haven’t done any grilling for a while so a visit to Greece for some Souvlaki would be a welcome change. While traditionalists use lamb, I thought pork would be tasty prepared as Kabobs.

INGREDIENTS:

1 pound boneless pork tenderloin
2 tsp fresh oregano
1 tsp fresh thyme
1 garlic clove
2 Tbsp lemon juice
2-1/2 Tbsp extra virgin olive oil
1/4 cup red wine
1/4 tsp fresh ground pepper
Small Shallots
Sweet red Peppers
Cherry tomatoes or Small wild mushrooms

PREPARATION:

Wash and clean the pork removing fat and grizzle, cut into 1-¼ inch cubes. Set aside. Wash the thyme and oregano, shaking off the water. Strip the leaves and chop finely. Peel the garlic and press it into a medium bowl. Juice the lemon and add it to the bowl along with the herbs. Grind in the pepper and add the oil and wine. Whisk together and reserve 1/3 for basting. Add the pork cubes to the marinade and mix together well, ensuring the meat is well and evenly coated. Marinate the meat for at least two hours, overnight is even better.

Soak wood skewers for at least half an hour before using; or use metal skewers. Wash the peppers and cut into 1-½ inch squares. Peel the shallots, cut in half vertically if they are larger. Wash either the tomatoes or mushrooms. (I used an ice pick to pierce both the shallots and mushrooms prior to squiring them)

Remove the meat from the marinade, and discard. Make up the kabobs by alternating piece of meat and vegetable.

Set the charcoal in a chimney starter about 20 min. before grilling

GRILLING:

When ready dump the coals into the grill, replace the grids. Let them heat for a few minutes and oil them with olive oil. Place the kebabs on the grill directly over the heat.

Turn them over regularly throughout the cooking time. Brush with the reserved marinade that hasn't been in contact with the raw meat.

They should be done in 15 to 20 minutes total. 160 deg. on an instant read thermometer.

Garnish with tips of fresh oregano.

Hot and Sour Chinese Cabbage (Suan La Bai Cai) 酸辣白菜

And for our last stop on the journey, Peking, China. I know they like to call it Beijing now, But it’s hard to give up old habits. It’s still the same place and we will enjoy a very hot blend of Napa Cabbage in a fiery red pepper sauce. Although attributed to Peking, it is enjoyed in several provinces of China.

INGREDIENTS:

2 pounds Napa or Celery Cabbage
1Tbsp sherry
1Tbsp sesame oil
2 slices ginger, shredded

SEASONINGS:

6 red chili peppers, dry
2 tsp Szechwan pepper corns crushed

SAUCE:

1 Tbsp soy sauce
1 Tbsp sherry
¾ tsp salt
2 tsp sugar
2 tsp vinegar, Chinese black
1 tsp cornstarch

PREPARATION:

Separate the cabbage stalks at the base, soak in cold water and wash well under running cold water. Set aside to drain. Cut the central white stem from the stalks and cut into 2" squares, keeping separate. Cut the leafy part into 2" squares and keep separate.

Clean the ginger and chop finely. Cut the chili peppers into 4 to 5 pieces, removing the seed.

Crush the Szechwan pepper corns in a mortar ‘n pestle.

Seasonings: Just the black/brown powder from Szechwan pepper, combine with the red pepper flakes.

Measure out the Sauce ingredients into a small bowl and mix well. Set aside. Separately measure out the sherry.

COOKING:

Heat the wok hot, just 'till smoke; add 1 Tbs. peanut oil heat just 'till smoke. Add the cut stalks of the cabbage and Stir-fry over high heat for 30 sec. add the sherry continuing to Stir-fry 30 sec. longer. Add the remaining leafy part of the Chinese cabbage and Stir-fry for 1 min. Remove to a strainer and let drain.
Heat the wok just 'till smoke, add 1 Tbsp peanut oil; Heat just ‘till smoke. Add the Seasonings and Stir-fry 1 min. until the chili peppers are black. Add the ginger, S/F 30 sec.

Return all of the cabbages to the wok toss to combine. Re-mix the Sauce and add to the wok, toss lightly over high heat. Continue to Stir-fry until the sauce thickens. Add Sesame Oil, toss to combine and scoop out to a waiting dish.

Boston Baked Beans

We shall continue our trip now with a journey to Boston, Massachusetts to sample a century’s old staple and the source of the nick name “Beantown”.

Just a little history here: During the 1700’s and later, a staple of Boston was beans baked in molasses for several hours. At the time, Boston received molasses as part of the Rum making process used in the Triangle Trade. The Caribbean Islands grew sugar cane which processed into sugar resulting in molasses as byproduct. The molasses was shipped to Boston. There it was made into rum which was sent to West Africa as payment for slaves who were shipped to the West Indies.

This recipe is an adaptation of the beans served at the Durgin-Park Restaurant which dates back to the American Revolution and is famous for its Boston baked beans, prime rib, indian pudding and apple pan dowdy.

INGREDIENTS:

1-½ pounds navy beans

1/2 tsp baking soda
1 pound salt pork
1 medium onion
4 Tbsp turbinado sugar *
1 cup Grandma’s molasses **
2 tsp dry mustard
1/2 tsp pepper

* Natural sugar made by partially refining sugar cane extract
** Do not use Peter Rabbit brand

PREPARATION:

Soak beans overnight. In the morning, rinse the beans in a colander. Add the beans to a Dutch oven and fresh water just to cover and the baking soda. Loosely cover the pot, bring to a boil and gently boil for 10 minutes. Watch them as they have a tendency to froth over (It’s a real mess to clean up). Drain beans in a colander and run cold water through them. Set aside. Peel the onion and leave uncut.

Preheat oven to 300° F

Dice the salt pork into 1-inch squares. Put half of the salt pork on the bottom of the 4 qt. bean pot (ours is a McCoy #343), along with the onion. Put beans in the pot. Put the remaining salt pork on top of the beans. Don’t fill the pot past the bottom of the shoulder as they will boil over.

Mix the sugar, molasses, mustard and pepper with 3 cups of hot water and pour over the beans.

BAKING:

Cover the pot with the lid and place the pot into the preheated oven. Bake for 6 hours. Check pot periodically to check the amount of liquid. Add water to the beans slowly as needed to keep them moist; do not flood them. Remove the pot from the oven and serve.

Reheating the beans at 325 deg for 30-45 min. the following days only enhances the flavor, but do add more water. If it seems too much, just freeze the extra, they store well

--- Yields ten full servings.

Recipe is adapted from the original Durgin-Park Restaurant, Boston, MA

Eggplant with Chopped Pork (hong shao qiez) or (Szechuan Eggplant)

Well it’s time to continue out tour. This time we travel to the far off Province of Szechwan, China to sample a dish not unlike MaPo Tufo, but made with the delicately flavored Chinese eggplant. This dish has been around for hundreds of years in one form or another.
My presentation is as close to the original as possible seeing as I don’t read Chinese. The eggplants should be selected clear of blemishes and in the 14 to 16” length range and around 2” in diameter. They will be the most seedless and tender.

The practice “Mise en Place” is appropriate and necessary. You will need the ingredients prepared and in small cups ready to cook as the recipe goes along quite rapidly.

INGREDIENTS:

1-1/2 pound eggplants, long, thin only*
½ pound ground Pork
8 scallions
8 cloves garlic
4 slices ginger
2 Tbsp Szechwan chili sauce*
1 Tbsp sugar
½ tsp salt
2/3 cup chicken Broth

Marinade
3 Tbsp soy sauce, double black*
1 tsp sherry
1 Tbsp sesame oil

PREPARATION:

Wash and clean the scallions removing the outer casing and any green part that is old; Chop into pieces about 1/8" across, reserving half.

Mix the ground pork, soy sauce, sherry, half the scallions and sesame oil thoroughly with your hands and set aside to marinate for 10 min.

Rinse and peel the eggplants and cut them into strips 1" x 1/2"x 3" long.
Clean the garlic and the ginger. Mince separately into tiny pieces.
Combine the sugar and salt.
Measure out the remaining ingredients.

COOKING:

Heat the wok over high heat 20 sec. and add 4 Tbsp of peanut oil. Heat until a slight bit of smoke appears from the oil. Add the ginger stir-fry 30 sec. followed by the garlic stir-fry, but do not let the garlic brown. Add the Szechwan chili sauce and stir-fry for about 30 sec. (You may gasp for air here)

Add the chopped pork mix and cook for about 2 min. breaking the bits apart with the wok chuan and stir-fry until thoroughly gray.

Add the eggplant and stir-fry for 4 min. over a high heat. Add the sugar/salt and continue to stir-fry for another 2 min. Add the 2/3 cups of broth and reserved scallions stir to mix. Bring to a boil, cover and let simmer for about 15 min. to allow it to absorb the flavor.

Scoop out to a serving dish and arrange neatly.
*Available at a Chinese Market

I adapted this recipe from one of the small paperbacks found in Chinatown, N.Y.C. many years ago.

New England Clam Chowder

For our first stop, it’s Cape Cod for some delicious Clam Chowder. This is the real thing! NO bacon, no spices just the wonderful flavor of clams in a rich creamy broth. We have enjoyed it for many many years and have even dug the clams fresh at one time on the Cape.
Once you’ve tried it, you’ll make it time and time again.

INGREDIENTS:

½ Pound shucked Little Neck Clams
¼ Pound salt pork
1 cup clam juice (fresh or bottled)
½ cup water
2 medium shallots
¼ tsp ground white pepper
2 cups potatoes
2 cups heavy cream
Parsley for garnish.

PREPARATION:

(If you are using freshly dug clams see below) Check the clams for sand and bits of shell then coarsely dice them. Cut the salt pork into four equal pieces. Peel and mince the shallots. Wash, peel and cut the potatoes into one inch cubes.

Place the clams, shallots, salt pork water and clam juice into a large stock pot. Bring just to a slow boil and simmer for 20 min. Add the potatoes and pepper and continue simmering for another 15 min. or until the potatoes are soft.

Add the cream and return the pot to simmer. Now just let it stand covered for 3 to4 hours. For the flavor to develop. Reheat to a simmer (careful not to burn it) and then serve it up in bowls.

Garnish with freshly chopped parsley.



Notes: If you're using freshly dug clams, place them in a bucket of water and sprinkle the washed clams with some corn meal the night before. Refrigerate overnight; this will allow the clams to flush out the sand. Don’t use any clams that are open as they are “bad”. Steam them ‘till they open and shuck them. Reserve the liquid.

We prefer a thinner Chowder, but if you prefer, Common Crackers or Crown Pilot crackers can be crumpled in after serving. Do NOT use oyster crackers as they are way too salty. Alternately, 1 tablespoon all-purpose flour may be added during preparation, but it isn’t recommended.

Buffalo Bourguignon

Beef Burgundy has been around for years, originally started as a “peasant dish” and gradually progressed to haute cuisine status. This is our adaptation of the original by Auguste Escoffier to include buffalo/ bison.

INGREDIENTS:

3/4 lb boneless buffalo chuck roast
8 small crimini mushrooms
1 Tbsp butter
1 Tbsp olive oil
1 clove garlic
1 med carrot
1 med shallot
1 tsp fresh thyme
¾ tsp fresh marjoram

1 bay leaf

7 small pearl onions

¼ tsp fresh ground pepper
½ cup water
1 cup burgundy wine
1 Tbsp flour
½ cup chicken broth

Hot cooked noodles as needed

PREPARATION:

Wash the buffalo remove any fat or grizzle and cut into 3/4- inch cubes, or use stew meat; rolling in flour to coat. Peel and finely mince the garlic. Wash, peel and cut the carrot into ¾ inch pieces. Peel shallot and mince. Wash the thyme and marjoram shaking off the water, strip leaves from stem and chop. Wash the mushrooms pat dry and slice into ¼” slices.

COOKING:

Set a sauté pan over medium heat, when quite warm, add the olive oil and butter allowing it to melt. Add the meat and brown over medium heat. When brown all over, add the ground pepper followed by the shallots, garlic, bay leaf, thyme, marjoram, wine, mushrooms and enough water to cover.

Cover the pan and simmer for 1½ hours adding as chicken broth needed to keep the meat covered. Mix 1 Tbsp of flour with water and add to the pan along with the carrots and pearl onions. Cover and simmer for another hour on low ‘till tender. If the liquid boils of to where the meat is exposed, add more chicken broth to bring up the level. Discard bay leaves. Garnish with parsley or thyme sprigs. Serve with noodles
Adapted from an original recipe by: Auguste Escoffier

Gourmet Cooking Defined

Well seeing as this is a blog, and not just a list of recipes I thought I would delve into the subject of Gourmet Cooking in deference to just cooking. I may be all wet here, but to my interpretation the difference lies is the preparation and use of spices, not just in the quality of the cut of meat. Typically today conventional cooking pretty much is getting something eatable on the table with the minimum amount of fuss. Perhaps heating up something picked up at Fresh and Easy or a rotisserie chicken – don’t get me wrong, nothing wrong with either of them.


Here’s where the “extra effort” comes in to prepare a gourmet dish: First picking the best ingredients in your price range, that is the freshest bruise free vegetables, a cut of meat that is freest of grizzle and fat or a piece of fish that is fresh without odor and is just a little glossier then the rest. Then taking the items home, thoroughly washing them, removing any waste that got by your inspection, then peeling, slicing or cutting perfectly to fit your planned masterpiece.

Now keep in mind, we’re dealing with “cooking” NOT gourmet plating and presentation as is found in a seven course meal – You know the kind I’m talking about One large Scallop wrapped in bacon sitting atop of three asparagus spears, some unnamed sauce drizzled about to fill the otherwise vacant dinner plate.

Generally speaking, the entrée is prepared with some form of pre-seasoning or marinade that is comprised of fresh herbs and spices to augment the flavor of the meat/fish or vegetable, not overpower it. Next for the searing process in either butter or olive oil to lock in the juices. Now comes the actual sautéing/frying or roasting usually at high temperature. After plating the entrée a “reduction” or deglazing takes place to form a sauce which is ladled over the entrée.

The presentation is very important here. The entrée should not cover more then 2/3rds of the plate or serving dish. An appropriate garnish is now added, usually one of the herbs that was used, or perhaps slices of a citrus fruit.

So there you have it – A gourmet dish to set in front of a loved one, friends or family.

By the way we have Lemon, Key Lime and Grapefruit trees and a small Herb garden with Marjoram, Sage, Rosemary, Thyme, Sweet Basil and Boxwood Basil. Also we prefer shallots to onions as they are more flavorful. Onions can always be substituted with only a slight change in flavor.

Sautéed Asparagus with Mushrooms

I know another Asparagus recipe – well the wife says it’s the best one yet! So give it a try. I used the Criminis

INGREDIENTS:

1 Pound fresh asparagus
4-6 ounces fresh mushrooms (shiitake, cremini, baby bellas, or portabellas)
2 Tbsp. butter
3 shallots
2 slices of fresh ginger (or 2 tsp ground)
¼ tsp Fresh ground Black pepper
1/4 cup Marsala wine
1 tsp orange zest
Orange slices (optional)

PREPARATION:

Wash the mushrooms and pat dry, remove stems and thinly slice. Cut ½” off the bottom of asparagus and peel about 2/3 the length of the spears. Peel and thinly slice the shallots. Slice off the ginger, peel and smash it with the side of a heavy knife or cleaver, keeping it in one piece. Zest the orange.

SAUTÉING:

Heat a skillet or sauté pan over medium high heat. Melt the butter; add the shallots and smashed ginger. Sauté until just tender. Remove the ginger, add the asparagus and mushrooms. Season with pepper and sauté for 2 minutes. Add the Marsala, cover, reduce heat to a simmer and cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange zest. Simmer for another minute or so until the asparagus can just be pierced with a knife.

Garnish with orange slices

Shrimp Stuffed Portabellas

We have these stuffed portabella mushrooms as a main dish, but the smaller crimini variety can be substituted and served as an appetizer. Preferably, don’t use the “white” mushrooms as they are limited in the earthy taste of the dish.

INGREDIENTS:

4 medium Portabella mushrooms 3” diam.
½ to 1 cup shrimp (cooked)
1 medium shallot
1 clove garlic
1 Tbsp olive oil
2/3 cup soft bread crumbs
1/3 cup fresh parsley
3 Tbsp sherry
2 tsp fresh basil
1/4 tsp pepper

PREPARATION:

Rinse mushrooms, pat dry. Remove stems the mushrooms. Wash and peel the shrimp, removing the vein and tail. Chop the shrimp (med-course). Peel and chop the shallot. Peel and mince the garlic. Chop the mushroom stems and save about 2/3 cup for the filling. Remember – try to be somewhat consistent in size when chopping the filling ingredients. Wash the basil and parsley shake off the water remove the leaves from the stem and chop separately.

Preheat the oven to 350 deg.

Line a 13x9x2-inch baking pan with foil; coat with nonstick cooking spray. Arrange mushroom caps, bottom up in prepared pan.

COOKING:

Heat a skillet over med-high heat. When hot add the oil letting it heat also. Add the chopped mushroom stems, shallot, and garlic, sauté for 3 minutes. Stir in shrimp and parsley; heating through. Remove the skillet from the heat; stir in bread crumbs, sherry, basil, and pepper. Fill each cap with the mixture. Cover pan with foil.

Bake at 350 degree F. for 15 minutes. Remove the foil and Bake more 12 minutes or until mushrooms are heated through.

Remove from the pan, arranging them on a serving dish. Garnish with fresh basil.

Greek Chicken with Oregano

The Greek chicken was served with

baby roasted potatoes and marinated cucumber salad.

There is a little story here, when I was attending school some years ago, a small Greek restaurant served Greek roasted chicken with rice. An excellent tasting half chicken that was tender, juicy and tasty. Here’s my interpretation.

INGREDIENTS:

1 chicken, about 2-1/2 - 3 lb cut in half lengthwise
1/4 Cup olive oil
2 Tbsp. lemon juice
1-1/2 Tbsp fresh oregano
1 large Shallot
2 cloves garlic
Freshly ground pepper
1/2 cup dry white wine (divided)
Fresh oregano or Rosemary sprigs

PREPARATION:

Preheat an oven to 400°F

Peel and finely chop the shallot and garlic. Cut two wedges from the lemon and Juice the rest. Wash the oregano shaking off water and strip leaves then chop finely. Wash and trim any excess fat and waste from the chicken.

In a small bowl combine the oil, lemon juice and oregano and stir to mix well. Brush the mixture over both sides of each chicken half, including under the wings. Place in a roasting pan, skin-side down. Tuck the onions and garlic in the hollows of the chicken halves and season to taste with pepper.

COOKING:

Place in the oven and roast for 15 minutes. Turn the chicken halves skin-side up, stir 1/4 cup of the wine into the pan juices and baste the chicken. Continue to roast, basting twice with the pan juices, until tender and golden, another 40-45 minutes. Add more wine to the pan as needed to keep the chicken moist.

Arrange the chicken on a warmed platter. Strain the pan juices, spoon off grease and pour over the chicken. Garnish with the sprigs and a lemon wedge.

Lobster, Cooking and Eating

Yes It's Ours!

Lobster: Real lobster from the north coast of New England's Cold water, claws and all. Not, Spiny lobster without claws, not Rock crawfish passed off as Lobster Tails. Truth be told, they are warm water in origin and don’t hold a candle to the real thing! Often tough.

Well I feel a story coming on! When I was a young fella, my buddies and I rented houses on Cape Cod for the summer. We were working in Connecticut at the time and would drive up there on weekends to party. Normal Sunday dinner was a bushel of little neck clams -steamed, another of corn on the cob and a 2-½ to 3 pound lobster each. We’d cook them outside over an open fire.

Ok Ok I know, where am I going with this? Well simply put I (we) my wife and I have purchased, cooked and dismembered at least three of those buggers in the 16 pound class. So I think that I speak from experience of how and what when it comes to LOBSTER.

Well first off size has nothing to do with tenderness. A 16 ponder is just as succulent as a “Chick”. And I’ll accept a duel over that statement! Buy a Hard shell lobster as they have more meat than soft shell lobsters. The old adage is only buy in the months with an “R” in it their name as that’s when they are not molting (loosing their shell). Look fore black mottled areas under the claws. Also select a male as the will have larger claws and smaller tail.

OK let’s get to it. First cooking such a behemoth is no different then a small fry (“chicks”). Make sure it’s alive! My kids actually feed one lettuce on the floor in our kitchen while we waited for the time to come to cook it. Buy the way they DO NOT make any noise as you put them into boiling water.

Get a really big pot of water to boiling then put it in head first. You may have to pry the claws off the sides of the pot in the process, but you’ll preserver. Wait ‘till the water starts to boiling again and then set your timer for 10-12 min. for 2 Lbs. and under. For the big one, 20 min. or more.

When the time is up, get a crane to haul it out and onto a dish - no I mean a huge platter.

Now the fun starts- First, take a fork (just a table fork) and pierce the membrane at the base of the tail several times. Pick up the back and bend the tail back until it snaps apart from the body. Pull it out as it will have meat attached to it as it comes out. Set it aside for now. BY THE WAY THIS ALL APPLIES TO EVEN THE SMALLEST OF THEM.

Moving on; also pierce the same membrane where the large claws connect to the body and again break them off and set aside. (Messy isn’t it?). OK so now we have the fella dismembered and can be served to your guests - But! They may not know what to do.

OK OK take the tail and tear out the center flipper at the far end. There will be a eatable flipper meat there, but never mind, Simply take the entire tail section in your left hand and endeavor to straighten it out the best that you can. Now stick your index finger in that place where you pulled off the flipper and push hard! I mean put some effort into it. The entire tail meat should slide out the end where you broke it off of the body.

Now to the claws; Take each claw and again pierce the area where the arm joins the claw and break it backward, separating them. Take a fork and stick one tine into the opening at the base of the claw and work it like an old fashioned can opener right up to the side claw. You should now have basically a slot up the bottom of the claw. Just take the shell and break it open again using the fork tine. Right there in front of you is the most tender piece of meat in the entire critter! Dip it in some butter and chow down.

Each of the segments of the “arms” can be opened in the same fashion accessing the meat inside. The auxiliary arms can be removed from the body by again piercing at the juncture with the body and “can openering” them in turn. On the really small ones, just suck out the meat.

OK now how far do you want to go? There’s still a lot of good tender meat remaining in the body. ……If you are up to dismembering it?

If so read on!

OK (I like that word here) Pick up the main body and turn it over right side up. Grab the shell at the back end while holding the lower part of the body and peel off the top shell. Sorry, there’s no meat here, but if you have access to running water, flush the inner body section so as to see what you’re working on.

Now all cleaned up, head for the junctions of the claws with the body, there you will find quite a bit of very tender meat, Again with your fork, pry open the containing white cartilage and pull out the meat.

Well you have the idea by now, just keep digging for treasure.

Lobster CRACKERS - not necessary, they just crush the meat!

OH by the way use unsalted butter!

Grilled Columbia River Salmon

The Coho salmon I grilled came from the Columbia River, the best we can get here in Arizona. The capers are essential as they add just the touch on texture.

INGREDIENTS:

3/4 to 1 lb Columbia River or other wild salmon filet (Not Sockeye Salmon)
1 lemon
2-1/2 Tbsp extra-virgin olive oil
2 cloves garlic
dash cyan pepper powder
1 Tbs. capers, drained
pepper grinder

PREPARATION:

Press the garlic in garlic press. Cut 3 thin slices from the center of the lemon then cut in half. Juice the ends of the lemon, drain the capers.

Wash the Salmon thoroughly, checking for bones. Cut off any visible fat then pat dry and set aside for now. Add juice lemon, olive oil, garlic and cyan pepper to a glass dish large enough to hold the salmon filet and mix marinade thoroughly. Place filet flesh side down on marinade. Rub a bit of the marinade on the skin side, cover and let sit for 30-45 minutes.

Prepare your chimney starter and set it ablaze. When fames are coming out the top, dump it into the grill at one end only. Put the grill racks on the grill and let them heat for about 5 min. or so. Coat the end over the coals with olive oil.

GRILLING:

Place salmon flesh side down on the oiled grid. Grill for 3 minutes to sear. Coat another area of the grill grids away from the coals, turn the salmon skin side down and move it to the newly oiled area. Close the cover and roast covered for 5-10 minutes. The salmon is done when the temp. gets to 130 – 135 deg. or when the surface of filet is pink and not glassy.

Carefully remove salmon from grill to a platter; arrange the lemon slices around salmon on platter. Grind on pepper to taste, and garnish with a generous tablespoon of capers. Serve immediately.

Prawns with Walnuts

Updated 6/13/13

I was first introduced to authentic Chinese cooking back in 1960. I even learned to use chopsticks proficiently. My early dishes were primarily prepared in the Canton fashion; the most widely available at the time. Well you are all wondering where I’m going with this – Well I don’t like South West or Mexican cooking. But I have learned to truly love the dished of the Szechwan province which is extremely HOT.
On a visit to New York City in about 1970 my wife and I went to China Town to a small Chinese restaurant called Szechwan Cuisine. Its menus were scrolled on the wall all in Chinese. All of the customers were Chinese, except us. Well when in Rome do as the Romans do – right -no WRONG. We order two dishes the first was simply called Prawns with Walnuts and the second was Szechwan Broccoli. Both dishes were so hot our mouths were on fire. We managed to finish and about died from it. We returned many times over the years to enjoy those dishes as well as other (Prepared for Chinese) while we lived in the New York area.

As time went on we craved for the taste of the Szechwan Cuisine, but we couldn’t find anything to compare. Over the year I taught myself to cook in the Chinese fashion. I’ve even wrote a Chinese Recipe book. Well thru trial and error I finally perfected both of those dished. The recipe for the Prawns with Walnuts follows. The Szechwan Broccoli I’ll list another time.

Prawns with Walnuts

INGREDIENTS:

3/4 pound Prawns (or shrimp) 20 Large
1/4 cups Walnuts Whole
6 ounces water chestnuts
1 tsp. water chestnut powder dissolved in 2 tsp. water
MARINADE:
1 each egg white
2 tsp. water chestnut powder
1 Tbs. sherry
SPICES:4 each scallions (white and green)
2 slices ginger
2 cloves garlic
SAUCE:
2 Tbs. soy sauce (low sodium)
2 Tbs. sherry
1-1/2 tsp. sugar
1-1/2 tsp. Black vinegar
2 Tbs. Szechwan chili sauce

PREPARATION:

Shell, split, remove vein and wash the prawns(shrimp). Dry with paper towels and place in the marinade; mix well and refrigerate for 1 to 12 Hrs.
Blanch the walnuts for 2 min., then remove the husks. (This isn't any fun!)
Sauce: combine the soy, sherry, sugar, vinegar, and chili sauce in a small bowl and mix.
Mix the water chestnut powder with the water.
Spices: Clean and mince the ginger and garlic. Clean and chop the scallions.

COOKING:

Preheat 12 oz. Solid shortening(Crisco) in the Wok to 350 deg. Re-stir Shrimp/Marinade, strain and add shrimp to Wok all at once. Stir with chopsticks for 1 min. using the chopsticks to keep them from clumping. Turn off heat; remove with a strainer and let drain. Remove wok and clean.

Heat wok hot then add 2 Tbs. peanut oil and heat just 'till smoke. Add the scallions, ginger, and garlic. S/F for 30 sec. Add water chestnuts and walnuts; mix briefly.

Re-stir the Sauce, add it to the wok followed by the shrimp; S/F to combine. Re-stir the water chestnut powder/water mixture and add to the wok. Stir until the sauce has evenly glazed the shrimp and thickens.

Scoop out to a serving dish and serve immediately.

S/F = Stir fry

Pork and Beans

Well yesterday, Sunday, was a meal of two favorite gourmet treats, Pork Tenderloin encrusted with Rosemary and Capers along with Roasted Green Beans with Shallots and Almonds. A beautiful combination, however the two dishes present a problem with only one oven. The beans require 425 deg temp while the pork is 350 deg. This is where your instant read thermometer comes into play. Roast the pork for about 20 min. at 350 deg and raise the temp to 425 for the beans. The pork should come out of the oven 8 to 10 minutes before the beans are done, just enough time for it to rest.

And yes we picked the beans out one at a time from the local grocery. They had just received a shipment and had them in a large bin, so each bean could be checked before it went into the bag. I know, a lot of trouble, but it’s worth it.

The answer is yes, we do have a small herb garden and an especially large rosemary bush!

Creamy Chicken Marsala

Here is my interpretation of Chicken Marsala. The heavy cream adds a bit of richness and texture to the sauce.

INGREDIENTS:

2 boneless skinless chicken breast halves (1 lb total)

1 cup reduced-sodium chicken broth

1 medium shallot

3 Tbsp unsalted butter (Divided)

5 oz Cremini mushrooms

½ dry or 3/4 tsp fresh sage (Divided)

1/8 tsp fresh ground black pepper

½ cup all-purpose flour

1 Tbsp extra-virgin olive oil

1/4 cup plus 1 Tbsp dry Marsala wine

1/3 cup heavy cream
½ tsp fresh lemon juice

PREPARATION:

Thoroughly wash the breasts removing any fat and adhering film. Gently pound the breasts into evenly thick ¼” between pieces of wax paper using a meat pounder; Pat dry and season with pepper. Pour flour in a small paper bag and shake the pieces one at a time shaking off the excess flour. Place them on wax paper in a single layer (So they don’t stick together)

Peel and finely chop the shallot Wash the mushrooms shaking off the water, trim and thinly slice. Wash the sage, shape off the water, strip leaves from stalk and finely chop. Juice the lemon.

COOKING:

Prepare an Aluminum foil ten. OR warm the oven just to 200 deg, rack in the middle position.

Set a 2-quart saucepan over medium-high heat add the broth and bring to a boil. Boil uncovered, until reduced to about 1/3 cup, about 8-10 minutes

Heat a 10-inch heavy skillet over moderate heat, add 2 Tbsp of butter and continue heating ‘till it just starts to bubble. Add the shallot and sauté until they begins to turn golden, about 1 minute. Add mushrooms, ½ teaspoon of sage and pepper and simmer, stirring occasionally, until “liquid mushrooms give off” is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Heat a 10-inch heavy skillet over moderately high heat add 1Tbsp each of oil and butter until foam subsides, then sauté the chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer the chicken breasts to a heatproof platter, arranging in 1 layer, and then put platter in oven to keep warm. Alternately tent the platter with Aluminum foil while the sauce is prepared.

Deglaze the skillet with 1/4 cup wine bring it to a boil over medium high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, mushrooms and cream reduce heat medium low and simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and 1Tbsp of wine and ¼ teaspoon sage.

Ladle the sauce over and around the breasts. Garnish with sprigs of Sage chicken with sauce.

Pan Seared Chicken Leg Quarters

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Most chicken recipes are devoted to breasts. This is the second of my favorite ways to prepare legs – More juicy and tender then the breasts.

INGREDIENTS:

3 chicken leg quarters
2-1/2 Tbsp olive oil
1 clove garlic
4 Thyme branches (1 tsp. of dry)
Pepper to taste
1/4 cup dry white wine
Thyme branches or parsley for garnish.

PREPARATION:

Peel the garlic and press (garlic press) it into a zipper bag. Wash the thyme and shake off water, strip the leaves and chop. Measure the oil into the bag and add the thyme. Grind in some fresh pepper also. Let the bag sit for an hour to infuse the oil.

Wash the quarters and remove backs, skin and tail if present along with any fat; rinse again, pat dry.
Then put the legs in bag, massaging to distribute. Let the quarters sit for about an hour

COOKING:

Put a large non-stick skillet on the range and heat over high heat 90%. Put the legs in there flesh side down and sear them for 5 min. Cover partially to keep the spattering down. After 5 min turned them over sear another 5 min. Turn down the heat to medium low and let them cook covered for 15 min. Then turn the quarters over and cook another 15 min. or until you get a 170 deg reading on a thermometer. Or the juice runs clear.  Take the legs out and place them on a serving platter; Tent with foil.

Scrape the skillet to loosen any stuck bits. Stir in wine over medium heat, and bring to a slow boil. Continue simmering to reduced and slightly thickened. Pour over the chicken.

Add the garnish and serve.

Mesquite Smoked Chicken Quarters

Removing the skin and using a “Wood Chip Smoker Box” on top of the grill grids really infuses the smokiness into the meat. The searing and roasting makes the chicken tender and juicy.

INGREDIENTS:

3 Chicken leg quarters

2 Tbsp olive oil

1 tsp fresh ground black pepper
1 tsp fresh thyme

pinch of salt

parsley sprigs

PREPARATION:

Put about a cup of mesquite wood chips in water and soak for 1 to 2 hours.

Wash and clean the legs, remove the backs and excess fat from the leg quarters, remove the skin and pat dry.
Remove the leaves from the thyme stalks and chop. Pour the olive oil in a zipper bag along with the salt, grind in some fresh black pepper and add the thyme, squeezing to mix. Add the quarters to the bag and again massage to distribute the oil and spices. Set the bag aside to marinate for an hour or so. Refrigerate it’s hot out. If you do refrigerate, take them out at least ½ hour before grilling.

Start the charcoal (Preferably Mesquite lump) in a chimney starter about 2/3 full. When they are “going” in about 15 min dump the coals to one side of the grill only. Replace the grill grids and let them heat for 5 min. or so.

Drain the chips and put in a smoker box if you have one, in either case set then aside for now.

GRILLING:

Oil the grids over the coals only with olive oil. Put the quarters on, flesh side down. Grill for about 3 min. If the fire is overly hot , close the air vents to cool it. The temp should be medium to medium hot. Now turn the quarters over and grill for another 3 min. This will sear the leg quarters to seal the juices in.

ROASTING:

Oil the grids away from the coals and move the quarters over; off of the coals. Put the smoker
box on the grid over the coals. If you aren’t using a smoker box, lift the grid and spread the Mesquite chips directly on the coals. Close the lid. After about 15 min. take a peak to see how things are doing. Turn the quarters over and close the lid again. In 15 or 20 min. stick the thickest part with your instant read thermometer. You’re looking for about 175 deg. If it’s there, Remove to a platter and serve. Garnish with parsley sprigs.
Additional time over the coals will hasten the achieving of the final temperature if necessary.

Grilled Chilean Sea Bass with Portabella Mushrooms

Here’s one our favorite dishes, a succulent and tasty way to enjoy the most wonderful fish available.

INGREDIENTS:

2 Chilean Sea Bass* Steaks 1 1/4-inch thick 6-8 oz each
5 oz. fresh Large Portabella mushrooms
2 Shallots
1 Tbsp butter
¼ cup Marsala wine (DO NOT use cooking Sherry)
½ cup of chicken stock (low Sodium)
fresh ground white pepper
2 Tbsp extra virgin olive oil (divided)
2 rosemary sprigs

PREPARATION:

Wash the fillets and trim if necessary. Removing any skin

Chop the shallots into strips. Wash the mushrooms and pat dry, then slice into full length strips 3/8 to ½” wide. Wash the Rosemary and shake to remove excess water. Measured the other ingredients

Pour 1/2 Olive oil in a small dish and dredge the Bass in it, season with a little white pepper.

Start the Charcoal with a chimney starter. Wait about 15 min. and dump the coal into the grill, replace the grill grids. Oil the grids with olive oil. Wait a few more min.‘till it’s flaming to cook

COOKING:

Precooking time ½ hour

Heat 1 Tbsp olive oil in a skillet over medium high heat and sauté the shallots until translucent.

Deglaze the pan with Marsala wine. Reduce the wine to about two tablespoons; add the butter, letting it melt then add the mushroom strips. Reduce the heat to medium and sauté until the mushrooms are tender.

Add the chicken stock, a little pepper, and let the sauce cook down until it thickens somewhat. (When it sticks to the spoon). Reduce heat to absolute minimum, just keeping warm.

Grilling:

When you add the stock to the mushrooms, put the Sea Bass on the grill. Cook them on one side for about 3 minutes and flip them over for another 2 minutes. Close the Cover of the grill and roast for 4-5 minutes. Total Grill time 11-12 min. max!!

Place the grilled Sea Bass on the plates; arrange the mushrooms around them, pouring any sauce on the Bass.

Garnish with a sprig of rosemary and serve while piping hot.
* Chilean Sea Bass is the Patagonia Toothfish and is caught off Chile. There’s a lot of “Sea Bass and bass sold, but it isn’t the same.

Roasted Green Beans with Shallots and Almonds

Well there are many recipes for preparing Green Beans out there. Here is my interpretation.

INGREDIENTS:

1 lb. young tender green beans
3 Tbsp olive oil
4 shallots
1/4 cup slivered or sliced almonds
1 Tbsp lemon zest
2 Tbsp fresh parsley
Freshly ground black pepper

PREPARATION:

Toast the Almonds: Spread nuts in one layer on un-greased shallow baking tray. Preheat oven to 350 degrees F. Toast for 10 to 15 minutes, stirring occasionally, until golden

While they toast, wash and trim the green beans, let drip in a colander, shaking most of the water off and put on a towel and dry. Peel the shallots and slice thinly. Wash, shake off excess water, remove the stems and chop the parsley. Zest the lemon with a grater.

Combine the almonds, lemon zest, and parsley in a small bowl.

Preheat oven to 425 degrees F.

Toss the green beans in a large baking dish with the oil, shallots and several turns of a pepper mill.

ROASTING:
Roast until just barely cooked through and showing brown, about 15 to 18 minutes. Transfer green beans to a platter and sprinkle with the almond mixture.

Recipe adapted from one by  Bobby Flay, Food Network

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.