The First Kiss... Chicken Marsala

It's never as good as the first time. I think that might be true if you are a guy, but for girls I'm sure there are plenty of stories to dispute that notion. As a guy, you feel lucky just to be in it in the first place. It's something that you've dreamed about for quite some time. You've probably bragged about it, lied about it and asked questions about it at least since grade school. As a girl, you've probably done just the opposite. Breathe and get your collectively dirty minds out of the gutter. I'm talking about your first kiss and all that it means...

Chicken Marsala W/ Lemon Caper Noodles 

On the menu today: Chicken Marsala & Lemon-Caper Noodles

A first kiss is a lot like making your first gourmet meal. You know, that meal that's meant to impress, to show your suitor that you're not the same run of the mill, ne'er do well that takes his or her date to Mc'Donald's for the first date. You are the sophisticated type that will go above and beyond the call of duty to please that -----. (You fill it in.) It's slow, methodical and lingering... It's the type that hangs around in a good way for days to come. The type that has you daydreaming on a Sunday at church as the choir sings... This is the real deal.

Chicken Marsala

• Skinless Chicken Breast (4 each cut in half lengthwise) 
• A.P. Flour (1 cup) 
• Sliced Crimini Mushrooms (8 oz.) 
• Julienned Shallots (1/2 cup)
• Marsala Wine (3/4 cup) 
• Chicken Stock (1/2 cup) 
• Butter (2 Tbs) 
• Vegetable Oil (1/4 cup) 
• Salt & Pepper (TT) 
• Parsley (1/3 cup) 

Start off by cutting the chicken breast in half lengthwise before dredging in the flour and seasoning with salt and pepper. Next add the oil to a frying pan to heat before cooking the floured chicken in it to brown slightly. Once flipped and repeated remove from the pan and set aside for later use. Remove the oil from the pan and cook the mushrooms until golden before adding the shallots to cook for and additional five minutes. Now add the Marsala and allow to cook for about a minute before adding the chicken stock and allowing to bring to a boil. Reduce heat and add the chicken to the pot and cook until thickened (about 3 minutes). Taste, add salt & pepper and a bit more Marsala to your liking.

Lemon-Caper Noodles

Lemon Caper Noodles 

• Thin Spaghetti Noodles (1/2 box) 
• Spinach (8 oz) 
• Garlic (1 tsp) 
• Lemon Juice (1 Tbs) 
• Lemon Zest (1 tsp) 
• Capers (1/2 cup)
• Butter (1 Tbs)
• Olive Oil (1 Tbs) 
• Salt & Pepper (TT) 

Cook the pasta in accordance with the directions on the box. Drain and place in a bowl adding the olive oil to keep from sticking. Next sauté the spinach by first adding garlic to a heated pan with capers and butter before adding the spinach. Salt and pepper to taste before adding to the pasta and squeezing fresh lemon juice to the mixture and stirring to incorporate. Garnish with grated lemon zest. 

To plate add the pasta first before placing the chicken and sauce to top to serve. Garnish with fresh chopped parsley. 

A Remedy For The Ups & Downs Of Indian Summer... Seafarers Stew

In DC, Fall is a season that I absolutely love. The weather starts to gradually change along with the color of the folliage and folks start to layer up on clothes as the weather shifts back and fourth between a slightly cool summer evening to a downright cold next morning. This year Fall in DC has been topsy-turvy, I woke up the other day to a 27 degree morning just about as unprepared as I could possibly be. It was six a.m. as I headed to the car dressed in shorts and a teeshirt with no jacket. After all, the day before it was 82 degrees. Needless to say I quickly did an about face, threw on my Uggs and a slid on a weather appropriate Patagonia jacket. Oh, and about the shorts; I kept them on because I liked the way they looked with the boots. LOL

Seafarers Stew 

On the menu today: Seafarers Stew

A hearty bowl of soup is always a great idea, it just seems to cure all that ails you. Stew is even better to me, it sticks to your bones. While Seafarers or Seafood stew, like Bouillabaisse or Cioppino is as luxurious a stew as you can find anywhere; it's origins come from fisherman villages all over the world and was once seen as a stew for commoners... Like most things once deemed common, once the word is out the world comes running and often times re-names your shit and gussy's it the hell up to claim it for their own. Think roasted pig feet, turned braised trotters bought for $1 each foot and sold at a fancy restaurant for $35. Think fried thymus, turned sweetbreads bought for under $3 per pound and sold at your local 4-5 star spot for $45 a plate. Think Pabst Blue Ribbon turned PBR sold for 50 cent per can and sold at the new beer garden, run by hipsters  for a whopping $7 during their happy hour. Some shit is just funny in a not so good way... 

Scallops & Salmon

Seafood Stew

• Salmon filet (8 oz) 
• Scallops (8-12 each) 
• *Optional* Shrimp (12-15 each)
• *Optional* Mussels (12-15 each) 
• *Optional* Little Neck Clams (8-12 each)
• Chardonnay (4 oz) 
• Heavy Cream (1/2 cup) 
• Fish or Vegetable Stock (32 oz) 
• Tomatoes (2 large)
• Canned Diced Tomatoes (10 oz can)
• Garlic (1 clove)
• Olive Oil (1 Tbs)
• Shallots (2 Tbs)
• Basil (2 Tbs)
• Salt & Pepper (TT) 
• Parsley (2 Tbs) 

Start off by dicing the tomatoes and mincing the garlic, shallots and herbs and adding them to a heated soup pot with the olive oil. Next add the canned tomatoes and the stock and cook for 45 minutes on low. While this is cooking, in a separate pot add the heavy cream and cook until it's reduced by half before adding the chardonnay and allowing to thicken again. Add all of the seafood to tomato soup pot and cook until done (if using clams add them first as they will take longer to open up, add the mussels next and then the rest of the seafood and cook until done.) Finally, add the thickened cream and wine mixture and taste to adjust seasoning. Serve in a deep bowl with warm, crusty bread and garnish with fresh chopped parsley and basil... 

Marky Had A Little Lamb... Kabobs & Burgers, that is.

The other day I was talking to a friend about ground lamb, he said it was a bit too gamy for his taste. My first reaction was, "that's too bad for you." but the cook in me decided to offer him a sample of lamb prepared two different ways. One way was to fall on tradition by making kabobs and the other by making a burger.

Lamb Kabobs

Lamb Burger On Pita

On the menu today: Lamb Two Ways

If gaminess is an issue for you, one way to combat the issue is to add spices and herbs to help "mask" said gaminess. The thing about the herbs that I added for the two dishes is that somehow they enhance the flavor if you love the taste of of lamb while at the same time help to mask the gaminess if you do not.

When I think lamb, I think mint, oregano, rosemary, garlic, fresh veggies and yogurt. In short I think The Mediterranean or Greece...

Lamb Kabobs

• Ground Lamb (1. 5 Lbs) 
• Green Onions (4 each) 
• Fresh Rosemary (3 Tbs) 
• Fresh Oregano (3 Tbs)
• Fresh Mint (4 Tbs)
• Garlic (4 cloves)
• Season Salt (2 Tbs)  
• Cumin (1 Tbs)
• Turmeric (2 Tbs)
• Yellow Mustard (3 Tbs)
• Salt & Pepper (liberally) 

Seasoned Ground Lamb

Start off by mincing all of the herbs and adding all of the ingredients to the lamb to season. Refrigerate for an hour before forming the kabobs by forming them around previously soaked wooden skewers. Reserve the rest for the burgers. For best results cook on a wood-fired or BBQ grill, the can also be oven baked, pan fried or deep fried until done.

Serve with grilled pita bread fresh red onions, cucumbers, roma tomatoes, feta cheese marinated in olive oil and red wine vinegar.

Vinegar Soaked Potatoes

For the potatoes, use small Yukon golds and cut in half before marinating in olive oil, red wine vinegar, salt, pepper, rosemary and oregano for an hour. Bake flat side down in an oven for 30 or so minutes @ 425 degrees. Once done place in a bowl, taste and add a splash or two of vinegar and season as needed.

Toasted Turmeric Yogurt Sauce

Turmeric Yogurt Sauce

• Plain Greek Yogurt (2 Cups)
• Garlic (1 Tbs)
• Turmeric (1 Tbs)
• Cucumbers (1 each) 
• Lemon Juice (1 tsp)
• Salt & Pepper (TT) 

Start off by toasting the turmeric by heating in a pan, add olive oil and garlic to cook for 1 minute. Add the yogurt and stir to incorporate. Remove from heat and place in refrigerator to cool. Meanwhile, seed the cucumber and dice before adding to the sauce along with the lemon juice. Finally add the salt and pepper to taste and enjoy.

The Platter Set Up

With the reserved mixture form the burgers and grill until cooked to your desired temperature. Plate by adding the burger as seen below to the pita bread and fresh, marinated veggies. Below I added a yogurt-aioli sauce and the turmeric as a condiment. Adding fries and is a no brainer while the herb salt is the kicker.

Burger on Pita

    Herb Salt 

• Kosher Salt (1 Cup) 
• Rosemary (2 Tbs)
• Oregano (1 Tbs)
• Mint (2 Tbs)

Mince the fresh herbs and add them to the salt to incorporate. Refrigerate to maintain freshness and prevent spoilage.


Fried Capers & Chick Peas 

• Canned Chick Peas (As Much As Needed)
• Bottled Capers (As Much As Needed)

 Deep fry until crispy, about 1 minutes. Drain and serve.

 

Deep Fried Chick Peas & Capers 

Fries with Herb-ed Salt

Herb-ed Salt