SALT

Just a little commentary on salt in cooking. Some of the bad points about salt:

• It numbs the taste buds so the subtle flavors of the dish are obliterated leaving salt as the only detectable flavor.

• Salt draws out the juices in meat leaving the dish less tender and not as juicy as it might have been.

• Salt contributes to high blood pressure with The FDA recommending 2,300 milligrams of sodium a day maximum. Each teaspoon of salt contains 2,000 mg of sodium (salt).

My recommendation for flavor and good health is to learn to enjoy food's natural taste. Put the salt shaker on vacation or at least cover up half the holes on the shaker and don't add any while prparing foods. At first your food may seem bland, but give it a chance. Over a relatively short time, your taste buds will recover from the constant desensitizing of salt and will find new and wonderfull flavors you never knew existed.

Here is a list* of some of the worst offenders for sodium(salt) content:

Onion salt
Celery salt
Garlic salt
Seasoned salt
Meat tenderizer
Baking powder
Baking soda
Monosodium glutamate (msg)
Soy sauce
Steak sauce
Barbeque sauce
Catsup
Bouillon cubes
Mustard
Worcestershire sauce
Salad dressings
Pickles
Chili sauce
Relish
Salt shaker

*Source: Sodium in the Diet, by J. Anderson, L. Young, E. Long and S. Prior

Some suggestions for non-salt flavoring/seasonings :

• Lemon Juice/Peel
• Orange juice/Peel
• Lime Juice/Peel
• Rosemary
• Balsamic Vinegar
• Thyme
• Basil
• Marjoram
• Oregano
• Sage
• Dill Weed
• Savory
• Pepper

Crown Roast of Pork with Apple Stuffing

Christmas dinner this year was a Crown Pork roast. We don't make it very often because it's a lot of food for two people. We had the butcher make up the smallest roast he could, it ended up with 10 ribs and about 7-½ pounds. For this meal I started with a recipe from Gourmet back in 2005, but changed a lot to suit our taste. I hope you enjoy this roast and the Sweet Oranges with Kumquats from "Farmhouse" with it.

INGREDIENTS:

For stuffing

3/4 lb lean ground pork
1 large Shallot
½ apple
½ stick butter
3 Tbsp Bells' Poultry Seasoning
1 tsp black pepper
½ lb fresh Pullman loaf, pain de mie, or country loaf
1 rib finely chopped celery
1 cup reduced-sodium chicken broth

For roast
7 to 8 lb Crown pork roast, rib ends frenched.
1 tsp dry sage
1 tsp marjoram or thyme
1/2 tsp fresh ground black pepper
1 1/2 cups water
Farmhouse Oranges and Kumquats

For sauce
1/4 cup dry white wine
3/4 cups reduced-sodium chicken broth
1 tsp cornstarch, dissolved in 1 Tbsp water
1 Tbsp cold butter

PREPARATION:

Stuffing:
Peel the shallot and chop finely. Dice the bread into 1-inch cubes. Clean, wash and dice the celery into ¼" pieces. Wash, peel and dice the apple ½" cubes.

Set a large heavy skillet over moderate heat, when the rim is hot add 1/2 stick butter, melt then add the shallot and celery, cook stirring occasionally, until tender, about 10 minutes. Add the ground pork, continuing to cook, stirring frequently, until the pork is no longer pink, about 10 minutes more. Add the Bells', apple and pepper mix well, cook and stir 5 minutes. Add 1 cup of chicken broth bring to a boil, add the bread crumbs stirring occasionally, until the stuffing thickens and the liquid absorbs, then remove from heat. If the stuffing is too juicy, add more bread cubes, too dry add more chicken broth.
The roast:

Roast:
Add the sage, marjoram and pepper to a small mill and grind together. Pat the roast dry with paper towels and lightly spray it with an olive oil mist, then sprinkle the spices over outside and bottom of roast.

Put roast in a small flameproof roasting pan cover the rib tips with foil to keep from burning. Add water to pan.

Put oven rack in lower third of oven and preheat oven to 350°F.

COOKING:

Roast pork in lower third of oven for 2 hours at 350°F. If pan becomes dry add a little water.

Remove the roast and mound stuffing loosely in center, cover the stuffing and tips of ribs with a sheet of foil. Return the roast to the oven for 30 minutes. Then place the remaining stuffing in a buttered baking dish cover with foil and put it in the oven with the roast. Continue roasting until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155-160°F about 2 1/2 to 3 hours total.

Remove the roast when it is done. Take the foil off the remaining stuffing and bake for another 15 min. until top browns just a little.

Transfer pork to a platter and let stand 20 minutes. While it stands, garnish with kale leaves decorated with Farmhouse Oranges and Kumquats in sweet syrup.

Optional sauce (while pork stands:)

Put the roasting pan one a burner, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add broth, pan juices, and any juices on platter from roast and bring to a simmer. Re-stir cornstarch mixture and add to pan, whisking, then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with pepper.
Serve the pork roast with stuffing and sauce and carve at the table.

Adapted from: Gourmet December 2005

Spicy Brussels Sprouts and Carrots

A nice way to prepare a festive side dish for the holidays. It's good even for those who don't like Brussels Sprouts

INGREDIENTS:

3/4 cup fresh Brussels sprouts or (thawed frozen )
3/4 cup sliced carrot
½ cup water
1/4 cup mayonnaise
2 tsp prepared horseradish
1 Tbsp shallot
1/8 tsp salt
Dash pepper
1/4 cup soft bread crumbs
1-1/2 tsp butter melted
1 Tbsp fresh parsley

PREPARATION:

Wash the sprouts removing tough outer leaves and cut in half. Wash, peel and waffle cut (or diagonal slice) the carrots. Peel and finely chop the shallot. Mince the parsley.

In a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid. In a bowl, combine the mayonnaise, horse radish, shallot, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot tossing to coat.

Melt the butter and mix in the bread crumbs

COOKING:

Transfer to a greased 2-cup baking dish. Sprinkle the buttered crumbs on top. Bake, uncovered, at 350 deg for 10-15 minutes or until lightly browned. Sprinkle with parsley.

Yield: 2 servings.

Adapted from: —Barbara Ferster, Richfield, Pennsylvania

Baked Chicken Legs with Balsamic Vinegar

Here's another way to cook chicken leg quarters, they are my favorite as they are more juicy and flavorful then the breasts. Give this one a try, I think it may become one of your favorite ways to cook chicken!

INGREDIENTS:

3 chicken leg quarters, skin on.

1/2 cup dry white wine
2 Tbs balsamic vinegar
2 cloves of garlic
2 tsp fresh rosemary
2-3 Tbsp extra virgin olive oil
Fresh rosemary sprigs for garnish

PREPARATION:

Preheat oven to 350°F.

Wash the legs and remove any visible fat etc. Pat dry and Place chicken skin side up in roasting pan. Peel and finely chop the garlic. Wash the rosemary, shaking off the water. Strip the leaves from the stalk and finely chop.

Pour wine and vinegar over chicken then distribute the garlic and rosemary evenly over the legs. Pour the olive oil over the chicken and cover

COOKING:

Place the pan in the oven and bake at 350 deg. until chicken is cooked through, about 1 hour 15 minutes(175 deg). Remove the cover during the last 15 min. to let it brown some. Put the chicken on a serving dish and cover it with an Aluminum foil tent*.

Pour pan juices into small saucepan, spoon off the fat from top of pan juices. Boil juices until reduces to 1/3 cup, about 15-20 minutes.

Pour the juices over chicken and garnish with rosemary sprigs

* I use the foil tent so often, I just put it on the shelf for the next time.

Key Lime Cheese Pie (cake)

Well I'm still picking key limes and continue to scour uses for them. Well we tried key lime pie, but then my wife loves cheesecake, so adding some key lime juice to the mix and using a pre-made pie crust yields a dessert that is creamy, a bit tart and is very enjoyable with fresh made whipped cream as a topping.

INGREDIENTS:

1 9" graham cracker pie crust
3 (8 ounce) packages cream cheese
1 cup sugar
1 tsp pure vanilla extract
1/3 cup key lime juice (about 12 to15 limes)
3 large eggs
2 Tbsp sour cream

PREPARATION:

Set out three packages of cream cheese and three eggs, so that they reach room temperature before making the cheese pie. (Leave them out overnight and make the pie the next morning). Roll the limes under the heel of your hand first then juice them. It will break the pulp up releasing additional juice.

In large mixing bowl, combine cream cheese and sugar, gently beating until smooth.
Add vanilla and key lime juice and gently beating.

Break the eggs into a separate mixing bowl and beat with a fork. Add the eggs to the large bowl and beat until just combined. Gently mix in sour cream with a spoon. Pour into the prepared crust.

BAKING:

Bake at 350°F for about 40-45 minutes. A little jiggling in the center says it's just done!
Turn off oven and leave cheese pie undisturbed for 30 minutes.(In the oven)
Remove cheese pie (cake) from oven and let it cool to room temperature on wire rack.

Refrigerate several hours before serving.

TOPPING:

Now is a good time to put that ICI cream whipper to work. Whip up a pint of fresh whipped cream!

Grilled Key Lime Shrimp

There are so many recipes for grilling shrimp, why do another? Well simply put, I have a Key Lime tree and they are in season in abundance. Although this recipe calls for key limes, I'm sure that a conventional lime can be substituted, However the key lime does have a distinctly different flavor and the shrimp will taste different.

INGREDIENTS:

1 pound large shrimp 16-20/Lb.

MARINADE:



Butterflied Shrimp



2 Tbsp light rum

2 tsp Key Lime juice

2 tsp extra virgin olive oil

1 garlic cloves

1/8 tsp red pepper flakes

GLAZE:

1 Tbsp dark brown sugar

1 tsp balsamic vinegar

1 Tbsp light rum

PREPARATION:

If using bamboo skewers, soak them in water for 30 minutes before grilling (about 8 needed).

Slit the shrimp down the back to butterfly, then peel, removing the vein and tails, wash and pat dry. Place them in a zipper bag.

Juice the key lime. Peel the garlic and squeeze with a press. Prepare the Red Pepper flakes. Place all the marinade ingredients in a bowl and mix well, then add to the bag. Massage the shrimp to distribute the marinade, refrigerator 30 to 60 minutes.
Prepare the chimney starter and set it ablaze 15 to 20 min. before grilling
In small bowl, combine brown sugar, vinegar and remaining rum.
Remove the shrimp from the marinade and thread them on skewers. I only used one skewer in the picture, but two work better with the butterflied shrimp.

GRILLING:

Dump the starter into the grill spreading the coals a little. Replace the grill grids and allow them to heat for a few minutes. Coat the cooking area with olive oil.
Place skewers on a grill grids and grill for about 2-3 minutes until slightly charred , brush with the glaze as they are grilling. Turn them over and brush on more glaze. Grill another 2 to 3 min. They are done when they are firm and opaque.
Garnish with key lime wedges.

Morg's Bar-B-Que Sauce

I have had a request to post my Bar-B-Que Sauce. I never thought to post it as there are so many "bottled" varieties out there, why go through the effort unless you really want tasty and flavorful BBQ. I have been making it this way for so many years and my family just can't get enough of it.

INGREDIENTS:
½ cup Ketchup (Hunts)
¼ cup chili sauce (Hunts)
⅓ cup red wine
3 Tbsp extra virgin olive Oil
1 Tbsp ground black pepper
1 small lemon
1 Tbsp fresh rosemary
½ Tbsp fresh parsley
2 cloves garlic
2 Tbsp Worcester sauce
4-5 dashes Tabasco sauce

PREPARATION:

Peel and press the garlic. Wash the parsley shaking off the water; cut off the leaves and chop finely. Wash the rosemary shaking off the water; strip and finely chop the leaves. Juice the lemon.

In a medium mixing bowl add the Ketchup, Chili Sauce, wine, and oil. Mix well with a whisk. Continue adding the remaining ingredients and whisk thoroughly. (Should yield about ¾ of a cup or so).

Cajun Blackened Salmon

Pan blackened salmon with a Cajun twist on flavor. With so many ways to prepare salmon, this one is easy as the spicing is all in one container from Zatarain's. Sprinkle it liberally for a great Cajun taste.

INGREDIENTS:

2 Salmon fillets 6 to 8 oz.
Zatarain's Blackened Seasoning
1 Tbsp. extra virgin olive oil
fresh ground black pepper
olive oil spray

PREPARATION:

Wash the salmon thoroughly and trim off any fat around the edges, and pat dry with a paper towel. Lay the salmon onto a plate or cutting board and spray a light misting of olive oil spray, or a light coating of olive oil.

Grind on some fresh black pepper and a lot of Blackened Seasoning. It is quite SPICY! The more the better. So give the fish a nice, even coating of blackened seasoning.* Try to get some on the sides of the fillet as well. And finish up with one last misting of that spray olive oil. The spray keeps the spices in place when putting the fish in the pan.

COOKING:

Place a heavy frying pan on the burner and set the heat on medium high (7 to 8)

When the rim is hot, drizzle a tablespoon of olive oil into the frying pan. Allow it to warm, then gently lay the fish into it, flesh side down. Leave it there for a 5 to 7 minutes (1" thick) without moving it.

After 6 minutes, lift the fillets and look at the underside of the salmon. If it’s as dark as you want it, flip it over onto the skin side. Continue frying for 2 to 3 minute or so, then turn the heat down to very low or off and letting the residual heat gently finish cooking the middle, 3-5 minutes should do it. Scoop out and serve.

*Several shakes of the blackened seasoning are needed to get the full flavor.

Grilled Buffalo Strips

As I've said many times, buffalo(bison) is a versatile main dish. Here we slice it thinly, marinate it in an "oriental" marinade, then thread the strips onto skewers and grill it over charcoal. What a different flavor and treat, just don't over-cook them.

 

INGREDIENTS:

1 lb Buffalo (Sirloin or other flat cut)

parsley sprigs for garnish

Marinade:

1 Tbsp Oriental Sesame Oil

2 Tbsp Red Wine Vinegar

½ Tbsp honey

3 Tbsp Soy Sauce - reduced sodium

½ Tbsp dark brown sugar

2 garlic cloves

4 dried red peppers - flaked

PREPARATION:

If you are using Bamboo skewers, soak in water at least 1 hour. (about 16)

 

Wash the Buffalo removing grizzle etc. Cut the buffalo into ¼" thin strips* (flying fingers technique) about 1inch wide by 3 to 5 inches long and place in a Zipper bag.

Peel the garlic and squeeze with a press. (Red Pepper flakes) Cut the red peppers in 4 pieces, remove as many seeds as practical, then crush the pieces; combine with the other Marinade ingredients in a bowl and blend well. Pour the marinade over the meat in the bag and massage to coat all the pieces thoroughly,  refrigerate for 2 hours, no longer.

Prepare the chimney starter and set it ablaze 15 to 20 min. before grilling

Remove the strips from the marinade and thread them onto skewers accordion fashion. Let the skewers rest in the marinate until grilling; then discard the used marinade!

GRILLING:

Dump the starter into the grill spreading the coals a little. Replace the grill grids and allow them to heat for a few minutes. Coat the cooking area with olive oil.

Place skewers on a grill grids and grill for about 2-3 minutes on each side until slightly charred.

Garnish with parsley sprigs. Serve immediately

* I also use a meat slicer to get consistently thin pieces.

Boston Italian Sub Sandwich

Boston Italian Sub, or as it is also known as a Submarine sandwich, Sub, Hoagie, Italian sub, Torpedo, Grinder, or what ever else you may call it, this is the recipe for the Original Boston Italian Sub (cold) before it got adulterated with everything in the refrigerator. It's a simple combination of two preserved Italian cold cuts, hot Capicola and Genoa salami, with what could be called a salad on top served on a elongated roll (baguette)

INGREDIENTS: per sandwich

1 Italian sub roll

8 slices (⅛ lb)  Genoa salami, thinly sliced

4 slices (1/16 lb) Capicola, Hot thinly sliced (As free of fat as you can find)

Dash (Drizzle) extra virgin olive oil

Dash (Splash) red wine vinegar

Real mayonnaise

3 slices of red ripe tomato

2 or 3 leaves lettuce compressed

PREPARATION:

Wash the lettuce leaves, shaking off as much water as you can. Then compress or press (Flatten) the leaves. Cut the center rib out if it is overly large. Wash the tomato and slice it moderately thick (3/16 to ¼"). Set aside. Slice the roll most of the way through on the side lengthwise.

ASSEMBLY:

 

Open the sub roll up almost flat and spread a light to moderate layer of mayonnaise. Now spread the slices of Capicola across the roll followed by salami. They should bridge the "hinge" between the halves of the roll. Now arrange the tomato on the meat toward the top bun. Finish with lettuce to cover the tomato.

Now drizzle a red wine vinegar over the lettuce just 'till it just runs off and out the end of the bun. Drizzle a little olive oil over the lettuce (not as much). Sprinkle a little salt and pepper. Fold the sub roll closed and slice in half on a diagonal.

   

SERVE:

Serve in a wicker basket lined with wax paper for that "Sub Shop" experience. Add a bottle of beer or soda and some half sour pickles

Morg's Spaghetti Sauce

Updated 3/5/2013                                                   Like all my recipes, they have a story with them. The spaghetti sauce was one of my specialties way back when I was in college in the early '60s. It seems that there weren’t many guys that could cook and I found out early on that I could avoid a lot of housework by being able to cook. This sauce was developed after enjoying spaghetti for most of my youth. I came up with this recipe to feed ten or twelve hungry guys and stay away from housework. 

We have continued to make this sauce over the many years of married life (45 of them) often times doubling the quantity and freezing the extra for future meals. The sauce is thick enough to be used as part of the filling in Lasagna.

Just an after thought - resist the urge to add Oregano - It is the primary difference in spicing between Pizza and Spaghetti sauces.

Recipe makes 8 quarts

INGREDIENTS:

2 ½  pounds hamburger (90% +) *

1 pound hot Italian sausage (Anything BUT Johnsonville)

3 Tbsp extra virgin olive oil

1 med. onion

8 cloves garlic

4 12 oz. cans tomato paste

6 28-oz. cans Italian-style whole peeled plum tomatoes

2 28-oz. cans Italian-style crushed tomatoes

1 tsp fresh ground black pepper

6 tsp Fresh rosemary (3 tsp dried)

4 Tbsp dried basil

2 tsp dried thyme

12 bay leafs
reserved tomato juice

2 can 14 oz of chicken stock (reduced sodium)

2 Tbsp sugar

1 cup red wine

 

PREPARATION:

Peel the onion and garlic, chop finely. Drain the plum tomatoes reserving the liquid and crush them (in the can) with a potato masher, just enough to form chunks. Remove the sausage from the casing and break it up with a potato masher (note some of the "sinew" will stick in the masher, just scrape the sausage off the masher with the back of a butter knife and throw away the sinew) . Wash the rosemary if using fresh shaking off the water, strip the leaves and chop finely. Grind the thyme in a mill to release the flavor.

COOKING:

Place the reserved tomato juice in a 4 qt pot and simmer (bubbling) until reduced to 1/3, then add to the pot.

Heat large heavy frying pan over medium heat then add olive oil followed by the onion. Sauté until translucent and slightly browned. Add garlic and stirring constantly for a minute. Add beef and cook, stirring, breaking it up into small bits, until the meat has browned. Drain excess fat and add the beef to the the sauce. Add the sausage to the fry pan and brown it breaking it up into small bits. Again drain and add it to the pot.

While the meat is cooking. Add all the tomatoes, reduced reserved tomato juice, chicken broth, sugar, bay leafs and wine to a large stock pot (15 to 20 qt.) Stirring to combined. Add the meat followed by the tomato paste and spices and cook for 1 minute stirring to combined. Bring to a slow boil and then reduce to low and simmer for 3 to 5 hour, stirring frequently (every 15 min or so). Watch the pot as the sauce has a tendency to burn in the center of the bottom if left unstirred for an extended period of time. If a fat layer forms around the edge while simmering, remove it with a spoon as you go along.

 Serve it over De Cecco Capellini Cut No. 9 (Angel Hair) and with some crusty Italian bread to sop up the sauce, a nice tossed salad and some hearty red wine!

* We had a 2-½ Lb. rump roast ground just for this recipe. Almost no fat.

NOTE: The sauce will be watery at first but  it will thicken after simmering. While the sauce is simmering, DO NOT cover tightly if at all, the water needs to boil off to allow it to thicken. If become too thick, add water as necessary. Or if it's too thin add more tomato paste.

Note 2 : If you have a cut up chicken, it can be added to the sauce while simmering (at least 2 hours) for added flavor and can be served with the meal.

La Truite Grenobloise

Trout in a Lemony Brown Butter Sauce with Capers

Another wonderful way to prepare trout - in Grenobloise, a classic French sauce, composed of lemon, brown butter(beurre noisette) and capers. In France it is called  "La Truite Grenobloise".

Cooking the trout with the skin on (after scaling) helps keep the fillets in tact and doesn't detract from the flavor as it does with salmon. Cooking the fillets on the flesh side until just "Crusted" then finishing up on the skin side yields a beautiful presentation.

INGREDIENTS:

2 6-8 ounce fillets rainbow trout; skin on, scaled
1 Tbsp extra virgin olive oil
2 Tbsp unsalted butter
½  lemon
1 Tbsp fresh lemon juice
½ Tbsp capers
1-¼ Tbsp parsley

White Pepper
Parsley sprigs for garnish

PREPARATION:

Cut the lemon in half, juicing it. Peel the rind off the second half and separate the segments, then dice (brunoise) into ⅛" bits. Wash the parsley, shaking off the water and strip and mince the leaves. Drain and rinse the capers.

Wash the Fillets checking for bones. Dry with paper towels, then scrape the skin in one direction with the back of a butter knife to remove any remaining scales. Rinse again and pat dry. 

Season each fillet on both sides with freshly ground white pepper, and allow to rest for 15 minutes. With thicker fillets, you can go a little longer. Resting allowes the seasoning to seep into the flesh and not simply sit on the skin and surface. As usual, no salt is used.

COOKING:

Set a large sauté pan over medium heat. When the rim is hot to the touch, add the olive oil and heat just below smoking. Place each fillet flesh side down in the oil and cook until just brown about 2 or 3 min. Turn the fillets over and reduce heat to medium and continue cooking for two or three minutes more, until cooked through (135 to 140 deg). Remove fillets to a plate. Tent with foil to keep warm.

Reduce the heat to low. Remove pan and allowing it to cool for a bit. Add butter to pan and return to the burner and simmer until the butter is browned not black. You can tell if the butter is at the brown (hazelnut) stage when it gives off a pleasant, nutty aroma. If it still smells of flour, it is not yet at the noisette stage; if it smells burnt, start over as you've got Beurre noire, or black butter.

Remove pan from heat and add lemon segments and juice. Return to low heat, stir in capers and parsley, stirring to combine. Spoon sauce on and around fillets, garnish with parsley sprigs or lemon slices.

Adapted from a recipe by : Paul D. Smith

White Asparagus

I have received in excess of 160 now 2,300 "hits" on roasted white asparagus and it's preparation. That leads me to believe further investigate the subject is warrented and to render an analysis and consensus on the subject.
White asparagus is grown "white" by excluding light from the stalks as they grow. Dirt is mounded around the emerging stalk, preventing the plant from producing chlorophyll; thus there is no green color to the stalks. To my intuition, this process simply extends that "white stump" at he base of green asparagus that is snapped off as the tough part of the stalk. Following that line of reasoning, the only tender part would be the tip. Even peeling the white stalks, they continue to be tougher then green.

It has been said in the literature that: "White asparagus is considered to be slightly milder in flavor and a bit more tender than green asparagus." which I emphatically reject. Perhaps the writer has an "inn" with growers in Germany, where the best are grown and the main source of the larger stalks that do tend to be more tender.

Asparagus in General is a member of the lily family, also includes onions, leeks and garlic.

Skip the white and go for the green or better yet try the Purple.

Purple Asparagus

Purple asparagus (also known as Burgundy asparagus) has a mild, nutty flavor and is sweeter than green asparagus because it has about 20% more sugar. It is grown just as green asparagus but is so tender, it can be served raw. It does however turn green when cooked.

Preparation:

Use a potato or vegetable peeler to peel the skin from the stalk. Then cut off ½ to 1" from the base. Rinse thoroughly to dislodge any sand or grit.

From here, either roast, boil, stir-fry, steam or grill the stalks. BUT The best recommendation for white spears is to boil them. Asparagus have a short cooking time of a few minutes.

Choosing Asparagus:

A common misconception is that thin spears are young shoots and therefore more tender. The fact is the thicker the spears, the more tender they will be, especially with white spears. Stay away from he bundles of "grass" as they are the first picking and tend to be stringy.

Asparagus can best be kept in the refrigerator and consumed within a few days. Place about a ½ cup of water in a plastic bag, stand the spears in it, seal the bag and put it in the refrigerator door in an upright position.

Traditional Chicken Picatta

I have a break before I start Chemo, so I thought I'd follow through on my former promise of a Picatta recipe. The concept of Picatta is: meat, thinly sliced, sautéed, and served in a sauce containing lemon, butter, and spices, usually parsley -- but Never add white wine as it will destroy the delicate sauce.

INGREDIENTS:

2 boneless, skinless chicken breast halves (3/4 pound total)
1/2 cup flour
Freshly ground black pepper
2 Tbsp extra-virgin olive oil
4 Tbsp butter unsalted (divided)
1/4 cup chicken broth (low sodium)
1-1/2 Tbsp fresh lemon juice
2 Tbsp brined capers
2 Tbsp fresh parsley


PREPARATION:
Wash the breasts removing any fat and sinews; also remove the thin membrane covering the breasts.. Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and gently pound them with a meat hammer to barely 1/4-inch thickness.

Mix together the flour, and pepper. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

Wash the parsley, shaking off the water; cut the leaves from the stem and chop. Drain and rinse the capers. Juice the lemon.

COOKING: Sauté

Set a heavy bottomed sauté pan over high heat heat and heat 'till the rim is warm to the touch. Add the olive oil and 2 tablespoons of the butter and Heat. When butter and oil start to sizzle, add the chicken pieces, do not crowd the pan, cook for 2-3 minutes. When chicken is browned, flip and cook other side for 2 minutes. Remove the pan from the burner and transfer the chicken to a plate. Cover with aluminum foil tent to keep warm while you prepare the sauce.

Add the chicken stock , lemon juice, ½ the parsley and capers to the pan. Return to the burner and bring to boil, use a spatula to scrape up the browned bits. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Reduce the sauce by half, then whisk in the remaining 2 tablespoons of butter, turn heat to high and quickly reduce pan sauce to a semi heavy consistency. Plate the chicken and spoon the sauce over the breasts. Sprinkle with parsley.

Roasted Asparagus

We started roasting with White Asparagus and found it to be disappointing. Louisa came up with this recipe with which we were quite pleased.

INGREDIENTS:

1 pound asparagus
2 Tbsp extra-virgin olive oil
2 garlic cloves
½ tsp fresh lemon zest
¼ tsp Red pepper
Lemon Peel strips for garnish

PREPARATION:

Wash the asparagus then trim about ½'' from the ends and peel them with a sharp vegetable peeler, starting just below the "Bud" area down the full length of the spears. Wash the lemon, using a "Strip Peeler", peel three or four 6" to 8" strips from it. Tie a knot in the middle and put them in ice water to firm up. Then zest the ½ tsp. of zest.

Peel the garlic and press it through a press into a large zipper bag. Add the oil, Red pepper and lemon zest, mix by massaging the bag. Add the asparagus and carefully massage to distribute the oil mixture over the spears. Let them rest for a 2 hour or so.

Preheat oven to 425°.

Then arrange the spears on an oven proof dish or baking sheet in a single layer.

ROASTING:

Roast just until tender, about 8-10 minutes. Check with a paring knife, you should feel some resistance while piercing them.

Serve them up with the lemon curls as garnish.

Blackened Grilled Pork Chops

Grilling Pork Chops has long been a quest for me. We buy only untreated pork (None of the additives called tenderizers - all natural) so the pork must be done properly and steps taken to keep it juicy and tender. Both my wife and I were pleased with the results. My preparation is not from any published recipe, but rather an amalgamation of tastes and spices. The flavor is not of your typical pork, so expect unusual.

INGREDIENTS:

2 Pork Chops about 3/4 " thick
2 Tbsp Balsamic Vinegar
3 Tbsp extra virgin olive oil
2 Tbsp fresh Thyme or (2 tsp dry)
1 small shallot
1 Tbsp of Honey
Pepper to taste
Sprig of thyme or sage for garnish

PREPARATION:

Peel the shallot and mince. Wash the thyme shaking off excess water, strip the leaves and chop finely.

Add the vinegar, thyme, shallot, honey and pepper to a small bowl and mix well. Add the in the olive oil and blend in with a whisk.

Wash the chops, de-bone and remove excess fat, leaving a small cap. Grind a little black pepper onto both sides of the chops. Put the pork chops in a resalable bag and add the marinade. Massage the bag to cover the chops. Let them marinate at least 4 hour, longer if you can.

Fill your chimney starter about ¼ full and set it ablaze. (3 ½ to 4 scoops)

Just before the charcoal is ready, remove the chops from the marinade and pour it into a metal handled sauce pan and bring to a slow boil over medium heat. (Can be put on the grill to heat)*

GRILLING:

When the coals are ready, dump them into the grill and let the grids heat for a few minutes. Oil the grids with olive oil to reduce sticking.

Grill the pork chops close to the coals (Don't disturber them), tuning after 6 min. and continue to grill until the internal temperature is 155 to 160 deg. Depending on the thickness this will take about 12-15 minutes total. DO NOT OVERCOOK as they will get tough! We are looking for a slight blush of pink in the center. The sauce may also be used to baste the chops while grilling.

Serve the simmering marinade as a "dipping" sauce along with the chops. Garnish with a sprig of Thyme or Sage.

*Sauce must reach 145 to 150 deg. to kill any bacteria from the meat. Reaching a boil insures that.

Oven Roasted Broccoli

Broccoli you either love it or hate it. After a while, steamed just doesn't have enough flavor, so here's a way to "spice" it up with hot red peppers and then oven roasting it. Always peel the stalks as the outer layer is tough and stringy.

INGREDIENTS:

¾-1 pounds broccoli crowns

3+ Tbsp olive oil

2 garlic cloves

½ tsp lemon zest

½ tsp dried red pepper flakes

PREPARATION:

Wash the broccoli and cut it into florets, using a vegetable peeler, peel the lower portion of the stalks. Dry thoroughly. Zest the lemon. Red pepper flakes if you can't buy them, follow the link.

Peel and press the garlic through a press into a large zipper bag, add the oil, Red pepper flakes and lemon zest, mix by massaging the bag. Then add the broccoli, tossing to distribute the oil through the florets. Set aside and let is rest for an hour. Pour into a baking dish and grind some fresh black pepper on it.

Preheat oven to 425 deg

COOKING:

Place the dish in a preheated oven and roast 10-15 min. Check for browning, continue roasting until broccoli just starts to brown. Garnish with red peppers and Serve.

Juicy Roast Pork with Vegetables

For this recipe, we used a pork tenderloin, but caution you to use only all natural pork. Avoid the "Tenderized" verity as the "stuff" that's added changes the flavor and just plain isn't good for you. Also my preference is for fresh carrots as the sanded "baby" ones tend to be tough, flavorless and woody.

I think you will find this a very tender, juicy way to roast pork.
 
INGREDIENTS:

1 to 1-1/4 lb Pork roast Loin or tenderloin
1 med. shallot
1/2 lb fresh carrots (not baby!)
10 baby red potatoes (B size)
1 tsp Italian seasoning
1/8 tsp ground red pepper
1/8 tsp pepper
1 bay leaf
7 ounces chicken broth (low sodium)
1 Tbsp water
1 Tbsp cornstarch

PREPARATION:

Peel and thinly slice the shallot. Wash and halve the baby potatoes. Peel and wash the carrots, then cut into 1-1/2" lengths on the diagonal. Wash the pork roast removing most of the fat.

Make several crosswise cuts about 1" deep across the roast . Insert slices of shallot into each cut, save the leftover shallots. Combine all the spices except the bay leaf in a small bowl mixing well. Mix the water and cornstarch blending until smooth

Place roast in ovenproof Dutch oven pouring the broth around it. Spread spices evenly over the roast. Place remaining shallots, carrots, potatoes and bay leaf around roast.

COOKING:

Cover bake at 325°F for 2 1/4 hours. Remove the roast to a cutting board, cover with a foil tent, while making the gravy. Remove the vegetables to a bowl with a slotted spoon.

Gravy: Bring pan juices to boil; boil 10-12 minutes or till reduced to half.

Discard bay leaf. Add the cornstarch mix to the pan. Continue cooking and stirring until the gravy thickens.

Slice the roast into 3/4" slices and arrange on a serving platter, surround with the vegetables. Pour the gravy over and garnish with parsley sprigs.

Adapted from a recipe by ShaGun on April 05, 2005

Roasted White Asparagus

White Asparagus should the an epicurean treat, certainly gourmet at least. However, after preparing them last evening, it was disappointing to say the least. They were tasty, but not tender and somewhat stringy, even after peeling the stalks. My recommendation - save your money and prepare this recipe with Green Asparagus, but reduce the roasting time a little.

INGREDIENTS:

1 pound white asparagus, ends trimmed
1 Tbsp extra-virgin olive oil
1/2 tsp fresh lemon zest
1 Tbsp fresh rosemary
Dash of salt
1/2 tsp fresh ground pepper
parsley flakes for garnish

PREPARATION:
Wash the white asparagus then trim about 1/2'' from the ends. Then peel them with a sharp vegetable peeler, starting just below the "Bud" area down the full length of the spears. Wash the rosemary shaking off the water and chop finely.
Zest the lemon into a zippered bag, add the olive oil, rosemary, salt and pepper mixing to combine. Add the asparagus and carefully massage to distribute the oil mixture over the spears. Let them rest for a 2 hour or so. then arrange the spears on an oven proof dish or baking sheet in a single layer.

Preheat oven to 400°.


ROASTING:

Roast just until tender, about 12-15 minutes. Check with a paring knife, you should feel some resistance while piercing them.

Oven Roasted Chicken Breast with Vegetables

The weather has turned damp and chilly here in Arizona so what better time to revisit an old favorite of Louisa's. First dredging the breasts in spiced olive oil and then Hot roasting at a high temperature seals in the juices. I think you will find "Oven Roasted Chicken Breasts with Vegetables" quite tender juicy and flavorful.

INGREDIENTS:

1 lb. chicken breast boneless, skinless halved *
3 large shallots
1 red bell pepper
½ pound small red potatoes (Size of a quarter)
2 garlic cloves
1 Tbsp fresh rosemary
1 tsp fresh thyme
1 tablespoon fresh lemon juice
3 Tbsp extra virgin olive oil (divided)
½ cup chicken broth(low Sodium)
Rosemary sprigs for garnish

* It is essential that you use the ½ chicken breasts as the size cooks precisely temp and time wise with the vegetables. I tried substituting the same weight of "Tenders". They were TOUGH!!!

PREPARATION:

Wash the chicken breasts, remove any fat and connective tissue; pat dry with a paper towel.
Wash the rosemary and thyme, shaking off the water, then finely chop. Peel the garlic and squeeze through a press. Juice the lemon.

Combine the lemon juice, ½ of the rosemary, ½ garlic and thyme in a soup bowl with 1 Tbsp of olive oil. Then dredge the chicken breasts in it and set aside while preparing the vegetables.

Peel the shallots and blanch in boiling water for 2 minutes, then cut in halve lengthwise.
Wash the pepper, removing the core and white ribs. Cut into 1” squares. Scrubbed the potatoes removing any markings; cut them in half .

In a large ovenproof skillet add the remaining garlic and rosemary, thyme, 2 Tbsp of olive oil, the bell pepper, red potatoes, shallots and fresh ground pepper to taste. Gently toss to coat being careful not to dislodge the shallots. Arrange the chicken on top of the vegetable mixture.

Preheat the oven to 450 deg.

COOKING:

Place the skillet in the upper 1/3 of the oven and roast the chicken and vegetables for 20 minutes at 450 deg., reduce the temperature to 375 deg. Continue roasting for about 10 to 15 minutes more, or until the chicken is springy to the touch. Timing is important so as not to overcook the peppers. The potatoes should be creamy and the peppers still firm.

Move the chicken and vegetables to a waiting platter arranging the vegetables around the breasts. Cover with a foil tent to retain the heat.

Put the skillet on a hot burner and stir the broth, scraping the bottom of the pan to dislodge any adhering bits. Bring to a rapid boil and stir for 1 minute. Pour the sauce over the chicken and garnish with the rosemary sprigs.

Serves 2.

Dinner- revisiting two favorites Lamb and Asparagus

Sunday is always special at our home and yesterday was just a little more so. My lovely wife prepared the delicious meal depicted here, Rack of Lamb Roasted with Spiced Crust  and  Sautéed Asparagus with Shallots. I must say it was a truly wonderful combination. If you haven't given either of the recipes a try, do so, you won't be disappointed.

King Crab Legs

 Updated 4/13/13

King Crab Claw 3/4 pound

A little history here. My first encounter with King Crab was in a small place in Connecticut where I lived and worked after graduating. At the time, I was somewhat unimpressed - after all I was in "Lobster country" and crab just wasn't "as good" so the old saw went.

Well since moving to Arizona a number of years ago, we have grown to truly enjoy King Crab Legs. I don't even order Lobster when I travel to the shores of the Atlantic for a visit. They just aren't as tasty any more.

When buying king crab, the red Alaskan King crab should be our first choice.

King crab legs are measured by how many crab legs it would take to make 10 pounds. A size "12-14" means you will get about 1 leg per pound. That's BIG! I prefer to purchase the "right" or large claw as it yields the most meat. About a pound per person is more then enough.

PREPARATION:

First thaw the frozen crab legs overnight (24 hours) in your refrigerator. Slightly squeeze the middle of the center section to make sure the king crab legs have thawed.

Melt about 1/4 lb of unsalted butter per 2 lbs of crab legs (about a pound per person) for dipping.

COOKING: STEAMING:

Since King Crab leg have already been cooked before freezing, we are only reheating them. Over cooking makes them mushy and soggy.

Select a large "roaster" type pot with a rack long enough to fit the legs. Add water to the pot just to the bottom of rack or grate. Tightly cover the pot and bring to a full boil. Place your crab legs on the rack or grate. (You can bend, but DON'T break the legs to fit into the steamer) after it returns to a boil reduce the heat and steam for 5 to 7 minutes.

Serve accompanied by a small cup of hot melted butter to dip the crab meat into. (The Chinese handle-less tea cups work excellently for this)

GRILLING KING CRAB LEGS:

Light your charcoal in a chimney starter. After the coals are flaming, spread them around and then Preheat the grill. The grill and grates should be hot before you cook to prevent food from sticking. Coat the grids with olive oil.

Add the legs to the grill and cook with the lid open for about 5 minutes on each side at a medium heat say 350 degrees or so. Turn occasionally. They are done when the ends are a nice solid white and you can smell them. The sweet odor of crab tells you they are ready to serve.

Serve with a small cup of drawn unsalted butter.

EATING KING CRAB LEGS:

Break them apart at the joints by bending them backwards, being careful of the sharp pickers on the shells. Using a fork, work it by inserting one fork tine into the end of the crab leg, then working the fork up the length of the shell, you can open the leg and extract the meat.

Place the meat in the warm butter and continue extracting the meat.

Alternately a nut cracker, knife, Lobster Crackers and even hammers can be used to break the shell.

"Steamers" Steamed Soft Shell Clams

Being a native New Englander, one of the things I miss most is Steamed soft shell clams or “Steamers”. Especially the beauties from the clam beds of Ipswich, Mass. The Steamed clams that can be gotten here on the dusty roads of Az. are sorely lacking, as most often they are hard shelled Cherry Stone clams, much tougher and certainly not as sweet.
New England fish markets have soft shelled clams most of the year, but so far I haven't found a way to get them here as they are fragile and don't keep well.
Steamers are more casual then Gourmet, but these bivalves are "out of this world". Serve them with lots of napkins and a good bottle of beer. My preference is Fullers ESB ale, stout enough to stand up to the clams.

INGREDIENTES:

2-3 pounds soft shell clams (for 2)
1 stick butter (Unsalted)

PREPARATION:

Proper cleaning of the clams includes rinsing them in a colander under running water followed by an hour or two in a bucket full of water, gently stirring occasionally (the shells break easily) then draining the water. Repeat this until little or no sand is left in the bottom of the pail. Any clams that are open and don't respond to a touch should be discarded as they are dead.

STEAMING:

Add an inch of water to a large pot and bring to a boil, add the clams, tightly cover and reduce heat. At the same time, melt the butter in a small pan. Allow the clams to steam them until they open, about 5 minutes or so. If all the clams are not open, continue steaming, checking every minute or so. Remove the clams to serving bowls with a slotted spoon. (You can remove them as they open).

The liquid (broth) should be gently poured in cups, leaving the sand in the pan, and served along side the clams. Divide the melted butter among small bowls and served along side the clams

EATING:

Remove the clam from its shell, you may have to dislodge the muscle to the shell. Then peel the black skin off the neck. Dip the clam using the neck as a handle into the broth and swish it around a bit to dislodge any remaining sand. Then dip it in the butter. Sipping the broth adds to the flavor.

Mix up a nice tossed salad and serve along side.