Tuesday, May 18, 2010

Deen Brothers Caprese Steak

The Deen brothers’ caprese steak

It must run in the family! Famous chefs, siblings and cookbook authors Jamie and Bobby Dean show how to make their savory and simple caprese steak dish in less than an hour.
Caprese steak
Bobby and Jamie Deen
Servings: 4; Prep time:
20 min; Cook time: 8 min; Difficulty: Easy
• 2 garlic cloves
• 1 teaspoon Kosher salt
• 3 tablespoons olive oil
• 1 tablespoon herbs de Provence
• 3/4 teaspoon pepper
• 2 pounds hanger steak (about 4 steaks)
• 1 (12-ounce) container grape or pear tomatoes in assorted colors, halved
• 1/4 cup fresh chopped basil
• 8 ounces fresh mozzarella, cut into 1/4-inch thick sliced

Mince the garlic and sprinkle with 1/2 teaspoon salt. With the tip of a small knife, mash the garlic to a paste. Combine the mashed garlic, 1 tablespoon olive oil, the herbs, and 1/2 teaspoon pepper until a paste forms. Pat the steaks dry, then rub all over with the garlic paste. Place the steaks in a large food storage bag. Refrigerate, turning the bag occasionally, at least 1 hour or up to 4 hours. Let the steaks stand at room temperature 20 minutes.
Meanwhile, combine the tomatoes, basil, the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until blended; set the salad aside.
Spray a grill rack with nonstick spray and preheat the grill to medium-high. Add the steaks and cook, without turning, 4 minutes. Turn the steaks and top with the mozzarella slices. Cook, covered, until the cheese just begins to melt, about 4 minutes longer for medium-rare. Transfer to platter. Let stand 5 minutes.
Cut the steaks diagonally across the grain into 1/4-inch-thick slices. Divide the steak slices among 4 plates. Spoon 1/2 cup tomato salad over top and serve at once.

Read more: http://today.msnbc.msn.com/id/37194240/ns/today-today_food_and_wine/#ixzz0oKUxr7JA

Friday, May 14, 2010

Shrimp Scampi

Shrimp Scampi

Serves Two
½ pound shrimp, peeled and cut in half

2 Tbsp. butter

3 cloves of garlic, chopped coarsely

1 cup white wine (we had an open bottle of Riesling)

However much orzo you want to cook

Juice and zested peel of one lemon

½ cup grated parmesan
Bring water to a boil for orzo.

Meanwhile melt butter in a medium skillet over low heat. When butter is bubbling, add garlic and sauté until tender.

Add orzo to boiling water. Cook 8-9 minutes.

Let wine mixture bubble until alcohol taste has dissipated.

About 4 minutes before orzo is ready, add shrimp, lemon peel and juice to pan. Stir shrimp gently and cook just until it all turns pink. Toss in most of the parmesan.

Drain orzo and plate. Pour shrimp mixture on top. Salt and pepper to taste and sprinkle with remaining parmesan.

Stir-Fried Cucumber and Pork with Golden Garlic

Stir-Fried Cucumber and Pork with Golden Garlic

Makes 3 servings
1/2 cup (125 mL) peanut or vegetable oil

3 to 5 large cloves garlic

12 oz (340 g) boneless lean pork shoulder or butt

2- to 3-inch (5- to 7.5-cm) piece ginger root

1 large (seedless) English cucumber

11/2 tsp (7 mL) cornstarch

1 tbsp (15 mL) low-sodium soy sauce

1/4 tsp (1 mL) sugar

3/4 tsp (3 mL) salt

1 tbsp (15 mL) cold water
Line a plate with paper towels. Heat the oil in a 14-inch (35-cm) flat-bottomed wok or small saucepan over medium heat, or as needed, so the oil reaches a temperature of 280 F (138 C). (Make sure the tip of the thermometer does not touch the wok or saucepan.)

Coarsely chop the garlic. Trim off and discard any fat from the pork, then cut the meat into 1/4-inch (6-mm) or bite-size slices. Peel the ginger and cut it crosswise into 8 coin-size slices, then use the broad, flat side of a knife to smash each one. Trim off the ends of the cucumber, then use a vegetable peeler to cut away long strips of peel, creating a striped effect. Cut the cucumber on the diagonal into 1/4-inch (6-mm) slices.

Add the garlic to the hot oil and cook, stirring, for 30 seconds to 1 minute or until the garlic is just golden. Use a metal skimmer to transfer the garlic to the paper-towel-lined plate. Strain the oil into a heatproof container.

Combine the pork, cornstarch, half of the soy sauce, the sugar and 1/4 tsp (1 mL) of the salt in a medium bowl; toss to coat evenly. Combine the remaining soy sauce and the water in a separate small bowl.

If you used the wok to heat the oil, wash and dry it thoroughly before placing it over high heat. Or heat a 12-inch (30-cm) skillet (not nonstick) over high heat.

Swirl in 2 tbsp (30 mL) of the reserved garlic oil, then add the ginger. Stir-fry for 30 seconds or until the ginger becomes fragrant. Push it to the sides of the wok or skillet, then add the pork in a single layer. Cook undisturbed for 1 minute so the pork sears, then stir-fry for 1 minute, until the meat is seared but not fully cooked through.

Add the cucumber and stir-fry for 30 seconds, making sure it is well incorporated, then sprinkle on the remaining 1/2 tsp (2 mL) of salt and the soy sauce-water mixture. Stir-fry for 1 minute or until the pork is cooked through and the cucumber has begun to wilt.

Stir in the reserved garlic and remove from the heat. Divide among individual bowls; serve immediately.

Approximate nutrition per serving: 280 calories, 16 g fat, 26 g protein, 10 g carbohydrates, 0 g fibre

-- adapted from Stir-Frying to the Sky's Edge, by Grace Young

Orecchiette with Sage, Roasted Garlic, Cauliflower and Prosciutt

Orecchiette with Sage, Roasted Garlic, Cauliflower and Prosciutto
Roasting the garlic and cauliflower gives both deep, rich flavors for this pasta recipe.
Bruce Weinstein and Mark Scarbrough's new cookbook, "Ham." Roasting the garlic and cauliflower gives both deep, rich flavors.

Orecchiette with Sage, Roasted Garlic, Cauliflower and Prosciutto

Makes 4 servings
1 head garlic, broken into its cloves without peeling them

3 1/2 cups cauliflower florets, cut into bite-sized pieces

3 tablespoons olive oil

4 ounces thinly sliced prosciutto, diced

1 tablespoon minced fresh sage

12 ounces orecchiette pasta, cooked and drained according to the package instructions

2 tablespoons dry white wine or dry vermouth, maybe a little more

2 to 3 ounces finely grated Parmesan cheese
1. Heat the oven to 425 degrees.
2. Place the unpeeled garlic cloves in a 9-by-13-inch baking pan and roast for 20 minutes.

3. Toss the cauliflower florets with the olive oil, then add them to the baking dish. Toss well. Continue roasting, stirring occasionally, until the florets are lightly browned and the garlic cloves are soft, about 20 minutes more.

4. Transfer the baking dish and its vegetables to a wire rack and cool for a few minutes, just until you can handle the garlic cloves. Squeeze the soft garlic pulp out of the papery hulls and back into the baking dish. Stir in the diced prosciutto and the minced sage.

5. Return the pan back to the oven and continue roasting just until the prosciutto begins to sizzle, about 10 minutes.

6. Transfer the baking dish back to the wire rack and stir in the cooked pasta, wine and cheese until the cheese melts. If the mixture is a little dry, you can add a splash or two more of the wine, just to make sure everything is moist but not soupy.

Recipe from Bruce Weinstein and Mark Scarbrough's "Ham," Stewart, Tabori & Chang, 2010

Saturday, May 8, 2010

Pasta with garlic cream sauce

Pasta with garlic cream sauce

Prep time: 15 minutes ITALIAN
Cook time: 25 minutes Servings: 8
1 package (16 ounces) bow tie pasta
1 small red onion, chopped
3 tablespoons Extra Virgin Olive Oil or Canola Oil
4 large garlic cloves, minced
3/4 cup chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup heavy whipping cream ( or half & half)
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream.
Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.

Chicken Fillets with garlic and vinegar sauce

4 skinless, boneless chicken breasts

Salt & pepper to taste

3/4 pound fresh mushrooms, sliced

2 tablespoons all-purpose flour

2 tablespoons olive oil

6 cloves garlic

1/4 cup balsamic vinegar

1 cup chicken stock (or one stock cube in water)

1 bay leaf

1/4 teaspoon dried thyme

1 tablespoon butter

Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a pan over medium high heat and saute (cook slowly) the chicken until it is nicely browned on one side (about 3 minutes).

Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes. Add the vinegar, stock, bay leaf and thyme. Cover and simmer over medium low heat for 10 minutes, turning occasionally.

Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve on a bed of Rice, Pasta, Mash, or if you’re watching your weight, with salad.

Wednesday, May 5, 2010

Salsa Esmeralda, Salsa Mesa, Salsa Ahumada

Salsa Esmerelda, left, is made of tomatillos and avocados. Salsa Mesa, back, contains tomato paste, toasted chiles de arbol and serranos. Salsa Ahumada is made of fire-roasted tomatoes, griddled onions and garlic and chipotle peppers. BY DAVE CATHEY,

Half a small to medium white onion
3 to 4 garlic cloves, unpeeled
2 to 4 chipotles in adobo

• Heat a cast-iron skillet or griddle to medium high.

• Place tomatoes and chipotles in food processor and pulse 3 or 4 times to break up chipotles.

• Place onion half on griddle, flat side down, along with garlic cloves. Cover with the lid from another pot or pan. Roast 2 to 3 minutes until onion and garlic begin to blacken.

• Using tongs, flip to unblackened sides and repeat.

• Once the garlic and onion have attained some color on all sides and is fragrant, remove from heat.

• Peel garlic cloves and add to food processor. Pulse mixture 5 to 6 times to blend garlic thoroughly.

• Roughly slice the onion and add to food processor. Pulse 2 to 3 times for chunky consistency.

• Source : Dave Cathey.
Salsa Esmerelda
This combination of tomatillos and avocados is a taqueria staple. All green ingredients give this creamy sauce its vibrant appearance.
2 pounds tomatillos
2 ripe avocados
3 to 8 serrano or jalapeno chiles
3 to 5 garlic cloves
¼ cup cilantro leaves
Juice of 1 lime
Salt to taste

• In a large pot, boil tomatillos 10 minutes and allow to cool. Cut out stems and combine with remaining ingredients. Sample and salt to taste.

• Source : Dave Cathey.
Salsa Mesa
Looking for something you can pour or squeeze from a bottle like ketchup? Mixing water, vinegar and tomato paste will create a tangy table condiment. How long the afterburn on your palate is up to you.
2 to 3 fresh serrano peppers or 1-2 fresh jalapeno peppers
1¼ cup water
1 small can tomato paste
5 to 6 chiles de arbol
3 cloves garlic
1 tablespoon apple cider vinegar
Salt to taste

• Heat a skillet to very high. Don’t use Teflon. Roll chiles de arbol back and forth on board to loosen seeds. Slit chiles and shake free as many seeds as you can.

• Toast chiles on the hot skillet no more than five seconds on each side. Drop toasted chiles into water and let steep at least 15 minutes.

• Cut peppers into three pieces and place in a food processor with remaining ingredients. Pulse until salsa is smooth. Sample and salt to taste.

• Source : Dave Cathey.

Chicken In Garlic Sauce

chicken breast halves, skinned (about 1 pound)
2 chicken drumsticks, skinned (about 3/4 pound)
2 chicken thighs, skinned (about 3/4 pound)
1/2 teaspoon kosher salt
1 tablespoon olive oil
10 garlic cloves, crushed
1 dried hot red chili, or 1/4 teaspoon crushed red pepper
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons dry white wine
1/4 teaspoon saffron threads, crushed
1 bay leaf
2 tablespoons minced fresh parsley
1. Sprinkle the chicken with salt. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 5 minutes or until golden brown. Turn the chicken over. Add the garlic and chili, and cook for 5 minutes, stirring frequently.
2. Stir in broth, wine, saffron, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Discard chili and bay leaf. Sprinkle with parsley.
Serves 4
- Cook's note: Braising chicken, as in cooking with a small amount of liquid, helps keep meat moist as it cooks, according to "Joy of Cooking." The cover helps create continuous hands-free baking.
Braising also enriches the sauce with the flavor of the chicken drippings. Don't forget to deglaze the pan and pour the resulting sauce over the chicken.
- Per serving: 231 calories, 8 grams fat, .2 gram fiber, 34.1 grams protein, 2.6 grams carbohydrate, 426 milligrams sodium, 115 milligrams cholesterol
Values are approximate.

Honey Garlic Habanero Wing Sauce

Honey Garlic Habanero Wing Sauce
This is a recipe Oakton resident Tim Artz has perfected over the past few years. He says it's a party favorite that isn't as hot as one might think, based on the number of habanero peppers.

Freezing the habanero peppers makes them easier to stem, seed and chop.

Toss 3 to 4 tablespoons of warm or reheated sauce with 15 to 20 just-fried, -baked or -broiled wings and/or drumettes in a large bowl.

MAKE AHEAD: The sauce can be refrigerated for up to 4 weeks or frozen (preferably in 1-cup increments) for up to 3 months.

Makes enough sauce for about 10 to 15 pounds of wings (about 2 cups)


8 tablespoons (1 stick) unsalted butter
Cloves from 2 heads of garlic, finely chopped
20 habanero peppers, stemmed, seeded and finely chopped (see headnote)
1/4 cup hot pepper sauce, preferably Frank's or homemade
2 tablespoons Creole mustard, preferably Zatarain's or Rex
Dash Worcestershire sauce, preferably Lea & Perrins
2 to 3 grinds freshly ground black pepper
Pinch sea salt, or more as needed
1/2 to 3/4 cup honey

Melt the butter in a large saucepan over medium-low heat. Add the garlic and cook until it has softened but not browned. Add the habanero peppers and cook for 2 to 3 minutes, stirring, until they have softened.

Add the hot sauce, mustard, Worcestershire sauce, black pepper to taste and the salt; mix well and taste, adding salt as needed. (The mixture will be very hot at this point.) Add the honey to taste until the flavor and texture of the sauce are balanced. The sauce will have some heat but will taste more fruity. Remove from the heat.

The sauce is ready to use; or cool and transfer to containers for storing.

Recipe Source:

From Oakton resident Tim Artz.

Monday, May 3, 2010

Mexican Meatballs in Toasted Garlic Ancho chile Broth

Mexican Meatballs in Toasted Garlic-Ancho Chile Broth
Serves about 4
1 lb Mexican meatball sausage
2 large dried red chiles, preferably ancho
7 c water
One fourth c extra virgin olive oil, plus more as needed
10 cloves garlic, coarsely chopped
12 baguette slices, about one half inch thick
1 c canned tomato sauce
Three fourths tsp kosher salt
2 Tbs heavy cream, whipped until thick
Make the meatballs and set them aside in the refrigerator.
To prepare the chiles, stem them and shake out the seeds, leaving the pods more or less whole. In a small saucepan, combine the chile pods and 2 c water and bring to a boil over medium-high heat. Cover and simmer until plumped up and soft, about 5 minutes. Remove from heat and let cool until the chiles can be handled. Lift out the pods and reserve the water. Slit open each chile, scrape the pulp off the skin, and discard the skin. Add the pulp to the reserved water and set aside.
To make the soup, heat the oil in a large sauté pan over medium heat. Add the garlic and cook, stirring, until beginning to turn golden, about one minute. With a slotted spoon, transfer to large pot. Working in batches to avoid crowding, toast the bread slices in the same sauté pan, turning and adding more oil as necessary to keep them from being dry roasted and until lightly golden on both sides, 1 to 2 minutes for each batch. Transfer to paper towels to drain. When all the bread is toasted, set the slices aside.
Again, working in batches to avoid crowding, brown the meatballs in the same pan over medium-high heat, adding oil as needed, until golden all around, about 5 minutes. Transfer carefully to the pot with the garlic as you go. Add the tomato sauce, the remaining 5 cups of water, the salt, and the reserved cooking water with the chile pulp to the pot and bring to a boil over high heat. Decrease heat to maintain a brisk simmer, partially cover the pot, and cook until the garlic is soft and the meatballs are tender, about 20 minutes.
Ladle the soup into individual bowls. Garnish each with 2 or three toasted slices and a dollop of the cream.