Category: Recipes

Leeks Risotto

Ingredients:
Leeks:
2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
3/4 cup whipping cream

Mushrooms:
1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
1 large onion, halved, thinly sliced lengthwise
1/4 cup (1/2 stick) butter, melted
1 tablespoon white truffle oil
1 teaspoon minced fresh thyme leaves

Risotto:
4 tablespoons (1/2 stick) butter, divided
1 large onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
5 cups (or more) hot vegetable broth
1/2 cup grated Parmesan cheese
2 teaspoons shaved or chopped black truffle (optional)
Chopped fresh parsley

PREPARATION
For leeks:
Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

For mushrooms:
Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

For risotto:
Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.

Tip
White truffle oil is sold at some supermarkets and at specialty foods stores and Italian markets. Black truffles are available at specialty foods stores and from igourmet.com. A flavorful substitute for the shaved truffles is the Truffle Gatherers Sauce

미역국 (pronounced MEE-yuck-gook).

Shout out to Jung.. (WIP)

Ingredients (should make 4-6 servings)

  • Dried anchovies. There are various sizes, but it should be the type for making broth (larger size) = pinky-ish length, 4-6 should be enough
  • “Miyuk” = dried seaweed, Multiple types/packages, but prices should range $2-$7
    Can cut after seaweed blooms if it looks excessively long
  • Clams: Soak in cold water, rinse, repeat > to clean out the sand
  • Minced garlic, 1-6 cloves, your preference, start  with 3
  • Water (more than enough to fully submerge all ingredients)
  • Salt (season to taste)
  • Splash of sesame oil (optional)
  • Splash of soy sauce (optional)
  • Chopped green onions (optional)

Directions

  1. No more than a handful of dried seaweed – soak in cold water for 15-20 mins. Drain water once the seaweed blooms. It will “grow” to be quite a bit, even if in its dry state looks to be very little.
  2. Boil water in pot. Once boiling, drop in dried anchovies. Let that boil for 3-5 minutes, then remove and throw out. Just getting the flavor.
  3. Turn down heat a bit. Add in bloomed seaweed, minced garlic, salt (if you want).
    Cover lid and boil ~15 mins.
  4. Add clams, minced garlic, splash of soy sauce (optional) – stir a few seconds.
  5. Cover lid and boil 10-15 more mins. Remove pot from heat.
  6. Taste and salt to taste
  7. (Optional) Drizzle a couple drops of sesame oil, sprinkle in chopped green onions.

Serve, eat, enjoy with a side of rice and kimchee.

Sea Bass in Saffron Cream

Ingredients:

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • Two 6- to 8-ounce fillets sea bass, skin on (if you can, not necessary)
  • Salt and freshly ground black pepper
  • 1/3 cup vermouth
  • 4 sprigs fresh thyme
  • Pinch saffron
  • 1/4 cup heavy cream
  1. Heat a large skillet with olive oil and 1 tablespoon butter.
  2. Season the fillets with some salt and pepper.
  3. Place fillets in skillet and cook about 5 minutes on each side.
  4. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth
  5. Add the thyme and saffron leaving to bubble until it’s reduced by two thirds.
  6. Add remaining butter and whisk followed by the heavy cream and heat through

Football Meat and Cheese Dip

Most epic dip ever. A hardy meat and cheese dip baked in oven. This is a meal for about 3-4 people.

  • 1 loaf French or Italian bread (thick loaf)
  • Two 8-ounce packages cream cheese, at room temperature 
  • 8 ounces sharp Cheddar, grated 
  • 8 ounces White Cheddar, grated
  • 1/2 lb. mild / anise Italian sausage
  • 1/2 lb. spicy Italian sausage
  • 2 bunch green onions, finely chopped 
  • 1/2 white onion, finely chopped 
  • 2 medium tomato, finely chopped 
  • 1 red bell pepper, cored, seeded and finely chopped 
  • 1/2 teaspoon hot sauce, such as Tabasco 
  • 1/2 teaspoon chili powder 
  • Large corn chips, for serving

Preheat the oven to 350 degrees F.

Cut an oval in the top of the load of bread, scooping out the bread in the center and make a “bread boat.” Place the bread on a cooking sheet.

Take sausage out of casing and fry in saucepan with the onion, set aside.

In a large bowl, mix the cream cheese, cheddar, sausage, green onions, tomatoes, bell peppers, hot sauce and chili powder until fully combined. Spoon the mixture into the hollow center of the bread loaf. Bake for 30 minutes, until bubbling, and serve warm with corn chips and bread

Paprikash!

An extraordinary dish.

INGREDIENTS

  • 4 pounds chicken: 4 drumsticks, 3 thighs, 2 breasts (skin on)
  •  Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon  canola
  • 3 tablespoons butter
  • 1 large yellow onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 3 tablespoons smoked or sweet paprika (MUST BE FRESH)
  • 3 tablespoons flour
  • 1 large ripe tomato, chopped (stewed up)
  • 1 cup chicken broth
  • 1 pound egg noodles
  • ¾ cup sour cream

PREPARATION

  1. Heat oven to 400.
  2. Season the chicken with tons of salt and pepper.
  3. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming.
  4. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
  5. Put the breasts in the oven (they are bigger and need to catch up to the dark meat)
  6. Pour off all but 2 tablespoons of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes.
  7. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes.
  8. Add the paprika, the flour and a touch of broth, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 5 minutes.
  9. Add tomatoes and broth, whisk until smooth, simmer 5 minutes and then nestle the chicken back in the pan, skin-side up with. Slide the pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 minutes.
  10. Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
  11. Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

Linguini with Shrimp (WIP)

Ingredients

 

Directions

  1. Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.
  3. Add the garlic, saute for 1 minute. Be careful, the garlic burns easily!
  4. Add the shrimp, 1 teaspoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
  5. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
  6. Toss to combine.
  7. When the pasta is done, drain the cooked linguine and then put it back in the pot.
  8. Immediately add the shrimp and sauce, toss well, and serve.

Lasagna Bolognese

This is a low cheese, high flavor Lasagna.

INGREDIENTS

  1. Bolognese sauce:
    • 1 large onion, coarsely chopped
    • 1 medium carrot, peeled, coarsely chopped
    • 1 celery stalk, coarsely chopped
    • 2 tablespoons olive oil
    • 1 pound ground beef chuck
    • 1 pound ground pork
    • 4 ounces pancetta (Italian bacon), finely chopped
    • Kosher salt, freshly ground pepper
    • 1 cup dry white wineB
    • 1 cup whole milk
    • 1 14.5-ounce can crushed tomatoes
    • 3 cups low-sodium chicken broth, divided
  2. Cheeses:
    • Mozzarella (like 1-2 packages of grated cheese)
    • Parmesan or Grana grated cheese
  3. Béchamel:
    • 5 tablespoons unsalted butter
    • 1/4 cup all-purpose flour
    • 4 cups whole milk, warmed
    • Pinch of freshly ground nutmeg
    • Kosher salt
    • If Bechamel doesn’t thicken well, do another roux (butter & flour) and add back milk
  4. Assembly:
    • Kosher salt
    • Unsalted butter, room temperature (for dish)
    • 2 cups finely grated Parmesan
    • Special equipment: A pasta maker

PREPARATION

  1. Up to two days ahead
    1. Make the Bolognese sauce
      Pulse onion, carrot, and celery in a food processor until finely chopped.
    2. Heat olive oil in a large heavy pot over medium heat. Add ground beef, ground pork, pancetta, and vegetables; cook, breaking up ground meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes; season with salt and pepper.
    3. Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by 1/2-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2 1/2–3 hours.
    4. Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)
      1. Make the béchamel
        Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, 1/2-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly. Chill if not using right away.
  2. Day of
    1. Reheat the sauces
      Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through.
    2. Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don’t want to let it boil).
    3. Cook the noodles
      Working in batches, cook fresh lasagna noodles (prefer using Barrilla Pasta that aren’t pre-cooked) in a large pot of boiling salted water until just softened, about 10 seconds. Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don’t touch (they’ll stick together).
    4. Assemble the lasagna
      Preheat oven to 350°F. Coat a 13×9″ baking dish with butter.
    5. Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmesan & Mozzarella. Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 45 minutes before serving.
    6. Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.

Dried: If you spot imported dried egg noodles, they’re worth the splurge, but standard supermarket durum wheat will work just fine (avoid no-boil, though). Supermarket noodles are thicker, so make fewer layers. Cook 24 noodles (1–1 1/2 boxes) per package instructions; divide sauces evenly among 6 layers. Trim noodles as needed.

Med Chicken

  • 6 boneless skinless chicken thighs (about 1 3/4 pounds)
  • 6 garlic cloves, grated on a Microplane or minced
  • Juice and zest of 2 lemons
  • 3 tablespoons extra-virgin olive oil, more for serving
  • 2 tablespoons minced fresh parsley, more for serving
  • 2 tablespoons minced fresh mint
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh oregano or marjoram
  • 1 ½ teaspoons kosher salt, more as needed
  • 1 tablespoon sesame seeds, more for garnish (optional)
  • ¾ teaspoon sumac, more for garnish (optional)
  • ⅔ cup plain Greek yogurt, preferably whole milk yogurt
  • ¼ teaspoon ground black pepper
  1. Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
  2. Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side.
  3. While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

Sea Bass

epic found on somethingnewfordinner.com

Great for any white fish, but especially an oily bad ass fish like SB

Ingredients

  • ¾ cup white wine
  • 2 cloves garlic, finely chopped
  • 1/2 medium shallot, very finely chopped
  • 2 T fresh lemon juice
  • zest of one lemon
  • 3 T unsalted butter
  • 2 T fresh dill, chopped
  • 2 T capers, drained
  • 2 T grape seed oil, or other hot oil
  • 2 pounds Chilean sea bass filets about 1½”
  • Salt
  • Pepper

 

Instructions
  1. Pre heat oven to 450 degrees. Put wine, garlic, shallot, lemon juice and lemon zest in a small saucepan and bring to a boil. Continue cooking until liquid is reduced to about ⅓ cup. Reduce heat to low and whisk in 1 tablespoon of butter at a time. Remove from heat and stir in 1 T dill and capers. Season with salt and pepper and set aside.
  2. Heat an oven proof skillet on high and add grapeseed oil to the pan. Heat the oil until it starts to shimmer. Dry the sea bass thoroughly and season with salt and pepper. Sear the fillets for about 3 minutes on each side, turning once. The goal is to get a crispy golden crust on each side.
  3. Remove the pan from the stove and transfer to the hot oven. Roast for about 5 minutes in the oven until sea bass is just cooked through.
  4. Plate the fish, drizzle with sauce and sprinkle with remaining 1 T fresh dill.

Chili

First stab at a work in progress.

ingredients:

  • 1.5 lb ground beef
  • 1 giant sierra nevada
  • 2 onions
  • Garlic
  • 3 stalks of celery
  • 1 Red bell pepper
  • 1 fresh japaleno
  • 4 anaheim chilis
  • 1 can kidney beans
  • 1 can black beans
  • 1 27 oz can of whole tomatoes
  • 1 can of tomato sauce
  • Cumin
  • Salt
  • Chili Powder
  • Celery salt
  1. Saute onions for several minutes
  2. Add ground beef and garlic and saute….
  3. Separately saute fresh jalapeno, red bell
  4. Saute until nice… use celery salt to flavor
  5. Combine the two pans
  6. cook a bit longer and spice up with 1/4 cup chili powder and 1 tbsp cumin
  7. Put in crock pot
  8. Add  beans (drained and rinsed) tomato sauce and whole big can of tomatoes crushing them with hands as you add
  9. Roast Anaheims, peel skin… chop and add
  10. Add half of giant beer (or a whole regular beer)
  11. cook for 6 hrs… lets see what happens