Dateline: December 28, 2021 Salmon in a Spicy Sauce

Sometimes the little gray cells just don't fire on all cylinders.  For instance, I had some salmon that I wanted to use a recipe that had a compound butter of anchovies.  The recipe sounded good, and I took everything out of the fridge and got a recipe up on the phone from NYTCooking, and half way through the prep I realized it was NOT the recipe that I had intended.

Sometimes things turn out well even when you screw it up and go off plan.  I used Colu Henry's Sheet-pan Harissa Salmon .  And it is a keeper!

The salmon was cooked perfectly, 9 minutes at 400° F even though the recipe called for 450° F.  Many comments were that the fish was over cooked at that temp.  I roasted the potatoes and onions for 30 minutes at 400° F and then added the salmon skin side down.  

The marinade was wonderful.  I didn't have any orange juice, so I used a shot of triple sec and some water to make 1/3 cup.  The salmon marinated in it for about 30 minutes until the potatoes were almost crispy.  I used a mix of sweet and white potatoes as I love sweet and husband unit doesn't!

Photo is not that great, but the eating was!

Dateline: December 6, 2021 Roast Chicken, Green beans and Sweet Potato

There was a chicken in the fridge, just begging to be cooked.  I coated it with some olive oil and salt and pepper, and put it in a hot oven to start.  In the oven also went a white potato, for husband unit, and a sweet potato for me!  Into the microwave went a package of microwave safe green beans...surprisingly tasty!

Nothing special, just lovely crispy chicken skin and beautiful colors!

Ta-Dah
 

Dateline: December 14, 2021 Seared Duck Breast with Steamed Broccoli

I had a whole duck breast in the freezer and decided that I was in the mood for duck.

Seared Duck Breast with Apple Reduction

Ingredients

1 whole duck breast cut into halves, or 2 half breast portions

salt  and pepper

1 c apple juice

glug of calvados or brandy

Method

1.   Score the fat with a very sharp knife in a diamond pattern.  This helps the fat render out making the skin nice and crisp.  Salt and pepper both sides of the duck.

2.  In askillet large enough to accommodate both breasts at the same time, add a tiny bit of olive oil and rub all over the skillet.  IN A COLD SKILLET, put the breasts in skin side down and top with a bacon press or other heavy weight.  This is to be sure that the skin has contact with the pan and to help the fat render.

3.  Turn on heat to medium low.  DO NOT touch the duck breasts, or wiggle them around or peek to see if they are browned enough.  After about 10 minutes, using tongs see if the breasts will release from the pan.  If they do not, then they are not ready to be turned over.  Be patient, grasshopper.  When they finally do release from the pan, remove them to a plate flesh side down.  Hold

4.  Remove all but 2 T of oil from the pan.  DO NOT THROW THIS RENDERED DUCK FAT AWAY.  PUT INTO A CONTAINER AND THEN WHEN COOL INTO THE FREEZER.  THIS IS CULINARY GOLD.  Into the pan now add the apple juice and scrape up the brown bits.  Turn the heat down, and allow to reduce by half.  Add in a glug of calvados or brandy and stir to mix.  Taste for seasonings.  Add the duck back into the pan skin side down and lightly tent the pan with foil for about 5 minutes or so.  The duck will be medium to medium well at this point.

5.  Remove to a cutting board and slice on the bias and serve over a bed of steamed broccoli or other vegetable of your choice.  Nap with the sauce and enjoy.

Dateline: December 3 , 2021 Sous Vide Rib Eye Steaks, Brussel Sprouts with Butter and Vegemite, Tomato Jam, and Baked Tater

 

Fresh Direct had rib eyes on sale, so I bought a couple, thinking that I would cook one, we would split it, and then freeze the second.  When I saw them, I realized that I should just cook them both!

Sous Vide Steak

Ingredients

2 Rib Eye Steaks, trimmed of gristle and excess fat

coarse salt

pepper

onion powder

garlic powder

Method

1.  Liberally salt, pepper, onion and garlic powder the steaks on both sides.

2.  Place in a vacuum sealer bag and seal with 2 seals 1/2 inch apart.

3.  Set up your water bath and bring to your desired temperature.  I like medium rare steak, so I set the temp for 129°F, if you like medium, use 135°F, and if you like it more done than that, set it higher, just don't tell me.

4.  When water bath is at the correct temp for you, lower the steaks into the hot water and set a timer.  If your steaks are 1.5 - 2 inches thick, then 2 hours is good.  If they are .5 - 1 inch thick, then 1 hour will work.  You can't over cook the steak.  It will never get any hotter than the water temperature.

5.  Now the fun part, playing with fire.  After cooking is done, remove steaks from the bag and gently pat dry on a wire rack over a sheet pan under the hood of your stove.  Why under the hood?  Because you are going to use a torch to sear the steaks on the outside.  The visual draw back of sous vide is that the cooked protein does not look very appetizing.  In fact, it looks down right gray.  Light your torch and let it rip.  Sear the top and sides well then flip the steak and do the underside.  Be sure you have the hood on so that the heat escapes and you aren't melting anything plastic that is next to the stove.  

6.  Plate and serve.

Sprouts with Butter and Vegemite

Ingredients

1 lb brussels sprouts, washed and cut in half

1 T olive oil

1 glove of garlic, smashed and minced fine

1 T butter

1 T vegemite or marmite

Method

 

1.  Heat a skillet large enough to hold sprouts in a single layer.  Add the olive oil and the sprouts.  Cook until slightly charred and almost cooked through.  I did throw in a few left over broccoli bits from the fridge, if you look closely.

2.  Add butter, vegemite, and garlic and coat all of the sprouts.  Continue to stir and cook until the sprouts are cooked through.  If you need/want more butter and vegemite, toss it in.  No one is looking.

Tomato Jam

Ingredients

3 Pints cherry or grape tomatoes

2 small or 1 large Shallot, finely diced

3 cloves of garlic, finely diced

Olive Oil

salt and pepper

glug of white wine

Method

1.  Add oil to a pan that can go from stove to oven.  Heat and add the shallots and garlic and cook to soften them up without browning.

2.  Add tomatoes and season with salt and pepper and the glug of white wine.  Stir everything up to combine and try your best to level out top.  Add a good additional glug of olive oil and put into a 350°F oven until the tomatoes have burst and the liquid is bubbling nicely.  

3.  Remove and hold.  It will thicken up as it cools.  Serve warm, not piping hot

Cheater's Baked Taters

Ingredients

enough russet potatoes to serve guests, washed and prick the skin generously

Method

1.  Get a paper bag and put potato in the bag, fold it over and put in the microwave on high for 10 minutes.  You can put 2 in a single bag, but you will need to flip the bag over after 5 minutes.

DONE.  

Dateline: December 2, 2021 Split Pea Soup -- High and Low Brow

I had a hankering for split pea soup.  I had yellow split peas, and some dying leeks and assorted vegetation.  Besides, it was cold out that night.

Yellow Split Pea Soup

Ingredients

1 lb yellow split peas, washed and picked over

1 large onion, chopped

2 small leeks, washed, split and rinsed free of sand, chopped into half moons

2 or 3 stalks of celery

1-2 carrots, peeled and chopped

1 or 2 small potatoes, washed, peeled, and cut into smallish dice

2 bay leaves

olive oil 

1 bunch tuscan kale, washed and cut into bite-sized ribbons

2 T Calabrian pepper paste, (to taste) or some other hot pepper paste, again to taste

salt and pepper

2.5 quarts chicken stock

1/2 pint sour cream

2 oz jar of lumpfish caviar, either red or black

Method

1.  Add 1-2 T olive oil to a pan large enough to hold everything easily.  Add chopped onions, carrots, celery, and potatoes to soften up a bit.  Sprinkle with a bit of salt and pepper.

2.  Add washed split peas and 2 quarts of stock.  Stir and cover and reduce heat to low, or make in an instant pot or slow cooker.

3.  After about 1 hour, uncover pot and stir to make sure that the peas don't stick to the bottom of the pan and burn.  Taste.  Add more salt, pepper and hot pepper paste if using and the last cup of stock.

4.  When the peas have broken down, use a stick blender to puree everything together and then add the kale.  Cook on low until kale is cooked through and soft.  Taste to adjust seasonings.

5.  Serve with a dollop of sour cream topped with a spoonful of lumpfish caviar.  Delish!

Dateline: November 29, 2021 Chicken Parm -- first time

I have always been intrigued with (fill in the blank) parm.  I have a very soft spot for eggplant parm, and have made many time, but chicken parm, I have never made before.

Chicken Parm

Ingredients

about 6 thin cut chicken cutlets

2 eggs beaten with some milk or water

1/2 c flour

Couple of T of grated parmesan cheese

salt and pepper

1/4 t cayenne pepper

Marinara sauce

1/2 lb mozzarella cheese, sliced

Grated Parmesan cheese to sprinkle over top

pasta of your choice

Method

1.  Mix flour, salt, pepper, cayenne, and parmesan cheese together on a plate and set aside.  In another plate or shallow bowl, beat eggs together with milk or water until will mixed.  Heat oven to 350°.

2.  If cutlets are of uneven thickness, take a long piece of plastic wrap dribble a few drops of water on one side of the plastic and place a cutlet down.  Sprinkle the side that is up with a few drops of water and fold the plastic wrap over it.  Do this so that there is a lot of room on all sides of the cutlet.  Using a straight rolling pin, wine bottle, meat basher, flatten the cutlet so that it is an even thickness through out.  Remove to a plate, and repeat with remaining cutlets.

3.  After all cutlets have been pounded, if necessary, dredge them in the egg and milk mixture and then into the flour mixture.  Set on a wire rack over a sheet pan to catch any drips and allow the coating to dry a bit.  Finish all cutlets this way.

4.  In a skillet, heat some oil or butter and when hot, add one or two cutlets to the pan.  You want a lot of room around the cutlets so that they brown evenly.  After one side is nicely browned, flip the cutlet over using a pair of tongs.  If cutlet is sticking to the skillet, it is not ready to be turned, have patience.  When second side it browned, remove cutlet to a plate and hold until all are down.

5.  In a baking dish, spoon enough marinara sauce cover the bottom of the pan, all the cutlets on top of the sauce.  Manipulate the cutlets so that you have them in a single layer.  If your cutlets are ginormous, then do it in two layers.  Cover first layer of cutlets with sauce, add second layer and then top with mozzarella slices and sprinkle grated parmesan over all.

6.  Put water on for your pasta of choice, boil according to package directions.

7.  Put baking dish in the oven until sauce is bubbling and mozzarella cheese has melted and is browning is spots.  Remove and let cool for a couple of minutes.  Serve with pasta and remaining marinara sauce.

Dateline: November 15, 2021 I am back in the saddle, again Spicy Szechwan Shrimp

To all my friends and others who have found this blog:

When I last wrote it was way back in August, 2021.  Since then, I have broken my ankle, and was out of commission for quite some time.  I had to have surgery to put the bits of my fibula back into place and I have a ton of hardware in my right ankle that will set off airport scanners from now on.  I am able to walk without a limp, but my ankle does tire after a long day of walking, especially if there are stairs, going down stairs is still tough.

I will back-post today starting in November and move forward.  Mid November is when I began to have the strength in my leg to be able to stand at the stove and kitchen counter.

Spicy Szechwan Shrimp

Ingredients

1 lb large shrimp, shelled and deveined

1 T shaoxing wine

1/4 c cornstarch

1/2 t salt

1/2 t pepper

1/4 t ground szechwan pepper corns (measured after grinding)

Neutral cooking oil

1 onion, halved and sliced through the root end

1 bell pepper of any color

Green leafy veg of any kind, I used tuscan kale, chopped into bit-sized ribbons

3 cloves garlic, thinly sliced

1 inch piece of ginger, scraped and cut into thin match stick pieces

1 - 2 T Pixian Chili paste, depending on your spice level

1 T Shao xing wine or dry sherry

1 t light soy sauce

1 t dark soy sauce

1 T rice wine vinegar

1 t sugar, optional

Sesame Oil, optional

Method

1.  In a small bowl or plate mix cornstarch, salt, pepper, and szechwan pepper together and hold.  In another small bowl, put cleaned shrimp and 1 T shaoxing wine and mix together and marinate for 10 minutes or so.

2.  Remove shrimp from marinade and add a few at a time to the  cornstarch mixture.  Coat well and place on a rack over a sheet pan to dry out a bit.  Continue until all the shrimp have been coated.  If you need more of the cornstarch mixture, make some more!

3.  Add 2 T cooking oil into a cold wok and then heat.  Stir fry a small number of shrimp at a time.  I found 6 -7 were all that my wok could handle without cooling the oil too much.  You want the shrimp to be crispy, but not over cooked.  Add more oil to the wok as needed to fry the remaining shrimp.  Remove shrimp to the rack over the sheet pan and hold until the veggies are cooked.  

4.  Cut veggies for stir fry and assemble your mis-en-place near the wok or frying pan.  Wipe out wok and add 2 T neutral oil.  Add the onions, ginger, and peppers to the wok and stir fry for about 30-40 secs, then add the garlic and leafy greens.  When the greens have wilted add the chili paste, shaoxing, light soy, dark soy, and rice wine and mix well.  If you need some liquid, add some stock or water to your pan.  Add the shrimp back in and cook to coat everything with the spicy paste.

5.  Serve with rice.

Dateline: August 24, 2021 Learning from mistakes: Take 2 Lamb on a Spit

I did a second lamb roast.  Why, because this was to be the first one, but, the dry run ended up being a party so why not do it again and make it a party as well.  We had 8 around the table this time.  It was a glorious day, a bit hot, in the 90's, but the rain held off and we spend the evening outside eating lamb, drinking wine, and having a good time.

Bill and I with Servet

Early on in the process

Just before taking "Pat" to the table

Servet insisted that we name the animal.  He named the last on Wanda, but I wasn't sure it if was a ewe or a ram, so we chose an name sure to confuse, Pat.

You know it was a good party when there are more empty wine bottles than people in attendance!  One of the 8 was not drinking.  Sooooooo....

I purchased back braces and a counterweight for the rotisserie. Back braces went in without a hitch and held the lamb really tight to the spit. The counterweight was a different story. I learned that the weight should be at the opposite end to the motor. Live in learn. There was still a hitch in the spinning which I had hoped the counter weight would solve. THere is always next time.

Dateline: August 8, 2021 Spit Roasted Lamb, Baby, Spit Roasted Lamb

With a push and much assistance from Servet I got my baby animal on the spit thing going this weekend.  The good news it, the spit roaster is all systems go, BUT, the weather may not cooperate fully.  It was predicted to rain all day.  Spit roaster was moved up onto the deck under one of the umbrellas to allow us to roast.  

Weather this morning is predicted to rain until 1 pm or so, and then just cloudy.  HOORAH for us.  

Servet secured a 22 lb lamb.  My constraints are the length of the spit, which is 32 inches.  So either the body gets cut in half and I turn the back end around so the legs are under the chest, or we get a very small lamb and see how it goes.  

I've got a crowd coming today, about 13 people and some small children.  Should be a lovely closing in on labor day fun time.  This is the dry run.  The next big one is on 8/24 so I am so psyched for that as well.  Let's hope the weather is better that day!

So it was a rainy afternoon.  We cooked the lamb under one of the deck umbrellas.  My back half got soaked because the umbrella was not big enough for me and the lamb!

side view

back view

The lamb was about 10 kg, and fed a dozen of us amply with the rib cage being all that was left.  Servet took that and the rest of the bones home to make lamb stock.

Served with this was a shepherd's salad, a quasi salade composez, and an improvised room temp potato-type salad that I will make for the rest of my life.

Potato Salad

Ingredients for 4

2 lbs small creamer type potatoes,  emphasis on small, washed but not peeled

2 lemons zested and 1 juiced

olive oil

1/2 red onion chopped

1 garlic scape chopped, or 1-2 garlic cloves grated or mashed

1/2 bell pepper

1 jalapeno, seeded and chopped fine

salt and pepper

Method

1.  Add the zest of the lemons to a jar along with the garlic and then add olive oil.  You want the zest completely covered with the oil.  Let it sit while the potatoes are steaming.

2.  Steam potatoes until easily pierced with a knife.  It's ok if some of them burst open.  Dump into serving bowl.

3.  Add the chopped veggies, salt and pepper.  It is a starch dish, so it will need a lot of salt.  Mix dish well and then add juice to the jar and shake to emulsify.  Pour over the salad and mix well.   It is best to do this while the potatoes are hot, that way they absorb the dressing.  Tastee for seasoning again after it has cooled to room temp.

Dateline: July 27, 2021 Grilled Chicken Thighs, Broccolini and Bean Salad

It was a lovely day, not too hot, not to windy, a perfect day for eating on the deck.  So grilling time!

I raided the freezer and found some skin on chicken thighs that I marinaded in a mix of spicy things, such as Calabrian Chilis, some vinegar, and some mexican hot sauce.

The bean salad was just a can each of chick peas and black beans along with chopped onion, red bell peppers, red finger pepper, garlic scapes, and perhaps a jalapeno.  Mix together, generously season with salt and pepper and dress with vinegar and olive oil.  Delish!

 

Dateline: July 14, 2021 Turkey Roulade Redux

Yeah! A day without heavy rain, a short light sprinkle just before firing up the grill was it.  We even ate outside and listened to Brazilian music played in front of the Library.

You know, sometimes I think I know what I am doing, and I just go on auto-pilot.  And sometimes I should really think while I am doing things.  In this roulade, for instance, I tied it up before wrapping in bacon...so the thing was trussed up everywhere.  I just tied the string on again around the bacon.  We had to eat carefully, lest we get a mouth of string!

Filling was sweated onions, garlic, red bell pepper, sage, and rosemary.  Generously salted and peppered.  I used a mixture of butter and olive oil for the fat.  I butterflied and pounded the turkey breast and filled it with the cooled stuffing mixture.

Tied it a million times! and then set up the grill and cooked it at 300° F for 45-60 minutes until internal temp measured in the thickest part of the roll and at the center of that part reached 165-170° F.

Carve, eat, drink, and be merry!

Just off the grill

Sliced up

A lovely rose

The meal was rounded out with a salad of mostly greens from the garden, onion, red bell pepper, and tomatoes.

The night was lovely, calm and clear, with the Brazilian music wafting over us, just wanted to samba all night!

 

Dateline: July 9, 2021 Rotisserie Chicken Indoors Because of The Rain

I so wanted to get out and grill this chicken....but Mother Nature was not having it.  July has been ridiculous in terms of the amount of rain that we have gotten.  The plants are mostly happy, but I am not of the same mind set.

I had a Cooks Venture chicken from Fresh Direct.  I love these chickens, they are slow grown, no hormones, and they are tasty.  What more could you ask for in a bird?

These chickens tend to be on the smaller side, about 3.5 - 4 pounds.  Perfect for us and with left overs for breakfast or lunch.

I was cooking just for me, as Bill was off doing good deeds up in The Bronx. So dinner was just salt and pepper on the chicken, roasted sweet potatoes, and a salad.

It tasted as good as it looks too!

I have been working on a different cocktail, sort of a hybrid mojito and margarita.

Ingredients

1 tsp sugar

3-4 mint leaves

2 slices of jalapeno pepper, seeded, if you are a weenie

2 rounds of cucumber, peeled if waxed

1 T lemon or lime juice

2 oz tequila

1 T triple sec

Method

1.  Muddle the sugar, pepper, mint, and cuke rounds well in the larger cup of a shaker.

2.  Add lemon or lime juice and muddle/stir until sugar is dissolved.

3.  Add handful of ice cubes, tequila, and triple sec.  Cap and shake vigorously.  Pour into a suitable glass and enjoy!

Dateline: July 8, 2021 Vichyssoise, Just Because

I had a couple of potatoes, a bunch of leeks, and half and half as well as garlic chives....what to make?  Bingo, vichyssoise and salad from the garden.

I had some a couple of weeks ago when out to dinner with Martha and Sal after Martha and I played flute duets.  We went to a french bistro around the corner from them and it was delicious.  SO, I am attempting to duplicate that experience.

 

 

First step, find a suitable recipe.  I found Tony Bourdain's recipe from Les Halles, and I riffed on it.  Didn't have heavy cream, and didn't have 8 leeks, but I muddled through.

Ingredients

3 leeks, white and light green parts, thoroughly cleaned

2 baking potatoes, peeled and cut into smallish cubes

2-3 T unsalted butter

1 quart chicken stock, divided 

1 pt half and half

salt and pepper

freshly grated nutmeg

chopped chives, or garlic chives for garnish

Method

1.  Steam the potatoes until they can be easily pierced with a knife or fork.  Drain and hold aside.

2.  In a pan large enough to hold all the ingredients,  melt the butter and gently saute the leeks.  You want to soften them, but not brown them.  Salt and pepper them as they cook.  When softened, add in the potato cubes and salt and pepper again.  Mix well in the pan and add 2 cups of the stock.  Bring to a gentle simmer and taste for seasoning.  Remember, if you are serving this cold, then season it highly.  If serving it hot, then season less so.

3.  Remove pan from the heat and allow to cool slightly.  Transfer contents of pan into a blender is small batches and blitz until smooth.  Do not over blend, you will end up with wall paper paste.  Pour blender contents into a container that can hold all of the ingredients.  

4.  Mix in the half and half, nutmeg, and any additional salt and pepper.  Thin with the remaining stock as needed.  Some potatoes are starchier than others so you may need all of the extra 2 cups of stock to get the consistency you want.

5.  Chill.  Ladle into bowls and garnish with chopped chives or chopped garlic chives.

Dateline: July 6, 2021 Birria de Res

I have made this on the stove top and it is excellent, today I did it in the instant pot because it was 97° and too hot to turn on the stove, plus it was raining off and on, so smoking the huge hunk of beef was not going to work either.

This is a recipe from NYTCooking, Birria de Res.  The only ingredients that may need a bit of a search are the dried pasilla peppers and the fresh poblano peppers. 

This dish is relatively easy but has a bit of labor involved, searing the peppers and removing the skins, blending the sauce in a high powered blender, and letting it cook until fork tender.  The recipe is clear and easily followed.  I used a HUGE boneless chuck roast, about 6 lbs.  

Adapting for the instant pot, I used only a 14 oz can of tomatoes and not all of the soaking liquid from the dried peppers.  I "cooked" them in the microwave on paper toweling for 30 seconds then put into hot water to soften.  That is a Kenji Lopez-Alt  trick, and it really works.  

The final product was good, but not as good as the stovetop version, I think it is the long slow cooking vs. the pressurized cooking that makes that so.  

I give this recipe a 2 opposable thumbs up in its original version, and 1 thumb up for the Instant Pot version.

Dateline: July 3, 2021 Freezer Diving and Gold is Struck

In another freezer dive, I found some duck breasts, yes, plural!  I had two different providers and decided to do a "taste off".   One breast was a lovely Magret from D'Artagnan, and the other was a whole breast (both halves) from Fresh Direct.  While the Magret breast was much thicker, they both had an equal layer of fat.  Fat is flavor!

I decided to sous vide the breast and then pan sear afterwards.  I crosshatched the skin on all of the breasts, and liberally salted and peppered.  They went into vacuum bags and into 130° F water for 1.5 hours.

After coming out of the lovely bath, I dried them well and put them in a COLD pan to crisp up.  The results were beautiful.  The skin became a lovely burnish bronze color and the added benefit was all of the rendered duck fat.  Yum.

Served with this was a mix of black rice, black quinoa, and black lentils and a salad of greens from the garden.

In the taste off, there was not that much difference in taste of the meat.  To me, there was a slight difference in the taste of the fat.  The Magret had better flavor there.  But the difference was again so slight it might not be worth the huge difference in price.

finished crisped up duck breasts

almost finished plate

I really like the mix of grains and lentils, it was called antioxidant blend....whatever that means.... look for it, it's really good.  My only suggestion is to make sure that you salt it as it is cooked, otherwise it is quite bland.

 

Dateline: June 28, 2021 Grilled Salmon, Broccolini, Corn, and Caprese Salad

Deciding what to pull out of the freezer is often a daunting task.  It means rooting down through the layers of animal bits saved for sausage making, the bag of kogi, diving under frozen rib racks and plumbing the depths of the very bottom of each freezer drawer.

Today's find was some lovely salmon steaks.  The weather was good, so the grill got fired up.  Just salt, pepper and olive oil on the salmon and broccoli.  Onto the hot grill went the corn first, followed by the broccolini and finally, the salmon.  A perfect dinner was had.  

The skin on the salmon was beautifully crisped and there were even grill marks on the flesh side to boot!

The caprese salad was using a lovely ripe beefsteak tomato and some fresh mozzarella with basil from the garden.  Summer is here!

 

 

 

 

Dateline: June 23, 2021 Grilled Lamb Chops and Veg

I was hoping that the day would be clear and bright so that I could grill comfortably.  My wish came true.

I fired up the grill and grilled the veggies first, then the chops.  It was so pleasant outside, we dined al fresco as well.

Nothing special here, just salt and pepper and olive oil. 

 

 

Dateline: June 21, 2021 Grilled Veggie Bowl

 

I felt a definite need for something other than meat and veg for dinner tonight.  I wanted the veg, but not the meat.  So I thought about this, and came up with this veggie bowl.  I raided the fridge and pulled out things that could easily be grilled and were flavorful. 

The fire was lit, the black rice, black quinoa, black lentil mix package was opened and I followed the directions for the stovetop.  The rice mixture cooked while the veg grilled.  

It was a delightful dinner.  The grain mix was hearty and the veggies offered a lovely contrast in texture and taste.  A good one to have in the rotation.

Dateline: June 15, 2021 Turkey Breast Roulade

I had 2.5 lb turkey breast in the fridge that needed to be cooked.  I didn't want to put the oven on, so I am trying roasting it on the grill.

Ingredients

2.5 - 3 lb turkey breast, skinless

1 onion, minced

5 cloves of garlic, minced

1 sprig of rosemary

5-6 sprigs thyme

handful of fresh sage leaves, whole

5-6 sage leaves, chopped

1 T calabrian pepper paste

1 T chopped fennel fronds

1 t fennel seeds, ground

1 T chopped parsley

2 collard leaves, stripped, blanched, and halved lengthwise

6 slices of bacon

salt and pepper

olive oil

butter

butchers twine

Method

1.  Put the turkey breast on a cutting board presentation side down.  Butterfly the turkey breast so that you can lay it out flat and pound it to a relatively uniform thickness.  

2.  In a small pan, bring some water to a boil and blanch the collard leaves, shock in cold water and then half lengthwise.

3.  In a small frying pan, heat some olive oil and butter and sautee the onions, when softened, add in the garlic, chopped sage leaves, and parsley.  Heat them through and continue to soften the onion and garlic, but do not brown.  Set aside to cool.

4.  In a spice grinder, grinder the fennel seeds with the fronds a little pinch of coarse salt, and add in the rosemary.  Grind to a paste, empty into a small bowl, add olive oil and the pepper paste.  Mix well.

5.  Set the cut turkey breast so that one of the long sides is nearest to you.  Salt and pepper the cut side.  

Smear on the fennel frond/seed mixture all over the cut side.  Next layer sage leaves all over that paste in a way that will enable each slice of the finished product to  have a ring of sage.  Then, over the sage leaves spread the onion/garlic mixture.  Over the onion mixture, place the collard leaves so that they over lap and cover the entire surface of the turkey breast.

6.  Starting from one long side, start to roll the breast onto itself, like a jelly roll and set on the cutting board seam side down.  Lay 4 slices of bacon down starting at one end of the roulade and then with the remaining 2 slices, cut them in half crosswise and finish the laying down to completely cover the top of the turkey roll.

7.  Using 5-6 lengths of butchers twine, tie up the roulade into a tight package.  

8.  Lay 2 lengths of plastic wrap out on the counter so that they over lap along their long sides.  Place the roulade near the long side edge that is closest to you and tightly roll up the roulade in the plastic.  Squeeze out the air, and twist the ends tightly and tie closed or use a twist tie.  Put on a sheet pan and place in the fridge until ready to cook.

9.  Remove plastic wrap when grill is heated to 350°F.  I was very impressed with mine, it held 350° on the nose for the entire cook time.  I have learned to build a fire that suits this particular grill!  Place roulade on the cooler part of the grill and close lid.  Check the temp at the thickest part after 45 minutes.  Rotate the roulade to ensure even cooking if necessary.  My roulade had a thicker end and a thinner end.  After 45 minutes, I rotated it to thicker end towards hotter part of the grill.  When roulade hits 170° in the absolute center of the roll, I considered it done.  I took the temp from both ends straight down the middle and then again from the outside into the middle only going 1/2 way and all three temps were in the done range.

10.  Remove to a plate and tent with foil.  Let rest 15 minutes.  Then carve into 1 inch rounds taking care to remove the strings!

steamed green beans and peas

slices of the roulade.

 

Dateline: June 14, 2021 Ribs, Corn and Salad

I had a rack of ribs from FD and left over grilled corn from the day before.....(grilled marinated shrimp, corn, asparagus, and salad).

It was a rainy afternoon, so no grilling.  I wanted a spicy rib with a touch of sweetness and a little acid.  This was a tough one to create a rub for, but I figured it out!

Rib Rub

1 T dark chili powder

1 T salt

1 T smoked paprika

1 T Swerve (this is a sugar substitute that is heat stable and measures 1-1 with regular sugar)

1 t ancho chili powder

1 t chipotle chili powder

1 t ground cumin

1 t ground coriander

2 t ground mustard

1/4 t ground allspice

1/4 t white pepper

1/2 t dried thyme

1/2 t ginger powder

1 t black pepper

Additional Ingredient, not in rub, but sprinkled on top of ribs before going into the oven.

~1/4 t Citric Acid or Sour Salt

Method

1.  Mix all ingredients together be sure to crush any lumps.  

2.  Remove membrane from the back side of the rack of ribs.  Use a table knife to start it and a paper towel to pull it back.  It should come off in 1 or 2 large sheets.

3.  Cut any lumps of fat from either surface.  In a pan, put the ribs meat side up.  Spray with cooking spray or rub with oil and generously apply rub.  It is called a rub, so gently rub it into the meat.  Do not neglect the bone edges.  Flip so bone side is up and repeat spray and rub.  The majority should be on the meaty surfaces.

4.  Flip so meat side is up.  Sprinkle ever so lightly some citric acid over the top of the rub.  This supplies an acidic quality, slight, that helps cut the fat of the ribs.   Put into a 350°F oven until an instant read thermometer reads 198-200° when inserted between bones, without touching bone.

5.  Slice into individual ribs, bet your bib out, and chow down. 

 

These were EXCEPTIONAL ribs.  Crunchy, spicy, slight acidic background.  Just delightful.  This was the first time I tried the citric acid on the ribs.  It will not be the last!

Dateline: June 10, 2021 ROTO-Q-360 and Rotisserie Chicken

I had a lovely little whole chicken in the fridge and some mushrooms that needed to be cooked.   I pulled out the ROTO-Q-360, and sliced the mushrooms up into thickish slices along with some onions.

But, I wanted chicken that had a sauce, all sticky and spicy on it.  Aha!  I will make a mustard, calabrian pepper, maple syrup glaze and cook it like that.

Glaze Ingredients

2 T prepared mustard, I used a spicy brown

2 T maple syrup, you could use honey or agave

1 T calabrian pepper paste

1/2 T salt

1/2 T pepper

olive oil

Method

1.  Set up grill to hold 400°F.  

2.  Mix everything in a small bowl, taste to see if it has enough salt.

3.  Insert rotisserie rod into chicken.  It helps if the chicken is already trussed.  This will keep the wings and legs close to the body so they don't burn or scrap the onions and mushrooms into the fire.

4.  Attach rod to body of the ROTO-Q-360 and slather the glaze on the upward facing sides.

5  Wind up the key at least 40 - 50 times.  You want the chicken to turn all the time it is on the grill.

6.  Rotate the chicken so you can get the glaze all over it.  If you have any remaining glaze save it to brush on the chicken about 1/2 way through the cooking.

7.  Slice mushrooms sort of thickish as well as the onions.  Place in a bowl and coat with olive oil and salt and pepper.

8.  Line bottom pan with foil.  Dump the mushrooms into the pan and insert under the chicken.  Let the chicken roll a complete turn around the spit to make sure that no mushrooms are in the way and cause the chicken to get stuck.

9.  Grill/Roast for about 45 minutes and open grill top to check on the progress.  Baste with the rest of any left over glaze.  Close lid and let go another 20-30 minutes.  Check with an instant read thermometer that the temp between leg and thigh is at least 165°F and the breast near the wing joint is also about 170-180°.  I personally like the leg/thigh to hit at least 170° to be sure that there is no blood at the joint.

I had a head of broccoli that I put on the grill after the chicken and mushrooms were done.  Along with the salad below it rounded out a lovely June meal.

 

Dateline: June 7, 2021 Clean out the fridge soup

I had quite a bit of produce that needed using and 2 cups of thawed homemade chicken stock....soup!  We had eaten a big lunch with our friend Jeri, and I thought a lighter dinner was in order.

Ingredients

1/2 head cauliflower, cut into smallish florets

1 pint cherry tomatoes

1 small onion, diced

2 cloves of garlic, smashed and chopped

1 large bunch tuscan kale, chopped into smallish                       pieces

1/4 small head of red cabbage, sliced thinly

3 mini bell peppers, cut into rings 

1/2 serrano pepper, halved and cut into slices

olive oil

2 cups chicken stock

2 cups water

2 ounces dry white wine

salt and pepper

2 T sherry vinegar

Method

1.  Heat Instant pot on saute, and when hot add olive oil and add, onions, bell peppers, and serrano pepper.  Add salt and pepper and saute until softened.

2.  Add in cherry tomatoes and cook until they start to pop.  Add cauliflower and stock with an equal amount of water.  Stir and add wine, taste, and add more salt if necessary.  Add greens and cabbage and stir, then hit cancel.

3.  Adjust Instant pot to pressure cook on low for 6 minutes.  Close the lid.  Allow to release pressure naturally for 2 minutes, then quick release the balance.  Open pot, stir, taste, add vinegar, stir again and taste.  

4.  To make this more hearty, add a can of beans in before the vinegar and saute for a few minutes until hot.  Add vinegar and adjust seasonings.

June 1, 2021 Risotto

We just returned from a relaxing weekend with friends in Rehoboth Beach, Delaware.  Even though it rained 3 days straight, we managed to have a wonderful time.  We laughed, ate, drank, and slept. Dianne and Phil have 2 new puppies, Nora and Lou, and they are just wonderful bundles of fluff.  St Bernard puppies are adorable, but really HUGE!  We got acquainted with Elle, Claire and Jon's St Bernard and it was a weekend of fluffiness.

The drive back wasn't bad, it was pretty quick, with stops, just under 4 hours, biggest delays were once we hit Staten Island and Brooklyn. Smooth sailing before that!

After communing with our kitties, who were delighted to see us, we returned to the daily grind of life in Brooklyn!  Checking on the garden, watering the plants on the other terrace, removing weeds, planting new things, cleaning up after the cats and discovering more new toys.  Up until now, they have been very content with cardboard toilet rolls, balls of tin foil, and pieces of string.  I bought some catnip infused sticks that they are going ape for.  We have dubbed them, Senor Stick.  To distinguish it from Ropey.

Back to food, I lost myself for a second.  I used a recipe from NYTCooking for Shrimp and Pea Risotto

The recipe called for shrimp stock, and the shrimp I had were shelled, so I couldn't make the stock, but I used a mixture of homemade and boxed chicken stocks that turned out great.

The saffron gave the rice a lovely yellow sun-shine-y hue.

I also used frozen shrimp, so sue me, and it turned out quite nice.  The shrimp went into the pot just as the rice was almost finished cooking and I covered the pan and killed the heat.  Peas went in at the same time on top of the still frozen shrimp.  After 3 minutes, I uncovered the pan and flipped the shrimp over and recovered for another 3 minutes.  It was perfectly done.  The rice was firm, but not crunchy, the shrimp just cooked through and the green peas gave the yellow something to play against.

Dateline: May 23, 2021 Grilled Chicken and Broccolini with Rice

 FD delivered a lovely chicken that unfortunately had burst its bag and spilt chicken juice all over the inside of the bag!  Everything but the blueberries was salvaged.    

I spatchcocked the chicken, which is splitting it open and removing the backbone and pushing down on the breast keel bone and flattening the chicken as much as possible so that it cooks evenly.  

I made a marinade of fresh lemon, calabrian pepper paste, garlic, salt and olive oil.  I ground up these in a spice grinder and it made a lovely orange paste.  This was slathered all over the chicken in a plastic bag, sealed and put into the fridge until ready.

Fire got started and roaring hot, out came the chicken and the broccolini and the chicken went on first.  I deeply browned the bone side first, then flipped over and let the skin get burnished and crispy and then threw on the broccolini and got that just a little blackened and dinner was served with left over rice! 

Dateline: May 22, 2021 Rack of Lamb on the Grill

What to grill?  What to grill?  In rooting through the freezer I found a rack of lamb, problem solved!

I made a quick marinade of preserved lemon, some calabrian chilis, a fat clove of garlic, and olive oil.  This got blitzed up to make a lovely orange paste which was smeared all over the lamb.  Popped in a plastic bag and in the fridge.

I am into peeling asparagus these days.  It is easy to do, provides a lovely color when grilled and makes them tender.  I also decided to rice up a head of cauliflower that I had in the veggie bin and make steamed cauliflower rice with dinner.

Of course, I only thought to take a photo halfway through the meal,  D'oh.  So the photo is of the individual chops after grilling.  The one of the far left shows some of the crustiness that the grill provided on the fat cap and the one on the far right shows that I did a good job of keeping them rosy pink on the inside.!  Yeah, me!

Below are the remains of the asparagus and the riced cauliflower.  I used a box grater to shred it up rather than a food processor because I was lazy, but then did really like the texture of the finished product!

Asparagus were oiled and sprinkled with salt and pepper then lightly grilled.