Recipe Recall

Ultimate Sriracha Burger

2011-11-05T13:31:00.000-07:00

I found myself in an Urban Outfitters one day, and one of the eclectic books they had was The Sriracha cookbook. As you might guess, every recipe not just involves but highlights this famous "rooster sauce", from sauces to entrees to even desserts. One that caught my eye was for the ultimate sriracha burger, which I feature here. You might think that there are too many competing flavors, but surprisingly the final product tastes amazing. The ingredients just work.

This hearty recipe will feed 8 hungry people, which was perfect for a recent trip I took with friends to Lake Tahoe.

Ingredients

3 pounds ground beef (preferably chuck, 80/20)
1/4 cup soy sauce
10 tablespoons Sriracha
4 teaspoons freshly ground black pepper
4 slices thick-cut bacon
2 large sweet onions
3/4 cup blue cheese dressing
8 sesame seed buns
8 thick slices Swiss cheese
Arugula or romaine lettuce

Instructions

In a large mixing bowl, combine the ground beef, soy sauce, 5 tablespoons of the Sriracha, and the pepper. Do not overmix. Form the mixture into 8 patties, and set aside, on a parchment-lined baking sheet, covered, in the refrigerator.
Preheat a charcoal or gas grill to medium high heat.
In a medium frying pan over medium-low heat, cook the bacon, turning as necessary. While the bacon is cooking, peel and quarter the onions. Cut each section into 1/4-inch slices. Once the bacon is cooked through and slightly crispy, remove the slices from the pan, cut each in half crosswise, and drain onto paper towels, reserving the remaining bacon fat in the pan. Cook the sliced onions in the bacon fat over medium-low heat until they caramelize, 20 to 25 minutes.
Grill the burgers, turning once, 4 to 41/2 minutes on each side or until a meat thermometer registers 130° to 135°F for medium-rare.
While the burgers are cooking, in a small bowl, combine the blue cheese dressing with the remaining 5 tablespoons Sriracha. Lightly toast the buns on the grill during the last minute of cooking time.
To assemble, spread the blue cheese mixture on both halves of each hamburger bun. Stack a burger patty, Swiss cheese slice, bacon, caramelized onions, and a small handful of arugula between each hamburger bun.

Serves 8. Eat it like it's hot.

Falafel

2011-10-23T09:06:00.000-07:00

I love hot, freshly-made falafel, and so finding the perfect recipe has been difficult ... but now, thanks to Bobby Flay's throwdown with the falafel queen of New York, I have found it. This recipe creates a perfectly textured and spiced falafel, and it's hard not to eat half of them as they come out of the oil, piping hot.

The recipe is very simple, but there is one subtle but very important point to keep in mind: use dried chickpeas. Do not buy cooked or canned chickpeas. You must buy dry chickpeas, soak them, drain them, and then grind then. Let me reiterate: falafel must be made from raw chickpeas. Cooked chickpeas will always make the falafels disintegrate as you fry them. If you don't believe me, do a quick google search (which is what motivated me come back for round two, after I learned the hard way in round one that canned chickpeas don't work), or just try it yourself. A pot of hot oil with floating fried chickpea pieces is not appetizing, or a good use of chickpeas.

Ingredients

2 cups dried chickpeas
One small onion, coarsely chopped
At least one clove garlic, chopped (or more, to taste)
1 cup coarsely chopped Italian parsley
1/4 cup chopped cilantro
A few mint leaves
1 1/2 tablespoons kosher salt
1 1/2 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
Oil, for frying

Instructions

Put the chickpeas in a large bowl, add water to cover by about two inches, and refrigerate overnight.
The next day, drain the chickpeas and toss them in a bowl with the onion and garlic. Run the mixture through a food processor (or meat grinder if you have one). Toss the chickpea mixture with the parsley, cilantro, mint, salt, pepper, cumin, and coriander, and run through the food processor again.
Heat four inches of oil to 350F in a large pot over medium heat. Using a tablespoon, shape the falafel mixture into balls and fry, adjusting the heat as necessary, until browned, about three minutes. Drain on paper towels.

Makes approx 40 falafels. Eat them all.

Hummus

2011-10-02T15:15:00.000-07:00

More chickpeas, people. I've never made hummus myself, so I tried this great recipe from guest contributor Abe (creator of prosciutto-wrapped dates.) Make sure to rinse the garbanzos well and to use lots of lemon juice.

Ingredients

1 1/2 small cans of garbanzo beans
8 ounces tahini
Juice of 2 lemons
4-8 cloves of garlic
1-2 Tbs of olive oil
1 tsp of salt
Paprika (optional)

Instructions

Put all ingredients except paprika into a food processor and blend until smooth. If too thick, dilute the mixture with a little water.
Pour into a bowl, top with olive oil and paprika, and serve.

Serve 4-8.

Spaghetti and Meatballs

2011-09-30T12:09:00.000-07:00

This may be the best-ever spaghetti and meatballs recipe, which is probably what Frank Pellegrino wants them to be. Pellegrino is co-owner of Rao's in Harlem, the ultra-exclusive Italian restaurant. Lucky for me, he shared his spaghetti and meatballs and marinara sauce recipes in Fine Cooking. While it is painful using three types of meat, the final product is very tasty. Also, although adding water to the meat mixture may seem odd, it combines with the breadcrumbs to create a very moist meatball.

Ingredients
Marinara sauce

3 28-oz. cans Italian plum tomatoes, whole or crushed (ideally, San Marzano)
1/2 cup olive oil
6 cloves garlic, lightly smashed
1 Tbs. kosher salt; more as needed
1/4 cup chopped fresh basil
1 tsp. freshly ground black pepper
1/4 tsp. dried oregano

Meatballs

1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
1 Tbs. kosher salt
1/2 tsp. freshly ground black pepper
1 clove garlic, minced, plus 1 clove garlic, lightly smashed
2 large eggs, lightly beaten
1 cup finely grated Parmigiano Reggiano; more for serving
1-1/2 cups plain dry breadcrumbs, preferably 4C brand
1 Tbs. chopped fresh flat-leaf parsley
1 cup olive oil or vegetable oil; more as needed

Spaghetti

1 lb. dried spaghetti
1/4 cup chopped fresh basil

Instructions

Making the marinara sauce. If you're using whole tomatoes, put them in a large bowl and crush them with your hands. Discard any cores.
In a 7-quart or larger saucepot, heat the oil on medium heat. Add the garlic and sauté until lightly golden brown, about 2 minutes. Add the tomatoes and salt. Bring to a boil, reduce the heat, and simmer, stirring occasionally, for 45 minutes to 1 hour; the sauce will reduce and thicken slightly but shouldn't get too thick. Stir in the basil, pepper, and oregano.
While the sauce is simmering, make the meatballs. Break up the ground meat into a large bowl. Sprinkle on the salt, pepper, minced garlic, eggs, grated cheese, breadcrumbs, 1-1/2 cups water, and parsley. Mix with your hands until everything is nicely distributed, but don’t overmix. Shape into twelve meatballs by gently scooping up a handful of meat and rolling it into a nice even ball; each meatball should weigh about 4 oz. and be about 2-1/2 inches in diameter.
In a 10-inch nonstick skillet, heat the olive oil and the lightly smashed garlic clove over medium heat (there should be enough oil to come about halfway up the sides of the meatballs.) When the garlic is lightly browned, the oil should be hot enough to start frying. (Remove the garlic from the oil once it becomes fully browned.)
Gently set six of the meatballs in the oil and fry until they’re lightly browned on the bottom half, 5 to 6 min. Carefully turn them over using a slotted spatula and brown the other side. Drain the meatballs on a few paper towels to soak up excess oil. Fry the remaining six meatballs the same way.
When the marinara has finished its initial simmer and you’ve seasoned it, add the meatballs to the simmering sauce and cover the pot. Simmer them together for 30 minutes to let the sauce permeate the meatballs and the meat flavor infuse the sauce.
Meanwhile, bring a large pot of salted water to a boil. When the meatballs and sauce have been simmering for about 20 minutes, add the spaghetti to the boiling water and boil until it’s just about al dente.
When the spaghetti is done, drain it and return it to the pot it was cooked in. Add the chopped fresh basil and a couple of ladlefuls of the marinara sauce to the spaghetti. Put the pot over high heat and, with a wooden spoon or tongs, constantly toss the pasta until each piece is coated with sauce, about 1 min.
Transfer to serving bowls and ladle more sauce over the spaghetti, along with two to three meatballs (or transfer the meatballs to a serving platter and set it on the table). Serve with grated cheese.

Serves 6-8.

Okra Stew

2011-09-20T12:01:00.000-07:00

Okra is an interest vegetable. It is at once firm and slimy, covering your hand with its sliminess if you cut it open. It also has a unique star-shaped cross section. If you can get past it (you should), this is a terrific and smoky stew that tastes similar to a gumbo; if you can't get past the sliminess, once you cook it for so long, the okra almost dissolves. This is from the NY Times' Minimalist.

Ingredients

3 tablespoons extra virgin olive oil
8 pork ribs, or 4 country-style ribs or pork chops
1/2 pound bacon or ham, cut into chunks
2 small dried red chilies, optional
1 large onion, chopped
2 celery stalks, chopped
1 large carrot, peeled and chopped
2 tablespoons minced garlic
1 pound okra, trimmed and roughly chopped (frozen is fine)
Salt and freshly ground black pepper
1/2 cup dry white wine
1 28-ounce can diced tomatoes with their juice
Chopped fresh parsley leaves for garnish.

Instructions

Put the oil in a deep skillet or large pot over medium-high heat. When it’s hot, add the pork, bacon, and chilies, and cook, stirring and turning the pork occasionally, until browned on all sides, 10 to 15 minutes. Remove everything from the pan with a slotted spoon or tongs, leaving the fat behind.
Add the onion, celery, carrot, garlic and okra to the pan and sprinkle with some salt and pepper. Cook, stirring occasionally, until soft and brown, 8 to 10 minutes.
Add the wine and stir for about a minute to scrape up all the browned bits from the bottom of the pan, then add the tomatoes and 1 cup water.
Return the pork, bacon, and chilies to the pot and bring to a boil. Reduce the heat so the mixture bubbles gently, cover the pan and cook, checking every now and then, until the meat is falling off the bone, about 2 hours.
Take the pork out of the pan, remove the meat from the bones, roughly chop it, and return it to the pan. Smash the pork against the side of the pot with the back of a wooden spoon to shred it.
Taste and adjust the seasoning, and serve garnished with parsley

Serves 4. Eat it all.

Herb-Seared Tuna

2011-09-17T11:53:00.000-07:00

An excellent dish for two, this pan-seared tuna is very easy and quick to prepare. Make sure to buy high-quality, sushi (or sashimi) grade tuna, making sure it doesn't smell fishy. When cooked properly, the inside of the tuna is essentially pink and raw.

Ingredients

2 sushi-quality ahi tuna steaks (1 pound total)
Kosher salt and freshly ground black pepper
1 cup finely chopped fresh herbs, such as basil and parsley

Instructions

Rub a little olive oil on the tuna and season both sides with salt and pepper.
Lay the tuna in the chopped herbs, making sure to cover all sides of the fish with the herbs.
Place a large skillet over medium-high heat and coat with 2 tablespoons of olive oil. When the oil gets hazy, lay the herb-coated tuna in the hot pan and sear for approximately one minute on each side; as the tuna cooks, the red meat will become white. Make sure not to overcook.
Transfer the tuna to a cutting board and slice.

Serves 2. Eat them.

Barbecue Chicken

2011-09-15T09:38:00.000-07:00

Barbecue has become my latest fascination. Barbecue is an art, and there is much more to it than simply throwing meat on the grill. There are many important nuances to this cooking technique, most important of which is patience and attention to both the grill and meat. The Paupered Chef has an excellent synopsis of the theory, definition, and strategy of proper barbecue. In short, it's all about "low and slow", cooking your meat at very low heat, and slowly. What I've always considered barbecue -- slapping meat onto a hot grill -- is more accurately called grilling.

This recipe was my first venture with low and slow. I've combined the recipes from The Paupered Chef and Simply Recipes to come up with the recipe below. My only suggestion is to avoid using chicken breasts, as the white meat dries out easily. Feel free to use any store bought or homemade BBQ sauce.

Ingredients

Several pounds of your favorite chicken parts (legs, thighs, and wings work best)

Magic rub

1/2 cup paprika
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chile powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne

BBQ sauce

2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared yellow mustard
1 tablespoon magic dust (recipe above)
1/2 teaspoon black pepper
Hot sauce (such as Tabasco) to taste

Instructions

Combine dry rub ingredients in a container and mix thoroughly. This makes two cups, much of which can be saved for another use.
Sprinkle rub pretty liberally all over the chicken. While you can proceed right away, see if you can plan ahead long enough to let the chicken sit, covered loosely in the refrigerator, for a few hours or even a day. The magic dust has salt in it, so there's no need to salt the chicken otherwise.
Prepare the barbecue sauce by putting all the ingredients into a small saucepan and bringing them to a boil. Turn down the heat so that it just bubbles a tiny bit and simmer it, whisking once in awhile, until it's dark and thickened, 10-15 minutes.
Prepare your grill. If using gas, turn on only one side of the grill (or turn down all the burners to low) and add chicken. In the case of charcoal, bank all the coals on one side of the grill and line up the chicken on the cool side. Cover the grill to build up some heat and cook until the chicken starts to turn golden and brown, 25-30 minutes.
Turn the chicken pieces over and paint them with with barbecue sauce. Cover the grill again and allow to cook for another 30 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for up to another 30 minutes. Try to cook skin-side down as much as possible.
Just as the sauce starts to turn syrupy and caramelized, the skin should be crisping up beautifully. If you want, you can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.
Remove. Paint with more barbecue sauce and serve.

Serves 4-6. Eat this.

Barbecued Buffalo Wings

2011-09-14T18:20:00.000-07:00

I have always wanted to make buffalo wings but have never been a fan of deep-frying, mostly because it's never worked out well for me. I came across this recipe in Simply Recipes, which caught my eye immediately because the wings are barbecued, not fried. I definitely recommend a homemade sauce (e.g. the one listed below) as it is probably half responsible for making what I consider the best wings I've ever had (the other responsible half is the grilling method itself.)

Ingredients

3 pounds chicken wings
Salt
2 Tbsp vegetable oil

For the sauce

1 stick unsalted butter
12 Tbsp hot sauce (Crystal, Texas Pete, Tabasco, etc)
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon black pepper

Instructions

To make the sauce, mix all of the ingredients together in a small pot set over low heat and stir constantly until the butter melts. Once the butter melts, whisk the sauce vigorously off the heat and set aside. It should remain liquid throughout the cooking process. If it starts to solidify, heat it up just enough to melt it, whisking all the time. You don't want this sauce to boil.
Using a sturdy chef's knife or poultry shears, cut off the wing tips and either discard or reserve (we usually freeze) for making chicken stock. Use the knife or sheers to separate the drumettes from the flats (the mid-joint wings).
Toss the wings with the vegetable oil and the salt, and arrange in one layer on the grill set over low heat. If you are using charcoal or wood, it will be very difficult to do this, so set your fire on one side of the grill and arrange the wings on the other side, away from the direct heat. You want them to cook slowly, with little or no sizzle. Cover the grill and cook like this for 30 minutes.
Turn the wings and paint with the Buffalo wing sauce. Close the grill and cook for another 30 minutes. Repeat the process, until the wings are done to your liking, this time painting the wings every 15 minutes or so. Make sure you have a little leftover sauce to toss the wings with at the end.

Serves 1-12, depending on your appetites.

Pork Braised in Banana Leaves

2011-09-13T16:23:00.000-07:00

As one of the hosts of the recent Cantina Amir y Amir, a friend and I put on a Mexican eat-fest for friends. I found this recipe for pork from Fine Cooking and used it as the filling for tacos. The sauce is called manchamantel (or “tablecloth stainer”), a specialty of Oaxaca, Mexico. Also banana leaves are used (find them in Asian or Mexican food markets), which adds a tea-like flavor to the pork. This tasty dish can be used in pulled-pork sandwiches too.

Ingredients

For the pork

1 Tbs. cumin seeds
1 Tbs. dried oregano, preferably Mexican
1 Tbs. sweet paprika
1 tsp. black peppercorns
1 bay leaf, preferably fresh
2 Tbs. packed light or dark brown sugar
Kosher salt
4-1/2 lb. boneless pork shoulder, cut into 16 pieces (2-1/2- to 3-1/2-inch cubes)
2 fresh or thawed frozen banana leaves
1 (28-oz.) can whole tomatoes
5 medium cloves garlic, minced (about 1/4 cup)

For the manchamantel sauce

1 (8-oz.) can pineapple chunks, drained
1/2 large white onion, cut into chunks (about 1 cup)
2 chipotle chiles in adobo sauce, seeds removed, plus 1 Tbs. adobo sauce
1 medium clove garlic
1 Tbs. smoked sweet paprika
1/2 tsp. ground cinnamon
Pinch ground cloves
Kosher salt
1-1/2 Tbs. bacon fat, peanut oil, or corn oil
1 small ripe banana, cut into chunks
1/4 cup toasted pine nuts
1 tsp. fresh lime juice; more to taste

Instructions
Braise the pork.

Position a rack in the center of the oven and heat the oven to 350°F.
Toast the cumin seeds in a small skillet over medium heat until fragrant; let cool. In a spice grinder, finely grind the cumin seeds, oregano, paprika, peppercorns, and bay leaf. Transfer the spices to a small bowl and stir in the brown sugar and 1 Tbs. salt. In a large bowl, toss the meat with the spice mixture to coat.
Rinse the banana leaves and pat dry. If using fresh stiff leaves, use tongs to briefly hold the leaves over a gas stove burner on medium heat, or under the broiler, moving them around constantly to avoid singeing, until they are flexible, 15 to 30 seconds. (If using frozen, this step is not necessary.)
Line a 6- to 8-quart Dutch oven with one of the banana leaves, allowing the excess to hang over the edge of the pot. Cross the second banana leaf over the first, again allowing the excess to hang over the edge. Spoon the pork onto the banana leaves.
Place a sieve over a medium bowl and drain the tomatoes, pressing them to extract the juice. Pour 1-1/2 cups of the tomato juice over the pork. Reserve the tomatoes for the sauce and discard or save the remaining juice for another use.
Sprinkle the pork with the garlic. Cover the meat with the overhanging banana leaves and then cover the pot with its lid. Braise the pork in the oven, basting occasionally with juices from the bottom of the pan, until fork-tender, 2-1/2 to 3 hours.
With a slotted spoon, transfer the pork to a colander set in a bowl and let drain for 5 to 10 minutes. Discard the banana leaves and pour the pan juices into a fat separator or large measuring cup. Add any juice that drained from the meat and let sit until the fat rises to the top. Separate the fat from the juice and discard it. If there is more than 1 cup of juice, reduce it in the Dutch oven over medium-high heat to just about 1 cup; transfer to a heatproof container.
Shred the pork into the Dutch oven; keep warm.

Make the sauce

In a blender, purée the reserved tomato pieces, pineapple, onion, chipotles and adobo sauce, garlic, paprika, cinnamon, cloves, and 1/4 tsp. salt until smooth.
Heat the bacon fat in a 2-quart saucepan over medium heat. When hot, add the purée, cover, and simmer rapidly over medium to medium-high heat for 5 minutes, stirring occasionally. Reduce the heat to low and cook until the mixture thickens and darkens slightly, about 20 minutes.
Let cool slightly; then return the mixture to the blender. Add the banana, pine nuts, and lime juice and purée until smooth. Add the reserved meat juices and more lime juice to taste.
Add the sauce to the shredded pork, toss to coat, and reheat if necessary before serving.

Serves 10-12. Eat all.

Sangria

2011-09-12T23:30:00.000-07:00

This is a terrific sangria recipe that has the perfect combination of wine, fruit, sweetness, and alcohol. It is also very simple to make. The secret it probably the brandy ... or the sugar ... or the refrigeration that allows the fruit to soak up the sangria. Either way it's tasty.

Ingredients

4 TB sugar
1 lime
1 lemon
1 orange
4 TB brandy
1 bottle dry red wine
Soda water or sparkling mineral water
Ice

Instructions

Slice the lime and lemon into 1/4" rounds. Cut the orange in half and cut each half into 1/4" slices. Place all fruit in a pitcher or large bowl.
Add the sugar, brandy, and wine and stir until well mixed.
Refrigerate the mixture for about an hour or until thoroughly chilled.
Chill the soda water or mineral water, and just before serving, add approximately 2 1/2 cups to the mixture.
Pour over ice into large wine glasses, and add a few pieces of sliced fruit into each glass.

Serves 4-8. Drink up.

Bourbon Whiskey BBQ Sauce

2011-07-23T16:56:00.000-07:00

For the first time ever, I wanted to make my own BBQ sauce instead of buying it in a jar. After extensive web scouring, I came across this recipe from Allrecipes.com, a site I don't visit it too often. There were over 400 positive reviews for this BBQ sauce, and if I were the type of person that commented online, I would have added positive review #401. I do not like chunks of onions in my food, and so I blended the sauce at the end to puree the onions. It tastes even better if you let it sit refrigerated overnight, to let the flavors meld together. This is a great addition to any of the pulled pork recipes on this site.

Ingredients

1/2 onion, minced
4 cloves garlic, minced
3/4 cup bourbon whiskey
1/2 teaspoon ground black pepper
1/2 tablespoon salt
2 cups ketchup
1/4 cup tomato paste
1/3 cup cider vinegar
2 tablespoons liquid smoke flavoring
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1/3 teaspoon hot pepper sauce, or to taste

Instructions

In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

Makes 4 cups. Slurp up.

BBQ Smoked Pork

2011-07-16T13:13:00.000-07:00

This recipe for pulled pork was taken from the "Bobby Flay's Throwdown!" book, with this particular recipe from his competitor (who was the winner of the throwdown), Lee Ann Whippen, a decorated Virginia pitmaster. This recipe has won her many awards, and rightfully so.

This very tasty pulled pork involves a heavily spiced rub rubbed all over the pork the day before you roast it. Also interesting is that apple juice is added to the roasting pan to help impart flavors. Once the pork is pulled apart, top with your favorite BBQ sauce and slaw.

Ingredients

Pork butt:

1 (6- to 7-pound) bone-in butt pork shoulder, with 1/4-inch fat cap
Wood Chick's BBQ Rub (see below)
6 to 8 cups apple juice
3 to 4 cups BBQ sauce

Wood Chick's BBQ Rub:

1 tablespoon kosher salt
2 tablespoons dark brown sugar
1/4 cup chili powder
1 1/2 tablespoons sweet Spanish paprika
1 1/2 teaspoons freshly ground black pepper
1 1/4 teaspoons cayenne pepper
1 teaspoon garlic powder
1 teaspoon taco spice
1 teaspoon onion powder
1 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon curry powder
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/2 cup granulated sugar

Instructions

The night before you roast the pork, coat it heavily with the dry rub. Wrap in plastic wrap and refrigerate overnight.
Remove the pork from the refrigerator two hours before cooking. Preheat the oven to 250 degrees.
Put the pork butt, fat side up, in a roasting pan with enough apple juice to cover the bottom of the pan. Cook in the oven until the exterior of the pork is mahogany colored, about four hours, adding more apple juice as needed. If the exterior is drying out, spray the pork with apple juice.
Carefully transfer the pork to long pieces of double-layered heavy-duty foil. Pull up the sides of the foil, add 1/2 cup apple juice to the foil, and wrap so it's as airtight as possible. Return to the oven and cook until the internal temperature of the pork is 190 to 195 degrees F, four to five hours.
Unwrap, let cool slightly, and pull apart to the desired consistency. Top with BBQ sauce.

Serves 10-12. Eat these.

Thai Fried Chicken

2011-04-23T13:07:00.000-07:00

After finally receiving my new mortar and pestle in the mail, the first recipe I set out to make -- rather, the very reason I purchased the mortar and pestle -- was this Thai fried chicken. I originally read about it in the Paupered Chef, which in turn got it from The Atlantic.

The Atlantic journalist who posted the recipe was raving with passion about this fried chicken prepared and sold by a Thai street vendor, claiming it crispier and tastier than even Southern fried chicken. The journalist finagled the recipe, and now it's been posted on a few different sites, such as Sleepless Foodie. (I do recommend reading the Paupered Chef and Atlantic links above, as they each have interesting stories of the chicken.)

I made this for a small group of friends, and it was not a total success. I had never fried chicken before, and halfway through the evening oil was splattered everywhere in my kitchen and on my person. To top it off, much of the chicken was undercooked ... necessitating re-frying. Intolerant of culinary imperfection, I made another bath the next day (yes just for myself) with much greater success. This is one great fried chicken.

Ingredients

4 lbs chicken legs and thighs, skin on
1/2 bunch of cilantro (or about 25 stems), leaves and stems, finely chopped
3 teaspoons whole black peppercorns
½ teaspoon red pepper flakes
14 cloves garlic, medium-sized, chopped
2 teaspoons salt
2 Tablespoons fish sauce
¾ cup rice flour, plus another 1.5 cups
About 5 oz chicken stock or broth
Peanut oil, enough for a depth of about 2″ in your favorite pan (a Dutch oven works well)
Cilantro, chopped, for serving (optional)

Instructions

Finely chop the cilantro and stems, and peel and roughly chop the garlic.
Place coriander and peppercorns into a mortar and pestle and pound to a paste, then add garlic and cayenne pepper and salt, continuing to pound to a fine paste.
Stir in fish sauce and chicken stock and mix well. Then, gradually incorporate the first 3/4 cups of rice flour until you have a smooth, wet batter.
Marinate chicken in this batter for at least two hours (ideally overnight.)
Take chicken out of the fridge and allow it to reach room temperature. Place the remaining 1.5 cups of rice flour in a shallow pan. Heat 2″ of peanut oil to about 365F in a deep-sided pan or dutch oven, then dredge each chicken piece in the rice flour just before frying until just past golden brown, about ten to fifteen minutes total. Allow chicken to cool on paper towels for a few minutes, or hold it in a warm oven while you finish frying the remainder of the pieces.
Sprinkle chopped cilantro over chicken and serve. A little sriracha on the side makes a nice accompaniment for those who want to add some spice!

Serves 6-8.

Chicken Paprikash

2011-04-15T23:27:00.000-07:00

Chicken Paprikas (or paprikas csirke) is a traditional Hungarian dish that contains chicken, peppers, and onions. It does not involve too many ingredients, nor does it take much time to prepare. However, making the nokedli (small dumplings) is by far the most fun part of preparing this dish, or any dish for that matter. I adapted this recipe from numerous sources.

Ingredients

Chicken

3 pound chicken, cut into its 8 parts (2 each breast, thigh, drumstick, wing)
2 tablespoon of lard
1 large onion
1 tablespoon of paprika
1 large tomato or 1 can of canned tomatoes
2 bell peppers
1 2/3 cups of sour cream mixed with 2 Tbsp flour
Salt and ground black pepper

Nokedli

2 eggs
1/2 teaspoon salt
3/4 cup water
2 cups all-purpose flour
1 large pot filled with salted boiling water

Instructions

Put the lard into a roast pan heat it up.
Add all of the onions to it. Stir it and when the onion is getting glasslike, add the paprika to the onion and reduce the heat immediately.
Stir it and put the chicken pieces in the pan. Stir and season them. Add the tomato to the chicken.
Simmer it until it is tender, approximately one hour. Ideally the chicken is cooked only in its own juices, but add water if needed. Add peppers about 15 minutes before the chicken is done, since otherwise they will dissolve if left to cook too long.
While the chicken is cooking, make the nokedli. Place large pot filled with salted water and bring to boil. Combine eggs, salt, and water, beating well with whisk. Add flour, a little at a time, until all is used. Let mixture rest for about 10 minutes.
Beat mixture again. It should be sticky, goopy, and wet at this point. Note that it will not be thick like dough.
Pour a half-cup or so at a time through a large grater over the large pot of water, letting the little droplets of batter drop into the boiling water. The noodles are done when they float to the top.
Remove from water with large slotted spoon, and place in colander. Rinse with cold water.
You may want to make the dumplings in 2 or 3 batches so they dont overcook.
Serve with chicken paprikas.

Serves 4-6. Eat some.

Nasi Goreng

2011-04-08T22:55:00.000-07:00

After eating my way through Indonesia recently, I had to try my hand at preparing an Indonesian dish back here at home. I took a great cooking class in Bali and here is the nasi goreng (nasi means rice, goreng is fried), a very traditional dish. As with most Indonesian dishes, it is based in rice.

There are some specialized ingredients, which I found easily at an Asian supermarket. Kecap manis is a thick and sweet soy sauce; you can try using soy sauce with some sugar or molasses dissolved in it (no promises though). The maggi sauce is a cross (very roughly) between soy sauce and Worchestire sauce. Just go to an Asian market and make life easy on yourself.

Ingredients

1 pound chicken breast, finely chopped
Oil
8 tablespoons chopped shallots
2 tablespoons chopped garlic
4 red chillis, chopped
1 leek, white and light green parts only, chopped
2 cups of chopped bok choi
2 cups finely shredded cabbage
5 cups steamed rice
1 tablespoon tomato paste mixed with 1 tablespoon vinegar
6 tablespoons kecap manis
1.5 tsp fish sauce
3 tsp maggi sauce
Sea salt and black peper to taste

Instructions

Heat the oil in a wok over a medium-high flame.
Fry the chicken in the oil until it shrinks for, about two minutes. If there is too much water coming from the chicken, remove chicken and wash the wok. Add same amount of oil back and reheat oil with chicken.
Add the shallots and garlic. Toss for one minute.
Add the leek and chili and mix thoroughly.
Add the rice and vegetables. Add the sauces and mix well.
Keep tossing until vegetables are wilted.
Check seasonings and serve.

Serves 3-4. Eat up.

Roasted Brussels Sprouts with Lemon and Parmigiano

2011-04-07T22:45:00.000-07:00

This is an easy way to prepare Brussels sprouts. I've adapted this from several different sources.

Ingredients

Brussels sprouts
Olive oil
Salt
Lemon juice
Freshly grated Parmigiano

Instructions

Preheat oven to 450 degrees.
Halve Brussels sprouts and mixed with olive oil and salt. Roast until golden brown and tender.
Toss with freshly squeezed lemon juice and grated Parmigiano.

Serves a few. Eat them

Whiskey Smash

2011-03-31T21:07:00.000-07:00

GQ calls this drink "The only whiskey drink girls and guys can agree on", and I definitely agree with that sentence ... at least half of it. This is among the tastiest cocktails I have ever tasted. It's amazing. This recipe is one I came up with on my own tailored to my own tastes, drawn from several different versions I've encountered.

Ingredients

2 oz. rye whiskey or bourbon
1 oz. simple syrup
4 lemon wedges (each wedge = 1/8 of a lemon)
6-8 mint leaves
Glassware: Old fashioned glass
Garnish: 1 small sprig of mint

Instructions

Muddle the lemon wedges in a cocktail shaker.
Add the mint leaves and bruise them up a bit. Not too much.
Add simple syrup and the rye/bourbon. Shake with ice.
Strain into a glass filled with with ice.
Garnish with a mint sprig

Serves 1. Drink it.

Moscow Mule

2011-03-30T21:00:00.000-07:00

First up, the Moscow Mule. The Mule originated in downtown Hollywood in the 1940s, the brainchild of Jack Morgan (owner of the Los Angeles bar Cock and Bull Tavern), John Martin (president of Heublein spirits distribution company), and Ralph Kunett (owner of the Smirnoff Vodka company). Vodka wasn't an American favorite, and these three created this drink one night while "shoving toward inventive genius". The drink was a hit and still remains most popular in LA.

As far as my favorite cocktails go, the Moscow Mule is the reining champion. I came up with this version on my own. Make sure to use a ginger beer with some integrity, like Cock 'n Bull or, even better, Fentiman's. The bamboo/ginger combination is a nice and luxurious touch, but by no means required.

Ingredients

2 oz ginger beer
1 oz vodka
1/2 oz lime juice
Glassware: Copper mug (ideal) or old-fashioned glass.
Garnish: lime wedge and small bamboo skewer piercing a piece of candied ginger (optional).

Instructions

Mix ginger beer, vodka, and lime juice in a cocktail shaker. Shake well.
Pour into mug or glass and garnish with lime.

Serves 1. Drink up you lucky bastard.

Cocktails

2011-03-29T21:43:00.000-07:00

That's right, peoples, it is time to start enjoying tasty drinks with these meals. I have become increasingly interested in mixing cocktails lately, and I need to remember how to make them the way I like.

My goal is to have a modern repertoire of meticulously-prepared and high-quality drinks that have a simple ingredient list. No mixes, no artificial flavors, and no syrups (except, of course, simple syrup). When suitable, there will be a very brief history of the drink.

Cheers!

Zucchini Pizza

2011-03-27T23:53:00.000-07:00

Tonight I found myself hungry with a ball of Trader Joe's pizza dough and lots of zucchini in my fridge, so I started searching for a zucchini pizza recipes online. After a few strike-outs, I came across this great recipe from this very entertaining cooking website called Eat Live Run. I modified the recipe to eliminate ricotta, as I don't like ricotta. You can also halve the recipe easily. Once you smell the final product, you'll definitely want to follow the original instructions and stuff your face.

Ingredients

2 large zucchinis
2 cloves garlic, minced
1 cup ricotta cheese
2 cups shredded mozzarella cheese
sea salt
pepper
red pepper flakes
pizza dough: either regular or whole wheat.

Instructions

Preheat the oven to 500 degrees. Either dust cornmeal on a baking sheet or spray with nonstick spray. Set aside.
Grate the zucchinis and press with paper towels to soak up the liquid. Mix the zucchini with the mozzarella cheese, garlic, and a dash of sea salt and pepper. Stir well to combine.
Work the pizza dough into whatever shape you want. Spread the ricotta onto the dough, and then top with the zucchini mixture. Add some red pepper flakes if you like spice in your life.
Reduce oven temperature to 450 and bake pizza for about 12 minutes, or until the crust begins to turn golden and the cheese has started to bubble.
Cool, slice, and serve.

Serves 2-4. Eat it quickly.

Sweet and Spicy Roasted Nuts

2011-03-04T21:01:00.001-08:00

As of now, these is the perfect roasted nuts recipe. It's simultaneously salty, sweet, spicy, and crunchy. The nuts don't need to be raw -- in fact they probably should already be roasted. Got this recipe from, where else, Fine Cooking.

Ingredients

1 lb. mixed unsalted almonds, pecans, and cashews
1-1/2 Tbs. light brown sugar
2 tsp. chopped fresh thyme
1/2 tsp. chipotle powder
Kosher salt
2 Tbs. unsalted butter, melted

Instructions

Position a rack in the center of the oven and heat the oven to 400°F. Spread the nuts on a large rimmed baking sheet and roast until they start to brown, about 10 minutes.
While the nuts are roasting, combine the sugar, thyme, chipotle powder, and 1 tsp. salt in a small bowl. Transfer the nuts to a large bowl, add the butter, and toss well. Add the sugar mixture and toss again to coat evenly. Season with more salt to taste, transfer to small bowls, and serve while still warm. (These are also good at room temperature and will keep in an airtight container for at least 3 days.)

Serves 6-8. Eat them all.

Dinner Party #2

2011-02-27T13:51:00.001-08:00

Held myself a small dinner party last for six guests. It was more of a "guys' night", so I had to make something that's more rugged and less delicate/pretentious. I'm not really sure what that even means. Anyway, the menu was as follows.

Drinks

Moscow mule
Painkiller daiquiri
Scotch -- Macallan 12 (smooth) and Ardbeg 10 (very peaty)

Appetizers

Main course

Pulled pork sandwiches

Good times had by all.

Pulled Pork Sandwiches

2011-02-26T15:23:00.000-08:00

This is the best and most delicious use of the slow-roasted pork shoulder. Once the shoulder is ready, simply shred, add the cabbage, and it is ready to eat. The perfect meal for a gathering of people.

Ingredients

1-1/2 Tbs. capers, preferably salt-packed
2 cups very thinly sliced green cabbage
1/4 cup chopped fresh flat-leaf parsley
1-1/2 tsp. finely chopped fresh oregano
1–2 tsp. Asian chile sauce (optional)
2 Tbs. red wine vinegar
Kosher salt
3-1/2 cups leftover shredded Slow-Roasted Pork Shoulder
1 baguette
3 Tbs. extra-virgin olive oil; more to taste

Instructions

Position a rack in the center of the oven and heat the oven to 350°F.
Rinse the capers well. If using salt-packed capers, soak them in warm water for at least 5 minutes. Drain the capers and, unless they’re very small, coarsely chop them. Combine the capers, cabbage, parsley, oregano, and chile sauce (if using). Add the vinegar and 1/4 tsp. salt, toss well, and let sit at room temperature for at least 30 minutes. Toss again and season to taste with more salt or chile sauce.
Meanwhile, put the pork in a small baking dish. (If you have any juices left, scrape them into the dish, skimming and discarding as much of the congealed fat as possible.) Cover with foil and bake the pork until warmed through, 10 to 15 minutes. Remove the pork from the oven, position a rack 6 inches from the broiler, and heat the broiler to high.
Cut the baguette crosswise into 4 equal portions (each 5 to 6 inches long) and then slice each piece horizontally so that it opens like a book. Just before serving, put the baguette pieces on a baking sheet, opening each as much as possible, and toast very lightly under the broiler, 2 to 3 minutes. Divide the pork into 4 equal portions and mound on the bottom half of each piece of baguette. Drizzle any pan juices over the pork and then pile on the cabbage slaw. Drizzle the olive oil over the slaw. If any vinegar has collected on the bottom of the slaw bowl, distribute it among the sandwiches, and serve.

Serves 8-10. Eat up.

Slow-Roasted Pork Shoulder

2011-02-25T13:48:00.000-08:00

This dish is a great way to feed a lot of people with minimal work and for fairly cheap. Actually, the preferred way I like to use this dish is to make pulled-pork sandwiches. This is, of course, adapted from Fine Cooking.

Ingredients

Kosher salt and freshly ground black pepper
1 6-3/4- to 7-lb. boneless pork shoulder roast
1 large yellow onion, cut into 1/2-inch-thick rings
3 medium carrots, cut into sticks 1/2 inch wide and 2 to 2-1/2 inches long
10 cloves garlic, peeled
1 cup dry white wine

Instructions

Combine 2 Tbs. salt and 2 tsp. pepper in a small bowl and rub the mixture all over the pork. Put the pork, fat side up, in a large roasting pan. Cover and refrigerate overnight or for up to 3 days.
Remove the pork from the refrigerator and let sit at room temperature for 1 to 1-1/2 hours before cooking.
Position a rack in the center of the oven and heat the oven to 300°F. Uncover the pork and roast until tender everywhere but the very center when pierced with a fork, 4 to 4-1/2 hours.
Add the onion, carrots, garlic, wine, and 1 cup water to the roasting pan and continue to roast, stirring the vegetables occasionally, until the pork is completely tender, about 1 hour more.
Remove the roast from the oven and raise the oven temperature to 375°F. Using tongs, separate the pork into 8 to 10 large, rustic chunks and spread out on the pan. If most of the liquid has evaporated, add a splash more water to the pan to create a little more juice. (It shouldn’t be soupy.) Return the pork to the oven and continue to roast until nicely browned on the newly exposed surfaces, about 15 minutes.
Remove the pan from the oven, transfer the meat and vegetables to a serving platter, and tent loosely with foil. Let rest for 20 minutes. Skim the excess fat from the juices and serve the juices with the vegetables and meat.

Serves 8-12. Eat it for a long time.

African Chicken Peanut Stew Recipe

2011-02-06T16:47:00.000-08:00

This recipe, from Simply Recipes, is a tasty and hearty stew that calls for peanut butter, using which would be a first for me. However, I would recommend using a little bit less than the one cup that it calls for (perhaps half to three quarters). Also, make sure to use chicken legs, thighs or wings, as they will hold up better and impart more flavor than breast meat.

Ingredients

2-3 pounds chicken legs, thighs and/or wings
3 Tbsp vegetable oil
1 large yellow or white onion, sliced
A 3-inch piece of ginger, peeled and minced
6-8 garlic cloves, chopped roughly
2-3 pounds sweet potatoes, peeled and cut into chunks
1 15-ounce can of crushed tomatoes
1 quart chicken stock
1 cup peanut butter
1 cup roasted peanuts
1 Tbsp ground coriander
1 teaspoon cayenne, or to taste
Salt and black pepper
1/4 to 1/2 cup of chopped cilantro

Instructions

Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.
Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed.
Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.
Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.
Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand — the stew should be peppery.
Stir in the cilantro and serve by itself, or with simple steamed rice.

Serves 6-8. Eat.

Lamb Stew with Parsnips, Prunes, and Chickpeas

2011-01-21T15:01:00.000-08:00

This is one of the most flavorful dishes I have ever tasted, let alone prepared. It combines several somewhat unusual ingredients each with a unique taste: lamb, prunes, and parsnips. Best served with couscous or crusty bread, this stew's heartiness makes it perfect for winter. Yes, this is from Fine Cooking.

Ingredients

For the Lamb

3 lb. boneless leg of lamb, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 medium carrots, cut into 3-inch pieces
1 medium yellow onion, peeled and stuck with 1 whole clove
1 three-inch cinnamon stick
1 bay leaf

For the stew

2 Tbs. unsalted butter or olive oil
1 large yellow onion, cut into small dice
Kosher salt and freshly ground black pepper
4 medium cloves garlic, roughly chopped
1 Tbs. paprika
2 tsp. cumin seed, toasted and ground
2 tsp. coriander seed, toasted and ground
1/2 tsp. cayenne
2 cups cooked chickpeas, rinsed if canned
18 pitted prunes, halved
1/2 cup tomato purée
1 lb. medium parsnips, peeled, cored, and cut into 2-inch pieces
1 Tbs. chopped fresh cilantro or flat-leaf parsley

Instructions

Prepare the lamb first. Position a rack in the center of the oven and heat the oven to 350°F. Season the lamb with 2 tsp. salt and 1/2 tsp. pepper. In a 5- to 6-quart Dutch oven, combine the lamb, carrots, onion, cinnamon, bay leaf, and enough water to cover. Cover and braise in the oven until the meat is very tender, about 2-1/2 hours.
Strain the mixture through a fine sieve over a large bowl. Discard the vegetables and spices. (The recipe may be prepared to this point up to 2 days ahead. Cool the lamb and broth, and refrigerate separately. Skim the fat from the broth before continuing).
Now make the stew. In a 5- to 6-quart Dutch oven, heat the butter or oil over medium-high heat. Add the onion, a pinch of salt, and a few grinds of pepper and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic, paprika, cumin, coriander, and cayenne and cook, stirring occasionally, until fragrant (don’t let the garlic burn), 1 to 2 minutes.
Stir in the chickpeas, prunes, tomato purée, and a pinch of salt. Add the reserved lamb and 4 cups of the broth and bring to a boil. Boil for 5 minutes and then turn the heat to low.
Cover and simmer for 10 minutes. Add the parsnips and cook until tender, about 10 minutes. Season to taste with salt and pepper, and serve sprinkled with cilantro or parsley.

Serves 4-6. Eat it all up till it's done.

Blue Cheese Croutons

2011-01-08T12:25:00.000-08:00

These salty, cheesy, croutons are a great addition to soup or salad, or just on their own. I found it as part of a stew recipe in Fine Cooking (of course), but the stew itself was only above average. These croutons, on the other hand, are outstanding. Make them tonight. I often use pecans instead of walnuts, and I am sure other nuts will do too.

Ingredients

1 1/2 Tbs butter
3 oz. blue cheese, crumbled (about 3/4 cup)
3 Tbs. finely chopped walnuts
18 (1/2-inch-thick) baguette slices

Instructions

In a small bowl, combine the softened 1-1/2 Tbs. butter with the blue cheese, walnuts, and 1/2 tsp. pepper. Spread the mixture evenly onto the baguette slices. Transfer to a baking sheet.
Position a rack about 8 inches from the broiler element and heat the broiler on high.
Broil the croutons until deep golden-brown and crisp, 2 to 3 minutes.

Serves people. Eat.

Pan Sauteed Broccoli with Lemon and Sea Salt

2010-11-27T09:42:00.000-08:00

This is a Schricker original, although it was inspired by a dish I had at one of my favorite restaurants in LA, Westside Tavern. It is a very tasty way to prepare broccoli that is both sour and salty. Feel free to vary the amounts of lemon juice and salt to taste.

Ingredients

1/2 to 1 pound of broccoli florets
Juice of one lemon
1/4 tsp sea salt

Instructions

Heat some oil in a large, preferably cast-iron, pan over medium heat. Add broccoli just until it turns bright green (typically 2-3 minutes).
Reduce heat to low. Stir occasionally, for approximately 20 minutes, until broccoli is cooked but still slightly crunchy.
Meanwhile, mix lemon juice and salt in a large bowl.
Add the cooked broccoli to the lemon juice and mix well.

Serves 1-4. Eat all.

Butternut Squash Soup

2010-11-26T09:29:00.000-08:00

With butternut squash as popular as it is right now, I decided to make some soup using it. After a quick search online, I found this recipe from the Food Network, which I modified slightly to create this extremely simple yet tasty soup.

Ingredients

1 (2 to 3 pound) butternut squash, peeled, seeded, and cut into 1-inch chunks
2 tablespoons unsalted butter or olive oil
1 medium onion, chopped
6 cups chicken stock
1 tsp pureed ginger (or more to taste)
Pinch of nutmeg
Salt and freshly ground black pepper

Instructions

In large pot melt butter. Add onion and cook until translucent, about 10 minutes.
Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree.
Return blended squash to pot. Stir and season with ginger, nutmeg, salt, and pepper.

Serves 4-6. Eat it.

Thanksgiving Dinner

2010-11-25T12:27:00.000-08:00

Thanksgiving with my family was held chez moi to help break in my new home. Mama and I put together the following menu, which went over very well. With a little bit of planning, the day went off without a hitch. Recipes to follow soon.

Main Dish:

Turkey (duh)

Sides:

Classic bread stuffing
Butternut squash soup
Rustic mashed potatoes
Pan sauteed broccoli with lemon and sea salt
Roasted green beans
Corn
Gravy

Happy Thanksgiving everybody!

Orecchiette with Brussels Sprouts, Gorgonzola, and Pecans

2010-11-11T12:35:00.000-08:00

Another way to put your Brussels sprouts to good use, with unique flavors being added by several other ingredients including Gorgonzola cheese. I found this in Fine Cooking, of course.

Ingredients

Kosher salt
20 oz. Brussels sprouts, trimmed (4 cups)
3-1/2 Tbs. extra-virgin olive oil
Freshly ground black pepper
1 lb. dried orecchiette
1-1/2 Tbs. unsalted butter
1/2 cup coarsely chopped pecans
2 large shallots, minced (3/4 cup)
3/4 cup heavy cream
4 oz. Gorgonzola, crumbled (1 cup)
1 Tbs. fresh lemon juice

Instructions

Position a rack in the lower third of the oven, set a heavy rimmed baking sheet on the rack, and heat the oven to 500°F. Bring a large pot of well-salted water to a boil over high heat.
In a food processor fitted with the medium (4 mm) slicing disk, slice the Brussels sprouts. Transfer them to a large bowl, drizzle with the oil, sprinkle with 1-1/4 tsp. salt and 1/2 tsp. pepper, and toss until well coated. Remove the hot baking sheet from the oven and spread the Brussels sprouts on it in a single layer. Roast, stirring once about halfway through the cooking time, until the Brussels sprouts are tender and flecked with charred bits, 15 to 20 minutes.
Meanwhile, cook the orecchiette according to package directions until just al dente.
In a medium heavy-duty skillet, melt 1/2 Tbs. of the butter over medium heat. Add the pecans and cook, stirring frequently, until the butter is deeply browned and the pecans are toasted, about 3 minutes. Transfer to a plate and set aside.
Melt the remaining 1 Tbs. butter in the skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the cream and bring to a simmer. Off the heat, add 3 oz. (3/4 cup) of the Gorgonzola and stir until melted.
Drain the orecchiette and return it to the pot. Add the Brussels sprouts, Gorgonzola sauce, and lemon juice and toss well. Serve, sprinkled with the pecans and the remaining Gorgonzola.

Serves 4-6. Eat this.

Parsnip Risotto with Pancetta and Sage

2010-10-26T10:22:00.000-07:00

Winter is upon us, so take advantage by cooking with vegetables unique to this season. A dish like this is great for a cold winter night (unfortunately I don't have such nights in Southern California). This is adapted from Fine Cooking; I have taken a great liberty by making the saffron required, as opposed to it being optional, as in the original recipe. The saffron provides this dish with an amazing aroma and flavor, and it complements the pancetta and parsnips well.

Ingredients

Kosher salt
1-1/2 lb. medium parsnips, peeled, cored, and cut into medium dice (2-1/2 cups)
1/4 cup extra-virgin olive oil
Freshly ground black pepper
3 oz. thinly sliced pancetta, cut into 1/2-inch-wide strips (about 1 cup)
3 Tbs. roughly chopped fresh sage
3 medium cloves garlic, roughly chopped
1 medium yellow onion, cut into small dice
2 cups arborio rice
Pinch of crumbled saffron
6 cups lower-salt chicken broth
1/2 cup dry white wine
2 Tbs. unsalted butter
2 oz. freshly grated Parmigiano-Reggiano; more for serving

Instructions

Bring a large pot of lightly salted water to a boil. Add the parsnips and boil until firm-tender, 3 to 5 minutes. Drain and spread on a rimmed baking sheet to cool to room temperature.
Heat 2 Tbs. of the olive oil in a large cast-iron skillet over medium-high heat. Add the parsnips, a pinch of salt, and a few grinds of pepper and cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the pancetta and cook until sizzling and crisp, about 2 minutes. Add the sage and garlic and cook, stirring frequently, until the garlic is fragrant and the sage is starting to crisp, about 2 minutes more. Set aside.
Heat the remaining 2 Tbs. olive oil in an 11- to 12-inch straight-sided sauté pan over medium-high heat. Add the onion, a small pinch of salt, and a few grinds of pepper and cook, stirring occasionally, until beginning to soften, about 5 minutes.
Add the rice, 2 tsp. salt, and the saffron (if using), stirring well to coat. Add 2 cups of the broth and the wine; simmer, stirring, until the liquid is completely absorbed, 3 to 4 minutes. Continue adding the broth in 1 cup increments, stirring and adjusting the heat to maintain a brisk simmer and letting each addition be almost absorbed before adding the next. The risotto is done when the rice is nearly but not fully tender (al dente) and still a little soupy (this usually takes 14 to 16 minutes after the first addition of liquid). You may not use all the broth, but you should use at least 4 cups.
Fold the parsnip mixture into the risotto. Add the butter and Parmigiano and stir gently to incorporate. Season to taste with salt and pepper. Serve sprinkled with more grated Parmigiano.

Eat them. Serves 4-6.

Honey-Lemon-Glazed Cauliflower

2010-10-24T14:51:00.000-07:00

Here is yet another way to prepare cauliflower. These cauliflower are slightly sweetened because of the honey, which adds a nice distinct flavor to this side dish. This is adapted from Fine Cooking.

Ingredients

1/4 cup extra-virgin olive oil
1 medium head cauliflower (1-1/4 lb.), cored and cut into 1-inch florets
Kosher salt
2 Tbs. honey
1 tsp. ground coriander
1/2 tsp. sweet smoked paprika
1/4 tsp. crushed red pepper flakes
2 Tbs. fresh lemon juice
1/2 tsp. finely grated lemon zest
1 Tbs. chopped fresh cilantro

Instructions

Heat 3 Tbs. of the oil in a heavy duty 12-inch skillet (preferably cast iron) over medium-high heat. Add the cauliflower and 1/2 tsp. salt and stir to coat. Cook, without stirring, until the cauliflower is browned on one side, about 4 minutes. Turn each piece over and cook, without stirring, until evenly browned on the second side, about 4 minutes more. Reduce the heat to medium and continue cooking, stirring often, until browned all over, about 4 minutes longer.
Meanwhile, in a small bowl, stir 2 Tbs. water and the remaining 1 Tbs. oil with the honey, coriander, paprika, and pepper flakes.
Add the honey mixture to the skillet and cook, stirring occasionally for about 1 minute. Continue cooking, stirring constantly, until most of the liquid has evaporated and the cauliflower is glazed, about 4 minutes. Transfer to a serving bowl, stir in the lemon juice and zest, and garnish with the cilantro. Serve immediately.

Serves 2-4. Eat up.

Sauteed Cauliflower with Garlic and Anchovies

2010-10-23T08:20:00.000-07:00

The name of this dish may repel you, but trust me, it is delicious. I only recently discovered anchovy paste, and in the right context it adds unique flavors. This side dish is adapted from multiple recipes, and it continues my latest and current obsession with cauliflower.

Ingredients

1 large head cauliflower (core removed and cut into same-size flowerets)
2 tsp. minced garlic
1 tsp. anchovy paste from a tube
1 tsp. chopped capers (optional)
Pinch red pepper flakes
1-2 T olive oil
Chopped fresh parsley

Instructions

Mix the garlic, anchovy paste, capers, and red pepper flakes together to create a paste.
Heat oil in a large pan over medium-high heat. Add cauliflower and saute for about 10 minutes, until their edges start browning.
Lower heat to medium and add the garlic mixture and mix in with the cauliflower. Cook for another 5-10 minutes until the garlic has started to cook and the cauliflower is well-browned.
Remove from heat, add chopped parsley, and serve warm.

Serves 1-2. Eat them all.

Baingan Bartha

2010-10-17T16:02:00.000-07:00

I discovered an amazing Indian dish recently called baingan bartha. It's composed of mostly eggplant, as well as red pepper and lots of the usual spices. This recipe, which is also from Manjula's Kitchen, is very similar to the version I tried at the restaurant. I've modified it to my taste, which involves adding onions and using more ginger than originally called for.

Ingredients

1 eggplant (should be big and fat)
2 medium size tomatoes
1/2 cup green chopped red bell pepper
1 green chili
1/2 inch piece of ginger
3 tablespoons oil
Pinch of asafetida
1 teaspoon cumin
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red chili
1 teaspoon salt adjust to taste
1/4 teaspoon garam masala
2 tablespoon chopped cilantro to garnish

Instructions

Cook the whole eggplant (put it on a microwave safe dish) in microwave for 8 to 10 minutes until it is tender. (If you are using an oven, preheat the oven at 400 degrees and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.)
Let it cool and peel off the skin then chop the eggplant in small pieces and keep aside.
Blend the tomatoes, ginger and green chili.
Heat the oil in a saucepan on medium-low and saute the onions till very soft. Add the bell pepper.
Heat the mixture a little more. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. Add asafetida and cumin seed.
Add tomato puree, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato puree has started leaving the oil.
Add eggplant let it cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks. Cook for about 8 to 10 minutes.
Add fresh cilantro and garam masala to the eggplant and mix it gently.
Serve hot with rotis, parathas, or naan.

Serves 2-4. Eat away.

Bobby Flay

2010-10-16T15:43:00.000-07:00

Today I met my food idol, Bobby Flay! He was visiting a local Williams Sonoma to promote his latest book, which is filled with recipes from his show "Throwdown with Bobby Flay". After purchasing his book days in advance, getting in line at 9am, and standing in the rain until noon at which point he arrived, I finally was able to meet him face to face.

Unfortunately, I was so excited and nervous to meet him, all I could mutter was "Thanks for coming".

Thai-Style Stir-Fried Chicken and Basil

2010-10-14T13:11:00.000-07:00

Here is a quick and delicious Thai-style chicken dish. I modified it to use half the chicken that the original recipe called for, as my version below has a higher sauce-to-chicken ratio. And yes I took it from Fine Cooking

Ingredients

2 Tbs. vegetable oil
4 medium shallots, peeled and thinly sliced
2 medium cloves garlic, thinly sliced
1/4 tsp. crushed red pepper flakes
1/2 lb. chicken breast cutlets (about 1/4 inch thick), cut crosswise into 1-inch-wide strips
1 Tbs. fish sauce
1 Tbs. fresh lime juice
2 tsp. packed light brown sugar
1 cup lightly packed fresh basil leaves

Instructions

Heat the oil in a well-seasoned wok or a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the shallots, garlic, and red pepper flakes; cook, stirring frequently, until the shallots start to soften but not brown, 1 to 2 minutes.
Add the chicken and cook, stirring, until it’s no longer pink and the shallots are beginning to brown, 2 to 3 minutes.
Add the fish sauce, lime juice, sugar, and 1/4 cup water. Cook, stirring frequently, until the chicken is just cooked through and the liquid reduces to a saucy consistency, 2 to 3 minutes. (If the sauce reduces before the chicken is cooked through, add water, 1 Tbs. at a time.)
Remove from the heat, add the basil, and stir to wilt it.

Serves 2. Eat this.

Aloo Gobi 2

2010-10-11T17:54:00.000-07:00

Peoples, this recipe might be the one. I have long been looking for a great aloo gobi recipe, and even though I put one up a few years ago it wasn't exactly what I was looking for. I have been continuously searching for the perfect recipe when I came across this one, from Manjula's Kitchen. It is extremely simply to make, so try it tonight. Make sure to prepare the spice paste; it prevents them from burning when added to the pot. Also if you don't have mango powder (I didn't), it still turns out well.

Ingredients

2 cups of cut cauliflower (cut into small florets)
2 medium potatoes (cubed into bite sized pieces)
1/2 inch shredded ginger
3 teaspoons coriander powder
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
3 tablespoons water
3 tablespoons oil
1/2 teaspoon cumin seeds
2 green chilies, sliced in long pieces
2 bay leaves
1 teaspoon salt
1 teaspoon mango powder
2 tablespoons of chopped cilantro
1/4 cup water as needed

Instructions

In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
Next, add the spice paste and stir for a minute until spices start leaving the oil.
Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
Lastly, add the mango powder and fresh cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.

Serves 2. Eat now and later.

Cheeseburger

2010-10-03T10:02:00.000-07:00

This is an extremely simple recipe for a cheeseburger, from GQ. Make sure to use ground beef with a minimum of 20% fat (it's what provides the flavor and also the juices in the pan that eventually toast the bun), and try to make your patty thin, otherwise the inside will be nearly raw. Also, I prefer to use cheddar cheese as I think American cheese is gross.

Ingredients

Ground beef, with a fat content of at least 20 percent
Salt and pepper
Slice of cheddar cheese

Instructions

Bring the meat to room temperature. Take a chunk (six ounces or so) and form something the size and shape of a tennis ball. But don't work it too much.
In one motion, with the heel of your hand, press down on the ball to form a patty. Don't mess with it any more than that.
Sprinkle both sides with salt and freshly ground pepper.
Get your pan smoking hot. Lay the patty in and don't touch it for at least two minutes. You want a nice brown crust.
Flip it gently, place a slice of cheese on top, and allow a crust to develop on the other side.
How long you cook it is your call. If it's a thick burger and it needs to be cooked through, slide the pan (assuming it's ovenproof) into a 400-degree oven for a minute or two.
Once you've got that caramelized crust, place the burger on a cutting board. Grab that squishy burger bun, open it up, and toast it quickly in the greasy pan.
Combine bun and burger. Add fixings. Inhale.

Serves 1. Eat.

Roasted Cauliflower with Pistachios and Thyme

2010-10-02T07:06:00.000-07:00

This recipe was forwarded to me by a friend, who found it on it on a website called Food & Love. It is another great way to prepare cauliflower. Note: this recipe tastes best eaten the day of, as pistachios lose their crunchiness when reheated.

Ingredients

3/4 cup shelled pistachios
2 small to medium-sized heads of cauliflower, cut into large but bite-sized florets
2 tablespoons olive oil
2 tablespoons stemmed thyme
sea salt, to taste
white pepper, to taste

Instructions

Preheat oven to 350°F.
Arrange the pistachios on a baking sheet. Bake until toasted and fragrant but not burnt, about 6-7 minutes.
Raise oven temperature to 450°F.
While the pistachios are toasting, toss the cauliflower, olive oil, and thyme in a large mixing bowl. Season to taste with white pepper and sea salt. Arrange in a single layer in a baking or casserole dish.
Place in oven and bake 30-35 minutes until brown and starting to char on the edges. (I find it hard to overcook cauliflower, particularly if not cut too small. It just gets better and better, developing great caramelization.) Halfway through cooking, remove from oven and gently stir (or, even better, flip over each floret). Return to oven, rotating the pan.
Remove from oven. Sprinkle with toasted pistachios. Optionally, add 2 tablespoons of your favorite, grassy olive oil. Serve immediately.

Eat up. Serves 2-4.

Herb and Parmigiano Crusted Tilapia with Quick Tomato Sauce

2010-09-29T16:16:00.000-07:00

This is from Fine Cooking (of course). It was in a 2007 issue, but I only finally got around to making it, and it's a great (semi) quick meal to prepare that uses Parmigiano cheese to make a uniquely-flavored crust for the fish. The tomato sauce is a nice complement, and also I recommend serving with broccoli rabe as an accompaniment.

Ingredients

2 large cloves garlic, minced (about 1 Tbs.)
6 Tbs. extra-virgin olive oil
14.5-oz. can diced tomatoes
Pinch granulated sugar
Kosher salt and freshly ground black pepper
3/4 cup fresh breadcrumbs
3/4 cup finely grated Parmigiano-Reggiano
1/2 cup chopped mixed fresh herbs, such as thyme, parsley, chives, or oregano
Four 6-oz. skinless tilapia fillets
1 large egg

Instructions

In a small (1- to 2-quart), heavy saucepan, cook the garlic in 2 Tbs. of the oil over medium heat until it begins to color, 1 to 2 minutes. Add the tomatoes and their juices, sugar, and a pinch each of salt and pepper. Simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. Season to taste with salt and pepper.
Meanwhile, on a large plate, toss the breadcrumbs, Parmigiano, herbs, 1/4 tsp. salt, and 1/4 tsp. pepper.
Season the fish with salt and pepper. Beat the egg in a wide, shallow dish. Dip each fillet in the egg and then the breadcrumb mixture, pressing it on to help it adhere.
In a 12-inch heavy-duty nonstick skillet, heat the remaining 4 Tbs. olive oil over medium-high heat. Add two of the fillets and cook until the coating is nicely browned and the flesh is opaque and cooked through, 2 to 3 minutes on each side. Use a slotted spatula to move the fish. Repeat with the remaining fillets. Serve the tilapia with a spoonful of the sauce.

Serves 2-4. Eat fish.

Sherry Vinegar Steak Sauce

2010-09-24T17:30:00.000-07:00

This steak sauce pairs well with the Spanish steak rub described in the same issue. Like the rub it was created by my idol, Iron Chef Bobby Flay.

Ingredients

2 red bell peppers, grilled, peeled, seeded, and chopped
3 Tbsp Dijon mustard
2 Tbsp prepared horseradish, drained
2 Tbsp honey
1 Tbsp molasses
1 tsp Worcestershire sauce
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Instructions

Combine all ingredients in a food processor or blender and blend until smooth. If the mixture is too thick to pour add a few tablespoons of water.
This sauce can be made one day in advance and refrigerated. Bring to room temperature before serving.

Eat on steaks. Serves 4.

Spanish Steak Rub

2010-09-24T16:29:00.000-07:00

This is a Spanish-inspired steak rub created by Bobby Flay. The Iron Chef says this is how to make a great steak even greater. I took this recipe from GQ, and it goes great with the sherry vinegar steak sauce they describe.

Ingredients

3 Tbsp Spanish paprika
2 tsp ground cumin
2 tsp dry mustard
2 tsp ground fennel seeds
2 tsp Kosher salt
1 tsp coarsely ground black pepper
2 Tbsp olive oil
4 boneless rib eyes, New York strip steaks, or filets mignons (12 oz. each)

Instructions

Whisk together the dry ingredients in a small bowl until combined.
Brush steaks on both sides with oil; season liberally with salt and pepper. Rub one side of each steak with 1Tbsp spice mixture.
Grill steaks, rub side down, until golden brown (3 to 4 minutes). Turn steaks over and grill for 5 to 6 minutes for medium rare.

Eat with steak. Serves 4.

Bistecca Tagliata

2010-09-19T18:22:00.000-07:00

This is a fantastic yet simple recipe pulled from GQ. Bistecca tagliata literally means "sliced steak" in Italian, and it is sliced steak served over a bed of arugula with shards of Parmigiano-Reggiano and lemon wedges. It is hearty but not heavy.

Ingredients

1 boneless dry-aged rib eye, 1 1/2 inches thick
Salt and pepper
1 bunch baby arugula
1 lemon
Parmigiano-Reggiano
Olive oil

Instructions

Take the steak out of the fridge and bring it to room temperature. Season both sides generously with salt and pepper.
Grill the steak till medium-rare, about 5 minutes per side. Remove the steak from the grill and let rest on a cutting board for a few minutes.
Lay the arugula on a large serving platter. Cut the lemon into wedges and ring the platter.
Using a vegetable peeler, shave slices of the Parmigiano-Reggiano over the arugula.
Slice the steak against the grain. Lay the slices on top of the arugula, pour the juices from the cutting board over the steak, and finish with a healthy drizzle of olive oil and a sprinkle of sea salt.

Serves 1-2. Eat.

Chickpeas and Chorizo

2010-09-19T08:46:00.000-07:00

This is from a great new food blog I found called The Paupered Chef. It combines two ingredients that are unexpectedly and quickly becoming my favorites: chorizo and chickpeas. The recipe is easy to make and lasts for awhile as leftovers. Make sure to use Mexican chorizo, which is the mushier, crumblier chorizo.

Ingredients

1 tablespoon canola oil
1/2 pound fresh chorizo, meat removed from casing
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon allspice
1/4 teaspoon chili powder, or more to taste
1 15-ounce can chopped tomatoes
2 cups water
1 15-ounce can chickpeas, drained
1 cup Israeli couscous
Freshly chopped parsley or cilantro for garnish (optional)

Instructions

In a pan large enough to hold all the ingredients, heat the oil over medium heat. Once hot, add the chorizo, breaking up in the pan as it cooks, until it has released its oil into the pan and is fully cooked and beginning to crisp. Remove, leaving the oil in the pan, and reserve.
Add the onion to the pan and cook for a few minutes until beginning to soften, then add the garlic. Cook until the onion is soft, then add the spices and cook for an additional minute to marry the flavors.
Pour in the tomatoes, chickpeas, and water. Bring to a boil and simmer for 5 minutes.
Add the chorizo and couscous and season to taste with salt. Simmer until the couscous is cooked through and liquid is absorbed (depending on the size and brand of the couscous, more water may be necessary). Allow to cool a little before serving. Sprinkle with chopped parsley or cilantro, if desired.

Eat it. Serves 8.

Chana Masala

2010-09-18T07:16:00.000-07:00

Here is a good recipe for chana masala that I found on smitten kitchen. I still haven't found a perfect chana masala recipe, but this one is the closest one I've found yet.

Ingredients

1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder (see note)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)

Instructions

Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan.
Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Eat. Serves 4-6.

Pasta e Fagioli 2

2010-09-17T14:02:00.000-07:00

This is another version of Pasta e Fagioli, where apparently there are as many variations as there are cooks in the world. This recipe is taken from Fine Cooking. It makes a very hearty stew that can be prepared all in one pot.

Ingredients

8 slices bacon, cut crosswise into 1/4-inch-wide strips
3 medium red onions, finely chopped
3 medium cloves garlic, minced
1/2 tsp. dried rosemary
2 quarts lower-salt chicken broth
Two 15-1/2-oz. cans chickpeas, rinsed and drained
14-1/2-oz. can petite-cut diced tomatoes
4 medium carrots, peeled, halved lengthwise, and thinly sliced
3 medium celery ribs with leaves, thinly sliced crosswise
1 slender 3-inch cinnamon stick
Kosher salt and freshly ground black pepper
1 cup tubettini (or other small pasta)
1-1/2 tsp. red-wine vinegar; more to taste
Grated or shaved Parmigiano-Reggiano for garnish

Instructions

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate.
Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water.
Bring to a boil over high heat; skim any foam as necessary.
Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.
Meanwhile, cook the tubettini according to the package directions and drain.
Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.

Serves 8. Eat.

Prosciutto-Wrapped Dates

2010-09-12T19:23:00.000-07:00

This appetizer turned out to be a big hit at a recent housewarming. It involves a few very simple steps performed for each date, so it may take awhile to prepare. However, the final result is a warm, meaty treat that is both sweet (date) and salty (prosciutto). Prosciutto di parma is ideal, but it probably doesn't matter since it will be baked. This recipe is provided by guest contributor Abe.

Ingredients

Pitted dates, ideally medjools
Goat cheese
Prosciutto

Instructions

Cut each date in half and stuff with a little bit of goat cheese.
Wrap each date in a slice of prosciutto.
Broil on low for 3-5 minutes. Cheese should be bubbly and meat should have a light crisp to it. You can bake at 350-400 degrees if you already have a preheated oven.

Eat them. Serves a lot.

Spicy Margaritas

2010-09-10T21:29:00.000-07:00

This spicy margarita has become the biggest hit at every gathering I've thrown. Prepare it with your favorite margarita mix and you'll have a uniquely-flavored drink with a refreshing kick.

Ingredients

Pepper-infused tequila
Margarita mix
Lime wedges

Instructions

Mix one part tequila with two parts margarita mix in an ice-filled shaker.
Pour into glass and serve with a lime wedge.

Drink up. Makes one drink.

Champagne Punch

2010-09-10T15:45:00.000-07:00

This is an easy drink to make and a fun one to drink because of the champagne/sparkling wine. I have yet to find white cranberry juice, so I've used regular (red) cranberry juice each time.

Ingredients

1 bottle (750 mL) cointreau
1 bottle (20 oz) of white cranberry juice
4 bottles brut
Orange rounds

Instructions

Mix all ingredients together in a large bowl.
Put a huge block of ice in the bowl.
Serve, with orange rounds in each glass.

Drink up. Serves 10-15.

Chile-Honey Roasted Nuts

2010-09-06T10:35:00.001-07:00

Spend only 15 minutes to prepare these nuts, and you'll have a tasty snack that goes well with a stiff drink. Use coarse turbinado sugar (like Sugar in the Raw) and kosher salt to give these nuts extra crunch.

Ingredients

1/4 cup sugar
1 1/2 teaspoons salt
1/4 cup honey
3/4 teaspoon cayenne pepper
1 pound unsalted roasted mixed nuts (about 4 cups)

Instructions

Preheat the oven to 325°. Line a rimmed baking sheet with parchment or wax paper. Lightly oil the parchment. In a bowl, combine the sugar with the salt.
In a large skillet, melt the honey with the cayenne. Add the nuts and stir to coat.
Spread the nuts in a single layer on the baking sheet and bake for 10 minutes. Let the nuts cool slightly, then add them to the sugar-salt mixture and toss to coat. Spread the nuts out on a baking sheet to cool completely, then transfer to a bowl and serve.

Eat with drink. Serves a lot.

Housewarming Party

2010-08-28T09:12:00.000-07:00

A new house always calls for a housewarming party. As the biggest party I've ever thrown, it was a great success in terms of turn-out, enjoyment, and food/drink. The spicy margaritas continue to be a favorite, and the proscuitto-wrapped dates unexpected upstaged everything else.

Drinks

Snacks

(Yes, I just wanted to say "salumi". It's simply prosciutto, salami, and other Italian cooked meats.)

Cod Stew with Chorizo, Leeks, and Potatoes

2010-07-18T19:17:00.000-07:00

If you love stews, fish, and chorizo, you will enjoy preparing and eating this Spanish-inspired dish. Make sure you use Spanish (not Mexican) chorizo, which is a firmer and smokier chorizo. I have no idea where I found this recipe. Also, I recommend mashing up some of the potatoes against the side of the pot at the end, allowing its starches to spread and thicken up the broth.

Ingredients

2 small leeks (or 1 large leek)
6 oz. Spanish chorizo
1 lb. red potatoes (4 to 5 medium), scrubbed and cut into 3/4-inch cubes
Kosher salt and freshly ground black pepper
1 Tbs. olive oil
3 cloves garlic, minced
28-oz. can diced tomatoes, with their juices
1/2 cup dry white wine
1/4 cup chopped fresh flat-leaf parsley
1 lb. cod fillet, cut into four even portions

Instructions

Trim off the root, the dark greens, and most of the light green parts of the leeks. Chop the leeks into 1/2-inch pieces and rinse thoroughly to remove all the grit.
Cut the chorizo in half lengthwise and slice into half moons about 1/8 inch thick.
Put the potatoes in a large saucepan and cover with cold water by 1 to 2 inches. Salt the water, cover partially, and bring to a boil over high heat. Reduce the heat as needed and boil until the potatoes are tender, 10 to 15 minutes; drain.
While the potatoes cook, heat the oil in a large pot (choose one that’s wide enough to hold the fish in a single layer) over medium heat for 1 minute. Add the chorizo and leeks and cook, stirring occasionally, until the chorizo has browned slightly and the leeks are soft, about 6 minutes. Add the garlic and cook for 1 minute.
Stir in the tomatoes and their juices, the wine, 1-1/2 cups water, and 1/2 tsp. salt. Bring to a boil over high heat.
Partially cover the pot, reduce the heat to medium, and simmer for 15 minutes.
Add the potatoes, season with salt and pepper, and stir in half of the parsley.
Season the cod with salt and pepper, set the fillets on top of the stew, cover, and simmer until just cooked through, 6 to 8 minutes.
Using a wide spatula, carefully transfer the cod to shallow soup bowls (the fillets may break apart).
Spoon the stew over the cod and serve immediately, garnished with the remaining parsley.

Eat. Serves 4.

Ricotta Dip

2010-07-17T11:28:00.000-07:00

Here is another easy to prepare appetizer. Serve this and another appetizer and half your dinner party is done.

Ingredients

Tub of fresh ricotta
Whole milk
Olive oil
Fresh type or oregano
Sea salt

Instructions

Mix the ricotta with a touch of whole milk.
Stir in the olive oil and either the thyme or oregano.
Sprinkle with salt and serve with crunchy bread or crackers.

Serves a lot. Eat.

Pan Con Tomate

2010-07-16T11:23:00.000-07:00

I made this appetizer for a recent dinner party, and it was one of the highlights of the evening. I'm not surprised, as it's so tasty and simple.

Ingredients

One loaf of rustic bread
Several tomatoes
Garlic
Olive oil
Sea salt

Instructions

Cut bread into slices and toast in a toaster or hot oven.
Rub each slice a few times with a clove of garlic and then with a halved tomato.
Drizzle with olive oil and sprinkle with the salt.

Serves 6. Eat it all up.

Spicy Thai Ginger Margarita

2010-06-13T18:53:00.000-07:00

This is a recipe for a unique margarita that contains Thai pepper-infused tequila. The final drink has a sharp and spicy kick, and it tastes great on a warm summer evening. It takes awhile to prepare both the tequila and the ginger-lime syrup but it is worth the wait. A simpler alternative is to replace the ginger-lime syrup with your favorite margarita mix. I found this recipe on a blog called Food & Love.

Ingredients

For the Thai pepper infused tequila:

750 mL 100% blue agave blanco tequila
8 dried red Thai chili peppers

For the ginger-lime syrup:

1 cup freshly-squeezed lime juice
1 cup turbinado (raw) sugar
1/3 pound ginger, peeled and thinly-sliced

For assembling:

2 ounces (2 shots) thai pepper infused tequila
1/2 ounce freshly-squeezed lime juice
5 teaspoons ginger lime syrup
1 lime wedge, for garnish

Instructions

Prepare the tequila by cutting the peppers lengthwise and removing their seeds. (Make sure not to touch your eyes for at least a day afterward. You've been warned.) Drop the peppers into the bottle of tequila -- draining some tequila as needed to make room -- and store for one to three days. Taste once daily and remove the peppers once the tequila is hot enough. This bottle of tequila will keep indefinitely in a cool, dark place.
Prepare the ginger-lime syrup by bringing the lime juice to a boil. Add the sugar and ginger slices and continue boiling until the sugar is dissolved, about 1 minute. Lower heat to a simmer and cook, stirring, for 2 more minutes. Transfer to a blender, purée, and then push ginger through a fine mesh strainer into an airtight container. This creates one cup of syrup, and it keeps for a week in the refrigerator.
Now assemble the drink. In a cocktail shaker filled with ice, combine the infused tequila, lime juice, and ginger-lime syrup. Shake and then pour into glasses filled with ice cubs. Garnish with lime wedges.

Makes approximately 8 drinks. Drink up.

Dinner Party

2010-06-09T22:53:00.000-07:00

After months of deliberation, one week of planning, and three nights of preparation, I finally hosted a dinner party. The total size of the group was seven (including me), and everyone was well-fed. Special thanks to GQ for the appetizer ideas.

Drinks

Spicy Thai ginger margaritas
Wine

Appetizers

Main Courses

Eggplant parmiggiana
Roasted tri-color potatoes
Roasted cauliflower with lemon-thyme oil
Salad with gorgonzola, crushed walnuts, and balsamic vinaigrette

Farmers' Market Quesadillas

2010-05-22T07:05:00.000-07:00

This is a nice recipe to make after a successful trip to the local farmers' market. No need to follow this recipe to the letter; make use of any vegetable you can find. This recipe is, of course, from Fine Cooking.

Ingredients

5 Tbs. vegetable oil
1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)
1-1/2 cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crook neck)
Kosher salt and freshly ground black pepper
1 cup fresh corn kernels (from 2 medium ears)
1/8 tsp. chipotle chile powder
1 cup diced tomato (from 2 small tomatoes)
1/4 cup chopped fresh cilantro
1 Tbs. fresh lime juice
Four 9-inch flour tortillas
2 cups grated sharp cheddar (8 oz.)

Instructions

Heat the oven to 200°F. Fit a cooling rack over a baking sheet and put in the oven.
Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Add the chiles and cook, stirring, until soft, 3 to 4 minutes. Add the squash, season with salt and pepper, and cook, stirring, until the squash softens and starts to brown, 3 to 4 minutes. Stir in the corn and chipotle powder and cook 2 minutes more.
Spoon the vegetable mixture into a bowl, let cool for a few minutes, and then fold in the tomato, cilantro, and lime juice. Season to taste with salt and pepper. Set aside 3/4 cup of the mixture.
Lay several layers of paper towel on a work surface. Wipe out the skillet, put it over medium-high heat, and add 1 Tbs. of the oil. When it's hot, put one tortilla in the pan. Quickly distribute 1/2 cup of the cheese evenly over the tortilla and about a quarter of the remaining vegetable mixture over half the tortilla.
When the underside of the tortilla is browned, use tongs to fold the cheese-only side over the vegetable side. Lay the quesadilla on the paper towels, blot for a few seconds, and then move it to the rack in the oven to keep warm while you repeat with the remaining oil and tortillas. Cut the quesadillas into wedges and serve immediately with the reserved vegetable mixture.

Serves 2-4. Eat up.

Spaghetti Pomodoro

2010-05-20T15:46:00.000-07:00

This is an amazingly simple recipe that creates an even more amazing tasting dish. This must be how the Italians intended tomato sauce to be prepared -- silky and glossy, not chunky and gravy-like. At its most basic, it requires nothing more than a can of tomatoes, EVOO (sorry), garlic, and red pepper flakes, and the secret to its deliciousness is taking some of the starchy pasta water and adding it back to the sauce. Oh and I got this from GQ.

Ingredients

3/4 box of spaghetti
1 16-ounce can of San Marzano peeled tomatoes (or half of a 28-oz can)
Garlic cloves, smashed and peeled
Extra-virgin olive oil
Red pepper flakes
Fresh parsley, chopped (optional)
Salt and pepper
Sugar (optional)
Parmigiano-reggiano, freshly grated

Instructions

In a large sauté pan over medium heat, pour enough olive oil to coat the bottom of the pan. Add the garlic and sauté , until it begins to brown. Turn off heat, add red-pepper flakes and swirl for about 10 to 20 seconds. Throw in a couple pinches of parsley, cover, and let stand for 10 minutes.
Turn the heat back to medium/medium-low, add the tomatoes to the pan, crushing them by hand as you do (squish them up real good). Season with salt and pepper, and a couple pinches of sugar (this helps eliminate acidity). Simmer the sauce, but do not bring it to a rapid boil, for about 10 minutes until any excess water has cooked away.
Meanwhile, boil the spaghetti in generously salted water until al dente. Scoop out a cup of pasta water, and then drain.
Add about ¼ cup of the pasta water to the pan of simmering sauce. Let cook for a minute and then pour in the spaghetti, tossing it until it's well coated and has started to absorb the sauce.
Pour the pasta into a large bowl, and with tongs or large spoons, gradually incorporate the grated cheese until the pasta takes on a creamy consistency. Add more parsley. Serve immediately.

Serves 2. Eat it all up.

Spinach and Chickpeas

2010-05-09T09:09:00.000-07:00

Yet another recipe with chickpeas. It's not so much that I am craving chickpeas these days, but rather that I keep coming across great recipes that contain this unusual little bean. This is also yet another recipe from smitten kitchen. While this recipe may seem far from appetizing, I feel it is actually the best chickpea dish featured (thus far) on this blog.

Ingredients

1/2 pound dried chickpeas, cooked until soft and tender or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces), crusts removed and cut inset small cubes
1/2 cup (4 ounces) tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste

Instructions

Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).

Serves 2-4. Eat all of it.

Shrimp and Bread Bowls

2010-05-02T16:47:00.000-07:00

I believe this recipe came from Rachael Ray, but I'm not completely sure. Regardless, it is a very tasty and easy-to-prepare meal. It is also a fairly unique dish, with the shrimp and marinade poured over large chunks of toasted bread. One major change I made to the original recipe was to halve the amount of shrimp called for, which effectively doubles the amount of juice/marinade. This change was necessary (for me) because I wanted more juice in each bowl, in order to fully soak the bread pieces.

Ingredients

1 loaf semolina or chewy bread, torn into large pieces
1/2 cup extra-virgin olive oil, divided
2 teaspoons anchovy paste
1 pound large shrimp, peeled and deviened
6 cloves garlic, grated or chopped
1 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
3 tablespoons capers
1/2 cup dry white wine, eyeball it
1 cup seafood stock, clam juice or chicken stock
1 lemon, juiced
2 tablespoons cold butter
A generous handful fresh flat-leaf parsley, chopped

Instructions

Preheat oven to 375 degrees F.
Arrange bread on a baking sheet and toast until crusty all over, 10 minutes.
Heat about 1/4 cup extra-virgin olive oil in a large skillet over medium-high to high heat. Add anchovy paste and stir. Then add the shrimp and cook 1 to 2 minutes. Add garlic, red pepper flakes, salt and pepper and capers, cook for another 3 to 4 minutes more. Add wine and reduce a minute. Add stock and heat through. Then add the lemon juice, butter and parsley and stir, cooking for another minute.
Place bread into bowls and drizzle with remaining extra-virgin olive oil then top with shrimp and pan juices. Place a bowl out to collect tails.

Serves 3-4. Eat them.

Chickpea Tagine With Chicken and Apricots

2010-04-19T18:09:00.001-07:00

More Moroccan food, people. I found this one in the NY Times, by the Minimalist. As simple as this recipe appears, it actually creates a very tasty and hearty Moroccan style tagine. The spices provide great flavor, and both the apricots and bulgur grains are excellent additions.

Ingredients

2 tablespoons olive oil
4 skinless chicken thighs
1 large onion, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
1 1/2 teaspoons ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons ground cinnamon
1/2 cup chopped dried apricots
1 cup chopped tomato (fresh or canned or boxed, with juice)
2 cups cooked or canned chickpeas, drained, with the liquid reserved
1 to 2 cups chicken stock, bean liquid or water, or more as needed
1/2 cup bulgur
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley, for garnish.

Instructions

Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside.
Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.
Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld.
Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.
Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.

Serves 4. Eat up.

Moroccan Kefta Mkawra with Tomato and Eggs

2010-04-01T10:31:00.000-07:00

Since returning from Morocco, I have been trying to recreate some of the very tasty dishes I ate there. The following is one of them. It consists of spicy meatballs in a bubbling hot tomato sauce, usually served in a small tagine (clay/stone dish). Some places cracked an egg over the dish, which then gets cooked in the sauce. This is a slight modification of a recipe I found online that fairly closely replicates the dish. It's not exactly as I remember it, but close enough...for now.

Ingredients
Meatballs:

1 lb. ground beef or lamb (or a combination of the two)
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon pepper
1/4 teaspoon hot paprika (or 1/8 teaspoon ground hot pepper)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh coriander (cilantro)

Tomato sauce:

2 lbs. fresh, ripe tomatoes
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
1/2 teaspoon hot paprika or 1/4 teaspoon ground hot pepper
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped fresh coriander (cilantro)
3 cloves garlic, pressed
1/3 cup olive oil
1 or 2 eggs (optional)

Instructions

Peel, seed and chop the tomatoes OR cut the tomatoes in half, seed them and grate them.
Mix the tomatoes and the rest of the sauce ingredients in the base of a tagine or in a large, deep skillet. Cover, and bring to a simmer over medium heat. (Note: If using a tagine, place a diffuser between the tagine and burner, and allow 10 to 15 minutes for the tomato sauce to reach a simmer.)
Once simmering, reduce the heat to medium-low, just enough heat to maintain the simmer but low enough to avoid scorching. Allow the sauce to cook for 15 to 20 minutes before adding the meatballs.
Make the kefta (meatballs): combine all of the kefta ingredients, using your hands to knead in the spices and herbs. Shape the kefta mixture into very small meatballs the size of large cherries – about 3/4 inch in diameter.
Add the meatballs to the tomato sauce, along with a little water – 1/4 cup is usually sufficient – and cover. Cook for about 40 minutes, or until the sauce is thick.
Break the egg over the top of the meatballs and cover. Cook for an additional 7 to 10 minutes, until the egg whites are solid and the yolks are partially set. Serve immediately.
Kefta Mkaouara is traditionally served from the same dish in which it was prepared, with each person using crusty Moroccan bread, or scooping up the meatballs from his own side of the dish.

Serves 2-4. Eat.

Chorizo and Eggs

2010-02-23T16:00:00.001-08:00

Here is another recipe featuring chorizo, but as opposed to the chickpea recipe that calls for Spanish chorizo, this one calls for Mexican chorizo, which is softer and more crumbly, much like the texture of ground beef. This recipe is from Simply Recipes.

Ingredients

Olive oil or bacon fat
1/4 lb of Mexican chorizo sausage, removed from sausage casing
3 Tbsp raisins - soaked in hot water for 15 minutes and drained
5 to 6 eggs
Salt
Tortillas - optional
Cilantro - optional

Instructions

Heat a large skillet on medium high heat. Heat a tablespoon of olive oil or bacon fat in the pan. Break up bits of chorizo into the pan. Use a wooden spatula to break up the pieces of sausage.
Add the raisins. Stir until the sausage is cooked through, though not necessarily browned. (If you are not using lean chorizo, drain the excess fat from the pan before proceeding.)
Crack the eggs one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling of salt. Stir constantly until the eggs begin to set, but are still moist. Remove from heat.
Serve immediately with a side of warmed corn tortillas and cilantro as a garnish.

Serves 2-3. Eat up.

Greek Zucchini Fritters

2010-02-22T20:58:00.000-08:00

The Recipes for Health section of the New York Times had this great recipe for zucchini fritters. It was surprisingly easy to grate the zucchini (must be all the water), but desiccating them was a little more time-consuming.

Ingredients

2 pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor
Salt
2 eggs
1/2 cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use mostly dill)
1 tablespoon ground cumin
1 cup fresh or dry breadcrumbs, more as necessary
Freshly ground pepper
1 cup crumbled feta
All-purpose flour as needed and for dredging
Olive oil for frying

Instructions

Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon.
Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt or hummus.

Serves 4-6.

Fried Chickpeas with Chorizo and Spinach

2010-02-21T06:40:00.000-08:00

The Minimalist from the New York Times provided this easy to make recipe that has a great mix of flavors. To create the perfect texture of chickpeas (e.g. crispy, yet chewy on the inside) dry the chickpeas as much as possible beforehand using paper towels, and then saute them till browned. Also, make sure to use Spanish (not Mexican) chorizo, which is firmer and more smoky. The version below includes a few very minor modifications I made. Either way, the final result is amazing.

Ingredients

1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible
Salt and black pepper
4 ounces Spanish chorizo, diced
1/2 pound spinach, roughly chopped
1/4 cup sherry
1 to 2 tablespoons bread crumbs.

Instructions

Heat the broiler.
Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it’s hot, add chickpeas and sprinkle with salt and pepper.
Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
Add the remainder of the 1/4 cup of oil to the pan; when it’s hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

Serves 2-4. Eat.

Balsamic Braised Brussels with Pancetta

2010-02-17T17:14:00.000-08:00

Even if you hate brussel sprouts, you will love these brussel sprouts. This recipe is another from smitten kitchen. Good stuff.

Ingredients

1 tablespoons extra virgin olive oil plus an extra glug or two for drizzling
2 tablespoons unsalted butter
1 pounds medium-sized brussels sprouts, washed and trimmed
Salt and pepper
3 ounces pancetta in small dice (1 1/2 cups)
1.5 tablespoons minced shallots
1 tablespoon minced garlic
1/4 cup balsamic vinegar
3/4 cups veal stock, rich chicken or vegetable broth, more if needed

Instructions

Heat butter olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 7 to 10 minutes.
Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 to 15 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 20 minutes; add more stock if needed.
Taste, adjusting seasoning if necessary. Sprinkle with chopped parsley and serve.

Serves 6 to 8 as a side. Eat them.

Tomato Sauce with Onion and Butter

2010-02-15T16:40:00.000-08:00

This is possibly the simplest tomato sauce I have come across ... the simplest and tasty tomato sauce. I found this recipe on smitten kitchen, which is a site I've begun to visit occasionally. The tastiness must be due to the butter, which is an ingredient I actually rarely use.

Ingredients

28 ounces whole peeled tomatoes from a can (San Marzano, if you can find them)
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Instructions

Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.
Remove from heat, discard the onion, add salt to taste.
Serve with spaghetti, with or without grated parmesan cheese to pass.

Serves 2-4. Eat.

Tex-Mex Chicken with Chiles and Cheese

2010-02-09T17:07:00.000-08:00

This is a very easy recipe that doesn't take long to prepare but creates very tasty chicken, which can be eaten in a warm tortilla or with some rice. Yet another fine recipe taken from Fine Cooking.

Ingredients

1-1/4 lb. boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick
1-1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 cup all-purpose flour
3-1/2 Tbs. unsalted butter
1-1/2 cups fresh or thawed frozen corn kernels
1 medium jalapeño, seeded if desired and thinly sliced
1 large clove garlic, minced
2–3 medium limes, 1 or 2 juiced to yield 3 Tbs.
1 Tbs. chopped fresh oregano
1 cup grated sharp Cheddar

Instructions

Position a rack about 4 inches from the broiler and heat the broiler to high.
Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.
Melt 2-1/2 Tbs. of the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.
Add the remaining 1 Tbs. butter, the corn, jalapeño, garlic, and 1/2 tsp. salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes.
Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes. Serve with lime wedges.

Eat them. Serves 4.

Margarita with Lime Juice

2010-01-23T12:11:00.000-08:00

A nice-tasting margarita that uses fresh limes instead of mix.

Ingredients:

4 parts tequila
3 parts freshly squeezed lime juice
3 parts simple syrup
1.5 parts Grand Marnier or Triple Sec (or anything else that might taste good)

Instructions:

Combine all ingredients in a shaker with ice. Shake.
Pour into glasses filled with ice.
Drink.

Serves 2.

Pasta e Fagioli

2010-01-22T14:13:00.000-08:00

A hot bowl of this classic Italian soup, called "pasta fazool" in New York, tastes great on a cold day. Sauteeing the garlic with rosemary creates an amazing taste.

Ingredients

1/4 cup olive oil
4 large cloves garlic, minced
2 teaspoons fresh rosemary (or 1 teaspoon, dried)
1 can diced tomatoes
7 cups chicken stock
6 ounces small pasta shapes (e.g. elbows)
Salt and pepper

Instructions

Heat the oil in a large pot over medium heat. Add garlic and rosemary and saute until the garlic is golden.
Add the tomatoes, add salt and pepper, and simmer for several minutes until the tomatoes soften.
Add the chicken stock to the pot and bring to a boil. Reduce the heat slightly and simmer the broth briskly for 5 minutes.
Add the pasta to the simmering broth and cook until the pasta is tender.
Ladle into bowls and drizzle with olive oil to taste.

Slurp up. Serves 4.

Chicken Cutlets Braciole

2010-01-17T15:15:00.000-08:00

I heard about this recipe on 30 Minute Meals, courtesy of Rachael Ray. Annoying as her voice may be, many of her recipes are great, including this one. The stuffing is the best part of this recipe, in particular the lemon zest.

Ingredients

1/2 cup hot water
Handful golden raisins
1/4 cup pine nuts
1 cup flat-leaf parsley
1 tablespoon lemon zest
2 cloves garlic, finely chopped
3 slices white sandwich bread, torn
1/2 cup grated Parmigiano-Reggiano
4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
2-4 tablespoons extra-virgin olive oil
2 tablespoons butter
1 cup dry white wine
2 cups tomato sauce
2 tablespoons fresh tarragon, chopped

Instructions

Pour very hot tap water into a small bowl. Add raisins and plump 5 minutes.
Lightly toast nuts in a small skillet over medium low heat.
Drain raisins and pat dry. Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.
Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks.
Heat the olive oil and butter in a large skillet over medium-high heat. Brown the braciole all over 7 to 8 minutes, remove and set aside.
Deglaze pan with wine, scraping up the drippings. Stir in tomatoes and tarragon, add chicken back, cover and simmer 15 minutes. Slice and serve.

Eat up. Serves 4.

Eggplant Parmigiana

2009-12-29T17:08:00.000-08:00

The Italian classic, as featured in Fine Cooking. Instead of using big, chewy chunks of eggplant, this recipe uses thin slices of peeled eggplant. Furthermore, there is no breading the eggplant before frying them. I had never even tried eggplant parmigiana before, but after trying this recipe, I am a fan who will be making it again and again. (A possible variation, as featured on Throwdown with Bobby Flay, is to coat the fried eggplants with some of the tomato sauce.)

Ingredients
For the eggplant:

2-1/2 lb. eggplant (about 4 small or 2 medium-large)
Kosher salt
3 cups olive oil (or a blend of olive and canola oils)

For the sauce:

3 Tbs. extra-virgin olive oil
2 large cloves garlic, peeled and cut in half
Two 28-oz. cans diced tomatoes (preferably San Marzano), drained
Kosher salt
12 large fresh basil leaves, torn in half

For assembling:

6 oz. fresh mozzarella, torn into 1/2-inch pieces
1-1/4 cups lightly packed freshly grated Parmigiano-Reggiano (3-1/4 oz.)

Instructions

Salt the eggplant. Peel the eggplant and cut each crosswise into 1/4-inch-thick slices. Lay out all the eggplant slices and sprinkle with a little salt. If you sprinkle "generously" as the original recipe instructs, the final result will be an overly salty dish. Let the slices sit in the sink or over a large bowl for at least 30 minutes and up to 2 hours. The salt will draw out water and reduce the eggplant’s ability to absorb oil.
Meanwhile, make the sauce. Heat the 3 Tbs. oil in a 10-inch skillet over medium heat. Add the garlic and cook until fragrant and barely golden, 1 to 2 minutes. Add the tomatoes and 1/2 tsp. salt. Raise the heat to medium high and cook, stirring occasionally, until the tomatoes begin to break down into a sauce, 20 to 25 minutes. Lower the heat to medium and continue cooking, stirring occasionally, until you have a thick, chunky sauce, 5 to 10 minutes more. (Too much liquid in the sauce will make the finished dish watery.) Turn off the heat, remove the garlic, and stir in the basil leaves.
Dry the eggplant. Dry the eggplant by lining a large plate with a paper towel and setting a few slices on it. Top with another paper towel and layer on a few more slices. Repeat until you run out of slices.
Fry the eggplant. Add the olive oil to a 3- or 4-quart saucepan and heat over medium-high heat. When the oil reaches 375°F, add as many eggplant slices as will fit comfortably in a single layer. If you don’t have a thermometer, you can test the oil temperature by dipping a tip of one eggplant slice in the oil. If it immediately sizzles, the oil is ready.
Cook, turning once, until golden brown on both sides, about 2 minutes on the first side and 1 minute more on the second. Working quickly, pick up each slice with a slotted spoon and press the back of another large spoon against the slice to squeeze out as much oil as possible. Transfer to a plate lined with paper towels. Repeat until all the slices are fried, layering the fried eggplant between paper towels.
Assemble the dish. Position a rack in the center of the oven and heat the oven to 450°F. Layer about one-third of the eggplant slices so they overlap slightly on the bottom of a 10x8-inch (or similar size) baking dish. Spread about one-third of the tomato sauce in a very thin layer over the eggplant. Evenly sprinkle about half of the mozzarella and 1/3 cup of the Parmigiano over the tomato sauce. Make another layer with one-third of the eggplant, one-third of the tomato sauce, the remaining mozzarella, and 1/3 cup Parmigiano. Make one last layer with the remaining eggplant, tomato sauce, and Parmigiano.
Bake until the cheese has melted evenly and the top is bubbly, with browned edges, 20 to 25 minutes. Let rest for at least 15 minutes before serving.

Serves 4-6. Eat them eggplants.

Pan-Roasted Cauliflower with Pine Nuts and Raisins

2009-12-14T22:56:00.000-08:00

This is a great cauliflower side dish that I found in a Food and Wine magazine on a recent vacation. It has Mediterranean/Moroccan flavoring and it is cooked partly in a pan and partly in the oven. It sounds so-so, but it tastes great.

Ingredients

2 tablespoons raisins (not golden)
1/4 cup extra-virgin olive oil
1 head cauliflower, cut into florets (4 cups)
1 teaspoon sugar
2 cups tomatoes—drained, peeled, seeded and chopped
Pinch of crushed red pepper.
Salt and freshly ground black pepper
2 tablespoons pine nuts
1 garlic clove, finely chopped
2 tablespoons chopped parsley
1 1/2 tablespoons fresh lemon juice

Instructions

Preheat the oven to 350°. In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain.
Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil. Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes. Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer. Stir in the tomatoes and crushed red pepper, season with salt and black pepper and cook until the tomatoes have begun to soften, about 5 minutes.
Add the raisins to the cauliflower, along with 1/4 cup hot water, the pine nuts and chopped garlic. Transfer the cazuela to the oven and bake the cauliflower for about 30 minutes, until it is very tender.
Stir in the parsley and lemon juice and let stand at room temperature for 30 minutes. Serve the cauliflower warm.

Serves 2-4. Eat up.

Grilled Rosemary Chicken Thighs with Sweet and Sour Orange Dipping Sauce

2009-10-21T18:39:00.000-07:00

Chicken thighs are not my favorite part of the chicken, as they have a funky taste, but this recipe works perfectly with thighs. The effects of the grilling and the flavoring of the marinade and sauce complement each other well. This is from Fine Cooking.

Ingredients

1 Tbs. plus 1 tsp. minced fresh rosemary
2 tsp. dark brown sugar
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. crushed red pepper flakes
2 Tbs. vegetable oil; more for the grill
2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
1 cup orange marmalade
1/4 cup rice vinegar

Instructions

In a small bowl, mix the 1 Tbs. rosemary with the brown sugar, salt, pepper, and red pepper flakes. In a shallow pan, drizzle the oil over the chicken and toss to coat. Sprinkle the chicken evenly with the rosemary mixture.
Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel.
Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 minutes for large thighs or 4 to 5 minutes for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 minutes longer for large thighs or 4 to 5 minutes for medium and small thighs. Move the thighs to a platter and let rest for a few minutes.
Make the sauce now. Warm the marmalade, vinegar, and remaining 1 tsp. rosemary in a small saucepan over low heat until just warm; set aside in a warm spot.
Serve the chicken with individual bowls of warm marmalade dipping sauce.

Eat them. Serves 4.

Plum Glazed Chicken Stir-Fry

2009-10-08T17:34:00.001-07:00

This is a great stir-fry recipe from America's Test Kitchen, which is either a TV show or a magazine. It is spicy, tasty, and full of vegetables. Furthermore, it makes great use of the bok choy stems, which I often toss out; chopping them into small pieces makes them easy to cook and eat.

Ingredients

3 tablespoons vegetable oil
Several (2-4) heads of small bok choy, sliced thin.
1 tablespoon grated fresh ginger
4 teaspoons chili-garlic sauce
1/4 cup plum sauce
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 pound (approximately) boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick slices

Instructions

Heat 1 tablespoon oil over medium-high heat until shimmering. Add bok choy stems and cook until just tender. Add bok choy greens and cook until wilted. Add ginger and 2 teaspoons chili-garlic sauce, and cook until fragrant. Transfer bok choy mixture to colander and let drain.
Heat 1 tablespoon oil over medium-high heat until just smoking. Cook the chicken until no longer pink.
Whisk plum sauce, soy sauce, vinegar, and remaining chili-garlic sauce in small bowl. Add it to the chicken in the skillet. Stir in bok choy mixture.

Eat up. Serves 2-3.

Classic Omelet

2009-08-11T21:22:00.000-07:00

Here is a simple recipe for a classic French omelet. Apparently it should be pale on the outside and creamy on the inside, but if you're like me, you can cook it a little longer to brown its exterior just a bit. The most interesting part of these instructions is that you gently scramble the eggs. And yes, this is another recipe adapted from Fine Cooking.

Ingredients

1/2 Tbsp butter or some oil
2 large eggs
Salt and pepper
1/4 loosely packed grated cheese.

Instructions

Melt the butter or heat the oil in an 8-inch nonstick skillet over medium heat.
In a small bowl lightly beat the eggs, salt, and pepper until frothy. Pour the eggs into the skillet and let them sit undisturbed, until the eggs are just beginning to set around the edges (30 to 60 seconds)
Gently scramble the eggs with a spatula.
Turn off the heat as soon as the bottom has set (30 to 60 seconds).
Sprinkle the cheese down the center third of the omelet.
Run a spatula around the edge and fold a third of the omelet over the cheese.
Fold again and flip onto a plate, to complete the final fold of the omelet (like an envelope).

Eat up. Serves 1.

Risotto with Corn, Spicy Sausage, and Wilted Arugula

2009-07-29T21:08:00.000-07:00

Yet another great recipe from Fine Cooking . If you like tasty dishes, you'll love this one. Beware, even though it only calls for two cups of risotto/arborio rice, once it cooks and absorbs the six cups of broth, it'll swell up and fill up an entire pot. By the way, I didn't bother going through all that hassle with the corn; I threw in only whole kernels and it still came out perfectly. By the way again, this recipe is very long for a process that is actually fairly straightforward. Just make it.

Ingredients

6 cups lower-salt chicken broth; more as needed
3 medium ears fresh corn, shucked and halved crosswise
2 Tbs. extra-virgin olive oil
2 medium cloves garlic, minced
3 packed cups trimmed arugula
Kosher salt and freshly ground black pepper
3 Tbs. unsalted butter
1 medium leek (white and light-green parts only), finely diced (about 3/4 cup)
1/4 lb. hot Italian pork sausage, casings removed and broken into chunks
2 cups arborio or carnaroli rice
1/2 cup dry white wine (like Pinot Grigio)
1/2 cup freshly grated Pecorino Romano; more for serving
2 Tbs. finely chopped fresh flat-leaf parsley (optional)

Instructions

Heat the chicken broth in a medium saucepan over medium-high heat until very hot. Add the corn and cook until the kernels are just tender, 3 to 4 minutes. Transfer the corn to a cutting board and reduce the heat to keep the broth hot but not simmering.
Once the corn is cool enough to handle, slice the kernels off four of the pieces. Grate the kernels from the remaining two pieces using the large holes of a box grater. Discard the cobs.
Heat the olive oil and garlic in a large, heavy saucepan or medium Dutch oven over medium-high heat until the garlic is fragrant, about 2 minutes. Add the arugula and toss with tongs until wilted, about 1 minute. Season with a generous pinch of salt and pepper. Transfer the arugula to a cutting board, let it cool slightly, and then coarsely chop it. Wipe the pan clean.
Melt the butter in the cleaned pan over medium heat. Add the leek and a generous pinch of salt and cook, stirring occasionally, until softened, about 2 minutes. Add the sausage, breaking it apart with a fork or spoon into crumbles, and cook until no longer pink, 2 to 3 minutes. Add the rice and stir until the grains are well coated with fat and the edges become translucent, 1 to 2 minutes. Pour in the wine and stir until it’s absorbed, about 30 seconds. Stir in the grated corn.
Ladle enough of the hot broth into the pan to barely cover the rice, about 1-1/2 cups. Bring to a boil and then adjust the heat to maintain a lively simmer. Cook, stirring frequently, until the broth is mostly absorbed, 2 to 3 minutes. Continue adding broth in 1/2-cup increments, stirring occasionally and letting each addition be absorbed before adding the next.
After about 20 minutes, the rice should be just cooked but still fairly firm. At this point, add the whole corn kernels, chopped arugula, and another 1/2 cup broth.
Continue to simmer and stir until the corn is warmed through and the rice is just tender to the tooth, an additional 1 to 3 minutes. Stir in another splash of broth if the risotto seems too thick. Remove the pot from the heat and stir in the cheese.
Season with salt and pepper to taste. Serve the risotto immediately with a sprinkling of cheese and parsley, if using.

Eat till full. Serves 4 (a serious 4).

Spaghetti with Tomato Sauce

2009-07-26T19:46:00.000-07:00

This is a simple and classic dish that takes advantage of this fresh tomato sauce. Make sure to include the basil.

Ingredients

1 pound spaghetti
2 1/2 cups Fresh Tomato Sauce
chopped fresh basil leaves
freshly grated Parmigiano-Reggiano

Instructions

Cook the pasta in boiling water according to package directions and drain.
In a small saucepan heat the tomato sauce until simmering.
Remove from heat and stir in basil
Toss the pasta with the sauce and sprinkle with the cheese.

Eat up. Serves 2-4.

Fresh Tomato Sauce

2009-07-22T12:03:00.000-07:00

Another recipe taken from Fine Cooking. I never before considered making my own tomato sauce, but this magazine has never let me down. I will that admit making this sauce was a long process for something that could have been equally accomplished by buying canned tomatoes, but if you have two hours (one spent preparing and one waiting), this recipe produces a great-tasting tomato sauce. The sauce keeps in the refrigerator for up to three days or in the freezer for up to three months.

Ingredients

4 pounds ripe Roma tomatoes (about 10-20)
2 Tbs extra-virgin olive oil
3 cloves garlic, crushed
1 tsp kosher salt

Instructions

Bring a large pot of water to a rolling boil. Rinse the tomatoes in cold water. With a paring knife, cut an X into the bottom of each tomato. (This will make it easier to peel the tomatoes once they’re blanched.) Carefully lower about 10 tomatoes into the boiling water and leave them for 20 to 30 seconds. Use a slotted spoon to move them to a large bowl filled with ice water. Continue blanching the tomatoes in batches and transferring them to the ice water.
Use a paring knife and your fingers to remove the skin from the tomatoes—it should peel off easily. Cut the tomatoes lengthwise into quarters, core, and remove the seeds. Coarsely chop the tomatoes and transfer them to a bowl.
Heat the oil and the garlic in a 5- to 6-quart heavy-duty pot over medium-low heat until the garlic begins to sizzle and very lightly browns, 3 to 4 minutes. Carefully pour in the tomatoes. Raise the heat to medium high and bring the tomatoes to a boil. Stir in the salt, reduce the heat to medium, and let the sauce simmer, stirring occasionally, until the tomatoes have broken down and the sauce has thickened, about 1 hour. Remove from the heat and discard the garlic.
Serve over pasta, along with chopped basil and fresh Parmigiano.

Makes 4 cups sauce.

Pasta with Red Pepper Pesto

2009-07-16T22:11:00.000-07:00

This pesto is tasty and very easy to prepare, and it can be eaten with any sort of pasta -- although angel hair really does work the best. It was taken from this website.

Ingredients

3 medium red bell peppers or bottled roasted red pepper
1 tablespoon pine nuts
1 small garlic clove, smashed
1/4 cup basil leaves, plus 2 tablespoons chopped basil
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound angel hair pasta
1/2 cup grated Pecorino cheese

Instructions

Roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core and chop the peppers.
In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. Let cool.
Transfer the peppers and pine nuts to a blender or food processor. Add the garlic and whole basil leaves and blend until coarsely chopped. Add the olive oil and cheese and puree to a chunky pesto. Season with salt and pepper.
In a large saucepan of boiling salted water, add the pasta and cook until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the pesto. Season the pasta with salt and pepper. Top with the chopped basil and pecorino and serve at room temperature.

Eat. Serves 3.

Hungarian Goulash

2009-07-16T21:47:00.000-07:00

This recipe is also adapted from Simply Recipes. After a recent trip to Budapest where I couldn't get enough goulash to put in my mouth, I was craving even more. Goulash is a traditional Hungarian dish that combines a rich and spicy beef stew with fluffy dumplings (known in German as spätzle). It's a great meal for a cold day, or any other day.

Ingredients

Goulash

2 Tbsp extra virgin olive oil
4 cups onions, thinly sliced
1 Tbsp sugar
3 garlic cloves, minced
1 Tbsp caraway seeds, toasted and ground
1 1/2 tablespoons sweet Hungarian paprika
1 teaspoon spicy Hungarian paprika
2 Tbsp minced fresh marjoram leaves
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 Tbsp tomato paste
2 Tbsp balsamic vinegar
4 cups chicken stock
2 1/2 pounds chuck roast, cut into 2-inch cubes (remove excess fat)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Dumplings

2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 Tbsp melted butter

Instructions

In a large covered sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.
Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper. Bring to a boil, then lower to a simmer. Cover and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper.
To prepare the dumplings, sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. Drop batter by teaspoonfuls into the simmering stew. Cover and cook for 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done.

Eat as much as you can. Serves 4 to 6.

Penne Pasta with Meat Sauce

2009-07-16T21:35:00.000-07:00

(Originally posted on April 10th, 2008)

This is another great recipe taken straight from Simply Recipes. It is actually very simple to make. Just make sure you have two big pans, with one of them cast-iron ideally.

Ingredients

1/2 pound penne pasta
Salt
2 Tbsp olive oil
2 cups chopped onion (about 1 large onion)
2 cloves garlic, chopped
1 teaspoon Italian seasoning
Dash red pepper flakes
1/2 teaspoon fresh thyme
Salt and freshly ground black pepper
1 pound (16% fat) ground beef
3 fresh basil leaves, chopped
2 1/2 cups canned chunky tomato sauce (almost one 28-ounce can)
1 teaspoon sugar
1 Tbsp chopped fresh parsley

Instructions

Boil a pot of water, add the pasta to the pot, and cook until al dente. Drain.
Once you’ve started to heat the water, start working on the sauce. Heat olive oil in a very large skillet on medium heat. Add the chopped onion, Italian seasoning and red pepper flakes. Cook for 5 minutes, stirring occasionally, until the onions are softened. Add the garlic, fresh thyme, season with salt and pepper. Cook for an additional minute, until the garlic is fragrant. Remove from heat and set aside.
Heat a large cast iron pan on medium to high heat. Once the pan is hot, break up small chunks of ground beef and add them to the pan, without stirring. You want the meat to get well browned, not burned. Once the meat is browned on one side (a couple of minutes), flip the meat over to brown on the other side. At this point you can remove the pan from the heat.
Use a slotted spoon to lift the meat from the cast iron pan and add it to the pan with the seasoned onions. Add tomato sauce and break up the bigger chunks of meat into smaller pieces. Add basil. Add a teaspoon of sugar. Bring to a simmer on low heat, let cook, uncovered, for 15 minutes.
Adjust seasonings. Add salt and pepper to taste, add a little more sugar if the sauce is too acidic, and add more tomato sauce if the sauce is a little dry. Stir in the cooked penne pasta. Sprinkle with chopped parsley. Serve

Eat some. Serves 6.

Seared Tuna with Basil Oil

2009-07-16T21:27:00.000-07:00

(Originally posted on August 19th, 2007)

This one is adapted from the Food Network website -- which, by the way, has a lot of great recipes. Make sure the middle of the tuna is nearly raw, otherwise it’s not "seared". Also, if you're too lazy to make the basil oil as described below (like I am), just buy and use basil oil.

Ingredients

4 quarts water
Salt
2 cups packed basil leaves
1 cup plus 1 teaspoon olive oil
4 (6-ounce) sashimi grade tuna steaks
1/4 teaspoon pepper
1 lemon, zested and juiced

Instructions

Bring 4 quarts water to a boil and add 3 tablespoons salt. Set up an ice bath. Blanch basil for 2 minutes in boiling water, then transfer immediately to an ice bath. Cool for 2 minutes, drain, then squeeze excess water from basil. Blend basil and 1 cup olive oil in a blender until well mixed. Strain in a coffee filter or cheesecloth.
Heat cast iron pan over high heat until very hot. Season tuna with salt and pepper. Brush lightly with olive oil. Place steaks in pan and cook until bottom is brown and crusty, about 3 minutes. Flip tuna and cook for 1 minute. (Tuna will be just seared on the outside and raw in the middle.)
Remove to a plate. Drizzle with basil oil and garnish with lemon juice and zest.

Eat one. Serves 4.

Fettuccini with Creamy Tomato Sausage Sauce

2009-07-16T21:24:00.000-07:00

(Originally posted on March 25th, 2007)

This is a very simple Italian dish that can be prepared in less than an hour and is best eaten with wine. This recipe is taken from Simple Recipes, which adapted it from an old issue of Bon Appetit.

Ingredients

2 Tbsp olive oil
3 shallots, chopped
2 large garlic cloves, chopped
1/2 pound sweet Italian sausage, casings removed
1/2 pound spicy or hot Italian sausage, casings removed
1 cup whipping cream
2 14.5-ounce cans diced tomatoes in juice
1 Tbsp dried sage
3/4 pound fettuccine
1/2 cup grated Parmesan cheese

Instructions

Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up the sausages a bit, about 5 minutes.
Add cream; simmer 5 minutes. Add tomatoes with juices. Add sage. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry.
Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.

Eat some. Serves 4-6.

Orecchiette with Sausage and Broccoli

2009-07-16T21:16:00.000-07:00

(Originally posted on November 16th, 2006)

This recipe is one of many outstanding recipes taken from the magazine Fine Cooking. (By the way, anyone who enjoys cooking tasty food needs to subscribe to this magazine. If you don't believe me, just flip through one issue. You'll be hooked.)

Ingredients

10 oz. broccoli crowns, cut into 1 1/2-inch pieces
1/4 cup extra-virgin olive oil
3/4 lb. sweet Italian sausage, skinned and crumbled into 1-inch pieces
3 cloves garlic, very thinly sliced
Kosher salt and freshly ground black pepper
8 oil-packed sun-dried tomatoes, drained and cut into thin strips
1 Tb chopped fresh thyme
3/4 lb. dried orecchiette
1 Tb fresh lemon juice
3 Tb grated Parmigiano-Reggiano
3 scallions, thinly sliced

Instructions

Boil a large pot of salted water. Fill a large bowl with cold water. Blanch the broccoli in the boiling water until it softens (1-2 minutes) and then transfer broccoli to the bowl of cold water.
Heat 2 Tb of the oil in a large skilled over medium-high heat for 1 minute. Add sausage until it browns (about 6 minutes). Remove.
Put the pasta in the water.
Reduce the heat under the skillet to medium low and add remaining 2 Tb oil and garlic. Flip pieces until they start to brown (3-4 minutes).
Raise heat to high and add the drained broccoli. Cook until everything is heated (1 minute). Stir in sun-dried tomatoes and thyme.
Finish cooking pasta. Reserve 1 cup of pasta water. Drain pasta and add to skillet. Raise heat to high and toss well for 30 seconds. Add some pasta water if it appears dry.
Stir in lemon juice, Parmigiano, and scallions. Add more salt, pepper, or lemon juice to taste.

Eat lots. Serves 2-4.

Siga (Beef) Wat

2009-07-16T20:07:00.000-07:00

(Originally posted on June 16th, 2006)

If you’ve never tried Ethiopian food, you should. It’s tasty and fun to eat since you use your hands. Siga wat is one of the standard dishes, and it’s best eaten with injera (traditional spongy Ethiopian bread; your best bet is to buy some at an Ethiopian market/restaurant if there is one nearby, since I have no idea how to make it.)

This recipe is adapted from here, but modified in a way I like.

Ingredients

2-3 onions
One head of garlic
1 cup olive oil
1 Tablespoon berbere (Ethiopian spice; if unavailable use cayenne)
1 Tablespoon salt
1 Tablespoon curry powder
1 Tablespoon ground cardamom
1 teaspoon ground cloves
1 teaspoon oregano
1 teaspoon sweet basil
1 teaspoon ground cinnamon
1 1/2 pounds sliced or cubed beef
1 can tomato paste

Instructions

Chop the onions and the garlic cloves. Put them into a heavy dish without oil or water. At high heat, stir constantly until the onions appear translucent.
Add olive oil. Lower heat to medium, and simmer uncovered for a few minutes and then add beef. Stir for about 15 min.
Add all spices.
Reduce heat to low and simmer 15 minutes.
Add tomato paste and stir until completely blended. Simmer 15 minutes.
At this point, the sauce should be thick and dark red/brown. Serve with injera and enjoy.

Eat up. Serves 4.

Thai Fried Rice

2009-07-16T07:48:00.000-07:00

(Originally posted on April 16th, 2006)

This is a quick and simple recipe for Thai fried rice that I put together from a few separate recipes. The only thing I have to say is make sure your stove gets hot enough!

Ingredients

3 TB oil
1/2 lb. chicken
1 egg
1 tsp fish sauce
2 tsp soy sauce
2 cloves garlic, chopped
1 tsp Thai curry paste
1-2 cups of sliced vegetables
1 cup rice
1 lime
Pinch of ground pepper

Instructions

Place a wok or pan on the stove and turn up the heat as high as possible. Once it is fully hot, add the oil, then add the chicken and stir quickly. If the chicken starts juicing up, the stove isn’t hot enough. It should be hot enough so that things are smoking.
Remove the chicken and add the egg into the wok. Scramble it quickly. Then either move it to the side of the wok, or just remove it.
Add the fish sauce, soy sauce, garlic, and paste. Then add the vegetables. Then add the rice and the chicken back. Stir quickly.
Add freshly ground pepper and the lime. Be sure to add them, as they add lots of flavor.

Serves 1-2.

Korean-Style Pepper Steak

2009-07-15T22:14:00.000-07:00

(Originally posted on October 23rd, 2005)

Courtesy of Men’s Health, this is pretty tasty.

Ingredients

1/2 lb sirloin, sliced diagonally into thin strips
1 cup bite-size pieces red or green bell pepper (or 1/2 cup of each)
2 Tbsp reduced-sodium soy sauce
1 tsp sugar
1 1/2 tsp olive oil
1 clove garlic, crushed
1 tsp red pepper flakes

Instructions

Dump all the ingredients into a large ziplock plastic bag. Go James Bond on it -- well shaken, not stirred. No, really throttle it. You want the soy sauce and oil to permeate everything in the bag.
Pour the meat, sauce, and vegetables into a medium-hot cast iron skillet, stirring frequently until the meat is seared and the vegetables begin to lose their water (about 2 to 3 minutes).
For a more authentic Korean-style flavor, use toasted sesame oil instead of olive oil and add 1 Tbsp rice-wine vinegar.
Eat with whole grain brown rice.

Serves 2.

Entrecote

2009-07-15T21:55:00.000-07:00

(Originally posted on March 26th, 2005)

I was trying to think of a meal to make at home, since I’ve been eating out so much lately, when I remembered the steaks I ate almost daily while in Paris a few years ago (at the brasseries). After a brief search on the web, I found a recipe that sounded pretty similar to what I remember. Here's a modified version that's quick to prepare and tastes good.

Ingredients

2 sirloins (6-8 oz)
Salt and pepper
6 Tbsp unsalted butter, softened
2 tsp parsley, minced
2 shallots, minced

Instructions

Sprinkle both sides of the steak with salt and pepper. Pan fry on a hot pan or grill.
While it is cooking, mix -- over very low flame in a small pan -- the butter with the parsley and shallots until creamy.
Just before serving, place half the butter on two hot serving plates.
Place the cooked steaks on top and the rest of the butter on the top of the steaks.
Serve very hot. If you want it even more authentic, serve with fresh fries (or as we say, pommes frites.)

Eat it. Serves 2.

Aloo Gobi

2009-07-15T21:15:00.000-07:00

(originally posted on August 17th, 2004)

I was browsing the bonus material on the Bend it Like Beckham DVD recently (good movie, go watch it) and found a cool unexpected bonus: a recipe for my favorite Indian dish, aloo gobi. During this short 10-minute clip, the director of the movie (a British Indian woman) prepared the dish for us just like a cooking show. I prepared it, and it actually tasted very good…not bad for a recipe found on a DVD. Anyway here it is for everyone…

Ingredients

Several tablespoons vegetable oil
1 medium onion, all chopped up
Bunch of fresh cilantro (keep stalks and leaves)
2-3 small chilis, chopped
1 large cauliflower, leaves removed and cut evenly into medium-sized pieces
2-3 medium potatoes, cut into small pieces
1 can of chopped tomatoes
Chopped garlic
Fresh ginger, shreded
1-2 teaspoon cumin seeds
2 teaspoons turmeric
1 teaspoon salt
1-2 teaspoons garam masala

Instructions

Heat vegetable oil in a large saucepan.
Add the chopped onion and one tablespoon of cumin seeds to the oil. Stir together and cook until onions become golden.
Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. Add chopped chilis (according to taste).
Stir tomatoes into onion mixture. Add ginger and garlic; mix thoroughly. Add potatoes and cauliflower to the sauce plus a few teaspoons of water, ensuring that the mixture doesn’t stick to the saucepan. Make sure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add two teaspoons of garam masala and stir. Sprinkle chopped coriander leaves on top of the curry. Turn off the heat, cover, and leave for as long as possible before serving.

Serves 4.

First Post

2009-07-14T20:52:00.000-07:00

Welcome to Recipe Recall, where I plan to post recipes I like so I don't forget them. This will hopefully be the first and last wordy post -- all you'll find from now on should be recipes.

First order of business is to import the few recipes I have on my personal blog (amirschricker.org/blog).