Taking up Tom Colicchio’s challenge not to waste food, a supper mélange is just the thing. I rarely throw away food. Today’s fridge had leftover Pork Tenderest Loins and rice, red onion, cauliflower, fresh salsa. Small can of black beans.
In a large fry pan, sauté chopped red onion, cauliflower florets in a little olive oil. Add leftover pork tenderloins chopped into small chunks. Brown. Add cooked rice, a pint of fresh chunky salsa and black beans. Stir. Season with 1/2 tsp. cumin and 1/4 tsp. cayenne. Bring to boil and simmer until thick. Serve with sliced jalapeños.
Traditional comfort food for a cold rainy day. Boil a cored small green cabbage in salt water until leaves are soft and easily peeled off. Pour cold water over leaves in a colander and let drain. Keep unused leaves and cabbage core for soups.
Coat bottom of a stock pot with a little olive oil over medium high heat. Sauté one large onion, chopped; 3 carrots, chopped; 1 orange, sectioned and chopped; 1 apple, peeled, cored and chopped. Brown lightly. Add 1 8-oz. can drained sauerkraut, 1 can whole tomatoes, drained and chopped. Sprinkle whole mixed peppercorns to taste and mix all ingredients together. Boil then reduce to simmer.
In a bowl, season 1 1/2 lbs. ground meat of your choice with dried onions, salt. Add 1 egg beaten lightly and 1/3 cup rice. Mix together. Fill larger drained cabbage leaves with meat mixture, making balls that fit into the stem side and wrapping the leaves around and under so they stay closed around the meat. Place stuffed leaves on top of the simmering vegetables so that they are tightly packed and stay closed, stem side down. Push them into the veggies and sprinkle liberally with paprika. Cover and simmer for one hour.
Dissolve 12 small or 6 large ginger snap cookies into the juice of a large lemon. Pour on top of the cabbages. Cover and simmer for another hour.
Grate 4 large raw peeled potatoes into fine strips into a bowl of ice water. Press out moisture and drain on paper towels. Put potatoes into a large bowl. Add 2 lightly beaten eggs and blend to bind. Add 1 cup matzoh meal and thinly sliced bunch of green onions (scallions). Blend together with fingers. Season with salt and pepper to taste. Heat a non-stick fry pan and coat with vegetable oil until hot. Fashion potato mixture into 4 inch diameter, 1/2 inch thick patties. Brown on both sides until crispy. Keep latkes warm in a 200 degree oven on a platter until ready to eat. Serve with apple sauce and Strahl Brisket.
Lovingly derived from Birdie Sandler Strahl’s original, enhanced by daughter Betsey Strahl Levine’s creative touch:
4-5 lb. first cut fresh brisket of beef. Not too lean, need some fat. Serves about 8-ish. It shrinks. In a dutch oven, brown brisket well on both sides to sear. Take out and place on dish. Brown at least 3 large sliced onions, the more the better. Put the brisket back into the pan and season with generous amount of paprika, pepper, garlic powder, salt. Pour 16 oz. canned tomato sauce over the meat.
Bake at 350 degrees tightly covered for one hour. Uncover and add 1 cup sweet Jewish or another fruity red wine. Bake covered for another hour. Uncover and take out the pot roast and slice against the grain. Put sliced meat back into the pot and make sure it is covered with liquid, add chicken broth if necessary. Bake another hour or until it falls apart.
Serve with hot horseradish and Dr. G’s Potato Latkes.
Moist and flavorful. So easy, too. Preheat oven to 200 degrees. Yes, that’s right. In an oval fry pan, drizzle olive oil on the bottom and place one large or two haddock filets on top. 1 1/2 – 2 lbs. Drizzle olive oil on the filet(s), season with salt and pepper, then pats of butter, panko crumbs, and finally thin lemon slices. Bake at 200 degrees for 45 minutes and remove pan from oven. Remove lemon slices.
Put broiler on low. Spoon residual olive oil over panko crumbs. Place under broiler on top rack until panko is brown. Serve with rice and capers or salsa. That’s it. Always perfect.
In a small bowl, mix together: 2 tsp. coriander, 1 tsp. turmeric, 2 tsp. garlic powder, 1 1/2 tsp. ground ginger. In another small bowl, mix together: 2 tsp. cayenne, 1 tsp. cardamom, 1 tsp. cinnamon, 4 tsp. sesame seeds, 1/4 tsp. cloves.
Clean and cut 2 leeks into wide slices. In a dutch oven, brown in a little olive oil. Add 2 lbs. boneless leg of lamb cut into 1″ cubes. Brown on all sides. Add 1 onion, coarsely chopped. Add 1 sweet bell pepper, 2-3 jalapeño peppers julienned. Stir together all ingredients. Sprinkle the mix of coriander, turmeric, garlic powder and ginger over the mixture and stir. Add 1 can whole tomatoes. Stir and bring to boil. Cover and turn to low heat.
In a small fry pan, heat 3 tbs. olive oil. Add the cayenne, cardamom, cinnamon, sesame seeds, cloves mix. Stir until seeds are toasted. Uncover pot and pour hot spices in and stir thoroughly. Deglaze the fry pan with some chicken broth and pour residual spices and broth into the lamb. Stir. Cover and simmer for 2 hours.
Add 4-5 potatoes, peeled and cut into 1″ cubes. Stir into lamb pot. Cover and bring to boil, then turn down to simmer for an hour or so until potatoes are tender but firm. Add 1-2 cups thawed frozen peas. Stir in and simmer for another 15 minutes.
Serve with plain yogurt, chutneys, naan.
Pantry dinner. Leftovers and eggs. In an oval fry pan, cook a half rasher of bacon until crisp. Remove bacon to paper towel and pour out fat. Add butter to pan and sauté a little chopped red onion, then sweet roasted peppers, return the bacon, crumbled. Add baby spinach. Beat 2 whole eggs and 1 egg white with a little milk. Season to taste. Pour eggs over vegs and cook to set on the bottom. Add chunks of favorite cheeses on top. Place under broiler and finish cooking until cheeses bubble and lightly browned. Serve with English muffins and jalapeño jelly.
Classic Veal Oscar is garnished with fresh asparagus, crab meat topped with a béarnaise sauce. Academy Awards are not in asparagus season. Not a fan of rich sauces. So. Watch the red carpet with this revised winter version for 2:
4 veal scallopini pounded lightly to tenderize. In a large deep fry pan, brown quickly on both sides in a little olive oil and set aside in a bowl. Add 1/4 cup butter and a chopped shallot to the hot skillet. Brown and deglaze with 1/4 cup dry white wine. Add 1 can white asparagus tips (drained) or best fresh store bought tips you can find, lightly steamed. Add juice of 1 lemon. Season to taste. Add veal back into the sauce and simmer for 5 minutes covered. Add 1 lb. cooked chopped lobster or crab meat and stir just to warm. Serve veal topped with asparagus, lobster or crab and sauce with a side of pasta or rice. Can substitute chicken cutlets for veal.
After years of looking for recipes for pork tenderloin, it’s clear that butterflying and grilling with a rub is most flavorful. But, it dries out. And, winter is here. The moistest tenderest methodology I’ve found is the following:
Cut the loin crosswise into 4-5 chunks, depending on length and size. Between two sheets of cling wrap, pound out the slices, both sides, so that they flatten to a “steak-cut” of about 1/2″. Marinade in a favorite sauce. I like Stonewall Kitchen Teriyaki, Sriracha, Wasabi Ginger, or Maple Chipotle sauces. I also add a little balsamic vinegar. Coat both sides of pork tenderloin “steaks”. Cover and refrigerate for 4 hours or more. When ready to cook, bring to room temperature.
Sauté 2 julienned bell peppers, a chile or jalapeño pepper and/or a sliced onion in a large frying pan in a little olive oil. Push to outer sides of pan. Take pork “steaks” out of marinade, pat dry and sear on both sides. Add 1/4 cup chicken broth and stir to deglaze. Add more fresh sauce over the meat. Cover and simmer for 10-15 minutes until cooked through but still pink. Serve topped with peppers, onions and sauce juices over rice.
No cooking during the game! So. Big brunch. Huevos with leftover flank steak.
Cut previously cooked flank steak into thin slices and place in a shallow pan and broil until browned. Meanwhile, in small fry pan melt butter and crack 4 eggs, yolks broken. Move around until almost set, then add slices of jalapeño jack cheese on top. Place under the broiler until cheese bubbles. Serve steak and eggs with fresh salsa and tabasco of your choice. Then graze the rest of the day. Go close game!!