Category: Uncategorized

Chicken Kebab Marindade

This marinade is enough for 3 or 4 large breasts, cubed. Ideally marinate for about 8 hours

Ingredients:

3/4 cup extra virgin olive oil
juice of 1 lemon (+)
6 cloves of garlic crushed
1.5 teaspoon paprika
2 teaspoon dry thyme
4 teaspoon dry oregano
4 teaspoon salt
1 teaspoon freshly ground black pepper
1.5 teaspoon cumin
2 tbsp + fresh chopped parsley
1 whole white onion chopped (red?)

Grilled Portobello Mushroom

This is a simple dish that works as an appetizer or as a main. The thickness of the shrooms gives you a juicy mouthful with every bite.

Ingredients:

  • Portobello tops
  • Garlic powder
  • Salt
  • Smoked Paprika
  • Onion Powder
  • Good Balsamic
  • Olive Oil (good stuff, not reg cooking stuff)

Prep

  1. Discard the stems.
  2. Place shrooms gills up on a baking sheet or anything large and flat
  3. Dose lightly with olive oil, think in terms of covering most of gills with oil.
  4. Sprinkle the salt, paprika, garlic and onion on the gills.
  5. Lightly drizzle balsamic on the gills, not too much.
  6. Flip over and coat the tops with olive oil
  7. Let marinate at room temp, 15-30-60 mins work

Grilling:

  1. Over medium heat, set gill side down for about 5-10 minutes, checking periodically to make sure that you aren’t burning them
  2. Flip over turn and heat to low and let roast for a good bit. Most of the cooking happens this way.
  3. Check periodically, when they start to soften and juice pools up in middle they are done. You don’t want mush. Given they are different sizes, you will want to utilize the top rack for the smaller ones at some point to get them all on the same page.

DONE

Scallops

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 1/4 pounds (600 grams) scallops
  • 2 tablespoons unsalted butter, divided
  • 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
  • Salt and fresh ground black pepper to taste
  • 1/4 cup dry white wine
  • 1 cup heavy cream
  • 1 tablespoon lemon juice
  • 1/4 cup chopped parsley

INSTRUCTIONS

  1. Thoroughly pat dry with paper towels.
  2. Heat olive oil in a large pan over medium-high heat until hot and sizzling. Add the scallops in a single layer  
  3. Season with salt and pepper to taste and fry for 3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
  4. Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute)
  5. Pour in wine and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
  6. Remove pan from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley

Tomato chicken with anchovy

  1. 2.5 lbs of skin on chicken thighs
  2. Salt and freshly ground white pepper to taste
  3. 2 tablespoons olive oil
  4. 2 tablespoons butter
  5. 6 tablespoons finely chopped shallots
  6. 2 teaspoons finely chopped garlic
  7. 4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
  8. 4 ripe plum tomatoes cut into small cubes + 14 oz canned tomatoes, drained and chopped)
  9. 1/4 cup red wine vinegar
  10. 1/2 cup drained capers
  11. 1 cup dry white wine
  12. 1 tablespoon anchovy paste
  13. ¼ cup chopped fresh parsley leaves

  1. Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
  2. Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  3. Blend well, bring to a boil
  4. Remove chicken and sear in separate skillet
  5. Put back in pan and then cover and simmer for 9 minutes. (or til done but not overcooked)
  6. Sprinkle with parsley and serve.

Baked Cod

One of my favorite baked fish dishes

  1. Bunch scallions, green and white parts separated
  2. 3 tablespoons extra-virgin olive oil, plus more for drizzling
  3. Fine sea salt and freshly ground black pepper
  4. 1.5 lbs boneless, skinless cod fillets 
  5. 1 ½ teaspoons soy sauce
  6. 1 teaspoon fish sauce
  7. ⅔ cup plain Greek yogurt
  8. ⅔ cup finely chopped Persian or English (hothouse) cucumber
  9. 1 tablespoon minced fresh dill or mint
  10. 2 teaspoons fresh lemon juice, plus more for serving
  11. 1 garlic clove, finely grated or mashed to a paste
  12.  Red-pepper flakes
  13.  Flaky sea salt, for serving
  1. Heat oven to 450 degrees. Mince enough of the scallion greens to equal 2 tablespoons and reserve. Halve remaining scallion whites and greens lengthwise to make ribbons. Place scallion ribbons in a bowl and toss with 1 tablespoon oil and a pinch of salt; set aside. 
  2. Season cod with salt and pepper, and place on a rimmed baking sheet. Drizzle cod with a little oil, soy sauce and fish sauce. Transfer to the oven and roast, 2 minutes. Add scallion ribbons to the baking sheet, spreading them out in one layer around the fish, and roast until the fish is opaque in the center and golden at the edges, and scallions are browned in spots, 6 to 10 minutes.
  3. While fish roasts, make the sauce: In a small bowl, mix together remaining 2 tablespoons olive oil with 1 tablespoon minced scallion greens, the yogurt, cucumber, dill, lemon juice, garlic and salt and pepper to taste.
  4. To serve, arrange cod and scallions on serving plates and squeeze lemon over the top. Dollop yogurt sauce over with cod and garnish with remaining scallion greens, red-pepper flakes, more black pepper, and sea salt, if you like.

Do: use a lot of sauce

Don’t: overcook the fish

Pad thai

here is the shit 

ingredients

  • 8 oz pad thai noodles
  • 3 tbsp brown sugar
  • 1/4 cup fresh lime juice
  • 1 serrano chile
  • 1/4 cup canola oil (lose the gun)
  • 3 large shallots thinly sliced
  • 3-4 garlic cloves minced
  • 12 oz medium to large shrimp
  • 2 eggs (beaten)
  • 4 scallions (thinly sliced)
  • Chopped cilantro for serving
  • 2 tbsp asian fish sauce

Process: (not the 76’ers)

  1. Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 5 minutes. Transfer the noodles to a colander and drain, shaking and tossing the noodles once or twice.
  2. Meanwhile, in a small bowl, whisk the fish sauce, brown sugar, lime juice and chile. Set aside 
  3. In a large nonstick skillet, heat 2’ish tablespoons of the oil until shimmering. Add the shallots and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes.Add the garlic, cook for 1 min so as not to burn
  4. Add the pad thai noodles and stir-fry until heated through, about 2 minutes.
  5. Add the shrimp and cook, stirring occasionally, until a touch under-cooked 
  6. Pile the noodles and shrimp to one side of the pan (away from you) and add a tablespoon of oil to the empty side of the skillet to cook the eggs in.  Add the eggs and cook to 50-75% done. At this point you are cooking the eggs in a small corner of the skillet at a major slant so as not to get the oil into the other stuff
  7. Add the scallions and toss everything together, keeping the eggs relatively intact.
  8. Add the fish sauce mixture and lightly stir-fry until the noodles are evenly coated, 1-2 minutes.
  9. Top w cilantro and a splash of lime
will get back to you on do’s and dont’s

Cod in butter sauce

Great Cod recipe, takes 10 minutes.

Ingredients
Fish:
1 1/2 lbs fresh cod fillets
5 Tbsp unsalted butter
1/3 cup chicken broth
1/4 cup white dry wine
6 oz cherry tomatoes
herbs chopped (cilantro or parsley)
Seasoning:
½ tsp salt
¼ tsp ground black pepper
¼ tsp ground cumin
½ tsp ground paprika
¼ tsp garlic powder
¼ tsp chili powder

  • In a small bowl combine all the ingredients for the seasoning. Combine the salt, pepper, cumin, paprika, garlic and chili powder. 
  • Season cod on all sides.
  • In a skillet over med heat, add the broth, wine and cherry tomatoes, cook 5 minutes or until tomatoes start to burst and release juices.
  • Add butter, cook until butter melts, stirring the sauce.
  • Once butter melts add the cod. Cook over medium/high heat 3-4 minutes on each side, flipping halfway through the cooking. (DON’T over cook the cod.)
  • Pour sauce over cod. Add fresh chopped herbs and serve.

Pub Style Chicken Curry (The way the English do it – adapted from Candace Sampson)

  • 2 Large bone in Chicken Breasts
  • Salt and Pepper
  • Olive oil and a dollop of butter
  • 1 medium onion chopped
  • 3 Carrots – Quartered and diced
  • 4 Cloves of garlic – minced
  • 2″ piece of Ginger – minced
  • 1 tsp red pepper flakes – or to taste
  • 1 Tbsp tomato paste
  • 1 1/2 Tbsp mild yellow curry powder
  • 2 Tbsp flour
  • 1/2 Tsp Tumeric
  • 1/2 Tsp Cumin
  • 2 C Chicken Stock
  • 1 C Heavy whipping Cream
  • 1 Tbsp Sweet Mango Chutney

Instructions:

  1. Heat oven to 425 degrees.  Salt and pepper the chicken breasts and cook for 1/2 hour.  They won’t be completely cooked through. Shred once the chicken has cooled.
  2. Heat olive olive oil and butter in a sauce pan.  Add the onions, carrots, garlic, red pepper flakes and ginger.  Season with salt and pepper, Saute for about 5 min.
  3. Stir in tomato paste.
  4. Add curry powder, flour, Tumeric and Cumin and stir to coat the vegetables
  5. Add the chicken and stir
  6. Add the chicken stock and bring to a boil.  Add in cream and once it returns to the boil turn it down to a low simmer for about 1/2 hour.  Stir occasionally.
  7. Stir in Chutney just before serving.  I typically add a couple of tablespoons but you can also have on the side.
  8. Taste and add salt if needed.
  9. Serve over Basmati rice and if you’re lucky to have some Naan bread it’s great for dipping.
  10. And if you’re really lucky and you have a curry tree, fry up some leaves until crispy and sprinkle over the top.  So delicious!

 

 

Lemon Pasta

Amazing pasta recipe.. all about technique. 

 

Ingredients:

  • 1 lemon, zest entire lemon
  • 4 cloves garlic minced
  • 12 oz spaghetti
  • 1-2 tsp of chili flakes (yer call…we do 1) 
  • Chicken stock concentrate (1/2?)
  • 3 tbsp sour cream
  • 1/2 cup Parmesan cheese
  • Olive oil
  • butter

Process:

  1. Boil large pot of salted water and cook spaghetti to al dente
  2. Reserve 1 cup pasta cooking water and drain
  3. Heat a drizzle of olive oil in original pot
  4. Add garlic, half the lemon zest and a pinch of chili flakes
  5. Cook, stir until fragrant, about a minute. 
  6. Stir in 1/2 cup of reserves pasta water, stock concentrate and juice from half the lemon and simmer until thickened, about 2-3 mins and take off heat
  7. Add spaghetti, sour cream and 1 tbsp butter and toss. 
  8. Add half the Parmesan and season with salt and pepper and mix in
  9. Divide into bowls and serve with the rest of the chili flakes and Parmesan. 

DO: use additional pasta water at end coating if it seems dry

DONT: overcook pasta 

Sister Love’s Travelling Salvation Corn (grilled Mexican corn)

This is an old recipe from 1600’s Mexico….or maybe, 2010 US’ Merica……

Many people get it wrong out of the gate and boil their corn or grill it in the husk, which is more of a tourist trap move. This here is the shizzle. butter….fire….salt

Ingredients:

  • Fresh white corn or if you cant find, good young yellow corn
  • Salt 
  • Butter (alot)
  • A grill

Process:

  1. Shuck the corn. Do it well. Take off the husks and then get all those hairs off. I did thousands in my youth, a useful hint. Hold and turn after you husk. 
  2. Heat grill to medium’ish
  3. Melt a little butter in a dish off on the edge of you grill.. 
  4. Lightly butter the corn with a brush, let any extra butter drip off if you have the patience, nobody does. 
  5. Set corn on heat and turn every couple of minutes. If it doesn’t start to get nicely charred kernels add a bit more butter, but put on the non-flame side so it has time to settle into the corn otherwise it will get nasty. 
  6. Butter….grill….turn….. until it looks like the movies.
  7. THEN… this is key
  8. Put corn on the upper part of the grill, add butter again with the brush and salt on all sides. Let is sit for a good 5-10 minutes

BOOOOM