Archive for the ‘ Recipes ’ Category

Artichoke, Spinach & Brie Bake

artichoke brie spinach main

This is an outstanding side dish version of the popular hot artichoke and spinach dip. It goes extremely well with any holiday roast beef, turkey or ham. It can be assembled a day or two in advance and cooked along side your roast, making this vegetable side dish a time saver.

The dish starts with a base of creamed spinach. My recipe for that is below, but feel free to substitute your favorite creamed spinach recipe, if you wish. Use a good brand of artichoke hearts. They will be larger and easier to work with. We like a jarred band we find at Costco, but don’t use artichoke hearts that are seasoned and marinated in vinegar or oil. Freezing the brie will make is easier to dice into small cubes before folding it into the cream cheese. When baked, the cubes of brie will melt nicely on top of the seasoned artichoke hearts and make a delicious combination.

Artichoke, Spinach & Brie Bake

1 12 oz package frozen chopped spinach
2½ tablespoons butter
2 tablespoons flour
1½ cups milk
¼ tsp sugar
Salt & pepper to taste

12 good quality canned, jarred or frozen whole artichoke hearts
1 tablespoon butter
1 clove garlic
¼ cup finely chopped flat leaf parsley
⅛ tsp salt
2 tablespoons sherry

8 oz brie, frozen
8 oz cream cheese, softened
2 tablespoons grated parmesan cheese

Cook the frozen spinach according to the package instructions. Squeeze dry with paper towels and set aside. Make a medium thick cream sauce by melting the butter in a saucepan over medium heat. Add the flour, cook & stir for 1 minute. Add the milk, stirring or whisking, without stopping until the mixture comes to a boil and thickens. Fold in the cooked spinach, season with the sugar, salt and pepper. Set aside while preparing the next step.

Rinse and drain the artichoke hearts well, gently pressing out any excess can liquid, keeping the hearts as whole as possible. Melt the butter in a small sauté pan and sauté the garlic for a few seconds over medium heat. Add the parsley and sherry. When it comes to a boil, add the artichoke hearts and gently toss to coat until heated through and the hearts are coated with the butter and parsley, trying to keep the hearts as whole as possible. Season with salt to taste and set aside.

Add the cream cheese to a bowl and stir to soften it. Thirty seconds in the microwave will make it easier. Cut the frozen brie into ¼ inch cubes and using a spatula, add to the cream cheese (freezing the brie makes it easier to cut into cubes and blend with the cream cheese.

To assemble the dish, butter one medium or several individual oven proof baking dishes. Layer the creamed spinach on the bottom of the baking dish. Gently nestle the artichoke hearts on top of the spinach. Using a teaspoon and finger tips, dollop the brie mixture over the artichokes. No need to spread the cheese, it will melt and spread as it bakes. Sprinkle the parmesan cheese evenly over the top.

Bake at 350 degrees just until heated through and bubbling around the edges, about 20-30 minutes. Serve hot.

Serves 8-10.

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Cranberry, Blueberry and Apple Relish

cranberry blueberry relish
This relish, a fruit compote actually, is a quick and easy twist on a standard holiday favorite. Most cranberry relishes, especially store-bought versions, or ones using fresh cranberries, are too astringent for my taste buds. An apple and some blueberries mellow the tartness of the cranberries somewhat. They also give the relish more depth and a gorgeous color. With the use of unflavored gelatin in this recipe, the amount of sugar can be adjusted up or down to suit your taste without jeopardizing the thickness of the end result. A sugar substitute may also be used here for a low-cal option.

Any leftover relish makes a fantastic pancake or French toast topping. It’s also very good spooned over a brick of cream cheese or a wedge of brie and served with crackers as a party spread.

Cranberry, Blueberry and Apple Relish

1 5-ounce package dried cranberries, any variety
1 Granny Smith apple, peeled and coarsely chopped
1 6-ounce package fresh blueberries
1 cup cranberry juice
½ cup granulated sugar
1 envelope unflavored gelatin

Combine all of the ingredients in a small saucepan and bring to a boil, stirring occasionally. Lower the heat and continue to simmer for about 30-40 minutes or until the fruit is softened and the juice has thickened.

Pour into a small bowl and refrigerate overnight. The mixture with thicken more and set up as it cools. Makes approx 2 cups.

Pork Belly Sliders

braised pork_belly slider

pork belly slider

Pork belly is simply an uncured, unsalted, unsmoked slab of bacon. If you are lucky enough to live in area with an Asian grocery with a fresh meat counter, finding fresh pork belly is no problem, otherwise, have a chat with the meat guy in your regular grocery store and ask – no, demand – that he order it for you.

Pork belly can be prepared in a variety of ways, but my favorite is sliced, lightly seared, braised until tender, and served on a soft bun with Asian style condiments. The type of bun is up to you. Classic steamed Chinese buns are the usual vehicle for these sandwiches, but we like soft pretzel buns sold in a small slider size-any good bakery style roll you like will work fine. The condiments can vary too, from simple soy sauce mixed with a bit of minced garlic and ginger, sirracha pepper sauce, Korean pepper sauce or Chinese hoisin sauce. The braising liquid, type of bun and condiments can also be easily adapted for Latin or Italian versions of the recipe. The basic recipe below, which I think is very good as is, is my favorite, but feel free to add your favorite seasonings (sesame oil, star anise, garlic and ginger are nice additions).

Here, I have purchased pre-sliced pork belly that is a little leaner than I prefer and is probably better suited for stir-fried dishes and fried rice. sliced pork bellyYes, it’s a bit better calorie-wise, but pork belly with an equal fat-to lean ratio is more tender and succulent for sandwiches. In my opinion, lean pork belly is better when sliced thinly for stir-fries, or diced, browned and added to fried rice. Either way, the end result will still be very tasty.

These little sliders are a nice change of pace for football parties or weekend movie nights at home.

Pork Belly Sliders

Fresh pork belly sliced to 1/8” thickness
1/8 cup soy sauce
1/8 cup mirin (sweet Japanese cooking wine)
1/2 cup water

Condiment of choice
Thinly sliced cucumbers
Thinly sliced green onions

In a non-stick sauté pan, brown the pork belly slices until lightly brown on both sides.browned pork belly Drain off the rendered fat and discard.

Add the soy sauce, mirin and water. Bring to a simmer, cover and braise over low heat for about an hour, or until tender. Keep an eye on the pan and add additional water if it evaporates too quickly. The pork should not be covered or swimming in liquid, but the pan should not be dry, either.

To serve, cut the pork into pieces that fit your buns. Spread a small amount of hoisin sauce, soy sauce, or use some of the braising liquid from the pan, on each side of the bun. Top with thinly sliced vegetable such as crisp cucumbers, green onions or jalapeno peppers. Chopped kimchi or grated carrots are also very good.
braised pork_belly slider

Maryland Style Steamed Blue Crabs

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Las Vegas might be landlocked and 2,500 miles from the east coast, but thanks to the seafood markets located in our Chinatown, treats like these live blue crabs are only a few minutes away.

The lively crabs you see here came from the Greenland Market in the Koreatown plaza on Spring Mountain, but all of the Asian markets with a seafood department in Chinatown stock them. They might not be as large as the jumbo crabs I remember eating in Baltimore, but for $1.00 each and with a can of Old Bay seasoning, a traditional Chesapeake Bay crab feast in the Mojave Desert couldn’t be easier.

Being a relatively messy affair, a crab feast like the ones folks in Baltimore enjoy is a usually a back-yard event. Large pots of steamed crabs dosed with a hefty coating of spicy Old Bay seasoning (the seasoning of choice on the east coast for this) are dumped in a pile on top of layers of newspaper. Diners use their hands and small wooden mallets to crack the shells and suck the sweet meat from the legs, claws and body. Nothing more than plenty of cold beer is needed to enjoy the tradition.

Since the live crabs we have access to here in Vegas are on the small side, plan on serving 10-12 crabs per person. As with any live seafood, when buying live crabs, choose the friskiest ones in the bin and keep your fingers away from the claws. Tongs are the best way to safely move them from one place to another. If you are new to eating blue crabs, there are numerous videos on YouTube to walk you through the process.
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Steamed Maryland Style Blue Crabs

Live blue crabs (10-12 person if they are small)
Old Bay Seasoning
Vinegar

Place a rack in the bottom of a very large pot and add equal amounts of water and vinegar to make a two inch depth of liquid.

Using tongs, layer the crabs in the pan sprinkling a very generous layer of Old Bay on each crab. It’s almost impossible to over-season these, so don’t skimp.

Bring the liquid to a boil over high heat, place a lid on the pot and steam for about 20-30 minutes, depending on how many layers you are steaming at once.

Using tongs, remove the crabs from the pan and place in a pile directly on to a table lined with layers of newspaper and dig in.

Wet paper towels or hand wipes for wiping hands and faces are a nice touch. If you insist on serving something with the crabs, corn on the cob is the only traditional accompaniment for a genuine Maryland crab feast.

Witches Fingers (diti di strega)

Originally posted on Las Vegas Food Adventures:

witches fingers

Witches Fingers (diti di strega) 

Kick off the holiday baking season with a popular Italian Halloween cookie. These are seriously delicious cookies, in spite of looking like severed witches fingers. The dough is a versatile cookie recipe-I use the same dough for thumbprint cookies for Christmas filling the centers with chocolate ganache or jam.

 3 cups blanched almonds, divided

4 oz.  cream cheese, softened

1/2 cup (1 stick) butter, softened

3/4 cup  powdered sugar

1 tsp. almond extract

1/4 tsp.  salt

1-1/2 cups flour

red food coloring or red cake decorating gel

Preheatoven to 325ºF.

Reserve 60 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.)

Roll dough into 60  three inch fingers, using 1 Tbsp. dough…

View original 86 more words

Shisito Peppers

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Looking for something new for your football parties? These delicious little chile peppers are served with beer and sake in Japan and are perfect finger food. The fact that there’s virtually no prep involved is a bonus. They are called Shisito peppers on Japanese menus. Spanish tapas fans will know a similar pepper, the Padron pepper, which is prepared in the same fashion and also enjoyed with cocktails and beer in tapas restaurants. Both pepper varieties are addicting, especially with a cold brew.

Like the Padron peppers, Shisito peppers are generally mild and almost sweet, with one out of every ten peppers falling into the spicy range. They are small, thin-skinned and very easy to prepare. A brief sizzle in a hot frying pan to blister the skin and a sprinkle of coarse salt is all that’s needed. Shisitos come with stems attached, giving them their own handy serving utensil. To eat, the pepper is picked up by the stem and eaten in one bite, seeds and all, with the stem then discarded.

Fresh Shisito peppers may be a bit difficult to find, unless you are lucky to live in a town with an Asian grocery that sells fresh produce. However, don’t despair if you don’t. If you are a gardener, seeds for the easy-to-grow Shisitos are now available in a number of popular seed catalogs. I found the peppers you see in the photos here at my favorite Korean supermarket here in Vegas where they are labeled “Twisted Peppers”.009 I have also seen them called this in the seed catalogs.

I would suggest purchasing ½ pound per person. To prepare, wash, drain and dry well on a dishcloth while preheating a large sauté pan over medium high heat. Place the peppers in the dry pan (no oil is needed) and toss frequently until the skins are blistered and slightly charred in places, about 3-4 minutes. Don’t sauté for too long, or the peppers can lose their texture and become overly limp. Sprinkle with coarse sea salt right away and serve in a bowl. Enjoy these tasty bites hot or at room temperature.

A note to BBQ and grilling fans: .these peppers can also be skewered and grilled until blistered for an outstanding side dish for grilled meats and chicken
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Breaded Whole Pork Tenderloin

sliced breaded tenderloin

A whole pork tenderloin is hard to beat for entertaining or special family dinners. It’s easy to prepare in a variety of ways, easy to slice and there’s virtually no waste. The only prep needed may be to remove any tough silver skin on the outside, and this is easily done with a sharp knife. Very often, this is already done for you when you purchase the meat.

This recipe coats a nicely seasoned whole tenderloin in a conventional 3-step breading process that ends with crisp panko breadcrumbs. Panko is now available in most major grocery stores next to regular breadcrumbs. Regular breadcrumbs may be used, but you’ll miss out on the great crunch from the panko crumbs.

The USDA now recommends cooking fresh pork to an internal temperature of 145°F (down from the older recommendation of 160°F) which results in a juicier piece of meat that is slightly pink. I like a two-step cooking that involves browning the meat first on top of the stove and then finishing the cooking in the oven to assure even cooking. I always use a meat thermometer to test for doneness.

The end result is a succulent, fork-tender mini-roast with an addictive crunchy coating. It is important to permit the meat to rest after removing it from the oven. This allows the juices to evenly redistribute throughout the meat and makes slicing easier. An average whole pork tenderloin will serve four people. Count yourself lucky if you have any leftovers. Cold and thinly sliced, this tenderloin makes a terrific sandwich the next day.

Breaded Whole Pork Tenderloin

1 whole pork tenderloin
Seasoned Salt (I prefer Lawry’s but plain salt may be substituted)
Black pepper to taste
½ cup all-purpose flour
1 egg, beaten
2 cups panko breadcrumbs
Canola or vegetable oil for frying

Rinse pork under cold water and pat dry with paper towels. If the ends of the tenderloin are loose or very thin, tuck them under and tie with kitchen twine to secure. Season on all sides with salt and pepper, then dredge in flour, tapping off any excess flour.

Beat the egg in a pie plate and roll the tenderloin around in it to coat with the egg. Place the panko on a large piece of wax paper in an even layer. Roll the tenderloin in the panko to coat well, gently pressing the crumbs into the egg coating.

Over medium heat, heat about one inch of oil in a non-stick skillet large enough to hold the tenderloin. When the oil is hot, carefully place the breaded tenderloin into the oil and brown evenly on all sides. Turn the pork carefully to avoid scraping the breading off. Tongs are helpful with this step. While the oil is heating, pre-heat oven to 350°F.

When the tenderloin is browned on all sides, remove from the oil and place on a rack in a baking pan. Roast the tenderloin at 350°F for about 15-20 minutes, or until the internal temperature of the meat reaches 145°F on a meat thermometer.

Remove from the oven and let the meat rest for 10-15 minutes, uncovered, before slicing with a sharp knife.

Serves 4.
Breaded Whole Pork Tenderloin

Perfect Corned Beef

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With St. Patrick’s Day around the corner, I’ve received a few emails about corned beef. I am re-publishing this post from two years ago about corned beef in hopes it will be helpful to new readers. This is still my preferred method for turning out a corned beef that starts with a store-bought piece of meat. I’ve been meaning to try corning my own beef brisket from scratch…perhaps next year!

Corned Beef

Ever wonder how deli-style corned beef can be sliced into perfect slices without shredding like your Sunday pot roast?

Finding the right cut is the first step. You will find plenty of bargains around St. Patrick’s Day. Supermarket corned beef comes in two versions, a “point” cut and a “flat” cut. If you like a corned beef that has a high amount of fat and is difficult to slice go for the cheaper of the two cuts, the point cut. If you want a piece of corned beef that yields picture perfect slices that are great for sandwiches you’ll want to sort through the corned beef in the butcher case to find a flat cut. This cut has very little waste and can actually be a better bargain than the cheaper point cut that can often be 50% fat.

Take a minute or two and pick the packages up; look at them closely. Find one that is about 2-3 inches thick. Look at each side and go for one that looks even with no streaks of fat running through the middle of the meat. A layer of fat on the top is desirable, but not running through the middle of the cut. Buy a piece larger than what you need, it will shrink quite a bit while cooking, but one that will fit in your pan.

My preferred cooking method for this is a pressure cooker. You can also simmer corned beef on top of the stove or braise it pot-roast style in the oven, but pressure-cooking will remove much of the excess salt used to cure the beef, leaving the meat tender and moist. It also cooks in an hour.

Remove the meat from the package and rinse it well. Throw away that nasty little package of spices that often comes with a vacuum-packed corned beef. There’s really not enough of anything there to give much in the way of flavor and I feel the stale bay leaves overpower the meat.

Tie the roast in both directions to help keep it’s shape and place on a rack in a pressure cooker. Add plain water according to your pressure cooker’s instructions. In my 6-quart pressure cooker and a rack that holds the meat about 2 inches from the bottom of the pan, I need about 3 quarts of water. No need to season the water, the beef is already highly seasoned, probably even too highly salted for most tastes.

Cook the beef under pressure for 60 minutes (alternatively, simmer, covered, on top of the stove or in the oven for about 2-3 hours or until fork tender). Remove the roast from the pan after the pressure drops and the lid is safe to remove. Discard the cooking water-it’s yucky. Simmer your cabbage and potatoes separately in chicken broth, if your menu includes them.

Wrap the meat tightly in plastic wrap, place on a flat plate. Place another plate on top and weigh it down with heavy cans, or a very heavy pan (the more weight the better). Allow the meat to cool for at least an hour (or over night). Unwrap and slice with a sharp knife. Voila! Corned beef that can be sliced as thick or thin as you like, without shredding. Serve with cabbage that is stir fried in a little bit of butter until just tender and a glass (or two) of Guinness.
Corned Beef
perfect corned beef

Miso Fried Eggs

Miso Fried Egg
Something really good happens when butter is mixed with miso. It’s a classic combo for sautéing fish and seafood dishes, especially scallops. So why not eggs?

The flavor of miso, light miso in this recipe, is very close to good soy sauce. No big surprise considering soy sauce is basically liquid miso (more or less) with a touch of caramel. Both are just different stages of fermented soy beans. The subtle, savory flavor of miso does something very interesting to a fried egg.

A miso fried egg is terrific on top of fried rice or a bowl of ramen noodles, but I happen to love these for breakfast served just as I do with plain eggs, over easy with a side of buttered toast. The miso adds something so tasty to a fried egg, you won’t even miss the bacon or sausage.

Miso paste comes in a variety of styles, with light miso being the mildest version. These days, miso can be found in most major supermarkets in the refrigerated specialty food section. It keeps for a very long time tightly covered and refrigerated.

Miso Fried Eggs
2 eggs
4 teaspoons butter
2 teaspoons light (sometimes called white) miso paste

Melt the butter over medium heat in a non-stick pan. Add the miso paste and loosen it up with a spoon or fork, mixing it in with the butter.

When the butter begins to sizzle, gently break each egg into the pan on top of the butter-miso mixture. Gently cook the eggs over medium heat, giving the egg whites time to set before flipping over to cook the other side. Fry until desired doneness. Do not increase the heat while cooking to avoid scorching the miso. The eggs should almost “poach” in the miso butter.

Serve right away on top of fried rice, ramen noodles or with buttered toast.

Miso Fried Egg

Roast Duck

roast duck
I am not going to lie and say roasting a duck is as easy as roasting a chicken. It isn’t quite as easy as that, but it’s not rocket science. To begin with, I do an overnight dry brining, just as I do with a whole chicken. Opinions vary about brining duck, but I find an overnight rest in a dry seasoning mixture helps keep the meat moist and is an easy way to flavor the bird all the way through.

The dry brining process is simply a rub of salt, sugar and any optional flavoring of your choice. It is as simple as that. While a rub of just salt and sugar will result in a classic roast duck with crisp skin, duck lends itself well to a variety of seasonings. The duck you see here in these photos was lightly scented with Chinese five-spice powder and a bit of dried tangerine peel added to the salt & sugar rub before placing it in a zip-lock bag and refrigerating it overnight. Any herb, spice or fruit essence that suits your menu may be used.

A typical 5-6 lb. supermarket duck will generally feed two people, but don’t toss the carcass and wings out. I refrigerate the carcass and turn it into a terrific stock the following day. Hang on to that rendered duck fat, too. Strain it into a jar,cover and refrigerate until needed to make amazing roast potatoes or potato pancakes.

Roast Duck

2 tsp salt
2 tsp white sugar
½ tsp Chinese five-spice powder (optional)
6 cloves garlic, peeled
1 5-6 lb duck, thawed, rinsed and dried well

The night before serving, rub the thawed, rinsed and dried duck all over inside and out, with the dry seasoning mixture. Slide the duck into a zip-lock plastic bag, place on a tray and refrigerate overnight.

Preheat oven to 375°F. Remove the duck form the bag. Rinse well and pat dry with paper towels. Place the garlic cloves inside the cavity. Tie the legs together with kitchen twine (helps the duck cook evenly and keeps the garlic inside).

Place the duck on a rack in a roasting pan and roast the duck, breast side up for 30 minutes. Turn duck over, and roast 30 minutes more. Turn duck over once more (breast side up again) and continue to roast the duck until skin is brown and crisp, about 40-45 minutes more, or until internal temperature taken with a meat thermometer in the thickest part of the thigh reaches 165°F.

Transfer duck to a cutting board and let stand 15 minutes before carving. Serves 2.

roast duck

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