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Steak au Poivre

In Beef, Meat, Recipes on May 23, 2011 at 7:26 AM

(Adapted from the New York Times Cookbook by Craig Claiborne)

This dish cooks very quickly, in less than 15 minutes and requires constant attention; therefore it makes sense to have all of the ingredients measured out and readily at hand before beginning to cook. DON’T FORGET THE MATCHES – PREFERABLY LONG FIREPLACE MATCHES.Use a heavy, cast iron frying pan for up to three steaks; cooking four will most likely require two pans, making it necessary to divide the other ingredients accordingly. This preparation also produces a lot of smoke so be forewarned.

Have Everything Ready

Ingredients:

•    1 boneless shell steak per person, each about 1¼ inch thick, excess fat trimmed
•    Freshly ground black pepper
•    Kosher salt
•    1 pat of unsalted butter per steak + 1 extra pat for the sauce
•    Tabasco Sauce
•    Worcestershire Sauce
•    2 Tablespoons of ReaLemon juice per steak
•    ¼ cup of cognac (for 1 to 3 shell steaks; increase to 1/3 cup if preparing 4 steaks)
•    1/3 cup of heavy cream (for 1 to 3 shell steaks; increase to 1/2 cup if preparing 4 steaks)

Steps:

The following instructions are for medium rare steaks. If the steaks are of a different thickness than 1¼ inches, or are to be served other than medium rare, cooking time should be adjusted accordingly.

1.    At least 30 minutes prior to cooking, remove the steaks from the refrigerator and pat them dry with paper towels to remove any moisture. Pepper them liberally with freshly ground black pepper.  Softly press the pepper into the steaks with a wooden mallet or spoon and let them sit at room temperature until ready to cook.
2.    Heat the cast iron frying pan on high for 2 minutes.
3.    Lightly cover the bottom of the pan with kosher salt and heat for another full minute.
4.    Add the steaks to the pan and sear for 2 minutes on each side.

Searing

Searing the Steaks

5.    Lower heat to medium, continue cooking the steaks for an additional 6 minutes for medium rare (4 minutes for rare), turning them in approximate one-minute intervals.
6.    After the 10 minutes, (or 8 minutes for rare) place one pat of butter on each steak, spread the butter around with a fork in order to melt it into the steaks. After 30 seconds, turn the steaks and cook for another 30 seconds. By this point the steaks will have cooked for about 11 minutes (9 minutes for rare).
7.    Sprinkle each steak with 4 shakes each of Tabasco Sauce and Worcestershire Sauce turn the Steaks and repeat the process. Add 2 tablespoons of the ReaLemon juice per steak and continue cooking and turning the steaks for no more than 1 minute.
8.    Shut the heat, add the cognac and let sit for about 5 seconds; stand back and ignite the cognac with the fireplace match. (Note: This will produce a high blast of flame, so be sure that no curtains, towels, rags or other combustibles are nearby and if you have the vent fan on, shut it first). When the flame subsides, turn the heat to high again and turn the steaks once or twice to coat them well with the sauce, transfer the steaks to warmed plates and shut the heat. By this point the steaks will have been cooked for 13 minutes (for rare steaks, about 11 minutes).

Flambe with Cognac

9.    Add the cream to the pan, turn the heat to medium and scrape the bottom of the pan with a wooden spatula. Add one pat of butter; continue stirring, scraping, and cooking the sauce until it bubbles and turns a medium to dark caramel color.

How the cream should look

10. When the sauce thickens to the point of coating the back of a spoon, remove it from the heat and pour equally over each steak.

The Finished Product

Serve at once. Great accompaniments include Broccoli Florets or Asparagus sautéed in garlic and oil, a loaf of crusty French bread to sop up the remaining sauce and a bottle of fine Bordeaux, such as a Saint-Emilion.

See Related Article

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Pork Chops with Hot and Sweet Peppers

In Meat, Pork, Recipes on May 13, 2011 at 9:35 AM

 

Quick, easy and delicious!

Quick, easy and delicious!

Ingredients:

•    6 boneless center cut pork chops, about ¾ inch thick, approximately  2.75 – 3 lbs total
•    Kosher Salt and freshly ground black pepper to taste
•    3 Tablespoons of Extra Virgin Olive Oil
•    7 cloves of garlic, sliced
•    2 cups of dry white wine
•    1/3 cup of sliced hot cherry peppers, stems removed
•    2 large (35 oz.) jars of fire-roasted sweet peppers, about 4 cups sliced
•    ¼ cup of balsamic vinegar

Steps:

1.    Sprinkle the pork chops with salt and freshly ground pepper on both sides.
2.    In a heavy stainless steel or cast iron skillet that has a cover, heat the olive oil on medium/high. (note 1)
3.    Add the garlic and stir for 2 -3 minutes, do not let it brown.
4.    Raise the heat to high and add the pork chops, brown for 5 minutes on each side.
5.    When pork chops are browned to your liking, remove them from pan and set aside.
6.    Remove the garlic and pour off all of the fat except for about 2 tablespoons.
7.    Turn the heat to high, add the wine deglazing the pan, and let it boil for about 3 minutes.
8.    Return the pork chops to the pan with any juice that has collected.
9.    Add the cherry and roasted peppers and mix them in.
10.    Cover the pan and continue to cook on high for 5 minutes, turning the chops once or twice. (note 2)
11.    Remove the cover, lower heat to medium and cook for 5 more minutes turning the chops once or twice.
12.    Stir in the balsamic vinegar and continue cooking for 3 minutes more.
13.    Remove the pork chops and peppers to a plate and cover with aluminum foil and reduce the gravy, or add a tbsp. or two of Wondra® to a thicken to your liking.

We usually serve this dish with sides of fresh broccoli rabe, sautéed in garlic and oil and Pearled Couscous, which soaks up the extra gravy very nicely.

Note 1: If you do not have a stainless steel or cast iron skillet, which gives the best browning, use a non-stick skillet, but halve the amount of olive oil.

Note: 2: At this point, you can transfer the pork and peppers to a pot or casserole, add the balsamic vinegar to the gravy and thicken to your liking, then add to the pot or casserole and cover for up to 2 or 3 hours. The chops will continue cooking from the residual heat. Ten minutes before serving re-heat the pot and serve as above. 

See Related Article


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Rigatoni all’ Oltrarno

In Pasta, Recipes on May 12, 2011 at 1:27 PM

Rigatoni with Roasted Eggplant and Black Olives in a spicy tomato-based sauce.

NOTE: This recipe, which makes about 5 quarts of sauce can be frozen in batches and is enough for 3 lbs. of Rigatoni.

Ingredients:

  • 12 -18 small “Italian Eggplants” (about 3 lbs.), remove tips and cut into 1-inch cubes (you can also use the large eggplants if you cannot find the smaller ones, which I find are more tender and less bitter)
  • 1 cup + 6 tablespoons of Extra Virgin Olive Oil
  • 1 tablespoon each of kosher salt & ground black pepper
  • 12 cloves of garlic, chopped fine
  • 1 tablespoon of Hot Red Pepper Flakes (if you do not like it spicy, use ½ tablespoon or 1 teaspoon).
  • 1 pint of pitted, imported black olives (Gaeta or Moroccan) chopped coarse
  • 3 cans (35 oz. size) San Marzano Tomatoes cut into large chunks
  • 1 cup dry red wine
  • 1 – 3 lbs. dried Rigatoni (see note above)
  • 30 leaves of fresh Basil
  • Freshly grated Parmigiano-Reggiano

Ingredients for Rigatoni all' Oltrarno

Steps:
1.    Pre-heat oven to 350 degrees.
2.    In a large bowl, toss the cubed eggplant with 1 cup of the olive oil. When fully coated, sprinkle with salt & black pepper and toss again.
3.    Spread the eggplant in one layer on 1 or 2 cookie sheets, roast in the oven between 30 and 40 minutes.
4.    Heat remaining olive oil on high in an 8 quart pot.
5.    When oil is hot but not smoking, reduce heat to medium, stir in the chopped garlic and sauté for 1 to 2 minutes. Quickly add the hot red pepper flakes followed by the olives, stirring constantly for about a minute.
6.    Add the tomatoes and their liquid; return heat to high and bring to a boil. Reduce heat to medium, cook uncovered for 15 minutes, stirring frequently.
7.    Add the roasted eggplant and wine, turn heat to low and simmer covered for about an hour to fully blend flavors, stir periodically.
8.    Fill a large pot with sufficient water to cook the Rigatoni according to directions on the box of pasta.
9.    When Rigatoni is cooked, drain it and toss it with the sauce.
10.    Tear basil leaves into small pieces and add to pasta, toss well again and serve with freshly grated Parmigiano-Reggiano.

Hot crusty Italian Bread makes a great accompaniment for this pasta dish, as does a bottle or two or three of full-bodied  Sangiovese.

See Related Article

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Da’s Penne Arrabiata

In Pasta, Recipes on May 8, 2011 at 5:11 PM

Ingredients:                                                                                                               

Ingredients for Da's Penne Arrabiata


•    3/4 cup Extra Virgin Olive Oil
•    12 large cloves of garlic, sliced very thin
•    2 teaspoons hot red (chili) pepper flakes
•    Two  35 oz. cans of San Marzano Tomatoes, remove tomatoes from the can, cut into ¾ to inch pieces and drain well in a colander
•    1 lb. Penne
•    1 cup of  fresh basil leaves, sliced

Steps:

1.    For the pasta, bring a large pot of salted water to a boil.
2.    In the meantime, heat the olive oil in a deep frying pan.
3.    When the oil is hot, add the garlic slices and stir frequently.
4.    When the garlic begins to turn medium-brown (3-4 minutes), shut the heat and remove the garlic with a slotted spoon and discard.

What the Garlic Should Look Like

5.    With the heat still off add the pepper flakes to the hot oil.
6.    Quickly add the cut-up drained tomatoes before the pepper flakes burn, turn the heat to high and cook for about 10 minutes.
7.    When the pasta water comes to a boil, add the penne and cook according to directions.
8.    Drain the pasta well, transfer to a large bowl and add the sauce. Stir well, add the basil and stir again.

Mangia!

Serve with grated Locatelli Romano Cheese, warmed Italian Bread, a bottle of Montepulciano d’ Abruzzo Riserva and a salad.

See related article at: I Found This Dish in San Francisco…

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Pasta e Fagioli alla Veneziana

In Pasta on April 18, 2011 at 3:31 PM

Preparation time is 30 minutes. Cooking time, exclusive of soaking the beans, is approximately 3 ½ hours. This recipe produces about 8 quarts of fairly thick soup. If you like it soupier, add more water before serving. I use Borlotti beans, which are also known as Cranberry Beans. However, if they are not available, use white Cannelini beans. The correct ratio of beans to pasta is 3:2.

Ingredients:

Ingredients for Pasta e Fagioli alla Veneziana

1 ½ lbs. of Borlotti Beans
1 cup of extra virgin olive oil
4 cloves of garlic, chopped
2 carrots, peeled and chopped
2 medium sized onions, chopped
3 stalks of celery, chopped
2 sprigs of rosemary, stems removed and discarded, chopped.
6 sprigs of sage, stems removed and discarded, chopped
1 prosciutto end, about 1 lb.
1 cup of dry white wine
1 lb. of Ditalini
2 tablespoons freshly ground black pepper
1 tablespoon kosher or sea salt
16 sage leaves, chopped

Steps:

1.    Soak the beans overnight for 12 hours, then drain and rinse them and set them aside. As an alternative, cover the beans in an 8 quart pot with 4 quarts of cold water and bring to a boil. Boil the beans for 2 minutes and remove from the heat, let stand in the pot, covered, for one hour, then drain, rinse and set aside. Rinse out the pot and use it to prepare the soup.
2.    Heat olive oil on medium heat in an 8 quart pot.
3.    Add garlic and stir for two minutes until translucent.
4.    Add carrots, onions and celery, stir for an additional two minutes.
5.    Add beans and mix well.
6.    Add 4 quarts of water.
7.    Add chopped herbs and mix well.
8.    Add prosciutto, bring to boil, reduce heat to medium and cook uncovered for 1 hour. Stir at 15 minute intervals.
9.    After 1 hour, cover pot, reduce heat to low and simmer an additional 2 hours. Stir every 30 minutes.
10.    Remove beans, vegetables and meat and set aside.
11.    Add the wine to the broth. If it is too thick add some water and bring to a boil.
12.    Add the Ditalini and cook for only 6 minutes, as it will continue to cook.
13.    While the pasta is cooking, chop the meat discarding any bone and gristle.
14.    There should be about 8 cups of beans and vegetables. Mash, or puree in food processor, about 1/4 (2 cups) of the beans and vegetables.
15.    Return mashed beans, whole beans and chopped prosciutto to the pot.
16.    Add pepper and salt, as well as 2 more cups of water and the chopped sage. Mix everything well and continue on low heat to blend flavors until ready to serve or save.
17.    Serve in soup bowls with extra virgin olive oil, freshly grated Parmigiano Reggiano and Dorothea’s Homemade Hot Pepper Sauce.

Pasta e Fagioli alla Veneziana

See Related Article at: Pasta Fagioli or Pasta Fazool?

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Orecchiette with Broccoli Rabe and Sausage

In Pasta on April 17, 2011 at 9:37 PM

This recipe will easily serve 8 people with leftovers.

Ingredients:

1.25 lbs. sweet Italian sausage (about 5 links)
1.25 lbs. hot Italian sausage (about 5 links)

2 bunches (approx. 2lbs.) broccoli rabe

Ingredients for Orecchiette with Broccoli Rabe and Sausage

½ cup + 4 tablespoons of extra virgin olive oil
1 teaspoon hot pepper flakes
12 cloves of garlic, chopped coarsely
½ cup of dry white wine
2 lbs. of orecchiette pasta

Freshly ground black pepper

Freshly grated Locatelli Romano cheese

Steps:

1.    Bring a large (8 quart with a removable strainer) pot of water to boil for blanching the broccoli rabe, as well as for cooking the orecchiette.
2.    Remove sausage meat from its casings and discard the casings.
3.    Heat 4 tablespoons of olive oil in a heavy frying pan on medium heat.
4.    Add sausage meat to the hot oil, continuously breaking up the meat with a wooden spoon until it loses its pink color and is lightly browned-about 20 minutes. When sausage meat is cooked remove it to a bowl.

Lightly Browned Sausage Meat

5.    While the sausage is browning, rinse the broccoli rabe and discard the thick stems, cutting about 3 inches off the bottom. Then blanch the broccoli rabe in the boiling water for about 60 seconds.
6.    Remove the broccoli rabe, strain it and plunge it immediately into a bowl filled with ice and cold water to retain its dark green color. Reserve the blanching water for cooking the orecchiette, but remove about 4 cups to thin out the sauce later, if needed.
7.    When broccoli rabe is cool, chop it into pieces about 1 to1.25 inches in length.
8.    After removing the cooked sausage meat from the frying pan, add the ½ cup of olive oil to the pan, then add the chopped garlic and quickly sauté it on high heat. As the garlic begins to brown on the edges, add the hot pepper, then the broccoli rabe and sauté it for about 3 to 5 minutes so it does not lose it dark green color. Remove it from the pan and set it aside with the sausage meat.

Sauteed Broccoli Rabe

9.    Bring the blanching water to a boil once again, add the orecchiette and cook according to the directions on the package.

Completed Sauce

10.    In the meantime, turn the heat under the empty frying pan to high, add the ½ cup of dry white wine stirring up the solids on the bottom of the pan.
11.    Add back the cooked sausage and broccoli rabe to the pan mixing them together with the wine and solids; add some of the retained blanching water to thin out the sauce according to your preference. (I usually add about 2 cups.)

12.    When the orecchiette is al dente, drain it and mix it well with the sauce, adding more blanching water if necessary.
13.    Serve orecchiette, broccoli rabe and sausage in pasta bowls and sprinkle liberally with freshly ground black pepper and the grated cheese.

See Related Article at: Eat It! It’s Good for You

Mangia

 

 

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Crispy, Fried, Leftover Linguine with Cauliflower Sauce

In For Moms on the Go, Pasta, Recipes on April 10, 2011 at 10:50 AM

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Ingredients:

Leftover Linguine with Cauliflower Sauce
½ cup extra virgin olive oil
Freshly ground Locatelli Romano cheese

Steps:

1.    Heat the olive oil in a heavy sauté pan
2.    Add the leftover linguine and cauliflower, frying the pasta and cauliflower.
3.    Sprinkle the cheese on the pasta and cauliflower and stir and turn until fully blended.
4.    Keep frying and stirring until the pasta noodles become crispy.
5.    When done to your taste remove from the heat and enjoy.

See the Related Article at: Another of Big Mike’s Favorites


Dorothea’s Homemade Hot Pepper Sauce

In Recipes, Sauces on April 9, 2011 at 3:23 PM

Dorothea 1943

(Warning: Be sure to turn on the exhaust fan or open the window when preparing this sauce)

Ingredients:

1 cup extra virgin olive oil
6 cloves garlic, sliced
1 cup of Crushed Red (Chili) Pepper

Steps:

1.    In a heavy skillet, heat the olive oil on high heat.
2.    When it is shimmering, add the garlic, stirring constantly until it turns a medium almond color.
3.    Quickly add the Crushed Red Pepper, remove the pan from the heat and keep stirring as the pepper continues to brown.
4.    Before it begins blacken and burn, pour the sauce into a container to let cool. When fully cooled transfer it to a small jar.
5.    Top off the jar with olive oil so that there is at least a quarter of an inch of liquid on top.
6.    Refrigerate the sauce. Before using in the future, bring it to room temperature and stir it well.
7.    Use sparingly on your pasta dishes, whenever extra spiciness is desired.

See Pasta Memories

Dorothea's Hot Pepper Sauce

Dorothea’s Hot Pepper Sauce

 

 

 

 

 

 

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Big Mike’s Linguine with Cauliflower Sauce

In Pasta, Recipes on April 9, 2011 at 3:21 PM

Linguine with Cauliflower Sauce

Linguine with Cauliflower Sauce

Ingredients:

1/2 cup of extra virgin olive oil
12 cloves of garlic, chopped
1 head of cauliflower, separated
1 pound of Linguine
Kosher salt or sea salt
Freshly ground Locatelli Romano cheese
Dorothea’s Homemade Hot Pepper Sauce

Steps:

1.    Fill a six quart pot with water, bring to a boil.
2.    Add the cauliflower and cook until fork-tender.
3.    In the meantime, pre-heat a large cast iron frying pan on high, then add the olive oil.
4.    When the oil is shimmering, reduce the heat; add the garlic and sauté lightly, do not let it brown.
5.    Remover the cauliflower from the boiling water, remove 4 cups of the water for developing the sauce and reserve the rest for cooking the linguine.
6.    Add the cauliflower to the oil and garlic, and mash it in the pan continuing to break it down until it is the consistency of mashed potatoes.
7.    Raise the heat, allowing the moisture from the cauliflower to burn off and the cauliflower to begin to brown.
8.    Continue this process, by pushing the cauliflower to one side of the pan while adding some cauliflower water; scraping  up the burnt fond on the bottom of the pan and let it burn off again and again, until the mashed cauliflower takes on a nut brown hue.
9.    In the meantime bring the remaining cauliflower water to a boil, add the linguine and cook according to directions on the box.
10.    After tasting the linguine to determine if it is al dente, drain it in a colander.
11.    Add the cooked linguine to the cauliflower sauce and mix thoroughly, adding some of the reserved water if too dry.
12.    Serve in bowls for people to add their own grated Romano cheese and Dorothea’s Homemade Hot Pepper Sauce.

Note: This pasta dish is best accompanied by a loaf of fresh, crusty, Italian bread to sop up the leftover sauce and a chilled bottle of white wine, perhaps a Soave or a Verdicchio.

LEFTOVERS: This dish lends itself to a great leftover, if there is any – Crispy, Fried, Leftover Linguine with Cauliflower Sauce.

Please see the Related Article at:  Another of Big Mike’s Favorites

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Spaghetti with Del Monte Sauce

In For Moms on the Go, Pasta, Recipes on April 9, 2011 at 3:06 PM

Ingredients:

¼ cup + 1 tablespoon of extra virgin olive oil
6 cloves of garlic, sliced
1 tablespoon of dried oregano
2 12 oz. cans of Del Monte tomato sauce
1 pound of spaghetti
Kosher salt or sea salt
Freshly ground Locatelli Romano cheese
Dorothea’s Homemade Hot Pepper Sauce

Steps:

1.    Fill a six quart pot with water and bring to a boil.
2.    In the meantime, pre-heat a mid-sized sauté pan on medium then add the ¼ cup of olive oil.
3.    When the oil is shimmering add the garlic, sauté until it becomes light gold in color.
4.    Add the oregano and stir quickly.
5.    Reduce the heat to low, add the tomato sauce, return heat to high and bring to a boil.
6.    When the water is at a full boil, add a dash of kosher salt or sea salt plus the tablespoon of olive oil.
7.    Add the spaghetti and cook according to the instructions on the box.
8.    After tasting the spaghetti to determine if it is al dente, drain it in a colander.
9.    Transfer the sauce to the large pot, return the spaghetti and mix thoroughly.
10.    Serve in bowls for people to add their own grated Locatelli Romano cheese and Dorothea’s Homemade Hot Pepper Sauce.

Note: This quick, easy to prepare dish is best accompanied by a simple salad with Homemade Italian Dressing, a loaf of fresh, crusty, Italian bread and a bottle of Chianti Classico.

Please see Pasta Memories