Mastering the Art of Sous Vide Cooking

 

What’s up foodies?  I am happy to announce that my new cookbook is now available! Published by Page Street Publishing and distributed by Macmillan. The book takes readers around the world with exciting recipes prepared using the sous vide method. Mastering The Art Of Sous Vide Cooking features delicious recipes such as

Sriracha Glazed Duck Lollipops

Corned Beef Hash

St. Patrick’s Day in homes across America is usually celebrated with a meal of corned beef, potatoes, and cabbage. In my household there is always leftover corned beef. Besides eating sandwiches all week long, I love preparing homemade hash with the leftover beef.

Shrimp Étouffée

Étouffée is one of my favorite comfort foods during the colder winter months. When you prepare this Cajun/Creole dish, it’s all about making a perfect roux! Usually with a meat gumbo, I cook the roux until it is very dark and chocolate looking. This simple and easy Étouffée is made with seafood so a lighter roux is best for this dish.

Cardamom Spiced Poached Pears (sous vide)

Happy New Year! I hope everyone has had a wonderful holiday day season. I am kicking off the year with a recipe from my cookbook “Mastering the Art of Sous Vide Cooking“. This wonderful dessert is bold with winter flavors and is sure to be a hit with your dinner guest!

Blackened Swordfish w/Coconut Jasmine Rice

This is another outstanding summertime recipe, using some delicious swordfish from Wulf’s Fish. This dish combines slightly spicy seasonings, the richness of coconut rice, and the tangy sweetness of mango salsa. The fish is also cooked sous vide for maximum flavor. Enjoy!

Miso Glazed Black Cod

Sablefish, a.k.a black cod has always been one of my favorite fish to eat. The combination of the rich buttery flavor, perfectly white flakiness, and smooth texture is absolutely irresistible. When marinated is a sweet and spicy miso glaze, this fish launches to a higher level of flavor!

Nordic Blu Salmon with Spring Vegetable Risotto (sous vide)

Hey everyone! I hope you all have been staying safe. Spring is upon us and life seems to be getting back to normal. It has been a tough year for the food industry and hopefully we can all bounce back from this pandemic. As for me, things are getting better so far in 2021 as clients are feeling safer and starting to book catered events again and NYC restaurants are starting to fully open. The Caribbean cruise in which I was scheduled to be a chef on in 2020 for the Tom Joyner Foundation was also rescheduled for later this year, so things are really looking up.

Chicken Cutlets w/Leeks and Mushrooms (sous vide)

Summer is almost over and it’s time to get ready for the Fall! This dish is the ultimate example of comfort food. The combination of juicy chicken breast (cooked sous vide), Leeks, baby bella mushrooms, and a delicious spicy cream sauce is the perfect combination for the upcoming season.

Asian-Style Spicy Chicken & Chilis

Antelope Spare Ribs (Sous Vide)

My love of cooking wild game meats is what led me to the sous vide method many years ago. I have prepared everything from beaver to camel using my sous vide device. Antelope meat is not new to me as I have tried tenderloin and steaks that were sent to me by friends of mine who hunt.

Espresso-Rubbed Prime Rib Roast (Sous Vide )

I hope everyone is healthy and safe as the world is experiencing the Covid-19 crisis. We will get through this together as we practice social distancing and enjoying spending time with our loved ones at home. This can create a great bonding experience with your family as you can all share kitchen fun with each other. This is also the perfect time to learn sous vide cooking!

Tom Joyner’s Fantastic Voyage 2020

(Rescheduled for November 6, 2021 due to the outbreak of COVID-19 virus) I received my first outstanding opportunity of the new year! I have been selected as one of the celebrity chefs for Tom Joyner’s Fantastic Voyage cruise in March 2020. Get ready for an amazing culinary & entertainment experience! If you didn’t know, this is an 8 day Caribbean cruise featuring

Wine Braised Quail w/Black Eyed Peas

Happy New Year! I hope you all enjoyed the holiday season. Last year was a remarkable for me and I’m pretty sure the new year will be even better. I have some amazing opportunities and events happening this year along with some great content for the blog so stay tuned! This recipe is inspired by my family tradition. The delicious aromas of

Wagyu Flank Steak w/Tomato Chimichurri

 

Back in July at the Sous Vide Summit in Wilmington Delaware, I had the opportunity to meet Elizabeth Bennett Kearney & Leo Reed from Vesta Precision. Vesta was one of the many sponsors at this event and they had some very cool items on display at their kiosk. Handheld vacuum sealers, chamber sealers, different tiers of sous vide devices, vacuum bags and their newest device set to hit the market, a portable blast chiller.

Sous Vide Summit 2019

The International Sous Vide Association (ISVA) held its inaugural Sous Vide Summit this past July at the Hilton Wilmington/Christiana in Delaware. It was a very successful event full of education, entertainment and, as you can imagine, plenty of food! Many of the top experts in the sous vide world were at this event providing insightful information and yummy sous vide dishes. February of this year I was named the Executive Chef of this organization by co-founders Mike LaCharite & Jason Logsdon, so as you can imagine my hands were pretty full that entire weekend.

Stone Chef’s Notebook: Is It Worth It?

As a chef I have learned over the years that being organized is a very necessary skill to possess. Inventory, food cost, recipes, procedures, schedules, and keeping important notes are all part of the day to day operations in the food industry. Having a good notebook has always been essential to me, especially since my memory is not a good as it once was.

Grilled Rosemary Leg of Lamb (Sous Vide)

 

Easter is once again upon us and leg of lamb is usually a go to dinner for my family. Preparing leg of lamb via the sous vide method takes the guesswork out of cooking it properly. This leg of lamb is marinated with fresh and dry herbs and placed in the water bath for 24 hours then finished on the grill. What you end up with is the most succulent tender and flavorful lamb you have ever tasted.

Chengdu-Style Spicy Crab

I have been a fan of authentic Szechuan cuisine since I first tried it at Z & Y Restaurant in San Francisco a few years ago. I love the bold, pungent, and spicy flavors. This recipe is my riff on the flavors from that region.

Balsamic Glazed Salmon

This glazed salmon recipe is big on flavor and easy to prepare. Fish lovers will rejoice in the combination of sweetness, spice, and the right amount of acidity to balance this meal out.

The SteakAger: Is It Worth It?

I must admit that I have a love affair with steak, especially when it’s dry aged. I have been to some of the best steakhouses in NYC and I know that dinner in a quality steakhouse here can easily cost in excess of $200+ for two people. So I usually reserve a trip to this type of restaurant for special occasions only. The reason why these places are so expensive: dry aged steak. (plus, this is NYC)

Take a Walk On The Wild Side III: Southern Fried Python

When most people hear the word “snake”, the last thing on their mind is food. Believe it or not, eating snake in the United States is not all that uncommon.

Interview with Hungry Squared Podcast

Win a free copy of Mastering the Art of Sous Vide Cooking! Enter to find out how…

Pan-Seared Duck Breast with Pomegranate Dressing

 

Take some of the uncertainty out of cooking perfect duck breasts with the sous vide method. Then dress your field salad up in pomegranate seeds and let the duck be the star of this simple plate. The tartness of the pomegranate dressing complements the rich flavor of the duck and crispy texture of the skin.

New Orleans-Style BBQ Prawns

This simple and easy recipe is inspired by a BBQ shrimp dish I had at Mr. B’s Bistro in New Orleans many years ago. These massive prawns are tossed in a buttery Creole sauce and served with crusty french bread. It makes a great appetizer at your next dinner party!

Madras Curry-Spiced Lamb Chops (Sous Vide)

Lamb is one of those meats that you either love it, or you hate it. Folks that don’t like it usually suggest that the meat is too gamey for their taste. This can be true in some cases, but not all.

Cranberry & Walnut Stuffed Turkey Roulades (Sous Vide)

Thanksgiving & Christmas are both upon us. This is a time when folks from all over America are getting their holiday recipes ready so they can impress friends and family with amazing holiday dishes. The single universal dish served in most American households during Thanksgiving is turkey cooked one way or another. There is nothing like a slice of juicy turkey breast to go with all of the yummy and festive side dishes. But the one problem cooks encounter with turkey, is that the breast meat can easily become dry if over-cooked, even by a little bit. The solution… Sous Vide!

Venison Tenderloin w/Blackberry Sauce

Venison has always been one of my favorite wild game meats. More and more these hunted animals are popping up in local supermarkets around the U.S. And while the number of hunters has declined in the last few years, farmed game is growing in popularity. National organizations representing deer and elk farmers are reporting rapid growth and substantial economic impact of their industries, indicating consumer demand.

Herb Crusted Sous Vide Pork Chop w/Meyer Lemon Cream Sauce

The sous vide revolution is in full effect! If you have not tried this type of cooking yet, you are truly missing out! And if this method is new to you, let me explain to you what it is. Sous vide is low temperature cooking that involves vacuum sealing food items in heat safe cooking bags and placing them in a precision temperature water bath for a period of time. Your food maintains it’s nutrients and remains juicy and flavorful. Pork does particularly well when cooked with the sous vide method. In this recipe

A Foodie Roadtrip In St. Petersburg, Fl

Lionfish Ceviche

Happy Independence Day! The summertime is here and I know you have not heard from me in a while, but for good reason. I have some amazing news!

Savory Veal & Pork Meatballs

This recipe is a riff on the popular dish, Swedish meatballs. The combination of lean veal and fatty ground pork will have your family lining up for seconds.

Zoodles w/Shrimp & Grapes (The Paleo Edition)

Lately I have been experimenting with Paleo recipes at home in my effort to eat cleaner. I have never tried to add grapes to seafood because it sounds like a not so good combination. I proved myself wrong with this recipe.

Butter Poached Lobster w/Shellfish Ravioli

Summertime in NYC will always be the season for great seafood. This recipe doesn’t skimp on it either. The combination of butter poached lobster, spicy Alfredo sauce, and shellfish ravioli (made easy with wonton wrappers) work together magically.

Spicy Crab Dip

Here is a crab dip that will have your dinner guest begging for the recipe!

A Taste Of India… Goat Vindaloo

Living in NYC, I have access to all types of authentic food from all over the  world. If you ask me what is my all-time favorite type of cuisine, I’d tell you Indian food.

Buttermilk Fried Rabbit

While some of us view rabbits as a cuddly and furry pet, then there are those of us that view them as a food source. In fact, rabbits have been raised for food for thousands of years. I tried it for the first about 25 years ago and I’ve been hooked on it since then. Frying it is my favorite way to cook it, especially after letting it marinate overnight in buttermilk and herbs. Enjoy!

Shrimp Bisque

This easy bisque recipe is both flavorful and comforting for the cold winter season. Enjoy!

North African Camel Meatballs

Happy New Year everyone! We are going to kick off the year with a yummy recipe using camel meat. People always ask me, “what does camel taste like?”. I can only best describe it as slightly gamey and a cross between beef and lamb.

Foie Gras au Torchon

One could never accuse me of being fancy when it comes to food and cooking. But there was something about the idea of preparing one of the world’s luxury food items that sounded like a good challenge to try at home…

Sriracha & Honey Glazed Duck

There is nothing like a delicious roasted duck with a crispy skin and a tasty glaze. This recipe is right on time for the holiday season, enjoy!

Silky Chicken In Red Coconut Curry

A black-skinned chicken? Say it ain’t so. This was my first reaction while shopping at a new Asian market in my neighborhood. I have heard that chickens like this existed, but I have never actually come across one myself. There was no way I was going to leave the store with out one!

Homemade Chicken Pot Pie Recipe

Fall  is once again upon us in the Northeast, and it is now time for comforting stews and roast. I’m gonna start the season off with one of my favorite recipes when it gets a little chilly outside, Chicken Pot Pie!

Meatless Monday! Easy Hummus Recipe

Hummus has always been one of my favorite side dishes. This recipe is pretty easy to prepare and delivers big on flavor. Enjoy!

Turkey Meatball Sandwich w/Provolone Cheese

Here is a very flavorful recipe with some Italian flair, Enjoy!

Skate Wings à la Grenobloise

I have loved to go fishing since childhood, and as I got older I have grown to love it even more. There was a time when my father and I would catch fish that we sometimes considered, “a garbage fish” and we would throw them back. The fish we threw back would consist of small sharks, Sea Robins, and the fish highlighted in this recipe, skate or stingray.

A Taste Of The Caribbean! Swordfish Ceviche Recipe

Swordfish Ceviche

Hello everyone, I am back from my very first trip to the US Virgin Islands. There was plenty of fun in the sun, but as usual I was excited to try the food! We were staying on the island of  St. Thomas at Point Pleasant Resort and our villa was right on the ocean in Water Bay. Another cool thing, is that our unit featured a full kitchen which made me very happy. So I decided to do a combination of cooking Caribbean dishes and visiting local eateries.

Getting Over The Hump & Sous Vide BBQ Camel Ribs…

What’s up foodies? First I would like to thank those of you who attended my first pop-up dinner at Clemenza’s Restaurant in Queens, NY.  The event was sold out, the guest were great, and the food was magnificent. I look forward to doing this more often at different locations. I will keep you all posted!

Now today’s recipe features an ingredient that is not very common here in the United States… Camel meat!

Join Me For a Pop-Up Dinner…

Come on out and join me as I host my very first public event being held in Queens NY on April 16 2016.  There is a limited amount of tickets available for this exclusive event and at a low price of $85 they will sell out fast, so don’t hesitate or you will miss out on a night of great food and fun! See you there!

** It will be greatly appreciated if ticket buyers email me their entree choice for yourself and your guests in advance to help me calculate inventory and food cost for the event: Justiceserved7@yahoo.com. Thank you everyone!

6PM dinner (seating begins 5:30pm)

8:45 PM dinner (seating begins 8:30pm)

 

 

Pan-Fried Catfish w/Shrimp Diane Sauce

This is a dish I had at a restaurant some years back during a trip to New Orleans. There is something about Cajun/Creole food I absolutely love. Maybe it’s because the flavors are big, bold and comforting at the same time. Some think that all Cajun food is spicy, but that is not completely true. Like other cuisines, you can always adjust the spice level to your liking. The Creole seasoning recipe given here I would say the level of spiciness is medium. Feel free to use red snapper or drum fish for this recipe if you do not have catfish. Enjoy!

Caribbean-Style Chicken Curry

What inspired me to cook this dish? Last year I had the opportunity to attend the Jamaican Jerk Festival in NYC. I was invited by my a good friend of mine Chef Eddie G of “Coast To Coast Cuisine’. He was doing food demonstrations throughout the day with fellow celebrity chef, Chef Irie of “Food on Fiyah!”. With about 40,000-50,000 people expected to attend including the mayor of NYC, how could I turn that down?

Thai-Style Chicken & Kale w/Red Coconut Curry

I really love the all of the different types of curries from all over the world, such as Indian, Jamaican, Middle eastern, and Asian. I especially love Thai cuisine so this easy to make recipe is my version of this Southeast Asian dish. Enjoy!

Salmon Cakes

During my childhood, the salmon cake was always one of my favorites. These tasty patties can be eaten for breakfast, lunch, or dinner, and it’s also an inexpensive meal that can feed up to 4 people per can. Enjoy!

Thai-Style Crispy Shrimp w/Sweet & Spicy Dipping Sauce

Once I learned to cook shrimp this way, it was over for me ordering take out, enjoy!

Meatless Mondays! Jalepeno Cheddar Cornbread

Jalepeno cheddar cornbread

Great way to enjoy spicy homemade cornbread, and drizzled with honey for good measure…

Have A Veggie Merry Christmas

 

This was a Christmas side dish experiment that turned out really well. The sweetness of the squash, savory chard, crunch of the nuts, and some holiday spices make this veggie dish a winner, enjoy!

Hot & Sour Shrimp Curry

Shrimp Puli Munchi

 

This  quick and easy dish hails from the south-west region of India, enjoy!

Lobster Chowder

This is a warming comfort food especially popular in the Northeast, enjoy!

Rabbit Chasseur

This is another comforting winter stew that can also be prepared with chicken if rabbit is not available. Enjoy!

Venison w/Chanterelles & Fettuccine Rigate

A few years ago I became friends with legendary chef Jeremiah Tower via social media, and every now and then I would seek his advice on food and cooking. There was one time I came to him to seek his advice on the best way to cook dried chanterelle mushrooms.

Slow Cooked Chicken, Guinness Stout, And Leek Stew

Brrrr. The cool air has finally moved into NYC this weekend. The weather sucks but it’s perfect for cooking those one pot comfort foods. I have not used my crock pot in ages and almost forgot how great they are. The chicken was fall apart tender and the stew itself rocked! So many layers of flavor with the leeks and stout, and don’t worry about the alcohol in the stout, it will burn off during the cooking process. This recipe should warm you up, Enjoy!

A Foodie Road Trip Part II (The Northern California Edition)

My goal: Eat everything in California!

What’s good everyone? I recently traveled back to California to enjoy more of its beautiful scenery, the wine, and most of all, the FOOD! Plus I wanted to be able to brag that I drove the entire length of the State and visited every county, lol. My last visit here we covered 1230 miles from San Francisco to San Diego visiting different cities over a 2 week period (read about it HERE). This time we are heading to see what Northern California has to offer.

Mediterranean Seafood Paella Risotto

Summertime in NYC is here! I want to bring seafood back to my blog during the season. I love risotto and I love paella, so why not combine the two? Ok seriously, I could not find Spanish short grain rice (Bomba Paella Rice) so I used the next best thing, Risotto. I also did not have a paella pan handy (I recommend one), so I used my 16 inch cast iron pan to get the job done. Enjoy!

Lobsterlicious Pasta!

 

Lobster Pasta

With this recipe I poached the lobster in a sous vide bath. If you don’t have a sous vide device, you can simply just steam or boil your lobster with a bit of lemon juice and skip the first step. Sous vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times.

A Foodie Road Trip (The Las Vegas/Grand Canyon Edition)

Having fun with shrimp at Madison Square Garden

Hey everyone! I am back from a long hiatus and ready to start blogging regularly again. Some very positive things have happened in my life since last fall.

Chicken Gumbo

A wonderful and authentic gumbo recipe ” Str8 Outta The Bayou”!

Jamacian-Style Curry Shrimp

Jamaican-style curry shrimp

Living in Brooklyn, NY I have had my fair share of great island food, since we have a huge Caribbean population here in the Boro. Here is my spin on Jamacian curry shrimp, enjoy!

Cajun Style Fried Frog Legs

I’m Back! I have not been posting for a little bit due to computer issues(burnt out Laptop). I am officially back up and running with a new and better PC. I will be posting a whole lot more, because we have so much catching up to do! Lets get back into the flow with another Cajun dish straight out of the bayou, Enjoy!

Shrimp and Grits

One of my favorite dishes breakfast, lunch, dinner!

Llama, Alpacas, and Elk…Oh My! An Evening at the Exotic Meat Market

 

If you read my last blog post, you would know that Emily and I just returned from a 2 week California road trip. It was a great trip that took us to many destinations in the Golden State. One of the more memorable stops along the trip was the Exotic Meat Market in California. Those of you that know me personally, or follow this blog are also aware that I am an adventurous foodie and I am willing to sample different types of foods. I may not be as extreme as Andrew Zimmern,

My Great West Coast Road Trip!

Hello everyone, I’m back! I’m fresh off a two-week road trip down the coast of California. My girlfriend and I rented a convertible and drove from San Francisco to San Diego on highway 1, better known as “PCH” or the Pacific Coast Highway. It was my first time to California and we covered 1200+ miles and visited an astonishing 21 cities on our way down! (talk about a grand tour) Some places were on the beaten path and some were off.

Salmon En Croute w/Creamy Watercress Sauce

This dish is one I had in a French restaurant years ago. I have always wanted to make it and I think I nailed it! Enjoy!

The Perfect Rack Of Lamb

I have had my problems cooking lamb racks in the past. They turned out either too rare, or overcooked. Then, finally after a lot of trial and error my last 3 attempts at cooking lamb rack were very successful. I got the result I wanted; perfectly cooked juicy medium-rare rib chops and a nicely seared crust. One of the keys to success was using a cooking thermometer the last few times to keep tabs on the doneness of the meat (I hardly ever use one). My target temperature was 135 degrees Fahrenheit, and using a thermometer helped me achieve the perfect results. Here is my recipe for a perfectly cooked rack of lamb, enjoy!

Meatless Mondays! Easy Honey Glazed Carrots

Simple sweet and delicious baby carrots, enjoy!

Take a Walk On The Wild Side II (“Leave It To Beaver” Edition)

Beaver Meat

By now, you know I am a very adventurous cook & foodie who is willing to try all types of cuisines and ingredients. But I really love cooking and eating  wild game meats as explained in previous posts such as  Take a Walk On The Wild Side pt.1  &  It’s All In The Game.

Lobster Fra Diavolo

Ingredients:

Three 1-1/4 lb boiled or steamed lobsters (chix) de-shelled and meat removed
4 cloves garlic, chopped
2 red chile peppers, thinly sliced
2 peperoncini peppers, thinly sliced
3 Tbs olive oil
1 Tbs tomato paste
1 medium shallot, chopped
1 tsp red pepper flakes (optional)
3/4 cup dry sherry
1 1/2 lb heirloom or plain cherry tomatoes halved (leave the small ones whole)
1 tsp dried oregano
1/4 cup fresh flat-leaf parsley leaves, roughly chopped
1 cup fresh basil leaves roughly chopped
cooked pasta of your choice to serve
Salt and a dash of black pepper (to taste)

Directions:

Heat the oil in a pot with a lid over medium to medium-high heat.  Add the chiles, peperoncini, garlic, and shallots. Cook, stirring, for 5-7 minutes. Season with salt and red pepper flakes (optional) and stir in the sherry and tomato paste. Cook until it is reduced by half. Add the tomatoes and oregano, cover and cook until the small tomatoes burst, about 12-15 minutes. Stir in the basil and parsley and cook an additional 8-10 minutes. Add the lobster meat and simmer until meat is heated through, do NOT overcook or the meat will be rubbery. Remove from the heat and serve with your favorite pasta or rice, I chose to use some store bought crab stuffed ravioli. Bon Appetit!!

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Meatless Mondays Are Back! Greek -Style Stuffed Tomatoes

This dish was inspired by my good friend and fellow blogger Rena from Athens, Greece

Vietnamese-Style Roasted Pompano

Pompano aka Jack-fish

The Florida pompano is a species of marine fish that is considered the tastiest of the species. It also is a valued commercial food fish of the American Atlantic and Gulf coasts.Enjoy!

Grilled Rib-Eye w/ Bourbon Marinade

Summer is here! That means it’s time to dust off those BBQ grills and get out to the parks and beaches. I love grilled hot dogs and hamburgers, but there is nothing like a steak grilled to perfection. Sirloin, porterhouse, and rib-eye are amongst my favorite cuts to grill. I believe a good marinade is key to a tasty, tender, and juicy grilled steak. This marinade  is one of my favorites , especially since it is easy to prepare.

Blackened Salmon

Blackened Salmon Filet

This easy to make blackened seasoning can be used on a range of foods such as chicken, steak, fish and vegetables.

Shrimp Po’ Boy w/Spicy Remoulade Sauce

Shrimp Po’ Boy w/ Spicy Rémoulade Sauce served on crusty french bread

Ingredients:

For the shrimp

3 cups large peeled and deveined shrimp
1  tsp salt
1/2 tsp pepper

Cajun-Style Seafood Boil

Spring is here, and it’s time to pump out the seafood dishes! Living in NYC I do not get to eat Crawfish aka “Mudbugs” a lot here. After a trip to Louisiana a few years back, I have come to love these fresh water crustaceans. Recently I found some at my local market and decided to do a tasty seafood boil.

Oriental-Style Sesame Chicken

Gourmet De-Constructed

Ingredients:

3-4 boneless chicken breasts

For the sauce:

3 Tbs toasted sesame oil
1 tsp ginger, minced
1 clove garlic, minced
2 tsp chili paste
2 cups low-sodium chicken broth
1/4 cup cornstarch
2 Tbs sherry vinegar
1/2 cup sugar
2 Tbs soy sauce
Peanut oil, for deep-frying
Salt
1-2 Tbs toasted sesame seeds, for garnish
2 Tbs chopped scallions, for garnish

For the marinade/batter:

4 Tbs cornstarch
6 Tbs low-sodium soy sauce
2 tsp toasted sesame oil
1 tsp kosher salt
4 Tbs all-purpose flour
4 Tbs water
1 tsp baking powder

Directions

Wash the chicken under cold running water, and pat dry with paper towels. Cut the chicken into 1-inch cubes/strips and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

In a saucepan, add the sesame oil and set over…

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Shrimp & Broccoli In Black Bean Sauce

Shrimp & Broccoli Black Bean Sauce

Ingredients:

1 1/2 lb large shrimp in shelled and deveined
1 – 1 1/2  lb broccoli florets
3 tablespoons rice wine

It’s All In The Game… Are Roo Ready?

Grilling Abalone at Sik Gaek Restaurant

If you have been following this blog, you know that I love preparing different types cultural cuisine and experimenting with game meats. I have prepared more than a few dishes consisting of game that were made available to me from my good friends at Fossil Farms.

Venison Osso Buco

Venison Osso Buco

This tasty Osso Buco dish can be served with risotto, polenta, or pasta. I chose to pair it with Orecchiette pasta with black truffle oil, garlic and rosemary, which perfectly complimented this dish. If you cannot get your hands on venison, feel free to use veal or wild boar osso buco. Enjoy!

Easy Shrimp Scampi

shrimp scampi

This quick and easy to make shrimp dish is a great option for a weeknight dinner. You can even add seared scallops, which go really well with this dish as seen below.  Enjoy 🙂

Citrus & Rosemary Cornish Hen

Ingredients

two cornish hens 1 1/2 lbs each
2 medium carrots sliced
8-10 small new potatoes Whole (or buttercream potatoes which are used here)
1 lemon quartered

A Taste Of Sweden…. Baked Salma Salmon w/ Creamy Parmesan Sauce

Cuttin’ Chris & Eatin’ Ehrlund on the set of Neighborhood Chefs

I hope everyone had a great time bringing in the New Year. I will kick off 2013 with a great tasting and easy to prepare salmon dish. It actually ended up being a Swedish/Italian fusion of flavors. But before I give you the recipe, let me tell you about some of the fun things I did last month and what inspired me to cook this dish. 

Sweet & Spicy Walnut/Chili Chicken

Sweet & Spicy Walnut/Chili Chicken

Ingredients:

2 lbs boneless chicken breast cut into 2-3 inch strips
1 cup cornstarch
1 cup vegetable oil

Grouper Confit

Grouper Confit

Ingredients:

4 grouper filets 6oz each
2-3 large garlic cloves crushed
2 teaspoon fresh thyme leaves
3/4 cup of quality olive oil
2 Tablespoons fresh lemon juice

Loco Moco….With A Veal Twist!

Loco Moco

I am really not big on breakfast. It’s not that i don’t like eating it; it’s more the fact that I like to keep breakfast simple. Turkey bacon and eggs, waffles, simple omelets, and sometimes I even make pancakes. Today I wanted something a little different, and as usual, it needed to be relatively easy.

Seafood, White Bean & Vegetable Chili, well sort of…

Seafood, White bean, and Vegetable Chili

So far it has been a stormy fall season in the northeast. I mean 8 days ago we were hit by Hurricane Sandy, which devastated the tr-state area. As I write this blog we are currently being walloped by a Nor’easter that rolled in this afternoon bringing snow to NYC in early November. So as you can imagine I have been stuck at home the past week, which I don’t mind because that means more kitchen time! With this kind of weather rolling in, it is time to roll out the comfort food.  I am a big fan of seafood of all types, and I also love comfort foods such as chili. So the idea of combining the two in a comforting Fall/Winter chili made my stomach growl. The funny thing about this dish is that it was made with ingredients I never intended on using, this is why I call this “sort of chili”. I accidentally added too much heat to my sauce, and although I love spicy foods, this had a bit much. (oh no!)

It was a mean and spicy sauce which consisted of chili powder, black pepper, cayenne, green chiles,  and jalapeno peppers, Whew! I needed to find a way tone the spices down without hurting the flavor in order to save my sauce. I added a tablespoon of sugar which did not have much affect, and I decided not to add anymore because it would suck if I were to end up with a sweet chili “dessert” instead of dinner! What I did next was dice up a small potato and a one medium sized green zucchini into small pieces and added them to the sauce to absorb some of the heat. Not only did this work, it surprisingly added another dimension of flavor and texture to the dish. The chili sauce maintained some of the heat, but it was much more tolerable. After a 90 minute simmer I added the seafood which consisted of shrimp, whole baby clams, calamari, sliced octopus and other goodies. Overall, this meal was a hearty, surprisingly good, and a really comforting seafood chili, well sort of a chili… Bon Appetit!  *My prayers and support go out to all the victims of Hurricane Sandy*

Honey Roasted Breast Of Lamb

Honey Roasted Breast Of Lamb

Ingredients:

2 tsp freshly ground black pepper
1 tsp garlic powder
2 tsp ground cinnamon
2 tsp ground nutmeg
2 tsp ground cloves
1 pound of the meatiest lamb breast you can find.
5 tablespoons honey, divided
2 tsp apple cider vinegar
1 tsp canola oil
1 small onion sliced thinly
sea salt

Directions:

Preheat the oven to 300°F. In a large Ziploc bag, shake together the pepper, cinnamon, nutmeg, garlic powder, and clove. Add the ribs to the bag, and shake to coat. Marinate in the fridge for 6-8 hours or overnight. In a small pot, heat 3 tablespoons honey with the vinegar and oil, until the consistency is runny. Line a  baking pan well with foil. In a large bowl, toss the ribs with salt, sliced onion, and the honey mixture. Arrange the ribs in a single layer on the baking sheet, and cover tightly with foil. Bake for 2 hours, turning twice during cooking. After 2 hours, take off the foil, and bake an additional 30 minutes until nice and browned. Heat the remaining 2 tablespoons honey in a small pot until runny. Brush the finished ribs with the hot honey, and serve. Bon Appetit!

 

 

Easy Crab Cake Recipe

Crab Cakes

Ingredients:

2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small finely diced red onion
1 large stalk of finely diced celery
1/2 cup finely diced red bell pepper
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon of Old Bay
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1 pound lump crab-meat, drained and cleaned of shells
1/2 cup panko or finely crushed saltine crackers
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 large eggs, lightly beaten
3 tablespoons unsalted butter
1/4 cup olive oil

Directions:

Place the 2 tablespoons butter, 2 tablespoons oil,hot pepper sauce, Worcestershire sauce, onion, celery, red bell pepper, parsley,old bay seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, about 10 minutes, Cool to room temperature. In a large bowl, break the lump crab meat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and place in the refrigerator for about 45 minutes to an hour. Shape into medium-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in an oven and serve hot with your sauce of choice. Bon Appetit!

Slow Cooked Goose With Cranberry Beans

With the Fall season upon us and school about to start, It is about time to shift gears in the kitchen. This is the time of year when we begin baking and preparing stews more often. The comforting aromas of roasting poultry, pot roast, stews, pies & cakes fill most households. My kitchen will be no different, that is why I am kicking off this Fall with an easy to make stew prepared in a slow cooker. I was out shopping this past weekend and decided to pick up a  slow-cooker to make chili dishes during the upcoming football season. When I returned home with it, I decided “why not use it tomorrow?”. I had Half of a young goose in the freezer that I have been dying to cook for a couple of weeks, so that would be my protein.

Fresh beginnings

I also had some fresh cranberry beans still in the pods handy. Now cranberry beans have no relation to cranberry the fruit. Upon doing a little research, I learned that cranberry beans originated in Columbia as cargamanto beans. The variety I am using with the crimson stripes are a relatively new cranberry bean. I found these beans similar to pinto beans but milder in taste. Another thing I noticed was that it did not take long during the cooking process for that beautiful crimson stripe to disappear, oh well.

Slow Cooked Goose & Cranberry Beans

My only experience with cooking goose was a couple of years ago when I roasted one for Christmas dinner. The meat is red and similar to duck, and it also has that thick layer of fat like its cousin. So you really want to trim it good before sticking it in your slow-cooker. I decided to cut the meat from the bone(with a very sharp knife), and cube it like beef stew. I also decided to use some French spices and garden fresh herbs for this stew. The good thing about this recipe is that you can just throw everything into your slow cooker walk away for 6-8 hours, and come back to a delicious comforting meal. The end result= Goose that melted in my mouth and beans cooked to perfection. Bon Appetit!

Slow Cooked Goose & Cranberry Beans

Ingredients:

1 1/2 – 2 pounds of goose breast cubed

1 cup of fresh cranberry beans

2 medium potatoes quartered

1 medium onion thinly sliced

2 medium carrots chopped

2 Tbsp butter

2 cloves garlic chopped

2 tsp of Herbes de Provence spice

2 cups chicken stock

1 cup red wine

1 sprig fresh thyme

1 sprig of fresh savory herb

salt & pepper to taste

Directions:

First, season the goose meat with the Herbes de Provence spices and a little salt and pepper. In a large saucepan melt the butter under medium-high heat and saute the garlic and onions until translucent. Add the goose meat and brown on all sides then remove from heat. Add the potatoes, carrots, and the contents of the goose pan into the slow cooker. Pour the red wine and chicken stock into the slow cooker(be sure to submerge the meat and vegetables) and set the timer for 7 hours and the crock pot to high setting. After 3 hours add your cranberry beans.When there are 2 hours left add your fresh herbs. When finished, add to bowl and serve with rice or crusty bread.  **When using a slow cooker, I recommend that you not add fresh herbs until there is only 1 1/2 – 2 hours cooking time remaining. This is because fresh herbs can lose flavor if they cook to long. Enjoy!

Mid-Summer Coolness… Orange/Mint Ceviche & Shrimp Salad

Orange/Mint Ceviche & Shrimp Salad

Ingredients:

1 lb cooked shrimp
1 lb cod or other firm white fish, cut into bite-sized pieces
2 cloves minced garlic
1 red chilli pepper, minced
1 medium red onion, thinly sliced
juice from 6-8 limes
juice from 2-3 juice oranges
salt/pepper to taste
3 Tbsp of fresh mint leaves roughly chopped
1/2 Navel orange, peeled and segmented
2 Tbsp olive oil
2 Tbsp cilantro roughly chopped

Did I mention shrimp are my specialty?

Directions:

 

First sear the shrimp in one Tbsp of the olive oil over high heat, remove from the pan and set aside.
Add the fish, garlic, chilli pepper, and onion to a medium bowl, and then add the lime and orange juice on top. Be sure to submerge the fish completely into the citrus juice.
Cover and Allow the fish to marinate in the refrigerator for about 2 hours or until the fish is white and opaque and no longer translucent.
Toss in the cooked shrimp, cut up oranges, mint leaves, cilantro, then add salt and pepper to taste. Mix well drain the juice into a bowl. Refrigerate the seafood for an hour.
Plate your Ceviche, and whisk the olive oil with the strained juice citrus juice and pour it on top of the ceviche and served garnished with mint leaves or edible flowers for the ultimate summer feel:)
Bon Appetit!

Hawaiian Papaya, Kiwi, and Shrimp Salad!

Hawaiian spices

My inspiration for this dish came from a recent trip to the Hawaiian islands. The fresh sweet papaya and slightly tart kiwi complimented each other so well. I seasoned the shrimp with some local organic spices I purchased during my visit to the islands.This seasoning mix consisted things like Organic Nori (seaweed), Hawaiian sea salt (which is sea salt & ‘Alaea Hawaiian red clay). I then quickly pan-seared the shrimp in a little canola oil before tossing them up with the salad. This dish is quick and easy and makes for a perfect healthy summertime meal. It is also sure to be a hit at your family barbecue. Bon Appetit!

Hawaiian Papaya, Kiwi, and Shrimp Salad!

Ingredients:

1 Lb of large shrimp shelled and deveined
1 Tbsp canola oil
1 Tbsp of organic Aloha seafood seasoning*(for shrimp)
1 small papaya, seeds removed and cubed
4-5 fresh kiwis peeled and cubed
1 small red onion roughly chopped
1 small yellow bell pepper diced
1 small tomato diced
1 Tbsp freshly minced ginger
1/4 cup fresh cilantro leaves
juice of one lime

*Note: you don’t necessarily need to use this seasoning. You can use your seasoning of choice for the shrimp.

Directions:

Heat the canola oil over medium-high heat in a skillet. Season the shrimp and sear them for about 3 minutes or until no longer translucent. Set them aside and allow them to cool down to room temperature. In a large bowl add the papaya, kiwi, red onion, tomato, ginger, cilantro leaves, and bell pepper. Add the cooled shrimp and lime juice and toss well. You can serve it immediately or refrigerate it for a couple of hours if you want a refreshing, chilled salad. Enjoy

Middle Eastern-Style Lamb Necks w/ Saffron Cous Cous

While in the market last week I came across an interesting cut of meat, lamb necks. Now I know every part of the animal is used in the food world, but this was new to me.  I decided to challenge myself and cook this part of the lamb, so I grabbed a couple of packages of it. Also it didn’t hurt that this cut of meat was quite inexpensive. This is not uncommon with unusual cuts of meat such as necks, shanks, liver, and tongue; all are usually cheaper. With cheaper prices comes the challenge of cooking these items properly because the meat is usually tougher.

The great thing about this meal is that you can turn $10 ingredients into a restaurant quality meal! I decided to cook the neck the same way I would prepare shanks. The dish I decided on had a Middle Eastern flair with spices such as cumin, coriander, and turmeric. Since I’m a fan of  the bold flavors from the Middle East. I then paired it with a bright saffron cous cous cooked with golden raisins. The verdict = Thumbs up! You should try this recipe at home and tell me: Should I pay for this in a restaurant or cook it myself?  Bon appetit!

Lamb necks

Ingredients:

1 tbsp olive oil
2 pounds of lamb necks
1  onion, halved, finely chopped
2 garlic cloves, crushed
1 tbsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
2 tsp turmeric
3 cups chicken stock
1  can diced tomatoes
fresh coriander leaves, to serve
greek-style yogurt, to serve
2 tsp salt
1 tsp black pepper

Directions:

First season the lamb necks with the salt & pepper. Heat the oil in a stockpot over medium-high heat. Add the lamb necks and cook, turning, for 5-7 minutes or until brown. Transfer to a plate. Add the onion and garlic to the pan and cook, stirring, for 4-5 minutes or until soft. Add the cumin, ground coriander, cinnamon and turmeric and cook, stirring, for 30 seconds or until aromatic.
Return the lamb necks to the pan with the stock and tomato. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 1:30 – 2 hours. Uncover and cook, stirring, for 30 minutes or until the lamb is tender. Transfer the lamb necks to a plate and cover with foil to keep warm. Increase heat to high and bring the stock mixture to a boil. Boil, uncovered, for 10-15 minutes or until the sauce thickens. Skim any fat off the top and discard. Plate the lamb with the cous cous and drizzle with the pan sauce. Serve with Greek style yogurt and garnish with Coriander or parsley leaves.

Saffron Cous Cous

Ingredients:

3 tablespoons butter
1/4 teaspoon crushed saffron threads
1 medium onion, sliced into crescents
1/4 cup golden raisins
1 teaspoon salt
1 cup chicken stock (you can use reduced sodium if you prefer)
One 10-oz. box couscous (1 1/2 cups)
1/3 cup chopped fresh flat-leaf parsley

In a medium frying pan (with sides at least 2 in. high) over medium heat, melt butter. Add saffron and cook, stirring, 1 minute. Add onion and salt and cook for 3 minutes. Add the raisins and cook, stirring often, until onions are translucent, about 7-8 minutes.

Add chicken stock and 1 cup water and bring to a boil. Add couscous, stir, cover, and remove from heat. Let stand 5 minutes.

Fluff couscous with a fork, then gently stir. Garnish with parsley or coriander leaves and serve.

No knife needed!

Meatless Monday! Jicama & Cannellini Bean Salad

1 large jicama (1 1/2 pounds), peeled & cubed
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 cup chopped red onion
1 14 oz can of Cannellini Beans (drained & rinsed)
1 large fresh nectarine sliced into small squares
1/2 cup chopped fresh cilantro
2-3 mint leaves finely chopped
1/3 cup lime juice
1 Tbsp olive oil
dash of cayenne
dash of paprika
Salt

Directions:

Simply toss all ingredients  together (except lime juice, salt, and olive oil) and refrigerate for about 1 hour. Remove and add lime juice and olive oil and toss well. Salt to taste and enjoy. Bon Appetit!

Later Gator! My valiant effort at cooking Creole-style food…

I took this picture in Louisiana during a visit to the bayou in 2007

Cajun & Creole cuisine are a couple of my favorite types of food to eat. These cuisines are similar to each other but also quite different, which is something I learned a few months back from my friend, ex-Army veteran, Derrill Guidry.  He is a great cook from Louisiana and should know such things, so I trust him. Also on his food page, The “G” Spot,  he displays his skills in the Cajun and Creole arena. Both of these cuisines have roots stemming from French cuisine, along with influneces from Africa, Spain and to a lesser degree a few other countries. One of the major differences between Creole and Cajun food is in the type of roux (pronounced “roo”) used as the base of sauces, soups, stews, and other savory dishes. Creole roux is made from butter and flour (as in France), while Cajun roux is made from lard or oil and flour. Most people have the misconception that all Cajun food is spicy, which is not the case. There are a few more differences, and I hope to cover this subject in more detail in a later post, but right now let’s get on with tonight’s dish: Alligator & Shrimp Creole!

Creole Roux

Now most of the people I know (excluding chefs) hear the word “alligator” and run for the hills! They wont go anywhere near it, even when it is cooked  — and no longer baring teeth. The fact is, alligators have been hunted and consumed by humans for centuries. The tenderloin I purchased looked no different from boneless chicken cutlets (certainly not green and slimy like some of you think). There are two different species of alligators, one in North America and the other in China. The Chinese alligator is listed as a critically endangered species, while the American alligator is plentiful, and can be found throughout the Southeastern United States. Louisiana and Florida have the most alligators: over one million wild alligators in each state with more than a quarter million more on alligator farms. Obviously, I will use farm raised alligator, and obviously an alligator from Louisiana since it’s Creole. The meat yielded a mild taste somewhat like chicken, and unlike its wild counterpart, which I am told tastes a tad bit more like frog legs or fish. The soft texture is sometimes compared to veal. While this wasn’t my first time cooking gator, it was my first try at a Creole-style dish and it was just absolutely delicious! The Creole flavors where exciting to the taste buds and the alligator and shrimp cooked to perfection.  Bon Appetit!

Ingredients:

3/4 tsp dried oregano
1/2 tsp salt
1/2 tsp ground white pepper
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
1/2 tsp dried thyme leaves
1/2 tsp dried basil
1/4 cup butter
1 cup peeled chopped tomato
3/4 cup chopped onion
1/2 cup chopped celery
1 whole chopped green bell pepper
1 1/2 tsp minced garlic
1 1/4 cups chicken or fish stock
1 cup tomato sauce
2 tsp  Worcestershire sauce
1 tsp white sugar
1/2 tsp hot pepper sauce
2 bay leaves
1 lb alligator tenderloin cut into 1 or 1 1/2 inch sized cubes
1 lb large/jumbo shrimp, shelled (tail on is optional)
3/4 lb smoked chicken sausage, sliced (Traditionally, you’d use Andouille sausage, which a more heavily spiced sausage, but I used chicken since I don’t eat pork)

Directions:

Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside. Brown the sausage slices is a small frying pan and set aside.
Melt butter in a large saucepan oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is almost translucent, about 4  minutes. 

Stir in chicken or fish stock, tomato sauce, Worcestershire sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.

Gently stir in shrimp and alligator; bring sauce back to a simmer add sausage and cook until the shrimp and gator are done, about 20-30 more minutes. Remove bay leaves and garnish with yellow celery leaves or parsley.  Serve with a crusty bread or rice.

Shrimp & Alligator Creole

Stir-Fried Calamari, Shrimp, & Tilapia With Cilantro and Garlic

This is a quick and easy stir-fry recipe for seafood. This is the type of meal I usually prepare during the work week when I get home and I am too tired to cook a more complicated meal. I am sure there many of you home cooks and foodies who do not cook for a living  feel the same way. With this recipe I suggest that if you are impatient with prep work (we all are) buy your squid already cleaned  and ready to cook. I chose to clean my own squid, but it was well worth it as I was able to salvage and cook the tentacles as well as the calamari rings. 🙂 So I hope you enjoy this quick and easy Stir-fry! Bon Appetit!

Ingredients:

1 lb shelled and deveined shrimp

1 lb squid cleaned and cut into bite sized pieces

2 tilapia filets cut into 2 inch chunks

2 tablespoons of peanut oil

1 Tbsp minced garlic

1 Tbsp fresh minced ginger

1/2 tsp – 1 tsp red pepper flakes (adjust the heat to your taste)

1/2 cup fresh cilantro leaves

1/2 cup fish stock

cooked Jasmine or white rice

Cilantro (minced) or chopped scallions for garnish

salt and pepper, to taste

Directions:

First rinse and pat dry the cleaned shrimp, squid, and fish. Heat a wok or skillet over high heat and add the peanut oil. Immediately add the red pepper flakes, garlic, and ginger. Cook for 10-15 seconds stirring a couple of times, and when the garlic begins to color add the fish, shrimp, and squid and cook stirring frequently until all the seafood is opaque. Add the stock  and cilantro leaves; stir and simmer for about 2 minutes. Taste and adjust the seasonings to your liking. Garnish with fresh minced scallions or cilantro and serve with cooked rice of your choice.

French-Style Antelope Chop /w Herbed Merlot Sauce

Now to put the spotlight one of my favorite meats, antelope! Many of you have never tried it, but trust me, I think it’s time you should. Antelope is indigenous to Africa, and parts of Europe & Asia. North American antelope are referred to as “Pronghorn”. I do not hunt so I purchase most of my game meat from www.Fossilfarms.com. The animals are farm raised and fed naturally with no hormones. The meat is very lean and high in protein, and most of all it’s tasty. This was my first try at antelope chops and I loved it!  They may resemble deer but they are actually members of the same animal family as goat.  The meat is mild tasting with a similar taste to venison, finely grained, and get this, one-third the calories of beef!

Antelope that are hunted in the wild are said to have “gamey” or “sagey” taste.  As I explained in previous posts, the “gamey” flavor comes from the fact that the animals in the wild eat a very varied diet of weeds, acorns, wood bark, etc. This flavors the meat distinctively. Sagebrush makes up a large part of the antelopes diet, which may explain the “sagey” flavor. Since we are used to eating meat that is grain fed, which has a much milder flavor, game meat tastes strange to us now. We don’t need to worry about that here since this meat is farm raised. I cooked this the same way I would prepare a lamb chop, pan seared it and popped it in a 450 degree oven for a few minutes. I then pair it with roasted asparagus & potatoes (cooked in a bit of duck fat), and added my herbed merlot sauce to seal the deal. All I can say is wow! It was very tasty and a big hit in my household. So I highly recommend you try antelope — you wont regret it. Bon Appetit!

French-Style Antelope Chop /w Herbed Merlot Sauce

Pan Roasted Halibut w/ Parmesan Baked Asparagus

Roasted Halibut w/Parmesan Baked Asparagus & Herbed Potato Medley

Ok home cooks & foodies, This is a relatively easy recipe for a very delicious fish, Halibut!  You can use fresh or frozen, this is sure to be a hit at your dinner table.This no-fuss recipe is big on flavor and looks delicious on the plate. You can use halibut, cod, or haddock for this dish, it does not matter because they all work. I served it up with parmesan baked asparagus (recipe coming soon) and potatoes. Bon Appetit!

Ingredients:

1 lb  halibut fillets (thickly cut)

2 Tbsp olive oil (divided in half)

1/4 tsp garlic powder

1/4 tsp cayenne pepper (you can use less if you can’t tolerate heat)

1/4 tsp onion powder

1/4 tsp ground ginger

1/4 tsp fresh cracked black pepper

1/4 tsp ground coriander

1/8 tsp brown sugar

1/2 tsp salt or to taste

pinch of dried parsley & oregano

Directions:

Combine all the dry spices and mix well. Rinse the fish in cold water then pat dry. Brush the fish with half of the oil and season it generously with the spice mix. Preheat oven to 400 degrees. Put the remaining oil (or you can use a high heat non-stick spray) in a cast iron skillet or other heavy bottomed pan and heat over medium-high flame. Sear the halibut on one side for 3 minutes. Flip the fish and place the pan in the pre-heated oven for 5-7 minutes or until fish flakes easily with a fork. Plate the fish and served immediately. Enjoy:)

Rabbit Cacciatore

Ingredients:

4 Tbsp olive oil

1 onion

1 cup of sliced white mushrooms

1 large celery stalk,  julienned

1 large carrot, peeled and julienned

3 Lb rabbit cut into 8 pieces ( you can use chicken if you like)

1 large garlic clove crushed

1 cup dry white wine

1/2 cup of tomato sauce

1 cup of vegetable or chicken broth

1 Tbsp freshly chopped oregano

2 Tbsp freshly chopped parsley

additional parsley for garnish

salt and pepper to taste

Directions:

In a large saucepan, heat 2 tablespoons oil over medium-high heat; then add mushrooms and garlic and cook, stirring frequently, until mushrooms are tender, about 5 minutes. Remove from heat and set aside and keep warm. In a large  5- to 7- quart wide heavy pot , heat remaining 3 tablespoons oil over medium heat . Add onion, carrot and celery; cook, stirring frequently, until vegetables are softened, about 7 minutes. Remove the vegetables from the pot and place on the side with the mushrooms.

Season the rabbit  generously with salt and pepper. Add  rabbit  pieces and cook, turning pieces several times until lightly golden, about 5 minutes per side. Add the reserved vegetables and mushrooms to the pot, then add the wine. Increase heat to high and cook until liquid is reduced by half, about 12 to 15 minutes.

Add the tomato sauce, mix well and bring to a simmer then add half of the stock and bring to a gentle boil. Add chopped parsley and oregano, stir well, reduce heat to low, cover and cook, stirring occasionally and adding remaining broth gradually as sauce thickens, until rabbit is very tender, about 1 hour. Garnish with parsley and serve with pasta of your choice. Here I served it up with cheese stuffed ravioli.  Bon Appetit! 🙂

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Spicy Seafood & Chickpea Curry

Although winter in the northeast has been a pretty mild one with above average temperatures this year, we still look to eat comfort foods such as soups and stews. If you are a follower of this blog you may have noticed by now I am a seafood lover, and while shopping this weekend I bought some Mahi-Mahi filets. Mahi, also known as Dolphin fish, is a very popular fish among chefs everywhere and is highly sought after. Mahi meat is firm with a large flake and a mild, sweet flavor which made it perfect for the type of stew I planned to prepare. I also decided to add two other seafood favorites of mine: fresh jumbo shrimp and blue claw crabs. Along with the fresh herbs and spices I intended to use in this stew, can you say yummy? To top it all off, the stew will be delivered to the table in a fresh sourdough bread bowl which is always a comforting hit at the dinner table. So enjoy this recipe and give me a little feedback on what you think 🙂 Enjoy

Ingredients:

1 1/2 lbs Mahi Mahi cut into chunks
8 – 10 large shrimp, shelled and deviened
2 blue claw crabs
4 bowl size sourdough loaves, optional
2 Tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
1/2 tsp chili powder
1/2 tsp cayenne pepper (add spice according to your taste)
1 Tbsp curry powder
1/2 tsp tumeric
1 Tbsp tomato paste
2 13oz cans of diced tomatoes
6 tablespoons of fish or chicken stock
1 can chickpeas, drained
4 Tbsp plain yogurt
1 Tbsp mango chutney (homemade or store bought)
2 Tbsp chopped cilantro and some leaves for garnish
salt & pepper

Directions:

First remove outer top shell of the crab then clean out the the internal organs and cut each crab in half leaving 4 total clusters (you can have your seafood guy do this). If you are using bread bowls you need to carefully carve it open so it resembles a bowl, and use the scooped out bread for dipping. Heat oil in a large saucepan the add the onions and sautee until soft but not browned. Add tumeric powder, curry powder, chili powder, and garlic to the pan and fry for 3 minutes until spices become fragrant. Add the stock, 2 Tbsp of cilantro, tomatoes, and tomato paste then bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Add stock as needed if it reduces. Throw in the shrimp, chunks of fish, crab clusters, and the chick peas then simmer for 10 minutes or until the fish has cooked. Mix in the mango chutney and simmer for 1 more minute and season with salt and pepper. Remove from heat and add an even amount to each bowl including 1 cluster of crab for each. Garnish with fresh cilantro leaves and 1 Tbsp of yogurt in each bowl and serve immediately.    Bon Appetit!

Seared Basil Shrimp with Spinach/Cilantro Pesto

Meatless Mondays! Baked Stilton/Walnut-Stuffed Baby Bella Mushrooms

At one point in my younger years I really did not like mushrooms and I really could not tell you why. Today I enjoy all different types of them, so I like to experiment and try them in a multitude of ways. This recipe will make a hearty appetizer or if you want you can serve it up with crusty bread to soak up the garlic flavored juices. Bon Appetit!

Ingredients:

1 lb medium-large baby bella mushrooms

4 oz of Stilton cheese

juice of 1/2 lemon

6 Tbsp melted butter

1/2 cup chopped walnuts

1 cup of white bread crumbs or panko (I used stale baguette I had in the kitchen already)

3 garlic cloves, finely chopped

5 Tbsp chopped fresh parsley

1 oz of freshly grated parmesan cheese

salt and fresh ground pepper to taste

Directions:

First, core the stems from the mushrooms with a pairing knife, leaving only the cap. Pre-heat the oven to 400 degrees Farenheit and place the mushrooms in an ovenproof dish and sprinkle half the garlic over them, then drizzle about 3 Tbsp of the melted butter over them along with the lemon juice. Season with salt and pepper and bake 15-20 minutes. Remove from the oven and allow to cool.

Gently cream the Stilton cheese with the chopped walnuts and mix in about 2 Tbsp of the breadcrumbs, then fill the mushrooms evenly with the mixture, do not over-stuff. Pre-heat the broiler. Mix the remaining garlic, breadcrumbs black pepper, and melted butter in a bowl and stir in the parmesan cheese and parsley. Cover the stuffed mushrooms with the breadcrumb mixture and broil for about 5 minutes until crisp and browned. Serve immediately and enjoy 🙂

Stuffed Baby Bella Mushrooms

 

Pan Seared Shell Steak & Cilantro Citrus Grilled Shrimp

Steak and seafood are my absolute favorites, but when I have a chance to combine the two of them together, it is a match made in heaven. Surf & Turf is on deck, Enjoy!

For the shrimp:

1 bunch fresh cilantro

8 medium chopped scallions

2 green chili peppers

2 teaspoons minced garlic

1 tablespoon lime juice

2 teaspoons ground cumin

1/2 teaspoon turmeric

3 lbs large shrimp

Wooden skewers soaked in water

coarse sea salt

fresh ground black pepper

chili powder

lime or lemon, sliced

fresh cilantro for garnish

Directions:

In a blender or food processor place the cilantro leaves and stems, scallions, chili peppers, garlic, lime juice, cumin, and turmeric and blend to a puree. Add some water if necessary to achieve the desired consistency. Peel the shrimp,devein them leaving the tail intact. Place the shrimp in a bowl, and toss with the cilantro mixture. Marinate for about 3-4 hours.

When you are ready to cook the shrimp, scoop them up so that more of the marinade remains on one side of each one. Use an indoor grill if possible and either use non=stick spray or a bit of olive oil on the grill. Put shrimp on the soaked skewers with the sliced lemon or limes. Heat the grill to medium-high and place the shrimp marinade-side up on the grill. Cook until almost done, about 2 minutes.Turn shrimp over and cook quickly on marinade side, about 1-2 more minutes. Remove shrimp from grill. Divide the skewers among serving plates. Sprinkle the shrimp with coarse salt, pepper, chili powder, a squeeze of lime juice, and a few cilantro leaves.

For the steak:

1 shell steak  1 1/2-inch thick

olive oil to coat

kosher salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature. When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste. Immediately place steak in the middle of the hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the hot oven for 3-4 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 5 minutes to allow the juices to redistribute. Just add your steak to the plate with the shrimp you have a mouthwatering Surf & Turf meal! Enjoy 🙂

Trying My Hand….At Lapin Au Vin!

This is a delicious rabbit casserole, cooked in red wine with pearl onions and mushrooms. Just like most casseroles, this benefits from being prepared the night before, cooled and then reheated when needed.

2 lb rabbit cut into 8 pieces

4 tbsp all purpose flour

2 tbsp olive oil

2 tbsp butter

4 oz fatty beef bacon (or pork, which I dont eat) cut into strips

1 lb pearl onions peeled

2 1/2 cups red wine

2 cloves of garlic crushed

1 bouquet garni

1 lb white mushrooms halved

salt and pepper to taste

Directions:

Preheat oven to 350 degrees. Put flour in plastic bag and season the rabbit with salt and pepper, then add to bag with the flour and coat evenly. Heat the oil and butter in a casserole dish and cook the rabbit over medium high heat for about 5 minutes or until browned. You may need to do this in 2 batches, if so, remove 1st batch of rabbit from heat and keep warm. Add the bacon to the pan and cook for about 4 minutes or until slightly crisp, remove and keep warm.

Add onions to the pan and cook over high heat for 4-5 minutes until they begin to brown. Pour in the wine and stir well to remove any sediment from the bottom of the pan.

Return the bacon and rabbit to the pan and add the garlic and bouquet garni, then bring to a boil, cover and place in the center of a preheated oven for 1 1/4 hours.

Add the mushrooms and cook for an additional 15 minutes. Discard the bouquet garni, remove the rabbit pieces, bacon, onions and mushrooms with a slotted spoon, and put them into a serving dish.

Put the pan back on a burner and bring to a rapid boil to thicken the sauce, then pour the sauce over the meat and vegetables. Serve with some crusty baguette and Bon Appetit.

Baby Octopus With Spicy Garlic Dressing

Ingredients:

1 Lb frozen octopus or baby octopus cleaned

1 onion cut into wedges

about 8 cups of water

1 teaspoon of cloves

2 garlic cloves

5 tbsp olive oil

2 tsp white wine vinegar

4 tbsp fresh chopped parsley

1/2 tsp red pepper flakes, or to taste

1 tbsp salt (for boiling octopus)

salt & pepper to taste

Directions:

Put the onions, cloves, and one tablespoon of salt in a large saucepan with the water and bring to a boil. Using a large metal strainer, dip the octopus in and out of the boiling liquid at least 3 times, returning the water to boil between each re-dipping (this helps the octopus become tender). If you don’t have a metal strainer, use tongs to dip. Then completely immerse the octopus in the liquid and cook very gently for about an hour. I used baby octopus which was ready in about an hour, larger octopus may take 90 minutes of gentle cooking before tender. Allow it to cool in the liquid, then drain, cut into bite size pieces(for larger octopus) and place in a nonmetallic bowl.

Mix the oil, parsley, garlic, vinegar, red pepper flakes, salt and black pepper(to taste) and add to the bowl with the octopus. Mix well, cover, and chill for a few hours or overnight. Octopus can be served with crusty bread for mopping up the juices 🙂 Bon Appetit!

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**A Taste Of Greece** Moussaka ( Ελληνική Μουσακάς )

Ok home cooks & foodies, we will prepare a classic Greek dish. I love Greek food, and a couple of my favorite meals to eat on the go are a Greek Gyro and Soulvaki. These quick meals are pretty popular here in NYC and we have food carts all over the place selling these treats. But enter one of New York’s Greek restaurants and you will encounter a variety of very good dishes from Greece such as Αρνι με Πατατες στο Φουρνο (roast lamb with potatoes); απάκι, which is a famous Cretan specialty of lean pork marinated in vinegar, then smoked with aromatic herbs and shrubs, and packed in salt; Χταποδι στη σχαρα (grilled octopus in vinegar, oil and oregano); and the dish I will prepare tonight: μουσακάς 0r moussaka.

Moussaka

I must admit that prior to this experiment I had never tasted this dish. But after talking to my friend Rena, who lives in Athens, Greece, and she has a website called “Cooking in Plain Greek” (which I love), she gave me the all the motivation I needed. We will use the recipe from her site for this classic Greek dish. The first thing I noticed is that this dish is prepared similar to lasagna but the flavors are different. Instead of using pasta for layers, you use long eggplant slices, and I used ground lamb instead of beef. Another thing that makes it different than lasagna is the spice mix. This dish contains nutmeg, cinnamon, and allspice, which is unheard of when making Italian lasagna. You also must make a Greek bechamel sauce to top the dish with before baking, which consists of milk, flour, butter, and kefalotyri cheese. Unfortunately, I could not find this specialty hard cheese, but Rena gives us a pass and recommends parmesan for those of us outside of Greece :). If you haven’t tried cooking Greek food, head over to http://cookinginplaingreek.com/traditional-moussaka-recipe/ and try your hand at this dish. Bon Appetit!

 

Meatless Monday Is Sproutabulous!!!

For this Meatless Monday I decided to prepare a healthy raw sprout salad using different types of sprouts. This is rather easy to do and a great alternative to meat. You can choose the type of sprouts you wish, I chose to use lentil sprouts, black-eyed pea sprouts, alfalfa sprouts, green & snow pea sprouts, some scallion, and I also prepared some sprouted wild rice by soaking 1/2 cup of the grass (yes, wild rice is a grass/aquatic seed) in water for 2-3 days, changing the water 3 times per day. This causes the rice to sprout and become softer but not as soft as when cooked. I added tomatoes to give the salad a different texture and tossed it all up in a light white wine vinegarette I prepared. This turned out delicious and satisfying, so be sure to make enough so you can bring a bit of it to work with you for a hearty and healthy lunch. Bon Appetit!

Rum and Lime Grilled Chicken With Spicy Salsa

You will need:

6 skinless, boneless chicken breasts, thinly butterflied

2/3 cup light rum

1/2 medium onion, peeled and minced

Juice of 1 lime

1/2 tsp salt or to taste

1/2 tsp pepper

1/2 tsp paprika (for color)

2 tbs vegetable oil, divided

Lime wedges, for garnish (optional)

Spicy salsa:

1 red onion, finely chopped

2 tomatoes, seeded and diced

1 cucumber, diced

1/4 cup yellow bell pepper, diced

1 red chile pepper, diced

1/4 tsp cayenne pepper (if you dare!)

4 tbsp chopped cilantro leaves

juice of 1 lime

Directions:  Mix onion, tomato, cucumber, cilantro, lime juice, and the diced peppers in a large bowl and refrigerate salsa until ready to use.

Rinse chicken breasts under cold water and pat dry with paper towels.

Prepare marinade. Place chicken breasts in a 1-gallon, resealable plastic bag. In a small bowl, stir together rum, onion, lime juice, salt, pepper, and 1 tbs vegetable oil. Pour marinade over chicken, push out air, seal the bag, and refrigerate for at least 4 hours.
Remove chicken from marinade and discard marinade. Use the remaining oil to glaze the grill and heat up the pan (I used cast iron) to medium-high. Carefully add each breast and cook 3-4 minutes per side or until juices run clear when pierced with a fork. Add 1 chicken breast to each plate and  top with spicy salsa.

Goan “Colossal” Shrimp Curry

Once again I will try my hand at an international dish. This time we go to India’s smallest, yet richest state, Goa, which is in western India. Goan cuisine is famous for its wide variety of fish dishes cooked with elaborate recipes. Coconuts and curries are widely used in Goan cooking along with chili peppers, spices and vinegar, giving the food a unique flavor. Fish curry with rice is one of the main dishes in this region.  A rich egg-based multi-layered sweet dish known as Bebinca is a favorite during the Christmas holiday, which was the inspiration for this dish. I found the dish to be like most of the Indian dishes I have prepared, except the coconut milk which I have found more common in Thai cooking. This dish is BIG on flavor and, because I happened to find colossal shrimp at Fairway, the dish is big — just check out the photo of an uncooked shrimp. It has a has a nice amount of heat for the foodies who love spicy dishes (but not over-spicy). Bon Appetit!

Colossal Shrimp!

Ingredients:

4 tbsp olive oil
1 large onion chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp ground coriander
1/2 tsp ground fennel
1/2 tsp turmeric
1 tsp chili powder
1/2 tsp fresh crushed black pepper
3 tbsp water
juice of 1 lime
1 1/2 lbs of shrimp
1 cup coconut milk
1 medium tomato diced
1 tsp salt
4 hard-boiled eggs
3 tbsp chopped cilantro
Your choice of rice to serve (I used basmati)

 

Directions:

Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until the onion is softened but not browned. Add the ginger paste and garlic paste and cook for 2-3 minutes.

In a small bowl, combine the coriander, fennel, turmeric, chili powder, and pepper. Add the water and make a paste. Reduce the heat to medium, add the paste to the onion mixture, and cook for 1-2 minutes. Reduce the heat to low and continue to cook for 3-4 minutes.

Add the tomatoes and cook for 5-6 minutes. Then add the coconut milk and salt, bring to a slow simmer and cook, uncovered, for 6-8 minutes, stirring frequently.

Meanwhile, shell the eggs and, using a sharp knife, make 4 slits lengthwise on each egg without cutting through. Add the eggs to the pan along with the shrimp and increase the heat to cook for 6-8 minutes.

Stir in the lime juice and half the cilantro. Remove from the heat and transfer the curry to a serving dish. Garnish with the rest of the cilantro and serve with basmati rice.

Goan Curry Shrimp

 

Rabbit Stew

Rabbit Stew

It’s January and the cold weather has moved in, and kitchens all across cold regions of the world begin to smell of stews and soups, which are so comforting in the winter months. Let’s talk about rabbit. I have had my experiences with cooking rabbit. I have tried different techniques such as marinating it overnight in buttermilk & herbs then deep frying it. I have also baked it alongside my Thanksgiving turkey to give the holidays a twist, which turned out to be a hit. Lately I have been trying to learn French techniques in the kitchen and the French love rabbit. Fricassée de Lapin is the sort of comforting home cooking you will find in farmhouse kitchens and small, cozy neighborhood restaurants in France. In some regions such as Normandy, rabbit is treated much like chicken is in America and enjoyed frequently. Some say rabbit tastes like chicken, but in my opinion it has the same texture as chicken but its own wonderful flavor. This is another easy French dish the home cook can make for the family during these cold winter months. Bon Appetit!

Ingredients:

2 1/2 lb rabbit

2 cups chicken stock

1 tbsp fresh thyme leaves

1 bay leaf

2 garlic cloves, finely chopped

1 cup of red wine

1 tbsp olive oil

1/4 all-purpose four

3 tsp dijon mustard

1/2 cup white mushrooms

1 tbsp butter

Cut the rabbit into eight pieces. Put the flour into a plastic bag and add the rabbit. Shake to dust with flour. Melt the butter over medium-high heat; add the rabbit, turning to brown evenly.Add the wine and boil for 1 minute. Add enough stock to just cover the meat. Add the garlic and herbs and simmer for 1 hour, or until the rabbit is very tender and the juices run clear. Stir in the mustard, and mushrooms cook for 10 more minutes and add salt and pepper to taste. Strain the sauce. Serve the rabbit with a bit of the strained sauce. You can also add the cooked mushrooms to the finished dish.

Chevreuil aux Pois Chiches (Moroccan Venison Stew)

The delicious spicy cuisines of French colonial North Africa have left their mark on French cooking, which some of you know I’ve been exploring. This dish is traditionally prepared with lamb (d’Agneau), but tonight I will use venison since I have an abundance of it from a friend who hunts. Lamb stew meat should be easily available at most local markets so don’t break your neck looking for venison. The word “tagine” is the name for the conical-shaped pottery dish in which this delicious meal is usually cooked. I don’t have a tagine so I guess pots and pans have to do. 🙂 Despite the lengthy ingredient list and multiple steps, this dish is simple to make for the home cook so I encourage all to try this recipe. Dont be shy, leave feedback telling me if it worked for you. Bon Appetit! (special thanks to George Perkins for donating the protein for this dish)

Moroccan Venison Stew

Ingredients:

1 1/3 cups dried chickpeas soaked in cold water overnight

4 tbsp olive oil

2 tsp sugar

2 tsp ground cumin

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp tumeric

1/2 tsp powdered saffron or paprika

3 lbs of venison stew meat OR lamb shoulder trimmed of all fat cut into 2 inch pieces

2 medium onions coarsely chopped

3 garlic cloves finely chopped

2 tomatoes peeled, seeded, and diced

2/3 cup golden raisins soaked in warm water

10-20 black olives (such as a kalamata)

2 preserved lemons or the grated rind of 1 lemon

6 tbsp fresh cilantro

salt and pepper

cous cous (to serve)

Directions:

Drain the chickpeas, rinse under cold running water and place in a large pan, cover with water and boil vigorously for 10 minutes. Drain the chick peas and return to pan and cover with cold water  and bring to a boil over high heat, then reduce the heat, cover and simmer for 1 -1 1/2 hrs until peas are tender. remove from heat and add about 1 tsp salt and set aside. In a large bowl, combine half of the oil (2 Tbsp) with the sugar, ginger, cumin, tumeric, saffron or paprika,pepper and about 1 tsp of salt. Now add your lamb or venison and toss well to coat all sides and allow to marinate for about 30 minutes.

In a large frying pan, heat the remaining 2 tbsp of oil over medium-high heat. Add enough lamb to cover the pan in one layer but do not overcrowd the pan. Cook for 4-5 minutes, turning the pieces to brown all sides, then transfer to a large casserole dish. Keep browning all the lamb in batches until all the lamb is cooked and in the casserole. You may find you have to add a little more olive oil between batches.

Add the onions to the pan and stir constantly until browned. Stir in garlic and tomatoes along with 1 cup of water, stirring and scraping the base of the pan. Pour this mixture into the casserole and add enough water to cover. Heat the casserole dish on the stove top, bringing the stew to a boil and skimming off any foam, then reduce and simmer for an hour.

Drain the chickpeas and add to the lamb with about 1 cup of the drained off liquid. Stir in the raisins and the liquid they soaked in, and simmer for 30 minutes. Stir in the olives and sliced preserved lemons or lemon rind and simmer for an additional 20-30 minutes, then add half the chopped cilantro.

About 30 minutes before serving, prepare the cous cous according to package instructions. Serve side by side or with the stew over a bed of cous cous, and garnish with the remaining cilantro.

Meatless Monday: Tagine of Tomatoes, Kalamata Olives, and Butter Beans

We will kick off this Monday with a vegetarian dish that is easy to make and sure to get your taste buds kicking! This recipe will make a good side dish, or a main entrée if you add some crusty bread. Whatever your choice may be, this is pure delicious and healthy eats.

Ingredients

4 oz butter beans, soaked overnight (or 2 14 oz cans, drained)

2-3 Tbsp olive oil

1 onion, chopped

2-3 garlic cloves, crushed

1 oz ginger root, peeled and chopped

pinch of saffron threads

16 cherry or large grape tomatoes

pinch of sugar

handful of kalamata olives, pitted

1 tsp ground cinnamon

1 tsp paprika

small bunch of flat leaf parsley, chopped

salt and ground pepper

Directions

If using dried beans, rinse and drain them and place them in a large pot with water. bring to a boil and boil for 10 minutes, then reduce to a simmer and cook beans 1-1 1/2 hours until tender. If using canned beans, just drain, rinse and set aside.

In a separate pan, heat the oil then add the onion, garlic and ginger. Cook for about 10 minutes until soft. Stir in the saffron threads, followed by tomatoes and sugar. As the tomatoes begin to soften, add the butter beans. Once all ingredients are heated through, stir in the olives, cinnamon and paprika. Season to taste with salt and pepper and sprinkle with parsley. Serve immediately, plain or over rice or pasta.  Bon appetit!

Stir Fried Mahi Mahi with Rice Noodles (Thai style)

Ingredients
1 1/2 lbs Mahi Mahi, cubed
4 Tbsp peanut oil, divided
2 fresh green chilies, seeded and chopped
Grated rind plus the juice of 1 lime
1 Tbsp fish sauce
4 oz wide rice noodles
2 shallots, sliced thinly
2 garlic cloves, finely chopped
1 fresh red chili, seeded and chopped
2 Tbsp soy sauce
2 Tbsp hot chili sauce (Sriracha)
1 Tbsp cilantro, chopped

Directions
Place the fish in a shallow bowl and in a separate bowl make the marinade. Mix half the oil, green chilies, lime juice and rind, and fish sauce together and pour over the fish. Cover and chill for two hours. Put the noodles in a bowl, cover with boiling water and leave for 8-10 minutes (or check your package instructions). Drain well and set aside. Heat the second 2 Tbsp of oil in a wok or large skillet and sauté the shallots, garlic, and red chili until lightly browned. Add the soy sauce and the chili sauce. Then add the fish with the marinade to the wok and stir fry gently for 2-3 minutes or until cooked through. Add the drained noodles and stir gently. Mix in 1 Tbsp or cilantro and serve immediately.

Take a Walk on the Wild Side!

Pan Seared Venison Steak with Pineapple Ginger Sauce & served over Arugala Salad

I live in NYC, a place that has maybe the most diverse food scene in the world. Here I have tried a wide range of food from different countries and cultures. When it comes to food I have a pretty open mind and I am willing to try most cuisines (I do have my exceptions, which you’ll learn soon enough on this blog). Wild game is one of the only cuisines you don’t stumble upon everyday, even in the Big Apple. I am not saying you can’t find it here. Restaurants such as The Waterfront Alehouse (which I reviewed here), Jean-Georges in Manhattan, and Henry’s End in Brooklyn Heights, which has a “wild game festival”, are just a few I know of.

Most people up here in the north won’t eat anything other than beef, pork, chicken and fish. Two years ago I stumbled upon this website http://www.fossilfarms.com that had almost every type of game meat. I made a mental note to order from them, but it slipped back into the dungeons of my busy brain. A few weeks ago I visited the website and was overjoyed to find that they opened a factory store right in New Jersey. The only catch was that it was a one hour and fifteen minute drive from my home(yikes!). So my girlfriend and I decided to make a day of it and hit a shopping mall and have lunch at Joe’s Crab Shack (yummy).

When we arrived I was not disappointed, the freezers were stocked with everything: alligator, antelope, buffalo, elk, ostrich, kobe beef, fois gras and the list goes on. I opted to buy quite a few of these meats since I’m such a daring cook and not afraid to try new things. In the future I will bring these dishes to you, so stay tuned! But tonight we cook elk which is a naturally lean alternative to mainstream meats, very low in fat and cholesterol. Elk is referred to as “Red Deer” and is very similar to beef, although it has yet to be generally accepted in steak houses and restaurants. Supermarkets are also reluctant to stock up on elk meat. It’s often served as a rare exotic dish and is mostly popular among meat lovers. The elk from Fossil Farms is all natural and never fed any growth hormones, steroids or antibiotics. The taste of it was savory, and the flavor was pretty close to venison but slightly more “gamey” — although my raspberry wine sauce quickly tamed it! I braised carrots and asparagus in kobe beef stock and served it all up with wild rice. Yummy dish!

Elk Tenderloin with Raspberry Wine Sauce

Antelope Burger with Pineapple/Ginger Sauce

“Gamey” flavor just refers to the wild taste that game, like deer or elk, has. It is a stronger, tangy, earthy flavor that is very difficult to describe if you haven’t tasted it. Although wild game is lower in fat than grocery store meat, that doesn’t make it taste gamey. Also, although wild game tends to be tougher, because the animals get more exercise, that doesn’t make it taste gamey either. Gamey flavor comes from the fact that the animals in the wild eat a very varied diet of weeds, acorns, wood bark, etc. This flavors the meat distinctively. Since we are used to eating meat that is grain fed, which has a much milder flavor. Game meat tastes strange to us now.

Watch for future game meat coming from Gourmet De-Constructed. If you’re interested in purchasing wild game from Fossil Farms you can visit the website if you are in the tri-state area take a drive into New Jersey. They are located at 81 Fulton St., Boonton, NJ.

Venison Cutlets with Cranberry/Merlot sauce, Fingerling Potatoes Roasted in Thyme & Rendered Duck fat

Chinese Style Black Sea Bass ( 中国风格的黑鲈鱼)

Chinese style black sea bass with bok choy and shitaki mushrooms

Ingredients:

2 whole black sea bass (about 1 pound each), cleaned

Marinade:

1 tablespoon soy sauce
2 teaspoons minced fresh ginger
1/2 teaspoon sesame oil

Sauce:

2 tablespoons unsalted butter
1 tablespoon sesame seeds
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
1/2 cup water
1/4 cup chopped scallions

Preparation:

On each side of the fish, make three diagonal cuts 2 1/2 inches long and about a 1/2 inch deep. Stir the marinade ingredients in a small bowl and spoon it over the fish, making sure it seeps into the cuts. Let the fish stand in the marinade uncovered at room temperature for 1 hour. Preheat the oven to 400 degrees Fahrenheit.

Make the sauce:

Melt the butter in a small skillet, and saute the sesame seeds until golden, 1 minute. Stir in the ginger and garlic; cook 1 minute. In a small bowl, combine the soy sauce, lemon juice, cornstarch, and water; stir until smooth. Stir this into the butter mixture, and heat to a simmer stirring frequently. Cook until slightly thickened, about 1 minute. Set aside and keep warm. Arrange the fish in a baking pan, and bake until it flakes easily, about 20-25 minutes. Stir any accumulated pan juices and the chopped scallions into the sauce. Spoon the sauce over the fish or serve alongside.

Poulet aux Crevettes

French cuisine is often seen as a benchmark for gourmet cooking. The word “gourmet” is French, after all. I have never been to France, but from reading about it I’ve learned tons of things about this beautiful country. France is a land of variety with a rich array of home -grown produce, with every region having its own specialties. But I wondered, what makes this cuisine so special? Part of what distinguishes French cuisine is simply the attitude of the French towards food. The joys at the table are fundamental to their way of life, and food is a constant conversation throughout France. Chefs, cheesemakers, winemakers, bakers, and pastry chefs are respected and revered in ways that are unheard of elsewhere. French cooks would rather spend time finding fine fresh products, than stocking up on processed food. A funny thing I learned is that at one o’clock throughout France the traffic becomes suddenly lighter, why? Because the French have their feet under the table. 🙂

So what I will prepare tonight is a classic French dish which has its origins in Burgundy: Poulet aux Crevettes (chicken with prawns). This meal has an unusual combination of ingredients and the recipe is traditionally made with crayfish. Here in NYC it is easier for me to obtain shrimp, so that’s what I will roll with this time.

You will need:

3 lb whole chicken chopped into 8 pieces
14 jumbo shrimp with heads, if possible (mine are headless)
1 small onion, sliced
2 tsp vegetable oil
2 tbsp of all purpose flour
2 garlic cloves chopped
salt and pepper, to taste
2 large tomatoes, cored and quartered
bouquet garni (4 sprigs parsley, 3 sprigs thyme, 4 inch piece of celery and one large bay leaf tied together)
3/4 cup of dry white wine
2 tbsp brandy
1 1/4 cups chicken stock
6 tbsp heavy cream
Fresh parsley for garnish

Directions:

Wash the chicken pieces, pat them dry with a paper towel and season with salt and pepper. Heat the oil in a large heatproof casserole or deep skillet and cook the shrimp over high heat until they turn bright red. Remove the shrimp, allow to cool slightly and remove the heads and shells and put aside for later (leave the tails on the shrimp). Chill the shrimp while the chicken is prepared. Add the chicken pieces to the casserole skin side down and cook over medium high heat for 10-12 minutes until golden brown, turning to cook evenly, you may need to cook in batches. Transfer chicken to a plate and pour off all but 1 tablespoon of fat. Add the onion to the skillet and cook over medium high heat stirring frequently until it is golden. Sprinkle with the flour and continue cooking and stirring for 2 more minutes. Then add the wine and brandy and bring to a boil while constantly stirring. While mixture is boiling add the stock, shrimp shells, tomatoes, garlic, bouquet garni, and chicken pieces with any remaining juices. Bring to a boil, then reduce heat to very low. Cover and simmer 20-25 minutes, until the chicken is tender and the juices run clear when pierced with a knife. Remove the chicken pieces and strain the cooking liquid, pressing down on the shells and vegetables to extract as much juice as possble. Skim fat from the top of the liquid with a spoon and discard, and return the liquid to the pan. Add the cream and boil until it is reduced by 1/3 and slightly thickened. Return chicken to the pan and simmer for 5 minutes. Just before serving add shrimp and heat through. Arrange on warmed plates, pour some of the sauce over and garnish with fresh parsley.

Seafood in Red Coconut Curry (Thai style)

Ingredients:

2 tablespoons butter
1 medium sweet onion, cut into quarters lengthwise, then sliced crosswise
1/2 of a small red and 1/2 small green bell pepper, cut into matchsticks
1 14 ounce can coconut milk (unsweetened)
2 1/2 – 3 1/2 tablespoons red curry paste
1 tablespoon fish sauce
3 tablespoons fresh lime juice
1-2 teaspoons brown sugar, to taste
4 dried kaffir lime leaves, optional (found in most Asian markets)
2 or 3 tablespoons fresh cilantro, chopped
1 lb  black sea bass fillets or other firm flesh fish
10-15 large or extra large shrimp, deveined
10 mussels, cleaned, debearded and steamed separately
sea salt to taste

Directions:

Heat butter in a heavy saute pan over medium heat.  Saute the onions and bell peppers until they are semi-soft, 5-7 minutes.

Add Thai red curry paste to the onions and peppers and stir well over the heat to mix.  Pour in the coconut milk, lime juice, fish sauce, brown sugar, and kaffir lime leaves (if using).  Simmer over low heat, uncovered, for around 10 minutes so the flavors can blend and the broth can reduce slightly.

In the meantime, rinse the fish and shrimp with cold water, pat dry, and lightly season with salt.  Place the fish and shrimp in the saute pan, and nestle them into the broth as much as possible.  Simmer on very low, covered, for 5 minutes, mix in steamed mussels and simmer cover another 5-7 minutes until the fish flakes easily.  During the last minute or two of cooking, add chopped cilantro.  Serve hot over Jasmine rice in a bowl along with broth. Enjoy!

Meatless Monday: Kale, Cranberry & Almond Salad

Kale, cranberry and Almond salad

You will need:

1 lb of kale, ribs removed and blanch
1/4 cup sliced almonds, toasted
1/2 cup dried cranberries
1 tsp sea salt for boiling water
1/4 tsp black pepper
1/4 tsp red pepper flakes
Juice of 1/2 a lemon
2-3 tsp olive oil
1/4 cup of shaved fresh parmesan

Directions:

Blanch kale leaves in rapidly boiling salted water for three minutes; remove and shock in ice water
Rough chop cooled kale
Mix in cranberries, almonds, red pepper, olive oil and lemon juice
Toss with fresh shaved parmesan cheese and serve

Pan Seared Citrus & Rosemary Lamb Chops with Twice Baked Bleu Cheese Potato

Recipe Coming Soon!!!

Oven Roasted Red Snapper

Oven Roasted Red Snapper

You will need:

2 whole red snappers 1lb each
1 tbls olive oil
1- 2 tsp sea salt
1 tsp freshly crushed black peppercorns
1 large garlic cloves minced
1 small onion quartered
6 sprigs of cilantro with lower stems removed and discarded + 1 tbls of chopped cilantro leaves for garnish
1 of each small red, yellow, and orange bell pepper sliced thinly   Tip: to be cost effective I grabbed a bag of mini sweet bell peppers that were assorted in the bag already.
2 tsp fresh lemon juice
a few lemon slices (for garnish)

Directions:

Preheat the oven to 400 degrees F . Take the 2 whole cleaned fish and place in 14 x 11 baking pan. Make 3 vertical slices on each fish and rub each with the olive oil. Sprinkle the fish with the sea salt and crushed black peppercorns.
Stuff each fish with 3 cilantro sprigs,a few onions quarters, and sliced peppers.Stuff the slits of the fish with the garlic and bake uncovered for 20 minutes. Remove from stove and drizzle with lemon juice and bake an additional 20 minutes or until the fish is no longer translucent. Garnish with cilantro leaves, lemon slices and additional bell peppers (optional) and serve. Bon Appetit!

Easy Sweet & Spicy Baked Lamb Chops

Sweet & Spicy Baked Lamb Chops

Easy Sweet & Spicy Baked Lamb Chops:

3 tbsp. butter
2 tbsp. minced onion
1/2 cup sliced mushrooms
3 tbsp. bottled hot Sriracha chili sauce
1 tbsp. honey
2 tbsp. water
1 1/2 tsp. flour
Salt and pepper
4-6 lamb chops

In a skillet melt butter. Add onion, mushrooms and chili sauce. Simmer for 5 minutes and add honey. Add flour and water. Stir. Add salt and pepper to the lamb chops and place in a baking dish. Spoon sauce evenly over chops and bake at 400 degrees for 30 minutes, with the last 5 minutes under the broiler for a nice crust. Serves 4 or 6 depending on how many chops you cook. Serve with side dishes of your choice. Bon Appetit!

Oh Deer, It’s Almost Thanksgiving!

It’s November, and as we prepare for Thanksgiving here in NYC I wanted to cook something different with a holiday twist. Growing up, Thanksgiving in my home was a big event, with my grandmother pulling out her cape and being a “superwoman” in the kitchen as usual. Turkey, mac & cheese, greens, yams, cakes, and sweet potato pies, which she always made too many of every year. Occasionally she would make a ham (which I did not partake in), or a roast beef. We generally think of Thanksgiving as a uniquely American holiday, but there’s actually a long tradition of harvest-time celebrations and thanksgiving celebrations around the world. In Canada, Thanksgiving Day occurring on the second Monday in October, is an annual Canadian holiday to give thanks at the close of the harvest season. In the West African country of Liberia, Thanksgiving is celebrated on the first Thursday of November. You can also find celebrations in a number of other countries such as Grenada, Netherlands, and parts of Australia , such as Norfolk Island. The actual type of celebration may vary, but one thing that’s universal with all of the celebrations is food!

This week I want to give you a few ideas of different types of dishes to add to your menu for this holiday season. Today we will do a venison meatloaf w/cranberries and a bourbon/walnut sweet potato mash. This dish is sure to be a hit as a side addition to your holiday feast. I mean, the ingredients themselves spell harvest season. Most people add pork to the venison meatloaf, since the meat is so lean. I decided to add some ground chuck beef instead as I don’t eat pork. Add the bourbon sweet potato mash and the veggie of your choice (I roasted brussells sprouts), and you will have everyone clamoring for more and more! I hope you all enjoy my pre-Thanksgiving creation! 🙂

venison meatloaf w/cranberries and bourbon/walnut sweet potato mash

venison meatloaf w/cranberries and bourbon/walnut sweet potato mash

Bourbon sweet potato mash:
4 pounds of baked sweet potatoes
1/2 cup heavy cream
6 tablespoons (3/4 cup) butter
1/4 cup pure maple syrup
3 tablespoons bourbon
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1 cup walnuts, toasted, chopped

Preheat oven to 350°F. Roast potatoes on rimmed baking sheet until tender, 1 to 1 1/2 hours. Cool slightly. Scoop flesh into large bowl; discard skins. Mash hot potatoes until coarse puree forms.

Heat cream and butter in heavy small saucepan over low heat until butter melts, stirring occasionally. Gradually stir hot cream mixture into hot potatoes. Stir in syrup, bourbon, and all spices. Season with salt and pepper and sprinkle with walnuts.

Venison meatloaf:

1 1/2 pounds of ground venison
1/2 pound of ground chuck beef
1 tbs olive oil
1 large chopped shallot
1/2 cup of oats
3 garlic cloves minced
1/2 cup of dried cranberries
1 1/2 teaspoon salt
1 teaspoon ground pepper
1/2 teaspoon ground allspice
1/2 teaspoon celery salt
3 large eggs beaten
2 tablespoons of tomato paste

Heat olive oil in a pan and saute garlic and shallots until soft but not brown, remove from heat and allow to cool. Preheat oven to 350 degrees and in a separate bowl mix eggs, salt, pepper, allspice, and celery salt  together and whisk well. Knead the venison, beef, oats, and cranberries together without over-mixing, which will make your loaf tough. Add the egg mixture and garlic and shallots to the venison and continue to knead gently until well mixed. Form your loaf and place in a meatloaf pan, I don’t have a meatloaf pan so I used a large casserole dish. Spread very thin even layer of the tomato paste over the top and bake for 1 hour or until oven thermometer reads 160 degrees F. Remove from the oven and allow to cool for 10-15 minutes, slice and serve with bourbon sweet potatoes. Bon Appetit!

Meatless Monday: Wheat, What!?

Wheat Berry & pistachio salad w/Goat Cheese

 

You will need:

1 cup uncooked wheat berries
3/4 teaspoon salt, divided
1/4 teaspoon red pepper flakes (you know I love a KICK in my dishes)
3 tablespoons shelled pistachios
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons honey
1/2 teaspoon ground coriander
1/2 teaspoon grated peeled fresh ginger
1/2 cup golden raisins
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
1/2 cup (2 ounces) crumbled goat cheese

Preheat oven to 350°.
Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries, and bring to a boil. Cover, reduce heat to medium-low, and simmer for 1 hour or until tender. Drain.
Place pistachios on a baking sheet. Bake at 350° for 8 minutes, stirring once. Cool slightly, and chop.
Combine oil, juice, honey, coriander, ginger, and remaining 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add warm wheat berries and raisins; stir well to combine. Let stand for 20 minutes or until cooled to room temperature.
Add nuts, 1/4 cup green onions, and cilantro to wheat berry mixture. Transfer to a serving bowl, and sprinkle with crumbled goat cheese.

Spicy Oven Roasted Crab w/ Garlic Rice Noodles

Spicy Oven Roasted Crab w/ Garlic Rice Noodles

Ingredients:

For garlic noodles:

1/2 lb rice noodles
4 tablespoons olive oil
3 cloves garlic (pounded)
4 tablespoons unsalted butter
2 tablespoons garlic powder
1 teaspoons chicken bouillon powder
2 1/2 teaspoons oyster sauce
1 Tablespoon finely grated parmesan cheese

For spicy Crab:

2 lbs rock, stone, or dungeness crab
1 stick unsalted butter
3-4 cloves garlic (chopped)
2 teaspoons chicken bouillon powder
1 teaspoons black pepper (cracked using a mortar and pestle)
1/4 teaspoon sugar
1 teaspoon red pepper flakes

Heat up 4 quarts of water and let it boil. Add the noodles in the hot water until they are done, drain the water, and set aside to cool down the noodles.

In a pan, saute the garlic with the olive oil in medium heat. The reason for this is to infuse the olive oil with garlic flavor. Remove the garlic and then add in 4 tablespoons of butter and lower the heat. Add in the chicken bouillon powder, garlic powder, oyster sauce and blend well. Set aside to let it cool.

Once the garlic mixture is cool and the noodles are at room temperature, pour the garlic mixture over the noodles and toss them together to blend well. Add in the grated Parmesan cheese and toss well.

Clean and break the crab into small clusters. Heat up the butter in a wok (between medium to low heat) and saute the garlic until aromatic, but not brown. Add in the black peppers, chicken bouillon powder, red pepper flakes and then add the crab and stir well. Add in the sugar and cook the crab until half done.

Dish out and bake it in the oven at 350 degree F for 25-30 minutes. Serve hot with garlic noodles.

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Slow Roasted Herb Stuffed Chicken Recipe

I decided to post the recipe for my herb stuffed chicken since so many requested it. It’s a very simple recipe, and the chicken maintains it’s juiciness after a nice long slow-roast 🙂  Enjoy!

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
a few sprigs of fresh thyme
fresh oregano leaves
1 onion, quartered
1 (4-6 pound) whole chicken

Directions

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. stuff the onion, oregano, and fresh thyme into the cavity of the chicken. Place chicken in a resealable bag and Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250-280  degrees F depending on your oven .
Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.

Meatless Monday: 4-Alarm Blaze Edition

Flaming Spinach and Chick Pea Curry

You will need:
2 Tbsp olive oil
2 cups onion, chopped
2 cloves of garlic, minced
2 tsp ginger, finely chopped
1/2 tsp ground clove
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/4 – 1 tsp cayenne pepper (depending on your heat tolerance)
1 tsp ground turmeric
1 tsp garam masala
1/2 – 1 jalapeno, chopped (optional)
2 15 oz. cans of chickpeas, drained
1 14.5 oz. can of diced tomatoes
1 lb. raw baby spinach

In a large skillet heat oil, saute the onions until tender.
Stir in the garlic, ginger, and jalapenos. Cook for about a minute.
Stir in the cloves, cinnamon, cumin, coriander, salt, cayenne pepper, tumeric, and garam masala. Then add in the diced tomatoes with the liquid. Cook and stir for about a minute, thoroughly mixing the spices.
Mix in the drained chickpeas and half a can of water. Cook for 4-6 minutes over medium-high heat.
Start to add in the spinach into the curry. The best way to do this is to take a couple of handfuls of spinach and put it into the skillet. Cover the skillet with the lid and let the spinach reduce down.  Uncover the skillet, mix more of the raw spinach in. Repeat the process until all of the spinach has been added.
Reduce the heat to medium and simmer the curry for another 30 minutes to 1 hour, stirring and adding spinach occasionally. This will allow the chickpeas to soften, absorb the spices, and allow the curry to thicken up. Remove from heat and serve with naan or other flat bread. Bon Appetit!

A Taste of South Asia or … U.K.?

In my quest to prepare cuisines from all over the world, I bring you a dish that’s origins are disputed. Today’s dish will be Chicken tikka masala. This dish is said to hail from India or, surprisingly, the U.K. When I ask culinary friends they are divided on its origin, so I’ll do some research myself. 

Rock Crab & Shrimp Pasta (scampi style)

Rock Crab & Shrimp Pasta (scampi style)

Ingredients:
4 clusters of rock crab
1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb Gemelli pasta
1/2 cup chopped fresh flat-leaf parsley

Prepare:

Bring a 6- to 8-quart pot of salted water to a boil.

Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and add crab and simmer for 10 minutes flipping the crab once then remove clusters and stir in shrimp. Remove skillet from heat.

Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist. Serve immediately with crab cluster. Bon Appetit!

Meatless Monday Gets “Chopped”!

Second round of S.U.T’s Chopped competition (entree round). Ingredients given were Tofu, Pretzels, cauliflower, and Pimento cheese. Maybe you should try my recipe and give me feedback with your opinion of this dish:)) Indian Aloo Gobi (made with tofu), Indian style zesty Pretzels, and a Coriander Spiced Pimento Cheese dip

Getting ready!

Indian Aloo Gobi (made with tofu)

1 (14-ounce) package firm water-packed tofu, drained
1 medium onion
2 tbs canola oil
1 tsp black mustard seeds
3/4 tsp cumin seeds
2 tsp curry powder
4 garlic cloves
1 (1/2-inch) piece fresh ginger, peeled and coarsely chopped
4 cups cauliflower florets
1/2 cup water
1 tsp salt
1 14 ounce can diced tomatoes, undrained
2 cups hot cooked basmati rice
1/4 cup chopped fresh cilantro

1. Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a heavy skillet. Let stand 30 minutes. remove paper towels. Cut tofu into 1/2-inch cubes.
2. chop onion finely; pulse until finely chopped. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add mustard seeds and cumin; cook 10 seconds or until mustard seeds begin to pop. Add onion and curry powder; cook 6 minutes, stirring frequently. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.
3. Place garlic and ginger in food processor; process until a smooth paste forms. Stir garlic mixture into onion mixture; sauté 1 minute, stirring constantly. Stir in tofu, cauliflower, 1/4 cup water, salt, and tomatoes; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.
4. Serve with hot cooked basmati rice

Indian style zesty Pretzels
1 tsp cumin
1/4 tsp garlic
1/4 tsp onion powder
dash of cayenne
dash of tumeric
2 tsp of olive oil
4-6 pretzel rods (unsalted)

1.Brush pretzel rods very lightly with olive oil
2.Sprinkle spice mix evenly on pretzels.
3.Bake at 350 for 5-10 minutes

Coriander Spiced Pimento Cheese

2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 tsp garlic powder
1 tsp ground coriander
1/2 tsp cumin
1/4 teaspoon onion powder
1 jalapeno pepper, seeded and minced
4 ounces pimento, drained chopped
salt and black pepper to taste

Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cumin, coriander, onion powder, minced jalapeno, and pimento into the large bowl of a mixer.
Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.

Sweet & Spicy Pumpkin Soup with Ale-infused Raisins and Funyon-crusted Shrimp

I’m participating in a internet version of the cooking show “Chopped” in a food group I am involved in. The first round mystery ingredients were shrimp, raisins, beer, and Funyons. A soup, salad or an appetizer had to be made. How do you like my submission  for round one?

Sweet & Spicy Pumpkin Soup with Ale-infused Raisins and Funyon-crusted Shrimp
1 tsp chili powder
1 tsp paprika
dash cayenne
1/4 cup onion, chopped
2 tbsp butter
1 can of organic pumpkin
1 tsp salt
1 tbsp sugar
1/4 tsp nutmeg
1/4 tsp ground pepper
3 cups chicken broth
1/4 cup lite cream or half and half
1/2 cup pumpkin ale (1 tbsp separated)
2 tbsp golden raisins
2 tbsp peanut oil for frying shrimp
8 large or jumbo shrimp (I only had medium so I’ll use an extra shrimp or 2)
5 large funyons, finely crushed
Sprig of dill & some broken Funyons for garnish

First crush the 5 large Funyons in a mortor & pestle or whatever your method is. Add the chili powder and paprika and mix well. Then sprinkle shrimp with the mixture and discard any extra.
Heat oil on medium high heat and brown shrimp on both sides until golden and set aside.
Bring the ale to boil, then put the raisins in, remove from heat and let it sit for 5 – 10 minutes in the ale, then drain (reserving 1 tbsp of ale) and set on paper towel.
Chop the onions and gently brown with butter in a pan. Add the pumpkin with onions to the pan.
Add the salt, sugar, nutmeg, pepper and raisins and the one tbsp of reserved ale. Slowly add chicken broth and cream; heat thoroughly, but do not boil.Serve and garnish with 3-4 shrimp, broken Funyons, pinch of chili pepper and sprig of dill. Enjoy!

Spiced Shrimp with Mango and Cashews

After a ton of requests for this recipe, I decided to add it. Be sure to get over to see episode #3 of the Internet cooking show Neighborhood Chefs to see me cook a meat version of this dish. This picture was also featured on www.FoodPornDaily.com

You will need:

1/2 teaspoon  brown sugar

1 1/2 teaspoon black pepper

1/4 teaspoon cayenne

1/4 cup olive oil

1/2 cup salted cashews

1 1/2pound large or jumbo shrimp

1 teaspoon kosher salt

1/4 cup finely chopped scallions

3 garlic cloves, finely chopped

2 tablespoons of Bacardi gold, or any dark rum (Bacardi Gold gives the dish hints of vanilla)

1 large (15-ounce) mango, cut into 1/4-inch cubes (or use 2 small mangoes)

1 1/2 teaspoons cider vinegar

1/2 cup chopped fresh cilantro leaves.

1. In a small bowl, stir together the brown sugar, 1/2 teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl.

2. Wipe out skillet. Season shrimp all over with salt and remaining 1 teaspoon pepper. Return skillet to medium-high heat and add the remaining 3 tablespoons oil. Add scallions and half of the cilantro; cook, stirring, for 1 minute. Add garlic and Shrimp. Cook, stirring occasionally, until shrimp is done and cooked through, about 6-8 minutes. Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.

3. Remove pan from heat and add nuts, mango, vinegar and other half of the cilantro leaves. Taste and adjust seasonings, if necessary.

Mozzarella Stuffed Elk Meatballs in Chilean Red Wine & Tomato Sauce

Mozzarella Stuffed Elk Meatballs in a Chilean Red Wine & Tomato Sauce

After trying out elk meat last month and loving it, I decided to give it another shot, this time with ground elk. I love to cook meatballs when I have any type of ground meat. Earlier this month I gave you North African venison meatballs and Piedmontese meatballs, so I wondered what can I do differently with this meat? Hey, why not stuff them! So with that idea, off to the market for some fresh ingredients.

Instead of traditional Italian tomato sauce, I had a bottle of a very dry, full bodied Chilean Cabernet Sauvingon along with some fresh vine tomatoes to form my base. I also decided to make very large meatballs (2 1/2 inches) so I could stuff them with plenty of fresh mozarella cheese. In the end, the meal had intense and interesting flavors, and I will try this again very soon, perhaps with another type of meat. Enjoy!

1 -½ lbs ground elk
5 tablespoons olive oil
1 medium white onion diced
3 garlic cloves diced
1 teaspoon thyme
1/2 sprig fresh rosemary
4 slices white bread crust removed
1/2 cup milk
1 egg beaten
½ cup fresh grated parmigiano-reggiano cheese
Mozzarella cheese rolled into small balls (maybe the size of a large cherry)
6 fresh vine tomatoes, diced
¼ cup fresh basil, chopped
½ cup dry red wine of your choice

DIRECTIONS
1) Heat 2-3 tablespoons olive oil in cast iron skillet over medium-high heat. Add diced white onion and 3 diced garlic cloves. Cook until onions are soft and translucent, add thyme, rosemary, salt and pepper and then remove from heat. Set aside to cool.

2) In a separate bowl tear bread into small pieces and soak in milk for 5 minutes. Drain the milk from bread by squeezing it out and place bread in another bowl. Add elk meat, egg, parmigiano-reggiano, and onion mixture and mix together with your hands.

3) Begin to form meatballs, being sure to add a mozzarella cheese ball in the center of each meatball. The meatball sizes are up to you. You can make them small, medium or large depending on how you want to serve this dish up. Place meatballs on a cookie sheet and refrigerate for 30 minutes to an hour.

4) Add remaining oil to cast iron skillet over medium high heat. Place each meatball into skillet and cook on all sides. Remove meatballs from pan when browned.

5) Add ½ cup dry red wine to skillet to deglaze pan. Add tomatoes and ¼ cup fresh chopped basil. Bring sauce to a simmer, add meatballs and reduce heat to low. Continue to simmer on low heat for 20 minutes.

6) Serve alone or with the pasta of your choice and garnish with basil.

Meatless Monday! Brussels Sprouts & Toasted Walnut Salad w/Shaved Parmesan

I Can’t Believe It’s Not Lobster!

Monkfish

One day while in the market I picked up some wild caught Monkfish, often referred to as “The poor man’s lobster” because the taste and texture are very similar to that of the popular shellfish. It is also referred to as Goosefish, Anglerfish, and Ankoh, but I just call it delicious! The warty brown skin of the Monkfish hides tasty fillets of white meat, and Monkfish liver is considered a delicacy in Japan and Europe and is often used in sushi. I live about 6 blocks from the Atlantic ocean in south Brooklyn, and I often catch another fish similar in appearance to Monkfish called “Sea Robin”.

Sea Robin

Now while I can’t compare these two fish in taste, they look almost identical to each other, except the Monkfish is bigger in size.They both have a hard plate for a head, and wide strong jaws. The only edible portions of the Monkfish are its muscular tail and its liver. The tail meat of the Monkfish is delicious, dense, sweet, and very similar to lobster.

Pan Roasted Monkfish with Scallop Mushroom Sauce

This bottom-dwelling fish was at one time discarded the same way that Sea Robins are discarded when caught accidentally. As other fish populations declined due to overfishing, monkfish began to be marketed as gourmet fare, costing as much as lobster and sometimes even more! I wonder if eventually this will happen with Sea Robins? Local fisherman tell me all the time that Sea Robins are the new “Chicken of the Sea”.

Some years ago when sea robins were plentiful in NYC.

After tasting sea robin, I must say it is not bad, but it is not as tasty as monkfish. I have seen monkfish as high as $22 lb,  but my local market had it on discount $14 lb so I decided to grab up a couple of filets. I also picked up some bay scallops, heavy cream, and portabello mushrooms for a rich sauce, and enjoyed a simply splendid dish. Since then, it has become one of my go-to dishes for clients and dinner parties for friends, I have also tried it multiple ways. So if I were you I would get to my local market and find some monkfish ASAP. Bon Appetit!

Pan-Roasted Monkfish w/Saffron Beurre Blanc, Klondike Rose Potatoes, and Sauteed Spinach.

 

 

Introducing…..Steak-Bird! (Ostrich)

It’s October and the Fall is upon us, and it’s time to get ready for my favorite holidays of the year. This time of year also brings more food choices with the cooler weather moving in. We start to eat more comfort foods such as soups, casseroles, and stews just to name a few. This year I’m planning to bring you a multitude of these seasonal dishes. Tonight’s entree will be paired with a roasted Fall vegetable salad, which will be made with parsnips, butternut squash, red onion, red bell pepper and spinach, and tossed in pomengranate vinegarette & toasted squash seeds. The entree will be something new and different to many of my fellow New Yorkers. So I introduce to you… Steak-Bird!

Ostrich looks just like beef.

That’s right, ostrich is on the table tonight! Now the reason why I call it “steak- bird” is because this is not your average poultry; ostrich is similar in taste, texture and appearance to beef. Ostrich has found a place on the world’s menu, delivering red meat flavor with two-thirds less fat. According to the National Culinary Review, ostrich is poised to become “the premier red meat of the next century”. The reason is simple . . . no meat combines the flavor, versatility and nutritional benefits of ostrich. It is already a popular menu item at many American and European restaurants. I am yet to see it appear on menus within the NYC limits, but I’m quite sure it is an option in quite a few.

Now I tried to cook ostrich 2 years ago and it did not work out too well, especially since I did not research how it should be prepared. Because of its low fat content, ostrich cooks faster than other meat products. Steaks and whole muscles should be cooked medium rare to medium. Cooking ostrich to well done is not recommended, and this is exactly what I did — Blah! This time I was ready to redeem myself for the disaster that took place on my first try. After talking to a couple of fellow chefs, I was advised to marinate it before cooking, and prepare it as I would a delicate cut of steak such as filet. My choice was to cook it sous vide! this method produced a tender, flavorful cut of meat similar to beef. I made a cranberry/merlot sauce to top it off, and the sauce had just the right amount of sweet tartness of the cranberries which, along with the vegetables, made an awesome dish!  What a great way to kick off the Fall season. Bon Appetit 🙂

Grilled Ostrich Steak with Cranberry/Merlot Sauce

Ostrich:
Ingredients

3/4 cup vegetable oil
1/3 cup soy sauce
1/4 cup cider or white wine vinegar
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon ground mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
4 ostrich steaks (4 ounces each)

Directions

In a resealable plastic bag or shallow glass container, combine the first 10 ingredients; mix well. Add meat to marinade and turn to coat. Seal bag or cover container; refrigerate overnight, turning meat occasionally. Drain and discard marinade. Preheat your water bath to 125F. Vacuum seal the steak and place it into the water for 3 hours. Remove the ostrich from the bag and pat dry. Heat 2-3 tablespoons of oil in a skillet over high heat and sear each steak until crust forms about 2-3 minutes per side. If you are finishing it on a grill, oil the grates and grill the steaks over high heat for 2-3 minutes.s (I DO NOT recommend cooking it well done, it will dry out) and add sauce of your choice (I chose to make a cranberry/merlot sauce).

Roasted Vegetables

1 small butternut squash (2 lb.), peeled, sliced

3   parsnips (3/4 lb.), sliced

1 large red onion, sliced

1 large  red pepper, cut into strips

1 clove garlic, minced

1/3 cup pomegranate vinaigrette dressing, divided (store brand is ok)

10 cups baby spinach leaves

 1/4 cup of bacon bits

2 Tbsp. squash seeds, toasted

Heat oven to 450ºF.

Place first 5 ingredients in 15×10-inch pan. Add 2 Tbsp dressing; toss to coat. Spread to evenly cover bottom of pan.

Bake 40 to 45 min. or until vegetables are tender and golden brown, stirring occasionally. Spoon into large bowl. Add spinach; toss lightly.

Top with bacon, seeds and remaining dressing.

A Taste Of Italy….. Brooklyn Style!

Spaghetti & meatballs has always been one of my favorite meals, but I pretty much grew up eating jarred sauce like Ragu & Prego at home since most home cooked meals for me as a child was soul food. Don’t get me wrong, Grandma Janie could burn! Man oh, man grandma sure put the love into the soul food she made for our family (RIP Grandma). I live in Brooklyn but I grew up in Ravenswood housing projects in Long Island City, Queens, and according to National Geographic (2010), it is the most diverse neighborhood in the world, which means tons of ethnic restaurants. So I have had my share of different types of food even through my childhood, and since I have quite a few Italian friends that I’ve grown up with, I have had my share of authentic home-cooked Italian food. And this is the reason why I wanted to do a sauce that was authentic. Since I prepared an Italian breakfast, I figured I’d stick with that theme for the day.

Some of the fresh produce I used

Asparagus & Fontina Cheese Omelet with Shaved Black Summer Truffles

I chose to use Piedmontese beef since it is an Italian-bred beef, originally from the region of Piedmont in north-west Italy. Beef from Piedmontese cattle is seen as a premium product. Thanks to a specific gene – a form of myostatin – natural to the Piedmontese breed, you can have all the nutritional benefits and flavor of beef that is low-fat, low in cholesterol and calories. This uniquely lean and tender beef originated in the Alpine Region of Northern Italy, where green hills provide a natural diet full of fiber-rich grasses. If you were to order a steak in Italy, you would get a Piedmontese steak. This was one of the products I picked up from Fossil Farms.  I figured with the combination of all fresh herbs & spices plus Italian-bred beef, how can I go wrong? This recipe is easy, but by no means is it fast meal to make, it is a lot of prep work but the taste was so worth it! I tried to be sure to use all premium ingredients since I was cooking with such a high quality beef. Ingredients such as an assortment of tomatoes (vine, plum, and campari), the freshest basil and oregano and quality parmesan cheese . I did not make my own pasta (forgive me) which is optional and not too difficult to do, but I picked the best pasta I could find at my local market. I shaved some fresh parmesan cheese on top and had some good Italian bread on the side, pure heaven! Overall, the meatballs and sauce were off the charts and I hope you enjoy this recipe. Buona Tavola!

Angel Hair Pasta with Piedmontese Meatballs

For the sauce:

13 ripe tomatoes (give or take)
2 tablespoons olive oil
2 tablespoons butter
2 small onions, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
1/4 teaspoon Italian seasoning
1/4 cup Burgundy wine
1 bay leaf
2 stalks celery
2 tablespoons tomato paste

Directions

1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 11 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
2. In a large pot or Dutch oven over medium heat, cook onion, bell pepper and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer about 1 hour then add meatballs and cook on low heat for 1 more hour . Discard bay leaf and celery and serve.

For the meatballs:

2 pounds ground beef (Piedmontese, if available)
1 cup fresh bread crumbs
1/2 cup finely grated Parmesan
1 heaping tablespoon chopped fresh basil
1 heaping tablespoon chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
2 cloves garlic, minced
2 eggs
3 tablespoons olive oil.

Directions

1. In a large bowl, mix all ingredients except olive oil by hand, using a light touch (do not over mix). Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.

2. In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly, and add to sauce.

It’s Game Day!

As we move along into the month of September in which I have featured quite a few wild game dishes, I got together with fellow Chef Jim Takacs and we decided to do a dinner party. But this was no normal dinner party because it was going to have a few interesting items on the menu. I thought the idea of doing something a little different would be fun. And since I still have a couple of products left over  from my Fossil Farms trip, I was more than ready to get it rocking in the kitchen! So far I don’t think I have cooked anything extreme for you. I have done elk and deer meat which I don’t view as extreme game meat. But tonight I give you some thing different. Alligator.

Jim’s panko crusted quail

When most people I know here in NYC hear alligator meat, they cringe at the thought of eating it. It is viewed as a scary monster-looking reptile that will eat a human in a heartbeat. While this may be true, humans make more meals out of gators than they of us (which is extremely rare). Farm raising alligators for food has been around since the early 20th century, and the meat has been consumed by humans for centuries, especially in southern cooking. Now I know that so far I have not diminished the “ewwwww” factor yet in some of you, especially my daughter, but read on. Alligator meat actually looks and taste like chicken. I know you have heard this before but it is true. Alligator meat is lean, and is a more concentrated source of protein than some other meats. Like chicken, alligator meat is also low in fat and a good source of protein.

The dishes I chose for “game day” were North African venison meatballs, which can be viewed HERE, and Alligator Etoufee. I mean, you don’t get any more Cajun than alligator. On a trip to New Orleans, my girlfriend and I went on a swamp tour in the bayou and actually saw people out hunting gators in the wild (post is here). Actually this trip was the very first time I’d eaten gator meat, and I liked it. I must admit it was a dangerous move to attempt to cook a meat I’ve never prepared before for a bunch of people that I would meet for the first time. But after watching the Giants beat the Eagles and my beloved Yankees kick the crap out of the Red Sox, I knew the day was off to a good start.

Cant you just smell this food?

Upon arriving to the dinner everyone was antsy to get it started since I was late (as usual). I was pleasantly surprised by the courses that were on deck. The first dish was prepared by Adam which was a freshly grilled rabbit marinated with olive oil, garlic and rosemary and served with a polenta that had fresh pecorino romano cheese and grated zucchini, topped with a roasted tomato with garlic and fresh oregano. This was an absolutely great dish, and we were off to a good start. Next up was the alligator (fingers crossed), Swoosh! I nailed it, and it had just enough Cajun “kick” to wake up everyone’s taste buds. The meat was very tender and the Etoufee was very flavorful, totally Cajun! Next up Jim prepared panko crusted quail on ginger wasabi cole slaw and garnished with sriracha sauce, which I thought was a very clever and delicious dish. On to the venison meatballs that were definately a hit with its nice African flavors. Then Jim put out the last dish which was roasted shredded duck served with cashew butter and sorrano pepper jelly sandwich with an arugala, roast beet and fig salad. Yummy! Carol wrapped up the night with her delicious strawberry cheesecake. It was so good that I wish I had grabbed a slice to go. Overall all of the food was fantastic, I had a chance to catch up with a childhood friend (Whaddup Kim!), my NY teams ruled, and I ended my day happy. I wish every Sunday was this good. 🙂 Special thanks to Jim & Andrea for hosting, also Adam, Alyssa, Kim, Steve, Carol, and Jerry.

Update: My good friend Jim Takacs passed away on June 22 2018. I just want to express my deepest sympathies to his family and many friends. Rest in peace brother.

Adam also added rabbit sausage to this great dish

Carol’s cheesecake

Game Day!

Fish, Which Is My Favorite Dish…….

Seafood … just the thought of it makes my mouth water. I love all kinds of fish and seafood, except scallops which I will only eat if I prepare them myself, weird but true. But I am also an adventurous person, and one of the things I love to do is go fishing. Whether it’s fishing on the boat or offshore it’s just relaxing, period. And since there are so many different types of fish to choose from, it could only mean a ton of recipe choices. While in the fish section of the market I noticed a fish called Artic char. What caught my eye was  the beautiful color of the fish, and the fact that it resembled salmon. So I decided to learn a little more about this fish before it ended up on the menu.

Like salmon, Arctic char is packed with heart-healthy oils and melt-in -your-mouth flavor, and it is similar in taste to its cousins trout and salmon. It is both a freshwater and saltwater fish and it belongs to the salmon family. But I was thinking, “Why is it so damn expensive?” ($21 a Lb). Well according to Monterey Bay Aquarium Seafood Watch Artic char is becoming a fish of choice in restaurants as of late. So with that said, I felt I had to try this fish that resembles salmon so much. I must say it was very flavorful but mild, and just as advertised it was a cross between trout and salmon. To accompany the delicate flavor I made a simple lemon and caper butter sauce, and served it all up with parmesan roasted asparagus and a New Zealand Sauvignon Blanc. Overall, it was  delicious and I enjoyed it. I will most likely add Artic char to my seafood diet in the near future. Bon Appetit!

Wonderfully colored fish

For the fish:

4 Artic char filets(6 ounces each)

1 tsp olive oil

1 tsp sea salt

1/4 tsp black pepper

Set a large cast-iron skillet over high heat. When a drop of water skitters on the surface, after about 3 minutes, add the oil. Tilt the pan to coat the bottom evenly and heat until the oil is almost smoking, about 30 seconds. Season the char with the salt and pepper and add to the skillet, skin side up. Cook until golden brown on the bottom, about 4 minutes. Turn the char, lower the heat to moderate and sear until just cooked, 3 to 4 minutes longer.

For the lemon caper sauce:

2 tsp capers, drained and rinsed
4 Tbs butter
1 small clove garlic, finely minced
2 Tbs lemon juice
1 tsp lemon zest

In a small skillet, melt butter then add garlic, lemon juice, zest, and capers. Simmer over low heat for about 30 seconds. Stir in parsley. Remove from heat. Drizzle over fish and enjoy!

Artic Char with Lemon Caper Sauce

Orange-Honey Black Sea Bass Topped With Herb Lump Crab

Cooking With The Neighborhood Chefs

Me and the crew on the set

We all know that cooking shows on television are very popular amongst groups of all ages. You have Hell’s Kitchen, Top Chef, Iron Chef, Master Chef, Chopped, Kitchen Nightmares and the list goes on and on. You also have a slew of good chefs such as Gordon Ramsey, Bobby Flay, Mario Batali, Rachael Ray, Barefoot Contessa, and Justice Stewart 🙂 just to name a few. Let’s face it, we all love food. We are the only species on earth that prepare and serve food in an ton of different ways. I love watching most of the cooking shows on TV, and I enjoy learning cooking tips from the pros. I always would watch the competition shows such as Hell’s Kitchen and scream at my television at bad cooks, wondering how they got there. Then I get a buzz from a Neighborhood Chef producer, Lakesha Wright, who just happened to have seen one of my dishes on a mutual friend’s social network page. Her first question was, “would you like to cook on our new cooking show?”  What!? Me, cook on camera? No way, I won’t dare embarrass myself for all to see, not to mention my stage fright! I felt the need to do a little more investigating before I decided whether to do it or not. Who are the Neighborhood Chefs?

The show was created by the husband and wife team, Samuel & Nicole Small. The parent company, DBC Productions, which not only brings you Neighborhood Chefs, it also brings you Jazz Sessions, Fashion World Magazine, Funny Farm comedy series and more, which are all shown on IBchannel.tv. IBChannel provides a forum for filmmakers and producers who are looking for additional outlets for their content. On September 13th 2011, an old idea — the cooking show — came to life, but with a twist. Neighborhood Chefs premiered. The show highlights the average person who can really get busy in the kitchen, that hidden gem of a cook who may live right next door to you, and you had no idea. The show is a platform for not just the amateur chef, but also eateries and professional chefs as well. So after some encouraging advice from my girlfriend, I decided to give this thing a try.

My first On camera dish!

Latoya Shauntey Snell's Parmesan chicken n pears in wine sauce with salad with grapes

The morning of the show I was my usual self, frantically running around doing everything at the last minute: some food prep, supermarket run, barbershop, etc. That’s just my style, lol.  Upon arriving to the set, I was welcomed by the friendly staff which put me at ease immediately. The chefs highlighted there that day were Chef Jim Takacs (Waterfront Alehouse) with his delicious shrimp, avocado & mango salad, Chef Yvette Woodward and her savory vegetarian fried rice with tofu, and Chef Arianne Benford who demonstrated her polenta with yogurt-batter fried chicken and homemade cinnamon & clove applesauce. Chef Joseph Coco made a gorgeous eggplant Parmesan, and then went on to make eggplant rolatini and eggplant heroes (yes, eggplant three ways). Chef Marie Borusso made beef tenderloin in puff pastry with gorgonzola cheese & caramelized onions. Chef Roshon Martin’s (Uptown145 catering) tropical sea bass with spinach, rice & shrimp was a great dish, and, last but not least, Chef Latoya Shauntay Snell (The Cake Monologues) impressed everyone on set with her Parmesan-crusted chicken breast with pears in wine sauce.

My dish of choice was peppered chicken with mangoes, rum and cashews which is posted here. Things were running behind schedule so I was to go on later than expected. It wasn’t a problem since Chef Roshon kept me in stitches with his one-liners and facial expressions. Not to mention I had the opportunity to watch the other chefs in action and taste the great dishes which is always a pleasure. So while I was setting up and laying out my ingredients with 5 minutes before my segment, I realized something wasn’t right. Hmmmm, OH NO! I had forgotten my scallions at home! Since this was a major ingredient for my dish, and there were none on the set, it was back to the market I went. So after dashing about 8 blocks round trip (I went the wrong direction at first), I had my scallions. I began my segment a little nervous after the adrenaline rush of the “scallion crisis”  and it was visible. But after the first break, I settled down to do what I love doing, which is cook good food. I put the finishing touches on my dish and everyone who tasted it gave it rave reviews. The dish was described by one of the tasters as “a blend of flavors that came as a tasty, tender surprise” and “salty, sweet, spicy, savory, and all delicious!’  So overall I had a great time taping the show and I want to thank Neighborhood Chefs for giving me the opportunity to showcase my skills. I hope to be back. So get yourself over to www.ibchannel.tv and check out Neighborhood Chefs and see what’s cooking! I will keep my fans in the loop about an air date for my segment.  Special thanks to Sam & Nicole Small, Lakesha Wright, Glenis Morris, David Rivera, Ariana Matherson, Darcel Morgan, Rodney Fuller, and last but not least Mr. Wendell :)) I had a wonderful time with you guys!   **UPDATE Feb. 2012** I am now part of the DBC family as executive producer for Neighborhood Chefs webTV show. 🙂

  **Watch Episode #3 Of Neighborhood Chefs Here**

Justice with his finished product

Justice, Ariana,Nicole,David

Everyone lined up to taste my mango chicken

Meatless Monday has gone Middle Eastern!

Middle Eastern Style Curried Vegetables & Homemade Falafel Served with Tahini

Indian Style Curried Vegetables & Homemade Falafel Served with Tahini

Fois Gras…Or Not To Fois Gras?

Let’s talk about Fois Gras, it’s one of the most expensive ingredients in the world, and sometimes one of the most controversial ingredients. Fois Gras is made of the liver of a duck or goose  that has been specially fattened. This fattening is typically achieved through force-feeding corn, which is where the controversy begins. So before deciding to cook it, I wanted to do some research on this ingredient. I don’t want to participate in any animal being tortured before it lands on my plate! During my research I learned that the company that distributes my product (Hudson Valley Fois Gras) does not do this to their animals. You can view the video of the process as Anthony Bourdain from the show No Reservations explains why Foie Gras is Not Cruel . Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. I really enjoyed tasting and learning how to cook this cuisine, although I wont be cooking this too often because it is rather pricey and the focus of too much controversy.

Filet Mignon is the most tender cut of beef, and is the most expensive. It’s also my favorite cut of steak because it is so flavorful.This beef cut can be quite pricey when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin which I do normally. It is best when cooked medium rare since this cut does not have too much fat or connective tissue, it will dry out and become tough if overcooked. Give this steak a little love and attention when you cook it and the flavor goes a long way. So it is a rare treat for me to be able to pair the “perfect” steak with a delicate and delicious topping such as Fois Gras. I pan-seared the fois gras and topped my steak with it and drizzled a white wine plum sauce of my creation on top. I roasted some red potatoes in rendered duck fat (courtesy of Fossil Farms) and added broccoli rabe to seal the deal, and soon enough i was sitting in front of a dish that any restaurant would charge $70 or more for. So if you ever get the chance, be sure to try some Fois Gras you wont regret it. Bon Appetit!

Justice and another masterpiece dish

Filet Mignon Topped with Fois Gras and White Wine Plum Sauce

I Got My “Game” Face On!

I am no stranger to cooking African food; I actually love to cook it! The spices and fresh herbs combine to make any household smell like a restaurant. Lately I’ve been on a wild game kick as you’ve seen in my last post. But before I took that trip to Fossil Farms, a childhood friend of mine who goes hunting every season, gave me some of the deer he bagged on a trip (shout out to George Perkins). Venison is a meat that is mild tasting and similar to elk but less “gamey”. I have made venison in various ways because he gives me so many different cuts to be versatile with. For tonight’s dish we will use some ground venison which is much leaner than ground beef.

Venison meatballs are ready to go!

You might want to add venison to your diet if you are a meat eater because not only is it delicious, it is also a healthier alternative to the meats we normally eat. I did my research and found that venison, elk, and buffalo were probably the first red meats eaten by man/woman (after mastodons).Venison is not only low in fat and cholesterol, but high in vital nutrients like B vitamins, iron, and phosphorus. Venison is resistant to disease and does not live on a diet of antibiotics and steroids.

Deer are indigenous to North and South America, Europe, Asia, and North Africa, which is the inspiration for tonight’s dish. Now I love African food because of the bold, flavorful spices and herbs that are common to the cuisine. The spices used in North African food resemble ingredients used in a variety of dishes from India and southeast Asia. Spices such as cumin, coriander, tumeric, and fresh herbs such as cilantro and ginger are used in most dishes. Some people I know steer clear of African food because they say it’s too spicy, but when you cook at home you can “tweak” it, and spice it to your taste. I like my African food with a kick (lol) so I go full speed ahead with the spices! I decided to cook North African meatballs  since i love venison and meatballs, I have cooked venison steaks and tenderloins before, but never ground venison.

Cant you just smell this food?

 

This dish was alive with flavors but yet it didn’t overpower the mild venison meat, which, by the way melted in my mouth. I served it up with a sundried Tomato and Lentil Cous Cous and there you have it, a North African dish made in Brooklyn! So overall, I think it was a great dish and I look forward to bringing you more of these fabulous dishes.Feel free to drop by and subscribe to this blog and request this recipe, Bon Appetit 🙂

Going Raw on Meatless Monday

Tonight I decided to try something different. In my quest to taste, de-construct and bring to you the many different cuisines of the world I made a healthy raw-vegan dish. You don’t have to be a vegetarian to enjoy dishes such as this, but it doesn’t hurt to put the meat aside once in a while also.

The Waterfront Alehouse, Brooklyn

Chef Justice With Executive Chef Jim Takacs

Nestled on Atlantic Ave. in cozy Cobble Hill is a small gem. The Waterfront Alehouse is a gastropub that has 2 locations, one in Brooklyn and the other in Manhattan. I’ve never been to the Manhattan location but I must say the Brooklyn location is pretty darn good! The executive chef Jim Takacs is a very creative cook and his food is delicious. As described by Zagat’s Restaurant Guide, “This is what a neighborhood saloon should be.”  It boasts a healthy rotation of local, imported, and craft beer. Chef Takacs creates an assortment of  smart dishes such as Mako shark bites with wasabi ginger slaw & hot chili sauce, and his grilled basil-garlic shrimp over gigante beans and tapenade salad. He also dares to cook wild game such as wild boar and venison. The real treat is his bread pudding. I must say, I’ve never been a fan of bread pudding, but one taste of Jim’s version and

I was hooked! The flavor and texture is a cross between flan and creme brulee. I brought some home to try and De-Construct it myself (I think im getting close lol) but can’t duplicate it yet. If you are looking for good atmosphere and good food I highly recommend dropping by for a beer and some of Chef Takacs’s creations.

http://www.waterfrontalehouse.com/

155 Atlantic Avenue
(Between Henry & Clinton)

 

Update: My good friend Jim Takacs passed away on June 22 2018. I just want to express my deepest sympathies to his family and many friends. Rest in peace brother.

 

Asian Style Zesty Wings w/ Cold Sesame Soba Noodles

My idea for this dish came from a shopping trip where I had seen these cool black plates. I wasn’t going to purchase them because for most of the meals I post I would rather have a white plate (to show more detail on the food itself) but my girlfriend gave me an idea. These plates were screaming for a good Asian dish! She specifically requested sesame cold noodles. I had never made that before — or even tasted it! But I must say this dish was absolutely delicious.  I chose Japanese Soba noodles instead of Chinese egg noodles. We found the Soba to be heartier and more satisfying, and the combination of the sesame oil, peanut butter and other spices cooked into the sauce was just plain amazing. Because we wanted a little protein with dinner, I cooked up some Asian-style chicken wings (since I always have wings in the freezer). I have soft spot for any style of chicken wings, and these had just the punch I was looking for. You should marinate these wings overnight, but at least no less than 4 hours for the best flavor. Now lets De-Construct some Asian cuisine

For the Noodles you will need:

• 1/2 lb Japanese Soba noodles
• 3 tablespoons dark sesame oil
• 2 tablespoons peanut oil
• 3 green onions, thinly sliced on the diagonal
• 1-inch piece fresh ginger, minced
• 3 garlic cloves, minced
• 1 teaspoon red chili paste,
• 1/2 cup creamy peanut butter
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 6 tablespoons hot water
• 1 tablespoon toasted sesame seeds
• 1/2 tablespoon brown sugar
• Cucumber slices, for garnish
• Fresh cilantro leaves, for garnish

For the Wings:

• 2 pounds chicken wings (exclude wing tips)
• 3 or 4 cloves garlic, crushed and chopped finely
• 3 tablespoon water
• 1/4 cup fish sauce
• 1/4 cup lightly packed light brown sugar
• 1 tablespoon sugar
• 1/2 teaspoon white pepper
• Canola oil, for deep-frying
• 2/3 cup regular rice flour or cornstarch
• 1 tablespoon chili garlic sauce, homemade or purchased
• 1 tablespoon chopped scallion, green part only chopped cilantro and/or mint for garnish

Ok lets get those noodles done first:

Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don’t stick together.

In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chili paste. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices, and cilantro.

Now on to those wings!

First cut your wings into drumettes

In a small bowl, combine the garlic and water. Let sit for 5 minutes. Position a mesh strainer over a bowl, and pour the garlic water through to strain. Press on the solids to extract as much garlic water as possible.

Add the fish sauce, light brown sugar, sugar and pepper. Stir to dissolve. Transfer to a plastic bag, add the chicken wings, and refrigerate for4 hours, or overnight.

Remove the chicken wings from the refrigerator at least 20 minutes before frying to remove some of the chill. Drain the chicken wings from the marinade and blot dry with paper towel. Reserve the marinade! Have the rice flour ready in a small bowl.

Pour the oil to a depth of 1 1/2 inches into a saucepan, wok, or deep skillet. Heat to about 360°F.
lightly dredge each wing in rice flour, patting off the excess. Put the reserved marinade and chile garlic sauce in a large skillet and set it on the stove.

Fry the wings in batches until golden brown, 4 to 5 minutes. Drain on paper towel. 6. Heat the reserved marinade until bubbly and slightly syrupy. Add the freshly fried wings and stir, turn, and coat in the syrup, which will turn sticky as it reduces and clings to the wings. Add a splash of water  to dilute the glazy bits in the skillet and get them to coat the wings. There should be no liquid left when you’re done coating.

Transfer to a plate, sprinkle with the scallions. Bon appetit!