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By Request: Rosemary Grilled Shrimp with Prosciutto with Key Lime Cocktail Sauce

Posted on September 14, 2014 | 1 comment

Shrimp (Edit 2)

Rosemary Grilled Shrimp with Prosciutto with Key Lime Cocktail Sauce

What? Shrimp again? Well, football season is now in full swing and I prepared these shrimp at our first Miami Dolphins tailgate party. They were such a hit that I had several requests for the recipe the very next day.

This recipe presents a perfect opportunity to mention “levels of flavor” once again as these shrimp benefit from the flavor boosts of the prosciutto and the rosemary. While they are very good without the prosciutto (and I have made them that way for friends that do not eat pork), the addition of the prosciutto, in all its salty, crispy, goodness, really does add another level of flavor that makes these shrimp a very special treat!

Add to that the fresh rosemary branches used as skewers and while you can certainly use bamboo or metal skewers, taking the extra step and using the rosemary adds a smoky, piney bite as the branches smolder on the grill and again another level of flavor that I think knocks these shrimp right over the top of the flavor scale.

As if those 2 levels of flavor were not enough, along comes the citric acidity of the lime juice and the kick of the horseradish in the Key Lime Cocktail Sauce to again take it to another level and a good dish suddenly becomes the hit of the party. Touchdown!

Key Lime Cocktail Sauce

1 – 12 Oz bottle Prepared Chili Sauce
2 Tbsp – Fresh or bottled Key Lime Juice (I used Nellie & Joe’s from Publix)
1 heaping tablespoon – Prepared horseradish
½ Tbsp – Fresh ground black pepper
1 pinch – Kosher salt

Combine all ingredients and stir to mix well, chill thoroughly before serving.

Rosemary Grilled Shrimp with Prosciutto

2 Lbs Fresh Shrimp – Peeled and deveined
½ Lb – Prosciutto, thin sliced and cut into ½ inch wide strips
Zest of 1 large (or 2 medium) fresh lemon, divided in half
2 cloves – Garlic, grated or minced very fine
2 Tbsp – Dry Sherry
Extra Virgin Olive Oil
1 pinch – Kosher salt
Fresh ground black pepper

4 to 8 – Fresh Rosemary branches, leaves removed (with 2-3 inches of leaves remaining at the tip).

In a medium-sized mixing bowl combine half of the lemon zest with the next 2 ingredients, add a pinch of kosher salt and several good grinds of black pepper (about ½ tsp) then roughly ¼ cup of olive oil. Whisk until the olive oil begins to emulsify (or thicken). Gently toss the shrimp in this mixture until well coated, cover and refrigerate at least 1 hour.

While the grill is heating up, wrap each shrimp individually with a strip of the prosciutto. Using the rosemary branches as skewers, thread the shrimp evenly on 4 to 8 of the skewers (depending on the length of the branches). Drizzle the skewered shrimp with a little more olive oil, sprinkle them evenly with the remaining lemon zest and a few more grinds of black pepper.

Grilled directly over the flames, turning only once, until the prosciutto is crispy and the shrimp are browned and cooked through, about 3-4 minutes per side depending on how hot the grill is. Serve with Key Lime Cocktail sauce and…

Enjoy!

Randy

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Oyako Donburi – A Little Warmth On A Rainy Night

Posted on April 30, 2012 | Leave a comment

Photo by kathyhuntphoto,com

Wikipedia defines Comfort Food as “food prepared traditionally, that may have a nostalgic or sentimental appeal, or simply provide an easy-to-eat, easy-to-digest meal rich in calories, nutrients or both”.

While I wouldn’t argue with any of the above I might add that, Comfort Food for me is often a dish that will comfort my soul following a rough time, can be a dish that reminds me of someone I care deeply about and most certainly, comfort food will warm the body on a cold day or the heart on a rainy one.

Getting back to the definition, Wikepedia goes on to say comfort foods can be “foods that have a nostalgic element either to an individual or specific culture” and this is where I get to my point. Oyako Donburi is a very well known comfort food in Japan and especially popular in Hawaii. It is a dish of chicken and eggs simmered in a warm broth and served in a bowl over rice.

In Japanese “Oyako” loosely translates to “parent and child” and “Donburi” is usually “bowl” or “rice bowl”. You may also see this dish called “Oyakodon” which is simply an abbreviation of the same. Vaguely similar in ingredients to the Vietnamese soup, Pho Ga, which has definitely become a comfort food for my wife and I, Oyako Donburi may well become our next new favorite.

Which brings me to today…it’s been raining steady here for two days straight and yesterday was a lazy, rainy Sunday.  It was the perfect day for making a big batch of homemade chicken stock and when the rain continued all day today, a comfort food meal seemed to be just what the doctor ordered. After a little research and some stovetop experimentation, Oyako Donburi was just the right prescription for a cozy night at home!

Notes: This recipe is not entirely authentic and is something of a fusion recipe as I use a Chinese method of “velveting” the chicken in step 1. Although you can skip this step and simply simmer the chicken pieces in the broth with the onions, I highly recommend taking the extra few minutes. The difference in flavor and texture is well worth the added effort.

Once the chicken is “velveted”, I prepare Step 3 one portion at a time for continuity…this step comes together fairly quickly. Feel free to experiment with ingredients; a Google search of Oyako Donburi recipes will give you many ideas from adding miso or cilantro to using bonito flakes (dried fish) for a variety of flavors.

Oyako Donburi

Begin by preparing enough brown rice for two 1 to 1-1/2 cup portions, then go to step 1 while the rice is cooking. The rice should be steaming hot when added to the bowls as it serves to finish cooking the eggs.

Step 1 – “Velvet” the chicken:

2 Tbsp – Dry sake
2 Tbsp – Warm water
2 Tbsp – Corn starch
1 – White of 1 large egg
1 – Good pinch of kosher salt
1 Large or 2 small – Chicken breast halves, split lengthwise then sliced crosswise into thin slices
1 Tsp – Sesame oil

Combine the first 5 ingredients and whisk only until well combined. Stir in the chicken pieces and marinate this mixture for at least ½ hour, refrigerated.

Fill a small wok (or a med sauce pan) at least half full with water and bring to a gentle boil. Add 1 tablespoon of sesame oil then carefully add ½ of the chicken, strained of excess marinade, and cook gently separating the chicken slices to prevent clumping.

When the chicken is solid white and cooked through (about 1-1/2 to two minutes) the chicken will begin to float. At that point, remove the chicken to a strainer to drain. Repeat until all of the chicken is cooked setting the strainer over a bowl to drain. Discard the water and if making ahead, refrigerate the chicken until ready to use. Note: I used a Chinese Spider Strainer for this cooking process and a traditional 8″ mesh strainer to drain the chicken.

Step 2 – Simmer and “bowl” the following 1 portion at a time

1/2 Cup – Fresh chicken broth
1 Portion – Chicken, prepared in step one
1 quarter – Large yellow onion, sliced in ¼” slices, divided
3 Med – Shitake mushroom caps, sliced in ¼” slices, divided
2 – Green Onions, sliced thin on a sharp angle (bias)
1/4 Cup – Fresh arugula (or spinach)
2 Tbsp – Dry sake
2 Tbsp – Tamari sauce
2 Tsp – Agave nectar
½ Tsp – Sesame Oil
2 eggs
Nori (Dried seaweed) for garnish

In a small wok or pan (I used a non-stick egg skillet) bring the broth to a gentle boil over medium high heat. Stir in the sake, tamari, agave nectar and sesame oil, then add the onion and mushroom slices. Simmer until the onions are just becoming translucent (about 5 minutes) then add the chicken from step 1 along with the arugula.

Simmer one minute more stirring to ensure even heating. (Note: If you are skipping step one, add the chicken one minute after the onions and mushrooms and simmer until cooked through, then add the arugula for one minute more.)

Crack the eggs into a bowl and beat just enough to break the yolks and slightly mix the eggs. Stir in half the sliced green onions then gently pour the eggs evenly over the top of the simmering broth. Cook 30 seconds, then using chop sticks, stir once just enough to distribute the eggs evenly, cover and cook 30 seconds more while you spoon the rice into a bowl for serving.

(If necessary microwave the rice for 30 seconds to make sure it’s hot then) Gently slide the cooked mixture out of the pan and into the bowl over 1 to ½ cups steaming hot rice.  Cover the bowl with a saucer and serve as the eggs finish cooking in the hot bowl. Garnish with the remainder of the sliced green onions and crumbled or sliced dried nori.

Enjoy!

Randy

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A Healthier Hash – Ground Turkey Hash

Posted on April 14, 2012 | 1 comment

Photo by KathyHuntPhoto.com

I think I have mentioned before how much I loved my Mom’s corned beef hash (topped with poached eggs) when I was a kid. She pretty much always prepared it with the canned version and even as an adult I’ve made it quite often. As my eating habits have become more conscientious though, I’ve felt more and more hesitant to use the canned stuff, especially corned beef hash. Sure, I’ll eat fresh corned beef, steaks and burgers too, all in moderation of course. But when I open that can of corned beef hash and see all that greasy looking congealed fat I can almost feel it clogging my arteries as I cook it.

So this past weekend I had a package of ground turkey that needed to be used and being that it was Super Bowl Sunday I wanted a “Super” brunch. Hence what I’ll call “A Healthier Hash” using the ground turkey along with a few other things from the pantry. In order to replicate the corned beef hash flavor I started with a few ingredients common to corned beef including allspice and bay. Then, for the sake of either color or flavor I got a little creative with the mixture.

Cooking down the broth step by step not only ensures that the potatoes get cooked through; the flavor of the dish really gets a nice boost from the broth. During the last 10 minutes of cooking, be sure to let the hash cook without stirring as often. This allows for some nice browning to form on the bottom; those crunchy bits are packed full of flavor. Lowering the heat a little will help keep it from burning as it browns. The whole process takes about an hour but for all that flavor and a whole lot less fat; I thought it was well worth the effort. I hope you do too!

Ground Turkey Breakfast Hash

1 Lb – Ground Turkey (97% Lean)
1 Cup – Yukon Gold or Red Bliss potatoes, diced ¼ to ½ inch
1 Cup – Homemade or lower sodium chicken stock, divided
1 – Medium yellow onion, chopped
1 Clove – Garlic, minced
3 – Whole allspice berries
1 Sprig – Fresh rosemary
1 Star – Star anise
1 – Bay leaf
1 Tbsp – Ground turmeric
1 Tsp – Paprika
Kosher Salt & Fresh ground black pepper, to taste
1 Tbsp – Olive Oil
¼ Cup – Fresh Italian parsley, chopped

Pre-heat a 12” non-stick pan over med-high heat and when the pan is hot add the olive oil and swirl in the pan to coat. Stir in the potatoes, onions, and garlic then add the allspice, rosemary, star anise, and bay leaf. Cook while stirring often until the onion begins to become transparent (about 5 minutes). Add the ground turkey, breaking it up as much as possible as you add it to the pan. Stir the mixture and continue to cook about 10 minutes more, stirring often and breaking the turkey into smaller pieces as it cooks.

When the turkey is nearly cooked lower the heat to medium and add about ¼ cup of the broth along with a few grinds of ground black pepper, the turmeric and the paprika. Stir the mixture well then cook, stirring less frequently until the pan is nearly dry (about 8-10 minutes). Continue this process, adding ¼ cup of broth at a time, until all of the broth has been cooked down, the potatoes are cooked through and some browning has begun. Before finishing, remove and discard the bay leaf, rosemary sprig, star anise, and allspice.

To finish, taste for seasonings and add kosher salt and fresh ground black pepper to your taste. Stir in the chopped parsley and served topped with eggs cooked to your liking.

Enjoy!

Randy

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Speaking of Comfort Food – Pho Ga

Posted on May 24, 2011 | 1 comment

Photo by KathyHuntPhoto.com

Even in the warmest months of the year I am still quite fond of soup. Because this is historically the season of lighter meals I will usually choose a broth based soup as opposed to the heavier chowders or other cream soups. Just lately too I have been feeling a little under the weather so I figured it was a perfect time for a pot of soup.

It was once chicken noodle soup that cured my blues, until I discovered miso soup, that is. With its salty essence of the sea combined with the health benefits of tofu and seaweed…miso soup just seemed so, well…healthy! Ah, but then I found Pho; a Vietnamese soup steeped with perfumey flavors of the orient in a warm and comforting bowl of goodness!

Pho is a light, broth based soup most commonly made with beef, featuring tender rice noodles, vegetables, and aromatic herbs and spices. Also very popular is Pho Ga, which is essentially the same soup, made with chicken. Upon reading Jaden’s Pho Ga post over at Steamy Kitchen this is the Pho I set out to make this past Sunday morning.

I decided I could come up with a reasonable facsimile of the broth using my good old standby chicken stock recipe along with a few additions I already happened to have in the pantry. I was very pleased with the results! Don’t let the length of the recipe scare you…it really comes together quite easily with the hardest part being the long slow simmering of the stock.

Starting right after my morning coffee I spent only 15 minutes getting the ingredients prepped and inside of 30 the stock was well under way. The garnishes on the other hand would require a trip to the market while the stock was simmering gently on the stove. As a bonus…the house smelled delicious by the time I got back from the store!

The garnishes by the way are the fun part of Pho! Usually served alongside so that you may add as much (or as little) as you like, the most common garnishes are: Hoisin sauce, Sriracha or other pepper sauces, sliced chili peppers, Thai basil, culantro, fresh lime, and bean sprouts. With so many to choose from, each bowl of Pho tastes just a little different depending on the individual diner.

Of special note: In this recipe I am using a technique for “Velveting” the chicken. I searched for what seemed like forever trying to find out just how Chinese and other Asian cuisines get their chicken so wonderfully tender and I have finally found it. Look for more about this technique in future posts!

Pho Ga

Notes: For the most authentic Pho flavor use a grill to brown the chicken parts instead of the oven. The spice quantities are approximate based on how strong you would like these flavorings to be.

Step 1 – Prepare a chicken stock as written in Singing the praises of Chicken Stock, omitting the Thyme and adding the following ingredients at the same time that you add the chicken pieces to the pot:

2 to 3 ounces – Fresh ginger root, about 2 inches, roughly chopped
2 to 3 pods – Star anise
3 to 4 – Whole cloves
1 Tbsp – Ground coriander
1 Tbsp – Whole celery seed
1 Tbsp – Dark agave nectar, or molasses

Step 2 – While the stock is cooking, “Velvet” the chicken…

Whisk together…

2 Tablespoons – Shaoxing wine
2 Tablespoons – Warm water
2 Tablespoons – Corn starch
1 – White of 1 large egg
1 – Pinch kosher salt

Then marinate 1 large chicken breast half, split lengthwise then sliced very thin, in this mixture for at least ½ hour, refrigerated.

Fill a wok (or a large wide frying pan) at least half full with water and bring to a boil. Add 1 tablespoon of sesame oil and reduce the heat to a steady simmer. Carefully add ½ of the chicken, drained of excess marinade, and cook for one minute gently separating the chicken slices to prevent clumping.

When the chicken is solid white and cooked through (about 1 to 1-1/2 minutes) remove to a strainer to drain. Repeat until all of the chicken is cooked setting the strainer over a bowl to drain. Refrigerate the chicken until ready to use. Note: I used a Chinese Spider Strainer for this cooking process and a traditional 8″ mesh strainer to drain the chicken.

Step 3 – Slice a large white onion first in half, then in paper thin slices. Soak the onion slices in cold water for at least 30 minutes.

Step 4 – Cook the noodles and serve…

Prepare one package of Bahn Pho (or Rice Noodles) per the directions on the package. Add a serving each of the noodles, the onion slices, and the prepared chicken to each serving bowl, then ladle over the broth to cover. Serve with your choice of bean sprouts, Hoisin sauce, Sriracha or other pepper sauces, sliced chili peppers, Thai basil, culantro, and fresh lime slices on the side.

Enjoy,

Randy

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Mother’s Day Brunch – Tzatziki Chicken Mousse

Posted on May 1, 2011 | 4 comments

This is the second in my Mother’s Day brunch series. Although it is not truly a mousse; the term does describe the airy and light consistency. Basically a whipped chicken salad, served with celery sticks or crackers, this is a nice savory “munchie” for in between courses. If you prefer, it would also make a nice tea sandwich or canapé garnished with capers or gherkins. Because of the whipped consistency this dish is best served right away, fresh out of the processor. (Note: This recipe came out quite good using the meat from a rotisserie chicken.)

Tzatziki Chicken Mousse

1 Cup – Cooked chicken meat, white & dark, cubed
1 – Small Shallot, chopped
1 – Celery stick, chopped
¼ Cup – Tzatziki Sauce
1 Tablespoon – Mayo
1/2 tsp – Dried Tarragon
1/2 tsp – fresh lemon juice
Kosher salt & fresh ground black pepper

Pulse the chicken in a food processor until crumbly and continue pulsing while adding the shallot and celery. Add the Tzatziki, mayo, tarragon, and lemon juice and process until quite smooth and fluffy. Check for seasoning and add salt & pepper to taste. Serve immediately with celery sticks and crackers.

Enjoy,

Randy

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Menu – Fresh Fish Francese with Cool Beans Salad, Zucchini and Yellow Squash

Posted on January 19, 2011 | Leave a comment

I actually made the dish in the photo one evening while my wife was out of town. After a couple of nights of take-out food I was ready for a real meal so I stopped by Costco on my way home from work. I was happy to find they had one of my favorite fish in the fresh fish section, Corvina! With this beautiful fish and the fresh lemons I already had on hand it wasn’t hard to decide on a theme for my dinner for one.

Often when preparing a meal I look for one common theme that will highlight each part of the menu. Whether it’s garlic, an herb such as thyme or rosemary, or in this case fresh lemon, I use my theme ingredient in each of the dishes I serve. To my thinking this creates a common thread throughout the meal that not only links and compliments the flavors of the food…I think it makes the meal that much more interesting!

The recipes for this menu are written for two but the ingredients can easily be doubled. The Cool Beans Salad is best made ahead of time and refrigerated at least two hours.

Menu – Fresh Fish Francese with Cool Beans Salad, Zucchini and Yellow Squash

For the Cool Beans Salad…

1 – 14.5 oz Can of Cannelloni (white kidney) Beans, rinsed and drained
¼ Cup – Fresh Cucumber, peeled, seeded and cubed
¼ Cup – Fresh Tomato, mostly seeded, and cubed
1 Branch – Celery, diced
1 – Med Shallot, minced (Optional)
1 Tbsp – Fresh Parsley, chopped
1 Packet – Good Seasons Italian All Natural Salad Dressing Mix
½ Cup – Extra Virgin Olive Oil
¼ Cup – Fresh Lemon Juice
3 Tbsp – Fresh Water

In a medium sized mixing bowl combine the first 5 ingredients. Follow the directions on the package for mixing the dressing, using lemon juice in place of the vinegar. Gently toss the salad with only enough dressing to coat. (There should be very little pooling of dressing in the bottom of the bowl.) Chill before serving.

For the Squash…

Two – Med. Zucchini, Halved lengthwise then cut into roughly ¼” slices
Two- Med. Yellow Squash, Halved lengthwise then cut into roughly ¼” slices
1 – Small Onion, Quartered, then sliced
1 – Sprig Fresh Thyme
1 Tbsp – Fresh Lemon Juice
Olive Oil
Kosher Salt & Fresh Ground Black Pepper

Warm 1 tbsp of olive oil in a 10” skillet over medium heat. When the oil begins to shimmer add the onions and cook stirring often until some browning begins to occur. Add the squash (zucchini and yellow) and thyme, and continue cooking.  Stir occasionally until squash is mostly cooked but still a little firm in the center (tender crisp) then season with salt & pepper. Toss with the lemon juice, turn off the heat, and leave the skillet on the burner to stay warm until serving.

For the Fish…

2 Fillets, 4 to 6 ounces each – Fresh Corvina (Grouper, Snapper, or Tilapia may be used)
4 Tbsp – Unbleached or Whole Wheat Flour
2 – Eggs, lightly beaten
Kosher Salt & Fresh Ground Black Pepper
4 Tbsp – Olive Oil

¼ Cup – Dry White Wine
Juice of one half lemon
Slices of one half lemon
2 Tbsp – Unsalted Butter, chilled and cubed into 8 pieces
2 Tbsp – Fresh Herbs such as Parsley or thinly sliced Basil (Pictured)

Heat 4 tbsp olive oil in a large pan over medium high heat until shimmering. Season fish pieces with salt & pepper, dust each with flour (shaking off excess), then dredge in egg to completely coat. Gently and carefully lay the fish into the pan, you should immediately hear sizzling.

Watch fish closely until you can see good browning around the edges, lifting gently after 2 minutes to check the bottom surface. After 2 to 4 minutes, or when the bottom looks nicely browned but not too brown, gently turn the fish over and repeat. Remove the fish to the serving plates. (Note: If your fish is more than ½ inch thick you may want to place it on a sheet pan in a 325 degree oven to finish cooking while you make your sauce.)

Drain any excess oil from the fish pan and discard. Back on the heat, add wine to the pan and whisk to dissolve any brown bits. Boil until about half the wine has evaporated (reduced), then add the lemon juice and 2 lemon slices. Continue boiling, whisking occasionally, until most of the total liquid has reduced and some thickening has begun. (If the liquid seems to boil too rapidly just move the pan off the heat until it is back under control.)

When the liquid has reduced to almost a syrup, remove the lemon slices and turn off the heat. Add the butter 2 or 3 pieces at a time whisking into the sauce as the butter melts. When each addition of butter has completely melted, add the next 2 or 3 pieces until all has been incorporated into the sauce. By the time the last of the butter has been melted the sauce should be just the right consistency. If it is too thick, stir in a splash of wine to loosen…if it is too liquid just let it cook with the residual heat another minute or so. Just before serving stir in the fresh herbs.

Serve the fish with a lemon slice and the sauce and enjoy!

Randy

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Casserole of Chicken, Quinoa, & Brown Rice with Mushrooms

Posted on January 16, 2011 | 2 comments

(or What to do with all that Chicken Stock – Part 1)

As a follow up to Singing The Praises Of Chicken Stock I wanted to post a series of recipes that use chicken stock (or broth) in various ways. At the risk of repeating myself, stock is a valuable ingredient in healthful cooking and a means of boosting the flavor in what otherwise might be a boring and uninteresting dish. My recipes will always call for stock because I like the flavor but you may certainly substitute broth if you like.

Second only to the chicken stock, the mushrooms create a lot of flavor in this recipe. To coax as much flavor as possible from them I start cooking the mushrooms in a hot, hot pan. Because of the high water content in mushrooms, they create a lot of liquid in the pan as they cook. With the pan very hot, this excess water cooks away quickly leaving the mushrooms to brown. On a lower temperature the mushroom would steam instead of browning…that’s not what I want in this recipe!

I know I have mentioned Seeds Of Change quinoa & whole grain brown rice in a previous post. I can’t recommend this product enough; if you come across it at Costco or otherwise please do give it a try. I use it here because it is convenient, healthy, and the spices blend perfectly with the other ingredients. Other starch suggestions for this recipe would be brown rice, couscous, or even orzo. Check for seasonings if you use a mix, I needed no additional salt with the quinoa.

This one is rich enough that the only side I served it with was a nice green salad and was plenty for two with leftovers.

Casserole of Chicken, Quinoa, & Brown Rice with Mushrooms

1 – Large Boneless Chicken Breast Half (about 12 oz.), halved lengthwise from the top and sliced very thin (as for a stir fry)
8 oz – Fresh Mushrooms, sliced
1 – Small Onion, chopped
2 – Celery branches, sliced (leaves add flavor…use them too!)
1 Clove – Garlic, minced
2 Sprigs – Fresh Thyme, left whole
2 Cups – Chicken Stock
2 Cups – Quinoa & Whole Grain Brown Rice, pre-cooked
2 Tbsp – Unbleached Flour
Olive Oil
Freshly Ground Black Pepper
About 1/4 Cup – Panko Breadcrumbs

Preheat the oven to 350 degrees. Add a tablespoon of olive oil to a large (12”) skillet over medium high heat. When the oil just begins to smoke, carefully add the mushrooms and cook them stirring constantly much as you would a stir fry. When the mushrooms begin to release their liquid slow down a little on the stirring but keep them spread out so the liquid will evaporate quickly.

As the mushrooms dry and begin to brown, stir in the onions, celery, garlic, thyme, and ½ teaspoon of fresh ground pepper. Lower the heat to medium and continue cooking and stirring until the onions soften. (Note: The mushrooms should be getting nice and brown by now. Don’t worry if some of the vegetables stick a little bit…they will loosen when you add the stock.)

When the onions become tender and translucent stir in the chicken, separating the slices and blending them carefully into the mixture. Continue cooking and stirring gently for another 5 minutes then Stir in one tablespoon of the flour until well mixed. Stir in the second tablespoon of flour and cook, stirring gently, for one minute more. Stir in one cup of stock and cook until some thickening begins. Stir in the other cup of stock and cook until bubbling and thickened.

Remove the thyme sprigs and discard, then stir in the quinoa and gently mix until thoroughly incorporated. Pour all into a 9X9 casserole, sprinkle just enough breadcrumbs to cover evenly on top. Bake 25 minutes, allow a few minutes to rest and enjoy!

Randy

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Mock Carbonnade a La Flamande

Posted on January 11, 2011 | 1 comment

Dear friends of ours stayed at our house for a few days this past week and as dear friends will do, they left a few beers behind. As I surveyed the fridge situation on Sunday morning I was already thinking of beef, maybe a pot roast or a stew, and when I spotted the bottles of Shiner Bock my mind was made up…Carbonnade a La Flamande! At the market I found a sale on beef chuck mock tenderloins and decided this would be a fun challenge.

Carbonnade a La Flamande is a rich Belgian stew of beef, caramelized onions, and beer usually with a sweet and sour flavor not unlike a good sauerbraten. The irony was that I was using Shiner Bock instead of a deeply flavored Belgian ale as the base in a stew of “mock” tenderloin steaks. So while this is NOT a true Carbonnade a La Flamande, it does borrow some of the great character from one of my favorite Belgian dishes.

If you are not familiar with beef chuck mock tenderloins they are simply steaks cut from the chuck eye roast. They produce a mostly round steak that looks something like a tenderloin steak. Chuck is still chuck though and tender they are not, hence the “Mock” part of the name. This cut is flavorful but best suited to slow braising or long tenderizing marinades.

Other notes: Brown the steaks in a pan if you prefer, I kind of like the broiler for larger pieces of meat. A mostly whole star anise should do the trick but be sure to remove any pieces that break off during the cooking. I served these with whole wheat wide egg noodles and blanched then sautéed snap beans with garlic. Oh, and if you want to use a real Belgian ale I recommend Chimay Blue …just be sure to have another one on hand to enjoy with your steak!

Mock Carbonnade a La Flamande

5 to 7 – Beef Mock Tenderloin Steaks (About 2 Lbs)
3 – Medium Onions, Sliced
1 Tbsp – Tomato Paste
12 Oz – Medium Bodied Beer
1 Cup – Chicken Stock
1 Tbsp – Beef Soup Base (I used Demi-Glace Gold )
1 Star – Star Anise
1 Large Sprig – Fresh Thyme
1 Large Sprig – Fresh Rosemary
1 Tbsp – Red Wine Vinegar
Olive Oil
Kosher Salt & Freshly Ground Black Pepper

Warm a tablespoon of olive oil in a heavy stew pot or Dutch oven over medium heat. Stir in tomato paste, star anise, onions, and a ¼ teaspoon of fresh ground pepper. As the onions begin to sizzle lower the temperature to medium low and continue cooking stirring often. Meanwhile, line a cookie sheet with aluminum foil and coat with a thin film of oil (I used a spritz of Olive Oil Cooking Spray). Use a paper towel to pat the steaks dry and arrange them evenly on the cookie sheet. Brush or drizzle each steak with olive oil and season well on both sides with kosher salt and pepper. Continue cooking and stirring the onions 15 minutes or so until they begin to turn a deep golden color then stir in the thyme and rosemary…keep cooking and stirring the onions while you brown the steaks.

Set the oven (broiler) rack 3” below the element or flame. Place the steaks on the rack and turn the broiler on high. (Note: If your broiler is electric leave the door slightly ajar; if your broiler is gas fueled close the door.) Broil the steaks 4-6 minutes watching them closely until a nice brown crust has formed, carefully turn and broil 4 minutes more or until nicely browned.  Remove the steaks and set aside to rest while prepping your braise.

Reduce the oven heat to 300. Remove the star anise from the onions and discard. Stir beer, soup base, and chicken stock into the onions and raise the heat to medium high. Stir occasionally until the liquid just begins to boil, place the steaks into the pot, cover firmly and bake for 2 hours. After two hours remove from heat, leave covered, and set aside to rest.

Wait at least 20 minutes to remove the steaks to a serving platter; place the pot back on the burner over medium high heat. As the liquid comes to a boil reduce the heat to medium, stir in the vinegar and allow the gravy to cook until your desired thickness is reached.

Spoon the gravy over your steaks, serve and enjoy!

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Singing the praises of Chicken Stock

Posted on January 3, 2011 | 7 comments

Singing the praises of Chicken Stock

As I populate my blog with more and more recipes you will notice that chicken stock will show up in the ingredients over and over again. Indeed, I use chicken stock in a ton of different ways and find it to be an invaluable ingredient especially in healthful cooking. Aside from the obvious soups, risottos, and sauces I use chicken stock in place of water nearly every time I cook rice or couscous. Adding a little chicken stock to simmered beans adds body and richness, especially if you are going to make a puree. And, don’t forget those veggies either! A little stock boosts the flavor of blanched then sautéed vegetables nearly as well as a pat of butter and with much less fat.

Inasmuch as I tout the glories of chicken stock, I cannot emphasize enough how much better it tastes if you take the time to make your own! While I will at times use a canned chicken “broth”, there is simply nothing better than homemade. I say “broth” because I have yet to find a commercial stock that comes even close to the goodness of homemade. If I must used canned broth, I nearly always go with my favorite, Swanson’s Certified Organic Chicken Broth . For flavor, sodium level, and value, most others pale in comparison.

So what is the difference between stock and broth? To put it simply, stock utilizes more bones than meat in its preparation and nearly always involves browning of the ingredients before simmering.  Broth on the other hand uses more meat than bones and generally involves no browning of the ingredients before simmering. Stock is typically cooked longer than broth and usually contains less salt. While the two are entirely interchangeable, stock is essentially a richer more flavorful version of broth which is why it is preferred in sauce-making while broth is used more often in soups. Because I always seek to maximize flavor in my cooking, I nearly always use stock.

What is my secret to a good pot of chicken stock? Store-bought Rotisserie Chicken no less!

Out of habit, I freeze all of our chicken scraps stashed in a zip lock bag and when I have enough saved up, I make stock. While I have long browned my chicken parts before making stock, when I started buying Rotisserie Chickens from Costco for quick dinners on busy nights, I noticed an immediate improvement in the richness of my stock. Maybe it is the browning the rotisserie imparts on these chickens or maybe it is the marinade they use. Whatever the case the difference is remarkable enough that before I make a pot of stock I always wait until at least half of my stash of ingredients is from these chickens. To add additional flavor I also freeze any fresh herbs or vegetables (IE: onions, garlic cloves, apples, etc…) that were originally cooked with a home cooked chicken. Brown these right along with your chicken and you would be amazed how much flavor they can bring to the party!

When I make a batch of chicken stock, for convenience alone, I keep a quart or so in the fridge for up to a week. The rest I freeze in usable batches of 2 cup and ½ cup measures. For the former I pour two cups of cooled stock into a 1 quart Zip Lock Freezer bag, squeeze out the excess air, seal and stack them in the freezer. For an approximate ½ cup portion I pour the cooled stock evenly into a silicone muffin pan, cover loosely with stretch wrap, and freeze. The next day I pop the frozen portions out and store them neatly in another Zip Lock Freezer Bag. An ice tray does the same trick for even smaller portions but I don’t usually bother. I am a big stickler for fresh foods and perhaps it is because I go through it so fast but I really haven’t noticed a difference between fresh or frozen homemade stock.

Please remember, for the sake of food safety it is always best to refrigerate or freeze your stock as soon as it comes close to room temperature. To hasten cooling you can:

  • Pour the hot stock in to smaller and/or flatter containers to cool.
  • Set your stock pot into a sink or tub of ice water or even cold water, refreshing the water a time or two as it gets warm.
  • Freeze water a day or two ahead of time in a sanitized an empty ½ gallon milk container. Gently place the frozen container into your stock.
  • Fill a gallon sized Zip Lock Bag with ice cubes. Gently lower this into your “warm”stock.

Google “food safety” if you have any doubts and always use care in your handling of any food.

Homemade Chicken Stock

1 – One gallon Zip Lock Bag stuffed full of chicken necks, wing tips, and carcasses, thawed.
1 – Large yellow onion, sliced very thin
3 – Branches celery including leaves, chopped
2 – Large carrots, chopped
2 – Large garlic cloves, crushed
12 – Black peppercorns
1 – Tablespoon kosher salt
4 – Springs fresh thyme (or 1 Tbsp dried)
1 – Bay leaf
Olive Oil spray or mist
Fresh water to cover all by 1 inch.
Kosher salt & fresh ground black pepper to taste.

Preheat the oven to 425 degrees. Grease a cookie sheet with an olive oil spray or mist. Cut or chop chicken into manageable sized pieces and spread evenly on cookie sheet. Mist lightly with olive oil spray or mist then season generously with kosher salt and freshly ground pepper. Place in upper third of oven and cook 20 minutes undisturbed. Carefully remove and cool for safe handling. (Note: If chicken pieces do not show substantial browning, bake 8 to 10 minutes more before continuing.)

Meanwhile, coat the bottom of a large stock pot with a spray of olive oil and cook the remaining ingredients over medium-low heat, stirring occasionally, to release flavor.

When the chicken is cool enough to handle, add all of it including any collected juices, to the stock pot. Carefully swirl a small amount of fresh water in the cookie sheet to dissolve any browned bits and add this to the stock pot. Pour in enough fresh water to cover all ingredients by about 1 inch. Increase heat to high and monitor closely until nearly boiling, skimming off any excess foam. When the liquid reaches a near mild boil reduce the heat to simmer and cook 3 to 4 hours checking from time to time to keep from reaching a full boil.

After 3 – 4 hours remove the stock pot from heat and allow to cool somewhat before straining. When the stock has cooled enough to handle, using a slotted spoon, remove the largest solids to a colander or sieve set in a bowl to capture any draining stock. When most of the solids have been removed, strain remaining stock through cheesecloth or a sanitized dish cloth to clarify. Skim any remaining fat as it accumulates at the surface and/or remove any fat accumulations after the stock had been refrigerated.

Enjoy!

Randy

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Posted in Poultry, Soups & Stews

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Menu for Two – Pan Seared Sea Scallops with a Fresh Herb White Wine Sauce, Oven Roasted Potatoes and Asparagus Spears.

Posted on December 23, 2010 | 3 comments

Last week my wife Kathy had a rough week fighting the cold that I probably gave her when I had it the week before. Since she was feeling somewhat better by Friday I wanted to cook her something special so I went browsing at Costco for something out of the ordinary. With a crispy salad and some crusty bread, these scallops fit the bill perfectly!

I shop at Costco or BJ’s often as bulk stores are a great way to stretch your grocery bucks. For instance, while you might find nice fat Sea Scallops (nearly always pre-frozen) at a local seafood market or grocery for 12.99 to 15.99 per pound, these came in just over 9.00 per pound for a two pound bag. Two pounds are enough for 3 dinners for the two of us and that boils down to about $6.00 per meal or $3.00 per person. Just try to find that kind of deal at a seafood restaurant!

Speaking of buying frozen seafood; for a very long time I absolutely refused to buy frozen scallops or shrimp. While I wouldn’t consider myself a food snob…I simply did not care for the way the frozen ones tasted when compared to fresh. Then I came across an article about sodium tripolyphosphate . Sodium tripolyphosphate is a preservative that packagers will “claim” is used to “retain tenderness and moisture”. In fact it absolutely ruins the flavor and texture of certain foods, especially shrimp and scallops, giving the flesh a diluted, soapy flavor and an unpleasant spongy, almost waterlogged texture.

So why do seafood packagers use this additive, which is also used in household cleaners, laundry detergent, and paint? The simple answer is Sodium tripolyphosphate “can substantially increase the sale weight of seafood in particular”. Need I say more?

Fortunately, in the U.S., Sodium tripolyphosphate must be listed in the ingredients list on the package label. Also fortunately, Costco and BJ’s both carry frozen shrimp and scallops that do not contain Sodium tripolyphosphate! Do yourself a favor and read the ingredients next time you buy frozen seafood. For the same reason I also try to avoid the “fresh” scallops that are sold soaking in “their own” liquid.

Menu for two – Pan seared sea scallops with a fresh herb white wine sauce, oven roasted baby creamer potatoes and asparagus spears.

Note: Before I get started on the recipe there is one other tip that I must mention: WATER KILLS BROWNING! In searing and roasting the browning that occurs on the outside surface is where the flavor comes from. Searing your scallops while they are wet will prevent them from browning. To get the most flavor from your browned foods always be sure to pat them dry with a paper or dish towel before cooking.

For the Scallops you will need:

12 medium – Sea Scallops, thawed, rinsed, and dried well.
¼ Cup – Dry white wine such as Pinot Grigio or Sauvignon Blanc
Juice of ½ – Fresh lemon
3 Tbsp – Butter, Cut into 6 or 8 cubes, and kept cold.
2 Tbsp – Shallots, minced
2 Tbsp – Fresh basil, sliced in thin ribbons ( see http://www.basilbasics.com/chiffonade.html )
1 Sprig – Fresh rosemary
Italian Herb Seasoning Grinder
Olive Oil

For the Potatoes and Asparagus you will need:

12 – Baby Potatoes, I used half red bliss and half Yukon gold potatoes
12 Large or 16 Medium – Fresh green asparagus spears
Olive Oil
Italian Herb Seasoning Grinder

To Prepare:

1. Preheat the oven to 425 degrees. Rinse and dry the potatoes. Trim the stem end of the asparagus, rinse and dry. When the potatoes are dry toss them with just enough olive oil to coat, give them a good dusting of seasoning from the Italian herb seasoning grinder and toss again. Spread them evenly in a glass 9 X 12 inch baking dish and roast for 15 minutes. Meanwhile, toss the asparagus spears with just enough olive oil to coat, give them a good dusting of seasoning from the Italian herb seasoning grinder and toss again. Set the asparagus aside.

2. Warm 1 to 2 Tbsp olive oil and 1 sprig of rosemary in a non-stick pan over medium high heat swirling the oil occasionally as it heats. Dust the scallops lightly with the Italian herb seasoning.

3. After 15 minutes carefully remove the potatoes from the oven. Carefully tilt the baking dish so that the potatoes move to one side allowing room to add the asparagus spears. Add the asparagus and place the dish back in the oven for 15 minutes longer.

4. While the vegetables finish roasting, sear your scallops: When the oil in the pan is hot the rosemary will begin to crackle and pop. Remove and discard the rosemary then gently place the scallops, one at a time, into the pan. You should hear a distinct sizzling as soon as each scallop hits the oil. Sear the scallops for two minutes on the first side, gently flip, and sear one minute more before removing directly to serving plates. Cover each plate with a paper towel or foil to keep the scallops warm.

5. Remove the vegetables from the oven and set aside to rest.

6. As soon as the last scallop is removed, add the shallots and the wine to the pan. As the wine comes to a boil swirl the pan and, using a wood or silicone spatula, scrape any browned bits from the pan. Reduce until the wine takes on a syrupy consistency then add the lemon juice.

7. Turn off the burner and allow the residual heat to reduce the liquid by half. Gently swirl in the butter cubes 2 or 3 at a time letting these melt before adding 2 or 3 more. Continue swirling the pan until all of the butter has been incorporated, swirl in the basil and spoon the sauce evenly over the scallops.

8. Carefully place the roasted vegetables on the plate and serve.

Enjoy!

Randy

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Posted in Entree, Meat Free, Menu, Seafood

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