The Literate Chef

Archive for the ‘Recipes’ Category

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Ratatouille

In Recipes, Vegetables on October 8, 2011 at 12:10 AM

Ratatouille is one of those French dishes that many people have a difficult time pronouncing. However you pronounce it, it is delicious. A great vegetable stew that is best served at room temperature as side dish with any meat entree, such as Steak au Poivre or Lamb Chops.

The following recipe will produce about 4 quarts of ratatouille, I usually make a large batch, freeze the leftovers in individual portions  in plastic Zip-Lock bags, defrost then in the morning and eat them in the evening; so all of that up-front work is paid back for weeks to come. Or, if you prefer, you can easily cut the recipe in half.

(Preparation Time 75 minutes, cooking time 2 hours)

Ingredients:

Ratatouille Ingredients

2 cups extra virgin olive oil
7 cloves of garlic, chopped coarsely
2 large eggplants, cubed (1 inch cubes)
6 medium onions, chopped coarsely
4 zucchini, cubed (1/2 inch cubes)
4 red peppers, seeded and cubed (1 inch cubes)
4 green peppers, seeded and cubed (1 inch cubes)
8 large ripe tomatoes, cubed (1 inch cubes)
1 cup of capers
2 cups of loosely packed basil, chopped
2 cups of chicken broth
1/2 cup of balsamic vinegar

Steps:

1.    Heat 1&1/2 cups of the olive oil in a large sauté pan on medium heat, add the garlic and sauté until soft but not browned. Add the eggplant in batches and sauté until it is cooked to a light brown color. With a slotted spoon, remove the eggplant to a large (12 qt.) stock pot.
2.    Add the onions to the pan and scraping up the eggplant and garlic bits–cook the onions until translucent, transfer them to the stock pot, stirring in with the eggplant.
3.    Add the remaining 1/2 cup of olive oil to the pan; sauté the zucchini until slightly soft. Transfer with a slotted spoon to the stock pot, stirring it with the other vegetables.
4.    Add the peppers to the oil in the pan and sauté until soft. Transfer the peppers and any remaining liquid in the pan to the stock pot.
5.    Add the tomatoes and capers to the stock pot.
6.    Add the basil, chicken broth and vinegar to the stock pot, mixing all the ingredients well.
7.    Cook uncovered on a low flame for 2 hours.
8.    When cooked and slightly cooled, drain the vegetables from the liquid and refrigerate the ratatouille.
9.    Bring to room temperature for 1 hour prior to serving.

Finished Ratatouille

Note: Save the excess liquid to use as a base for Garbanzo Bean Soup.

Note: When you tire of eating the ratatouille you can use the remainder as the base for a delicious Mediterranean Vegetable Spread.


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Fillet of Sole Stuffed with Crabmeat and Shrimp

In Fish, Recipes, Seafood on October 2, 2011 at 4:21 PM

(Preparation time about 15 minutes, cooking time 8 minutes)

Ingredients:

6 tbsps. unsalted butter
1 tbsp. crushed garlic
2 tbsps. chopped fresh oregano
1 cup of shredded crabmeat, about 8 oz.
1 cup chopped cooked shrimp, about 7 or 8 (1/4 lb.)
¼ cup Italian –flavored breadcrumbs
½ tsp. celery seed
½ tsp. hot Hungarian paprika plus extra
4 fillets Grey Sole or any other firm, thin white fish such as Flounder, about ¼ lb each
¾ cup dry white wine
Toothpicks

Preparation:

For the Crabmeat/Shrimp Stuffing:

1.    Melt 3 tbsps. of the butter in a small sauce pan on medium heat.
2.    Add the garlic and sauté lightly, do not let brown.
3.    Stir in the oregano.
4.    Add the shrimp & crabmeat.
5.    Stir in the breadcrumbs, celery seed and ½ teaspoon of paprika.
6.    Cook the mixture on medium for about 3 to 4 minutes to blend the flavors.

For the Stuffed Fillets:

Adding the stuffing

1.    Lay the fillets out on a cutting board, with the narrow end toward you.

2.    Spoon the stuffing onto the fillets, leaving about ¾ inch clear from either end.
3.    Gently roll up each fillet starting from the narrow end. Secure each roll with 2 toothpicks.

Rolled Fillets

4.    Sprinkle each roll with the additional paprika.
5.    Melt the remaining 3 tablespoons of butter on high heat in a non-stick sauté pan with a cover.
6.    When the butter is bubbling, gently add the rolled fillets and reduce heat to medium.
7.    Saute the fillets on three sides, turning each fillet 1/3 of a turn after 1 minute, for a total of 3 minutes.
8.    Return heat to high, add the wine, bring to a boil, cover and cook for 5 minutes more.

9.     Carefully transfer the fish to individual plates and spoon the remaining gravy and loose stuffing over each fillet.

Fillet of Sole Stuffed with Crabmeat & Shrimp

Serve with steamed asparagus, dressed with butter and lemon, and a dry white wine such as Sancerre or Sauvignon Blanc.

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Uncle Fred’s Steamed Kale with Black Olives

In Recipes, Vegetables on August 30, 2011 at 6:25 PM

Kale with Black Olives

Kale with Black Olives

Preparation & cooking time with easy to use fresh Kale from Glory Foods, 20 minutes

To read about Uncle Fred, please refer to ‘Uncle Fred, The Godfather‘

Ingredients:

2 lbs. kale, washed, thick stems removed and discarded, leaves and tender stems chopped coarse*
2 cups of oil-cured black olives, preferably pitted
12 cloves of garlic, sliced
1/2 cup extra virgin olive oil
2 teaspoons crushed hot chili peppers
2 cups water

Preparation:

  1. Heat olive oil in a large pot over medium high heat.
  2. Add the garlic and sauté until translucent. Do not let burn.
  3. Add the olives, and stir well. When they begin to puff up, shut the heat and add the hot pepper flakes and stir well.
  4. Return the heat to medium, add 1/4 cup of water and add the kale in bunches stirring continuously so it does not burn. Continue adding water and kale until the kale cooks down.
  5. Cover, steam on high for 8 minutes.

* Kale is usually sold in bunches in the supermarket. It has to be washed, trimmed and hand chopped before serving. Recently we discovered pre-washed, trimmed and chopped ‘Kale Greens’ packaged and sold like washed spinach and salad greens. It is produced by Glory Foods, which produces other similarly packaged, fresh, ready to cook produce that are great time savers.

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Sautéed Spinach with Toasted Sesame Seeds

In Recipes, Vegetables on August 26, 2011 at 12:03 PM

(serves six)

As a variation on Sautéed Spinach with Olive Oil and Garlic, add toasted sesame seeds and low-sodium soy sauce and substitute olive oil with canola oil, for a lighter taste.

Ingredients:

3 tbsps. sesame seeds
1/2 cup canola oil
10 cloves garlic sliced
3 lbs. baby spinach
1/3 cup low-sodium soy sauce

Preparation:

1. In a non-stick pan, toast the sesame seeds for several minutes until they turn nut-brown. Toss them several times to brown evenly.
2. Heat the oil in a large covered pot.
3. Add the garlic and sauté until translucent.
3. Add the spinach leaves, one pound at a time, stir and cover. As the spinach wilts, repeat the process until all of the spinach is cooked. It may be necessary to add some water during this process to help cook the spinach.
4. Remove the cover and boil off most of the liquid.
5. Add the soy sauce and toasted sesame seeds.

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Simple Spinach Salad

In Recipes, Salads on August 26, 2011 at 10:50 AM

(serves six)

Ingredients:

1/2 pound baby spinach leaves
1 ripe avocado, peeled and sliced
5 paper-thin slices red onion, finely chopped
1 tbsp. freshly squeezed lemon juice
1 tbsp. extra virgin olive oil
1/2 teaspoon water

Preparation:

1. Add the first three ingredients to a large salad bowl.
2. Whisk together the lemon juice and olive oil.
3. Add the water to the dressing.

Just before serving, pour the dressing over the salad and mix well, coating all of the spinach leaves.

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Grilled Swordfish with Pineapple Mango Salsa

In Fish, Recipes, Seafood on August 26, 2011 at 10:49 AM

Grilled Swordfish with Pineapple Mango Salsa Served with Grilled Vegetables and Sautéed Mushrooms

Grilled Swordfish with Pineapple Mango Salsa Served with Grilled Vegetables and Sautéed Mushrooms

(serves six)

I went to the local fish market yesterday, intending to grill a fillet of striped bass and serve it oreganata style for last night’s dinner.  But the fishmonger told me that the season is over; however, he did have a supply of freshly-caught, ‘harpooned swordfish‘. Change of plans necessary!

Ditch the oreganata idea, maybe hold that for a future dish of clams oreganata and head back to the produce market for mangoes, pineapple, jalapenos, red onion, cilantro and limes. Menu changed to Grilled Swordfish with a Pineapple Mango Salsa.

Preparing the Salsa:

2 ripe mangoes, skin and seeds removed, chopped coarsely
2 cups chopped fresh pineapple
½ large red onion, finely chopped
1 cup cilantro, finely chopped
2 jalapeno peppers, seeded and finely chopped
Juice of 3 limes, freshly squeezed
1 teaspoon of chili powder

Mix the above ingredients and lit sit for 30 minutes to blend the flavors.

Preparing the Swordfish:

Swordfish steaks about 1 inch thick (figure 1/2 pound per person)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper to taste

1.    Rub the swordfish steaks with the olive oil and coat with salt and pepper, let fish sit for 15 to 30 minutes at room temperature.

2.   Spray the grill with Pam or other non-stock spray, grill the swordfish steaks on very hot grill for 16-18  minutes, turning once.

Serve the Swordfish with the salsa on top.

We served this with Grilled Summer Vegetables and Aunt Emma’s Sautéed Mushrooms,  as well as several well chilled bottles of Muscadet Sevre-et-Maine Sur Lie.

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Minted Yogurt-Cucumber Sauce

In Recipes, Sauces on August 16, 2011 at 11:01 AM

Ingredients:

1 ½ cups of low-fat 2% Greek yogurt (Chobani brand 16 oz. container – the green one)
¼ cup extra virgin olive oil
1 tbsp. freshly squeezed lemon juice
2 Kirby (pickling) cucumbers, peeled and shredded into large shreds
3 tbsps. chopped fresh mint leaves

Preparation:

1.    Add the yogurt to a small mixing bowl.
2.    Stir in the olive oil and blend by hand, then the lemon juice, cucumber and mint, blend well by hand.
3.    Cover with plastic wrap and refrigerate until ready to be served

Please see: A Nutritionally Balanced and Delicious Mediterranean Meal

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Broccoli Sautéed with Garlic and Olive Oil

In Recipes, Vegetables on August 16, 2011 at 11:00 AM

Ingredients:

2 heads of broccoli, stems removed and discarded, cut into separate florets
1/3 cup of extra virgin olive oil
6 cloves of garlic, sliced

Preparation:

1.    Blanch the broccoli florets in boiling water for 1 minute. Remove and plunge into an ice bath to preserve their bright green color.
2.    Heat the olive oil on high, in a non-stick sauté pan and add the garlic.
3.    When the garlic begins to turn translucent. Add the broccoli florets and sauté for 5 to 6 minutes, turning continuously to prevent burning.

Please see: A Nutritionally Balanced and Delicious Mediterranean Meal

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Grilled Marinated Lamb Chops with Pastis

In Lamb, Meat, Recipes on August 16, 2011 at 10:59 AM

(serves three)

Ingredients:

6 loin lamb chops, about 2 lbs.
1/3 cup extra virgin olive oil
1 tsp. kosher salt
Freshly ground pepper to taste
1/3 cup freshly squeezed lemon juice, approximately 2 ½ lemons
1 tbsp. chopped fresh herbs ( ½  oregano, ½ rosemary)
6 cloves of garlic, sliced
1/4 cup of pastis

Preparation:

1.    Place the chops flat in a glass or other non-reactive dish.
2.    Add the olive oil and turn the chops to coat them well.
3.    Sprinkle the chops with ½ of the salt and pepper, turn them and sprinkle with the remainder.
4.    Add the lemon juice.
5.    Sprinkle the chops with ½ of the garlic and ½ of the mixed herbs, turn them and repeat.
6.    Add the pastis.
7.    Cover the dish with plastic wrap and let marinate in the refrigerator for 6 hours or more, turn several times while marinating.
8.    About 1 hour before cooking remove the lamb chops from the refrigerator and bring to room temperature. Just before cooking remove the chops from the marinade and discard.
9.    If grilling, pre-heat the grill to a temperature of around 500 degrees, place the chops on the grate and grill for about 8 minutes, turn and repeat. If broiling, pre-heat broiler on high and place the chops on a rack in a broiling pan, about 5 inches from the heat, broil for 8 minutes, turn and repeat.

Please see: A Nutritionally Balanced and Delicious Mediterranean Meal

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Sautéed Spinach with Olive Oil and Garlic

In Recipes, Vegetables on August 15, 2011 at 10:42 AM

Spinach Sautéed with Olive Oil and Garlic

Ingredients:

½ cup extra virgin olive oil
5 cloves garlic, sliced thin
1 lb. baby spinach leaves
¼ cup water

Preparation:

1.    In a large sauté pan with a cover, heat the olive oil on high.
2.    When oil is shimmering, lower the heat to medium and add the garlic.
3.    Stir the garlic to prevent it from burning.
4.    When the garlic is translucent, add the spinach and mix it well to coat with the olive oil.
5.    Add the water, cover the pan and cook for 10 to 15 minutes.

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Striped Bass Oreganata

In Fish, Recipes, Seafood on August 15, 2011 at 10:28 AM

Striped Bass Oreganata with Sautéed Spinach

Serves 2: Cooking time – 35 minutes; total time – 40 minutes

Ingredients:

6 tbsp. Italian-flavored breadcrumbs
½ tsp. ground black pepper
1 tsp. chopped fresh oregano, about 4 sprigs, stems removed and discarded
3 ½ tbsp. + 1 tsp. extra virgin olive oil
1 ½ tbsp. fresh lemon juice, about ½ lemon squeezed
Fillet of Striped Bass, about 14 oz.
1/8 tsp. kosher salt
Freshly ground pepper taste
6 slices of lemon, about 1/8 inch thick
1 piece of heavy duty aluminum foil, about 18 x 18 inches square

Preparation:

1.    Pre-heat oven to 500 degrees.
2.    while the oven is heating, mix the first three ingredients in a small bowl.
3.    Add the 3 ½ tbsp. of olive oil and the lemon juice, mix well to form a paste.
4.    Coat the fish with the remaining 1 tsp. of olive oil and sprinkle with kosher salt and fresh ground pepper.
5.    Spoon the oreganata paste over the fish to coat it evenly.
6.    Overlap the lemon slices on the aluminum foil.
7.    Place the coated fillet on top of the lemon, and fold the aluminum paper to make a tent, leaving space above the fish.
8.    Place the package on a shallow baking pan and cook for 30-35 minutes depending on thickness of the fish.

Serve with lemon wedge,  a side sautéed spinach and a glass of Rosé.

Note: This dish can be made with any firm, white, fish, such as red snapper; just adjust the cooking time based on thickness.

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Broiled Pork Chops with Apricot-Mango Chutney

In For Moms on the Go, Meat, Pork, Recipes on August 9, 2011 at 6:41 PM

Broiled Pork Chops woth Apricot-Mango Chutney

Preparation time 30 minutes

Ingredients:

1 mango, peeled and diced into ¼ inch cubes
½ cup of water
1 cup apricot preserves
¼ cup cognac
½ teasp. minced fresh ginger, peeled
4 boneless, center-cut, pork chops, about ¾ of an inch thick

Preparation:

The apricot-mango chutney can be prepared a day in advance and refrigerated. Just bring it to room temperature about an hour before using. If you are making the chutney the same day as you plan to use it, then it can be prepared while you are pre-heating the oven and broiling the pork chops.

1.    Add the mango and water to a small sauce pan and bring to a boil. Once it boils, lower the heat to medium and cook for 8 to10 minutes, until that the water is substantially absorbed and the mango becomes mushy.
2.    Remove the sauce pan from the heat and stir in the apricot preserve, a little at a time, until well blended with the mango.
3.    Add the cognac and ginger to the apricot-mango mixture and bring to a boil, reduce the heat to medium-low, let simmer an additional 8 minutes.
4.    Place the pork chops in a broiling pan on the top shelf of the oven and broil for 7 to 8 minutes on each side. Spoon the chutney onto one side of the chops and broil an additional 1 minute, taking care not to let the chutney burn.
5.    Serve with additional chutney spooned over the chops.

Please see: ‘The Other White Meat’

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Nancy’s Quick Carbonara (Pasta with peas, ham and cream)

In For Moms on the Go, Pasta, Recipes on August 8, 2011 at 11:07 AM

Recipes from “Moms on the Go” are starting to come in. Here’s one from our daughter. A “Mom on the Go” with one child and another due to arrive any day now.

Ingredients:

1 pound bowtie pasta
3 tablespoons sweet butter
1 small white onion, diced, about 1/2 cup
1/2 cup frozen or shelled fresh peas
2 tablespoon water
4 ounces cooked ham, cut into thin strips, 1 inch in length
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Preparation:

1. Cook pasta according to package directions.
2. Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to bubble, add onion and cook for 3 to 4 minutes, until translucent, stirring often.
3. Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.
4. Drain pasta; place in large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta and toss to coat. Season with salt and pepper to taste.

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Cedar Plank-Grilled Glazed Wild Salmon

In Fish, Recipes, Seafood on August 7, 2011 at 7:11 PM

King Salmon Grilled to Perfection on the Plank

(serves 4)

Ingredients:

2.5 to 3 lbs. of wild salmon fillets
¼ cup of Extra Virgin Olive Oil
1/3 cup of low sodium soy sauce
1/2 cup honey
3 tbsp. coarsely chopped fresh ginger; about 2 peeled pieces one- inch in length
2 tbsp. coarsely chopped garlic, about 5 cloves
2 tbsp. dried mustard powder
4 teaspoons Potlatch Seasoning

Procedure:

1.    Soak the cedar plank for several hours before grilling.
2.    In a medium-sized bowl, whisk together the olive oil, soy sauce and honey.
3.    Add the garlic, ginger and mustard powder and let sit for 30 minutes so the flavors blend.
4.    Remove fish from refrigerator and let sit for 20 minutes while you pre-heat the gas grill on medium. If your grill has a thermometer, you want it to be at about 450 degrees.
5.    Place salmon in a shallow non-reactive pan, skin side up and pour marinade over it.

Marinating King Salmon Fillets

6.    Let salmon sit in marinade for 30 minutes, turning once after 15 minutes. Do not marinate for more than 30 minutes or the flesh might begin to break down.
7.    Sprinkle the Potlatch seasoning over the flesh side of the salmon.
8.    Place the cedar plank on the grill over indirect heat. We have a three burner grill, so I shut the middle one and place the cedar plank over it, that reduces the chance of the the plank catching fire. Place the salmon fillets on the plank, flesh side up.
9.    Grill the salmon on the plank for 12 to 25 minutes depending on the thickness of the fish and your preference for degree of doneness. (If you are using Coho Salmon fillets, which are usually less than an inch thick at their thickest part – 12-15 minutes. King Salmon, which are usually more than an inch thick, will require 20-30 minutes according to degree of doneness preferred and thickness of the fillets.)

Please see Related Article                                                              

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Chicken Parmigiana alla Caprese

In Chicken, For Moms on the Go, Meat, Recipes on August 7, 2011 at 1:03 PM

Caprese Salad is a delicious combination of fresh tomatoes, mozzarella and basil. It is frequently served as a stand-alone appetizer, or as a topping on a pounded, breaded and fried veal chop or cutlet. Bruschetta is a fresh tomato and basil combination mixed with a good extra virgin olive oil and served on toasted Italian bread, as an appetizer, hors d’ oeuvre or amuse-bouche. We have taken both ideas, adapted them slightly and added them to Chicken Parmigiana, but have substituted the bruschetta for tomato sauce. The combination of cold tomatoes and hot chicken with melted mozzarella is delicious and easy to make. As a matter of fact the bruschetta can be made a day in advance and refrigerated, or can be prepared while the chicken is being fried or baked, thereby cutting down on the time required for preparing dinner.

Total Time 40-45 minutes, active time 25-30 minutes

Chicken Parmigiana alla Caprese

Ingredients:

For the Bruschetta:

2 fresh, ripe tomatoes sliced and diced.
¼ cup extra virgin olive oil
¼ tsp. kosher salt
3 cloves garlic, minced
15 basil leaves, chopped
2 slices of red onion, chopped fine
1 tbsp. dried oregano

Hint: If any of Grandpa Tom’s Tomato Salad should be left, which is highly unlikely, you can chop it up and add the red onion and oregano.

For the Chicken:

2 boneless, skinless chicken breast halves
2 tbsp. unsalted butter
1 egg
Salt and pepper to taste
1 cup Italian Style breadcrumbs
1 medium-sized (about the size of a baseball) fresh, unsalted, mozzarella, cut into 4 slices

Preparation:

1. Pre-heat oven to 350 degrees.
2. Crack the egg into a shallow bowl, whisk well and add salt & pepper.
3. Add breadcrumbs to a second shallow bowl.
4. Pre-heat a nonstick skillet over medium heat and add the butter.
5. While the butter is melting, dip each chicken breast in the egg mixture, coating it well and then in the breadcrumbs, again coating it well and add to the melted butter once it is bubbling.
6. Fry the breaded chicken breasts on medium heat for 15 minutes, turning several times to ensure a good browning on both sides.
7. When the chicken breasts are browned, transfer them to a non-stick baking pan, or cookie sheet sprayed with Pam and bake in the oven, on the center rack, for 15 minutes or until the chicken breasts register 170 degrees on a meat thermometer.
8. While the chicken breasts are baking, prepare the bruschetta by chopping, slicing, dicing and mixing, or if made in advance, pour yourself a glass of wine and relax.
9. When the chicken breasts are baked, place two slices of mozzarella atop each breast and bake for 5 more minutes, until the cheese melts.
10. Remove the chicken breast to plates and cover generously with the bruschetta, using a slotted spoon to reduce the amount of liquid.

Serve with Broccoli Florets Sautéed in olive oil and garlic.

A Chianti Riserva filled with depth and complexity makes a great accompaniment to this dish.

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Linguine with Shrimp, Fra Diavolo

In Pasta, Recipes, Seafood, Shrimp on July 27, 2011 at 4:28 PM

Shrimp Fra Diavolo with Linguine

(Serves four)

Ingredients:

  • 3/4 cup + 6 tbsps. of extra virgin olive oil
  • 8 large cloves of garlic, sliced thin + 5 large cloves garlic, chopped fine
  • 1 tbsp. + 1 tsp. of hot red pepper flakes (omit the tablespoon if  not all are seafood lovers, see below)
  • 2 cans (35 oz.) San Marzano Tomatoes, drained (reserve liquid) and cut-up into large chunks
  • 1-pound dried Linguine (Barilla, DeCecco or other premium brand)
  • 25 to 30 (6-8 per person) Extra Large Shrimp (16/20 to pound size)
  • ½ cup dry white wine
  • 1 cup of San Marzano tomato liquid (only if sauce is too thick for taste)
  • 30 leaves of fresh Basil

Preparation:

These steps can be performed in advance

1.    Peel and devein the Shrimp, cover and keep refrigerated until ready to cook
2.    Bring large pot of water to boil, for the Linguine
3.    Heat 3/4 cup of extra virgin olive oil in a large frying pan
4.    When oil is hot, but not smoking, stir in the sliced garlic and sauté until it begins to turn a dark almond color; quickly remove the sliced garlic with a slotted spoon before it begins to burn and discard it.
5.    Shut heat, and add 1 tablespoon of hot red pepper flakes, wait 10 seconds to allow the pepper flakes to brown lightly. (This step can be skipped for those who want plain marinara sauce.)
6.    Add cut-up and drained San Marzano Tomatoes, turn heat to high and bring to a boil. Stir well and frequently to blend oil and tomatoes; reduce, or shut heat, if not yet ready for the next phase. (Note: It is not necessary to cook for more than 10 minutes, once the sauce begins to bubble)

About 15 minutes before you are ready to serve the Linguine

1.    Heat remaining 6 tablespoons of extra virgin olive oil in a large frying pan
2.    Add a few drops of olive oil to the boiling water, place the dried linguine in boiling water and follow pasta cooking instructions on the box, approximately 9 minutes
3.    Add 5 cloves of chopped garlic to the hot oil in the pan
4.    When garlic turns very light golden color, shut the heat, add 1 teaspoon of hot red pepper flakes, wait about 10 seconds.
5.    Add shrimp and turn flame to high. Sauté and periodically turn the shrimp for 3 minutes, add white wine and continue cooking 2 minutes more, until gray color is completely gone and shrimp are pink throughout.
6.    If using the San Marzano tomato liquid, add about 1 cup or less to the shrimp when they are cooked, stir well to heat the liquid and add all to the previously cooked sauce. (If serving both marinara and Fra Diavolo, leave shrimp to side until sauce is added to pasta)
7.    When the linguine is cooked, drain it and toss it well with the sauce.
8.    Tear basil leaves into small pieces and add to the Linguine with Shrimp, Fra Diavolo, toss well again and serve.

Hot crusty Italian Bread makes a great accompaniment, as does a good Chianti. While some think that it is anathema to serve grated cheese with seafood, I do not subscribe to that philosophy and believe that this dish benefits from some freshly grated Pecorino – Romano cheese sprinkled over the pasta. If you wish to make this dish for more than 4 people, add one more can of tomatoes, one more pound of linguine and additional shrimp as necessary; the quantity of the other ingredients can remain as above.

Please see Related Article.

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Grandpa Tom’s Tomato Salad

In Salads on July 24, 2011 at 5:14 PM

Grandpa Tom's Tomato Salad

Grandpa Tom’s Tomato Salad

(makes 4 to 6 servings)

Ingredients:                                                                                                       

3 lbs. ripe tomatoes (about 5 or 6)
½ cup extra virgin olive oil
½ tsp. kosher salt
10 cloves garlic, thinly sliced
1 cup basil leaves (about 30)
4 tbsp. water

Steps:

1.    Rinse and dry the tomatoes and cut in half, vertically, and remove the stem part. Cut each half into wedges of 6 or 8 depending on tomato size. If wedges are too large, cut each in half.
2.    Place the cut-up tomatoes in a large mixing bowl; add the olive oil and mix well to coat each piece.
3.    Add the salt and mix well again (this helps the tomatoes give up their juice).
4.    Add the garlic and mix.
5.    Shred the basil by hand, and mix it into the salad.
6.    Add the water and mix again.
7.    Let sit at room temperature for 1 to 2 hours, stir occasionally to combine the flavors.
8.    Serve with crusty Italian bread to sop up the juice after the tomatoes are eaten.

Please See Memories of Grandpa and Summers at The Shore

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Red Snapper alla Livornese

In Fish, Recipes, Seafood on July 11, 2011 at 10:00 PM

Ingredients:

•    2 fillets of Red Snapper, Striped Bass or other firm white fish
•    4 Tbsps. extra virgin olive oil
•    2 Tbsps. minced garlic
•    ½ cup finely chopped onion
•    4 Tbsps. capers drained
•    1.5 cups of whole pitted olives, green and black mixed
•    1/3 cup dry white wine
•    2 cups coarsely chopped tomatoes, drained
•    ½ cup fish stock or clam juice
•    ¼ cup chopped parsley

Preparation:

1.    Heat the olive oil on medium, in a non-stick pan with a cover and large enough to hold the fillets side by side.
2.    Add the garlic and onion and sauté lightly for 2 minutes, do not let it brown.
3.    Add the capers and olives and cook for two more minutes.
4.    Add the white wine, turn the heat to high and bring to a boil.
5.    Add the tomatoes, stir for 30-45 seconds, then add the fish stock or clam juice.
6.    Add the fish fillets, cover and poach 8 to 10 minutes for Red Snapper; 10-12 minutes for Stripped Bass, depending on thickness.
7.    Remove the fish to plates, sprinkle with the parsley and pour the sauce over the fish.

Serve with steamed or boiled, buttered new potatoes and a simple salad.

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Pork Chops Braised in Calvados, Caramelized Apples and Raisins

In Meat, Pork, Recipes on July 6, 2011 at 3:27 PM

                                           Preparation and Cooking Time – 1 hour

Ingredients:
•    6 boneless, center cut pork chops, about 3 lbs., patted dry
•    5 Tbsps. of unsalted butter
•    ¼ cup of flour
•    Freshly ground black pepper
•    Kosher salt
•    1 cup raisins
•    3 Granny Smith apples, cored, skins left on, cut in half vertically, each half sliced in the opposite direction, into ¼ inch slices
•    2 Tbsps. sugar
•    1 large shallot, chopped fine, about 6 Tbsps.
•    1 cup Calvados
•    1 Tbsp. chopped fresh sage, about 12 leaves
•    1 Tbsp. chopped fresh rosemary, about 1 stem

Preparation
1.    Add the raisins to two cups of boiled water and let soak for 30 minutes while performing the other steps. After 30 minutes, strain the raisins and set aside.
2.    Heat 2 Tbsps. of butter on medium heat in a large (14 inch) non-stick pan. When the butter begins to bubble, add the apples cooking and turning them periodically for 6-8 minutes until they begin to release their liquid. Add the sugar and stir, continue cooking and turning frequently for an additional 20 minutes, until well caramelized.
3.    While the apples are cooking and the raisins are soaking, add the flour, salt and pepper to a one gallon-sized Ziploc bag. Then add the pork chops two at a time and shake well to coat the chops.
4.    Add the remaining 3 Tbsps. of butter to a stainless braising pan or covered skillet and heat on high.
5.    When the butter begins to bubble, add the seasoned pork chops in one layer and brown on high heat for 3 minutes, turn and brown the other side for 3 minutes more.
6.    Reduce heat to medium-high. Add the chopped shallots and continue browning the chops for 6 additional minutes, turning after 3 minutes.
7.    Shut the heat and add the Calvados, turn the heat to high to boil off the alcohol, add the caramelized apples and strained raisins, cover and let braise for 8 minutes, turning the chops after 5 minutes.
8.    Remove the cover, add the chopped herbs and cook for 2 minutes more.

Serve with new potatoes roasted with olive oil, rosemary and kosher salt, and a green vegetable such as buttered peas and shallots or Brussel Sprouts Roasted with Hazel Nuts.

Please see Midnight (and Calvados) in Paris.

Braised Pork Chops with Calvados, Apples and Raisins

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Chicken Scarpiello alla Chef Scar

In Chicken, Meat, Recipes on June 18, 2011 at 11:16 AM

Ingredients:

10 cloves of garlic, sliced thin
10 sweet Italian sausages
12 boneless and skinless chicken thighs
2/3 cup of flour
Freshly ground black pepper to taste
1/3 cup + 3 tablespoons of extra virgin olive oil
2 cups of dry white wine
3 12 oz. jars of marinated and quartered artichoke hearts with their liquid
5 sprigs of fresh oregano, leaves removed and chopped

Steps:

1.    In a large stainless steel frying pan, heat the 3 tablespoons of olive oil on medium heat, add the sausages and brown them until substantially cooked, about 25 minutes. When done, remove them from the pan, let then cool and then cut them into ¾ inch pieces, set aside. Pour off the liquid fat, but leave the frond. Deglaze the pan with one-half  of the wine, pour it off the liquid and reserve for step 6. Clean the pan.
2.    While the sausages are frying, add the flour to a one-gallon sized zip lock bag and add the black pepper.
3.    Pat the chicken pieces dry with a paper towel and add them, 3 pieces at a time, to the bag. Seal it and shake it well, thoroughly coating the chicken.
4.    After all the chicken pieces are floured, add the olive oil to the cleaned frying pan and heat it on medium high, add the garlic and saute until dark brown then remove the garlic.
5.    Add the floured chicken pieces without overcrowding them and brown on medium-high for 6 minutes, then turn them and brown for 6 minutes more. (Note, Depending on the size of your pan, you may have to do this in two batches, or use 2 pans for the chicken.)  When the chicken is cooked, remove it from the pan or pans and deglaze with the remaining wine.
6.    Return the chicken to the pan, bring the wine to a boil and cook for 3 minutes, then reduce the heat to medium, turn the chicken, add the sausage pieces and their reserved liquid and continue cooking for 3 minutes.
7.    Add the artichoke hearts and their liquid to the pan. Raise the heat to high and cook for 5 minutes turning the chicken once or twice.
8.    Add the oregano; let the flavors blend by cooking for another two minutes or so while turning the chicken and sausages several times.

Note: This recipe makes enough for about 6 people and can be prepared in advance and reheated.

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