It's Friday, time to get some Bass. Black Bass Two Ways....

Pan Seared Black Bass With Pasta & Grilled Vegetables

Deep Fried Black Bass with Clams

Sometimes it's hard to choose, be it an outfit, best directions, the right party to go to, or the best way to prepare a dish for family and friends.  At times the pressure can be so intense to go left rather than the familiar right, one may choose to opt out all together. For me the best remedy often times is to do both, after all who writes the rules for you anyway?  I hope the answer is "you write your own rules."  I know that for me I dance to the beat in my head no matter what's playing around me.  Choosing for yourself can be so liberating it just may become addictive.

When I cook for the blog I have no idea what it is I want to make until something moves me.  I literally walk into the store as a clean slate and allow myself to be drawn in by something, whatever that something is.  There are moments when I am drawn to an item and torn over the way I want to cook it. Today I had such a moment when deciding what to cook for the entry.  I knew I wanted Black Bass but I really wanted to have it two different ways....


On the menu today :  Black Bass Two Ways.....

Pan Seared Black Bass with Casarecce, Grilled Zucchini, Squash & White Corn.


Fried Whole Black Bass with Parrardelle and Tri-Colored Tomatoes.



For the Pan Seared Bass we will need the following:

• Black Bass Filet w/ skin on (1 pp)
• Course Kosher Salt (2 pinch)
• Casarecce Pasta (6 oz)
• Olive Oil (2 tsp)
• Zucchini (2 ea)
• Squash (2 ea)
• Fresh White Corn (2 ears)
• Shredded Carrots (1/2 cup) for Garnish

Take the filet and cut into 3 equal portions on the bias and pat dry with a towel and salt then place in the refrigerator for later use.  

Boil water for the pasta being sure to salt the water add Casarecce (pasta) and cook until done, it should take 9-11 minutes. Once done drain and toss in olive oil then set aside.

Cut the zucchini, and squash into strips or julienne style and cut the corn off of the cob.  Heat a sauté pan and add olive oil, once oil is hot add the zucchini and squash to cook until slightly browned.  Remove the squash and zucchini from pan to add to pasta and cook the corn until slightly brown.  Once the corn is done add it to the pasta, add salt and toss to combine. 

Take the fillets out of the refrigerator and heat a skillet. Add olive oil and place the fish Skin Side Down in the skillet being sure to allow the fish to sit undisturbed for 3-4 minutes.  Using a spatula flip the fish to the Flesh Side and allow to cook for 2-3 more minutes or until done.  Plate by placing the pasta down first and then add the fish, pour sauce around or on the fish and enjoy.

Casarecce, Zucchini, Squash, White Corn

For the Fried Whole Bass we will need the following:

• Whole Black Bass (scaled and gutted with the head, tail and fins on)
• Flour (1/8 cup)
• Vegetable Oil (1/2 gal)
• Deep Fryer (1)
• Wooden Skewer (1 each)
• Course Kosher Salt (2 pinch)
• Cayenne Pepper (1 pinch)
• Paprika (1 pinch)
• Red Chili Flake (1 pinch)
• Old Bay Seasoning (3 pinch)
• Shredded Carrots (1/2 cup)
• Green Onions (1 bunch)
• Habanero Pepper (1 ea)
• Pappardelle Pasta (8 oz)
• Cherry Stone Clams (10-12 ea)
• White Wine (1/4 cup)
• Tri Colored Cherry Tomatoes (12 ea) 

Take the whole Black Bass and place skewers in the fish in the shape you desire, most choose either an S shape (pictured below) or a circle.  Add the cayenne pepper, paprika, red chili flake, salt and old bay seasoning to the flour and shake the fish in the mixture to coat as seen below.  Place in the fryer with the still skewer in and cook until done (7-12 min depending on size of the fish).  Once the fish is cool enough to touch carefully remove the skewer before serving.

Heat water for pasta and cook until done, normally 4-7 minutes drain and toss in olive oil to coat.  Cut the tomatoes in half, lengthwise and add to the pasta.  Add salt and toss to combine. 

Heat a sauté pan and add oil and the clams, add the white wine and cover until done, should take 3-4 minutes.

To plate, place shredded carrots down as garnish add the fish and clams (see below).  Slice the green onions and the habanero and place around the fish as garnish.  Add sauce for color and plate the pasta separately and enjoy your meal.

Floured Fish with Spices

Pappardelle with Tri Colored Cherry Tomatoes

Pappardelle

Spicy Goodness

For the Sauce (Garnish) you will need:

• Tamari (Soy Sauce 1/4 cup)
• Sugar (1/8 cup)
• Garlic (1 clove)
• Corn Starch (1/16 cup) for slurry
• Water (1 Tbs)

On the menu for dessert today :

Grand Marnier Infused Chocolate Ice Cream w/ Cake & Sliced Golden Nuggets

We will need the following:

• Chocolate Ice Cream (4 cups)
• Grand Marnier (1-4 Tbs)
• Pound Cake (1 slice pp)
• Golden Nugget Mandarin Orange (3 slice pp)
• Sugar (1/16 cup)
• Milk (1 cup)
• Cocoa Powder (3 Tbs)
• Mandarin Zest (1 Tbs)

Scoop the ice cream out and place in a bowl, add the Grand Marnier and Mandarin zest, stir to combine then cover and place in the freezer (allow 1 hour to reset).  Once the ice cream is done and bowled for serving add more zest as garnish.

Heat a skillet and add butter, browning both sides of the cake.  Slice the Mandarin and plate the dessert (see below).

Make caramel (see post 4/24/12) adding warmed cocoa, and milk, this will be your sauce.  Garnish in which ever way you choose and enjoy.

Grand Marnier Infused Chocolate Ice Cream with Cake And Sliced Golden Nuggets

Blissful Simplicity... An Ode To An Easy Weekend...... Crispy Skin Chicken & Rum Toasted Poundcake

Seared Chicken Thighs w/ Creamed Mushrooms, Leeks & Arugula

 Rum Toasted Pound Cake w/ Grilled Pineapple & Vanilla Bean Ice Cream

Saturdays are for relaxing, weekend projects, family, company (sometimes) and great food.  When I was much younger, Saturdays were of course, for recovery. My Fridays were brutal!  Sure my nose was to the grindstone Monday thru Friday, and of course I worked hard but, come Friday night, it was on and poppin'! Saturdays were all about staying horizontal until the room stopped doing weird things, like spinning.  Now, of course those days long behind me, I prefer a more docile approach to the weekend, like cooking and entertaining.  In that light there's nothing more simplistic than seared chicken with a salad, side and a quick but delicious dessert.  On to the cooking portion........

For todays entree we will need the following:

• Chicken Thighs (2 pp)
• Garlic (6 cloves)
• Sugar (1/8 cup)
• Salt (1/4 cup)
• Fresh Thyme (1 bunch)
• Fresh Sage (1 bunch)
• Fresh Oregano (1 bunch)
• Lemons (3 each)
• Water (1 pint)
• Grape Seed Oil (1/16 Cup)
• Leeks (1 stalk)
• Assorted Mushrooms (16 oz)
• Arugula (12 oz)
• Heavy Whipping Cream (4 oz)
• Salad Greens (8 oz)
• Cherry Tomatoes (5 Halves pp)
• Cucumber (3 slices pp)

For dessert we will need:

• Pound Cake (1 slice pp)
• Pineapple Peeled (1 whole)
• Butter (2 Tbs)
• Sugar (1/2 cup)
• Heavy Whipping Cream (4 oz)
• Rum (1/4 cup)
• Mint (1 crown pp)
• Vanilla Bean Ice Cream (1 scoop pp)

Brining is a process that is simple and adds flavor to most proteins.  Once properly brined there is no need for additional salt as the item brined is all already properly saturated with it.  For the thighs we will combine the salt, sugar, water, roughly chopped garlic, herbs, and halved lemons.  Place the thighs in a bag or bowl and cover completely with the brine, allowing to sit for 12-24 hrs (see picture below).

Brining Chicken

Take the chicken from the brine, pat dry with a paper towel and place on a baking sheet. (see picture).  Preheat oven to 400 and heat a pan on the stove with oil.  Place the throughly dried chicken in the pan Skin Side Down and allow to cook for 3-5 minutes to adhere to the pan and form a "Crust".  Flip and place directly in the oven Skin Side Up allowing to cook thoroughly (about 10-13 more minutes).

Allowing Brined Chicken to Dry

Take the Leeks and cut them in half lengthwise and into 1/4 inch slivers, place in cold water to be sure to remove all grit.  Once done place in a strainer and pat dry with a towel. Place the leeks in a preheated pan with oil  and allow to brown slightly. The assorted mushrooms can be bought precut for a moderate price and will be added to the pan with the leeks, allow the mushrooms to brown slightly and then add the arugula. Chop 3 leaves of sage and add them next.  Finally add the cream by pouring a little bit at a time (4 oz) until you reach the desired consistency.

Take your plate, add the salad with the halved tomatoes and cucumbers and plate the rest of your dish.  

Seared Chicken Thighs

Creamed Mushrooms, Leeks & Arugula

For dessert make the caramel by adding white sugar to a room temperature pan and placing on the stove top on low heat.  Once the sugar starts to turn brown make sure to stir until all is the same color (it should look like a copper penny). Turn off the heat allowing to cool slightly. Meanwhile, add heavy cream to a separate pan allowing it to come to a low boil, add the cream to the caramel, a bit at a time until all is incorporated. (see pictures)

Sugar 

Caramel (browned sugar)

For the pound cake simply use store bought cake and cut it into desirable slices. Add butter to a skillet allowing the pan to get hot and add the pound cake allowing it to toast (this is an important step as it add texture to your dessert so be sure not to skip).  Once toasted set on your dessert plate toasted side up.  Add the pineapple rings to the pan allowing onside to brown, flip then turn down the flame and add rum.  Once cooked plate your dessert and add the ice cream (see picture). Pour the sauce over the cake and pineapple and enjoy the rest of the weekend, that's what it's made for right?????

Bon Appetit

What's For Breakfast This Weekend? Soul In The Hole......

"Soul In The Hole"

       

Breakfast, simply stated, is the most important meal of the day or at least that's what the experts say.  I know that the times that I start my day off with that mantra are by far my most productive.  There are so many choices though.  Where does one start?  Let's see, do I choose cereal, a quick breakfast pastry or go all out and have waffles with all of the trimmings?  If you are anything like me, that is a reoccurring scenario.  While I love pancakes and waffles, my old friend, "Syrup" makes me want to crawl right back in the bed and sleep the day away.  Not good I know, but oh so true.

On the menu this morning: Eggs in the Hole, Applewood Smoked Bacon with Blueberry Ginger Compote.

For this we will need the following items:

• Bread (1-2 slices per person)
• Whole Eggs (1 per slice of toast)
• Applewood Smoked Bacon (2-3 slices per person)
• Fresh Blueberries (2 cups)
• Orange Juice (1/4 cup)
• Sugar (3/4 cup)
• Fresh Mint (10 leaves)
• Fresh Ginger (1/2 inch) 
• Cornstarch (2 Tbs)
• Water (3-4 Tbs)
• Fresh Parsley (1 pinch)
• Grape Seed Oil (2 tsp)

The other day I was fortunate enough to see a sneak preview of the movie, "Think like a Man." it's based on the reaction of a group of friends reading and using the popular book, "Think like a Man, Act like a Woman" by comedian, radio show host, actor and now author, Mr. Steve Harvey.  The movie was quite entertaining and a definite must see.  I went with a few of my lifetime friends, and one happens to be Urban Film Premiere founder, Shelby Jones, so I attached a link to his website for you to get his professional opinion and other items. Ladies he's the guy with the dreadlocks shaking Common's hand and a real stand up guy. (At least that's what he's paying me to say LOL.)  I also linked his interview of Michael Ealy, the actor who plays Dominic in the movie.

UFP - Squad Thoughts :: Movie News :: Movie Releases :: Movie Web Site :: Independent Film Reviews :

http://youtu.be/KR82b1-WB40

As I have written before I am inspired by everything and in this case it was "Think like a Man". 

The character Dominic is a chef who is on the rise, at least in his mind and..... But I digress and this is Shelby's area not mine.  In one scene he makes breakfast to impress a new love interest, which got me to thinking; why not make a dish that all lovers new and time tested use to spark, renew or confirm that the same "feeling" is alive and kicking?  On to the food.....

In a sauce pot add the blueberries, orange juice, mint and ginger (1/2 inch peeled chunk) and allow to simmer.  Add the sugar, allowing it to melt then add your slurry (mixture of cornstarch and water)a bit at a time to your desired thickness and cook for an additional 2-3 minutes.

Take the bread and make the holes by using a glass (see attached picture). 

"Bread Cutter"

Keep The Circles for Toast

Cook bacon and allow to sit, add the bread to the pan to brown one side  and then add the holes browning both sides then remove  and set aside to add the grape seed oil. 

Toasting Rounds

Once the pan is properly heated, add the bread with the hole back in the pan, toasted side up.  Crack the egg and place in the hole (see attached picture) allowing the egg to cook, cover the pan to allow egg to continue cooking thoroughly.  Chop the parsley for garnishing your plate.

Place eggs in the hole to cook

Plate your breakfast and be sure to use a small bowl for the compote to dip your toasted rounds.  Take it  to your significant other and enjoy your breakfast and the rewards that are soon to follow.

Eggs In A Hole With Bacon & Blueberry Ginger Compote

The Caribbean or Bust - Caribbean Steak w/ Fried Plantains.

Caribbean Steak, Black Beans, Rice, Fried Plantains & Grilled Spicy Flatbread

A friend of mine is on her way to Jamaica for a week or so, of course I'm envious but I'm sure she'll have fun without me tagging along.  As a chef I draw on many experiences to gain inspiration and while living vicariously through others isn't normally one; I am inspired to make food that is influenced by the Caribbean part of the world as a result of her trip. (Cooking this dish is probably a coping mechanism for all the bragging that's sure to come in the form of stories and pictures from her trip also!)

On the menu for lunch today is: Pan Seared Caribbean Steak with Drunken "Mo-Churi" Sauce, Spicy Black Beans & Rice, Fried Plantains and Grilled Flat Bread.

For this we will need the following items:

• Sirloin Steaks (1/2 to 1 per guest)
• Garlic (5 cloves)
• Cilantro (1 bunch)
• Oregano (2 bunches)
• Tamari (1/4 cup)
• Rum (2 cups)
• Sugar (1/4 cup)
• Oregano (1 Tbs)
• Lime Juice (1/2 cup)
• 2 Limes
• Orange Juice (1/4 cup)
• Vinegar (1/16 cup)
• Onion (1/4 Cup)
• Cornstarch (2 Tbs)
• Habanero (1 each)
• Black Beans (1 can)
• Bacon (3 strips)
• White Rice (determined by amount of guest)
• Chicken or Veggie Stock (replaces water in rice)
• Plantains (3 each feeds 6-10 guest)
• Flat or Pita Bread (1 per guest)
• Olive Oil (1/8 Cup)
• Butter (2 Tbs)

There are more than 29 countries that make up the modern day Caribbean as a result there are many styles of cooking, types of dishes and influences to draw from. From Cuba I've chosen the steak, sauce and black beans with rice.  From Puerto Rico I have chosen a fried plantains recipe.  The grilled flatbread is my own addition to round out the meal.

Great Food & Drinks

Barbados Food, Wine & Rum Festival Gala 2011

When I think about this part of the world of course the first thought is of white sand and turquoise water but immediately following is the rum.  Rum is king in this part of the world and oh so good.  Last year I went to the 2nd annual Barbados Food,Wine and Rum Festival. The festival is part of a series of annual events put on by Food & Wine Magazine.  In each other city it is known as the Food & Wine Festival with the exception being the aforementioned Barbados series.  Rum is such an important part of the culture and culinary scene that the officials thought it best to be highlighted as a star of the show.  In that vein I think it foolhardy of me not to have it in some form on the menu.  Enter the drunken "Mo-Churi" Sauce for the steak, it's my own creation and a blend of the popular Cuban Mojo sauce Argentinean Chimichurri sauce.  On to the reason we are here..

Make the marinade for the steak by blending together the garlic (3 cloves) , cilantro, oregano, tamari , and orange juice. Use 1/4 of this mixture for the steak and reserve the remainder for the sauce.  Allow to cover the steak and marinate for 25-35 minutes.  Put  the remaining 3/4 of marinade in a sauce pot on mid high heat,add sugar, vinegar, lime juice and allow to thicken by adding a slurry (a mixture of cornstarch and liquid to form a silky liquid.  Set aside for the final plating. Preheat the oven to 450 degrees.

Add garlic (1 clove) and cilantro (2 tsp) to the chicken or veggie stock and cook the rice.

While black beans are great to make from scratch, the canned beans are good once they are properly "doctored up".  To a sauce pot add chopped bacon and allow to crisp, remove and set aside it will be used as garnish for the black beans. Add diced garlic, bay leaves and onions to the pan with the bacon fat and allow to brown slightly.  Add the canned beans and allow to simmer until heated thoroughly.

For the plantains be sure to get ripe ones , the skin is normally black in color and of course a bit sweeter, this provides contrast to the spiciness of the other elements on your plate.  Peel and cut onto coins  while heating the vegetable oil.  Cook until golden brown in color, salt and set aside.

While drying off one side of your steak with a paper towel be sure to season that side with course kosher salt and pepper.  Get your skillet hot, add oil and butter then place the steak, dry side down in your hot skillet and allow to sear for no less than 3 minutes to form a crust. (See video attachment.)  Flip and place in the oven for 3-5 minutes depending on the temperature you prefer your steak.  I happen to like rare to mid rare so 3 minutes more in the oven will suffice.  Once you have taken the steak out of the oven remove it from the pan and allow to rest for 3-4 minutes, this helps the meat retain its' moisture and keeps it "juicy".

Take the same pan and add butter and oil to cook the seasoned flat bread. The seasoning is a mixture of salt, garlic and chili flake.  Allow bread to brown slightly and flip.  Remove from pan and cut into quarters.

Plate your meal, pour sauce on or around the steak as an added element zest a lime for garnish over the plantain.  I usually will have an aged rum to drink with no chaser , just something to sip on while eating.  I also recommend a Mojito, you just can't go wrong with a traditional drink......

The Meal

For the Mojito you will need mint (2 bunches), sugar (1/2 cup), rum (3/4 cup), ginger beer (1 cup).  Simply whisk or blend the ingredients together and add ice.  The addition of the ginger beer gives it a
"Kick" that is quite refreshing.  Enjoy your meal and drink.....

Ginger Mojito

Simply Misunderstood and Certainly Understated... Country Style Liver & Onions.....

Liver, Onions, Applewood Smoked Bacon w/ Pan Gravy 

On my very first blog entry, I wrote about comfort food and the nostalgic relationship between it and a place and time.  My sister Cheryl makes plenty of things that I love but nothing quite compares to her Liver & Onions. This episode is an homage to Cheryl's Liver and Onions with a few variations of my own...

On the menu for today Liver with Applewood Smoked Bacon, Onion and Pan Gravy, Creamy   Smashed Potatoes and Roasted Broccolini

For this we will need the following:

• Calf's Liver (2 portions per person) 
• Flour (2 Cups)
• Season Salt (2 Tbs)
• Applewood Smoked Bacon 
• Sweet Yellow Onions (1 large)
• Herbs (such as Sage and Thyme 2 stalks each)
• Heavy Cream (1.5 Cups)
• Butter (4 Tbs)
• New Potatoes (10-15 Each)
• Broccolini (3-5 Stalks Per Person)
• Garlic (2 Cloves)
• Olive Oil (2 Tbs)
• Grape Seed Oil or Vegetable Oil (2 Cups)
• Chicken or Veggie Stock (16-32 Oz)

When I made this dish, I was reluctant to add it to my blog until I talked to my sister Joanie.  She shared her story of a place in downtown DC that has the dish weekly and the hordes of people that lay in wait to get in the door to enjoy the "Famous Liver & Onions."  This is often times, an extremely polarizing menu item, as most either love it or hate it.  Whatever, your stance is, this recipe can "run with the best of them!"  On to the show.....

Calf's liver can be found in the frozen section of most commercial grocery stores, in the higher end grocery stores it can be found fresh in small qualities.  Liver is a great source of B12, Vitamin A, Iron and many more vitamins and minerals.  The highest levels of these help to improve cardiovascular health, aids in immune system function and helps to prevent the destruction of cells from free radical damage.  Most of all liver is absolutely delicious when properly prepared and accompanied by the right sides.

Take the bacon, add to a heated skillet (if you have one, a cast iron skillet is best) and cook until crispy then set bacon aside.  Julienne the onion and add to the skillet with the bacon drippings until the onions are slightly browned.  Remove and drain in a colander or strainer to be sure to keep the remaining bacon drippings.  In the same skillet add the drippings and butter (2 Tbs), once the butter melts add flour by stirring in 1 Tbs at time until the mixture forms a lumpy paste-like substance (it may take 2-4 Tbs to form the mixture, please see video attachment).  This is called a roux(mixture of flour and fat) and will be used to make the pan gravy.  Set the roux aside for now.

           

Sauteed Onions

Roux

The Broccolini should be washed and the bottom 1/8 inch of the stalk should be cut off, mince the garlic, add to olive oil and toss together with the broccolini,  roast in an oven on 400 degrees for 15 minutes or until done.

Boil the potatoes "skin on" in salted water for 15-20 minutes, once the potatoes can be pierced with a fork they are done so drain the water.  Meanwhile, in a separate small sauce pot, heat heavy cream, butter and add salt to taste.  Add the cream mixture (a little bit at a time) and slightly smash the potatoes while slightly stirring.  Be careful not to over stir as the potatoes will become gummy and remember these are smashed and not mashed potatoes, which means they are intentionally lumpy and the "skin on" will add to the texture and taste.

Add 1 cup of grape seed oil to a heated skillet, reserving the other cup to add in as you cook all of the liver.  Take the liver, after allowing to thaw if frozen and rinse in cold and running water.  Take the flour, add season salt and combine.  Dredge the liver in the flour mixture and add to a heated skillet carefully, laying down with your hand, to avoid splashing hot oil.  Allow the liver to brown on one side (should take 2-5 minutes) and flip to do the same on the other side. Once brown, take out and put in the oven at 350 for 5 minutes to assure liver is thoroughly cooked.  Repeat the process for the remainder of the liver.

Dredged Liver

Bring the chicken stock to a rolling boil and add the roux a spoon full at a time stirring until the sauce reaches the desired "gravy-like" consistency.  Add salt to taste (shouldn't be much needed as there is salt in the bacon drippings that's already in the roux).  

Stock "Rolling Boil"

Stock w/ Roux-Pan Gravy

 

Plate, add gravy and enjoy one of the best dishes you can possibly have.....

Liver & Onions w/ the Fixings.....

Crispy Skin Salmon What's Crackin', Urr-Ahh, I Mean "Crackling"? The Easy Breezy Meals in Under 30 Minutes Series...

Crispy Skin Salmon With Herbed Rice & Teriyaki Sauce

There are times during the week when a quick meal is not only warranted but more of a necessity.  It's during these times that we make unhealthy and unfulfilling choices.  What if I shared a dish that can be fulfilling, healthy and ready in less than 30 minutes?  It's true, there are a plethora of meals that are easy to cook, delicious and ready in less than 30 minutes.  On the menu for today:

Crispy Skin Sockeye Salmon with White Wine Teriyaki Sauce,  Herbed Rice & Salad.


For this we will need the following items:

• Salmon Fillets (One 4-6 oz Portion Per Person)
• Tamari (Soy Sauce - 1/3 Cup)
• Fresh Ginger  (3 Tbs)
• Fresh Garlic (2 Tbs)
• Olive Oil (1/8 Cup)
• Brown Sugar (1/8 Cup)
• Chili Flake (1 tsp)
• Corn Starch (1 Tbs)
• Rice (As needed)
• Chicken or Veggie Stock (As needed)
• Dried Herbs (1 tsp)
• Mixed Greens (As needed) 
• Balsamic Vinegar (As needed)
• Butter (1 to 2 Pats)

Mondays are always hectic, school starts and most of us are back to work after a weekend that always seems to have flown by much too quickly.  I don't think I'm far off by suggesting that the last thing that we want to do, is to take too much time on what to serve the family or make for ourselves.  Salmon is a fish that we readily order in a restaurant, but are limited in way we cook or serve at home.  While most restaurants are equipped with state of the art ovens and other essentials, these items are not necessary if you know what you are doing.  Have a decent pan, the right ingredients and "restaurant quality cooking" is at your beck and call. 

There are many types of Salmon; Atlantic, Coho, Chinook, Cherry, Sockeye and many more.  For this I chose Sockeye because of it's naturally smokey taste which balances the sweetness of the Teriyaki sauce.  Take the tamari, garlic, ginger, olive oil, brown sugar and chili flake and combine with a whisk.  Pour 1/4 of this mixture over the salmon fillets, flesh side down and refrigerate for 10-15 Minutes.  Preheat the oven to 425 degrees.  

Meanwhile,  add the herbs to the rice and cook with chicken or veggie stock.

Take 3/4 remainder  of the tamari mixture in a sauce pan and bring to a rolling boil.  In order to thicken the sauce to a glaze you will add a slurry. (This is a mixture of water (1/4 Tbs) and cornstarch (1Tbs)-the mixture should feel silky to the touch.)  Allow mixture to cook for 1 minute and set aside.

Take the salmon fillets out of the refrigerator and completely dry off the skin side (this is essential to achieving a crispy skin on the fish).  Crispy skin (also known as crackling)  provides a welcoming and contrasting texture to the softness and meatiness of the salmon.  Place saute pan on high heat, add olive oil (1 Tbs) and butter (two pats) to the saute pan.  Place salmon fillets skin down in the saute pan and allow to cook for 3-4 Minutes.  Flip and place in pan, flesh side down in the oven for 2-3 minutes or the desired amount of doneness.  Remove from oven and plate immediately to discontinue the cooking process (if you allow them to stay in the pan, they will continue to cook and may become dry). 

Make a simple balsamic vinaigrette by adding balsamic vinegar, garlic (to taste) and olive oil with salt and pepper and whisk to combine.

Place salad greens on plate along with rice and add Salmon.  With a spoon,  drizzle the teriyaki sauce over the rice and around the salmon.  Get as creative as you like and enjoy with the drink of your choice.....

Salmon with Shiraz, the drink of my choice!

Drunken Mussels w/ Grilled Baguette - Happy Hour and all I can hear is "I Want Mussels" blaring in my head!

After yet another hectic week of work, it is time to unwind.  Maybe I'll listen to some good music?

Maybe a happy hour or a quiet bar?  I might even try a movie?  But with all of these "maybes" it's nice to have a definite.  Today the happy hour will be at my place and on today's menu: 

Grilled Drunken Mussels & Baguettes with Tarragon Oil. 

For this we will need the following items:

•  Mussels (3 #)
•  Fresh Garlic (4 Tbl)  
•  Fresh Tarragon  (3 tsp)
•  Olive Oil  (1/4 Cup)
•  White Wine (2 Cups)
•  Chili Flake (1/4 tsp)
•  Baguette  (1 loaf)
•  Course Kosher Salt (to taste)

With the cost of living rising more and more everyday, we need to be more frugal than ever before, in order to stay ahead of the game.  While it's nice to go to a happy hour to network and keep up with our friends.  It is also prudent that we find inexpensive ways to entertain ourselves without a sacrifice to the quality of life.  Here's an idea!  Get together with a group of likeminded friends and form an entertainment group.  This is a group of people that pool their money, collaborate on drink & food menus and host happy hours on a rotating basis.  Just imagine great food, drinks with no line forming at the bar and most of all no 20% tipping for mediocre service.  Enough of that, now on to the good stuff.

Mussels can be found in the seafood section at most grocery stores.  Two pounds easily feeds 4 people and can be bought cleaned and de-bearded.  Once you get them home rinse them in cold water to remove any dirt or grit by allowing them to soak in the water while you make the marinade.  Combine the garlic, olive oil, white wine, chili flake and tarragon (2 tsp) and pour over the freshly drained mussels.  Allow to marinate for 30-45 minutes in the refrigerator. 

Heat up your grill and your outdoor grill pan and allow to get hot or if you prefer heat up a sauté pan and cook on your stove top.  The mussels will not take long to cook so they should be cooked in small batches and sprinkled with salt for seasoning.  Take olive oil (1/8 Cup) and pour into a sauce pot to heat for 3 minutes.  Allow to rest for 1 minutes and add 2 stems of fresh tarragon.  Brush the tarragon oil onto the baguette and grill for 1-2 minutes.  Allow to cool and slice.  It is always a good idea to have the beverage of your choice and enjoy....

I respectfully ask for your feedback on any of the recipes and ideas. In addition I ask if there are ideas of your own that you wish to share please do so in the comment section of the blog.  Don't forget to sign up as a member or join by email and have a safe and plentiful weekend.....

Marinating Mussels

Grilled Mussels

Grilled Mussels with Baguette & Tarragon Oil

One Fish Two Fish Red Fish Blue Fish.... Grilled Red Snapper & Grilled Sardines

It's Wednesday and the grill is calling me.  What shall I make today?  Pork or beef tenderloin?  No, maybe today is a day for lamb chops?  Maybe even grilled tofu?  This is a conversation that happens in offices and at homes every week and in some cases each day.  So I have decided that in my kitchen Wednesdays are for fish.  This is an easy way to take the guess work out of menu planning for the week.  To break up the monotony I go to my local fish monger and ask two pertinent questions.  1) What's fresh today?  2) What's on sale or reasonably priced?  These two questions are almost always followed with an informed and honest answer from your purveyor.

As the title alludes this post is all about fish...  From Branzino, Red Snapper, Sardines, Bluefish, Amberjack and Mackerel, the list of fish ready for the grill is extensive.  While I love a juicy steak grilled to perfection, there is nothing that compares to the succulence of a fish fresh off the grill.

Marinated Snapper, Sardines  & Perserved Lemon Salt

Today I will be preparing two types of fish.  Lemon-Salt Dusted Sardines on Wilted Arugula as a first course.  The main course will be Grilled Red Snapper stuffed with Rosemary, Thyme, Sage and Tarragon served with a Preserved Lemon Israeli Couscous Salad. Two Fish Red Fish!!!!

Grilled Sardines

Sardines are relatively inexpensive and packed with flavor when cooked properly. I have accounted for two each per person.  To start take the juice of three lemons, olive oil (1/4 cup), garlic (2 Tbls) and course kosher salt (2 pinches).  Combine and pour over sardines.  Allow to marinate for 35-40 minutes.  Zest lemon (1/8 cup), lemon juice (a few drops) and add to salt (1/4 Cup).  Place in a baking pan and allow to cook dry in the oven for 5 minutes at 300 degrees. Take out and allow to cool.  Grill Sardines for 7-9 minutes per side and be sure to resist the temptation to move the fish around while cooking.  Dust with salt mixture while on the grill.  Place sardines directly on the arugula as the heat from this fish will allow the arugula to wilt naturally.

Red Snapper is a meaty and quite tasty, naturally, so there's not much marinating to do.  My suggestion is to buy the fish scaled and gutted with the head on.  Take the fish and brush with olive oil and take a clove of garlic to rub on the outside of the fish.  Stuff the cavity with all of the herbs and ten cloves of garlic.  Sprinkle liberally with the salt mixture and allow to sit for 5-10 minutes in the refrigerator.  Take 6 Roma tomatoes, cut in quarters length wise and set aside for plating later.
Grill on one side for 9-12 minutes and carefully flip on to a foiled part of the grill to allow to cook for another 10 minutes (depending on the size of the fish) with the grill closed. This step also helps to keep a nice "presentation side" of the fish for eye appeal when serving your guests.  Allow to rest for 3 minutes.

Israel Couscous is easy to make, boil salted water and cook as if it were pasta. Lemons can be preserved but take a full month to do so, my suggestion is to go to the international foods section in your grocery store and purchase for this dish.  Add diced red onion (1/8 cup), toasted pine nuts (1/8 cup), dried cranberries (1/8 cup), and finely diced preserved lemons (1/16 cup).  Add lemon juice (2 tsp), olive oil (1/8 cup),  garlic (1 tsp) and white balsamic vinegar (1 tsp).  Combine and serve hot, cold or room temperature.

This is a whole fish and will be served family style on an oversized platter with Grilled Radicchio and Roma Tomatoes.  The Couscous will be served in a bowl in the same fashion.  Enjoy with the beverage of your choice and thank you for your time.

Grilled Red Snapper

Snapper Platter

Preserved Lemon Couscous

"If two's company, then three's...really just one more person!" Beef Ribs, Kumquat Ginger Glaze with Kale & Orzo

I absolutely love last minute surprises especially when cooking, ok NOT!  Today's entry is all about preparing for the unexpected "plus one."  You know that one that shows up with an extra on every invite.

On today's menu I will be cooking and serving Grilled Beef Ribs in a Ginger Kumquat Glaze with Orzo and Kale Salad.  But first, a return to my dilemma, I have shopped for a two person limit and here comes Jack Tripper.  This is a situation that can seem like an extinction level event at the time, nobody likes last minute change, but as a chef you are trained to prepare for and expect the unexpected. Whether you're a foodie, novice or first timer my suggestion is to do the same.  Relax, relate and release.  At the end of the day it's only food and one or a few more mouths to prepare for. More importantly it's a chance to interact with at least one more person during your get together. Times like this hone your confidence in so many other areas as well.  Simply stated if you have menu planned for three ribs per person , the new deal is two ribs per person.  Now that you are no longer worried about the extra guest(s) on to the reason we are here...  The recipe!!!

Beef ribs are relatively inexpensive and the "under-sung hero" of the beef world, in my opinion.  They are easily marinated and normally packed full of flavor with good marbling (fat content in the meat). For this application I am marinating with tamari, garlic, ginger, olive oil and orange juice for no more than 30 minutes.  I am careful to be sure that the ribs taste more of beef than marinade. After allowing the ribs to marinate place in an oven on High Broil setting for 5-7 minutes bone side down.  If using a gas grill, place ribs bone side down for 5 minutes and flip to allow the meat to cook for an additional 3-5 minutes, do not leave unattended (the fat cause to flame).  Allow Ribs to rest for 3-5 minutes to seal in the natural juice and prepare to serve.

Grilled Beef Ribs in a Ginger Kumquat Glaze with Kale and Orzo Salad

The Ginger and Kumquat Glaze is made while the ribs are marinating by adding freshly grated ginger (2 Tbs), tamari (1/8 Cup), olive oil (1/4 Cup), orange juice (1/3 Cup), brown sugar (1/2 Cup) and 10 kumquats halved.  Add the tamari, ginger, olive oil and orange juice to a sauce pan and cook to reduce by a bit more than half, add the sugar a bit at a time until you get the desired thickness to your glaze and set aside.  Add the halved kumquats to a buttered pan, flat side down add a pinch of brown sugar and allow to brown.

For the Orzo and Kale Salad, simply boil salted water for the orzo, most stores sell prepackaged kale that is already cleaned, cut and ready to cook.  Open the package and add to a heated sauté pan with olive oil and a pinch of fresh garlic and grated carrots.  Add the cooked orzo and toss in pan until thoroughly combined. Add salt to achieve desire taste.  The salad can be served hot, room temperature or cold.  

To plate: add two ribs per plate and spoon on glaze liberally.  Add micro greens as a garnish to the crossed ribs then the orzo salad and enjoy...