Serves 4
RECIPE INGREDIENTS
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DIRECTIONS
Heat oil in large saucepan over medium heat. Add sausages and cook until browned, about 8 minutes. Transfer sausages to cutting board. Cut sausages into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.
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Add onion, celery, bell pepper and garlic to saucepan. Cover and cook over medium-low heat until vegetables begin to soften, about 5 minutes. Add rice, broth, sausage, cayenne, bay leaves and salt. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes.
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Stir in chicken. Cover and simmer until rice is tender, about 5 minutes longer. Remove from heat. Let stand, covered, about 2 minutes.
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Pasta with Asparagus, Prosciutto and Pecorino Romano courtesy of Whole Foods
Ingredients
3/4 pound dried fusilli or penne pasta
1 tablespoon olive oil
1 medium yellow onion, halved and thinly sliced
1/4 pound thinly sliced prosciutto, cut into thin strips
1 (1-pound) bunch asparagus, trimmed and cut diagonally into 1-inch pieces
2 cups halved cherry tomatoes
1/4 cup dry white wine or water
1/2 cup grated Pecorino Romano cheese
Salt and pepper to taste
Method
Cook pasta according to directions on package. Drain well and keep warm.
Meanwhile, heat oil in a large skillet over medium heat. Add onions and prosciutto and cook until onions start to brown, 7 to 10 minutes. Add asparagus and cook, stirring frequently, for 5 minutes. Add tomatoes, cover and cook 3 to 5 minutes longer. Uncover and add wine, stirring to deglaze the brown bits on the bottom of the pan.
When the liquid has evaporated and the asparagus can be pierced easily with a knife, remove from heat. Toss with drained pasta. Add cheese and toss again. Season with salt and serve immediately.
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This lovely spring vegetable risotto can be served as a main course or a side. If you want to make it vegetarian, simply replace the chicken broth with vegetable broth. I love risotto but, oh my, the white rice. But, if you're making risotto, and you're a purist, white rice it must be. Sometimes your most memorable meals are those that are the least expected. My husband and I were in Milan getting ready to head to the lake country. I had my list of restaurants recommended by Wine Spectator magazine. My husband and I are intrepid travelers and had rented a car. Well, one night we started out looking for a particular restaurant and it was pouring rain. We could NOT FIND IT! DAMNIT! Take a breath. So, we just stopped at any restaurant that had a light on. The owner did not speak English (doesn't that make it even more delightful?). She said, "I make, I make". Joy joy joy. She brought out as a first course this incredible risotto that was mad with PEARS! PEARS! It was incredible. And then she brought out a whole roasted fish with roasted potatoes, a simple salad and delicious wines. A chocolate dessert created by her husband was the finale. I have always wanted to recreate that pear risotto. But alas, I usually make this wonderful veggie one. Enjoy...
| Gremolata |
| 2 |
tablespoons minced fresh parsley leaves , stems reserved |
| 2 |
tablespoons minced fresh mint leaves , stems reserved |
| 1/2 |
teaspoon finely grated zest from 1 lemon |
| Risotto |
| 1 |
pound asparagus , tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces |
| 2 |
medium leeks , white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (see note) |
| 4 |
cups low-sodium chicken broth (see note) |
| 3 |
cups water |
| 5 |
tablespoons unsalted butter |
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Table salt and ground black pepper |
| 1/2 |
cup frozen peas |
| 2 |
medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons) |
| 1 1/2 |
cups Arborio rice (see note) |
| 1 |
cup dry white wine |
| 1 1/2 |
ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving |
| 2 |
teaspoons juice from 1 lemon |
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1. For the Gremolata: Combine ingredients in small bowl and set aside.
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2. For the Risotto: Chop tough asparagus ends and leek greens into rough 1/2-inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.
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3. . Heat 1 tablespoon butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside.
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4. Melt 3 tablespoons butter in now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.
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5. When wine is fully absorbed, add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
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6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining tablespoon butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with gremolata and passing Parmesan separately
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| you can't "smoke" salmon (I actually had the fish monger at a legendary food store say this when I told him I was going to smoke a a side of salmon, he said, "how many little papers is that going to take to smoke a side of salmon. I yucked it up), this is a terrific alternative. Courtesy of Cook's Illustrated online:
Serves 4.
With the addition of the fish fillets, the pan temperature drops; compensate for the heat loss by keeping the heat on medium-high for 30 seconds after adding them. If cooking two or three fillets instead of the full recipe of four, use a 10-inch skillet and medium-high heat for both preheating the pan and cooking the salmon. A splatter screen helps reduce the mess of pan-searing. Serve salmon with a sweet and sour chutney (see related recipe), a fresh salsa, an herb-spiked vinaigrette, or squirt of lemon or lime. For heightened sesame flavor, rub the fish fillets with Asian sesame oil instead of canola or vegetable.
| 1/4 |
cup sesame seeds |
| 4 |
salmon fillets skin-on, each about 6 ounces and 1 to 1 1/4 inches thick (see illustration below) |
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Table salt and ground black pepper |
| 3 |
teaspoons canola oil or vegetable oil |
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1. Heat a 12-inch heavy-bottomed skillet for 3 minutes over high heat. Spread sesame seeds in a pie plate. Rub salmon fillets with 2 teaspoons canola or vegetable oil, sprinkle with salt and pepper, then press flesh sides of fillets in sesame seeds to coat.
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2. Add remaining oil to pan; swirl to coat. When oil shimmers (but does not smoke) add fillets skin side down and cook, without moving fillets, until pan regains lost heat, about 30 seconds. Reduce heat to medium-high; continue to cook until skin side is well browned and bottom half of fillets turns opaque, 4 1/2 minutes. Turn fillets and cook, without moving them, until they are no longer translucent on the exterior and are firm, but not hard, when gently squeezed: 3 minutes for medium-rare and 3 1/2 minutes for medium. Remove fillets from pan, being careful not to break sesame crust; let stand 1 minute. Pat with paper towel to absorb excess fat on surface, if desired. Serve immediately.
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Courtesy of America's Test Kitchen
Sesame-Ginger Shrimp
Stir-fries are the perfect vehicle for quick-cooking, sweet-tasting shrimp. But a proper stir-fry is easier said than done. We have found that it?s all too easy to overcook the shrimp or bury its flavor under competing ingredients. We wanted a simply flavored stir fry in which the shrimp could shine. Here?s what we discovered:
Test Kitchen Discoveries
- Make sure everything is prepared before you start cooking. Stir-frying progresses too quickly to prep ingredients as you go.
- Make sure your pan is hot enough; otherwise the ingredients will stew, not stir-fry.
- Use fairly large shrimp--21 to 25 count--so the shrimp won?t overcook.
- Keep ingredients to a minimum to allow the shrimp flavor to come through. Red bell pepper and scallions provide flavor and textural contrast to the sweet-flavored crustacean.
Sesame-Ginger Shrimp
Serves 4
Toast the sesame seeds in a small skillet over medium heat until fragrant, about 3 minutes. Serve this dish with rice.
| 1 |
pound extra-large shrimp (21 to 25 count), peeled and deveined |
| 4 |
teaspoons soy sauce |
| 2 |
cloves garlic , minced |
| 1/2 |
inch piece fresh ginger , peeled and minced |
| 1/4 |
teaspoon red pepper flakes |
| 2 |
tablespoons peanut oil or vegetable oil, plus 1 additional teaspoon |
| 1/2 |
cup water |
| 1 |
tablespoon toasted sesame oil |
| 1 |
tablespoon oyster sauce |
| 1 |
teaspoon cornstarch |
| 1 |
red bell pepper , seeded and cut into thin, 2-inch-long strips |
| 5 |
scallions , white and light green parts, cut into 2-inch pieces |
| 1 |
teaspoon lemon juice |
| 1 |
tablespoon toasted sesame seeds |
1. Toss shrimp and 2 teaspoons soy sauce in medium bowl. Combine garlic, ginger, pepper flakes, and 1 teaspoon peanut oil in small bowl. Stir water, sesame oil, oyster sauce, remaining 2 teaspoons soy sauce, and cornstarch together in measuring cup.
2. Heat 1 tablespoon peanut oil in large nonstick skillet over high heat until smoking. Add bell pepper and scallions and cook until browned in spots, about 5 minutes. Transfer to bowl. Add remaining tablespoon peanut oil and shrimp to empty skillet and cook, tossing until just opaque, about 30 seconds. Push shrimp to sides of skillet, add garlic mixture to center of pan, and mash with spoon until fragrant, 10 to 15 seconds. Stir mixture into shrimp. Add water mixture and cook until thickened, 60 to 90 seconds. Return vegetables to pan, add lemon juice, and toss until heated through. Transfer to platter and sprinkle with sesame seeds. Serve.
__________________________________________________________________________________ While on business, I often had the good fortune to visit San Antonio and while there, visit a girlfriend. We used to go to this fabulous burger place and get the most decadent hamburgers. I'd have to go back to the hotel for a siesta before going back to work. We'd get these burgers that were topped with chili, cheese, gucamole, jalapenos, and FRITOS! You had to eat them with a fork. These burgers by Bobby Flay, from his new cookbook "Burgers, Fries and Milkshakes"will make you swoon. The Perfect Burger 1 1/2 lbs. 80% lean ground chuck or 90% lean ground turkey kosher salt and freshly ground pepper 1 1/2 tbls canola oil 4 slices cheese (optional) 4 hamburger buns, split and toasted On the a gas grill: Heat grill to high. Mold the meat into uniform, fairly flat patties, about 3/4 inch thick. Using your thumb, make a deep indentation in the center of each burger (see tip of the week for why). Brush the burgers with the oil and grill until the burgers are golden brown and slightly charred on the first side, about 3 minutes for beef and 5 mins. for turkey. As much as you are tempted to press down on the burgers, DO NOT. You're releasing delicious juices! Flip burgers over and cook until golden brown and slightly charred on the second side, 4 mins. for med. rare (3 mins. if you're using cheese) or cooked until your desired doneness. Cook turkey burgers until cooked throughout, about 5 mins. per side. Add the cheese during the last minute of cooking. Close the grill or tent the meat to melt the cheese. Sandwich between the buns and eat. Now for his Signature Burger: The CrunchBurger Do the same as above but add: 8 slices American cheese 4 slices beefsteak tomatoes 4 leaves romaine lettuce 4 slices red onions horseradish mustard mayo 4 handfuls of potato chips Assemble. I love catsup on my burger, so I'd lose the mayo mustard stuff. But that's just me. Horseradish, Mustard, Mayo (also great on a salmon burger) 1/4 cup mayo 2 tbls. dijon mustard 2 tbls. drained prepared horseradish kosher salt and freshly gorund pepper Whisk together all ingredients and cover and refrigerate for at least 30 minutes. Can be made 1 day in advance. _______________________________________________________________________________ Bistecca alla Fiorentina Ingredients
2 lb. Porterhouse steak, about 2 inches thick
Gray Salt
Coarse ground black pepper
Extra Virgin Olive oil
Aged balsamic vinegar (optional)
1 lemon (optional)
Roasted Garlic Balsamic Steak Sauce (optional)
Directions
Let the steak rest outside of the refrigerator for one hour before cooking. Liberally season the steak with gray salt and pepper and press the seasoning into the meat.
About Gray Salt: If you change just one thing about your cooking, make it the salt. The gray salt I use, from Brittany?s coast, retains all the minerals found in the sea, echoing your body?s mineral content exactly. Because of its taste, I use gray salt exclusively, and cherish the natural flavors it highlights in all foods.
To grill:
Use a hot, clean and oiled grill. Grill the steak for about 5-6 minutes on each side for medium rare. The filet will cook a little faster than the strip loin. Move the steak every two minutes or so for even cooking and a crispy exterior.
For pan roasting:
If pan-roasting, preheat the oven to 450° F. Heat a cast-iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting spattered! Using tongs, place the steak in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steak and place the pan in the oven until the steak is done, about 6 minutes for medium rare.
Remove the steak to a carving board and let rest for at least 5 minutes before carving.
Grilled Lemon Halves:
Cut the lemon in half and brush the cut side with olive oil.
For pan roasting: Place cut side down alongside the steak. When marked, turn the lemons over and cook in the oven alongside the steak.
To grill: Place the lemons cut side down on the grill to mark. Turn the lemon over and move to a cooler part of the grill to finish cooking. Serve all bistecca with some extra gray salt on the table.
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This should be a first course but can also be a main course served with a salad and great bread. I made this pasta dish for a dinner party I just had. The sauce...you want to wallow in it. I made these as raviolis but you can make them anyway you want. I'm also not going to give you a recipe and instructions on making pasta. Mario Batali's cookbooks and well as most good I-talian cookbooks have great instructions and recipes. I have used, in the past, wonton wrappers instead of making pasta. Not quite as good but they'll do in a pinch. Put down one wrapper, add a tsp or so of filling, egg wash the edges, place another wrapper on top and seal the edges. Drop into boiling salted water and cook until they float to the top and cook one additional minute. Drain and add to sauce. Here, I'm going to give you an adapted version of the pasta stuffing (goat's milk robiola is a very creamy cheese you can get at Whole Foods) with the sauce from the restaurant Spiaggia in Chicago. Serves 4
Goat's Milk Robiola/Creamy Tomato and Basil Sauce with Speck (speck is an I-talian meat you can find at upscale deli counters)
Filling
12 oz goat's milk robiola or fresh white goat cheese at room temp (because of the cost of the robiola, I used 6oz of each)
salt and pepper to taste
Sauce
4 tbls butter
20 fresh basil leaves, plus 4 for garnish
2 tomatoes, peeled, seeded, and diced (dunk whole tomatoes in 1 quart boiling water for 2 minutes. Put in ice bath and the skin should peel right off)
1 cup heavy cream
32 thin strips speck or bacon, chopped (try to find the speck. It makes a BIG difference)
1/4 cup freshly grated Parmesan cheese
2 tbls tomato paste
salt to taste.
In a med sized bowl, mix together the robiola and the goat cheese until well blended. Add salt and pepper to taste. Set aside or chill until you are ready to fill the pasta. You'll use about a tsp for each ravioli. Use more if you want.
In a med. saucepan, over med. heat, melt the butter with the 20 basil leaves. When the leaves are wilted, add the tomatoes and cook for 3 minutes. Stir in the cream, speck, tomato paste, parmesan and salt to taste. Mix well. Drop in the ravioli and coat. Serve with an additional basil leaf on each plate.
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I know. I know. Salmon is good for you. But sometimes the smell or taste is just a little too strong. So, I asked the fish monger at Whole Foods to recommend something. He recommended Artic Char. It's the same color as salmon but has a much milder, sweeter taste. He recommended serving it with sweet potatoes and a dark green vegetable for a very healthy and delicious meal. So, here is my menu based on his recommendations as well as some help from Bon Appetit.
Artic Char with Broccolini and Sweet Potato Puree 4 servings
3 sweet potatoes (about 2 1/2 lbs)
2 tbls butter
1 cup balsamic vinegar
1 1/2 tsp low sodium soy sauce
1 lb broccolini
2 slices lower fat bacon (go ahead and use the fat stuff if you want)
2 tsps yellow mustard seeds
4 5-6 oz artic char fillets
2 tbls vegetable oil divided
salt and pepper to taste
Preheat your oven to 400 degrees. Wrap your sweet potatoes in foil and roast until tender, about 1 1/2 hrs. Cool and peel. Puree in processor until smooth. Add butter and mix. Season with salt and pepper. Put in a microwave dish. Meanwhile, boil the vinegar in a small saucepan until it is reduced to 1/3 cup. Stir in the soy sauce. Blanch the broccolini in boiling salted water for 1 minute. Drain and then place in a bowl with ice water.
Set aside. Cook the bacon in med skillet over med. heat until the edges are crisp. Transfer to paper towels to drain. Process the mustard seeds in a grinder until coarsely ground. Sprinkle fish with salt and pepper. Sprinkle ground mustard seeds over the top of the fish. Heat 1 tbls vegetable oil in a large skillet over med. high heat. Add the fish, mustard side down and cook until brown and just opaque in center, about 3 mins. per side. Meanwhile, rewarm the sweet potatoes in the microwave. Take the broccolini out of the ice bath and dry. Heat 1 tbls oil in a large skillet. Add the broccolini and bacon and sauté until broccolini is tender and heated through. Season with salt and pepper. Divide broccolini, fish and puree among plates and then drizzle with the balsamic, soy glaze.
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I made this wonderful casserole for our girls' member member golf tournament along with the grilled vegetable lasagna. There was none left. Serves 8
Baked Ziti with Mozzarella and Chicken Sausage
EVOO
2 large onions, cut into small dice
4 garlic cloves, minced
1 1/2 sweet I-talian chicken sausage, removed from casings and crumbled
salt and pepper to taste
1/2 cup dry red wine
2 35 oz cans san marzano plum tomatoes, chopped and with their juice
1/2 cup chopped fresh oregano
2 cups fresh ricotta cheese
2 cups freshly grated percorino cheese
2 pinches nutmeg
2/3 cup chopped I-talian parsley
2 lbs ziti
1 lb. mozzarella cheese, fresh and cut into small cubes
Heat the oven to 425 degrees. Lightly oil a large shallow baking dish (you made need two dishes. I did for this amount). Bring a large pot of water to boil. In a large skillet, heat 4 tbls olive oil over med. heat. Add the onion and sauté until soft, about 10 mins. Add the garlic and the crumbled sausages and sauté until the sausages start to brown. Season with salt and pepper. Add the red wine and let boil until it's almost gone. Add the tomatoes with all of the juices and cook, uncovered, at a lively simmer for about 20 minutes. The sauce will thicken slightly. Add the oregano and taste for seasoning. In a large bowl, mix the ricotta (save about 2 large tbls for topping), about half of the pecorino, the nutmeg and the parsley. Season with salt and pepper. Meanwhile, cook the ziti until al dente. Drain and toss with the ricotta mix until well coated. Add the sausage and sauce mix and mix again. Add the mozzarella and toss gently. Pour everything into the baking dish and sprinkle the remaining pecorino on top and place the two dollops of mozzarella mix on top. Bake uncovered until lightly browned and bubbling, about 20 minutes. Lightly foil and let rest for 10 minutes. Serve immediately.
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It's almost Easter time and daylight savings time has arrived and spring has almost sprung. Well, then, it's time for some lamb. I have been using this recipe since THE Julia had her PBS series, In Julia's Kitchen with Master Chefs. And, the master chef who created this dish is Lynn Rossetto Kasper. This leg of lamb is so good and relatively easy to make. By using the whole leg, you put on one heck of a display. You will need to budget a 24 hour time period for marinating. So, here's is
Roasted Lamb Inspired by the Renaissance
Agnello Al Forno Serves 6-8
For the Marinade:
A whole bone-in leg of lamb, about 10 lbs (shank bone left in tact: sirloin and hipbone removed)
The shredded zest of 4 large firm skinned oranges (if you don't know to not use the piths, then yuck, yuck, you're in for a surprise)
6 large garlic cloves, smashed and peeled
3 anchovy fillets (rinsed and boned if they were salted) I use canned but have the salted.
12-14 large leaves of fresh basil
3 tbls EVOO
1 tbls fresh lemon juice
1/2 tsp freshly ground black pepper
salt
Preparing the marinade:
Drop the orange zest into a strainer and then submerge in a saucepan of boiling water for 3 mins. Drain. With the processor running, drop the garlic through the feed tube and then the orange zest, anchovies, basil, and when roughly mixed, pour in the olive oil. Process for 2-3 mins until the mixture is chopped and blended but not pureed. Turn off processor and add lemon juice, salt and pepper and then blend for a few for seconds.
For roasting the lamb:
Salt
Freshly ground black pepper
1 1/2 cups good dry red wine
1 cup pitted brine cured black olives such as kalamata
For the sauce:
1/2 cup fine strong lamb, veal or chicken stock
2 tbls best quality tomato paste
Pierce the meat all over on both sides at 2 inch intervals with the tip of a sharp knife, making incisions 1 inch deep and wide enough to accommodate the tip of the index finger. Using your fingers, push teaspoonfuls of the marinade deep into the inch deep incisions. Rub whatever marinade is leftover on the outside of the meat. Place the lamb in a glass platter and cover loosely with plastic wrap. Refrigerate over night or for 24 hrs.
Preheat the oven to 350 degrees. season the meat generously with salt and pepper and set it best side up in a roasting pan. Do not use a rack. Roast for 20 mins., then pour a cup of the red wine over the lamb and continue roasting. After another 15-20 minutes, rapidly strew the olives around in the pan, and baste the meat with the pan juices, adding a little more wine if the juice threatens to burn. Continue roasting, rapidly basting every 15 mins or so-add a little water to the pan if you run out of wine and the juice is evaporating. After a total of 1 1/4 hrs. start testing just to be sure-a large leg of lamb this size should take 1 1/2 hrs., but much depends on the thickness of the meat, how cold it was when it went in, and how much the oven cooled off during the frequent basting.
Insert your instant read meat thermometer into the thickest part of the meat, not letting it touch the bone. Let the tip penetrate 1 inch. Watch as the needle rise just until it stablizes-about 5 seconds. If the thermometer is left in longer, the temp will rise about 10 degrees .
130 degrees= blood rare
135 = rare (the meat is a good red)
140= med. rare (this is the best temp for lamb)
Transfer the lamb to a warm platter and slip it into a turned off oven leaving the door ajar for 15-20 mins. to let it rest. If the wait is longer, tent with foil. Meanwhile, skim the fat from the juices in the pan. Set the pan over two burners on the stove top and turn the heat to high. Stir in the stock and the tomato paste and boil over high heat to deglaze the pan, scraping up the good stuff from the bottom of the pan. Let the liquid reduce about half. Correct seasoning and transfer sauce and olives to warm bowl.
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A male friend of mine, who lives in Hilton Head, sent over this recipe for pork ribs. He swears by them and since I know what a great cook he is, well, here's his recipe. Enjoy! Serves 8
Oven Roasted Pork Loin Back Ribs
10-12 lbs of pork loin back ribs
salt
pepper
garlic salt
2 plus jars BBQ sauce of your choice
Preheat the oven to 350 degrees. Rub the salt, pepper and garlic salt into the ribs. Cut up the ribs into 4-5 rib sections and place in a single layer, meat side down, in a large roasting pan. Brown, uncovered, for 45 minutes. With the meat side up, cover, and brown another 45 minutes. Top with the sauce, cover, and bake an additional 1 1/2 hours. Remove the cover and bake an additional 30 minutes. Melt in your mouth Southern cooking! Hmmm baby!
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A couple of years ago some girlfriends and I decided to go to Austin, Tx for a golf outing. We stayed at Barton Creek Resort. Having lived in and around the Austin area during the 70's and 80's, I know that Austin has some really great restaurants. The girls wanted to go to some trendy place, like Sandra Bullock's restaurant. I put on my "bitchy" hat and said "no way Jose", we're going to Fonda San Miguel! Fonda San Miguel is an Austin tradition. It is one of the few restaurants that serves authentic Mexican food not like some Tex Mex franchise. It opened in 1975 and still is thriving. So, I dragged the girls and played the designated driver to allow them to have Watermelon Margaritas. Not only is the food delicious, but the Mexican art in this place is amazing. I urged the girls to try the Chili Rellenas (which they did) and I had my favorite ready to order, Enchiladas San Miguel made with chicken. So, here is an adapted version from the Fonda San Miguel Cookbook. I've really jsut added some cheese. Oh, and the Salsa Verde is great on its own with tortilla chips. Serve with Mexican rice and refried beans
.
Chicken Filling (fills 12 enchiladas)
6 oz Mexican chorizo, casings removed
1/4 cup white onion chopped
2 cloves garlic, minced
4 med. tomatoes, roasted and chopped
3 chipotle chilies in adobo sauce
2 tablespoons adobo sauce from the can
2-3 boneless chicken breasts, poached in water with sea salt and ground pepper, then cooled and shredded
1/3 cup chicken broth
sea salt and ground pepper to taste
Crumble chorizo into a heavy, 12 inch skillet. Cook over low heat to render the fat, but do not allow it to brown. Strain off fat, returning 3 tbls fat to the skillet. Add the onion and garlic and cook over low heat, stirring constantly until onions are wilted and transparent. Add the tomatoes, chilies, and adobo sauce. Increase to med. heat and cook, stirring often, until the moisture has been absorbed and the mixture is dry, about 15 mins. Stir in the shredded chicken and broth. Cook another 3-4 mins., until the chicken is heated through. Season to taste with salt and pepper. Keep warm.
Salsa Verde (Makes 3 1/2-4 cups)
12 tomatillos, husked
2-4 serrano chilies, chopped
10 sprigs cilantro, chopped
2 cloves garlic, chopped
1/2 cup white onion, chopped
2 tbls vegetable oil
1 tsp sea salt
sugar to taste
Put the tomatillos in a 3 quart non reactive saucepan and cover with water. Cook over med. heat until the tomatillos soften and their green color begins to fade, about 8-10 mins. Drain the tomatillos, reserving 1 cup of the cooking liquid. Combine the cooked tomatillos, chilies, cilantro, garlic, and onion in a blender, using up to the 1 cup of the cooking broth to make a smooth, liquid puree. Heat the oil in the same saucepan over med. heat. Add the puree and salt; cook for 8-10 mins, stirring often. Check seasoning and add a little sugar if the tomatillos taste bitter. Keep warm.
So, you've got:
Chicken Filling
Salsa Verde
6 tbls vegetable oil
12 corn tortillas
Generous amount of shredded Monterey Jack Cheese
Turn on your broiler. Pam a baking dish that will hold 12 enchiladas. In a small skillet, heat oil over med. high heat until it shimmers (make sure the oil is hot enough or the tortillas will absorb too much oil and be greasy). Using tongs, dip each tortilla into the hot oil for about 10-15 seconds, or until softened. Drain on paper towels. Working quickly, dip the tortillas in the salsa verde. Lay each tortilla flat and put 3-4 tbls. of the filling down the center of the tortilla and roll into a tube. As you work, place the tortillas seam down in the baking dish. When all are in the pan, cover them with the warm sauce and the amount of cheese you want. Pop under the broiler until the cheese and sauce is hot and bubbly. (The way the restaurant does it, is to not add the cheese step. They plate after assembly and just use the sauce as a topping. Me, I like cheese on my enchiladas. Sue me.)
One of the interesting facts about true Mexican cooking is that they "fry" some of their sauces. As above with the salsa verde, you can also do the same with a salsa roja or red sauce. You'd be surprised at the depth of flavor this adds to the salsa. Yes, it adds fat, jeez, you need some fat to survive, but adding this step really kicks the salsa up a notch. You can purchase the cookbook, "Fonda San Miguel, Thirty Years of Food and Art" at Amazon.com. Muy Bien!
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I use to love watching Julia Child's TV shows on PBS. Well, also Chevy Chase's take on her on SNL. So, when a cook book came out on the Cooking With the Master Chef series, I had to have it. One recipe I do over and over is the Louisiana Boil with Emeril. I've adapted it to meet more southern sensibilities. Not quite so hot and, depending on what's available, leave out the craw dads i.e. crawfish. Growing up near Houston in the 1950's you could still find oysters, clams, crawfish etc and still be able to eat it fresh without the lubrication of oil. Crude, that is. You'll need a Louisiana Rig, which is basically a low propane fired stand that holds a very large and deep kettle, with a removable basket insert and tight fitting lid. It can also be used to deep fry your Thanksgiving turkey (I'll wait to read about the inevitable turkey fire or blow up). This can also be done stove top with a large kettle and pasta insert. But that would be for less than 4 people. You can buy a "rig" at Home Depot or Lowes. You'll also need a sheet of plastic and a large piece of butcher paper to cover your table. This is best done outdoor because it can be messy. Have a few trash cans around in which to throw the remnants. So, here's my modified version of Julia and Emeril's Louisiana Boil. Serves 8
Louisiana Boil
5-6 gallons water
1 1/2 to 2 cups salt
2 tbls black pepper
2 packages dry crab boil
1 cup liquid crab boil
2 tbls tabasco
2 tbls creole seasoning
16 red skinned 2inch diameter potatoes
4 large artichokes
4 or more ears of corn, shucked and halved
2 ft. piece andouille sausage cut into edible sizes
6 lemons cut in half
4 med sized yellow onions cut into quarters
4 heads garlic, halved
2 1/2 pounds asparagus
12 live blue crab
5 pounds live crawfish,
2 pounds fresh whole shrimp (not peeled)
bowls of melted butter
plenty of cold beer, iced tea
Set the kettle on the rig, insert basket and pour in water, and turn to high heat. Add the seasoning, cover kettle and bring to a boil. Taste the stock and adjust seasoning to as salty or as spicey as you want. The longer the food steeps in the liquid, the spicier it becomes. With the stock at full boil, add the potatoes and the artichokes. Cover and cook for 5 minutes. Add the corn, sausage, lemons, onions, garlic, and asparagus. Cover, return to boil and cook 5 minutes. Taste the stock again for spices. Add the crab and the crawfish. Tuck down into the stock with a wooden paddle. Cover and return to boil and then add the shrimp and turn off flame. Let steep 5-30 minutes depending on how strong you want the flavor to be. Place the bowls of butter around the table, lots of paper towels, the beer and the iced tea. NO UTENSILS! This is primitive eating! You eat with your fingers. Lift out the basket and suspend it a few minutes to let it drain. Then dramatically pour the food onto the plastic and butcher lined table. Dig in!
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New Mexico Style Green Chili and Pork Stew with Potatoes
I adapted this recipe from the Cooking Secrets of the CIA (Culinary Institute of America). I found their version, dear reader, even for me, too hot. I'm from Texas and I love my hot, but for party purposes, I've taken the heat down a few notches. My southeastern friends have wimpy palates. Sorry guys. It's true. This serves two with leftovers.
2 tbls. olive oil
2 lbs boneless lean pork, cut into 1/2 to 3/4 inch cubes
1 large onion, cut into med. dice
3 garlic cloves, minced
3-4 cups chicken broth
1/4 cup tomato paste
1 small can chopped green chilies
1 small can red beans, drained
1/2 tbls cumin
1 tsp ground oregano preferably Mexican
1 tbls med. chili powder
1 chipotle pepper in adobo sauce, finely minced
1/2 tsp distilled vinegar
1 tsp salt
4-5 unpeeled red bliss potatoes, cut into 1/2 inch pieces
warm flour tortillas, grated monteray jack cheese and sour cream for serving
If you want it hotter, add diced, fresh, jalapeno peppers, more chipotle peppers, or tabasco. Crank it up, hot mama!
Heat the oil in a large sauté pan over med. heat. Add the pork and sauté until lightly cooked and browned. Remove from pan and place in a dutch oven. Sauté the onions and garlic in the original pan, using a little more oil if needed. To the dutch oven add the onions and garlic, broth, chipotle pepper, tomato paste, green chilies, cumin, oregano, and chili powder . Bring the mixture to a boil, reduce heat to a simmer and cook, covered, for 1 hour, stirring occasionally.
Add the salt and potatoes and beans. Cook, covered, at a simmer for another 20 minutes or until the potatoes are done. Serve in bowls, accompanied with the tortillas, cheese and sour cream.
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Tequila Marinated Grilled Flank Steak
My husband is I-talian and I do cook many thing I-talian but my roots are in Texas and spicy goodness is my preference. This is another simple meal to prepare. You can either slice the steak (against the grain) to serve in tortillas or, as I often do, just slice it and serve with tomatoes and avocado with black beans and rice. This serves a hearty 2.
1 flank steak
1/2 cup Jose Cuervo Gold
juice of two limes
tablespoon of black peppercorn
tablespoon olive oil
salt and pepper to taste
The night before, put the flank steak in a zip lock bag and add the tequila, lime juice and peppercorns. Marinate over night or at least 6 hours. Remove from the bag and discard marinade. Let steak get to room temp. Heat your grill to high. Brush the steak on both sides with olive oil. Salt and pepper before you grill. It seals itself into the food. Put on hot grill and cook 3-4 minutes on one side until well caramelized. Flip and do the same on other side, lower heat to med and cook until your desired done ness. I like this med. rare and then let it sit for 10 minutes, it will continue to cook to med. But, let it sit so the juices contract back into the meat. Otherwise, you'll have dry meat and lots of juice on the cutting board. Sometimes I use a spice mixture by a company called Penzey's spices (http://penzeys.com) . It's a southwestern seasoning mix that works well with lots of foods. But, it works very well the tequila and lime. Muy bueno.
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Pork Chops with Apples, Onion and Bacon
Can you possibly think of anything better together than the above combination. The flavors marry so well together. Serve with some smashed potatoes and a vegetable of choice.
Serves 4
4 thin cut pork chops, trimmed (my husband is a big eater, so I make 6, I eat 2, well, you get the rest...)
2 Jonathan apples or any tart apples, peeled and cored, and sliced into not thin slices but thick enough to withstand some sauteing.
3 slices bacon, chopped
1 med. sweet onion, sliced thinly
salt and pepper to taste
1 tablespoon olive oil
Get out your favorite cast iron skillet or a large sauté pan. Salt and pepper the chops. Heat olive oil over high heat until shimmering. Add chops and caramelize one side and then turn and cook an additional 3-4 minutes. I like my pork just a tad bit pink when removed because it will continue to cook a little more. Tent or put in a warming drawer. Wipe out the pan and heat again, this time over med. high heat. Add the bacon, apples and onions. Cook until the bacon is almost crisp, the onions opaque and the apples are easily pierced with a fork. Salt and pepper to your liking. Add chops, cover with the goodies, and you're done.
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My Favorite Sauce for Fish
I have had this recipe for at least 30 years. I don't even remember where it came from. So, I can't give credit where credit is due. There are many variations on Huachinango Veracruzano or Red Snapper with Tomato Sauce and Olives. This is my favorite. I actually use the sauce to top any firm white fish, grouper, halibut, flounder, tilapia, and even shrimp. I usually just serve the fish with rice and a simple green salad with perhaps some diced avocado on top and a simple vinaigrette. The sauce is so striking that it pairs well with the blandness of the rice and the simpleness of the salad.
So, with no further ado, here is my version of Huachinango Veracruzano:
1 or 2 jalapeno peppers (I often use canned and then chop)
2 med. onions, chopped
1 clove garlic, chopped
2 tablespoons olive or vegetable oil
1 15 oz can tomato sauce
1 tabls lime or lemon juice (I prefer lime)
1 teaspoon salt
1/2 tsp. sugar
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp. pepper
1/4 cup all purpose flour
1 tsp salt
1/8 tsp pepper
2 pounds fish of choice cut into serving pieces
1/4 cup olive oil or vegetable oil
1/4 cup sliced pimiento-stuffed olives or capers
parsley
If using fresh jalapenos, remove stems, seeds and membranes (unless you want fire in the belly) and then finely chop. Over med. heat, cook and stir the onions and garlic in 2 tbls oil until the onion is tender. Don't burn the garlic! Add jalapenos, tomato sauce, lime juice, 1 tsp salt, sugar, cinnamon, cloves, and pepper. Bring to a simmer and lower heat to med. low. Cover.
Wash the fish fillets and blot dry. Put the flour, salt and pepper in a large dish. Dredge the fish in the flour mixture shaking off any excess flour. Heat the oil until shimmering. Cook the fish until the bottom side is golden. Flip and cook until the fish is cooked through. Don't keep flipping because the fish will come apart. Usually you cook these types of fish until they are cooked through and flaky. Put on a warm platter. Now add the olives/capers into your sauce. Adjust sauce for seasoning. Spoon sauce over fish and sprinkle with parsley.
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I've had many friends ask me how to make turkey chili or do I have a recipe. This is one I have concocted over the years. I have a premixed spice mix that comes from Penzey's Spices. It's a southwestern seasoning that includes these dried spices: sweet ancho chilies, onion, garlic, black pepper, Mexican oregano, cayenne pepper, cumin, chipotle and cilantro. If you don't have something like this, we can always improvise. And when you're buying your turkey, since I add oil to the recipe, be sure your turkey/chicken is white meat only. I also always add a chipotle pepper in adobo sauce just to add some smokiness to the dish. Be careful. It can be hot!
2 lbs ground turkey/chicken turkey breast
3 tbs olive oil
1 small can chopped poblano chilies
1 large sweet onion coarsely chopped
6 med. garlic cloves, minced
1 can (15 oz) cannellini beans, drained and rinsed
4 cups low sodium chicken broth (have more if the chili gets a little dry)
3 generous tbs of the southwestern seasoning
1 small can corn, drained
1 can black beans, drained and rinsed
1 tbs arrow root or cornstarch
salt as needed
1/2-1 chipotle pepper in adobo minced (again depends on taste )
1/4 cup chopped cilantro or a handful chopped, it's up to you!
or
1/2 tsp black pepper
1/2 tsp oregano or 1 tbs fresh
1/4-1/2 tsp cayenne pepper (depends on your taste buds)
1 tbs cumin
Toppings:
4 scallions sliced thin
3 limes
1 fresh jalapeno
tortilla corn chips (crush into nice bite sized pieces)
In a hot frying pan, brown the meat in the 2 tbs oil. Let the meat get a little crusty with some nice carmelization. Meanwhile in your soup pot, in the remaining tbs oil, saute your onions over med. heat until they are transparent and then add your garlic. Saute for a few minutes and then add your meat. In the frying pan, add a half cup or so broth and turn the heat to high to scrap up all those flavor filled brown pieces at the bottom of the pan. Scrape with a spatula or wooden spoons. Add to sauteed onions and garlic. Add broth and turn to high. The broth should cover the chili by about a quarter of an inch. If you like your chili more soupy, add more broth. It will cook down some. When the chili comes to a boil, add the rest of the ingredients. Bring to a boil and reduce heat to med. low (you want it just simmering, no lid) and cook for 45 mins to an hour. Do not let the chili get too dry. Add more broth to keep the consistency you want. Check for seasoning and add salt, if necessary. Add cilantro. Just before serving, put about a quarter cup plus of the chili in a small bowl. The more broth the better. Add the arrowroot to this and combine. Add to chili to thicken. Cook a few more minutes and it's ready to serve. Put on your toppings of choice and you've got a hearty winter, full of goodness soap. Serves 6
________________________________________________________________________________ Grilled Bison Strip Steaks
My husband and I love bison strip steaks. Bison is just so much leaner than a cut of beef. The thing you need to be aware of, though, is that you must not cook it past medium in doneness. You will have a hockey puck for dinner. A few years ago, my husband and I went for our first visit to Ted's Montana Grill. I swear there were more buffalos on the hoof than on the table. Here's a very simple way to prepare them. For two:
2 bison strip steaks
1 large lemon
sea salt
freshly ground pepper
I am going to prepare this as if it's cold outside and I don't want to go out there to the grill. Heat your oven to 500 degrees. Take your strip steaks out about 30 minutes prior to cooking. The thing about cooking anything like a strip or filets is to get them close to room temp. Why? It helps the meat cook more evenly. If they're cold, you'll have cooked outsides and rare inside. Generously salt and pepper strips. If you have a griddle pan, griddle or cast iron skillet, add a tablespoon or so of canola oil or tea oil, anything that has a high flash point. Heat the griddle until shimmering and almost smoking. Add your strips steaks. Now don't fuss with them. Leave for 2-3 minutes to get a really good carmelization. Check to see if it's good and carmelized and then turn. Slice the lemon horizontally. Place cut side down on the griddle. This is the Tuscan way to fix steak. Grilled and with a nice squeeze of grilled lemon. Grilling the lemon carmelizes the sugars and takes the tartness out. Grill the lemon until it's nice and charred. Don't let it get too mushy. After the second side is carmelized, take your griddle pan, skillet, whatever, and put in the 500 degree oven. Bake for 5 minutes. This helps to evenly cook the strips without them drying out. Remove from oven, tent loosely with foil and let them rest for 10 minutes. Squeeze your lemon on top and um baby that's some healthy eating.
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