Roasted Potato Salad with Dijon Vinaigrette
June 30, 2008
Although your guests may argue that this is not a “real” potato salad (of course, there is no mayonnaise) a single bite should settle the score. This bright, vinegary side dish has been known to take center stage at my barbeques, so be sure to serve it alongside hearty entrees that will stand on their own.
Total kitchen time: 1 hour
Makes: 8 servings
Shopping list:
- 2 lbs. red potatoes, cut into 1” pieces
- 1 small white onion, diced
- 1 red bell pepper, diced
- 1 clove garlic, smashed and finely diced
- 1/4 cup extra virgin olive oil
- 1/4 cup champagne vinegar
- 2 tbsp. dijon mustard
- 1 tbsp. honey
- 1 tbsp. capers
- 2 tsp. herbs de provençe
- sea salt and freshly ground black pepper, to taste
- Preheat your oven to 400°F and set the top rack in the middle position.
- Spread the potatoes in an even layer in a microwave-safe dish filled with enough water to cover the potatoes. Microwave 8-12 minutes (this will vary a lot) or until the potatoes are fork tender, but not fully cooked. Drain and pat dry.
- Meanwhile, spread the diced onion and pepper in an even layer on a rimmed baking sheet and bake until they have softened, about 15 minutes.
- Add the par-cooked potatoes and toss with a little olive oil to coat. Bake another 20 minutes, or until the potatoes are golden brown.
- Meanwhile, whisk together the remaining ingredients in a large bowl. Season to taste with salt and pepper. The dijon vinaigrette is a balancing act between bitter, sweet, salty and spicy. Adjust each of the ingredients until the vinaigrette stings your tongue, but finishes in your mouth with a slightly sweet, rounded flavor.
- Toss the potatoes and vinaigrette together on a serving bowl and serve warm or room temperature.
If you want to cheat a little (I won’t tell) you may be able to get away with frozen roasted potatoes. If you’re lucky enough to live near a Trader Joe’s, they sell a package of frozen potatoes with roasted veggies that works great for this recipe. It can be our little secret.
Pineapple Crispy Duck with Coconut Curry
June 14, 2008
Sometimes I feel like getting a little fancy, and a whole roasted duck fits the bill. Don’t let it intimidate you, though. Roasting a duck is just like roasting a chicken, and no, it’s not absolutely necessary to crack open an actual coconut to make this recipe. If you’re feeling a little adventurous, give this one a try. I think you’ll be pleased with the results.
Total kitchen time: 2 hours
Makes: foul for four
Shopping list:
- 1 whole duck (or 4 duck breasts, if you prefer)
- zest of 1 orange
- 1 stick unsalted butter
- 24 oz. (4 small cans) pineapple juice
- 1.5 cups basmati or jasmine rice
- 1/4 cup cream of coconut (from the drink mixers aisle of your supermarket)
- 1/4 cup coconut milk
- 2 tsp. yellow curry powder
- 1 tsp. cinnamon
- 1/2 tsp. red cayenne pepper
- 1/2 tsp. crushed red pepper flakes
- coarse salt and freshly ground black pepper
- Preheat your oven to 425° F and set the top rack in the middle position. Rinse and thoroughly dry the duck, inside and out. Salt and pepper the skin and inner cavity.
- Blend together the orange zest and butter using a small food processor (or with the back of a fork if you’re Amish, in which case I don’t know how you’re viewing my blog right now). Stuff half of the orange butter under the skin of the duck and rub the remaining half on the outside of the skin.
- Truss the duck (it yields better results, but it isn’t absolutely necessary) and place it on a rack in a roasting pan, breast side up. You can also place the duck directly onto a preheated heavy-bottom skillet, but a roasting pan will help the duck cook more evenly. Whatever you’ve got around will work, so don’t fret.
- Roast the duck for 45 minutes, then flip carefully and roast another 45 minutes with the breast side down. Be sure to pour out any fat drippings from the body cavity when you flip the bird. Let the duck rest at least 15 minutes before carving.
- Meanwhile, boil the pineapple juice in a small saucepan over high heat until it has reduce to about 1/4 the quantity. It should be shiny and a little syrupy. Set aside.
- Prepare the rice using your rice maker or stovetop, according to the directions on the package.
- In a small saucepan, combine the cream of coconut, coconut milk, curry powder, cinnamon, red cayenne pepper and crushed red pepper flakes. Bring to a boil, and adjust to taste by adding more curry powder or red pepper flakes. Fold the coconut mixture into the rice.
- Plate the duck atop the coconut curry rice and spoon over some of the pineapple glaze.
If you’ve never cooked duck before, you’ll be surprised at the amount of fat that melts off the bird as it cooks. Ducks have fatty skin because ducks need to float. Wood also floats, and burns. Witches burn because they are made of wood. Therefore, if a woman ways the same as a duck, she is a witch. Wow, a recipe and lesson in illogical justice? What doesn’t this blog have!
Go Grill a Pizza
June 14, 2008
If you asked me my favorite thing about summer, you could be sure that my answer would involve the words “grilling” and “pizza”. Grilled pizza is an excellent easy supper, especially when you’re cooking with friends. Go get some pre-made, uncooked dough and a few of your favorite ingredients and dive head-first into your relationship with the grill. In the pizza above, a simple red sauce, some prosciutto, porcini mushrooms and fresh mozzarella make a great dinner. Or, if you’re feeling less traditional, try out my other grilled pizza suggestions.
Asian Salmon Cups with Fresh Aromatics
June 1, 2008
P.F. Chang’s ain’t got nothin on this. Taking the lettuce wrap to the logical next level, these salmon cups are a delicious main course. The blend of fresh, bright aromatics offset the saltiness of the salmon, and the mild crunch of the cabbage leaf cools off the spice of red chiles.
Makes: 4 entree-sized delights of joy
Total kitchen time: 30 minutes
Shopping list:
- 1 lb. skinless salmon fillet
- 2 tbsp. low soduim soy sauce
- 2 tbsp. teriyaki marinade
- 1/2 tsp. red chili oil
- 1/4 cup green onion, finely chopped
- 5 cloves garlic, smashed and finely chopped
- 1 tsp. fresh ginger, finely grated
- 1/4 cup water chestnuts, finely chopped (find them in a can in the Asian isle of your grocery store)
- zest of 1 lime
- 1 tsp. sesame seeds
- 1 tsp. peanut oil (olive oil will work if you can’t find peanut oil)
- 1 tsp. rice wine vinegar
- 1 head green cabbage, separated into whole leaves
- 2 tbsp. Chinese barbeque sauce
- Pat the salmon dry. Combine the soy sauce, teriyaki marinade and red chili oil in large ziplock bag. Add the salmon and marinate, 5 minutes up to 4 hours. I usually don’t have the patience for long marinating times, so I can attest that 5 minutes will still yield great results.
- Meanwhile, combine the green onion, garlic, ginger, water chestnuts, lime zest and sesame seeds in a small bowl and set aside. If you want, you can coarsely chop all the fresh ingredients and pulse a few times in a food processor. Just don’t overdo it - we still want the texture and crunch of the garlic and water chestnuts.
- Preheat a grill pan or heavy-bottomed skillet over medium high heat. Add the salmon and cook 2-3 minutes, covered. Flip the salmon cook another 2 minutes or until done. The sugars in the marinade will start to brown and caramelize immediately. Don’t freak out if you see [what looks like] burning. Everything will be OK. When the salmon is done, set it aside to rest.
- In the same pan (if it is clean enough), heat the peanut oil until smoking. Add the chopped fresh ingredients and the rice wine vinegar. Stir fry until you can start to smell the aromatics. You want to keep everything fresh and crunchy, so don’t cook past 1 minute. Remove the fresh ingredients into a large bowl.
- Break the salmon unto small pieces using your fingers and add to the fresh aromatics. Mix everything together.
- Divide the salmon mixture into four servings and spoon each serving into a cabbage cup. Top with a drizzle of Chinese barbeque sauce and roll the cabbage leaf into a burrito shape. Chow down!
This recipe also works great as an appetizer. Substitute endive leaves for the cabbage, or even serve the salmon mixture in spring roll wrappers. You’ll think twice before picking up the phone to order take out again.
At my home, grilling doesn’t get more perfect than a medium-rare charred piece of meat and tender, flavorfull roasted veggies. This meal is a great way to feed a hungry crowd on the cheap (and the quick!) Remember your flank steak science, though: never cook past medium rare, let the meat rest at least 15 minutes, and always slice on a steep bias.
Makes: 4 people long for margaritas
Total kitchen time: 1 hr, plus marinating time
Shopping list:
- 1 2-2.5 lb. flank steak
- 1 large eggplant
- 8 cloves garlic, smashed
- 1/4 cup cilantro, coarsely chopped
- 2/3 cup mint, coarsely chopped
- 2 small red or yellow peppers, coarsely chopped
- 1 tsp. cayenne pepper
- 1 tsp. ancho chile powder (or fajita seasoning)
- 1/4 cup coarse breadcrumbs (diced day-old bread is best)
- 1 tbsp. grated lemon zest
- 1/4 cup shredded jack cheese
- olive oil
- coarse salt and freshly ground black pepper
- Combine half the smashed garlic, half the cilantro, half the mint and all the peppers in a small food processor and pulse until the mixture is pretty fine, but not a paste. If necessary, add a tbsp. of olive oil to help things out.
- Liberally salt and pepper both sides of the flank steak, and season with cayenne pepper and chile powder. Rub with olive oil and 2/3 of the garlic mixture you just made. Reserve the rest for after the meat has cooked. Let the meat marinate in the fridge for up to 12 hours. Let the meat rest at room temperature for 45 minutes before cooking.
- Preheat your grill on high heat and make sure your grates are nice and clean.
- Cut off the top and bottom of the eggplant. Slice the eggplant into 4 wedges, lengthwise. Then, score the flesh of the eggplant deeply (but not going through) with your knife at 1/4” spacing. Turn the eggplant 90° and score it again to form a crosshatch. Toss the eggplant with olive oil until lightly coated, then salt and pepper.
- In your mini food processor, pulse together the remaining garlic, cilantro, and mint along with the bread crumbs, lemon zest and 1 tsp. of olive oil. Rub the mixture into the scored flesh of the eggplant, pushing it down into the cracks.
- Grill the eggplant, flesh side down, just long enough to develop char marks, about 1 minute per side. Set the eggplant on a rack above the grilling surface, or on a cooler side of the grill.
- Grill the flank steak until medium rare, about 6 minutes per side. Let the meat rest at least 15 minutes before slicing. Slice the flank steak on a steep bias with a sharp knife.
- Arrange the sliced meat, eggplant, and whatever other good stuff you’ve got going on a large platter. Sprinkle the shredded jack cheese over the eggplant and serve to adoring fans.
If you can get comfortable grilling flank steak, you will always have a date for dinner. Throw in a cool red wine or a pitcher of sangria and it’s a party!
May is a strange month for weather, and correspondingly for food. When the temperature swings fifty degrees in a week, it’s hard to know what to cook. During a cold, rainy snap we had a few weeks ago, I decided to make one of my favorite winter dishes as sort of a farewell salute to gray skies. This is more of a personal interpretation than a traditional ossobuco, but these flavors are so kick-ass that you won’t want to quibble over technicalities.
Makes: 2 people feel the warmth of winter, year round
Total kitchen time: 3 hours
Shopping list:
- 2 lamb shanks, bone-in
- 1 medium union, diced
- 2 large carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic
- 8 oz. shitake mushrooms, coarsely chopped
- 3 tbsp. tomato paste (tomato sauce or puree will work in a pinch)
- 2 cups wine (white for a sweeter dish, red for a more savory dish)
- 2 cups beef stock
- 2 sprigs rosemary
- 1 bay leaf
- olive oil
- coarse salt and freshly ground black pepper
For the polenta:
- 2 cups polenta, prepared
- if using firm polenta, you’ll need 1/2 cup of hot chicken stock
- 4 oz. dried wild mushrooms (porcini, shitake, morel, woodear)
- 2 tbsp. crumbled blue cheese (Rogue River is best, try Whole Foods)
- sea salt and freshly ground black pepper
- Preheat your oven to 300°F and place the top rack in the lower part of the oven. Preheat a dutch oven or the heaviest large, ovenproof stockpot with a lid that you own. Either way, get the pot rocket hot.
- Season the lamb shanks on all sides liberally with salt and pepper. Rub lightly with olive oil to coat and to promote browning. Working one at a time, sear the lamb shanks on both sides on very high heat in your dutch oven. Place the meat in the middle of the pot and don’t touch it for 3 minutes. Flip it over and don’t touch it for another 2. Place the seared meat on a platter to rest.
- Add the onions, carrots and celery to the empty pot and reduce the heat to medium. Season with salt and pepper. Cook until the veggies have slightly browned, about 5 minutes. Add the garlic (whole cloves) and mushrooms and cook another 5 minutes. You should have a nice collection of brown bits at the bottom of your pot now.
- Add the tomato paste and cook another minute or so. Then, add the wine and turn the heat up to high. Scrape up all the browned bits from the bottom of the pan and reduce the wine until it has thickened a little, about 8 minutes. Add the beef stock, rosemary sprig and bay leaf and bring to a boil.
- Put the meat back in the pot and submerge it under the liquid and veggies. Put the lid on your dutch oven and transfer it to the oven to cook at least 2 hours.
- When you’re about 45 minutes out from eatin’ time, place the dried wild mushrooms in a bowl of boiling water and let them soak for 30 minutes. Then, drain and coarsely chop the mushrooms.
- Warm the cooked polenta in a medium saucepan over low heat. If you’re starting with firm polenta, add a bit of hot chicken stock to thin it out. Season the polenta with salt and pepper and add the chopped wild mushrooms. When you’re almost ready to serve, crumble in the blue cheese and stir to combine.
- When the lamb is done braising, remove the pot from the oven and place it back on the stove. Let the meat rest on a plate, tented with foil. Bring the pot to a vigorous boil and reduce the liquid until you have only 1 cup or so left, 10-15 minutes.
- Spoon a serving of polenta into the bottom of a large dinner bowl and top with a lamb shank. Cover the lamb shank with a generous helping of the reduced liquid and veggies. If you like (and I’m sure you do) add a thin slice of blue cheese on top.
Well, that’s officially the season finale for winter cooking this year. This dish is one of the heartiest, most soul satisfying meals I know, so the next time you find yourself out in the cold rain, you’ll know what to make.
Spicy Shrimp Salad with Guava-Tangerine Dressing
May 7, 2008
It has come to my attention that, since I started food blogging, I have gained ten pounds. Although I believe that gravity has only gotten stronger during that time, it still doesn’t hurt to avoid beurre blanc and deep fried cream cheese for at least one meal per week. This recipe is quick and light, but surprisingly filling - perfect for a warm spring evening.
Makes: 2 sensible salads
Total kitchen time: 30 minutes
Shopping List:
- 1 head Boston Bibb or Butter lettuce, washed and coarsely chopped
- 1 dz. medium uncooked shrimp, peeled, deveined, tails removed
- 1 clove garlic, finely diced
- 1/2 tsp. red chili oil (or more, if you like it extra hot)
- 1 tsp. + 1 tsp. olive oil
- 3 tangerines
- 1/4 cup guava nectar
- 1/2 tsp. sesame seeds
- 1 ripe avocado, sliced
- 2 tbsp. slivered almonds
- sea salt and freshly ground black pepper
- Rinse and thoroughly dry the shrimp. In a medium bowl, mix together the shrimp, garlic, red chili oil and 1 tbsp. of olive oil, plus a generous pinch of salt and pepper. Set aside.
- Suprême the tangerines. Suprêming, in this case, means removing the meat of the tangerine from any pith, rind or connecting membranes. All of that stuff is stringy and bitter we’re only after the best parts. To suprême a tangerine, use a pairing knife to cut off the rind. Don’t peel it off like you were going to eat the tangerine as a snack, actually carve it off with the knife. You’ll end up taking off a little meat with the rind - this is fine. Once the rind is totally removed you’ll clearly be able to see each section of fruit divided by a membrane. Slice into the fruit on either side of each membrane to remove just the good parts. Discard the rest.
- In a small saucepan, combine about 1/3 of the tangerine slices with the guava nectar on medium heat. Cook just until it begins to reduce, about 10 minutes.
- Meanwhile, heat the remaining olive oil in a large skillet over high heat. Once the skillet is hot, add the shrimp and sear on both sides, about 1 minute per side.
- Plate up your salads with the shrimp, avocado, remaining tangerines, slivered almonds and sesame seeds. Dress with the tangerine-guava dressing and salt and pepper the whole thing to taste.
If you aren’t in a shrimp mood, you can substitute in just about anything you’d like: seared tuna, grilled chicken, tofu, swordfish… you name it. Open up a nice, fruity white wine and enjoy your evening of healthy living at its best!
Proscuitto-Wrapped Shrimp with Blackberry Mint Sauce
April 27, 2008
Shrimp just loves to take on other flavors, especially hot ones. My favorite spice for lighting up shrimp is mace, as you may have seen in a previous recipe. If you happen to be assaulted while enjoying this dish, just rub the shrimp in your assailant’s eyes. Plus, you can poke him with the pointy end of the skewer.
Makes: 4 self-defense skewers
Total kitchen time: 20 minutes
Shopping list:
- 1 dz. uncooked medium shrimp, peeled, deveined, tails removed
- 6 slices Prosciutto de Parma
- 4 bamboo skewers, soaked in cold water
- 1/4 tsp. ground mace
- 1/4 tsp. freshly ground white pepper
- 2 tbsp. blackberry preserves
- 2 tbsp. finely chopped mint leaves
- 3 tbsp. tawny port
- sea salt, to taste
- Preheat your grill on medium high.
- Slice each piece of prosciutto lengthwise and carefully wrap it around a shrimp. Skewer the shrimp through the tail and the thickest part so it stays securely on the skewer. Repeat for the remaining shrimp, three to a skewer.
- Lightly salt and pepper the wrapped shrimp skewers. Then, sprinkle with the mace. Adjust the amount to your personal preference - remember, this stuff is pretty strong. Refrigerate the skewers until you’re ready to grill.
- In a small saucepan, combine the blackberry preserves, chopped mint and port. Heat until boiling over medium heat, then reduce the heat to a simmer and cook for 5 minutes. If you’re sauce is slightly lumpy or coagulated, pour it into a small food processor and run on high for 90 seconds.
- Grill the shrimp skewers over high heat for 1 minute or so per side. They won’t take long, so be careful not to overcook. Plate up and enjoy!
Of course, these skewers would pair nicely with melon or cilantro as well. Just be careful - those are weapons you’re holding. Hot, delicious weapons. Mmmmm….
Admittedly, this is probably not a recipe that you’ll bring to your next block party (depending on the block). Nor will you see this dish arranged on a paper plate alongside baked beans and an Oscar Meyer Wiener. Nope, this is a different kind of grill fare, made for epicurean ambassadors of outdoor cooking who aren’t afraid to cook a beurre blanc over the coals of a kettle grill. If your next outdoor party calls for something a little more delicate than frozen burgers, give this recipe a shot.
Makes: 6 elegant endive bites
Total kitchen time: 40 minutes
Shopping list:
- 3 heads of Belgan Endive (or try Escarole)
- 1 tbsp. finely chopped lemongrass
- 3 tbsp. champagne (or sweet white wine)
- 1 stick unsalted butter, cold
- 1/4 lb. smoked salmon
- 2 tbsp. olive oil
- sea salt, to taste
- Preheat your grill over low heat. If your grill has multiple zones, set the front zone to medium high and leave the back zone off. You can also make this recipe in the oven, but you’ll miss all the sunshine flavor.
- Slice each head on endive lengthwise and coat all sides with olive oil. Lightly salt both sides of the endive.
- Place the endive, round side down, on the cool area of your grill and close the lid. Grill, turning once, for 15 minutes per side.
- Meanwhile, in a small saucepan, add the lemongrass and sweat it for 1-2 minutes over medium heat. Add the champagne or wine and boil for another 1-2 minutes or until the liquid has reduced to a syrupy consistency. Remove the pan from the heat and let it cool for 1-2 minutes.
- Working 1 tsp. at a time, add the cold butter while constantly whisking. The butter should not melt right away and at no point should it start to bubble. Wait until each tsp. of butter is completely absorbed until you add the next one. If the butter stops melting in to the sauce, put the pan over low heat for just a moment. Just don’t stop whisking! Once the butter is completely added, your sauce is done.
- Crumble some of the smoked salmon over the cut side of the endive and top with a small amount of the beurre blanc. Season with a sprinkling of sea salt, to taste.
These elegant treats are sure to turn heads at your next back yard party. They pair very well with dry white wine, or white wine sangria. So, don your finest linen pants and get eating!
Lemongrass-Mint Poached Halibut
April 22, 2008
Halibut is the tofu of fish, but in a good way. You can fry it, grill it, bake it, poach it or roast it, and it will absorb flavors like a sponge (figuratively - I’ve never cooked with sponges). This dish is nouveau Mexican, my favorite kind of Mexican, but is adaptable to whatever flavors you have in mind. The jicama taquito with braised leek and avocado filling adds a cooling crunch to this great summer dish.
Makes: 4 open-faced tacos
Total kitchen time: 1 hour
Shopping List:
- 2 lbs. halibut fillet, skin removed
- 1/4 cup mint leaves, roughly chopped
- 1 tbsp. lemongrass stalks, finely chopped
- 2 avocados
- 1 jicama root
- 2 cloves garlic, smashed and finely chopped
- 1 tbsp. lime juice
- 1 leek
- 1 tbsp. butter
- 4 corn tortillas
- vegetable oil, for frying
- 1 tbsp. ground cinnamon
- 1 tbsp. paprika
- sea salt and freshly ground black pepper, to taste
- Fill a large skillet with hot water, about 1″ deep. Add the chopped mint leaves and lemongrass and bring to a boil. While you’re waiting for the water to boil, proceed with the following steps.
- Peel the jicama root and slice it in half through the middle (the equator). Using a mandoline (or a very sharp knife and steady hands), slice the jicama into discs less than 1 mm thick. Chances are that you’ll have some mistakes lying around - it is actually kind of difficult to shave jicama into discs this thin. Finely dice about 2 tbsp. of your mistakes and save them for the next step.
- Scoop out the avocados into a medium bowl. Add the finely diced jicama mistakes, garlic, lime juice and salt and pepper to taste. Set aside the avocado filling and jicama discs.
- Cut off the bottom and top end of the leek. Then, cut the leek lengthwise down the middle. With the flat (cut) side of the leek on your chopping board, run your knife from top to bottom making very small strips. Set aside.
- Heat the butter in a large skillet over medium-high heat. Add the leek strips and cook gently until the leeks have softened, about 10 minutes.
- Now would be a good time to start poaching the fish. Cut the fillet into 4 equal portions and gently set them in the boiling lemongrass-mint water. Reduce the heat to medium. Poach, turning once, for a total of about 10 minutes.
- Next, fry the tortillas. Heat a medium saucepan over high heat and add enough vegetable oil to cover the pan about 1/2″ deep. Bring the oil to 350°F and add the corn tortillas, one at a time. Fry the tortillas about 30 seconds on each side. Immediately drain each tortilla on a stack of paper towels. Dust one side lightly with cinnamon and paprika. Set aside.
- Spoon a bout 1 tbsp. of avocado filling onto each jicama disc, then top with strips of braised leek. Roll the jicama into a log shape and set aside.
- Drain each piece of fish and plate atop the fried tortilla. Add the jicama taquito and sprinkle finishing salt (I used red Hawaiian salt, though regular sea salt will work) over everything.
Admittedly, this dish is a little bit of work, but the result is beautiful and delicious. You could easily turn this into a summer salad by using tostada shells instead of corn tortillas, and adding in some Pico de Canario.
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